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"disqusTitle": "Mercat de La Boqueria de Barcelona: A Temple of Gastronomy",
"title": "Mercat de La Boqueria de Barcelona: A Temple of Gastronomy",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-01.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"338\" class=\"aligncenter size-full wp-image-24733\">\u003c/a>\u003cbr>\nThe market's grand exterior, on a side street just off La Rambla.\u003c/p>\n\u003cp>In the heart of Barcelona, Spain, there is a road called Rambla dells Caputxins, or La Rambla for short. Teeming with life, La Rambla is a wide, busy road that is partially blocked off for pedestrian traffic. You can buy all sorts of things along this street: flowers, crepes, postcards, newspapers, hamsters, and a steaming hot pan of paella. But perhaps the most interesting part of La Rambla is \u003cem>\u003ca href=\"http://www.boqueria.info/\" title=\"Barcelona Open Food Market\">Mercat de La Boqueria\u003c/a>\u003c/em>, Barcelona's famous open food market.\u003c/p>\n\u003cp>\u003ca href=\"http://topics.nytimes.com/topics/reference/timestopics/people/a/ferran_adria/index.html\">Ferran Adrià\u003c/a>, chef of Spain's famous \u003ca href=\"http://www.elbulli.com/\" title=\"elBulli\">elBulli\u003c/a>, called the mercat \"A temple of gastronomy,' if that gives you any idea of what a culinary wonderland this place its. While you can buy all sorts of interesting things on La Rambla, within the huge hangar-like structure of Mercat de La Boqueria you'll find an incredible selection of Spanish fare. Fruit and produce are just a small portion of what's available; there are rows upon rows of incredibly fresh seafood, cured meats, freshly-foraged mushrooms, and delectable handmade sweets. \u003c/p>\n\u003cp>The variety and freshness of the foods in the Mercat de La Boqueria can be overwhelming for even the most experienced foodie -- one could easily spend four or five hours roaming the stalls, deciding what to eat or prepare for dinner. My first visit took me about three hours, and I finally left because, being on vacation, I couldn't bear the thought of not having a place to prepare any of the wonderful things I was seeing. My second (and third!) trip to the market also took hours. Really, there is so much to see, smell, and taste.\u003c/p>\n\u003cp>This is one of those situations where pictures speaks much louder than words, so I'll just show you the loveliness of it all. Be prepared for the urge to book the next one-way ticket to Spain.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-02.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24734\">\u003c/a>\u003cbr>\nA forest of cured meats! Hallelujah!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-03.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24747\">\u003c/a>\u003cbr>\nFruit salad \"La Macedonia.\" Many vendors sell these salads for a quick, healthy, on-the-go lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-04.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24735\">\u003c/a>\u003cbr>\nFruity smoothies make a great snack. A rainbow of flavors are available.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-05.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24736\">\u003c/a>\u003cbr>\nThe selection of seafood is unimaginable.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-06.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24737\">\u003c/a>\u003cbr>\nA food porn shot for the mushroom lover in all of us.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-07.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-07.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24738\">\u003c/a>\u003cbr>\nMore seafood, still alive and kicking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-08.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-08.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-24739\">\u003c/a>\u003cbr>\nA huge selection of sweets are available for a huge selection of vendors. It's a sugar-lovers paradise in here.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-09.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24740\">\u003c/a>\u003cbr>\nMore sweets to tempt your sweet tooth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-10.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24741\">\u003c/a>\u003cbr>\nI loved these silver pastilles. Such a bright light in the busy market.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-11.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24742\">\u003c/a>\u003cbr>\nAnd did I mention the produce selection? It's ungodly, really.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-12.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24743\">\u003c/a>\u003cbr>\nMore fresh seafood, though clearly not alive any longer. 😉\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-13.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24744\">\u003c/a>\u003cbr>\nThis fresh \u003cem>conejo\u003c/em> might offend even the staunch carnivore, but that doesn't make it any less tasty.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-14.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24745\">\u003c/a>\u003cbr>\nMore cured meat, for the charcuterie lover (like me!).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-16.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24746\">\u003c/a>\u003cbr>\nI loved these little cupcakes. They were only .50 euros each -- or $0.70 US!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-15.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24748\">\u003c/a>\u003cbr>\nSeeing all of these fresh ingredients makes me wish I had a kitchen to cook in while I am here. Alas...............\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-01.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"338\" class=\"aligncenter size-full wp-image-24733\">\u003c/a>\u003cbr>\nThe market's grand exterior, on a side street just off La Rambla.\u003c/p>\n\u003cp>In the heart of Barcelona, Spain, there is a road called Rambla dells Caputxins, or La Rambla for short. Teeming with life, La Rambla is a wide, busy road that is partially blocked off for pedestrian traffic. You can buy all sorts of things along this street: flowers, crepes, postcards, newspapers, hamsters, and a steaming hot pan of paella. But perhaps the most interesting part of La Rambla is \u003cem>\u003ca href=\"http://www.boqueria.info/\" title=\"Barcelona Open Food Market\">Mercat de La Boqueria\u003c/a>\u003c/em>, Barcelona's famous open food market.\u003c/p>\n\u003cp>\u003ca href=\"http://topics.nytimes.com/topics/reference/timestopics/people/a/ferran_adria/index.html\">Ferran Adrià\u003c/a>, chef of Spain's famous \u003ca href=\"http://www.elbulli.com/\" title=\"elBulli\">elBulli\u003c/a>, called the mercat \"A temple of gastronomy,' if that gives you any idea of what a culinary wonderland this place its. While you can buy all sorts of interesting things on La Rambla, within the huge hangar-like structure of Mercat de La Boqueria you'll find an incredible selection of Spanish fare. Fruit and produce are just a small portion of what's available; there are rows upon rows of incredibly fresh seafood, cured meats, freshly-foraged mushrooms, and delectable handmade sweets. \u003c/p>\n\u003cp>The variety and freshness of the foods in the Mercat de La Boqueria can be overwhelming for even the most experienced foodie -- one could easily spend four or five hours roaming the stalls, deciding what to eat or prepare for dinner. My first visit took me about three hours, and I finally left because, being on vacation, I couldn't bear the thought of not having a place to prepare any of the wonderful things I was seeing. My second (and third!) trip to the market also took hours. Really, there is so much to see, smell, and taste.\u003c/p>\n\u003cp>This is one of those situations where pictures speaks much louder than words, so I'll just show you the loveliness of it all. Be prepared for the urge to book the next one-way ticket to Spain.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-02.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24734\">\u003c/a>\u003cbr>\nA forest of cured meats! Hallelujah!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-03.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24747\">\u003c/a>\u003cbr>\nFruit salad \"La Macedonia.\" Many vendors sell these salads for a quick, healthy, on-the-go lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-04.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24735\">\u003c/a>\u003cbr>\nFruity smoothies make a great snack. A rainbow of flavors are available.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-05.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24736\">\u003c/a>\u003cbr>\nThe selection of seafood is unimaginable.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-06.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24737\">\u003c/a>\u003cbr>\nA food porn shot for the mushroom lover in all of us.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-07.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-07.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24738\">\u003c/a>\u003cbr>\nMore seafood, still alive and kicking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-08.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-08.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-24739\">\u003c/a>\u003cbr>\nA huge selection of sweets are available for a huge selection of vendors. It's a sugar-lovers paradise in here.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-09.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24740\">\u003c/a>\u003cbr>\nMore sweets to tempt your sweet tooth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-10.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24741\">\u003c/a>\u003cbr>\nI loved these silver pastilles. Such a bright light in the busy market.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-11.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24742\">\u003c/a>\u003cbr>\nAnd did I mention the produce selection? It's ungodly, really.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-12.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24743\">\u003c/a>\u003cbr>\nMore fresh seafood, though clearly not alive any longer. 😉\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-13.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24744\">\u003c/a>\u003cbr>\nThis fresh \u003cem>conejo\u003c/em> might offend even the staunch carnivore, but that doesn't make it any less tasty.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-14.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24745\">\u003c/a>\u003cbr>\nMore cured meat, for the charcuterie lover (like me!).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-16.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24746\">\u003c/a>\u003cbr>\nI loved these little cupcakes. They were only .50 euros each -- or $0.70 US!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-15.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24748\">\u003c/a>\u003cbr>\nSeeing all of these fresh ingredients makes me wish I had a kitchen to cook in while I am here. Alas...............\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Perennial Plate's Real Food Road Trip: Q&A with Daniel Klein ",
"title": "The Perennial Plate's Real Food Road Trip: Q&A with Daniel Klein ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.theperennialplate.com/about/\">The Perennial Plate\u003c/a> is an online weekly documentary series dedicated to socially responsible and adventurous eating. The episodes follow the culinary, agricultural and hunting explorations of chef and activist, Daniel Klein. Season One took place over a calendar year in Minnesota where every Monday for 52 weeks, Daniel and cameragirl Mirra Fine released short films about good food. In Season Two, they will be traveling across America, taking the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites\u003c/em> asked Daniel about Season Two's \u003cem>Real Food Road Trip\u003c/em> -- the mission, the project, the plan for the Bay Area and how people can participate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/daniel-mirra-jumping.jpg\" alt=\"Daniel Klein and Mirra Fine getting excited about The Real Food Road Trip\" title=\"Daniel Klein and Mirra Fine getting excited about The Real Food Road Trip\" width=\"500\" height=\"282\" class=\"alignnone size-full wp-image-25324\">\u003cbr>\n\u003cem>Daniel Klein and Mirra Fine jump for joy in front of the vehicle that will take them on the Real Food Road Trip. Photo: Tim Klein\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>\u003cem>BAB:\u003c/em> What is the mission of you trip? How does a road trip around the country fit in with your project? What do you expect to accomplish? Why did you choose the specific destinations you plan to explore?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> The mission of our trip is to explore and promote what good food is in this country. What “good food” or “real food” means is, of course, up for question. And we don’t pretend to know. This trip is about engaging and learning with the people who are passionate about their food.\u003c/p>\n\u003cp>The first phase of The Perennial Plate was about Minnesota. It was extremely local and/or regional. There is fantastic stuff happening here, much like the rest of the country. We couldn’t move on and just do a year in Iowa, so we decided to take on the whole country and show glimpses of these places in all their similarities and differences. It also just seemed like the logical next step for the show.\u003c/p>\n\u003cp>We expect to learn a lot. What I film is generally something I want to learn about, so we just bring the viewers along on that same educational and entertaining journey. Beyond learning, we hope to meet (and entertain) a lot of people, and develop a project that is a real celebration of all that goes into food (animals, the earth, water, money, politics, humans, love).\u003c/p>\n\u003cp>The destinations on our map are not set in stone. We want this journey to be guided by the people who \u003ca href=\"http://www.theperennialplate.com/get-involved/submit-an-idea-for-story/\">submit ideas\u003c/a>, or have stories to tell. We drew a map of places we wanted to visit, but it will surely change and develop.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.theperennialplate.com/map\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/real-food-roadtrip.jpg\" alt=\"The Perennial Plate Real Food Road Trip map\" title=\"The Perennial Plate Real Food Road Trip map\" width=\"500\" height=\"325\" class=\"alignnone size-full wp-image-25307\">\u003c/a>\u003cbr>\n\u003cem>Real Food Road Trip Map. Illustration: Mirra Fine\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> After a year documenting local Minnesota food + farming what kinds of local stories will you seek from specific regions? Are you going to try to capture the essence of the local cuisine? Or are you just looking for compelling stories? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> There are some regions where we really want to focus on the food that makes that place famous, but other places we’ll avoid the obvious choices. The truth of the matter is we don’t know yet. In the first few days of announcing the project, we received hundreds of story ideas, we are still sorting through them.\u003c/p>\n\u003cp>We are looking for compelling stories most of all. But each episode will vary. One week may just cover “Iowa” and have several short stories about food in that state. Another week could be a more in depth look at just one fisherman in Louisiana. We don’t like to repeat a format each week, and we think that changing things up keeps people coming back. One thing that will stay constant is that each week will keep moving, we’ve only got 6 months to cross the country.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> When do you anticipate being in the Bay Area? What types of stories are you looking for to capture the food culture of the Bay Area? Do you have anything lined up yet? How can people submit their stories?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> We expect to be in the Bay Area in late June, early July. I am really excited about the Bay Area, but also a little nervous. There are so many stories there, it seems like everyone and there brother is involved with food in some way. So we could do something on just how prevalent and awesome good food is. We have been in touch with a number of folks in the Bay Area, but nothing is confirmed yet. On our website we also got hundreds of stories from across the US, many were from the Bay Area. We are still accepting ideas on our site, please: \u003ca href=\"http://www.theperennialplate.com/get-involved/submit-an-idea-for-story/\">Tell Us Your Local Food Story\u003c/a>.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Mirra-Filming500.jpg\" alt=\"Mirra Filming with second camera. Photo: Chuck Peterson\" title=\"Mirra Filming with second camera. Photo: Chuck Peterson\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25371\">\u003cbr>\n\u003cem>Mirra Filming with second camera. Photo: \u003ca href=\"http://duskwindfarm.blogspot.com/\">Chuck Peterson\u003c/a>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> I am curious about your production process -- how will you produce segments while on the road? What kind of setup do you have?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Working from the road is going to be a challenge, however after filming and editing 52 videos, we are relatively proficient in the process. Our setup will include a laptop, many hard drives, 2 cameras (one HD video camera and one DSLR camera that will be used to film occasionally but more often to capture pictures for our blog and the post-trip cookbook).\u003c/p>\n\u003cp>Our plan is to always be a week ahead of our videos, so its pretty real time. We are leaving on May 9th and we will release our first video on the 16th. We will film an episode every week as well as extra footage that may not make it into the series, but could appear in a film or mini-series version of the project.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> I hear that Mirra, your vegetarian girlfriend and videographer will be blogging to document your journey in addition to shooting the segments. You say she will provide a vegetarian perspective to the experience -- what does that mean? Why do you want to include this POV?\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/daniel-mirra-cooking.jpg\" alt=\"Daniel and Mirra working together. Photo: Stephanie Watts\" title=\"Daniel and Mirra working together. Photo: Stephanie Watts\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25338\">\u003cbr>\n\u003cem>Daniel and Mirra working together at a Harvest Dinner. Photo: Stephanie Watts\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Mirra will be \u003ca href=\"http://www.theperennialplate.com/blog/2011/03/who-dat-the-perennial-plate-vegetarian/\">blogging\u003c/a>. She’s always been a part of the project, though very behind the scenes. But she is a funny writer with a very different POV from my own (when it comes to food). We say she will bring a vegetarian perspective, but really she will just bring her own thoughts to the project, they just happen to be vegetarian. That means when I am excited about some meat, or discussing the morality of killing an animal, she may have something different to say. It won’t all be serious of course, I expect her to make fun of me often. \u003c/p>\n\u003cp>The show is very much about connecting people to their food and making them think about it. We are learning and don’t know the answers, so by having two very different food perspectives, we are playing to that concept of dialogue and reason. Also, the first episode turned Mirra into a vegetarian -- it may do the same to others -- and that’s ok. The more folks are conscious about what they eat, the better.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pumpkin-bread-pudding-menu.jpg\" alt=\"Bread pudding with pumpkin soup and harvest dinner menu. Photos by Stephanie Watts\" title=\"Bread pudding with pumpkin soup and harvest dinner menu. Photos by Stephanie Watts\" width=\"507\" height=\"250\" class=\"alignnone size-full wp-image-25350\">\u003cbr>\n\u003cem>\u003ca href=\"http://www.theperennialplate.com/recipes/2011/01/butternut-and-apple-bread-pudding/\">Bread Pudding\u003c/a> + Pumpkin Soup and Harvest Dinner Menu. Photos: Stephanie Watts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> You also talk about doing events while on the road that people can get involved in. Can you clarify the details for people that might be interested? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> There are two types of events: harvest dinner and screening. We are working on a 30 minute version of the Minnesota series that we will be showing across the country (along with a Q&A). These screenings can be in at a restaurant, farm, home, theatre... wherever there is space and the appropriate equipment for screening as well as a reasonable size crowd (20+)\u003c/p>\n\u003cp>For the dinners, we will be cook (and film) and promote the dinner. The host is expected to organize the location, kitchen, money (for food) as well as bring together the guests. The event can be a fundraiser for an organization, a farm or The Perennial Plate. Events must have at least 20 people.\u003c/p>\n\u003cp>To host an event, please \u003ca href=\"http://www.theperennialplate.com/get-involved/host-an-event/\">Submit Your Idea\u003c/a>.\u003c/p>\u003c/blockquote>\n\u003cp> \u003cstrong>\u003cem>BAB:\u003c/em> Is the Perennial Plate slated to become a documentary film? A TV series?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> We plan on turning the 6 months of filming into a documentary film or mini-series. Although we are releasing a video every week, we will be filming other content that will make this next phase possible.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> How have you funded your project for the past year? How do you plan to fund your upcoming Real Food Road Trip?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Last year was funded out of pocket as well as through crowd funding and hosting harvest dinners. For Season 2 we are raising $20K on Kickstarter (\u003ca href=\"http://www.kickstarter.com/projects/588580164/the-perennial-plate-sustainable-food-series-films\">Please Donate!\u003c/a>) and also looking for sponsors. It's a lot cheaper to drive around Minnesota than to drive cross-country. We want the viewership to both guide the trip as well as help pay for it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> What do you hope people will learn from The Perennial Plate?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> I hope people are entertained and through that entertainment, become more engaged with what they eat. Even if they go in a different direction than I would, if they are thinking and making a choice about it, that is positive.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> How has your project affected the way you view food? View life?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> The project has made me more open minded about food. I don’t think there is one answer, and when you meet with people who have different points of view, but a similar passion for making good food available, you realize that this process has many paths.\u003c/p>\n\u003cp>The project has made me look differently at filmmaking and storytelling. I focus more on the person and less on the project, looking for moments of humanity rather than a clear explanation.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://theperennialplate.com/\">The Perennial Plate\u003c/a> | \u003ca href=\"http://twitter.com/#!/perennialplate\">Twitter\u003c/a> | \u003ca href=\"http://www.facebook.com/pages/Perennial-Plate/200850638937\">Facebook\u003c/a> | \u003ca href=\"http://foursquare.com/perennialplate\">Foursquare\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/20990152?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.theperennialplate.com/about/\">The Perennial Plate\u003c/a> is an online weekly documentary series dedicated to socially responsible and adventurous eating. The episodes follow the culinary, agricultural and hunting explorations of chef and activist, Daniel Klein. Season One took place over a calendar year in Minnesota where every Monday for 52 weeks, Daniel and cameragirl Mirra Fine released short films about good food. In Season Two, they will be traveling across America, taking the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites\u003c/em> asked Daniel about Season Two's \u003cem>Real Food Road Trip\u003c/em> -- the mission, the project, the plan for the Bay Area and how people can participate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/daniel-mirra-jumping.jpg\" alt=\"Daniel Klein and Mirra Fine getting excited about The Real Food Road Trip\" title=\"Daniel Klein and Mirra Fine getting excited about The Real Food Road Trip\" width=\"500\" height=\"282\" class=\"alignnone size-full wp-image-25324\">\u003cbr>\n\u003cem>Daniel Klein and Mirra Fine jump for joy in front of the vehicle that will take them on the Real Food Road Trip. Photo: Tim Klein\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>\u003cem>BAB:\u003c/em> What is the mission of you trip? How does a road trip around the country fit in with your project? What do you expect to accomplish? Why did you choose the specific destinations you plan to explore?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> The mission of our trip is to explore and promote what good food is in this country. What “good food” or “real food” means is, of course, up for question. And we don’t pretend to know. This trip is about engaging and learning with the people who are passionate about their food.\u003c/p>\n\u003cp>The first phase of The Perennial Plate was about Minnesota. It was extremely local and/or regional. There is fantastic stuff happening here, much like the rest of the country. We couldn’t move on and just do a year in Iowa, so we decided to take on the whole country and show glimpses of these places in all their similarities and differences. It also just seemed like the logical next step for the show.\u003c/p>\n\u003cp>We expect to learn a lot. What I film is generally something I want to learn about, so we just bring the viewers along on that same educational and entertaining journey. Beyond learning, we hope to meet (and entertain) a lot of people, and develop a project that is a real celebration of all that goes into food (animals, the earth, water, money, politics, humans, love).\u003c/p>\n\u003cp>The destinations on our map are not set in stone. We want this journey to be guided by the people who \u003ca href=\"http://www.theperennialplate.com/get-involved/submit-an-idea-for-story/\">submit ideas\u003c/a>, or have stories to tell. We drew a map of places we wanted to visit, but it will surely change and develop.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.theperennialplate.com/map\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/real-food-roadtrip.jpg\" alt=\"The Perennial Plate Real Food Road Trip map\" title=\"The Perennial Plate Real Food Road Trip map\" width=\"500\" height=\"325\" class=\"alignnone size-full wp-image-25307\">\u003c/a>\u003cbr>\n\u003cem>Real Food Road Trip Map. Illustration: Mirra Fine\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> After a year documenting local Minnesota food + farming what kinds of local stories will you seek from specific regions? Are you going to try to capture the essence of the local cuisine? Or are you just looking for compelling stories? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> There are some regions where we really want to focus on the food that makes that place famous, but other places we’ll avoid the obvious choices. The truth of the matter is we don’t know yet. In the first few days of announcing the project, we received hundreds of story ideas, we are still sorting through them.\u003c/p>\n\u003cp>We are looking for compelling stories most of all. But each episode will vary. One week may just cover “Iowa” and have several short stories about food in that state. Another week could be a more in depth look at just one fisherman in Louisiana. We don’t like to repeat a format each week, and we think that changing things up keeps people coming back. One thing that will stay constant is that each week will keep moving, we’ve only got 6 months to cross the country.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> When do you anticipate being in the Bay Area? What types of stories are you looking for to capture the food culture of the Bay Area? Do you have anything lined up yet? How can people submit their stories?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> We expect to be in the Bay Area in late June, early July. I am really excited about the Bay Area, but also a little nervous. There are so many stories there, it seems like everyone and there brother is involved with food in some way. So we could do something on just how prevalent and awesome good food is. We have been in touch with a number of folks in the Bay Area, but nothing is confirmed yet. On our website we also got hundreds of stories from across the US, many were from the Bay Area. We are still accepting ideas on our site, please: \u003ca href=\"http://www.theperennialplate.com/get-involved/submit-an-idea-for-story/\">Tell Us Your Local Food Story\u003c/a>.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Mirra-Filming500.jpg\" alt=\"Mirra Filming with second camera. Photo: Chuck Peterson\" title=\"Mirra Filming with second camera. Photo: Chuck Peterson\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25371\">\u003cbr>\n\u003cem>Mirra Filming with second camera. Photo: \u003ca href=\"http://duskwindfarm.blogspot.com/\">Chuck Peterson\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> I am curious about your production process -- how will you produce segments while on the road? What kind of setup do you have?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Working from the road is going to be a challenge, however after filming and editing 52 videos, we are relatively proficient in the process. Our setup will include a laptop, many hard drives, 2 cameras (one HD video camera and one DSLR camera that will be used to film occasionally but more often to capture pictures for our blog and the post-trip cookbook).\u003c/p>\n\u003cp>Our plan is to always be a week ahead of our videos, so its pretty real time. We are leaving on May 9th and we will release our first video on the 16th. We will film an episode every week as well as extra footage that may not make it into the series, but could appear in a film or mini-series version of the project.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> I hear that Mirra, your vegetarian girlfriend and videographer will be blogging to document your journey in addition to shooting the segments. You say she will provide a vegetarian perspective to the experience -- what does that mean? Why do you want to include this POV?\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/daniel-mirra-cooking.jpg\" alt=\"Daniel and Mirra working together. Photo: Stephanie Watts\" title=\"Daniel and Mirra working together. Photo: Stephanie Watts\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25338\">\u003cbr>\n\u003cem>Daniel and Mirra working together at a Harvest Dinner. Photo: Stephanie Watts\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Mirra will be \u003ca href=\"http://www.theperennialplate.com/blog/2011/03/who-dat-the-perennial-plate-vegetarian/\">blogging\u003c/a>. She’s always been a part of the project, though very behind the scenes. But she is a funny writer with a very different POV from my own (when it comes to food). We say she will bring a vegetarian perspective, but really she will just bring her own thoughts to the project, they just happen to be vegetarian. That means when I am excited about some meat, or discussing the morality of killing an animal, she may have something different to say. It won’t all be serious of course, I expect her to make fun of me often. \u003c/p>\n\u003cp>The show is very much about connecting people to their food and making them think about it. We are learning and don’t know the answers, so by having two very different food perspectives, we are playing to that concept of dialogue and reason. Also, the first episode turned Mirra into a vegetarian -- it may do the same to others -- and that’s ok. The more folks are conscious about what they eat, the better.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pumpkin-bread-pudding-menu.jpg\" alt=\"Bread pudding with pumpkin soup and harvest dinner menu. Photos by Stephanie Watts\" title=\"Bread pudding with pumpkin soup and harvest dinner menu. Photos by Stephanie Watts\" width=\"507\" height=\"250\" class=\"alignnone size-full wp-image-25350\">\u003cbr>\n\u003cem>\u003ca href=\"http://www.theperennialplate.com/recipes/2011/01/butternut-and-apple-bread-pudding/\">Bread Pudding\u003c/a> + Pumpkin Soup and Harvest Dinner Menu. Photos: Stephanie Watts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> You also talk about doing events while on the road that people can get involved in. Can you clarify the details for people that might be interested? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> There are two types of events: harvest dinner and screening. We are working on a 30 minute version of the Minnesota series that we will be showing across the country (along with a Q&A). These screenings can be in at a restaurant, farm, home, theatre... wherever there is space and the appropriate equipment for screening as well as a reasonable size crowd (20+)\u003c/p>\n\u003cp>For the dinners, we will be cook (and film) and promote the dinner. The host is expected to organize the location, kitchen, money (for food) as well as bring together the guests. The event can be a fundraiser for an organization, a farm or The Perennial Plate. Events must have at least 20 people.\u003c/p>\n\u003cp>To host an event, please \u003ca href=\"http://www.theperennialplate.com/get-involved/host-an-event/\">Submit Your Idea\u003c/a>.\u003c/p>\u003c/blockquote>\n\u003cp> \u003cstrong>\u003cem>BAB:\u003c/em> Is the Perennial Plate slated to become a documentary film? A TV series?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> We plan on turning the 6 months of filming into a documentary film or mini-series. Although we are releasing a video every week, we will be filming other content that will make this next phase possible.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> How have you funded your project for the past year? How do you plan to fund your upcoming Real Food Road Trip?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Last year was funded out of pocket as well as through crowd funding and hosting harvest dinners. For Season 2 we are raising $20K on Kickstarter (\u003ca href=\"http://www.kickstarter.com/projects/588580164/the-perennial-plate-sustainable-food-series-films\">Please Donate!\u003c/a>) and also looking for sponsors. It's a lot cheaper to drive around Minnesota than to drive cross-country. We want the viewership to both guide the trip as well as help pay for it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> What do you hope people will learn from The Perennial Plate?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> I hope people are entertained and through that entertainment, become more engaged with what they eat. Even if they go in a different direction than I would, if they are thinking and making a choice about it, that is positive.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> How has your project affected the way you view food? View life?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> The project has made me more open minded about food. I don’t think there is one answer, and when you meet with people who have different points of view, but a similar passion for making good food available, you realize that this process has many paths.\u003c/p>\n\u003cp>The project has made me look differently at filmmaking and storytelling. I focus more on the person and less on the project, looking for moments of humanity rather than a clear explanation.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://theperennialplate.com/\">The Perennial Plate\u003c/a> | \u003ca href=\"http://twitter.com/#!/perennialplate\">Twitter\u003c/a> | \u003ca href=\"http://www.facebook.com/pages/Perennial-Plate/200850638937\">Facebook\u003c/a> | \u003ca href=\"http://foursquare.com/perennialplate\">Foursquare\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "McDonald's - A European Oasis of Style? Really?",
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"content": "\u003cp>When Americans think of McDonald's, they usually fall into one of two camps. These two groups can be characterized by the following thoughts: \u003c/p>\n\u003cp>Group A: \"Yay, cheap food in 30 seconds!\"\u003cbr>\nGroup B: \"Um, ew.\"\u003c/p>\n\u003cp>While Group B might \u003ca href=\"http://www.wasabimon.com/archive/healthy-eating-for-students/\" title=\"Healthy Eating for Students\">avoid McDonald's at all costs\u003c/a>, Group A has no problem with sitting down to grab a quick bite to eat; they might even enjoy it. They've grown accustomed to the red and yellow decor, the hard plastic chairs, the food-traffic worn floors. In the United States, McDonald's isn't known for its ambience. It's known for serving up a boatload of calories, fast and on the cheap.\u003c/p>\n\u003cp>Great Britain, on the other hand, has a somewhat difference perspective on America's favorite fast food chain. In Europe, locals want a comfortable place to relax -- they want clean, they want stylish, and they want \u003cem>nice\u003c/em>, dammit. The hard and fast Mickey-D's as we know it wouldn't do well in, say, London, so McDonald's Corp decided to cater to the dominant demographic. \u003c/p>\n\u003cp>Behold, the stylish London McDonald's:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd1.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24553\">\u003c/a>\u003cbr>\nDoesn't look like the average American fast food joint exterior, does it?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd2.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24554\">\u003c/a>\u003cbr>\nSeveral locations have conference-style seating upstairs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd3.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"375\" height=\"500\" class=\"aligncenter size-full wp-image-24555\">\u003c/a>\u003cbr>\nSome of the seating areas almost look like paintings, with their color selection.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd4.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24556\">\u003c/a>\u003cbr>\nEven the area around the counters are made to look nice, like a place you'd want to spend time hanging out.\u003c/p>\n\u003cp>And down the street at Burger King… things aren't all that different from what you'd find in the US:\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/burgerking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/burgerking.jpg\" alt=\"European Burger King\" title=\"European Burger King\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24557\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It's worth noting, though, that while the interior decor is an example of European finery, the \u003ca href=\"http://www.wasabimon.com/archive/avoiding-airport-and-airline-food/\" title=\"How to avoid airline food\">food is pretty much the same as you'd find in the United States\u003c/a>. In fact, I had a medium fries and proceeded to pay for it with a cacophony of gastronomical gurgles for the next 24 hours. Like they say, you can't judge a book by it's cover -- regardless of how attractive that cover may be.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Americans think of McDonald's, they usually fall into one of two camps. These two groups can be characterized by the following thoughts: \u003c/p>\n\u003cp>Group A: \"Yay, cheap food in 30 seconds!\"\u003cbr>\nGroup B: \"Um, ew.\"\u003c/p>\n\u003cp>While Group B might \u003ca href=\"http://www.wasabimon.com/archive/healthy-eating-for-students/\" title=\"Healthy Eating for Students\">avoid McDonald's at all costs\u003c/a>, Group A has no problem with sitting down to grab a quick bite to eat; they might even enjoy it. They've grown accustomed to the red and yellow decor, the hard plastic chairs, the food-traffic worn floors. In the United States, McDonald's isn't known for its ambience. It's known for serving up a boatload of calories, fast and on the cheap.\u003c/p>\n\u003cp>Great Britain, on the other hand, has a somewhat difference perspective on America's favorite fast food chain. In Europe, locals want a comfortable place to relax -- they want clean, they want stylish, and they want \u003cem>nice\u003c/em>, dammit. The hard and fast Mickey-D's as we know it wouldn't do well in, say, London, so McDonald's Corp decided to cater to the dominant demographic. \u003c/p>\n\u003cp>Behold, the stylish London McDonald's:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd1.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24553\">\u003c/a>\u003cbr>\nDoesn't look like the average American fast food joint exterior, does it?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd2.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24554\">\u003c/a>\u003cbr>\nSeveral locations have conference-style seating upstairs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd3.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"375\" height=\"500\" class=\"aligncenter size-full wp-image-24555\">\u003c/a>\u003cbr>\nSome of the seating areas almost look like paintings, with their color selection.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd4.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24556\">\u003c/a>\u003cbr>\nEven the area around the counters are made to look nice, like a place you'd want to spend time hanging out.\u003c/p>\n\u003cp>And down the street at Burger King… things aren't all that different from what you'd find in the US:\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/burgerking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/burgerking.jpg\" alt=\"European Burger King\" title=\"European Burger King\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24557\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It's worth noting, though, that while the interior decor is an example of European finery, the \u003ca href=\"http://www.wasabimon.com/archive/avoiding-airport-and-airline-food/\" title=\"How to avoid airline food\">food is pretty much the same as you'd find in the United States\u003c/a>. In fact, I had a medium fries and proceeded to pay for it with a cacophony of gastronomical gurgles for the next 24 hours. Like they say, you can't judge a book by it's cover -- regardless of how attractive that cover may be.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cochon Butcher, New Orleans",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/butcher-quad-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/butcher-quad-1.jpg\" alt=\"Cochon Butcher, New Orleans\" title=\"Cochon Butcher, New Orleans\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-20943\">\u003c/a>\u003cbr>\n\u003cem>Cochon Butcher (New Orleans)\u003c/em>\u003c/p>\n\u003cp>Suspended above the deli counter of \u003ca href=\"http://www.cochonbutcher.com/\">Cochon Butcher\u003c/a> runs a long meat locker filled with pink plump sausage links dangling happily in temperature controlled, humidified bliss. On the walls, homage to the divine swine. In the deli case, rows of house-made sausages and salumi, butcher specials like andouille sausage, smoky spicy tasso ham, kurobuta bacon, boudin-stuffed quail, duck confit, and various cuts of beef, lamb, and of course, piggy piggy.\u003c/p>\n\u003cp>This was going to be a great lunch.\u003c/p>\n\u003cp>Chef \u003cstrong>Donald Link\u003c/strong>, of Nola's famous French-Southern bistro \u003ca href=\"http://www.herbsaint.com/\">Herbsaint\u003c/a> and the acclaimed Cajun-Southern restaurant \u003ca href=\"http://www.cochonrestaurant.com/\">Cochon\u003c/a>, opened Butcher in January 2009 with partner chefs \u003cstrong>Stephen Stryjewski\u003c/strong> and \u003cstrong>Warren Stephens\u003c/strong>. The casual 25-seat combo café/meat market is right next to Cochon, and together, they have made the Warehouse District quite the dining destination.\u003c/p>\n\u003cp>All the sandwiches are made with house-cured meats -– it reminded me of the \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>, but with a distinct New Orleans style with heavenly freshly baked bread (light and white), bold spices, and rich flavors. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-10.jpg\" alt=\"Hot Boudin, Butcher, New Orleans\" title=\"Hot Boudin, Butcher, New Orleans\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20938\">\u003c/a>\u003cbr>\n\u003cem>Hot Boudin\u003c/em> \u003c/p>\n\u003cp>To start, we sampled the \u003cstrong>Hot Boudin\u003c/strong> -– a Cajun classic. Rice is mixed in with the pork before it is all stuffed into the casing (back in the day, this was the poor man's sausage and adding the rice filler was a way to stretch the meat). The hearty boudin is served with sweet-tart crunchy pickles and spicy whole-grain mustard, both great for cutting the richness of the dish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-12.jpg\" alt=\"Cochon Muffaletta \" title=\"Cochon Muffaletta \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20940\">\u003c/a>\u003cbr>\n\u003cem>Cochon Muffaletta \u003c/em>\u003c/p>\n\u003cp>Another NOLA classic, we had to try the \u003cstrong>Cochon Muffaletta\u003c/strong> (pronounced \u003cem>muff-a-lotta\u003c/em>). There are a few hallmarks of a great Muffaletta. Soft, pillowy bread, round as an oversized whoopee cushion, and sprinkled with sesame seeds; deli meats piled high; and olive salad. Cochon's version hits the spot with quality house-made meats, provolone, pickled peppers, and a finely minced olive salad, whose olive oil-red wine vinegar dressing has soaked nicely into the bread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-11.jpg\" alt=\"Duck Pastrami Slider \" title=\"Duck Pastrami Slider \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20939\">\u003c/a>\u003cbr>\n\u003cem>Duck Pastrami Slider \u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Duck Pastrami Slider\u003c/strong> sure didn't look like any slider I've seen before…and the duck didn't taste too much like duck, but what's in a name? This was a tasty pastrami sandwich cut into cute little triangles. I do wish the duck was a bit duckier, but no matter, the creamy gruyere cheese sauce and butter-grilled white Pullman bread made up for it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-14.jpg\" alt=\"Pork Belly on White with Mint + Cucumber\" title=\"Pork Belly on White with Mint + Cucumber\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20941\">\u003c/a>\u003cbr>\n\u003cem>Pork Belly on White with Mint + Cucumber\u003c/em>\u003c/p>\n\u003cp>I'm a sucker for pork belly, so I just couldn't resist trying this. Shockingly, it was my least favorite sandwich. Maybe I'm just spoiled with all the excellent pork belly I've found in SF? The \u003cstrong>Pork Belly on White\u003c/strong> fell a bit flat for me. No crispy bits. Perhaps not enough salt? The simplicity of the sliced white bread I could appreciate (like an amped up tea sandwich), and the mint, pickled cucumber, and chili-lime aioli were bright accompaniments, but the star of the show fell short. Those homemade kettle chips though. I could eat them forever. Not a trace of grease and a crunch you can hear round the world.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-16.jpg\" alt=\"BBQ Pork 'Carolina Style' and Cole Slaw with Potato Salad\" title=\"BBQ Pork 'Carolina Style' and Cole Slaw with Potato Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20942\">\u003c/a>\u003cbr>\n\u003cem>BBQ Pork 'Carolina Style' and Cole Slaw with Potato Salad\u003c/em>\u003c/p>\n\u003cp>Now, my favorite of the bunch, the \u003cstrong>BBQ Pork\u003c/strong> sandwich, lit up the room like a shower of Mardi Gras beads. A generous heap of smoky \u003cstrong>Carolina-style Pulled BBQ Pork\u003c/strong>, topped with a generous heap of fresh \u003cstrong>Cole Slaw\u003c/strong> (that is thankfully, not drowning in mayo for once), all piled on top of that airy, soft-crumb bread I've fallen in love with here in the Big Easy. The most remarkable thing about this BBQ pork sandwich is that it is served without a drop of BBQ sauce. Instead, the meat is dressed in a vinegar sauce that gives it a mouth-watering tang. Pardon my French, but this is one tasty, juicy mofo. Also of note, the \u003cstrong>Potato Salad\u003c/strong> earns its keep here. Creamy and chunky, with lots of whole-grain mustard cutting it so it doesn't feel too heavy. Ooh child, this order is a whole lotta lovin' on a plate. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-7.jpg\" alt=\"Bacon Praline \" title=\"Bacon Praline \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20937\">\u003c/a>\u003cbr>\n\u003cem>Bacon Praline \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bacon Pralines\u003c/strong> officially tipped this meal from decadent to obscene. Instead of studding the buttery brown sugar and cream praline with the traditional pecans, Butcher's heart attack version uses chewy bits of thick slab bacon. The homemade batches of these \u003cem>PRAH-leens\u003c/em> (as my Southern gentleman of a host kindly pointed out, I've been saying it all wrong my whole life) routinely sell out. We were lucky to get our paws on some, still warm from the oven. I expected them to be more brittle, like toffee, but the consistency of real southern pralines is soft, like fudge. If you're the type who loves dipping your bacon in maple syrup, this is your kind of candy. \u003c/p>\n\u003cp>It was refreshing to see a different regional take on artisanal homemade charcuterie. \u003cstrong>Cochon Butcher\u003c/strong> has a special thing going, with a style and personality all its own. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cochonbutcher.com/\">Cochon Butcher\u003c/a>\u003cbr>\n930 Tchoupitoulas St\u003cbr>\nNew Orleans, LA 70130\u003cbr>\n(504) 588-7675\u003c/p>\n\n",
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"excerpt": "New Orleans takes its swine seriously. Lunch at Cochon Butcher means no shortage of homemade charcuterie and specialty meats, from a classic Muffaletta, to a Pulled BBQ Pork stunner, to Bacon Pralines. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/butcher-quad-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/butcher-quad-1.jpg\" alt=\"Cochon Butcher, New Orleans\" title=\"Cochon Butcher, New Orleans\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-20943\">\u003c/a>\u003cbr>\n\u003cem>Cochon Butcher (New Orleans)\u003c/em>\u003c/p>\n\u003cp>Suspended above the deli counter of \u003ca href=\"http://www.cochonbutcher.com/\">Cochon Butcher\u003c/a> runs a long meat locker filled with pink plump sausage links dangling happily in temperature controlled, humidified bliss. On the walls, homage to the divine swine. In the deli case, rows of house-made sausages and salumi, butcher specials like andouille sausage, smoky spicy tasso ham, kurobuta bacon, boudin-stuffed quail, duck confit, and various cuts of beef, lamb, and of course, piggy piggy.\u003c/p>\n\u003cp>This was going to be a great lunch.\u003c/p>\n\u003cp>Chef \u003cstrong>Donald Link\u003c/strong>, of Nola's famous French-Southern bistro \u003ca href=\"http://www.herbsaint.com/\">Herbsaint\u003c/a> and the acclaimed Cajun-Southern restaurant \u003ca href=\"http://www.cochonrestaurant.com/\">Cochon\u003c/a>, opened Butcher in January 2009 with partner chefs \u003cstrong>Stephen Stryjewski\u003c/strong> and \u003cstrong>Warren Stephens\u003c/strong>. The casual 25-seat combo café/meat market is right next to Cochon, and together, they have made the Warehouse District quite the dining destination.\u003c/p>\n\u003cp>All the sandwiches are made with house-cured meats -– it reminded me of the \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>, but with a distinct New Orleans style with heavenly freshly baked bread (light and white), bold spices, and rich flavors. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-10.jpg\" alt=\"Hot Boudin, Butcher, New Orleans\" title=\"Hot Boudin, Butcher, New Orleans\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20938\">\u003c/a>\u003cbr>\n\u003cem>Hot Boudin\u003c/em> \u003c/p>\n\u003cp>To start, we sampled the \u003cstrong>Hot Boudin\u003c/strong> -– a Cajun classic. Rice is mixed in with the pork before it is all stuffed into the casing (back in the day, this was the poor man's sausage and adding the rice filler was a way to stretch the meat). The hearty boudin is served with sweet-tart crunchy pickles and spicy whole-grain mustard, both great for cutting the richness of the dish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-12.jpg\" alt=\"Cochon Muffaletta \" title=\"Cochon Muffaletta \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20940\">\u003c/a>\u003cbr>\n\u003cem>Cochon Muffaletta \u003c/em>\u003c/p>\n\u003cp>Another NOLA classic, we had to try the \u003cstrong>Cochon Muffaletta\u003c/strong> (pronounced \u003cem>muff-a-lotta\u003c/em>). There are a few hallmarks of a great Muffaletta. Soft, pillowy bread, round as an oversized whoopee cushion, and sprinkled with sesame seeds; deli meats piled high; and olive salad. Cochon's version hits the spot with quality house-made meats, provolone, pickled peppers, and a finely minced olive salad, whose olive oil-red wine vinegar dressing has soaked nicely into the bread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-11.jpg\" alt=\"Duck Pastrami Slider \" title=\"Duck Pastrami Slider \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20939\">\u003c/a>\u003cbr>\n\u003cem>Duck Pastrami Slider \u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Duck Pastrami Slider\u003c/strong> sure didn't look like any slider I've seen before…and the duck didn't taste too much like duck, but what's in a name? This was a tasty pastrami sandwich cut into cute little triangles. I do wish the duck was a bit duckier, but no matter, the creamy gruyere cheese sauce and butter-grilled white Pullman bread made up for it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-14.jpg\" alt=\"Pork Belly on White with Mint + Cucumber\" title=\"Pork Belly on White with Mint + Cucumber\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20941\">\u003c/a>\u003cbr>\n\u003cem>Pork Belly on White with Mint + Cucumber\u003c/em>\u003c/p>\n\u003cp>I'm a sucker for pork belly, so I just couldn't resist trying this. Shockingly, it was my least favorite sandwich. Maybe I'm just spoiled with all the excellent pork belly I've found in SF? The \u003cstrong>Pork Belly on White\u003c/strong> fell a bit flat for me. No crispy bits. Perhaps not enough salt? The simplicity of the sliced white bread I could appreciate (like an amped up tea sandwich), and the mint, pickled cucumber, and chili-lime aioli were bright accompaniments, but the star of the show fell short. Those homemade kettle chips though. I could eat them forever. Not a trace of grease and a crunch you can hear round the world.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-16.jpg\" alt=\"BBQ Pork 'Carolina Style' and Cole Slaw with Potato Salad\" title=\"BBQ Pork 'Carolina Style' and Cole Slaw with Potato Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20942\">\u003c/a>\u003cbr>\n\u003cem>BBQ Pork 'Carolina Style' and Cole Slaw with Potato Salad\u003c/em>\u003c/p>\n\u003cp>Now, my favorite of the bunch, the \u003cstrong>BBQ Pork\u003c/strong> sandwich, lit up the room like a shower of Mardi Gras beads. A generous heap of smoky \u003cstrong>Carolina-style Pulled BBQ Pork\u003c/strong>, topped with a generous heap of fresh \u003cstrong>Cole Slaw\u003c/strong> (that is thankfully, not drowning in mayo for once), all piled on top of that airy, soft-crumb bread I've fallen in love with here in the Big Easy. The most remarkable thing about this BBQ pork sandwich is that it is served without a drop of BBQ sauce. Instead, the meat is dressed in a vinegar sauce that gives it a mouth-watering tang. Pardon my French, but this is one tasty, juicy mofo. Also of note, the \u003cstrong>Potato Salad\u003c/strong> earns its keep here. Creamy and chunky, with lots of whole-grain mustard cutting it so it doesn't feel too heavy. Ooh child, this order is a whole lotta lovin' on a plate. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_cochon_butcher-7.jpg\" alt=\"Bacon Praline \" title=\"Bacon Praline \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20937\">\u003c/a>\u003cbr>\n\u003cem>Bacon Praline \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bacon Pralines\u003c/strong> officially tipped this meal from decadent to obscene. Instead of studding the buttery brown sugar and cream praline with the traditional pecans, Butcher's heart attack version uses chewy bits of thick slab bacon. The homemade batches of these \u003cem>PRAH-leens\u003c/em> (as my Southern gentleman of a host kindly pointed out, I've been saying it all wrong my whole life) routinely sell out. We were lucky to get our paws on some, still warm from the oven. I expected them to be more brittle, like toffee, but the consistency of real southern pralines is soft, like fudge. If you're the type who loves dipping your bacon in maple syrup, this is your kind of candy. \u003c/p>\n\u003cp>It was refreshing to see a different regional take on artisanal homemade charcuterie. \u003cstrong>Cochon Butcher\u003c/strong> has a special thing going, with a style and personality all its own. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cochonbutcher.com/\">Cochon Butcher\u003c/a>\u003cbr>\n930 Tchoupitoulas St\u003cbr>\nNew Orleans, LA 70130\u003cbr>\n(504) 588-7675\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Memories of an Italian Christmas ",
"title": "Memories of an Italian Christmas ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/buon-natale.jpg\" alt=\"Buon Natale!\" title=\"Buon Natale!\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-20386\">Buon Natale!\u003c/p>\n\u003cp>There are a lot of reasons that we love Italy here in San Francisco. The heritage of our city, caught in the hiss of a thousand espresso machines every morning and the beckoning scent of chopped garlic sizzling in olive oil at night, is a melting pot, to be sure, but a fine portion of the pot can be traced back to Genoa and Liguria, Venice and Rome, Sicily and Sardinia. Here, like there, we make wine, press olives, harvest rosemary from the hillsides and basil from our backyards. And naturally, we eat, drink, and talk about eating and drinking with gusto and boundless energy.\u003c/p>\n\u003cp>December in Bologna, where I used to live, looks a lot like a slow-food, un-commercial dream of Christmas: no tinsel, no \u003cem>Jingle Bells\u003c/em>, just pine boughs across the windowsills, tiny white lights looped across the narrow streets radiating off the central square, and in the steamy-windowed caffes, thick-as-pudding ciccolatta calda (hot chocolate) topped with a snowball of whipped cream. The busiest shops are the ones selling food, no surprise in a city that's been obsessed with seeking both knowledge (the University of Bologna is one of Europe's oldest seats of learning) and the pleasures of the table for centuries. \u003c/p>\n\u003cp>No Italian, it seems, can set foot in another's home at Christmastime without bringing a panettone, a puffy yeasted sweet bread studded with candied fruit. And so, brightly colored boxes the size of football helmets were stacked 10 deep at every shop, some lavishly striped with chocolate-hazelnut \u003cem>gianduia,\u003c/em> others the simplest plain \u003cem>pane d'oro,\u003c/em> without nuts or fruit. \u003c/p>\n\u003cp>(And once they go on sale, the week after Christmas--we scored ours for 1 euro--they make extravagantly delicious French toast, especially after a New Year's Eve spent elbow-to-elbow in the main plaza watching fireworks and downing prosecco straight from the bottle.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like the euro, panettone are ubiquitous throughout Italy now, with no particular regional association. But everywhere the panettone was, so was the local specialty, certosino, a flat, glossy spiced fruitcake glistening with translucent candied cherries and nuts. In the pasta shops, between the usual trays of eggy fresh tagliatelle were heaps of tiny, hand-pinched tortellini, the pride of Bologna, filled with a rich mixture of veal and mortadella and ready to be floated in golden capon broth to start the Christmas dinner. \u003c/p>\n\u003cp>In the butcher shops, fat zampone the size of a baby's pudgy arm were on proud display. There's no delicate way to describe zampone: it's a pig's trotter, bones removed, packed with a savory meat stuffing and then sewn back up so that it looks ready to walk. Simmered a long time, then served with lentils, it's a traditional dish in Emilia-Romagna, especially around New Year's. \u003c/p>\n\u003cp>In the sweet shops, there were shiny boxes of dreamy, hazelnut-layered Fiat Cremino and Fiat Noir chocolates, made by Majani, but also chunks of \u003cem>carbone,\u003c/em> crunchy lumps of rock candy dyed black to look like coal. (It seems naughty Italian children are also in danger of getting coal for Christmas.) Santa Claus, that jolly toy-toting American immigrant, has made some inroads, but traditionally, gifts for children come not on Christmas Day but on Epiphany, delivered by a beneficent witch known as \u003cem>La Befana.\u003c/em> \u003c/p>\n\u003cp>We saw her--or at least a convincing, black-shawled version of her--riding in a carriage through the streets of Bologna on the morning of January 6. A well-dressed older gentleman ahead of us, cellphone pressed to his ear, turned his head as she rode by. \"Ah, ecco La Befana!\" he said, in perfect seriousness, before resuming his conversation.\u003c/p>\n\u003cp>Bologna loves its salume (it is the home of mortadella, bastardized here into baloney) and its culatello, not to mention the sweet-salty proscuitto produced in nearby Parma. That Christmas, I learned the way to get the best proscuitto was to follow hard on the heels of the bossiest elderly lady customer in the shop. Once she'd picked out, after much discussion, the exact haunch of proscuitto she wanted out of the many in the shop, I'd hover in her wake. As soon as her purchase was wrapped up, I'd hustle to the counter, before the leg could be lifted off the slicer, and request a few \u003cem>etti\u003c/em> (100 grams) of \u003cem>lo stesso\u003c/em> (the same). (This technique can also be used very successfully re: smoked salmon in Jewish delis.)\u003c/p>\n\u003cp>Another tradition that really came into its own at this time of year was the \u003cem>aperitivi\u003c/em> spread. No corner caffe-bar would dream of serving drinks without putting out a little free something to snack on. It could be just little squares of leftover panini and a bowl of olives, or a whole mini-buffet, but it's common throughout Italy in the evening. Only in Bologna does aperitivi happen before lunch, too. \u003c/p>\n\u003cp>Well, \u003cem>perche non?\u003c/em> The holidays seemed like a great time to take advantage of this, especially when friends came to visit. It was a cultural mandate, after all. After a Christmas Eve morning spent browsing through churches (each with an extravagant creche on display), excellent chocolate shops, and tiny, fiercely bustling cheese stores (but giving the equine butcher shops--marked by the golden horse heads out front--a wide berth), we ducked into a nearby caffe for a couple glasses of prosecco. The counter was loaded with an especially lavish display of tasty little snacks for the taking--craggy chunks of parmesan and cubes of mortadella, proscuitto wrapped around the skinny bread sticks known as \u003cem>grissini,\u003c/em> olives, sweet roasted red peppers, artichoke hearts, a hot cheese dip kept warm over a candle--and the perpetually chic Italians around us were happily munching. Behind the counter, one of the equally chic workers paused and held up her own glass of bubbles. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Buon Natale!\" she said, looking out over the bar. \"Buon Natale a tutti!\"\u003c/p>\n\n",
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"excerpt": "Buon Natale!\r\n\r\nThere are a lot of reasons that we love Italy here in San Francisco. The heritage of our city, caught in the hiss of a thousand espresso machines every morning and the beckoning scent of chopped garlic sizzling in olive oil at night, is a melting pot, to be sure, but a fine portion of the pot can be traced back to Genoa and Liguria, Venice and Rome, Sicily and Sardinia. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/buon-natale.jpg\" alt=\"Buon Natale!\" title=\"Buon Natale!\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-20386\">Buon Natale!\u003c/p>\n\u003cp>There are a lot of reasons that we love Italy here in San Francisco. The heritage of our city, caught in the hiss of a thousand espresso machines every morning and the beckoning scent of chopped garlic sizzling in olive oil at night, is a melting pot, to be sure, but a fine portion of the pot can be traced back to Genoa and Liguria, Venice and Rome, Sicily and Sardinia. Here, like there, we make wine, press olives, harvest rosemary from the hillsides and basil from our backyards. And naturally, we eat, drink, and talk about eating and drinking with gusto and boundless energy.\u003c/p>\n\u003cp>December in Bologna, where I used to live, looks a lot like a slow-food, un-commercial dream of Christmas: no tinsel, no \u003cem>Jingle Bells\u003c/em>, just pine boughs across the windowsills, tiny white lights looped across the narrow streets radiating off the central square, and in the steamy-windowed caffes, thick-as-pudding ciccolatta calda (hot chocolate) topped with a snowball of whipped cream. The busiest shops are the ones selling food, no surprise in a city that's been obsessed with seeking both knowledge (the University of Bologna is one of Europe's oldest seats of learning) and the pleasures of the table for centuries. \u003c/p>\n\u003cp>No Italian, it seems, can set foot in another's home at Christmastime without bringing a panettone, a puffy yeasted sweet bread studded with candied fruit. And so, brightly colored boxes the size of football helmets were stacked 10 deep at every shop, some lavishly striped with chocolate-hazelnut \u003cem>gianduia,\u003c/em> others the simplest plain \u003cem>pane d'oro,\u003c/em> without nuts or fruit. \u003c/p>\n\u003cp>(And once they go on sale, the week after Christmas--we scored ours for 1 euro--they make extravagantly delicious French toast, especially after a New Year's Eve spent elbow-to-elbow in the main plaza watching fireworks and downing prosecco straight from the bottle.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like the euro, panettone are ubiquitous throughout Italy now, with no particular regional association. But everywhere the panettone was, so was the local specialty, certosino, a flat, glossy spiced fruitcake glistening with translucent candied cherries and nuts. In the pasta shops, between the usual trays of eggy fresh tagliatelle were heaps of tiny, hand-pinched tortellini, the pride of Bologna, filled with a rich mixture of veal and mortadella and ready to be floated in golden capon broth to start the Christmas dinner. \u003c/p>\n\u003cp>In the butcher shops, fat zampone the size of a baby's pudgy arm were on proud display. There's no delicate way to describe zampone: it's a pig's trotter, bones removed, packed with a savory meat stuffing and then sewn back up so that it looks ready to walk. Simmered a long time, then served with lentils, it's a traditional dish in Emilia-Romagna, especially around New Year's. \u003c/p>\n\u003cp>In the sweet shops, there were shiny boxes of dreamy, hazelnut-layered Fiat Cremino and Fiat Noir chocolates, made by Majani, but also chunks of \u003cem>carbone,\u003c/em> crunchy lumps of rock candy dyed black to look like coal. (It seems naughty Italian children are also in danger of getting coal for Christmas.) Santa Claus, that jolly toy-toting American immigrant, has made some inroads, but traditionally, gifts for children come not on Christmas Day but on Epiphany, delivered by a beneficent witch known as \u003cem>La Befana.\u003c/em> \u003c/p>\n\u003cp>We saw her--or at least a convincing, black-shawled version of her--riding in a carriage through the streets of Bologna on the morning of January 6. A well-dressed older gentleman ahead of us, cellphone pressed to his ear, turned his head as she rode by. \"Ah, ecco La Befana!\" he said, in perfect seriousness, before resuming his conversation.\u003c/p>\n\u003cp>Bologna loves its salume (it is the home of mortadella, bastardized here into baloney) and its culatello, not to mention the sweet-salty proscuitto produced in nearby Parma. That Christmas, I learned the way to get the best proscuitto was to follow hard on the heels of the bossiest elderly lady customer in the shop. Once she'd picked out, after much discussion, the exact haunch of proscuitto she wanted out of the many in the shop, I'd hover in her wake. As soon as her purchase was wrapped up, I'd hustle to the counter, before the leg could be lifted off the slicer, and request a few \u003cem>etti\u003c/em> (100 grams) of \u003cem>lo stesso\u003c/em> (the same). (This technique can also be used very successfully re: smoked salmon in Jewish delis.)\u003c/p>\n\u003cp>Another tradition that really came into its own at this time of year was the \u003cem>aperitivi\u003c/em> spread. No corner caffe-bar would dream of serving drinks without putting out a little free something to snack on. It could be just little squares of leftover panini and a bowl of olives, or a whole mini-buffet, but it's common throughout Italy in the evening. Only in Bologna does aperitivi happen before lunch, too. \u003c/p>\n\u003cp>Well, \u003cem>perche non?\u003c/em> The holidays seemed like a great time to take advantage of this, especially when friends came to visit. It was a cultural mandate, after all. After a Christmas Eve morning spent browsing through churches (each with an extravagant creche on display), excellent chocolate shops, and tiny, fiercely bustling cheese stores (but giving the equine butcher shops--marked by the golden horse heads out front--a wide berth), we ducked into a nearby caffe for a couple glasses of prosecco. The counter was loaded with an especially lavish display of tasty little snacks for the taking--craggy chunks of parmesan and cubes of mortadella, proscuitto wrapped around the skinny bread sticks known as \u003cem>grissini,\u003c/em> olives, sweet roasted red peppers, artichoke hearts, a hot cheese dip kept warm over a candle--and the perpetually chic Italians around us were happily munching. Behind the counter, one of the equally chic workers paused and held up her own glass of bubbles. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Buon Natale!\" she said, looking out over the bar. \"Buon Natale a tutti!\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mario Batali's Eataly: A Visual Tour",
"title": "Mario Batali's Eataly: A Visual Tour",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/exterior.jpg\" alt=\"exterior Eataly\" title=\"exterior Eataly\" width=\"500\" height=\"354\" class=\"alignnone size-full wp-image-19518\">\u003c/a>\u003cbr>\nOver Thanksgiving, I flew to New York to share Thanksgiving with my extended family. After the feast itself, I had a pretty lengthy list of places I wanted to try and dishes I had to taste before leaving the city. And when it comes down to it, Mario Batali's \u003ca href=\"http://eatalyny.com/\">Eataly\u003c/a> really deserves its own post. It is quite something--all 50,000 square feet of it. \u003c/p>\n\u003cp>Eataly is touted as the largest artisanal Italian food and wine marketplace in the world, and you certainly sense that upon walking in. The place is overwhelming in its variety, selection, and hungry crowds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/entrance.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/entrance.jpg\" alt=\"entrance to Eataly\" title=\"entrance to Eataly\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19520\">\u003c/a>\u003cbr>\n\u003cem>Back entrance to Eataly\u003c/em>\u003c/p>\n\u003cp>What Mario Batali and partners Joe Bastianich, Lidia Bastianich (and a few others) have done with Eataly is successfully create a high-end marketplace that has distinct sections so it almost feels like a large, airy hall with its own pizzeria, fish market, cheese market, handmade pasta, fruits and vegetables, and wine and coffee bar. There are seven separate restaurants and they're trying to keep it that way, avoiding Eataly taking on more of a food court kind of vibe. We actually experienced this first-hand when my sister and I tried to finish our slice of pizza at the tables where you order your cheeses and meats. Apparently, so not acceptable. \u003c/p>\n\u003cp>The nice thing about Eataly is you can literally walk through and gawk and savor without purchasing a darn thing. It's an experience in and of itself. Besides our light lunch, we didn't actually buy anything (although there were dozens of opportunities to do so). I can certainly imagine if you lived in the neighborhood, it'd be a fabulous spot to pop in and pick up some homemade pasta or freshly pulled mozzarella. But I think on your first visit, it's all you can do just to take it all in. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There's the cheese. Oh, the cheese.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese-counter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese-counter.jpg\" alt=\"cheese counter\" title=\"cheese counter\" width=\"500\" height=\"462\" class=\"alignnone size-full wp-image-19521\">\u003c/a>\u003cbr>\n\u003cem>The friendly folks at the cheese counter\u003c/em>\u003c/p>\n\u003cp>As if the cheese counter isn't enough, you turn around and there's a nice gentleman hand pulling mozzarella. You must try the mozzarella. It's to die for. It's just a little bit salty, ultra creamy, and perfectly soft.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese.jpg\" alt=\"mozzarella\" title=\"mozzarella\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-19522\">\u003c/a>\u003cbr>\n\u003cem>Mozzarella! \u003c/em>\u003c/p>\n\u003cp>After you check out the cheese, there's meat to be had. From housemade prosciutto to perfectly cured salumi, this is a tough area to pass up. And this is obviously in \u003ca href=\"http://www.salumicuredmeats.com/\">Batali's genes\u003c/a>.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/meat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/meat.jpg\" alt=\"cured meat\" title=\"cured meat\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-19523\">\u003c/a>\u003cbr>\n\u003cem>The vast array of cured meats & the meat counter at Eataly\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>And then, of course, there's the pizza and foccaccia. You can see the gentleman on the top right there preparing the foccaccia dough and that's my little sister Zoe doing a taste-test. She approved. We both did.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pizza-real.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pizza-real.jpg\" alt=\"pizza at Eataly\" title=\"pizza at Eataly\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-19524\">\u003c/a>\u003cbr>\n\u003cem>Pizza and foccaccia at Eataly\u003c/em>\u003c/p>\n\u003cp>Everywhere you turn, there are little nooks and communal tables for folks to sit down and enjoy their meals, snacks, or quick tastes. This was my favorite part of Eataly, actually. It's very non-committal in terms of actually having a meal. They encourage trying a little of this and a little of that and coming together and sharing them. You see families splitting up and getting samples of things and coming back to show off their finds. And then, of course, you see families just sitting down and having a traditional meal in one of the restaurants. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/family-eating.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/family-eating.jpg\" alt=\"family eating\" title=\"family eating\" width=\"500\" height=\"376\" class=\"alignnone size-full wp-image-19525\">\u003c/a>\u003cbr>\n\u003cem>Sharing a post-thanksgiving Italian lunch\u003c/em>\u003c/p>\n\u003cp>My mom and sisters and I ended up parking it by the cheese counter, sharing a plate of house-cured meats and a variety of cheeses and olives. It was the perfect little mid-afternoon pick-me up.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/lunch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/lunch.jpg\" alt=\"lunch at eataly\" title=\"lunch at eataly\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-19527\">\u003c/a>\u003cbr>\n\u003cem>Our lunch at Eataly\u003c/em>\u003c/p>\n\u003cp>After you do a little grazing, there's always dessert and coffee.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/coffee-and-dessert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/coffee-and-dessert.jpg\" alt=\"coffee and dessert\" title=\"coffee and dessert\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-19526\">\u003c/a>\u003cbr>\n\u003cem>Beautiful espresso machine and sweet dessert options\u003c/em>\u003c/p>\n\u003cp>I actually noticed many people pulling up to have a quick espresso before delving into the market. Smart. You're going to need the stamina. But if you're in the right head space (that it'll be crowded and you don't have the place to yourself), Eataly is not to be missed. It's a visual smorgasbord of the best Italian packaged goods and prepared foods I've ever seen under one roof. If you are in New York and you're even remotely interested in food, this is stop #1. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://eatalyny.com/\">Eataly\u003c/a>\u003cbr>\n200 Fifth Avenue\u003cbr>\n(at 23rd Street)\u003cbr>\nNew York, NY 10010\u003cbr>\n(212) 229-2560\u003cbr>\nHours: Market 10am- 11pm daily; for to-go and restaurant sections of Eataly, check the \u003ca href=\"http://eatalyny.com/how-to-eataly/location-hours\">website\u003c/a> for more detailed information\u003c/p>\n\n",
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"excerpt": "Megan Gordon traveled to New York City last week and snapped some photos. Here's her visual tour of Mario Batali's Eataly.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/exterior.jpg\" alt=\"exterior Eataly\" title=\"exterior Eataly\" width=\"500\" height=\"354\" class=\"alignnone size-full wp-image-19518\">\u003c/a>\u003cbr>\nOver Thanksgiving, I flew to New York to share Thanksgiving with my extended family. After the feast itself, I had a pretty lengthy list of places I wanted to try and dishes I had to taste before leaving the city. And when it comes down to it, Mario Batali's \u003ca href=\"http://eatalyny.com/\">Eataly\u003c/a> really deserves its own post. It is quite something--all 50,000 square feet of it. \u003c/p>\n\u003cp>Eataly is touted as the largest artisanal Italian food and wine marketplace in the world, and you certainly sense that upon walking in. The place is overwhelming in its variety, selection, and hungry crowds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/entrance.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/entrance.jpg\" alt=\"entrance to Eataly\" title=\"entrance to Eataly\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19520\">\u003c/a>\u003cbr>\n\u003cem>Back entrance to Eataly\u003c/em>\u003c/p>\n\u003cp>What Mario Batali and partners Joe Bastianich, Lidia Bastianich (and a few others) have done with Eataly is successfully create a high-end marketplace that has distinct sections so it almost feels like a large, airy hall with its own pizzeria, fish market, cheese market, handmade pasta, fruits and vegetables, and wine and coffee bar. There are seven separate restaurants and they're trying to keep it that way, avoiding Eataly taking on more of a food court kind of vibe. We actually experienced this first-hand when my sister and I tried to finish our slice of pizza at the tables where you order your cheeses and meats. Apparently, so not acceptable. \u003c/p>\n\u003cp>The nice thing about Eataly is you can literally walk through and gawk and savor without purchasing a darn thing. It's an experience in and of itself. Besides our light lunch, we didn't actually buy anything (although there were dozens of opportunities to do so). I can certainly imagine if you lived in the neighborhood, it'd be a fabulous spot to pop in and pick up some homemade pasta or freshly pulled mozzarella. But I think on your first visit, it's all you can do just to take it all in. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's the cheese. Oh, the cheese.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese-counter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese-counter.jpg\" alt=\"cheese counter\" title=\"cheese counter\" width=\"500\" height=\"462\" class=\"alignnone size-full wp-image-19521\">\u003c/a>\u003cbr>\n\u003cem>The friendly folks at the cheese counter\u003c/em>\u003c/p>\n\u003cp>As if the cheese counter isn't enough, you turn around and there's a nice gentleman hand pulling mozzarella. You must try the mozzarella. It's to die for. It's just a little bit salty, ultra creamy, and perfectly soft.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese.jpg\" alt=\"mozzarella\" title=\"mozzarella\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-19522\">\u003c/a>\u003cbr>\n\u003cem>Mozzarella! \u003c/em>\u003c/p>\n\u003cp>After you check out the cheese, there's meat to be had. From housemade prosciutto to perfectly cured salumi, this is a tough area to pass up. And this is obviously in \u003ca href=\"http://www.salumicuredmeats.com/\">Batali's genes\u003c/a>.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/meat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/meat.jpg\" alt=\"cured meat\" title=\"cured meat\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-19523\">\u003c/a>\u003cbr>\n\u003cem>The vast array of cured meats & the meat counter at Eataly\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>And then, of course, there's the pizza and foccaccia. You can see the gentleman on the top right there preparing the foccaccia dough and that's my little sister Zoe doing a taste-test. She approved. We both did.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pizza-real.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pizza-real.jpg\" alt=\"pizza at Eataly\" title=\"pizza at Eataly\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-19524\">\u003c/a>\u003cbr>\n\u003cem>Pizza and foccaccia at Eataly\u003c/em>\u003c/p>\n\u003cp>Everywhere you turn, there are little nooks and communal tables for folks to sit down and enjoy their meals, snacks, or quick tastes. This was my favorite part of Eataly, actually. It's very non-committal in terms of actually having a meal. They encourage trying a little of this and a little of that and coming together and sharing them. You see families splitting up and getting samples of things and coming back to show off their finds. And then, of course, you see families just sitting down and having a traditional meal in one of the restaurants. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/family-eating.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/family-eating.jpg\" alt=\"family eating\" title=\"family eating\" width=\"500\" height=\"376\" class=\"alignnone size-full wp-image-19525\">\u003c/a>\u003cbr>\n\u003cem>Sharing a post-thanksgiving Italian lunch\u003c/em>\u003c/p>\n\u003cp>My mom and sisters and I ended up parking it by the cheese counter, sharing a plate of house-cured meats and a variety of cheeses and olives. It was the perfect little mid-afternoon pick-me up.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/lunch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/lunch.jpg\" alt=\"lunch at eataly\" title=\"lunch at eataly\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-19527\">\u003c/a>\u003cbr>\n\u003cem>Our lunch at Eataly\u003c/em>\u003c/p>\n\u003cp>After you do a little grazing, there's always dessert and coffee.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/coffee-and-dessert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/coffee-and-dessert.jpg\" alt=\"coffee and dessert\" title=\"coffee and dessert\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-19526\">\u003c/a>\u003cbr>\n\u003cem>Beautiful espresso machine and sweet dessert options\u003c/em>\u003c/p>\n\u003cp>I actually noticed many people pulling up to have a quick espresso before delving into the market. Smart. You're going to need the stamina. But if you're in the right head space (that it'll be crowded and you don't have the place to yourself), Eataly is not to be missed. It's a visual smorgasbord of the best Italian packaged goods and prepared foods I've ever seen under one roof. If you are in New York and you're even remotely interested in food, this is stop #1. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://eatalyny.com/\">Eataly\u003c/a>\u003cbr>\n200 Fifth Avenue\u003cbr>\n(at 23rd Street)\u003cbr>\nNew York, NY 10010\u003cbr>\n(212) 229-2560\u003cbr>\nHours: Market 10am- 11pm daily; for to-go and restaurant sections of Eataly, check the \u003ca href=\"http://eatalyny.com/how-to-eataly/location-hours\">website\u003c/a> for more detailed information\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Yosemite Road Trip and Sweet Potato Fries",
"title": "Yosemite Road Trip and Sweet Potato Fries",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0071.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0071.jpg\" alt=\"Yosemite Falls\" title=\"Yosemite Falls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18806\">\u003c/a>\u003cbr>\n\u003cem>At the top of Yosemite Falls\u003c/em>\u003c/p>\n\u003cp>Sometimes you just need to get a little Nature back in your life. Good thing, living in the Bay Area, we are in no shortage of accessible natural beauties. We decided to take advantage of the lingering warm weather and got outta dodge for a weekend in \u003ca href=\"http://www.nps.gov/yose/index.htm\">Yosemite\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/strawberries-montage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/strawberries-montage.jpg\" alt=\"Roadside strawberries\" title=\"Roadside strawberries\" width=\"246\" height=\"500\" class=\"alignnone size-full wp-image-18802\">\u003c/a>\u003cbr>\n\u003cem>Roadside Strawberries\u003c/em>\u003c/p>\n\u003cp>There is something instantaneously liberating about driving on the open road, music loud, windows rolled down. We saw an adorable roadside stand selling some locally grown \u003cstrong>strawberries\u003c/strong> and couldn't resist. They were sweet and tart and soon our little rental car smelled like a strawberry patch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0016.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0016.jpg\" alt=\"Hotel Charlotte, Groveland\" title=\"Hotel Charlotte, Groveland\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18804\">\u003c/a>\u003cbr>\n\u003cem>Hotel Charlotte, Groveland\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since our day started a tad late, we decided to pit stop that evening in \u003cstrong>Groveland\u003c/strong>, a sleepy town about an hour outside the park. Sneeze and you'll miss the short strip of main street dotted with a few shops. We checked into the \u003ca href=\"http://www.hotelcharlotte.com/\">Hotel Charlotte\u003c/a>, a quaint bed-and-breakfast (that may or may not be haunted…just sayin'…the jacuzzi tub in the room turned on \u003cem>three\u003c/em> times \u003cem>by itself\u003c/em> in the middle of the night).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/iron-door-montage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/iron-door-montage.jpg\" alt=\"Iron Door Saloon\" title=\"Iron Door Saloon\" width=\"500\" height=\"432\" class=\"alignnone size-full wp-image-18801\">\u003c/a>\u003cbr>\n\u003cem>Iron Door Saloon\u003c/em>\u003c/p>\n\u003cp>Bubble bath-loving ghosts aside, one thing the Charlotte had going for it was its proximity to some tasty \u003cstrong>Sweet Potato Fries\u003c/strong> right across the street at the \u003ca href=\"http://www.iron-door-saloon.com/\">Iron Door Saloon\u003c/a>, California's oldest saloon. Built in 1852, the establishment was originally called the \"Granite Store\", and served as a general store and post office. In 1937, it was renamed \"The Iron Door Saloon\" after the hefty iron doors which had been manufactured in England, brought over by ship, and hauled in on mules across the Tuolumne River. The doors were sold to the saloon as a fire protection device, with the idea that if the town was burning, you could just shut the doors and wait it out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0024.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0024.jpg\" alt=\"Cowboy at the Iron Door Saloon\" title=\"Cowboy at the Iron Door Saloon\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18805\">\u003c/a>\u003cbr>\n\u003cem>The Iron Door Saloon, where cowboys still reign\u003c/em>\u003c/p>\n\u003cp>Today, pass through those very same iron doors, and enter a little slice of California Gold Country history. Inside, you'll find a handsome, old-fashioned bar, historic pictures of Yosemite, antique gold mining and farming tools of the Wild West, some stray bullet holes, and a cowboy or two. \u003c/p>\n\u003cp>The first thing you'll notice, though, is the ceiling, positively covered in crumpled dollar bills dangling down. I spent a good 10 minutes wondering how they got up there, and then finally asked someone. Apparently, all you need is a quarter, a thumbtack, and a dollar, and you too can become a part of The Iron Door folklore. A few times a year, the staff takes down the dollars and donates the money to community organizations. \u003c/p>\n\u003cp>The second thing you'll notice is the smoky scent of \u003cstrong>cumin\u003c/strong>. The house specialty is \u003cstrong>Cumin-Spiked Sweet Potato Fries\u003c/strong>. Smoky, sweet, hot and crispy, these fries are served in a heaping serving that will satisfy any lover of sweet potato fries. They were perfect with my order of saucy BBQ chicken wings (I hear the BBQ ribs are also to-die-for, but they're only available in the summer time).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0117.jpg\" alt=\"Top of Yosemite Falls\" title=\"Top of Yosemite Falls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18808\">\u003c/a>\u003cbr>\n\u003cem>The reward\u003c/em>\u003c/p>\n\u003cp>We headed out early the next morning and made it to Yosemite. We hiked all the way up to the top of Yosemite Falls, where we were rewarded with a breathtaking view, and a playground of waterfalls, pristine pools and sunny warm rocks to nap on. \u003c/p>\n\u003cp>We slept like babies that night, drunk on crisp fresh air, the smell of campfires, and the glow of a full moon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0167.jpg\" alt=\"Caramel Apple Pie\" title=\"Caramel Apple Pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18807\">\u003c/a>\u003cbr>\n\u003cem>Caramel Apple Pie\u003c/em>\u003c/p>\n\u003cp>On our way back to SF, we stopped to admire all the \u003cstrong>almond tree\u003c/strong> orchards along Highway 120 (many of the local producers had just brought in the first harvest of the season and were selling them cheap by the pound). We also turned off to check out \u003cstrong>The Barn\u003c/strong> -- frolicked in their pumpkin patch for a spell and went home with a handsome \u003cstrong>Caramel Apple Pie\u003c/strong>. \u003cem>Note:\u003c/em> for all you apple-pie bakers this Thanksgiving, a generous drizzle of salted caramel is just the thing to bring that pie to a whole 'nother level.\u003c/p>\n\u003cp>After returning from our little getaway, I was inspired to recreate those addictive \u003cstrong>Sweet Potato Fries\u003c/strong> we had at the \u003cstrong>Iron Door\u003c/strong>. For my at-home version, I bake the potatoes in high heat, season them with a healthy dose of cumin, salt, and pepper, and serve them with a cool, tangy dipping sauce of roasted garlic, lime, Greek yogurt and mayo.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sweetpotatofries-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sweetpotatofries-6.jpg\" alt=\"DIY Sweet Potato Fries\" title=\"DIY Sweet Potato Fries\" width=\"500\" height=\"415\" class=\"alignnone size-full wp-image-18800\">\u003c/a>\u003cbr>\n\u003cem>DIY Sweet Potato Fries\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cumin-Spiked Sweet Potato Fries\u003c/strong>\u003cbr>\n\u003cem>Inspired by The Iron Door Saloon in Groveland, CA.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 (as a side)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 sweet potatoes\u003cbr>\n1 teaspoon salt\u003cbr>\n¼ teaspoon pepper\u003cbr>\n½ teaspoon cumin\u003cbr>\n2 tablespoons olive oil\u003c/p>\n\u003cp>\u003cem>For Dipping Sauce:\u003c/em>\u003cbr>\n3 cloves garlic\u003cbr>\n1/2 cup Greek yogurt\u003cbr>\n¼ cup mayonnaise\u003cbr>\n1 tablespoon lime juice\u003cbr>\nZest of 1 lime\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 400 F.\u003cbr>\n2.\tPeel the sweet potatoes and cut into ½-inch by 5-inch batons.\u003cbr>\n3.\tToss the fries in the olive oil, salt, pepper, and cumin, coating evenly.\u003cbr>\n4.\tPlace on a foil-lined baking sheet (along with the whole cloves of garlic), in one layer, and bake about 20 minutes. Flip them so they brown evenly. Bake for another 15 minutes or until golden.\u003cbr>\n5.\tFor the dipping sauce, take the roasted garlic (removing the skin) and mash them up into a paste. Mix well with yogurt, mayonnaise, lime juice and zest. Serve immediately.\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>ADDRESSES\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.iron-door-saloon.com/\">Iron Door Saloon\u003c/a>\u003cbr>\n18761 Main Street \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Iron+Door+Saloon,+Groveland,+CA&sll=37.0625,-95.677068&sspn=54.137829,80.947266&ie=UTF8&hq=Iron+Door+Saloon,&hnear=Groveland,+Tuolumne,+California&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nGroveland, CA 95321-9444\u003cbr>\n209-962-6244\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Barn\u003c/strong>\u003cbr>\n25015 Highway 120 \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=The+Barn+25015+Highway+120+Escalon,+CA+95320&sll=37.91933,-120.570246&sspn=0.825516,1.264801&ie=UTF8&hq=The+Barn&hnear=25015+California+120,+Escalon,+San+Joaquin,+California+95320&ll=37.800493,-121.004362&spn=0.051678,0.07905&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nEscalon, CA 95320\u003cbr>\n209-838-7417\u003c/p>\n\n",
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"excerpt": "A stumble upon Cumin-Spiked Sweet Potato Fries during a weekend get-away to Yosemite. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0071.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0071.jpg\" alt=\"Yosemite Falls\" title=\"Yosemite Falls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18806\">\u003c/a>\u003cbr>\n\u003cem>At the top of Yosemite Falls\u003c/em>\u003c/p>\n\u003cp>Sometimes you just need to get a little Nature back in your life. Good thing, living in the Bay Area, we are in no shortage of accessible natural beauties. We decided to take advantage of the lingering warm weather and got outta dodge for a weekend in \u003ca href=\"http://www.nps.gov/yose/index.htm\">Yosemite\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/strawberries-montage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/strawberries-montage.jpg\" alt=\"Roadside strawberries\" title=\"Roadside strawberries\" width=\"246\" height=\"500\" class=\"alignnone size-full wp-image-18802\">\u003c/a>\u003cbr>\n\u003cem>Roadside Strawberries\u003c/em>\u003c/p>\n\u003cp>There is something instantaneously liberating about driving on the open road, music loud, windows rolled down. We saw an adorable roadside stand selling some locally grown \u003cstrong>strawberries\u003c/strong> and couldn't resist. They were sweet and tart and soon our little rental car smelled like a strawberry patch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0016.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0016.jpg\" alt=\"Hotel Charlotte, Groveland\" title=\"Hotel Charlotte, Groveland\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18804\">\u003c/a>\u003cbr>\n\u003cem>Hotel Charlotte, Groveland\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since our day started a tad late, we decided to pit stop that evening in \u003cstrong>Groveland\u003c/strong>, a sleepy town about an hour outside the park. Sneeze and you'll miss the short strip of main street dotted with a few shops. We checked into the \u003ca href=\"http://www.hotelcharlotte.com/\">Hotel Charlotte\u003c/a>, a quaint bed-and-breakfast (that may or may not be haunted…just sayin'…the jacuzzi tub in the room turned on \u003cem>three\u003c/em> times \u003cem>by itself\u003c/em> in the middle of the night).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/iron-door-montage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/iron-door-montage.jpg\" alt=\"Iron Door Saloon\" title=\"Iron Door Saloon\" width=\"500\" height=\"432\" class=\"alignnone size-full wp-image-18801\">\u003c/a>\u003cbr>\n\u003cem>Iron Door Saloon\u003c/em>\u003c/p>\n\u003cp>Bubble bath-loving ghosts aside, one thing the Charlotte had going for it was its proximity to some tasty \u003cstrong>Sweet Potato Fries\u003c/strong> right across the street at the \u003ca href=\"http://www.iron-door-saloon.com/\">Iron Door Saloon\u003c/a>, California's oldest saloon. Built in 1852, the establishment was originally called the \"Granite Store\", and served as a general store and post office. In 1937, it was renamed \"The Iron Door Saloon\" after the hefty iron doors which had been manufactured in England, brought over by ship, and hauled in on mules across the Tuolumne River. The doors were sold to the saloon as a fire protection device, with the idea that if the town was burning, you could just shut the doors and wait it out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0024.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0024.jpg\" alt=\"Cowboy at the Iron Door Saloon\" title=\"Cowboy at the Iron Door Saloon\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-18805\">\u003c/a>\u003cbr>\n\u003cem>The Iron Door Saloon, where cowboys still reign\u003c/em>\u003c/p>\n\u003cp>Today, pass through those very same iron doors, and enter a little slice of California Gold Country history. Inside, you'll find a handsome, old-fashioned bar, historic pictures of Yosemite, antique gold mining and farming tools of the Wild West, some stray bullet holes, and a cowboy or two. \u003c/p>\n\u003cp>The first thing you'll notice, though, is the ceiling, positively covered in crumpled dollar bills dangling down. I spent a good 10 minutes wondering how they got up there, and then finally asked someone. Apparently, all you need is a quarter, a thumbtack, and a dollar, and you too can become a part of The Iron Door folklore. A few times a year, the staff takes down the dollars and donates the money to community organizations. \u003c/p>\n\u003cp>The second thing you'll notice is the smoky scent of \u003cstrong>cumin\u003c/strong>. The house specialty is \u003cstrong>Cumin-Spiked Sweet Potato Fries\u003c/strong>. Smoky, sweet, hot and crispy, these fries are served in a heaping serving that will satisfy any lover of sweet potato fries. They were perfect with my order of saucy BBQ chicken wings (I hear the BBQ ribs are also to-die-for, but they're only available in the summer time).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0117.jpg\" alt=\"Top of Yosemite Falls\" title=\"Top of Yosemite Falls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18808\">\u003c/a>\u003cbr>\n\u003cem>The reward\u003c/em>\u003c/p>\n\u003cp>We headed out early the next morning and made it to Yosemite. We hiked all the way up to the top of Yosemite Falls, where we were rewarded with a breathtaking view, and a playground of waterfalls, pristine pools and sunny warm rocks to nap on. \u003c/p>\n\u003cp>We slept like babies that night, drunk on crisp fresh air, the smell of campfires, and the glow of a full moon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/yosemite-0167.jpg\" alt=\"Caramel Apple Pie\" title=\"Caramel Apple Pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-18807\">\u003c/a>\u003cbr>\n\u003cem>Caramel Apple Pie\u003c/em>\u003c/p>\n\u003cp>On our way back to SF, we stopped to admire all the \u003cstrong>almond tree\u003c/strong> orchards along Highway 120 (many of the local producers had just brought in the first harvest of the season and were selling them cheap by the pound). We also turned off to check out \u003cstrong>The Barn\u003c/strong> -- frolicked in their pumpkin patch for a spell and went home with a handsome \u003cstrong>Caramel Apple Pie\u003c/strong>. \u003cem>Note:\u003c/em> for all you apple-pie bakers this Thanksgiving, a generous drizzle of salted caramel is just the thing to bring that pie to a whole 'nother level.\u003c/p>\n\u003cp>After returning from our little getaway, I was inspired to recreate those addictive \u003cstrong>Sweet Potato Fries\u003c/strong> we had at the \u003cstrong>Iron Door\u003c/strong>. For my at-home version, I bake the potatoes in high heat, season them with a healthy dose of cumin, salt, and pepper, and serve them with a cool, tangy dipping sauce of roasted garlic, lime, Greek yogurt and mayo.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sweetpotatofries-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_sweetpotatofries-6.jpg\" alt=\"DIY Sweet Potato Fries\" title=\"DIY Sweet Potato Fries\" width=\"500\" height=\"415\" class=\"alignnone size-full wp-image-18800\">\u003c/a>\u003cbr>\n\u003cem>DIY Sweet Potato Fries\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cumin-Spiked Sweet Potato Fries\u003c/strong>\u003cbr>\n\u003cem>Inspired by The Iron Door Saloon in Groveland, CA.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 (as a side)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 sweet potatoes\u003cbr>\n1 teaspoon salt\u003cbr>\n¼ teaspoon pepper\u003cbr>\n½ teaspoon cumin\u003cbr>\n2 tablespoons olive oil\u003c/p>\n\u003cp>\u003cem>For Dipping Sauce:\u003c/em>\u003cbr>\n3 cloves garlic\u003cbr>\n1/2 cup Greek yogurt\u003cbr>\n¼ cup mayonnaise\u003cbr>\n1 tablespoon lime juice\u003cbr>\nZest of 1 lime\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 400 F.\u003cbr>\n2.\tPeel the sweet potatoes and cut into ½-inch by 5-inch batons.\u003cbr>\n3.\tToss the fries in the olive oil, salt, pepper, and cumin, coating evenly.\u003cbr>\n4.\tPlace on a foil-lined baking sheet (along with the whole cloves of garlic), in one layer, and bake about 20 minutes. Flip them so they brown evenly. Bake for another 15 minutes or until golden.\u003cbr>\n5.\tFor the dipping sauce, take the roasted garlic (removing the skin) and mash them up into a paste. Mix well with yogurt, mayonnaise, lime juice and zest. Serve immediately.\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>ADDRESSES\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.iron-door-saloon.com/\">Iron Door Saloon\u003c/a>\u003cbr>\n18761 Main Street \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Iron+Door+Saloon,+Groveland,+CA&sll=37.0625,-95.677068&sspn=54.137829,80.947266&ie=UTF8&hq=Iron+Door+Saloon,&hnear=Groveland,+Tuolumne,+California&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nGroveland, CA 95321-9444\u003cbr>\n209-962-6244\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Barn\u003c/strong>\u003cbr>\n25015 Highway 120 \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=The+Barn+25015+Highway+120+Escalon,+CA+95320&sll=37.91933,-120.570246&sspn=0.825516,1.264801&ie=UTF8&hq=The+Barn&hnear=25015+California+120,+Escalon,+San+Joaquin,+California+95320&ll=37.800493,-121.004362&spn=0.051678,0.07905&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nEscalon, CA 95320\u003cbr>\n209-838-7417\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Seattle Food Trucks",
"title": "Seattle Food Trucks",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Like any conference or convention, there were highs and lows at the International Food Bloggers Conference (\u003ca href=\"http://www.foodista.com/ifbc2010/\">IFBC\u003c/a>). For me, one of the highs was getting to sample food from Seattle's best food trucks--they parked outside of the conference location one day and we had free reign to sample, chat with the vendors and chefs, and learn more about mobile food in Seattle. From ice cream to crepes, tacos to schwarma--here were my favorites:\u003c/p>\n\u003cp>\u003cstrong>Anita's Crepes\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/crepes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/crepes.jpg\" alt=\"\" title=\"Anita's Crepes\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16714\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.anitascrepes.com/\">Anita's Crepes\u003c/a> actually has a brick and mortar location in Ballard, but they were at IFBC representing their Lemon Sugar Crepe. Working quickly and quietly, they churned out crepe after crepe to hungry conference participants. For me, this was a welcome change from some of the heavier fare and the beer we'd all been guzzling. The crepe was incredibly light and had a subtle crust of lemon sugar, served with a dollop of fresh whipped cream and a lemon slice. Perfection.\u003cbr>\n\u003cbr>\n\u003cstrong>Molly Moons\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Molly-Moons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Molly-Moons.jpg\" alt=\"Molly Moons Ice Cream\" title=\"Molly Moons Ice Cream\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-16715\">\u003c/a>\u003cbr>\nI've been to \u003ca href=\"http://mollymoonicecream.com/\">Molly Moons\u003c/a> a few times before while visiting my sister in Seattle. They have a \u003ca href=\"http://mollymoonicecream.com/truck/twitter\">truck\u003c/a>, but they also have a few free-standing\u003ca href=\"http://mollymoonicecream.com/ice-cream-shops\"> locations \u003c/a>in Capital Hill and Wallingford. If you're a Salted Caramel fan, this is the place for you. I've never tasted a richer, more intensely caramel flavor then what they're doing at Molly Moons. From a girl who can eat her weight in ice cream, I generally have to stop after a few bites. At the conference, I also had the chance to try the special Olive Oil flavor and the Scout Mint (as in, Girl Scout Mint Cookie). The Scout Mint was pleasant enough, but the Olive Oil ice cream was very special--the sort of thing you try with friends and do a lot of nodding but no one's quite sure how to talk about it. It was an uber-rich vanilla ice cream spiked with the earthy, floral notes of a very fine olive oil. I hope they decide to carry this one over at the shop. If so, it'll be my first stop-off next time I'm in town. \u003c/p>\n\u003cp>\u003cstrong>Dante's Inferno Dogs\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/dantes-inferno-dogs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/dantes-inferno-dogs.jpg\" alt=\"dante's inferno dogs\" title=\"dante's inferno dogs\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-16716\">\u003c/a>\u003cbr>\nUp until IFBC, I had never tried a hot dog with cream cheese before. And I have to say, I'll never look at hot dogs the same. While I was too stuffed to have an entire \u003ca href=\"http://dantesinfernodogs.com/\">Dante's Inferno Dog\u003c/a>, I had many bites from friends and we all compared notes. Dante's story is a great one--after moving to the Pacific Northwest in 1995 and suffering a few failed business ventures, he decided on dogs. The rest is history. He's infamous with the late night bar crowd, but is also well-loved around town for his classic (and not-so-classic) dogs and quiet, friendly demeanor. If I lived in Seattle, I'd hunt him down frequently. And in the meantime, I'm going to start using cream cheese much more liberally when it comes to dogs and sausages. Who knew?\u003c/p>\n\u003cp>\u003cstrong>El Camion\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/El-Camion.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/El-Camion.jpg\" alt=\"El Camion\" title=\"El Camion\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-16717\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.elcamionseattle.com/El_Camion/Home.html\">El Camion\u003c/a> has three locations in Seattle and folks like Tom Douglas and publications including the Seattle Weekly and The Seattle Times have raved about the tacos. I had the chance to try the chicken mole taco -- I'm a huge fan of mole, especially when it's done right. And El Camion nailed it. The mole was warmly spiced with hints of cinnamon and pepper. Fabulous spicy salsas, too. And an extremely friendly, exuberant staff. Folks were talking about these tacos well into the afternoon.\u003c/p>\n\u003cp>\u003cstrong>Hallava Falafel\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/HallAva-Falafel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/HallAva-Falafel.jpg\" alt=\"Hall Ava Falafel\" title=\"Hall Ava Falafel\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-16718\">\u003c/a>\u003cbr>\nThe schwarma that I had at \u003ca href=\"http://hallavafalafel.com/\">Hallava Falafel\u003c/a> may just possibly have been the best schwarma I've ever tasted. I've previously reserved that honor for this dumpy spot off of University Ave. in Denver that I loved as a college student, but Hallava has pushed them to second place. The folks behind the truck decided to open in 2006 in the Georgetown neighborhood after realizing how difficult it was to get a quality lunch for under $10. The schwarma itself was flavorful and spicy--slow roasted lamb and beef accompanied by Russian red relish, spinach and cabbage mix, tzatziki a wild Armenian pickle, and their \"super secret spice mix\". They make all of their sauces, salads, and falafel from scratch and keep their menu relatively simple to keep costs down and keep customers coming back. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Skillet\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/skillet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/skillet.jpg\" alt=\"skillet\" title=\"skillet\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16719\">\u003c/a>\u003cbr>\nIf you tied me down and asked me to name my favorite food truck that day, \u003ca href=\"http://skilletstreetfood.com/\">Skillet\u003c/a> is it. The mini burger of grass-fed beef, arugula, \u003ca href=\"http://skilletstreetfood.com/baconjam.htm\">bacon jam\u003c/a>, and cambozola cheese on a little soft bun kind of blew my mind. Apparently they do poutine as well, and there's nothing like a good poutine to start the day off right. If you're local (or just visiting), check their rotating menu and \u003ca href=\"http://skilletstreetfood.com/calendar.htm\">calendar\u003c/a> for specials. On his website, owner and executive chef, Joshua Henderson, notes: \"we hope to create a business that sustains itself through impeccably executed food, simply done, and regionally relevant.\" From one small burger, I can attest to the fact that they are--without a doubt--achieving their goal. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Like any conference or convention, there were highs and lows at the International Food Bloggers Conference (\u003ca href=\"http://www.foodista.com/ifbc2010/\">IFBC\u003c/a>). For me, one of the highs was getting to sample food from Seattle's best food trucks--they parked outside of the conference location one day and we had free reign to sample, chat with the vendors and chefs, and learn more about mobile food in Seattle. From ice cream to crepes, tacos to schwarma--here were my favorites:\u003c/p>\n\u003cp>\u003cstrong>Anita's Crepes\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/crepes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/crepes.jpg\" alt=\"\" title=\"Anita's Crepes\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16714\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.anitascrepes.com/\">Anita's Crepes\u003c/a> actually has a brick and mortar location in Ballard, but they were at IFBC representing their Lemon Sugar Crepe. Working quickly and quietly, they churned out crepe after crepe to hungry conference participants. For me, this was a welcome change from some of the heavier fare and the beer we'd all been guzzling. The crepe was incredibly light and had a subtle crust of lemon sugar, served with a dollop of fresh whipped cream and a lemon slice. Perfection.\u003cbr>\n\u003cbr>\n\u003cstrong>Molly Moons\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Molly-Moons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Molly-Moons.jpg\" alt=\"Molly Moons Ice Cream\" title=\"Molly Moons Ice Cream\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-16715\">\u003c/a>\u003cbr>\nI've been to \u003ca href=\"http://mollymoonicecream.com/\">Molly Moons\u003c/a> a few times before while visiting my sister in Seattle. They have a \u003ca href=\"http://mollymoonicecream.com/truck/twitter\">truck\u003c/a>, but they also have a few free-standing\u003ca href=\"http://mollymoonicecream.com/ice-cream-shops\"> locations \u003c/a>in Capital Hill and Wallingford. If you're a Salted Caramel fan, this is the place for you. I've never tasted a richer, more intensely caramel flavor then what they're doing at Molly Moons. From a girl who can eat her weight in ice cream, I generally have to stop after a few bites. At the conference, I also had the chance to try the special Olive Oil flavor and the Scout Mint (as in, Girl Scout Mint Cookie). The Scout Mint was pleasant enough, but the Olive Oil ice cream was very special--the sort of thing you try with friends and do a lot of nodding but no one's quite sure how to talk about it. It was an uber-rich vanilla ice cream spiked with the earthy, floral notes of a very fine olive oil. I hope they decide to carry this one over at the shop. If so, it'll be my first stop-off next time I'm in town. \u003c/p>\n\u003cp>\u003cstrong>Dante's Inferno Dogs\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/dantes-inferno-dogs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/dantes-inferno-dogs.jpg\" alt=\"dante's inferno dogs\" title=\"dante's inferno dogs\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-16716\">\u003c/a>\u003cbr>\nUp until IFBC, I had never tried a hot dog with cream cheese before. And I have to say, I'll never look at hot dogs the same. While I was too stuffed to have an entire \u003ca href=\"http://dantesinfernodogs.com/\">Dante's Inferno Dog\u003c/a>, I had many bites from friends and we all compared notes. Dante's story is a great one--after moving to the Pacific Northwest in 1995 and suffering a few failed business ventures, he decided on dogs. The rest is history. He's infamous with the late night bar crowd, but is also well-loved around town for his classic (and not-so-classic) dogs and quiet, friendly demeanor. If I lived in Seattle, I'd hunt him down frequently. And in the meantime, I'm going to start using cream cheese much more liberally when it comes to dogs and sausages. Who knew?\u003c/p>\n\u003cp>\u003cstrong>El Camion\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/El-Camion.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/El-Camion.jpg\" alt=\"El Camion\" title=\"El Camion\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-16717\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.elcamionseattle.com/El_Camion/Home.html\">El Camion\u003c/a> has three locations in Seattle and folks like Tom Douglas and publications including the Seattle Weekly and The Seattle Times have raved about the tacos. I had the chance to try the chicken mole taco -- I'm a huge fan of mole, especially when it's done right. And El Camion nailed it. The mole was warmly spiced with hints of cinnamon and pepper. Fabulous spicy salsas, too. And an extremely friendly, exuberant staff. Folks were talking about these tacos well into the afternoon.\u003c/p>\n\u003cp>\u003cstrong>Hallava Falafel\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/HallAva-Falafel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/HallAva-Falafel.jpg\" alt=\"Hall Ava Falafel\" title=\"Hall Ava Falafel\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-16718\">\u003c/a>\u003cbr>\nThe schwarma that I had at \u003ca href=\"http://hallavafalafel.com/\">Hallava Falafel\u003c/a> may just possibly have been the best schwarma I've ever tasted. I've previously reserved that honor for this dumpy spot off of University Ave. in Denver that I loved as a college student, but Hallava has pushed them to second place. The folks behind the truck decided to open in 2006 in the Georgetown neighborhood after realizing how difficult it was to get a quality lunch for under $10. The schwarma itself was flavorful and spicy--slow roasted lamb and beef accompanied by Russian red relish, spinach and cabbage mix, tzatziki a wild Armenian pickle, and their \"super secret spice mix\". They make all of their sauces, salads, and falafel from scratch and keep their menu relatively simple to keep costs down and keep customers coming back. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Skillet\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/skillet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/skillet.jpg\" alt=\"skillet\" title=\"skillet\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16719\">\u003c/a>\u003cbr>\nIf you tied me down and asked me to name my favorite food truck that day, \u003ca href=\"http://skilletstreetfood.com/\">Skillet\u003c/a> is it. The mini burger of grass-fed beef, arugula, \u003ca href=\"http://skilletstreetfood.com/baconjam.htm\">bacon jam\u003c/a>, and cambozola cheese on a little soft bun kind of blew my mind. Apparently they do poutine as well, and there's nothing like a good poutine to start the day off right. If you're local (or just visiting), check their rotating menu and \u003ca href=\"http://skilletstreetfood.com/calendar.htm\">calendar\u003c/a> for specials. On his website, owner and executive chef, Joshua Henderson, notes: \"we hope to create a business that sustains itself through impeccably executed food, simply done, and regionally relevant.\" From one small burger, I can attest to the fact that they are--without a doubt--achieving their goal. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Writers Colony at Dairy Hollow",
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"content": "\u003cp>Do you have a cookbook in you? A memoir of Nonna's fusilli or a meditation on Pop's pancakes? A study of herbal remedies or a compilation of Zen Buddhist koans matched with a vegan recipe of the day? Is your gluten-free baking or organic baby-food blog itching to become a book? Do you need peace, quiet, a gorgeous test kitchen and a hot dinner on the table for you? If so, I've got the place for you. \u003c/p>\n\u003cp>I've been a bit of an evangelist for the \u003ca href=\"http://www.writerscolony.org\">Writers Colony at Dairy Hollow\u003c/a> in Eureka Springs, Arkansas ever since I spent my first month there in 2006, after reading its praises on my friend Jen's excellent blog, \u003ca href=\"http://www.bakerina.com\">Prepare to Meet your Bakerina\u003c/a>. It's a very special place in many ways, but for our purposes here, the most important one is this. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/kitchenjpg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/kitchenjpg.jpg\" alt=\"kitchen\" title=\"kitchen\" width=\"320\" height=\"240\" class=\"alignnone size-full wp-image-17001\">\u003c/a>\u003c/p>\n\u003cp>See that kitchen? When a food writer comes to the Writers Colony, he or she is assigned to this, the Culinary Suite. For all of you with placemat-sized countertops, feast your eyes on two wall ovens (with convection), a stove top with a pot-filling faucet, a dishwasher, insane amounts of pantry and pot-storage space, a massive fridge and freezer, a butcher-block island, and more, all just steps away from your desk, not to mention the lovely deck outside complete with swanky outdoor gas-powered grill. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/deck.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/deck.jpg\" alt=\"desk\" title=\"deck\" width=\"320\" height=\"240\" class=\"alignnone size-full wp-image-16999\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, if you write about food, the application process for most writers' colonies can be pretty daunting, even for longtime professionals. To be honest, my letter to \u003ca href=\"http://www.yaddo.org\">Yaddo\u003c/a> would have to read something like this:\u003c/p>\n\u003cp>\u003cem>Dear Yaddo,\u003cbr>\n I am not writing the Great American Novel in Satirical Verse, nor the Great American Philosophical Essay or the Great American Weighty Historical Tome, not even the Great American Poem. You see, I want a pleasant room, a desk with a view, and interesting dinner-table conversation to support my Very Important Work, which happens to be about...chutney. Or possibly pickles! Perhaps I'll also be typing away on one of those kicky airport novels featuring a plucky caterer-turned sleuth, complete with a recipe at the end of every chapter. Would you also be able to provide access to a counter, a fridge, a sink, and a stove so I can perfect my cheddar-chive souffles and Bloody-Mary beans? Looking forward to the minions delivering those little bag lunches every day! \u003c/em>\u003c/p>\n\u003cp>Yours in sugar,\u003cbr>\nStephanie\u003cbr>\n\u003c/p>\n\u003cp>Sadly, such places as Yaddo and the \u003ca href=\"http://www.macdowellcolony.com\">Macdowell Colony\u003c/a> do not yet consider recipes for chocolate silk pie worth mentioning in the same breath as the Up-and-Coming Great Literature that they nourish so carefully, burnishing their reputations as top-notch literary incubators. \u003c/p>\n\u003cp>Well, as undisputed master of great literature John Milton might have observed, they also serve who only stand and wait for the butterscotch pudding to thicken. Enter the Writers Colony at Dairy Hollow, which accepts--nay, celebrates!-- culinary writers as practitioners of a legitimate literary form, giving them a beautiful place to both write and cook. (This is the legacy of original owner and cookbook author Crescent Dragonwagon, who ran the place as The Inn at Dairy Hollow before turning it into a writers' retreat.)\u003c/p>\n\u003cp>Now, I know what you're saying. \u003cem>Arkansas? Really? Where will I find my organic rice milk? My iyengar yoga class?\u003c/em> Well, as any denizen of Eureka Springs can tell you, this artsy little town considers itself the San Francisco of the Ozarks. And that's not too far off; after all, it has steep hills, brightly painted Victorians, trolley cars, and out-and-proud gay people. And a nifty little health food store, the \u003ca href=\"http://www.eurekamarketfoods.com/retailer/store_templates/shell_id_1.asp?storeID=A9A6DF284F94433E86AC6D37E3132DD5\">Eureka Market\u003c/a>, a tiny but sweet local farmers' market, and an opinionated local paper, the \u003ca href=\"http://www.lovelycitizen.com/\">Lovely County Citizen\u003c/a>. A nearby historic grist mill, the water-wheel driven \u003ca href=\"http://www.wareaglemill.com\">War Eagle Mill\u003c/a>, produces excellent cornmeal and grits. \u003c/p>\n\u003cp>All of this, of course, is secondary to the true point of the place, which is to support writers of all stripes. You fill out a simple application describing your writing past and your project of choice. Once chosen, you pay a very reasonable daily fee for board and lodging, and you book a flight to the surprisingly well-appointed Northwest Arkansas Regional Airport. (Retail giants Wal-Mart and Tyson Foods are nearby, and probably account for the bulk of the airport's commercial traffic.) \u003c/p>\n\u003cp>And then, peace under the tall, leafy trees, just beginning to turn in the crisp and cooling autumn. You can get up early or stay up late, write all day or take a walk through the woods, mumbling through your last chapter's dialogue, to end up to the (supposedly haunted) \u003ca href=\"http://www.crescent-hotel.com/\">Crescent Hotel\u003c/a> for a drink on the balcony. Monday through Friday, dinner's on the table at 6pm, a hot meal you didn't have to make, ready to be shared with your fellow writers, all a little starved for conversation after a day spent listening to the voices in their own heads. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So sign up now. The colony runs from March 15 to Dec. 15, and there's no better time than autumn in the Ozarks. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Do you have a cookbook in you? A memoir of Nonna's fusilli or a meditation on Pop's pancakes? A study of herbal remedies or a compilation of Zen Buddhist koans matched with a vegan recipe of the day? Is your gluten-free baking or organic baby-food blog itching to become a book? Do you need peace, quiet, a gorgeous test kitchen and a hot dinner on the table for you? If so, I've got the place for you. \u003c/p>\n\u003cp>I've been a bit of an evangelist for the \u003ca href=\"http://www.writerscolony.org\">Writers Colony at Dairy Hollow\u003c/a> in Eureka Springs, Arkansas ever since I spent my first month there in 2006, after reading its praises on my friend Jen's excellent blog, \u003ca href=\"http://www.bakerina.com\">Prepare to Meet your Bakerina\u003c/a>. It's a very special place in many ways, but for our purposes here, the most important one is this. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/kitchenjpg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/kitchenjpg.jpg\" alt=\"kitchen\" title=\"kitchen\" width=\"320\" height=\"240\" class=\"alignnone size-full wp-image-17001\">\u003c/a>\u003c/p>\n\u003cp>See that kitchen? When a food writer comes to the Writers Colony, he or she is assigned to this, the Culinary Suite. For all of you with placemat-sized countertops, feast your eyes on two wall ovens (with convection), a stove top with a pot-filling faucet, a dishwasher, insane amounts of pantry and pot-storage space, a massive fridge and freezer, a butcher-block island, and more, all just steps away from your desk, not to mention the lovely deck outside complete with swanky outdoor gas-powered grill. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/deck.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/deck.jpg\" alt=\"desk\" title=\"deck\" width=\"320\" height=\"240\" class=\"alignnone size-full wp-image-16999\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, if you write about food, the application process for most writers' colonies can be pretty daunting, even for longtime professionals. To be honest, my letter to \u003ca href=\"http://www.yaddo.org\">Yaddo\u003c/a> would have to read something like this:\u003c/p>\n\u003cp>\u003cem>Dear Yaddo,\u003cbr>\n I am not writing the Great American Novel in Satirical Verse, nor the Great American Philosophical Essay or the Great American Weighty Historical Tome, not even the Great American Poem. You see, I want a pleasant room, a desk with a view, and interesting dinner-table conversation to support my Very Important Work, which happens to be about...chutney. Or possibly pickles! Perhaps I'll also be typing away on one of those kicky airport novels featuring a plucky caterer-turned sleuth, complete with a recipe at the end of every chapter. Would you also be able to provide access to a counter, a fridge, a sink, and a stove so I can perfect my cheddar-chive souffles and Bloody-Mary beans? Looking forward to the minions delivering those little bag lunches every day! \u003c/em>\u003c/p>\n\u003cp>Yours in sugar,\u003cbr>\nStephanie\u003cbr>\n\u003c/p>\n\u003cp>Sadly, such places as Yaddo and the \u003ca href=\"http://www.macdowellcolony.com\">Macdowell Colony\u003c/a> do not yet consider recipes for chocolate silk pie worth mentioning in the same breath as the Up-and-Coming Great Literature that they nourish so carefully, burnishing their reputations as top-notch literary incubators. \u003c/p>\n\u003cp>Well, as undisputed master of great literature John Milton might have observed, they also serve who only stand and wait for the butterscotch pudding to thicken. Enter the Writers Colony at Dairy Hollow, which accepts--nay, celebrates!-- culinary writers as practitioners of a legitimate literary form, giving them a beautiful place to both write and cook. (This is the legacy of original owner and cookbook author Crescent Dragonwagon, who ran the place as The Inn at Dairy Hollow before turning it into a writers' retreat.)\u003c/p>\n\u003cp>Now, I know what you're saying. \u003cem>Arkansas? Really? Where will I find my organic rice milk? My iyengar yoga class?\u003c/em> Well, as any denizen of Eureka Springs can tell you, this artsy little town considers itself the San Francisco of the Ozarks. And that's not too far off; after all, it has steep hills, brightly painted Victorians, trolley cars, and out-and-proud gay people. And a nifty little health food store, the \u003ca href=\"http://www.eurekamarketfoods.com/retailer/store_templates/shell_id_1.asp?storeID=A9A6DF284F94433E86AC6D37E3132DD5\">Eureka Market\u003c/a>, a tiny but sweet local farmers' market, and an opinionated local paper, the \u003ca href=\"http://www.lovelycitizen.com/\">Lovely County Citizen\u003c/a>. A nearby historic grist mill, the water-wheel driven \u003ca href=\"http://www.wareaglemill.com\">War Eagle Mill\u003c/a>, produces excellent cornmeal and grits. \u003c/p>\n\u003cp>All of this, of course, is secondary to the true point of the place, which is to support writers of all stripes. You fill out a simple application describing your writing past and your project of choice. Once chosen, you pay a very reasonable daily fee for board and lodging, and you book a flight to the surprisingly well-appointed Northwest Arkansas Regional Airport. (Retail giants Wal-Mart and Tyson Foods are nearby, and probably account for the bulk of the airport's commercial traffic.) \u003c/p>\n\u003cp>And then, peace under the tall, leafy trees, just beginning to turn in the crisp and cooling autumn. You can get up early or stay up late, write all day or take a walk through the woods, mumbling through your last chapter's dialogue, to end up to the (supposedly haunted) \u003ca href=\"http://www.crescent-hotel.com/\">Crescent Hotel\u003c/a> for a drink on the balcony. Monday through Friday, dinner's on the table at 6pm, a hot meal you didn't have to make, ready to be shared with your fellow writers, all a little starved for conversation after a day spent listening to the voices in their own heads. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So sign up now. The colony runs from March 15 to Dec. 15, and there's no better time than autumn in the Ozarks. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Mom's Guide to Eating in Kauai",
"title": "A Mom's Guide to Eating in Kauai",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/farmers-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/farmers-market.jpg\" alt=\"farmers market\" title=\"farmers market\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16671\">\u003c/a>\u003c/p>\n\u003cp>I have a love/hate relationship with eating in Kauai, Maui and Hawaii (the Big Island). I'm leaving Oahu and the smaller islands out of this culinary conundrum as I hear Oahu has a pretty great food scene and I've never been to Molokai, Lanai or the other smaller isles (although I'd love to go). As a mom, I'm always disappointed with the quality of food in family restaurants on the islands. They're full of fried foods and overpriced entrées. I am always left wondering why, in a state full of farms and surrounded by fresh fish, are most of the restaurants so lacking. And then I remember, Hawaiian restaurants are for tourists. \u003c/p>\n\u003cp>First let's talk about the love: I ADORE all the fresh and ripe tropical fruits that are so hard to come by on the mainland. Pineapple sweetened in the field is a completely different fruit than what you find in your local grocery here. And the papayas! Sweet and fragrant, ripened on the tree as they should be, they are the ultimate tropical treat as far as I'm concerned. Oh wait! I forgot about the apple bananas, which are tied with the papayas on my love list. If you've never had one, they’re worth a trip to Hawaii all by themselves. I am also always impressed with how much better the fish tastes in Hawaii. Restaurants and fish markets on the mainland may officially tell you that their catch of the day was just flown in and is fantastically fresh, but when compared to the local fish you find in Hawaii -- fish that really was caught that day -- you can see, smell and taste the difference. The only problem is going someplace that knows how to prepare that fish. Which leads me to my hate list…\u003c/p>\n\u003cp>I DETEST the abundance of mediocre restaurants serving overpriced and poorly cooked food. As Hawaii's main industry is tourism, most restaurants seem to cater to a clientele that will come only once or twice, so they focus on island ambiance and big Mai Tai's instead of quality food. As a mom, these places have no appeal, even if they have great views. First of all, the prices are outrageous. $30 for an overcooked fish entrée slathered in butter is bad enough when you’re paying for just you and maybe your partner, but throw in a couple of children and you start eyeing the kids menu, which is usually just the standard fare of chicken fingers, burgers and pasta with butter. \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/04/kicking-the-kids-menu-habit/\">Now normally I try to avoid kid menus\u003c/a>, but the idea of paying $60 for my kids to pick at their meal brings out the devil on my shoulder -- there he sits, smugly convincing me that French fries served with mac and cheese is a perfectly acceptable and nutritious meal for my growing girls. After all, they can get their vitamins from the pineapple slice in their POG (passion fruit, orange juice, and guava juice cocktail), right? Of course there are a few high-quality restaurants serving fresh seasonal foods, but these are far and few between and a dinner for four can often reach $300.\u003c/p>\n\u003cp>So last week, when my family and I were in Kauai, I tried to seek out some food love on the Garden Island, Yelping, Chowhounding and asking around to find some alternate food opportunities that would allow me to feed my kids (and myself) a variety of local and fresh food that didn't break the bank. Following is a list of my top picks. After finding an abundance of $39-an-entrée establishments that served food similar to what you'd get at Fisherman’s Wharf, I am hoping to steer you to some better locations for your own island getaway. Unfortunately, those expensive restaurants with overcooked fish covered in macadamia-nut butter often have the best views, so you may find yourself in one or two of them anyway. I admit we spent an evening in a restaurant that was overpriced and barely passable, but only because my daughters wanted to spend their birthday eating Japanese food and the only other sushi restaurant was in a strip mall 20 minutes away. Plus this place made virgin Mai Tais with umbrellas, which really made my daughters smile from ear to ear. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The following list highlights restaurants, markets and one farm that are focused on serving the best fresh local food the Island of Kauai has to offer. If you know of a place not listed, I'd love to hear about it in the comments section.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/poke-at-the-koloa-fish-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/poke-at-the-koloa-fish-market.jpg\" alt=\"poke at the koloa fish market\" title=\"poke at the koloa fish market\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16672\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Koloa Fish Market\u003cbr>\n5482 Koloa Road, Koloa, HI\u003c/strong>\u003c/p>\n\u003cp>The Koloa Fish Market is everything a fresh fish place should be. With a case full of Ahi, Ono and Mahi Mahi, this is an old school market that only sells locally caught fish. I also love that you can purchase their products a few ways. \u003c/p>\n\u003cp>\u003cstrong>Raw:\u003c/strong> When you buy raw fish to cook at home, you will be asked how thick you want the slices, how many people are eating, and how you plan to cook your fish. The fish mongers (is that still a current-day term?) will cut your fish the way you want it. Be sure to get some sides of teriyaki and wasabi cream sauces to go with your fish as they are fantastic.\u003c/p>\n\u003cp>\u003cstrong>Poke: \u003c/strong>There are a variety of pokes available in the refrigerated case (poke is a Hawaiian dish of cubed raw fish, usually Ahi, that has been flavored with various herbs or spices). I tried the Ahi with Sweet Maui Onion, Korean Poke, and Tako Poke (made with octopus). All were great, but the Korean Poke was my favorite as it was slightly spicy yet still mild and perfectly suited for that fresh tuna taste.\u003cbr>\n\u003cstrong>\u003cbr>\nCooked:\u003c/strong> Each day the market features a couple of cooked fish plates that you can top with their teriyaki, wasabi cream or butter and garlic sauces. You can't go wrong with any of these. The plates are served with cooked rice, macaroni salad (which is pretty good) and a random lettuce salad. And if fish isn't your thing, you can get pork or beef dishes as well.\u003c/p>\n\u003cp>When you go to the Koloa Fish Market, be sure to avoid the lunch hour if possible as the store is full of hungry locals and the employees try to rush everyone through quickly. They can also get a little testy if you take too long to decide what to order. Also, be sure to grab a bag of cooked edamame and a container of seaweed salad to go with your meal. Both are fresh and cheap.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/waffles-at-Java-Kai.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/waffles-at-Java-Kai.jpg\" alt=\"waffles at Java Kai\" title=\"waffles at Java Kai\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16673\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hanaleicoffeeandteacompany.com/java-kai-hanalei-locally-roasted-coffees.html\">Hanalei Coffee Roasters / Java Kai\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>55183-c Kuhio hwy, Hanalei, HI\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">After my various coffee adventures this summer\u003c/a>, I was excited to stumble upon a local roaster in Hanalei. The Hanalei Roasting Company does small-batch roasts of locally-grown Kauai coffee (yes, the beans are grown right on the island) and also Kona coffee. Mild and slightly sweet with a rich coffee taste, their beans were really amazing. They also make a variety of lattes and cappuccinos from their home-roasted espresso and have a wide array of teas as well.\u003c/p>\n\u003cp>The restaurant is also run under the name Java Kai, which is a small breakfast and coffee chain, so if you're in Hanalei, look for the Java Kai sign. This seems to be the go-to breakfast spot for the North shore of Kauai. I can vouch for their banana macadamia nut waffles, which were nutty and fluffy, while their smoothies -- made with apple bananas, fresh papayas, and a hint of ginger -- are sublime. My kids loved the freshly baked bagels and muffins, and the patio was a beautiful and relaxing spot to spend a morning before we hit the beach.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kauaicoffee.com/\">Kauai Coffee\u003c/a>\u003cbr>\n1 Numila Rd, Kalaheo, HI\u003c/strong>\u003c/p>\n\u003cp>I am very sad to say I didn't actually go to the island's coffee plantation, but I did try (sort of). My kids and husband weren't all that interested in going -- \"Mom, that's boooooorrrrriiiing\" was the response I got when I suggested we head over to see it. I also have to admit that once I was sitting in my beach chair, it was almost impossible to get me out of it, especially as I already had locally-grown and roasted coffee sitting in my cupboard from Hanalei Coffee Roasters. That said, I am sorry I missed seeing how coffee is grown and have vowed to get my arse off the beach and to the coffee farm next time I'm there. Also, if you are interested in buying Hawaiian coffee, there's no need to make sure it's fair trade as coffee farms in Hawaii adhere to all US labor laws (it is the United States, after all) and many are unionized, so you can rest assured you're drinking coffee where everyone is getting paid at least minimum wage.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.postcardscafe.com/\">Postcards Café\u003c/a>\u003cbr>\n5-5075 Kuhio Hwy # A, Hanalei, HI\u003c/strong>\u003c/p>\n\u003cp>Postcards is a very cute organic restaurant in Hanalei. I ate there during our last visit to Kauai, but as we were staying on the south shore this time (and they're located at the north), I wasn't in the area for dinner this visit. When I was there previously, however, their menu was full of locally-raised vegetables and fruits, locally caught fish and Kauai-raised meats. I asked a few locals about it and they all said it was still great. This is also a wonderful place to eat if you are vegetarian or vegan.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/savage-shrimp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/savage-shrimp.jpg\" alt=\"savage shrimp\" title=\"savage shrimp\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-16679\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/savage-shrimp-koloa\">Savage Shrimp\u003c/a>\u003cbr>\nTruck on corner of Lawai Road and Poipu Road\u003cbr>\nKoloa, HI 96756\u003c/strong>\u003c/p>\n\u003cp>Sitting on the side of a lonely little road in Poipu Beach is Savage Shrimp. Susan -- the owner, chef and server of this food truck -- offers shrimp three ways. You can go with the Garlic Scampi, the Bahia Scampi (which uses a Brazilian coconut and tomato sauce sauce), or the GrassHoppa Scampi (a spicy concoction). We tried he first two and devoured each and every shrimpy morsel on our very full plates within five minutes flat. Maybe I was really hungry, but at the time I was thinking this may be the best shrimp I've ever had. Served with rice and a salad, the dishes of fresh local shrimp are filling and more than worth the $12.50 price tag.\u003cbr>\n\u003cstrong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/monster-tacos-koloa\">Monster Tacos\u003c/a>\u003cbr>\nKoloa Rd\u003cbr>\nKoloa, HI 96756\u003c/strong>\u003c/p>\n\u003cp>This food truck is widely admired by many, so I wanted to mention it here. I need to come clean and tell you, however, that I didn't actually get to eat a taco here. When we stopped by for lunch, the very nice lady who cooks for Monster tacos informed us that she only serves her fish with Cajun blackened spices. Although I'm not a big blackened fish fan (and neither are my kids), I wanted to give the tacos a try. I figured I'd quickly order one little taco and then go someplace else to get something for my hungry kids, but after being told it would take 15 - 20 minutes for my one taco, even though only one guy was sitting on a bench ahead of us, we left. That said, people rave about this place, so if you like blackened fish tacos and are on the south shore of Kauai, this is your place.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/grabbing-fruit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/grabbing-fruit.jpg\" alt=\"\" title=\"grabbing fruit\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16675\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kauai.gov/default.aspx?tabid=214\">Sunshine Farmers' Markets\u003c/a>\u003cbr>\nLocated in a different town Monday - Saturday of each week\u003c/strong>\u003c/p>\n\u003cp>The state of Hawaii runs a series of local farmers' markets on Kauai Monday through Saturday. These are a bit of a scene as they're run almost like tourist attractions where some guy with a bullhorn opens the market at noon to a crowd of people and then let's everyone loose. But don’t be turned off by the management as the fruit and vegetables awaiting you are worth the septuagenarians elbowing each other out at the gate. Full of fresh local fare, you can find exotic fruits that just aren’t available anywhere else at these markets. We purchased some star fruit and dragon fruit, along with fresh and ripe guavas, wing beans, the cherished apple bananas and papayas, along with regular cucumbers, lettuce, spinach and bok choy. As we were staying in a condo, it was fun to bring home our bags and explore the variety of produce available from local Hawaiian farmers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/ice-cream-at-lapperts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/ice-cream-at-lapperts.jpg\" alt=\"ice cream at lapperts\" title=\"ice cream at lapperts\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-16680\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lappertshawaii.com/\">Lappert's\u003c/a>\u003cbr>\nVarious locations throughout Hawaii\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>What visit to Hawaii would be complete without an enormous scoop of ice cream, and what better place to get it than Lapperts? With frozen yogurt, gelato, sorbet, and ice cream on hand, you can pretty much get whatever frozen treat you’d like -- oh, and they serve coffee too. My favorite flavor was the caramel macadamia nut, although my husband had a few servings of the triple summer berry, which was also mighty nice. Whichever flavor you choose, this is a great way to cool off in that tropical sun.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/farmers-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/farmers-market.jpg\" alt=\"farmers market\" title=\"farmers market\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16671\">\u003c/a>\u003c/p>\n\u003cp>I have a love/hate relationship with eating in Kauai, Maui and Hawaii (the Big Island). I'm leaving Oahu and the smaller islands out of this culinary conundrum as I hear Oahu has a pretty great food scene and I've never been to Molokai, Lanai or the other smaller isles (although I'd love to go). As a mom, I'm always disappointed with the quality of food in family restaurants on the islands. They're full of fried foods and overpriced entrées. I am always left wondering why, in a state full of farms and surrounded by fresh fish, are most of the restaurants so lacking. And then I remember, Hawaiian restaurants are for tourists. \u003c/p>\n\u003cp>First let's talk about the love: I ADORE all the fresh and ripe tropical fruits that are so hard to come by on the mainland. Pineapple sweetened in the field is a completely different fruit than what you find in your local grocery here. And the papayas! Sweet and fragrant, ripened on the tree as they should be, they are the ultimate tropical treat as far as I'm concerned. Oh wait! I forgot about the apple bananas, which are tied with the papayas on my love list. If you've never had one, they’re worth a trip to Hawaii all by themselves. I am also always impressed with how much better the fish tastes in Hawaii. Restaurants and fish markets on the mainland may officially tell you that their catch of the day was just flown in and is fantastically fresh, but when compared to the local fish you find in Hawaii -- fish that really was caught that day -- you can see, smell and taste the difference. The only problem is going someplace that knows how to prepare that fish. Which leads me to my hate list…\u003c/p>\n\u003cp>I DETEST the abundance of mediocre restaurants serving overpriced and poorly cooked food. As Hawaii's main industry is tourism, most restaurants seem to cater to a clientele that will come only once or twice, so they focus on island ambiance and big Mai Tai's instead of quality food. As a mom, these places have no appeal, even if they have great views. First of all, the prices are outrageous. $30 for an overcooked fish entrée slathered in butter is bad enough when you’re paying for just you and maybe your partner, but throw in a couple of children and you start eyeing the kids menu, which is usually just the standard fare of chicken fingers, burgers and pasta with butter. \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/04/kicking-the-kids-menu-habit/\">Now normally I try to avoid kid menus\u003c/a>, but the idea of paying $60 for my kids to pick at their meal brings out the devil on my shoulder -- there he sits, smugly convincing me that French fries served with mac and cheese is a perfectly acceptable and nutritious meal for my growing girls. After all, they can get their vitamins from the pineapple slice in their POG (passion fruit, orange juice, and guava juice cocktail), right? Of course there are a few high-quality restaurants serving fresh seasonal foods, but these are far and few between and a dinner for four can often reach $300.\u003c/p>\n\u003cp>So last week, when my family and I were in Kauai, I tried to seek out some food love on the Garden Island, Yelping, Chowhounding and asking around to find some alternate food opportunities that would allow me to feed my kids (and myself) a variety of local and fresh food that didn't break the bank. Following is a list of my top picks. After finding an abundance of $39-an-entrée establishments that served food similar to what you'd get at Fisherman’s Wharf, I am hoping to steer you to some better locations for your own island getaway. Unfortunately, those expensive restaurants with overcooked fish covered in macadamia-nut butter often have the best views, so you may find yourself in one or two of them anyway. I admit we spent an evening in a restaurant that was overpriced and barely passable, but only because my daughters wanted to spend their birthday eating Japanese food and the only other sushi restaurant was in a strip mall 20 minutes away. Plus this place made virgin Mai Tais with umbrellas, which really made my daughters smile from ear to ear. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The following list highlights restaurants, markets and one farm that are focused on serving the best fresh local food the Island of Kauai has to offer. If you know of a place not listed, I'd love to hear about it in the comments section.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/poke-at-the-koloa-fish-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/poke-at-the-koloa-fish-market.jpg\" alt=\"poke at the koloa fish market\" title=\"poke at the koloa fish market\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16672\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Koloa Fish Market\u003cbr>\n5482 Koloa Road, Koloa, HI\u003c/strong>\u003c/p>\n\u003cp>The Koloa Fish Market is everything a fresh fish place should be. With a case full of Ahi, Ono and Mahi Mahi, this is an old school market that only sells locally caught fish. I also love that you can purchase their products a few ways. \u003c/p>\n\u003cp>\u003cstrong>Raw:\u003c/strong> When you buy raw fish to cook at home, you will be asked how thick you want the slices, how many people are eating, and how you plan to cook your fish. The fish mongers (is that still a current-day term?) will cut your fish the way you want it. Be sure to get some sides of teriyaki and wasabi cream sauces to go with your fish as they are fantastic.\u003c/p>\n\u003cp>\u003cstrong>Poke: \u003c/strong>There are a variety of pokes available in the refrigerated case (poke is a Hawaiian dish of cubed raw fish, usually Ahi, that has been flavored with various herbs or spices). I tried the Ahi with Sweet Maui Onion, Korean Poke, and Tako Poke (made with octopus). All were great, but the Korean Poke was my favorite as it was slightly spicy yet still mild and perfectly suited for that fresh tuna taste.\u003cbr>\n\u003cstrong>\u003cbr>\nCooked:\u003c/strong> Each day the market features a couple of cooked fish plates that you can top with their teriyaki, wasabi cream or butter and garlic sauces. You can't go wrong with any of these. The plates are served with cooked rice, macaroni salad (which is pretty good) and a random lettuce salad. And if fish isn't your thing, you can get pork or beef dishes as well.\u003c/p>\n\u003cp>When you go to the Koloa Fish Market, be sure to avoid the lunch hour if possible as the store is full of hungry locals and the employees try to rush everyone through quickly. They can also get a little testy if you take too long to decide what to order. Also, be sure to grab a bag of cooked edamame and a container of seaweed salad to go with your meal. Both are fresh and cheap.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/waffles-at-Java-Kai.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/waffles-at-Java-Kai.jpg\" alt=\"waffles at Java Kai\" title=\"waffles at Java Kai\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16673\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hanaleicoffeeandteacompany.com/java-kai-hanalei-locally-roasted-coffees.html\">Hanalei Coffee Roasters / Java Kai\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>55183-c Kuhio hwy, Hanalei, HI\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">After my various coffee adventures this summer\u003c/a>, I was excited to stumble upon a local roaster in Hanalei. The Hanalei Roasting Company does small-batch roasts of locally-grown Kauai coffee (yes, the beans are grown right on the island) and also Kona coffee. Mild and slightly sweet with a rich coffee taste, their beans were really amazing. They also make a variety of lattes and cappuccinos from their home-roasted espresso and have a wide array of teas as well.\u003c/p>\n\u003cp>The restaurant is also run under the name Java Kai, which is a small breakfast and coffee chain, so if you're in Hanalei, look for the Java Kai sign. This seems to be the go-to breakfast spot for the North shore of Kauai. I can vouch for their banana macadamia nut waffles, which were nutty and fluffy, while their smoothies -- made with apple bananas, fresh papayas, and a hint of ginger -- are sublime. My kids loved the freshly baked bagels and muffins, and the patio was a beautiful and relaxing spot to spend a morning before we hit the beach.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kauaicoffee.com/\">Kauai Coffee\u003c/a>\u003cbr>\n1 Numila Rd, Kalaheo, HI\u003c/strong>\u003c/p>\n\u003cp>I am very sad to say I didn't actually go to the island's coffee plantation, but I did try (sort of). My kids and husband weren't all that interested in going -- \"Mom, that's boooooorrrrriiiing\" was the response I got when I suggested we head over to see it. I also have to admit that once I was sitting in my beach chair, it was almost impossible to get me out of it, especially as I already had locally-grown and roasted coffee sitting in my cupboard from Hanalei Coffee Roasters. That said, I am sorry I missed seeing how coffee is grown and have vowed to get my arse off the beach and to the coffee farm next time I'm there. Also, if you are interested in buying Hawaiian coffee, there's no need to make sure it's fair trade as coffee farms in Hawaii adhere to all US labor laws (it is the United States, after all) and many are unionized, so you can rest assured you're drinking coffee where everyone is getting paid at least minimum wage.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.postcardscafe.com/\">Postcards Café\u003c/a>\u003cbr>\n5-5075 Kuhio Hwy # A, Hanalei, HI\u003c/strong>\u003c/p>\n\u003cp>Postcards is a very cute organic restaurant in Hanalei. I ate there during our last visit to Kauai, but as we were staying on the south shore this time (and they're located at the north), I wasn't in the area for dinner this visit. When I was there previously, however, their menu was full of locally-raised vegetables and fruits, locally caught fish and Kauai-raised meats. I asked a few locals about it and they all said it was still great. This is also a wonderful place to eat if you are vegetarian or vegan.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/savage-shrimp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/savage-shrimp.jpg\" alt=\"savage shrimp\" title=\"savage shrimp\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-16679\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/savage-shrimp-koloa\">Savage Shrimp\u003c/a>\u003cbr>\nTruck on corner of Lawai Road and Poipu Road\u003cbr>\nKoloa, HI 96756\u003c/strong>\u003c/p>\n\u003cp>Sitting on the side of a lonely little road in Poipu Beach is Savage Shrimp. Susan -- the owner, chef and server of this food truck -- offers shrimp three ways. You can go with the Garlic Scampi, the Bahia Scampi (which uses a Brazilian coconut and tomato sauce sauce), or the GrassHoppa Scampi (a spicy concoction). We tried he first two and devoured each and every shrimpy morsel on our very full plates within five minutes flat. Maybe I was really hungry, but at the time I was thinking this may be the best shrimp I've ever had. Served with rice and a salad, the dishes of fresh local shrimp are filling and more than worth the $12.50 price tag.\u003cbr>\n\u003cstrong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/monster-tacos-koloa\">Monster Tacos\u003c/a>\u003cbr>\nKoloa Rd\u003cbr>\nKoloa, HI 96756\u003c/strong>\u003c/p>\n\u003cp>This food truck is widely admired by many, so I wanted to mention it here. I need to come clean and tell you, however, that I didn't actually get to eat a taco here. When we stopped by for lunch, the very nice lady who cooks for Monster tacos informed us that she only serves her fish with Cajun blackened spices. Although I'm not a big blackened fish fan (and neither are my kids), I wanted to give the tacos a try. I figured I'd quickly order one little taco and then go someplace else to get something for my hungry kids, but after being told it would take 15 - 20 minutes for my one taco, even though only one guy was sitting on a bench ahead of us, we left. That said, people rave about this place, so if you like blackened fish tacos and are on the south shore of Kauai, this is your place.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/grabbing-fruit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/grabbing-fruit.jpg\" alt=\"\" title=\"grabbing fruit\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16675\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kauai.gov/default.aspx?tabid=214\">Sunshine Farmers' Markets\u003c/a>\u003cbr>\nLocated in a different town Monday - Saturday of each week\u003c/strong>\u003c/p>\n\u003cp>The state of Hawaii runs a series of local farmers' markets on Kauai Monday through Saturday. These are a bit of a scene as they're run almost like tourist attractions where some guy with a bullhorn opens the market at noon to a crowd of people and then let's everyone loose. But don’t be turned off by the management as the fruit and vegetables awaiting you are worth the septuagenarians elbowing each other out at the gate. Full of fresh local fare, you can find exotic fruits that just aren’t available anywhere else at these markets. We purchased some star fruit and dragon fruit, along with fresh and ripe guavas, wing beans, the cherished apple bananas and papayas, along with regular cucumbers, lettuce, spinach and bok choy. As we were staying in a condo, it was fun to bring home our bags and explore the variety of produce available from local Hawaiian farmers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/ice-cream-at-lapperts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/ice-cream-at-lapperts.jpg\" alt=\"ice cream at lapperts\" title=\"ice cream at lapperts\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-16680\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lappertshawaii.com/\">Lappert's\u003c/a>\u003cbr>\nVarious locations throughout Hawaii\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What visit to Hawaii would be complete without an enormous scoop of ice cream, and what better place to get it than Lapperts? With frozen yogurt, gelato, sorbet, and ice cream on hand, you can pretty much get whatever frozen treat you’d like -- oh, and they serve coffee too. My favorite flavor was the caramel macadamia nut, although my husband had a few servings of the triple summer berry, which was also mighty nice. Whichever flavor you choose, this is a great way to cool off in that tropical sun.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Maui: Top 10 Eats",
"title": "Maui: Top 10 Eats",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Intro.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Intro.jpg\" alt=\"Maui\" title=\"Maui\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15975\">\u003c/a>\u003c/p>\n\u003cp>There are many reasons I love living in the Bay Area. The climate, the food, the people…the proximity to Hawaii. Which brings me to the many reasons I've fallen so hard for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/14/alii-kula-lavender-farm-maui/\">Maui\u003c/a>. The climate, the food, the people… \u003c/p>\n\u003cp>I had the good fortune to attend the \u003ca href=\"http://lickmyspoon.com/foodmusings/maui-edition-2010-kapalua-wine-and-food-festival/\">Kapalua Wine and Food Festival\u003c/a> not too long ago, and while I was in town, decided to treat myself to a few extra days of blue skies, ocean breeze, and of course, good eats. The food we discovered on Maui was an interesting mix of hearty no-frills home-cooking, and high-end fine dining. \u003c/p>\n\u003cp>Without further ado, here's my guide to eating your way through paradise: \u003c/p>\n\u003cp>\u003cstrong>1.\tDa Kitchen ($$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Maui_Da-Kitchen-1370.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Maui_Da-Kitchen-1370.jpg\" alt=\"short ribs at Da Kitchen, Maui\" title=\"short ribs at Da Kitchen, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15994\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This bustling local hot spot is hardly a well-kept secret. Locals and tourists alike head to \u003cstrong>Da Kitchen\u003c/strong> for heaping portions of solid home-cooking, Hawaiian style. Conveniently located near the Kahului airport (OGG), it is an awesome way to kick off (and cap off) your Maui eatfest -- yes, it was so good, it was not only my first meal on the island, I made sure it was my last as well. \u003c/p>\n\u003cp>I boarded the plane back to SFO with an order of the \u003cstrong>Kalbi Ribs\u003c/strong> to go, and boy, were the folks in the next row jealous. They kept making eyes at my dinner: five big slabs of tender charbroiled short ribs, marinated in a house teriyaki sauce.\u003c/p>\n\u003cp>Da Kitchen is notorious for their \"big boy\"-sized servings. The plate lunches are their specialty, all served with two scoops of steamed rice and a side of potato mac salad or green salad. If delicious, savory short ribs aren’t your style, try \u003cstrong>Da \"Lau Lau\" Plate\u003c/strong> (two steamed pieces of cured fatty pork wrapped in taro leaves with a side of lomi salmon), \u003cstrong>Loco Moco\u003c/strong> (homemade burger patty topped with two eggs, onions, mushrooms and gravy), or \u003cstrong>Chicken Katsu\u003c/strong> (chicken breaded in panko batter, served with a Japanese BBQ sauce). \u003c/p>\n\u003cp>\u003ca href=\"http://www.da-kitchen.com/\">Da Kitchen\u003c/a>\u003cbr>\n425 Koloa St, Ste 104\u003cbr>\nKahului, HI 96732\u003cbr>\n(808) 871-7782\u003cbr>\n\u003cem>Open Mon-Fri 11 am – 8 pm; Sat 11 am – 4 pm (call ahead of time, they sometimes close later if it's busy)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>2.\tUlulani's Shave Ice ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_6724.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_6724.jpg\" alt=\"Ululani's shave ice, Maui\" title=\"Ululani's shave ice, Maui\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-15974\">\u003c/a>\u003c/p>\n\u003cp>You can't go to Hawaii without getting a taste of \u003cstrong>Shave Ice\u003c/strong>. \u003ca href=\"http://ululanisshaveice.com/\">Ululani's Hawaiian Shave Ice\u003c/a> puts snow cones to shame. Shoot, it even puts most other shave ice places to shame. You may be asking yourself, what's the big deal? It's just ice and syrup, right? Wrong. It is powdery soft, creamy, icy magic, flavored with joy. \u003c/p>\n\u003cp>There's a reason this spot boasts a perfect 5 star score with 130 reviews and counting on \u003ca href=\"http://www.yelp.com/biz/ululanis-hawaiian-shave-ice-lahaina\">Yelp\u003c/a>. The stuff is amazing. The ice is shaved so fine that it actually produces a \u003cem>creamy\u003c/em> texture. 95% of Ululani's flavors are made with premium purees, concentrates and/or extracts. These homemade syrups are what set Ululani's shave ice apart from all the rest. \u003c/p>\n\u003cp>I tried their most popular flavor combo, the \u003cstrong>Haleakala\u003c/strong>, and fell in love. ½ coconut and ½ leche (a milky flavor with soft hints of cinnamon and nutmeg), topped with their signature \"snow cap\" (a sweet condensed milk and cream mixture). To. Die. For. \u003c/p>\n\u003cp>Read more about \u003cstrong>David and Ululani Yamashiro's\u003c/strong> \u003ca href=\"http://www.mauimagazine.net/Maui-Magazine/July-August-2010/Five-Star-Shave-Ice/\">sweet story\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ululanisshaveice.com/\">Ululani's Hawaiian Shave Ice\u003c/a>\u003cbr>\n819 Front St\u003cbr>\nLahaina, HI 96761\u003cbr>\n(360) 609-5678\u003cbr>\n\u003cem>Open every day, 11 am – 10 pm\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>3. Lahaina Grill ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Lahaina-Grill-quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Lahaina-Grill-quad.jpg\" alt=\"Lahaina Grill, Maui\" title=\"Lahaina Grill, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15977\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lahainagrill.com/\">Lahaina Grill\u003c/a> was our favorite splurge meal of the trip. The setting was comfortable and unassuming, the service was on point and friendly, and the food was phenomenal. \u003c/p>\n\u003cp>Our picks: The \u003cstrong>Seared Ahi and Hudson Valley Foie Gras\u003c/strong> appetizer blew us away. It was the best dish of our entire vacation. Who would've thought that this combo could work so well? The richness of the foie melded seamlessly with the luxurious ahi tuna, resulting in the most heavenly bite. The dish was served with a Dalmatia fig compote, sautéed Kula spinach, and finished in a sweet Maui onion duck demi-glace. Perfection.\u003c/p>\n\u003cp>Also of note was the signature \u003cstrong>Triple Berry Pie\u003c/strong>. A tall stack of luscious raspberries, blueberries, and black currants, nestled in a light flaky crust sparkling with turbinado sugar. No room for dessert? A word to the wise, take this home and have it for breakfast! I can't wait to try the \u003ca href=\"http://www.lahainagrill.com/recipe.php?k=a\">recipe\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.lahainagrill.com/\">Lahaina Grill\u003c/a>\u003cbr>\n127 Lahainaluna Road\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 667-5117\u003c/p>\n\u003cp>\u003cstrong>4.\tKomoda Bakery ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Komoda-Bakery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Komoda-Bakery.jpg\" alt=\"Komoda Bakery, Maui\" title=\"Komoda Bakery, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15976\">\u003c/a>\u003c/p>\n\u003cp>One of the famous sights on Maui is the majestic \u003cstrong>Haleakala\u003c/strong> volcano summit. Sunrise at Haleakala is surreal. If you're staying in West Maui like we were, you need to hit the road by 3 am in order to make the trek up 10,000 feet up above sea level where it is actually \u003cem>cold\u003c/em>. After watching the sun come up, sitting on top of the clouds, being on top of the world, you feel pretty darn good. \u003c/p>\n\u003cp>And then, when you realize that \u003cstrong>T. Komoda Store & Bakery\u003c/strong> is conveniently located in Makawao, at the base of the mountain, you are truly convinced that all is good in the world. This place is a total gem. Walking in is like entering a time capsule. \u003c/p>\n\u003cp>People rave about the \u003cstrong>Cream Puffs\u003c/strong>. The pastry shell is light and fluffy, and the cream filling is more like a vanilla custard rather than whipped cream or pastry cream. My favorite though, was the guava jam-filled \u003cstrong>Malasada Donut\u003c/strong>, sparkling with sugar. And the \u003cstrong>Stick Donut\u003c/strong>. Yeah, you heard me.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/t-komoda-store-and-bakery-makawao\">T. Komoda Store & Bakery \u003c/a>\u003cbr>\n3674 Baldwin Avenue\u003cbr>\nMakawao, HI 96768\u003cbr>\n(808) 572-7261\u003cbr>\n\u003cem>Closed Sun & Wed, Open M-T-TH-F, 7 am - 5 pm\u003c/em>\u003cbr>\nBeware, the bakery is closed on Sundays and Wednesdays. We learned this the hard way…all was not lost however, because we subsequently discovered… \u003c/p>\n\u003cp>\u003cstrong>5.\tRodeo General Store ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Rodeo-General-Store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Rodeo-General-Store.jpg\" alt=\"Rodeo General Store, Maui\" title=\"Rodeo General Store, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15982\">\u003c/a> \u003c/p>\n\u003cp>Located across the street from Komoda Bakery, is this hidden gem. The \u003cstrong>Rodeo General Store\u003c/strong> is stocked full of house-made goodies, both savory: \u003cstrong>Smoked Marlin Dip\u003c/strong> (so so good), \u003cstrong>Kalamata Olive Hummus\u003c/strong>, \u003cstrong>Carrot Cashew Pate\u003c/strong>; and sweet: \u003cstrong>Lilikoi Tapioca\u003c/strong>, \u003cstrong>Raw Chia Vanilla \"Custed\"\u003c/strong>, \u003cstrong>Gogi Brown Rice Pudding\u003c/strong>, \u003cstrong>Maclava\u003c/strong> (macadamia nuts + baklava = swoon). \u003c/p>\n\u003cp>The flavor combos are creative, fresh, and slant on the hippie-healthy side. Grab some pita chips and some of their awesome dips, and you've got yourself a beach picnic. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/rodeo-general-store-makawao\">Rodeo General Store \u003c/a>\u003cbr>\n3661 Baldwin Ave\u003cbr>\nMakawao, HI 96768\u003cbr>\n(808) 572-1868\u003c/p>\n\u003cp>\u003cstrong>6.\tMerriman's Kapalua ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Merrimans-quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Merrimans-quad.jpg\" alt=\"Merriman's, Maui\" title=\"Merriman's, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15980\">\u003c/a>\u003c/p>\n\u003cp>Speaking of beaches, nothing beats the view at \u003ca href=\"http://www.merrimanshawaii.com/\">Merriman's\u003c/a>, and they know it. This classy waterfront establishment is beautifully designed to bring the outside in. Essentially, it is a restaurant without walls, with floor to ceiling windows on all sides. On pleasant evenings, enjoy a postcard perfect sunset outside on the patio, with one of the best pina coladas on the island. \u003c/p>\n\u003cp>\u003cstrong>Chef Peter Merriman\u003c/strong> has been at the forefront of Hawaii's local sustainability movement for over 20 years now, and his menu features an impressive array of Hawaii regional cuisine sourced from local farmers, producers, and ranchers. \u003c/p>\n\u003cp>Our favorite dish was the \u003cstrong>Pan Roasted Diver Sea Scallops\u003c/strong> with applewood-smoked bacon, creamed Kula corn, Anuhea asparagus, and tarragon. Actually the \u003cstrong>Creamed Kula Corn\u003c/strong> by itself was the show-stopper of the evening. \u003c/p>\n\u003cp>Did you know that Maui produces some of the sweetest corn on Earth? This is actually a neat fact…there are a number of widely varying microclimates on the island, ranging from the hot and sunny coasts, to humid jungle, to the cool, dry climates of what is called \"upcountry.\" This range of climates allows for a wide range of produce to be farmed. \u003c/p>\n\u003cp>The region called Kula, full of soil blessed with nutrient-rich volcanic ash, is prime land for growing corn. Hence, acres upon acres of corn fields, far as the eye can see, stretching along the highway -- completely unexpected and disorienting. \u003c/p>\n\u003cp>Merriman's sources a lot of Kula corn. Mmmm…the stuff is so good, you want to bathe in it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.merrimanshawaii.com/\">Merriman's Kapalua\u003c/a>\u003cbr>\n1 Bay Club Place\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 669-6400\u003c/p>\n\u003cp>\u003cstrong>7.\tThe Banyan Tree ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/banyan-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/banyan-tree.jpg\" alt=\"The Banyan Tree, Maui\" title=\"The Banyan Tree, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15973\">\u003c/a>\u003c/p>\n\u003cp>From the interesting conversations I had with local chefs and food fiends, it seems as if Hawaii has just started to ride the wave of the local/sustainable movement that we know so well here in San Francisco. Because it’s just starting to gain popularity, it still has a shiny, new, feel to it all. It was great to see people so jazzed about hydroponics, and excited about planting home gardens -- even \"resort\" gardens, like the ones \u003cstrong>Chef Ryan Urig\u003c/strong>, of \u003ca href=\"http://www.ritzcarlton.com/en/Properties/KapaluaMaui/Dining/TheBanyanTree/Default.htm\">The Banyan Tree\u003c/a>, built right on the grounds of The Ritz-Carlton, Kapalua. \u003c/p>\n\u003cp>The Banyan Tree is located inside the resort grounds, and just a stone-throw away from its front steps, next to the stunning hotel pool, is a legitimate herb garden, flourishing with things like grapefruit mint and Thai basil, free for guests to walk through and admire (and pluck a garnish for their cocktail if they so wished). Further behind the scenes is an impressive hydroponic farming system in the works, as well as a large composting operation. Cool stuff. \u003c/p>\n\u003cp>The chefs not only farm, they cook pretty darn well too. Favorite tastes included an appetizer duo of \u003cstrong>Abalone\u003c/strong>, served with crispy Brussels sprouts, lamb bacon and dates, and \u003cstrong>Watermelon Salad\u003c/strong>, with fresh horseradish and a jelly-like orb filled with watermelon juice that bursts in your mouth when you eat it. Also loved the \u003cstrong>Crispy Moi\u003c/strong> (a traditional Hawaiian fish that used to be served to royalty) with English Pea Risotto, and the \u003cstrong>Grilled Lamb Loin\u003c/strong> with Lentil Dahl and Raita was perfectly cooked and seasoned well.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ritzcarlton.com/en/Properties/KapaluaMaui/Dining/TheBanyanTree/Default.htm\">The Banyan Tree\u003c/a>\u003cbr>\n1 Ritz-Carlton Dr\u003cbr>\nThe Ritz-Carlton Hotel\u003cbr>\nKapalua, HI 96767\u003cbr>\n(808) 669-6200\u003cbr>\n\u003cem>Open Tue-Sat 5:30 pm - 9:30 pm\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>8.\tSpam Masubi\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Spam-Masubi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Spam-Masubi.jpg\" alt=\"Spam Masubi\" title=\"Spam Masubi\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15983\">\u003c/a> \u003c/p>\n\u003cp>A Maui Top Eats list wouldn't be complete without mention of this classic Hawaiian snack. \u003cstrong>Spam Masubi\u003c/strong> is fried spam over sushi rice, wrapped with seaweed into a neat little, hand-held burst of carb and fatty meat energy. It's what you see moms feeding their kiddies at the airport to tide them over (a bit more substantial than Cheerios, no?); it's what you see construction workers eating in the morning for an on-the-go breakfast; it's what you see my fiancé grabbing from the shelves of delis and general stores every chance he gets because he knows I won't let him eat Spam so freely back on mainland.\u003c/p>\n\u003cp>\u003cstrong>9.\tOld Lahaina Luau ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/luau.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/luau.jpg\" alt=\"Old Lahaina Luau\" title=\"Old Lahaina Luau\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15978\">\u003c/a>\u003c/p>\n\u003cp>When in Rome, right? I couldn't leave Hawaii without experiencing a real luau! Every single travel guide, concierge, and local pointed to one place as the best: \u003cstrong>The Old Lahaina Luau\u003c/strong>. \u003c/p>\n\u003cp>Tickets are pricey, and sure, you feel like every tourist on the island is there with you, but man oh man, is it worth it. What a party. Unlimited tropical cocktails, an endless buffet of traditional \u003ca href=\"http://www.oldlahainaluau.com/luaumenu.html\">luau fare\u003c/a> like Polynesian Baked Mahi Mahi, Pulehu Steak, Lomi Lomi Salmon, Ahi Poke, Poi Rolls made with mashed purple taro, and guava butter, and…drumroll please…\u003cstrong>Kalua Pua'a\u003c/strong>, pork roasted underground in a traditional \u003cem>imu\u003c/em>. Pork. So good. \u003c/p>\n\u003cp>The staff are total pros as well, and even with nightly sold-out shows for 500 guests, the evening runs smooth as cocoa butter. You get the royal Hawaiian treatment, watch the sun set dreamily into the ocean, sit under the stars, and enjoy a first class show of beautiful dancers, shakin' what their momma gave 'em. \u003c/p>\n\u003cp>If there is one touristy thing you do, make this it. \u003c/p>\n\u003cp>\u003ca href=\"http://www.oldlahainaluau.com/\">Old Lahaina Luau\u003c/a>\u003cbr>\n1251 Front St\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 667-1998\u003c/p>\n\u003cp>\u003cstrong>10. Pineapple Express ($$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Pineapple.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Pineapple.jpg\" alt=\"Maui Gold Pineapple\" title=\"Maui Gold Pineapple\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-15981\">\u003c/a> \u003c/p>\n\u003cp>Juicy, nectar-sweet, \u003ca href=\"http://www.mauipineapple.com/\">Maui Gold Pineapples\u003c/a>. If your entire trip to Maui was embodied into one single flavor, this would be it.\u003c/p>\n\u003cp>Wandering around Lahaina on our last day, we stumbled upon \u003ca href=\"http://takehomemaui.com/\">Take Home Maui, Inc.\u003c/a>, a shipping company that specializes in sending gourmet goods like \u003cstrong>Maui Gold pineapples\u003c/strong>, \u003cstrong>sweet Maui onions\u003c/strong>, even \u003cstrong>coconut-grams\u003c/strong> (beats a postcard any day), back to mainland.\u003c/p>\n\u003cp>Nothing like a case of the sweetest pineapples ever to make your coworkers/family/friends not hate you for leaving them behind while you frolicked in the tropical sun all day. While you're at it, get an extra case. You'll need it to ease yourself through the imminent island withdrawal you'll be experiencing when you leave this paradise.\u003c/p>\n\u003cp>\u003ca href=\"http://takehomemaui.com/\">Take Home Maui, Inc. \u003c/a>\u003cbr>\n121 Dickenson St.\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-8067\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Well that wraps it up! \u003cem>A hui hou\u003c/em>, Maui! Until we meet again...\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Intro.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Intro.jpg\" alt=\"Maui\" title=\"Maui\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15975\">\u003c/a>\u003c/p>\n\u003cp>There are many reasons I love living in the Bay Area. The climate, the food, the people…the proximity to Hawaii. Which brings me to the many reasons I've fallen so hard for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/14/alii-kula-lavender-farm-maui/\">Maui\u003c/a>. The climate, the food, the people… \u003c/p>\n\u003cp>I had the good fortune to attend the \u003ca href=\"http://lickmyspoon.com/foodmusings/maui-edition-2010-kapalua-wine-and-food-festival/\">Kapalua Wine and Food Festival\u003c/a> not too long ago, and while I was in town, decided to treat myself to a few extra days of blue skies, ocean breeze, and of course, good eats. The food we discovered on Maui was an interesting mix of hearty no-frills home-cooking, and high-end fine dining. \u003c/p>\n\u003cp>Without further ado, here's my guide to eating your way through paradise: \u003c/p>\n\u003cp>\u003cstrong>1.\tDa Kitchen ($$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Maui_Da-Kitchen-1370.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Maui_Da-Kitchen-1370.jpg\" alt=\"short ribs at Da Kitchen, Maui\" title=\"short ribs at Da Kitchen, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15994\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This bustling local hot spot is hardly a well-kept secret. Locals and tourists alike head to \u003cstrong>Da Kitchen\u003c/strong> for heaping portions of solid home-cooking, Hawaiian style. Conveniently located near the Kahului airport (OGG), it is an awesome way to kick off (and cap off) your Maui eatfest -- yes, it was so good, it was not only my first meal on the island, I made sure it was my last as well. \u003c/p>\n\u003cp>I boarded the plane back to SFO with an order of the \u003cstrong>Kalbi Ribs\u003c/strong> to go, and boy, were the folks in the next row jealous. They kept making eyes at my dinner: five big slabs of tender charbroiled short ribs, marinated in a house teriyaki sauce.\u003c/p>\n\u003cp>Da Kitchen is notorious for their \"big boy\"-sized servings. The plate lunches are their specialty, all served with two scoops of steamed rice and a side of potato mac salad or green salad. If delicious, savory short ribs aren’t your style, try \u003cstrong>Da \"Lau Lau\" Plate\u003c/strong> (two steamed pieces of cured fatty pork wrapped in taro leaves with a side of lomi salmon), \u003cstrong>Loco Moco\u003c/strong> (homemade burger patty topped with two eggs, onions, mushrooms and gravy), or \u003cstrong>Chicken Katsu\u003c/strong> (chicken breaded in panko batter, served with a Japanese BBQ sauce). \u003c/p>\n\u003cp>\u003ca href=\"http://www.da-kitchen.com/\">Da Kitchen\u003c/a>\u003cbr>\n425 Koloa St, Ste 104\u003cbr>\nKahului, HI 96732\u003cbr>\n(808) 871-7782\u003cbr>\n\u003cem>Open Mon-Fri 11 am – 8 pm; Sat 11 am – 4 pm (call ahead of time, they sometimes close later if it's busy)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>2.\tUlulani's Shave Ice ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_6724.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_6724.jpg\" alt=\"Ululani's shave ice, Maui\" title=\"Ululani's shave ice, Maui\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-15974\">\u003c/a>\u003c/p>\n\u003cp>You can't go to Hawaii without getting a taste of \u003cstrong>Shave Ice\u003c/strong>. \u003ca href=\"http://ululanisshaveice.com/\">Ululani's Hawaiian Shave Ice\u003c/a> puts snow cones to shame. Shoot, it even puts most other shave ice places to shame. You may be asking yourself, what's the big deal? It's just ice and syrup, right? Wrong. It is powdery soft, creamy, icy magic, flavored with joy. \u003c/p>\n\u003cp>There's a reason this spot boasts a perfect 5 star score with 130 reviews and counting on \u003ca href=\"http://www.yelp.com/biz/ululanis-hawaiian-shave-ice-lahaina\">Yelp\u003c/a>. The stuff is amazing. The ice is shaved so fine that it actually produces a \u003cem>creamy\u003c/em> texture. 95% of Ululani's flavors are made with premium purees, concentrates and/or extracts. These homemade syrups are what set Ululani's shave ice apart from all the rest. \u003c/p>\n\u003cp>I tried their most popular flavor combo, the \u003cstrong>Haleakala\u003c/strong>, and fell in love. ½ coconut and ½ leche (a milky flavor with soft hints of cinnamon and nutmeg), topped with their signature \"snow cap\" (a sweet condensed milk and cream mixture). To. Die. For. \u003c/p>\n\u003cp>Read more about \u003cstrong>David and Ululani Yamashiro's\u003c/strong> \u003ca href=\"http://www.mauimagazine.net/Maui-Magazine/July-August-2010/Five-Star-Shave-Ice/\">sweet story\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ululanisshaveice.com/\">Ululani's Hawaiian Shave Ice\u003c/a>\u003cbr>\n819 Front St\u003cbr>\nLahaina, HI 96761\u003cbr>\n(360) 609-5678\u003cbr>\n\u003cem>Open every day, 11 am – 10 pm\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>3. Lahaina Grill ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Lahaina-Grill-quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Lahaina-Grill-quad.jpg\" alt=\"Lahaina Grill, Maui\" title=\"Lahaina Grill, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15977\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lahainagrill.com/\">Lahaina Grill\u003c/a> was our favorite splurge meal of the trip. The setting was comfortable and unassuming, the service was on point and friendly, and the food was phenomenal. \u003c/p>\n\u003cp>Our picks: The \u003cstrong>Seared Ahi and Hudson Valley Foie Gras\u003c/strong> appetizer blew us away. It was the best dish of our entire vacation. Who would've thought that this combo could work so well? The richness of the foie melded seamlessly with the luxurious ahi tuna, resulting in the most heavenly bite. The dish was served with a Dalmatia fig compote, sautéed Kula spinach, and finished in a sweet Maui onion duck demi-glace. Perfection.\u003c/p>\n\u003cp>Also of note was the signature \u003cstrong>Triple Berry Pie\u003c/strong>. A tall stack of luscious raspberries, blueberries, and black currants, nestled in a light flaky crust sparkling with turbinado sugar. No room for dessert? A word to the wise, take this home and have it for breakfast! I can't wait to try the \u003ca href=\"http://www.lahainagrill.com/recipe.php?k=a\">recipe\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.lahainagrill.com/\">Lahaina Grill\u003c/a>\u003cbr>\n127 Lahainaluna Road\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 667-5117\u003c/p>\n\u003cp>\u003cstrong>4.\tKomoda Bakery ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Komoda-Bakery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Komoda-Bakery.jpg\" alt=\"Komoda Bakery, Maui\" title=\"Komoda Bakery, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15976\">\u003c/a>\u003c/p>\n\u003cp>One of the famous sights on Maui is the majestic \u003cstrong>Haleakala\u003c/strong> volcano summit. Sunrise at Haleakala is surreal. If you're staying in West Maui like we were, you need to hit the road by 3 am in order to make the trek up 10,000 feet up above sea level where it is actually \u003cem>cold\u003c/em>. After watching the sun come up, sitting on top of the clouds, being on top of the world, you feel pretty darn good. \u003c/p>\n\u003cp>And then, when you realize that \u003cstrong>T. Komoda Store & Bakery\u003c/strong> is conveniently located in Makawao, at the base of the mountain, you are truly convinced that all is good in the world. This place is a total gem. Walking in is like entering a time capsule. \u003c/p>\n\u003cp>People rave about the \u003cstrong>Cream Puffs\u003c/strong>. The pastry shell is light and fluffy, and the cream filling is more like a vanilla custard rather than whipped cream or pastry cream. My favorite though, was the guava jam-filled \u003cstrong>Malasada Donut\u003c/strong>, sparkling with sugar. And the \u003cstrong>Stick Donut\u003c/strong>. Yeah, you heard me.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/t-komoda-store-and-bakery-makawao\">T. Komoda Store & Bakery \u003c/a>\u003cbr>\n3674 Baldwin Avenue\u003cbr>\nMakawao, HI 96768\u003cbr>\n(808) 572-7261\u003cbr>\n\u003cem>Closed Sun & Wed, Open M-T-TH-F, 7 am - 5 pm\u003c/em>\u003cbr>\nBeware, the bakery is closed on Sundays and Wednesdays. We learned this the hard way…all was not lost however, because we subsequently discovered… \u003c/p>\n\u003cp>\u003cstrong>5.\tRodeo General Store ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Rodeo-General-Store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Rodeo-General-Store.jpg\" alt=\"Rodeo General Store, Maui\" title=\"Rodeo General Store, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15982\">\u003c/a> \u003c/p>\n\u003cp>Located across the street from Komoda Bakery, is this hidden gem. The \u003cstrong>Rodeo General Store\u003c/strong> is stocked full of house-made goodies, both savory: \u003cstrong>Smoked Marlin Dip\u003c/strong> (so so good), \u003cstrong>Kalamata Olive Hummus\u003c/strong>, \u003cstrong>Carrot Cashew Pate\u003c/strong>; and sweet: \u003cstrong>Lilikoi Tapioca\u003c/strong>, \u003cstrong>Raw Chia Vanilla \"Custed\"\u003c/strong>, \u003cstrong>Gogi Brown Rice Pudding\u003c/strong>, \u003cstrong>Maclava\u003c/strong> (macadamia nuts + baklava = swoon). \u003c/p>\n\u003cp>The flavor combos are creative, fresh, and slant on the hippie-healthy side. Grab some pita chips and some of their awesome dips, and you've got yourself a beach picnic. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/rodeo-general-store-makawao\">Rodeo General Store \u003c/a>\u003cbr>\n3661 Baldwin Ave\u003cbr>\nMakawao, HI 96768\u003cbr>\n(808) 572-1868\u003c/p>\n\u003cp>\u003cstrong>6.\tMerriman's Kapalua ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Merrimans-quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Merrimans-quad.jpg\" alt=\"Merriman's, Maui\" title=\"Merriman's, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15980\">\u003c/a>\u003c/p>\n\u003cp>Speaking of beaches, nothing beats the view at \u003ca href=\"http://www.merrimanshawaii.com/\">Merriman's\u003c/a>, and they know it. This classy waterfront establishment is beautifully designed to bring the outside in. Essentially, it is a restaurant without walls, with floor to ceiling windows on all sides. On pleasant evenings, enjoy a postcard perfect sunset outside on the patio, with one of the best pina coladas on the island. \u003c/p>\n\u003cp>\u003cstrong>Chef Peter Merriman\u003c/strong> has been at the forefront of Hawaii's local sustainability movement for over 20 years now, and his menu features an impressive array of Hawaii regional cuisine sourced from local farmers, producers, and ranchers. \u003c/p>\n\u003cp>Our favorite dish was the \u003cstrong>Pan Roasted Diver Sea Scallops\u003c/strong> with applewood-smoked bacon, creamed Kula corn, Anuhea asparagus, and tarragon. Actually the \u003cstrong>Creamed Kula Corn\u003c/strong> by itself was the show-stopper of the evening. \u003c/p>\n\u003cp>Did you know that Maui produces some of the sweetest corn on Earth? This is actually a neat fact…there are a number of widely varying microclimates on the island, ranging from the hot and sunny coasts, to humid jungle, to the cool, dry climates of what is called \"upcountry.\" This range of climates allows for a wide range of produce to be farmed. \u003c/p>\n\u003cp>The region called Kula, full of soil blessed with nutrient-rich volcanic ash, is prime land for growing corn. Hence, acres upon acres of corn fields, far as the eye can see, stretching along the highway -- completely unexpected and disorienting. \u003c/p>\n\u003cp>Merriman's sources a lot of Kula corn. Mmmm…the stuff is so good, you want to bathe in it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.merrimanshawaii.com/\">Merriman's Kapalua\u003c/a>\u003cbr>\n1 Bay Club Place\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 669-6400\u003c/p>\n\u003cp>\u003cstrong>7.\tThe Banyan Tree ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/banyan-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/banyan-tree.jpg\" alt=\"The Banyan Tree, Maui\" title=\"The Banyan Tree, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15973\">\u003c/a>\u003c/p>\n\u003cp>From the interesting conversations I had with local chefs and food fiends, it seems as if Hawaii has just started to ride the wave of the local/sustainable movement that we know so well here in San Francisco. Because it’s just starting to gain popularity, it still has a shiny, new, feel to it all. It was great to see people so jazzed about hydroponics, and excited about planting home gardens -- even \"resort\" gardens, like the ones \u003cstrong>Chef Ryan Urig\u003c/strong>, of \u003ca href=\"http://www.ritzcarlton.com/en/Properties/KapaluaMaui/Dining/TheBanyanTree/Default.htm\">The Banyan Tree\u003c/a>, built right on the grounds of The Ritz-Carlton, Kapalua. \u003c/p>\n\u003cp>The Banyan Tree is located inside the resort grounds, and just a stone-throw away from its front steps, next to the stunning hotel pool, is a legitimate herb garden, flourishing with things like grapefruit mint and Thai basil, free for guests to walk through and admire (and pluck a garnish for their cocktail if they so wished). Further behind the scenes is an impressive hydroponic farming system in the works, as well as a large composting operation. Cool stuff. \u003c/p>\n\u003cp>The chefs not only farm, they cook pretty darn well too. Favorite tastes included an appetizer duo of \u003cstrong>Abalone\u003c/strong>, served with crispy Brussels sprouts, lamb bacon and dates, and \u003cstrong>Watermelon Salad\u003c/strong>, with fresh horseradish and a jelly-like orb filled with watermelon juice that bursts in your mouth when you eat it. Also loved the \u003cstrong>Crispy Moi\u003c/strong> (a traditional Hawaiian fish that used to be served to royalty) with English Pea Risotto, and the \u003cstrong>Grilled Lamb Loin\u003c/strong> with Lentil Dahl and Raita was perfectly cooked and seasoned well.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ritzcarlton.com/en/Properties/KapaluaMaui/Dining/TheBanyanTree/Default.htm\">The Banyan Tree\u003c/a>\u003cbr>\n1 Ritz-Carlton Dr\u003cbr>\nThe Ritz-Carlton Hotel\u003cbr>\nKapalua, HI 96767\u003cbr>\n(808) 669-6200\u003cbr>\n\u003cem>Open Tue-Sat 5:30 pm - 9:30 pm\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>8.\tSpam Masubi\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Spam-Masubi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Spam-Masubi.jpg\" alt=\"Spam Masubi\" title=\"Spam Masubi\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15983\">\u003c/a> \u003c/p>\n\u003cp>A Maui Top Eats list wouldn't be complete without mention of this classic Hawaiian snack. \u003cstrong>Spam Masubi\u003c/strong> is fried spam over sushi rice, wrapped with seaweed into a neat little, hand-held burst of carb and fatty meat energy. It's what you see moms feeding their kiddies at the airport to tide them over (a bit more substantial than Cheerios, no?); it's what you see construction workers eating in the morning for an on-the-go breakfast; it's what you see my fiancé grabbing from the shelves of delis and general stores every chance he gets because he knows I won't let him eat Spam so freely back on mainland.\u003c/p>\n\u003cp>\u003cstrong>9.\tOld Lahaina Luau ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/luau.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/luau.jpg\" alt=\"Old Lahaina Luau\" title=\"Old Lahaina Luau\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15978\">\u003c/a>\u003c/p>\n\u003cp>When in Rome, right? I couldn't leave Hawaii without experiencing a real luau! Every single travel guide, concierge, and local pointed to one place as the best: \u003cstrong>The Old Lahaina Luau\u003c/strong>. \u003c/p>\n\u003cp>Tickets are pricey, and sure, you feel like every tourist on the island is there with you, but man oh man, is it worth it. What a party. Unlimited tropical cocktails, an endless buffet of traditional \u003ca href=\"http://www.oldlahainaluau.com/luaumenu.html\">luau fare\u003c/a> like Polynesian Baked Mahi Mahi, Pulehu Steak, Lomi Lomi Salmon, Ahi Poke, Poi Rolls made with mashed purple taro, and guava butter, and…drumroll please…\u003cstrong>Kalua Pua'a\u003c/strong>, pork roasted underground in a traditional \u003cem>imu\u003c/em>. Pork. So good. \u003c/p>\n\u003cp>The staff are total pros as well, and even with nightly sold-out shows for 500 guests, the evening runs smooth as cocoa butter. You get the royal Hawaiian treatment, watch the sun set dreamily into the ocean, sit under the stars, and enjoy a first class show of beautiful dancers, shakin' what their momma gave 'em. \u003c/p>\n\u003cp>If there is one touristy thing you do, make this it. \u003c/p>\n\u003cp>\u003ca href=\"http://www.oldlahainaluau.com/\">Old Lahaina Luau\u003c/a>\u003cbr>\n1251 Front St\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 667-1998\u003c/p>\n\u003cp>\u003cstrong>10. Pineapple Express ($$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Pineapple.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Pineapple.jpg\" alt=\"Maui Gold Pineapple\" title=\"Maui Gold Pineapple\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-15981\">\u003c/a> \u003c/p>\n\u003cp>Juicy, nectar-sweet, \u003ca href=\"http://www.mauipineapple.com/\">Maui Gold Pineapples\u003c/a>. If your entire trip to Maui was embodied into one single flavor, this would be it.\u003c/p>\n\u003cp>Wandering around Lahaina on our last day, we stumbled upon \u003ca href=\"http://takehomemaui.com/\">Take Home Maui, Inc.\u003c/a>, a shipping company that specializes in sending gourmet goods like \u003cstrong>Maui Gold pineapples\u003c/strong>, \u003cstrong>sweet Maui onions\u003c/strong>, even \u003cstrong>coconut-grams\u003c/strong> (beats a postcard any day), back to mainland.\u003c/p>\n\u003cp>Nothing like a case of the sweetest pineapples ever to make your coworkers/family/friends not hate you for leaving them behind while you frolicked in the tropical sun all day. While you're at it, get an extra case. You'll need it to ease yourself through the imminent island withdrawal you'll be experiencing when you leave this paradise.\u003c/p>\n\u003cp>\u003ca href=\"http://takehomemaui.com/\">Take Home Maui, Inc. \u003c/a>\u003cbr>\n121 Dickenson St.\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-8067\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well that wraps it up! \u003cem>A hui hou\u003c/em>, Maui! Until we meet again...\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Summer in Morocco or, Bastilla Day",
"title": "Summer in Morocco or, Bastilla Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/bastilla.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/bastilla.jpg\" alt=\"bastilla\" title=\"bastilla\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-15790\">\u003c/a>I was confused by Morocco before I even left the plane. Looking down at its Mediterranean coastline after a stretch of late-Winter rains, I turned to the friend sitting next to me and said with more than a little disbelief:\u003c/p>\n\u003cp>\"It's \u003cem>green\u003c/em>. Is this normal? I didn't think it would be this... \u003cem>green\u003c/em>.\"\u003c/p>\n\u003cp>I had always imagined Morocco clad in the colors of sand and dust. I'd allowed for certain man-made outbursts of color-- the blood red of the flag, the ornate vibrancy of their pottery and woven goods, but that green caught me completely by surprise. It was like some sort of unexpected welcome gift.\u003c/p>\n\u003cp>Though exhausted and thoroughly disoriented by travel, I was excited by the prospect of spending the next three weeks in a country about which I knew precious little and, after a good night's sleep, I couldn't wait to find out what other surprises Morocco would show me.\u003c/p>\n\u003cp>That is, of course, if the Customs official would let me into the damned country. In filling out the line that read \"occupation,\" I wrote \"waiter\" in what I thought was clear block printing. The man who held the key to my entrance-- the passport stamp-- misread my job. It was as though The Spellbinder from \u003ca href=\"http://www.youtube.com/watch?v=z3y_H3SaoAY&feature=fw\">The Adventures of Letterman\u003c/a> had changed the \"a\" in \"waiter\" to an \"r.\" The official scrutinized me.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You are a \u003cem>writer\u003c/em>? Do you plan to write of your visit to Morocco?\" When I told him that I was a waiter, not a writer, and that I did not plan on writing about his country, he seemed skeptical.\u003c/p>\n\u003cp>\"You are a writer who says he will not \u003cem>write\u003c/em>?\" He then muttered something in French to his partner, who was now looking at my passport. Oh, yes, I thought. French! I can explain to them my situation in French and clear things right up.\u003c/p>\n\u003cp>\"Je n'suis pas ecrivain,\" I told them. And then I couldn't remember the word for \"waiter\" in French. \"Moi, je... je... j'habite au restaurant.\" In my bad, nervous French, I told them that I lived in a restaurant, which wasn't too far from the truth.\u003c/p>\n\u003cp>Whether they believed me or felt sorry for me or both, I will never know. Once I promised them that I was in their country strictly for pleasure and that I would not write about it (or them), the man with the little stamp finally inked my passport.\u003c/p>\n\u003cp>So here I am, four years later, writing about it. Did they know something I didn't?\u003c/p>\n\u003cp>As my friends and I piled into the bus that would take us to our hotel, we began to wonder aloud what our guide would be like. We had bought out a tour group excursion and would have said guide all to ourselves. How old was he? What would he look like? Would he be hot? When we got to the hotel, we were all looking for our idealized tour guide-- an attractive 30-something Moroccan man.\u003c/p>\n\u003cp>And then I noticed that the only person hanging about outside the place was a young blonde woman with a clip board. She introduced herself to us. Her name was Summer. The disappointment of my little group was palpable.\u003c/p>\n\u003cp>\"Her name is \u003cem>Summer\u003c/em>? You've got to be (expletive) kidding me,\" whispered one friend. She was 25, from Southern California. This was her first time leading a group of tourists. It was just her luck to get handed a group of smart-assed gay men ranging in age from 34 to 50.\u003c/p>\n\u003cp>I knew she was going to be eaten alive. I felt sorry for her. She whisked us off to dinner and a little orientation. We followed, hungry, tired and very skeptical.\u003c/p>\n\u003cp>When we sat down to dinner, she began the orientation. One of my friends muttered some bitchy remark which she was more than likely meant to overhear. And then, with barely a turn of her head, she countered the attack with something that not only cut the man down to size, but had him laughing at the same time (I wish to g-d I could remember what it was). The mood of the entire room changed in an instant. Within an hour of meeting her, she had all of us eating out of the palm of her hand, which isn't too far from the literal truth, since one eats nearly everything with one's hands in Morocco.\u003c/p>\n\u003cp>We adored her.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Flying-Teeth1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Flying-Teeth1-150x150.jpg\" alt=\"Flying Teeth\" title=\"Flying Teeth\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15794\">\u003c/a>\u003c/p>\n\u003cp>Over the course of those three weeks, she hauled us from souk to souk in cities like Meknes and Fes and Rabat; showed us Roman ruins and attack geese in the still-green hills of Voulibilis; organized a birthday party with magic tricks and Berber musicians in the arid plains of Midelt; allowed us to stop play in the snow of the Atlas Mountains; took us hiking in the Todra Gorge; had us ride mangy, horny camels into the Sahara desert to sleep in the dunes under a full moon; and had us doing about a thousand other fascinating things that would require too much time to write about today.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Waters-Seller-in-Rabat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Waters-Seller-in-Rabat-150x150.jpg\" alt=\"Waters Seller in Rabat\" title=\"Waters Seller in Rabat\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15797\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Sahara-Dunes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Sahara-Dunes-150x150.jpg\" alt=\"Sahara Dunes\" title=\"Sahara Dunes\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15798\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Camel-Head.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Camel-Head-150x150.jpg\" alt=\"Camel Head\" title=\"Camel Head\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15799\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/600419084303.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/600419084303-150x150.jpg\" alt=\"Michael of the Sahara\" title=\"Michael of the Sahara\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15800\">\u003c/a>\u003c/p>\n\u003cp>We were overwhelmed, exhausted, and very, very happy.\u003c/p>\n\u003cp>My only complaint was that every activity seemed to be fueled by the consumption of tagine, kefta, and \"Berber whiskey\"-- otherwise known as mint tea. As over-stimulating as our trip had been, the food had become monotonous-- a hand-washing, tea-pouring, couscous-eating bore.\u003c/p>\n\u003cp>Until, that is, we entered the town of Ouarzazate where we embarked upon one of the most delightful and surreal lunches in my memory. If one considers that Ouarzazate is the center of the Moroccan film industry, this shouldn't come as much of a surprise. A city whose Atlas Film Studios has added footage to such films as \u003cem>Lawrence of Arabia\u003c/em>, \u003cem>Gladiator\u003c/em>, and \u003cem>Asterix & Obelix: Mission Cleopatra\u003c/em> makes fantasy it's primary business. But our lunch had very little to do with the movies.\u003c/p>\n\u003cp>Instead, it had everything to do with a children's book.\u003c/p>\n\u003cp>\"I saw a little French place down the road the last time I was here,\" Summer said,\" but it wouldn't be included in the tour price-- it will cost extra.\" A \"civilized\" luncheon at a French restaurant in the middle of the High Atlas plateau after days of hiking and sleeping on camel blankets seem appealing. We all agreed that we would pay for Summer's meal, too. We'd pay for anything-- especially if there was wine involved.\u003c/p>\n\u003cp>There was.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/St.-Exupery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/St.-Exupery-300x259.jpg\" alt=\"St. Exupery\" title=\"St. Exupery\" width=\"300\" height=\"259\" class=\"alignnone size-medium wp-image-15803\">\u003c/a>\u003c/p>\n\u003cp>The \"little French place\" Summer had in mind was a shrine to Antoine de St. Exupéry, author of The Little Prince. My brother had sent me a copy of the book in the original French when I was a boy, hoping that I would someday be able to read it as well has he could. I never could keep up with him. However, that wasn't going to stop me from enjoying my lunch. I marveled at the randomness of finding such a treasure in a place that-- though very Big City to me after spending several days in the wildness of North Africa-- still felt a bit like the middle of nowhere.\u003c/p>\n\u003cp>As with most mysteries, however, randomness had nothing to do with it. We soon learned from the chef-owner of the restaurant, Jean Pierre, that St. Exupéry was an airmail pilot. His route took him from Marseilles to-- guess where-- Ouarzazate, Morocco. Though the mystery of its placement had been solved, that didn't make it any less marvelous in my eyes.\u003c/p>\n\u003cp>As we sat down to our lunch we were offered what most of us considered a minor miracle in Morocco-- a cocktail. We lubricated ourselves with gin and tonics and Americanos that were cooled with something even more miraculous, given our location-- fresh ice. In an area known as The Land of 10,000 Casbahs, I felt as if I had found just the right, need-specific oasis out of the other possible 9,999.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/617449084303.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/617449084303-150x150.jpg\" alt=\"Behold the ice\" title=\"Behold the ice\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15804\">\u003c/a>\u003c/p>\n\u003cp>And while there was indeed tagine offered by Chef Jean Pierre, it was not of the customary chicken or lamb, but fresh camel. I was hoping one of my friends would order it so that I might try it and be able to honestly say that I had now ridden, smoked, worn, and eaten camel within the space of one week. I would have ordered it myself, but there was something else on the menu that held my attention:\u003c/p>\n\u003cp>Bastilla. Real bastilla made with real Moroccan pigeon. Of course, I thought that the pigeons caught and prepared for my meal might very well have been from some other country and merely had the misfortune of landing in the wrong spot at the wrong time, but I let that go. I was about to eat them baked with almonds, spices, and eggs into the flaky pastry of my favorite Moroccan dish of all time. And in Morocco, of all places, too. I longed to nearly suffocate myself under it's heavy layer of powdered sugar and cinnamon.\u003c/p>\n\u003cp>As we ate, I noticed one of the drawings from The Little Prince that hung across from me on the wall:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Not-a-Hat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Not-a-Hat-300x235.jpg\" alt=\"Not a Hat\" title=\"Not a Hat\" width=\"300\" height=\"235\" class=\"alignnone size-medium wp-image-15805\">\u003c/a>\u003c/p>\n\u003cp>By the end of the meal, I knew exactly how that serpent boa felt after consuming an elephant. We gorged ourselves that afternoon.\u003c/p>\n\u003cp>We ate and drank and laughed. We toasted Summer, the Southern California chick who showed us more than our brains could ever process, who mothered us and kicked our asses, taught us how to say \"No!\" to the annoying street children who were always trying to sell us packets of facial tissue, and gave us an absolutely unforgettable experience.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Summer-and-Crew1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Summer-and-Crew1-300x225.jpg\" alt=\"Summer and Crew\" title=\"Summer and Crew\" width=\"300\" height=\"225\" class=\"alignnone size-medium wp-image-15810\">\u003c/a>\u003c/p>\n\u003cp>So, \u003cem>shukran\u003c/em>, Summer. Thank you very, very much. You were the nicest, most unexpected gift of all.\u003c/p>\n\u003cp>\u003cstrong>Bastilla\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Slice-of-Bastilla.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Slice-of-Bastilla-210x300.jpg\" alt=\"Slice of Bastilla\" title=\"Slice of Bastilla\" width=\"210\" height=\"300\" class=\"alignnone size-medium wp-image-15807\">\u003c/a>\u003c/p>\n\u003cp>To the rest of you, I say \u003cem>bessah'ha\u003c/em>, or \"to your health.\" Eat up, \u003cem>habibi\u003c/em>. The preparation of this dish is time consuming, but nonetheless simple to prepare. I couldn't find any fresh pigeon here in San Francisco willing to give up the ghost for me, as it were. Not that I'd want any of the locals to-- they all look as though they could use a trip to Lourdes. Chicken works (almost) as well. Give it a shot if you have the time and have your own Bastilla Day celebration.\u003c/p>\n\u003cp>There are a multitude of variations on the bastilla recipe. This happens to be one that I have culled from several different sources. As long as you've got chicken (or pigeon), turmeric, cinnamon, almonds, egg, and phyllo (Warqa is the dough traditionally used. Good luck finding it, however), you can most likely get away with calling it bastilla.\u003c/p>\n\u003cp>\u003cstrong>Serves 6 to 8\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>6 to 7 chicken thighs, bone and skin on\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1 onion, finely chopped\u003c/p>\n\u003cp>1/2 teaspoon ground ginger\u003c/p>\n\u003cp>1/2 teaspoon turmeric\u003c/p>\n\u003cp>A good pinch of saffron\u003c/p>\n\u003cp>2 cinnamon sticks\u003c/p>\n\u003cp>About 1 1/2 cups water\u003c/p>\n\u003cp>3 whole eggs\u003c/p>\n\u003cp>1/4 cup currants, soaked in orange blossom water\u003c/p>\n\u003cp>1 tablespoons orange blossom water\u003c/p>\n\u003cp>1/2 cup slivered almonds\u003c/p>\n\u003cp>1/4 cup plus 2 tablespoons butter\u003c/p>\n\u003cp>1 box of phyllo pastry (because you will invariable rip several sheet to shreds if you're anything like me.)\u003c/p>\n\u003cp>Powdered sugar\u003c/p>\n\u003cp>Powdered cinnamon\u003c/p>\n\u003cp>1 egg lightly beaten with about a teaspoon of water (for egg wash)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a medium-sized Dutch oven (historically, the Dutch have had no significant political or economic interest in Morocco, so this is a good, neutral vessel), heat olive oil and brown the chicken thighs in two batches over medium high heat. Remove chicken and add onions to cook briefly (but do not brown). Return all of the chicken to your pot, covering the onions. Add enough water to the pot to nearly cover about 3/4 of the chicken (we're braising here, not boiling), then add the cinnamon sticks, powdered ginger, turmeric, and saffron. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for about 45 minutes, periodically rotating the chicken in the liquid.\u003c/p>\n\u003cp>2. When the chicken is tender enough to separate easily from the bone with a fork, remove and set aside, let cool and shred the meat. Remove cinnamon sticks and discard. Look at your fragrant, onion and chicken fat-dotten liquid. Smell it. There is no reason to do so other than the fact that it just smells really good.\u003c/p>\n\u003cp>3. Take your three eggs and beat them. Not as harshly as if they had, say, committed adultery, but more roughly than if they had simply snuck a bag of Cheetos before sundown at Ramadan. Gently scramble the eggs with about 1/3 cup of the fragrant chicken liquid. Cook until curdled, but not dry, since they will continue to cook when baked into the pie. Set aside.\u003c/p>\n\u003cp>4. Preheat your oven to 350ºF.\u003c/p>\n\u003cp>5. Melt 2 tablespoons butter in a medium sauté pan. Add almonds and fry them until golden brown. Remove, pat with paper towels and toss with a tablespoon of powdered sugar, about 1/4 teaspoon of powdered cinnamon, and 1 teaspoon of orange blossom water. Can you guess what you're going to do with these next? That's correct-- you set them aside.\u003c/p>\n\u003cp>6. Melt the remaining 1/2 cup of butter. generously brush the inside of a 9\" round baking dish or sauté pan. Open box of phyllo pastry and place sheets between two lightly dampened (clean) kitchen towels to prevent their drying out. Fold one sheet of phyllo in half and center it in the pan. Let the overhang do just that-- overhang the sides of the baking dish. Brush with butter. Take another sheet that is folded in half and place it at a 90º angle. Brush with more butter.\u003c/p>\n\u003cp>7. Add the shredded chicken to the pan, making a good, solid bottom layer. Sprinkle the orange blossom water-soaked currants over the chicken. Next, add the lightly scrambled eggs to cover the chicken, then add the almonds to create a final layer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Open-Bastilla.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Open-Bastilla-150x150.jpg\" alt=\"Open Bastilla\" title=\"Open Bastilla\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15821\">\u003c/a>\u003c/p>\n\u003cp>8. Fold the overhanging sides of phyllo dough over the filling and brush with butter. Add one more sheet of folded-in-half phyllo over the top. Tuck in the edges to create a smooth top. Brush with butter and then brush that with egg wash.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Unbaked-Bastilla.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Unbaked-Bastilla-150x150.jpg\" alt=\"Unbaked Bastilla\" title=\"Unbaked Bastilla\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15820\">\u003c/a>\u003c/p>\n\u003cp>9. Bake for approximately 25 minutes, or until the pastry has turned golden brown. Remove from the oven. Generously dust with powdered sugar-- enough so that one might choke and cough is one stuck one's nose close enough to the pastry to inhale. Decorate in the geometric pattern of your choice with powdered cinnamon.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>10. Serve to people who will look at you and say, \"You \u003cem>made\u003c/em> this? Wow, I didn't know anyone actually ever \u003cem>made\u003c/em> this.\" If there is someone at your table who tells you he's not really into the sweet-and-savory combination, allow him to remain at your table because you wouldn't dream of insulting a guest in your home, but make a mental note to never invite him over again.\u003c/p>\n\n",
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"excerpt": "Bastilla. Real bastilla made with real Moroccan pigeon. Of course, I thought that the pigeons caught and prepared for my meal might very well have been from some other country and merely had the misfortune of landing in the wrong spot at the wrong time, but I let that go. I was about to eat them baked with almonds, spices, and eggs into the flaky pastry of my favorite Moroccan dish of all time. And in Morocco, of all places, too. I longed to nearly suffocate myself under it's heavy layer of powdered sugar and cinnamon.\r\n",
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"description": "Bastilla. Real bastilla made with real Moroccan pigeon. Of course, I thought that the pigeons caught and prepared for my meal might very well have been from some other country and merely had the misfortune of landing in the wrong spot at the wrong time, but I let that go. I was about to eat them baked with almonds, spices, and eggs into the flaky pastry of my favorite Moroccan dish of all time. And in Morocco, of all places, too. I longed to nearly suffocate myself under it's heavy layer of powdered sugar and cinnamon.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/bastilla.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/bastilla.jpg\" alt=\"bastilla\" title=\"bastilla\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-15790\">\u003c/a>I was confused by Morocco before I even left the plane. Looking down at its Mediterranean coastline after a stretch of late-Winter rains, I turned to the friend sitting next to me and said with more than a little disbelief:\u003c/p>\n\u003cp>\"It's \u003cem>green\u003c/em>. Is this normal? I didn't think it would be this... \u003cem>green\u003c/em>.\"\u003c/p>\n\u003cp>I had always imagined Morocco clad in the colors of sand and dust. I'd allowed for certain man-made outbursts of color-- the blood red of the flag, the ornate vibrancy of their pottery and woven goods, but that green caught me completely by surprise. It was like some sort of unexpected welcome gift.\u003c/p>\n\u003cp>Though exhausted and thoroughly disoriented by travel, I was excited by the prospect of spending the next three weeks in a country about which I knew precious little and, after a good night's sleep, I couldn't wait to find out what other surprises Morocco would show me.\u003c/p>\n\u003cp>That is, of course, if the Customs official would let me into the damned country. In filling out the line that read \"occupation,\" I wrote \"waiter\" in what I thought was clear block printing. The man who held the key to my entrance-- the passport stamp-- misread my job. It was as though The Spellbinder from \u003ca href=\"http://www.youtube.com/watch?v=z3y_H3SaoAY&feature=fw\">The Adventures of Letterman\u003c/a> had changed the \"a\" in \"waiter\" to an \"r.\" The official scrutinized me.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You are a \u003cem>writer\u003c/em>? Do you plan to write of your visit to Morocco?\" When I told him that I was a waiter, not a writer, and that I did not plan on writing about his country, he seemed skeptical.\u003c/p>\n\u003cp>\"You are a writer who says he will not \u003cem>write\u003c/em>?\" He then muttered something in French to his partner, who was now looking at my passport. Oh, yes, I thought. French! I can explain to them my situation in French and clear things right up.\u003c/p>\n\u003cp>\"Je n'suis pas ecrivain,\" I told them. And then I couldn't remember the word for \"waiter\" in French. \"Moi, je... je... j'habite au restaurant.\" In my bad, nervous French, I told them that I lived in a restaurant, which wasn't too far from the truth.\u003c/p>\n\u003cp>Whether they believed me or felt sorry for me or both, I will never know. Once I promised them that I was in their country strictly for pleasure and that I would not write about it (or them), the man with the little stamp finally inked my passport.\u003c/p>\n\u003cp>So here I am, four years later, writing about it. Did they know something I didn't?\u003c/p>\n\u003cp>As my friends and I piled into the bus that would take us to our hotel, we began to wonder aloud what our guide would be like. We had bought out a tour group excursion and would have said guide all to ourselves. How old was he? What would he look like? Would he be hot? When we got to the hotel, we were all looking for our idealized tour guide-- an attractive 30-something Moroccan man.\u003c/p>\n\u003cp>And then I noticed that the only person hanging about outside the place was a young blonde woman with a clip board. She introduced herself to us. Her name was Summer. The disappointment of my little group was palpable.\u003c/p>\n\u003cp>\"Her name is \u003cem>Summer\u003c/em>? You've got to be (expletive) kidding me,\" whispered one friend. She was 25, from Southern California. This was her first time leading a group of tourists. It was just her luck to get handed a group of smart-assed gay men ranging in age from 34 to 50.\u003c/p>\n\u003cp>I knew she was going to be eaten alive. I felt sorry for her. She whisked us off to dinner and a little orientation. We followed, hungry, tired and very skeptical.\u003c/p>\n\u003cp>When we sat down to dinner, she began the orientation. One of my friends muttered some bitchy remark which she was more than likely meant to overhear. And then, with barely a turn of her head, she countered the attack with something that not only cut the man down to size, but had him laughing at the same time (I wish to g-d I could remember what it was). The mood of the entire room changed in an instant. Within an hour of meeting her, she had all of us eating out of the palm of her hand, which isn't too far from the literal truth, since one eats nearly everything with one's hands in Morocco.\u003c/p>\n\u003cp>We adored her.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Flying-Teeth1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Flying-Teeth1-150x150.jpg\" alt=\"Flying Teeth\" title=\"Flying Teeth\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15794\">\u003c/a>\u003c/p>\n\u003cp>Over the course of those three weeks, she hauled us from souk to souk in cities like Meknes and Fes and Rabat; showed us Roman ruins and attack geese in the still-green hills of Voulibilis; organized a birthday party with magic tricks and Berber musicians in the arid plains of Midelt; allowed us to stop play in the snow of the Atlas Mountains; took us hiking in the Todra Gorge; had us ride mangy, horny camels into the Sahara desert to sleep in the dunes under a full moon; and had us doing about a thousand other fascinating things that would require too much time to write about today.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Waters-Seller-in-Rabat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Waters-Seller-in-Rabat-150x150.jpg\" alt=\"Waters Seller in Rabat\" title=\"Waters Seller in Rabat\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15797\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Sahara-Dunes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Sahara-Dunes-150x150.jpg\" alt=\"Sahara Dunes\" title=\"Sahara Dunes\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15798\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Camel-Head.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Camel-Head-150x150.jpg\" alt=\"Camel Head\" title=\"Camel Head\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15799\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/600419084303.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/600419084303-150x150.jpg\" alt=\"Michael of the Sahara\" title=\"Michael of the Sahara\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15800\">\u003c/a>\u003c/p>\n\u003cp>We were overwhelmed, exhausted, and very, very happy.\u003c/p>\n\u003cp>My only complaint was that every activity seemed to be fueled by the consumption of tagine, kefta, and \"Berber whiskey\"-- otherwise known as mint tea. As over-stimulating as our trip had been, the food had become monotonous-- a hand-washing, tea-pouring, couscous-eating bore.\u003c/p>\n\u003cp>Until, that is, we entered the town of Ouarzazate where we embarked upon one of the most delightful and surreal lunches in my memory. If one considers that Ouarzazate is the center of the Moroccan film industry, this shouldn't come as much of a surprise. A city whose Atlas Film Studios has added footage to such films as \u003cem>Lawrence of Arabia\u003c/em>, \u003cem>Gladiator\u003c/em>, and \u003cem>Asterix & Obelix: Mission Cleopatra\u003c/em> makes fantasy it's primary business. But our lunch had very little to do with the movies.\u003c/p>\n\u003cp>Instead, it had everything to do with a children's book.\u003c/p>\n\u003cp>\"I saw a little French place down the road the last time I was here,\" Summer said,\" but it wouldn't be included in the tour price-- it will cost extra.\" A \"civilized\" luncheon at a French restaurant in the middle of the High Atlas plateau after days of hiking and sleeping on camel blankets seem appealing. We all agreed that we would pay for Summer's meal, too. We'd pay for anything-- especially if there was wine involved.\u003c/p>\n\u003cp>There was.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/St.-Exupery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/St.-Exupery-300x259.jpg\" alt=\"St. Exupery\" title=\"St. Exupery\" width=\"300\" height=\"259\" class=\"alignnone size-medium wp-image-15803\">\u003c/a>\u003c/p>\n\u003cp>The \"little French place\" Summer had in mind was a shrine to Antoine de St. Exupéry, author of The Little Prince. My brother had sent me a copy of the book in the original French when I was a boy, hoping that I would someday be able to read it as well has he could. I never could keep up with him. However, that wasn't going to stop me from enjoying my lunch. I marveled at the randomness of finding such a treasure in a place that-- though very Big City to me after spending several days in the wildness of North Africa-- still felt a bit like the middle of nowhere.\u003c/p>\n\u003cp>As with most mysteries, however, randomness had nothing to do with it. We soon learned from the chef-owner of the restaurant, Jean Pierre, that St. Exupéry was an airmail pilot. His route took him from Marseilles to-- guess where-- Ouarzazate, Morocco. Though the mystery of its placement had been solved, that didn't make it any less marvelous in my eyes.\u003c/p>\n\u003cp>As we sat down to our lunch we were offered what most of us considered a minor miracle in Morocco-- a cocktail. We lubricated ourselves with gin and tonics and Americanos that were cooled with something even more miraculous, given our location-- fresh ice. In an area known as The Land of 10,000 Casbahs, I felt as if I had found just the right, need-specific oasis out of the other possible 9,999.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/617449084303.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/617449084303-150x150.jpg\" alt=\"Behold the ice\" title=\"Behold the ice\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15804\">\u003c/a>\u003c/p>\n\u003cp>And while there was indeed tagine offered by Chef Jean Pierre, it was not of the customary chicken or lamb, but fresh camel. I was hoping one of my friends would order it so that I might try it and be able to honestly say that I had now ridden, smoked, worn, and eaten camel within the space of one week. I would have ordered it myself, but there was something else on the menu that held my attention:\u003c/p>\n\u003cp>Bastilla. Real bastilla made with real Moroccan pigeon. Of course, I thought that the pigeons caught and prepared for my meal might very well have been from some other country and merely had the misfortune of landing in the wrong spot at the wrong time, but I let that go. I was about to eat them baked with almonds, spices, and eggs into the flaky pastry of my favorite Moroccan dish of all time. And in Morocco, of all places, too. I longed to nearly suffocate myself under it's heavy layer of powdered sugar and cinnamon.\u003c/p>\n\u003cp>As we ate, I noticed one of the drawings from The Little Prince that hung across from me on the wall:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Not-a-Hat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Not-a-Hat-300x235.jpg\" alt=\"Not a Hat\" title=\"Not a Hat\" width=\"300\" height=\"235\" class=\"alignnone size-medium wp-image-15805\">\u003c/a>\u003c/p>\n\u003cp>By the end of the meal, I knew exactly how that serpent boa felt after consuming an elephant. We gorged ourselves that afternoon.\u003c/p>\n\u003cp>We ate and drank and laughed. We toasted Summer, the Southern California chick who showed us more than our brains could ever process, who mothered us and kicked our asses, taught us how to say \"No!\" to the annoying street children who were always trying to sell us packets of facial tissue, and gave us an absolutely unforgettable experience.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Summer-and-Crew1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Summer-and-Crew1-300x225.jpg\" alt=\"Summer and Crew\" title=\"Summer and Crew\" width=\"300\" height=\"225\" class=\"alignnone size-medium wp-image-15810\">\u003c/a>\u003c/p>\n\u003cp>So, \u003cem>shukran\u003c/em>, Summer. Thank you very, very much. You were the nicest, most unexpected gift of all.\u003c/p>\n\u003cp>\u003cstrong>Bastilla\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Slice-of-Bastilla.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Slice-of-Bastilla-210x300.jpg\" alt=\"Slice of Bastilla\" title=\"Slice of Bastilla\" width=\"210\" height=\"300\" class=\"alignnone size-medium wp-image-15807\">\u003c/a>\u003c/p>\n\u003cp>To the rest of you, I say \u003cem>bessah'ha\u003c/em>, or \"to your health.\" Eat up, \u003cem>habibi\u003c/em>. The preparation of this dish is time consuming, but nonetheless simple to prepare. I couldn't find any fresh pigeon here in San Francisco willing to give up the ghost for me, as it were. Not that I'd want any of the locals to-- they all look as though they could use a trip to Lourdes. Chicken works (almost) as well. Give it a shot if you have the time and have your own Bastilla Day celebration.\u003c/p>\n\u003cp>There are a multitude of variations on the bastilla recipe. This happens to be one that I have culled from several different sources. As long as you've got chicken (or pigeon), turmeric, cinnamon, almonds, egg, and phyllo (Warqa is the dough traditionally used. Good luck finding it, however), you can most likely get away with calling it bastilla.\u003c/p>\n\u003cp>\u003cstrong>Serves 6 to 8\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>6 to 7 chicken thighs, bone and skin on\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1 onion, finely chopped\u003c/p>\n\u003cp>1/2 teaspoon ground ginger\u003c/p>\n\u003cp>1/2 teaspoon turmeric\u003c/p>\n\u003cp>A good pinch of saffron\u003c/p>\n\u003cp>2 cinnamon sticks\u003c/p>\n\u003cp>About 1 1/2 cups water\u003c/p>\n\u003cp>3 whole eggs\u003c/p>\n\u003cp>1/4 cup currants, soaked in orange blossom water\u003c/p>\n\u003cp>1 tablespoons orange blossom water\u003c/p>\n\u003cp>1/2 cup slivered almonds\u003c/p>\n\u003cp>1/4 cup plus 2 tablespoons butter\u003c/p>\n\u003cp>1 box of phyllo pastry (because you will invariable rip several sheet to shreds if you're anything like me.)\u003c/p>\n\u003cp>Powdered sugar\u003c/p>\n\u003cp>Powdered cinnamon\u003c/p>\n\u003cp>1 egg lightly beaten with about a teaspoon of water (for egg wash)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a medium-sized Dutch oven (historically, the Dutch have had no significant political or economic interest in Morocco, so this is a good, neutral vessel), heat olive oil and brown the chicken thighs in two batches over medium high heat. Remove chicken and add onions to cook briefly (but do not brown). Return all of the chicken to your pot, covering the onions. Add enough water to the pot to nearly cover about 3/4 of the chicken (we're braising here, not boiling), then add the cinnamon sticks, powdered ginger, turmeric, and saffron. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for about 45 minutes, periodically rotating the chicken in the liquid.\u003c/p>\n\u003cp>2. When the chicken is tender enough to separate easily from the bone with a fork, remove and set aside, let cool and shred the meat. Remove cinnamon sticks and discard. Look at your fragrant, onion and chicken fat-dotten liquid. Smell it. There is no reason to do so other than the fact that it just smells really good.\u003c/p>\n\u003cp>3. Take your three eggs and beat them. Not as harshly as if they had, say, committed adultery, but more roughly than if they had simply snuck a bag of Cheetos before sundown at Ramadan. Gently scramble the eggs with about 1/3 cup of the fragrant chicken liquid. Cook until curdled, but not dry, since they will continue to cook when baked into the pie. Set aside.\u003c/p>\n\u003cp>4. Preheat your oven to 350ºF.\u003c/p>\n\u003cp>5. Melt 2 tablespoons butter in a medium sauté pan. Add almonds and fry them until golden brown. Remove, pat with paper towels and toss with a tablespoon of powdered sugar, about 1/4 teaspoon of powdered cinnamon, and 1 teaspoon of orange blossom water. Can you guess what you're going to do with these next? That's correct-- you set them aside.\u003c/p>\n\u003cp>6. Melt the remaining 1/2 cup of butter. generously brush the inside of a 9\" round baking dish or sauté pan. Open box of phyllo pastry and place sheets between two lightly dampened (clean) kitchen towels to prevent their drying out. Fold one sheet of phyllo in half and center it in the pan. Let the overhang do just that-- overhang the sides of the baking dish. Brush with butter. Take another sheet that is folded in half and place it at a 90º angle. Brush with more butter.\u003c/p>\n\u003cp>7. Add the shredded chicken to the pan, making a good, solid bottom layer. Sprinkle the orange blossom water-soaked currants over the chicken. Next, add the lightly scrambled eggs to cover the chicken, then add the almonds to create a final layer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Open-Bastilla.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Open-Bastilla-150x150.jpg\" alt=\"Open Bastilla\" title=\"Open Bastilla\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15821\">\u003c/a>\u003c/p>\n\u003cp>8. Fold the overhanging sides of phyllo dough over the filling and brush with butter. Add one more sheet of folded-in-half phyllo over the top. Tuck in the edges to create a smooth top. Brush with butter and then brush that with egg wash.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Unbaked-Bastilla.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Unbaked-Bastilla-150x150.jpg\" alt=\"Unbaked Bastilla\" title=\"Unbaked Bastilla\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-15820\">\u003c/a>\u003c/p>\n\u003cp>9. Bake for approximately 25 minutes, or until the pastry has turned golden brown. Remove from the oven. Generously dust with powdered sugar-- enough so that one might choke and cough is one stuck one's nose close enough to the pastry to inhale. Decorate in the geometric pattern of your choice with powdered cinnamon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>10. Serve to people who will look at you and say, \"You \u003cem>made\u003c/em> this? Wow, I didn't know anyone actually ever \u003cem>made\u003c/em> this.\" If there is someone at your table who tells you he's not really into the sweet-and-savory combination, allow him to remain at your table because you wouldn't dream of insulting a guest in your home, but make a mental note to never invite him over again.\u003c/p>\n\n\u003c/div>\u003c/p>",
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},
"closealltabs": {
"id": "closealltabs",
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"order": 1
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"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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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"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.",
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"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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"order": 9
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"id": "freakonomics-radio",
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"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/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"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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"meta": {
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"source": "WaitWhat"
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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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"
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
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"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}