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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5345.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5345.jpg\" alt=\"Fig popsicle\" title=\"Fig popsicle\" width=\"500\" class=\"alignnone size-full wp-image-48467\">\u003c/a>\u003c/p>\n\u003cp>Popsicles are quite possibly my new favorite thing to make. I simply love how creative you can be with them. Seriously, there are no limits. I've used tea, cake, booze, you name it...and I have made a popsicle with it. \u003c/p>\n\u003cp>This particular recipe is a twist on the first recipe I tried out. My first try was this \u003ca href=\"http://www.lottieanddoof.com/2011/06/sour-cream-cherry-tequila-ice-pops/\">sour cream popsicle with bourbon soaked cherries\u003c/a>. And yes, it was as delicious as it sounds. I took them to Dolores Park with some friends on a sunny Sunday afternoon and they were quickly devoured.\u003c/p>\n\u003cp>I had planned for these figs to meet the same fate as those cherries but they were so fresh and bursting with flavor, that it broke my heart just to freeze them. I didn't want anything else to alter their taste. So I refrained and I am glad I did. These pops are scrumptious! \u003c/p>\n\u003cp>The sour cream can be a little off putting, I know. But with the vanilla and the sugar, it is much like greek yogurt. Why not just use greek yogurt, then? Well, because I didn't want to! But you can. Though I suggest you try it with the sour cream...you will be amazed. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/5_ik0dxPRIQ\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cup milk\u003c/li>\n\u003cli>1/2 cup granulated sugar\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>1 1/2 cup sour cream\u003c/li>\n\u003cli>5 figs thickly sliced\u003c/li>\n\u003c/ul>\n\u003cp>1. Slice the figs so they are rather thick, like the thickness of two quarters. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5271.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5271.jpg\" alt=\"Figs\" title=\"Figs\" width=\"500\" class=\"alignnone size-full wp-image-48462\">\u003c/a>\u003c/p>\n\u003cp>2. Seed the vanilla bean by pressing it flat against a cutting board and then slicing it in half. Using a butter knife, slide it across the inside of each half, scraping out the seeds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5282.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5282.jpg\" alt=\"Vanilla Bean\" title=\"Vanilla Bean\" width=\"500\" class=\"alignnone size-full wp-image-48463\">\u003c/a>\u003c/p>\n\u003cp>3. Add the milk and sugar to a medium sauce pan and warm the mixture over a low heat, just til the sugar is fully dissolved. \u003c/p>\n\u003cp>4. Add the vanilla bean and then the sour cream. Whisk the mixture until it completely smooth. \u003c/p>\n\u003cp>5. Transfer the mixture to a large measuring cup and let it cool in the refrigerator for about an hour. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5296.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5296.jpg\" alt=\"Popsicles ready to freeze\" title=\"Popsicles ready to freeze\" width=\"500\" class=\"alignnone size-full wp-image-48464\">\u003c/a>\u003c/p>\n\u003cp>6. Fill each popsicle mold with about an inch of the sour cream mixture and insert the popsicle sticks. Let set in the freezer for about an hour. \u003c/p>\n\u003cp>7. Divide the sliced figs amongst the molds and fill with the remaining mixture. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5329.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5329.jpg\" alt=\"Popsicles are ready\" title=\"Popsicles are ready\" width=\"500\" class=\"alignnone size-full wp-image-48465\">\u003c/a>\u003c/p>\n\u003cp>8. Place popsicles in the freezer until solid. \u003c/p>\n\u003cp>Enjoy! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5334.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5334.jpg\" alt=\"Fig popsicle\" title=\"Fig popsicle\" width=\"500\" class=\"alignnone size-full wp-image-48466\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/5_ik0dxPRIQ\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cup milk\u003c/li>\n\u003cli>1/2 cup granulated sugar\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>1 1/2 cup sour cream\u003c/li>\n\u003cli>5 figs thickly sliced\u003c/li>\n\u003c/ul>\n\u003cp>1. Slice the figs so they are rather thick, like the thickness of two quarters. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5271.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5271.jpg\" alt=\"Figs\" title=\"Figs\" width=\"500\" class=\"alignnone size-full wp-image-48462\">\u003c/a>\u003c/p>\n\u003cp>2. Seed the vanilla bean by pressing it flat against a cutting board and then slicing it in half. Using a butter knife, slide it across the inside of each half, scraping out the seeds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5282.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5282.jpg\" alt=\"Vanilla Bean\" title=\"Vanilla Bean\" width=\"500\" class=\"alignnone size-full wp-image-48463\">\u003c/a>\u003c/p>\n\u003cp>3. Add the milk and sugar to a medium sauce pan and warm the mixture over a low heat, just til the sugar is fully dissolved. \u003c/p>\n\u003cp>4. Add the vanilla bean and then the sour cream. Whisk the mixture until it completely smooth. \u003c/p>\n\u003cp>5. Transfer the mixture to a large measuring cup and let it cool in the refrigerator for about an hour. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5296.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5296.jpg\" alt=\"Popsicles ready to freeze\" title=\"Popsicles ready to freeze\" width=\"500\" class=\"alignnone size-full wp-image-48464\">\u003c/a>\u003c/p>\n\u003cp>6. Fill each popsicle mold with about an inch of the sour cream mixture and insert the popsicle sticks. Let set in the freezer for about an hour. \u003c/p>\n\u003cp>7. Divide the sliced figs amongst the molds and fill with the remaining mixture. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5329.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5329.jpg\" alt=\"Popsicles are ready\" title=\"Popsicles are ready\" width=\"500\" class=\"alignnone size-full wp-image-48465\">\u003c/a>\u003c/p>\n\u003cp>8. Place popsicles in the freezer until solid. \u003c/p>\n\u003cp>Enjoy! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5334.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5334.jpg\" alt=\"Fig popsicle\" title=\"Fig popsicle\" width=\"500\" class=\"alignnone size-full wp-image-48466\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Alice Waters Partners with Hyatt on Organic Kids' Menu",
"title": "Alice Waters Partners with Hyatt on Organic Kids' Menu",
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"content": "\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/A1MEvHLiWOA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>In her first large-scale corporate collaboration, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> has joined forces with the \u003ca href=\"http://www.hyattfood.com/\">Hyatt Hotel\u003c/a> chain to provide an organic children’s menu at full-service Hyatt's in the United States, Canada, and the Caribbean. At a press conference Tuesday at the \u003ca href=\"http://edibleschoolyard.org/berkeley\">Edible Schoolyard in Berkeley\u003c/a> Waters, surrounded by baskets of fresh bounty from the garden, and representatives from Hyatt -- including local hotel chefs -- talked up this nascent edible experiment while students prepped produce from the new menu for lunch guests.\u003c/p>\n\u003cp>Waters initially turned down the hotel chain. Undeterred, Hyatt food folk continued to court her and impressed the \u003ca href=\"https://www.facebook.com/pages/Chez-Panisse/111788775526516\">Chez Panisse\u003c/a> founder with their commitment to offering guests quality eats. She made it clear that she wouldn't compromise on a local, organic, seasonal menu. And that's how this unlikely alliance formed. Waters sees the partnership as an opportunity to work with a big institutional setting on the tricky distribution end, including sourcing farm fresh organic food in parts of the country not blessed with California's year-round growing season. Hyatt made a generous donation to the school food reformer's \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard Project\u003c/a>, said Waters, ($50,000 it turns out). In exchange, Waters agreed to lend her name, expertise, and food philosophy to the evolving edible hotel program. \u003c/p>\n\u003cp>Hyatt was already reworking its menus before Waters came on board. Feedback from hotel customers revealed that travelers want to maintain a healthy regimen when they're away from home, said Susan Terry, vice president of culinary operations for Hyatt Hotels and Resorts In North America. The hotel chain's kitchen staff took note. The company's culinary philosophy boils down to: \u003ca href=\"http://www.hyattfood.com/\">Food. Thoughtfully Sourced. Carefully Served.\u003c/a> -- promoting healthy people, a healthy planet and healthy communities. Developed in association with the \u003ca href=\"http://www.ahealthieramerica.org/#!/home\">Partnership for a Healthier America\u003c/a>, Hyatt's edible offerings also feature the recently launched “For Kids By Kids” menu tasted, tested, and approved by the younger set.\u003c/p>\n\u003cp>Given the farm-to-table pioneer's long-term focus on feeding children well, it made sense for Waters to concentrate on elevating the kids' food first for Hyatt. Waters and her team designed the prix fixe menu, a simple, three-course dinner, consisting of a salad, chicken entree, and dessert -- made with all organic ingredients, natch. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alice-waters560c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alice-waters560c.jpg\" alt=\"Alice Waters with kids in edible schoolyard program \" title=\"Alice Waters with kids in edible schoolyard program \" width=\"560\" height=\"304\" class=\"alignnone size-full wp-image-48228\">\u003c/a>\u003c/p>\n\u003cp>Here's what kids holed up in Hyatt's can find on the recently rolled out summer menu courtesy of the grand dame of the delicious revolution:\u003c/p>\n\u003cp> \u003cstrong>Romaine Lettuce Hearts, Carrot Curls, and a Radish Rose with Lemon Vinaigrette for Dipping\u003c/strong>\u003cbr>\n“Contrary to prevailing beliefs, getting kids to eat vegetables is not difficult. We simply have to meet their most basic impulses: to eat something that is engaging and that tastes delicious,” said Waters. “The aliveness of textures and colors, makes this universally appealing to kids.” As for the names, the Berkeley restaurateur was seeking something both \"poetic and fanciful.\"\u003c/p>\n\u003cp> \u003cstrong>Grilled Chicken with Pesto Sauce, Roasted Potatoes and Cherry Tomatoes\u003c/strong>\u003cbr>\n “This is a dish of simple grilled and roasted ingredients. The trick with something so straightforward is to be confident that the ingredients are the best that they can be, said Waters, what she terms \"capturing the moment of ripeness.\"\u003c/p>\n\u003cp> \u003cstrong>Strawberry and Orange Slices served with a Sweet Juice in a Real Orange\u003c/strong>\u003cbr>\n “The goal here is to appeal to kids’ imagination about ‘dessert,’ without feeding them unhealthy, sugary food,” explained Waters. “A real orange cup filled with perfectly sliced ripe fruit feels special, and the juice is made with a touch of honey to sweeten it.” The lemon verbena garnish adds a whimsical, unexpected, and fragrant touch, designed to \"educate the senses,\" another of the sustainable food icon's frequent catchphrases.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dessert-hyatt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dessert-hyatt.jpg\" alt=\"Dessert at the Hyatt\" title=\"Dessert at the Hyatt\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-48219\">\u003c/a>\u003cbr>\n\u003cem>Photo: Courtesy Hyatt\u003c/em>\u003c/p>\n\u003cp>Since Waters is promising a seasonal menu, the dishes on offer will change and rotate, likely three to four times a year. \"We have to dream up what we're going to do for winter,\" said Waters, acknowledging that sourcing organic ingredients will be more challenging in colder climates in the upcoming months.\u003c/p>\n\u003cp>The Grand Hyatt in San Francisco has begun serving the summer menu. Initially, said executive chef Ian Libberton, there was some resistance among young ones when they couldn't find chicken nuggets on the menu. Libberton understood, since his own son is a chicken fingers fiend. But he is looking at the long haul both personally and professionally and knows that switching to serving unbreaded, organic chicken is a sound move. \"My kid is already a convert and our youngest guests are coming on board too,\" he said. \"We're not sacrificing flavor over health, so it's a win-win.\" Terry added: \"It's not kid food, it's adult food appropriately portioned, well seasoned, and fresh.\"\u003c/p>\n\u003cp>Of course, it remains to be seen whether the littlest guests stage a delicious revolution of their own: Demanding the return of the chicken nugget or skipping salad and forgoing fruit in favor of a more indulgent dessert, say, hot chocolate fudge sundaes.\u003c/p>\n\u003cp>Whether or not the hotel culinary program is a success, one thing is certain: Waters shows no sign of slowing down on her crusade to feed all America's children wholesome meals. \u003c/p>\n\u003cp>What's next: Will Waters sponsor organic salad bars in \u003ca href=\"http://www.walmart.com/cp/Fresh-Food/1071964?fromPageCatId=976793\">Walmart stores\u003c/a> around the country? She hasn't been asked, Waters told Bay Area Bites. But, corporate honchos take note, she's open to collaborating with other institutions committed to sourcing organic, seasonal food and paying farmers and their workers a fair price for their products. The time is ripe, she argued, for such alliances.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Update:\u003c/em>\u003c/strong> Speaking of fair prices: Hyatt is the focus of a \u003ca href=\"http://travel.usatoday.com/hotels/post/2012/07/union-leaders-call-for-a-boycott-of-hyatt-hotels/810125/1\">global boycott by union leaders\u003c/a> protesting the international hotel chain's wages and work conditions for housekeeping staff.\u003c/p>\n\n",
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"excerpt": "In an unexpected alliance, real food restaurateur Alice Waters has teamed up with the Hyatt Corporation to improve the children's menus of the hotel chain. Sarah Henry reports.",
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"description": "In an unexpected alliance, real food restaurateur Alice Waters has teamed up with the Hyatt Corporation to improve the children's menus of the hotel chain. Sarah Henry reports.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/A1MEvHLiWOA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>In her first large-scale corporate collaboration, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> has joined forces with the \u003ca href=\"http://www.hyattfood.com/\">Hyatt Hotel\u003c/a> chain to provide an organic children’s menu at full-service Hyatt's in the United States, Canada, and the Caribbean. At a press conference Tuesday at the \u003ca href=\"http://edibleschoolyard.org/berkeley\">Edible Schoolyard in Berkeley\u003c/a> Waters, surrounded by baskets of fresh bounty from the garden, and representatives from Hyatt -- including local hotel chefs -- talked up this nascent edible experiment while students prepped produce from the new menu for lunch guests.\u003c/p>\n\u003cp>Waters initially turned down the hotel chain. Undeterred, Hyatt food folk continued to court her and impressed the \u003ca href=\"https://www.facebook.com/pages/Chez-Panisse/111788775526516\">Chez Panisse\u003c/a> founder with their commitment to offering guests quality eats. She made it clear that she wouldn't compromise on a local, organic, seasonal menu. And that's how this unlikely alliance formed. Waters sees the partnership as an opportunity to work with a big institutional setting on the tricky distribution end, including sourcing farm fresh organic food in parts of the country not blessed with California's year-round growing season. Hyatt made a generous donation to the school food reformer's \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard Project\u003c/a>, said Waters, ($50,000 it turns out). In exchange, Waters agreed to lend her name, expertise, and food philosophy to the evolving edible hotel program. \u003c/p>\n\u003cp>Hyatt was already reworking its menus before Waters came on board. Feedback from hotel customers revealed that travelers want to maintain a healthy regimen when they're away from home, said Susan Terry, vice president of culinary operations for Hyatt Hotels and Resorts In North America. The hotel chain's kitchen staff took note. The company's culinary philosophy boils down to: \u003ca href=\"http://www.hyattfood.com/\">Food. Thoughtfully Sourced. Carefully Served.\u003c/a> -- promoting healthy people, a healthy planet and healthy communities. Developed in association with the \u003ca href=\"http://www.ahealthieramerica.org/#!/home\">Partnership for a Healthier America\u003c/a>, Hyatt's edible offerings also feature the recently launched “For Kids By Kids” menu tasted, tested, and approved by the younger set.\u003c/p>\n\u003cp>Given the farm-to-table pioneer's long-term focus on feeding children well, it made sense for Waters to concentrate on elevating the kids' food first for Hyatt. Waters and her team designed the prix fixe menu, a simple, three-course dinner, consisting of a salad, chicken entree, and dessert -- made with all organic ingredients, natch. \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/24/2012/08/alice-waters560c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alice-waters560c.jpg\" alt=\"Alice Waters with kids in edible schoolyard program \" title=\"Alice Waters with kids in edible schoolyard program \" width=\"560\" height=\"304\" class=\"alignnone size-full wp-image-48228\">\u003c/a>\u003c/p>\n\u003cp>Here's what kids holed up in Hyatt's can find on the recently rolled out summer menu courtesy of the grand dame of the delicious revolution:\u003c/p>\n\u003cp> \u003cstrong>Romaine Lettuce Hearts, Carrot Curls, and a Radish Rose with Lemon Vinaigrette for Dipping\u003c/strong>\u003cbr>\n“Contrary to prevailing beliefs, getting kids to eat vegetables is not difficult. We simply have to meet their most basic impulses: to eat something that is engaging and that tastes delicious,” said Waters. “The aliveness of textures and colors, makes this universally appealing to kids.” As for the names, the Berkeley restaurateur was seeking something both \"poetic and fanciful.\"\u003c/p>\n\u003cp> \u003cstrong>Grilled Chicken with Pesto Sauce, Roasted Potatoes and Cherry Tomatoes\u003c/strong>\u003cbr>\n “This is a dish of simple grilled and roasted ingredients. The trick with something so straightforward is to be confident that the ingredients are the best that they can be, said Waters, what she terms \"capturing the moment of ripeness.\"\u003c/p>\n\u003cp> \u003cstrong>Strawberry and Orange Slices served with a Sweet Juice in a Real Orange\u003c/strong>\u003cbr>\n “The goal here is to appeal to kids’ imagination about ‘dessert,’ without feeding them unhealthy, sugary food,” explained Waters. “A real orange cup filled with perfectly sliced ripe fruit feels special, and the juice is made with a touch of honey to sweeten it.” The lemon verbena garnish adds a whimsical, unexpected, and fragrant touch, designed to \"educate the senses,\" another of the sustainable food icon's frequent catchphrases.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dessert-hyatt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dessert-hyatt.jpg\" alt=\"Dessert at the Hyatt\" title=\"Dessert at the Hyatt\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-48219\">\u003c/a>\u003cbr>\n\u003cem>Photo: Courtesy Hyatt\u003c/em>\u003c/p>\n\u003cp>Since Waters is promising a seasonal menu, the dishes on offer will change and rotate, likely three to four times a year. \"We have to dream up what we're going to do for winter,\" said Waters, acknowledging that sourcing organic ingredients will be more challenging in colder climates in the upcoming months.\u003c/p>\n\u003cp>The Grand Hyatt in San Francisco has begun serving the summer menu. Initially, said executive chef Ian Libberton, there was some resistance among young ones when they couldn't find chicken nuggets on the menu. Libberton understood, since his own son is a chicken fingers fiend. But he is looking at the long haul both personally and professionally and knows that switching to serving unbreaded, organic chicken is a sound move. \"My kid is already a convert and our youngest guests are coming on board too,\" he said. \"We're not sacrificing flavor over health, so it's a win-win.\" Terry added: \"It's not kid food, it's adult food appropriately portioned, well seasoned, and fresh.\"\u003c/p>\n\u003cp>Of course, it remains to be seen whether the littlest guests stage a delicious revolution of their own: Demanding the return of the chicken nugget or skipping salad and forgoing fruit in favor of a more indulgent dessert, say, hot chocolate fudge sundaes.\u003c/p>\n\u003cp>Whether or not the hotel culinary program is a success, one thing is certain: Waters shows no sign of slowing down on her crusade to feed all America's children wholesome meals. \u003c/p>\n\u003cp>What's next: Will Waters sponsor organic salad bars in \u003ca href=\"http://www.walmart.com/cp/Fresh-Food/1071964?fromPageCatId=976793\">Walmart stores\u003c/a> around the country? She hasn't been asked, Waters told Bay Area Bites. But, corporate honchos take note, she's open to collaborating with other institutions committed to sourcing organic, seasonal food and paying farmers and their workers a fair price for their products. The time is ripe, she argued, for such alliances.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Update:\u003c/em>\u003c/strong> Speaking of fair prices: Hyatt is the focus of a \u003ca href=\"http://travel.usatoday.com/hotels/post/2012/07/union-leaders-call-for-a-boycott-of-hyatt-hotels/810125/1\">global boycott by union leaders\u003c/a> protesting the international hotel chain's wages and work conditions for housekeeping staff.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "San Francisco Street Food Festival 2012: Photo Slideshow",
"title": "San Francisco Street Food Festival 2012: Photo Slideshow",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>View a photo slideshow from \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a>'s 4th annual \u003ca href=\"http://www.sfstreetfoodfest.com\">San Francisco Street Food Festival\u003c/a> which took place on Saturday, August 18 in the Mission District.\u003c/p>\n\u003cp>\u003cem>Click on images to view full-sized photos.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO STREET FOOD FESTIVAL\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ritual-roasters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ritual-roasters1000.jpg\" alt=\"Ritual Coffee Roasters. SF Street Food Fest 2012 Photo: Wendy Goodfriend\" title=\"Ritual Coffee Roasters. SF Street Food Fest 2012 Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47868\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricepaperscissors10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricepaperscissors10001-125x125.jpg\" alt=\"Rice Paper Scissors. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Rice Paper Scissors. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47870\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mozzeria1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mozzeria1000-125x125.jpg\" alt=\"Mozzeria. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Mozzeria. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47871\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mr-right1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mr-right1000-125x125.jpg\" alt=\"Mr Right Now contingent. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Mr Right Now contingent. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47875\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/il-cane-rosso1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/il-cane-rosso1000a1-125x125.jpg\" alt=\"Il Cane Rosso. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Il Cane Rosso. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47873\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sausage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sausage1000-125x125.jpg\" alt=\"Leos Hot Dogs at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Leos Hot Dogs at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47878\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/people-eating1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/people-eating1000-125x125.jpg\" alt=\"people eating at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"people eating at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47880\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/nojo-cucumber-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/nojo-cucumber-salad1000-125x125.jpg\" alt=\"Nojo Japanese Cucumber Salad. Photo: Wendy Goodfriend\" title=\"Nojo Japanese Cucumber Salad. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47885\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/greg-dunmore-nojo10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/greg-dunmore-nojo10001-125x125.jpg\" alt=\"Greg Dunmore of Nojo. Photo: Wendy Goodfriend\" title=\"Greg Dunmore of Nojo. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47888\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/maite-catering1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/maite-catering1000.jpg\" alt=\"Maite Catering. Photo: Wendy Goodfriend\" title=\"Maite Catering. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47890\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/david-campos-caleb-zigas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/david-campos-caleb-zigas1000-125x125.jpg\" alt=\"District 9 supervisor David Campos and Caleb Zigas- address media on SF Street Food tour. Photo: Wendy Goodfriend\" title=\"District 9 supervisor David Campos and Caleb Zigas- address media on SF Street Food tour. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47894\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/JessBanhMiLoveYouLongtime.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/JessBanhMiLoveYouLongtime-125x125.jpg\" alt=\"Jess from Banh Mi Love You Longtime. Photo: Wendy Goodfriend\" title=\"Jess from Banh Mi Love You Longtime. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47892\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-sabores-del-sur1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-sabores-del-sur1000-125x125.jpg\" alt=\"Hawker Fare and Sabores del Sur. Photo: Wendy Goodfriend\" title=\"Hawker Fare and Sabores del Sur. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47898\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/estrellitas-snacks1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/estrellitas-snacks1000a-125x125.jpg\" alt=\"Estrellitas Snacks. Photo: Wendy Goodfriend\" title=\"Estrellitas Snacks. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47958\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chiefos-kitchen1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chiefos-kitchen1000a-125x125.jpg\" alt=\"Chiefos Kitchen. Photo: Wendy Goodfriend\" title=\"Chiefos Kitchen. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47900\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-quezadilla1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-quezadilla1000-125x125.jpg\" alt=\"La Torta Gorda quezadilla. Photo: Wendy Goodfriend\" title=\"La Torta Gorda quezadilla. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47901\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-dog1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-dog1000-125x125.jpg\" alt=\"3 women and a dog with a high-pitched bark. Photo: Wendy Goodfriend\" title=\"3 women and a dog with a high-pitched bark. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47903\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-babka1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-babka1000-125x125.jpg\" alt=\"Wise Sons Babka. Photo: Wendy Goodfriend\" title=\"Wise Sons Babka. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47905\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-justin-yu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-justin-yu1000.jpg\" alt=\"Hawker Fare Justin Yu. Photo: Wendy Goodfriend\" title=\"Hawker Fare Justin Yu. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47907\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/threetwins600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/threetwins600-125x125.jpg\" alt=\"Three Twins Ice Cream. Photo: Wendy Goodfriend\" title=\"Three Twins Ice Cream. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47910\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-siamese-peanuts1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-siamese-peanuts1000a-125x125.jpg\" alt=\"Hawker Fare Siamese Peanuts. Photo: Wendy Goodfriend\" title=\"Hawker Fare Siamese Peanuts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47912\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/world-peached1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/world-peached1000-125x125.jpg\" alt=\"World Peached. Photo: Wendy Goodfriend\" title=\"World Peached. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47916\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ms-linda-greens-catering1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ms-linda-greens-catering1000-125x125.jpg\" alt=\"Ms Linda Greens Catering. Photo: Wendy Goodfriend\" title=\"Ms Linda Greens Catering. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47918\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/osha-thai1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/osha-thai1000-125x125.jpg\" alt=\"Osha Thai. Photo: Wendy Goodfriend\" title=\"Osha Thai. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47920\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-pickle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-pickle1000-125x125.jpg\" alt=\"Wise Sons Deli. Photo: Wendy Goodfriend\" title=\"Wise Sons Deli. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47914\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-victoria-bakery1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-victoria-bakery1000-125x125.jpg\" alt=\"La Victoria Bakery. Photo: Wendy Goodfriend\" title=\"La Victoria Bakery. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47923\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-1000a-125x125.jpg\" alt=\"La Torta Gorda. Photo: Wendy Goodfriend\" title=\"La Torta Gorda. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47931\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/24-folsom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/24-folsom1000.jpg\" alt=\"24th Folsom - Sidewalk Juice. Photo: Wendy Goodfriend\" title=\"24th Folsom - Sidewalk Juice. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47927\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-funnel-cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-funnel-cake1000-125x125.jpg\" alt=\"Girls eating Funnel Cake from Endless Summer Sweets. Photo: Wendy Goodfriend\" title=\"Girls eating Funnel Cake from Endless Summer Sweets. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47929\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000-125x125.jpg\" alt=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" title=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47933\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-mom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-mom1000-125x125.jpg\" alt=\"Caleb Zigas and his mom. Photo: Wendy Goodfriend\" title=\"Caleb Zigas and his mom. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47934\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-war1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-war1000-125x125.jpg\" alt=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" title=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47935\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tablehopper1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tablehopper1000-125x125.jpg\" alt=\"Tablehopper. Photo: Wendy Goodfriend\" title=\"Tablehopper. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47938\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lalis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lalis1000-125x125.jpg\" alt=\"Lalis Catering. Photo: Wendy Goodfriend\" title=\"Lalis Catering. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47939\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/omnivore-books10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/omnivore-books10001-125x125.jpg\" alt=\"Omnivore Books. Photo: Wendy Goodfriend\" title=\"Omnivore Books. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47940\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/brass-knuckle1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/brass-knuckle1000a-125x125.jpg\" alt=\"Brass Knuckle. Photo: Wendy Goodfriend\" title=\"Brass Knuckle. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47941\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sweet-blackfives10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sweet-blackfives10001-125x125.jpg\" alt=\"Sweet - Black Fives - Dan. Photo: Wendy Goodfriend\" title=\"Sweet - Black Fives - Dan. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47943\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/yect-merlins-catering1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/yect-merlins-catering1000-125x125.jpg\" alt=\"Meda: Yect and Merlins Catering. Photo: Wendy Goodfriend\" title=\"Meda: Yect and Merlins Catering. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47944\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/good-eggs-photo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/good-eggs-photo1000-125x125.jpg\" alt=\"Good Eggs photo op. Photo: Wendy Goodfriend\" title=\"Good Eggs photo op. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47945\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/minnie-bells-soul-movement10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/minnie-bells-soul-movement10001-125x125.jpg\" alt=\"Minnie Bells Soul Movement. Photo: Wendy Goodfriend\" title=\"Minnie Bells Soul Movement. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47948\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Read a recap\u003c/a> of the SF Street Food Fest and La Cocina's First Ever San Francisco Night Market which took place at the Alemany Farmers' Market on Friday, August 17.\u003c/p>\n\n",
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"excerpt": "View a photo slideshow from La Cocina's 4th annual San Francisco Street Food Festival which took place on Saturday, August 18 in the Mission District.\r\n",
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"description": "View a photo slideshow from La Cocina's 4th annual San Francisco Street Food Festival which took place on Saturday, August 18 in the Mission District.\r\n",
"title": "San Francisco Street Food Festival 2012: Photo Slideshow | KQED",
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"headline": "San Francisco Street Food Festival 2012: Photo Slideshow",
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"slug": "san-francisco-street-food-festival-2012-photo-slideshow",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>View a photo slideshow from \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a>'s 4th annual \u003ca href=\"http://www.sfstreetfoodfest.com\">San Francisco Street Food Festival\u003c/a> which took place on Saturday, August 18 in the Mission District.\u003c/p>\n\u003cp>\u003cem>Click on images to view full-sized photos.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO STREET FOOD FESTIVAL\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ritual-roasters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ritual-roasters1000.jpg\" alt=\"Ritual Coffee Roasters. SF Street Food Fest 2012 Photo: Wendy Goodfriend\" title=\"Ritual Coffee Roasters. SF Street Food Fest 2012 Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47868\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricepaperscissors10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricepaperscissors10001-125x125.jpg\" alt=\"Rice Paper Scissors. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Rice Paper Scissors. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47870\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mozzeria1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mozzeria1000-125x125.jpg\" alt=\"Mozzeria. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Mozzeria. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47871\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mr-right1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mr-right1000-125x125.jpg\" alt=\"Mr Right Now contingent. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Mr Right Now contingent. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47875\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/il-cane-rosso1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/il-cane-rosso1000a1-125x125.jpg\" alt=\"Il Cane Rosso. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Il Cane Rosso. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47873\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sausage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sausage1000-125x125.jpg\" alt=\"Leos Hot Dogs at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Leos Hot Dogs at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47878\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/people-eating1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/people-eating1000-125x125.jpg\" alt=\"people eating at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"people eating at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47880\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/nojo-cucumber-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/nojo-cucumber-salad1000-125x125.jpg\" alt=\"Nojo Japanese Cucumber Salad. Photo: Wendy Goodfriend\" title=\"Nojo Japanese Cucumber Salad. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47885\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/greg-dunmore-nojo10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/greg-dunmore-nojo10001-125x125.jpg\" alt=\"Greg Dunmore of Nojo. Photo: Wendy Goodfriend\" title=\"Greg Dunmore of Nojo. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47888\">\u003c/a>\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/24/2012/08/maite-catering1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/maite-catering1000.jpg\" alt=\"Maite Catering. Photo: Wendy Goodfriend\" title=\"Maite Catering. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47890\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/david-campos-caleb-zigas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/david-campos-caleb-zigas1000-125x125.jpg\" alt=\"District 9 supervisor David Campos and Caleb Zigas- address media on SF Street Food tour. Photo: Wendy Goodfriend\" title=\"District 9 supervisor David Campos and Caleb Zigas- address media on SF Street Food tour. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47894\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/JessBanhMiLoveYouLongtime.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/JessBanhMiLoveYouLongtime-125x125.jpg\" alt=\"Jess from Banh Mi Love You Longtime. Photo: Wendy Goodfriend\" title=\"Jess from Banh Mi Love You Longtime. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47892\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-sabores-del-sur1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-sabores-del-sur1000-125x125.jpg\" alt=\"Hawker Fare and Sabores del Sur. Photo: Wendy Goodfriend\" title=\"Hawker Fare and Sabores del Sur. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47898\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/estrellitas-snacks1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/estrellitas-snacks1000a-125x125.jpg\" alt=\"Estrellitas Snacks. Photo: Wendy Goodfriend\" title=\"Estrellitas Snacks. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47958\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chiefos-kitchen1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chiefos-kitchen1000a-125x125.jpg\" alt=\"Chiefos Kitchen. Photo: Wendy Goodfriend\" title=\"Chiefos Kitchen. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47900\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-quezadilla1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-quezadilla1000-125x125.jpg\" alt=\"La Torta Gorda quezadilla. Photo: Wendy Goodfriend\" title=\"La Torta Gorda quezadilla. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47901\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-dog1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-dog1000-125x125.jpg\" alt=\"3 women and a dog with a high-pitched bark. Photo: Wendy Goodfriend\" title=\"3 women and a dog with a high-pitched bark. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47903\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-babka1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-babka1000-125x125.jpg\" alt=\"Wise Sons Babka. Photo: Wendy Goodfriend\" title=\"Wise Sons Babka. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47905\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-justin-yu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-justin-yu1000.jpg\" alt=\"Hawker Fare Justin Yu. Photo: Wendy Goodfriend\" title=\"Hawker Fare Justin Yu. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47907\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/threetwins600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/threetwins600-125x125.jpg\" alt=\"Three Twins Ice Cream. Photo: Wendy Goodfriend\" title=\"Three Twins Ice Cream. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47910\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-siamese-peanuts1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-siamese-peanuts1000a-125x125.jpg\" alt=\"Hawker Fare Siamese Peanuts. Photo: Wendy Goodfriend\" title=\"Hawker Fare Siamese Peanuts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47912\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/world-peached1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/world-peached1000-125x125.jpg\" alt=\"World Peached. Photo: Wendy Goodfriend\" title=\"World Peached. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47916\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ms-linda-greens-catering1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ms-linda-greens-catering1000-125x125.jpg\" alt=\"Ms Linda Greens Catering. Photo: Wendy Goodfriend\" title=\"Ms Linda Greens Catering. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47918\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/osha-thai1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/osha-thai1000-125x125.jpg\" alt=\"Osha Thai. Photo: Wendy Goodfriend\" title=\"Osha Thai. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47920\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-pickle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-pickle1000-125x125.jpg\" alt=\"Wise Sons Deli. Photo: Wendy Goodfriend\" title=\"Wise Sons Deli. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47914\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-victoria-bakery1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-victoria-bakery1000-125x125.jpg\" alt=\"La Victoria Bakery. Photo: Wendy Goodfriend\" title=\"La Victoria Bakery. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47923\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-1000a-125x125.jpg\" alt=\"La Torta Gorda. Photo: Wendy Goodfriend\" title=\"La Torta Gorda. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47931\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/24-folsom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/24-folsom1000.jpg\" alt=\"24th Folsom - Sidewalk Juice. Photo: Wendy Goodfriend\" title=\"24th Folsom - Sidewalk Juice. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47927\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-funnel-cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-funnel-cake1000-125x125.jpg\" alt=\"Girls eating Funnel Cake from Endless Summer Sweets. Photo: Wendy Goodfriend\" title=\"Girls eating Funnel Cake from Endless Summer Sweets. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47929\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000-125x125.jpg\" alt=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" title=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47933\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-mom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-mom1000-125x125.jpg\" alt=\"Caleb Zigas and his mom. Photo: Wendy Goodfriend\" title=\"Caleb Zigas and his mom. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47934\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-war1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-war1000-125x125.jpg\" alt=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" title=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47935\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tablehopper1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tablehopper1000-125x125.jpg\" alt=\"Tablehopper. Photo: Wendy Goodfriend\" title=\"Tablehopper. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47938\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lalis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lalis1000-125x125.jpg\" alt=\"Lalis Catering. Photo: Wendy Goodfriend\" title=\"Lalis Catering. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47939\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/omnivore-books10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/omnivore-books10001-125x125.jpg\" alt=\"Omnivore Books. Photo: Wendy Goodfriend\" title=\"Omnivore Books. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47940\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/brass-knuckle1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/brass-knuckle1000a-125x125.jpg\" alt=\"Brass Knuckle. Photo: Wendy Goodfriend\" title=\"Brass Knuckle. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47941\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sweet-blackfives10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sweet-blackfives10001-125x125.jpg\" alt=\"Sweet - Black Fives - Dan. Photo: Wendy Goodfriend\" title=\"Sweet - Black Fives - Dan. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47943\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/yect-merlins-catering1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/yect-merlins-catering1000-125x125.jpg\" alt=\"Meda: Yect and Merlins Catering. Photo: Wendy Goodfriend\" title=\"Meda: Yect and Merlins Catering. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47944\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/good-eggs-photo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/good-eggs-photo1000-125x125.jpg\" alt=\"Good Eggs photo op. Photo: Wendy Goodfriend\" title=\"Good Eggs photo op. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47945\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/minnie-bells-soul-movement10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/minnie-bells-soul-movement10001-125x125.jpg\" alt=\"Minnie Bells Soul Movement. Photo: Wendy Goodfriend\" title=\"Minnie Bells Soul Movement. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47948\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Read a recap\u003c/a> of the SF Street Food Fest and La Cocina's First Ever San Francisco Night Market which took place at the Alemany Farmers' Market on Friday, August 17.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/julia-hot-truffles-combo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/julia-hot-truffles-combo.jpg\" alt=\"Julia Child - Hot Chocolate Truffles\" title=\"Julia Child - Hot Chocolate Truffles\" width=\"560\" height=\"407\" class=\"alignnone size-full wp-image-47572\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Julia Child: \"What makes a great chef? Well...training and technique of course, plus a great love of food, a generous personality, and the ability to invent Hot Chocolate Truffles.\"\u003c/strong>\u003c/p>\u003c/blockquote>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/80ZrUI7RNfI\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>In celebration of her 100th birthday, Julia Child Remixed by John D. Boswell, aka melodysheep, for PBS Digital Studios.\u003c/p>\n\u003cp>Visit \u003ca href=\"http://www.pbs.org/food/julia-child-100-birthday/\">pbs.org/food\u003c/a> to join in the celebration, with additional videos, recipes and more. You can leave your own tribute to The French Chef by cooking a Julia recipe and sharing it on Facebook and Twitter with \u003ca href=\"https://twitter.com/#!/search/%23cookingforjulia\">#CookForJulia\u003c/a>.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.kqed.org/food/juliachild/\">KQED's Julia Child Tribute\u003c/a> page and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/09/celebrating-julia-childs-centennial-how-the-french-chef-became-tvs-first-hit-cooking-show/\">Celebrating Julia Child’s Centennial: How “The French Chef” Became TV’s First Hit Cooking Show\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Perennial-Plate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Perennial-Plate560.jpg\" alt=\"The Perennial Plate is going around the world!\" title=\"The Perennial Plate is going around the world!\" width=\"560\" height=\"351\" class=\"alignnone size-full wp-image-47565\">\u003c/a>\u003c/p>\n\u003cp>I'm very excited to announce the best job that I will probably ever have. \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, the online weekly documentary series about sustainable and adventurous eating is going around the world! We are partnering with \u003ca href=\"http://www.intrepidtravel.com/\">Intrepid Travel\u003c/a>, the responsible, experiential travel company for a series of international episodes that will explore the wonders, complexities and stories behind an ever more connected global food system. We're announcing the series in a slightly different fashion, with a two-minute cartoon, capturing the history and future of our web series.\u003c/p>\n\u003cp>The international episodes will begin in October 2012, with Japan and China followed by travel through India, Sri Lanka, Spain, Morocco, Italy, Turkey, Argentina, Brazil, South Africa and Ethiopia. The series will stretch over a period of a year-and-a-half, showcasing the people, practices and communities that support, and are inspiring, sustainable eating around the world. Please watch the video, and join us on the adventure, we'll be posting travel updates and pictures from the world on \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> website.\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/47399155\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Perennial-Plate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Perennial-Plate560.jpg\" alt=\"The Perennial Plate is going around the world!\" title=\"The Perennial Plate is going around the world!\" width=\"560\" height=\"351\" class=\"alignnone size-full wp-image-47565\">\u003c/a>\u003c/p>\n\u003cp>I'm very excited to announce the best job that I will probably ever have. \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, the online weekly documentary series about sustainable and adventurous eating is going around the world! We are partnering with \u003ca href=\"http://www.intrepidtravel.com/\">Intrepid Travel\u003c/a>, the responsible, experiential travel company for a series of international episodes that will explore the wonders, complexities and stories behind an ever more connected global food system. We're announcing the series in a slightly different fashion, with a two-minute cartoon, capturing the history and future of our web series.\u003c/p>\n\u003cp>The international episodes will begin in October 2012, with Japan and China followed by travel through India, Sri Lanka, Spain, Morocco, Italy, Turkey, Argentina, Brazil, South Africa and Ethiopia. The series will stretch over a period of a year-and-a-half, showcasing the people, practices and communities that support, and are inspiring, sustainable eating around the world. Please watch the video, and join us on the adventure, we'll be posting travel updates and pictures from the world on \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> website.\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/47399155\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrating Julia Child's Centennial: How \"The French Chef\" Became TV's First Hit Cooking Show",
"title": "Celebrating Julia Child's Centennial: How \"The French Chef\" Became TV's First Hit Cooking Show",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-onionsoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-onionsoup.jpg\" alt=\"Julia Child on The French Chef making French Onion Soup\" title=\"Julia Child on The French Chef making French Onion Soup\" width=\"560\" height=\"439\" class=\"alignnone size-full wp-image-46918\">\u003c/a>\u003cbr>\n\u003cem>Julia Child on The French Chef making French Onion Soup\u003c/em>\u003c/p>\n\u003cp>Julia Child would have been 100 years old this month. In her honor, \u003ca href=\"http://www.kqed.org/food/juliachild/\">KQED\u003c/a> and \u003ca href=\"http://www.pbs.org/food/julia-child-100-birthday/\">PBS\u003c/a> will be celebrating her centennial in the weeks leading up to her birthday on August 15. Thinking about Child's many contributions to the way we eat, talk, and think about food, it's instructive to go back to see how her original television show, \u003ca href=\"http://www.pbs.org/food/shows/the-french-chef/\">The French Chef\u003c/a>, became a hit. In its cookbook tie-in, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/037571006X/kqedorg-20\">The French Chef Cookbook\u003c/a>, Child explains the unexpected way that her \u003ca href=\"http://www.juliachildfoundation.org/timeline.html\">fifty-year career\u003c/a> in television got its start. \u003c/p>\n\u003cp>All it took were twenty-seven letters sent to the studios of Boston's public television station, \u003ca href=\"http://www.wgbh.org/topics/Julia-Child-100-371\">WGBH-TV\u003c/a>. At the time \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375413405/kqedorg-20\"> Mastering the Art of French Cooking\u003c/a> was published, a Parisian friend of the Childs, Beatrice Braude, was working at the station. Braude suggested promoting the book with an appearance by Julia on one of the station's book-review programs. Julia agreed, and hoping to \"liven things up a little,\" arrived for her interview bearing a dozen eggs and an eye-catchingly huge copper bowl. During the talk, Child pulled out a whisk, grabbed her enormous bowl, and showed how the right flick of the wrist could turn a few egg whites into a mountain of billowing froth. Much to everyone's surprise, more than two dozen viewers wrote in, asking for more from the French chef with the flutey voice and American attitude. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-tart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-tart.jpg\" alt=\"Julia Child on The French Chef making French Tarts, Apple Style\" title=\"Julia Child on The French Chef making French Tarts, Apple Style\" width=\"560\" height=\"435\" class=\"alignnone size-full wp-image-46917\">\u003c/a>\u003cbr>\n\u003cem>Julia Child on The French Chef making French Tarts, Apple Style\u003c/em>\u003c/p>\n\u003cp>This was the early 1960s. French chef \u003ca href=\"http://www.sfgate.com/restaurants/article/Rene-Verdon-French-chef-for-JFK-White-House-dies-2477797.php\">Rene Verdon\u003c/a> was cooking in the White House. First Lady Jacqueline Kennedy spoke French to European heads of state while wearing Chanel and Givenchy. Jet travel was booming; suddenly, for those who could afford it, a trip to Europe meant a few hours on a plane, not a week on a ship. In the right place at the right time came Julia, an indomitable, sunny-faced Californian able to translate the elegant mysteries of French cuisine for television-watching, supermarket-shopping Americans. WGBH asked Julia if she'd like to try making three pilot shows, each thirty minutes, demonstrating the French way of cooking. Julia agreed, only to find out that the station's studio had burned to the ground a few months before. They found makeshift accomodation in a display kitchen at the Boston Gas Company. Equipment was loaded into the Childs' station wagon, unloaded in the gas company's lobby, and with barely a rehearsal, the first show was taped. As Child wrote,\u003c/p>\n\u003cblockquote>\u003cp>It was out of the question for us to film a live show since we had only two cameras attached by long cables to a mobile bus. Besides, with an absolutely amateur performer, it would have been far too risky. We decided, however, that it would be taped as though it were live. Unless the sky fell in, the camera failed or the lights went off, there would be no stops, and no corrections--just a straight thirty minutes from start to finish. This was a good fundamental decision, I think. I hate to stop. . . Besides, I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot.\"\u003c/p>\u003c/blockquote>\n\u003cp>Watching that first show, which aired on July 26, 1962, Child wrote,\u003c/p>\n\u003cblockquote>\u003cp>There was this woman tossing French omelettes, splashing eggs about the place, brandishing big knives, panting heavily as she careened around the stove, and WGBH-TV lurched into educational TV's first cooking program.\"\u003c/p>\u003c/blockquote>\n\u003cp>Because the genre was so new, the station gave Child free rein to develop the show her own way, without focus groups or media training.The show found a semi-permanent home in the Cambridge Electric Company's display kitchen, located in a spacious loft that, conveniently, had three entrances: a front stairway, a freight elevator, and a fire escape descending into the parking lot. \u003c/p>\n\u003cblockquote>\u003cp>Nobody at WGBH had the slightest idea what we were cooking in our loft until the cameras were lugged up the outside fire escape at 10 o'clock on Wednesdays and Fridays to beging the tapings. . . [Assistant Producer] Ruth Lockwood and I had complete freedom to work up anything we wished and to present it in any manner we chose.\" \u003c/p>\u003c/blockquote>\n\u003cp>Since this was educational television, however, Child wanted \"to demonstrate that [French cooking] is not merely good cooking, but that it follows definite rules...I, myself, will not do anything unless I know why.\" She didn't just sauté and flambé, she explained the whys and hows for whipping egg whites, perfecting emulsions like mayonnaise or hollandaise sauce, or clarifying a stock, all as a means of \"taking the bugaboo out of French cooking.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The first 13 shows that Child shot are no longer available; at the time, \"The French Chef\" was limited only to local viewers watching WGBH on Channel 2 in New England. By the time other public television stations started requesting the show, the original tapes were worn out. Child didn't regret their loss; instead, she revisited almost all of the same recipes later in the series, when she was more comfortable in front of the camera. Here you can see Child slicing onions like mad for \u003cem>Your Own French Onion Soup,\u003c/em> one of the earliest shows.\u003c/p>\n\u003cp>https://youtu.be/dw0Ij1Fxgq4\u003c/p>\n\u003cp>Shot in black and white, with pots and pans supplied from the Childs' own kitchen, the show is remarkably lacking in nearly everything we've come to expect in the cooking shows that now run back-to-back for hours on TV. There's no flash, no fast cutting, no sexing up the tomatoes. Hot sauce is nowhere to found. Nothing is barbecued or piled on top of a doughnut. Behind the scenes, instead of a squadron of interns chopping and washing in an unseen prep kitchen, there was Julia's husband Paul, dishwasher, equipment-hauler, and general factotum. She talked off the cuff, and was more than willing to crack herself up being downright goofy, as this fabulously wacky clip (shot after the show had moved into color) about roast chicken proves. \u003c/p>\n\u003cp>http://www.youtube.com/embed/h8prY-yHYoE\u003c/p>\n\u003cp>And yet, viewers tuned in, week after week, and learned to make buttery pastry crusts, \u003ca href=\"http://www.wgbh.org/articles/The-French-Chef-Coq-au-Vin-6970\">coq au vin\u003c/a>, bouillabaisse, even \"hamburgers à la française\" dolled up with red-wine and bone-marrow sauce bordelaise. As she says in \u003cem>French Tarts, Apple Style\u003c/em>, \"It's not too difficult to do if you've seen it done.\" That was what made her popular: she believed that anyone, anywhere, could learn to cook delicious French food. All you needed to do was pay attention and practice, just as she had. \u003c/p>\n\u003cp>https://youtu.be/DH3IoEEvzlw\u003c/p>\n\u003cp>Happy birthday, Julia Child. Let's warm up these foggy August nights with a bubbling-hot bowl of her classic, cheese-topped onion soup. \u003c/p>\n\u003cp>\u003cstrong>Soupe à l'Oignon Gratinée (Onion Soup Gratinéed with Cheese)\u003c/strong>\u003cbr>\nIntroducing this recipe in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/037571006X/kqedorg-20\">The French Chef Cookbook\u003c/a>, Child writes, \"Soupe à l'oignon, a large bowl of it bubbling under a brown crust of cheese, is practically a meal in itself. Serve it after a football game, at a Sunday night supper, or as a midnight snack. Its rich aroma, wonderful flavor and savor, have made French onion soup a word favorite.\" Given that this was the early 60s, she also suggested that by adding wine, a bay leaf, and a pinch of thyme, readers could give a little French flair even to canned or dehydrated onion soup. And while encouraging readers to start with a homemade beef bouillon--\"beef bones and shank meat simmered for several hours with the usual carrots, onions, celery, seasonings, and herbs\"--she also acknowledged that canned bouillon could be used instead, \"if your own bouillon is lacking.\"\u003c/p>\n\u003cp>\u003cem>Adapted from The French Chef Cookbook by Julia Child.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n3 tablespoons butter\u003cbr>\n1 tablespoon olive oil\u003cbr>\n5-6 cups thinly sliced yellow onions (1 1/2 lbs)\u003cbr>\n1 teaspoon salt\u003cbr>\n1/2 teaspoon sugar\u003cbr>\n3 tablespoons flour\u003cbr>\n2 quarts hot beef bouillon (if using canned bouillon, dilute with 2 cups of water)\u003cbr>\n1 cup red or white wine\u003cbr>\n1 bay leaf\u003cbr>\n1/2 teaspoon sage\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>For Croûtes and Cheese Topping:\u003c/strong>\u003cbr>\n1 sweet baguette\u003cbr>\nOlive oil or melted butter\u003cbr>\n1/4 cup cognac, optional\u003cbr>\n1 small (2-inch) onion or shallot, peeled\u003cbr>\nA 2-ounce piece Swiss cheese\u003cbr>\n1 1/2 cups grated Swiss and Parmesan cheese, mixed\u003c/p>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Melt the butter and oil in a large, deep saucepan; add the onions and stir to coat with the butter. Cover the pan and cook over moderately low heat for 15-20 minutes, stirring occasionally, until onions are tender and translucent.\u003c/li>\n\u003cli>Uncover the pan, raise heat to medium high, and stir in the salt and sugar. (Sugar, by caramelizing, helps onions to brown.) Cook for about 30 minutes, stirring frequently, until onions have turned an even deep golden brown.\u003c/li>\n\u003cli>Lower heat to medium, stir in flour, and add a bit more butter if flour does not absorb into a paste with the onions. Cook, stirring continually, for about 2 minutes to brown flour lightly.\u003c/li>\n\u003cli>In a separate pot, heat bouillon. Pour about a cup of hot bouillon into onion mixture, whisking to combine. Add the rest of the bouillon and the wine, bay and sage, and bring to a simmer. Simmer slowly for 30-40 minutes. Season to taste with salt and pepper.\u003c/li>\n\u003cli>While soup is simmering, make the croûtes. Preheat oven to 325°F. Cut bread into slices 1 inch thick, paint lightly with oil or butter and arrange in one layer on a baking sheet. Bake in the oven for 15-20 minutes, until beginning to brown lightly; turn slices and brown lightly for 15-20 minutes on the other side. Remove croûtes from oven. Turn oven up to 350°F.\u003c/li>\n\u003cli>Add the optional cognac and grate in the onion. Pour the hot soup into a serving casserole, baking dish, or into individual oven-proof bowls. Shave the 2-ounce piece of cheese into fine slivers and strew over the soup.\u003c/li>\n\u003cli>Place a closely packed layer of croûtes over the top of the soup and spread on the grated cheese, covering the croûtes completely. (If using individual bowls, top each bowl with one or two croutes as needed to cover the top of soup. Divide the cheese between the bowls.) Sprinkle a tablespoon of oil or butter over the cheese, and set soup on the middle rack of the oven. (If using individual bowls, place bowls on a baking sheet.) Bake for about 30 minutes, until soup is bubbling slowly and cheese has melted.\u003c/li>\n\u003cli>Meanwhile, preheat your broiler. Just before serving, run the soup under the broiler for a moment to brown the cheese lightly. Pass the remaining croûtes in a bread tray along with the soup.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>For more Julia Child recipes, videos, audio interviews, books and resources check out \u003ca href=\"http://www.kqed.org/food/juliachild/\">KQED's Julia Child portal\u003c/a> in KQED Food.\u003c/strong>\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/24/2012/08/french-chef-onionsoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-onionsoup.jpg\" alt=\"Julia Child on The French Chef making French Onion Soup\" title=\"Julia Child on The French Chef making French Onion Soup\" width=\"560\" height=\"439\" class=\"alignnone size-full wp-image-46918\">\u003c/a>\u003cbr>\n\u003cem>Julia Child on The French Chef making French Onion Soup\u003c/em>\u003c/p>\n\u003cp>Julia Child would have been 100 years old this month. In her honor, \u003ca href=\"http://www.kqed.org/food/juliachild/\">KQED\u003c/a> and \u003ca href=\"http://www.pbs.org/food/julia-child-100-birthday/\">PBS\u003c/a> will be celebrating her centennial in the weeks leading up to her birthday on August 15. Thinking about Child's many contributions to the way we eat, talk, and think about food, it's instructive to go back to see how her original television show, \u003ca href=\"http://www.pbs.org/food/shows/the-french-chef/\">The French Chef\u003c/a>, became a hit. In its cookbook tie-in, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/037571006X/kqedorg-20\">The French Chef Cookbook\u003c/a>, Child explains the unexpected way that her \u003ca href=\"http://www.juliachildfoundation.org/timeline.html\">fifty-year career\u003c/a> in television got its start. \u003c/p>\n\u003cp>All it took were twenty-seven letters sent to the studios of Boston's public television station, \u003ca href=\"http://www.wgbh.org/topics/Julia-Child-100-371\">WGBH-TV\u003c/a>. At the time \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375413405/kqedorg-20\"> Mastering the Art of French Cooking\u003c/a> was published, a Parisian friend of the Childs, Beatrice Braude, was working at the station. Braude suggested promoting the book with an appearance by Julia on one of the station's book-review programs. Julia agreed, and hoping to \"liven things up a little,\" arrived for her interview bearing a dozen eggs and an eye-catchingly huge copper bowl. During the talk, Child pulled out a whisk, grabbed her enormous bowl, and showed how the right flick of the wrist could turn a few egg whites into a mountain of billowing froth. Much to everyone's surprise, more than two dozen viewers wrote in, asking for more from the French chef with the flutey voice and American attitude. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-tart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-tart.jpg\" alt=\"Julia Child on The French Chef making French Tarts, Apple Style\" title=\"Julia Child on The French Chef making French Tarts, Apple Style\" width=\"560\" height=\"435\" class=\"alignnone size-full wp-image-46917\">\u003c/a>\u003cbr>\n\u003cem>Julia Child on The French Chef making French Tarts, Apple Style\u003c/em>\u003c/p>\n\u003cp>This was the early 1960s. French chef \u003ca href=\"http://www.sfgate.com/restaurants/article/Rene-Verdon-French-chef-for-JFK-White-House-dies-2477797.php\">Rene Verdon\u003c/a> was cooking in the White House. First Lady Jacqueline Kennedy spoke French to European heads of state while wearing Chanel and Givenchy. Jet travel was booming; suddenly, for those who could afford it, a trip to Europe meant a few hours on a plane, not a week on a ship. In the right place at the right time came Julia, an indomitable, sunny-faced Californian able to translate the elegant mysteries of French cuisine for television-watching, supermarket-shopping Americans. WGBH asked Julia if she'd like to try making three pilot shows, each thirty minutes, demonstrating the French way of cooking. Julia agreed, only to find out that the station's studio had burned to the ground a few months before. They found makeshift accomodation in a display kitchen at the Boston Gas Company. Equipment was loaded into the Childs' station wagon, unloaded in the gas company's lobby, and with barely a rehearsal, the first show was taped. As Child wrote,\u003c/p>\n\u003cblockquote>\u003cp>It was out of the question for us to film a live show since we had only two cameras attached by long cables to a mobile bus. Besides, with an absolutely amateur performer, it would have been far too risky. We decided, however, that it would be taped as though it were live. Unless the sky fell in, the camera failed or the lights went off, there would be no stops, and no corrections--just a straight thirty minutes from start to finish. This was a good fundamental decision, I think. I hate to stop. . . Besides, I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot.\"\u003c/p>\u003c/blockquote>\n\u003cp>Watching that first show, which aired on July 26, 1962, Child wrote,\u003c/p>\n\u003cblockquote>\u003cp>There was this woman tossing French omelettes, splashing eggs about the place, brandishing big knives, panting heavily as she careened around the stove, and WGBH-TV lurched into educational TV's first cooking program.\"\u003c/p>\u003c/blockquote>\n\u003cp>Because the genre was so new, the station gave Child free rein to develop the show her own way, without focus groups or media training.The show found a semi-permanent home in the Cambridge Electric Company's display kitchen, located in a spacious loft that, conveniently, had three entrances: a front stairway, a freight elevator, and a fire escape descending into the parking lot. \u003c/p>\n\u003cblockquote>\u003cp>Nobody at WGBH had the slightest idea what we were cooking in our loft until the cameras were lugged up the outside fire escape at 10 o'clock on Wednesdays and Fridays to beging the tapings. . . [Assistant Producer] Ruth Lockwood and I had complete freedom to work up anything we wished and to present it in any manner we chose.\" \u003c/p>\u003c/blockquote>\n\u003cp>Since this was educational television, however, Child wanted \"to demonstrate that [French cooking] is not merely good cooking, but that it follows definite rules...I, myself, will not do anything unless I know why.\" She didn't just sauté and flambé, she explained the whys and hows for whipping egg whites, perfecting emulsions like mayonnaise or hollandaise sauce, or clarifying a stock, all as a means of \"taking the bugaboo out of French cooking.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first 13 shows that Child shot are no longer available; at the time, \"The French Chef\" was limited only to local viewers watching WGBH on Channel 2 in New England. By the time other public television stations started requesting the show, the original tapes were worn out. Child didn't regret their loss; instead, she revisited almost all of the same recipes later in the series, when she was more comfortable in front of the camera. Here you can see Child slicing onions like mad for \u003cem>Your Own French Onion Soup,\u003c/em> one of the earliest shows.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/dw0Ij1Fxgq4'\n title='//www.youtube.com/embed/dw0Ij1Fxgq4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Shot in black and white, with pots and pans supplied from the Childs' own kitchen, the show is remarkably lacking in nearly everything we've come to expect in the cooking shows that now run back-to-back for hours on TV. There's no flash, no fast cutting, no sexing up the tomatoes. Hot sauce is nowhere to found. Nothing is barbecued or piled on top of a doughnut. Behind the scenes, instead of a squadron of interns chopping and washing in an unseen prep kitchen, there was Julia's husband Paul, dishwasher, equipment-hauler, and general factotum. She talked off the cuff, and was more than willing to crack herself up being downright goofy, as this fabulously wacky clip (shot after the show had moved into color) about roast chicken proves. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/h8prY-yHYoE'\n title='//www.youtube.com/embed/h8prY-yHYoE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>And yet, viewers tuned in, week after week, and learned to make buttery pastry crusts, \u003ca href=\"http://www.wgbh.org/articles/The-French-Chef-Coq-au-Vin-6970\">coq au vin\u003c/a>, bouillabaisse, even \"hamburgers à la française\" dolled up with red-wine and bone-marrow sauce bordelaise. As she says in \u003cem>French Tarts, Apple Style\u003c/em>, \"It's not too difficult to do if you've seen it done.\" That was what made her popular: she believed that anyone, anywhere, could learn to cook delicious French food. All you needed to do was pay attention and practice, just as she had. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/DH3IoEEvzlw'\n title='//www.youtube.com/embed/DH3IoEEvzlw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Happy birthday, Julia Child. Let's warm up these foggy August nights with a bubbling-hot bowl of her classic, cheese-topped onion soup. \u003c/p>\n\u003cp>\u003cstrong>Soupe à l'Oignon Gratinée (Onion Soup Gratinéed with Cheese)\u003c/strong>\u003cbr>\nIntroducing this recipe in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/037571006X/kqedorg-20\">The French Chef Cookbook\u003c/a>, Child writes, \"Soupe à l'oignon, a large bowl of it bubbling under a brown crust of cheese, is practically a meal in itself. Serve it after a football game, at a Sunday night supper, or as a midnight snack. Its rich aroma, wonderful flavor and savor, have made French onion soup a word favorite.\" Given that this was the early 60s, she also suggested that by adding wine, a bay leaf, and a pinch of thyme, readers could give a little French flair even to canned or dehydrated onion soup. And while encouraging readers to start with a homemade beef bouillon--\"beef bones and shank meat simmered for several hours with the usual carrots, onions, celery, seasonings, and herbs\"--she also acknowledged that canned bouillon could be used instead, \"if your own bouillon is lacking.\"\u003c/p>\n\u003cp>\u003cem>Adapted from The French Chef Cookbook by Julia Child.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n3 tablespoons butter\u003cbr>\n1 tablespoon olive oil\u003cbr>\n5-6 cups thinly sliced yellow onions (1 1/2 lbs)\u003cbr>\n1 teaspoon salt\u003cbr>\n1/2 teaspoon sugar\u003cbr>\n3 tablespoons flour\u003cbr>\n2 quarts hot beef bouillon (if using canned bouillon, dilute with 2 cups of water)\u003cbr>\n1 cup red or white wine\u003cbr>\n1 bay leaf\u003cbr>\n1/2 teaspoon sage\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>For Croûtes and Cheese Topping:\u003c/strong>\u003cbr>\n1 sweet baguette\u003cbr>\nOlive oil or melted butter\u003cbr>\n1/4 cup cognac, optional\u003cbr>\n1 small (2-inch) onion or shallot, peeled\u003cbr>\nA 2-ounce piece Swiss cheese\u003cbr>\n1 1/2 cups grated Swiss and Parmesan cheese, mixed\u003c/p>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Melt the butter and oil in a large, deep saucepan; add the onions and stir to coat with the butter. Cover the pan and cook over moderately low heat for 15-20 minutes, stirring occasionally, until onions are tender and translucent.\u003c/li>\n\u003cli>Uncover the pan, raise heat to medium high, and stir in the salt and sugar. (Sugar, by caramelizing, helps onions to brown.) Cook for about 30 minutes, stirring frequently, until onions have turned an even deep golden brown.\u003c/li>\n\u003cli>Lower heat to medium, stir in flour, and add a bit more butter if flour does not absorb into a paste with the onions. Cook, stirring continually, for about 2 minutes to brown flour lightly.\u003c/li>\n\u003cli>In a separate pot, heat bouillon. Pour about a cup of hot bouillon into onion mixture, whisking to combine. Add the rest of the bouillon and the wine, bay and sage, and bring to a simmer. Simmer slowly for 30-40 minutes. Season to taste with salt and pepper.\u003c/li>\n\u003cli>While soup is simmering, make the croûtes. Preheat oven to 325°F. Cut bread into slices 1 inch thick, paint lightly with oil or butter and arrange in one layer on a baking sheet. Bake in the oven for 15-20 minutes, until beginning to brown lightly; turn slices and brown lightly for 15-20 minutes on the other side. Remove croûtes from oven. Turn oven up to 350°F.\u003c/li>\n\u003cli>Add the optional cognac and grate in the onion. Pour the hot soup into a serving casserole, baking dish, or into individual oven-proof bowls. Shave the 2-ounce piece of cheese into fine slivers and strew over the soup.\u003c/li>\n\u003cli>Place a closely packed layer of croûtes over the top of the soup and spread on the grated cheese, covering the croûtes completely. (If using individual bowls, top each bowl with one or two croutes as needed to cover the top of soup. Divide the cheese between the bowls.) Sprinkle a tablespoon of oil or butter over the cheese, and set soup on the middle rack of the oven. (If using individual bowls, place bowls on a baking sheet.) Bake for about 30 minutes, until soup is bubbling slowly and cheese has melted.\u003c/li>\n\u003cli>Meanwhile, preheat your broiler. Just before serving, run the soup under the broiler for a moment to brown the cheese lightly. Pass the remaining croûtes in a bread tray along with the soup.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>For more Julia Child recipes, videos, audio interviews, books and resources check out \u003ca href=\"http://www.kqed.org/food/juliachild/\">KQED's Julia Child portal\u003c/a> in KQED Food.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The girl & the fig's Braised Baby Artichokes",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4000.jpg\" alt=\"Braised Baby Artichokes\" title=\"Braised Baby Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46302\">\u003c/a>\u003c/p>\n\u003cp>If you enjoyed the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/24/the-girl-the-figs-crispy-artichoke-chips/\">Crispy Artichoke Chip\u003c/a> recipe I posted earlier this week, then I am about to blow your mind. While that recipe can very well stand on its own, it was really meant as a garnish for this one. Seriously, this is \u003cem>the\u003c/em> dish for the artichoke connoisseur. \u003c/p>\n\u003cp>For one, it's a combination of both braised and fried artichokes. And while that's two completely different textures of the same vegetable, they work so very well together. By braising the artichokes, \u003ca href=\"http://www.thegirlandthefig.com/\">Chef John Toulze\u003c/a> really showcases the earthy and sweet flavors found in baby artichokes. And somewhat surprisingly, the artichoke chips are just as flavorful but also very light and airy. \u003c/p>\n\u003cp>With just a hint of lemon, this dish tastes like summer. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Braised Baby Artichokes\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/zxpLTbWoCwQ\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>2 cups dry white wine\u003c/li>\n\u003cli>1/2 cup fresh lemon juice\u003c/li>\n\u003cli>1/2 cup extra-virgin olive oil plus 1 1/2 tablespoons\u003c/li>\n\u003cli>1 sprig fresh thyme\u003c/li>\n\u003cli>3 sprigs fresh flat-leaf parsley\u003c/li>\n\u003cli>1 bay leaf\u003c/li>\n\u003cli>5 whole black peppercorns\u003c/li>\n\u003cli>2 pounds baby artichokes, cleaned and prepped\u003c/li>\n\u003cli>1 lemon, cut in half\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/24/the-girl-the-figs-crispy-artichoke-chips/\">Crispy Artichoke Chips\u003c/a> (for garnish)\u003c/li>\n\u003cli>Fresh parsley, tarragon, chives or chervil (for garnish)\u003c/li>\n\u003c/ul>\n\u003cp>1. To prepare the baby artichokes, remove the tough outer leaves from the artichokes until you reach the tender light green leaves, rubbing them with the cut lemon as you go to prevent discoloration. \u003c/p>\n\u003cp>2. Trim the ends and tops and remove any remaining tough or dark green leaves.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3844.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3844.jpg\" alt=\"Cleaning Artichokes\" title=\"Cleaning Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46298\">\u003c/a>\u003c/p>\n\u003cp>3. In a large saucepan, combine the white wine, 2 cups water, lemon juice, 6 tablespoons extra-virgin olive oil, thyme, parsley, peppercorns, and bay leaf. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3872.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3872.jpg\" alt=\"Artichokes in Water\" title=\"Artichokes in Water\" width=\"500\" class=\"alignnone size-full wp-image-46299\">\u003c/a>\u003c/p>\n\u003cp>4. Bring to a boil. Lower the heat and bring the poaching liquid to a gentle simmer. Submerge the cleaned artichokes in the liquid and cook until a knife easily pierces the stems, about 15 minutes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3892.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3892.jpg\" alt=\"Covered Artichokes\" title=\"Covered Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46300\">\u003c/a>\u003c/p>\n\u003cp>5. Remove the pan from the heat and transfer the artichokes with their liquid into a container and let cool. Remove the artichokes from the poaching liquid and set aside. Discard the poaching liquid.\u003c/p>\n\u003cp>6. Season the artichokes with the sea salt, black pepper, and 1 tablespoon extra-virgin olive oil. Divide among six chilled plates and garnish with the fresh herbs and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/24/the-girl-the-figs-crispy-artichoke-chips/\">Crispy Artichoke Chips\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3939.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3939.jpg\" alt=\"Braised Baby Artichokes\" title=\"Braised Baby Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46301\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "If you enjoyed the Crispy Artichoke Chip recipe I posted earlier this week, then I am about to blow your mind. While that recipe can very well stand on its own, it was really meant as a garnish for this one. Seriously, this is the dish for the artichoke connoisseur. By braising the artichokes, Chef John Toulze really showcases the earthy and sweet flavors found in baby artichokes. And somewhat surprisingly, the artichoke chips are just as flavorful but also very light and airy. ",
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"description": "If you enjoyed the Crispy Artichoke Chip recipe I posted earlier this week, then I am about to blow your mind. While that recipe can very well stand on its own, it was really meant as a garnish for this one. Seriously, this is the dish for the artichoke connoisseur. By braising the artichokes, Chef John Toulze really showcases the earthy and sweet flavors found in baby artichokes. And somewhat surprisingly, the artichoke chips are just as flavorful but also very light and airy. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4000.jpg\" alt=\"Braised Baby Artichokes\" title=\"Braised Baby Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46302\">\u003c/a>\u003c/p>\n\u003cp>If you enjoyed the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/24/the-girl-the-figs-crispy-artichoke-chips/\">Crispy Artichoke Chip\u003c/a> recipe I posted earlier this week, then I am about to blow your mind. While that recipe can very well stand on its own, it was really meant as a garnish for this one. Seriously, this is \u003cem>the\u003c/em> dish for the artichoke connoisseur. \u003c/p>\n\u003cp>For one, it's a combination of both braised and fried artichokes. And while that's two completely different textures of the same vegetable, they work so very well together. By braising the artichokes, \u003ca href=\"http://www.thegirlandthefig.com/\">Chef John Toulze\u003c/a> really showcases the earthy and sweet flavors found in baby artichokes. And somewhat surprisingly, the artichoke chips are just as flavorful but also very light and airy. \u003c/p>\n\u003cp>With just a hint of lemon, this dish tastes like summer. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Braised Baby Artichokes\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/zxpLTbWoCwQ\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>2 cups dry white wine\u003c/li>\n\u003cli>1/2 cup fresh lemon juice\u003c/li>\n\u003cli>1/2 cup extra-virgin olive oil plus 1 1/2 tablespoons\u003c/li>\n\u003cli>1 sprig fresh thyme\u003c/li>\n\u003cli>3 sprigs fresh flat-leaf parsley\u003c/li>\n\u003cli>1 bay leaf\u003c/li>\n\u003cli>5 whole black peppercorns\u003c/li>\n\u003cli>2 pounds baby artichokes, cleaned and prepped\u003c/li>\n\u003cli>1 lemon, cut in half\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/24/the-girl-the-figs-crispy-artichoke-chips/\">Crispy Artichoke Chips\u003c/a> (for garnish)\u003c/li>\n\u003cli>Fresh parsley, tarragon, chives or chervil (for garnish)\u003c/li>\n\u003c/ul>\n\u003cp>1. To prepare the baby artichokes, remove the tough outer leaves from the artichokes until you reach the tender light green leaves, rubbing them with the cut lemon as you go to prevent discoloration. \u003c/p>\n\u003cp>2. Trim the ends and tops and remove any remaining tough or dark green leaves.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3844.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3844.jpg\" alt=\"Cleaning Artichokes\" title=\"Cleaning Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46298\">\u003c/a>\u003c/p>\n\u003cp>3. In a large saucepan, combine the white wine, 2 cups water, lemon juice, 6 tablespoons extra-virgin olive oil, thyme, parsley, peppercorns, and bay leaf. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3872.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3872.jpg\" alt=\"Artichokes in Water\" title=\"Artichokes in Water\" width=\"500\" class=\"alignnone size-full wp-image-46299\">\u003c/a>\u003c/p>\n\u003cp>4. Bring to a boil. Lower the heat and bring the poaching liquid to a gentle simmer. Submerge the cleaned artichokes in the liquid and cook until a knife easily pierces the stems, about 15 minutes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3892.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3892.jpg\" alt=\"Covered Artichokes\" title=\"Covered Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46300\">\u003c/a>\u003c/p>\n\u003cp>5. Remove the pan from the heat and transfer the artichokes with their liquid into a container and let cool. Remove the artichokes from the poaching liquid and set aside. Discard the poaching liquid.\u003c/p>\n\u003cp>6. Season the artichokes with the sea salt, black pepper, and 1 tablespoon extra-virgin olive oil. Divide among six chilled plates and garnish with the fresh herbs and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/24/the-girl-the-figs-crispy-artichoke-chips/\">Crispy Artichoke Chips\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3939.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3939.jpg\" alt=\"Braised Baby Artichokes\" title=\"Braised Baby Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46301\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The girl & the fig's Crispy Artichoke Chips",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3831.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3831.jpg\" alt=\"Crispy Artichoke Chips\" title=\"Crispy Artichoke Chips\" width=\"500\" class=\"alignnone size-full wp-image-46160\">\u003c/a>\u003c/p>\n\u003cp>If there's a vegetarian version of the internet's bacon meme, it could quite possibly be the artichoke. Vegetarians and vegans alike flock to it, or any recipe using it. And this one will be no exception. Even though it's fried, these artichoke chips are very light all while remaining big on flavor. You can simply enjoy them on their own or as a garnish. \u003c/p>\n\u003cp>I made this heavenly snack with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/11/the-girl-the-figs-lavender-mojito/\">Sondra Bernstein and her business partner Chef John Toulze\u003c/a> when we hung out for the day back in May. I had been touring California, and both John and Sondra were generous enough to spend some time with me. Not only did I get to tour their biodynamic farm, but I also got to cook with John, partake in some of their signature cocktails like this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/11/the-girl-the-figs-lavender-mojito/\">Lavender Mojito\u003c/a> all while charging my borrowed Chevy Volt! \u003c/p>\n\u003cp>But let's make some artichoke chips, shall we?\u003c/p>\n\u003cp>\u003cstrong>Recipe: Crispy Artichoke Chips\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/QX09HtiRtX8\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>8 baby artichokes\u003c/li>\n\u003cli>Wondra flour, enough to coat\u003c/li>\n\u003cli>Canola oil\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003c/ul>\n\u003cp>1. Bring the oil to 350 degrees.\u003c/p>\n\u003cp>2. Peel down the tough outer skins of the baby artichokes and remove the thistles on top. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3770.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3770.jpg\" alt=\"Thinly Slice Baby Artichokes\" title=\"Thinly Slice Baby Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46265\">\u003c/a>\u003c/p>\n\u003cp>3. Shave the artichokes as thinly as possible, placing them in just enough water to cover. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3776.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3776.jpg\" alt=\"Soaked Artichoke Slices\" title=\"Soaked Artichoke Slices\" width=\"500\" class=\"alignnone size-full wp-image-46272\">\u003c/a>\u003c/p>\n\u003cp>4. Toss the slices in the flour, lightly coating them. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3796.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3796.jpg\" alt=\"Coated Artichoke Hearts\" title=\"Coated Artichoke Hearts\" width=\"500\" class=\"alignnone size-full wp-image-46273\">\u003c/a>\u003c/p>\n\u003cp>5. Deep fry them in the hot oil until they just start turning brown. \u003c/p>\n\u003cp>6. Remove them and place them on a paper towel to remove the excess oil. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3824.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3824.jpg\" alt=\"Fried Artichokes\" title=\"Fried Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46274\">\u003c/a>\u003c/p>\n\u003cp>7. Salt them to taste. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3836.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3836.jpg\" alt=\"Crispy Artichoke Chips\" title=\"Crispy Artichoke Chips\" width=\"500\" class=\"alignnone size-full wp-image-46279\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "I made this heavenly snack with Sondra Bernstein and her business partner Chef John Toulze when we hung out for the day back in May. I had been touring California, and both John and Sondra were generous enough to spend some time with me. Not only did I get to tour their biodynamic farm, but I also got to cook with John, partake in some of their signature cocktails like this Lavender Mojito all while charging my borrowed Chevy Volt! ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3831.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3831.jpg\" alt=\"Crispy Artichoke Chips\" title=\"Crispy Artichoke Chips\" width=\"500\" class=\"alignnone size-full wp-image-46160\">\u003c/a>\u003c/p>\n\u003cp>If there's a vegetarian version of the internet's bacon meme, it could quite possibly be the artichoke. Vegetarians and vegans alike flock to it, or any recipe using it. And this one will be no exception. Even though it's fried, these artichoke chips are very light all while remaining big on flavor. You can simply enjoy them on their own or as a garnish. \u003c/p>\n\u003cp>I made this heavenly snack with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/11/the-girl-the-figs-lavender-mojito/\">Sondra Bernstein and her business partner Chef John Toulze\u003c/a> when we hung out for the day back in May. I had been touring California, and both John and Sondra were generous enough to spend some time with me. Not only did I get to tour their biodynamic farm, but I also got to cook with John, partake in some of their signature cocktails like this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/11/the-girl-the-figs-lavender-mojito/\">Lavender Mojito\u003c/a> all while charging my borrowed Chevy Volt! \u003c/p>\n\u003cp>But let's make some artichoke chips, shall we?\u003c/p>\n\u003cp>\u003cstrong>Recipe: Crispy Artichoke Chips\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/QX09HtiRtX8\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>8 baby artichokes\u003c/li>\n\u003cli>Wondra flour, enough to coat\u003c/li>\n\u003cli>Canola oil\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003c/ul>\n\u003cp>1. Bring the oil to 350 degrees.\u003c/p>\n\u003cp>2. Peel down the tough outer skins of the baby artichokes and remove the thistles on top. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3770.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3770.jpg\" alt=\"Thinly Slice Baby Artichokes\" title=\"Thinly Slice Baby Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46265\">\u003c/a>\u003c/p>\n\u003cp>3. Shave the artichokes as thinly as possible, placing them in just enough water to cover. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3776.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3776.jpg\" alt=\"Soaked Artichoke Slices\" title=\"Soaked Artichoke Slices\" width=\"500\" class=\"alignnone size-full wp-image-46272\">\u003c/a>\u003c/p>\n\u003cp>4. Toss the slices in the flour, lightly coating them. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3796.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3796.jpg\" alt=\"Coated Artichoke Hearts\" title=\"Coated Artichoke Hearts\" width=\"500\" class=\"alignnone size-full wp-image-46273\">\u003c/a>\u003c/p>\n\u003cp>5. Deep fry them in the hot oil until they just start turning brown. \u003c/p>\n\u003cp>6. Remove them and place them on a paper towel to remove the excess oil. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3824.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3824.jpg\" alt=\"Fried Artichokes\" title=\"Fried Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46274\">\u003c/a>\u003c/p>\n\u003cp>7. Salt them to taste. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3836.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3836.jpg\" alt=\"Crispy Artichoke Chips\" title=\"Crispy Artichoke Chips\" width=\"500\" class=\"alignnone size-full wp-image-46279\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Strawberry and Mint Mojito (Made with Beer)",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/09/strawberry-and-mint-mojito-made-with-beer/brewjito-main/\" rel=\"attachment wp-att-45791\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/brewjito-main.png\" alt=\"Strawberry Blonde Brewjito\" title=\"Strawberry Blonde Brewjito\" width=\"500\" class=\"alignnone size-full wp-image-45791\">\u003c/a>\u003c/p>\n\u003cp>Looking for a fun twist on the classic mojito, well look no further! Unlike the last beer-inspired cocktail I made with \u003ca href=\"https://twitter.com/#!/TheBeerWench\">Ashley V Routson\u003c/a>--which was \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/27/liquid-pie-bourbon-and-berry-cocktail-made-with-beer/\">a mix of berries and bourbon\u003c/a>--this one is a much more traditional concoction. But don't let that fool ya!\u003c/p>\n\u003cp>Made with fresh strawberries, American blonde ale and agave nectar...this mojito is anything but ordinary. It's fresh, bright and bound to be a classic. But why blonde ale? As Ashley mentions in the video below, you can pretty much use beer in any cocktail recipe which calls for club soda. And a blonde ale is just bright enough to pair with a mojito and not over power it. \u003c/p>\n\u003cp>\u003cstrong>Strawberry Blonde Brewjito\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/77j12eFj8sA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>1 fresh strawberry\u003c/li>\n\u003cli>5 mint leaves\u003c/li>\n\u003cli>1/2 ounce lemon juice\u003c/li>\n\u003cli>1/4 ounce agave nectar\u003c/li>\n\u003cli>1 1/2 ounce rum\u003c/li>\n\u003cli>5 ounces blonde ale\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cp>1. Quarter the strawberry. Assuming you aren't drinking alone, I suggest you do a few. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/09/strawberry-and-mint-mojito-made-with-beer/strawberries-lemon-mint/\" rel=\"attachment wp-att-45794\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/strawberries-lemon-mint.jpg\" alt=\"Strawberries, Lemont and Mint\" title=\"Strawberries, Lemont and Mint\" width=\"500\" class=\"alignnone size-full wp-image-45794\">\u003c/a>\u003c/p>\n\u003cp>2. Combine the strawberries, mint, lemon juice and agave nectar. \u003c/p>\n\u003cp>3. Muddle the ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/09/strawberry-and-mint-mojito-made-with-beer/brewjito-muddle/\" rel=\"attachment wp-att-45793\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/brewjito-muddle.png\" alt=\"Muddling Strawberries, Mint, Lemon\" title=\"Muddling Strawberries, Mint, Lemon\" width=\"500\" class=\"alignnone size-full wp-image-45793\">\u003c/a>\u003c/p>\n\u003cp>4. Add the rum and ice, and shake well. \u003c/p>\n\u003cp>5. Serve and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/09/strawberry-and-mint-mojito-made-with-beer/brewjito/\" rel=\"attachment wp-att-45792\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/brewjito.jpg\" alt=\"Strawberry Blonde Brewjito\" title=\"Strawberry Blonde Brewjito\" width=\"500\" class=\"alignnone size-full wp-image-45792\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/09/strawberry-and-mint-mojito-made-with-beer/brewjito-main/\" rel=\"attachment wp-att-45791\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/brewjito-main.png\" alt=\"Strawberry Blonde Brewjito\" title=\"Strawberry Blonde Brewjito\" width=\"500\" class=\"alignnone size-full wp-image-45791\">\u003c/a>\u003c/p>\n\u003cp>Looking for a fun twist on the classic mojito, well look no further! Unlike the last beer-inspired cocktail I made with \u003ca href=\"https://twitter.com/#!/TheBeerWench\">Ashley V Routson\u003c/a>--which was \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/27/liquid-pie-bourbon-and-berry-cocktail-made-with-beer/\">a mix of berries and bourbon\u003c/a>--this one is a much more traditional concoction. But don't let that fool ya!\u003c/p>\n\u003cp>Made with fresh strawberries, American blonde ale and agave nectar...this mojito is anything but ordinary. It's fresh, bright and bound to be a classic. But why blonde ale? As Ashley mentions in the video below, you can pretty much use beer in any cocktail recipe which calls for club soda. And a blonde ale is just bright enough to pair with a mojito and not over power it. \u003c/p>\n\u003cp>\u003cstrong>Strawberry Blonde Brewjito\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/77j12eFj8sA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>1 fresh strawberry\u003c/li>\n\u003cli>5 mint leaves\u003c/li>\n\u003cli>1/2 ounce lemon juice\u003c/li>\n\u003cli>1/4 ounce agave nectar\u003c/li>\n\u003cli>1 1/2 ounce rum\u003c/li>\n\u003cli>5 ounces blonde ale\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cp>1. Quarter the strawberry. Assuming you aren't drinking alone, I suggest you do a few. \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/2012/07/09/strawberry-and-mint-mojito-made-with-beer/strawberries-lemon-mint/\" rel=\"attachment wp-att-45794\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/strawberries-lemon-mint.jpg\" alt=\"Strawberries, Lemont and Mint\" title=\"Strawberries, Lemont and Mint\" width=\"500\" class=\"alignnone size-full wp-image-45794\">\u003c/a>\u003c/p>\n\u003cp>2. Combine the strawberries, mint, lemon juice and agave nectar. \u003c/p>\n\u003cp>3. Muddle the ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/09/strawberry-and-mint-mojito-made-with-beer/brewjito-muddle/\" rel=\"attachment wp-att-45793\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/brewjito-muddle.png\" alt=\"Muddling Strawberries, Mint, Lemon\" title=\"Muddling Strawberries, Mint, Lemon\" width=\"500\" class=\"alignnone size-full wp-image-45793\">\u003c/a>\u003c/p>\n\u003cp>4. Add the rum and ice, and shake well. \u003c/p>\n\u003cp>5. Serve and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/09/strawberry-and-mint-mojito-made-with-beer/brewjito/\" rel=\"attachment wp-att-45792\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/brewjito.jpg\" alt=\"Strawberry Blonde Brewjito\" title=\"Strawberry Blonde Brewjito\" width=\"500\" class=\"alignnone size-full wp-image-45792\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Medlock Ames: Century-Old Biker Bar Turns Eco-Friendly Tasting Room",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/9Deck-toward-vineyards-XL.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/9Deck-toward-vineyards-XL.jpg\" alt=\"Medlock Ames Tasting Room Photo by Joe Fletcher\" title=\"Medlock Ames Tasting Room Photo by Joe Fletcher\" width=\"500\" class=\"alignnone size-full wp-image-45435\">\u003c/a>\u003cbr>\n\u003cem>Medlock Ames Tasting Room Photo: Joe Fletcher\u003c/em>\u003c/p>\n\u003cp>In the heart of Sonoma County's Alexander Valley, nestled between grapevines and the area's rolling foothills, is the modern yet rustic \u003ca href=\"http://www.medlockames.com/\">Medlock Ames Tasting Room and Alexander Valley Bar\u003c/a>. This tasting room is the only place in town where you can enjoy all of the lovely wines made by Medlock Ames just up the road at their Bell Mountain vineyard. And just as they shout out the last call, the bar next door starts serving up fresh, garden-inspired cocktails using ingredients grown on location. It's all too convenient, well...convenient, tasty and so very much appreciated. \u003c/p>\n\u003cp>As I have said before, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">they make some of the best Californian wine\u003c/a> you'll ever drink. So where to start? Well, if you can get your hands on it, I suggest their first vintage--a 2001 Merlot. It's like blackberry cobbler. And it's ready for drinking now, so do not cellar this wine. Another favorite of mine is their Rosé, and I say that as a non-Rosé fan. It proves that Ames Morison (the winemaker) is a genius. The wine tastes like a freshly picked organic strawberry. \u003c/p>\n\u003cp>Now, admittedly, having your tasting room separate from the vineyard kinda goes against a very established wine country paradigm. And at first, I confess, I did find it a bit strange. But Ames explains in the video below the very reason for that decision.\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/3ds-XmXoxcg\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I visited the tasting room and bar a few months back while on a three week road trip in a borrowed Chevy Volt. Located at the intersection of Alexander Valley Road and Highway 128, the place has been a neighborhood fixture since the early 1900s when it was better known as the Alexander Valley Store and Bar. The bar part was added on during the '60s where it quickly became a favorite amongst the \u003ca href=\"http://www.youtube.com/watch?v=bvLpJod8nt0\">Easy Rider\u003c/a> crowd. And that history exists in more than just spirit at the new tasting location. \u003c/p>\n\u003cp>Reclaimed wood from the original structure has been reused throughout the property. The garden (which is organic but not certified) is a sea of citrus fruits, chili peppers, vegetables and herbs, such as pineapple sage and cilantro. No fancy imported olives or overpriced picnic-ware are found here. Just good wine and canned produce from the garden. And the place has been known to host a farmers market or two, as a bit of a throwback to the \"store\" it used to be. If anything, the seasonally inspired cocktails, like this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">Lavender Splash cocktail,\u003c/a> are a great reason to visit! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_1452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_1452.jpg\" alt=\"Lavender Splash Cocktail\" title=\"Lavender Splash Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45766\">\u003c/a>\u003c/p>\n\u003cp>With Medlock Ames, it's all about delivering a distinct sense of place. And I think that is why this annexed tasting room really works. The tasting room and bar follow many of the same tenets as the 400-acre vineyard located at Bell Mountain. The vineyard is certified organic, but the tasting room gardens are not. However, they are farmed in the exact same manner. The winery located at Bell Mountain is 100-percent solar powered and also happens to be a gravity flow system, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">benefits both the wine and their electricity bill\u003c/a>. I am telling you, this place is top notch when it comes to sustainability. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/MedlockAmes_11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/MedlockAmes_11.jpg\" alt=\"Alexander Valley Bar Photo by Joe Fletcher\" title=\"Alexander Valley Bar Photo by Joe Fletcher\" width=\"500\" class=\"alignnone size-full wp-image-45495\">\u003c/a>\u003cbr>\n\u003cem>Alexander Valley Bar Photo: Joe Fletcher\u003c/em>\u003c/p>\n\u003cp>If you haven't been to Alexander Valley, I suggest you visit. This northern Sonoma region is what most of the area used to be like before those Napa-esque values started spilling over the county lines. It's extremely welcoming, homey and downright fun! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Alexander Valley Bar best captures this spirit. It's kinda like Cheers. And even if someone there doesn't know your name, it's just a matter of time. \u003c/p>\n\n",
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"excerpt": "In the heart of Sonoma County's Alexander Valley, nestled between grapevines and the area's rolling foothills, is the modern yet rustic Medlock Ames Tasting Room and Alexander Valley Bar. The tasting room is the only place in town where you can enjoy all of the lovely wines made by Medlock Ames just up the road at their Bell Mountain ranch. And just as it's making its last call, the bar next door starts serving up fresh, garden-inspired cocktails using ingredients grown at that very location.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/9Deck-toward-vineyards-XL.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/9Deck-toward-vineyards-XL.jpg\" alt=\"Medlock Ames Tasting Room Photo by Joe Fletcher\" title=\"Medlock Ames Tasting Room Photo by Joe Fletcher\" width=\"500\" class=\"alignnone size-full wp-image-45435\">\u003c/a>\u003cbr>\n\u003cem>Medlock Ames Tasting Room Photo: Joe Fletcher\u003c/em>\u003c/p>\n\u003cp>In the heart of Sonoma County's Alexander Valley, nestled between grapevines and the area's rolling foothills, is the modern yet rustic \u003ca href=\"http://www.medlockames.com/\">Medlock Ames Tasting Room and Alexander Valley Bar\u003c/a>. This tasting room is the only place in town where you can enjoy all of the lovely wines made by Medlock Ames just up the road at their Bell Mountain vineyard. And just as they shout out the last call, the bar next door starts serving up fresh, garden-inspired cocktails using ingredients grown on location. It's all too convenient, well...convenient, tasty and so very much appreciated. \u003c/p>\n\u003cp>As I have said before, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">they make some of the best Californian wine\u003c/a> you'll ever drink. So where to start? Well, if you can get your hands on it, I suggest their first vintage--a 2001 Merlot. It's like blackberry cobbler. And it's ready for drinking now, so do not cellar this wine. Another favorite of mine is their Rosé, and I say that as a non-Rosé fan. It proves that Ames Morison (the winemaker) is a genius. The wine tastes like a freshly picked organic strawberry. \u003c/p>\n\u003cp>Now, admittedly, having your tasting room separate from the vineyard kinda goes against a very established wine country paradigm. And at first, I confess, I did find it a bit strange. But Ames explains in the video below the very reason for that decision.\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/3ds-XmXoxcg\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I visited the tasting room and bar a few months back while on a three week road trip in a borrowed Chevy Volt. Located at the intersection of Alexander Valley Road and Highway 128, the place has been a neighborhood fixture since the early 1900s when it was better known as the Alexander Valley Store and Bar. The bar part was added on during the '60s where it quickly became a favorite amongst the \u003ca href=\"http://www.youtube.com/watch?v=bvLpJod8nt0\">Easy Rider\u003c/a> crowd. And that history exists in more than just spirit at the new tasting location. \u003c/p>\n\u003cp>Reclaimed wood from the original structure has been reused throughout the property. The garden (which is organic but not certified) is a sea of citrus fruits, chili peppers, vegetables and herbs, such as pineapple sage and cilantro. No fancy imported olives or overpriced picnic-ware are found here. Just good wine and canned produce from the garden. And the place has been known to host a farmers market or two, as a bit of a throwback to the \"store\" it used to be. If anything, the seasonally inspired cocktails, like this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">Lavender Splash cocktail,\u003c/a> are a great reason to visit! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_1452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_1452.jpg\" alt=\"Lavender Splash Cocktail\" title=\"Lavender Splash Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45766\">\u003c/a>\u003c/p>\n\u003cp>With Medlock Ames, it's all about delivering a distinct sense of place. And I think that is why this annexed tasting room really works. The tasting room and bar follow many of the same tenets as the 400-acre vineyard located at Bell Mountain. The vineyard is certified organic, but the tasting room gardens are not. However, they are farmed in the exact same manner. The winery located at Bell Mountain is 100-percent solar powered and also happens to be a gravity flow system, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">benefits both the wine and their electricity bill\u003c/a>. I am telling you, this place is top notch when it comes to sustainability. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/MedlockAmes_11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/MedlockAmes_11.jpg\" alt=\"Alexander Valley Bar Photo by Joe Fletcher\" title=\"Alexander Valley Bar Photo by Joe Fletcher\" width=\"500\" class=\"alignnone size-full wp-image-45495\">\u003c/a>\u003cbr>\n\u003cem>Alexander Valley Bar Photo: Joe Fletcher\u003c/em>\u003c/p>\n\u003cp>If you haven't been to Alexander Valley, I suggest you visit. This northern Sonoma region is what most of the area used to be like before those Napa-esque values started spilling over the county lines. It's extremely welcoming, homey and downright fun! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Alexander Valley Bar best captures this spirit. It's kinda like Cheers. And even if someone there doesn't know your name, it's just a matter of time. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45081\">\u003c/a>\u003c/p>\n\u003cp>I love to cook. Most of my friends find that rather amusing, mostly because I always volunteer to man the kitchen during get-togethers. Despite being an extreme extravert, I am right at home slinging pizzas during a party and don't mind, to say the least. However, I admit...it's kind of nice when someone decides to join me in the kitchen. Collaborative cooking always leads to something bigger, different and usually better. \u003c/p>\n\u003cp>So when \u003ca href=\"https://twitter.com/#!/TheBeerWench\">Ashley V Routson\u003c/a> reached out to me about doing some cooking videos around using beer in cocktails, I was really excited. In fact, I believe I replied \"Hellz yah!\" This conversation was over Twitter after all. \u003c/p>\n\u003cp>To be up front, you'll find this video format to be a bit of a departure from my previous posts here. Just like collaborative cooking, it is the culmination of many talents. And I am quite proud of it. \u003c/p>\n\u003cp>We talk about beer (she is the Beer Wench on Twitter after all!), using it as an ingredient and how to make this very tasty cocktail. This recipe is developed around \u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a>, over in Berkeley. Now, I am sure for those of you who are beer enthusiasts, you might frown upon enjoying beer outside of the pint glass. And to that, I have only one proverbial thing to say: more for me!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Liquid Pie\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/1niuNdsh6rw\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Ashley coined this drink \u003ca href=\"http://beermixology.com/2012/06/06/liquid-pie/\">Liquid Pie\u003c/a>. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And of course, the fresh berries bring it all home. \u003c/p>\n\u003cul>\n\u003cli>4-6 fresh blueberries\u003c/li>\n\u003cli>2 fresh blackberries\u003c/li>\n\u003cli>1/2 ounce of fresh lemon juice\u003c/li>\n\u003cli>1 ounce bourbon\u003c/li>\n\u003cli>1/2 ounce agave nectar\u003c/li>\n\u003cli>\u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a> for topping\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cp>1. Add the berries and the lemon juice to a pint glass.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\" alt=\"Fresh Lemon Juice\" title=\"Fresh Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45079\">\u003c/a>\u003c/p>\n\u003cp>2. Muddle all of the ingredients.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\" alt=\"Mulling the Berries in Lemon Juice\" title=\"Mulling the Berries in Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45080\">\u003c/a>\u003c/p>\n\u003cp>3. Add the bourbon, agave nectar and ice. \u003c/p>\n\u003cp>4. Shake well and strain into a champagne flute. \u003c/p>\n\u003cp>5. Top with Pilsner. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45082\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\n\u003ca href=\"http://beermixology.com/\">BeerMixology.com\u003c/a>\u003c/p>\n\n",
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"excerpt": "Called \"Liquid Pie,\" this cocktail is a combination of bourbon, berries and beer. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And of course, the fresh berries bring it all home. You'll swear it tastes like pie!",
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"title": "Liquid Pie: Bourbon and Berry Cocktail (Made with Beer) | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45081\">\u003c/a>\u003c/p>\n\u003cp>I love to cook. Most of my friends find that rather amusing, mostly because I always volunteer to man the kitchen during get-togethers. Despite being an extreme extravert, I am right at home slinging pizzas during a party and don't mind, to say the least. However, I admit...it's kind of nice when someone decides to join me in the kitchen. Collaborative cooking always leads to something bigger, different and usually better. \u003c/p>\n\u003cp>So when \u003ca href=\"https://twitter.com/#!/TheBeerWench\">Ashley V Routson\u003c/a> reached out to me about doing some cooking videos around using beer in cocktails, I was really excited. In fact, I believe I replied \"Hellz yah!\" This conversation was over Twitter after all. \u003c/p>\n\u003cp>To be up front, you'll find this video format to be a bit of a departure from my previous posts here. Just like collaborative cooking, it is the culmination of many talents. And I am quite proud of it. \u003c/p>\n\u003cp>We talk about beer (she is the Beer Wench on Twitter after all!), using it as an ingredient and how to make this very tasty cocktail. This recipe is developed around \u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a>, over in Berkeley. Now, I am sure for those of you who are beer enthusiasts, you might frown upon enjoying beer outside of the pint glass. And to that, I have only one proverbial thing to say: more for me!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Liquid Pie\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/1niuNdsh6rw\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Ashley coined this drink \u003ca href=\"http://beermixology.com/2012/06/06/liquid-pie/\">Liquid Pie\u003c/a>. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And of course, the fresh berries bring it all home. \u003c/p>\n\u003cul>\n\u003cli>4-6 fresh blueberries\u003c/li>\n\u003cli>2 fresh blackberries\u003c/li>\n\u003cli>1/2 ounce of fresh lemon juice\u003c/li>\n\u003cli>1 ounce bourbon\u003c/li>\n\u003cli>1/2 ounce agave nectar\u003c/li>\n\u003cli>\u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a> for topping\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cp>1. Add the berries and the lemon juice to a pint glass.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\" alt=\"Fresh Lemon Juice\" title=\"Fresh Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45079\">\u003c/a>\u003c/p>\n\u003cp>2. Muddle all of the ingredients.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\" alt=\"Mulling the Berries in Lemon Juice\" title=\"Mulling the Berries in Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45080\">\u003c/a>\u003c/p>\n\u003cp>3. Add the bourbon, agave nectar and ice. \u003c/p>\n\u003cp>4. Shake well and strain into a champagne flute. \u003c/p>\n\u003cp>5. Top with Pilsner. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45082\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\n\u003ca href=\"http://beermixology.com/\">BeerMixology.com\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Madrona Manor's Organic Kitchen Garden",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/madrona-manor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/madrona-manor.jpg\" alt=\"Madrona Manor\" title=\"Madrona Manor\" width=\"560\" class=\"alignnone size-full wp-image-44781\">\u003c/a>\u003c/p>\n\u003cp>Tucked away along the hillside of Dry Creek Valley, in the sleepy little town of Healdsburg, is a century-old mansion called \u003ca href=\"http://www.madronamanor.com\">Madrona Manor\u003c/a>. Built in 1881, this nationally-registered Victorian estate was once just a weekend getaway for a very well-to-do banker. Today, it's an inn with a one star Michelin-rated restaurant. The grounds at Madrona Manor--as one would expect--are immaculate. It is a mansion after all. Tulips, roses, cherry and camellias, leave the eight-acre estate billowing with floral delights. But my favorite part is the property's organic kitchen garden. \u003c/p>\n\u003cp>Under the guidance of Executive Chef Jesse Mallgren, the kitchen garden provides culinary inspiration for the restaurant most of the year. Raspberries, heirloom tomatoes, fava beans, lettuces such as wasabi arugula, are just a few of plants you'll find on the property. Let me tell you, wasabi arugula is called that for a reason. I couldn't help but sample some of it. \u003c/p>\n\u003cp>But don't take my word for it, hear what Chef Jesse has to say about it:\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/3LMEDqWklJk\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I was at Madrona Manor last month while \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">driving all around California in a Chevy Volt\u003c/a>. I had the luxury of not only staying there, but also dining there. Heck, they even let me charge my Volt there. \u003c/p>\n\u003cp>This chilled asparagus soup is just one of the amazing dishes I was treated to, featuring hazelnuts and rosemary blossoms. Look at how beautiful it is. After photographing it, I sat there in awe for a few minutes. I didn't want to ruin Chef Jesse's creation. But I got over that pretty quickly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2167.jpg\" alt=\"Chilled Asparagus Soup\" title=\"Chilled Asparagus Soup\" width=\"560\" class=\"alignnone size-full wp-image-44478\">\u003c/a>\u003c/p>\n\u003cp>What makes Chef Jesse a genius is not just his use of seasonal ingredients but also, his use of out-of-season items. For example, he even uses the asparagus plant when it's not producing. Who knew you could do that?! Ferns from the vegetable find their way into salads or just as a garnish. And they taste just as fresh as the vegetable themselves. Genius, I tell you. \u003c/p>\n\u003cp>Here he is showing off his beautiful fava bean plant and you can tell, he's quite proud of it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2316.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2316.jpg\" alt=\"Executive Chef Jesse Mallgren\" title=\"Executive Chef Jesse Mallgren\" width=\"560\" class=\"alignnone size-full wp-image-44482\">\u003c/a>\u003c/p>\n\u003cp>John Paxton purchased the land back in 1880 for just $10,500, a total of 240 acres in all. The home itself cost just $12,000 to build and was known as Madrona Knoll Rancho, one of the grandest homes in the 1880s. Not too surprising. When the house was completed it had 17 rooms, 3 1/2 baths and 7 fireplaces.\u003c/p>\n\u003cp>Being a century-old mansion, the Madrona Manor experience might seem a bit old and dusty. It's not. During my six-plus course meal, Chef Jesse and I were chit-chatting over Twitter, something I'm guessing Thomas Keller would never do. At least he didn't when I was at the French Laundry. \u003c/p>\n\u003cp>You can talk to Chef Jesse too, his Twitter handle is \u003ca href=\"https://twitter.com/#!/madronachef\">@MadronaChef\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/palm-terrace.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/palm-terrace.jpg\" alt=\"Palm Terrace\" title=\"Palm Terrace\" width=\"560\" class=\"alignnone size-full wp-image-44782\">\u003c/a>\u003c/p>\n\u003cp>But without further ado, let's get on to the eating, shall we? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2086.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2086.jpg\" alt=\"Menu from Madrona Manor, May 16, 2002\" title=\"Menu from Madrona Manor, May 16, 2002\" width=\"560\" class=\"alignnone size-full wp-image-44476\">\u003c/a>\u003c/p>\n\u003cp>As I mentioned, the dinner was about six courses, most of the ingredients were hand-picked from the garden that day. As Chef Jesse mentions in the video above, the dining experience at Madrona swings full circle. They try to use every part of the plant. That ethos was ever-present during my meal. It started with an amuse-bouche consisting of a radish and a savory churro and it ended on a similar note, with a marzipan radish and a more traditional churro. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2076.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2076.jpg\" alt=\"Radish and Churro\" title=\"Radish and Churro\" width=\"560\" class=\"alignnone size-full wp-image-44475\">\u003c/a>\u003c/p>\n\u003cp>This yukon gold gnocchi was one of my favorites. Not just for the flavor but as an avid gnocchi maker...it's always nice when someone else makes it. It's a very, very labor intensive process. And since Chef Jesse is always looking for a fun and tasty way to use the whole plant, this dish included estate pea leaves along with some fresh lemon and pecorino. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2188.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2188.jpg\" alt=\"Yukon Gold Potato Gnocchi\" title=\"Yukon Gold Potato Gnocchi\" width=\"560\" class=\"alignnone size-full wp-image-44479\">\u003c/a>\u003c/p>\n\u003cp>In case you were worried, the peas themselves were also used. Appropriately coined \"Peas and Carrots\" on the menu, I guarantee you this dish has no resemblance to the frozen vegetable mix you find at the grocery store. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2203.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2203.jpg\" alt=\"Peas and Carrots\" title=\"Peas and Carrots\" width=\"560\" class=\"alignnone size-full wp-image-44480\">\u003c/a>\u003c/p>\n\u003cp>And just when I thought I couldn't eat another bite, this was dessert one of two. And I ate both! The second was a Guinness ice cream which was hand churned tableside using minus 320 degree nitrogen. How could anyone turn that down? Sadly, my photos of that dessert did not turn out. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2300.jpg\" alt=\"Creme Caramel\" title=\"Creme Caramel\" width=\"560\" class=\"alignnone size-full wp-image-44481\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So if you have yet to make it as far north as Healdsburg, I suggest you book that Zipcar today! Besides being the home to Madrona Manor, the town of Healdsburg, is one of California's wine capitols, that is, three of the most important wine-producing regions (the Russian River, Dry Creek, and Alexander Valley) meet in Healdsburg.\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/24/2012/06/madrona-manor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/madrona-manor.jpg\" alt=\"Madrona Manor\" title=\"Madrona Manor\" width=\"560\" class=\"alignnone size-full wp-image-44781\">\u003c/a>\u003c/p>\n\u003cp>Tucked away along the hillside of Dry Creek Valley, in the sleepy little town of Healdsburg, is a century-old mansion called \u003ca href=\"http://www.madronamanor.com\">Madrona Manor\u003c/a>. Built in 1881, this nationally-registered Victorian estate was once just a weekend getaway for a very well-to-do banker. Today, it's an inn with a one star Michelin-rated restaurant. The grounds at Madrona Manor--as one would expect--are immaculate. It is a mansion after all. Tulips, roses, cherry and camellias, leave the eight-acre estate billowing with floral delights. But my favorite part is the property's organic kitchen garden. \u003c/p>\n\u003cp>Under the guidance of Executive Chef Jesse Mallgren, the kitchen garden provides culinary inspiration for the restaurant most of the year. Raspberries, heirloom tomatoes, fava beans, lettuces such as wasabi arugula, are just a few of plants you'll find on the property. Let me tell you, wasabi arugula is called that for a reason. I couldn't help but sample some of it. \u003c/p>\n\u003cp>But don't take my word for it, hear what Chef Jesse has to say about it:\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/3LMEDqWklJk\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I was at Madrona Manor last month while \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">driving all around California in a Chevy Volt\u003c/a>. I had the luxury of not only staying there, but also dining there. Heck, they even let me charge my Volt there. \u003c/p>\n\u003cp>This chilled asparagus soup is just one of the amazing dishes I was treated to, featuring hazelnuts and rosemary blossoms. Look at how beautiful it is. After photographing it, I sat there in awe for a few minutes. I didn't want to ruin Chef Jesse's creation. But I got over that pretty quickly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2167.jpg\" alt=\"Chilled Asparagus Soup\" title=\"Chilled Asparagus Soup\" width=\"560\" class=\"alignnone size-full wp-image-44478\">\u003c/a>\u003c/p>\n\u003cp>What makes Chef Jesse a genius is not just his use of seasonal ingredients but also, his use of out-of-season items. For example, he even uses the asparagus plant when it's not producing. Who knew you could do that?! Ferns from the vegetable find their way into salads or just as a garnish. And they taste just as fresh as the vegetable themselves. Genius, I tell you. \u003c/p>\n\u003cp>Here he is showing off his beautiful fava bean plant and you can tell, he's quite proud of it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2316.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2316.jpg\" alt=\"Executive Chef Jesse Mallgren\" title=\"Executive Chef Jesse Mallgren\" width=\"560\" class=\"alignnone size-full wp-image-44482\">\u003c/a>\u003c/p>\n\u003cp>John Paxton purchased the land back in 1880 for just $10,500, a total of 240 acres in all. The home itself cost just $12,000 to build and was known as Madrona Knoll Rancho, one of the grandest homes in the 1880s. Not too surprising. When the house was completed it had 17 rooms, 3 1/2 baths and 7 fireplaces.\u003c/p>\n\u003cp>Being a century-old mansion, the Madrona Manor experience might seem a bit old and dusty. It's not. During my six-plus course meal, Chef Jesse and I were chit-chatting over Twitter, something I'm guessing Thomas Keller would never do. At least he didn't when I was at the French Laundry. \u003c/p>\n\u003cp>You can talk to Chef Jesse too, his Twitter handle is \u003ca href=\"https://twitter.com/#!/madronachef\">@MadronaChef\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/palm-terrace.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/palm-terrace.jpg\" alt=\"Palm Terrace\" title=\"Palm Terrace\" width=\"560\" class=\"alignnone size-full wp-image-44782\">\u003c/a>\u003c/p>\n\u003cp>But without further ado, let's get on to the eating, shall we? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2086.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2086.jpg\" alt=\"Menu from Madrona Manor, May 16, 2002\" title=\"Menu from Madrona Manor, May 16, 2002\" width=\"560\" class=\"alignnone size-full wp-image-44476\">\u003c/a>\u003c/p>\n\u003cp>As I mentioned, the dinner was about six courses, most of the ingredients were hand-picked from the garden that day. As Chef Jesse mentions in the video above, the dining experience at Madrona swings full circle. They try to use every part of the plant. That ethos was ever-present during my meal. It started with an amuse-bouche consisting of a radish and a savory churro and it ended on a similar note, with a marzipan radish and a more traditional churro. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2076.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2076.jpg\" alt=\"Radish and Churro\" title=\"Radish and Churro\" width=\"560\" class=\"alignnone size-full wp-image-44475\">\u003c/a>\u003c/p>\n\u003cp>This yukon gold gnocchi was one of my favorites. Not just for the flavor but as an avid gnocchi maker...it's always nice when someone else makes it. It's a very, very labor intensive process. And since Chef Jesse is always looking for a fun and tasty way to use the whole plant, this dish included estate pea leaves along with some fresh lemon and pecorino. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2188.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2188.jpg\" alt=\"Yukon Gold Potato Gnocchi\" title=\"Yukon Gold Potato Gnocchi\" width=\"560\" class=\"alignnone size-full wp-image-44479\">\u003c/a>\u003c/p>\n\u003cp>In case you were worried, the peas themselves were also used. Appropriately coined \"Peas and Carrots\" on the menu, I guarantee you this dish has no resemblance to the frozen vegetable mix you find at the grocery store. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2203.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2203.jpg\" alt=\"Peas and Carrots\" title=\"Peas and Carrots\" width=\"560\" class=\"alignnone size-full wp-image-44480\">\u003c/a>\u003c/p>\n\u003cp>And just when I thought I couldn't eat another bite, this was dessert one of two. And I ate both! The second was a Guinness ice cream which was hand churned tableside using minus 320 degree nitrogen. How could anyone turn that down? Sadly, my photos of that dessert did not turn out. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2300.jpg\" alt=\"Creme Caramel\" title=\"Creme Caramel\" width=\"560\" class=\"alignnone size-full wp-image-44481\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So if you have yet to make it as far north as Healdsburg, I suggest you book that Zipcar today! Besides being the home to Madrona Manor, the town of Healdsburg, is one of California's wine capitols, that is, three of the most important wine-producing regions (the Russian River, Dry Creek, and Alexander Valley) meet in Healdsburg.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"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. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"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.",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"perspectives": {
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"source": "npr"
},
"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
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