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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"bio": "Elaine spent 12 years as a producer, writer, and correspondent for television and radio both in the Bay Area (KPIX/CBS 5, KSAN FM, KTCT AM) and in Asia (Metro Radio, MTV Asia). She has been nominated for three Emmy Award nominations for her work on the program “Evening Magazine.” She then moved on to Silicon Valley where she managed social media, public relations, and event planning for various tech companies such as Intuit, BlogHer, Rocket Fuel, and Vocera.\r\n\r\n \r\n\r\nIn 2007, Elaine started her own blog (then called “VirgoBlue”) highlighting some of her favorite restaurants around the Bay Area. These days, her blog “\u003ca href=\"http://www.virgoinwonderland.wordpress.com\">Virgo in Wonderland\u003c/a>” still reflects her love of food, as well as travel, fascinating people she’s met, and her family’s Disneyland adventures. Her food dislikes include okra, lamb, sweet potatoes, and yellow cheese on pizza. Follow her on Instagram @virgoinwonderland",
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"content": "\u003cp>Up until a couple of recent events, I'd almost given up consuming seafood in this country, saving my shellfish and finfish feasts for my annual visits back home to Australia, where eating sea creatures seems somehow less loaded and certainly more local.\u003c/p>\n\u003cp>Then in May I was fortunate to attend the \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_events/cooking/\">Cooking for Solutions\u003c/a> Sustainable Foods Institute, a media powwow hosted by the \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_campaigns/?gclid=CI7B5YOg8qkCFRxrgwodZAM0Xw\">Monterey Bay Aquarium\u003c/a> (creator of the \u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx\">Seafood Watch pocket guide\u003c/a>). At the event everyone from fired up media mogul turned bison farmer \u003ca href=\"http://www.montereycountyweekly.com/weblogs/edible-complex/2011/may/26/more-cfs-2011-ted-turner-goes-off-on-bombs-bison-a/\">Ted Turner\u003c/a> and actor-activist \u003ca href=\"http://chefscollaborative.org/2011/05/26/what-does-isabella-rossellini-have-to-do-with-sustainable-seafood/\">Isabelle Rossellini\u003c/a> to chef \u003ca href=\"http://www.cindypawlcyn.com/\">Cindy Pawlcyn\u003c/a> and author \u003ca href=\"http://www.fourfish.org/authorbio.html\">Paul Greenberg\u003c/a> -- along with \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Seafood Watch\u003c/a> scientists and \u003ca href=\"http://www.ilovebluesea.com/\">sustainable fishing advocates\u003c/a> -- schooled me in the latest research and thinking on eating fish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/gp/product/1570616620?ie=UTF8&tag=seasoncornuc-20&link_code=as3&camp=211189&creative=373489&creativeASIN=1570616620\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/GoodFish.jpg\" alt=\"good fish\" title=\"good fish\" width=\"240\" height=\"284\" class=\"alignleft size-full wp-image-30197\">\u003c/a>That two-day sustainable seafood cram session was followed by a visit to \u003ca href=\"http://omnivorebooks.com/\">Omnivore Books\u003c/a> in June to hear Seattle-based seafood chef-writer \u003ca href=\"http://www.goodfishbook.com/gfb/about.asp\">Becky Selengut\u003c/a> joke about how she caught crabs on assignment for a magazine and, more seriously, dish out advice on how to buy and cook local seafood in her new cookbook, \u003ca href=\"http://www.amazon.com/gp/product/1570616620?ie=UTF8&tag=seasoncornuc-20&link_code=as3&camp=211189&creative=373489&creativeASIN=1570616620\">\u003cem>good fish\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>Seafood consumers and home cooks should consider this post a companion piece to my Bay Area Bites colleague \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/17/a-consumers-guide-to-buying-sustainable-fish/\">Denise Santoro Lincoln's sustainable fish primer\u003c/a> from February, which is full of good tips and reliable resources on this very subject. Check that post out and then come back here. I'll wait.\u003c/p>\n\u003cp>Okay, let's get the bad stuff out of the way, shall we? Buying fish is confusing and challenging because you're concerned about species extinction, pollution problems, \u003ca href=\"http://www.theperennialplate.com/blog/2011/06/buy-catch/\">bycatch issues\u003c/a>, and health concerns, right? And you should be. While seafood is an excellent source of lean protein and heart- and brain-friendly omega-3s, it can also be laden with mercury, which can do a nasty number on the brain and nervous systems of vulnerable populations (think nursing women, children, and the unborn). Add to that persistent organic pollutants (also known as POPS) which, despite the cute acronym, are hormone-disrupting neurotoxins that can wreak havoc on humans, and it's a wonder you're not hungry for a slab of farmed salmon or wild tuna cooked quickly on the grill.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then, of course, for the ethical environmentalists among us, there's the sad realization that we're coming to the end of the line seafood-species wise. We've done a good job globally of depleting fish stocks to worrisomely low levels, with Atlantic cod and bluefin tuna on a fast track towards extinction. Throw in the real problems with certain farmed fish businesses (think waste-disease-pollution) and the anxiety around \u003ca href=\"http://www.theatlantic.com/life/archive/2010/12/the-10-biggest-food-stories-of-2010/67533/#slide2\"> GMO-salmon\u003c/a> and the dreaded \u003ca href=\"http://www.theatlantic.com/life/archive/2010/06/frankenfish-milk-and-the-return-of-acid-rain/58861/\">Frankenfish\u003c/a>, and it's enough to make a seafood lover switch to some other protein source.\u003c/p>\n\u003cp>Enough with the horror stories from the open seas. There are still ways to get a seafood fix, it just takes a little education, thought and planning. But if you've read this far you're probably willing to go the extra mile for mussels or work a bit harder for halibut. Chances are, you've likely already done that as far as fruit and vegetables are concerned (local, organic, seasonal) and meat (grass-fed, humanely-raised, thoughtfully slaughtered).\u003c/p>\n\u003cp>\u003cem>Some suggestions for making healthier, more sustainable seafood choices, gleaned from the experts above:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Think small:\u003c/strong> Americans are conditioned to thinking bigger is better. Not necessarily so when it comes to fish. \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/07/08/FDDP1GTD71.DTL\">Sardines\u003c/a> and anchovies, those little, oily bottom feeders of the sea, revered in other parts of the world, are delicious, nutritious, and affordable, and carry a lower risk for toxins than big fish like tuna.\u003c/li>\n\u003cli>\u003cstrong>Buy seasonally and diversify:\u003c/strong> Would you expect to buy great tasting, local, organic tomatoes in January? Apply the same sensibility to your seafood shopping and pick shellfish and finfish during their peak time for freshness, taste, and price. Dungeness crab is harvested in the fall and winter, for instance. When in doubt, ask. Most Americans who eat seafood choose salmon, shrimp, or tuna. Check out Arctic char or Pacific halibut for a change.\u003cstrong> \u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Reconsider frozen and farmed fish:\u003c/strong> A properly frozen fish (landed gently, bled, and quickly chilled preferably at sea) can be a high-quality, carbon-foot print friendly option, if handled well, says Selengut. While hook-and-line wild fish is a better bet than seafood caught by dredging or trawling, which can produce a lot of bycatch (accidentally caught species unintentionally killed in the fishing process), farmed fish are a wise choice in some circumstances, adds the cookbook author. Farmed fish may be a more sustainable choice for fish lower on the food chain that are either vegetarian or require only small amounts of fish protein to produce flesh. Find an example of a farmed fish that may be gentler on the environment in a recent \u003ca href=\"http://www.time.com/time/health/article/0,8599,2081796,00.html\">\u003cem>Time\u003c/em> magazine\u003c/a> story on a western Massachusetts-based outfit farming barramundi, a fish much loved in my homeland.\u003c/li>\n\u003cli>\u003cstrong>Find a fishmonger you trust:\u003c/strong> Local picks include the year-old San Francisco-based online sustainable seafood supplier \u003ca href=\"http://www.ilovebluesea.com/\">i love blue sea\u003c/a>, co-founded by \u003ca href=\"http://dinersjournal.blogs.nytimes.com/tag/i-love-blue-sea/\">Martin Reed\u003c/a>, a panelist at the recent Sustainable Foods Institute. I love blue sea doesn't sell any of Seafood Watch's red-listed fish and ships via FedEx across the country. (Bay Area residents can pick up directly, avoiding the expense and guilt associated with air freight).\n\u003cp>Newcomer \u003ca href=\"http://sirenseasa.com/\">Siren SeaSA\u003c/a> founded by Anna Larsen, offers a CSA-like option for seafood lovers: For six Saturdays starting July 16, subscribers can pick up an assortment of seasonal, sustainable seafood in San Francisco or Petaluma. Catch of the day may include wild king salmon from Bodega Bay, squid from Monterey, wild-caught Pacific sardines, Miyagi oysters from Tomales Bay, and hook-and-line caught black cod. Limited to 100 members for its trial run, a six-week subscription is still available at a cost of $255 for seafood portions calculated to feed four people. Larsen plans to continue the program beyond this initial summer launch.\u003c/p>\n\u003cp>A Community Supported Fishery (CSF) program is also running this summer out of \u003ca href=\"https://sites.google.com/site/hmbfishing/clients\">Half Moon Bay.\u003c/a> And a very new online resource \u003ca href=\"http://www.localcatch.org/\">Local Catch\u003c/a>, promises connections to CSF members via a zip code search function.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Frequent seafood restaurants with a sustainable seafood rap\u003c/strong>: Top picks from \u003cem>San Francisco's\u003c/em> \u003ca href=\"http://www.sanfranmag.com/story/the-new-school-of-fish\">\"Good Fish, Bad Fish\"\u003c/a> story by Erik Vance this year include \u003ca href=\"http://www.thebasin.com/\">The Basin\u003c/a> in Saratoga, \u003ca href=\"http://www.cooleatz.com/flea-st-cafe/index.html\">Flea St. Cafe\u003c/a> in Menlo Park, \u003ca href=\"http://www.nettiescrabshack.com/\">Nettie's Crab Shack\u003c/a>, \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>, and \u003ca href=\"http://www.tatakisushibar.com/\">Tataki Sushi and Sake Bar\u003c/a> in San Francisco, \u003ca href=\"http://revivalbarandkitchen.com/\">Revival Bar & Kitchen\u003c/a> in Berkeley, and\u003ca href=\"http://www.zazurestaurant.com/\"> Zazu\u003c/a> in Santa Rosa. See how\u003ca href=\"http://www.sanfranmag.com/story/scoring-the-top-menus\"> 18 other big name Bay Area restaurants fared on the sustainable seafood\u003c/a> front in the magazine's story.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Learn more about sustainable seafood:\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Read\u003c/strong> \u003ca href=\"http://www.fourfish.org/\">\u003cem>Four Fish: The Future of the Last Wild Food\u003c/em>\u003c/a> by Paul Greenberg, which documents the tenuous outlook for salmon, sea bass, cod, and tuna.\u003c/p>\n\u003cp>\u003cstrong>Follow\u003c/strong> the reporting of sustainable seafood writers such as former \u003cem>Gourmet\u003c/em> scribe Barry Estabrook of \u003ca href=\"http://politicsoftheplate.com/\">Politics of the Plate\u003c/a> and freelance food writer \u003ca href=\"http://www.leschin-hoar.com/clips.htm\">Clare Leschin-Hoar\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch\u003c/strong> Isabelle Rossellini's entertaining, educational, and amusing \u003ca href=\"http://www.sundancechannel.com/greenporno/\">Green Porno\u003c/a> series, which documents the plight of sea creatures and other animals.\u003c/p>\n\u003cp>\u003cstrong>See\u003c/strong> the seafood documentaries \u003ca href=\"https://theendofthelinemovie.com/\">The End of the Line\u003c/a> and \u003ca href=\"http://www.redgoldfilm.com/\">Red Gold\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Cook\u003c/strong> Find Mark Bittman's simple recipes for serving white fish fillet a dozen ways in the \u003ca href=\"http://www.nytimes.com/2011/04/03/magazine/mag-03Eat-t.html\">\u003cem>New York Times\u003c/em>\u003c/a>. Check out acclaimed seafood chef and National Geographic Fellow \u003ca href=\"http://www.bartonseaver.org/press\">Barton Seaver's\u003c/a> new cookbook \u003ca href=\"http://www.bartonseaver.org/\">\u003cem>For Cod and Country\u003c/em>\u003c/a> or Selengut's \u003cem>good fish\u003c/em>, which features fifteen types of Pacific Coast sea creatures (including clams, crabs, char, cod, salmon, scallops, squid, and sardines) in 75 recipes. Check out the \u003ca href=\"http://www.goodfishbook.com/gfb/index.asp\">instructional online videos\u003c/a> from the private chef and cooking teacher, who also blogs at \u003ca href=\"http://www.chefreinvented.com/\">chefreinvented\u003c/a>.\u003c/p>\n\u003cp>Got a sustainable seafood resource to share? Add your voice below.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>http://www.youtube.com/embed/D5zdLHWkCXw\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Up until a couple of recent events, I'd almost given up consuming seafood in this country, saving my shellfish and finfish feasts for my annual visits back home to Australia, where eating sea creatures seems somehow less loaded and certainly more local.\u003c/p>\n\u003cp>Then in May I was fortunate to attend the \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_events/cooking/\">Cooking for Solutions\u003c/a> Sustainable Foods Institute, a media powwow hosted by the \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_campaigns/?gclid=CI7B5YOg8qkCFRxrgwodZAM0Xw\">Monterey Bay Aquarium\u003c/a> (creator of the \u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx\">Seafood Watch pocket guide\u003c/a>). At the event everyone from fired up media mogul turned bison farmer \u003ca href=\"http://www.montereycountyweekly.com/weblogs/edible-complex/2011/may/26/more-cfs-2011-ted-turner-goes-off-on-bombs-bison-a/\">Ted Turner\u003c/a> and actor-activist \u003ca href=\"http://chefscollaborative.org/2011/05/26/what-does-isabella-rossellini-have-to-do-with-sustainable-seafood/\">Isabelle Rossellini\u003c/a> to chef \u003ca href=\"http://www.cindypawlcyn.com/\">Cindy Pawlcyn\u003c/a> and author \u003ca href=\"http://www.fourfish.org/authorbio.html\">Paul Greenberg\u003c/a> -- along with \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Seafood Watch\u003c/a> scientists and \u003ca href=\"http://www.ilovebluesea.com/\">sustainable fishing advocates\u003c/a> -- schooled me in the latest research and thinking on eating fish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/gp/product/1570616620?ie=UTF8&tag=seasoncornuc-20&link_code=as3&camp=211189&creative=373489&creativeASIN=1570616620\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/GoodFish.jpg\" alt=\"good fish\" title=\"good fish\" width=\"240\" height=\"284\" class=\"alignleft size-full wp-image-30197\">\u003c/a>That two-day sustainable seafood cram session was followed by a visit to \u003ca href=\"http://omnivorebooks.com/\">Omnivore Books\u003c/a> in June to hear Seattle-based seafood chef-writer \u003ca href=\"http://www.goodfishbook.com/gfb/about.asp\">Becky Selengut\u003c/a> joke about how she caught crabs on assignment for a magazine and, more seriously, dish out advice on how to buy and cook local seafood in her new cookbook, \u003ca href=\"http://www.amazon.com/gp/product/1570616620?ie=UTF8&tag=seasoncornuc-20&link_code=as3&camp=211189&creative=373489&creativeASIN=1570616620\">\u003cem>good fish\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>Seafood consumers and home cooks should consider this post a companion piece to my Bay Area Bites colleague \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/17/a-consumers-guide-to-buying-sustainable-fish/\">Denise Santoro Lincoln's sustainable fish primer\u003c/a> from February, which is full of good tips and reliable resources on this very subject. Check that post out and then come back here. I'll wait.\u003c/p>\n\u003cp>Okay, let's get the bad stuff out of the way, shall we? Buying fish is confusing and challenging because you're concerned about species extinction, pollution problems, \u003ca href=\"http://www.theperennialplate.com/blog/2011/06/buy-catch/\">bycatch issues\u003c/a>, and health concerns, right? And you should be. While seafood is an excellent source of lean protein and heart- and brain-friendly omega-3s, it can also be laden with mercury, which can do a nasty number on the brain and nervous systems of vulnerable populations (think nursing women, children, and the unborn). Add to that persistent organic pollutants (also known as POPS) which, despite the cute acronym, are hormone-disrupting neurotoxins that can wreak havoc on humans, and it's a wonder you're not hungry for a slab of farmed salmon or wild tuna cooked quickly on the grill.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, of course, for the ethical environmentalists among us, there's the sad realization that we're coming to the end of the line seafood-species wise. We've done a good job globally of depleting fish stocks to worrisomely low levels, with Atlantic cod and bluefin tuna on a fast track towards extinction. Throw in the real problems with certain farmed fish businesses (think waste-disease-pollution) and the anxiety around \u003ca href=\"http://www.theatlantic.com/life/archive/2010/12/the-10-biggest-food-stories-of-2010/67533/#slide2\"> GMO-salmon\u003c/a> and the dreaded \u003ca href=\"http://www.theatlantic.com/life/archive/2010/06/frankenfish-milk-and-the-return-of-acid-rain/58861/\">Frankenfish\u003c/a>, and it's enough to make a seafood lover switch to some other protein source.\u003c/p>\n\u003cp>Enough with the horror stories from the open seas. There are still ways to get a seafood fix, it just takes a little education, thought and planning. But if you've read this far you're probably willing to go the extra mile for mussels or work a bit harder for halibut. Chances are, you've likely already done that as far as fruit and vegetables are concerned (local, organic, seasonal) and meat (grass-fed, humanely-raised, thoughtfully slaughtered).\u003c/p>\n\u003cp>\u003cem>Some suggestions for making healthier, more sustainable seafood choices, gleaned from the experts above:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Think small:\u003c/strong> Americans are conditioned to thinking bigger is better. Not necessarily so when it comes to fish. \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/07/08/FDDP1GTD71.DTL\">Sardines\u003c/a> and anchovies, those little, oily bottom feeders of the sea, revered in other parts of the world, are delicious, nutritious, and affordable, and carry a lower risk for toxins than big fish like tuna.\u003c/li>\n\u003cli>\u003cstrong>Buy seasonally and diversify:\u003c/strong> Would you expect to buy great tasting, local, organic tomatoes in January? Apply the same sensibility to your seafood shopping and pick shellfish and finfish during their peak time for freshness, taste, and price. Dungeness crab is harvested in the fall and winter, for instance. When in doubt, ask. Most Americans who eat seafood choose salmon, shrimp, or tuna. Check out Arctic char or Pacific halibut for a change.\u003cstrong> \u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Reconsider frozen and farmed fish:\u003c/strong> A properly frozen fish (landed gently, bled, and quickly chilled preferably at sea) can be a high-quality, carbon-foot print friendly option, if handled well, says Selengut. While hook-and-line wild fish is a better bet than seafood caught by dredging or trawling, which can produce a lot of bycatch (accidentally caught species unintentionally killed in the fishing process), farmed fish are a wise choice in some circumstances, adds the cookbook author. Farmed fish may be a more sustainable choice for fish lower on the food chain that are either vegetarian or require only small amounts of fish protein to produce flesh. Find an example of a farmed fish that may be gentler on the environment in a recent \u003ca href=\"http://www.time.com/time/health/article/0,8599,2081796,00.html\">\u003cem>Time\u003c/em> magazine\u003c/a> story on a western Massachusetts-based outfit farming barramundi, a fish much loved in my homeland.\u003c/li>\n\u003cli>\u003cstrong>Find a fishmonger you trust:\u003c/strong> Local picks include the year-old San Francisco-based online sustainable seafood supplier \u003ca href=\"http://www.ilovebluesea.com/\">i love blue sea\u003c/a>, co-founded by \u003ca href=\"http://dinersjournal.blogs.nytimes.com/tag/i-love-blue-sea/\">Martin Reed\u003c/a>, a panelist at the recent Sustainable Foods Institute. I love blue sea doesn't sell any of Seafood Watch's red-listed fish and ships via FedEx across the country. (Bay Area residents can pick up directly, avoiding the expense and guilt associated with air freight).\n\u003cp>Newcomer \u003ca href=\"http://sirenseasa.com/\">Siren SeaSA\u003c/a> founded by Anna Larsen, offers a CSA-like option for seafood lovers: For six Saturdays starting July 16, subscribers can pick up an assortment of seasonal, sustainable seafood in San Francisco or Petaluma. Catch of the day may include wild king salmon from Bodega Bay, squid from Monterey, wild-caught Pacific sardines, Miyagi oysters from Tomales Bay, and hook-and-line caught black cod. Limited to 100 members for its trial run, a six-week subscription is still available at a cost of $255 for seafood portions calculated to feed four people. Larsen plans to continue the program beyond this initial summer launch.\u003c/p>\n\u003cp>A Community Supported Fishery (CSF) program is also running this summer out of \u003ca href=\"https://sites.google.com/site/hmbfishing/clients\">Half Moon Bay.\u003c/a> And a very new online resource \u003ca href=\"http://www.localcatch.org/\">Local Catch\u003c/a>, promises connections to CSF members via a zip code search function.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Frequent seafood restaurants with a sustainable seafood rap\u003c/strong>: Top picks from \u003cem>San Francisco's\u003c/em> \u003ca href=\"http://www.sanfranmag.com/story/the-new-school-of-fish\">\"Good Fish, Bad Fish\"\u003c/a> story by Erik Vance this year include \u003ca href=\"http://www.thebasin.com/\">The Basin\u003c/a> in Saratoga, \u003ca href=\"http://www.cooleatz.com/flea-st-cafe/index.html\">Flea St. Cafe\u003c/a> in Menlo Park, \u003ca href=\"http://www.nettiescrabshack.com/\">Nettie's Crab Shack\u003c/a>, \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>, and \u003ca href=\"http://www.tatakisushibar.com/\">Tataki Sushi and Sake Bar\u003c/a> in San Francisco, \u003ca href=\"http://revivalbarandkitchen.com/\">Revival Bar & Kitchen\u003c/a> in Berkeley, and\u003ca href=\"http://www.zazurestaurant.com/\"> Zazu\u003c/a> in Santa Rosa. See how\u003ca href=\"http://www.sanfranmag.com/story/scoring-the-top-menus\"> 18 other big name Bay Area restaurants fared on the sustainable seafood\u003c/a> front in the magazine's story.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Learn more about sustainable seafood:\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Read\u003c/strong> \u003ca href=\"http://www.fourfish.org/\">\u003cem>Four Fish: The Future of the Last Wild Food\u003c/em>\u003c/a> by Paul Greenberg, which documents the tenuous outlook for salmon, sea bass, cod, and tuna.\u003c/p>\n\u003cp>\u003cstrong>Follow\u003c/strong> the reporting of sustainable seafood writers such as former \u003cem>Gourmet\u003c/em> scribe Barry Estabrook of \u003ca href=\"http://politicsoftheplate.com/\">Politics of the Plate\u003c/a> and freelance food writer \u003ca href=\"http://www.leschin-hoar.com/clips.htm\">Clare Leschin-Hoar\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch\u003c/strong> Isabelle Rossellini's entertaining, educational, and amusing \u003ca href=\"http://www.sundancechannel.com/greenporno/\">Green Porno\u003c/a> series, which documents the plight of sea creatures and other animals.\u003c/p>\n\u003cp>\u003cstrong>See\u003c/strong> the seafood documentaries \u003ca href=\"https://theendofthelinemovie.com/\">The End of the Line\u003c/a> and \u003ca href=\"http://www.redgoldfilm.com/\">Red Gold\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Cook\u003c/strong> Find Mark Bittman's simple recipes for serving white fish fillet a dozen ways in the \u003ca href=\"http://www.nytimes.com/2011/04/03/magazine/mag-03Eat-t.html\">\u003cem>New York Times\u003c/em>\u003c/a>. Check out acclaimed seafood chef and National Geographic Fellow \u003ca href=\"http://www.bartonseaver.org/press\">Barton Seaver's\u003c/a> new cookbook \u003ca href=\"http://www.bartonseaver.org/\">\u003cem>For Cod and Country\u003c/em>\u003c/a> or Selengut's \u003cem>good fish\u003c/em>, which features fifteen types of Pacific Coast sea creatures (including clams, crabs, char, cod, salmon, scallops, squid, and sardines) in 75 recipes. Check out the \u003ca href=\"http://www.goodfishbook.com/gfb/index.asp\">instructional online videos\u003c/a> from the private chef and cooking teacher, who also blogs at \u003ca href=\"http://www.chefreinvented.com/\">chefreinvented\u003c/a>.\u003c/p>\n\u003cp>Got a sustainable seafood resource to share? Add your voice below.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>There is no shortage of fun food-filled things to do on a holiday weekend in the Bay Area. July 4th weekend was no exception and due to the amazing summer weather I spent Saturday morning at the Ferry Plaza Farmers' Market...shooting, shopping and eating.\u003c/p>\n\u003cp>A good starting point...\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/bluebottle500.jpg\">\u003cimg class=\"alignnone size-full wp-image-29922\" title=\"Blue Bottle Coffee at Ferry Plaza Farmers Market\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/bluebottle500.jpg\" alt=\"Blue Bottle Coffee at Ferry Plaza Farmers Market\" width=\"500\" height=\"335\">\u003c/a>\u003cbr>\n\u003cem>Blue Bottle Coffee at SF Ferry Plaza Farmers Market\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">http://www.flickr.com/apps/slideshow/show.swf?v=109615\u003c/a>\u003cbr>\n\u003cem> All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There is no shortage of fun food-filled things to do on a holiday weekend in the Bay Area. July 4th weekend was no exception and due to the amazing summer weather I spent Saturday morning at the Ferry Plaza Farmers' Market...shooting, shopping and eating.\u003c/p>\n\u003cp>A good starting point...\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/bluebottle500.jpg\">\u003cimg class=\"alignnone size-full wp-image-29922\" title=\"Blue Bottle Coffee at Ferry Plaza Farmers Market\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/bluebottle500.jpg\" alt=\"Blue Bottle Coffee at Ferry Plaza Farmers Market\" width=\"500\" height=\"335\">\u003c/a>\u003cbr>\n\u003cem>Blue Bottle Coffee at SF Ferry Plaza Farmers Market\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">http://www.flickr.com/apps/slideshow/show.swf?v=109615\u003c/a>\u003cbr>\n\u003cem> All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\" alt=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29781\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein in Tartine Bakery kitchen in San Francisco.\u003c/strong>\u003c/em>\u003cbr>\n \u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Regular Bay Area Bites readers will be familiar with the edible explorations of \u003ca href=\"http://ww2.kqed.org/bayareabites/author/danielklein/\">BAB contributor Daniel Klein\u003c/a>. The omnivorous chef and his vegetarian girlfriend/cameragal Mirra Fine are the dynamic duo behind \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, a web-based, weekly documentary real food romp devoted to socially responsible, sustainable and adventurous eating. \u003c/p>\n\u003cp>As you may recall, season one of the good grub chronicles introduced video viewers to a year of food finds in Minnesota, a state that Klein and Fine used to call home. Klein wants people to see where their meat comes from, so he documents rabbit, pig, and turkey killings, along with deer hunting, squirrel slaughtering and bison butchering, often set to a haunting soundtrack. For the more squeamish among us, there's also cranberry harvesting, morel mushroom gathering, and wild food foraging, typically accompanied by more uptempo tunes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\" alt=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" title=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29791\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Mirra Fine filming Perennial Plate's dinner prep in Tartine Bakery kitchen.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In season two, which began in early May, the culinary couple took their show on the road for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/21/the-perennial-plates-real-food-road-trip-qa-with-daniel-klein/\">six-month journey across America\u003c/a> in search of stories (and the people behind them) that speak to the heart of food and farming practices in the nation. To date their eating expeditions have led them to harvesting produce in urban farms in New Orleans, hunting feral pigs in Texas, and catching frogs in Arkansas. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Funding for these mini food films has come from Klein's fans via \u003ca href=\"http://www.kickstarter.com/projects/588580164/the-perennial-plate-sustainable-food-series-films\">Kickstarter\u003c/a> and the \u003ca href=\"https://www.ncga.coop/\">National Cooperative Grocers Association\u003c/a>. Some 15,000 people see the weekly videos, with Californian viewers coming in second behind Minnesotans as top watchers. The savvy shooter distributes his web work via \u003ca href=\"http://www.huffingtonpost.com/2011/02/03/the-perennial-plate-daniel-klein_n_817874.html\">The Huffington Post\u003c/a>, \u003ca href=\"http://www.grist.org/article/food-2010-11-12-the-perennial-plate\">Grist\u003c/a>, \u003ca href=\"http://www.seriouseats.com/2011/03/how-to-kill-a-squirrel-and-eat-it-video-perennial-plate.html\">Serious Eats\u003c/a> and \u003ca href=\"http://www.takepart.com/news/tag/perennial-plate\">Take Part\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\" alt=\"Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein and Samin Nostrat cook Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29784\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In the Bay Area this week, Klein teamed up with Tartine Afterhours chef \u003ca href=\"http://www.ciaosamin.com/\">Samin Nosrat\u003c/a> to cook a memorable family-style meal for 40 last night at \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> in San Francisco. The guest list, gleaned from Nosrat's considerable good food advocate contact list, included \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Panisse Foundation\u003c/a> folk, \u003ca href=\"http://eatrealfest.com/\">Eat Real Festival \u003c/a>organizers, and a \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> staffer. On the menu: Simple yet satisfying salads featuring new potatoes, roasted beets, and shaved summer squash. Followed by bronze-cut rigatoni served with \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> pork for the meat eaters and cherry tomatoes generously doused in oregano from Oakland's \u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> for the veg heads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\" alt=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29793\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Oh, and some \"little snacks\" to nibble on initially, mostly seasonal veggies sparingly and elegantly presented with a posse of boiled eggs topped with herbs that wowed the gourmet cooking crowd. Did I mention that \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/chad-robertson/\">Chad Robertson's famed rustic bread\u003c/a> was in abundance (and went home with diners)? Don't get me started on the \u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard's\u003c/a> apricots \u003cem>al cartoccio\u003c/em> (think parchment paper) with whipped cream and lavender shortbread that provided the sweet end note to the meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\" alt=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29787\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Lavender Shortbread at Perennial Plate dinner at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Klein and Nosrat swung through the temporary dining room, gracious, grateful and generous hosts both. Fine filmed the event, which featured music by Sonya Cotton and Gabe Dominguez. The 28-year-old chef, who has trained and worked in many top Michelin starred restaurants around the world (The Fat Duck, St. John, Mugaritz, Bouchon, Applewood, and Craft) and made films about Africa and oil politics, took some time at the end of the evening to chat about year two of his real food tour.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\" alt=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29789\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests feast at The Perennial Plate's dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Can you give us some of your initial impressions of the food scene in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>Obviously, local food here is huge, it's easy and everywhere. There are even some people who are tired of the whole idea. But I could do another 52 week series right here.\u003c/p>\n\u003cp>\u003cstrong>How about some highlights from your visit so far?\u003c/strong>\u003c/p>\n\u003cp>On the farms: Riverdog is huge but they've been able to get big without sacrificing their values or quality. Sunny Slopes is small and I ate a plum there that was probably the most delicious plum I've ever tasted. Those apricots speak for themselves. And then there's the local urban farming phenomenon personified by Esperanza Pallana of Pluck and Feather.\u003c/p>\n\u003cp>On the food front: We had a very good meal at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>. It's refreshing when a high-quality chef does really interesting things with vegetables.\u003c/p>\n\u003cp>As for people: \u003ca href=\"http://lettuceeatkale.com/2010/berkeley-bites-samin-nosrat-ex-eccolo-chef-co-creator-of-the-pop-up-general-store/\">Samin\u003c/a> is the most generous, relaxed, fun-filled, well-connected person to work with -- she organized this whole event -- and she's a great chef as well. And then there's the incredible generosity of the woman in Glen Park, a random stranger, who heard we needed a place to stay and put us up for three nights.\u003c/p>\n\u003cp>\u003cstrong>Has anything surprised you in your travels?\u003c/strong>\u003c/p>\n\u003cp>People's generosity and willingness to share their stories. We've met people who work really hard and maybe don't have much but they still take the time to show us their world and teach us new things about food. People have fed us, given us a bed, and while we've certainly been in situations where some subjects are off limits, nobody has murdered us. \u003c/p>\n\u003cp>\u003cstrong>What's the message you want viewers to take away from your films?\u003c/strong>\u003c/p>\n\u003cp>We want to educate and entertain and project a positive image of food around the country, without making it seem like things are perfect out there, because they're not. We're not trying to tell people what to do. We're trying to make people think about their food and become more engaged with what they eat.\u003c/p>\n\u003cp>\u003cstrong>What's next?\u003c/strong>\u003c/p>\n\u003cp>Foraging with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/\">Hank Shaw\u003c/a> before we head to Ashland for a coop cookout on July 3rd. Once the road trip is over we'll have time to think about related projects like a cookbook or a long-form film based on our travels. But right now we're only a third of the way into it, so we're busy hitting the road, editing en route, and meeting and eating with a diverse range of food and farming people around the country. The adventure continues.\u003c/p>\n\u003cp>Stay tuned for The Perennial Plate's Bay Area installment coming soon in this space.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate's website\u003c/a> and \u003ca href=\"http://www.theperennialplate.com/blog/\">blog\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\" alt=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29795\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread Perennial Plate souvenir.\u003c/strong> \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\" alt=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29781\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein in Tartine Bakery kitchen in San Francisco.\u003c/strong>\u003c/em>\u003cbr>\n \u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Regular Bay Area Bites readers will be familiar with the edible explorations of \u003ca href=\"http://ww2.kqed.org/bayareabites/author/danielklein/\">BAB contributor Daniel Klein\u003c/a>. The omnivorous chef and his vegetarian girlfriend/cameragal Mirra Fine are the dynamic duo behind \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, a web-based, weekly documentary real food romp devoted to socially responsible, sustainable and adventurous eating. \u003c/p>\n\u003cp>As you may recall, season one of the good grub chronicles introduced video viewers to a year of food finds in Minnesota, a state that Klein and Fine used to call home. Klein wants people to see where their meat comes from, so he documents rabbit, pig, and turkey killings, along with deer hunting, squirrel slaughtering and bison butchering, often set to a haunting soundtrack. For the more squeamish among us, there's also cranberry harvesting, morel mushroom gathering, and wild food foraging, typically accompanied by more uptempo tunes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\" alt=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" title=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29791\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Mirra Fine filming Perennial Plate's dinner prep in Tartine Bakery kitchen.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In season two, which began in early May, the culinary couple took their show on the road for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/21/the-perennial-plates-real-food-road-trip-qa-with-daniel-klein/\">six-month journey across America\u003c/a> in search of stories (and the people behind them) that speak to the heart of food and farming practices in the nation. To date their eating expeditions have led them to harvesting produce in urban farms in New Orleans, hunting feral pigs in Texas, and catching frogs in Arkansas. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Funding for these mini food films has come from Klein's fans via \u003ca href=\"http://www.kickstarter.com/projects/588580164/the-perennial-plate-sustainable-food-series-films\">Kickstarter\u003c/a> and the \u003ca href=\"https://www.ncga.coop/\">National Cooperative Grocers Association\u003c/a>. Some 15,000 people see the weekly videos, with Californian viewers coming in second behind Minnesotans as top watchers. The savvy shooter distributes his web work via \u003ca href=\"http://www.huffingtonpost.com/2011/02/03/the-perennial-plate-daniel-klein_n_817874.html\">The Huffington Post\u003c/a>, \u003ca href=\"http://www.grist.org/article/food-2010-11-12-the-perennial-plate\">Grist\u003c/a>, \u003ca href=\"http://www.seriouseats.com/2011/03/how-to-kill-a-squirrel-and-eat-it-video-perennial-plate.html\">Serious Eats\u003c/a> and \u003ca href=\"http://www.takepart.com/news/tag/perennial-plate\">Take Part\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\" alt=\"Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein and Samin Nostrat cook Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29784\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In the Bay Area this week, Klein teamed up with Tartine Afterhours chef \u003ca href=\"http://www.ciaosamin.com/\">Samin Nosrat\u003c/a> to cook a memorable family-style meal for 40 last night at \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> in San Francisco. The guest list, gleaned from Nosrat's considerable good food advocate contact list, included \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Panisse Foundation\u003c/a> folk, \u003ca href=\"http://eatrealfest.com/\">Eat Real Festival \u003c/a>organizers, and a \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> staffer. On the menu: Simple yet satisfying salads featuring new potatoes, roasted beets, and shaved summer squash. Followed by bronze-cut rigatoni served with \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> pork for the meat eaters and cherry tomatoes generously doused in oregano from Oakland's \u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> for the veg heads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\" alt=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29793\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Oh, and some \"little snacks\" to nibble on initially, mostly seasonal veggies sparingly and elegantly presented with a posse of boiled eggs topped with herbs that wowed the gourmet cooking crowd. Did I mention that \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/chad-robertson/\">Chad Robertson's famed rustic bread\u003c/a> was in abundance (and went home with diners)? Don't get me started on the \u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard's\u003c/a> apricots \u003cem>al cartoccio\u003c/em> (think parchment paper) with whipped cream and lavender shortbread that provided the sweet end note to the meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\" alt=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29787\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Lavender Shortbread at Perennial Plate dinner at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Klein and Nosrat swung through the temporary dining room, gracious, grateful and generous hosts both. Fine filmed the event, which featured music by Sonya Cotton and Gabe Dominguez. The 28-year-old chef, who has trained and worked in many top Michelin starred restaurants around the world (The Fat Duck, St. John, Mugaritz, Bouchon, Applewood, and Craft) and made films about Africa and oil politics, took some time at the end of the evening to chat about year two of his real food tour.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\" alt=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29789\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests feast at The Perennial Plate's dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Can you give us some of your initial impressions of the food scene in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>Obviously, local food here is huge, it's easy and everywhere. There are even some people who are tired of the whole idea. But I could do another 52 week series right here.\u003c/p>\n\u003cp>\u003cstrong>How about some highlights from your visit so far?\u003c/strong>\u003c/p>\n\u003cp>On the farms: Riverdog is huge but they've been able to get big without sacrificing their values or quality. Sunny Slopes is small and I ate a plum there that was probably the most delicious plum I've ever tasted. Those apricots speak for themselves. And then there's the local urban farming phenomenon personified by Esperanza Pallana of Pluck and Feather.\u003c/p>\n\u003cp>On the food front: We had a very good meal at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>. It's refreshing when a high-quality chef does really interesting things with vegetables.\u003c/p>\n\u003cp>As for people: \u003ca href=\"http://lettuceeatkale.com/2010/berkeley-bites-samin-nosrat-ex-eccolo-chef-co-creator-of-the-pop-up-general-store/\">Samin\u003c/a> is the most generous, relaxed, fun-filled, well-connected person to work with -- she organized this whole event -- and she's a great chef as well. And then there's the incredible generosity of the woman in Glen Park, a random stranger, who heard we needed a place to stay and put us up for three nights.\u003c/p>\n\u003cp>\u003cstrong>Has anything surprised you in your travels?\u003c/strong>\u003c/p>\n\u003cp>People's generosity and willingness to share their stories. We've met people who work really hard and maybe don't have much but they still take the time to show us their world and teach us new things about food. People have fed us, given us a bed, and while we've certainly been in situations where some subjects are off limits, nobody has murdered us. \u003c/p>\n\u003cp>\u003cstrong>What's the message you want viewers to take away from your films?\u003c/strong>\u003c/p>\n\u003cp>We want to educate and entertain and project a positive image of food around the country, without making it seem like things are perfect out there, because they're not. We're not trying to tell people what to do. We're trying to make people think about their food and become more engaged with what they eat.\u003c/p>\n\u003cp>\u003cstrong>What's next?\u003c/strong>\u003c/p>\n\u003cp>Foraging with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/\">Hank Shaw\u003c/a> before we head to Ashland for a coop cookout on July 3rd. Once the road trip is over we'll have time to think about related projects like a cookbook or a long-form film based on our travels. But right now we're only a third of the way into it, so we're busy hitting the road, editing en route, and meeting and eating with a diverse range of food and farming people around the country. The adventure continues.\u003c/p>\n\u003cp>Stay tuned for The Perennial Plate's Bay Area installment coming soon in this space.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate's website\u003c/a> and \u003ca href=\"http://www.theperennialplate.com/blog/\">blog\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/24/2011/06/bread-perennial-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\" alt=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29795\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread Perennial Plate souvenir.\u003c/strong> \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Recipe for Love: Sexy Eats on Film at Frameline",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/chance-coriander.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/chance-coriander.jpg\" alt=\"Chance and Coriander in Recipe for Love\" title=\"Chance and Coriander in Recipe for Love\" width=\"500\" height=\"323\" class=\"alignnone size-full wp-image-29163\">\u003c/a>\u003cbr>\n\u003cem>Chance and Coriander in Recipe for Love\u003c/em>\u003c/p>\n\u003cp>There are a lot of clichés when it comes to putting food on film. Almost always, food is shorthand for sensuality. Show us a woman who rolls a tomato between her palms at the farmers' market, licks her fingers in the kitchen, or closes her eyes and moans when anything tasty ends up in her mouth, and we know we're meant to believe that she's a tiger in bed. If she does that to a \u003cem>tomato,\u003c/em> the reasoning goes, imagine what she'll do with... \u003c/p>\n\u003cp>The food inspires the sex, or stands in for the sex until a lover enters the picture. If you know how to cook and/or eat, the reasoning goes in films like \u003ca href=\"http://www.imdb.com/title/tt0879870/\">Eat Pray Love\u003c/a>, \u003ca href=\"http://www.imdb.com/title/tt1226236/\">I Am Love\u003c/a>, \u003ca href=\"http://www.imdb.com/title/tt0241303/\">Chocolat\u003c/a>, and \u003ca href=\"http://www.imdb.com/title/tt0103994/\">Like Water for Chocolate\u003c/a>, then you know how to love, or at least how to get it on up against the fridge. And if you don't know how to love, learning how to eat will take you there. (Restaurant movies, like \u003ca href=\"http://www.imdb.com/title/tt0115678/\">Big Night\u003c/a> and the upcoming documentary about Danny Meyer, \u003ca href=\"http://www.imdb.com/title/tt1778357/\">The Restauranteur\u003c/a>, are a different story: more men, more competition, a lot more stress than sex.)\u003c/p>\n\u003cp>Of course, like most cliché-ridden things, some of this is true. Don't you have a foolproof dish or two that never fails to lure an attractive stranger home? (Thank you, peach pie!) I've been wooed with dim-sum dumplings, challah French toast, coffee in bed, cheese grits, a boat full of sushi, a perfect steak. \u003c/p>\n\u003cp>One of the frankest and sexiest of all food stories is still Dorothy Allison's \"A Lesbian Appetite,\" in which she writes, \"I remember women by what we ate together, what they dug out of the freezer after we'd made love for hours. I've only had one lover who didn't want to eat at all. We didn't last long. The sex was good but I couldn't think what to do with her when the sex was finished. We drink spring water, and fight a lot.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She then goes on, in sweaty, salty detail, to describe the good stuff she and her other lovers shared: roadside barbecue and \u003ca href=\"http://www.drinkyoo-hoo.com/\">Yoo-hoos\u003c/a> smuggled into a vegetarian women's music festival, fried eggplant and tomatoes ripe from the garden, long-simmered greens and leftover biscuits. Here, as elsewhere, the food leads to the sex, the sex is great, and then you're both starving and you end up eating again, which leads to...well, there's a \u003ca href=\"http://www.msnbc.msn.com/id/43417994/ns/local_news-san_francisco_bay_area_ca/t/san-francisco-youre-dirty-slut/\">reason\u003c/a> Safeway has so many 24-hour supermarkets here. \u003c/p>\n\u003cp>So, not surprisingly, gorgeous food does lead to delicious sex in the film \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2351&FID=48\">Recipe for Love\u003c/a>, featured in two upcoming programs of shorts at the \u003ca href=\"http://www.frameline.org\">Frameline35\u003c/a> LGBT film festival. And the food really does look good enough to eat, or make anyone fall in love with the cook. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/coriander-chance-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/coriander-chance-dinner.jpg\" alt=\"Coriander and Chance in Recipe for Love\" title=\"Coriander and Chance in Recipe for Love\" width=\"500\" height=\"276\" class=\"alignnone size-full wp-image-29164\">\u003c/a>\u003c/p>\n\u003cp>The 26-minute piece, made by first-time filmmaker Chauncey Wales, revolves around the food-laden stories of Chance Oliveida, a young Brazilian woman living in San Francisco (played by Brazilian actress Fernanda Jimena). Chance runs a green cleaning company, but she'd really rather be cooking. So when one of her cleaners skips an appointment at the (huge and spotless) apartment of young businesswoman-on-the-go Juliette (Coriander Stasi), Chance shows up to do the job herself, bringing along a box of homemade truffles perfumed with cinnamon, chiles, and rosewater (\"romance in a bottle,\" as Chance murmurs to herself while adding a few drops) to apologize. \u003c/p>\n\u003cp>Juliette takes the truffles to bed with her (closed eyes, gasp, close-up), and soon she's enlisting Chance to cook dinner for her, her food-snob sister and her brother-in-law. At the party, the guests fall in love with Chance's food—mango-and-Champagne soup, oysters on the half shell, scallops decked with flowers—and before Chance can finish reciting the recipe for the passionfruit mousse, she and Juliette are stripping down in the hallway for their own after-hours party for two. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dinner.jpg\" alt=\"Recipe for Love\" title=\"Recipe for Love\" width=\"500\" height=\"291\" class=\"alignnone size-full wp-image-29162\">\u003c/a>\u003c/p>\n\u003cp>Wales, a passionate cook herself, gives full credit for the on-screen food to \u003ca href=\"http://chefjessy.com\">Jessy Manuel\u003c/a>, a 24-year-old professional chef who auditioned for the part of Chance. She didn't get the part, but she turned out to the be the perfect choice for food stylist and second assistant director. Before the shoot, Wales, Manuel, and Jimena spend hours together talking about food, trying to figure out what kinds of food would reflect how Chance lives between two worlds, contemporary San Francisco and her homeland in southeastern Brazil. They came up with many dishes (yucca fries, peach chimichurri sauce), only a fraction of which made it into the movie. \u003c/p>\n\u003cp>And while the music and accents may be Brazilian, the vibe is very San Franciscan, from the skyline and opening Ferry Plaza farmers' market shots to the jilted, cheating boyfriend who's curing his wandering ways with Bikram yoga (while ogling the yoga teacher). And that candlelit scallop dish, layered with broth, jewel-toned vegetables, and a scatter of edible flowers? Utterly ravishing. \u003c/p>\n\u003cp>\u003cstrong>Recipe for Love\u003c/strong> plays at the Victoria Theater as part of \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2178&FID=48\">Fierce and Fabulous! Queer Women of Color Shorts\u003c/a> on Sun., June 19 at 4pm and in \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2176&FID=48\">Sazón y Sabon\u003c/a> on Mon., June 20 at 7pm.\u003c/p>\n\u003cp>\u003cstrong>Film Information:\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.recipeforlovefilm.com/\">Recipe for Love\u003c/a> (view trailer)\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/recipe_for_love\">@recipe_for_love\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/recipeforlove\">Recipe For Love Film\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Posts at KQED Arts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=56465\">Frameline Festival 35 Preview\u003c/a> by Emmanuel Hapsis\u003cbr>\n\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=57380\">Frameline35: Bay Area Features\u003c/a> by Michael Fox \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/chance-coriander.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/chance-coriander.jpg\" alt=\"Chance and Coriander in Recipe for Love\" title=\"Chance and Coriander in Recipe for Love\" width=\"500\" height=\"323\" class=\"alignnone size-full wp-image-29163\">\u003c/a>\u003cbr>\n\u003cem>Chance and Coriander in Recipe for Love\u003c/em>\u003c/p>\n\u003cp>There are a lot of clichés when it comes to putting food on film. Almost always, food is shorthand for sensuality. Show us a woman who rolls a tomato between her palms at the farmers' market, licks her fingers in the kitchen, or closes her eyes and moans when anything tasty ends up in her mouth, and we know we're meant to believe that she's a tiger in bed. If she does that to a \u003cem>tomato,\u003c/em> the reasoning goes, imagine what she'll do with... \u003c/p>\n\u003cp>The food inspires the sex, or stands in for the sex until a lover enters the picture. If you know how to cook and/or eat, the reasoning goes in films like \u003ca href=\"http://www.imdb.com/title/tt0879870/\">Eat Pray Love\u003c/a>, \u003ca href=\"http://www.imdb.com/title/tt1226236/\">I Am Love\u003c/a>, \u003ca href=\"http://www.imdb.com/title/tt0241303/\">Chocolat\u003c/a>, and \u003ca href=\"http://www.imdb.com/title/tt0103994/\">Like Water for Chocolate\u003c/a>, then you know how to love, or at least how to get it on up against the fridge. And if you don't know how to love, learning how to eat will take you there. (Restaurant movies, like \u003ca href=\"http://www.imdb.com/title/tt0115678/\">Big Night\u003c/a> and the upcoming documentary about Danny Meyer, \u003ca href=\"http://www.imdb.com/title/tt1778357/\">The Restauranteur\u003c/a>, are a different story: more men, more competition, a lot more stress than sex.)\u003c/p>\n\u003cp>Of course, like most cliché-ridden things, some of this is true. Don't you have a foolproof dish or two that never fails to lure an attractive stranger home? (Thank you, peach pie!) I've been wooed with dim-sum dumplings, challah French toast, coffee in bed, cheese grits, a boat full of sushi, a perfect steak. \u003c/p>\n\u003cp>One of the frankest and sexiest of all food stories is still Dorothy Allison's \"A Lesbian Appetite,\" in which she writes, \"I remember women by what we ate together, what they dug out of the freezer after we'd made love for hours. I've only had one lover who didn't want to eat at all. We didn't last long. The sex was good but I couldn't think what to do with her when the sex was finished. We drink spring water, and fight a lot.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She then goes on, in sweaty, salty detail, to describe the good stuff she and her other lovers shared: roadside barbecue and \u003ca href=\"http://www.drinkyoo-hoo.com/\">Yoo-hoos\u003c/a> smuggled into a vegetarian women's music festival, fried eggplant and tomatoes ripe from the garden, long-simmered greens and leftover biscuits. Here, as elsewhere, the food leads to the sex, the sex is great, and then you're both starving and you end up eating again, which leads to...well, there's a \u003ca href=\"http://www.msnbc.msn.com/id/43417994/ns/local_news-san_francisco_bay_area_ca/t/san-francisco-youre-dirty-slut/\">reason\u003c/a> Safeway has so many 24-hour supermarkets here. \u003c/p>\n\u003cp>So, not surprisingly, gorgeous food does lead to delicious sex in the film \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2351&FID=48\">Recipe for Love\u003c/a>, featured in two upcoming programs of shorts at the \u003ca href=\"http://www.frameline.org\">Frameline35\u003c/a> LGBT film festival. And the food really does look good enough to eat, or make anyone fall in love with the cook. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/coriander-chance-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/coriander-chance-dinner.jpg\" alt=\"Coriander and Chance in Recipe for Love\" title=\"Coriander and Chance in Recipe for Love\" width=\"500\" height=\"276\" class=\"alignnone size-full wp-image-29164\">\u003c/a>\u003c/p>\n\u003cp>The 26-minute piece, made by first-time filmmaker Chauncey Wales, revolves around the food-laden stories of Chance Oliveida, a young Brazilian woman living in San Francisco (played by Brazilian actress Fernanda Jimena). Chance runs a green cleaning company, but she'd really rather be cooking. So when one of her cleaners skips an appointment at the (huge and spotless) apartment of young businesswoman-on-the-go Juliette (Coriander Stasi), Chance shows up to do the job herself, bringing along a box of homemade truffles perfumed with cinnamon, chiles, and rosewater (\"romance in a bottle,\" as Chance murmurs to herself while adding a few drops) to apologize. \u003c/p>\n\u003cp>Juliette takes the truffles to bed with her (closed eyes, gasp, close-up), and soon she's enlisting Chance to cook dinner for her, her food-snob sister and her brother-in-law. At the party, the guests fall in love with Chance's food—mango-and-Champagne soup, oysters on the half shell, scallops decked with flowers—and before Chance can finish reciting the recipe for the passionfruit mousse, she and Juliette are stripping down in the hallway for their own after-hours party for two. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dinner.jpg\" alt=\"Recipe for Love\" title=\"Recipe for Love\" width=\"500\" height=\"291\" class=\"alignnone size-full wp-image-29162\">\u003c/a>\u003c/p>\n\u003cp>Wales, a passionate cook herself, gives full credit for the on-screen food to \u003ca href=\"http://chefjessy.com\">Jessy Manuel\u003c/a>, a 24-year-old professional chef who auditioned for the part of Chance. She didn't get the part, but she turned out to the be the perfect choice for food stylist and second assistant director. Before the shoot, Wales, Manuel, and Jimena spend hours together talking about food, trying to figure out what kinds of food would reflect how Chance lives between two worlds, contemporary San Francisco and her homeland in southeastern Brazil. They came up with many dishes (yucca fries, peach chimichurri sauce), only a fraction of which made it into the movie. \u003c/p>\n\u003cp>And while the music and accents may be Brazilian, the vibe is very San Franciscan, from the skyline and opening Ferry Plaza farmers' market shots to the jilted, cheating boyfriend who's curing his wandering ways with Bikram yoga (while ogling the yoga teacher). And that candlelit scallop dish, layered with broth, jewel-toned vegetables, and a scatter of edible flowers? Utterly ravishing. \u003c/p>\n\u003cp>\u003cstrong>Recipe for Love\u003c/strong> plays at the Victoria Theater as part of \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2178&FID=48\">Fierce and Fabulous! Queer Women of Color Shorts\u003c/a> on Sun., June 19 at 4pm and in \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2176&FID=48\">Sazón y Sabon\u003c/a> on Mon., June 20 at 7pm.\u003c/p>\n\u003cp>\u003cstrong>Film Information:\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.recipeforlovefilm.com/\">Recipe for Love\u003c/a> (view trailer)\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/recipe_for_love\">@recipe_for_love\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/recipeforlove\">Recipe For Love Film\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Posts at KQED Arts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=56465\">Frameline Festival 35 Preview\u003c/a> by Emmanuel Hapsis\u003cbr>\n\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=57380\">Frameline35: Bay Area Features\u003c/a> by Michael Fox \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "It's Gettin' Real in the Whole Foods Parking Lot",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dj-dave.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dj-dave.jpg\" alt=\"DJ Dave in Whole Food Parking Lot\" title=\"DJ Dave in Whole Food Parking Lot\" width=\"500\" height=\"320\" class=\"alignnone size-full wp-image-28981\">\u003c/a>\u003c/p>\n\u003cp>DJDave, also known as \u003ca href=\"http://www.fogandsmog.com/cast-crew/\">David Wittman\u003c/a>, has penned a memorable little ditty about some disturbing (not) things that go down in the \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> parking lot for affluent Angelenos picking up organic kale and Kombucha.\u003c/p>\n\u003cp>Posted last Sunday, the mock rage-rapper's hip hop YouTube video \"Whole Foods Parking Lot\" has gone viral. Even Whole Foods appreciates the humor in a song that pokes fun at the culinary cliches of shoppers in Santa Monica, Venice, and, um, elsewhere, who can afford to spend \u003cem>80 bucks for six things\u003c/em>.\u003c/p>\n\u003cp>The 37-year-old former Berkeley boy, works as a commercial composer for \u003ca href=\"http://eliasarts.com/\">Elias Arts\u003c/a>, crafting catchy tunes for clients like Budweiser, Pepsi, and Haagen Dazs. \u003c/p>\n\u003cp>Wittman also composes film scores. But he wanted a place where he could create personal projects not destined for commercial use. So he and his like-minded friends formed the artist collective \u003ca href=\"http://www.fogandsmog.com/\">Fog and Smog Films\u003c/a>, comprised of film editors, composers, producers, deejays, designers, and such from the Bay Area and Los Angeles. \"Whole Foods Parking Lot\" is their first collaboration; Wittman created, produced, and performs in the piece.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/2UFc1pr2yUU\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>What inspired you to make this music video?\u003c/strong>\u003c/p>\n\u003cp>It's completely born out of my own experience, this is what I do on a regular basis: I drive my Prius through the Whole Foods parking lot in Santa Monica and I live this ridiculously mannered West L.A. lifestyle, and I'm usually thinking about what I'm picking up for dinner that night.\u003c/p>\n\u003cp>And then someone comes up and takes my parking space and it's like: \"Oh, really? \u003cem>It's about to get REAL in the Whole Foods parking lot man\u003c/em>.\"\u003c/p>\n\u003cp>It's making fun of that and putting it in perspective. We all get really frustrated or stressed out by silly things. I wanted to show the craziness of that in our lives.\u003c/p>\n\u003cp>I started singing to myself about it and then I found a beat that works that is fun but has this aggressive little tone. And one day I just sat down and wrote it in less than 20 minutes.\u003c/p>\n\u003cp>\u003cstrong>Can you tell me some of your musical influences?\u003c/strong>\u003c/p>\n\u003cp>I grew up in the Bay Area going to \u003ca href=\"http://www.cazadero.org/\">Cazadero Music Camp\u003c/a> in the summer, which had a huge impact on me. I started learning to dj there when I was 10. The \u003ca href=\"http://www.berkeleyhighjazz.org/\">Berkeley High Jazz Band\u003c/a> was another big influence. I deejayed a lot at house parties when I was at Berkeley High and then later at UCLA, that's where my moniker comes from.\u003c/p>\n\u003cp>In terms of hip hop, I listened to a lot of the standard names coming out of New York in the 80s like A Tribe Called Quest, De La Soul, Mos Def, Rakim. I've listened to my share of Snoop Dog; there's a creeping up quality to this song that's a nod to Snoop.\u003c/p>\n\u003cp>\u003cstrong>What about your food influences?\u003c/strong>\u003c/p>\n\u003cp>I'm not a foodie. I like fresh food. But I don't go crazy about the whole organic, local thing. I just try to eat well. I definitely started eating better once my fiancee moved in. The editor on this clip, Jake Pushinsky, is into food and restaurants, and comes from the food and beverage industry. He used to work at Hawthorne Lane.\u003c/p>\n\u003cp>\u003cstrong>Did you expect this video to be as successful as it's been?\u003c/strong>\u003c/p>\n\u003cp>I knew it was funny so I would have been disappointed if only 19 people listened to it or even 900 people. I wanted to see what viral looked like. We're up around the 500,000 mark now. What I didn't expect: Fielding calls from agents and the \"Today Show.\"\u003c/p>\n\u003cp>\u003cstrong>What's your favorite rhyme from the song?\u003c/strong>\u003c/p>\n\u003cp>\u003cem>You're the most annoying dude I've ever SEEN brah\u003cbr>\nCould you PLEASE move? You're RIGHT in front of the Quinoa.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Is there anything else out there like your video?\u003c/strong>\u003c/p>\n\u003cp>There's \u003ca href=\"http://www.youtube.com/watch?v=OdB7GDZY3Pk\">another YouTube video set to a bossa nova beat\u003c/a> about \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a> that I didn't even know about until someone accused me of ripping it off. It's well done and it's similar but I think it's slightly more endearing. I'm clearly making fun of myself.\u003c/p>\n\u003cp>\u003cstrong>What's next for Fog and Smog?\u003c/strong>\u003c/p>\n\u003cp>We're not sure. But it will be something authentic that comes out of someone's genuine experience. We're proud of this video because it's an honest little slice of life.\u003c/p>\n\u003cp>\u003cstrong>What's for dinner?\u003c/strong>\u003c/p>\n\u003cp>You know I think my fiancee and I will fire up the grill and we'll have some chicken and I'll make a kale salad and some quinoa. We might even have it with a Pinot Noir.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/wholefoodsparkinglotcrew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/wholefoodsparkinglotcrew.jpg\" alt=\"DJ Dave and crew\" title=\"DJ Dave and crew\" width=\"500\" height=\"293\" class=\"alignnone size-full wp-image-28983\">\u003c/a>\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Lyrics:\u003c/strong>\u003c/p>\n\u003cp>Intro (spoken)\u003c/p>\n\u003cp>Yo man...\u003cbr>\nYo I know you see me here dude!!\u003cbr>\nI've been waiting here like 10 minutes, man!\u003cbr>\nNo, no no... this is MY parking space man.\u003cbr>\nWhat you need to do is put your little hybrid in reverse,\u003cbr>\nAnd go out the way you came in.\u003cbr>\nWHAT?!?!\u003cbr>\nYo its about to get REAL in the Whole Foods parking lot man...\u003c/p>\n\u003cp>Chorus (with feeling)\u003c/p>\n\u003cp>It's getting' REAL in the Whole Foods Parking Lot\u003cbr>\nI got my STEEL and you know it gets sparked a lot\u003cbr>\nIm on my grind homie... It's on my mind homie!\u003cbr>\nThese fools with clip boards are lookin' at me like they know me!\u003c/p>\n\u003cp>It's getting' REAL in the Whole Foods Parking Lot\u003cbr>\nYou know the DEAL with the little shopping carts they got...\u003cbr>\nCheck out what I say, it happens every day...\u003cbr>\nIt's how we LIVE on the west side of LA!!\u003c/p>\n\u003cp>\u003cstrong>Verse 1\u003c/strong>\u003c/p>\n\u003cp>... Im ridin' slow in my Prius...\u003cbr>\nall leather, tinted windows... you cant see us!!\u003cbr>\nEverybody's trying to park, you can feel the tension\u003cbr>\nI'm in electric mode... can't even hear the engine (Shhhhhhh)\u003c/p>\n\u003cp>Just then I saw a spot open up,\u003cbr>\nMy timings perfect... Im creepin' up...\u003cbr>\nBut then this other dude tried to steal it going the wrong way\u003cbr>\nYo man, I've had a LONG DAY!\u003c/p>\n\u003cp>Chorus\u003cbr>\n(same as before)\u003c/p>\n\u003cp>\u003cstrong>Verse 2\u003c/strong>\u003c/p>\n\u003cp>Now I'm on this inside, looking at my list\u003cbr>\nOrganic chicken, Kale Salad and a Lemon Twist.\u003cbr>\nSome girl in yoga pants is lookin at me funny\u003cbr>\nI'm just trying to find a decent Pinot Noir for under twenty!\u003c/p>\n\u003cp>Then I take it to the cheese counter, Humboldt Fog?\u003cbr>\nWe just ran out sir! Really Dog?\u003cbr>\nTake it easy man, I try to calm myself...\u003cbr>\nI've been on edge ever since they took Kombucha off the shelf...\u003c/p>\n\u003cp>Chorus\u003c/p>\n\u003cp>(same as before)\u003c/p>\n\u003cp>\u003cstrong>Verse 3\u003c/strong>\u003c/p>\n\u003cp>This Busters on his iPhone talking to his friends,\u003cbr>\nPicking up some cayenne pepper for his master cleanse.\u003cbr>\nYou're the most annoying dude I've ever SEEN brah...\u003cbr>\nCould you PLEASE move? You're RIGHT in front of the Quinoa.\u003c/p>\n\u003cp>Damn, I'm about to check out.\u003cbr>\nPay my 80 bucks for 6 things and get the heck out.\u003cbr>\nThe express lane is moving hella slow...\u003cbr>\nMan, these fools don't know... that shit is getting REAL....\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Chorus\u003cbr>\n(same as before)\u003c/p>\n\n",
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"excerpt": "Whole Foods Parking Lot, the mock rage-rap that went viral this week, is the work of homeboy DJDave, also known as David Wittman. Find out why he wrote about quinoa, kale, and cayenne pepper in this catchy homage to hip hop that is cracking people up across the country.",
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"description": "Whole Foods Parking Lot, the mock rage-rap that went viral this week, is the work of homeboy DJDave, also known as David Wittman. Find out why he wrote about quinoa, kale, and cayenne pepper in this catchy homage to hip hop that is cracking people up across the country.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dj-dave.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dj-dave.jpg\" alt=\"DJ Dave in Whole Food Parking Lot\" title=\"DJ Dave in Whole Food Parking Lot\" width=\"500\" height=\"320\" class=\"alignnone size-full wp-image-28981\">\u003c/a>\u003c/p>\n\u003cp>DJDave, also known as \u003ca href=\"http://www.fogandsmog.com/cast-crew/\">David Wittman\u003c/a>, has penned a memorable little ditty about some disturbing (not) things that go down in the \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> parking lot for affluent Angelenos picking up organic kale and Kombucha.\u003c/p>\n\u003cp>Posted last Sunday, the mock rage-rapper's hip hop YouTube video \"Whole Foods Parking Lot\" has gone viral. Even Whole Foods appreciates the humor in a song that pokes fun at the culinary cliches of shoppers in Santa Monica, Venice, and, um, elsewhere, who can afford to spend \u003cem>80 bucks for six things\u003c/em>.\u003c/p>\n\u003cp>The 37-year-old former Berkeley boy, works as a commercial composer for \u003ca href=\"http://eliasarts.com/\">Elias Arts\u003c/a>, crafting catchy tunes for clients like Budweiser, Pepsi, and Haagen Dazs. \u003c/p>\n\u003cp>Wittman also composes film scores. But he wanted a place where he could create personal projects not destined for commercial use. So he and his like-minded friends formed the artist collective \u003ca href=\"http://www.fogandsmog.com/\">Fog and Smog Films\u003c/a>, comprised of film editors, composers, producers, deejays, designers, and such from the Bay Area and Los Angeles. \"Whole Foods Parking Lot\" is their first collaboration; Wittman created, produced, and performs in the piece.\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=\"314\" src=\"http://www.youtube.com/embed/2UFc1pr2yUU\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>What inspired you to make this music video?\u003c/strong>\u003c/p>\n\u003cp>It's completely born out of my own experience, this is what I do on a regular basis: I drive my Prius through the Whole Foods parking lot in Santa Monica and I live this ridiculously mannered West L.A. lifestyle, and I'm usually thinking about what I'm picking up for dinner that night.\u003c/p>\n\u003cp>And then someone comes up and takes my parking space and it's like: \"Oh, really? \u003cem>It's about to get REAL in the Whole Foods parking lot man\u003c/em>.\"\u003c/p>\n\u003cp>It's making fun of that and putting it in perspective. We all get really frustrated or stressed out by silly things. I wanted to show the craziness of that in our lives.\u003c/p>\n\u003cp>I started singing to myself about it and then I found a beat that works that is fun but has this aggressive little tone. And one day I just sat down and wrote it in less than 20 minutes.\u003c/p>\n\u003cp>\u003cstrong>Can you tell me some of your musical influences?\u003c/strong>\u003c/p>\n\u003cp>I grew up in the Bay Area going to \u003ca href=\"http://www.cazadero.org/\">Cazadero Music Camp\u003c/a> in the summer, which had a huge impact on me. I started learning to dj there when I was 10. The \u003ca href=\"http://www.berkeleyhighjazz.org/\">Berkeley High Jazz Band\u003c/a> was another big influence. I deejayed a lot at house parties when I was at Berkeley High and then later at UCLA, that's where my moniker comes from.\u003c/p>\n\u003cp>In terms of hip hop, I listened to a lot of the standard names coming out of New York in the 80s like A Tribe Called Quest, De La Soul, Mos Def, Rakim. I've listened to my share of Snoop Dog; there's a creeping up quality to this song that's a nod to Snoop.\u003c/p>\n\u003cp>\u003cstrong>What about your food influences?\u003c/strong>\u003c/p>\n\u003cp>I'm not a foodie. I like fresh food. But I don't go crazy about the whole organic, local thing. I just try to eat well. I definitely started eating better once my fiancee moved in. The editor on this clip, Jake Pushinsky, is into food and restaurants, and comes from the food and beverage industry. He used to work at Hawthorne Lane.\u003c/p>\n\u003cp>\u003cstrong>Did you expect this video to be as successful as it's been?\u003c/strong>\u003c/p>\n\u003cp>I knew it was funny so I would have been disappointed if only 19 people listened to it or even 900 people. I wanted to see what viral looked like. We're up around the 500,000 mark now. What I didn't expect: Fielding calls from agents and the \"Today Show.\"\u003c/p>\n\u003cp>\u003cstrong>What's your favorite rhyme from the song?\u003c/strong>\u003c/p>\n\u003cp>\u003cem>You're the most annoying dude I've ever SEEN brah\u003cbr>\nCould you PLEASE move? You're RIGHT in front of the Quinoa.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Is there anything else out there like your video?\u003c/strong>\u003c/p>\n\u003cp>There's \u003ca href=\"http://www.youtube.com/watch?v=OdB7GDZY3Pk\">another YouTube video set to a bossa nova beat\u003c/a> about \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a> that I didn't even know about until someone accused me of ripping it off. It's well done and it's similar but I think it's slightly more endearing. I'm clearly making fun of myself.\u003c/p>\n\u003cp>\u003cstrong>What's next for Fog and Smog?\u003c/strong>\u003c/p>\n\u003cp>We're not sure. But it will be something authentic that comes out of someone's genuine experience. We're proud of this video because it's an honest little slice of life.\u003c/p>\n\u003cp>\u003cstrong>What's for dinner?\u003c/strong>\u003c/p>\n\u003cp>You know I think my fiancee and I will fire up the grill and we'll have some chicken and I'll make a kale salad and some quinoa. We might even have it with a Pinot Noir.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/wholefoodsparkinglotcrew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/wholefoodsparkinglotcrew.jpg\" alt=\"DJ Dave and crew\" title=\"DJ Dave and crew\" width=\"500\" height=\"293\" class=\"alignnone size-full wp-image-28983\">\u003c/a>\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Lyrics:\u003c/strong>\u003c/p>\n\u003cp>Intro (spoken)\u003c/p>\n\u003cp>Yo man...\u003cbr>\nYo I know you see me here dude!!\u003cbr>\nI've been waiting here like 10 minutes, man!\u003cbr>\nNo, no no... this is MY parking space man.\u003cbr>\nWhat you need to do is put your little hybrid in reverse,\u003cbr>\nAnd go out the way you came in.\u003cbr>\nWHAT?!?!\u003cbr>\nYo its about to get REAL in the Whole Foods parking lot man...\u003c/p>\n\u003cp>Chorus (with feeling)\u003c/p>\n\u003cp>It's getting' REAL in the Whole Foods Parking Lot\u003cbr>\nI got my STEEL and you know it gets sparked a lot\u003cbr>\nIm on my grind homie... It's on my mind homie!\u003cbr>\nThese fools with clip boards are lookin' at me like they know me!\u003c/p>\n\u003cp>It's getting' REAL in the Whole Foods Parking Lot\u003cbr>\nYou know the DEAL with the little shopping carts they got...\u003cbr>\nCheck out what I say, it happens every day...\u003cbr>\nIt's how we LIVE on the west side of LA!!\u003c/p>\n\u003cp>\u003cstrong>Verse 1\u003c/strong>\u003c/p>\n\u003cp>... Im ridin' slow in my Prius...\u003cbr>\nall leather, tinted windows... you cant see us!!\u003cbr>\nEverybody's trying to park, you can feel the tension\u003cbr>\nI'm in electric mode... can't even hear the engine (Shhhhhhh)\u003c/p>\n\u003cp>Just then I saw a spot open up,\u003cbr>\nMy timings perfect... Im creepin' up...\u003cbr>\nBut then this other dude tried to steal it going the wrong way\u003cbr>\nYo man, I've had a LONG DAY!\u003c/p>\n\u003cp>Chorus\u003cbr>\n(same as before)\u003c/p>\n\u003cp>\u003cstrong>Verse 2\u003c/strong>\u003c/p>\n\u003cp>Now I'm on this inside, looking at my list\u003cbr>\nOrganic chicken, Kale Salad and a Lemon Twist.\u003cbr>\nSome girl in yoga pants is lookin at me funny\u003cbr>\nI'm just trying to find a decent Pinot Noir for under twenty!\u003c/p>\n\u003cp>Then I take it to the cheese counter, Humboldt Fog?\u003cbr>\nWe just ran out sir! Really Dog?\u003cbr>\nTake it easy man, I try to calm myself...\u003cbr>\nI've been on edge ever since they took Kombucha off the shelf...\u003c/p>\n\u003cp>Chorus\u003c/p>\n\u003cp>(same as before)\u003c/p>\n\u003cp>\u003cstrong>Verse 3\u003c/strong>\u003c/p>\n\u003cp>This Busters on his iPhone talking to his friends,\u003cbr>\nPicking up some cayenne pepper for his master cleanse.\u003cbr>\nYou're the most annoying dude I've ever SEEN brah...\u003cbr>\nCould you PLEASE move? You're RIGHT in front of the Quinoa.\u003c/p>\n\u003cp>Damn, I'm about to check out.\u003cbr>\nPay my 80 bucks for 6 things and get the heck out.\u003cbr>\nThe express lane is moving hella slow...\u003cbr>\nMan, these fools don't know... that shit is getting REAL....\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://www.fox.com/hellskitchen/\">Gordon Ramsay\u003c/a>, \u003ca href=\"http://lettuceeatkale.com/2010/jamie-oliver-school-food-revolution-or-reality-tv-rubbish/\">Jamie Oliver\u003c/a>, and \u003ca href=\"http://www.kqed.org/w/morefastfoodmyway/\">Jacques Pepin\u003c/a>: Americans seem to have an insatiable appetite for cooking shows or reality TV series with a food focus (including on \u003ca href=\"http://www.kqed.org/food/\">KQED\u003c/a>, where \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> and \u003ca href=\"http://www.kqed.org/jacquespepin\">Pepin's\u003c/a> programs are popular.)\u003c/p>\n\u003cp>But is there an audience hungry for a series that serves up solutions to this country's collapsing food system? Especially one without a famous food icon (or, for that matter, foreign food personality with a flair for the dramatic) attached.\u003c/p>\n\u003cp>The Bay Area team behind \u003ca href=\"http://www.foodforward.tv/\">Food Forward\u003c/a> thinks so. Indeed, the creative crew on this prospective TV series is so confident (some might say crazily optimistic) that they're kicking off their program with a pilot all about urban agriculture.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/andrew-cote.jpg\">\u003cimg class=\"alignnone size-full wp-image-28361\" title=\"Andrew Coté is the beekeeper in Food Forward pilot from NYC\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/andrew-cote.jpg\" alt=\"Andrew Coté is the beekeeper in our pilot from NYC\" width=\"500\" height=\"352\">\u003c/a>\u003cbr>\n\u003cem>Andrew Coté, beekeeper in Food Forward pilot from NYC. Photo: Greg Roden\u003c/em>\u003c/p>\n\u003cp>That's right, readers, there isn't a kitchen makeover or celebrity chef in sight. Instead, Food Forward profiles people around the country who are making a difference in communities where good food is hard to come by. These farm folk work in small-scale sustainable food production, as rooftop farmers in Brooklyn, New York, greenhouse growers in a mall in Cleveland, produce planters in abandoned lots in Detroit, or urban homesteaders on vacant land in Oakland.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On the surface such a series is a tough sell. But the concept, cooked up by local journalist Stett Holbrook, food editor for the alternative weekly \u003cem>Metro Silicon Valley\u003c/em> in San Jose, and his long-time friend documentary filmmaker Greg Roden, impressed programmers at \u003ca href=\"http://www.kqed.org/tv/produce/national-distribution.jsp\">KQED Presents\u003c/a>, who picked up the pilot. It is expected to air nationally later this year. Raising money for the series, a challenge for most documentary filmmakers, continues.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/4648490319/in/set-72157624032982847/\">\u003cimg class=\"alignnone size-full wp-image-28386\" title=\"Abeni Ramsey. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/AbeniRamsey.jpg\" alt=\"Abeni Ramsey. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\">\u003c/a>\u003cbr>\n\u003cem>Abeni Ramsey. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>The film trailer boasts several food heroes with Bay Area roots including Oakland's \u003ca href=\"http://www.flickr.com/photos/bayareabites/4648490415/in/set-72157624032982847/\">Abeni Ramsey\u003c/a> (a beneficiary of the \u003ca href=\"http://www.cityslickerfarms.org/\">City Slicker Farms\u003c/a> backyard garden building program, she now provides produce to community CSAs and local restaurants like \u003ca href=\"http://floraoakland.com/flashsite/\">Flora\u003c/a> via \u003ca href=\"http://digdeepfarms.weebly.com/index.html\">Dig Deep Farms\u003c/a>, and \u003ca href=\"http://twitter.com/citygirlfarms\">City Girl Farms\u003c/a>), Santa Cruz fisherman \u003ca href=\"http://www.hhfreshfish.com/index.html\">Hans Haveman \u003c/a> and school lunch reformer \u003ca href=\"http://www.chefann.com/\">Ann Cooper\u003c/a>, who moved on to Boulder, Colorado, after a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">stint in Berkeley schools\u003c/a>.\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=RnKobtfvUTs]\u003c/p>\n\u003cp>Bay Area Bites spoke with Roden, producer/director of Food Forward, about the planned 13-part series and the almost-completed half-hour pilot, which screens in Berkeley on Thursday.\u003c/p>\n\u003cp>\u003cstrong>Why Food Forward and why now?\u003c/strong>\u003c/p>\n\u003cp>Everybody knows that our food system is broken and that factory farming is bad for us. That's been well documented by people like \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and films like \u003ca href=\"http://www.foodincmovie.com/\">Food, Inc.\u003c/a> It's also depressing: How much bad news can people take? We wanted to pick up where \u003ca href=\"http://lettuceeatkale.com/2009/food-inc-may-make-you-lose-your-lunch/\">Food, Inc.\u003c/a> left off and showcase some solutions to the problems around the country. There are a lot of positive things going on right now and we wanted to capture that. This is reality TV in a sense, but I prefer to think of it as \u003cem>cinema verite\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>What qualities make a person a food hero in your mind?\u003c/strong>\u003c/p>\n\u003cp>Someone who is going beyond sustainable, local, organic -- all these things we've heard about and get kicked around all the time -- and is doing something cutting edge to help their community, like aquaponics or hydroponics. Our film has a bit of a punk rock aesthetic, these folks are a bit subversive, that's why we call them food rebels. They're not waiting for foundation grants or government assistance, they're part of the D.I.Y. generation, they're just doing it on their own and making change. They're the next generation of farmers.\u003c/p>\n\u003cp>\u003cstrong>Who inspires you in the Food Forward pilot?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/4648490319/in/set-72157624032982847\">Abeni Ramsey\u003c/a> was a wayward teen in West Oakland, who took a life-changing trip to Africa, where she witnessed hunger up close. She came back to the Bay Area and decided she wanted to make a difference, literally, in her own backyard. And she has: She's worked to get food to people in need through community gardens.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/nyc-rooftop-garden.jpg\">\u003cimg class=\"alignnone size-full wp-image-28359\" title=\"NYC rooftop garden\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/nyc-rooftop-garden.jpg\" alt=\"NYC rooftop garden\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>A rooftop garden in Brooklyn, New York. Photo: Greg Roden\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nytimes.com/2010/07/28/dining/28roof.html\">John Mooney, who owns Bell Book & Candle\u003c/a>, runs an amazing rooftop garden in the West Village of New York City that, during the height of summer, provides something like 80 percent of his restaurant's produce. He's an example of what a little ingenuity, creativity, and patience can do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-tractor.jpg\">\u003cimg class=\"alignnone size-full wp-image-28353\" title=\"Edith Floyd on red tractor\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-tractor.jpg\" alt=\"Edith Floyd on red tractor\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Edith Floyd of Growing Joy Garden in Detroit. Photo: Greg Roden\u003c/em>\u003c/p>\n\u003cp>If one production still could speak for the series it would be an image of \u003ca href=\"http://littlehouseontheurbanprairie.wordpress.com/2011/01/05/growing-joy-garden/\">Edith Floyd\u003c/a>, an African American woman on an orange tractor plowing an abandoned area in Detroit. We've all seen the pictures of urban devastation coming out of Detroit, but here is one woman making a huge impact on a whole neighborhood by planting all kinds of produce in her Growing Joy Garden.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-detroit.jpg\">\u003cimg class=\"alignnone size-full wp-image-28357\" title=\"Edith Floyd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-detroit.jpg\" alt=\"Edith Floyd\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Edith Floyd. Photo: Greg Roden\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What's the idea behind the \u003ca href=\"http://www.foodforward.tv/road-trip.aspx\">Food Forward road trip\u003c/a> this summer?\u003c/strong>\u003c/p>\n\u003cp>It's both an awareness campaign and a fund-raising tool. We've identified enough food heroes to fill two 13-part series. We want to get out there and meet them, give people around the country an idea of who they are, and spread the word about the series. Stett Holbrook is towing a vintage 1965 Airstream trailer and people can follow his adventures and learn more about the food rebels we're featuring on his \u003ca href=\"http://www.foodforward.tv/blog.aspx\">blog\u003c/a> and in other online content.\u003c/p>\n\u003cp>\u003cstrong>What's your personal connection to food?\u003c/strong>\u003c/p>\n\u003cp>I'm a flexitarian, leaning towards the vegetarian end of the spectrum, who struggles every day to make healthy eating choices. Working on this project has helped get me back on track food wise. I grew up in Southern California on a ranch, my family grew citrus, it was a hobby farm. My maternal grandparents raised cattle in Southern Oregon. So farming is in my blood. But where my food came from was never that important to me. It is now.\u003c/p>\n\u003cp>\u003cstrong>What do you hope viewers take away from Food Forward?\u003c/strong>\u003c/p>\n\u003cp>As documentary filmmakers we want to educate, entertain, and inspire, of course. But we want to do more than that. We hope the series motivates people to take action on issues such as the \u003ca href=\"http://www.facebook.com/UnderstandingTheFarmBill\">Farm Bill\u003c/a>, \u003ca href=\"http://lettuceeatkale.com/2010/fed-up-with-school-lunch-the-feds-join-the-fray/\">school lunch\u003c/a>, and \u003ca href=\"http://civileats.com/2011/02/09/gmo-and-organic-co-existence-why-we-really-just-cant-get-along/\">GMO-foods\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.foodforward.tv/events.aspx\">Food Forward Pilot Screening\u003c/a>\u003cbr>\nThursday, June 2, 6 p.m.- 10 p.m.\u003cbr>\n\u003ca href=\"http://www.browercenter.org/\">David Brower Center\u003c/a> -- Goldman Theatre\u003cbr>\n2150 Allston Way, Berkeley\u003cbr>\n\u003ca href=\"http://www.brownpapertickets.com/event/177150\">Tickets\u003c/a>: $10 in advance; $15 at the door.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Article:\u003c/strong>\u003cbr>\n\u003ca href=\"http://civileats.com/2011/06/06/food-forward-a-sustainable-tv-show-for-all-americans-video/\">Food Forward: A Sustainable TV Show for All Americans\u003c/a> (by Sarah Henry on Civil Eats)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.fox.com/hellskitchen/\">Gordon Ramsay\u003c/a>, \u003ca href=\"http://lettuceeatkale.com/2010/jamie-oliver-school-food-revolution-or-reality-tv-rubbish/\">Jamie Oliver\u003c/a>, and \u003ca href=\"http://www.kqed.org/w/morefastfoodmyway/\">Jacques Pepin\u003c/a>: Americans seem to have an insatiable appetite for cooking shows or reality TV series with a food focus (including on \u003ca href=\"http://www.kqed.org/food/\">KQED\u003c/a>, where \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> and \u003ca href=\"http://www.kqed.org/jacquespepin\">Pepin's\u003c/a> programs are popular.)\u003c/p>\n\u003cp>But is there an audience hungry for a series that serves up solutions to this country's collapsing food system? Especially one without a famous food icon (or, for that matter, foreign food personality with a flair for the dramatic) attached.\u003c/p>\n\u003cp>The Bay Area team behind \u003ca href=\"http://www.foodforward.tv/\">Food Forward\u003c/a> thinks so. Indeed, the creative crew on this prospective TV series is so confident (some might say crazily optimistic) that they're kicking off their program with a pilot all about urban agriculture.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/andrew-cote.jpg\">\u003cimg class=\"alignnone size-full wp-image-28361\" title=\"Andrew Coté is the beekeeper in Food Forward pilot from NYC\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/andrew-cote.jpg\" alt=\"Andrew Coté is the beekeeper in our pilot from NYC\" width=\"500\" height=\"352\">\u003c/a>\u003cbr>\n\u003cem>Andrew Coté, beekeeper in Food Forward pilot from NYC. Photo: Greg Roden\u003c/em>\u003c/p>\n\u003cp>That's right, readers, there isn't a kitchen makeover or celebrity chef in sight. Instead, Food Forward profiles people around the country who are making a difference in communities where good food is hard to come by. These farm folk work in small-scale sustainable food production, as rooftop farmers in Brooklyn, New York, greenhouse growers in a mall in Cleveland, produce planters in abandoned lots in Detroit, or urban homesteaders on vacant land in Oakland.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the surface such a series is a tough sell. But the concept, cooked up by local journalist Stett Holbrook, food editor for the alternative weekly \u003cem>Metro Silicon Valley\u003c/em> in San Jose, and his long-time friend documentary filmmaker Greg Roden, impressed programmers at \u003ca href=\"http://www.kqed.org/tv/produce/national-distribution.jsp\">KQED Presents\u003c/a>, who picked up the pilot. It is expected to air nationally later this year. Raising money for the series, a challenge for most documentary filmmakers, continues.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/4648490319/in/set-72157624032982847/\">\u003cimg class=\"alignnone size-full wp-image-28386\" title=\"Abeni Ramsey. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/AbeniRamsey.jpg\" alt=\"Abeni Ramsey. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\">\u003c/a>\u003cbr>\n\u003cem>Abeni Ramsey. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>The film trailer boasts several food heroes with Bay Area roots including Oakland's \u003ca href=\"http://www.flickr.com/photos/bayareabites/4648490415/in/set-72157624032982847/\">Abeni Ramsey\u003c/a> (a beneficiary of the \u003ca href=\"http://www.cityslickerfarms.org/\">City Slicker Farms\u003c/a> backyard garden building program, she now provides produce to community CSAs and local restaurants like \u003ca href=\"http://floraoakland.com/flashsite/\">Flora\u003c/a> via \u003ca href=\"http://digdeepfarms.weebly.com/index.html\">Dig Deep Farms\u003c/a>, and \u003ca href=\"http://twitter.com/citygirlfarms\">City Girl Farms\u003c/a>), Santa Cruz fisherman \u003ca href=\"http://www.hhfreshfish.com/index.html\">Hans Haveman \u003c/a> and school lunch reformer \u003ca href=\"http://www.chefann.com/\">Ann Cooper\u003c/a>, who moved on to Boulder, Colorado, after a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">stint in Berkeley schools\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/RnKobtfvUTs'\n title='//www.youtube.com/embed/RnKobtfvUTs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Bay Area Bites spoke with Roden, producer/director of Food Forward, about the planned 13-part series and the almost-completed half-hour pilot, which screens in Berkeley on Thursday.\u003c/p>\n\u003cp>\u003cstrong>Why Food Forward and why now?\u003c/strong>\u003c/p>\n\u003cp>Everybody knows that our food system is broken and that factory farming is bad for us. That's been well documented by people like \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and films like \u003ca href=\"http://www.foodincmovie.com/\">Food, Inc.\u003c/a> It's also depressing: How much bad news can people take? We wanted to pick up where \u003ca href=\"http://lettuceeatkale.com/2009/food-inc-may-make-you-lose-your-lunch/\">Food, Inc.\u003c/a> left off and showcase some solutions to the problems around the country. There are a lot of positive things going on right now and we wanted to capture that. This is reality TV in a sense, but I prefer to think of it as \u003cem>cinema verite\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>What qualities make a person a food hero in your mind?\u003c/strong>\u003c/p>\n\u003cp>Someone who is going beyond sustainable, local, organic -- all these things we've heard about and get kicked around all the time -- and is doing something cutting edge to help their community, like aquaponics or hydroponics. Our film has a bit of a punk rock aesthetic, these folks are a bit subversive, that's why we call them food rebels. They're not waiting for foundation grants or government assistance, they're part of the D.I.Y. generation, they're just doing it on their own and making change. They're the next generation of farmers.\u003c/p>\n\u003cp>\u003cstrong>Who inspires you in the Food Forward pilot?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/4648490319/in/set-72157624032982847\">Abeni Ramsey\u003c/a> was a wayward teen in West Oakland, who took a life-changing trip to Africa, where she witnessed hunger up close. She came back to the Bay Area and decided she wanted to make a difference, literally, in her own backyard. And she has: She's worked to get food to people in need through community gardens.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/nyc-rooftop-garden.jpg\">\u003cimg class=\"alignnone size-full wp-image-28359\" title=\"NYC rooftop garden\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/nyc-rooftop-garden.jpg\" alt=\"NYC rooftop garden\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>A rooftop garden in Brooklyn, New York. Photo: Greg Roden\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nytimes.com/2010/07/28/dining/28roof.html\">John Mooney, who owns Bell Book & Candle\u003c/a>, runs an amazing rooftop garden in the West Village of New York City that, during the height of summer, provides something like 80 percent of his restaurant's produce. He's an example of what a little ingenuity, creativity, and patience can do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-tractor.jpg\">\u003cimg class=\"alignnone size-full wp-image-28353\" title=\"Edith Floyd on red tractor\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-tractor.jpg\" alt=\"Edith Floyd on red tractor\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Edith Floyd of Growing Joy Garden in Detroit. Photo: Greg Roden\u003c/em>\u003c/p>\n\u003cp>If one production still could speak for the series it would be an image of \u003ca href=\"http://littlehouseontheurbanprairie.wordpress.com/2011/01/05/growing-joy-garden/\">Edith Floyd\u003c/a>, an African American woman on an orange tractor plowing an abandoned area in Detroit. We've all seen the pictures of urban devastation coming out of Detroit, but here is one woman making a huge impact on a whole neighborhood by planting all kinds of produce in her Growing Joy Garden.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-detroit.jpg\">\u003cimg class=\"alignnone size-full wp-image-28357\" title=\"Edith Floyd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-detroit.jpg\" alt=\"Edith Floyd\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Edith Floyd. Photo: Greg Roden\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What's the idea behind the \u003ca href=\"http://www.foodforward.tv/road-trip.aspx\">Food Forward road trip\u003c/a> this summer?\u003c/strong>\u003c/p>\n\u003cp>It's both an awareness campaign and a fund-raising tool. We've identified enough food heroes to fill two 13-part series. We want to get out there and meet them, give people around the country an idea of who they are, and spread the word about the series. Stett Holbrook is towing a vintage 1965 Airstream trailer and people can follow his adventures and learn more about the food rebels we're featuring on his \u003ca href=\"http://www.foodforward.tv/blog.aspx\">blog\u003c/a> and in other online content.\u003c/p>\n\u003cp>\u003cstrong>What's your personal connection to food?\u003c/strong>\u003c/p>\n\u003cp>I'm a flexitarian, leaning towards the vegetarian end of the spectrum, who struggles every day to make healthy eating choices. Working on this project has helped get me back on track food wise. I grew up in Southern California on a ranch, my family grew citrus, it was a hobby farm. My maternal grandparents raised cattle in Southern Oregon. So farming is in my blood. But where my food came from was never that important to me. It is now.\u003c/p>\n\u003cp>\u003cstrong>What do you hope viewers take away from Food Forward?\u003c/strong>\u003c/p>\n\u003cp>As documentary filmmakers we want to educate, entertain, and inspire, of course. But we want to do more than that. We hope the series motivates people to take action on issues such as the \u003ca href=\"http://www.facebook.com/UnderstandingTheFarmBill\">Farm Bill\u003c/a>, \u003ca href=\"http://lettuceeatkale.com/2010/fed-up-with-school-lunch-the-feds-join-the-fray/\">school lunch\u003c/a>, and \u003ca href=\"http://civileats.com/2011/02/09/gmo-and-organic-co-existence-why-we-really-just-cant-get-along/\">GMO-foods\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.foodforward.tv/events.aspx\">Food Forward Pilot Screening\u003c/a>\u003cbr>\nThursday, June 2, 6 p.m.- 10 p.m.\u003cbr>\n\u003ca href=\"http://www.browercenter.org/\">David Brower Center\u003c/a> -- Goldman Theatre\u003cbr>\n2150 Allston Way, Berkeley\u003cbr>\n\u003ca href=\"http://www.brownpapertickets.com/event/177150\">Tickets\u003c/a>: $10 in advance; $15 at the door.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Article:\u003c/strong>\u003cbr>\n\u003ca href=\"http://civileats.com/2011/06/06/food-forward-a-sustainable-tv-show-for-all-americans-video/\">Food Forward: A Sustainable TV Show for All Americans\u003c/a> (by Sarah Henry on Civil Eats)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Like many modern friendships that are born in our era of social networking, I first \"met\" \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?page_id=2\">Ezra Caldwell\u003c/a> online in 2006. I discovered his \u003ca href=\"http://www.flickr.com/photos/fastboy\">Flickr\u003c/a> account through mutual contacts and was drawn to his extraordinary images of \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72057594070599106/\">dancers\u003c/a>, his \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72157603302866924/\">beautiful wife Hillary\u003c/a> and photogenic pooch \u003ca href=\"http://www.flickr.com/photos/fastboy/collections/72157600001856442/\">Putney\u003c/a>. We also happen share a deep devotion to \u003ca href=\"http://www.flickr.com/photos/fastboy/collections/72157623961829924/\">bicycles\u003c/a> and \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72157625533249680/\">food\u003c/a>, and he regularly chronicled his endeavors in frame building and cooking. \u003c/p>\n\u003cp>Ezra shared his thoughts with me about cooking via email: \"I think it's important that people eat at home a certain amount of the time. For us it's pretty much every night. We eat out about once every three weeks. There's something about the time spent in the kitchen in the evening that is a real relaxer for me. A meditation. I often drag out food preparation just because I enjoy that time of day.\" \u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003ca href=\"http://www.flickr.com/photos/fastboy/4327318193/in/set-72157607075926461\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/ezra.jpg\" alt=\"ezra caldwell\" width=\"161\" height=\"240\" class=\"alignright size-full wp-image-13954\">\u003c/a>\u003c/span>\u003c/p>\n\u003cp>While I had lived in Ezra's hometown of New York City for 13 years, it wasn't until I moved all the way across the country to San Francisco that I finally met Ezra in real life. In the spring of 2007, he and another Flickr friend, \u003ca href=\"http://www.flickr.com/photos/spastica/\">Yohei Morita\u003c/a>, embarked on a trip throughout the U.S. to share bicycle adventures and meet other Flickr comrades. They met \u003ca href=\"http://www.flickr.com/photos/spastica/443432026/\">me \u003c/a>and a mutual Flickr friend, \u003ca href=\"http://www.flickr.com/photos/judah42/\">Judah\u003c/a>, during their visit to the Bay Area. \u003c/p>\n\u003cp>And like many modern time-pressed friendships, we stayed in touch in the virtual realm. And so it was through Flickr that I learned in August of 2008, Ezra was diagnosed with \u003ca href=\"http://www.flickr.com/photos/fastboy/2678131886/in/set-72157607075926461\">colorectal cancer\u003c/a>. In true Ezra fashion, who has never shied away from \u003ca href=\"http://www.flickr.com/photos/fastboy/128177124/in/set-72057594086330497\">baring it all\u003c/a>, he started a blog, \"\u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/\">\u003cem>Teaching Cancer to Cry\u003c/em>\u003c/a>,\" as a \"a way to keep people up-to-date as treatment progresses, and a way for me to look back when all this is over and reminisce.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Six weeks of \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=69\">chemotherapy and radiation treatments\u003c/a> began. Ezra wrote about the \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=45\">tough days\u003c/a>, yet still managed to make us \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=242\">laugh\u003c/a>, too. He even got \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?m=200906\">married\u003c/a> along the way.\u003c/p>\n\u003cp>When he went into \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=324\">remission\u003c/a>, he started posting recipes for \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?cat=4&paged=2\">spinach salad\u003c/a>, \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=348\">sudado de pescado\u003c/a>, and \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=353\">stewed chicken with olives\u003c/a>. His \u003ca href=\"http://www.flickr.com/photos/fastboy/4013516691/in/set-72157625533249680\">lush images\u003c/a> of his elaborate meals mirrored his renewed energy. \u003c/p>\n\u003cp>Then in \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=383\">September of 2010\u003c/a>, the cancer returned. He resumed his \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72157607075926461/\">documentation\u003c/a> of the grim realities of his second round with the disease. \u003c/p>\n\u003cp>Through all of this, Ezra still found time and the desire to cook. \u003c/p>\n\u003cblockquote>\u003cp>\"Over the last bunch of months, I was really laid low. I was in a lot of pain, a lot of the time. Having to take pain killers. Spending a lot of time in bed. Happily, though, this time around we found an anti-emetic (anti-nausea) drug that worked! So for most of the winter I would just save up my energy during the day to be able to get out of bed and cook some evening. It meant a lot to me to be able to continue to contribute to the household. I've always done nearly all the cooking, and didn't want treatment to interrupt that. Just about everything else went on the back burner.\"\u003c/p>\u003c/blockquote>\n\u003cp>Cooking also ignited yet another creative project. \u003c/p>\n\u003cblockquote>\u003cp> \"I started making videos, partly because I was getting back into making video and needed a subject, and here was this thing that I was doing every day anyway! I like to encourage people to cook. I think it's a little strange when people don't know how, or believe they can't. Cooking is easy! It's not hard to make yourself really good food. \u003c/p>\n\u003cp>So I started putting instructions for cooking on the blog, and later the videos with the instructions. I think it's sort of a great way to learn. See something done REALLY fast, and then read some instructions for it. You've still got an image in your head of what it looked like, and the instructions can be pretty bare bones. \u003c/p>\n\u003cp>I don't like the word \"recipe.\" I feel as though there's an implication with \"recipes\" that makes people believe that there's a RIGHT way to cook a certain dish. That sort of takes the fun out of it. Instead I try to write instructions for dishes that maybe include some useful technique, like braising, or using an ice bath, that people will be able to include in their arsenal of approaches in the future. I love it when people write to me and say, \"I tried that dish, but I changed it in this way and that, and it came out great!\" Aha...you've been bitten.\"\u003c/p>\u003c/blockquote>\n\u003cp>Here's his artful visual rendition of \"Braised Lamb Shanks\" that will make your mouth water. \u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/19357922?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/19357922\">Braised Lamb Shanks\u003c/a> from \u003ca href=\"http://vimeo.com/fastboyvideos\">Fast Boy\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can find his complete \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?cat=4\">archive of instructions and food videos\u003c/a> on his blog. He's since finished up his latest \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=664\"> round of treatment \u003c/a> and recently prepared a \u003ca href=\"http://www.flickr.com/photos/fastboy/5731203647/in/photostream\">sumptuous lobster dinner\u003c/a> with a friend who's battling breast cancer. May the cooking and celebrations continue for a long, long time. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Like many modern friendships that are born in our era of social networking, I first \"met\" \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?page_id=2\">Ezra Caldwell\u003c/a> online in 2006. I discovered his \u003ca href=\"http://www.flickr.com/photos/fastboy\">Flickr\u003c/a> account through mutual contacts and was drawn to his extraordinary images of \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72057594070599106/\">dancers\u003c/a>, his \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72157603302866924/\">beautiful wife Hillary\u003c/a> and photogenic pooch \u003ca href=\"http://www.flickr.com/photos/fastboy/collections/72157600001856442/\">Putney\u003c/a>. We also happen share a deep devotion to \u003ca href=\"http://www.flickr.com/photos/fastboy/collections/72157623961829924/\">bicycles\u003c/a> and \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72157625533249680/\">food\u003c/a>, and he regularly chronicled his endeavors in frame building and cooking. \u003c/p>\n\u003cp>Ezra shared his thoughts with me about cooking via email: \"I think it's important that people eat at home a certain amount of the time. For us it's pretty much every night. We eat out about once every three weeks. There's something about the time spent in the kitchen in the evening that is a real relaxer for me. A meditation. I often drag out food preparation just because I enjoy that time of day.\" \u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003ca href=\"http://www.flickr.com/photos/fastboy/4327318193/in/set-72157607075926461\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/ezra.jpg\" alt=\"ezra caldwell\" width=\"161\" height=\"240\" class=\"alignright size-full wp-image-13954\">\u003c/a>\u003c/span>\u003c/p>\n\u003cp>While I had lived in Ezra's hometown of New York City for 13 years, it wasn't until I moved all the way across the country to San Francisco that I finally met Ezra in real life. In the spring of 2007, he and another Flickr friend, \u003ca href=\"http://www.flickr.com/photos/spastica/\">Yohei Morita\u003c/a>, embarked on a trip throughout the U.S. to share bicycle adventures and meet other Flickr comrades. They met \u003ca href=\"http://www.flickr.com/photos/spastica/443432026/\">me \u003c/a>and a mutual Flickr friend, \u003ca href=\"http://www.flickr.com/photos/judah42/\">Judah\u003c/a>, during their visit to the Bay Area. \u003c/p>\n\u003cp>And like many modern time-pressed friendships, we stayed in touch in the virtual realm. And so it was through Flickr that I learned in August of 2008, Ezra was diagnosed with \u003ca href=\"http://www.flickr.com/photos/fastboy/2678131886/in/set-72157607075926461\">colorectal cancer\u003c/a>. In true Ezra fashion, who has never shied away from \u003ca href=\"http://www.flickr.com/photos/fastboy/128177124/in/set-72057594086330497\">baring it all\u003c/a>, he started a blog, \"\u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/\">\u003cem>Teaching Cancer to Cry\u003c/em>\u003c/a>,\" as a \"a way to keep people up-to-date as treatment progresses, and a way for me to look back when all this is over and reminisce.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Six weeks of \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=69\">chemotherapy and radiation treatments\u003c/a> began. Ezra wrote about the \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=45\">tough days\u003c/a>, yet still managed to make us \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=242\">laugh\u003c/a>, too. He even got \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?m=200906\">married\u003c/a> along the way.\u003c/p>\n\u003cp>When he went into \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=324\">remission\u003c/a>, he started posting recipes for \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?cat=4&paged=2\">spinach salad\u003c/a>, \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=348\">sudado de pescado\u003c/a>, and \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=353\">stewed chicken with olives\u003c/a>. His \u003ca href=\"http://www.flickr.com/photos/fastboy/4013516691/in/set-72157625533249680\">lush images\u003c/a> of his elaborate meals mirrored his renewed energy. \u003c/p>\n\u003cp>Then in \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=383\">September of 2010\u003c/a>, the cancer returned. He resumed his \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72157607075926461/\">documentation\u003c/a> of the grim realities of his second round with the disease. \u003c/p>\n\u003cp>Through all of this, Ezra still found time and the desire to cook. \u003c/p>\n\u003cblockquote>\u003cp>\"Over the last bunch of months, I was really laid low. I was in a lot of pain, a lot of the time. Having to take pain killers. Spending a lot of time in bed. Happily, though, this time around we found an anti-emetic (anti-nausea) drug that worked! So for most of the winter I would just save up my energy during the day to be able to get out of bed and cook some evening. It meant a lot to me to be able to continue to contribute to the household. I've always done nearly all the cooking, and didn't want treatment to interrupt that. Just about everything else went on the back burner.\"\u003c/p>\u003c/blockquote>\n\u003cp>Cooking also ignited yet another creative project. \u003c/p>\n\u003cblockquote>\u003cp> \"I started making videos, partly because I was getting back into making video and needed a subject, and here was this thing that I was doing every day anyway! I like to encourage people to cook. I think it's a little strange when people don't know how, or believe they can't. Cooking is easy! It's not hard to make yourself really good food. \u003c/p>\n\u003cp>So I started putting instructions for cooking on the blog, and later the videos with the instructions. I think it's sort of a great way to learn. See something done REALLY fast, and then read some instructions for it. You've still got an image in your head of what it looked like, and the instructions can be pretty bare bones. \u003c/p>\n\u003cp>I don't like the word \"recipe.\" I feel as though there's an implication with \"recipes\" that makes people believe that there's a RIGHT way to cook a certain dish. That sort of takes the fun out of it. Instead I try to write instructions for dishes that maybe include some useful technique, like braising, or using an ice bath, that people will be able to include in their arsenal of approaches in the future. I love it when people write to me and say, \"I tried that dish, but I changed it in this way and that, and it came out great!\" Aha...you've been bitten.\"\u003c/p>\u003c/blockquote>\n\u003cp>Here's his artful visual rendition of \"Braised Lamb Shanks\" that will make your mouth water. \u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/19357922?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/19357922\">Braised Lamb Shanks\u003c/a> from \u003ca href=\"http://vimeo.com/fastboyvideos\">Fast Boy\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can find his complete \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?cat=4\">archive of instructions and food videos\u003c/a> on his blog. He's since finished up his latest \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=664\"> round of treatment \u003c/a> and recently prepared a \u003ca href=\"http://www.flickr.com/photos/fastboy/5731203647/in/photostream\">sumptuous lobster dinner\u003c/a> with a friend who's battling breast cancer. May the cooking and celebrations continue for a long, long time. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_27617\" class=\"wp-caption alignnone\" style=\"max-width: 299px\">\u003ca href=\"http://www.kqed.org/quest/blog/2011/05/17/producers-notes-the-science-of-cheese/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/CowgirlCreameryShootDay1-114-resized.jpg\" alt=\"Cowgirl Creamery plant in Petaluma\" title=\"Cowgirl Creamery plant in Petaluma\" width=\"299\" height=\"200\" class=\"size-full wp-image-27617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">QUEST Producer Sheraz Sadiq looks at the video monitor as cameraman Blake McHugh films racks of St. Pat cheese at the Cowgirl Creamery plant in Petaluma.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/television/the-science-of-cheese\">\u003cstrong>The Science & Art of Cheese\u003c/strong>\u003c/a>\u003cbr>\nCheese. It comes in more than 2,000 varieties -- hard, soft, fresh and aged -- and it’s been with us for thousands of years. Take a journey to \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> in West Marin to learn how artisan cheese is made and how scientists are putting cheese under the microscope to gain new insights about this incredible, edible food.\u003c/p>\n\u003cp>\u003cobject type=\"application/x-shockwave-flash\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=7,0,19,0\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" id=\"\" name=\"player\" bgcolor=\"#3f3f3f\" width=\"500\" height=\"316\">\u003cparam name=\"bgcolor\" value=\"#000000\">\u003cparam name=\"wmode\" value=\"window\">\u003cparam name=\"swliveconnect\" value=\"false\">\u003cparam name=\"allowScriptAccess\" value=\"never\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam value=\"http://www.kqed.org/quest/flash/KQEDMediaPlayer.swf\" name=\"movie\">\u003cparam name=\"flashVars\" value=\"id=2448&poster=http://www.kqed.org/quest/television/poster_frame_file/287/cheese640.jpg&source=http://www.kqed.org/.stream/anon/quest/503b_cheese_e.flv&link_url=http://www.kqed.org/quest/television/the-science-of-cheese&\">\u003cparam value=\"high\" name=\"quality\">\u003cembed name=\"\" wmode=\"window\" allowfullscreen=\"true\" swliveconnect=\"true\" allowscriptaccess=\"always\" bgcolor=\"#000000\" id=\"player\" width=\"500\" height=\"316\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.macromedia.com/go/getflashplayer\" quality=\"high\" src=\"http://www.kqed.org/quest/flash/KQEDMediaPlayer.swf\" flashvars=\"id=2448&poster=http://www.kqed.org/quest/television/poster_frame_file/287/cheese640.jpg&source=http://www.kqed.org/.stream/anon/quest/503b_cheese_e.flv&link_url=http://www.kqed.org/quest/television/the-science-of-cheese&\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/television/web-extra-the-terroir-of-cheese\">\u003cstrong>The Terroir of Cheese\u003c/strong>\u003c/a>\u003cbr>\n\"Terroir\" is a French word that has historically been used to describe the geographical features such as climate, soil and topography that lend unique flavor characteristics to a wine. Now this term is being applied to artisan cheese, underscoring the importance of location in the production of award-winning, handmade cheese. Watch this QUEST web extra to learn more about the role of terroir in artisan cheese.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cobject type=\"application/x-shockwave-flash\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=7,0,19,0\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" id=\"\" name=\"player\" bgcolor=\"#3f3f3f\" width=\"500\" height=\"316\">\u003cparam name=\"bgcolor\" value=\"#000000\">\u003cparam name=\"wmode\" value=\"window\">\u003cparam name=\"swliveconnect\" value=\"false\">\u003cparam name=\"allowScriptAccess\" value=\"never\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam value=\"http://www.kqed.org/quest/flash/KQEDMediaPlayer.swf\" name=\"movie\">\u003cparam name=\"flashVars\" value=\"link_url=http://www.kqed.org/quest/television/web-extra-the-terroir-of-cheese&id=2468&source=http://www.kqed.org/.stream/anon/quest/503x_terroir_e.flv&poster=http://www.kqed.org/quest/television/poster_frame_file/291/terroircheese640.jpg&\">\u003cparam value=\"high\" name=\"quality\">\u003cembed name=\"\" wmode=\"window\" allowfullscreen=\"true\" swliveconnect=\"true\" allowscriptaccess=\"always\" bgcolor=\"#000000\" id=\"player\" width=\"500\" height=\"316\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.macromedia.com/go/getflashplayer\" quality=\"high\" src=\"http://www.kqed.org/quest/flash/KQEDMediaPlayer.swf\" flashvars=\"link_url=http://www.kqed.org/quest/television/web-extra-the-terroir-of-cheese&id=2468&source=http://www.kqed.org/.stream/anon/quest/503x_terroir_e.flv&poster=http://www.kqed.org/quest/television/poster_frame_file/291/terroircheese640.jpg&\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>QUEST Producer's Notes: \u003ca href=\"http://www.kqed.org/quest/blog/2011/05/17/producers-notes-the-science-of-cheese/\">The Science & Art of Cheese\u003c/a> by Sheraz Sadiq \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_27617\" class=\"wp-caption alignnone\" style=\"max-width: 299px\">\u003ca href=\"http://www.kqed.org/quest/blog/2011/05/17/producers-notes-the-science-of-cheese/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/CowgirlCreameryShootDay1-114-resized.jpg\" alt=\"Cowgirl Creamery plant in Petaluma\" title=\"Cowgirl Creamery plant in Petaluma\" width=\"299\" height=\"200\" class=\"size-full wp-image-27617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">QUEST Producer Sheraz Sadiq looks at the video monitor as cameraman Blake McHugh films racks of St. Pat cheese at the Cowgirl Creamery plant in Petaluma.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/television/the-science-of-cheese\">\u003cstrong>The Science & Art of Cheese\u003c/strong>\u003c/a>\u003cbr>\nCheese. It comes in more than 2,000 varieties -- hard, soft, fresh and aged -- and it’s been with us for thousands of years. Take a journey to \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> in West Marin to learn how artisan cheese is made and how scientists are putting cheese under the microscope to gain new insights about this incredible, edible food.\u003c/p>\n\u003cp>\u003cobject type=\"application/x-shockwave-flash\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=7,0,19,0\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" id=\"\" name=\"player\" bgcolor=\"#3f3f3f\" width=\"500\" height=\"316\">\u003cparam name=\"bgcolor\" value=\"#000000\">\u003cparam name=\"wmode\" value=\"window\">\u003cparam name=\"swliveconnect\" value=\"false\">\u003cparam name=\"allowScriptAccess\" value=\"never\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam value=\"http://www.kqed.org/quest/flash/KQEDMediaPlayer.swf\" name=\"movie\">\u003cparam name=\"flashVars\" value=\"id=2448&poster=http://www.kqed.org/quest/television/poster_frame_file/287/cheese640.jpg&source=http://www.kqed.org/.stream/anon/quest/503b_cheese_e.flv&link_url=http://www.kqed.org/quest/television/the-science-of-cheese&\">\u003cparam value=\"high\" name=\"quality\">\u003cembed name=\"\" wmode=\"window\" allowfullscreen=\"true\" swliveconnect=\"true\" allowscriptaccess=\"always\" bgcolor=\"#000000\" id=\"player\" width=\"500\" height=\"316\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.macromedia.com/go/getflashplayer\" quality=\"high\" src=\"http://www.kqed.org/quest/flash/KQEDMediaPlayer.swf\" flashvars=\"id=2448&poster=http://www.kqed.org/quest/television/poster_frame_file/287/cheese640.jpg&source=http://www.kqed.org/.stream/anon/quest/503b_cheese_e.flv&link_url=http://www.kqed.org/quest/television/the-science-of-cheese&\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/television/web-extra-the-terroir-of-cheese\">\u003cstrong>The Terroir of Cheese\u003c/strong>\u003c/a>\u003cbr>\n\"Terroir\" is a French word that has historically been used to describe the geographical features such as climate, soil and topography that lend unique flavor characteristics to a wine. Now this term is being applied to artisan cheese, underscoring the importance of location in the production of award-winning, handmade cheese. Watch this QUEST web extra to learn more about the role of terroir in artisan cheese.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Aida Mollenkamp's Top 11 Spots for Bay Area Foodies",
"title": "Aida Mollenkamp's Top 11 Spots for Bay Area Foodies",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/tangobaby2/4884374110/in/set-72157624707298772\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/aida2-julie-michelle.jpg\" alt=\"Aida Mollenkamp. Photo by Julie Michelle\" title=\"Aida Mollenkamp. Photo by Julie Michelle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26528\">\u003c/a>\u003cbr>\n\u003cem>Aida Mollenkamp. Photo by Julie Michelle\u003c/em>\u003c/p>\n\u003cp>Recently named one of the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/04/the_8_sexiest_women_on_tv_cook.php\">eight sexiest women on TV cooking shows\u003c/a>, Aida Mollenkamp also happens to have a wealth of culinary expertise and knowledge in addition to being a hot TV food personality.\u003c/p>\n\u003cp>The host and co-creator of the television show “\u003ca href=\"http://www.cookingchanneltv.com/foodcrafters/index.html\">FoodCrafters\u003c/a>” and “\u003ca href=\"http://www.foodnetwork.com/ask-aida/index.html\">Ask Aida\u003c/a>” she attended Cornell University and then the esteemed Le Cordon Bleu in Paris where she studied culinary AND pastry arts. She ended up in San Francisco when she became one of the editors of the online food magazine, \u003ca href=\"http://www.chow.com/\">CHOW\u003c/a>. Currently, she’s working on her first cookbook, tentatively titled, “Keys to the Kitchen,” due out in 2012.\u003c/p>\n\u003cp>She recently took some time out of her hectic schedule to tell me about her love of food and the top spots in the Bay Area she'd recommend for food fiends like herself (that aren't restaurants).\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> You call yourself a “long-time food fiend.” Where does your love of food come from?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Oh, that’s a hard one. It’s like asking me why I like to dance (she’s a former classical dancer) -- it’s just the way it is and always has been. My family showed me to respect food and through gardening and shopping with my mom, I also learned where my food came from. But, I guess there was this kismet moment in my teen years where I realized that food was like a cipher to understanding various cultures. From that moment on, I’ve looked at cooking as a means of traveling through my tastebuds.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003cstrong>Elaine\u003c/strong>: Where did the idea for your show “FoodCrafters” come from?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> My friends would say the show is just an extension of how I naturally live as I’m constantly hunting down new tastes and food stories. The real story is that it is a creative collaboration with a producer I worked with on “Ask Aida.” We shared a passion for good quality food and would constantly trade stories about the latest tastes she hunted down in Brooklyn and those I had found in San Francisco. “FoodCrafters” became this natural fit of a show where my passions could be explored while giving the small guy the spotlight as we uncover foods, flavors, and stories from around the nation.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> You’ve lived in some of the best food areas in the world: Los Angeles, New York, Florence, Paris, and now \u003ca href=\"http://www.cookingchanneltv.com/foodcrafters/video/index.html?videoId=53584\">San Francisco\u003c/a>. How is the Bay Area different from all of them, food-wise?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Each city I’ve lived in has its own culture, and with it, its own food personality. San Francisco’s food scene is integrated into our daily lives in a way that I’ve only seen in Europe, but it’s also decidedly Californian as we’re simultaneously playful, respectful, and creative.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/tangobaby2/4884504968/in/set-72157624707298772\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Aida-Julie-Michelle.jpg\" alt=\"Aida Mollenkamp. Photo by Julie Michelle\" title=\"Aida Mollenkamp. Photo by Julie Michelle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26527\">\u003c/a>\u003cbr>\n\u003cem>Aida Mollenkamp. Photo by Julie Michelle\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> What are the Top Eleven places in the Bay Area that you'd recommend for food lovers?\u003c/em>\u003c/p>\n\u003col>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Here’s my list:\u003c/p>\u003c/blockquote>\n\u003cli>\u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/fourth-street-pasta-shop\">The Pasta Shop\u003c/a> -- 1784 Fourth St., Berkeley\u003cbr>\nI don’t remember the first time I went to The Pasta Shop, but I do recall that I liked the selection so much I considered convincing them to let me live there. Everything from \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>' chicarrones to sodas I’ve never seen this side of the Atlantic, they do a marked job curating their food and everyone on the staff is highly knowledgeable.\u003c/li>\n\u003cli>\u003ca href=\"http://cheeseplus.com/\">Cheese Plus\u003c/a> -- 2001 Polk St., S.F.\u003cbr>\nWhen I first moved to SF, I lived in Pacific Heights and would walk to work and quickly got in the habit of making a detour to Cheese Plus. As the name suggests, there’s not just cheese and I’ve also discovered instant favorites like crackers from \u003ca href=\"http://www.finecheese.co.uk/\">The Fine Cheese Co.\u003c/a> I’d spend the majority of my meager start-up salary on all the treats in there and have my friends laughing that instead of buying designer shoes, I was splurging on rare cheeses.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> -- 3639-18th St., S.F.\u003cbr>\nIt’s a 5-minute walk from my place to Bi-Rite Market, so I have become a regular there. In fact, I credit my many trips to Bi-Rite -- where I discovered new foods and their backstories -- as the source of my idea for FoodCrafters.\u003c/li>\n\u003cli>\u003ca href=\"http://www.miettecakes.com/\">Miette Confiserie\u003c/a> -- 449 Octavia St., S.F.\u003cbr>\nWith décor right out of the pages of a \u003ca href=\"http://www.roalddahl.com/\">Roald Dahl\u003c/a> book, Miette is as aesthetically pleasing as it is tasty. I lived in Hayes Valley when the confiserie opened and was immediately drawn to the carefully selected sweets, including chocolates from all over the world. \u003c/li>\n\u003cli>\u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a> -- 1168 Folsom St., S.F.\u003cbr>\nI arrived in San Francisco a wine drinker, but have been versed in the world of cocktails and beer thanks to knowledgeable places like City Beer Store, where there are always new beers to discover.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.nestsf.com/\">Nest\u003c/a> -- 2300 Fillmore St., S.F.\u003cbr>\nWhen I first moved to the Bay Area, I was over in Pacific Heights and would longingly walk by the eclectic boutique, Nest, everyday. When CHOW went from print to online, I treated myself by buying a set of hobnail glasses that I’ve kept to this day.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.heritageartifacts.com/\">Heritage Culinary Artifacts\u003c/a> -- Oxbow Market, 610 First St., Napa\u003cbr>\nThe Ferry Plaza is unparalleled -- except perhaps by downtown Napa’s Oxbow Market. There’s an antique store there, Heritage Artifacts, that I became addicted to when we filmed in the market for last fall’s FoodCrafters.\u003c/li>\n\u003cli>\u003ca href=\"http://www.heathceramics.com/go/heath/\">Heath Factory Store\u003c/a> -- 400 Gate 5 Rd., Sausalito\u003cbr>\nHeath has a cult following among the food and prop styling crowd, but it’s not all that affordable unless you go to the factory store. When I first found out about it, I headed over in an absurdly large van thinking there was no way I needed all that space. But a few dollars and a couple of hours later, I filled the van to the brim with boxes and boxes of discounted, yet still gorgeous plateware.\u003c/li>\n\u003cli>\u003ca href=\"http://mcevoyranch.com/\">McEvoy Olive Oil Ranch\u003c/a> -- 5935 Red Hill Rd., Petaluma\u003cbr>\nThere’s moments when you travel somewhere and the environment has just as much impact as the food. The McEvoy Olive Oil farm in Sonoma is one of those places. But be warned: by the end of their tour, you may be considering olive oil farming as a new career.\u003c/li>\n\u003cli>\u003ca href=\"http://www.themarshallstore.com/\">The Marshall Store\u003c/a> -- 19225 California 1, Marshall\u003cbr>\nDefinitely the farthest I’ve ever driven for oysters, The Marshall Store is as out of the way as it comes but is worth the trek. Fresh oysters, tangy BBQ sauce, and cold beer -- need I say more?\u003c/li>\n\u003cli>\u003ca href=\"http://www.touristclubsf.org/\">The Tourist Club\u003c/a> -- 30 Ridge Ave., Mill Valley\u003cbr>\nIt’s the hidden gems of the Bay Area that make it ever more interesting and Tourist Club is one of those very places. A few miles deep into the Muir Woods, the Tourist Club is a century-old German brauhaus that is closed to the public, except for a few hours each weekend. After an exhausting hike of Mt. Tam, there’s nothing better than pitchers of draft beer with friends on the Tourist Club’s sunny deck.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "The host and co-creator of the television show “FoodCrafters” and “Ask Aida,” she attended Cornell University and then the esteemed Le Cordon Bleu in Paris where she studied culinary AND pastry arts. She ended up in San Francisco when she became one of the editors of the online food magazine, CHOW. Currently, she’s working on her first cookbook, tentatively titled, “Keys to the Kitchen,” due out in 2012. Here are Aida's top Bay Area spots for food fiends like herself (that aren’t restaurants).",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/tangobaby2/4884374110/in/set-72157624707298772\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/aida2-julie-michelle.jpg\" alt=\"Aida Mollenkamp. Photo by Julie Michelle\" title=\"Aida Mollenkamp. Photo by Julie Michelle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26528\">\u003c/a>\u003cbr>\n\u003cem>Aida Mollenkamp. Photo by Julie Michelle\u003c/em>\u003c/p>\n\u003cp>Recently named one of the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/04/the_8_sexiest_women_on_tv_cook.php\">eight sexiest women on TV cooking shows\u003c/a>, Aida Mollenkamp also happens to have a wealth of culinary expertise and knowledge in addition to being a hot TV food personality.\u003c/p>\n\u003cp>The host and co-creator of the television show “\u003ca href=\"http://www.cookingchanneltv.com/foodcrafters/index.html\">FoodCrafters\u003c/a>” and “\u003ca href=\"http://www.foodnetwork.com/ask-aida/index.html\">Ask Aida\u003c/a>” she attended Cornell University and then the esteemed Le Cordon Bleu in Paris where she studied culinary AND pastry arts. She ended up in San Francisco when she became one of the editors of the online food magazine, \u003ca href=\"http://www.chow.com/\">CHOW\u003c/a>. Currently, she’s working on her first cookbook, tentatively titled, “Keys to the Kitchen,” due out in 2012.\u003c/p>\n\u003cp>She recently took some time out of her hectic schedule to tell me about her love of food and the top spots in the Bay Area she'd recommend for food fiends like herself (that aren't restaurants).\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> You call yourself a “long-time food fiend.” Where does your love of food come from?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Oh, that’s a hard one. It’s like asking me why I like to dance (she’s a former classical dancer) -- it’s just the way it is and always has been. My family showed me to respect food and through gardening and shopping with my mom, I also learned where my food came from. But, I guess there was this kismet moment in my teen years where I realized that food was like a cipher to understanding various cultures. From that moment on, I’ve looked at cooking as a means of traveling through my tastebuds.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003cstrong>Elaine\u003c/strong>: Where did the idea for your show “FoodCrafters” come from?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> My friends would say the show is just an extension of how I naturally live as I’m constantly hunting down new tastes and food stories. The real story is that it is a creative collaboration with a producer I worked with on “Ask Aida.” We shared a passion for good quality food and would constantly trade stories about the latest tastes she hunted down in Brooklyn and those I had found in San Francisco. “FoodCrafters” became this natural fit of a show where my passions could be explored while giving the small guy the spotlight as we uncover foods, flavors, and stories from around the nation.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> You’ve lived in some of the best food areas in the world: Los Angeles, New York, Florence, Paris, and now \u003ca href=\"http://www.cookingchanneltv.com/foodcrafters/video/index.html?videoId=53584\">San Francisco\u003c/a>. How is the Bay Area different from all of them, food-wise?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Each city I’ve lived in has its own culture, and with it, its own food personality. San Francisco’s food scene is integrated into our daily lives in a way that I’ve only seen in Europe, but it’s also decidedly Californian as we’re simultaneously playful, respectful, and creative.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/tangobaby2/4884504968/in/set-72157624707298772\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Aida-Julie-Michelle.jpg\" alt=\"Aida Mollenkamp. Photo by Julie Michelle\" title=\"Aida Mollenkamp. Photo by Julie Michelle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26527\">\u003c/a>\u003cbr>\n\u003cem>Aida Mollenkamp. Photo by Julie Michelle\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> What are the Top Eleven places in the Bay Area that you'd recommend for food lovers?\u003c/em>\u003c/p>\n\u003col>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Here’s my list:\u003c/p>\u003c/blockquote>\n\u003cli>\u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/fourth-street-pasta-shop\">The Pasta Shop\u003c/a> -- 1784 Fourth St., Berkeley\u003cbr>\nI don’t remember the first time I went to The Pasta Shop, but I do recall that I liked the selection so much I considered convincing them to let me live there. Everything from \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>' chicarrones to sodas I’ve never seen this side of the Atlantic, they do a marked job curating their food and everyone on the staff is highly knowledgeable.\u003c/li>\n\u003cli>\u003ca href=\"http://cheeseplus.com/\">Cheese Plus\u003c/a> -- 2001 Polk St., S.F.\u003cbr>\nWhen I first moved to SF, I lived in Pacific Heights and would walk to work and quickly got in the habit of making a detour to Cheese Plus. As the name suggests, there’s not just cheese and I’ve also discovered instant favorites like crackers from \u003ca href=\"http://www.finecheese.co.uk/\">The Fine Cheese Co.\u003c/a> I’d spend the majority of my meager start-up salary on all the treats in there and have my friends laughing that instead of buying designer shoes, I was splurging on rare cheeses.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> -- 3639-18th St., S.F.\u003cbr>\nIt’s a 5-minute walk from my place to Bi-Rite Market, so I have become a regular there. In fact, I credit my many trips to Bi-Rite -- where I discovered new foods and their backstories -- as the source of my idea for FoodCrafters.\u003c/li>\n\u003cli>\u003ca href=\"http://www.miettecakes.com/\">Miette Confiserie\u003c/a> -- 449 Octavia St., S.F.\u003cbr>\nWith décor right out of the pages of a \u003ca href=\"http://www.roalddahl.com/\">Roald Dahl\u003c/a> book, Miette is as aesthetically pleasing as it is tasty. I lived in Hayes Valley when the confiserie opened and was immediately drawn to the carefully selected sweets, including chocolates from all over the world. \u003c/li>\n\u003cli>\u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a> -- 1168 Folsom St., S.F.\u003cbr>\nI arrived in San Francisco a wine drinker, but have been versed in the world of cocktails and beer thanks to knowledgeable places like City Beer Store, where there are always new beers to discover.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.nestsf.com/\">Nest\u003c/a> -- 2300 Fillmore St., S.F.\u003cbr>\nWhen I first moved to the Bay Area, I was over in Pacific Heights and would longingly walk by the eclectic boutique, Nest, everyday. When CHOW went from print to online, I treated myself by buying a set of hobnail glasses that I’ve kept to this day.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.heritageartifacts.com/\">Heritage Culinary Artifacts\u003c/a> -- Oxbow Market, 610 First St., Napa\u003cbr>\nThe Ferry Plaza is unparalleled -- except perhaps by downtown Napa’s Oxbow Market. There’s an antique store there, Heritage Artifacts, that I became addicted to when we filmed in the market for last fall’s FoodCrafters.\u003c/li>\n\u003cli>\u003ca href=\"http://www.heathceramics.com/go/heath/\">Heath Factory Store\u003c/a> -- 400 Gate 5 Rd., Sausalito\u003cbr>\nHeath has a cult following among the food and prop styling crowd, but it’s not all that affordable unless you go to the factory store. When I first found out about it, I headed over in an absurdly large van thinking there was no way I needed all that space. But a few dollars and a couple of hours later, I filled the van to the brim with boxes and boxes of discounted, yet still gorgeous plateware.\u003c/li>\n\u003cli>\u003ca href=\"http://mcevoyranch.com/\">McEvoy Olive Oil Ranch\u003c/a> -- 5935 Red Hill Rd., Petaluma\u003cbr>\nThere’s moments when you travel somewhere and the environment has just as much impact as the food. The McEvoy Olive Oil farm in Sonoma is one of those places. But be warned: by the end of their tour, you may be considering olive oil farming as a new career.\u003c/li>\n\u003cli>\u003ca href=\"http://www.themarshallstore.com/\">The Marshall Store\u003c/a> -- 19225 California 1, Marshall\u003cbr>\nDefinitely the farthest I’ve ever driven for oysters, The Marshall Store is as out of the way as it comes but is worth the trek. Fresh oysters, tangy BBQ sauce, and cold beer -- need I say more?\u003c/li>\n\u003cli>\u003ca href=\"http://www.touristclubsf.org/\">The Tourist Club\u003c/a> -- 30 Ridge Ave., Mill Valley\u003cbr>\nIt’s the hidden gems of the Bay Area that make it ever more interesting and Tourist Club is one of those very places. A few miles deep into the Muir Woods, the Tourist Club is a century-old German brauhaus that is closed to the public, except for a few hours each weekend. After an exhausting hike of Mt. Tam, there’s nothing better than pitchers of draft beer with friends on the Tourist Club’s sunny deck.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Beautifully Photographed Food Blogs",
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"content": "\u003cp>Chances are, if you're here reading \u003cem>Bay Area Bites\u003c/em>, you probably read other food blogs, too. From blogs that focus on just one meal a day, to photographers shooting with film, to writers telling stories of people that produce the food you're eating--here are a few food blogs that are not only beautifully photographed but are innovative in the way they approach content. \u003c/p>\n\u003cp>\u003cstrong>Sprouted Kitchen\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://sproutedkitchen.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/sprouted1.jpg\" alt=\"sprouted kitchen\" title=\"sprouted kitchen\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25943\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://sproutedkitchen.com/\">Sprouted Kitchen\u003c/a> is the work of Sara Forte and husband/photographer \u003ca href=\"http://hughforte.com/blog/\">Hugh Forte\u003c/a>. Sara left what she calls her \"big-girl-career\" job in March to pursue cooking and writing about whole foods in an approachable way. Hugh takes the photos for the site, and the two have just secured a book deal which makes those of us who love The Sprouted Kitchen really, really excited. A few recent stand-out posts are the \u003ca href=\"http://sproutedkitchen.com/?p=2354\">Pear and Buckwheat Pancakes\u003c/a> and \u003ca href=\"http://sproutedkitchen.com/?p=392\">Rustic Fig and Goat Cheese Pizza.\u003c/a> In addition to being one of the prettiest blogs around, Sara's recipes test beautifully; I'm always confident that anything I decide to try from the blog will come out perfectly. And last, Sara's incredibly generous with comments. She usually replies to her reader's comments and is gracious about participating in the community that has, not surprisingly, developed in and around her blog. This is not something that everyone does. It makes you feel at home at Sprouted Kitchen. \u003c/p>\n\u003cp>\u003cstrong>The Blue Hour\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://bferry.wordpress.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/33070018bferry.jpg\" alt=\"brian ferry\" title=\"brian ferry\" width=\"600\" height=\"397\" class=\"alignnone size-full wp-image-26097\">\u003c/a>\u003c/p>\n\u003cp>So \u003ca href=\"http://bferry.wordpress.com/\">The Blue Hour\u003c/a> isn't technically a food blog, but it's one of the few sites that I actually visit each and every day. Photographer \u003ca href=\"http://cargocollective.com/bferry\">Brian Ferry\u003c/a> lives in London and uses The Blue Hour to post photos about his daily life: from images of meals in a local pub, to blooming flowers, to a button-down shirt draped over a chair in the corner. I'm including The Blue Hour here because food is so much about the simple pleasures of daily life, and there's no one else I can think of that celebrates and captures that better right now than Brian Ferry. Some posts are themed (like this one on \u003ca href=\"http://bferry.wordpress.com/2011/03/30/look-out-the-window/\">shooting out of airplane windows\u003c/a>), but most tend to capture the mood of a day, to explore the threads that weave together each hour -- from the mundane to the more monumental. In addition to photos, Brain often offers \u003ca href=\"http://bferry.wordpress.com/2011/03/29/29-march/\">links\u003c/a> to music, videos, and things he likes around the web. His perspective shines through immediately; I'm a fan. I think you will be, too. \u003c/p>\n\u003cp>\u003cstrong>Beyond the Plate\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.beyondtheplate.net/recipes/bomboloni-meyer-lemon-curd/#more-5306\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/danielle-photo.jpg\" alt=\"bambolino\" title=\"bambolino\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-25973\">\u003c/a>\u003c/p>\n\u003cp>In the spirit of full disclosure, I must say that \u003ca href=\"http://www.danielletsi.com/\">Danielle Tsi\u003c/a>, author and photographer behind \u003ca href=\"http://www.beyondtheplate.net/\">Beyond the Plate\u003c/a>, is a good friend of mine. We met through our blogs, actually, and have developed a great friendship beyond that. Her blog is a mixture of personal writing, pieces on local food purveyors and farmers, and beautiful photography and recipes. Danielle has a way of staging each photo so you feel like you've been invited to sit down to the table -- you feel as though you've been there, you are there. A few of my favorite recent posts from are the \u003ca href=\"http://www.beyondtheplate.net/recipes/bomboloni-meyer-lemon-curd/#more-5306\">Bamboloni and Meyer Lemon Curd\u003c/a> (spring encapsulated!) and \u003ca href=\"http://www.beyondtheplate.net/recipes/pasta-carbonara/\">Pasta Carbonara\u003c/a> posts. If you're interested in a food blog that's moving beyond recipes and photos and into engaging stories about real people producing food, this one is it. \u003c/p>\n\u003cp>\u003cstrong>What Katie Ate\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.whatkatieate.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Screen-shot-2011-04-12-at-8.15.30-AM1.png\" alt=\"what katie ate\" title=\"what katie ate\" width=\"500\" height=\"300\" class=\"alignnone size-full wp-image-26220\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.whatkatieate.blogspot.com/\">What Katie Ate\u003c/a> is the work of Katie Quinn Davies, a self-taught Australian photographer with one of the most beautiful blogs around these days. Katie's photos have a true tactile quality that make you just want to reach into the frame, touch, and taste. There is a real rustic simplicity and a moodiness in Katie's work that you don't often find in the often uber-exposed photographs from other pretty food blogs. For me, reading a new What Katie Ate post is like settling into an old worn-in leather chair on a Sunday afternoon with a cool drink. It doesn't get much better. From the typewriter-like font to the unparalleled food styling and unique approach to each photo, Katie's work is different and special. A few of my favorite posts are her\u003ca href=\"http://whatkatieate.blogspot.com/search/label/Cherries\"> Black Forest Gateau\u003c/a>, \u003ca href=\"http://whatkatieate.blogspot.com/2010/10/poached-salmon-salad-with-crumbled-feta.html\">Poached Salmon Salad with Crumbled Feta, Chickpeas, and Crispy Capers\u003c/a>, and \u003ca href=\"http://whatkatieate.blogspot.com/2010/09/baked-eggs.html\">Sunday Morning Baked Eggs\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Simply Breakfast\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://simplybreakfast.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Screen-shot-2011-04-12-at-8.13.40-AM1.png\" alt=\"simply breakfast\" title=\"Simply breakfast\" width=\"500\" height=\"267\" class=\"alignnone size-full wp-image-26221\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I love \u003ca href=\"http://simplybreakfast.blogspot.com/\">Simply Breakfast.\u003c/a> It's a simple blog. It's predictable. You may not necessarily see an image that will floor you with its new approach or unique camera angle. But what \u003ca href=\"http://www.jennifercausey.com/index2.php\">Jennifer Causey\u003c/a> does remarkably well is to make you excited about breakfast again, appreciate routine and ritual, and long for creating a morning meal that means something--however small and insignificant. It could be as simple as coffee and a scone or a more elaborate meal such as a scramble with mushrooms and onions and a mug of green tea. Sometimes Jen eats out in the morning and photographs that meal, but more often than not, they're a snapshot of how her mornings start at home. For that reason, they're also a chronicle of the turning light, the seasons, and what I imagine are most likely her changing mood and tastes. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chances are, if you're here reading \u003cem>Bay Area Bites\u003c/em>, you probably read other food blogs, too. From blogs that focus on just one meal a day, to photographers shooting with film, to writers telling stories of people that produce the food you're eating--here are a few food blogs that are not only beautifully photographed but are innovative in the way they approach content. \u003c/p>\n\u003cp>\u003cstrong>Sprouted Kitchen\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://sproutedkitchen.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/sprouted1.jpg\" alt=\"sprouted kitchen\" title=\"sprouted kitchen\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25943\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://sproutedkitchen.com/\">Sprouted Kitchen\u003c/a> is the work of Sara Forte and husband/photographer \u003ca href=\"http://hughforte.com/blog/\">Hugh Forte\u003c/a>. Sara left what she calls her \"big-girl-career\" job in March to pursue cooking and writing about whole foods in an approachable way. Hugh takes the photos for the site, and the two have just secured a book deal which makes those of us who love The Sprouted Kitchen really, really excited. A few recent stand-out posts are the \u003ca href=\"http://sproutedkitchen.com/?p=2354\">Pear and Buckwheat Pancakes\u003c/a> and \u003ca href=\"http://sproutedkitchen.com/?p=392\">Rustic Fig and Goat Cheese Pizza.\u003c/a> In addition to being one of the prettiest blogs around, Sara's recipes test beautifully; I'm always confident that anything I decide to try from the blog will come out perfectly. And last, Sara's incredibly generous with comments. She usually replies to her reader's comments and is gracious about participating in the community that has, not surprisingly, developed in and around her blog. This is not something that everyone does. It makes you feel at home at Sprouted Kitchen. \u003c/p>\n\u003cp>\u003cstrong>The Blue Hour\u003c/strong>\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://bferry.wordpress.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/33070018bferry.jpg\" alt=\"brian ferry\" title=\"brian ferry\" width=\"600\" height=\"397\" class=\"alignnone size-full wp-image-26097\">\u003c/a>\u003c/p>\n\u003cp>So \u003ca href=\"http://bferry.wordpress.com/\">The Blue Hour\u003c/a> isn't technically a food blog, but it's one of the few sites that I actually visit each and every day. Photographer \u003ca href=\"http://cargocollective.com/bferry\">Brian Ferry\u003c/a> lives in London and uses The Blue Hour to post photos about his daily life: from images of meals in a local pub, to blooming flowers, to a button-down shirt draped over a chair in the corner. I'm including The Blue Hour here because food is so much about the simple pleasures of daily life, and there's no one else I can think of that celebrates and captures that better right now than Brian Ferry. Some posts are themed (like this one on \u003ca href=\"http://bferry.wordpress.com/2011/03/30/look-out-the-window/\">shooting out of airplane windows\u003c/a>), but most tend to capture the mood of a day, to explore the threads that weave together each hour -- from the mundane to the more monumental. In addition to photos, Brain often offers \u003ca href=\"http://bferry.wordpress.com/2011/03/29/29-march/\">links\u003c/a> to music, videos, and things he likes around the web. His perspective shines through immediately; I'm a fan. I think you will be, too. \u003c/p>\n\u003cp>\u003cstrong>Beyond the Plate\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.beyondtheplate.net/recipes/bomboloni-meyer-lemon-curd/#more-5306\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/danielle-photo.jpg\" alt=\"bambolino\" title=\"bambolino\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-25973\">\u003c/a>\u003c/p>\n\u003cp>In the spirit of full disclosure, I must say that \u003ca href=\"http://www.danielletsi.com/\">Danielle Tsi\u003c/a>, author and photographer behind \u003ca href=\"http://www.beyondtheplate.net/\">Beyond the Plate\u003c/a>, is a good friend of mine. We met through our blogs, actually, and have developed a great friendship beyond that. Her blog is a mixture of personal writing, pieces on local food purveyors and farmers, and beautiful photography and recipes. Danielle has a way of staging each photo so you feel like you've been invited to sit down to the table -- you feel as though you've been there, you are there. A few of my favorite recent posts from are the \u003ca href=\"http://www.beyondtheplate.net/recipes/bomboloni-meyer-lemon-curd/#more-5306\">Bamboloni and Meyer Lemon Curd\u003c/a> (spring encapsulated!) and \u003ca href=\"http://www.beyondtheplate.net/recipes/pasta-carbonara/\">Pasta Carbonara\u003c/a> posts. If you're interested in a food blog that's moving beyond recipes and photos and into engaging stories about real people producing food, this one is it. \u003c/p>\n\u003cp>\u003cstrong>What Katie Ate\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.whatkatieate.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Screen-shot-2011-04-12-at-8.15.30-AM1.png\" alt=\"what katie ate\" title=\"what katie ate\" width=\"500\" height=\"300\" class=\"alignnone size-full wp-image-26220\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.whatkatieate.blogspot.com/\">What Katie Ate\u003c/a> is the work of Katie Quinn Davies, a self-taught Australian photographer with one of the most beautiful blogs around these days. Katie's photos have a true tactile quality that make you just want to reach into the frame, touch, and taste. There is a real rustic simplicity and a moodiness in Katie's work that you don't often find in the often uber-exposed photographs from other pretty food blogs. For me, reading a new What Katie Ate post is like settling into an old worn-in leather chair on a Sunday afternoon with a cool drink. It doesn't get much better. From the typewriter-like font to the unparalleled food styling and unique approach to each photo, Katie's work is different and special. A few of my favorite posts are her\u003ca href=\"http://whatkatieate.blogspot.com/search/label/Cherries\"> Black Forest Gateau\u003c/a>, \u003ca href=\"http://whatkatieate.blogspot.com/2010/10/poached-salmon-salad-with-crumbled-feta.html\">Poached Salmon Salad with Crumbled Feta, Chickpeas, and Crispy Capers\u003c/a>, and \u003ca href=\"http://whatkatieate.blogspot.com/2010/09/baked-eggs.html\">Sunday Morning Baked Eggs\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Simply Breakfast\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://simplybreakfast.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Screen-shot-2011-04-12-at-8.13.40-AM1.png\" alt=\"simply breakfast\" title=\"Simply breakfast\" width=\"500\" height=\"267\" class=\"alignnone size-full wp-image-26221\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I love \u003ca href=\"http://simplybreakfast.blogspot.com/\">Simply Breakfast.\u003c/a> It's a simple blog. It's predictable. You may not necessarily see an image that will floor you with its new approach or unique camera angle. But what \u003ca href=\"http://www.jennifercausey.com/index2.php\">Jennifer Causey\u003c/a> does remarkably well is to make you excited about breakfast again, appreciate routine and ritual, and long for creating a morning meal that means something--however small and insignificant. It could be as simple as coffee and a scone or a more elaborate meal such as a scramble with mushrooms and onions and a mug of green tea. Sometimes Jen eats out in the morning and photographs that meal, but more often than not, they're a snapshot of how her mornings start at home. For that reason, they're also a chronicle of the turning light, the seasons, and what I imagine are most likely her changing mood and tastes. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Danny Meyer Documentary: The Restaurateur",
"title": "Danny Meyer Documentary: The Restaurateur",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_danny_meyer-1.jpg\" alt=\"danny meyer and roger sherman\" title=\"danny meyer and roger sherman\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26016\">\u003cbr>\n\u003cem>Danny Meyer (left) and Roger Sherman (right)\u003c/em>\u003c/p>\n\u003cp>You know it's going to be a good day when it starts with a \u003ca href=\"http://lickmyspoon.com/nyeats/shack-stack-crack-shake-shack-ny/\">Shack Stack\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_03_shake-shack-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_03_shake-shack-1.jpg\" alt=\"shack stack at shake shack\" title=\"shack stack at shake shack\" width=\"373\" height=\"500\" class=\"alignnone size-full wp-image-26015\">\u003c/a>\u003cbr>\n\u003cem>Shack Stack (Shake Shack, NYC)\u003c/em>\u003c/p>\n\u003cp>With plans later that evening to attend a screening of the \u003ca href=\"http://www.ushgnyc.com/\">Danny Meyer\u003c/a> documentary, \u003ca href=\"http://www.florentinefilms.com/sherman/films/the-restauranteur/\">The Restaurateur\u003c/a>, followed by dinner at \u003ca href=\"http://www.themodernnyc.com/\">The Modern\u003c/a>…well, it was shaping up to be a full-fledged \u003cstrong>Danny Meyer Day\u003c/strong>. And I could not have been happier about it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_danny_meyer-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_danny_meyer-2.jpg\" alt=\"scallops at the modern\" title=\"scallops at the modern\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-26017\">\u003c/a>\u003cbr>\n\u003cem>Grilled Diver Scallops with roasted beets, swiss chard, and hazelnuts (The Modern, NYC)\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I've been a big fan of Meyer and his bevy of top notch restaurants for awhile now. As a fresh grad on the bottom of the corporate totem pole, while other pretty young things were shoe shopping, I added to my slush fund for dinner at \u003ca href=\"http://www.elevenmadisonpark.com/\">Eleven Madison Park\u003c/a>. When I discovered that my then-boyfriend-now-husband lived a few convenient blocks away from \u003ca href=\"http://www.bluesmoke.com/blue/index.html\">Blue Smoke\u003c/a> and their \u003cem>killer\u003c/em> mac & cheese, I knew it was a good omen. When I left New York for SF, I requested my friends bid me farewell at \u003ca href=\"http://www.shakeshack.com/\">Shake Shack\u003c/a> (still one of my ultimate happy places in life), with burgers and frozen custard shakes under the warm summer city night sky in Madison Square Park. \u003c/p>\n\u003cp>Later on, as my career has taken a turn into the food world, I've found renewed respect and admiration for the hospitality empire Danny Meyer has built. His book, \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/10/21/danny-meyer-at-the-commonwealth-club/\">Setting the Table\u003c/a>, is probably the closest thing to a business book I'll ever read. It delves into Meyer's business philosophy of \"enlightened hospitality\" and how it is the corner stone of every decision made, from staffing and training to building up the community surrounding a restaurant. Here's one of my favorite passages that has stuck with me: \u003c/p>\n\u003cblockquote>\u003cp>\"People duck as a natural reflex when something is hurled at them. Similarly, the excellence reflex is a natural reaction to fix something that isn't right, or to improve something that could be better. The \u003cstrong>excellence reflex\u003c/strong> is rooted in instinct and upbringing, and then constantly honed through awareness, caring, and practice. The overarching concern to do the right thing well is something we can't train for. Either it's there or it isn't. So we need to train how to hire for it.\"\u003c/p>\u003c/blockquote>\n\u003cp> -- Danny Meyer, \u003cem>Setting the Table\u003c/em> (pg. 142)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Setting-Table-Transforming-Hospitality-Business/dp/0060742755\">Setting the Table\u003c/a> was written after Meyer had reached great success with eleven New York establishments under his belt. Filmed thirteen years ago, \u003cem>\u003cstrong>The Restaurateur\u003c/strong>\u003c/em> follows Meyer through a more uncertain time, documenting the whirlwind of simultaneously opening \u003cstrong>Eleven Madison Park\u003c/strong> and \u003cstrong>Tabla\u003c/strong> in 1998. The film is a blast from the past, seeing a Meyer as a young entrepreneur taking his first steps into the scary territory of expansion. The stress is palpable as deadlines fly by and the paint is literally still drying two hours before opening. The anticipation and little joys are captured moments like chef Kerry Heffernan meticulously measuring the height of the pots hanging over his burners (can't risk getting a concussion during service), or chef Floyd Cardoz creating what would later become a signature dish at Tabla. It's also a trip to see Tom Colicchio (then executive chef of \u003ca href=\"http://www.gramercytavern.com/\">Gramercy Tavern\u003c/a>) with hair.\u003c/p>\n\u003cp>Much has changed since the movie was made. Meyer has seen his first restaurant closing with \u003cstrong>Tabla\u003c/strong> shuttering in December 2010. Peruvian restaurateur \u003cstrong>Gastón Acurio\u003c/strong>, who opened \u003ca href=\"http://www.lamarcebicheria.com/web/index.php\">La Mar Cebicheria\u003c/a> on the Embarcadero, has plans to open a cevicheria in the space by August. Chef \u003cstrong>Floyd Cardoz\u003c/strong> will be keeping busy though as the chef of \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2011/03/08/north-end-grill-will-be-danny-meyers-downtown-restaurant/\">North End Grill\u003c/a>, Meyer's new restaurant in Battery Park City set to open towards the end of the year. You can also catch Cardoz on the next season of \u003cem>Top Chef Masters\u003c/em>. \u003cstrong>Eleven Madison Park\u003c/strong> still stands proudly with its four stars from \u003cem>The New York Times\u003c/em> under the leadership of chef \u003cstrong>Daniel Humm\u003c/strong>. \u003c/p>\n\u003cp>Meanwhile, Danny Meyer's \u003ca href=\"http://www.ushgnyc.com/\">Union Square Hospitality Group\u003c/a> continues to grow as we speak. \u003ca href=\"http://whitney.org/Visit/Cafe\">Untitled\u003c/a> recently opened at the Whitney, and the \u003ca href=\"http://www.shakeshack.com/\">Shake Shack\u003c/a> empire expands to DC (coming soon, Spring 2011), Westport, CT (Summer 2011), even the Middle East (Dubai just opened; Kuwait City coming in Summer 2011). There was a time when Meyer would only consider opening a new restaurant within walking distance of his existing restaurants. That rule has given away to one which allows him to continue promoting from within, creating growth opportunities for valued talent to keep rising within the company. Enlightened hospitality at its core. And great burgers for all. \u003c/p>\n\u003cp>\u003ca href=\"http://firstrunfeatures.com/restaurateurdvd.html\">The Restaurateur\u003c/a> is available on DVD and soon to be released on \u003ca href=\"http://www.netflix.com/Movie/The-Restaurateur/70169904?strkid=622772456_0_0&lnkctr=srchrd-sr&strackid=71e530f9d12e75aa_0_srl&trkid=222336\">Netflix\u003c/a>. \u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/13710775\" width=\"500\" height=\"375\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/13710775\">The RESTAURATEUR trailer\u003c/a> from \u003ca href=\"http://vimeo.com/user1880216\">Roger Sherman, Florentine Films\u003c/a>.\u003c/p>\n\n",
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"excerpt": "A look into \u003cem>The Restaurateur\u003c/em>, a documentary following Danny Meyer through the whirlwind dual openings of Eleven Madison Park and Tabla in 1998.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_danny_meyer-1.jpg\" alt=\"danny meyer and roger sherman\" title=\"danny meyer and roger sherman\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26016\">\u003cbr>\n\u003cem>Danny Meyer (left) and Roger Sherman (right)\u003c/em>\u003c/p>\n\u003cp>You know it's going to be a good day when it starts with a \u003ca href=\"http://lickmyspoon.com/nyeats/shack-stack-crack-shake-shack-ny/\">Shack Stack\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_03_shake-shack-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_03_shake-shack-1.jpg\" alt=\"shack stack at shake shack\" title=\"shack stack at shake shack\" width=\"373\" height=\"500\" class=\"alignnone size-full wp-image-26015\">\u003c/a>\u003cbr>\n\u003cem>Shack Stack (Shake Shack, NYC)\u003c/em>\u003c/p>\n\u003cp>With plans later that evening to attend a screening of the \u003ca href=\"http://www.ushgnyc.com/\">Danny Meyer\u003c/a> documentary, \u003ca href=\"http://www.florentinefilms.com/sherman/films/the-restauranteur/\">The Restaurateur\u003c/a>, followed by dinner at \u003ca href=\"http://www.themodernnyc.com/\">The Modern\u003c/a>…well, it was shaping up to be a full-fledged \u003cstrong>Danny Meyer Day\u003c/strong>. And I could not have been happier about it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_danny_meyer-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_danny_meyer-2.jpg\" alt=\"scallops at the modern\" title=\"scallops at the modern\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-26017\">\u003c/a>\u003cbr>\n\u003cem>Grilled Diver Scallops with roasted beets, swiss chard, and hazelnuts (The Modern, NYC)\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I've been a big fan of Meyer and his bevy of top notch restaurants for awhile now. As a fresh grad on the bottom of the corporate totem pole, while other pretty young things were shoe shopping, I added to my slush fund for dinner at \u003ca href=\"http://www.elevenmadisonpark.com/\">Eleven Madison Park\u003c/a>. When I discovered that my then-boyfriend-now-husband lived a few convenient blocks away from \u003ca href=\"http://www.bluesmoke.com/blue/index.html\">Blue Smoke\u003c/a> and their \u003cem>killer\u003c/em> mac & cheese, I knew it was a good omen. When I left New York for SF, I requested my friends bid me farewell at \u003ca href=\"http://www.shakeshack.com/\">Shake Shack\u003c/a> (still one of my ultimate happy places in life), with burgers and frozen custard shakes under the warm summer city night sky in Madison Square Park. \u003c/p>\n\u003cp>Later on, as my career has taken a turn into the food world, I've found renewed respect and admiration for the hospitality empire Danny Meyer has built. His book, \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/10/21/danny-meyer-at-the-commonwealth-club/\">Setting the Table\u003c/a>, is probably the closest thing to a business book I'll ever read. It delves into Meyer's business philosophy of \"enlightened hospitality\" and how it is the corner stone of every decision made, from staffing and training to building up the community surrounding a restaurant. Here's one of my favorite passages that has stuck with me: \u003c/p>\n\u003cblockquote>\u003cp>\"People duck as a natural reflex when something is hurled at them. Similarly, the excellence reflex is a natural reaction to fix something that isn't right, or to improve something that could be better. The \u003cstrong>excellence reflex\u003c/strong> is rooted in instinct and upbringing, and then constantly honed through awareness, caring, and practice. The overarching concern to do the right thing well is something we can't train for. Either it's there or it isn't. So we need to train how to hire for it.\"\u003c/p>\u003c/blockquote>\n\u003cp> -- Danny Meyer, \u003cem>Setting the Table\u003c/em> (pg. 142)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Setting-Table-Transforming-Hospitality-Business/dp/0060742755\">Setting the Table\u003c/a> was written after Meyer had reached great success with eleven New York establishments under his belt. Filmed thirteen years ago, \u003cem>\u003cstrong>The Restaurateur\u003c/strong>\u003c/em> follows Meyer through a more uncertain time, documenting the whirlwind of simultaneously opening \u003cstrong>Eleven Madison Park\u003c/strong> and \u003cstrong>Tabla\u003c/strong> in 1998. The film is a blast from the past, seeing a Meyer as a young entrepreneur taking his first steps into the scary territory of expansion. The stress is palpable as deadlines fly by and the paint is literally still drying two hours before opening. The anticipation and little joys are captured moments like chef Kerry Heffernan meticulously measuring the height of the pots hanging over his burners (can't risk getting a concussion during service), or chef Floyd Cardoz creating what would later become a signature dish at Tabla. It's also a trip to see Tom Colicchio (then executive chef of \u003ca href=\"http://www.gramercytavern.com/\">Gramercy Tavern\u003c/a>) with hair.\u003c/p>\n\u003cp>Much has changed since the movie was made. Meyer has seen his first restaurant closing with \u003cstrong>Tabla\u003c/strong> shuttering in December 2010. Peruvian restaurateur \u003cstrong>Gastón Acurio\u003c/strong>, who opened \u003ca href=\"http://www.lamarcebicheria.com/web/index.php\">La Mar Cebicheria\u003c/a> on the Embarcadero, has plans to open a cevicheria in the space by August. Chef \u003cstrong>Floyd Cardoz\u003c/strong> will be keeping busy though as the chef of \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2011/03/08/north-end-grill-will-be-danny-meyers-downtown-restaurant/\">North End Grill\u003c/a>, Meyer's new restaurant in Battery Park City set to open towards the end of the year. You can also catch Cardoz on the next season of \u003cem>Top Chef Masters\u003c/em>. \u003cstrong>Eleven Madison Park\u003c/strong> still stands proudly with its four stars from \u003cem>The New York Times\u003c/em> under the leadership of chef \u003cstrong>Daniel Humm\u003c/strong>. \u003c/p>\n\u003cp>Meanwhile, Danny Meyer's \u003ca href=\"http://www.ushgnyc.com/\">Union Square Hospitality Group\u003c/a> continues to grow as we speak. \u003ca href=\"http://whitney.org/Visit/Cafe\">Untitled\u003c/a> recently opened at the Whitney, and the \u003ca href=\"http://www.shakeshack.com/\">Shake Shack\u003c/a> empire expands to DC (coming soon, Spring 2011), Westport, CT (Summer 2011), even the Middle East (Dubai just opened; Kuwait City coming in Summer 2011). There was a time when Meyer would only consider opening a new restaurant within walking distance of his existing restaurants. That rule has given away to one which allows him to continue promoting from within, creating growth opportunities for valued talent to keep rising within the company. Enlightened hospitality at its core. And great burgers for all. \u003c/p>\n\u003cp>\u003ca href=\"http://firstrunfeatures.com/restaurateurdvd.html\">The Restaurateur\u003c/a> is available on DVD and soon to be released on \u003ca href=\"http://www.netflix.com/Movie/The-Restaurateur/70169904?strkid=622772456_0_0&lnkctr=srchrd-sr&strackid=71e530f9d12e75aa_0_srl&trkid=222336\">Netflix\u003c/a>. \u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/13710775\" width=\"500\" height=\"375\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/13710775\">The RESTAURATEUR trailer\u003c/a> from \u003ca href=\"http://vimeo.com/user1880216\">Roger Sherman, Florentine Films\u003c/a>.\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": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"masters-of-scale": {
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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},
"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
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