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A young, single mother who lives with her father and daughter, the trio is reliant on the income from her father’s fruit cart and from Juana’s cleaning job.\u003c/p>\n\u003cp>When she sees a help wanted sign in a sushi restaurant, Juana applies, even though it seems pretty clear that a piece of shiro maguro has never crossed her lips. While her father would prefer her to work at a taqueria – so at least he’ll be able to enjoy the food she brings home – she gets the job and is a fast learner, so fast that she quickly aspires to become a sushi chef, so she can interact with the customers, rather than doing prep work in the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_100428\" class=\"wp-caption alignright\" style=\"max-width: 461px\">\u003cimg class=\"size-full wp-image-100428\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/sushi4.jpeg\" alt=\"Filmmaker Anthony Lucero.\" width=\"461\" height=\"277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/sushi4.jpeg 461w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sushi4-400x240.jpeg 400w\" sizes=\"(max-width: 461px) 100vw, 461px\">\u003cfigcaption class=\"wp-caption-text\">Filmmaker Anthony Lucero. \u003ccite>(Photo courtesy of Anthony Lucero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A graduate of San Francisco State’s film program, Lucero has done mostly documentaries, and has worked on special effects for some major Hollywood titles like the forthcoming Star Wars film.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He was inspired to write the story about Juana when one evening he began wondering about the inner life of a restaurant dishwasher.\u003c/p>\n\u003cp>While he began writing the screenplay with the lead character named Juan, who aspired to work in a French restaurant, he eventually changed him into Juana, and dropped French cuisine in lieu of sushi.\u003c/p>\n\u003cp>“I like that culture clash, or mix of Japanese and Mexicans in one story,” he said. “Plus sushi is very cinematic. Japanese food is incredibly beautiful.”\u003c/p>\n\u003cp>Furthermore, he appreciated how the added layer of sexism added to the challenges his protagonist faced.\u003c/p>\n\u003cp>“Of course women should be able to work wherever they want,” said Lucero. “It seems ridiculous that a woman can’t become a sushi chef, but if you saw one who wasn’t a Japanese male you’d think twice.”\u003c/p>\n\u003cfigure id=\"attachment_100427\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-100427\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/Sushi3.jpeg\" alt=\"Once Juana decides she wants to be a sushi chef, she spends time practicing at home. \" width=\"1280\" height=\"738\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-400x231.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-800x461.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-1180x680.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-960x554.jpeg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Once Juana decides she wants to be a sushi chef, she spends time practicing at home. \u003ccite>(Photo courtesy of Anthony Lucero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a food lover himself, but one that doesn’t much like to cook, Lucero became driven by the idea of “what does it take to make good food? Is it your culture, or if you’re a man or woman, does that mean you can make something better than someone else?”\u003c/p>\n\u003cp>While the stars – Diana Elizabeth Torres as Juana and Yutaka Takeuchi as Aki, the sushi chef who becomes not only Juana’s mentor but her love interest – came from Los Angeles, much else about the film is homegrown, especially since as a low-budget movie, Lucero relied on the help of family and friends.\u003c/p>\n\u003cp>The reasons for this were threefold; “Why not film in Oakland?” asked Lucero. “It’s a cinematic city that’s beautiful to shoot wasn’t even a thought.” The fact that the movie had a blending of cultures as a theme also made it the perfect backdrop, he said, and then there was the purely practical reason.\u003c/p>\n\u003cp>“I could call my family to help out with food and craft services,” Lucero said, noting that while he had friends and family members feeding the cast, he could also ask a relative “can you hold that light stand over there?”\u003c/p>\n\u003cp>Perhaps the greatest compliment Lucero has received about the film is when viewers ask whether Aki the sushi chef, is a real sushi chef. The answer is decidedly no.\u003c/p>\n\u003cp>Given the low budget, Lucero’s first idea was for the actors to watch YouTube videos on sushi-making, or ask local chefs if they could observe them. But then on a whim, he called up the \u003ca href=\"http://www.sushischool.net/home.php\" target=\"_blank\">Sushi Chef Institute \u003c/a>in Torrance, to ask whether the actors could observe some classes. Instead, owner Andy Matsuda said he would teach the actors at no cost.\u003c/p>\n\u003cp>The actors had two weeks of training. And while they couldn’t afford to hire a sushi chef to be on set, since they filmed in real restaurants, occasionally, one came in to watch.\u003c/p>\n\u003cp>“Sometimes one would be there, and say ‘Put your knife here,’ or ‘Don’t do it that way,’” said Lucero.\u003c/p>\n\u003cp>Regulars of \u003ca href=\"http://www.coachsushi.com/Coach_Sushi.html\" target=\"_blank\">Coach Sushi\u003c/a> on Grand Avenue will recognize its interior as where much of the action takes place; the kitchen of \u003ca href=\"http://www.asbdama.com\" target=\"_blank\">B-Dama\u003c/a>, formerly on Piedmont Avenue, now downtown, is where the back of the restaurant action took place, and the scenes in the stockroom were shot at \u003ca href=\"http://mijorijapanese.com\" target=\"_blank\">Mijori Japanese Restaurant and Sushi Bar\u003c/a>, also on Grand. All the restaurants allowed Lucero to use their places for free, when they were closed.\u003c/p>\n\u003cp>Lucero expressed his gratitude that all three restaurants were so accommodating, noting that he did not know the owners of any of them before.\u003c/p>\n\u003cp>“We were desperate to find a place, or we were not going to make this movie,” he said. “But that didn’t happen. We had so many people who helped us with such amazing generosity.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>https://youtu.be/XaMo7qN-OMg\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Yes, it’s a film about sushi, but that’s where any comparison with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/03/film-review-jiro-dreams-of-sushi/\" target=\"_blank\">that other film\u003c/a> ends.\u003c/p>\n\u003cp>After winning over audiences at numerous film festivals, “\u003ca href=\"http://www.eastsidesushifilm.com/\" target=\"_blank\">East Side Sushi\u003c/a>,” which takes place in Oakland, and was written and directed by East Oakland-raised filmmaker Anthony Lucero, will open locally September 18. Lucero will be present at the screening at the Grand Lake Theatre in Oakland on the 18\u003csup>th\u003c/sup>, and at the Sundance Kabuki Theater in San Francisco on the 19\u003csup>th\u003c/sup>. The film will be showing throughout the Bay Area, with \u003ca href=\"http://www.eastsidesushifilm.com/media.htm\" target=\"_blank\">all theaters listed\u003c/a> on the film's website.\u003c/p>\n\u003cfigure id=\"attachment_100426\" class=\"wp-caption alignright\" style=\"max-width: 461px\">\u003cimg class=\"size-full wp-image-100426\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/sushi2.jpeg\" alt=\"Juana takes over for her father selling fruit from a cart in East Oakland in East Side Sushi.\" width=\"461\" height=\"260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/sushi2.jpeg 461w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sushi2-400x226.jpeg 400w\" sizes=\"(max-width: 461px) 100vw, 461px\">\u003cfigcaption class=\"wp-caption-text\">Juana takes over for her father selling fruit from a cart in East Oakland in East Side Sushi. \u003ccite>(Photo courtesy of Anthony Lucero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The movie is about Juana, a Latina woman, who is extremely capable in the kitchen, and longs to do more than the lowliest restaurant jobs. A young, single mother who lives with her father and daughter, the trio is reliant on the income from her father’s fruit cart and from Juana’s cleaning job.\u003c/p>\n\u003cp>When she sees a help wanted sign in a sushi restaurant, Juana applies, even though it seems pretty clear that a piece of shiro maguro has never crossed her lips. While her father would prefer her to work at a taqueria – so at least he’ll be able to enjoy the food she brings home – she gets the job and is a fast learner, so fast that she quickly aspires to become a sushi chef, so she can interact with the customers, rather than doing prep work in the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_100428\" class=\"wp-caption alignright\" style=\"max-width: 461px\">\u003cimg class=\"size-full wp-image-100428\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/sushi4.jpeg\" alt=\"Filmmaker Anthony Lucero.\" width=\"461\" height=\"277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/sushi4.jpeg 461w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sushi4-400x240.jpeg 400w\" sizes=\"(max-width: 461px) 100vw, 461px\">\u003cfigcaption class=\"wp-caption-text\">Filmmaker Anthony Lucero. \u003ccite>(Photo courtesy of Anthony Lucero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A graduate of San Francisco State’s film program, Lucero has done mostly documentaries, and has worked on special effects for some major Hollywood titles like the forthcoming Star Wars film.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He was inspired to write the story about Juana when one evening he began wondering about the inner life of a restaurant dishwasher.\u003c/p>\n\u003cp>While he began writing the screenplay with the lead character named Juan, who aspired to work in a French restaurant, he eventually changed him into Juana, and dropped French cuisine in lieu of sushi.\u003c/p>\n\u003cp>“I like that culture clash, or mix of Japanese and Mexicans in one story,” he said. “Plus sushi is very cinematic. Japanese food is incredibly beautiful.”\u003c/p>\n\u003cp>Furthermore, he appreciated how the added layer of sexism added to the challenges his protagonist faced.\u003c/p>\n\u003cp>“Of course women should be able to work wherever they want,” said Lucero. “It seems ridiculous that a woman can’t become a sushi chef, but if you saw one who wasn’t a Japanese male you’d think twice.”\u003c/p>\n\u003cfigure id=\"attachment_100427\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-100427\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/Sushi3.jpeg\" alt=\"Once Juana decides she wants to be a sushi chef, she spends time practicing at home. \" width=\"1280\" height=\"738\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-400x231.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-800x461.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-1180x680.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-960x554.jpeg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Once Juana decides she wants to be a sushi chef, she spends time practicing at home. \u003ccite>(Photo courtesy of Anthony Lucero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a food lover himself, but one that doesn’t much like to cook, Lucero became driven by the idea of “what does it take to make good food? Is it your culture, or if you’re a man or woman, does that mean you can make something better than someone else?”\u003c/p>\n\u003cp>While the stars – Diana Elizabeth Torres as Juana and Yutaka Takeuchi as Aki, the sushi chef who becomes not only Juana’s mentor but her love interest – came from Los Angeles, much else about the film is homegrown, especially since as a low-budget movie, Lucero relied on the help of family and friends.\u003c/p>\n\u003cp>The reasons for this were threefold; “Why not film in Oakland?” asked Lucero. “It’s a cinematic city that’s beautiful to shoot wasn’t even a thought.” The fact that the movie had a blending of cultures as a theme also made it the perfect backdrop, he said, and then there was the purely practical reason.\u003c/p>\n\u003cp>“I could call my family to help out with food and craft services,” Lucero said, noting that while he had friends and family members feeding the cast, he could also ask a relative “can you hold that light stand over there?”\u003c/p>\n\u003cp>Perhaps the greatest compliment Lucero has received about the film is when viewers ask whether Aki the sushi chef, is a real sushi chef. The answer is decidedly no.\u003c/p>\n\u003cp>Given the low budget, Lucero’s first idea was for the actors to watch YouTube videos on sushi-making, or ask local chefs if they could observe them. But then on a whim, he called up the \u003ca href=\"http://www.sushischool.net/home.php\" target=\"_blank\">Sushi Chef Institute \u003c/a>in Torrance, to ask whether the actors could observe some classes. Instead, owner Andy Matsuda said he would teach the actors at no cost.\u003c/p>\n\u003cp>The actors had two weeks of training. And while they couldn’t afford to hire a sushi chef to be on set, since they filmed in real restaurants, occasionally, one came in to watch.\u003c/p>\n\u003cp>“Sometimes one would be there, and say ‘Put your knife here,’ or ‘Don’t do it that way,’” said Lucero.\u003c/p>\n\u003cp>Regulars of \u003ca href=\"http://www.coachsushi.com/Coach_Sushi.html\" target=\"_blank\">Coach Sushi\u003c/a> on Grand Avenue will recognize its interior as where much of the action takes place; the kitchen of \u003ca href=\"http://www.asbdama.com\" target=\"_blank\">B-Dama\u003c/a>, formerly on Piedmont Avenue, now downtown, is where the back of the restaurant action took place, and the scenes in the stockroom were shot at \u003ca href=\"http://mijorijapanese.com\" target=\"_blank\">Mijori Japanese Restaurant and Sushi Bar\u003c/a>, also on Grand. All the restaurants allowed Lucero to use their places for free, when they were closed.\u003c/p>\n\u003cp>Lucero expressed his gratitude that all three restaurants were so accommodating, noting that he did not know the owners of any of them before.\u003c/p>\n\u003cp>“We were desperate to find a place, or we were not going to make this movie,” he said. “But that didn’t happen. We had so many people who helped us with such amazing generosity.”\u003c/p>\n\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/XaMo7qN-OMg'\n title='//www.youtube.com/embed/XaMo7qN-OMg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/div>\u003c/p>",
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"disqusTitle": "Watch the 'Jacques Pépin Heart & Soul' Series Premiere September 12 on KQED",
"title": "Watch the 'Jacques Pépin Heart & Soul' Series Premiere September 12 on KQED",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The series premiere of \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cem>Jacques Pépin Heart & Soul\u003c/em>\u003c/a> airs Saturday, September 12 at 10:30am on KQED 9. This will be chef Jacques Pépin’s final television cooking series. The 26 programs were taped in the fall of 2014 in the KQED studios in San Francisco and at Jacques’ home in Connecticut. This series is a personal journey through Jacques' life and includes historical footage and guest visits from close friends and family. Each episode features creative recipes that combine Jacques' culinary history and travel experiences with his expert teaching skills. Many of these \u003ca href=\"http://ww2.kqed.org/jpepinheart/category/recipes/\" target=\"_blank\">recipes\u003c/a> are available on the \u003cem>Jacques Pépin Heart & Soul\u003c/em> website along with \u003ca href=\"http://ww2.kqed.org/jpepinheart/category/technique-videos/\" target=\"_blank\">technique videos\u003c/a> and \u003ca href=\"http://ww2.kqed.org/jpepinheart/category/behind-the-scenes/\" target=\"_blank\">behind-the-scenes photos\u003c/a> from the taping of the show.\u003c/p>\n\u003cp>This first episode will air again on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=23161\" target=\"_blank\">KQED 9\u003c/a> Sunday, September 13 at 2:30pm and will broadcast nationally on Saturday, September 19. The episodes will be available online for a limited period of time at the \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cem>Jacques Pépin Heart & Soul\u003c/em>\u003c/a> website beginning September 19. \u003c/p>\n\u003cp>Series Producer Tina Salter created this video to share the vision of \u003cem>Jacques Pépin Heart & Soul\u003c/em> with the production team after gathering unique and personal footage of Jacques and his family at his home in Connecticut.\u003c/p>\n\u003cp>https://youtu.be/ezgWE6KQezs\u003c/p>\n\u003cp>The first episode of the series is \u003cstrong>Fête Des Boules\u003c/strong>. Jacques and his best friend Jean-Claude work up an appetite in the summer sun playing the traditional French game of boules. Jacques cooks up a party menu of favorites to share. He begins with \u003cstrong>Crab Chips With Salmon Caviar\u003c/strong>, bursting with decadent flavors and textures. Then the freshest of eggs are whisked to become an \u003cstrong>Egg And Herb Treats\u003c/strong> appetizer. The party continues with a crowd-pleasing \u003ca href=\"http://ww2.kqed.org/jpepinheart/?p=1318\">\u003cstrong>Camembert With Pistachio Crust\u003c/strong>\u003c/a>, a garden-fresh \u003cstrong>Tabbouleh\u003c/strong> salad and a \u003cstrong>Tomato, Mozzarella And Onion Salad\u003c/strong> before Jacques finishes his festive menu with a grand \u003ca href=\"http://ww2.kqed.org/jpepinheart/?p=1324\">\u003cstrong>Smoked Ham Glazed With Maple Syrup\u003c/strong>\u003c/a>, cooked and carved to perfection!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can \u003ca href=\"http://ww2.kqed.org/jpepinheart/category/recipes/\" target=\"_blank\">get these recipes\u003c/a> along with 50 other recipes on the \u003cem>Jacques Pépin Heart & Soul\u003c/em> website. \u003cstrong>Happy Cooking!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_1322\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/jpepinheart/?p=1318\">\u003cimg src=\"http://ww2.kqed.org/jpepinheart/wp-content/uploads/sites/14/2015/08/camembert-hero1920.jpg\" alt=\"Camembert with Pistachio Crust\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Camembert with Pistachio Crust\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_1333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/jpepinheart/?p=1324\">\u003cimg src=\"http://ww2.kqed.org/jpepinheart/wp-content/uploads/sites/14/2015/08/hambone-hero1920.jpg\" alt=\"Smoked Ham Glazed with Maple Syrup\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smoked Ham Glazed with Maple Syrup\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The series premiere of \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cem>Jacques Pépin Heart & Soul\u003c/em>\u003c/a> airs Saturday, September 12 at 10:30am on KQED 9. This will be chef Jacques Pépin’s final television cooking series. The 26 programs were taped in the fall of 2014 in the KQED studios in San Francisco and at Jacques’ home in Connecticut. This series is a personal journey through Jacques' life and includes historical footage and guest visits from close friends and family. Each episode features creative recipes that combine Jacques' culinary history and travel experiences with his expert teaching skills. Many of these \u003ca href=\"http://ww2.kqed.org/jpepinheart/category/recipes/\" target=\"_blank\">recipes\u003c/a> are available on the \u003cem>Jacques Pépin Heart & Soul\u003c/em> website along with \u003ca href=\"http://ww2.kqed.org/jpepinheart/category/technique-videos/\" target=\"_blank\">technique videos\u003c/a> and \u003ca href=\"http://ww2.kqed.org/jpepinheart/category/behind-the-scenes/\" target=\"_blank\">behind-the-scenes photos\u003c/a> from the taping of the show.\u003c/p>\n\u003cp>This first episode will air again on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=23161\" target=\"_blank\">KQED 9\u003c/a> Sunday, September 13 at 2:30pm and will broadcast nationally on Saturday, September 19. The episodes will be available online for a limited period of time at the \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cem>Jacques Pépin Heart & Soul\u003c/em>\u003c/a> website beginning September 19. \u003c/p>\n\u003cp>Series Producer Tina Salter created this video to share the vision of \u003cem>Jacques Pépin Heart & Soul\u003c/em> with the production team after gathering unique and personal footage of Jacques and his family at his home in Connecticut.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ezgWE6KQezs'\n title='//www.youtube.com/embed/ezgWE6KQezs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The first episode of the series is \u003cstrong>Fête Des Boules\u003c/strong>. Jacques and his best friend Jean-Claude work up an appetite in the summer sun playing the traditional French game of boules. Jacques cooks up a party menu of favorites to share. He begins with \u003cstrong>Crab Chips With Salmon Caviar\u003c/strong>, bursting with decadent flavors and textures. Then the freshest of eggs are whisked to become an \u003cstrong>Egg And Herb Treats\u003c/strong> appetizer. The party continues with a crowd-pleasing \u003ca href=\"http://ww2.kqed.org/jpepinheart/?p=1318\">\u003cstrong>Camembert With Pistachio Crust\u003c/strong>\u003c/a>, a garden-fresh \u003cstrong>Tabbouleh\u003c/strong> salad and a \u003cstrong>Tomato, Mozzarella And Onion Salad\u003c/strong> before Jacques finishes his festive menu with a grand \u003ca href=\"http://ww2.kqed.org/jpepinheart/?p=1324\">\u003cstrong>Smoked Ham Glazed With Maple Syrup\u003c/strong>\u003c/a>, cooked and carved to perfection!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can \u003ca href=\"http://ww2.kqed.org/jpepinheart/category/recipes/\" target=\"_blank\">get these recipes\u003c/a> along with 50 other recipes on the \u003cem>Jacques Pépin Heart & Soul\u003c/em> website. \u003cstrong>Happy Cooking!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_1322\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/jpepinheart/?p=1318\">\u003cimg src=\"http://ww2.kqed.org/jpepinheart/wp-content/uploads/sites/14/2015/08/camembert-hero1920.jpg\" alt=\"Camembert with Pistachio Crust\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Camembert with Pistachio Crust\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_1333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/jpepinheart/?p=1324\">\u003cimg src=\"http://ww2.kqed.org/jpepinheart/wp-content/uploads/sites/14/2015/08/hambone-hero1920.jpg\" alt=\"Smoked Ham Glazed with Maple Syrup\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smoked Ham Glazed with Maple Syrup\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "To Tackle Food Waste, Big Grocery Chain Will Sell Produce Rejects",
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"content": "\u003cp>It's easy to blame someone else for food waste. If this is really a $2.6 trillion issue, as the United Nations \u003ca href=\"http://www.fao.org/nr/sustainability/food-loss-and-waste/en/\">estimates\u003c/a>, then who's in charge of fixing it?\u003c/p>\n\u003cp>Turns out, we the eaters play a big role here.\u003c/p>\n\u003cp>When we shop with our eyeballs in the produce aisle, our expectations for perfection contribute to the problem.\u003c/p>\n\u003cp>We've come to expect a dazzling array of eye candy with beautiful displays of cosmetically perfect fruits and vegetables.\u003c/p>\n\u003cp>But, of course, nature serves up much more variation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And now, a big grocery chain in the West called Raley's is taking a swing at the food waste problem by trying to get customers to embrace the differences.\u003c/p>\n\u003cp>Raley's announced Tuesday it will begin selling less-than-perfect fruits and vegetables in July.\u003c/p>\n\u003cp>But let's go back to where it all begins: the farm. As part of a \u003ca href=\"http://www.pbs.org/newshour/bb/almost-half-americas-food-go-waste/\">collaboration \u003c/a>with PBS NewsHour, we hit the fields of Salinas Valley, Calif., for a reality check.\u003c/p>\n\u003cp>In a cauliflower field, we found lots of slightly yellow heads of cauliflower.\u003c/p>\n\u003cp>\"You see how it just has that yellow tinge to it?\" Art Barrientos of Ocean Mist Farms points out. \"This is not marketable.\"\u003c/p>\n\u003cp>There's nothing wrong with these heads of cauliflower. The yellow tint comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\u003c/p>\n\u003cp>\"But this just doesn't meet our standards,\" Barrientos says as we give it a taste.\u003c/p>\n\u003cp>The marketplace demands white, blemish-free, perfectly sized heads. So, these heads are plowed under.\u003c/p>\n\u003cfigure id=\"attachment_97066\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg\" alt=\"The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-960x720.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story is similar with misshapen crowns of broccoli and peaches that aren't perfectly shaped or colored. Harold McLarty of \u003ca href=\"http://www.hmcfarms.com/welcome-to-hmc\">HMC Farms\u003c/a> in Kingsburg, Calif., says 35 percent of his crop never makes it to market. Much of his surplus goes to cattle feed.\u003c/p>\n\u003cp>The Natural Resources Defense Council estimates that depending on the crop, anywhere from 1 to 30 percent of food grown by farmers doesn't get to the grocery store.\u003c/p>\n\u003cp>And, as we've reported, food is wasted at every step in the supply chain — during transportation and processing and once it gets to our refrigerators.\u003c/p>\n\u003cp>And think of everything that goes into growing crop: the water, the fertilizer, the fuel to run the tractor.\u003c/p>\n\u003cp>\"Eighty percent of our water, 10 percent of our energy, 40 percent of our land is used to grow our food,\" says Peter Lehner of the NRDC. And, according to this NRDC \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-ip.pdf\">report\u003c/a>, up to 40 percent of the food produced never gets eaten. \"It's crazy.\"\u003c/p>\n\u003cp>Food waste is among the biggest contributors to landfills in the U.S. Lehner says this creates another problem: \"When [food] rots, it emits methane, which is a very potent greenhouse gas.\" Food waste is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cfigure id=\"attachment_97067\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg\" alt=\"Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif.\" width=\"1996\" height=\"1497\" class=\"size-full wp-image-97067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-960x720.jpg 960w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are new efforts underway to reduce food waste. The Environmental Protection Agency has a \u003ca href=\"http://www.epa.gov/smm/foodrecovery/participants.htm\">Food Recovery Challenge\u003c/a> that diverts about 375,000 tons of food waste.\u003c/p>\n\u003cp>And some producers, including Ocean Mist and HMC Farms, donate some of the less-than-perfect produce to California food banks.\u003c/p>\n\u003cp>Over the past decade, the California Association of Food Banks says it has doubled the amount of produce it distributes, thanks in part to these kinds of donations.\u003c/p>\n\u003cp>\"This year, we hope to grow the California Farm to Family program by over 70 million pounds,\" says Paul Ash, executive director of the San Francisco Marin Food Banks. He hopes to expand the program to other parts of the country.\u003c/p>\n\u003cfigure id=\"attachment_97068\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg\" alt=\"The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a.jpg 1052w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of that growth has been fueled by a novel way of collecting surplus produce. For cauliflower and broccoli growers, who pack their products in the field as they're being harvested, there's now a co-packing system. As the workers slice and harvest the crop, they pack the premium heads in boxes headed to grocery stores. They separate out the less-than-perfect seconds and pack them in crates destined for the food banks.\u003c/p>\n\u003cp>It's a simple process, but it's tough to recruit more farmers to join in. Only three out of 25 broccoli and cauliflower growers in California participate.\u003c/p>\n\u003cp>Why? \"It's a lot easier and cheaper just to basically throw [unmarketable produce] away,\" says McLarty of HMC Farms. He says he'd like to donate more of his peaches to the food banks, but \"there's got to be an economic incentive.\"\u003c/p>\n\u003cp>California offers tax credits to farmers who donate produce, but the food banks are lobbying for bigger deductions. And there are only six other states besides California that give tax breaks to growers for donating food.\u003c/p>\n\u003cp>As food banks work to expand their programs, some entrepreneurs say there are so many seconds to go around, they see a whole new business model: selling imperfect produce at discounted prices.\u003c/p>\n\u003cfigure id=\"attachment_97065\" class=\"wp-caption alignright\" style=\"max-width: 356px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/carrots-5f6d91b04096e6731378d025dc6376561ef5c18f.jpg\" alt=\"Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices.\" width=\"356\" height=\"267\" class=\"size-full wp-image-97065\">\u003cfigcaption class=\"wp-caption-text\">Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices. \u003ccite>(Courtesy of \u003chref>Imperfect Produce)\u003c/href>\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/09/369613561/in-europe-ugly-sells-in-the-produce-aisle\">reported\u003c/a>, a French supermarket chain launched a campaign last year to sell what they dubbed \"the grotesque apple, and the ridiculous potato.\" The concept has so far worked well in France.\u003c/p>\n\u003cp>Here in the U.S., entrepreneurs behind a venture called \u003ca href=\"http://www.imperfectproduce.com/home.php\">Imperfect Produce\u003c/a> are betting they can turn Americans on to less-than-perfect produce, too.\u003c/p>\n\u003cp>In this \u003ca href=\"https://www.indiegogo.com/projects/imperfect-redefining-beauty-in-produce#/story\">promotional fundraising video\u003c/a>, the startup's co-founder Ben Simon explains how it works: \"You get a box of seasonal ugly produce delivered to your door every week, and because this produce looks a little funky on the outside you get it for 30 to 50 percent less.\" They plan to start delivery in the San Francisco area sometime this summer.\u003c/p>\n\u003cp>And it seems at least one major grocery chain may give it a go. Imperfect has just inked a deal with high-end chain \u003ca href=\"http://www.raleys.com/www/\">Raley's\u003c/a>, which has more than 100 stores in California and Nevada. The chain says it will launch a pilot program, \"Real Good\" produce, in 10 Northern California stores in mid-July.\u003c/p>\n\u003cp>Raley's Megan Burritt says she's working on in-store education. When customers are picking up a funky-looking double cherry or an apple that may look like a reject, she wants them to see it in a new way. Perhaps she'll market them as the underdogs of the produce aisle. \"Who doesn't love an underdog story!\" Burritt says. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's easy to blame someone else for food waste. If this is really a $2.6 trillion issue, as the United Nations \u003ca href=\"http://www.fao.org/nr/sustainability/food-loss-and-waste/en/\">estimates\u003c/a>, then who's in charge of fixing it?\u003c/p>\n\u003cp>Turns out, we the eaters play a big role here.\u003c/p>\n\u003cp>When we shop with our eyeballs in the produce aisle, our expectations for perfection contribute to the problem.\u003c/p>\n\u003cp>We've come to expect a dazzling array of eye candy with beautiful displays of cosmetically perfect fruits and vegetables.\u003c/p>\n\u003cp>But, of course, nature serves up much more variation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And now, a big grocery chain in the West called Raley's is taking a swing at the food waste problem by trying to get customers to embrace the differences.\u003c/p>\n\u003cp>Raley's announced Tuesday it will begin selling less-than-perfect fruits and vegetables in July.\u003c/p>\n\u003cp>But let's go back to where it all begins: the farm. As part of a \u003ca href=\"http://www.pbs.org/newshour/bb/almost-half-americas-food-go-waste/\">collaboration \u003c/a>with PBS NewsHour, we hit the fields of Salinas Valley, Calif., for a reality check.\u003c/p>\n\u003cp>In a cauliflower field, we found lots of slightly yellow heads of cauliflower.\u003c/p>\n\u003cp>\"You see how it just has that yellow tinge to it?\" Art Barrientos of Ocean Mist Farms points out. \"This is not marketable.\"\u003c/p>\n\u003cp>There's nothing wrong with these heads of cauliflower. The yellow tint comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\u003c/p>\n\u003cp>\"But this just doesn't meet our standards,\" Barrientos says as we give it a taste.\u003c/p>\n\u003cp>The marketplace demands white, blemish-free, perfectly sized heads. So, these heads are plowed under.\u003c/p>\n\u003cfigure id=\"attachment_97066\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg\" alt=\"The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97066\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0032-3-3f11b50e8ab45601f4ac3e90e0bfbbeb34ab356f-960x720.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The yellow tint on this cauliflower comes from sun exposure. It's crunchy and every bit as nutritious as white cauliflower. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story is similar with misshapen crowns of broccoli and peaches that aren't perfectly shaped or colored. Harold McLarty of \u003ca href=\"http://www.hmcfarms.com/welcome-to-hmc\">HMC Farms\u003c/a> in Kingsburg, Calif., says 35 percent of his crop never makes it to market. Much of his surplus goes to cattle feed.\u003c/p>\n\u003cp>The Natural Resources Defense Council estimates that depending on the crop, anywhere from 1 to 30 percent of food grown by farmers doesn't get to the grocery store.\u003c/p>\n\u003cp>And, as we've reported, food is wasted at every step in the supply chain — during transportation and processing and once it gets to our refrigerators.\u003c/p>\n\u003cp>And think of everything that goes into growing crop: the water, the fertilizer, the fuel to run the tractor.\u003c/p>\n\u003cp>\"Eighty percent of our water, 10 percent of our energy, 40 percent of our land is used to grow our food,\" says Peter Lehner of the NRDC. And, according to this NRDC \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-ip.pdf\">report\u003c/a>, up to 40 percent of the food produced never gets eaten. \"It's crazy.\"\u003c/p>\n\u003cp>Food waste is among the biggest contributors to landfills in the U.S. Lehner says this creates another problem: \"When [food] rots, it emits methane, which is a very potent greenhouse gas.\" Food waste is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cfigure id=\"attachment_97067\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg\" alt=\"Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif.\" width=\"1996\" height=\"1497\" class=\"size-full wp-image-97067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0060-3-1056322301084e8160be6f139271c6aa84398ff1-960x720.jpg 960w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">Cauliflower on the conveyor belt at Ocean Mist Farms in Salinas Valley, Calif. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are new efforts underway to reduce food waste. The Environmental Protection Agency has a \u003ca href=\"http://www.epa.gov/smm/foodrecovery/participants.htm\">Food Recovery Challenge\u003c/a> that diverts about 375,000 tons of food waste.\u003c/p>\n\u003cp>And some producers, including Ocean Mist and HMC Farms, donate some of the less-than-perfect produce to California food banks.\u003c/p>\n\u003cp>Over the past decade, the California Association of Food Banks says it has doubled the amount of produce it distributes, thanks in part to these kinds of donations.\u003c/p>\n\u003cp>\"This year, we hope to grow the California Farm to Family program by over 70 million pounds,\" says Paul Ash, executive director of the San Francisco Marin Food Banks. He hopes to expand the program to other parts of the country.\u003c/p>\n\u003cfigure id=\"attachment_97068\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg\" alt=\"The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-97068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/img_0051-3-ee690549d2ce44565d08efb9501ac1fa7703902a.jpg 1052w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The marketplace demands white, blemish-free, perfectly sized heads of cauliflower. So that's almost all of what workers pick. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of that growth has been fueled by a novel way of collecting surplus produce. For cauliflower and broccoli growers, who pack their products in the field as they're being harvested, there's now a co-packing system. As the workers slice and harvest the crop, they pack the premium heads in boxes headed to grocery stores. They separate out the less-than-perfect seconds and pack them in crates destined for the food banks.\u003c/p>\n\u003cp>It's a simple process, but it's tough to recruit more farmers to join in. Only three out of 25 broccoli and cauliflower growers in California participate.\u003c/p>\n\u003cp>Why? \"It's a lot easier and cheaper just to basically throw [unmarketable produce] away,\" says McLarty of HMC Farms. He says he'd like to donate more of his peaches to the food banks, but \"there's got to be an economic incentive.\"\u003c/p>\n\u003cp>California offers tax credits to farmers who donate produce, but the food banks are lobbying for bigger deductions. And there are only six other states besides California that give tax breaks to growers for donating food.\u003c/p>\n\u003cp>As food banks work to expand their programs, some entrepreneurs say there are so many seconds to go around, they see a whole new business model: selling imperfect produce at discounted prices.\u003c/p>\n\u003cfigure id=\"attachment_97065\" class=\"wp-caption alignright\" style=\"max-width: 356px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/carrots-5f6d91b04096e6731378d025dc6376561ef5c18f.jpg\" alt=\"Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices.\" width=\"356\" height=\"267\" class=\"size-full wp-image-97065\">\u003cfigcaption class=\"wp-caption-text\">Imperfect Produce is a new venture that's sourcing funny-looking produce and partnering with the chain Raley's to sell it at discounted prices. \u003ccite>(Courtesy of \u003chref>Imperfect Produce)\u003c/href>\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/09/369613561/in-europe-ugly-sells-in-the-produce-aisle\">reported\u003c/a>, a French supermarket chain launched a campaign last year to sell what they dubbed \"the grotesque apple, and the ridiculous potato.\" The concept has so far worked well in France.\u003c/p>\n\u003cp>Here in the U.S., entrepreneurs behind a venture called \u003ca href=\"http://www.imperfectproduce.com/home.php\">Imperfect Produce\u003c/a> are betting they can turn Americans on to less-than-perfect produce, too.\u003c/p>\n\u003cp>In this \u003ca href=\"https://www.indiegogo.com/projects/imperfect-redefining-beauty-in-produce#/story\">promotional fundraising video\u003c/a>, the startup's co-founder Ben Simon explains how it works: \"You get a box of seasonal ugly produce delivered to your door every week, and because this produce looks a little funky on the outside you get it for 30 to 50 percent less.\" They plan to start delivery in the San Francisco area sometime this summer.\u003c/p>\n\u003cp>And it seems at least one major grocery chain may give it a go. Imperfect has just inked a deal with high-end chain \u003ca href=\"http://www.raleys.com/www/\">Raley's\u003c/a>, which has more than 100 stores in California and Nevada. The chain says it will launch a pilot program, \"Real Good\" produce, in 10 Northern California stores in mid-July.\u003c/p>\n\u003cp>Raley's Megan Burritt says she's working on in-store education. When customers are picking up a funky-looking double cherry or an apple that may look like a reject, she wants them to see it in a new way. Perhaps she'll market them as the underdogs of the produce aisle. \"Who doesn't love an underdog story!\" Burritt says. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "GUIDE: Bay Area Restaurants On Film (For Hungry Movie Buffs)",
"title": "GUIDE: Bay Area Restaurants On Film (For Hungry Movie Buffs)",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_96543\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-96543\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/doubtfire21.jpg\" alt=\"Mrs Doubtfire's Sally Field and Pierce Brosnan in Bridges, Danville\" width=\"700\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/doubtfire21.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/doubtfire21-400x171.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Mrs Doubtfire's Sally Field and Pierce Brosnan in Bridges, Danville \u003ccite>(Screenshot: 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The San Francisco Bay Area may lack many things -- rain, summer, affordable housing -- but at least you can’t quibble with our place in cinema history. From the classics like \u003ci>Vertigo\u003c/i>, \u003ci>Bullitt\u003c/i> and \u003ci>The Birds \u003c/i>to more recent on-screen roles in movies like \u003ci>Zodiac\u003c/i>, \u003ci>Godzilla\u003c/i> and, uh, \u003ci>San Andreas\u003c/i>, it's entirely possible to while away a very pleasant weekend sightseeing this region’s many movie filming locations. And if you’re a movie fan who loves to eat: what could be better than to tour the Bay Area restaurants you've seen on screen?\u003c/p>\n\u003cfigure id=\"attachment_96546\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96546\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Picture-19-800x349.png\" alt=\"Mark Ruffalo and Jake Gyllenhaal in Zodiac, nowhere near San Francisco\" width=\"800\" height=\"349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19-800x349.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19-400x175.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19.png 811w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mark Ruffalo and Jake Gyllenhaal in Zodiac, nowhere near San Francisco \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Disclaimer: a staggering proportion of interior scenes in Bay Area-set movies aren’t filmed here at all, but rather on a soundstage somewhere in Los Angeles. It may be standard movie practice, but it does mean that you can’t \u003ci>actually\u003c/i> have coffee in a place like the seeming 'classic San Francisco diner' where Jake Gyllenhaal and Mark Ruffalo come close to cracking the case in David Fincher’s \u003ci>\u003ca href=\"http://www.imdb.com/title/tt0443706/\" target=\"_blank\">Zodiac\u003c/a> \u003c/i>(above.) But take heart, and come with me on a tour of the Bay's food spots that really have been seen onscreen -- from the ones you \u003cem>can\u003c/em> still visit to some long-shuttered, dearly-departed relics.\u003c/p>\n\u003ch3>Still Playing: Four Bay Area Film Locations You \u003cem>Can\u003c/em> Still Eat In\u003c/h3>\n\u003cp>\u003cb>Bridges, Danville\u003c/b>\u003cbr>\nFeatured in: \u003ci>Mrs Doubtfire\u003c/i> (1993)\u003c/p>\n\u003cfigure id=\"attachment_96549\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-800x343.png\" alt=\"Robin Williams in character as the eponymous Mrs Doubtfire, dining at Bridges in Danville\" width=\"800\" height=\"343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-800x343.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-400x172.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1.png 841w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Robin Williams in character as the eponymous Mrs. Doubtfire, dining at Bridges in Danville \u003ccite>(Screenshot: 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This pilgrimage may feel a little bittersweet with the passing of Mrs. Doubtfire’s iconic star Robin Williams last year, but it's worth the trip to Danville to relive the movie's climactic set piece -- Williams juggling two simultaneous dinner dates while alternately dressed as elderly alter-ego Mrs. Doubtfire. In real life alas, this upscale East Bay spot's menu does \u003ci>not\u003c/i> feature the infamous “hot jambalaya” that causes Williams to administer a life-saving Heimlich Maneuver to love rival Pierce Brosnan. (Although \u003ca href=\"http://www.pleasantonweekly.com/print/story/2011/01/07/mrs-doubtfire-lives-on-in-danville-memories\" target=\"_blank\">the Pleasanton Weekly reports\u003c/a> that despite forcing the restaurant to close for a whole month during filming back in 1993, the Doubtfire connection consequently doubled Bridges’ business, so it’s fair to guess that they’re used to fans of 90s comedy still dropping in and asking for this particular menu item.)\u003c/p>\n\u003cfigure id=\"attachment_96515\" class=\"wp-caption alignnone\" style=\"max-width: 793px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png\">\u003cimg class=\"size-full wp-image-96515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png\" alt=\"Robin Williams in character as Mrs Doubtfire at the Claremont\" width=\"793\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png 793w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM-400x215.png 400w\" sizes=\"(max-width: 793px) 100vw, 793px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robin Williams in character as Mrs Doubtfire at the Claremont \u003ccite>(Screenshot courtesy 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tip: to complete your \u003ci>Mrs Doubtfire\u003c/i> pilgrimage, head north-west to Berkeley and grab a day-pass to the \u003ca href=\"http://www.claremontresort.com/\" target=\"_blank\">Claremont Spa and Hotel\u003c/a>, where the movie’s pool scenes were filmed. If you’re a guest at the hotel or a Club Member, you too can get tipsy at their poolside bar and subject handsome Irishmen to a “run-by fruiting.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Tosca Cafe\u003c/b>\u003cbr>\nFeatured in: \u003ci>Basic Instinct\u003c/i> (1992)\u003c/p>\n\u003cfigure id=\"attachment_96514\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM.png\">\u003cimg class=\"size-medium wp-image-96514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-800x372.png\" alt=\"Michael Douglas, hanging out in character in San Francisco's Tosca Cafe \" width=\"800\" height=\"372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-800x372.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-400x186.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM.png 949w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Douglas, hanging out in character in San Francisco's Tosca Cafe \u003ccite>(Screenshot courtesy TriStar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alright, so nobody in 2015 is exactly clamoring for the \u003ci>Basic Instinct\u003c/i> San Francisco Bus Tour, and Bay Area locals are far more likely to snidely remind you of the geographical ludicrousness of this movie’s dramatic car chase north across the Golden Gate Bridge that suddenly cuts to Hwy 1... \u003ci>south\u003c/i> of San Francisco. But a visit to SF’s North Beach neighborhood is still made even more fun with a visit to the century-old \u003ca href=\"http://toscacafesf.com/\" target=\"_blank\">Tosca Cafe\u003c/a>, which has a sort-of-starring role as the SFPD watering hole where detective Michael Douglas, rattled by \u003ci>that \u003c/i>notorious Sharon Stone interrogation, dramatically abandons his sobriety.\u003c/p>\n\u003cfigure id=\"attachment_96522\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/15772616470/in/photolist-q2LMnh-oDgVKW-kacwXs-i4Vk11-fUheVV-dPwNhQ-dPro1S-9URwAi-9UUrGf-9UUozb-9Sru2u-9E8MZJ-9E8MQ9-8d9fRW-8d5Xxc-8d5Xwp-8d9fRd-8d9fQu-8d5XuH-7My9aW-9VntKT-9UUuou-9UUp8G-9SBFC9-9SyNhi-9SoB7R-9EqFdp-9EqF3e-9EtzD3-9EtzpL-9EqEkz-84ZZ5y-84ZZ5q-7My9d1-7My9bY-6EuGri-6yC9tE-6t3ExU-5433Xp-547esj-542Znz-542Zet-547e7S-547dZS-547dS7-547dqS-542Ybe-542XRg-547cBW-542TZ6\">\u003cimg class=\"wp-image-96522 size-medium\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/15772616470_b7ba555958_k-800x533.jpg\" alt=\"The bar at Tosca Cafe in San Francisco\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-960x640.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Tosca Cafe in San Francisco \u003ccite>(Thomas Hawk via Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days Tosca’s almost certainly prefers to be known for its 2013 reinvention as a restaurant than for its brief appearance in a dubious classic of nineties erotica. But it’s still fun to spot its stenciled door and distinctive red booths onscreen, and let’s face it: given Tosca’s popularity, its growing number of awards and its invitation-only back room’s reputation as the place to spot visiting celebrities, Netflix might be the \u003ci>only\u003c/i> way you’ll see the inside of this North Beach institution for a while.\u003c/p>\n\u003cp>\u003cb>The Tides Restaurant, Bodega Bay\u003c/b>\u003cbr>\nFeatured in: \u003ci>The Birds\u003c/i> (1960)\u003c/p>\n\u003cfigure id=\"attachment_96551\" class=\"wp-caption alignnone\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-96551\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/birds17.jpg\" alt=\"The Tides Restaurant, as featured in The Birds\" width=\"600\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/birds17.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/birds17-400x200.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">The Tides Restaurant, as featured in The Birds \u003ccite>(Screenshot: Universal Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ever noticed that small-town movie settings -- particularly ones subjected to strange things -- are often given fictionalized, generic names? Not Bodega Bay, the North Bay setting for Alfred Hitchcock’s \u003cem>The Birds\u003c/em> which is why visiting this windswept spot off Hwy 1 is such a fun experience for movie buffs. The town's \u003ca href=\"http://www.innatthetides.com/default.aspx?pg=tideswharf\" target=\"_blank\">Tides Wharf Restaurant\u003c/a> provided the backdrop for multiple moments, although the actual cafe scenes were filmed (you guessed it) hundreds of miles away on the Universal Studios lot.\u003c/p>\n\u003cfigure id=\"attachment_96539\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96539\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Hitchcock-The-Birds-800x447.jpg\" alt=\"The Tides complex in Bodega Bay under bird attack in The Birds\" width=\"800\" height=\"447\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds-800x447.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds-400x223.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds.jpg 852w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Tides complex in Bodega Bay under bird attack in The Birds \u003ccite>(Screenshot: Universal )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although the Tides complex has been remodeled several times since those days, it’s still a real kick for Hitchcock fans to experience its windswept, slightly dilapidated charms, especially since the buildings and parking lot were also used for the boat dock scenes and gas station scenes. (Bodega Bay was thankfully spared the famous “gas station explosion” in real life, which took place at the studio.)\u003c/p>\n\u003cp>\u003cb>The Ramp\u003c/b>\u003cbr>\nFeatured in: \u003ci>Blue Jasmine\u003c/i> (2013)\u003c/p>\n\u003cfigure id=\"attachment_96517\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM.png\">\u003cimg class=\"size-medium wp-image-96517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-800x341.png\" alt=\"Cate Blanchett and Sally Hawkins\" width=\"800\" height=\"341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-800x341.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-400x170.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM.png 845w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cate Blanchett and Sally Hawkins drink at The Ramp in Blue Jasmine \u003ccite>(Screenshot courtesy Sony Pictures Classics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hollywoodreporter.com/news/woody-allen-san-francisco-making-656275\" target=\"_blank\">According to his cinematographer\u003c/a>, Woody Allen “always wanted to avoid the postcard sights” while filming his San Francisco-set \u003ci>\u003ca href=\"http://www.imdb.com/title/tt2334873/\" target=\"_blank\">Blue Jasmine\u003c/a>\u003c/i>. Chinatown scenes aside, this commitment to showing the “real” San Francisco results in a cameo for Mission Bay spot \u003ca href=\"http://www.theramprestaurant.com/\" target=\"_blank\">The Ramp\u003c/a>: the waterfront setting for an excruciating first meeting between a Martini-oiled Cate Blanchett and onscreen sister Sally Hawkins, her boyfriend and his dimwit pal.\u003c/p>\n\u003cfigure id=\"attachment_96518\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM.png\">\u003cimg class=\"size-medium wp-image-96518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-800x337.png\" alt=\"Caption\" width=\"800\" height=\"337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-800x337.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-400x169.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM.png 845w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Ramp, as featured in Blue Jasmine \u003ccite>(Screenshot: Sony Pictures Classics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re meant to think Jasmine somewhat pompous when she proclaims the location “reminds me of the Mediterranean” but The Ramp really does boast legimately beautiful views of the bay, and you’re so close to the water on its foliage-filled deck that it’s easy to forget you’re within spitting distance of the freeway.\u003c/p>\n\u003ch3>That's a Wrap: The Bay Area Foodie Film Locations That Are Long Gone\u003c/h3>\n\u003cp>\u003cb>Ernie’s, San Francisco\u003c/b>\u003cbr>\nFeatured in: \u003ci>Vertigo\u003c/i> (1958)\u003c/p>\n\u003cfigure id=\"attachment_96536\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress-800x448.jpg\" alt=\"Kim Novak entering Ernie's in a scene from Vertigo\" width=\"800\" height=\"448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress-400x224.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kim Novak entering Ernie's in a scene from Vertigo \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its deep-red silk wallpaper and chandeliered opulence, Ernie’s just \u003ci>looks\u003c/i> like the cinematic ideal of a classic restaurant on-screen in \u003ci>Vertigo. \u003c/i>By all accounts this SF institution, which opened on Montgomery Street at the turn of the 20th century and finally closed in 1995, was quite the hot spot in its heyday but here’s the thing: the restaurant interior James Stewart and Kim Novak are dining in onscreen is actually a painstaking \u003cem>recreation\u003c/em> of Ernie’s.\u003c/p>\n\u003cfigure id=\"attachment_96537\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/vertigo-archi-detail-800x500.png\" alt=\"Ernie's as seen onscreen in Vertigo\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-800x500.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-400x250.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-1180x738.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-960x600.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ernie's as seen onscreen in Vertigo \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hitchcock wanted to have this authentic San Francisco location featured in his movie but when he discovered its size wouldn’t accommodate the panoramic shots he wanted, he just built a fake Ernie’s on the Paramount Studios lot in Hollywood. According to local food writer T.J. Jacobberger’s \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/02/11/the-strory-behind-ernies-restaurant-and-alfred-hitchcocks-vertigo/\" target=\"_blank\">fantastic account\u003c/a>, Hitchcock’s dedication to authenticity also extended to flying Ernie’s proprietors Roland and Victor Gotti to L.A. to play the maitre d’ and bartender onscreen.\u003c/p>\n\u003cp>\u003cb>Coffee Cantata\u003c/b>\u003cbr>\nFeatured in \u003ci>Bullitt\u003c/i> (1968)\u003c/p>\n\u003cfigure id=\"attachment_96534\" class=\"wp-caption alignnone\" style=\"max-width: 602px\">\u003cimg class=\"size-full wp-image-96534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM.png\" alt=\"Steve McQueen hangs out at the long-departed Cantata Cafe in San Francisco\" width=\"602\" height=\"333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM.png 602w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM-400x221.png 400w\" sizes=\"(max-width: 602px) 100vw, 602px\">\u003cfigcaption class=\"wp-caption-text\">Steve McQueen hangs out at the long-departed Cantata Cafe in San Francisco \u003ccite>(Screenshot: Warner Bros. Seven Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t you just want to hang out in \u003ci>\u003ca href=\"http://www.imdb.com/title/tt0062765/\" target=\"_blank\">Bullitt\u003c/a>\u003c/i>’s impossibly \u003cem>Mad Men\u003c/em>-esque jazz cafe Coffee Cantata, where Steve McQueen drinks with Jacqueline Bisset? Well tough, because you can’t. This place in SF’s Cow Hollow neighborhood really \u003ci>was\u003c/i> called Coffee Cantata, but it’s long-gone, and in its place lies culinary hotspot Betelnut. There is actually still a spot called Cantata Coffee on Haight Street, but it’s no relation.\u003c/p>\n\u003cfigure id=\"attachment_96533\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-96533 size-medium\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-800x436.png\" alt=\"Steve McQueen and Jacqueline Bisset hang out at the long-departed Cantata Cafe in San Francisco\" width=\"800\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-800x436.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-400x218.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-960x523.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM.png 1136w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Steve McQueen and Jacqueline Bisset dine out at Cantata Cafe in San Francisco -- but you can't \u003ccite>(Screenshot: Warner Bros. Seven Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re watching this movie, look also for dearly departed North Beach cafe Enrico’s on Broadway, where Bullitt meets an informant: it’s now the site of the restaurant Naked Lunch.\u003c/p>\n\u003cp>\u003cb>Mel’s Drive-In\u003c/b>\u003cbr>\nFeatured in: \u003ci>American Graffiti\u003c/i> (1973)\u003c/p>\n\u003cfigure id=\"attachment_96529\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/graffiti12.jpg\">\u003cimg class=\"size-medium wp-image-96529\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/graffiti12-800x339.jpg\" alt=\"Mel's Drive in, as featured in George Lucas' American Graffiti\" width=\"800\" height=\"339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-800x339.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-400x169.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-1440x610.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-1180x500.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-960x406.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mel's Drive in, as featured in George Lucas' American Graffiti \u003ccite>(Screenshot: Universal Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not even burger-happy film fans back in the 70s got to pay pilgrimage to this one. \u003ca href=\"http://www.melsdrive-in.com/aboutus/history.html\" target=\"_blank\">George Lucas used Mel’s Drive-In\u003c/a> on South Van Ness Ave. in San Francisco as a location for his Modesto-set coming-of-age tale \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0069704/\" target=\"_blank\">American Graffiti\u003c/a>\u003c/em> just prior to its scheduled demolition, and by the time it was released, this particular drive-in was reduced to rubble.\u003c/p>\n\u003cfigure id=\"attachment_96531\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/2416957021/in/photolist-4Fzx7M-GnyjN-iPMFuX-6oZ3A5-7WqAiC\">\u003cimg class=\"size-medium wp-image-96531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/2416957021_3073efbbee_b-800x550.jpg\" alt=\"Mel's Drive-In on Geary Street in San Francisco\" width=\"800\" height=\"550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mel's Drive-In on Geary Street in San Francisco \u003ccite>(Thomas Hawk via Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Happily, if you really want to recreate scenes from the movie you can head to one of the \u003ca href=\"http://www.melsdrive-in.com/hoursandlocations/sanfrancisco.html\" target=\"_blank\">many other Mel’s Drive-in incarnations\u003c/a> in San Francisco. They’re novelty pastiches now of course, but of all of them, \u003ca href=\"http://www.melsdrive-in.com/hoursandlocations/gearyboulevard.html\" target=\"_blank\">the Geary Street location\u003c/a> probably most resembles the Mel’s onscreen.\u003c/p>\n\u003cp>\u003cb>Burger Island (a.k.a “Acorn Cafe”)\u003c/b>\u003cbr>\nFeatured in: \u003ci>Sudden Impact\u003c/i> (1983)\u003c/p>\n\u003cfigure id=\"attachment_96526\" class=\"wp-caption alignnone\" style=\"max-width: 631px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png\">\u003cimg class=\"size-full wp-image-96526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png\" alt=\"Harry Callahan (Clint Eastwood) waits for his coffee at the 'Acorn Cafe' in San Francisco\" width=\"631\" height=\"264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png 631w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM-400x167.png 400w\" sizes=\"(max-width: 631px) 100vw, 631px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Harry Callahan (Clint Eastwood) waits for his coffee at the 'Acorn Cafe' in San Francisco \u003ccite>(Screenshot courtesy Warner Bros.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Go ahead… make my day” has become so iconic a pop culture reference that it’s easy to forget which scene this line is actually spoken in (or indeed, in what Dirty Harry movie.) But of course, it’s the climax to \u003ca href=\"http://www.imdb.com/title/tt0086383/\" target=\"_blank\">the cafe robbery \u003c/a>in \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0086383/\" target=\"_blank\">Sudden Impact\u003c/a>\u003c/em>, set in what was called the 'Acorn Cafe' in the movie, but actually filmed in an unremarkable corner spot called Burger Island in SOMA.\u003c/p>\n\u003cfigure id=\"attachment_96527\" class=\"wp-caption alignnone\" style=\"max-width: 628px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png\">\u003cimg class=\"size-full wp-image-96527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png\" alt=\"Sudden Impact's hold-up at the Acorn Cafe\" width=\"628\" height=\"266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png 628w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM-400x169.png 400w\" sizes=\"(max-width: 628px) 100vw, 628px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sudden Impact's hold-up at the Acorn Cafe \u003ccite>(Screenshot courtesy Warner Bros.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s \u003ca href=\"http://laughingsquid.com/dirty-harry-sudden-impact-then-now-in-san-francisco-go-ahead-make-my-latte/\" target=\"_blank\">now a McDonald’s\u003c/a>, so technically you \u003ci>can\u003c/i> still go there and order a coffee like Harry... but that’s almost certainly where your homage should end.\u003c/p>\n\u003cp>\u003cstrong>What Bay Area foodie film locations have I missed? Let me know in the comments!\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>CORRECTION: A previous version of this post stated that fans of \u003c/em>The Birds\u003cem> could attend \u003ca href=\"http://www.innatthetides.com/default.aspx?pg=birds\" target=\"_blank\">a signing at the Tides Inn in August\u003c/a> by star Tippi Hedren. This signing actually took place in 2014, and the post has been updated to reflect that.\u003c/em>\u003c/p>\n\n",
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"excerpt": "A tour of the Bay Area eateries that have graced the silver screen over the years.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_96543\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-96543\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/doubtfire21.jpg\" alt=\"Mrs Doubtfire's Sally Field and Pierce Brosnan in Bridges, Danville\" width=\"700\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/doubtfire21.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/doubtfire21-400x171.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Mrs Doubtfire's Sally Field and Pierce Brosnan in Bridges, Danville \u003ccite>(Screenshot: 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The San Francisco Bay Area may lack many things -- rain, summer, affordable housing -- but at least you can’t quibble with our place in cinema history. From the classics like \u003ci>Vertigo\u003c/i>, \u003ci>Bullitt\u003c/i> and \u003ci>The Birds \u003c/i>to more recent on-screen roles in movies like \u003ci>Zodiac\u003c/i>, \u003ci>Godzilla\u003c/i> and, uh, \u003ci>San Andreas\u003c/i>, it's entirely possible to while away a very pleasant weekend sightseeing this region’s many movie filming locations. And if you’re a movie fan who loves to eat: what could be better than to tour the Bay Area restaurants you've seen on screen?\u003c/p>\n\u003cfigure id=\"attachment_96546\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96546\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Picture-19-800x349.png\" alt=\"Mark Ruffalo and Jake Gyllenhaal in Zodiac, nowhere near San Francisco\" width=\"800\" height=\"349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19-800x349.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19-400x175.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19.png 811w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mark Ruffalo and Jake Gyllenhaal in Zodiac, nowhere near San Francisco \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Disclaimer: a staggering proportion of interior scenes in Bay Area-set movies aren’t filmed here at all, but rather on a soundstage somewhere in Los Angeles. It may be standard movie practice, but it does mean that you can’t \u003ci>actually\u003c/i> have coffee in a place like the seeming 'classic San Francisco diner' where Jake Gyllenhaal and Mark Ruffalo come close to cracking the case in David Fincher’s \u003ci>\u003ca href=\"http://www.imdb.com/title/tt0443706/\" target=\"_blank\">Zodiac\u003c/a> \u003c/i>(above.) But take heart, and come with me on a tour of the Bay's food spots that really have been seen onscreen -- from the ones you \u003cem>can\u003c/em> still visit to some long-shuttered, dearly-departed relics.\u003c/p>\n\u003ch3>Still Playing: Four Bay Area Film Locations You \u003cem>Can\u003c/em> Still Eat In\u003c/h3>\n\u003cp>\u003cb>Bridges, Danville\u003c/b>\u003cbr>\nFeatured in: \u003ci>Mrs Doubtfire\u003c/i> (1993)\u003c/p>\n\u003cfigure id=\"attachment_96549\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-800x343.png\" alt=\"Robin Williams in character as the eponymous Mrs Doubtfire, dining at Bridges in Danville\" width=\"800\" height=\"343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-800x343.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-400x172.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1.png 841w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Robin Williams in character as the eponymous Mrs. Doubtfire, dining at Bridges in Danville \u003ccite>(Screenshot: 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This pilgrimage may feel a little bittersweet with the passing of Mrs. Doubtfire’s iconic star Robin Williams last year, but it's worth the trip to Danville to relive the movie's climactic set piece -- Williams juggling two simultaneous dinner dates while alternately dressed as elderly alter-ego Mrs. Doubtfire. In real life alas, this upscale East Bay spot's menu does \u003ci>not\u003c/i> feature the infamous “hot jambalaya” that causes Williams to administer a life-saving Heimlich Maneuver to love rival Pierce Brosnan. (Although \u003ca href=\"http://www.pleasantonweekly.com/print/story/2011/01/07/mrs-doubtfire-lives-on-in-danville-memories\" target=\"_blank\">the Pleasanton Weekly reports\u003c/a> that despite forcing the restaurant to close for a whole month during filming back in 1993, the Doubtfire connection consequently doubled Bridges’ business, so it’s fair to guess that they’re used to fans of 90s comedy still dropping in and asking for this particular menu item.)\u003c/p>\n\u003cfigure id=\"attachment_96515\" class=\"wp-caption alignnone\" style=\"max-width: 793px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png\">\u003cimg class=\"size-full wp-image-96515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png\" alt=\"Robin Williams in character as Mrs Doubtfire at the Claremont\" width=\"793\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png 793w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM-400x215.png 400w\" sizes=\"(max-width: 793px) 100vw, 793px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robin Williams in character as Mrs Doubtfire at the Claremont \u003ccite>(Screenshot courtesy 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tip: to complete your \u003ci>Mrs Doubtfire\u003c/i> pilgrimage, head north-west to Berkeley and grab a day-pass to the \u003ca href=\"http://www.claremontresort.com/\" target=\"_blank\">Claremont Spa and Hotel\u003c/a>, where the movie’s pool scenes were filmed. If you’re a guest at the hotel or a Club Member, you too can get tipsy at their poolside bar and subject handsome Irishmen to a “run-by fruiting.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Tosca Cafe\u003c/b>\u003cbr>\nFeatured in: \u003ci>Basic Instinct\u003c/i> (1992)\u003c/p>\n\u003cfigure id=\"attachment_96514\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM.png\">\u003cimg class=\"size-medium wp-image-96514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-800x372.png\" alt=\"Michael Douglas, hanging out in character in San Francisco's Tosca Cafe \" width=\"800\" height=\"372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-800x372.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-400x186.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM.png 949w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Douglas, hanging out in character in San Francisco's Tosca Cafe \u003ccite>(Screenshot courtesy TriStar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alright, so nobody in 2015 is exactly clamoring for the \u003ci>Basic Instinct\u003c/i> San Francisco Bus Tour, and Bay Area locals are far more likely to snidely remind you of the geographical ludicrousness of this movie’s dramatic car chase north across the Golden Gate Bridge that suddenly cuts to Hwy 1... \u003ci>south\u003c/i> of San Francisco. But a visit to SF’s North Beach neighborhood is still made even more fun with a visit to the century-old \u003ca href=\"http://toscacafesf.com/\" target=\"_blank\">Tosca Cafe\u003c/a>, which has a sort-of-starring role as the SFPD watering hole where detective Michael Douglas, rattled by \u003ci>that \u003c/i>notorious Sharon Stone interrogation, dramatically abandons his sobriety.\u003c/p>\n\u003cfigure id=\"attachment_96522\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/15772616470/in/photolist-q2LMnh-oDgVKW-kacwXs-i4Vk11-fUheVV-dPwNhQ-dPro1S-9URwAi-9UUrGf-9UUozb-9Sru2u-9E8MZJ-9E8MQ9-8d9fRW-8d5Xxc-8d5Xwp-8d9fRd-8d9fQu-8d5XuH-7My9aW-9VntKT-9UUuou-9UUp8G-9SBFC9-9SyNhi-9SoB7R-9EqFdp-9EqF3e-9EtzD3-9EtzpL-9EqEkz-84ZZ5y-84ZZ5q-7My9d1-7My9bY-6EuGri-6yC9tE-6t3ExU-5433Xp-547esj-542Znz-542Zet-547e7S-547dZS-547dS7-547dqS-542Ybe-542XRg-547cBW-542TZ6\">\u003cimg class=\"wp-image-96522 size-medium\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/15772616470_b7ba555958_k-800x533.jpg\" alt=\"The bar at Tosca Cafe in San Francisco\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-960x640.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Tosca Cafe in San Francisco \u003ccite>(Thomas Hawk via Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days Tosca’s almost certainly prefers to be known for its 2013 reinvention as a restaurant than for its brief appearance in a dubious classic of nineties erotica. But it’s still fun to spot its stenciled door and distinctive red booths onscreen, and let’s face it: given Tosca’s popularity, its growing number of awards and its invitation-only back room’s reputation as the place to spot visiting celebrities, Netflix might be the \u003ci>only\u003c/i> way you’ll see the inside of this North Beach institution for a while.\u003c/p>\n\u003cp>\u003cb>The Tides Restaurant, Bodega Bay\u003c/b>\u003cbr>\nFeatured in: \u003ci>The Birds\u003c/i> (1960)\u003c/p>\n\u003cfigure id=\"attachment_96551\" class=\"wp-caption alignnone\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-96551\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/birds17.jpg\" alt=\"The Tides Restaurant, as featured in The Birds\" width=\"600\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/birds17.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/birds17-400x200.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">The Tides Restaurant, as featured in The Birds \u003ccite>(Screenshot: Universal Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ever noticed that small-town movie settings -- particularly ones subjected to strange things -- are often given fictionalized, generic names? Not Bodega Bay, the North Bay setting for Alfred Hitchcock’s \u003cem>The Birds\u003c/em> which is why visiting this windswept spot off Hwy 1 is such a fun experience for movie buffs. The town's \u003ca href=\"http://www.innatthetides.com/default.aspx?pg=tideswharf\" target=\"_blank\">Tides Wharf Restaurant\u003c/a> provided the backdrop for multiple moments, although the actual cafe scenes were filmed (you guessed it) hundreds of miles away on the Universal Studios lot.\u003c/p>\n\u003cfigure id=\"attachment_96539\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96539\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Hitchcock-The-Birds-800x447.jpg\" alt=\"The Tides complex in Bodega Bay under bird attack in The Birds\" width=\"800\" height=\"447\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds-800x447.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds-400x223.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds.jpg 852w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Tides complex in Bodega Bay under bird attack in The Birds \u003ccite>(Screenshot: Universal )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although the Tides complex has been remodeled several times since those days, it’s still a real kick for Hitchcock fans to experience its windswept, slightly dilapidated charms, especially since the buildings and parking lot were also used for the boat dock scenes and gas station scenes. (Bodega Bay was thankfully spared the famous “gas station explosion” in real life, which took place at the studio.)\u003c/p>\n\u003cp>\u003cb>The Ramp\u003c/b>\u003cbr>\nFeatured in: \u003ci>Blue Jasmine\u003c/i> (2013)\u003c/p>\n\u003cfigure id=\"attachment_96517\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM.png\">\u003cimg class=\"size-medium wp-image-96517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-800x341.png\" alt=\"Cate Blanchett and Sally Hawkins\" width=\"800\" height=\"341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-800x341.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-400x170.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM.png 845w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cate Blanchett and Sally Hawkins drink at The Ramp in Blue Jasmine \u003ccite>(Screenshot courtesy Sony Pictures Classics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hollywoodreporter.com/news/woody-allen-san-francisco-making-656275\" target=\"_blank\">According to his cinematographer\u003c/a>, Woody Allen “always wanted to avoid the postcard sights” while filming his San Francisco-set \u003ci>\u003ca href=\"http://www.imdb.com/title/tt2334873/\" target=\"_blank\">Blue Jasmine\u003c/a>\u003c/i>. Chinatown scenes aside, this commitment to showing the “real” San Francisco results in a cameo for Mission Bay spot \u003ca href=\"http://www.theramprestaurant.com/\" target=\"_blank\">The Ramp\u003c/a>: the waterfront setting for an excruciating first meeting between a Martini-oiled Cate Blanchett and onscreen sister Sally Hawkins, her boyfriend and his dimwit pal.\u003c/p>\n\u003cfigure id=\"attachment_96518\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM.png\">\u003cimg class=\"size-medium wp-image-96518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-800x337.png\" alt=\"Caption\" width=\"800\" height=\"337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-800x337.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-400x169.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM.png 845w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Ramp, as featured in Blue Jasmine \u003ccite>(Screenshot: Sony Pictures Classics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re meant to think Jasmine somewhat pompous when she proclaims the location “reminds me of the Mediterranean” but The Ramp really does boast legimately beautiful views of the bay, and you’re so close to the water on its foliage-filled deck that it’s easy to forget you’re within spitting distance of the freeway.\u003c/p>\n\u003ch3>That's a Wrap: The Bay Area Foodie Film Locations That Are Long Gone\u003c/h3>\n\u003cp>\u003cb>Ernie’s, San Francisco\u003c/b>\u003cbr>\nFeatured in: \u003ci>Vertigo\u003c/i> (1958)\u003c/p>\n\u003cfigure id=\"attachment_96536\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress-800x448.jpg\" alt=\"Kim Novak entering Ernie's in a scene from Vertigo\" width=\"800\" height=\"448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress-400x224.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kim Novak entering Ernie's in a scene from Vertigo \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its deep-red silk wallpaper and chandeliered opulence, Ernie’s just \u003ci>looks\u003c/i> like the cinematic ideal of a classic restaurant on-screen in \u003ci>Vertigo. \u003c/i>By all accounts this SF institution, which opened on Montgomery Street at the turn of the 20th century and finally closed in 1995, was quite the hot spot in its heyday but here’s the thing: the restaurant interior James Stewart and Kim Novak are dining in onscreen is actually a painstaking \u003cem>recreation\u003c/em> of Ernie’s.\u003c/p>\n\u003cfigure id=\"attachment_96537\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/vertigo-archi-detail-800x500.png\" alt=\"Ernie's as seen onscreen in Vertigo\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-800x500.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-400x250.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-1180x738.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-960x600.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ernie's as seen onscreen in Vertigo \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hitchcock wanted to have this authentic San Francisco location featured in his movie but when he discovered its size wouldn’t accommodate the panoramic shots he wanted, he just built a fake Ernie’s on the Paramount Studios lot in Hollywood. According to local food writer T.J. Jacobberger’s \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/02/11/the-strory-behind-ernies-restaurant-and-alfred-hitchcocks-vertigo/\" target=\"_blank\">fantastic account\u003c/a>, Hitchcock’s dedication to authenticity also extended to flying Ernie’s proprietors Roland and Victor Gotti to L.A. to play the maitre d’ and bartender onscreen.\u003c/p>\n\u003cp>\u003cb>Coffee Cantata\u003c/b>\u003cbr>\nFeatured in \u003ci>Bullitt\u003c/i> (1968)\u003c/p>\n\u003cfigure id=\"attachment_96534\" class=\"wp-caption alignnone\" style=\"max-width: 602px\">\u003cimg class=\"size-full wp-image-96534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM.png\" alt=\"Steve McQueen hangs out at the long-departed Cantata Cafe in San Francisco\" width=\"602\" height=\"333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM.png 602w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM-400x221.png 400w\" sizes=\"(max-width: 602px) 100vw, 602px\">\u003cfigcaption class=\"wp-caption-text\">Steve McQueen hangs out at the long-departed Cantata Cafe in San Francisco \u003ccite>(Screenshot: Warner Bros. Seven Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t you just want to hang out in \u003ci>\u003ca href=\"http://www.imdb.com/title/tt0062765/\" target=\"_blank\">Bullitt\u003c/a>\u003c/i>’s impossibly \u003cem>Mad Men\u003c/em>-esque jazz cafe Coffee Cantata, where Steve McQueen drinks with Jacqueline Bisset? Well tough, because you can’t. This place in SF’s Cow Hollow neighborhood really \u003ci>was\u003c/i> called Coffee Cantata, but it’s long-gone, and in its place lies culinary hotspot Betelnut. There is actually still a spot called Cantata Coffee on Haight Street, but it’s no relation.\u003c/p>\n\u003cfigure id=\"attachment_96533\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-96533 size-medium\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-800x436.png\" alt=\"Steve McQueen and Jacqueline Bisset hang out at the long-departed Cantata Cafe in San Francisco\" width=\"800\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-800x436.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-400x218.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-960x523.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM.png 1136w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Steve McQueen and Jacqueline Bisset dine out at Cantata Cafe in San Francisco -- but you can't \u003ccite>(Screenshot: Warner Bros. Seven Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re watching this movie, look also for dearly departed North Beach cafe Enrico’s on Broadway, where Bullitt meets an informant: it’s now the site of the restaurant Naked Lunch.\u003c/p>\n\u003cp>\u003cb>Mel’s Drive-In\u003c/b>\u003cbr>\nFeatured in: \u003ci>American Graffiti\u003c/i> (1973)\u003c/p>\n\u003cfigure id=\"attachment_96529\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/graffiti12.jpg\">\u003cimg class=\"size-medium wp-image-96529\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/graffiti12-800x339.jpg\" alt=\"Mel's Drive in, as featured in George Lucas' American Graffiti\" width=\"800\" height=\"339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-800x339.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-400x169.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-1440x610.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-1180x500.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-960x406.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mel's Drive in, as featured in George Lucas' American Graffiti \u003ccite>(Screenshot: Universal Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not even burger-happy film fans back in the 70s got to pay pilgrimage to this one. \u003ca href=\"http://www.melsdrive-in.com/aboutus/history.html\" target=\"_blank\">George Lucas used Mel’s Drive-In\u003c/a> on South Van Ness Ave. in San Francisco as a location for his Modesto-set coming-of-age tale \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0069704/\" target=\"_blank\">American Graffiti\u003c/a>\u003c/em> just prior to its scheduled demolition, and by the time it was released, this particular drive-in was reduced to rubble.\u003c/p>\n\u003cfigure id=\"attachment_96531\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/2416957021/in/photolist-4Fzx7M-GnyjN-iPMFuX-6oZ3A5-7WqAiC\">\u003cimg class=\"size-medium wp-image-96531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/2416957021_3073efbbee_b-800x550.jpg\" alt=\"Mel's Drive-In on Geary Street in San Francisco\" width=\"800\" height=\"550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mel's Drive-In on Geary Street in San Francisco \u003ccite>(Thomas Hawk via Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Happily, if you really want to recreate scenes from the movie you can head to one of the \u003ca href=\"http://www.melsdrive-in.com/hoursandlocations/sanfrancisco.html\" target=\"_blank\">many other Mel’s Drive-in incarnations\u003c/a> in San Francisco. They’re novelty pastiches now of course, but of all of them, \u003ca href=\"http://www.melsdrive-in.com/hoursandlocations/gearyboulevard.html\" target=\"_blank\">the Geary Street location\u003c/a> probably most resembles the Mel’s onscreen.\u003c/p>\n\u003cp>\u003cb>Burger Island (a.k.a “Acorn Cafe”)\u003c/b>\u003cbr>\nFeatured in: \u003ci>Sudden Impact\u003c/i> (1983)\u003c/p>\n\u003cfigure id=\"attachment_96526\" class=\"wp-caption alignnone\" style=\"max-width: 631px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png\">\u003cimg class=\"size-full wp-image-96526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png\" alt=\"Harry Callahan (Clint Eastwood) waits for his coffee at the 'Acorn Cafe' in San Francisco\" width=\"631\" height=\"264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png 631w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM-400x167.png 400w\" sizes=\"(max-width: 631px) 100vw, 631px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Harry Callahan (Clint Eastwood) waits for his coffee at the 'Acorn Cafe' in San Francisco \u003ccite>(Screenshot courtesy Warner Bros.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Go ahead… make my day” has become so iconic a pop culture reference that it’s easy to forget which scene this line is actually spoken in (or indeed, in what Dirty Harry movie.) But of course, it’s the climax to \u003ca href=\"http://www.imdb.com/title/tt0086383/\" target=\"_blank\">the cafe robbery \u003c/a>in \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0086383/\" target=\"_blank\">Sudden Impact\u003c/a>\u003c/em>, set in what was called the 'Acorn Cafe' in the movie, but actually filmed in an unremarkable corner spot called Burger Island in SOMA.\u003c/p>\n\u003cfigure id=\"attachment_96527\" class=\"wp-caption alignnone\" style=\"max-width: 628px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png\">\u003cimg class=\"size-full wp-image-96527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png\" alt=\"Sudden Impact's hold-up at the Acorn Cafe\" width=\"628\" height=\"266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png 628w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM-400x169.png 400w\" sizes=\"(max-width: 628px) 100vw, 628px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sudden Impact's hold-up at the Acorn Cafe \u003ccite>(Screenshot courtesy Warner Bros.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s \u003ca href=\"http://laughingsquid.com/dirty-harry-sudden-impact-then-now-in-san-francisco-go-ahead-make-my-latte/\" target=\"_blank\">now a McDonald’s\u003c/a>, so technically you \u003ci>can\u003c/i> still go there and order a coffee like Harry... but that’s almost certainly where your homage should end.\u003c/p>\n\u003cp>\u003cstrong>What Bay Area foodie film locations have I missed? Let me know in the comments!\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>CORRECTION: A previous version of this post stated that fans of \u003c/em>The Birds\u003cem> could attend \u003ca href=\"http://www.innatthetides.com/default.aspx?pg=birds\" target=\"_blank\">a signing at the Tides Inn in August\u003c/a> by star Tippi Hedren. This signing actually took place in 2014, and the post has been updated to reflect that.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "California Matters: Mark Bittman's Online Video Series Premieres with 'Take a Walk on the Wild (Edibles) Side'",
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"content": "\u003cp>Gushing over the Meyer lemons growing in his backyard was one of the first signs that Mark Bittman was \u003ca href=\"http://www.nytimes.com/2015/03/18/dining/mark-bittman-revels-in-california-produce.html\" target=\"_blank\" rel=\"noopener\">falling for California\u003c/a>. The celebrated food writer and New York Times columnist began what was supposed to be a semester-long stint as a visiting fellow at the \u003ca href=\"http://food.berkeley.edu/\">Berkeley Food Institute\u003c/a> in January 2015. But Bittman has decided to stay on for another academic year, at least. Besides continuing to lecture for the Food Institute, this fall he’ll have an official appointment at Berkeley’s Journalism School. He may also have an opportunity to create more programs for his new online video series, \u003ca href=\"https://www.youtube.com/channel/UCl-FXGBB36Yd4xOFWSKc0Dg\" target=\"_blank\" rel=\"noopener\">\u003cem>California Matters\u003c/em>\u003c/a>, premiering today, June 8, 2015.\u003c/p>\n\u003cp>\u003ca href=\"http://markbittman.com/\" target=\"_blank\" rel=\"noopener\">Bittman\u003c/a> came up with the idea for the video series as a platform for doing what he does in most of his writing these days: plunge headlong into a vast array of food-related issues and decipher them for the public. Whether exploring injustices and innovations or unpacking science and policy, he generally does it with equal frankness and gusto. One of the most outspoken advocates for \u003ca href=\"http://www.slate.com/articles/life/food/2014/11/michael_pollan_and_mark_bittman_s_food_policy_proposal_at_the_stone_barns.html\" target=\"_blank\" rel=\"noopener\">overhauling many of America’s food systems\u003c/a> (I’ve heard him referred to as the east coast’s \u003ca href=\"https://www.ted.com/speakers/michael_pollan\" target=\"_blank\" rel=\"noopener\">Michael Pollan\u003c/a>), Bittman’s rants can engender total devotion or harsh critique. Although being an on-camera host is not his usual medium, Bittman’s casual vibe and quintessential New York voice might play just as well on video as his words do on the page.\u003c/p>\n\u003cp>In each 4-7 minute episode, Bittman introduces viewers to different researchers, entrepreneurs, educators and thinkers from the University of California (UC) network who are working to better understand and improve the food we eat and the systems that support it.\u003c/p>\n\u003cp>“I wanted to find people who are doing interesting things and talk to them,” says Bittman. \"I thought we could make their work more easily and widely understood. And I think we succeeded.”\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=4n1PvH4B1Vo\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was also a good way for Bittman to get to know his new home state, and probably helped tip the scales in favor of extending his stay in the Bay Area. “There’s just nothing I’d rather do than travel around California looking at food-related stuff,” says Bittman. “There are a million stories out there.”\u003c/p>\n\u003cp>In \u003cem>California Matters\u003c/em>, Bittman traipses up and down the state in search of those stories. In each episode he takes viewers behind-the-scenes at a different location; like a Chinese restaurant in L.A. where he discusses cultural traditions and worker wage issues, and the test gardens and \u003ca href=\"http://casfs.ucsc.edu/about/facilities.html\" target=\"_blank\" rel=\"noopener\">farms of UC Santa Cruz\u003c/a>, where cutting edge research into sustainable agriculture practices is underway. “There’s this amazing 33-acre farm on an academic campus – it’s unheard of,” says Bittman, shaking his head in disbelief.\u003c/p>\n\u003cp>Although he describes some of the episodes as heartrending -- like one that explores how pesticides affect neonatal health in Salinas Valley -- the series kicks off on a lighter note as Bittman heads out on a foraging mission with UC Berkeley ethnobotanist Tom Carlson and statistician Philip Stark.\u003c/p>\n\u003cp>https://youtu.be/F8BLU3iaLgM\u003c/p>\n\u003cp>“We went out with these guys in west Oakland in a neighborhood that doesn’t look like a park. There was stuff all over the place that you could eat,” Bittman recalls. “So you can imagine that in greener areas, if you knew what you were doing and carried a knapsack and a plastic bag, you’d never buy salad again. I’ll tell you that.”\u003c/p>\n\u003cp>What began as a weed hobby (think dandelions and calendula) for \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/02/05/snacking-in-between-sidewalks-mapping-abundance-of-wild-edibles-in-the-bay-areas-food-deserts/\" target=\"_blank\" rel=\"noopener\">Carlson and Stark\u003c/a>, has now morphed into \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\" rel=\"noopener\">an enthusiastic mission\u003c/a> to make wild edibles a more practical, popular and profitable food source. Their current work includes testing urban weeds for concentrations of heavy metals.\u003c/p>\n\u003cfigure id=\"attachment_96701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/flowers.jpg\" alt=\"Edible weeds found around Oakland: Calendula, vetch and plantago.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Edible weeds found around Oakland: Calendula, vetch and plantago. \u003ccite>(Kristen Rasmussen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Foraging is nothing new, but it’s a fantastic opportunity,” says Bittman. “We talked to some farmers who understand that weeds are not necessarily the enemy—that they could be harvested and sold, or used to re-nutrify the soil. Look at the irony; you are using herbicides to kill something that you could be eating. You’re depriving yourself of free food and spreading the use of herbicides.”\u003c/p>\n\u003cp>In another episode, Bittman travels to Hog Island in western Marin County to meet with a \u003ca href=\"http://bml.ucdavis.edu/research/faculty/tessa-hill/\" target=\"_blank\" rel=\"noopener\">Tessa Hill\u003c/a> of UC Davis, who is studying the impacts of ocean acidification on oysters. As CO2 levels rise, it causes the ocean’s pH levels to become increasingly acidic. “Because of the acidity, the oyster shells get thinner, grow more slowly and are more prone to early death,” Bittman explains. Although the research may yield some clues about how \u003ca href=\"https://hogislandoysters.com/\" target=\"_blank\" rel=\"noopener\">local oyster farmers\u003c/a> might employ new management strategies to help deal with the acidity, Bittman says he simply hopes to draw the public’s attention to the problem.\u003c/p>\n\u003cfigure id=\"attachment_96702\" class=\"wp-caption aligncenter\" style=\"max-width: 1201px\">\u003cimg class=\"size-full wp-image-96702\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/bittman-boat.jpg\" alt=\"Bittman discusses oysters with UC Davis' Tessa Hill in Marshall, CA. \" width=\"1201\" height=\"901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-boat.jpg 1201w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-boat-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-boat-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-boat-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-boat-960x720.jpg 960w\" sizes=\"(max-width: 1201px) 100vw, 1201px\">\u003cfigcaption class=\"wp-caption-text\">Bittman discusses oysters with UC Davis' Tessa Hill in Marshall, CA. \u003ccite>(Courtesy of the University of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In one of the more solution-based programs, Bittman hits the lunch tables at a public school in San Francisco. Here, researchers are studying the effects of \u003ca href=\"http://www.sfusdfuturedining.org/\" target=\"_blank\" rel=\"noopener\">district-wide initiatives\u003c/a> aimed at redesigning the school meal experience and making it more nutritious. “They’re trying to offer more choices, nicer eating spaces, outdoor and portable spaces and even grab-and-go stuff. They are just going to look at every option until they come up with a better system that they can afford.”\u003c/p>\n\u003cp>Surprisingly, one subject the series’ producers didn’t manage to cover in these ten episodes is one that’s most top of mind in California: the drought. Bittman says it’s on his list for the next season of programs (if there is a next season). In the meantime, you can get his take on the drought and allay any guilt you may have about eating almonds by reading one of\u003ca href=\"http://www.nytimes.com/2015/06/03/opinion/mark-bittman-fear-of-almonds.html?_r=0\" target=\"_blank\" rel=\"noopener\"> his recent New York Times posts\u003c/a>.\u003c/p>\n\u003cp>You can also read many of his other editorials about GMOs, diets, livestock welfare, farmworker wages and other hot topics in “\u003ca href=\"http://www.penguinrandomhouse.com/books/246578/a-bone-to-pick-by-mark-bittman-the-new-york-times-bestselling-author/\" target=\"_blank\" rel=\"noopener\">A Bone to Pick\u003c/a>,” a recently released compilation of Bittman’s popular New York Times columns.\u003c/p>\n\u003cp>Although the \u003cem>California Matters\u003c/em> series is regionally focused, the stories being covered seem relevant to viewers across America. As Bittman pointed out in that same editorial mentioned above, “…because such a significant fraction of our food is produced in California, problems for California agriculture are problems for all of us.\"\u003c/p>\n\u003cp>Of course, Bittman’s life will be touched more directly and visibly by problems such as drought as he settles in for another year in the sun-scorched state.\u003c/p>\n\u003cp>I asked him if there was anything he has been missing about New York in terms of the food. My question was met with a resounding “Nah.” After a brief pause he added, “Maybe a couple of restaurants. Maybe the excitement of having new foods appear in the summertime. But I ate better this winter in Berkeley than I do most summers in New York. It’s really just paradise here when it comes to food.”\u003c/p>\n\u003cp>He seems to have no qualms about trading the Big Apple for a Meyer lemon.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Join Mark Bittman for a live Twitter chat on June 10, 2015 at 12:00 PM PST.\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-96706\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/bittman-twitter-chat.jpg\" alt=\"Mark Bittman Twitter Chat\" width=\"600\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-twitter-chat.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-twitter-chat-400x320.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\n",
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"excerpt": "Find out what’s in store as New York Times food columnist Mark Bittman hits the road in California for his new online series. Watch the first episode about foraging in the East Bay: \u003cem>Take a Walk on the Wild (Edibles) Side\u003c/em>. \r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Gushing over the Meyer lemons growing in his backyard was one of the first signs that Mark Bittman was \u003ca href=\"http://www.nytimes.com/2015/03/18/dining/mark-bittman-revels-in-california-produce.html\" target=\"_blank\" rel=\"noopener\">falling for California\u003c/a>. The celebrated food writer and New York Times columnist began what was supposed to be a semester-long stint as a visiting fellow at the \u003ca href=\"http://food.berkeley.edu/\">Berkeley Food Institute\u003c/a> in January 2015. But Bittman has decided to stay on for another academic year, at least. Besides continuing to lecture for the Food Institute, this fall he’ll have an official appointment at Berkeley’s Journalism School. He may also have an opportunity to create more programs for his new online video series, \u003ca href=\"https://www.youtube.com/channel/UCl-FXGBB36Yd4xOFWSKc0Dg\" target=\"_blank\" rel=\"noopener\">\u003cem>California Matters\u003c/em>\u003c/a>, premiering today, June 8, 2015.\u003c/p>\n\u003cp>\u003ca href=\"http://markbittman.com/\" target=\"_blank\" rel=\"noopener\">Bittman\u003c/a> came up with the idea for the video series as a platform for doing what he does in most of his writing these days: plunge headlong into a vast array of food-related issues and decipher them for the public. Whether exploring injustices and innovations or unpacking science and policy, he generally does it with equal frankness and gusto. One of the most outspoken advocates for \u003ca href=\"http://www.slate.com/articles/life/food/2014/11/michael_pollan_and_mark_bittman_s_food_policy_proposal_at_the_stone_barns.html\" target=\"_blank\" rel=\"noopener\">overhauling many of America’s food systems\u003c/a> (I’ve heard him referred to as the east coast’s \u003ca href=\"https://www.ted.com/speakers/michael_pollan\" target=\"_blank\" rel=\"noopener\">Michael Pollan\u003c/a>), Bittman’s rants can engender total devotion or harsh critique. Although being an on-camera host is not his usual medium, Bittman’s casual vibe and quintessential New York voice might play just as well on video as his words do on the page.\u003c/p>\n\u003cp>In each 4-7 minute episode, Bittman introduces viewers to different researchers, entrepreneurs, educators and thinkers from the University of California (UC) network who are working to better understand and improve the food we eat and the systems that support it.\u003c/p>\n\u003cp>“I wanted to find people who are doing interesting things and talk to them,” says Bittman. \"I thought we could make their work more easily and widely understood. And I think we succeeded.”\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/4n1PvH4B1Vo'\n title='//www.youtube.com/embed/4n1PvH4B1Vo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was also a good way for Bittman to get to know his new home state, and probably helped tip the scales in favor of extending his stay in the Bay Area. “There’s just nothing I’d rather do than travel around California looking at food-related stuff,” says Bittman. “There are a million stories out there.”\u003c/p>\n\u003cp>In \u003cem>California Matters\u003c/em>, Bittman traipses up and down the state in search of those stories. In each episode he takes viewers behind-the-scenes at a different location; like a Chinese restaurant in L.A. where he discusses cultural traditions and worker wage issues, and the test gardens and \u003ca href=\"http://casfs.ucsc.edu/about/facilities.html\" target=\"_blank\" rel=\"noopener\">farms of UC Santa Cruz\u003c/a>, where cutting edge research into sustainable agriculture practices is underway. “There’s this amazing 33-acre farm on an academic campus – it’s unheard of,” says Bittman, shaking his head in disbelief.\u003c/p>\n\u003cp>Although he describes some of the episodes as heartrending -- like one that explores how pesticides affect neonatal health in Salinas Valley -- the series kicks off on a lighter note as Bittman heads out on a foraging mission with UC Berkeley ethnobotanist Tom Carlson and statistician Philip Stark.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/F8BLU3iaLgM'\n title='//www.youtube.com/embed/F8BLU3iaLgM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>“We went out with these guys in west Oakland in a neighborhood that doesn’t look like a park. There was stuff all over the place that you could eat,” Bittman recalls. “So you can imagine that in greener areas, if you knew what you were doing and carried a knapsack and a plastic bag, you’d never buy salad again. I’ll tell you that.”\u003c/p>\n\u003cp>What began as a weed hobby (think dandelions and calendula) for \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/02/05/snacking-in-between-sidewalks-mapping-abundance-of-wild-edibles-in-the-bay-areas-food-deserts/\" target=\"_blank\" rel=\"noopener\">Carlson and Stark\u003c/a>, has now morphed into \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\" rel=\"noopener\">an enthusiastic mission\u003c/a> to make wild edibles a more practical, popular and profitable food source. Their current work includes testing urban weeds for concentrations of heavy metals.\u003c/p>\n\u003cfigure id=\"attachment_96701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/flowers.jpg\" alt=\"Edible weeds found around Oakland: Calendula, vetch and plantago.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/flowers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Edible weeds found around Oakland: Calendula, vetch and plantago. \u003ccite>(Kristen Rasmussen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Foraging is nothing new, but it’s a fantastic opportunity,” says Bittman. “We talked to some farmers who understand that weeds are not necessarily the enemy—that they could be harvested and sold, or used to re-nutrify the soil. Look at the irony; you are using herbicides to kill something that you could be eating. You’re depriving yourself of free food and spreading the use of herbicides.”\u003c/p>\n\u003cp>In another episode, Bittman travels to Hog Island in western Marin County to meet with a \u003ca href=\"http://bml.ucdavis.edu/research/faculty/tessa-hill/\" target=\"_blank\" rel=\"noopener\">Tessa Hill\u003c/a> of UC Davis, who is studying the impacts of ocean acidification on oysters. As CO2 levels rise, it causes the ocean’s pH levels to become increasingly acidic. “Because of the acidity, the oyster shells get thinner, grow more slowly and are more prone to early death,” Bittman explains. Although the research may yield some clues about how \u003ca href=\"https://hogislandoysters.com/\" target=\"_blank\" rel=\"noopener\">local oyster farmers\u003c/a> might employ new management strategies to help deal with the acidity, Bittman says he simply hopes to draw the public’s attention to the problem.\u003c/p>\n\u003cfigure id=\"attachment_96702\" class=\"wp-caption aligncenter\" style=\"max-width: 1201px\">\u003cimg class=\"size-full wp-image-96702\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/bittman-boat.jpg\" alt=\"Bittman discusses oysters with UC Davis' Tessa Hill in Marshall, CA. \" width=\"1201\" height=\"901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-boat.jpg 1201w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-boat-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-boat-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-boat-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-boat-960x720.jpg 960w\" sizes=\"(max-width: 1201px) 100vw, 1201px\">\u003cfigcaption class=\"wp-caption-text\">Bittman discusses oysters with UC Davis' Tessa Hill in Marshall, CA. \u003ccite>(Courtesy of the University of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In one of the more solution-based programs, Bittman hits the lunch tables at a public school in San Francisco. Here, researchers are studying the effects of \u003ca href=\"http://www.sfusdfuturedining.org/\" target=\"_blank\" rel=\"noopener\">district-wide initiatives\u003c/a> aimed at redesigning the school meal experience and making it more nutritious. “They’re trying to offer more choices, nicer eating spaces, outdoor and portable spaces and even grab-and-go stuff. They are just going to look at every option until they come up with a better system that they can afford.”\u003c/p>\n\u003cp>Surprisingly, one subject the series’ producers didn’t manage to cover in these ten episodes is one that’s most top of mind in California: the drought. Bittman says it’s on his list for the next season of programs (if there is a next season). In the meantime, you can get his take on the drought and allay any guilt you may have about eating almonds by reading one of\u003ca href=\"http://www.nytimes.com/2015/06/03/opinion/mark-bittman-fear-of-almonds.html?_r=0\" target=\"_blank\" rel=\"noopener\"> his recent New York Times posts\u003c/a>.\u003c/p>\n\u003cp>You can also read many of his other editorials about GMOs, diets, livestock welfare, farmworker wages and other hot topics in “\u003ca href=\"http://www.penguinrandomhouse.com/books/246578/a-bone-to-pick-by-mark-bittman-the-new-york-times-bestselling-author/\" target=\"_blank\" rel=\"noopener\">A Bone to Pick\u003c/a>,” a recently released compilation of Bittman’s popular New York Times columns.\u003c/p>\n\u003cp>Although the \u003cem>California Matters\u003c/em> series is regionally focused, the stories being covered seem relevant to viewers across America. As Bittman pointed out in that same editorial mentioned above, “…because such a significant fraction of our food is produced in California, problems for California agriculture are problems for all of us.\"\u003c/p>\n\u003cp>Of course, Bittman’s life will be touched more directly and visibly by problems such as drought as he settles in for another year in the sun-scorched state.\u003c/p>\n\u003cp>I asked him if there was anything he has been missing about New York in terms of the food. My question was met with a resounding “Nah.” After a brief pause he added, “Maybe a couple of restaurants. Maybe the excitement of having new foods appear in the summertime. But I ate better this winter in Berkeley than I do most summers in New York. It’s really just paradise here when it comes to food.”\u003c/p>\n\u003cp>He seems to have no qualms about trading the Big Apple for a Meyer lemon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Join Mark Bittman for a live Twitter chat on June 10, 2015 at 12:00 PM PST.\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-96706\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/bittman-twitter-chat.jpg\" alt=\"Mark Bittman Twitter Chat\" width=\"600\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-twitter-chat.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/bittman-twitter-chat-400x320.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>A couple weeks ago I made the Chili Shrimp recipe from Mark Bittman’s \u003cem>How to Cook Everything\u003c/em>. I am not a very practiced cook, which was why my partner bought me this book, and also why he creates bookmarks with the word “yum” and tiny, hand-drawn illustrations of the food to mark those recipes that I manage to successfully pull off. In any case, I whipped this one up, and as usual, made too much. We scraped the leftovers into a plastic container and put them into the fridge “for later.”\u003c/p>\n\u003cp>Those two-week-old shrimp swam vividly into my mind as I watched \u003cem>Just Eat It\u003c/em>, a new documentary about food waste that screens Tuesday, June 2, 7pm at the David Brower Center in Berkeley. You know where that container of leftover shrimp resides, in the back of my refrigerator with the “science experiments.” And there it will remain with all that other forgotten food until the urge to purge takes hold (a rare occurrence) or until something starts to smell. (I am a guy.)\u003c/p>\n\u003cp>In eye-popping (and often gorgeous) detail, \u003cem>Just Eat It\u003c/em> illustrates how much food we waste in North America. For the record, forty percent of all the food raised or grown in our part of the world is left uneaten. Globally the figure is a whopping one third.\u003c/p>\n\u003cfigure id=\"attachment_96502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96502\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/jei-1.jpg\" alt=\"Filmmakers Jen Rustemeyer and Grant Baldwin\" width=\"1920\" height=\"1821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-400x379.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-800x759.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-1440x1366.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-1180x1119.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-960x911.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filmmakers Jen Rustemeyer and Grant Baldwin \u003ccite>(Pure Souls Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The filmmakers have come up with novel ways to demonstrate just what this waste means, starting with their own habits in the kitchen. After learning about the billions of dollars of food that is discarded each year in North America, documentarians Grant Baldwin and Jenny Rustemeyer decide to live for six months on food that either has been or would otherwise be thrown away. This exercise in bartering, scrounging and dumpster diving yields an unexpected bounty, which the couple begins to share with friends and family.\u003c/p>\n\u003cfigure id=\"attachment_96503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96503\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/jei-2.jpg\" alt=\"Just Eat It Director and film subject Grant Baldwin is shocked to find a swimming pool sized dumpster filled with discarded hummus.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just Eat It Director and film subject Grant Baldwin is shocked to find a swimming pool sized dumpster filled with discarded hummus. \u003ccite>(Peg Leg Films – Scene from Just Eat It: A Food Waste Story)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along the way, they explore the various points where perfectly good food gets tossed out for various reasons. A Fresno peach and nectarine farmer describes how less-than-cosmetically-perfect fruit ends up wasted before it even leaves the processing plant. A Salinas celery farmer demonstrates just how much of the plant gets left out in the field.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once the produce comes to market, aesthetic, commercial and regulatory concerns determine whether it will wind up in our grocery bags. But even that is no guarantee that the food will be consumed. Nearly a quarter of what we buy goes uneaten. Once again, check the progress of those specimens growing in the back of your fridge.\u003c/p>\n\u003cfigure id=\"attachment_96504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96504\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/jei-3.jpg\" alt=\"A grocery shopper picks through fruit in the produce section. Most fruits and vegetables are culled due to aesthetic issues rather than safety concerns.\" width=\"1920\" height=\"1219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-1440x914.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-1180x749.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-3-960x610.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grocery shopper picks through fruit in the produce section. Most fruits and vegetables are culled due to aesthetic issues rather than safety concerns. \u003ccite>(Peg Leg Films – Scene from Just Eat It: A Food Waste Story)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Just Eat It\u003c/em> includes interviews with Dana Gunders, a San Francisco-based Food and Agriculture Project Scientist with the Natural Resources Defense Council, activist and author (\u003cem>Waste: Uncovering the Global Food Scandal\u003c/em>) Tristram Stuart and journalist and author (\u003cem>American Wasteland\u003c/em>) Jonathan Bloom. Bloom points out that our culture hasn’t always condoned such waste. During the not-so-distant past (think Great Depression and World War II) waste was unheard of. Bloom finds it odd that wasting food isn’t taboo, considering there are fines for littering and for failing to recycle. Wasting food is not only widespread; it’s condoned. Think about how the ever-increasing portions served up in North American restaurants encourage us to both over-eat AND waste food, which, during this period of extended drought in the western U.S., is really just the wasting of water, energy, and other finite resources.\u003c/p>\n\u003cp>Filmmakers Baldwin and Rustemeyer effectively demonstrate that food waste is a problem that is both social and systematic. We all participate, consciously or not. After watching \u003cem>Just Eat It\u003c/em>, I was moved to clean out my refrigerator and took a silent vow to be mindful of what I put back into it. Maybe next time I go to the farmers market I will buy that less-than-perfect piece of fruit, or that lonely bunch of greens…\u003c/p>\n\u003cp>https://youtu.be/zkASAZGIuu0\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Just Eat It\u003c/em> plays Tuesday, June 2, 7pm at the David Brower Center in Berkeley. There will be a post-film conversation with Dana Frasz, founder and director of Food Shift, an organization dedicated to reducing food waste in the Bay Area, and Ruben E. Canedo, current coordinating chair of the UC Berkeley Food Security Committee and Co-Chair of the UC System Global Food Initiative Food Access & Security Committee. For \u003ca href=\"http://www.browercenter.org/programs/reel-to-real\" target=\"_blank\" rel=\"noopener\">more information\u003c/a>, visit browercenter.org.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A couple weeks ago I made the Chili Shrimp recipe from Mark Bittman’s \u003cem>How to Cook Everything\u003c/em>. I am not a very practiced cook, which was why my partner bought me this book, and also why he creates bookmarks with the word “yum” and tiny, hand-drawn illustrations of the food to mark those recipes that I manage to successfully pull off. In any case, I whipped this one up, and as usual, made too much. We scraped the leftovers into a plastic container and put them into the fridge “for later.”\u003c/p>\n\u003cp>Those two-week-old shrimp swam vividly into my mind as I watched \u003cem>Just Eat It\u003c/em>, a new documentary about food waste that screens Tuesday, June 2, 7pm at the David Brower Center in Berkeley. You know where that container of leftover shrimp resides, in the back of my refrigerator with the “science experiments.” And there it will remain with all that other forgotten food until the urge to purge takes hold (a rare occurrence) or until something starts to smell. (I am a guy.)\u003c/p>\n\u003cp>In eye-popping (and often gorgeous) detail, \u003cem>Just Eat It\u003c/em> illustrates how much food we waste in North America. For the record, forty percent of all the food raised or grown in our part of the world is left uneaten. Globally the figure is a whopping one third.\u003c/p>\n\u003cfigure id=\"attachment_96502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96502\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/jei-1.jpg\" alt=\"Filmmakers Jen Rustemeyer and Grant Baldwin\" width=\"1920\" height=\"1821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-400x379.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-800x759.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-1440x1366.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-1180x1119.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-1-960x911.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filmmakers Jen Rustemeyer and Grant Baldwin \u003ccite>(Pure Souls Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The filmmakers have come up with novel ways to demonstrate just what this waste means, starting with their own habits in the kitchen. After learning about the billions of dollars of food that is discarded each year in North America, documentarians Grant Baldwin and Jenny Rustemeyer decide to live for six months on food that either has been or would otherwise be thrown away. This exercise in bartering, scrounging and dumpster diving yields an unexpected bounty, which the couple begins to share with friends and family.\u003c/p>\n\u003cfigure id=\"attachment_96503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96503\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/jei-2.jpg\" alt=\"Just Eat It Director and film subject Grant Baldwin is shocked to find a swimming pool sized dumpster filled with discarded hummus.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/jei-2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just Eat It Director and film subject Grant Baldwin is shocked to find a swimming pool sized dumpster filled with discarded hummus. \u003ccite>(Peg Leg Films – Scene from Just Eat It: A Food Waste Story)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along the way, they explore the various points where perfectly good food gets tossed out for various reasons. A Fresno peach and nectarine farmer describes how less-than-cosmetically-perfect fruit ends up wasted before it even leaves the processing plant. A Salinas celery farmer demonstrates just how much of the plant gets left out in the field.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Check, Please! Bay Area Season 10 episode 2 airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The episode will also be available online this eve at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website.\u003c/p>\n\u003cp>The first dining destination serves up fresh Northern-Italian fare at San Francisco’s \u003ca href=\"http://www.milanosf.com/\" target=\"_blank\">\u003cstrong>Ristorante Milano\u003c/strong>\u003c/a>. Next stop is Alameda for towering fork-and-knife burgers and east coast classics at \u003ca href=\"http://www.scolarisgoodeats.com/\" target=\"_blank\">\u003cstrong>Scolari’s Good Eats\u003c/strong>\u003c/a>. At the final spot, recharge your taste buds where Seoul food meets soul food, at \u003ca href=\"http://fuseboxoakland.com/\" target=\"_blank\">\u003cstrong>FuseBOX\u003c/strong>\u003c/a> West Oakland.\u003c/p>\n\u003cp> In this preview clip from the show, host Leslie Sbrocco discusses the language of wine -- specifically, what is \"oakiness\"?\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=bXUPhmgH15U\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>Check, Please! Bay Area Season 10 premieres tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The episode will also be available online this evening on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website.\u003c/p>\n\u003cp>The restaurants reviewed in this first episode are \u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">\u003cstrong>Cosecha\u003c/strong>\u003c/a>, a Mexican restaurant in Oakland's Swan Market with dishes made daily from fresh locally-sourced ingredients; \u003ca href=\"http://www.bullvalleyroadhouse.com/\" target=\"_blank\">\u003cstrong>Bull Valley Roadhouse\u003c/strong>\u003c/a>, comfort food off the beaten path in Port Costa; and Michael Warring in Vallejo which serves molecular cuisine presented artfully with personalized service in an intimate setting.\u003c/p>\n\u003cp> In this preview clip from the show, host Leslie Sbrocco shares her wine tips about tannin:\u003cbr>\nhttps://www.youtube.com/watch?v=mgsz_5TSdx8\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area Season 10 premieres tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The episode will also be available online this evening on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website.\u003c/p>\n\u003cp>The restaurants reviewed in this first episode are \u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">\u003cstrong>Cosecha\u003c/strong>\u003c/a>, a Mexican restaurant in Oakland's Swan Market with dishes made daily from fresh locally-sourced ingredients; \u003ca href=\"http://www.bullvalleyroadhouse.com/\" target=\"_blank\">\u003cstrong>Bull Valley Roadhouse\u003c/strong>\u003c/a>, comfort food off the beaten path in Port Costa; and Michael Warring in Vallejo which serves molecular cuisine presented artfully with personalized service in an intimate setting.\u003c/p>\n\u003cp> In this preview clip from the show, host Leslie Sbrocco shares her wine tips about tannin:\u003cbr>\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/mgsz_5TSdx8'\n title='//www.youtube.com/embed/mgsz_5TSdx8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "10 Best Looks from the Leslie Sbrocco Archives, To Celebrate 10 Seasons of 'Check, Please! Bay Area'",
"title": "10 Best Looks from the Leslie Sbrocco Archives, To Celebrate 10 Seasons of 'Check, Please! Bay Area'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It's hard to believe \u003ca title=\"Check Please Bay Area\" href=\"http://blogs.kqed.org/checkplease/\" target=\"_blank\" rel=\"noopener\">\u003cem>Check, Please! Bay Area \u003c/em>\u003c/a>will kick off its tenth season on KQED 9 on April 16, hosted — as ever — by beloved vino maven \u003ca title=\"Leslie Sbrocco\" href=\"http://blogs.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener\">Leslie Sbrocco\u003c/a>. So what better way to raise a glass (or three) to almost a decade of \u003cem>Check, Please! Bay Area\u003c/em> than to join us on a trip through Leslie's style archives?\u003c/p>\n\u003cp>\u003cstrong>The \"Good Morning America\" (Season 1, 2006)\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S1-E1-2006-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-94468\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S1-E1-2006-2.jpg\" alt=\"Leslie Sbrocco Season 1\" width=\"678\" height=\"494\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S1-E1-2006-2.jpg 678w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S1-E1-2006-2-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S1-E1-2006-2-320x233.jpg 320w\" sizes=\"(max-width: 678px) 100vw, 678px\">\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Yes, it's the \u003ca title=\"Season 1 Episode 1 on YouTube\" href=\"https://www.youtube.com/watch?v=emPT9WELJhg\" target=\"_blank\" rel=\"noopener\">first-ever episode of \u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>! This is the shortest we'd ever see Leslie's hair — and the last time we'd see this brown padded jacket. Historical footnote: this also represents the last time Leslie was ever caught on camera without a necklace.\u003c/p>\n\u003cp>\u003cstrong>The \"Rachel\" (Season 2, 2007)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S2-E24.jpg\">\u003cimg class=\"alignnone size-medium wp-image-94470\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S2-E24-800x485.jpg\" alt=\"Leslie Sbrocco Season 2\" width=\"800\" height=\"485\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S2-E24-800x485.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S2-E24-400x243.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S2-E24-768x466.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S2-E24-320x194.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S2-E24.jpg 869w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's \u003ca title=\"Season 2\" href=\"http://blogs.kqed.org/checkplease/category/episodes/season-2/\" target=\"_blank\" rel=\"noopener\">2007\u003c/a>, and Leslie is all about the layers. From the hair to the blazer, high shine is a crucial factor for this glossy look.\u003c/p>\n\u003cp>\u003cstrong>The \"Golden Girl\" (Season 3, 2008)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S3-Joyce.jpg\">\u003cimg class=\"alignnone size-full wp-image-94471\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S3-Joyce.jpg\" alt=\"Leslie Sbrocco Season 3\" width=\"711\" height=\"405\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S3-Joyce.jpg 711w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S3-Joyce-400x228.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S3-Joyce-320x182.jpg 320w\" sizes=\"(max-width: 711px) 100vw, 711px\">\u003c/a>\u003c/p>\n\u003cp>A subtle but powerful look for Season's 3's \u003ca href=\"http://blogs.kqed.org/checkplease/2008/11/07/check-please-bay-area-season-3-joyce-goldstein-special-391/\" target=\"_blank\" rel=\"noopener\">Joyce Goldstein special\u003c/a>. Notice how the \u003cem>Check, Please!\u003c/em> team have striven for consistency by matching Leslie's jacket, the cushion behind her and — to a lesser extent — the champagne to her hair color.\u003c/p>\n\u003cp>\u003cstrong>The \"She Bangs\" (Season 4, 2009)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S4-E4-2009.jpg\">\u003cimg class=\"alignnone size-full wp-image-94472\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S4-E4-2009.jpg\" alt=\"S4 E4 2009\" width=\"668\" height=\"392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S4-E4-2009.jpg 668w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S4-E4-2009-400x235.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S4-E4-2009-320x188.jpg 320w\" sizes=\"(max-width: 668px) 100vw, 668px\">\u003c/a>\u003c/p>\n\u003cp>It's \u003ca title=\"Season 4\" href=\"http://blogs.kqed.org/checkplease/category/episodes/season-4/\" target=\"_blank\" rel=\"noopener\">2009\u003c/a>, and Leslie's bangs are determined to take center stage. This was, alas, the last time she matched her jacket to the on-set fruit.\u003c/p>\n\u003cp>\u003cstrong>The \"Beehive Babe\" (Season 6, 2011)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S6-E11-2011.jpg\">\u003cimg class=\"alignnone size-medium wp-image-94473\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S6-E11-2011-800x441.jpg\" alt=\"S6 E11 2011\" width=\"800\" height=\"441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S6-E11-2011-800x441.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S6-E11-2011-400x220.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S6-E11-2011-768x423.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S6-E11-2011-320x176.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S6-E11-2011.jpg 889w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\u003cp>A rare half-up, half-down outing at Sbrocco HQ, beautifully reminiscent of the Swinging Sixties. If you'd like Leslie to wear her hair up more often, send your petition to the \u003ca href=\"https://www.facebook.com/KQEDcheckplease\" target=\"_blank\" rel=\"noopener\">\u003cem>Check, Please!\u003c/em> Facebook Page\u003c/a> and we'll pass it to the producers.\u003c/p>\n\u003cp>\u003cstrong>The \"Blowout 'N Beads\" (Season 7, 2012)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S7-E2-2012.jpg\">\u003cimg class=\"alignnone size-full wp-image-94474\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S7-E2-2012.jpg\" alt=\"S7 E2 2012\" width=\"734\" height=\"447\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S7-E2-2012.jpg 734w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S7-E2-2012-400x244.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S7-E2-2012-320x195.jpg 320w\" sizes=\"(max-width: 734px) 100vw, 734px\">\u003c/a>\u003c/p>\n\u003cp>Frankly exceptional blow-dry work as we approach the Leslie look we know and love today. We haven't seen those beads on her in a while, though. If you'd like to see that changed, you know where to send your petition!\u003c/p>\n\u003cp>\u003cstrong>The \"Marine Layer\" (Season 8, 2013)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S8-E-10-2013-2.jpg\">\u003cimg class=\"alignnone size-medium wp-image-94475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S8-E-10-2013-2-800x444.jpg\" alt=\"S8 E 10 2013 (2)\" width=\"800\" height=\"444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S8-E-10-2013-2-800x444.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S8-E-10-2013-2-400x222.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S8-E-10-2013-2-768x426.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S8-E-10-2013-2-320x177.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S8-E-10-2013-2-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S8-E-10-2013-2.jpg 835w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\u003cp>Inspired by the frequent seafood restaurants on \u003cem>Check, Please!\u003c/em> and her pearl necklace, Leslie's hair embraces the wave, enhanced by a top that's the exact color of a Bay Area morning at the beach.\u003c/p>\n\u003cp>\u003cstrong>The \"Animal Attraction\" (Season 9, 2014)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S9-E8-2014-2.jpg\">\u003cimg class=\"alignnone size-medium wp-image-94476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S9-E8-2014-2-800x453.jpg\" alt=\"S9 E8 2014 (2)\" width=\"800\" height=\"453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S9-E8-2014-2-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S9-E8-2014-2-400x226.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S9-E8-2014-2-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S9-E8-2014-2-320x181.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S9-E8-2014-2.jpg 862w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\u003cp>One of our very favorite looks from \u003ca title=\"Season 9\" href=\"http://blogs.kqed.org/checkplease/category/episodes/season-9/\" target=\"_blank\" rel=\"noopener\">last season\u003c/a>: animal print, red lips, gold accessories. Raise a glass!\u003c/p>\n\u003cp>\u003cstrong>The \"Alice in Wonderland\" (2014)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/2014-Big-Wine.jpg\">\u003cimg class=\"alignnone size-medium wp-image-94477\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/2014-Big-Wine-800x600.jpg\" alt=\"2014 Big Wine\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Big-Wine-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Big-Wine-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Big-Wine-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Big-Wine-320x240.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Big-Wine.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\u003cp>In addition to her leather and leopardprint combo, Leslie's key accessory here is the gigantic glass of wine. Somehow, it \u003cem>still\u003c/em> doesn't make her hair look small.\u003c/p>\n\u003cp>\u003cstrong>BONUS: The \"Guten Tag\" (2014)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/2014-Guten-Tag.jpg\">\u003cimg class=\"alignnone size-medium wp-image-94478\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/2014-Guten-Tag-800x800.jpg\" alt=\"2014 Guten Tag\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-320x320.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-75x75.jpg 75w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\u003cp>Here we find an Oktoberfest Frau Leslie pairing an authentic German dirndl skirt with (rare) pigtails. \u003cem>Alles klar!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cheers to you, Leslie!\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/leslie-sbrocco1000.jpg\">\u003cimg class=\"alignnone size-medium wp-image-94479\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/leslie-sbrocco1000-800x534.jpg\" alt=\"leslie-sbrocco1000\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/leslie-sbrocco1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/leslie-sbrocco1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/leslie-sbrocco1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/leslie-sbrocco1000-320x213.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/leslie-sbrocco1000.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Raise a glass (or three) to a decade of Check, Please! with a trip through host Leslie’s style archives.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's hard to believe \u003ca title=\"Check Please Bay Area\" href=\"http://blogs.kqed.org/checkplease/\" target=\"_blank\" rel=\"noopener\">\u003cem>Check, Please! Bay Area \u003c/em>\u003c/a>will kick off its tenth season on KQED 9 on April 16, hosted — as ever — by beloved vino maven \u003ca title=\"Leslie Sbrocco\" href=\"http://blogs.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener\">Leslie Sbrocco\u003c/a>. So what better way to raise a glass (or three) to almost a decade of \u003cem>Check, Please! Bay Area\u003c/em> than to join us on a trip through Leslie's style archives?\u003c/p>\n\u003cp>\u003cstrong>The \"Good Morning America\" (Season 1, 2006)\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S1-E1-2006-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-94468\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S1-E1-2006-2.jpg\" alt=\"Leslie Sbrocco Season 1\" width=\"678\" height=\"494\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S1-E1-2006-2.jpg 678w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S1-E1-2006-2-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S1-E1-2006-2-320x233.jpg 320w\" sizes=\"(max-width: 678px) 100vw, 678px\">\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Yes, it's the \u003ca title=\"Season 1 Episode 1 on YouTube\" href=\"https://www.youtube.com/watch?v=emPT9WELJhg\" target=\"_blank\" rel=\"noopener\">first-ever episode of \u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>! This is the shortest we'd ever see Leslie's hair — and the last time we'd see this brown padded jacket. Historical footnote: this also represents the last time Leslie was ever caught on camera without a necklace.\u003c/p>\n\u003cp>\u003cstrong>The \"Rachel\" (Season 2, 2007)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S2-E24.jpg\">\u003cimg class=\"alignnone size-medium wp-image-94470\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S2-E24-800x485.jpg\" alt=\"Leslie Sbrocco Season 2\" width=\"800\" height=\"485\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S2-E24-800x485.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S2-E24-400x243.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S2-E24-768x466.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S2-E24-320x194.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S2-E24.jpg 869w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's \u003ca title=\"Season 2\" href=\"http://blogs.kqed.org/checkplease/category/episodes/season-2/\" target=\"_blank\" rel=\"noopener\">2007\u003c/a>, and Leslie is all about the layers. From the hair to the blazer, high shine is a crucial factor for this glossy look.\u003c/p>\n\u003cp>\u003cstrong>The \"Golden Girl\" (Season 3, 2008)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S3-Joyce.jpg\">\u003cimg class=\"alignnone size-full wp-image-94471\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S3-Joyce.jpg\" alt=\"Leslie Sbrocco Season 3\" width=\"711\" height=\"405\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S3-Joyce.jpg 711w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S3-Joyce-400x228.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S3-Joyce-320x182.jpg 320w\" sizes=\"(max-width: 711px) 100vw, 711px\">\u003c/a>\u003c/p>\n\u003cp>A subtle but powerful look for Season's 3's \u003ca href=\"http://blogs.kqed.org/checkplease/2008/11/07/check-please-bay-area-season-3-joyce-goldstein-special-391/\" target=\"_blank\" rel=\"noopener\">Joyce Goldstein special\u003c/a>. Notice how the \u003cem>Check, Please!\u003c/em> team have striven for consistency by matching Leslie's jacket, the cushion behind her and — to a lesser extent — the champagne to her hair color.\u003c/p>\n\u003cp>\u003cstrong>The \"She Bangs\" (Season 4, 2009)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S4-E4-2009.jpg\">\u003cimg class=\"alignnone size-full wp-image-94472\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S4-E4-2009.jpg\" alt=\"S4 E4 2009\" width=\"668\" height=\"392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S4-E4-2009.jpg 668w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S4-E4-2009-400x235.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S4-E4-2009-320x188.jpg 320w\" sizes=\"(max-width: 668px) 100vw, 668px\">\u003c/a>\u003c/p>\n\u003cp>It's \u003ca title=\"Season 4\" href=\"http://blogs.kqed.org/checkplease/category/episodes/season-4/\" target=\"_blank\" rel=\"noopener\">2009\u003c/a>, and Leslie's bangs are determined to take center stage. This was, alas, the last time she matched her jacket to the on-set fruit.\u003c/p>\n\u003cp>\u003cstrong>The \"Beehive Babe\" (Season 6, 2011)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S6-E11-2011.jpg\">\u003cimg class=\"alignnone size-medium wp-image-94473\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S6-E11-2011-800x441.jpg\" alt=\"S6 E11 2011\" width=\"800\" height=\"441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S6-E11-2011-800x441.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S6-E11-2011-400x220.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S6-E11-2011-768x423.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S6-E11-2011-320x176.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S6-E11-2011.jpg 889w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\u003cp>A rare half-up, half-down outing at Sbrocco HQ, beautifully reminiscent of the Swinging Sixties. If you'd like Leslie to wear her hair up more often, send your petition to the \u003ca href=\"https://www.facebook.com/KQEDcheckplease\" target=\"_blank\" rel=\"noopener\">\u003cem>Check, Please!\u003c/em> Facebook Page\u003c/a> and we'll pass it to the producers.\u003c/p>\n\u003cp>\u003cstrong>The \"Blowout 'N Beads\" (Season 7, 2012)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S7-E2-2012.jpg\">\u003cimg class=\"alignnone size-full wp-image-94474\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S7-E2-2012.jpg\" alt=\"S7 E2 2012\" width=\"734\" height=\"447\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S7-E2-2012.jpg 734w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S7-E2-2012-400x244.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S7-E2-2012-320x195.jpg 320w\" sizes=\"(max-width: 734px) 100vw, 734px\">\u003c/a>\u003c/p>\n\u003cp>Frankly exceptional blow-dry work as we approach the Leslie look we know and love today. We haven't seen those beads on her in a while, though. If you'd like to see that changed, you know where to send your petition!\u003c/p>\n\u003cp>\u003cstrong>The \"Marine Layer\" (Season 8, 2013)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S8-E-10-2013-2.jpg\">\u003cimg class=\"alignnone size-medium wp-image-94475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S8-E-10-2013-2-800x444.jpg\" alt=\"S8 E 10 2013 (2)\" width=\"800\" height=\"444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S8-E-10-2013-2-800x444.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S8-E-10-2013-2-400x222.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S8-E-10-2013-2-768x426.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S8-E-10-2013-2-320x177.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S8-E-10-2013-2-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S8-E-10-2013-2.jpg 835w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\u003cp>Inspired by the frequent seafood restaurants on \u003cem>Check, Please!\u003c/em> and her pearl necklace, Leslie's hair embraces the wave, enhanced by a top that's the exact color of a Bay Area morning at the beach.\u003c/p>\n\u003cp>\u003cstrong>The \"Animal Attraction\" (Season 9, 2014)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S9-E8-2014-2.jpg\">\u003cimg class=\"alignnone size-medium wp-image-94476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/S9-E8-2014-2-800x453.jpg\" alt=\"S9 E8 2014 (2)\" width=\"800\" height=\"453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/S9-E8-2014-2-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S9-E8-2014-2-400x226.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S9-E8-2014-2-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S9-E8-2014-2-320x181.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/S9-E8-2014-2.jpg 862w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\u003cp>One of our very favorite looks from \u003ca title=\"Season 9\" href=\"http://blogs.kqed.org/checkplease/category/episodes/season-9/\" target=\"_blank\" rel=\"noopener\">last season\u003c/a>: animal print, red lips, gold accessories. Raise a glass!\u003c/p>\n\u003cp>\u003cstrong>The \"Alice in Wonderland\" (2014)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/2014-Big-Wine.jpg\">\u003cimg class=\"alignnone size-medium wp-image-94477\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/2014-Big-Wine-800x600.jpg\" alt=\"2014 Big Wine\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Big-Wine-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Big-Wine-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Big-Wine-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Big-Wine-320x240.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Big-Wine.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\u003cp>In addition to her leather and leopardprint combo, Leslie's key accessory here is the gigantic glass of wine. Somehow, it \u003cem>still\u003c/em> doesn't make her hair look small.\u003c/p>\n\u003cp>\u003cstrong>BONUS: The \"Guten Tag\" (2014)\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/2014-Guten-Tag.jpg\">\u003cimg class=\"alignnone size-medium wp-image-94478\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/2014-Guten-Tag-800x800.jpg\" alt=\"2014 Guten Tag\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-320x320.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag-75x75.jpg 75w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/2014-Guten-Tag.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003c/p>\n\u003cp>Here we find an Oktoberfest Frau Leslie pairing an authentic German dirndl skirt with (rare) pigtails. \u003cem>Alles klar!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cheers to you, Leslie!\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/leslie-sbrocco1000.jpg\">\u003cimg class=\"alignnone size-medium wp-image-94479\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/leslie-sbrocco1000-800x534.jpg\" alt=\"leslie-sbrocco1000\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/leslie-sbrocco1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/leslie-sbrocco1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/leslie-sbrocco1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/leslie-sbrocco1000-320x213.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/leslie-sbrocco1000.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\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": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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},
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
},
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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