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"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
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"content": "\u003cfigure id=\"attachment_64152\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/winetasting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/winetasting-1024x574.jpg\" alt=\"Our class of newbies learns how to pick up that buttery taste in a glass of Chardonnay. Photo: Heather Rousseau/NPR\" width=\"1024\" height=\"574\" class=\"size-large wp-image-64152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Our class of newbies learns how to pick up that buttery taste in a glass of Chardonnay. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/26/194212435/fruity-with-a-hint-of-bologna-a-slacker-s-guide-to-wine-tasting\">The Salt at NPR Food\u003c/a> (6/26/13)\u003c/p>\n\u003cp>Wine tasting has taken it on the chin recently.\u003c/p>\n\u003cp>\"There are no two ways about it: the bullsh*t is strong with wine.\"\u003c/p>\n\u003cp>That's what Robert T. Gonzales recently \u003ca href=\"http://io9.com/wine-tasting-is-bullshit-heres-why-496098276\">wrote on io9.com\u003c/a> in a post that eviscerated wine tasting as a form of skilled craft. \"Wine tasting. Wine rating. Wine reviews. Wine descriptions.\" he writes. \"They're all related. And they're all egregious offenders, from a [expletive deleted] standpoint.\"\u003c/p>\n\u003cp>But then Gonzales goes on to cite a piece written by disgraced science journalist Jonah Lehrer to back up his argument. And that's when I start detecting hints of bologna.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Gonzales's comments swirled up the bee's nest. And wine lovers have come up from the cellars to defend their sniffing, gurgling and spitting on the blogosphere.\u003c/p>\n\u003cp>We're not here to enter the debate. But rather, we wanted to give you an insider's look at a few places where the science of wine tasting is clear-cut – and relatively easy to learn.\u003c/p>\n\u003cp>Most of what we taste in wine comes from its aroma. Connoisseurs like to talk about the complex aromas of wine – hints of strawberry or citrus, for example. But don't let that intimidate you. Mastering three or four of these aromas will take you far in the wine tasting world, impressing even your most die-hard oenophiles. Here's what you need to know.\u003c/p>\n\u003cp>\u003cstrong>1. Put your face close to some wood. Take a deep breath\u003c/strong>.\u003c/p>\n\u003cp>Got a pretty good idea what that smells like now? Good. That's what Chardonnay and Cabernet Sauvignon smell like when winemakers store them in oak barrels.\u003c/p>\n\u003cfigure id=\"attachment_64153\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/winetasting1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/winetasting1-290x217.jpg\" alt=\"Swigging for science: A hint of oak, our winetasting newbies learned, is more common in reds than whites. It's a marker for expense in both. Photo: Heather Rousseau/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-64153\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Swigging for science: A hint of oak, our winetasting newbies learned, is more common in reds than whites. It's a marker for expense in both. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Many red wines spend time in oak barrels. So if you call a California red \"oaky,\" chances are, you'll be correct. But no one will be impressed.\u003c/p>\n\u003cp>The way to get a little cred is to state confidently whether or not your Chardonnay has been stored in oak. As in: \"Hmm, I really like the oak flavors of this Chardonnay.\" Or conversely, \"I enjoy a Chardonnay that hasn't been oaked.\"\u003c/p>\n\u003cp>The woody aroma comes from compounds called \u003ca href=\"http://www.chemicalbook.com/ChemicalProductProperty_EN_CB0166670.htm\">whisky lactones\u003c/a>, which leach out of the barrels into the wine over the years. An oaky aroma is generally associated with more expensive wines.\u003c/p>\n\u003cp>\u003cstrong>2. Sniff out vanilla\u003c/strong>.\u003c/p>\n\u003cp>Here's a trick that will really knock the socks off your wine friends. Next time you're enjoying a red wine, say, a California Pinot Noir, and you smell vanilla, simply proclaim, \"Clearly, this wine was aged in American oak, not French.\" Practice by huffing on some vanilla extract in your kitchen.\u003c/p>\n\u003cp>Winemakers typically use one of two types of oak barrels for storage: French or American oak. The American wood releases more \u003ca href=\"http://pubchem.ncbi.nlm.nih.gov/summary/summary.cgi?cid=1183\">vanillin\u003c/a> into wine than French oak does. And guess what vanillin smells like? Yup, vanilla beans.\u003c/p>\n\u003cp>So if your sniffer is detecting vanilla in wine, it was likely stored in American oak barrels. But don't ever say this about a French wine, which — of course — would never be stored in American oak. Mon dieu!\u003c/p>\n\u003cp>\u003cstrong>3. Go slice a green pepper.\u003c/strong>\u003c/p>\n\u003cp>Certain types of grapes, a.k.a. varietals, have their own distinctive aromas. Perhaps the most distinctive is the Cabernet Sauvignon grape, which smells like green peppers. Both get their signature smell from \u003ca href=\"http://www.winesandvines.com/template.cfm?section=features&content=68769\">pyrazines\u003c/a>; with grapes, the scent is strongest when they aren't quite ripe – and you can still detect that scent in the resulting wine.\u003c/p>\n\u003cp>So swirl your next Cab. Take a whiff of it. If there's a faint hint of green pepper, then try a statement like, \"There are definitely some pyrazines in this Cab. The grapes must not haven ripened fully. Please take this inferior wine away from me.\"\u003c/p>\n\u003cp>\u003cstrong>4. Buy some imitation butter.\u003c/strong>\u003c/p>\n\u003cp>Our final party trick is a bit complicated. But it's so worth the investment.\u003c/p>\n\u003cp>Grapes taste tart because they contain an acid found in Granny Smith apples. Wine makers can get rid of this sourness by adding bacteria into their fermenting juice. The bug converts the tart acid into less tart acids, like the ones found in milk. Along the way, bacteria also churn out a butter flavor, called diacetyl — the same compound food scientists put in imitation butter and microwave popcorn.\u003c/p>\n\u003cp>The process is called malolactic fermentation, or MLF for short. Wines that have gone through MLF have a smoother mouthfeel and a butter or butterscotch smell that's a dead giveaway. The more buttery the wine, the bigger the pricetag.\u003c/p>\n\u003cp>\u003cstrong>5. Do try this at home.\u003c/strong>\u003c/p>\n\u003cp>To master these wine tasting tricks, you probably need some training. Here's a cool way to do it. Take a cheap, flavorless wine and then spike it with one of the compounds above – say, a few drops of vanilla extract or imitation butter. Then use it as a reference while you sniff the good stuff.\u003c/p>\n\u003cp>We tried out this training strategy here at The Salt with a few Chardonnays. And the results were impressive. By learning to sniff out the buttery aroma beforehand, 10 out of 10 newbie wine tasters could correctly identify the Chardonnay that went through MLF.\u003c/p>\n\u003cp>\u003cem>Michaeleen Doucleff is a reporter and producer on NPR's Science Desk. She has a master's in winemaking from U.C. Davis.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64152\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/winetasting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/winetasting-1024x574.jpg\" alt=\"Our class of newbies learns how to pick up that buttery taste in a glass of Chardonnay. Photo: Heather Rousseau/NPR\" width=\"1024\" height=\"574\" class=\"size-large wp-image-64152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Our class of newbies learns how to pick up that buttery taste in a glass of Chardonnay. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/26/194212435/fruity-with-a-hint-of-bologna-a-slacker-s-guide-to-wine-tasting\">The Salt at NPR Food\u003c/a> (6/26/13)\u003c/p>\n\u003cp>Wine tasting has taken it on the chin recently.\u003c/p>\n\u003cp>\"There are no two ways about it: the bullsh*t is strong with wine.\"\u003c/p>\n\u003cp>That's what Robert T. Gonzales recently \u003ca href=\"http://io9.com/wine-tasting-is-bullshit-heres-why-496098276\">wrote on io9.com\u003c/a> in a post that eviscerated wine tasting as a form of skilled craft. \"Wine tasting. Wine rating. Wine reviews. Wine descriptions.\" he writes. \"They're all related. And they're all egregious offenders, from a [expletive deleted] standpoint.\"\u003c/p>\n\u003cp>But then Gonzales goes on to cite a piece written by disgraced science journalist Jonah Lehrer to back up his argument. And that's when I start detecting hints of bologna.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Gonzales's comments swirled up the bee's nest. And wine lovers have come up from the cellars to defend their sniffing, gurgling and spitting on the blogosphere.\u003c/p>\n\u003cp>We're not here to enter the debate. But rather, we wanted to give you an insider's look at a few places where the science of wine tasting is clear-cut – and relatively easy to learn.\u003c/p>\n\u003cp>Most of what we taste in wine comes from its aroma. Connoisseurs like to talk about the complex aromas of wine – hints of strawberry or citrus, for example. But don't let that intimidate you. Mastering three or four of these aromas will take you far in the wine tasting world, impressing even your most die-hard oenophiles. Here's what you need to know.\u003c/p>\n\u003cp>\u003cstrong>1. Put your face close to some wood. Take a deep breath\u003c/strong>.\u003c/p>\n\u003cp>Got a pretty good idea what that smells like now? Good. That's what Chardonnay and Cabernet Sauvignon smell like when winemakers store them in oak barrels.\u003c/p>\n\u003cfigure id=\"attachment_64153\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/winetasting1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/winetasting1-290x217.jpg\" alt=\"Swigging for science: A hint of oak, our winetasting newbies learned, is more common in reds than whites. It's a marker for expense in both. Photo: Heather Rousseau/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-64153\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Swigging for science: A hint of oak, our winetasting newbies learned, is more common in reds than whites. It's a marker for expense in both. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Many red wines spend time in oak barrels. So if you call a California red \"oaky,\" chances are, you'll be correct. But no one will be impressed.\u003c/p>\n\u003cp>The way to get a little cred is to state confidently whether or not your Chardonnay has been stored in oak. As in: \"Hmm, I really like the oak flavors of this Chardonnay.\" Or conversely, \"I enjoy a Chardonnay that hasn't been oaked.\"\u003c/p>\n\u003cp>The woody aroma comes from compounds called \u003ca href=\"http://www.chemicalbook.com/ChemicalProductProperty_EN_CB0166670.htm\">whisky lactones\u003c/a>, which leach out of the barrels into the wine over the years. An oaky aroma is generally associated with more expensive wines.\u003c/p>\n\u003cp>\u003cstrong>2. Sniff out vanilla\u003c/strong>.\u003c/p>\n\u003cp>Here's a trick that will really knock the socks off your wine friends. Next time you're enjoying a red wine, say, a California Pinot Noir, and you smell vanilla, simply proclaim, \"Clearly, this wine was aged in American oak, not French.\" Practice by huffing on some vanilla extract in your kitchen.\u003c/p>\n\u003cp>Winemakers typically use one of two types of oak barrels for storage: French or American oak. The American wood releases more \u003ca href=\"http://pubchem.ncbi.nlm.nih.gov/summary/summary.cgi?cid=1183\">vanillin\u003c/a> into wine than French oak does. And guess what vanillin smells like? Yup, vanilla beans.\u003c/p>\n\u003cp>So if your sniffer is detecting vanilla in wine, it was likely stored in American oak barrels. But don't ever say this about a French wine, which — of course — would never be stored in American oak. Mon dieu!\u003c/p>\n\u003cp>\u003cstrong>3. Go slice a green pepper.\u003c/strong>\u003c/p>\n\u003cp>Certain types of grapes, a.k.a. varietals, have their own distinctive aromas. Perhaps the most distinctive is the Cabernet Sauvignon grape, which smells like green peppers. Both get their signature smell from \u003ca href=\"http://www.winesandvines.com/template.cfm?section=features&content=68769\">pyrazines\u003c/a>; with grapes, the scent is strongest when they aren't quite ripe – and you can still detect that scent in the resulting wine.\u003c/p>\n\u003cp>So swirl your next Cab. Take a whiff of it. If there's a faint hint of green pepper, then try a statement like, \"There are definitely some pyrazines in this Cab. The grapes must not haven ripened fully. Please take this inferior wine away from me.\"\u003c/p>\n\u003cp>\u003cstrong>4. Buy some imitation butter.\u003c/strong>\u003c/p>\n\u003cp>Our final party trick is a bit complicated. But it's so worth the investment.\u003c/p>\n\u003cp>Grapes taste tart because they contain an acid found in Granny Smith apples. Wine makers can get rid of this sourness by adding bacteria into their fermenting juice. The bug converts the tart acid into less tart acids, like the ones found in milk. Along the way, bacteria also churn out a butter flavor, called diacetyl — the same compound food scientists put in imitation butter and microwave popcorn.\u003c/p>\n\u003cp>The process is called malolactic fermentation, or MLF for short. Wines that have gone through MLF have a smoother mouthfeel and a butter or butterscotch smell that's a dead giveaway. The more buttery the wine, the bigger the pricetag.\u003c/p>\n\u003cp>\u003cstrong>5. Do try this at home.\u003c/strong>\u003c/p>\n\u003cp>To master these wine tasting tricks, you probably need some training. Here's a cool way to do it. Take a cheap, flavorless wine and then spike it with one of the compounds above – say, a few drops of vanilla extract or imitation butter. Then use it as a reference while you sniff the good stuff.\u003c/p>\n\u003cp>We tried out this training strategy here at The Salt with a few Chardonnays. And the results were impressive. By learning to sniff out the buttery aroma beforehand, 10 out of 10 newbie wine tasters could correctly identify the Chardonnay that went through MLF.\u003c/p>\n\u003cp>\u003cem>Michaeleen Doucleff is a reporter and producer on NPR's Science Desk. She has a master's in winemaking from U.C. Davis.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Modern Day Food Foraging Comes to San Francisco",
"title": "Modern Day Food Foraging Comes to San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_63115\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5026_DSCN4675.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5026_DSCN4675-1024x768.jpg\" alt=\"A display of wild foods gathered by Chef Kory Stewart and foraging expert Connie Green.\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63115\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A display of wild foods gathered by Chef Kory Stewart and foraging expert Connie Green.\u003c/figcaption>\u003c/figure>\n\u003cp>There are so many food crazes these days it’s really hard to keep up. Food trucks, pop-up restaurants, kombucha, Sriracha, low-carb meal plans, gluten-free diets. I get dizzy just thinking about it. \u003c/p>\n\u003cp>Add food foraging to the list. It’s a popular culinary trend, taking us back to our hunter-gatherer roots. What does it mean? Simple. You go out into the wild, find edibles in Mother Nature’s pantry and whip up a meal. It’s the closest a consumer can get to their ancestors and the abundance of local, sustainable dishes surrounding them.\u003c/p>\n\u003cp>Foraging for your next meal isn’t anything new. Cave people did it. Animals in the nature still do it. And now, droves of hungry foodies can partake in it too. \u003c/p>\n\u003cp>This trend is coming to a table and television near you. On a recent episode of No Reservations, \u003ca href=\"https://twitter.com/Bourdain\">Anthony Bourdain\u003c/a> held a competition where chefs from around the world were tasked with getting back to their roots, literally, and cooking a whole meal. There was foraging, fishing, hunting ducks with big nets and tromping through the Japanese woods.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe frameborder=\"0\" width=\"560\" height=\"315\" src=\"http://www.dailymotion.com/embed/video/xqx84t\">\u003c/iframe>\u003c/div>\n\u003cp>You don’t need to fly to Japan to experience this type of primitive dining. Locally, Americano’s Executive Chef Kory Stewart did the same Thursday night, June 6 during the third annual Wild Foods Dinner at the Hotel Vitale located on the Embarcadero in San Francisco. He and food foraging expert \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/20/the-california-report-the-fine-art-of-foraging/\">Connie Green\u003c/a>, author of \u003ca href=\"http://www.thewildtable.net/about.html\" title=\"The Wild Table\">The Wild Table\u003c/a>, took a food-gathering excursion out to the Sierra Nevada for this experiment. \u003c/p>\n\u003cblockquote>\u003cp>“Wild foods are special because they grow and proliferate with little human intervention,” Stewart said. “The range of flavors and textures found in many of these foods cannot be found elsewhere.”\u003c/p>\u003c/blockquote>\n\u003cp>Indeed, over 50 guests dined on a unique six-course meal that was shaped largely by the bounty they located in nature. \u003c/p>\n\u003cfigure id=\"attachment_63116\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5027_DSCN4686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5027_DSCN4686-1024x768.jpg\" alt=\"The six course menu included such items as roasted venison with fiddlehead fern, local king salmon with nettle and huitlacoche and candy cap mushroom S’mores.\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63116\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The six course menu included such items as roasted venison with fiddlehead fern, local king salmon with nettle and huitlacoche and candy cap mushroom S’mores.\u003c/figcaption>\u003c/figure>\n\u003cp>“We found porcinis, a variety of miner’s lettuce,” Stewart said. “We also found sheep sorrel, elderflower and a nice amount of fir tips for a cocktail we are serving.” \u003c/p>\n\u003cfigure id=\"attachment_63117\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5028_DSCN4673.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5028_DSCN4673.jpg\" alt=\"A display of the various edibles Stewart found in the Sierra Nevada. From bottom to top: a bowl of wild pecans, elderberries, Sierra porcinis and huitlacoche which he describes as corn infected with fungus.\" width=\"500\" class=\"size-full wp-image-63117\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A display of the various edibles Stewart found in the Sierra Nevada. From bottom to top: a bowl of wild pecans, elderberries, Sierra porcinis and huitlacoche which he describes as corn infected with fungus.\u003c/figcaption>\u003c/figure>\n\u003cp>Putting blind faith in their chef, patrons knew little of the menu ahead of time, but didn’t seem to mind.\u003c/p>\n\u003cfigure id=\"attachment_63118\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5029_DSCN4722.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5029_DSCN4722-1024x768.jpg\" alt=\"Guests paid $85 per person to eat and drink foods found in nature.\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63118\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests paid $85 per person to eat and drink foods found in nature.\u003c/figcaption>\u003c/figure>\n\u003cp>The night started off with a refreshing cucumber gin sour, flavored with Douglas fir from the forest. Yes, the same Douglas fir that invades your home every December, harboring Christmas presents for the kiddies. \u003c/p>\n\u003cfigure id=\"attachment_63119\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5030_DSCN4690.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5030_DSCN4690-1024x768.jpg\" alt=\"Douglas fir and Cucumber Gin Sours kicked off the evening on the Hotel Vitale Terrace.\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Douglas fir and Cucumber Gin Sours kicked off the evening on the Hotel Vitale Terrace.\u003c/figcaption>\u003c/figure>\n\u003cp>Guests slurped fresh oysters on the half shell and indulged in grilled wild boar meatballs served by white-gloved waiters. Stewart himself poured the libations and helped serve the hungry guests. \u003c/p>\n\u003cfigure id=\"attachment_63120\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5031_DSCN4701.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5031_DSCN4701-1024x768.jpg\" alt=\"Oysters on a half shell with grilled ramp mignonette were a hit with this group.\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63120\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oysters on a half shell with grilled ramp mignonette were a hit with this group.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63121\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5032_DSCN4702.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5032_DSCN4702-1024x768.jpg\" alt=\"Grilled wild boar meatballs and morels with green harissa couldn't come out fast enough.\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63121\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled wild boar meatballs and morels with green harissa couldn't come out fast enough.\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s a rarity to see a chef serving the food himself, but Kory is that type of person. He’s very down to earth,” said Green, his foraging companion. \u003c/p>\n\u003cfigure id=\"attachment_63122\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5033_DSCN4687.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5033_DSCN4687.jpg\" alt=\"Stewart serving refreshing glasses of cucumber gin sours on a beautiful San Francisco evening.\" width=\"500\" class=\"size-full wp-image-63122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stewart serving refreshing glasses of cucumber gin sours on a beautiful San Francisco evening.\u003c/figcaption>\u003c/figure>\n\u003cp>That was a just a taste of what these adventurous food enthusiasts were in for. \u003c/p>\n\u003cfigure id=\"attachment_63123\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5034_DSCN4699.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5034_DSCN4699-1024x768.jpg\" alt=\"From left to right: Josh Perez, Chef de Cuisine, Connie Green, Kory Stewart, Executive Chef and local producer, Ames Morison.\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63123\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left to right: Josh Perez, Chef de Cuisine, Connie Green, Kory Stewart, Executive Chef and local producer, Ames Morison.\u003c/figcaption>\u003c/figure>\n\u003cp>Patrons sat at tables in the main dining room and were treated to an amuse of fresh halibut crudo...Delectable.\u003c/p>\n\u003cfigure id=\"attachment_63124\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5035_DSCN4724.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5035_DSCN4724.jpg\" alt=\"Halibut Crudo\" width=\"1280\" height=\"960\" class=\"size-full wp-image-63124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halibut Crudo\u003c/figcaption>\u003c/figure>\n\u003cp>“I’ve always wanted to try something like this,” Robert Graves, a first time Wild Foods guest said. \"I haven’t been disappointed.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Each dish was carefully paired with organic wines courtesy of Medlock Ames, a local winery in nearby Bell Mountain. \u003c/p>\n\u003cfigure id=\"attachment_63125\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5036_DSCN4661.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5036_DSCN4661-1024x768.jpg\" alt=\"Medlock Ames Wine was served at the Wild Foods Dinner\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63125\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Medlock Ames Wine was served at the Wild Foods Dinner\u003c/figcaption>\u003c/figure>\n\u003cp>The dishes leading up to the main course included everything from smoked mackerel escabeche with grilled octopus, seared sea scallops and watercress to house-made ricotta tortellini. \u003c/p>\n\u003cfigure id=\"attachment_63126\" class=\"wp-caption aligncenter\" style=\"max-width: 360px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5037_Wild_Foods_Dinner_03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5037_Wild_Foods_Dinner_03.jpg\" alt=\"House-made ricotta tortellini with Sierra porcini, wild pecans and honey\" width=\"360\" height=\"270\" class=\"size-full wp-image-63126\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">House-made ricotta tortellini with Sierra porcini, wild pecans and honey\u003c/figcaption>\u003c/figure>\n\u003cp>The two main courses were certainly worth the price of admission: local king salmon with nettle and huitlacoche dumplings, fried seabeans and fresh corn polenta, followed by roasted venison with fiddlehead fern, elderberry mustard, morels and Douglas fir jus. \u003c/p>\n\u003cfigure id=\"attachment_63127\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5038_DSCN4667.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5038_DSCN4667.jpg\" alt=\"Local, fresh king Salmon\" width=\"1280\" height=\"960\" class=\"size-full wp-image-63127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local, fresh king Salmon\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63128\" class=\"wp-caption aligncenter\" style=\"max-width: 360px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5039_Wild_Foods_Dinner_04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5039_Wild_Foods_Dinner_04.jpg\" alt=\"Vension, also known as deer, is very thin and should never be overcooked, Stewart said. If you do, it turns into jerky. Photo: Sara Bloomberg\" width=\"360\" height=\"270\" class=\"size-full wp-image-63128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vension, also known as deer, is very thin and should never be overcooked, Stewart said. If you do, it turns into jerky. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Dinner wouldn’t be complete without Stewart’s famous candy cap mushroom S’mores with roasted white chocolate. \u003c/p>\n\u003cfigure id=\"attachment_63258\" class=\"wp-caption aligncenter\" style=\"max-width: 360px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Wild_Foods_Dinner_05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Wild_Foods_Dinner_05.jpg\" alt=\"Candy cap mushroom S'mores with roasted white chocolate. Photo: Sara Bloomberg\" width=\"360\" height=\"270\" class=\"size-full wp-image-63258\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Candy cap mushroom S'mores with roasted white chocolate.\u003cbr>Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>All in all, the dinner was a huge success and Stewart looks forward to many more wild food events. \u003c/p>\n\u003cp>This certainly wasn't Stewart's first time gathering food in the wilderness. \u003c/p>\n\u003cp>His love of wild foods began when he was only 9 years old growing up on Whidbey Island, 30 miles north of Seattle. He, his father and grandfather would find clams, mussel and wild oysters everywhere. \u003c/p>\n\u003cp>“I remember at super low tides we would pick Dungeness crab out of knee-deep water” he recalled. \u003c/p>\n\u003cp>It wasn’t just seafood. Stewart would pick wild blackberries, filling up 5 gallon buckets to bring to his grandmother who made pies from the bounty. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Despite San Francisco’s rich culinary tradition, it isn’t quite as abundant in edible vegetation as Washington. Nowdays, he has to work a little harder to pursue food in the wild, although as Stewart says, “It’s all worth it.” \u003c/p>\n\n",
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"excerpt": "Gina Scialabba attended the third annual Wild Foods Dinner at the Hotel Vitale. Americano’s Executive Chef Kory Stewart and food foraging expert Connie Green, author of \"The Wild Table\" prepared a unique six-course meal that was shaped largely by the bounty they located in nature. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63115\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5026_DSCN4675.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5026_DSCN4675-1024x768.jpg\" alt=\"A display of wild foods gathered by Chef Kory Stewart and foraging expert Connie Green.\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63115\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A display of wild foods gathered by Chef Kory Stewart and foraging expert Connie Green.\u003c/figcaption>\u003c/figure>\n\u003cp>There are so many food crazes these days it’s really hard to keep up. Food trucks, pop-up restaurants, kombucha, Sriracha, low-carb meal plans, gluten-free diets. I get dizzy just thinking about it. \u003c/p>\n\u003cp>Add food foraging to the list. It’s a popular culinary trend, taking us back to our hunter-gatherer roots. What does it mean? Simple. You go out into the wild, find edibles in Mother Nature’s pantry and whip up a meal. It’s the closest a consumer can get to their ancestors and the abundance of local, sustainable dishes surrounding them.\u003c/p>\n\u003cp>Foraging for your next meal isn’t anything new. Cave people did it. Animals in the nature still do it. And now, droves of hungry foodies can partake in it too. \u003c/p>\n\u003cp>This trend is coming to a table and television near you. On a recent episode of No Reservations, \u003ca href=\"https://twitter.com/Bourdain\">Anthony Bourdain\u003c/a> held a competition where chefs from around the world were tasked with getting back to their roots, literally, and cooking a whole meal. There was foraging, fishing, hunting ducks with big nets and tromping through the Japanese woods.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe frameborder=\"0\" width=\"560\" height=\"315\" src=\"http://www.dailymotion.com/embed/video/xqx84t\">\u003c/iframe>\u003c/div>\n\u003cp>You don’t need to fly to Japan to experience this type of primitive dining. Locally, Americano’s Executive Chef Kory Stewart did the same Thursday night, June 6 during the third annual Wild Foods Dinner at the Hotel Vitale located on the Embarcadero in San Francisco. He and food foraging expert \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/20/the-california-report-the-fine-art-of-foraging/\">Connie Green\u003c/a>, author of \u003ca href=\"http://www.thewildtable.net/about.html\" title=\"The Wild Table\">The Wild Table\u003c/a>, took a food-gathering excursion out to the Sierra Nevada for this experiment. \u003c/p>\n\u003cblockquote>\u003cp>“Wild foods are special because they grow and proliferate with little human intervention,” Stewart said. “The range of flavors and textures found in many of these foods cannot be found elsewhere.”\u003c/p>\u003c/blockquote>\n\u003cp>Indeed, over 50 guests dined on a unique six-course meal that was shaped largely by the bounty they located in nature. \u003c/p>\n\u003cfigure id=\"attachment_63116\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5027_DSCN4686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5027_DSCN4686-1024x768.jpg\" alt=\"The six course menu included such items as roasted venison with fiddlehead fern, local king salmon with nettle and huitlacoche and candy cap mushroom S’mores.\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63116\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The six course menu included such items as roasted venison with fiddlehead fern, local king salmon with nettle and huitlacoche and candy cap mushroom S’mores.\u003c/figcaption>\u003c/figure>\n\u003cp>“We found porcinis, a variety of miner’s lettuce,” Stewart said. “We also found sheep sorrel, elderflower and a nice amount of fir tips for a cocktail we are serving.” \u003c/p>\n\u003cfigure id=\"attachment_63117\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5028_DSCN4673.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5028_DSCN4673.jpg\" alt=\"A display of the various edibles Stewart found in the Sierra Nevada. From bottom to top: a bowl of wild pecans, elderberries, Sierra porcinis and huitlacoche which he describes as corn infected with fungus.\" width=\"500\" class=\"size-full wp-image-63117\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A display of the various edibles Stewart found in the Sierra Nevada. From bottom to top: a bowl of wild pecans, elderberries, Sierra porcinis and huitlacoche which he describes as corn infected with fungus.\u003c/figcaption>\u003c/figure>\n\u003cp>Putting blind faith in their chef, patrons knew little of the menu ahead of time, but didn’t seem to mind.\u003c/p>\n\u003cfigure id=\"attachment_63118\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5029_DSCN4722.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5029_DSCN4722-1024x768.jpg\" alt=\"Guests paid $85 per person to eat and drink foods found in nature.\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63118\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests paid $85 per person to eat and drink foods found in nature.\u003c/figcaption>\u003c/figure>\n\u003cp>The night started off with a refreshing cucumber gin sour, flavored with Douglas fir from the forest. Yes, the same Douglas fir that invades your home every December, harboring Christmas presents for the kiddies. \u003c/p>\n\u003cfigure id=\"attachment_63119\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5030_DSCN4690.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5030_DSCN4690-1024x768.jpg\" alt=\"Douglas fir and Cucumber Gin Sours kicked off the evening on the Hotel Vitale Terrace.\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Douglas fir and Cucumber Gin Sours kicked off the evening on the Hotel Vitale Terrace.\u003c/figcaption>\u003c/figure>\n\u003cp>Guests slurped fresh oysters on the half shell and indulged in grilled wild boar meatballs served by white-gloved waiters. Stewart himself poured the libations and helped serve the hungry guests. \u003c/p>\n\u003cfigure id=\"attachment_63120\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5031_DSCN4701.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5031_DSCN4701-1024x768.jpg\" alt=\"Oysters on a half shell with grilled ramp mignonette were a hit with this group.\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63120\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oysters on a half shell with grilled ramp mignonette were a hit with this group.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63121\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5032_DSCN4702.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5032_DSCN4702-1024x768.jpg\" alt=\"Grilled wild boar meatballs and morels with green harissa couldn't come out fast enough.\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63121\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled wild boar meatballs and morels with green harissa couldn't come out fast enough.\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s a rarity to see a chef serving the food himself, but Kory is that type of person. He’s very down to earth,” said Green, his foraging companion. \u003c/p>\n\u003cfigure id=\"attachment_63122\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5033_DSCN4687.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5033_DSCN4687.jpg\" alt=\"Stewart serving refreshing glasses of cucumber gin sours on a beautiful San Francisco evening.\" width=\"500\" class=\"size-full wp-image-63122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stewart serving refreshing glasses of cucumber gin sours on a beautiful San Francisco evening.\u003c/figcaption>\u003c/figure>\n\u003cp>That was a just a taste of what these adventurous food enthusiasts were in for. \u003c/p>\n\u003cfigure id=\"attachment_63123\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5034_DSCN4699.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5034_DSCN4699-1024x768.jpg\" alt=\"From left to right: Josh Perez, Chef de Cuisine, Connie Green, Kory Stewart, Executive Chef and local producer, Ames Morison.\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63123\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left to right: Josh Perez, Chef de Cuisine, Connie Green, Kory Stewart, Executive Chef and local producer, Ames Morison.\u003c/figcaption>\u003c/figure>\n\u003cp>Patrons sat at tables in the main dining room and were treated to an amuse of fresh halibut crudo...Delectable.\u003c/p>\n\u003cfigure id=\"attachment_63124\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5035_DSCN4724.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5035_DSCN4724.jpg\" alt=\"Halibut Crudo\" width=\"1280\" height=\"960\" class=\"size-full wp-image-63124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halibut Crudo\u003c/figcaption>\u003c/figure>\n\u003cp>“I’ve always wanted to try something like this,” Robert Graves, a first time Wild Foods guest said. \"I haven’t been disappointed.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Each dish was carefully paired with organic wines courtesy of Medlock Ames, a local winery in nearby Bell Mountain. \u003c/p>\n\u003cfigure id=\"attachment_63125\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5036_DSCN4661.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5036_DSCN4661-1024x768.jpg\" alt=\"Medlock Ames Wine was served at the Wild Foods Dinner\" width=\"1024\" height=\"768\" class=\"size-large wp-image-63125\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Medlock Ames Wine was served at the Wild Foods Dinner\u003c/figcaption>\u003c/figure>\n\u003cp>The dishes leading up to the main course included everything from smoked mackerel escabeche with grilled octopus, seared sea scallops and watercress to house-made ricotta tortellini. \u003c/p>\n\u003cfigure id=\"attachment_63126\" class=\"wp-caption aligncenter\" style=\"max-width: 360px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5037_Wild_Foods_Dinner_03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5037_Wild_Foods_Dinner_03.jpg\" alt=\"House-made ricotta tortellini with Sierra porcini, wild pecans and honey\" width=\"360\" height=\"270\" class=\"size-full wp-image-63126\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">House-made ricotta tortellini with Sierra porcini, wild pecans and honey\u003c/figcaption>\u003c/figure>\n\u003cp>The two main courses were certainly worth the price of admission: local king salmon with nettle and huitlacoche dumplings, fried seabeans and fresh corn polenta, followed by roasted venison with fiddlehead fern, elderberry mustard, morels and Douglas fir jus. \u003c/p>\n\u003cfigure id=\"attachment_63127\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5038_DSCN4667.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5038_DSCN4667.jpg\" alt=\"Local, fresh king Salmon\" width=\"1280\" height=\"960\" class=\"size-full wp-image-63127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local, fresh king Salmon\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63128\" class=\"wp-caption aligncenter\" style=\"max-width: 360px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5039_Wild_Foods_Dinner_04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/RS5039_Wild_Foods_Dinner_04.jpg\" alt=\"Vension, also known as deer, is very thin and should never be overcooked, Stewart said. If you do, it turns into jerky. Photo: Sara Bloomberg\" width=\"360\" height=\"270\" class=\"size-full wp-image-63128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vension, also known as deer, is very thin and should never be overcooked, Stewart said. If you do, it turns into jerky. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Dinner wouldn’t be complete without Stewart’s famous candy cap mushroom S’mores with roasted white chocolate. \u003c/p>\n\u003cfigure id=\"attachment_63258\" class=\"wp-caption aligncenter\" style=\"max-width: 360px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Wild_Foods_Dinner_05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Wild_Foods_Dinner_05.jpg\" alt=\"Candy cap mushroom S'mores with roasted white chocolate. Photo: Sara Bloomberg\" width=\"360\" height=\"270\" class=\"size-full wp-image-63258\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Candy cap mushroom S'mores with roasted white chocolate.\u003cbr>Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>All in all, the dinner was a huge success and Stewart looks forward to many more wild food events. \u003c/p>\n\u003cp>This certainly wasn't Stewart's first time gathering food in the wilderness. \u003c/p>\n\u003cp>His love of wild foods began when he was only 9 years old growing up on Whidbey Island, 30 miles north of Seattle. He, his father and grandfather would find clams, mussel and wild oysters everywhere. \u003c/p>\n\u003cp>“I remember at super low tides we would pick Dungeness crab out of knee-deep water” he recalled. \u003c/p>\n\u003cp>It wasn’t just seafood. Stewart would pick wild blackberries, filling up 5 gallon buckets to bring to his grandmother who made pies from the bounty. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Despite San Francisco’s rich culinary tradition, it isn’t quite as abundant in edible vegetation as Washington. Nowdays, he has to work a little harder to pursue food in the wild, although as Stewart says, “It’s all worth it.” \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Not Everyone Cheers Turkey's Move To Tighten Alcohol Rules",
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"content": "\u003cfigure id=\"attachment_63088\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/istanbul_drinking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/istanbul_drinking.jpg\" alt=\"Diners drinking raki, a traditional Turkish alcoholic drink flavored with anise, at a restaurant in Istanbul. Photo: Jodi Hilton for NPR\" width=\"624\" height=\"467\" class=\"size-full wp-image-63088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Diners drinking raki, a traditional Turkish alcoholic drink flavored with anise, at a restaurant in Istanbul.\u003cbr>Photo: Jodi Hilton for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/07/187334924/not-everyone-cheers-turkeys-move-to-tighten-alcohol-rules\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130607_me_04.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100740/peter-kenyon\">Peter Kenyon\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/07/187334924/not-everyone-cheers-turkeys-move-to-tighten-alcohol-rules\">The Salt at NPR Food\u003c/a> (6/7/13)\u003c/p>\n\u003cp>The ongoing anti-government \u003ca href=\"http://www.npr.org/blogs/parallels/2013/06/05/188935332/in-turkey-protesters-proudly-call-themselves-looters\">protests\u003c/a> in Turkey are about a lot of things — including a recent law to restrict the advertising and sale of alcohol. The limits aren't any more onerous than those in some other Western countries, but secular Turks see them as another step in a push by the ruling party to impose conservative social values on the population\u003c/p>\n\u003cp>Turkey has long tolerated and, in some quarters, embraced the Bacchanalian fruit of grape and grain. The modern republic's revered founder, \u003ca href=\"http://www.bbc.co.uk/history/historic_figures/ataturk_kemal.shtml\">Mustafa Kemal Ataturk\u003c/a>, set a strong example — so strong that when he died in 1938 of cirrhosis of the liver, many Turks assumed it was from what one biographer discreetly termed \"his strenuous lifestyle.\"\u003c/p>\n\u003cp>It's a crime in Turkey to insult Ataturk, so eyebrows were raised when the country's new dominant leader, conservative Muslim Prime Minister Recep Tayyip Erdogan, appeared to intentionally slight both Ataturk and his successor Ismet Inonu, though he didn't name them while defending the new alcohol restrictions in a speech to ruling AK Party members.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"How come a law that was made by two drunks,\" thundered Erdogan, \"has been recognized while one that follows the values of faith is unacceptable and must be rejected?\"\u003c/p>\n\u003cp>Some people were shocked by Erdogan's language, but even Turkey's tipplers have to admit that he has a point. The restrictions in this law – no television advertising, no alcohol sales within about 100 yards of a school or place of worship – are the kind of limits already in place in some Western democracies. Furthermore, establishments with tourism licenses are exempt from the law's ban on sales after 10 p.m.\u003c/p>\n\u003cp>But that exemption doesn't apply to the numerous small convenience stores, called \"tekels,\" that dot Turkish streets. In Beyoglu, arguably Istanbul's most Westernized district, one tekel owner would give only his first name, Ramazan. He says the new rules are an economic nightmare for him, unless his customers radically adjust their schedules.\u003c/p>\n\u003cp>\"We sell most of our alcohol after 10,\" he says, adding \"What do they expect, people to start drinking at 5 so they can be done by 10? Most shops like this will wind up closing, I think.\"\u003c/p>\n\u003cp>Around the corner at the Urban Cafe, young Turks and visitors are enjoying their libation of choice in a setting that might be found in any Western city: premium spirits behind the bar, a lounge cover of Nirvana on the sound system, and cigarette smokers mingling out on the sidewalk, happy for the warm spring night.\u003c/p>\n\u003cp>Manager Cem Gul — with a shaved head, Dead Kennedys T-shirt and earring — says these seemingly modest restrictions are alarming secular Turks, because they're just the latest move by the AK Party to slowly reshape the country into a more conservative Muslim state. And the problem is, he's not sure anyone can do much to stop it.\u003c/p>\n\u003cp>\"Of course everyone's talking about this interference in their personal lives. But there's too much going on,\" Gul says. \"A bomb goes off here and then there's an alcohol law. People don't have time to respond. What I'm really worried about is if this party wins another election, there'd be no one who can stop them.\"\u003c/p>\n\u003cp>He pauses and then shrugs philosophically, \"Me for example, I'm an atheist. They can ban me from drinking, but they can't make me pray.\"\u003c/p>\n\u003cp>Gul's smile suggests that while he respects those who follow the straight and narrow, he's more of a follower of what the late W.C. Fields is reputed to have said: \"Everyone has to believe in something. I believe I'll have another drink.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Among the many reasons for ongoing riots in Turkey: A recent law restricting the advertising and sale of alcohol. Secular Turks see the new rules as the latest effort by the ruling AK Party to impose religious values on the population.",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100740/peter-kenyon\">Peter Kenyon\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/07/187334924/not-everyone-cheers-turkeys-move-to-tighten-alcohol-rules\">The Salt at NPR Food\u003c/a> (6/7/13)\u003c/p>\n\u003cp>The ongoing anti-government \u003ca href=\"http://www.npr.org/blogs/parallels/2013/06/05/188935332/in-turkey-protesters-proudly-call-themselves-looters\">protests\u003c/a> in Turkey are about a lot of things — including a recent law to restrict the advertising and sale of alcohol. The limits aren't any more onerous than those in some other Western countries, but secular Turks see them as another step in a push by the ruling party to impose conservative social values on the population\u003c/p>\n\u003cp>Turkey has long tolerated and, in some quarters, embraced the Bacchanalian fruit of grape and grain. The modern republic's revered founder, \u003ca href=\"http://www.bbc.co.uk/history/historic_figures/ataturk_kemal.shtml\">Mustafa Kemal Ataturk\u003c/a>, set a strong example — so strong that when he died in 1938 of cirrhosis of the liver, many Turks assumed it was from what one biographer discreetly termed \"his strenuous lifestyle.\"\u003c/p>\n\u003cp>It's a crime in Turkey to insult Ataturk, so eyebrows were raised when the country's new dominant leader, conservative Muslim Prime Minister Recep Tayyip Erdogan, appeared to intentionally slight both Ataturk and his successor Ismet Inonu, though he didn't name them while defending the new alcohol restrictions in a speech to ruling AK Party members.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"How come a law that was made by two drunks,\" thundered Erdogan, \"has been recognized while one that follows the values of faith is unacceptable and must be rejected?\"\u003c/p>\n\u003cp>Some people were shocked by Erdogan's language, but even Turkey's tipplers have to admit that he has a point. The restrictions in this law – no television advertising, no alcohol sales within about 100 yards of a school or place of worship – are the kind of limits already in place in some Western democracies. Furthermore, establishments with tourism licenses are exempt from the law's ban on sales after 10 p.m.\u003c/p>\n\u003cp>But that exemption doesn't apply to the numerous small convenience stores, called \"tekels,\" that dot Turkish streets. In Beyoglu, arguably Istanbul's most Westernized district, one tekel owner would give only his first name, Ramazan. He says the new rules are an economic nightmare for him, unless his customers radically adjust their schedules.\u003c/p>\n\u003cp>\"We sell most of our alcohol after 10,\" he says, adding \"What do they expect, people to start drinking at 5 so they can be done by 10? Most shops like this will wind up closing, I think.\"\u003c/p>\n\u003cp>Around the corner at the Urban Cafe, young Turks and visitors are enjoying their libation of choice in a setting that might be found in any Western city: premium spirits behind the bar, a lounge cover of Nirvana on the sound system, and cigarette smokers mingling out on the sidewalk, happy for the warm spring night.\u003c/p>\n\u003cp>Manager Cem Gul — with a shaved head, Dead Kennedys T-shirt and earring — says these seemingly modest restrictions are alarming secular Turks, because they're just the latest move by the AK Party to slowly reshape the country into a more conservative Muslim state. And the problem is, he's not sure anyone can do much to stop it.\u003c/p>\n\u003cp>\"Of course everyone's talking about this interference in their personal lives. But there's too much going on,\" Gul says. \"A bomb goes off here and then there's an alcohol law. People don't have time to respond. What I'm really worried about is if this party wins another election, there'd be no one who can stop them.\"\u003c/p>\n\u003cp>He pauses and then shrugs philosophically, \"Me for example, I'm an atheist. They can ban me from drinking, but they can't make me pray.\"\u003c/p>\n\u003cp>Gul's smile suggests that while he respects those who follow the straight and narrow, he's more of a follower of what the late W.C. Fields is reputed to have said: \"Everyone has to believe in something. I believe I'll have another drink.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The French Learned To Make Wine From Italians 2,400 Years Ago",
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"content": "\u003cfigure id=\"attachment_62873\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/winetapestry.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/winetapestry.jpg\" alt=\"This French tapestry depicts noblemen and women treading and pressing grapes to make wine circa 1500. By then, the French had already been making wine for at least 2,000 years. Photo: Hulton Archive/Getty Images\" width=\"624\" height=\"467\" class=\"size-full wp-image-62873\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This French tapestry depicts noblemen and women treading and pressing grapes to make wine circa 1500. By then, the French had already been making wine for at least 2,000 years. Photo: Hulton Archive/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/31/187578563/french-learned-to-make-wine-from-italians-2-400-years-ago\">The Salt at NPR Food\u003c/a> (6/4/13)\u003c/p>\n\u003cp>The French weren't the first to make wine? Mon dieu! But as anyone who has sipped a Bordeaux, Champagne or Burgundy can tell you, the French got pretty good at it once they learned how. And thanks to some molecular archaeology, researchers can now confirm they picked up these skills as early as 425 B.C.\u003c/p>\n\u003cp>So who taught the French the art of viniculture? Probably the ancient Italians, says the man with perhaps the coolest nickname in science research — the \"Indiana Jones of alcohol,\" \u003ca href=\"http://www.penn.museum/sites/biomoleculararchaeology/?page_id=10\">Patrick McGovern\u003c/a>.\u003c/p>\n\u003cp>The Eurasian grape — \u003cem>Vitis vinifera\u003c/em>, the source of 99 percent of the world's wine — was first domesticated about 9,000 years ago in the mountains of the Near East, says McGovern, a biomolecular archaeologist at the University of Pennsylvania Museum. Later, Canaanite, Phoenician and Greek merchants all played a part in spreading that wine culture across the Mediterranean.\u003c/p>\n\u003cfigure id=\"attachment_62872\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/wine-ancientwinepress.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/wine-ancientwinepress-290x290.jpg\" alt=\"Chemical tests confirmed that this ancient wine press, found in southern France, was being used to release bacchanalian joy as early as 425 B.C. Photograph courtesy of Michel Py, UFRAL\" width=\"290\" height=\"290\" class=\"size-medium wp-image-62872\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chemical tests confirmed that this ancient wine press, found in southern France, was being used to release bacchanalian joy as early as 425 B.C. Photograph courtesy of Michel Py, UFRAL\u003c/figcaption>\u003c/figure>\n\u003cp>Around the eighth century B.C., the Phoenicians of the Fertile Crescent helped the Etruscans set up vineyards in central Italy, he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The Etruscan industry started to take off,\" says McGovern. And within 200 years, he says, \"they did the same as the Phoenicians: building ships and carrying their wine over to southern France.\"\u003c/p>\n\u003cp>To figure out just when France's wine culture began, McGovern and his colleagues analyzed organic residues that had seeped into jars recovered from the ancient French port city of Lattara (now known as Lattes). The jars were distinctly Etruscan in style, which told the researchers that they had been imported. As the researchers \u003ca href=\"http://www.pnas.org/content/early/2013/05/30/1216126110\">report\u003c/a> this week in the\u003cstrong> \u003c/strong>\u003cem>Proceedings of the National Academy of Sciences,\u003c/em> their tests confirmed the jars had contained wine from 500 to 475 B.C.\u003c/p>\n\u003cp>That act of importation soon led to imitation, the authors say: Once the French got a taste of the Etruscans' intoxicating drink, they wanted in on the action. It was \"a relatively short time\" (100 years or so) before grapevines were transplanted and local wine production got underway in southern France — probably \"under Etruscan tutelage\" at first, McGovern and his colleagues write.\u003c/p>\n\u003cp>The researchers found biomarkers for grapes in the limestone of a pressing platform (also from Lattara) from about 425 B.C. Not only did this indicate that it was used as a wine press, and that the locals were vinting their own wine by that time, but it also confirmed the tool as the earliest chemically identified wine press. It's possible the French were making wine even earlier than this, but McGovern's research provides the first chemically confirmed date.\u003c/p>\n\u003cp>McGovern —\u003cstrong> \u003c/strong>who has spent much of his career tracing viniculture history — says that wine culture drove cross-civilization interactions. (One might say it still plays a pretty important role in easing social interactions.)\u003c/p>\n\u003cp>\"When [rulers] get interested and they start incorporating wine into their everyday lives, then it works its way into the religious ceremonies,\" he says. \"And then it filters down to the average person after a while. It's a lot like the New World spread of wine culture out to California, Australia, New Zealand and so on.\"\u003c/p>\n\u003cp>But perhaps the wine we toast with today would taste vastly different if it hadn't been for those pioneer French vintners more than two millennia ago.\u003c/p>\n\u003cp>\"During the Middle Ages (and later) — especially in the monasteries — the French refined winemaking in such a way that it became the world's standard,\" he says. \"As such, when New World wineries were established, they almost always transplanted French cultivars.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62873\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/winetapestry.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/winetapestry.jpg\" alt=\"This French tapestry depicts noblemen and women treading and pressing grapes to make wine circa 1500. By then, the French had already been making wine for at least 2,000 years. Photo: Hulton Archive/Getty Images\" width=\"624\" height=\"467\" class=\"size-full wp-image-62873\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This French tapestry depicts noblemen and women treading and pressing grapes to make wine circa 1500. By then, the French had already been making wine for at least 2,000 years. Photo: Hulton Archive/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/31/187578563/french-learned-to-make-wine-from-italians-2-400-years-ago\">The Salt at NPR Food\u003c/a> (6/4/13)\u003c/p>\n\u003cp>The French weren't the first to make wine? Mon dieu! But as anyone who has sipped a Bordeaux, Champagne or Burgundy can tell you, the French got pretty good at it once they learned how. And thanks to some molecular archaeology, researchers can now confirm they picked up these skills as early as 425 B.C.\u003c/p>\n\u003cp>So who taught the French the art of viniculture? Probably the ancient Italians, says the man with perhaps the coolest nickname in science research — the \"Indiana Jones of alcohol,\" \u003ca href=\"http://www.penn.museum/sites/biomoleculararchaeology/?page_id=10\">Patrick McGovern\u003c/a>.\u003c/p>\n\u003cp>The Eurasian grape — \u003cem>Vitis vinifera\u003c/em>, the source of 99 percent of the world's wine — was first domesticated about 9,000 years ago in the mountains of the Near East, says McGovern, a biomolecular archaeologist at the University of Pennsylvania Museum. Later, Canaanite, Phoenician and Greek merchants all played a part in spreading that wine culture across the Mediterranean.\u003c/p>\n\u003cfigure id=\"attachment_62872\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/wine-ancientwinepress.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/wine-ancientwinepress-290x290.jpg\" alt=\"Chemical tests confirmed that this ancient wine press, found in southern France, was being used to release bacchanalian joy as early as 425 B.C. Photograph courtesy of Michel Py, UFRAL\" width=\"290\" height=\"290\" class=\"size-medium wp-image-62872\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chemical tests confirmed that this ancient wine press, found in southern France, was being used to release bacchanalian joy as early as 425 B.C. Photograph courtesy of Michel Py, UFRAL\u003c/figcaption>\u003c/figure>\n\u003cp>Around the eighth century B.C., the Phoenicians of the Fertile Crescent helped the Etruscans set up vineyards in central Italy, he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The Etruscan industry started to take off,\" says McGovern. And within 200 years, he says, \"they did the same as the Phoenicians: building ships and carrying their wine over to southern France.\"\u003c/p>\n\u003cp>To figure out just when France's wine culture began, McGovern and his colleagues analyzed organic residues that had seeped into jars recovered from the ancient French port city of Lattara (now known as Lattes). The jars were distinctly Etruscan in style, which told the researchers that they had been imported. As the researchers \u003ca href=\"http://www.pnas.org/content/early/2013/05/30/1216126110\">report\u003c/a> this week in the\u003cstrong> \u003c/strong>\u003cem>Proceedings of the National Academy of Sciences,\u003c/em> their tests confirmed the jars had contained wine from 500 to 475 B.C.\u003c/p>\n\u003cp>That act of importation soon led to imitation, the authors say: Once the French got a taste of the Etruscans' intoxicating drink, they wanted in on the action. It was \"a relatively short time\" (100 years or so) before grapevines were transplanted and local wine production got underway in southern France — probably \"under Etruscan tutelage\" at first, McGovern and his colleagues write.\u003c/p>\n\u003cp>The researchers found biomarkers for grapes in the limestone of a pressing platform (also from Lattara) from about 425 B.C. Not only did this indicate that it was used as a wine press, and that the locals were vinting their own wine by that time, but it also confirmed the tool as the earliest chemically identified wine press. It's possible the French were making wine even earlier than this, but McGovern's research provides the first chemically confirmed date.\u003c/p>\n\u003cp>McGovern —\u003cstrong> \u003c/strong>who has spent much of his career tracing viniculture history — says that wine culture drove cross-civilization interactions. (One might say it still plays a pretty important role in easing social interactions.)\u003c/p>\n\u003cp>\"When [rulers] get interested and they start incorporating wine into their everyday lives, then it works its way into the religious ceremonies,\" he says. \"And then it filters down to the average person after a while. It's a lot like the New World spread of wine culture out to California, Australia, New Zealand and so on.\"\u003c/p>\n\u003cp>But perhaps the wine we toast with today would taste vastly different if it hadn't been for those pioneer French vintners more than two millennia ago.\u003c/p>\n\u003cp>\"During the Middle Ages (and later) — especially in the monasteries — the French refined winemaking in such a way that it became the world's standard,\" he says. \"As such, when New World wineries were established, they almost always transplanted French cultivars.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hunan Home's Restaurant, Radius, Guerilla Café: Check, Please! Bay Area reviews ",
"title": "Hunan Home's Restaurant, Radius, Guerilla Café: Check, Please! Bay Area reviews ",
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"content": "\u003cfigure id=\"attachment_61905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-set1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-set1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the sixth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-61905\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the sixth episode of Season 8 of Check, Please! Bay Area at KQED.\u003cbr>Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> sixth episode of Season 8 airs on Thursday May 16 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8907\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The sixth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8927\">Hunan Home's Restaurant\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8913\">Radius Restaurant and Café\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8942\">Guerilla Café\u003c/a> (Berkeley).\u003c/p>\n\u003cfigure id=\"attachment_61904\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-greenroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-greenroom1000.jpg\" alt=\"Fun in the greenroom after taping the sixth episode of Season 8 of Check, Please! Bay Area at KQED. Lyrics Born autographs Leslie's foot. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-61904\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fun in the greenroom after taping the sixth episode of Season 8 of Check, Please! Bay Area at KQED. Lyrics Born autographs Leslie's foot. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Santa Barbara County Wines:\u003c/strong>\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=a6JlhKSJMdo]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-set1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-set1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the sixth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-61905\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the sixth episode of Season 8 of Check, Please! Bay Area at KQED.\u003cbr>Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> sixth episode of Season 8 airs on Thursday May 16 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8907\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The sixth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8927\">Hunan Home's Restaurant\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8913\">Radius Restaurant and Café\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8942\">Guerilla Café\u003c/a> (Berkeley).\u003c/p>\n\u003cfigure id=\"attachment_61904\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-greenroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-greenroom1000.jpg\" alt=\"Fun in the greenroom after taping the sixth episode of Season 8 of Check, Please! Bay Area at KQED. Lyrics Born autographs Leslie's foot. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-61904\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fun in the greenroom after taping the sixth episode of Season 8 of Check, Please! Bay Area at KQED. Lyrics Born autographs Leslie's foot. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Santa Barbara County Wines:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/a6JlhKSJMdo'\n title='//www.youtube.com/embed/a6JlhKSJMdo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "First Impression: Healdsburg SHED",
"title": "First Impression: Healdsburg SHED",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61794\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\" alt=\"SHED exterior facade\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61794\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED exterior facade\u003c/figcaption>\u003c/figure>\n\u003cp>What would a locavore's paradise in wine country look like? For a certain type of well-heeled agrarian, a whole lot like \u003ca href=\"http://www.healdsburgshed.com\">SHED\u003c/a>, Healdsburg's 21st-century grange, grocery, farm store, cafe, bar and event space.\u003c/p>\n\u003cfigure id=\"attachment_61795\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\" alt=\"Healdsburg SHED exterior\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Healdsburg SHED exterior\u003c/figcaption>\u003c/figure>\n\u003cp>At first glance, it looks like the prettiest airplane hanger you've ever been in, with its huge, boxy shape and garage-style doors, all metal and glass. Grab the handle of that spade doubling as a door handle, step inside, and the enormous space resolves itself into a luxuriously uncrowded farm-to-table playground.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000-290x217.jpg\" alt=\"The Shed front door\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61798\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a-290x217.jpg\" alt=\"The Shed - Coffee Bar\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61803\">\u003c/a>\u003c/p>\n\u003cp>But first, grab a cappuccino from the coffee bar front and center, because everything looks rosier with a foam heart in hand. Admire the spotless white marble counters, the equally pristine bunches of frilly lettuce, the baskets of fresh-from-the-farm eggs, ecru to aqua.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000-290x217.jpg\" alt=\"HomeFarm Eggs\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61808\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000-290x217.jpg\" alt=\"Veggies at SHED\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61853\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tall, pale wooden shelves display crayon-bright Japanese coffee pots and Spanish earthenware casseroles. On a wide slab of salvaged sycamore dubbed the \"story table,\" massive flower arrangements worthy of a \u003ca href=\"http://www.metmuseum.org/toah/works-of-art/71.6\">Dutch still life\u003c/a> spill their blossoms over an educational display of German-made alternative beehives. \u003c/p>\n\u003cfigure id=\"attachment_61847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\" alt=\"Bee Table at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bee Table at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon sunshine lights up the Dutch and English gardening tools hanging on the walls, glowing across the copper jam pots and hand-carved wooden tortilla presses. It all feels like a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/30/brunch-at-heirloom-cafe-with-kinfolk-magazine/\">Kinfolk\u003c/a> magazine spread come to life and tastefully available for purchase. That soft-as-ricotta, brown-as-molasses yarn? Spun from gentle black sheep. The house-fermented cider vinegar? Tap it from the barrel, if you've remembered to bring your own bottle. Nothing is made of plastic; nothing has a plug.\u003c/p>\n\u003cfigure id=\"attachment_61824\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\" alt=\"Vinegar barrels at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vinegar barrels at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>This is not make-do, duct-tape DIY; everything here, from the beakers of fruit shrubs (sweet-tart, vinegar-based drinks, infused with fresh fruit and fizzed with soda water) and bright-magenta beet kvass at the fermentation bar to the galvanized buckets of peonies and the baskets loaded with chocolate-brown loaves of bread the size of watermelons has been curated with an eye for beauty, taste, and usefulness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000-290x217.jpg\" alt=\"Flowers from HomeFarm\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000-290x217.jpg\" alt=\"M.H. Bread and Butter's loaves\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61807\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\" alt=\"Dairy case at SHED\" width=\"1000\" height=\"750\" class=\"aligncenter size-full wp-image-61850\">\u003c/a>\u003c/p>\n\u003cp>Take butter, for example, so necessary with those huge loaves from \u003ca href=\"http://www.facebook.com/MHBreadAndButter\">M.H. Bread and Butter\u003c/a>. (Baker Nathan Yanko used to work with bread star Chad Robertson at \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a> in the Mission, so his loaves are as close as the wine country gets to Robertson's cult-status levains.) Some half-dozen types of butter--cow, goat, sea salted and packed into ceramic crocks--reside in the dairy case. But is that too easy for you? Then pick up a bottle of organic cream, a hand-cranked German butter-making jar, and a couple of wooden butter paddles for shaping the result into decorative pats. What else could you have to do? \u003c/p>\n\u003cp>Duck into the cleaning nook nearby and you'll find all the necessaries for fulfilling those downstairs \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/06/downton-abbey-season-three-are-you-ready-to-tea-party/\">Downton Abbey\u003c/a> fantasies: plumy ostrich-feather dusters with 40-inch handles, perfect for polishing chandeliers; crooked hand-carved broomsticks, possibly too witchy to pass muster with Mrs. Hughes but absolutely \u003ca href=\"http://harrypotter.wikia.com/wiki/Quidditch\">Quidditch\u003c/a>-ready; wooden scrub brushes of which even Mr. Carson would approve, with nary an electric toaster in sight. \u003c/p>\n\u003cfigure id=\"attachment_61821\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\" alt=\"SHED co-owner Cindy Daniel\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED co-owner Cindy Daniel\u003c/figcaption>\u003c/figure>\n\u003cp>SHED is the vision of owners Doug and Cindy Daniel, who created it as a celebration of Sonoma's agricultural heritage, as a place where all kinds of crops are grown and products made, not just the wine that puts in on the map. The Daniels provide much of the vegetables, flowers, fruit, and eggs on display from their own 16 acres in the Dry Creek Valley, which they've dubbed \u003ca href=\"http://healdsburgshed.com/2012/05/21/216/\">HomeFarm\u003c/a>, where 11 acres are under mixed organic and biodynamic cultivation, and the other 5 as native riparian habitat. They have Rhone-varietal grapes growing for wine, French olive trees for oil, chickens, sheep, bees, heirloom-variety orchards, including curiosities like medlars, jujubes, and pineapple guavas, plus a market garden for vegetables and cut flowers. \"It's a patchwork of things that are all related,\" says Cindy, much like the store she and her husband have created. \u003c/p>\n\u003cfigure id=\"attachment_61859\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\" alt=\"Mill at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mill at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>She's particularly proud of the milling room, where small batches of locally grown, mostly heirloom strains of wheat and other grains are ground into flour every few days. (Most of the flour is sold in the shop; a portion of it goes to M.H. Butter for use in their breads.) The shop is also a pick-up point for grainshare subscribers to the \u003ca href=\"http://mendocinograin.net/\">Mendocino Grain Project\u003c/a>, a CSA for locally grown grains, including wheat, oats, rye, and barley. Inspired by Native Seeds' week-long \u003ca href=\"http://nativeseeds.org/events/seed-school\">Seed School\u003c/a> workshop, Cindy found herself ever more interested in promoting Sonoma's foodshed and encouraging self-sufficiency in the face of evolving climate change and energy crises. \"There used to be a grain mill in Healdsburg,\" she notes, glad to be reviving one of the area's agricultural traditions, even if just on a home cook's scale.\u003c/p>\n\u003cfigure id=\"attachment_61864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\" alt=\"Larder at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Larder at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Nearby, the cool larder is \"a room that talks about process,\" as Cindy says, where customers can peer through the glass wall at wooden shelves filled with pickles and krauts fermenting, and cheeses and cured meats aging. \u003c/p>\n\u003cfigure id=\"attachment_61852\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\" alt=\"Hearth at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61852\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hearth at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>It could hardly be a true 21st-century kitchen without a live fire burning somewhere, and so, of course, flames flicker in the hearth behind the open kitchen where chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/12/chez-panisse-alum-cook-up-culinary-performance-art-evening/\">Niki Ford\u003c/a> oversees a daily-changing menu of eclectic breakfast and lunch fare. The heavy lifting of the kitchen gets done upstairs, in an additional production space off the main event room. The designer of \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's Larder\u003c/a> in the Ferry Building consulted, and it shows: the spacious, pristine kitchen is lavished with All-Clad saucepans hanging from racks above the counters, while tall woven baskets bristle with whisks as long as shinbones and massive stock pots steam on the stove.\u003c/p>\n\u003cfigure id=\"attachment_61857\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\" alt=\"Production Kitchen at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61857\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Production Kitchen at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>In the morning, locals and visitors alike can perch at one of the blond-wood tables in the open cafe area, waiting for bowls of fiber-rich hot porridge slow-cooked overnight to reach a texture described by Ford as \"between gruel and chewy grains,\" lavished with butter, sea salt, and damson plum jam. Those that haven't yet foresworn gluten can treat themselves to a \"toast service\" of thick slabs of Yanko's bread, toasted with butter, jam by local \"jamstress\" \u003ca href=\"http://healdsburgshed.com/2012/11/12/elissa-rubin-mahon/\">Elissa Rubin-Mahon\u003c/a>, and housemade chocolate-hazelnut spread, or dig into \"Doug's poached eggs\" over toast with oregano, sea salt, and a drizzle of HomeFarm balsamic vinegar and olive oil. A Persian breakfast, inspired by the cooking of an Iranian friend of Ford's, is a mix-and-match assortment of feta cheese, walnuts, sour cherry jam, herbs, and more of that great bread. \u003c/p>\n\u003cfigure id=\"attachment_61862\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\" alt=\"Fermentation Bar at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61862\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fermentation Bar at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Coming in at the civilized, city-brunch hour of 1pm, we're sorry to have missed the 11am cutoff for Ford's heirloom-grain waffles with quince jam and maple syrup. Instead, glasses of blueberry shrub in hand, we plunge straight into the savory side, with a briny bowl of clams bathed in cilantro and cream. A previous menu offered flatbread topped with nettles, cardoons, preserved lemon and local \u003ca href=\"http://www.valleyfordcheeseco.com/ourcheese.html\">Highway 1 cheese\u003c/a>, but today's offering is as straightforward as any 5 year old could desire: a pizza with tomato sauce and cheese, on a pleasantly puffy-chewy crust. At the fermentation bar--which pours not only both wine and beer on tap but kefir, kombucha, kvass, and cider--we catch up with Ellen Cavalli and Scott Heath of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">Tilted Shed Ciderworks\u003c/a>, who are lunching with their young son. The bar serves their ciders, and also ferments some of it into cider vinegar, using it as a base for the shrubs and offering it in bulk from a barrel on the other side of the store.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\" alt=\"Clam from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61816\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\" alt=\"Pizza from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61818\">\u003c/a>\u003c/p>\n\u003cp>Ford, who shares a \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> pedigree (and friendship) with Suzanne Drexhange of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/23/bartavelle-coffee-and-wine-bar/\">Bartavelle\u003c/a>, also shares a fondness for hand-carved boards laid out with savory deliciousness. Around us, many diners are nibbling the ploughman's lunch, generous slabs of \u003ca href=\"http://fiscalinicheese.com/\">Fiscalini cheddar\u003c/a> from Modesto, rye bread, apples, pickled onions, and chutney, or munching their way through the salads on the mezze plate, served with housemade crackers, feta, and olives. Nettle soup is greener than grass, bold as fresh money. \"We want to make a lot of room for grains, legumes, vegetables, roots,\" says Ford. \"There's a lot of sophistication in making vegetables.\" It's all part of an appreciation for \"what we have in our hands, being thoughtful about the ingredients,\" an attitude that Ford hopes the cooks will learn to share even during busy moments on the line, all deepened by the relationships they're building with the farmers and gardeners supplying the kitchen. \u003c/p>\n\u003cp>The Daniels have plans for frequent \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">events\u003c/a> upstairs; already, they've hosted Deborah Madison in conversation with local food writer and author Michele Anna Jordan about Madison's new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741911/kqedorg-20\">Vegetable Literacy\u003c/a>; sponsored a showing of Queen of the Sun, a documentary about the global bee crisis; and hosted a three-course, family-style Sunday Supper featuring the produce and farmers from \u003ca href=\"http://bernierfarms.com/\">Bernier Farms\u003c/a>. On May 18, bring your knives and brush up on your \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">Knife Skills with Rian Rinn\u003c/a>. On May 26, there will be an all-American family-style \u003ca href=\"http://www.brownpapertickets.com/event/389049\">Sunday Supper\u003c/a> out on the patio with live music. And on June 8, butcher Rinn will be hosting \u003ca href=\"http://www.brownpapertickets.com/event/389060\">Hog It Up\u003c/a>, a hog butchery demo & pop-up dinner with chefs Ian Mullen and Jason Smith of \u003ca href=\"http://www.mullenandsmith.com/\">Mullen & Smith\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.healdsburgshed.com\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/ghr8N\">Map\u003c/a>\u003cbr>\n25 North St\u003cbr>\nHealdsburg, CA 95448\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (707) 431-7433\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 7am-7pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Healdsburg-SHED/224704807579176\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/healdsburgshed\">@healdsburgshed\u003c/a>\u003c/p>\n\n",
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"excerpt": "What would a wine country locavore's paradise look like? Stephanie Rosenbaum talks to Cindy Daniel, owner of Healdsburg's new SHED, a 21st-century grange, store, and sustainable-living center. \r\n",
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"description": "What would a wine country locavore's paradise look like? Stephanie Rosenbaum talks to Cindy Daniel, owner of Healdsburg's new SHED, a 21st-century grange, store, and sustainable-living center. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61794\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\" alt=\"SHED exterior facade\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61794\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED exterior facade\u003c/figcaption>\u003c/figure>\n\u003cp>What would a locavore's paradise in wine country look like? For a certain type of well-heeled agrarian, a whole lot like \u003ca href=\"http://www.healdsburgshed.com\">SHED\u003c/a>, Healdsburg's 21st-century grange, grocery, farm store, cafe, bar and event space.\u003c/p>\n\u003cfigure id=\"attachment_61795\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\" alt=\"Healdsburg SHED exterior\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Healdsburg SHED exterior\u003c/figcaption>\u003c/figure>\n\u003cp>At first glance, it looks like the prettiest airplane hanger you've ever been in, with its huge, boxy shape and garage-style doors, all metal and glass. Grab the handle of that spade doubling as a door handle, step inside, and the enormous space resolves itself into a luxuriously uncrowded farm-to-table playground.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000-290x217.jpg\" alt=\"The Shed front door\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61798\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a-290x217.jpg\" alt=\"The Shed - Coffee Bar\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61803\">\u003c/a>\u003c/p>\n\u003cp>But first, grab a cappuccino from the coffee bar front and center, because everything looks rosier with a foam heart in hand. Admire the spotless white marble counters, the equally pristine bunches of frilly lettuce, the baskets of fresh-from-the-farm eggs, ecru to aqua.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000-290x217.jpg\" alt=\"HomeFarm Eggs\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61808\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000-290x217.jpg\" alt=\"Veggies at SHED\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61853\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tall, pale wooden shelves display crayon-bright Japanese coffee pots and Spanish earthenware casseroles. On a wide slab of salvaged sycamore dubbed the \"story table,\" massive flower arrangements worthy of a \u003ca href=\"http://www.metmuseum.org/toah/works-of-art/71.6\">Dutch still life\u003c/a> spill their blossoms over an educational display of German-made alternative beehives. \u003c/p>\n\u003cfigure id=\"attachment_61847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\" alt=\"Bee Table at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bee Table at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon sunshine lights up the Dutch and English gardening tools hanging on the walls, glowing across the copper jam pots and hand-carved wooden tortilla presses. It all feels like a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/30/brunch-at-heirloom-cafe-with-kinfolk-magazine/\">Kinfolk\u003c/a> magazine spread come to life and tastefully available for purchase. That soft-as-ricotta, brown-as-molasses yarn? Spun from gentle black sheep. The house-fermented cider vinegar? Tap it from the barrel, if you've remembered to bring your own bottle. Nothing is made of plastic; nothing has a plug.\u003c/p>\n\u003cfigure id=\"attachment_61824\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\" alt=\"Vinegar barrels at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vinegar barrels at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>This is not make-do, duct-tape DIY; everything here, from the beakers of fruit shrubs (sweet-tart, vinegar-based drinks, infused with fresh fruit and fizzed with soda water) and bright-magenta beet kvass at the fermentation bar to the galvanized buckets of peonies and the baskets loaded with chocolate-brown loaves of bread the size of watermelons has been curated with an eye for beauty, taste, and usefulness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000-290x217.jpg\" alt=\"Flowers from HomeFarm\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000-290x217.jpg\" alt=\"M.H. Bread and Butter's loaves\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61807\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\" alt=\"Dairy case at SHED\" width=\"1000\" height=\"750\" class=\"aligncenter size-full wp-image-61850\">\u003c/a>\u003c/p>\n\u003cp>Take butter, for example, so necessary with those huge loaves from \u003ca href=\"http://www.facebook.com/MHBreadAndButter\">M.H. Bread and Butter\u003c/a>. (Baker Nathan Yanko used to work with bread star Chad Robertson at \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a> in the Mission, so his loaves are as close as the wine country gets to Robertson's cult-status levains.) Some half-dozen types of butter--cow, goat, sea salted and packed into ceramic crocks--reside in the dairy case. But is that too easy for you? Then pick up a bottle of organic cream, a hand-cranked German butter-making jar, and a couple of wooden butter paddles for shaping the result into decorative pats. What else could you have to do? \u003c/p>\n\u003cp>Duck into the cleaning nook nearby and you'll find all the necessaries for fulfilling those downstairs \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/06/downton-abbey-season-three-are-you-ready-to-tea-party/\">Downton Abbey\u003c/a> fantasies: plumy ostrich-feather dusters with 40-inch handles, perfect for polishing chandeliers; crooked hand-carved broomsticks, possibly too witchy to pass muster with Mrs. Hughes but absolutely \u003ca href=\"http://harrypotter.wikia.com/wiki/Quidditch\">Quidditch\u003c/a>-ready; wooden scrub brushes of which even Mr. Carson would approve, with nary an electric toaster in sight. \u003c/p>\n\u003cfigure id=\"attachment_61821\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\" alt=\"SHED co-owner Cindy Daniel\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED co-owner Cindy Daniel\u003c/figcaption>\u003c/figure>\n\u003cp>SHED is the vision of owners Doug and Cindy Daniel, who created it as a celebration of Sonoma's agricultural heritage, as a place where all kinds of crops are grown and products made, not just the wine that puts in on the map. The Daniels provide much of the vegetables, flowers, fruit, and eggs on display from their own 16 acres in the Dry Creek Valley, which they've dubbed \u003ca href=\"http://healdsburgshed.com/2012/05/21/216/\">HomeFarm\u003c/a>, where 11 acres are under mixed organic and biodynamic cultivation, and the other 5 as native riparian habitat. They have Rhone-varietal grapes growing for wine, French olive trees for oil, chickens, sheep, bees, heirloom-variety orchards, including curiosities like medlars, jujubes, and pineapple guavas, plus a market garden for vegetables and cut flowers. \"It's a patchwork of things that are all related,\" says Cindy, much like the store she and her husband have created. \u003c/p>\n\u003cfigure id=\"attachment_61859\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\" alt=\"Mill at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mill at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>She's particularly proud of the milling room, where small batches of locally grown, mostly heirloom strains of wheat and other grains are ground into flour every few days. (Most of the flour is sold in the shop; a portion of it goes to M.H. Butter for use in their breads.) The shop is also a pick-up point for grainshare subscribers to the \u003ca href=\"http://mendocinograin.net/\">Mendocino Grain Project\u003c/a>, a CSA for locally grown grains, including wheat, oats, rye, and barley. Inspired by Native Seeds' week-long \u003ca href=\"http://nativeseeds.org/events/seed-school\">Seed School\u003c/a> workshop, Cindy found herself ever more interested in promoting Sonoma's foodshed and encouraging self-sufficiency in the face of evolving climate change and energy crises. \"There used to be a grain mill in Healdsburg,\" she notes, glad to be reviving one of the area's agricultural traditions, even if just on a home cook's scale.\u003c/p>\n\u003cfigure id=\"attachment_61864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\" alt=\"Larder at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Larder at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Nearby, the cool larder is \"a room that talks about process,\" as Cindy says, where customers can peer through the glass wall at wooden shelves filled with pickles and krauts fermenting, and cheeses and cured meats aging. \u003c/p>\n\u003cfigure id=\"attachment_61852\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\" alt=\"Hearth at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61852\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hearth at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>It could hardly be a true 21st-century kitchen without a live fire burning somewhere, and so, of course, flames flicker in the hearth behind the open kitchen where chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/12/chez-panisse-alum-cook-up-culinary-performance-art-evening/\">Niki Ford\u003c/a> oversees a daily-changing menu of eclectic breakfast and lunch fare. The heavy lifting of the kitchen gets done upstairs, in an additional production space off the main event room. The designer of \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's Larder\u003c/a> in the Ferry Building consulted, and it shows: the spacious, pristine kitchen is lavished with All-Clad saucepans hanging from racks above the counters, while tall woven baskets bristle with whisks as long as shinbones and massive stock pots steam on the stove.\u003c/p>\n\u003cfigure id=\"attachment_61857\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\" alt=\"Production Kitchen at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61857\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Production Kitchen at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>In the morning, locals and visitors alike can perch at one of the blond-wood tables in the open cafe area, waiting for bowls of fiber-rich hot porridge slow-cooked overnight to reach a texture described by Ford as \"between gruel and chewy grains,\" lavished with butter, sea salt, and damson plum jam. Those that haven't yet foresworn gluten can treat themselves to a \"toast service\" of thick slabs of Yanko's bread, toasted with butter, jam by local \"jamstress\" \u003ca href=\"http://healdsburgshed.com/2012/11/12/elissa-rubin-mahon/\">Elissa Rubin-Mahon\u003c/a>, and housemade chocolate-hazelnut spread, or dig into \"Doug's poached eggs\" over toast with oregano, sea salt, and a drizzle of HomeFarm balsamic vinegar and olive oil. A Persian breakfast, inspired by the cooking of an Iranian friend of Ford's, is a mix-and-match assortment of feta cheese, walnuts, sour cherry jam, herbs, and more of that great bread. \u003c/p>\n\u003cfigure id=\"attachment_61862\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\" alt=\"Fermentation Bar at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61862\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fermentation Bar at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Coming in at the civilized, city-brunch hour of 1pm, we're sorry to have missed the 11am cutoff for Ford's heirloom-grain waffles with quince jam and maple syrup. Instead, glasses of blueberry shrub in hand, we plunge straight into the savory side, with a briny bowl of clams bathed in cilantro and cream. A previous menu offered flatbread topped with nettles, cardoons, preserved lemon and local \u003ca href=\"http://www.valleyfordcheeseco.com/ourcheese.html\">Highway 1 cheese\u003c/a>, but today's offering is as straightforward as any 5 year old could desire: a pizza with tomato sauce and cheese, on a pleasantly puffy-chewy crust. At the fermentation bar--which pours not only both wine and beer on tap but kefir, kombucha, kvass, and cider--we catch up with Ellen Cavalli and Scott Heath of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">Tilted Shed Ciderworks\u003c/a>, who are lunching with their young son. The bar serves their ciders, and also ferments some of it into cider vinegar, using it as a base for the shrubs and offering it in bulk from a barrel on the other side of the store.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\" alt=\"Clam from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61816\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\" alt=\"Pizza from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61818\">\u003c/a>\u003c/p>\n\u003cp>Ford, who shares a \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> pedigree (and friendship) with Suzanne Drexhange of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/23/bartavelle-coffee-and-wine-bar/\">Bartavelle\u003c/a>, also shares a fondness for hand-carved boards laid out with savory deliciousness. Around us, many diners are nibbling the ploughman's lunch, generous slabs of \u003ca href=\"http://fiscalinicheese.com/\">Fiscalini cheddar\u003c/a> from Modesto, rye bread, apples, pickled onions, and chutney, or munching their way through the salads on the mezze plate, served with housemade crackers, feta, and olives. Nettle soup is greener than grass, bold as fresh money. \"We want to make a lot of room for grains, legumes, vegetables, roots,\" says Ford. \"There's a lot of sophistication in making vegetables.\" It's all part of an appreciation for \"what we have in our hands, being thoughtful about the ingredients,\" an attitude that Ford hopes the cooks will learn to share even during busy moments on the line, all deepened by the relationships they're building with the farmers and gardeners supplying the kitchen. \u003c/p>\n\u003cp>The Daniels have plans for frequent \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">events\u003c/a> upstairs; already, they've hosted Deborah Madison in conversation with local food writer and author Michele Anna Jordan about Madison's new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741911/kqedorg-20\">Vegetable Literacy\u003c/a>; sponsored a showing of Queen of the Sun, a documentary about the global bee crisis; and hosted a three-course, family-style Sunday Supper featuring the produce and farmers from \u003ca href=\"http://bernierfarms.com/\">Bernier Farms\u003c/a>. On May 18, bring your knives and brush up on your \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">Knife Skills with Rian Rinn\u003c/a>. On May 26, there will be an all-American family-style \u003ca href=\"http://www.brownpapertickets.com/event/389049\">Sunday Supper\u003c/a> out on the patio with live music. And on June 8, butcher Rinn will be hosting \u003ca href=\"http://www.brownpapertickets.com/event/389060\">Hog It Up\u003c/a>, a hog butchery demo & pop-up dinner with chefs Ian Mullen and Jason Smith of \u003ca href=\"http://www.mullenandsmith.com/\">Mullen & Smith\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.healdsburgshed.com\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/ghr8N\">Map\u003c/a>\u003cbr>\n25 North St\u003cbr>\nHealdsburg, CA 95448\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (707) 431-7433\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 7am-7pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Healdsburg-SHED/224704807579176\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/healdsburgshed\">@healdsburgshed\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bocanova, Willi's Wine Bar, The Rotunda of Neiman Marcus: Check, Please! Bay Area reviews",
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"content": "\u003cfigure id=\"attachment_61507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp805-group1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp805-group1000a.jpg\" alt=\"Guests and host Leslie Sbrocco tape the fifth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-61507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the fifth episode of Season 8 of Check, Please! Bay Area at KQED.\u003cbr>Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> fifth episode of Season 8 airs on Thursday May 9 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8743\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The fifth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8771\">Bocanova\u003c/a> (Oakland), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8783\">Willi's Wine Bar\u003c/a> (Santa Rosa) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8803\">The Rotunda of Neiman Marcus\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Wines of Washington State:\u003c/strong>\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=E3JM2xeLe1I]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp805-group1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp805-group1000a.jpg\" alt=\"Guests and host Leslie Sbrocco tape the fifth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-61507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the fifth episode of Season 8 of Check, Please! Bay Area at KQED.\u003cbr>Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> fifth episode of Season 8 airs on Thursday May 9 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8743\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The fifth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8771\">Bocanova\u003c/a> (Oakland), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8783\">Willi's Wine Bar\u003c/a> (Santa Rosa) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8803\">The Rotunda of Neiman Marcus\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Wines of Washington State:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/E3JM2xeLe1I'\n title='//www.youtube.com/embed/E3JM2xeLe1I'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "With Warming Climes, How Long Will A Bordeaux Be A Bordeaux?",
"title": "With Warming Climes, How Long Will A Bordeaux Be A Bordeaux?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61551\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/winegrapes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/winegrapes-1024x677.jpg\" alt=\"A worker harvests cabernet sauvignon grapes at a vineyard near Bordeaux, France, in September. Photo: Caroline Blumberg/EPA/Landov\" width=\"1024\" height=\"677\" class=\"size-large wp-image-61551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A worker harvests cabernet sauvignon grapes at a vineyard near Bordeaux, France, in September. Photo: Caroline Blumberg/EPA/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/06/181684846/with-warming-climes-how-long-will-a-bordeaux-be-a-bordeaux\">The Salt at NPR Food\u003c/a> (5/8/13)\u003c/p>\n\u003cp>Bordeauxs and Burgundys haven't changed much since the days when famous wine-lover Thomas Jefferson kept the cellars of his Parisian home \u003ca href=\"http://query.nytimes.com/gst/fullpage.html?res=9C0CEEDA133EF930A35751C1A9609C8B63\" target=\"_blank\">well-stocked with both wines\u003c/a>.\u003c/p>\n\u003cp>But now, some worry that the regional rules and traditions that have defined top winemaking regions like Champagne, Burgundy and Chianti for centuries could melt away as climate change takes effect.\u003c/p>\n\u003cp>The main concern is that grape varieties that have brought renown and reputation to certain appellations — the syrah grapes of the French Rhone Valley, or the cabernet sauvignon of Bordeaux — may no longer thrive in those places several decades from now. Some people say there is little reason to fear, but others are already thinking ahead about which grape varieties will work best in their regions under forecast temperature changes. And it's possible that old wine standards and definitions, revered like religion for ages, could be rewritten as winemakers adapt to a warmer future.\u003c/p>\n\u003cp>\"As grape-growing suitability moves northward, I believe the winemaking regulations of Europe could break down quickly,\" says \u003ca href=\"http://www.bren.ucsb.edu/people/Faculty/lee_hannah.htm\">Lee Hannah\u003c/a>, a University of California, Santa Barbara-based climate specialist with Conservation International. He co-authored a recent study in the journal \u003cem>Science \u003c/em>forecasting how climate change might reshape the global winemaking map.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Already, climate change is creating new winners among Europe's winemakers. In southern England, warmer temperatures are credited with setting off a \u003ca href=\"http://www.washingtonpost.com/world/europe/english-sparkling-wines-challenging-rivals/2013/04/28/422681b2-acdc-11e2-9493-2ff3bf26c4b4_story.html?hpid=z3\" target=\"_blank\">sparkling wine boom\u003c/a>. In Germany, where Riesling and Gewurztraminer have long been superstars, new grape varieties are beginning to thrive, says German viticulturist \u003ca href=\"http://www.hs-geisenheim.de/hochschule/personen/schultz-hans-reiner.html\">Hans Reiner Schultz\u003c/a>, a professor at Hochschule Geisenheim University.\u003c/p>\n\u003cp>\"The pinot noir we're growing is now fit to challenge the French,\" Schultz says.\u003c/p>\n\u003cp>Meanwhile, winemakers in other parts of the continent are feeling the heat, and there is increasing discussion about changing the rules to allow them to introduce grape varieties that are currently prohibited but likely to thrive under future climate conditions.\u003c/p>\n\u003cp>And grape growers, who must look ahead decades to when their vines will be in prime production, may soon be planting new varieties of vines known to produce fruit better in warmer, drier climates. Experimental government vineyards are already doing this.\u003c/p>\n\u003cp>\"Changing grapevine varieties is absolutely an option, not in a short term, but by 2050 to 2070,\" \u003ca href=\"http://www7.bordeaux-aquitaine.inra.fr/egfv/kees_van_leeuwen\">Kees Van Leeuwen\u003c/a>, of the Agricultural University of Bordeaux, tells The Salt. \"We are currently experimenting in our research center [the \u003cem>Institut des Sciences de la Vigne et du Vin\u003c/em>] how later-ripening varieties behave in the Bordeaux climate.\"\u003c/p>\n\u003cp>Late-ripening\u003cstrong> \u003c/strong>varieties are considered the best candidates for helping regions adapt to climate change. That's because, in general, the later that grapes ripen, the better their sugar-acid balance — an important component in winemaking.\u003c/p>\n\u003cp>When grapes ripen especially early — as they do in warm years — they may fail to develop the acidity necessary for making good wine. This means that many grapes that currently ripen in the optimal harvest time of September might, in a warmer future, become relatively useless to some winemakers who use them today.\u003c/p>\n\u003cp>Leeuwen says changing French laws on regional grape use won't be easy, and could take as long as 15 years.\u003c/p>\n\u003cp>Other regulations are already breaking down \u003cstrong>-- \u003c/strong>such as laws forbidding irrigation. The practice is considered taboo by many, and some wine critics feel it can result in watery-tasting wines.\u003c/p>\n\u003cp>But in exceptionally hot and dry conditions, watering vines can help increase the yield of fruit. And in 2006, the French government decided to \u003ca href=\"http://www.jancisrobinson.com/articles/20070411.html\" target=\"_blank\">do away with its prohibition\u003c/a> on irrigating. Anti-irrigation laws have also been loosened in parts of Spain, says Schultz.\u003c/p>\n\u003cp>\"When they changed the rule [in France], it was like a second French Revolution, because many people were very, very opposed to this,\" Schultz says. Now, he adds, \"there is no more talk of prohibiting irrigation.\"\u003c/p>\n\u003cp>That rule change comes at a cost, says Leeuwen. He says irrigation can increase the soil's salinity level, which can be harmful to grapes. In Bordeaux and other fine wine regions, where the richness of the dirt is credited for the quality of the wine, the consequences of irrigation could be dire. Leeuwen says salinity buildup in some southern Australian vineyards is causing winemakers to abandon them.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.chapoutier.com/\">Michel Chapoutier\u003c/a>, a winemaker in the Rhone Valley, has more confidence in the future. He thinks current regulations already give winemakers all the leeway they need to use different grape varieties to adapt to climate change. A Bordeaux will still be a Bordeaux, he argues, without a change in rules or a compromise in quality — winemakers will merely have to adjust their blend ratios.\u003c/p>\n\u003cp>\"Bordeaux [winemakers] will lower their amount of merlot and will raise their amount of petit verdot, while the Southern Rhone will lower their amount of syrah and raise their amounts of grenache and mourvedre,\" Chapoutier says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.frescobaldi.it/en-us/home/company/family/lambertofrescobaldi.aspx\">Lamberto Frescobaldi,\u003c/a> of his family's winery in Tuscany, says he believes old traditions should not be allowed to hinder winemakers from adapting to climate change — even if it means permitting new grapes in their wines. But he doubts that Tuscan winemakers will ever let sangiovese, the main variety of the region, slip to the wayside.\u003c/p>\n\u003cp>Schultz, too, expects that historically dominant wine regions will do everything they can to avoid giving up the grapes that have defined them for centuries.\u003c/p>\n\u003cp>\"Burgundy without a pinot noir or chardonnay,\" he says, \"would not be the Burgundy we know.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61551\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/winegrapes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/winegrapes-1024x677.jpg\" alt=\"A worker harvests cabernet sauvignon grapes at a vineyard near Bordeaux, France, in September. Photo: Caroline Blumberg/EPA/Landov\" width=\"1024\" height=\"677\" class=\"size-large wp-image-61551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A worker harvests cabernet sauvignon grapes at a vineyard near Bordeaux, France, in September. Photo: Caroline Blumberg/EPA/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/06/181684846/with-warming-climes-how-long-will-a-bordeaux-be-a-bordeaux\">The Salt at NPR Food\u003c/a> (5/8/13)\u003c/p>\n\u003cp>Bordeauxs and Burgundys haven't changed much since the days when famous wine-lover Thomas Jefferson kept the cellars of his Parisian home \u003ca href=\"http://query.nytimes.com/gst/fullpage.html?res=9C0CEEDA133EF930A35751C1A9609C8B63\" target=\"_blank\">well-stocked with both wines\u003c/a>.\u003c/p>\n\u003cp>But now, some worry that the regional rules and traditions that have defined top winemaking regions like Champagne, Burgundy and Chianti for centuries could melt away as climate change takes effect.\u003c/p>\n\u003cp>The main concern is that grape varieties that have brought renown and reputation to certain appellations — the syrah grapes of the French Rhone Valley, or the cabernet sauvignon of Bordeaux — may no longer thrive in those places several decades from now. Some people say there is little reason to fear, but others are already thinking ahead about which grape varieties will work best in their regions under forecast temperature changes. And it's possible that old wine standards and definitions, revered like religion for ages, could be rewritten as winemakers adapt to a warmer future.\u003c/p>\n\u003cp>\"As grape-growing suitability moves northward, I believe the winemaking regulations of Europe could break down quickly,\" says \u003ca href=\"http://www.bren.ucsb.edu/people/Faculty/lee_hannah.htm\">Lee Hannah\u003c/a>, a University of California, Santa Barbara-based climate specialist with Conservation International. He co-authored a recent study in the journal \u003cem>Science \u003c/em>forecasting how climate change might reshape the global winemaking map.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Already, climate change is creating new winners among Europe's winemakers. In southern England, warmer temperatures are credited with setting off a \u003ca href=\"http://www.washingtonpost.com/world/europe/english-sparkling-wines-challenging-rivals/2013/04/28/422681b2-acdc-11e2-9493-2ff3bf26c4b4_story.html?hpid=z3\" target=\"_blank\">sparkling wine boom\u003c/a>. In Germany, where Riesling and Gewurztraminer have long been superstars, new grape varieties are beginning to thrive, says German viticulturist \u003ca href=\"http://www.hs-geisenheim.de/hochschule/personen/schultz-hans-reiner.html\">Hans Reiner Schultz\u003c/a>, a professor at Hochschule Geisenheim University.\u003c/p>\n\u003cp>\"The pinot noir we're growing is now fit to challenge the French,\" Schultz says.\u003c/p>\n\u003cp>Meanwhile, winemakers in other parts of the continent are feeling the heat, and there is increasing discussion about changing the rules to allow them to introduce grape varieties that are currently prohibited but likely to thrive under future climate conditions.\u003c/p>\n\u003cp>And grape growers, who must look ahead decades to when their vines will be in prime production, may soon be planting new varieties of vines known to produce fruit better in warmer, drier climates. Experimental government vineyards are already doing this.\u003c/p>\n\u003cp>\"Changing grapevine varieties is absolutely an option, not in a short term, but by 2050 to 2070,\" \u003ca href=\"http://www7.bordeaux-aquitaine.inra.fr/egfv/kees_van_leeuwen\">Kees Van Leeuwen\u003c/a>, of the Agricultural University of Bordeaux, tells The Salt. \"We are currently experimenting in our research center [the \u003cem>Institut des Sciences de la Vigne et du Vin\u003c/em>] how later-ripening varieties behave in the Bordeaux climate.\"\u003c/p>\n\u003cp>Late-ripening\u003cstrong> \u003c/strong>varieties are considered the best candidates for helping regions adapt to climate change. That's because, in general, the later that grapes ripen, the better their sugar-acid balance — an important component in winemaking.\u003c/p>\n\u003cp>When grapes ripen especially early — as they do in warm years — they may fail to develop the acidity necessary for making good wine. This means that many grapes that currently ripen in the optimal harvest time of September might, in a warmer future, become relatively useless to some winemakers who use them today.\u003c/p>\n\u003cp>Leeuwen says changing French laws on regional grape use won't be easy, and could take as long as 15 years.\u003c/p>\n\u003cp>Other regulations are already breaking down \u003cstrong>-- \u003c/strong>such as laws forbidding irrigation. The practice is considered taboo by many, and some wine critics feel it can result in watery-tasting wines.\u003c/p>\n\u003cp>But in exceptionally hot and dry conditions, watering vines can help increase the yield of fruit. And in 2006, the French government decided to \u003ca href=\"http://www.jancisrobinson.com/articles/20070411.html\" target=\"_blank\">do away with its prohibition\u003c/a> on irrigating. Anti-irrigation laws have also been loosened in parts of Spain, says Schultz.\u003c/p>\n\u003cp>\"When they changed the rule [in France], it was like a second French Revolution, because many people were very, very opposed to this,\" Schultz says. Now, he adds, \"there is no more talk of prohibiting irrigation.\"\u003c/p>\n\u003cp>That rule change comes at a cost, says Leeuwen. He says irrigation can increase the soil's salinity level, which can be harmful to grapes. In Bordeaux and other fine wine regions, where the richness of the dirt is credited for the quality of the wine, the consequences of irrigation could be dire. Leeuwen says salinity buildup in some southern Australian vineyards is causing winemakers to abandon them.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.chapoutier.com/\">Michel Chapoutier\u003c/a>, a winemaker in the Rhone Valley, has more confidence in the future. He thinks current regulations already give winemakers all the leeway they need to use different grape varieties to adapt to climate change. A Bordeaux will still be a Bordeaux, he argues, without a change in rules or a compromise in quality — winemakers will merely have to adjust their blend ratios.\u003c/p>\n\u003cp>\"Bordeaux [winemakers] will lower their amount of merlot and will raise their amount of petit verdot, while the Southern Rhone will lower their amount of syrah and raise their amounts of grenache and mourvedre,\" Chapoutier says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.frescobaldi.it/en-us/home/company/family/lambertofrescobaldi.aspx\">Lamberto Frescobaldi,\u003c/a> of his family's winery in Tuscany, says he believes old traditions should not be allowed to hinder winemakers from adapting to climate change — even if it means permitting new grapes in their wines. But he doubts that Tuscan winemakers will ever let sangiovese, the main variety of the region, slip to the wayside.\u003c/p>\n\u003cp>Schultz, too, expects that historically dominant wine regions will do everything they can to avoid giving up the grapes that have defined them for centuries.\u003c/p>\n\u003cp>\"Burgundy without a pinot noir or chardonnay,\" he says, \"would not be the Burgundy we know.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Maverick, Izakaya Yuzuki, Souk Savanh: Check, Please! Bay Area reviews",
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"content": "\u003cfigure id=\"attachment_60480\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp803-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp803-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the third episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-60480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the third episode of Season 8 of Check, Please! Bay Area at KQED.\u003cbr> Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> third episode of Season 8 airs on Thursday April 25 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8407\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The third episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8463\">Maverick\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8479\">Izakaya Yuzuki\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8497\">Souk Savanh\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine & Spirits Tips about Sake:\u003c/strong>\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=r5LLodzNPq4]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60480\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp803-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp803-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the third episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-60480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the third episode of Season 8 of Check, Please! Bay Area at KQED.\u003cbr> Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> third episode of Season 8 airs on Thursday April 25 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8407\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The third episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8463\">Maverick\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8479\">Izakaya Yuzuki\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8497\">Souk Savanh\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine & Spirits Tips about Sake:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/r5LLodzNPq4'\n title='//www.youtube.com/embed/r5LLodzNPq4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "From Vine To Pen: When Your Drink Is In The Ink",
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"content": "\u003cfigure id=\"attachment_60259\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/writing-ink.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/writing-ink-1024x992.jpg\" alt='Ernest Hemingway once said, \"A man does not exist until he is drunk. Photo: AP' width=\"1024\" height=\"992\" class=\"size-large wp-image-60259\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ernest Hemingway once said, \"A man does not exist until he is drunk. Photo: AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/03/176121775/from-vine-to-pen-theres-more-than-one-way-wine-fuels-writing\">The Salt at NPR Food\u003c/a> (4/18/13)\u003c/p>\n\u003cp>Sure, we all know alcohol has fueled plenty a writing session. William Faulkner — who once said, \"civilization begins with distillation\" — was \u003ca href=\"http://www.npr.org/2006/12/15/6624971/great-american-writers-and-their-cocktails\">known\u003c/a> to have kept a bottle by his side while he typed away throughout his writing career.\u003c/p>\n\u003cp>But for centuries, writers relied on alcohol to keep the words flowing in a far less boozy form than the Burroughs and Hemingways of literary history: the wine ink pen.\u003c/p>\n\u003cp>Wine, it turns out, was a key ingredient in many recipes for iron gall ink — for all you non-ink nerds, that was the writing ink used by most of the Western world from the Middle Ages all the way up to the 19th century.\u003c/p>\n\u003cp>\"Anyone anywhere near famous will have something in iron gall ink,\" says \u003ca href=\"http://www.loc.gov/today/pr/2013/13-038.html\">Elmer Eusman\u003c/a>, head of the conservation division at the Library of Congress.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A \u003ca href=\"http://www.archives.gov/press/press-releases/2011/nr11-152.html\">1297 copy\u003c/a> of history's great political document the Magna Carta was penned in the stuff. Van Gogh drew with it, Da Vinci jotted notes with it, and Bach composed with it.\u003c/p>\n\u003cp>\"The practice of adding wine into historic inks was quite widespread,\" says chemist \u003ca href=\"https://iris.ucl.ac.uk/iris/browse/profile?upi=MSTRL90\">Matija Strlic\u003c/a>, a senior lecturer at University College London who has worked with historic parchments and inks.\u003c/p>\n\u003cp>The chemistry involved can get pretty wonky, but basically, the wine was believed to make the coloring agents in ink more stable. Wine was also considered a purer solvent than water. And iron gall inks were prized because they were so indelible.\u003c/p>\n\u003cp>So why did these inks fall out of favor? Sadly, they didn't play nice with the newfangled steel pens of the 19th century, says \u003ca href=\"http://thewalters.org/conservation/staff.aspx\">Abigail Quandt,\u003c/a> head of book and paper conservation at the Walters Art Museum in Baltimore. The inks corroded the writing implements, so different formulations had to be developed.\u003c/p>\n\u003cp>Which conservators would probably say is a good thing. The inks weren't just corroding pens, but also the paper on which historic documents were written. In some of Rembrandt's drawings, for example, the ink has made the paper fragile and brittle, Eusman says.\u003c/p>\n\u003cp>Still, the wine ink tradition is not completely dead.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=_3i7MALxLU0]\u003c/p>\n\u003cp>Recently, Spanish winery \u003ca href=\"http://www.casamariol.com/en/\">Casa Mariol\u003c/a> unwittingly revived it when it decided to send pens filled with a cabernet sauvignon-based ink to potential clients as part of a new marketing scheme.\u003c/p>\n\u003cp>\"You cheer with wine after an agreement and, with our wine pen, you can even sign the agreement with the wine,\" Miguel Angel Vaquer — who runs the family business with his siblings — tells The Salt in an email. He didn't mention whether the pens had drummed up wine sales, but he did say that people around the world have been asking about buying their wine ink pens.\u003c/p>\n\u003cp>It's not clear how long interest will last, if recent history is any guide. Brian Goulet says he used to stock wine inks from a German company for his \u003ca href=\"http://www.gouletpens.com/\">Goulet Pen Co.\u003c/a> but doesn't anymore. Apparently, they didn't sell very well.\u003c/p>\n\u003cp>\"As fountain pen inks, they performed OK,\" he says. \"It was more the novelty of the fact they smelled like the wine they were made from that appealed to people.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Alcohol has bolstered many writing sessions throughout history — not just as a drink but as an ink. For most of the last millennia, writers, artists and kings alike relied on an ink that commonly included wine. Now some people are trying to bring this tradition back.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60259\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/writing-ink.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/writing-ink-1024x992.jpg\" alt='Ernest Hemingway once said, \"A man does not exist until he is drunk. Photo: AP' width=\"1024\" height=\"992\" class=\"size-large wp-image-60259\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ernest Hemingway once said, \"A man does not exist until he is drunk. Photo: AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/03/176121775/from-vine-to-pen-theres-more-than-one-way-wine-fuels-writing\">The Salt at NPR Food\u003c/a> (4/18/13)\u003c/p>\n\u003cp>Sure, we all know alcohol has fueled plenty a writing session. William Faulkner — who once said, \"civilization begins with distillation\" — was \u003ca href=\"http://www.npr.org/2006/12/15/6624971/great-american-writers-and-their-cocktails\">known\u003c/a> to have kept a bottle by his side while he typed away throughout his writing career.\u003c/p>\n\u003cp>But for centuries, writers relied on alcohol to keep the words flowing in a far less boozy form than the Burroughs and Hemingways of literary history: the wine ink pen.\u003c/p>\n\u003cp>Wine, it turns out, was a key ingredient in many recipes for iron gall ink — for all you non-ink nerds, that was the writing ink used by most of the Western world from the Middle Ages all the way up to the 19th century.\u003c/p>\n\u003cp>\"Anyone anywhere near famous will have something in iron gall ink,\" says \u003ca href=\"http://www.loc.gov/today/pr/2013/13-038.html\">Elmer Eusman\u003c/a>, head of the conservation division at the Library of Congress.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A \u003ca href=\"http://www.archives.gov/press/press-releases/2011/nr11-152.html\">1297 copy\u003c/a> of history's great political document the Magna Carta was penned in the stuff. Van Gogh drew with it, Da Vinci jotted notes with it, and Bach composed with it.\u003c/p>\n\u003cp>\"The practice of adding wine into historic inks was quite widespread,\" says chemist \u003ca href=\"https://iris.ucl.ac.uk/iris/browse/profile?upi=MSTRL90\">Matija Strlic\u003c/a>, a senior lecturer at University College London who has worked with historic parchments and inks.\u003c/p>\n\u003cp>The chemistry involved can get pretty wonky, but basically, the wine was believed to make the coloring agents in ink more stable. Wine was also considered a purer solvent than water. And iron gall inks were prized because they were so indelible.\u003c/p>\n\u003cp>So why did these inks fall out of favor? Sadly, they didn't play nice with the newfangled steel pens of the 19th century, says \u003ca href=\"http://thewalters.org/conservation/staff.aspx\">Abigail Quandt,\u003c/a> head of book and paper conservation at the Walters Art Museum in Baltimore. The inks corroded the writing implements, so different formulations had to be developed.\u003c/p>\n\u003cp>Which conservators would probably say is a good thing. The inks weren't just corroding pens, but also the paper on which historic documents were written. In some of Rembrandt's drawings, for example, the ink has made the paper fragile and brittle, Eusman says.\u003c/p>\n\u003cp>Still, the wine ink tradition is not completely dead.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/_3i7MALxLU0'\n title='//www.youtube.com/embed/_3i7MALxLU0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Recently, Spanish winery \u003ca href=\"http://www.casamariol.com/en/\">Casa Mariol\u003c/a> unwittingly revived it when it decided to send pens filled with a cabernet sauvignon-based ink to potential clients as part of a new marketing scheme.\u003c/p>\n\u003cp>\"You cheer with wine after an agreement and, with our wine pen, you can even sign the agreement with the wine,\" Miguel Angel Vaquer — who runs the family business with his siblings — tells The Salt in an email. He didn't mention whether the pens had drummed up wine sales, but he did say that people around the world have been asking about buying their wine ink pens.\u003c/p>\n\u003cp>It's not clear how long interest will last, if recent history is any guide. Brian Goulet says he used to stock wine inks from a German company for his \u003ca href=\"http://www.gouletpens.com/\">Goulet Pen Co.\u003c/a> but doesn't anymore. Apparently, they didn't sell very well.\u003c/p>\n\u003cp>\"As fountain pen inks, they performed OK,\" he says. \"It was more the novelty of the fact they smelled like the wine they were made from that appealed to people.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/17/177644483/study-finds-no-harm-in-occasional-drink-during-pregnancy\">The Salt at NPR Food\u003c/a> (4/18/13)\u003c/p>\n\u003cfigure id=\"attachment_60249\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pregnant-drinking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pregnant-drinking-290x217.jpg\" alt=\"A pregnant woman holds a glass of wine. Photo: iStockphoto.com\" width=\"290\" height=\"217\" class=\"size-medium wp-image-60249\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pregnant woman holds a glass of wine.\u003cbr> Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Is the occasional glass of wine or beer OK for moms-to-be?\u003c/p>\n\u003cp>According to a new \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/1471-0528.12246/abstract\">study\u003c/a> published in \u003cem>BJOG: An International Journal of Obstetrics and Gynaecology\u003c/em>, there doesn't seem to be any measurable risk.\u003c/p>\n\u003cp>The study found that drinking up to two alcoholic beverages per week during pregnancy is not linked to developmental problems in children. But even the study's authors caution that abstaining from alcohol is still best for mothers-to-be.\u003c/p>\n\u003cp>The research was done at the University College London, using data collected as part of the Millennium Cohort Study. The researchers looked at about 10,000 children born in the U.K. between 2000 and 2001. When the children were 7 years old, they were given math, reading and spatial skills tests. And parents completed questionnaires about the children's emotional and social development.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The researchers found that children born to women who consumed a little alcohol during pregnancy had higher test scores on some tests compared with children of nondrinkers. But the researchers conclude that most of these differences were too small to be statistically significant.\u003c/p>\n\u003cp>\"While we have followed these children for the first seven years of their lives, further research is needed to detect whether any adverse effects of low levels of alcohol consumption in pregnancy emerge later in childhood,\" professor \u003ca href=\"http://www.ucl.ac.uk/ucl-iris-project/iris/staffprofile.php?ref=YKELL78\">Yvonne Kelly\u003c/a>, of the International Centre for Lifecourse Studies (\u003ca href=\"http://www.ucl.ac.uk/icls\">ICLS)\u003c/a> at University College London, and co-author of the study, said in a statement released by the journal.\u003c/p>\n\u003cp>The Department of Health in the U.K. recommends that pregnant women avoid alcohol altogether. But if moms-to-be do choose to drink, the government's advice is \"to not have more than one to two units of alcohol once or twice a week, and not to get drunk,\" according to \u003ca href=\"http://www.nhs.uk/chq/Pages/2270.aspx?CategoryID=54#close\">this\u003c/a> U.K. government site. Under the British government's definition, a small 4-ounce glass of wine is about one-and-a-half units.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Experts on fetal alcohol syndrome in the U.S. aren't so convinced by the new findings. \"Failure to see an effect doesn't mean that there isn't one, or that drinking in pregnancy is safe,\" says \u003ca href=\"http://www.med.wayne.edu/prb/fellowship_faculty_sokol.htm\">Dr. Robert Sokol\u003c/a>, director of the C.S. Mott Center for Human Growth and Development at Wayne State University, in an email to The Salt. He explains that the ability to detect effects of low levels of alcohol exposure depends largely on what's measured.\u003c/p>\n\u003cp>Another shortcoming of the study is that people tend to under-report alcohol consumption when they're questioned about it, says \u003ca href=\"http://www.einstein.yu.edu/faculty/10126/david-garry/\">Dr. David Garry\u003c/a> of the Albert Einstein College of Medicine at Yeshiva University. And in this study, women weren't asked to recall how much alcohol they drank until their child was 9 months old, so memories may not have been so clear. It's \"not a convincing study,\" says Garry.\u003c/p>\n\u003cp>\"If a woman has had some drinks in pregnancy, I would reassure her that the [child's] development is likely to be normal,\" writes Garry in an email to The Salt. But overall, he says, drinking does pose a risk and should be avoided during pregnancy.\u003c/p>\n\u003cp>Robert Sokol agrees. \"It's still the case that it's safest not to drink during pregnancy,\" Sokol says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/17/177644483/study-finds-no-harm-in-occasional-drink-during-pregnancy\">The Salt at NPR Food\u003c/a> (4/18/13)\u003c/p>\n\u003cfigure id=\"attachment_60249\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pregnant-drinking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pregnant-drinking-290x217.jpg\" alt=\"A pregnant woman holds a glass of wine. Photo: iStockphoto.com\" width=\"290\" height=\"217\" class=\"size-medium wp-image-60249\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pregnant woman holds a glass of wine.\u003cbr> Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Is the occasional glass of wine or beer OK for moms-to-be?\u003c/p>\n\u003cp>According to a new \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/1471-0528.12246/abstract\">study\u003c/a> published in \u003cem>BJOG: An International Journal of Obstetrics and Gynaecology\u003c/em>, there doesn't seem to be any measurable risk.\u003c/p>\n\u003cp>The study found that drinking up to two alcoholic beverages per week during pregnancy is not linked to developmental problems in children. But even the study's authors caution that abstaining from alcohol is still best for mothers-to-be.\u003c/p>\n\u003cp>The research was done at the University College London, using data collected as part of the Millennium Cohort Study. The researchers looked at about 10,000 children born in the U.K. between 2000 and 2001. When the children were 7 years old, they were given math, reading and spatial skills tests. And parents completed questionnaires about the children's emotional and social development.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The researchers found that children born to women who consumed a little alcohol during pregnancy had higher test scores on some tests compared with children of nondrinkers. But the researchers conclude that most of these differences were too small to be statistically significant.\u003c/p>\n\u003cp>\"While we have followed these children for the first seven years of their lives, further research is needed to detect whether any adverse effects of low levels of alcohol consumption in pregnancy emerge later in childhood,\" professor \u003ca href=\"http://www.ucl.ac.uk/ucl-iris-project/iris/staffprofile.php?ref=YKELL78\">Yvonne Kelly\u003c/a>, of the International Centre for Lifecourse Studies (\u003ca href=\"http://www.ucl.ac.uk/icls\">ICLS)\u003c/a> at University College London, and co-author of the study, said in a statement released by the journal.\u003c/p>\n\u003cp>The Department of Health in the U.K. recommends that pregnant women avoid alcohol altogether. But if moms-to-be do choose to drink, the government's advice is \"to not have more than one to two units of alcohol once or twice a week, and not to get drunk,\" according to \u003ca href=\"http://www.nhs.uk/chq/Pages/2270.aspx?CategoryID=54#close\">this\u003c/a> U.K. government site. Under the British government's definition, a small 4-ounce glass of wine is about one-and-a-half units.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Experts on fetal alcohol syndrome in the U.S. aren't so convinced by the new findings. \"Failure to see an effect doesn't mean that there isn't one, or that drinking in pregnancy is safe,\" says \u003ca href=\"http://www.med.wayne.edu/prb/fellowship_faculty_sokol.htm\">Dr. Robert Sokol\u003c/a>, director of the C.S. Mott Center for Human Growth and Development at Wayne State University, in an email to The Salt. He explains that the ability to detect effects of low levels of alcohol exposure depends largely on what's measured.\u003c/p>\n\u003cp>Another shortcoming of the study is that people tend to under-report alcohol consumption when they're questioned about it, says \u003ca href=\"http://www.einstein.yu.edu/faculty/10126/david-garry/\">Dr. David Garry\u003c/a> of the Albert Einstein College of Medicine at Yeshiva University. And in this study, women weren't asked to recall how much alcohol they drank until their child was 9 months old, so memories may not have been so clear. It's \"not a convincing study,\" says Garry.\u003c/p>\n\u003cp>\"If a woman has had some drinks in pregnancy, I would reassure her that the [child's] development is likely to be normal,\" writes Garry in an email to The Salt. But overall, he says, drinking does pose a risk and should be avoided during pregnancy.\u003c/p>\n\u003cp>Robert Sokol agrees. \"It's still the case that it's safest not to drink during pregnancy,\" Sokol says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_59909\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/RedWine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/RedWine.jpg\" alt=\"Red Wine. Photo: Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-59909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Red Wine. Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Wine Demystified\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201304121000\">Original Broadcast\u003c/a>:\u003cbr>\nFriday, Apr 12, 2013 -- 10:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/04/20130412bforum.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\u003cp>Are you easily intimidated by snobby sommeliers? Flummoxed by phone-book-thick restaurant wine lists? Help is on the way. KQED's Forum convenes a panel of Bay Area wine connoisseurs to talk about how to pour and taste wine, and how to select the perfect bottle at a store or restaurant.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Scott Shafer\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Debbie Zachareas, owner/partner of Ferry Plaza Wine and Oxbow Wine Merchant\u003c/li>\n\u003cli>Doug Tomlinson, CEO of Vino Volo airport wine bars and shops (serving SFO), headquartered in San Francisco\u003c/li>\n\u003cli>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/section/jon-bonne/\">Jon Bonne\u003c/a>, wine editor for The San Francisco Chronicle\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips from Leslie Sbrocco\u003c/a> (Check Please! Bay Area)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"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.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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