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"disqusTitle": "Custom Winemaker Crushpad Grows Up",
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"content": "\u003cfigure id=\"attachment_29997\" class=\"wp-caption alignleft\" style=\"max-width: 285px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Crushpad2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Crushpad2.jpg\" alt=\"Crushpad banner\" title=\"Crushpad banner\" width=\"285\" height=\"450\" class=\"size-full wp-image-29997\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Photo credit: Crushpad\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>From its San Francisco garagista roots to its new spot on the big stage in Sonoma, \u003ca href=\"http://www.crushpadwine.com\">Crushpad\u003c/a> is on the way to becoming a \u003ca href=\"http://en.wikipedia.org/wiki/Hewlett-Packard\">Hewlett Packard\u003c/a> success story for the wine industry. The custom crush operation, which was founded seven years ago in a Bay Area garage, just moved into its latest digs: The historic \u003ca href=\"http://www.sebastiani.com/\">Sebastiani Winery\u003c/a> near downtown Sonoma. The story behind how Crushpad got there may be just as interesting as the community winery’s plans for its new production space and experiential wine tasting bar.\u003cbr>\n\u003c/p>\n\u003cp>\u003cstrong>The Crushpad story\u003c/strong>\u003c/p>\n\u003cp>In 2002 \u003ca href=\"http://www.crushpadwine.com/_bios/michael_brill.php\">Michael Brill\u003c/a>, then a Silicon Valley software engineer, tore up his backyard in the Potrero Hill neighborhood of San Francisco and planted Pinot Noir grapes. By the 2003 harvest, Brill was making wine out of his tiny garage with the help of several volunteer neighbors. The urbanite enthusiasm to make wine and Brill’s difficulty holding down what had become a second job led him to launch Crushpad. One of the first custom crush facilities for hobbyists and small scale labels, it took off. Crushpad is now in \u003ca href=\"http://www.crushpadwine.com/make/bordeaux\">Bordeaux\u003c/a> and exploring Asia. Brill made a decision early on to source fruit from some of the best vineyards in California. This meant his model would be small lot, high-end wines. The minimum order is a barrel, which ranges in price from six thousand dollars to ten thousand dollars, depending on the type of fruit. \u003c/p>\n\u003cp>While Japanese pop stars and Hollywood film directors are among the clientele, public media producers, like myself, can get in on a \u003ca href=\"http://www.crushnet.com/groups/14530\">Share A Barrel program\u003c/a> which matches up ten folks for one barrel. When we bottle next month, I’ll get six cases of low oak Chardonnay from the Santa Lucia Highlands for which I had a Crushpad artist help me design my wine label. I also get to attend crush, blending and tasting sessions and other events. I harbor no fantasies of making money from wine making, it’s an expensive business. Still, about half of Crushpad’s clientele are commerce clients who pay for support in seeking licensing, promoting and selling their wines.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/63801170@N00/308904468/in/set-72157624740113324\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/crushpadwines.jpg\" alt=\"crushpad client wines\" title=\"crushpad client wines\" width=\"500\" height=\"416\" class=\"alignnone size-full wp-image-30059\">\u003c/a>\u003cbr>\n\u003cem>Crushpad client wine. Photo credit: Crushpad\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since it’s urban beginnings, Crushpad has offered \u003ca href=\"http://www.crushpadwine.com/make/crushnet\">Crushnet\u003c/a>, an online winemaking support service. \u003c/p>\n\u003cblockquote>\u003cp>“You can be sitting on your sofa in Shanghai drinking a glass of Bordeaux and see all the stats on your wine in Sonoma and when the time comes to do a final blend on your wine you can request barrel samples be shipped to you. The client can literally sit at their dining room table and meet with the winemaker over the phone, or Skype, and come up with the final blend,” says Mark Marinozzi, Vice President of Marketing for Crushpad.\u003c/p>\u003c/blockquote>\n\u003cp>The idea of buying grapes from a vineyard and paying a custom crush winery to make them into wine is nothing new. In fact, the high cost of land in places like Napa is what helped give custom crush facilities their start. During the recession larger companies like \u003ca href=\"http://www.bintobottle.com/\">Bin to Bottle\u003c/a>, \u003ca href=\"http://owlridgews.com/\">Owl Ridge Services\u003c/a> and \u003ca href=\"http://www.napawineco.com/index.html\">Napa Wine Company\u003c/a> benefited from growers with unsold grapes. But smaller custom crush places that serve hobbyists and small commercial labels, like Crushpad, saw their non-commerce clients dip. But now they are seeing an uptick and just this week an indy custom crush facility called \u003ca href=\"http://www.dpwineworks.com/\">DogPatch WineWorks\u003c/a> launched in Crushpad’s home haunt. While this might be good news for DIY vinophiles, who miss making wine in the city, there is some \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/07/dogpatch_wineworks_replaces_cr.php\">controversy fermenting\u003c/a>. The folks behind WineWorks include a former Crushpad staff member and investor unhappy with the company’s move to the wine country.\u003c/p>\n\u003cp>\u003cstrong>Surviving the downturn\u003c/strong>\u003c/p>\n\u003cp>It can be hard to turn a profit when you are a custom crush facility sourcing expensive fruit and every member has a vote in how their wine is made. But the company’s high end, small lot production model may have helped them survive the recent recession. Marinozzi explains, \u003c/p>\n\u003cblockquote>\u003cp>\"A lot of the luxury brands that were in the 50,000 case range were very reliant on restaurants, bars and national chain accounts -- then the recession hit and they had to start discounting. You see brands go from $35.00 to $18.99. They were built up as a luxury player and now they are in Safeway.\"\u003c/p>\u003c/blockquote>\n\u003cp> Online flash sales and \u003ca href=\"http://cinderellawine.com/\">discount sites\u003c/a> have become commonplace as wineries try to reduce idle inventory. Marinozzi says cutting deals and degrading brand image has had a downward effect on the marketplace. \u003c/p>\n\u003cblockquote>\u003cp> \"Your \u003ca href=\"http://www.fleurdelyssf.com/\">Fleur de Lys\u003c/a> and \u003ca href=\"http://www.frenchlaundry.com/\">French Laundrys\u003c/a> were not going to keep wine on their list that you could find in a grocery store. So the opportunity for the ultra small lot winemaker is right there to fill the void that was created by this downturn so a lot of Crushpad’s clients took advantage of that.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Visitor-center.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Visitor-center.jpg\" alt=\"Outside of Crushpads tasting room and visitor center\" title=\"Outside of Crushpads visitor center\" width=\"500\" height=\"300\" class=\"size-full wp-image-29992\">\u003c/a>\u003cbr>\n\u003cem>Outside Crushpad's new tasting room. Photo Credit: Crushpad\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>New Home\u003c/strong>\u003c/p>\n\u003cp>Just like any other Bay Area renter, Crushpad has had to move a lot. The company, which started in Brill’s garage, moved to a warehouse in San Francisco’s Mission neighborhood then, again, to a larger space in the city and then to Napa to rent space from the \u003ca href=\"http://www.silveradotrail.com/view.aspx?ID=37\">Silverado Trail Wine Studios\u003c/a>. The latest move to Sonoma is the one that Marinozzi says makes all the difference. \u003c/p>\n\u003cblockquote>\u003cp>\"\u003ca href=\"http://www.sebastiani.com/\">Sebastiani\u003c/a> is a world class operation. It's a campus with flexibility between doing small lot production and large production and we can build up and really make it our own.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Barrelroom1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Barrelroom1.jpg\" alt=\"Crushpad barrel room\" title=\"Crushpad barrel room\" width=\"500\" height=\"300\" class=\"size-full wp-image-30012\">\u003c/a>\u003cbr>\n\u003cem>Crushpad's barrel room. Photo Credit: Crushpad\u003c/em>\u003c/p>\n\u003cp>Crushpad will exist side by side with the Sebastiani winery which is owned by \u003ca href=\"http://www.foleyfamilywines.com//index.cfm\">Foley Family Wines\u003c/a>. Bill Foley, now a principal investor in Crushpad, has created more space at Sebastiani after decreasing its production to focus on high-end wines. The financing deal gives Crushpad more than five thousand feet of production space plus office space, a VIP area for commerce clients and a tasting bar that will feature Crushpad client wines. You can get an idea of the new visitors center from this rough, artist rendering:\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=2_-N4uBVLWY]\u003c/p>\n\u003cp>\u003cstrong>The Exploratorium of the Wine Industry\u003c/strong>\u003c/p>\n\u003cp>Crushpad will continue to offer wine blending and sensory analysis classes. But the new addition for consumers will be interactive multimedia stations in the wine tasting room. Visitors will be able to use prepaid cards to operate self-pouring dispensers that allow then to taste along to a number of videos showing all the elements of winemaking. \u003c/p>\n\u003cblockquote>\u003cp>\"For example, you might watch one on the vineyards of the Sonoma coast and cool climate winemaking while trying four different wines under different weather conditions. There will be this opportunity to experience the \u003ca href=\"http://www.exploratorium.edu/\">Exploratorium\u003c/a> of the wine industry through the experience stations or take it a step higher and get involved in a class.\" says Marinozzi.\u003c/p>\u003c/blockquote>\n\u003cp> Crushpad's new tasting bar and visitor center will open this fall. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.crushpadwine.com/\">Crushpad\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/crushpad\">@crushpad\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/crushpad\">Crushpad\u003c/a>\u003cbr>\nFlickr: \u003ca href=\"http://www.flickr.com/photos/63801170@N00/\">crushpadwine\u003c/a>\u003cbr>\nYouTube: \u003ca href=\"http://www.youtube.com/user/crushpadvideo\">Crushpad video channel\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://maps.google.com/maps?q=Crushpad,+4th+Street+East,+Sonoma,+CA+95476&hl=en&sll=38.299569,-122.446318&sspn=0.048431,0.064545&z=16\">Map\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_29997\" class=\"wp-caption alignleft\" style=\"max-width: 285px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Crushpad2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Crushpad2.jpg\" alt=\"Crushpad banner\" title=\"Crushpad banner\" width=\"285\" height=\"450\" class=\"size-full wp-image-29997\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Photo credit: Crushpad\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>From its San Francisco garagista roots to its new spot on the big stage in Sonoma, \u003ca href=\"http://www.crushpadwine.com\">Crushpad\u003c/a> is on the way to becoming a \u003ca href=\"http://en.wikipedia.org/wiki/Hewlett-Packard\">Hewlett Packard\u003c/a> success story for the wine industry. The custom crush operation, which was founded seven years ago in a Bay Area garage, just moved into its latest digs: The historic \u003ca href=\"http://www.sebastiani.com/\">Sebastiani Winery\u003c/a> near downtown Sonoma. The story behind how Crushpad got there may be just as interesting as the community winery’s plans for its new production space and experiential wine tasting bar.\u003cbr>\n\u003c/p>\n\u003cp>\u003cstrong>The Crushpad story\u003c/strong>\u003c/p>\n\u003cp>In 2002 \u003ca href=\"http://www.crushpadwine.com/_bios/michael_brill.php\">Michael Brill\u003c/a>, then a Silicon Valley software engineer, tore up his backyard in the Potrero Hill neighborhood of San Francisco and planted Pinot Noir grapes. By the 2003 harvest, Brill was making wine out of his tiny garage with the help of several volunteer neighbors. The urbanite enthusiasm to make wine and Brill’s difficulty holding down what had become a second job led him to launch Crushpad. One of the first custom crush facilities for hobbyists and small scale labels, it took off. Crushpad is now in \u003ca href=\"http://www.crushpadwine.com/make/bordeaux\">Bordeaux\u003c/a> and exploring Asia. Brill made a decision early on to source fruit from some of the best vineyards in California. This meant his model would be small lot, high-end wines. The minimum order is a barrel, which ranges in price from six thousand dollars to ten thousand dollars, depending on the type of fruit. \u003c/p>\n\u003cp>While Japanese pop stars and Hollywood film directors are among the clientele, public media producers, like myself, can get in on a \u003ca href=\"http://www.crushnet.com/groups/14530\">Share A Barrel program\u003c/a> which matches up ten folks for one barrel. When we bottle next month, I’ll get six cases of low oak Chardonnay from the Santa Lucia Highlands for which I had a Crushpad artist help me design my wine label. I also get to attend crush, blending and tasting sessions and other events. I harbor no fantasies of making money from wine making, it’s an expensive business. Still, about half of Crushpad’s clientele are commerce clients who pay for support in seeking licensing, promoting and selling their wines.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/63801170@N00/308904468/in/set-72157624740113324\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/crushpadwines.jpg\" alt=\"crushpad client wines\" title=\"crushpad client wines\" width=\"500\" height=\"416\" class=\"alignnone size-full wp-image-30059\">\u003c/a>\u003cbr>\n\u003cem>Crushpad client wine. Photo credit: Crushpad\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since it’s urban beginnings, Crushpad has offered \u003ca href=\"http://www.crushpadwine.com/make/crushnet\">Crushnet\u003c/a>, an online winemaking support service. \u003c/p>\n\u003cblockquote>\u003cp>“You can be sitting on your sofa in Shanghai drinking a glass of Bordeaux and see all the stats on your wine in Sonoma and when the time comes to do a final blend on your wine you can request barrel samples be shipped to you. The client can literally sit at their dining room table and meet with the winemaker over the phone, or Skype, and come up with the final blend,” says Mark Marinozzi, Vice President of Marketing for Crushpad.\u003c/p>\u003c/blockquote>\n\u003cp>The idea of buying grapes from a vineyard and paying a custom crush winery to make them into wine is nothing new. In fact, the high cost of land in places like Napa is what helped give custom crush facilities their start. During the recession larger companies like \u003ca href=\"http://www.bintobottle.com/\">Bin to Bottle\u003c/a>, \u003ca href=\"http://owlridgews.com/\">Owl Ridge Services\u003c/a> and \u003ca href=\"http://www.napawineco.com/index.html\">Napa Wine Company\u003c/a> benefited from growers with unsold grapes. But smaller custom crush places that serve hobbyists and small commercial labels, like Crushpad, saw their non-commerce clients dip. But now they are seeing an uptick and just this week an indy custom crush facility called \u003ca href=\"http://www.dpwineworks.com/\">DogPatch WineWorks\u003c/a> launched in Crushpad’s home haunt. While this might be good news for DIY vinophiles, who miss making wine in the city, there is some \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/07/dogpatch_wineworks_replaces_cr.php\">controversy fermenting\u003c/a>. The folks behind WineWorks include a former Crushpad staff member and investor unhappy with the company’s move to the wine country.\u003c/p>\n\u003cp>\u003cstrong>Surviving the downturn\u003c/strong>\u003c/p>\n\u003cp>It can be hard to turn a profit when you are a custom crush facility sourcing expensive fruit and every member has a vote in how their wine is made. But the company’s high end, small lot production model may have helped them survive the recent recession. Marinozzi explains, \u003c/p>\n\u003cblockquote>\u003cp>\"A lot of the luxury brands that were in the 50,000 case range were very reliant on restaurants, bars and national chain accounts -- then the recession hit and they had to start discounting. You see brands go from $35.00 to $18.99. They were built up as a luxury player and now they are in Safeway.\"\u003c/p>\u003c/blockquote>\n\u003cp> Online flash sales and \u003ca href=\"http://cinderellawine.com/\">discount sites\u003c/a> have become commonplace as wineries try to reduce idle inventory. Marinozzi says cutting deals and degrading brand image has had a downward effect on the marketplace. \u003c/p>\n\u003cblockquote>\u003cp> \"Your \u003ca href=\"http://www.fleurdelyssf.com/\">Fleur de Lys\u003c/a> and \u003ca href=\"http://www.frenchlaundry.com/\">French Laundrys\u003c/a> were not going to keep wine on their list that you could find in a grocery store. So the opportunity for the ultra small lot winemaker is right there to fill the void that was created by this downturn so a lot of Crushpad’s clients took advantage of that.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Visitor-center.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Visitor-center.jpg\" alt=\"Outside of Crushpads tasting room and visitor center\" title=\"Outside of Crushpads visitor center\" width=\"500\" height=\"300\" class=\"size-full wp-image-29992\">\u003c/a>\u003cbr>\n\u003cem>Outside Crushpad's new tasting room. Photo Credit: Crushpad\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>New Home\u003c/strong>\u003c/p>\n\u003cp>Just like any other Bay Area renter, Crushpad has had to move a lot. The company, which started in Brill’s garage, moved to a warehouse in San Francisco’s Mission neighborhood then, again, to a larger space in the city and then to Napa to rent space from the \u003ca href=\"http://www.silveradotrail.com/view.aspx?ID=37\">Silverado Trail Wine Studios\u003c/a>. The latest move to Sonoma is the one that Marinozzi says makes all the difference. \u003c/p>\n\u003cblockquote>\u003cp>\"\u003ca href=\"http://www.sebastiani.com/\">Sebastiani\u003c/a> is a world class operation. It's a campus with flexibility between doing small lot production and large production and we can build up and really make it our own.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Barrelroom1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Barrelroom1.jpg\" alt=\"Crushpad barrel room\" title=\"Crushpad barrel room\" width=\"500\" height=\"300\" class=\"size-full wp-image-30012\">\u003c/a>\u003cbr>\n\u003cem>Crushpad's barrel room. Photo Credit: Crushpad\u003c/em>\u003c/p>\n\u003cp>Crushpad will exist side by side with the Sebastiani winery which is owned by \u003ca href=\"http://www.foleyfamilywines.com//index.cfm\">Foley Family Wines\u003c/a>. Bill Foley, now a principal investor in Crushpad, has created more space at Sebastiani after decreasing its production to focus on high-end wines. The financing deal gives Crushpad more than five thousand feet of production space plus office space, a VIP area for commerce clients and a tasting bar that will feature Crushpad client wines. You can get an idea of the new visitors center from this rough, artist rendering:\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/2_-N4uBVLWY'\n title='//www.youtube.com/embed/2_-N4uBVLWY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Exploratorium of the Wine Industry\u003c/strong>\u003c/p>\n\u003cp>Crushpad will continue to offer wine blending and sensory analysis classes. But the new addition for consumers will be interactive multimedia stations in the wine tasting room. Visitors will be able to use prepaid cards to operate self-pouring dispensers that allow then to taste along to a number of videos showing all the elements of winemaking. \u003c/p>\n\u003cblockquote>\u003cp>\"For example, you might watch one on the vineyards of the Sonoma coast and cool climate winemaking while trying four different wines under different weather conditions. There will be this opportunity to experience the \u003ca href=\"http://www.exploratorium.edu/\">Exploratorium\u003c/a> of the wine industry through the experience stations or take it a step higher and get involved in a class.\" says Marinozzi.\u003c/p>\u003c/blockquote>\n\u003cp> Crushpad's new tasting bar and visitor center will open this fall. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.crushpadwine.com/\">Crushpad\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/crushpad\">@crushpad\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/crushpad\">Crushpad\u003c/a>\u003cbr>\nFlickr: \u003ca href=\"http://www.flickr.com/photos/63801170@N00/\">crushpadwine\u003c/a>\u003cbr>\nYouTube: \u003ca href=\"http://www.youtube.com/user/crushpadvideo\">Crushpad video channel\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://maps.google.com/maps?q=Crushpad,+4th+Street+East,+Sonoma,+CA+95476&hl=en&sll=38.299569,-122.446318&sspn=0.048431,0.064545&z=16\">Map\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pocket Sommelier: Making Sense of Wine Apps",
"title": "Pocket Sommelier: Making Sense of Wine Apps",
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"content": "\u003cp>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_29024\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://www.hellovino.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hellovino-200x300.jpg\" alt=\"Hello Vino app interface\" title=\"Hello Vino app interface\" width=\"200\" height=\"300\" class=\"size-medium wp-image-29024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Hello Vino\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Wow, how times have changed. It wasn't that long ago when 'wine and apps' meant a glass of dry rose and brie before dinner. Now there are over 450 wine applications to check out for the iPhone. That's six times as many wine apps as were available for the iPhone last year. There are apps for \u003ca href=\"http://www.drync.com/\">wine reviews\u003c/a>, \u003ca href=\"http://www.pairitapp.com/\">food pairing\u003c/a>,\u003ca href=\"http://itunes.apple.com/us/app/cor-kz-wine-info/id294379127?mt=8\"> wine journaling\u003c/a>, \u003ca href=\"http://vinpass.com/\">games\u003c/a>, \u003ca href=\"http://www.socialgrapes.com/\">interacting with other vinophiles\u003c/a>, \u003ca href=\"http://www.giftrocket.com/send-a-gift-card\">apps to buy a drink\u003c/a> for a friend or\u003ca href=\"http://publishingsyndicate.com/wine_wherever/iphone/mobile_apps.html\"> to find a winery\u003c/a>. There are a lot of choices unless you have an \u003ca href=\"http://brokewino.com/what-are-the-best-android-wine-apps/\">Android\u003c/a> or a \u003ca href=\"http://blog.vintagecellars.com/2010/06/three-blackberry-apps-for-wine-lovers/\">Blackberry\u003c/a>, then you already know you are much more limited. \u003c/p>\n\u003cp>My first download was \u003ca href=\"http://www.hellovino.com\">Hello Vino\u003c/a>, a good choice for the wine app newbie. This very popular, free application, is available for the iPhone and Android. Hello Vino bills itself as an app for the wine aisle, offering pairings, reviews and more. \u003c/p>\n\u003cp>The next thing I knew, I had downloaded a dozen apps but my excitement fizzled fast. Some of the apps got buggy on me and I often couldn't find the information I wanted. For example, I searched for a dry, zingy Verdicchio that I had recently at a nearby restaurant. \u003ca href=\"http://www.drync.com\">Drync\u003c/a> could tell me the price but not where I could get the wine. \u003ca href=\"http://www.snooth.com/iphone-app/\">Snooth's\u003c/a> free version came back with four stores, including one in New York and one in Amsterdam. Thinking I might be missing something I called on a guy who knows a lot about wine apps -- Paul Mabray, founder of \u003ca href=\"http://www.vintank.com/\">Vintank\u003c/a>. Vintank is a digital think tank for the wine industry. I asked Mabray why am I having such a hard time searching for a bottle of wine?\u003c/p>\n\u003cblockquote>\u003cp>\"The best app for finding wine accurately is \u003ca href=\"http://itunes.apple.com/us/app/wine-locator/id404065905?mt=8\">Wine-Locator\u003c/a>. Unfortunately, they don't have a large amount of brands supporting their platform. The problem is very simple, imagine synchronizing all the inventory of all the stores that carry wine with their myriad of different inventory systems as well as how they enter wine into those systems (calling it everything from RMCS2008 to Robert Mondavi Reserve Cabernet Sauvignon 2008). The problem has too much inertia.\"\u003c/p>\u003c/blockquote>\n\u003cp>If you are trying to navigate your way through the dizzying array of wine apps, you should know, Vintank has done the hard work for us. They have tested, rated, and even categorized, 452 wine apps for the iPhone. Check out this \u003ca href=\"http://www.vintank.com/2011iphoneapps/\">super cool wheel chart with Vintank's top 26 apps\u003c/a>. If 26 is still too much, then maybe it's enough to just know what's on Mabray's phone. I pinned him down to his top picks. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>PAUL MABRAY'S TOP FIVE APPS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/corkbin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/corkbin-200x300.jpg\" alt=\"corkbin interface\" title=\"corkbin interface\" width=\"200\" height=\"300\" class=\"alignleft size-medium wp-image-29040\">\u003c/a>\u003cstrong>\u003ca href=\"http://corkbin.com/\">CORKBIN\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mabray:\u003c/strong> \"This is an easy journaling concept. I will never write a tasting note, it's just not in me but I do want to know what I had with dinner last night.\"\u003cbr>\n\u003cstrong>Editor's note:\u003c/strong> This 99-cent application is available for iPhone, iPod Touch, iPad and Android.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://itunes.apple.com/us/app/daily-grape/id424537840?mt=8\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/DailyGrape-200x300.jpg\" alt=\"Daily Grape Interface\" title=\"DailyGrape Interface\" width=\"200\" height=\"300\" class=\"alignleft size-medium wp-image-29043\">\u003c/a>\u003cstrong>\u003ca href=\"http://itunes.apple.com/us/app/daily-grape/id424537840?mt=8\">DAILY GRAPE\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mabry:\u003c/strong> \"\u003ca href=\"http://garyvaynerchuk.com/\">Gary Vaynerchuk's\u003c/a> daily reviews are very educational and everybody loves Gary.\"\u003cbr>\n\u003cstrong>Editor's note:\u003c/strong> This free app is only available for iPhone, iPod Touch and iPad. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.drync.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Drinc-199x300.jpg\" alt=\"Drync Interface\" title=\"Drync Inteface\" width=\"199\" height=\"300\" class=\"alignleft size-medium wp-image-29046\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.drync.com/\">DRYNC\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mabry:\u003c/strong> \"With the $4.99 version, you can have access to ten databases including WineZap and Snooth.\"\u003cbr>\n\u003cstrong>Editor's note:\u003c/strong> The New York Times, Vintank and Mashable all rate Drync one of the top wine apps. It's also available for Android and as a free version.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.socialgrapes.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Social-Grapes-pix5-200x300.jpg\" alt=\"Social Grapes interface\" title=\"Social Grapes interface\" width=\"200\" height=\"300\" class=\"alignleft size-medium wp-image-29035\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.socialgrapes.com/\">SOCIAL GRAPES\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mabry:\u003c/strong> \"I am just starting to check this one out. It has the best interface I've seen.\"\u003cbr>\n\u003cstrong> Editor's note:\u003c/strong> Social grapes is free and compatible with iPhone, iPod touch and iPad. Requires iOS 4.0 or later.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.nataliemaclean.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Natdecants-199x300.jpg\" alt=\"NatDecants Interface\" title=\"NatDecants Interface\" width=\"199\" height=\"300\" class=\"alignleft size-medium wp-image-29049\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.nataliemaclean.com/\">NATDECANTS\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mabry:\u003c/strong> \"Nat Decants is one of Vintank's favorites. She has a good database for her barcode reader and she is on several different platforms.\"\u003cbr>\n\u003cstrong>Editor's note\u003c/strong>: Canadian wine sommelier, Natalie Maclean wins the multi-platform award. It is free and available for iPhone, iPod touch, iPad, Blackberry and Android.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>NEXT GEN APPS\u003c/strong>\u003cbr>\nThe holy grail of wine apps is image recognition. Think of being able to take a picture of a wine bottle and instantly find stores where the wine can be purchased. \u003ca href=\"http://www.snooth.com/iphone-app/\">Snooth Pro\u003c/a> and \u003ca href=\"http://econsultancy.com/us/blog/5153-app-review-tesco-wine-finder-for-iphone\">Tesco Wine Finder\u003c/a> have image recognition built in. It just doesn't work that well. Mabray says, \"The technology is probably 3 to 5 years off.\" In the meantime, barcodes are the most successful right now. Retailers use them to manage inventory. But consumers can use their iPhone 3GS or 4, with certain wine apps, to scan the barcode and use it to get more information, like reviews. \"The downside is that barcodes don't distinguish vintage to vintage and they sometimes are skewed by the curvature of the bottle,\" says Mabray. \u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/rkrovs/5110646412/in/set-72157625094559054\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/QR-Code-photo500.jpg\" alt=\"QR Code photo\" title=\"QR Code photo\" width=\"500\" height=\"299\" class=\"alignnone size-full wp-image-29294\">\u003c/a>\u003cbr>\n\u003cem>Photo by: \u003ca href=\"http://www.flickr.com/photos/rkrovs/5110646412/in/set-72157625094559054\">rKrov\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And then there are \u003ca href=\"http://en.wikipedia.org/wiki/QR_code\">QR codes\u003c/a> (Quick Response), several Bay Area Bites readers have \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/03/tweet-my-grape-wine-and-social-media/#comments\">written in about these\u003c/a>. They are those funky squares with little dots on some wine bottles. QR codes are two dimensional bar codes. Consumers can use a smart phone with a QR app to scan the code and find out more details, maybe even see a video, about the bottle of wine they are considering. They are endemic in Japan and I've seen then on wine bottles from Portugal and Spain. But, to be honest, I went to three local wine stores and could not find one bottle with a QR code. There are just not many wineries using them. According to Mabray, \"Major suppliers tend to use them on the neckers. The biggest challenge is not the app technology, it's again, about the data on the back end. We have a huge problem in the wine industry with data. We are working on it. It's the biggest obstacle to wine succeeding digitally.\" \u003cbr clear=\"all\">\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_29024\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://www.hellovino.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hellovino-200x300.jpg\" alt=\"Hello Vino app interface\" title=\"Hello Vino app interface\" width=\"200\" height=\"300\" class=\"size-medium wp-image-29024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Hello Vino\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Wow, how times have changed. It wasn't that long ago when 'wine and apps' meant a glass of dry rose and brie before dinner. Now there are over 450 wine applications to check out for the iPhone. That's six times as many wine apps as were available for the iPhone last year. There are apps for \u003ca href=\"http://www.drync.com/\">wine reviews\u003c/a>, \u003ca href=\"http://www.pairitapp.com/\">food pairing\u003c/a>,\u003ca href=\"http://itunes.apple.com/us/app/cor-kz-wine-info/id294379127?mt=8\"> wine journaling\u003c/a>, \u003ca href=\"http://vinpass.com/\">games\u003c/a>, \u003ca href=\"http://www.socialgrapes.com/\">interacting with other vinophiles\u003c/a>, \u003ca href=\"http://www.giftrocket.com/send-a-gift-card\">apps to buy a drink\u003c/a> for a friend or\u003ca href=\"http://publishingsyndicate.com/wine_wherever/iphone/mobile_apps.html\"> to find a winery\u003c/a>. There are a lot of choices unless you have an \u003ca href=\"http://brokewino.com/what-are-the-best-android-wine-apps/\">Android\u003c/a> or a \u003ca href=\"http://blog.vintagecellars.com/2010/06/three-blackberry-apps-for-wine-lovers/\">Blackberry\u003c/a>, then you already know you are much more limited. \u003c/p>\n\u003cp>My first download was \u003ca href=\"http://www.hellovino.com\">Hello Vino\u003c/a>, a good choice for the wine app newbie. This very popular, free application, is available for the iPhone and Android. Hello Vino bills itself as an app for the wine aisle, offering pairings, reviews and more. \u003c/p>\n\u003cp>The next thing I knew, I had downloaded a dozen apps but my excitement fizzled fast. Some of the apps got buggy on me and I often couldn't find the information I wanted. For example, I searched for a dry, zingy Verdicchio that I had recently at a nearby restaurant. \u003ca href=\"http://www.drync.com\">Drync\u003c/a> could tell me the price but not where I could get the wine. \u003ca href=\"http://www.snooth.com/iphone-app/\">Snooth's\u003c/a> free version came back with four stores, including one in New York and one in Amsterdam. Thinking I might be missing something I called on a guy who knows a lot about wine apps -- Paul Mabray, founder of \u003ca href=\"http://www.vintank.com/\">Vintank\u003c/a>. Vintank is a digital think tank for the wine industry. I asked Mabray why am I having such a hard time searching for a bottle of wine?\u003c/p>\n\u003cblockquote>\u003cp>\"The best app for finding wine accurately is \u003ca href=\"http://itunes.apple.com/us/app/wine-locator/id404065905?mt=8\">Wine-Locator\u003c/a>. Unfortunately, they don't have a large amount of brands supporting their platform. The problem is very simple, imagine synchronizing all the inventory of all the stores that carry wine with their myriad of different inventory systems as well as how they enter wine into those systems (calling it everything from RMCS2008 to Robert Mondavi Reserve Cabernet Sauvignon 2008). The problem has too much inertia.\"\u003c/p>\u003c/blockquote>\n\u003cp>If you are trying to navigate your way through the dizzying array of wine apps, you should know, Vintank has done the hard work for us. They have tested, rated, and even categorized, 452 wine apps for the iPhone. Check out this \u003ca href=\"http://www.vintank.com/2011iphoneapps/\">super cool wheel chart with Vintank's top 26 apps\u003c/a>. If 26 is still too much, then maybe it's enough to just know what's on Mabray's phone. I pinned him down to his top picks. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>PAUL MABRAY'S TOP FIVE APPS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/corkbin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/corkbin-200x300.jpg\" alt=\"corkbin interface\" title=\"corkbin interface\" width=\"200\" height=\"300\" class=\"alignleft size-medium wp-image-29040\">\u003c/a>\u003cstrong>\u003ca href=\"http://corkbin.com/\">CORKBIN\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mabray:\u003c/strong> \"This is an easy journaling concept. I will never write a tasting note, it's just not in me but I do want to know what I had with dinner last night.\"\u003cbr>\n\u003cstrong>Editor's note:\u003c/strong> This 99-cent application is available for iPhone, iPod Touch, iPad and Android.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://itunes.apple.com/us/app/daily-grape/id424537840?mt=8\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/DailyGrape-200x300.jpg\" alt=\"Daily Grape Interface\" title=\"DailyGrape Interface\" width=\"200\" height=\"300\" class=\"alignleft size-medium wp-image-29043\">\u003c/a>\u003cstrong>\u003ca href=\"http://itunes.apple.com/us/app/daily-grape/id424537840?mt=8\">DAILY GRAPE\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mabry:\u003c/strong> \"\u003ca href=\"http://garyvaynerchuk.com/\">Gary Vaynerchuk's\u003c/a> daily reviews are very educational and everybody loves Gary.\"\u003cbr>\n\u003cstrong>Editor's note:\u003c/strong> This free app is only available for iPhone, iPod Touch and iPad. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.drync.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Drinc-199x300.jpg\" alt=\"Drync Interface\" title=\"Drync Inteface\" width=\"199\" height=\"300\" class=\"alignleft size-medium wp-image-29046\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.drync.com/\">DRYNC\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mabry:\u003c/strong> \"With the $4.99 version, you can have access to ten databases including WineZap and Snooth.\"\u003cbr>\n\u003cstrong>Editor's note:\u003c/strong> The New York Times, Vintank and Mashable all rate Drync one of the top wine apps. It's also available for Android and as a free version.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.socialgrapes.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Social-Grapes-pix5-200x300.jpg\" alt=\"Social Grapes interface\" title=\"Social Grapes interface\" width=\"200\" height=\"300\" class=\"alignleft size-medium wp-image-29035\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.socialgrapes.com/\">SOCIAL GRAPES\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mabry:\u003c/strong> \"I am just starting to check this one out. It has the best interface I've seen.\"\u003cbr>\n\u003cstrong> Editor's note:\u003c/strong> Social grapes is free and compatible with iPhone, iPod touch and iPad. Requires iOS 4.0 or later.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.nataliemaclean.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Natdecants-199x300.jpg\" alt=\"NatDecants Interface\" title=\"NatDecants Interface\" width=\"199\" height=\"300\" class=\"alignleft size-medium wp-image-29049\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.nataliemaclean.com/\">NATDECANTS\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mabry:\u003c/strong> \"Nat Decants is one of Vintank's favorites. She has a good database for her barcode reader and she is on several different platforms.\"\u003cbr>\n\u003cstrong>Editor's note\u003c/strong>: Canadian wine sommelier, Natalie Maclean wins the multi-platform award. It is free and available for iPhone, iPod touch, iPad, Blackberry and Android.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>NEXT GEN APPS\u003c/strong>\u003cbr>\nThe holy grail of wine apps is image recognition. Think of being able to take a picture of a wine bottle and instantly find stores where the wine can be purchased. \u003ca href=\"http://www.snooth.com/iphone-app/\">Snooth Pro\u003c/a> and \u003ca href=\"http://econsultancy.com/us/blog/5153-app-review-tesco-wine-finder-for-iphone\">Tesco Wine Finder\u003c/a> have image recognition built in. It just doesn't work that well. Mabray says, \"The technology is probably 3 to 5 years off.\" In the meantime, barcodes are the most successful right now. Retailers use them to manage inventory. But consumers can use their iPhone 3GS or 4, with certain wine apps, to scan the barcode and use it to get more information, like reviews. \"The downside is that barcodes don't distinguish vintage to vintage and they sometimes are skewed by the curvature of the bottle,\" says Mabray. \u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/rkrovs/5110646412/in/set-72157625094559054\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/QR-Code-photo500.jpg\" alt=\"QR Code photo\" title=\"QR Code photo\" width=\"500\" height=\"299\" class=\"alignnone size-full wp-image-29294\">\u003c/a>\u003cbr>\n\u003cem>Photo by: \u003ca href=\"http://www.flickr.com/photos/rkrovs/5110646412/in/set-72157625094559054\">rKrov\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And then there are \u003ca href=\"http://en.wikipedia.org/wiki/QR_code\">QR codes\u003c/a> (Quick Response), several Bay Area Bites readers have \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/03/tweet-my-grape-wine-and-social-media/#comments\">written in about these\u003c/a>. They are those funky squares with little dots on some wine bottles. QR codes are two dimensional bar codes. Consumers can use a smart phone with a QR app to scan the code and find out more details, maybe even see a video, about the bottle of wine they are considering. They are endemic in Japan and I've seen then on wine bottles from Portugal and Spain. But, to be honest, I went to three local wine stores and could not find one bottle with a QR code. There are just not many wineries using them. According to Mabray, \"Major suppliers tend to use them on the neckers. The biggest challenge is not the app technology, it's again, about the data on the back end. We have a huge problem in the wine industry with data. We are working on it. It's the biggest obstacle to wine succeeding digitally.\" \u003cbr clear=\"all\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tweet My Grape: Wine and Social Media",
"title": "Tweet My Grape: Wine and Social Media",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/redwine-socialmedia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/redwine-socialmedia.jpg\" alt=\"social media and wine\" title=\"social media and wine\" width=\"500\" height=\"292\" class=\"alignnone size-full wp-image-28297\">\u003c/a>\u003cbr>\n\u003cem>Wine glass photo by \u003ca href=\"http://www.rentvine.com/\">Dave Dugdale\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Tweet and Taste\u003c/strong>\u003cbr>\nRecently, Twitter co-hosted a nationwide wine tasting tweet-up. The event blended the virtual and the actual as people chimed in from Twitter headquarters in San Francisco and across the country from wine stores in cities such as Chicago and in Washington DC. Other Twitterers, \u003ca href=\"https://twitter.com/#!/andreakissack\">like me\u003c/a>, followed along, online, salivating at the tasting descriptions, \"the Sauvignon Blanc tastes like liquified summer\" said one \u003ca href=\"https://twitter.com/#!/LisaAdamsWalter\">Twitter visitor\u003c/a>. Tweet-ups like this one, which was also hosted by \u003ca href=\"http://www.hahnfamilywines.com/\">Hanh Family Wineries\u003c/a>, are frequent online events. They are the perfect use of social media: one part mixer, one part marketing.\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/#!/lesleykeffer/status/73192564039225344\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/bin36hq.jpg\" alt=\"tweet from Twitter wine tweetup bin36hq\" title=\"tweet from Twitter wine tweetup bin36hq\" width=\"500\" height=\"215\" class=\"alignnone size-full wp-image-28301\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Not a New Relationship\u003c/strong>\u003cbr>\nThe synergy between wine and technology predates the web. Wine billboards, like the \u003ca href=\"http://www.wineloverspage.com/forum/village/viewtopic.php?f=3&t=14258\">CompuServe Wine Forum\u003c/a> which started over twenty years ago, served as a way for wine enthusiasts to come together and enjoy their favorite juice. The site is still around in the form of the \u003ca href=\"http://www.wineloverspage.com/forum/village/viewtopic.php?f=29&t=21938\">Wine Lovers Page\u003c/a>. In this age of the omnipotent wine critic, more and more people are talking directly to each other about their likes and dislikes and that has been a game changer. Some of the most popular blogs and websites include: \u003ca href=\"http://www.vinography.com\">Vinography\u003c/a>, \u003ca href=\"http://www.drvino.com\">Dr. Vino\u003c/a>, \u003ca href=\"http://www.wineanorak.com/wineblog/\">Jamie Goode's blog\u003c/a>, \u003ca href=\"http://fermentation.typepad.com/fermentation/\">Fermentation\u003c/a>, \u003ca href=\"http://www.snooth.com/\">Snooth\u003c/a>, \u003ca href=\"http://www.openwineconsortium.org/\">OpenWineConsortium\u003c/a> (a Ning website where you can connect with tons of different people in the industry, bloggers and wineries) and last on this list but not least in my book, \u003ca href=\"http://womenwine.com/\"> Women and Wine\u003c/a>, both the popular blog and \u003ca href=\"http://www.facebook.com/pages/Women-on-Wine/265546126088\">Facebook site\u003c/a>. Really, the list goes on and on and on. Got a favorite wine site? Tells us!\u003c/p>\n\u003cp>\u003cstrong>Vaynernation\u003c/strong>\u003cbr>\nThe Internet has its own sommelier in \u003ca href=\"http://garyvaynerchuk.com/\">Gary Vaynerchuk\u003c/a>. A Russian Immigrant who helped grow his family's New Jersey wine business, Vaynerchuk has used social media to create a multi-million dollar brand. In 2006 he plunged head first into online video, via YouTube, with a series of very passionate daily wine tastings and reviews. That same year he founded \u003ca href=\"http://tv.winelibrary.com/\">Wine Library TV\u003c/a>, joined blogs and forums and began to take advantage of the social web. Ala Tony Robbins, Vaynerchuk has written two books about following your passion (in his case wine and the N.Y. Jets) and appeared on several TV shows such as Oprah, Ellen and The Big Idea. But it’s Vaynerchuk’s daily appearances on the internet, and regular interaction with his fans, via \u003ca href=\"http://www.facebook.com/gary?v=app_10531514314\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/#!/garyvee\">Twitter\u003c/a> and his blog, that have gained him fame and helped his family’s retail website become such a success. I am loving his new smart phone app. \"\u003ca href=\"http://dailygrape.com/\">Daily Grape\u003c/a>,\" is a shorter more nimble version of Wine Library TV. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/c0ms3Ak_hck\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>The Social Winery\u003c/strong>\u003cbr>\nHoping to cash in on the new wine market, several wineries have turned to social media sites to up their sales. \u003ca href=\"http://www.stsupery.com/\">St Supery\u003c/a>, \u003ca href=\"http://www.wentevineyards.com/\">Wente\u003c/a>, \u003ca href=\"http://www.barefootwine.com/\">Barefoot Wine and Bubbly\u003c/a> are among the few out in front. Rick Bakas, head of \u003ca href=\"http://bakasmedia.com/\">Bakas Media\u003c/a> and past Director of Social Media Marketing at St. Supery Vineyards and Winery, has said that social media can help with sales and wine club retention. Quoting his website, \"You have to put faith in knowing your trust will create a tighter bond with consumers, which in turn will lead to sales.\" And don't think wineries are building Facebook and Twitter accounts only for their millennial consumers, the over forty crowd also uses social media and has more spending power. This realization has prompted Bill Leigon, President of Hahn Family Wines in the Santa Lucia Highlands, to re-focus his marketing efforts more on boomers and the parents of boomers, according to February's Vineyard and Winery Management. If a winery can’t afford to hire it’s own social media director it can go outside. This year, \u003ca href=\"http://www.drycreekvineyard.com/\">Dry Creek Winery\u003c/a> hired Healdsburg-based \u003ca href=\"http://www.social-candy.com/pages/\">Social Candy\u003c/a> to design and help manage their Facebook fan page. The company creates, video, graphics, and special \"Fan Only\" Promotions through a Facebook-friendly template system. \u003ca href=\"http://www.murphygoodewinery.com/\">Murphy-Goode\u003c/a> is having some of the most fun with social media. The winery held a 'wine country lifestyle correspondent' contest and launched the blogging career of the very clever and goofy \u003ca href=\"http://www.dirtysouthwine.com/\">Hardy Wallace\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>What’s Next?\u003c/strong>\u003cbr>\nIf Facebook, blogs and Twitter are the social web tools for today, what’s around the corner? Wine apps is the short answer. The longer answer includes sites with more immersive experiences such as games and animation, interactive store labels and smart corks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Next post -- a look at the best wine apps.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/redwine-socialmedia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/redwine-socialmedia.jpg\" alt=\"social media and wine\" title=\"social media and wine\" width=\"500\" height=\"292\" class=\"alignnone size-full wp-image-28297\">\u003c/a>\u003cbr>\n\u003cem>Wine glass photo by \u003ca href=\"http://www.rentvine.com/\">Dave Dugdale\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Tweet and Taste\u003c/strong>\u003cbr>\nRecently, Twitter co-hosted a nationwide wine tasting tweet-up. The event blended the virtual and the actual as people chimed in from Twitter headquarters in San Francisco and across the country from wine stores in cities such as Chicago and in Washington DC. Other Twitterers, \u003ca href=\"https://twitter.com/#!/andreakissack\">like me\u003c/a>, followed along, online, salivating at the tasting descriptions, \"the Sauvignon Blanc tastes like liquified summer\" said one \u003ca href=\"https://twitter.com/#!/LisaAdamsWalter\">Twitter visitor\u003c/a>. Tweet-ups like this one, which was also hosted by \u003ca href=\"http://www.hahnfamilywines.com/\">Hanh Family Wineries\u003c/a>, are frequent online events. They are the perfect use of social media: one part mixer, one part marketing.\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/#!/lesleykeffer/status/73192564039225344\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/bin36hq.jpg\" alt=\"tweet from Twitter wine tweetup bin36hq\" title=\"tweet from Twitter wine tweetup bin36hq\" width=\"500\" height=\"215\" class=\"alignnone size-full wp-image-28301\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Not a New Relationship\u003c/strong>\u003cbr>\nThe synergy between wine and technology predates the web. Wine billboards, like the \u003ca href=\"http://www.wineloverspage.com/forum/village/viewtopic.php?f=3&t=14258\">CompuServe Wine Forum\u003c/a> which started over twenty years ago, served as a way for wine enthusiasts to come together and enjoy their favorite juice. The site is still around in the form of the \u003ca href=\"http://www.wineloverspage.com/forum/village/viewtopic.php?f=29&t=21938\">Wine Lovers Page\u003c/a>. In this age of the omnipotent wine critic, more and more people are talking directly to each other about their likes and dislikes and that has been a game changer. Some of the most popular blogs and websites include: \u003ca href=\"http://www.vinography.com\">Vinography\u003c/a>, \u003ca href=\"http://www.drvino.com\">Dr. Vino\u003c/a>, \u003ca href=\"http://www.wineanorak.com/wineblog/\">Jamie Goode's blog\u003c/a>, \u003ca href=\"http://fermentation.typepad.com/fermentation/\">Fermentation\u003c/a>, \u003ca href=\"http://www.snooth.com/\">Snooth\u003c/a>, \u003ca href=\"http://www.openwineconsortium.org/\">OpenWineConsortium\u003c/a> (a Ning website where you can connect with tons of different people in the industry, bloggers and wineries) and last on this list but not least in my book, \u003ca href=\"http://womenwine.com/\"> Women and Wine\u003c/a>, both the popular blog and \u003ca href=\"http://www.facebook.com/pages/Women-on-Wine/265546126088\">Facebook site\u003c/a>. Really, the list goes on and on and on. Got a favorite wine site? Tells us!\u003c/p>\n\u003cp>\u003cstrong>Vaynernation\u003c/strong>\u003cbr>\nThe Internet has its own sommelier in \u003ca href=\"http://garyvaynerchuk.com/\">Gary Vaynerchuk\u003c/a>. A Russian Immigrant who helped grow his family's New Jersey wine business, Vaynerchuk has used social media to create a multi-million dollar brand. In 2006 he plunged head first into online video, via YouTube, with a series of very passionate daily wine tastings and reviews. That same year he founded \u003ca href=\"http://tv.winelibrary.com/\">Wine Library TV\u003c/a>, joined blogs and forums and began to take advantage of the social web. Ala Tony Robbins, Vaynerchuk has written two books about following your passion (in his case wine and the N.Y. Jets) and appeared on several TV shows such as Oprah, Ellen and The Big Idea. But it’s Vaynerchuk’s daily appearances on the internet, and regular interaction with his fans, via \u003ca href=\"http://www.facebook.com/gary?v=app_10531514314\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/#!/garyvee\">Twitter\u003c/a> and his blog, that have gained him fame and helped his family’s retail website become such a success. I am loving his new smart phone app. \"\u003ca href=\"http://dailygrape.com/\">Daily Grape\u003c/a>,\" is a shorter more nimble version of Wine Library TV. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/c0ms3Ak_hck\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>The Social Winery\u003c/strong>\u003cbr>\nHoping to cash in on the new wine market, several wineries have turned to social media sites to up their sales. \u003ca href=\"http://www.stsupery.com/\">St Supery\u003c/a>, \u003ca href=\"http://www.wentevineyards.com/\">Wente\u003c/a>, \u003ca href=\"http://www.barefootwine.com/\">Barefoot Wine and Bubbly\u003c/a> are among the few out in front. Rick Bakas, head of \u003ca href=\"http://bakasmedia.com/\">Bakas Media\u003c/a> and past Director of Social Media Marketing at St. Supery Vineyards and Winery, has said that social media can help with sales and wine club retention. Quoting his website, \"You have to put faith in knowing your trust will create a tighter bond with consumers, which in turn will lead to sales.\" And don't think wineries are building Facebook and Twitter accounts only for their millennial consumers, the over forty crowd also uses social media and has more spending power. This realization has prompted Bill Leigon, President of Hahn Family Wines in the Santa Lucia Highlands, to re-focus his marketing efforts more on boomers and the parents of boomers, according to February's Vineyard and Winery Management. If a winery can’t afford to hire it’s own social media director it can go outside. This year, \u003ca href=\"http://www.drycreekvineyard.com/\">Dry Creek Winery\u003c/a> hired Healdsburg-based \u003ca href=\"http://www.social-candy.com/pages/\">Social Candy\u003c/a> to design and help manage their Facebook fan page. The company creates, video, graphics, and special \"Fan Only\" Promotions through a Facebook-friendly template system. \u003ca href=\"http://www.murphygoodewinery.com/\">Murphy-Goode\u003c/a> is having some of the most fun with social media. The winery held a 'wine country lifestyle correspondent' contest and launched the blogging career of the very clever and goofy \u003ca href=\"http://www.dirtysouthwine.com/\">Hardy Wallace\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>What’s Next?\u003c/strong>\u003cbr>\nIf Facebook, blogs and Twitter are the social web tools for today, what’s around the corner? Wine apps is the short answer. The longer answer includes sites with more immersive experiences such as games and animation, interactive store labels and smart corks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Next post -- a look at the best wine apps.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Vegan Resources for Beginners + Oprah's Vegan Challenge",
"title": "Vegan Resources for Beginners + Oprah's Vegan Challenge",
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"content": "\u003cp>\u003ca href=\"http://www.vegan.org/index.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/certified-vegan200.jpg\" alt=\"certified vegan\" title=\"certified vegan\" width=\"200\" height=\"199\" class=\"alignleft size-full wp-image-23107\">\u003c/a>Oprah did a pretty big thing for the vegan community last week. She had a \u003ca href=\"http://www.oprah.com/showinfo/Oprah-and-378-Staffers-Go-Vegan-The-One-Week-Challenge\">Vegan Challenge\u003c/a> where she and 378 Harpo staffers went vegan for a week, followed by a show on veganism, American eating habits, factory farming, and industrial agriculture. Guests Kathy Freston, Michael Pollan, and Lisa Ling joined. There have been \u003ca href=\"http://veganhope.com/2011/02/04/what-you-didnt-see-on-oprah/\">mixed emotions\u003c/a> about the show: Was it sugar-coated? Should Michael Pollan \u003ca href=\"http://saywhatmichaelpollan.wordpress.com/2011/02/02/michael-pollan-on-oprah/\">have even been there\u003c/a>? Did the \u003ca href=\"http://www.oprah.com/oprahshow/Inside-a-Slaughterhouse-Video\">footage of a Cargill slaughterhouse\u003c/a> correctly represent the true horror of animal agriculture (Hint: No. But a new and concise video called \u003ca href=\"http://www.meatvideo.com/\">Farm to Fridge\u003c/a> by \u003ca href=\"http://www.mercyforanimals.org/\">Mercy for Animals\u003c/a> does. So does \u003ca href=\"http://www.earthlings.com/\">Earthlings\u003c/a>.)? There was a sense of tip-toeing around the issues, which I’m sure was at least in part due to the infamous \u003ca href=\"http://articles.cnn.com/1998-02-26/us/9802_26_oprah.verdict_1_mad-cow-disease-bovine-spongiform-encephalopathy-human-version?_s=PM:US\">Texas Cattlemen vs. Oprah Winfrey\u003c/a> and Howard Lyman lawsuit of 1998. Lisa Ling mentioned that they were not allowed to shoot everything at the slaughterhouse, and Oprah even says in one segment “Let’s try not to get sued.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Oprah Goes Vegan\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28922\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>That’s not to say that good things didn’t come out of the show. One thing most vegans can probably agree upon is that it was huge exposure for the vegan lifestyle. Ten—hell, five—years ago, this wouldn’t have happened. \u003ca href=\"http://www.youtube.com/watch?v=O-4j6vSyDu0\">Ellen\u003c/a> is awesome, \u003ca href=\"http://www.youtube.com/watch?v=ehZXRQaaPCo\">Martha\u003c/a> has been great—but really, you can’t get bigger than Oprah in terms of reaching an audience. She opened a dialogue which few media personalities have dared to open.\u003c/p>\n\u003cp>Not only did Oprah convince her staff to go vegan with her (who collectively lost 444 pounds and gained 84 pounds), but she also instituted \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Mondays\u003c/a> at the Harpo café and created a \u003ca href=\"http://www.oprah.com/packages/vegan-starter-kit.html\">Vegan Starter Kit\u003c/a> that now lives on her website. It features a \u003ca href=\"http://static.oprah.com/images/packages/vegan-starter-kit/vegan-shopping-list.pdf\">grocery list\u003c/a>, a \u003ca href=\"http://www.oprah.com/food/Three-Week-Vegan-Menu-Plan\">3-week meal plan\u003c/a>, a list of \u003ca href=\"http://www.oprah.com/health/Kathy-Frestons-Vegan-Alternatives\">simple substitutions\u003c/a>, a \u003ca href=\"http://www.oprah.com/health/Frequently-Asked-Questions-About-Going-Vegan\">vegan FAQ\u003c/a>, and some Vegan 101 from Kathy Freston (whose new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1602861331/kqedorg-20\">The Veganist\u003c/a>, was the \u003ca href=\"http://www.huffingtonpost.com/chris-elam/kathy-freston-veganist-oprah-vegan-challenge_b_819371.html?ir=Green\">number one best-selling book on Amazon\u003c/a> after the show aired). \u003c/p>\n\u003cp>\u003cstrong>Kathy Freston on Being a Veganist\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28972\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While the kit is pretty good for basic info, it does include a lot of processed foods, and TONS of Kashi (who seems to be a sponsor, \u003ca href=\"https://www.msu.edu/~howardp/organicindustry.html\">owned by Kellogg Company\u003c/a>). PETA has had a \u003ca href=\"http://features.peta.org/VegetarianStarterKit/index.asp\">Vegetarian/Vegan Starter Kit\u003c/a> on their site for years. Believe it or not, not all vegans agree with all of PETA’s tactics, but for all the controversial things they’ve done, they’ve also done a lot of good. One of those good things is their kit. It’s interactive and approachable, with traveler tips, recipes, and a shopping guide of what’s vegan at your regular, everyday supermarket (note: They are not all healthy—just vegan!). The shopping list is very handy for vegans just starting out or living in areas that are not vegan-friendly.\u003c/p>\n\u003cp>I referenced kits like these when I first became vegan, but as the years have gone by, I’ve grown a lot in my knowledge of what makes my life easier, healthier, and tastier and I’ve naturally moved beyond the basics. With the help of blogs, cookbooks, videos, and yes, even celebrities, I’ve compiled, not only a great pantry and fridge, but also a strong library of resources. What better way to append the efforts of Oprah’s starter kit and online “resource center,” than to add what I know? New and exciting vegan information, products and places pop up everyday, so please feel free to comment and add resources that should be included. For those either committed to or just flirting with the idea of going vegan, I hope that this list proves useful. \u003c/p>\n\u003cp>\u003cstrong>In My Vegan Pantry/Fridge:\u003c/strong>\u003cbr>\nThese are not your standard tofu/veggie dog/beans suggestions that most beginner vegan guides list. But they are essential for me and for most vegans I know. There is a whole world beyond what most people consider \"typical vegan ingredients.\" \u003c/p>\n\u003col>\n\u003cli>Cashews: For nut cheeses, milks, sour cream, cream cheese, pumpkin pies, cream soups, the list goes on...\u003c/li>\n\u003cli>Nutritional Yeast: To create cheesy sauces, add savory flavors, and as an alternative to parmesan. It's also a source of B-12.\u003c/li>\n\u003cli>\u003ca href=\"http://www.turtlemountain.com/products/product.php?p=so_delicious_creamer_original\">So Delicious Coconut Milk Creamer\u003c/a>: For coffee and to add something creamier to dessert recipes than your standard soy/coconut/hemp/almond/rice milk.\u003c/li>\n\u003cli>\u003ca href=\"http://store.veganessentials.com/vegetable-broth-and-seasoning-by-seitenbacher-p2663.aspx\">Seitenbacher Vegetable Broth and Seasoning\u003c/a>: It doesn't have crap for ingredients and adds tons of savory flavor to sauces and broths. You can get it at Whole Foods.\u003c/li>\n\u003cli>Wine: Get \u003ca href=\"http://www.barnivore.com/wine\">a vegan variety\u003c/a> and use to deglaze pans, pump up sauces, or add more flavor to veggies.\u003c/li>\n\u003cli>\u003ca href=\"http://www.eatpastry.com/html/\">EatPastry\u003c/a> cookies: I always have tubs of this dough in the fridge to eat raw (you can do that when it's vegan!) or baked. The gluten-free variety is amazing.\u003c/li>\n\u003cli>Coconut Oil: \u003ca href=\"http://pages.citebite.com/x4x0u2h9rmax\">For frosting\u003c/a>. Extra virgin if you don't mind the scent or prefer something unrefined. Otherwise you can get unscented.\u003c/li>\n\u003cli>\u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Egg Replacer\u003c/a>, flax seeds, and/or applesauce: All can be used as egg replacements in baked goods.\u003c/li>\n\u003cli>\u003ca href=\"http://www.followyourheart.com/product-family.php?id=14\">Vegenaise\u003c/a>: As good as non-vegan mayo. Stay away from Nayonaise. \u003c/li>\n\u003cli>\u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance Natural Buttery Spread\u003c/a>: A great butter replacement for cooking, baking, and just on toast. I prefer the soy-free variety. \u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Best Local Places to Shop for Unique and Standard Vegan Groceries:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> (San Francisco)\u003cbr>\n\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl Marketplace\u003c/a> (Berkeley)\u003cbr>\n\u003ca href=\"http://www.wholefoodsmarket.com/index-3.php\">Whole Foods\u003c/a> (Everywhere)\u003cbr>\n\u003ca href=\"http://www.farmerjoesmarketplace.com/\">Farmer Joe's Marketplace\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.foodmillonline.com/retailer/store_templates/shell_id_1.asp?storeID=026BBA9AF5D94884990AC012E72A676B\">The Food Mill\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.newleaf.com/retailer/store_templates/shell_id_1.asp?storeID=J3QSSEQX5CS92J2000AKHMCCQJA05T39\">New Leaf Community Markets\u003c/a> (Santa Cruz area)\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/ug/index.htm?city=-1&cat=2&veg=1&submit=Search&show_closed=1&search_script=%2Fug%2Findex.htm\">Veg Food Finder for Stores in the Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vegan videos and cooking shows \u003c/strong>(because Food Network STILL refuses to produce a vegetarian cooking show)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.miyokoskitchen.com/\">Miyoko’s Kitchen\u003c/a> (with Bay Area native and \u003ca href=\"http://veganmanifesto.blogspot.com/2010/08/summertime.html\">vegan cheese aficionado\u003c/a>, Miyoko Schinner)\u003cbr>\n\u003ca href=\"http://www.google.com/search?q=post+punk+kitchen&tbo=p&tbs=vid%3A1&source=vgc\">The Post Punk Kitchen\u003c/a> with Isa Chandra Moskowitz and Terry Hope Romero\u003c/p>\n\u003cp>\u003cstrong>Vegan Blogs/Websites:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.thekindlife.com/\">The Kind Life\u003c/a>: Alicia Silverstone’s blog is just as approachable, smart, and, well, kind, as her book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605296449/kqedorg-20\">The Kind Diet\u003c/a>.\u003cbr>\n\u003ca href=\"http://www.thespunkycoconut.com/\">The Spunky Coconut\u003c/a>: A cooking blog that often features gluten-free, casein-free, and sugar-free vegan recipes.\u003cbr>\n\u003ca href=\"http://vegangoodthings.blogspot.com/\">Vegan Good Things\u003c/a>\u003cbr>\n\u003ca href=\"http://crazysexylife.com/\">Crazy Sexy Life\u003c/a>\u003cbr>\n\u003ca href=\"http://my-face-is-on-fire.blogspot.com/\">My Face is on Fire\u003c/a>\u003cbr>\n\u003ca href=\"http://veganmenu.blogspot.com/\">What the Hell Does a Vegan Eat Anyways?\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ieattrees.com/\">I Eat Trees\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.org/\">Vegan.org\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.com/\">Vegan.com\u003c/a>: Check out their \u003ca href=\"http://vegan.com/ultimate-vegan-guide/\">Ultimate Vegan Guide\u003c/a>.\u003cbr>\n\u003ca href=\"http://vegweb.com/\">VegWeb \u003c/a>: They have over 13,000 recipes and anyone can submit one! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Vegan Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://vegansaurus.com/\">vegansaurus\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sfvs.org/\">The San Francisco Vegetarian Society\u003c/a>\u003cbr>\n\u003ca href=\"http://sfvegandrinks.com/\">SF Vegan Drinks\u003c/a>\u003cbr>\n\u003ca href=\"http://www.vegnews.com/\">VegNews\u003c/a>\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/index.htm\">Bay Area Vegetarians\u003c/a>: \u003ca href=\"http://www.bayareaveg.org/finder.htm\">Veg Food Finder\u003c/a>\u003cbr>\n\u003ca href=\"http://www.friendsofanimals.org/programs/vegetarianism/restaurant-guides/SF_Guide.pdf\">The Vegan Restaurant Guide to San Francisco & The Bay Area\u003c/a> (pdf) by \u003ca href=\"http://www.friendsofanimals.org/index.html\">Friends of Animals\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Cookbooks\u003c/strong> (Oh my goodness, there are SO many, but here’s a good variety)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/156924264X/kqedorg-20\">Veganomicon\u003c/a> by Isa Chandra Moskowitz and Terry Hope Romero\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762752815/kqedorg-20\">The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine\u003c/a> by Dynise Balcavage\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1600940323/kqedorg-20\">The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes\u003c/a> by Susan O'Brien\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0738212288/kqedorg-20\">Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine\u003c/a> by Bryant Terry\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061874337/kqedorg-20\">The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat\u003c/a> by Tal Ronnen\u003c/p>\n\u003cp>\u003cstrong>For Parents:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.veganlunchbox.blogspot.com/\">Vegan Lunchbox\u003c/a>\u003cbr>\n\u003ca href=\"http://vegandad.blogspot.com/\">Vegan Dad\u003c/a>\u003cbr>\n\u003ca href=\"http://wedonteatanimals.com/\">That's Why We Don't Eat Animals: A Book About Vegans, Vegetarians, and All Living Things \u003c/a> (children’s book)\u003c/p>\n\u003cp>\u003cstrong>Meet the Animals:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.farmsanctuary.org/farm/ca/\">Farm Sanctuary\u003c/a> in Orland, CA\u003cbr>\n\u003ca href=\"http://animalplace.org/index.html\">Animal Place Sanctuary\u003c/a> in Grass Valley, CA near Vacaville \u003c/p>\n\u003cp>\u003cstrong>iPhone apps:\u003c/strong>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegout-vegetarian-restaurant/id301275521?mt=8\">VegOut\u003c/a> (powered by the \u003ca href=\"http://www.happycow.net/\">HappyCow\u003c/a> Compassionate Eating Guide)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegan-recipe-finder/id377593431?mt=8#\">VegWeb Recipe Finder \u003c/a>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/ca/app/vegan-is-easy/id353713668?mt=8\">Vegan is Easy\u003c/a> (based on \u003ca href=\"http://www.barnivore.com/\">Barnivore’s\u003c/a> database)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/animal-free/id357422989?mt=8\">Animal Free\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Worth the Splurge:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a>\u003cbr>\nIt’s not just for smoothies. It’s a must for nut-based cheeses, sour cream and milks, as well as homemade vegan ice cream, pureed soups, and sauces. This is seriously the best purchase I have made in years and it has opened up doors for me in my culinary adventures at home.\u003cbr>\n\u003cins datetime=\"2011-02-10T21:12:00+00:00\">\u003c/ins>\u003c/p>\n\n",
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"excerpt": "A look at Oprah's show on veganism plus a comprehensive list of helpful (and some local) resources for those interested in the lifestyle. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.vegan.org/index.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/certified-vegan200.jpg\" alt=\"certified vegan\" title=\"certified vegan\" width=\"200\" height=\"199\" class=\"alignleft size-full wp-image-23107\">\u003c/a>Oprah did a pretty big thing for the vegan community last week. She had a \u003ca href=\"http://www.oprah.com/showinfo/Oprah-and-378-Staffers-Go-Vegan-The-One-Week-Challenge\">Vegan Challenge\u003c/a> where she and 378 Harpo staffers went vegan for a week, followed by a show on veganism, American eating habits, factory farming, and industrial agriculture. Guests Kathy Freston, Michael Pollan, and Lisa Ling joined. There have been \u003ca href=\"http://veganhope.com/2011/02/04/what-you-didnt-see-on-oprah/\">mixed emotions\u003c/a> about the show: Was it sugar-coated? Should Michael Pollan \u003ca href=\"http://saywhatmichaelpollan.wordpress.com/2011/02/02/michael-pollan-on-oprah/\">have even been there\u003c/a>? Did the \u003ca href=\"http://www.oprah.com/oprahshow/Inside-a-Slaughterhouse-Video\">footage of a Cargill slaughterhouse\u003c/a> correctly represent the true horror of animal agriculture (Hint: No. But a new and concise video called \u003ca href=\"http://www.meatvideo.com/\">Farm to Fridge\u003c/a> by \u003ca href=\"http://www.mercyforanimals.org/\">Mercy for Animals\u003c/a> does. So does \u003ca href=\"http://www.earthlings.com/\">Earthlings\u003c/a>.)? There was a sense of tip-toeing around the issues, which I’m sure was at least in part due to the infamous \u003ca href=\"http://articles.cnn.com/1998-02-26/us/9802_26_oprah.verdict_1_mad-cow-disease-bovine-spongiform-encephalopathy-human-version?_s=PM:US\">Texas Cattlemen vs. Oprah Winfrey\u003c/a> and Howard Lyman lawsuit of 1998. Lisa Ling mentioned that they were not allowed to shoot everything at the slaughterhouse, and Oprah even says in one segment “Let’s try not to get sued.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Oprah Goes Vegan\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28922\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>That’s not to say that good things didn’t come out of the show. One thing most vegans can probably agree upon is that it was huge exposure for the vegan lifestyle. Ten—hell, five—years ago, this wouldn’t have happened. \u003ca href=\"http://www.youtube.com/watch?v=O-4j6vSyDu0\">Ellen\u003c/a> is awesome, \u003ca href=\"http://www.youtube.com/watch?v=ehZXRQaaPCo\">Martha\u003c/a> has been great—but really, you can’t get bigger than Oprah in terms of reaching an audience. She opened a dialogue which few media personalities have dared to open.\u003c/p>\n\u003cp>Not only did Oprah convince her staff to go vegan with her (who collectively lost 444 pounds and gained 84 pounds), but she also instituted \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Mondays\u003c/a> at the Harpo café and created a \u003ca href=\"http://www.oprah.com/packages/vegan-starter-kit.html\">Vegan Starter Kit\u003c/a> that now lives on her website. It features a \u003ca href=\"http://static.oprah.com/images/packages/vegan-starter-kit/vegan-shopping-list.pdf\">grocery list\u003c/a>, a \u003ca href=\"http://www.oprah.com/food/Three-Week-Vegan-Menu-Plan\">3-week meal plan\u003c/a>, a list of \u003ca href=\"http://www.oprah.com/health/Kathy-Frestons-Vegan-Alternatives\">simple substitutions\u003c/a>, a \u003ca href=\"http://www.oprah.com/health/Frequently-Asked-Questions-About-Going-Vegan\">vegan FAQ\u003c/a>, and some Vegan 101 from Kathy Freston (whose new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1602861331/kqedorg-20\">The Veganist\u003c/a>, was the \u003ca href=\"http://www.huffingtonpost.com/chris-elam/kathy-freston-veganist-oprah-vegan-challenge_b_819371.html?ir=Green\">number one best-selling book on Amazon\u003c/a> after the show aired). \u003c/p>\n\u003cp>\u003cstrong>Kathy Freston on Being a Veganist\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28972\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the kit is pretty good for basic info, it does include a lot of processed foods, and TONS of Kashi (who seems to be a sponsor, \u003ca href=\"https://www.msu.edu/~howardp/organicindustry.html\">owned by Kellogg Company\u003c/a>). PETA has had a \u003ca href=\"http://features.peta.org/VegetarianStarterKit/index.asp\">Vegetarian/Vegan Starter Kit\u003c/a> on their site for years. Believe it or not, not all vegans agree with all of PETA’s tactics, but for all the controversial things they’ve done, they’ve also done a lot of good. One of those good things is their kit. It’s interactive and approachable, with traveler tips, recipes, and a shopping guide of what’s vegan at your regular, everyday supermarket (note: They are not all healthy—just vegan!). The shopping list is very handy for vegans just starting out or living in areas that are not vegan-friendly.\u003c/p>\n\u003cp>I referenced kits like these when I first became vegan, but as the years have gone by, I’ve grown a lot in my knowledge of what makes my life easier, healthier, and tastier and I’ve naturally moved beyond the basics. With the help of blogs, cookbooks, videos, and yes, even celebrities, I’ve compiled, not only a great pantry and fridge, but also a strong library of resources. What better way to append the efforts of Oprah’s starter kit and online “resource center,” than to add what I know? New and exciting vegan information, products and places pop up everyday, so please feel free to comment and add resources that should be included. For those either committed to or just flirting with the idea of going vegan, I hope that this list proves useful. \u003c/p>\n\u003cp>\u003cstrong>In My Vegan Pantry/Fridge:\u003c/strong>\u003cbr>\nThese are not your standard tofu/veggie dog/beans suggestions that most beginner vegan guides list. But they are essential for me and for most vegans I know. There is a whole world beyond what most people consider \"typical vegan ingredients.\" \u003c/p>\n\u003col>\n\u003cli>Cashews: For nut cheeses, milks, sour cream, cream cheese, pumpkin pies, cream soups, the list goes on...\u003c/li>\n\u003cli>Nutritional Yeast: To create cheesy sauces, add savory flavors, and as an alternative to parmesan. It's also a source of B-12.\u003c/li>\n\u003cli>\u003ca href=\"http://www.turtlemountain.com/products/product.php?p=so_delicious_creamer_original\">So Delicious Coconut Milk Creamer\u003c/a>: For coffee and to add something creamier to dessert recipes than your standard soy/coconut/hemp/almond/rice milk.\u003c/li>\n\u003cli>\u003ca href=\"http://store.veganessentials.com/vegetable-broth-and-seasoning-by-seitenbacher-p2663.aspx\">Seitenbacher Vegetable Broth and Seasoning\u003c/a>: It doesn't have crap for ingredients and adds tons of savory flavor to sauces and broths. You can get it at Whole Foods.\u003c/li>\n\u003cli>Wine: Get \u003ca href=\"http://www.barnivore.com/wine\">a vegan variety\u003c/a> and use to deglaze pans, pump up sauces, or add more flavor to veggies.\u003c/li>\n\u003cli>\u003ca href=\"http://www.eatpastry.com/html/\">EatPastry\u003c/a> cookies: I always have tubs of this dough in the fridge to eat raw (you can do that when it's vegan!) or baked. The gluten-free variety is amazing.\u003c/li>\n\u003cli>Coconut Oil: \u003ca href=\"http://pages.citebite.com/x4x0u2h9rmax\">For frosting\u003c/a>. Extra virgin if you don't mind the scent or prefer something unrefined. Otherwise you can get unscented.\u003c/li>\n\u003cli>\u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Egg Replacer\u003c/a>, flax seeds, and/or applesauce: All can be used as egg replacements in baked goods.\u003c/li>\n\u003cli>\u003ca href=\"http://www.followyourheart.com/product-family.php?id=14\">Vegenaise\u003c/a>: As good as non-vegan mayo. Stay away from Nayonaise. \u003c/li>\n\u003cli>\u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance Natural Buttery Spread\u003c/a>: A great butter replacement for cooking, baking, and just on toast. I prefer the soy-free variety. \u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Best Local Places to Shop for Unique and Standard Vegan Groceries:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> (San Francisco)\u003cbr>\n\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl Marketplace\u003c/a> (Berkeley)\u003cbr>\n\u003ca href=\"http://www.wholefoodsmarket.com/index-3.php\">Whole Foods\u003c/a> (Everywhere)\u003cbr>\n\u003ca href=\"http://www.farmerjoesmarketplace.com/\">Farmer Joe's Marketplace\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.foodmillonline.com/retailer/store_templates/shell_id_1.asp?storeID=026BBA9AF5D94884990AC012E72A676B\">The Food Mill\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.newleaf.com/retailer/store_templates/shell_id_1.asp?storeID=J3QSSEQX5CS92J2000AKHMCCQJA05T39\">New Leaf Community Markets\u003c/a> (Santa Cruz area)\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/ug/index.htm?city=-1&cat=2&veg=1&submit=Search&show_closed=1&search_script=%2Fug%2Findex.htm\">Veg Food Finder for Stores in the Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vegan videos and cooking shows \u003c/strong>(because Food Network STILL refuses to produce a vegetarian cooking show)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.miyokoskitchen.com/\">Miyoko’s Kitchen\u003c/a> (with Bay Area native and \u003ca href=\"http://veganmanifesto.blogspot.com/2010/08/summertime.html\">vegan cheese aficionado\u003c/a>, Miyoko Schinner)\u003cbr>\n\u003ca href=\"http://www.google.com/search?q=post+punk+kitchen&tbo=p&tbs=vid%3A1&source=vgc\">The Post Punk Kitchen\u003c/a> with Isa Chandra Moskowitz and Terry Hope Romero\u003c/p>\n\u003cp>\u003cstrong>Vegan Blogs/Websites:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.thekindlife.com/\">The Kind Life\u003c/a>: Alicia Silverstone’s blog is just as approachable, smart, and, well, kind, as her book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605296449/kqedorg-20\">The Kind Diet\u003c/a>.\u003cbr>\n\u003ca href=\"http://www.thespunkycoconut.com/\">The Spunky Coconut\u003c/a>: A cooking blog that often features gluten-free, casein-free, and sugar-free vegan recipes.\u003cbr>\n\u003ca href=\"http://vegangoodthings.blogspot.com/\">Vegan Good Things\u003c/a>\u003cbr>\n\u003ca href=\"http://crazysexylife.com/\">Crazy Sexy Life\u003c/a>\u003cbr>\n\u003ca href=\"http://my-face-is-on-fire.blogspot.com/\">My Face is on Fire\u003c/a>\u003cbr>\n\u003ca href=\"http://veganmenu.blogspot.com/\">What the Hell Does a Vegan Eat Anyways?\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ieattrees.com/\">I Eat Trees\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.org/\">Vegan.org\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.com/\">Vegan.com\u003c/a>: Check out their \u003ca href=\"http://vegan.com/ultimate-vegan-guide/\">Ultimate Vegan Guide\u003c/a>.\u003cbr>\n\u003ca href=\"http://vegweb.com/\">VegWeb \u003c/a>: They have over 13,000 recipes and anyone can submit one! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Vegan Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://vegansaurus.com/\">vegansaurus\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sfvs.org/\">The San Francisco Vegetarian Society\u003c/a>\u003cbr>\n\u003ca href=\"http://sfvegandrinks.com/\">SF Vegan Drinks\u003c/a>\u003cbr>\n\u003ca href=\"http://www.vegnews.com/\">VegNews\u003c/a>\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/index.htm\">Bay Area Vegetarians\u003c/a>: \u003ca href=\"http://www.bayareaveg.org/finder.htm\">Veg Food Finder\u003c/a>\u003cbr>\n\u003ca href=\"http://www.friendsofanimals.org/programs/vegetarianism/restaurant-guides/SF_Guide.pdf\">The Vegan Restaurant Guide to San Francisco & The Bay Area\u003c/a> (pdf) by \u003ca href=\"http://www.friendsofanimals.org/index.html\">Friends of Animals\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Cookbooks\u003c/strong> (Oh my goodness, there are SO many, but here’s a good variety)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/156924264X/kqedorg-20\">Veganomicon\u003c/a> by Isa Chandra Moskowitz and Terry Hope Romero\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762752815/kqedorg-20\">The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine\u003c/a> by Dynise Balcavage\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1600940323/kqedorg-20\">The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes\u003c/a> by Susan O'Brien\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0738212288/kqedorg-20\">Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine\u003c/a> by Bryant Terry\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061874337/kqedorg-20\">The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat\u003c/a> by Tal Ronnen\u003c/p>\n\u003cp>\u003cstrong>For Parents:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.veganlunchbox.blogspot.com/\">Vegan Lunchbox\u003c/a>\u003cbr>\n\u003ca href=\"http://vegandad.blogspot.com/\">Vegan Dad\u003c/a>\u003cbr>\n\u003ca href=\"http://wedonteatanimals.com/\">That's Why We Don't Eat Animals: A Book About Vegans, Vegetarians, and All Living Things \u003c/a> (children’s book)\u003c/p>\n\u003cp>\u003cstrong>Meet the Animals:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.farmsanctuary.org/farm/ca/\">Farm Sanctuary\u003c/a> in Orland, CA\u003cbr>\n\u003ca href=\"http://animalplace.org/index.html\">Animal Place Sanctuary\u003c/a> in Grass Valley, CA near Vacaville \u003c/p>\n\u003cp>\u003cstrong>iPhone apps:\u003c/strong>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegout-vegetarian-restaurant/id301275521?mt=8\">VegOut\u003c/a> (powered by the \u003ca href=\"http://www.happycow.net/\">HappyCow\u003c/a> Compassionate Eating Guide)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegan-recipe-finder/id377593431?mt=8#\">VegWeb Recipe Finder \u003c/a>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/ca/app/vegan-is-easy/id353713668?mt=8\">Vegan is Easy\u003c/a> (based on \u003ca href=\"http://www.barnivore.com/\">Barnivore’s\u003c/a> database)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/animal-free/id357422989?mt=8\">Animal Free\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>Worth the Splurge:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a>\u003cbr>\nIt’s not just for smoothies. It’s a must for nut-based cheeses, sour cream and milks, as well as homemade vegan ice cream, pureed soups, and sauces. This is seriously the best purchase I have made in years and it has opened up doors for me in my culinary adventures at home.\u003cbr>\n\u003cins datetime=\"2011-02-10T21:12:00+00:00\">\u003c/ins>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Nibblers Eatery: A Deep East Bay Oasis",
"title": "Nibblers Eatery: A Deep East Bay Oasis",
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"content": "\u003cp>\u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheeses500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheeses500.jpg\" alt=\"Nibblers Cheese Plate\" title=\"Nibblers Cheese Plate\" width=\"500\" height=\"333\" class=\"size-full wp-image-20912\">\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When you think of artisan cheese, fine wine, and a diverse, sustainable menu, most people don't think of Pleasant Hill, a small city nestled between Concord and Walnut Creek. Pleasant Hill isn't known for its exotic food culture, so the few gems that are hidden within the town's borders are not only rare, but well hidden. Locals know the game, though. They know about \u003ca href=\"http://nibblerseatery.com/\" title=\"Nibblers Eatery\">Nibblers Eatery\u003c/a>.\u003c/p>\n\u003cp>While the name doesn't exactly evoke visions of decadent cheese plates, locally grown produce, or handcrafted chocolate desserts, that's what you'll find on the menu at Nibblers. With a constantly changing cast of dishes, the offerings at Nibblers are not your run-of-the-mill Contra Costa County fare. Guests will be tempted by the large selection of small plates -- indeed they make up \u003ca href=\"http://nibblerseatery.com/documents/Dinner2010.53.pdf\" title=\"Nibblers Menu\">the entire menu\u003c/a> -- all developed by owner and Chef de Cuisine Daniel Clayton. Clayton's background is diverse, with stints at \u003ca href=\"http://www.ciachef.edu/california/\" title=\"CIA Cooking School\">Culinary Institute of America's Graystone campus\u003c/a> and \u003ca href=\"http://www.larkcreek.com/\" title=\"Lark Creek Restaurant\">Lark Creek\u003c/a> restaurant in Walnut Creek. Passionate about fresh, seasonal foods, he brought those values home when he opened Nibblers with his life partner (and Nibblers pâtissier) Trace Leighton. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20913\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fritters500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fritters500.jpg\" alt=\"Fritters\" title=\"Fritters\" width=\"500\" height=\"333\" class=\"size-full wp-image-20913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nibblers' Fritters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With a creative small-plate menu that rotates monthly, Daniel and Trace keep diners on their toes with a host of new things to try. Here's a sampling of their \u003cstrong>January dinner plates\u003c/strong>:\u003c/p>\n\u003cul>\n\u003cli>Crispy duck confit & fuyu persimmon salad -- baby lettuces, Indonesian long pepper, sundried cherry vinaigrette\u003c/li>\n\u003cli>Butternut squash risotto cake -- romaine chiffonade, sweet pepper aïoli\u003c/li>\n\u003cli>Pan fried Iacopi brussels sprouts -- roasted shallots, sunchokes, farm egg, aged sherry vinegar\u003c/li>\n\u003cli>Prosciutto wrapped Knoll kadota figss -- Shaft blue cheese, pedro ximenez glaze\u003c/li>\n\u003cli>Skillet fried Peruvian Lantern scallops -- Buddha's hand julienne, baby fennel, maitake mushrooms, citron emulsion\u003c/li>\n\u003cli>Frog Hollow warren pear flat bread -- Sonoma goat cheese, pignoli, Buddha’s hand zest\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20914\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sliders500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sliders500.jpg\" alt=\"Sliders\" title=\"Sliders\" width=\"500\" height=\"333\" class=\"size-full wp-image-20914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliders\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Besides the dinner offerings, Nibblers' cheese selection is enough of a reason to make the trek out to Pleasant Hill. Just a few of my favorites off their recent \u003cstrong>cheese menu\u003c/strong>:\u003c/p>\n\u003cul>\n\u003cli>Achadinha capricious, portuguese style olive oil rubbed goat cheese \u003c/li>\n\u003cli>Azienda tetilla, galician semi-soft cheese with sweet milk flavors \u003c/li>\n\u003cli>Cypress Grove truffle tremor, triple créme goat with flecks of truffle \u003c/li>\n\u003cli>Matias torta la serena, buttery sheeps milk cheese with complex nutty flavor\u003c/li>\n\u003cli>Synnøve gudbrandsdalsost, norwegian caramelized goat's whey cheese\u003c/li>\n\u003c/ul>\n\u003cp>For those inclined to imbibe, I recommend taking a close look at the Nibblers beer and wine list. As one of the premier wine bars in the far East Bay, Daniel and Trace are known for stocking notable yet short-run vintages that will intrigue, possibly even educate, the most learned San Francisco wine snob.\u003c/p>\n\u003cp>Overall, Nibblers is a gem in the otherwise drab culinary culture of the deep East Bay. There are only a handful of fine restaurants east of the Caldecott, and Nibblers is definitely one of them. Perhaps, though, the Nibblers can best be described by their mission statement:\u003c/p>\n\u003cp>\u003cstrong>Why small plates?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>Small circles of friends & family. Small communities in big cities. Small family owned farms. Small artisan dairies & bakeries. Small neighborhoods. Small, intimate restaurants. And many, many small plates of irresistible food.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20922\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/satay500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/satay500.jpg\" alt=\"Satay\" title=\"Satay\" width=\"500\" height=\"333\" class=\"size-full wp-image-20922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Satay\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Creamy Red Kuri Squash Shooters from Nibblers Eatery & Wine Bar\u003c/strong>\u003cbr>\n\u003cem>Recipe provided by Daniel Clayton and Tracy Leighton\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 medium \u003ca href=\"http://www.latartinegourmande.com/2008/11/05/red-kuri-squash-gratin/\" title=\"Red Kuri Squash\">red kuri squash\u003c/a>, rinsed, quartered, seeded\u003cbr>\n2 T butter\u003cbr>\n1/2 medium onion, diced fine\u003cbr>\n1 carrot, peeled and diced fine\u003cbr>\n2 celery stalks, diced fine\u003cbr>\n1 bay leaf\u003cbr>\n1 cup whole milk\u003cbr>\n1/2 cup cream\u003cbr>\n1/2 tsp nutmeg, freshly grated\u003cbr>\nPinch white pepper\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. Fill a 5 quart pot halfway with cool water. Heat to simmer. \u003c/p>\n\u003cp>2. Add quartered squash and cook on medium high heat for 5 minutes to blanch. Remove squash to cool and reserve blanching liquid.\u003c/p>\n\u003cp>3. In medium pot, melt butter and add onion, carrot, celery, and bay leaf. Cook until onion is translucent, stirring occasionally. \u003c/p>\n\u003cp>4. Meanwhile, scoop or cut squash out of skin. \u003c/p>\n\u003cp>5. When vegetables are soft, remove bay leaf, add squash and stir. Add 1/2 cup blanching liquid to squash and stir until moisture is evaporated. Repeat this several times, until squash is mostly melted.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Add another 1 1/2 cups blanching liquid and stir in completely. Add milk and cream and mix. Add nutmeg and white pepper. Bring to a boil and then remove from heat. Puree mixture with immersion blender or run 2 cups at a time through food processor. Press through a fine strainer, return to pot, adjust seasoning, and heat to serve in tall, warm shot glasses. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheeses500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheeses500.jpg\" alt=\"Nibblers Cheese Plate\" title=\"Nibblers Cheese Plate\" width=\"500\" height=\"333\" class=\"size-full wp-image-20912\">\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When you think of artisan cheese, fine wine, and a diverse, sustainable menu, most people don't think of Pleasant Hill, a small city nestled between Concord and Walnut Creek. Pleasant Hill isn't known for its exotic food culture, so the few gems that are hidden within the town's borders are not only rare, but well hidden. Locals know the game, though. They know about \u003ca href=\"http://nibblerseatery.com/\" title=\"Nibblers Eatery\">Nibblers Eatery\u003c/a>.\u003c/p>\n\u003cp>While the name doesn't exactly evoke visions of decadent cheese plates, locally grown produce, or handcrafted chocolate desserts, that's what you'll find on the menu at Nibblers. With a constantly changing cast of dishes, the offerings at Nibblers are not your run-of-the-mill Contra Costa County fare. Guests will be tempted by the large selection of small plates -- indeed they make up \u003ca href=\"http://nibblerseatery.com/documents/Dinner2010.53.pdf\" title=\"Nibblers Menu\">the entire menu\u003c/a> -- all developed by owner and Chef de Cuisine Daniel Clayton. Clayton's background is diverse, with stints at \u003ca href=\"http://www.ciachef.edu/california/\" title=\"CIA Cooking School\">Culinary Institute of America's Graystone campus\u003c/a> and \u003ca href=\"http://www.larkcreek.com/\" title=\"Lark Creek Restaurant\">Lark Creek\u003c/a> restaurant in Walnut Creek. Passionate about fresh, seasonal foods, he brought those values home when he opened Nibblers with his life partner (and Nibblers pâtissier) Trace Leighton. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20913\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fritters500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fritters500.jpg\" alt=\"Fritters\" title=\"Fritters\" width=\"500\" height=\"333\" class=\"size-full wp-image-20913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nibblers' Fritters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With a creative small-plate menu that rotates monthly, Daniel and Trace keep diners on their toes with a host of new things to try. Here's a sampling of their \u003cstrong>January dinner plates\u003c/strong>:\u003c/p>\n\u003cul>\n\u003cli>Crispy duck confit & fuyu persimmon salad -- baby lettuces, Indonesian long pepper, sundried cherry vinaigrette\u003c/li>\n\u003cli>Butternut squash risotto cake -- romaine chiffonade, sweet pepper aïoli\u003c/li>\n\u003cli>Pan fried Iacopi brussels sprouts -- roasted shallots, sunchokes, farm egg, aged sherry vinegar\u003c/li>\n\u003cli>Prosciutto wrapped Knoll kadota figss -- Shaft blue cheese, pedro ximenez glaze\u003c/li>\n\u003cli>Skillet fried Peruvian Lantern scallops -- Buddha's hand julienne, baby fennel, maitake mushrooms, citron emulsion\u003c/li>\n\u003cli>Frog Hollow warren pear flat bread -- Sonoma goat cheese, pignoli, Buddha’s hand zest\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20914\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sliders500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sliders500.jpg\" alt=\"Sliders\" title=\"Sliders\" width=\"500\" height=\"333\" class=\"size-full wp-image-20914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliders\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Besides the dinner offerings, Nibblers' cheese selection is enough of a reason to make the trek out to Pleasant Hill. Just a few of my favorites off their recent \u003cstrong>cheese menu\u003c/strong>:\u003c/p>\n\u003cul>\n\u003cli>Achadinha capricious, portuguese style olive oil rubbed goat cheese \u003c/li>\n\u003cli>Azienda tetilla, galician semi-soft cheese with sweet milk flavors \u003c/li>\n\u003cli>Cypress Grove truffle tremor, triple créme goat with flecks of truffle \u003c/li>\n\u003cli>Matias torta la serena, buttery sheeps milk cheese with complex nutty flavor\u003c/li>\n\u003cli>Synnøve gudbrandsdalsost, norwegian caramelized goat's whey cheese\u003c/li>\n\u003c/ul>\n\u003cp>For those inclined to imbibe, I recommend taking a close look at the Nibblers beer and wine list. As one of the premier wine bars in the far East Bay, Daniel and Trace are known for stocking notable yet short-run vintages that will intrigue, possibly even educate, the most learned San Francisco wine snob.\u003c/p>\n\u003cp>Overall, Nibblers is a gem in the otherwise drab culinary culture of the deep East Bay. There are only a handful of fine restaurants east of the Caldecott, and Nibblers is definitely one of them. Perhaps, though, the Nibblers can best be described by their mission statement:\u003c/p>\n\u003cp>\u003cstrong>Why small plates?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>Small circles of friends & family. Small communities in big cities. Small family owned farms. Small artisan dairies & bakeries. Small neighborhoods. Small, intimate restaurants. And many, many small plates of irresistible food.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20922\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/satay500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/satay500.jpg\" alt=\"Satay\" title=\"Satay\" width=\"500\" height=\"333\" class=\"size-full wp-image-20922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Satay\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Creamy Red Kuri Squash Shooters from Nibblers Eatery & Wine Bar\u003c/strong>\u003cbr>\n\u003cem>Recipe provided by Daniel Clayton and Tracy Leighton\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 medium \u003ca href=\"http://www.latartinegourmande.com/2008/11/05/red-kuri-squash-gratin/\" title=\"Red Kuri Squash\">red kuri squash\u003c/a>, rinsed, quartered, seeded\u003cbr>\n2 T butter\u003cbr>\n1/2 medium onion, diced fine\u003cbr>\n1 carrot, peeled and diced fine\u003cbr>\n2 celery stalks, diced fine\u003cbr>\n1 bay leaf\u003cbr>\n1 cup whole milk\u003cbr>\n1/2 cup cream\u003cbr>\n1/2 tsp nutmeg, freshly grated\u003cbr>\nPinch white pepper\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. Fill a 5 quart pot halfway with cool water. Heat to simmer. \u003c/p>\n\u003cp>2. Add quartered squash and cook on medium high heat for 5 minutes to blanch. Remove squash to cool and reserve blanching liquid.\u003c/p>\n\u003cp>3. In medium pot, melt butter and add onion, carrot, celery, and bay leaf. Cook until onion is translucent, stirring occasionally. \u003c/p>\n\u003cp>4. Meanwhile, scoop or cut squash out of skin. \u003c/p>\n\u003cp>5. When vegetables are soft, remove bay leaf, add squash and stir. Add 1/2 cup blanching liquid to squash and stir until moisture is evaporated. Repeat this several times, until squash is mostly melted.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Add another 1 1/2 cups blanching liquid and stir in completely. Add milk and cream and mix. Add nutmeg and white pepper. Bring to a boil and then remove from heat. Puree mixture with immersion blender or run 2 cups at a time through food processor. Press through a fine strainer, return to pot, adjust seasoning, and heat to serve in tall, warm shot glasses. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "10 Local Sparkling Wines for Your New Year's Celebration",
"title": "10 Local Sparkling Wines for Your New Year's Celebration",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/glass-of-sparkling-wine300.jpg\" alt=\"sparkling wine on new years eve\" title=\"sparkling wine on new years eve\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-20546\">If you're purchasing a sparkling wine this holiday season, it's easy to keep it local. After all, some of the finest American choices are produced in our own backyard. Following is a list of my top-ten local sparkling wine choices. Half of these wineries are set in Carneros, an area that covers parts of both Sonoma and Napa Valley that is perfectly suited for Pinot Noir and Chardonnay grape growing (the two varietals most commonly used for sparkling wines). The other half are located in other parts of Napa, Sonoma and the Anderson Valleys.\u003c/p>\n\u003cp>As you'll see, some of these wineries are large and well-known, while others may not be as familiar to you. While creating this list I tried to include a variety of vintners, from multi-nationally owned estates to smaller family-owned wineries. When the information was available, I've included Wine Spectator and Wine Enthusiast ratings, as well as any major prizes won. For comparison's sake, you'll also find the least expensive bottle from each vintner listed. These are officially priced between $20 - $30, but I've seen many in stores for around $15. Obviously more expensive varieties are also available if your budget allows.\u003c/p>\n\u003cp>So keep it festive and local this New Year's Eve, but most of all, stay safe.\u003c/p>\n\u003cp>Note: I'm avoiding using the term \"champagne\" as it's only allowed for French wines made in the Champagne region. All the wines below are produced in the same way that champagne is created -- by inducing the in-bottle secondary fermentation of the wine to effect carbonation.\u003c/p>\n\u003cp>\u003cstrong>Sonoma\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.gloriaferrer.com/\">Gloria Ferrer\u003c/a>\u003cbr>\nGloria Ferrer is a standard-bearer for California sparkling wines. According to Wine Spectator, “Gloria Ferrer reliably produces some of California's best sparkling wines.” I had some on Christmas day and can attest to its festiveness. The Sonoma Brut, which is dominated by Pinot Noir, has a 90 2009 Wine Spectator ranking and is priced around $20.\u003c/p>\n\u003cp>\u003ca href=\"http://www.domainecarneros.com/\">Domaine Carneros\u003c/a>\u003cbr>\nEstablished in 1987 by Champagne Tattinger, Domaine Carneros is an organic certified winery. They focus on making three traditional styles of sparkling wine: Brut, Brut Rosé and Blanc de Blancs. With consistent rankings in the 90s from both Wine Spectator and Wine Enthusiast, Domaine Carneros provides reliably excellent sparkling wines. Their 2006 Brut Cuvée Sparkling Wine made from Pinot Noir and Chardonnay gets a 91 Wine Spectator ranking and costs $26 a bottle.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ironhorsevineyards.com/\">Iron Horse\u003c/a>\u003cbr>\nA small family-owned winery, Iron Horse has been producing sparkling wines for over 30 years. Wine & Spirits Magazine named them Sparkling Winery of the Year nine times and their wines have been served in the White House since Reagan first had it served to Gorbachev. Their Classic Brut, which is 3/4 Pinot Noir and 1/4 Chardonnay, sells for a little over $30 a bottle with typical Wine Spectator and Wine Enthusiast ratings in the 90s.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jwine.com/\">J Vineyards & Winery\u003c/a>\u003cbr>\nI like this winery for a few different reasons. The first (and biased) reason is that it is owned and run by a woman (Judy Jordan), which seems like a rarity in the wine industry. They are also dedicated to sustainable farming practices. And, because taste does matter, it's good to note their Brut Rose was the Sparkling Sweepstakes Winner at the San Francisco Chronicle Wine Competition earlier this year. Their J Cuvée 20 Brut NV sells for $20 a bottle.\u003c/p>\n\u003cp>\u003ca href=\"http://www.schugwinery.com/schugwinery/index.jsp\">Schug Carneros Estate\u003c/a>\u003cbr>\nFounded in 1980, Schug is a family-owned winery. They are dedicated to sustainable winemaking practices, finding the most environmentally friendly and efficient way of growing the grapes, and creating habitats for various bird species (which I really love). Their Rouge de Noirs Sparkling Pinot is $30 a bottle.\u003c/p>\n\u003cp>\u003cstrong>Napa\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chandon.com/\">Domaine Chandon\u003c/a>\u003cbr>\nIf you're looking for something distinctly French, Domaine Chandon is a great local choice. Founded in 1973 by Moët -– the champagne winery -– it was the first French-owned sparkling wine venture in the United States. Consistently ranked in the 90s by both Wine Enthusiast and Wine Spectator, Domaine Chandon provides a classic sparkling wine choice. The Brut Classic, which has a 90 point Wine Enthusiast 2009 ranking, is priced at about $20.\u003c/p>\n\u003cp>\u003ca href=\"http://mummnapa.com/\">Mumm Napa\u003c/a>\u003cbr>\nLocated in Rutherford along the Silverado Trail in the Napa Valley, and started by the French G.H. Mumm company (one of the largest champagne producers in the world), Mumm Napa is one of the largest local sparkling wine producers. Their Brut Prestige, priced at about $20, ranks 89 for Wine Spectator and 90 for Wine Enthusiast.\u003c/p>\n\u003cp>\u003ca href=\"http://www.schramsberg.com/\">Schramsberg Vineyards\u003c/a>\u003cbr>\nLocated in Calistoga, Schrambsberg Vineyards is the oldest sparkling wine vineyard in California and is also a certified Napa Green winery. Consistently ranking well for both Wine Spectator and Wine Enthusiast, Schrambsberg is a great local choice. A bottle of Mirabelle multi-vintage brut costs a bit over $20.\u003c/p>\n\u003cp>\u003cstrong>Anderson Valley\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.scharffenbergercellars.com\">Scharffenberger Cellars\u003c/a>\u003cbr>\nScharffenberger Cellars is one of the largest sparkling wine producer in the Anderson Valley. With a history that includes being previously owned by John Scharffenberger of Scharffenberger chocolate fame. Scharffenberger Non Vintage Brut received a gold medal from the San Francisco Chronicle Wine Competition earlier this year. Their Brut is 2/3 Pinot Noir and 1/3 Chardonnay grapes and sells for just under $20 a bottle.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.roedererestate.com/\">Roederer Estate\u003c/a>\u003cbr>\nSet in the Anderson Valley, Roederer Estates is the California branch of the French company Champagne Louis Roederer, which has been making champagne for over 200 years. In 2009, Wine Spectator Magazine gave their Brut NV a Recommended – Top Wine ranking. It sells for about $20 a bottle.\u003c/p>\n\n",
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"excerpt": "If you're purchasing a sparkling wine this holiday season, it's easy to keep it local. After all, some of the finest American choices are produced in our own backyard. Following is a list of my top-ten local sparkling wine choices. Half of these wineries are set in Carneros, an area that covers parts of both Sonoma and Napa Valley that is perfectly suited for Pinot Noir and Chardonnay grape growing (the two varietals most commonly used for sparkling wines). The other half are located in other parts of Napa and the Anderson Valleys.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/glass-of-sparkling-wine300.jpg\" alt=\"sparkling wine on new years eve\" title=\"sparkling wine on new years eve\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-20546\">If you're purchasing a sparkling wine this holiday season, it's easy to keep it local. After all, some of the finest American choices are produced in our own backyard. Following is a list of my top-ten local sparkling wine choices. Half of these wineries are set in Carneros, an area that covers parts of both Sonoma and Napa Valley that is perfectly suited for Pinot Noir and Chardonnay grape growing (the two varietals most commonly used for sparkling wines). The other half are located in other parts of Napa, Sonoma and the Anderson Valleys.\u003c/p>\n\u003cp>As you'll see, some of these wineries are large and well-known, while others may not be as familiar to you. While creating this list I tried to include a variety of vintners, from multi-nationally owned estates to smaller family-owned wineries. When the information was available, I've included Wine Spectator and Wine Enthusiast ratings, as well as any major prizes won. For comparison's sake, you'll also find the least expensive bottle from each vintner listed. These are officially priced between $20 - $30, but I've seen many in stores for around $15. Obviously more expensive varieties are also available if your budget allows.\u003c/p>\n\u003cp>So keep it festive and local this New Year's Eve, but most of all, stay safe.\u003c/p>\n\u003cp>Note: I'm avoiding using the term \"champagne\" as it's only allowed for French wines made in the Champagne region. All the wines below are produced in the same way that champagne is created -- by inducing the in-bottle secondary fermentation of the wine to effect carbonation.\u003c/p>\n\u003cp>\u003cstrong>Sonoma\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gloriaferrer.com/\">Gloria Ferrer\u003c/a>\u003cbr>\nGloria Ferrer is a standard-bearer for California sparkling wines. According to Wine Spectator, “Gloria Ferrer reliably produces some of California's best sparkling wines.” I had some on Christmas day and can attest to its festiveness. The Sonoma Brut, which is dominated by Pinot Noir, has a 90 2009 Wine Spectator ranking and is priced around $20.\u003c/p>\n\u003cp>\u003ca href=\"http://www.domainecarneros.com/\">Domaine Carneros\u003c/a>\u003cbr>\nEstablished in 1987 by Champagne Tattinger, Domaine Carneros is an organic certified winery. They focus on making three traditional styles of sparkling wine: Brut, Brut Rosé and Blanc de Blancs. With consistent rankings in the 90s from both Wine Spectator and Wine Enthusiast, Domaine Carneros provides reliably excellent sparkling wines. Their 2006 Brut Cuvée Sparkling Wine made from Pinot Noir and Chardonnay gets a 91 Wine Spectator ranking and costs $26 a bottle.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ironhorsevineyards.com/\">Iron Horse\u003c/a>\u003cbr>\nA small family-owned winery, Iron Horse has been producing sparkling wines for over 30 years. Wine & Spirits Magazine named them Sparkling Winery of the Year nine times and their wines have been served in the White House since Reagan first had it served to Gorbachev. Their Classic Brut, which is 3/4 Pinot Noir and 1/4 Chardonnay, sells for a little over $30 a bottle with typical Wine Spectator and Wine Enthusiast ratings in the 90s.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jwine.com/\">J Vineyards & Winery\u003c/a>\u003cbr>\nI like this winery for a few different reasons. The first (and biased) reason is that it is owned and run by a woman (Judy Jordan), which seems like a rarity in the wine industry. They are also dedicated to sustainable farming practices. And, because taste does matter, it's good to note their Brut Rose was the Sparkling Sweepstakes Winner at the San Francisco Chronicle Wine Competition earlier this year. Their J Cuvée 20 Brut NV sells for $20 a bottle.\u003c/p>\n\u003cp>\u003ca href=\"http://www.schugwinery.com/schugwinery/index.jsp\">Schug Carneros Estate\u003c/a>\u003cbr>\nFounded in 1980, Schug is a family-owned winery. They are dedicated to sustainable winemaking practices, finding the most environmentally friendly and efficient way of growing the grapes, and creating habitats for various bird species (which I really love). Their Rouge de Noirs Sparkling Pinot is $30 a bottle.\u003c/p>\n\u003cp>\u003cstrong>Napa\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chandon.com/\">Domaine Chandon\u003c/a>\u003cbr>\nIf you're looking for something distinctly French, Domaine Chandon is a great local choice. Founded in 1973 by Moët -– the champagne winery -– it was the first French-owned sparkling wine venture in the United States. Consistently ranked in the 90s by both Wine Enthusiast and Wine Spectator, Domaine Chandon provides a classic sparkling wine choice. The Brut Classic, which has a 90 point Wine Enthusiast 2009 ranking, is priced at about $20.\u003c/p>\n\u003cp>\u003ca href=\"http://mummnapa.com/\">Mumm Napa\u003c/a>\u003cbr>\nLocated in Rutherford along the Silverado Trail in the Napa Valley, and started by the French G.H. Mumm company (one of the largest champagne producers in the world), Mumm Napa is one of the largest local sparkling wine producers. Their Brut Prestige, priced at about $20, ranks 89 for Wine Spectator and 90 for Wine Enthusiast.\u003c/p>\n\u003cp>\u003ca href=\"http://www.schramsberg.com/\">Schramsberg Vineyards\u003c/a>\u003cbr>\nLocated in Calistoga, Schrambsberg Vineyards is the oldest sparkling wine vineyard in California and is also a certified Napa Green winery. Consistently ranking well for both Wine Spectator and Wine Enthusiast, Schrambsberg is a great local choice. A bottle of Mirabelle multi-vintage brut costs a bit over $20.\u003c/p>\n\u003cp>\u003cstrong>Anderson Valley\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.scharffenbergercellars.com\">Scharffenberger Cellars\u003c/a>\u003cbr>\nScharffenberger Cellars is one of the largest sparkling wine producer in the Anderson Valley. With a history that includes being previously owned by John Scharffenberger of Scharffenberger chocolate fame. Scharffenberger Non Vintage Brut received a gold medal from the San Francisco Chronicle Wine Competition earlier this year. Their Brut is 2/3 Pinot Noir and 1/3 Chardonnay grapes and sells for just under $20 a bottle.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.roedererestate.com/\">Roederer Estate\u003c/a>\u003cbr>\nSet in the Anderson Valley, Roederer Estates is the California branch of the French company Champagne Louis Roederer, which has been making champagne for over 200 years. In 2009, Wine Spectator Magazine gave their Brut NV a Recommended – Top Wine ranking. It sells for about $20 a bottle.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ring In the New Year with Gluten-Free Booze!",
"title": "Ring In the New Year with Gluten-Free Booze!",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/champers.jpg\" alt=\"Champagne \" title=\"Champagne \" width=\"353\" height=\"484\" class=\"alignnone size-full wp-image-20416\">\u003cbr>\nIt's almost New Years Eve, and you know what that means -- a lot of folks will be getting their drink on. If you have a gluten sensitivity, it doesn't mean you need to miss the revelry. A lot of hard alcohol is naturally gluten-free, and for those not into hitting the hard stuff, there are quite a lot of companies making gluten-free beer and cider.\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Liquor Selection\u003c/strong>\u003cbr>\nMost hard alcohols don't contain gluten, so if you prefer to make mixed drinks, you're in luck! Here is a list of alcohols that are generally gluten-free and safe to consume if you have a gluten sensitivity. Note: Product recipes can and do change, and some brands may add caramel coloring to their liquors, which may contain gluten. Be sure to check the label before imbibing! Only you can be responsible for your gluten intake.\u003c/p>\n\u003cul>\n\u003cli>Absinthe\u003c/li>\n\u003cli>Bourbon\u003c/li>\n\u003cli>Brandy\u003c/li>\n\u003cli>Cognac\u003c/li>\n\u003cli>Gin\u003c/li>\n\u003cli>Grand Marnier\u003c/li>\n\u003cli>Grenadine\u003c/li>\n\u003cli>Jägermeister\u003c/li>\n\u003cli>Kahlua\u003c/li>\n\u003cli>Mead\u003c/li>\n\u003cli>Ouzo\u003c/li>\n\u003cli>Rum\u003c/li>\n\u003cli>Sherry\u003c/li>\n\u003cli>Southern Comfort\u003c/li>\n\u003cli>Tequila\u003c/li>\n\u003cli>Triple Sec\u003c/li>\n\u003cli>Vermouth\u003c/li>\n\u003cli>Vodka\u003c/li>\n\u003cli>Whisky\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Gluten-Free Champagne\u003c/strong>\u003cbr>\nThe traditional drink of the evening for New Years Eve is \u003ca href=\"http://www.wasabimon.com/archive/new-years-eve-champagne-cocktail-recipes/\" title=\"New Years Eve Cocktails\">Champagne or sparkling white wine\u003c/a>, but is it gluten-free? Traditionally, sparkling wines are not made with any gluten-y ingredients, so it is usually safe to consume. As with any food or beverage, you should still check with a manufacturer before buying a bottle to double-check that they haven't added any non-standard ingredients to their product.\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Beer\u003c/strong>\u003cbr>\nA great default drink if you're just looking to have a mellow night is beer. Anyone with a gluten sensitivity will tell you that beer is a sore point -- until recently, gluten-free beer options were few and far between. These days, there are almost too many varieties to count! Here are a few of the best gluten-free beers, at least a few of which you should be able to find in most large natural grocery stores:\u003c/p>\n\u003cul>\n\u003cli>Green's\u003c/li>\n\u003cli>New Grist\u003c/li>\n\u003cli>Redbridge\u003c/li>\n\u003cli>O'Brien\u003c/li>\n\u003cli>Glutaner\u003c/li>\n\u003cli>Bard's\u003c/li>\n\u003cli>Rampano Valley\u003c/li>\n\u003cli>Mission Amber\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Gluten-Free Cider\u003c/strong>\u003cbr>\nCider is a lot of people's drink of choice, since it's sweet and relatively low alcohol. Standard ciders often contain caramel coloring or other gluten-y additives, so it's important to check the label before drinking cider. The following brands are know to contain no gluten products, and have proven safe to drink in the past:\u003c/p>\n\u003cul>\n\u003cli>Ace Cider\u003c/li>\n\u003cli>Blackthorn\u003c/li>\n\u003cli>Blue Mountain\u003c/li>\n\u003cli>Cider Jack\u003c/li>\n\u003cli>Fox Barrel\u003c/li>\n\u003cli>Magner's\u003c/li>\n\u003cli>Newton's Folly\u003c/li>\n\u003cli>Original Sin\u003c/li>\n\u003cli>Spire Mountain\u003c/li>\n\u003cli>Strongbow\u003c/li>\n\u003cli>Woodchuck Granny Smith\u003c/li>\n\u003cli>Wyder's\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where Can You Buy Gluten-Free Beer and Cider?\u003c/strong>\u003cbr>\nHere in the Bay Area, we're lucky enough to be surrounded by shops that provide a huge selection of gluten-free products. Here are a handful of places you'll find a variety of gluten-free alcohol beverages. When you shop, be sure to let the manager know you appreciate the fact that they stock gluten-free products!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.winemineco.com/\">The Wine Mine\u003c/a>\u003cbr>\n5427 Telegraph Ave, Ste D1\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 547-9463\u003c/p>\n\u003cp>\u003ca href=\"http://www.molliestones.com/\">Mollie Stone's Market\u003c/a>\u003cbr>\nMollie Stone's supermarket has eight locations around the bay, and each location carries a good selection of gluten-free beer and cider.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods Market\u003c/a>\u003cbr>\nWith locations all around the Bay Area, there is probably a Whole Foods near you.\u003c/p>\n\u003cp>\u003cstrong>Take Care!\u003c/strong>\u003cbr>\nNo matter what you're drinking, don't forget to take care of yourself by eating a big meal early in the evening and drinking lots of water throughout the night. And if you wake up with the obligatory hangover on New Years Day, there are always \u003ca href=\"http://www.wasabimon.com/archive/post-new-years-eve-hangover-cures/\" title=\"New Years Eve Hangover Cures\">hangover cures to help through\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy New Year!\u003c/p>\n\n",
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"excerpt": "It's almost New Years Eve, and you know what that means -- a lot of folks will be getting their drink on. If you have a gluten sensitivity, it doesn't mean you need to miss the revelry. A lot of hard alcohol is naturally gluten-free, and for those not into hitting the hard stuff, there are quite a lot of companies making gluten-free beer and cider.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/champers.jpg\" alt=\"Champagne \" title=\"Champagne \" width=\"353\" height=\"484\" class=\"alignnone size-full wp-image-20416\">\u003cbr>\nIt's almost New Years Eve, and you know what that means -- a lot of folks will be getting their drink on. If you have a gluten sensitivity, it doesn't mean you need to miss the revelry. A lot of hard alcohol is naturally gluten-free, and for those not into hitting the hard stuff, there are quite a lot of companies making gluten-free beer and cider.\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Liquor Selection\u003c/strong>\u003cbr>\nMost hard alcohols don't contain gluten, so if you prefer to make mixed drinks, you're in luck! Here is a list of alcohols that are generally gluten-free and safe to consume if you have a gluten sensitivity. Note: Product recipes can and do change, and some brands may add caramel coloring to their liquors, which may contain gluten. Be sure to check the label before imbibing! Only you can be responsible for your gluten intake.\u003c/p>\n\u003cul>\n\u003cli>Absinthe\u003c/li>\n\u003cli>Bourbon\u003c/li>\n\u003cli>Brandy\u003c/li>\n\u003cli>Cognac\u003c/li>\n\u003cli>Gin\u003c/li>\n\u003cli>Grand Marnier\u003c/li>\n\u003cli>Grenadine\u003c/li>\n\u003cli>Jägermeister\u003c/li>\n\u003cli>Kahlua\u003c/li>\n\u003cli>Mead\u003c/li>\n\u003cli>Ouzo\u003c/li>\n\u003cli>Rum\u003c/li>\n\u003cli>Sherry\u003c/li>\n\u003cli>Southern Comfort\u003c/li>\n\u003cli>Tequila\u003c/li>\n\u003cli>Triple Sec\u003c/li>\n\u003cli>Vermouth\u003c/li>\n\u003cli>Vodka\u003c/li>\n\u003cli>Whisky\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Gluten-Free Champagne\u003c/strong>\u003cbr>\nThe traditional drink of the evening for New Years Eve is \u003ca href=\"http://www.wasabimon.com/archive/new-years-eve-champagne-cocktail-recipes/\" title=\"New Years Eve Cocktails\">Champagne or sparkling white wine\u003c/a>, but is it gluten-free? Traditionally, sparkling wines are not made with any gluten-y ingredients, so it is usually safe to consume. As with any food or beverage, you should still check with a manufacturer before buying a bottle to double-check that they haven't added any non-standard ingredients to their product.\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Beer\u003c/strong>\u003cbr>\nA great default drink if you're just looking to have a mellow night is beer. Anyone with a gluten sensitivity will tell you that beer is a sore point -- until recently, gluten-free beer options were few and far between. These days, there are almost too many varieties to count! Here are a few of the best gluten-free beers, at least a few of which you should be able to find in most large natural grocery stores:\u003c/p>\n\u003cul>\n\u003cli>Green's\u003c/li>\n\u003cli>New Grist\u003c/li>\n\u003cli>Redbridge\u003c/li>\n\u003cli>O'Brien\u003c/li>\n\u003cli>Glutaner\u003c/li>\n\u003cli>Bard's\u003c/li>\n\u003cli>Rampano Valley\u003c/li>\n\u003cli>Mission Amber\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Gluten-Free Cider\u003c/strong>\u003cbr>\nCider is a lot of people's drink of choice, since it's sweet and relatively low alcohol. Standard ciders often contain caramel coloring or other gluten-y additives, so it's important to check the label before drinking cider. The following brands are know to contain no gluten products, and have proven safe to drink in the past:\u003c/p>\n\u003cul>\n\u003cli>Ace Cider\u003c/li>\n\u003cli>Blackthorn\u003c/li>\n\u003cli>Blue Mountain\u003c/li>\n\u003cli>Cider Jack\u003c/li>\n\u003cli>Fox Barrel\u003c/li>\n\u003cli>Magner's\u003c/li>\n\u003cli>Newton's Folly\u003c/li>\n\u003cli>Original Sin\u003c/li>\n\u003cli>Spire Mountain\u003c/li>\n\u003cli>Strongbow\u003c/li>\n\u003cli>Woodchuck Granny Smith\u003c/li>\n\u003cli>Wyder's\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where Can You Buy Gluten-Free Beer and Cider?\u003c/strong>\u003cbr>\nHere in the Bay Area, we're lucky enough to be surrounded by shops that provide a huge selection of gluten-free products. Here are a handful of places you'll find a variety of gluten-free alcohol beverages. When you shop, be sure to let the manager know you appreciate the fact that they stock gluten-free products!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.winemineco.com/\">The Wine Mine\u003c/a>\u003cbr>\n5427 Telegraph Ave, Ste D1\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 547-9463\u003c/p>\n\u003cp>\u003ca href=\"http://www.molliestones.com/\">Mollie Stone's Market\u003c/a>\u003cbr>\nMollie Stone's supermarket has eight locations around the bay, and each location carries a good selection of gluten-free beer and cider.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods Market\u003c/a>\u003cbr>\nWith locations all around the Bay Area, there is probably a Whole Foods near you.\u003c/p>\n\u003cp>\u003cstrong>Take Care!\u003c/strong>\u003cbr>\nNo matter what you're drinking, don't forget to take care of yourself by eating a big meal early in the evening and drinking lots of water throughout the night. And if you wake up with the obligatory hangover on New Years Day, there are always \u003ca href=\"http://www.wasabimon.com/archive/post-new-years-eve-hangover-cures/\" title=\"New Years Eve Hangover Cures\">hangover cures to help through\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy New Year!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coffee, Tea, or Blood?: Vamp Up Your Drink ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bloodcocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bloodcocktail-300x199.jpg\" alt=\"bloodcocktail\" title=\"bloodcocktail\" width=\"300\" height=\"199\" class=\"alignleft size-medium wp-image-17526\">\u003c/a>\u003cem>Twilight\u003c/em>, \u003cem>True Blood\u003c/em>, and \u003cem>Vampire Diaries\u003c/em> are just three of the newest examples of how vampires refuse to go dustily into that good night. And they're also why I found myself researching and writing \u003ca href=\"http://www.borders.com/online/store/TitleDetail?sku=1554840996\">VampireSmarts\u003c/a> (\"The Question & Answer Game that makes learning about Vampires before dating them easy & fun!\") and digging up some of the wildest information about vampires a few years ago.\u003c/p>\n\u003cp>According to Rosemary Ellen Guiley's book \u003cem>\u003ca href=\"http://www.amazon.com/Complete-Vampire-Companion-Legend-Living/dp/0671850245\">The Complete Vampire Companion\u003c/a>\u003c/em>, there is some guy named Damien Vanian who is living la vida muerte in London. Damien Vanian, aside from having a name that's the undead equivalent of \u003ca href=\"http://en.wikipedia.org/wiki/Amelia_Bedelia_%28book%29\">Amelia Bedelia\u003c/a>, is supposedly \"London's most famous living vampire.\" I didn't learn a whole lot about the guy, but I did learn that he came up with a blood substitute recipe.\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>There Will NOT Be Blood*\u003c/strong> \u003c/p>\n\u003cp>1 part tomato juice\u003cbr>\n1 part orange juice\u003c/p>\n\u003cp>Additional tasting notes on this recipe are that you should drink this cocktail warm -- ideally 98.6°F, because that's body temperature. Also, Vanian believes this effectively mimics both the taste and appearance of clotting blood, so you get all the blood bang without the worries of coming down with the Black Plague. Oh, yeah, that's another fun fact I learned when researching vampires: don't drink human blood. Not only can it be bubbling with bacteria and diseases, it might also act as an emetic.\u003c/p>\n\u003cp>I should note that since my primary source was published about 16 years ago, I have no idea if this guy is still living (or still living-dead, as it were), so if this concoction makes you vomit, don't blame me.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>(\u003cem>*Trademark me. Damien-Banana-Fanna-Fo-Vanian did not come up with that cool-ass name.\u003c/em>)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now, if you're totally grossed out by that drink, but still feel the need to ape the vampiric lifestyle, consider stocking your bar with these delicious blood-like beverages:\u003c/p>\n\u003cul>\n\u003cli>Clamato, cranberry, and pomegranate juice: those health-improving antioxidents are very important, even to vampires.\u003c/li>\n\u003cli>Red wine: try a bottle of something from \u003ca href=\"http://www.vampirevineyards.com/\">Vampire Vineyards\u003c/a>. Because it means \"blood of Jove,\" I'm sad they no longer make a Sangiovese.\u003c/li>\n\u003cli>Mineral water: helps thin out the tomato-based drinks and brings a little sparkle back into your life.\u003c/li>\n\u003cli>Bloody Mary mix: duh.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "According to Rosemary Ellen Guiley's book \u003cem>The Complete Vampire Companion\u003c/em>, there is some guy named Damien Vanian who is living la vida muerte in London. Damien Vanian, aside from having a name that's the undead equivalent of Amelia Bedelia, is supposedly \"London's most famous living vampire.\" I didn't learn a whole lot about the guy, but I did learn that he came up with a blood substitute recipe.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bloodcocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/bloodcocktail-300x199.jpg\" alt=\"bloodcocktail\" title=\"bloodcocktail\" width=\"300\" height=\"199\" class=\"alignleft size-medium wp-image-17526\">\u003c/a>\u003cem>Twilight\u003c/em>, \u003cem>True Blood\u003c/em>, and \u003cem>Vampire Diaries\u003c/em> are just three of the newest examples of how vampires refuse to go dustily into that good night. And they're also why I found myself researching and writing \u003ca href=\"http://www.borders.com/online/store/TitleDetail?sku=1554840996\">VampireSmarts\u003c/a> (\"The Question & Answer Game that makes learning about Vampires before dating them easy & fun!\") and digging up some of the wildest information about vampires a few years ago.\u003c/p>\n\u003cp>According to Rosemary Ellen Guiley's book \u003cem>\u003ca href=\"http://www.amazon.com/Complete-Vampire-Companion-Legend-Living/dp/0671850245\">The Complete Vampire Companion\u003c/a>\u003c/em>, there is some guy named Damien Vanian who is living la vida muerte in London. Damien Vanian, aside from having a name that's the undead equivalent of \u003ca href=\"http://en.wikipedia.org/wiki/Amelia_Bedelia_%28book%29\">Amelia Bedelia\u003c/a>, is supposedly \"London's most famous living vampire.\" I didn't learn a whole lot about the guy, but I did learn that he came up with a blood substitute recipe.\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>There Will NOT Be Blood*\u003c/strong> \u003c/p>\n\u003cp>1 part tomato juice\u003cbr>\n1 part orange juice\u003c/p>\n\u003cp>Additional tasting notes on this recipe are that you should drink this cocktail warm -- ideally 98.6°F, because that's body temperature. Also, Vanian believes this effectively mimics both the taste and appearance of clotting blood, so you get all the blood bang without the worries of coming down with the Black Plague. Oh, yeah, that's another fun fact I learned when researching vampires: don't drink human blood. Not only can it be bubbling with bacteria and diseases, it might also act as an emetic.\u003c/p>\n\u003cp>I should note that since my primary source was published about 16 years ago, I have no idea if this guy is still living (or still living-dead, as it were), so if this concoction makes you vomit, don't blame me.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>(\u003cem>*Trademark me. Damien-Banana-Fanna-Fo-Vanian did not come up with that cool-ass name.\u003c/em>)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now, if you're totally grossed out by that drink, but still feel the need to ape the vampiric lifestyle, consider stocking your bar with these delicious blood-like beverages:\u003c/p>\n\u003cul>\n\u003cli>Clamato, cranberry, and pomegranate juice: those health-improving antioxidents are very important, even to vampires.\u003c/li>\n\u003cli>Red wine: try a bottle of something from \u003ca href=\"http://www.vampirevineyards.com/\">Vampire Vineyards\u003c/a>. Because it means \"blood of Jove,\" I'm sad they no longer make a Sangiovese.\u003c/li>\n\u003cli>Mineral water: helps thin out the tomato-based drinks and brings a little sparkle back into your life.\u003c/li>\n\u003cli>Bloody Mary mix: duh.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201008311000\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/forum-logo.jpg\" alt=\"forum logo\">\u003c/a>\u003cbr>\nSan Francisco's Board of Supervisors is considering imposing a fee on alcoholic beverages, which would go to pay for programs associated with alcohol abuse. But critics say the fee would burden businesses in already tough economic times. \u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201008311000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201008311000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>John Avalos, member of the \u003ca href=\"http://www.sfbos.org/\">San Francisco Board of Supervisors\u003c/a>\u003c/li>\n\u003cli>Rich Higgins, brewmaster at \u003ca href=\"http://socialbrewsf.com/\">Social Kitchen And Brewery\u003c/a> and president of the \u003ca href=\"http://www.facebook.com/pages/San-Francisco-CA/San-Francisco-Brewers-Guild/60909381361\">San Francisco Brewers Guild\u003c/a> \u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/outsidelands500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/outsidelands500.jpg\" alt=\"Outside Lands 2010 - Furthur on stage\" title=\"Outside Lands 2010 - Furthur on stage\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-16303\">\u003c/a>\u003cbr>\n\u003cem>Furthur playing at the Lands End Stage Saturday evening\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.sfoutsidelands.com/\">Outside Lands\u003c/a> festival that took place in San Francisco's Golden Gate Park August 14th and 15th was dedicated to integrating local food, wine, music, and art to create two days of entertainment, indulgence and education. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/taste/\">A Taste of the Bay Area\u003c/a>, \u003ca href=\"http://www.sfoutsidelands.com/wine/\">Wine Lands\u003c/a> and \u003ca href=\"http://www.sfoutsidelands.com/festival/greening.php\">Eco Lands\u003c/a> provided festival goers with the opportunity to experience quality food from Bay Area restaurants, California wines from some obscure local wineries, and lessons on urban farming and sustainability...all in between \u003ca href=\"http://myscheduler.sfoutsidelands.com/outsidelands-2010-schedule.html\">music sets\u003c/a> that took place on four separate stages. \u003c/p>\n\u003cp>The area now known as Golden Gate Park used to be referred to as the \"\u003ca href=\"http://www.sfoutsidelands.com/ggp/index.php\">Outside Lands\u003c/a>\" back in the Gold Rush era, \"a great sand waste\" that was not legally part of the city of San Francisco until 1866. By 1860 the park had been transformed into a recreational space for citizens to enjoy. This festival reclaims the name and celebrates the social value that the park environment contributes to life in an urban area.\u003c/p>\n\u003cp>This slideshow features some of the festivities from Saturday August 14th. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2F&set_id=72157624611232071&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2F&set_id=72157624611232071&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"disqusTitle": "SF Chefs: The Future of Food Media, Hog in the Fog, Delfina vs. Spruce ",
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"content": "\u003cblockquote>\u003cp>There's nothing like the \"Bauer Bump.\"\u003c/p>\u003c/blockquote>\n\u003cp>Blogs, Tweets, Yelp write-ups, email newsletters, check-ins on Foursquare-- the new social-media options may be the shiniest, coolest toys on the block right now, as evidenced by the full house attending \u003ca href=\"http://www.sfchefsfoodwine.com/Seminars.aspx#Future\">The Future of Food Media\u003c/a>, one of several industry seminars presented as part of \u003ca href=\"http://www.sfchefsfoodwine.com/default.aspx\">SF Chefs 2010\u003c/a>.\u003c/p>\n\u003cp> But after a 90 minute discussion between Oracle corporate chef \u003ca href=\"http://twitter.com/Rdlewisjr\">Robbie Lewis\u003c/a>, \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> executive Ruggy Joesten, \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a> owner Anna Weinberg, PR specialist \u003ca href=\"http://www.afandco.com/about/andrew.html\">Andrew Freeman\u003c/a>, and moderator \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/\">Paolo Lucchesi\u003c/a> of San Francisco Chronicle's \u003cem>Inside Scoop SF\u003c/em>, it came down to this: A great review from \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/\">Michael Bauer\u003c/a>, the Chronicle's longtime head restaurant critic, is \u003cem>still\u003c/em> the golden ticket that every restaurant dreams of, the one sure-fire way to guarantee a full house for months to come.\u003c/p>\n\u003cp>For the longtime print writers, editors, and public-relations folks in the audience (as well as, presumably, Bauer himself, who was seated unobtrusively near the back of the room), it was satisfying to hear Anna Weinberg, owner of Marlowe, insist that Bauer's dubbing their lamb-laced bacon cheeseburger \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/2010/04/07/the-hunt-is-on-for-the-best-hamburger-in-san-francisco/\">the best in the city\u003c/a> had an instant, and huge, impact on her business. \u003c/p>\n\u003cp>(And that burger was no accident; Weinberg and her chef Jennifer Puccio did loads of food trend research before opening, looking for what local diners really get passionate about. Which turned out to be, unsurprisingly, pizza and burgers.)\u003c/p>\n\u003cp>For all that Yelp's Joesten had to say about his company's proprietary, scam-searching algorithm for rating and ranking user reviews, a smart professional critic whose palate and judgment you trust is still a more reliable guide than a blogger hoping for perks and freebies, or an anonymous poster with any number of axes to grind. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And there's the other bonus: good writing! Among all the long-winded digressions about data mining and statistical analytics (which got many of the industry types and interested foodies fidgeting in their seats and yes, probably checking their tweets), no one mentioned the enjoyment value of professional criticism until the closing minutes, when audience member Jan Newberry, food editor of \u003ca href=\"http://www.sanfranmag.com\">San Francisco\u003c/a> magazine, noted that no one goes to Yelp for the prose, whereas good criticism is also good writing--entertaining, informative, able to put a restaurant, its chef, and its scene into a social, gastronomic, and cultural context.\u003c/p>\n\u003cp>(As a former restaurant critic for both the Bay Guardian and San Francisco magazine, I was often asked how I \"got paid to eat.\" My response? I didn't get paid to eat, I got paid to write. Eating was just what I happened to write about.)\u003c/p>\n\u003cp>Still, there was lots to say about how a restaurant, or a chef, can build a community and a brand through judicious use of Twitter, blogs, Yelp, and more.\u003c/p>\n\u003cblockquote>\u003cp> As Weinberg noted, \"It's a free 24 hour a day focus group. Looking on places like Yelp, you can start to see trends. If 10 posts in a week tell you the soup isn't so great or the bartender was rude, you know that maybe it's time to get a better soup, or a better bartender.\" \u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>Said Lewis, \"You can use to engage your customers, start a direct dialogue with guests, ask for feedback rather than it getting blasted all over the internet. It can be great for customer touch-back, especially when they've given you positive comments. Thanking someone for a positive post builds loyalty instantly.\"\u003c/p>\u003c/blockquote>\n\u003cp>According to Lewis, customers love to get a glimpse \"behind the velvet rope,\" and hearing that the sommelier is really jazzed about a new Cab or that the pastry chef is doing something fantastic with the season's first pluots can galvanize these would-be insiders into showing up that very night. \u003c/p>\n\u003cp>But how much transparency is too much?\u003c/p>\n\u003cblockquote>\u003cp> Said Lucchesi, to much laughter from the audience, \"You know, Eric Ripert of Le Bernardin in NYC just started tweeting. Now, he's James Bond suave, with an olive-oil French accent, probably one of the world's most respected chefs. But his tweets read like a 12-year-old girl is writing them!\"\u003c/p>\u003c/blockquote>\n\u003cp>The Mayor was a no-show to the Grand Tent's grand ribbon-cutting shortly after the panel concluded, but that didn't stop the crowd from oohing over the dramatic sabering of a magnum of Domaine Chandon, or the star-studded posse of chefs and restauranteurs clustered around the thick orange ribbon. And with a scissor and a snip, the crowd surged forward to check out Friday's main event, \"\u003ca href=\"http://www.sfchefsfoodwine.com/OpeningParty.aspx\">Hog in the Fog\u003c/a>,\" a food-and-cocktail walk-around under a big white tent in Union Square.\u003c/p>\n\u003cp>It helped to like pork in all its myriad forms, since besides the figs, grapes, and Cowgirl Creamery cheeses offered at the \u003ca href=\"http://www.cuesa.org\"> CUESA\u003c/a> table, there was almost nothing for vegetarians, save a lot of tasty cocktails. Table after table offered pork cured, pork braised, pork shredded, or pork confit'd. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\" alt=\"head and hoof\" title=\"head and hoof\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16242\">\u003c/a>\u003c/p>\n\u003cp>No pork crudo was in evidence, but there were plenty of jiggly slices of \"head and hoof\" terrine topped with pickled mustard seeds. (Made by Chris Cosentino of Incanto, as if you had to ask). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\" alt=\"Poggio Pig\" title=\"Poggio Pig\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16246\">\u003c/a>\u003c/p>\n\u003cp>Poggio's Peter McNee laid out a lavish spread of salume, all made from a single pig, including sliced \"pigstrami,\" mortadella, chocolate-brown \"bloodella,\" and more, plus poached cotechino sausage over lentils (a classic Bolognese pairing) and fermented summer sausage on sauerkraut. \u003c/p>\n\u003cp>Homer Simpson would have been in heaven (\"Porkchops and bacon, my two favorite animals!\") but after the sixth or seventh porky bite, the octopus tentacles made by A16's Liza Shaw starting looking mighty good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\" alt=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" title=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16244\">\u003c/a>\u003cbr>\n\u003cem>Nicolette Manescalchi, Liza Shaw and Ross Wunderlich\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>Why octopus? \"Well, I love squid, octopus, all that stuff.\" said Shaw. Sometimes you have to choose between cooking for the people or cooking for chefs. Today, I decided to cook for the chefs. The people will follow!\"\u003c/p>\u003c/blockquote>\n\u003cp>And her octopus tentacles on a stick, with slippery onion and a vivid, herby green-tomato salsa verde, were double-plus good. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\" alt=\"octopus\" title=\"octopus\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16245\">\u003c/a>\u003c/p>\n\u003cp>You could wash down all that pork with many different cocktails, as long as your taste ran to tart, dry, and spicy. San Francisco bartenders continue to love their bitters, from the aromatic bitters (made from cinnamon, allspice, cardamom, and cassia) in the Rye Buck (Wild Turkey, house-made ginger syrup, lime) from Rye to the orange bitters in the cayenne sugar-rimmed Smoking Gun (Combier orange liqueur, Hennessey Black cognac, smoked peach puree) from Otis. \u003c/p>\n\u003cp>Everything seemed to have lemon or lime, ginger or cinnamon, plus a dash of herbal/anise flavor, in the form of Chartreuse, Herbsaint, or absinthe. Acknowledging that bartenders have their groupies and their name-brand just like chefs, each bar table had a board announcing the bartender's name and his (yes, they were all male) liquor of choice above the table. \u003c/p>\n\u003cp>The next morning, it was time for the \u003ca href=\"http://www.sfchefsfoodwine.com/SaturdayMorning.aspx#Family\">Anolon Chef Challenge: Restaurant Family Feud\u003c/a> (Delfina vs. Spruce), hosted by the Food Network's Aida Mollenkamp and judged by Jan Newberry, Steffan Terje (Perbacco, Barbacco) and Chronicle editor Miriam Morgan. The same conference room was now a Top Chef-style kitchen, with portable cooktop (but no running water), myriad bottles of wine and olive oil, and both a secret ingredient and a mystery basket of seasonal produce, courtesy of CUESA. \u003c/p>\n\u003cp>The secret ingredient? Local sustainable seafood, including Monterey Bay squid, sardines, and sole. The produce basket had just about everything you could find at Ferry Plaza: tomatoes of all sizes and colors, new potatoes, corn, herbs, figs, nectarines, melons, plums, onions, leeks, and more. The challenge? Three courses, one hour, two chefs on each team. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\" alt=\"Mark Sullivan\" title=\"Mark Sullivan\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16243\">\u003c/a>\u003cbr>\n\u003cem>Mark Sullivan from Spruce\u003c/em>\u003c/p>\n\u003cp>As you might imagine, chefs know how to focus, and halfway through their allotted time, you could hone a Wusthof knife off the single-minded attention beaming down from Delfina's Craig Stoll and Anthony Strong and Spruce's Mark Sullivan and Ben Cohn. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\" alt=\"Craig Stoll\" title=\"Craig Stoll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16240\">\u003c/a>\u003cbr>\n\u003cem>Craig Stoll from Delfina\u003c/em>\u003c/p>\n\u003cp>They had little time or energy for chit-chat, which left Mollenkamp to carry the show, without TV's benefit of tomato-chopping close-ups or suspense-building commercial breaks. But the judges did chime in here and there, as when Mollenkamp asked Terje about his favorite summer produce. \u003c/p>\n\u003cblockquote>\u003cp>\"Summer is hard for me,\" Terje admitted. \"It's like culinary ADD. Winter is more forgiving. Now, when something hits the market, you have to be ready for it right away.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\" alt=\"Delfina dishes\" title=\"Delfina dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16241\">\u003c/a>\u003cbr>\n\u003cem>Delfina dishes\u003c/em>\u003c/p>\n\u003cp>The final menus? For Delfina, handmade tonarelli pasta with sardines, fennel, grapes, capers, and toasted breadcrumbs, followed by an impromptu toss of charred peppers, anchovies, and poached squid with pureed and diced tomatoes, lemon, capers and olives, and finally rolled sole poached with fish fumet, white wine, and herbs over tomatoes stewed in tomato juice and camomile tea.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\" alt=\"Spruce dishes\" title=\"Spruce dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16238\">\u003c/a>\u003cbr>\n\u003cem>Spruce dishes\u003c/em>\u003c/p>\n\u003cp>For Spruce, the meal began with a clear tomato-water gazpacho with diced tomatoes and mint, followed by seared sardine over a pork-and-tomato broth with peppers and smoked paprika, then poached sole and squid with leeks, potatoes, and a basil pistou.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The winner? By just the smallest of margins, Delfina. The audience cheered, the chefs toasted each other with well-deserved beers, and the audience, tantalized by unbearably delicious aromas (but no tastes) during the past two hours, headed to the Grand Tent for another chef-and-cocktail go-round. \u003c/p>\n\n",
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"excerpt": "Pork, bitters, social media, local chefs going at it knife to knife: there was a lot going on during this week's \u003cem>SF Chefs 2010\u003c/em>. Here's a taste.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cblockquote>\u003cp>There's nothing like the \"Bauer Bump.\"\u003c/p>\u003c/blockquote>\n\u003cp>Blogs, Tweets, Yelp write-ups, email newsletters, check-ins on Foursquare-- the new social-media options may be the shiniest, coolest toys on the block right now, as evidenced by the full house attending \u003ca href=\"http://www.sfchefsfoodwine.com/Seminars.aspx#Future\">The Future of Food Media\u003c/a>, one of several industry seminars presented as part of \u003ca href=\"http://www.sfchefsfoodwine.com/default.aspx\">SF Chefs 2010\u003c/a>.\u003c/p>\n\u003cp> But after a 90 minute discussion between Oracle corporate chef \u003ca href=\"http://twitter.com/Rdlewisjr\">Robbie Lewis\u003c/a>, \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> executive Ruggy Joesten, \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a> owner Anna Weinberg, PR specialist \u003ca href=\"http://www.afandco.com/about/andrew.html\">Andrew Freeman\u003c/a>, and moderator \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/\">Paolo Lucchesi\u003c/a> of San Francisco Chronicle's \u003cem>Inside Scoop SF\u003c/em>, it came down to this: A great review from \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/\">Michael Bauer\u003c/a>, the Chronicle's longtime head restaurant critic, is \u003cem>still\u003c/em> the golden ticket that every restaurant dreams of, the one sure-fire way to guarantee a full house for months to come.\u003c/p>\n\u003cp>For the longtime print writers, editors, and public-relations folks in the audience (as well as, presumably, Bauer himself, who was seated unobtrusively near the back of the room), it was satisfying to hear Anna Weinberg, owner of Marlowe, insist that Bauer's dubbing their lamb-laced bacon cheeseburger \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/2010/04/07/the-hunt-is-on-for-the-best-hamburger-in-san-francisco/\">the best in the city\u003c/a> had an instant, and huge, impact on her business. \u003c/p>\n\u003cp>(And that burger was no accident; Weinberg and her chef Jennifer Puccio did loads of food trend research before opening, looking for what local diners really get passionate about. Which turned out to be, unsurprisingly, pizza and burgers.)\u003c/p>\n\u003cp>For all that Yelp's Joesten had to say about his company's proprietary, scam-searching algorithm for rating and ranking user reviews, a smart professional critic whose palate and judgment you trust is still a more reliable guide than a blogger hoping for perks and freebies, or an anonymous poster with any number of axes to grind. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And there's the other bonus: good writing! Among all the long-winded digressions about data mining and statistical analytics (which got many of the industry types and interested foodies fidgeting in their seats and yes, probably checking their tweets), no one mentioned the enjoyment value of professional criticism until the closing minutes, when audience member Jan Newberry, food editor of \u003ca href=\"http://www.sanfranmag.com\">San Francisco\u003c/a> magazine, noted that no one goes to Yelp for the prose, whereas good criticism is also good writing--entertaining, informative, able to put a restaurant, its chef, and its scene into a social, gastronomic, and cultural context.\u003c/p>\n\u003cp>(As a former restaurant critic for both the Bay Guardian and San Francisco magazine, I was often asked how I \"got paid to eat.\" My response? I didn't get paid to eat, I got paid to write. Eating was just what I happened to write about.)\u003c/p>\n\u003cp>Still, there was lots to say about how a restaurant, or a chef, can build a community and a brand through judicious use of Twitter, blogs, Yelp, and more.\u003c/p>\n\u003cblockquote>\u003cp> As Weinberg noted, \"It's a free 24 hour a day focus group. Looking on places like Yelp, you can start to see trends. If 10 posts in a week tell you the soup isn't so great or the bartender was rude, you know that maybe it's time to get a better soup, or a better bartender.\" \u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>Said Lewis, \"You can use to engage your customers, start a direct dialogue with guests, ask for feedback rather than it getting blasted all over the internet. It can be great for customer touch-back, especially when they've given you positive comments. Thanking someone for a positive post builds loyalty instantly.\"\u003c/p>\u003c/blockquote>\n\u003cp>According to Lewis, customers love to get a glimpse \"behind the velvet rope,\" and hearing that the sommelier is really jazzed about a new Cab or that the pastry chef is doing something fantastic with the season's first pluots can galvanize these would-be insiders into showing up that very night. \u003c/p>\n\u003cp>But how much transparency is too much?\u003c/p>\n\u003cblockquote>\u003cp> Said Lucchesi, to much laughter from the audience, \"You know, Eric Ripert of Le Bernardin in NYC just started tweeting. Now, he's James Bond suave, with an olive-oil French accent, probably one of the world's most respected chefs. But his tweets read like a 12-year-old girl is writing them!\"\u003c/p>\u003c/blockquote>\n\u003cp>The Mayor was a no-show to the Grand Tent's grand ribbon-cutting shortly after the panel concluded, but that didn't stop the crowd from oohing over the dramatic sabering of a magnum of Domaine Chandon, or the star-studded posse of chefs and restauranteurs clustered around the thick orange ribbon. And with a scissor and a snip, the crowd surged forward to check out Friday's main event, \"\u003ca href=\"http://www.sfchefsfoodwine.com/OpeningParty.aspx\">Hog in the Fog\u003c/a>,\" a food-and-cocktail walk-around under a big white tent in Union Square.\u003c/p>\n\u003cp>It helped to like pork in all its myriad forms, since besides the figs, grapes, and Cowgirl Creamery cheeses offered at the \u003ca href=\"http://www.cuesa.org\"> CUESA\u003c/a> table, there was almost nothing for vegetarians, save a lot of tasty cocktails. Table after table offered pork cured, pork braised, pork shredded, or pork confit'd. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\" alt=\"head and hoof\" title=\"head and hoof\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16242\">\u003c/a>\u003c/p>\n\u003cp>No pork crudo was in evidence, but there were plenty of jiggly slices of \"head and hoof\" terrine topped with pickled mustard seeds. (Made by Chris Cosentino of Incanto, as if you had to ask). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\" alt=\"Poggio Pig\" title=\"Poggio Pig\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16246\">\u003c/a>\u003c/p>\n\u003cp>Poggio's Peter McNee laid out a lavish spread of salume, all made from a single pig, including sliced \"pigstrami,\" mortadella, chocolate-brown \"bloodella,\" and more, plus poached cotechino sausage over lentils (a classic Bolognese pairing) and fermented summer sausage on sauerkraut. \u003c/p>\n\u003cp>Homer Simpson would have been in heaven (\"Porkchops and bacon, my two favorite animals!\") but after the sixth or seventh porky bite, the octopus tentacles made by A16's Liza Shaw starting looking mighty good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\" alt=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" title=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16244\">\u003c/a>\u003cbr>\n\u003cem>Nicolette Manescalchi, Liza Shaw and Ross Wunderlich\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>Why octopus? \"Well, I love squid, octopus, all that stuff.\" said Shaw. Sometimes you have to choose between cooking for the people or cooking for chefs. Today, I decided to cook for the chefs. The people will follow!\"\u003c/p>\u003c/blockquote>\n\u003cp>And her octopus tentacles on a stick, with slippery onion and a vivid, herby green-tomato salsa verde, were double-plus good. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\" alt=\"octopus\" title=\"octopus\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16245\">\u003c/a>\u003c/p>\n\u003cp>You could wash down all that pork with many different cocktails, as long as your taste ran to tart, dry, and spicy. San Francisco bartenders continue to love their bitters, from the aromatic bitters (made from cinnamon, allspice, cardamom, and cassia) in the Rye Buck (Wild Turkey, house-made ginger syrup, lime) from Rye to the orange bitters in the cayenne sugar-rimmed Smoking Gun (Combier orange liqueur, Hennessey Black cognac, smoked peach puree) from Otis. \u003c/p>\n\u003cp>Everything seemed to have lemon or lime, ginger or cinnamon, plus a dash of herbal/anise flavor, in the form of Chartreuse, Herbsaint, or absinthe. Acknowledging that bartenders have their groupies and their name-brand just like chefs, each bar table had a board announcing the bartender's name and his (yes, they were all male) liquor of choice above the table. \u003c/p>\n\u003cp>The next morning, it was time for the \u003ca href=\"http://www.sfchefsfoodwine.com/SaturdayMorning.aspx#Family\">Anolon Chef Challenge: Restaurant Family Feud\u003c/a> (Delfina vs. Spruce), hosted by the Food Network's Aida Mollenkamp and judged by Jan Newberry, Steffan Terje (Perbacco, Barbacco) and Chronicle editor Miriam Morgan. The same conference room was now a Top Chef-style kitchen, with portable cooktop (but no running water), myriad bottles of wine and olive oil, and both a secret ingredient and a mystery basket of seasonal produce, courtesy of CUESA. \u003c/p>\n\u003cp>The secret ingredient? Local sustainable seafood, including Monterey Bay squid, sardines, and sole. The produce basket had just about everything you could find at Ferry Plaza: tomatoes of all sizes and colors, new potatoes, corn, herbs, figs, nectarines, melons, plums, onions, leeks, and more. The challenge? Three courses, one hour, two chefs on each team. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\" alt=\"Mark Sullivan\" title=\"Mark Sullivan\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16243\">\u003c/a>\u003cbr>\n\u003cem>Mark Sullivan from Spruce\u003c/em>\u003c/p>\n\u003cp>As you might imagine, chefs know how to focus, and halfway through their allotted time, you could hone a Wusthof knife off the single-minded attention beaming down from Delfina's Craig Stoll and Anthony Strong and Spruce's Mark Sullivan and Ben Cohn. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\" alt=\"Craig Stoll\" title=\"Craig Stoll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16240\">\u003c/a>\u003cbr>\n\u003cem>Craig Stoll from Delfina\u003c/em>\u003c/p>\n\u003cp>They had little time or energy for chit-chat, which left Mollenkamp to carry the show, without TV's benefit of tomato-chopping close-ups or suspense-building commercial breaks. But the judges did chime in here and there, as when Mollenkamp asked Terje about his favorite summer produce. \u003c/p>\n\u003cblockquote>\u003cp>\"Summer is hard for me,\" Terje admitted. \"It's like culinary ADD. Winter is more forgiving. Now, when something hits the market, you have to be ready for it right away.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\" alt=\"Delfina dishes\" title=\"Delfina dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16241\">\u003c/a>\u003cbr>\n\u003cem>Delfina dishes\u003c/em>\u003c/p>\n\u003cp>The final menus? For Delfina, handmade tonarelli pasta with sardines, fennel, grapes, capers, and toasted breadcrumbs, followed by an impromptu toss of charred peppers, anchovies, and poached squid with pureed and diced tomatoes, lemon, capers and olives, and finally rolled sole poached with fish fumet, white wine, and herbs over tomatoes stewed in tomato juice and camomile tea.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\" alt=\"Spruce dishes\" title=\"Spruce dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16238\">\u003c/a>\u003cbr>\n\u003cem>Spruce dishes\u003c/em>\u003c/p>\n\u003cp>For Spruce, the meal began with a clear tomato-water gazpacho with diced tomatoes and mint, followed by seared sardine over a pork-and-tomato broth with peppers and smoked paprika, then poached sole and squid with leeks, potatoes, and a basil pistou.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The winner? By just the smallest of margins, Delfina. The audience cheered, the chefs toasted each other with well-deserved beers, and the audience, tantalized by unbearably delicious aromas (but no tastes) during the past two hours, headed to the Grand Tent for another chef-and-cocktail go-round. \u003c/p>\n\n\u003c/div>\u003c/p>",
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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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