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"disqusTitle": "Arsenic In California Wines: Should Drinkers Be Concerned?",
"title": "Arsenic In California Wines: Should Drinkers Be Concerned?",
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"content": "\u003cp>By \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\" rel=\"noopener\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/25/395091550/arsenic-in-california-wines-should-drinkers-be-concerned\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (3/25/15)\u003c/p>\n\u003cfigure id=\"attachment_94281\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544.jpg\">\u003cimg class=\"size-medium wp-image-94281\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-800x600.jpg\" alt=\"A customer walks by bottles of wine for sale at J. Barleycorn's Liquor Barn in Nashville, Tenn., in 2012. Photo: Erik Schelzig/ASSOCIATED PRESS\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer walks by bottles of wine for sale at J. Barleycorn's Liquor Barn in Nashville, Tenn., in 2012. Photo: Erik Schelzig/ASSOCIATED PRESS\u003c/figcaption>\u003c/figure>\n\u003cp>There's been a lot of buzz around the \u003ca href=\"http://www.cbsnews.com/news/lawsuit-claims-high-levels-arsenic-found-some-california-made-wines/\">story\u003c/a> that some inexpensive California wines, including a \u003ca href=\"http://www.traderjoes.com/fearless-flyer/article/433\">Charles Shaw\u003c/a> (aka two-buck Chuck) white Zinfandel sold at Trader Joe's, have been found to contain traces of arsenic.\u003c/p>\n\u003cp>The wines were tested by a commercial laboratory called BeverageGrades. And a \u003ca href=\"https://irp-cdn.multiscreensite.com/f0533877/files/uploaded/Summons_Complaint.pdf\">lawsuit\u003c/a> filed in Los Angeles County Superior Court against a group of wine producers claims two other labs confirmed tests that found arsenic levels in some wines that exceeded what is allowed in drinking water.\u003c/p>\n\u003cp>With headlines like\u003cem> \"\u003c/em>\u003ca href=\"http://www.cbsnews.com/news/lawsuit-claims-high-levels-arsenic-found-some-california-made-wines/\">Very High Levels of Arsenic\" In Top-Selling Wines\u003c/a> (from CBS's website), it's not a surprise that some wine drinkers are mystified. Since more than a few burning questions crossed \u003cem>our\u003c/em> minds here at The Salt, we went looking for answers.\u003c/p>\n\u003cp>\u003cstrong>How does arsenic end up in food and wine?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lots of foods and drinks contain trace levels of arsenic. As chemists \u003ca href=\"http://cen.acs.org/articles/91/i18/Eating-Arsenic.html\">explain\u003c/a> it, arsenic is a natural element which is abundant in the Earth's crust, so it ends up in our soil and water.\u003c/p>\n\u003cp>And, as plants — including grapes — grow in the soil, they can take up, or absorb, the arsenic there. So, it's no surprise to chemists, or the wine industry, that there are trace levels detectable in wines.\u003c/p>\n\u003cp>\"Wines from throughout the world contain trace amounts of arsenic as do juices, vegetables, grains and other alcohol beverages,\" according to a \u003ca href=\"http://www.wineinstitute.org/resources/pressroom/03192015\">statement\u003c/a> from the Wine Institute. And research, such as this \u003ca href=\"http://www.efsa.europa.eu/efsajournal\">analysis\u003c/a> from the European Food Safety Authority, confirms this is true.\u003c/p>\n\u003cp>\u003cstrong>Were there dangerous levels of arsenic in some of the California wines tested by BeverageGrades?\u003c/strong>\u003c/p>\n\u003cp>The U.S. government does not set an allowable limit for arsenic in wine. But Canada's government does.\u003c/p>\n\u003cp>The upper threshold, set by \u003ca href=\"http://www.hc-sc.gc.ca/fn-an/consult/2014-beverages-lead-arsenic-plomb-boissons/document-consultation-eng.php\">Health Canada,\u003c/a> is 100 parts per billion, or ppb. And the limit set by \u003ca href=\"http://www.oiv.int/oiv/cms/index?lang=en\">OIV\u003c/a>, a European intergovernmental wine organization, is even higher at 200 ppb.\u003c/p>\n\u003cp>None of the California wines that were tested by \u003ca href=\"http://www.beveragegrades.com/contact-us/\">BeverageGrades\u003c/a> tested higher than 50 ppb, according to news reports. (Neither the company nor the lawyers have released the lab results.)\u003c/p>\n\u003cp>And three-quarters of the bottles of the roughly 1,300 bottles of wine reportedly tested below 10 ppb, which is the EPA's allowable limit for arsenic in drinking water.\u003c/p>\n\u003cp>So, by Canadian standards, the levels of arsenic in the California wines that were tested are acceptable.\u003c/p>\n\u003cp>In addition, the \u003ca href=\"http://www.lcbo.com/content/lcbo/en/corporate-pages/about.html\">Liquor Control Board of Ontario\u003c/a>, a government enterprise in Canada, has performed its own testing on arsenic in wines. The LCBO's spokesperson tells The Salt by email that last year, its laboratory tested 2,247 wines from California.\u003c/p>\n\u003cp>All of them tested below the maximum allowable limit for arsenic. In fact, 90 percent of the California wines tested below 10 parts per billion, and 99 percent had levels of 25 ppb or lower.\u003c/p>\n\u003cp>There are experts who've raised a red flag about the concentrations of arsenic detected in some California wines. \"Arsenic is highly toxic,\" \u003ca href=\"http://asrg.berkeley.edu/Index_files/Page351.htm\">Allan Smith\u003c/a>, director of the Arsenic Health Effects research program at the University of California, Berkeley, told CBS News. And, over time, that can be be deadly.\u003c/p>\n\u003cp>But, as many scientists point out, it's the overall exposure that determines the potential health effects.\u003c/p>\n\u003cp>\"Whenever you're talking about toxicity, it's the dose that makes the poison,\" \u003ca href=\"http://ffhi.ucdavis.edu/people/old/quality/susan-ebeler\">Susan Ebeler\u003c/a>, a professor and chemist in the Foods For Health Institute at the University of California, Davis, says.\u003c/p>\n\u003cp>As Health Canada \u003ca href=\"http://www.hc-sc.gc.ca/fn-an/consult/2014-beverages-lead-arsenic-plomb-boissons/document-consultation-eng.php\">notes\u003c/a>, \"Studies of populations in Asia have associated the development of skin lesions, various cancers and neurotoxicity ... with chronic ingestion of drinking water containing elevated concentrations of arsenic ranging from 10 to 100 times greater than the current Canadian Drinking Water Quality Guideline for arsenic,\" or 10 ppb.\u003c/p>\n\u003cp>These exposures are also typically much higher than what Americans are exposed to through water, food or wine.\u003c/p>\n\u003cp>And, some experts say a drinking water standard shouldn't be used to determine how much trace arsenic should be tolerable in wine in part because people drink much less wine than water.\u003c/p>\n\u003cp>Also, the safety thresholds in drinking water must take into consideration the toxicity to young children, who are more vulnerable.\u003c/p>\n\u003cp>\u003cstrong>What about adults who drink wine or consume foods with trace levels of arsenic in the U.S.?\u003c/strong>\u003c/p>\n\u003cp>\"There's no reason to believe that exposure to arsenic in food and wine is above levels that are considered to be safe,\" Ebeler says.\u003c/p>\n\u003cp>But, there are differences of opinion. The lawsuit filed in Los Angeles County Superior Court alleges that some California wineries produce and market wines that are \"dangerously high levels\" of arsenic.\u003c/p>\n\u003cp>\u003cstrong>Is there anything wine makers or food producers can do to lower the amount of arsenic in their products?\u003c/strong>\u003c/p>\n\u003cp>One strategy is to be aware of the geographic hot spots where concentrations of arsenic in surface soil are highest.\u003c/p>\n\u003cp>This \u003ca href=\"http://cen.acs.org/articles/91/i18/Eating-Arsenic.html\">map\u003c/a> by the U.S. Geological Survey shows that some areas of the country have much higher levels than others — states like Nevada, Montana and Pennsylvania, among others.\u003c/p>\n\u003cp>The higher concentrations of arsenic can be explained by a number of factors. For instance, bedrock or glacial deposits that contain high levels of arsenic can influence the ground soil above them. In addition, mining and coal-burning activities release arsenic.\u003c/p>\n\u003cp>In other cases, there are residues from arsenic-based pesticides used decades ago to \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/12/201489247/how-much-arsenic-is-safe-in-apple-juice-fda-proposes-new-rule\">grow apples,\u003c/a> \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/16/146994249/yes-theres-arsenic-in-your-rice-but-is-that-bad\">rice\u003c/a> and other crops.\u003c/p>\n\u003cp>And another possibility: As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/08/176587506/arsenic-in-beer-may-come-from-widely-used-filtering-process\">reported\u003c/a>, traces of arsenic in some alcoholic beverages may come from a filtering process.\u003c/p>\n\u003cp>Some brewers or winemakers use natural materials such as diatomaceous earth or, in the case of wine, bentonite clay to filter out small bits of plant matter or anything that might make the liquid cloudy. So it's possible that the arsenic in these natural materials can leach into the beverage.\u003c/p>\n\u003cp>The lead attorney in the lawsuit against the winemakers \u003ca href=\"http://hosted.ap.org/dynamic/stories/U/US_ARSENIC_WINE?SITE=AP&SECTION=HOME&TEMPLATE=DEFAULT\">told\u003c/a> the AP that arsenic in wines might have been introduced in the wine-making process.\u003c/p>\n\u003cp>Ebeler has \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/25442583\">published\u003c/a> a study that assesses how soils and processing and storage techniques can influence trace metal concentrations in wines.\u003c/p>\n\u003cp>But it's not clear whether a filtering process — or another processing or storage technique — influenced the levels of trace arsenic found in the California wines that were tested by BeverageGrades.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "A recent lawsuit raised a red flag about traces of arsenic in some lower-cost California wines. But, by European and Canadian standards, the trace levels are acceptable.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>By \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\" rel=\"noopener\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/25/395091550/arsenic-in-california-wines-should-drinkers-be-concerned\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (3/25/15)\u003c/p>\n\u003cfigure id=\"attachment_94281\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544.jpg\">\u003cimg class=\"size-medium wp-image-94281\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-800x600.jpg\" alt=\"A customer walks by bottles of wine for sale at J. Barleycorn's Liquor Barn in Nashville, Tenn., in 2012. Photo: Erik Schelzig/ASSOCIATED PRESS\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/wine-82a3b16519b410e7f9d0089c1ed37d66922ba544-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer walks by bottles of wine for sale at J. Barleycorn's Liquor Barn in Nashville, Tenn., in 2012. Photo: Erik Schelzig/ASSOCIATED PRESS\u003c/figcaption>\u003c/figure>\n\u003cp>There's been a lot of buzz around the \u003ca href=\"http://www.cbsnews.com/news/lawsuit-claims-high-levels-arsenic-found-some-california-made-wines/\">story\u003c/a> that some inexpensive California wines, including a \u003ca href=\"http://www.traderjoes.com/fearless-flyer/article/433\">Charles Shaw\u003c/a> (aka two-buck Chuck) white Zinfandel sold at Trader Joe's, have been found to contain traces of arsenic.\u003c/p>\n\u003cp>The wines were tested by a commercial laboratory called BeverageGrades. And a \u003ca href=\"https://irp-cdn.multiscreensite.com/f0533877/files/uploaded/Summons_Complaint.pdf\">lawsuit\u003c/a> filed in Los Angeles County Superior Court against a group of wine producers claims two other labs confirmed tests that found arsenic levels in some wines that exceeded what is allowed in drinking water.\u003c/p>\n\u003cp>With headlines like\u003cem> \"\u003c/em>\u003ca href=\"http://www.cbsnews.com/news/lawsuit-claims-high-levels-arsenic-found-some-california-made-wines/\">Very High Levels of Arsenic\" In Top-Selling Wines\u003c/a> (from CBS's website), it's not a surprise that some wine drinkers are mystified. Since more than a few burning questions crossed \u003cem>our\u003c/em> minds here at The Salt, we went looking for answers.\u003c/p>\n\u003cp>\u003cstrong>How does arsenic end up in food and wine?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lots of foods and drinks contain trace levels of arsenic. As chemists \u003ca href=\"http://cen.acs.org/articles/91/i18/Eating-Arsenic.html\">explain\u003c/a> it, arsenic is a natural element which is abundant in the Earth's crust, so it ends up in our soil and water.\u003c/p>\n\u003cp>And, as plants — including grapes — grow in the soil, they can take up, or absorb, the arsenic there. So, it's no surprise to chemists, or the wine industry, that there are trace levels detectable in wines.\u003c/p>\n\u003cp>\"Wines from throughout the world contain trace amounts of arsenic as do juices, vegetables, grains and other alcohol beverages,\" according to a \u003ca href=\"http://www.wineinstitute.org/resources/pressroom/03192015\">statement\u003c/a> from the Wine Institute. And research, such as this \u003ca href=\"http://www.efsa.europa.eu/efsajournal\">analysis\u003c/a> from the European Food Safety Authority, confirms this is true.\u003c/p>\n\u003cp>\u003cstrong>Were there dangerous levels of arsenic in some of the California wines tested by BeverageGrades?\u003c/strong>\u003c/p>\n\u003cp>The U.S. government does not set an allowable limit for arsenic in wine. But Canada's government does.\u003c/p>\n\u003cp>The upper threshold, set by \u003ca href=\"http://www.hc-sc.gc.ca/fn-an/consult/2014-beverages-lead-arsenic-plomb-boissons/document-consultation-eng.php\">Health Canada,\u003c/a> is 100 parts per billion, or ppb. And the limit set by \u003ca href=\"http://www.oiv.int/oiv/cms/index?lang=en\">OIV\u003c/a>, a European intergovernmental wine organization, is even higher at 200 ppb.\u003c/p>\n\u003cp>None of the California wines that were tested by \u003ca href=\"http://www.beveragegrades.com/contact-us/\">BeverageGrades\u003c/a> tested higher than 50 ppb, according to news reports. (Neither the company nor the lawyers have released the lab results.)\u003c/p>\n\u003cp>And three-quarters of the bottles of the roughly 1,300 bottles of wine reportedly tested below 10 ppb, which is the EPA's allowable limit for arsenic in drinking water.\u003c/p>\n\u003cp>So, by Canadian standards, the levels of arsenic in the California wines that were tested are acceptable.\u003c/p>\n\u003cp>In addition, the \u003ca href=\"http://www.lcbo.com/content/lcbo/en/corporate-pages/about.html\">Liquor Control Board of Ontario\u003c/a>, a government enterprise in Canada, has performed its own testing on arsenic in wines. The LCBO's spokesperson tells The Salt by email that last year, its laboratory tested 2,247 wines from California.\u003c/p>\n\u003cp>All of them tested below the maximum allowable limit for arsenic. In fact, 90 percent of the California wines tested below 10 parts per billion, and 99 percent had levels of 25 ppb or lower.\u003c/p>\n\u003cp>There are experts who've raised a red flag about the concentrations of arsenic detected in some California wines. \"Arsenic is highly toxic,\" \u003ca href=\"http://asrg.berkeley.edu/Index_files/Page351.htm\">Allan Smith\u003c/a>, director of the Arsenic Health Effects research program at the University of California, Berkeley, told CBS News. And, over time, that can be be deadly.\u003c/p>\n\u003cp>But, as many scientists point out, it's the overall exposure that determines the potential health effects.\u003c/p>\n\u003cp>\"Whenever you're talking about toxicity, it's the dose that makes the poison,\" \u003ca href=\"http://ffhi.ucdavis.edu/people/old/quality/susan-ebeler\">Susan Ebeler\u003c/a>, a professor and chemist in the Foods For Health Institute at the University of California, Davis, says.\u003c/p>\n\u003cp>As Health Canada \u003ca href=\"http://www.hc-sc.gc.ca/fn-an/consult/2014-beverages-lead-arsenic-plomb-boissons/document-consultation-eng.php\">notes\u003c/a>, \"Studies of populations in Asia have associated the development of skin lesions, various cancers and neurotoxicity ... with chronic ingestion of drinking water containing elevated concentrations of arsenic ranging from 10 to 100 times greater than the current Canadian Drinking Water Quality Guideline for arsenic,\" or 10 ppb.\u003c/p>\n\u003cp>These exposures are also typically much higher than what Americans are exposed to through water, food or wine.\u003c/p>\n\u003cp>And, some experts say a drinking water standard shouldn't be used to determine how much trace arsenic should be tolerable in wine in part because people drink much less wine than water.\u003c/p>\n\u003cp>Also, the safety thresholds in drinking water must take into consideration the toxicity to young children, who are more vulnerable.\u003c/p>\n\u003cp>\u003cstrong>What about adults who drink wine or consume foods with trace levels of arsenic in the U.S.?\u003c/strong>\u003c/p>\n\u003cp>\"There's no reason to believe that exposure to arsenic in food and wine is above levels that are considered to be safe,\" Ebeler says.\u003c/p>\n\u003cp>But, there are differences of opinion. The lawsuit filed in Los Angeles County Superior Court alleges that some California wineries produce and market wines that are \"dangerously high levels\" of arsenic.\u003c/p>\n\u003cp>\u003cstrong>Is there anything wine makers or food producers can do to lower the amount of arsenic in their products?\u003c/strong>\u003c/p>\n\u003cp>One strategy is to be aware of the geographic hot spots where concentrations of arsenic in surface soil are highest.\u003c/p>\n\u003cp>This \u003ca href=\"http://cen.acs.org/articles/91/i18/Eating-Arsenic.html\">map\u003c/a> by the U.S. Geological Survey shows that some areas of the country have much higher levels than others — states like Nevada, Montana and Pennsylvania, among others.\u003c/p>\n\u003cp>The higher concentrations of arsenic can be explained by a number of factors. For instance, bedrock or glacial deposits that contain high levels of arsenic can influence the ground soil above them. In addition, mining and coal-burning activities release arsenic.\u003c/p>\n\u003cp>In other cases, there are residues from arsenic-based pesticides used decades ago to \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/12/201489247/how-much-arsenic-is-safe-in-apple-juice-fda-proposes-new-rule\">grow apples,\u003c/a> \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/16/146994249/yes-theres-arsenic-in-your-rice-but-is-that-bad\">rice\u003c/a> and other crops.\u003c/p>\n\u003cp>And another possibility: As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/08/176587506/arsenic-in-beer-may-come-from-widely-used-filtering-process\">reported\u003c/a>, traces of arsenic in some alcoholic beverages may come from a filtering process.\u003c/p>\n\u003cp>Some brewers or winemakers use natural materials such as diatomaceous earth or, in the case of wine, bentonite clay to filter out small bits of plant matter or anything that might make the liquid cloudy. So it's possible that the arsenic in these natural materials can leach into the beverage.\u003c/p>\n\u003cp>The lead attorney in the lawsuit against the winemakers \u003ca href=\"http://hosted.ap.org/dynamic/stories/U/US_ARSENIC_WINE?SITE=AP&SECTION=HOME&TEMPLATE=DEFAULT\">told\u003c/a> the AP that arsenic in wines might have been introduced in the wine-making process.\u003c/p>\n\u003cp>Ebeler has \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/25442583\">published\u003c/a> a study that assesses how soils and processing and storage techniques can influence trace metal concentrations in wines.\u003c/p>\n\u003cp>But it's not clear whether a filtering process — or another processing or storage technique — influenced the levels of trace arsenic found in the California wines that were tested by BeverageGrades.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide To 5 Movie Theaters Serving Food and Alcoholic Beverages",
"title": "Bay Area Bites Guide To 5 Movie Theaters Serving Food and Alcoholic Beverages",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>Sure, everyone loves traditional movie theater foods--the gloriously unhealthy nachos smothered in salty cheese sauce, overpriced candy, and popcorn, whether \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/30/the-state-of-theater-popcorn-in-the-bay-area/\">covered in butter\u003c/a> or \u003ca href=\"http://www.buzzfeed.com/emofly/movie-candy-combinations#.mbyveRG34\" target=\"_blank\">mixed with Milk Duds\u003c/a>. But sometimes, whether it’s a desire to squeeze more into those precious babysitting hours, or not wanting to race from dinner reservations to the theater, it’d be nice to have more substantial food options available while you take in the latest Hollywood has to offer.\u003c/p>\n\u003cp>Local movie theaters are listening: in an effort to get theatergoers off the couch, theaters are increasingly offering the amenities of home: comfy seating, child-free screenings, and yes, food and alcohol. So change out of your pajamas, turn off Netflix and try one of these five options on your next date night.\u003c/p>\n\u003cfigure id=\"attachment_92762\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\">\u003cimg class=\"size-full wp-image-92762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\" alt=\"The New Parkway in Oakland Photo: Shelby Pope\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-320x180.jpg 320w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The New Parkway in Oakland Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>It’s easy to get overwhelmed by the dizzying array of activities constantly taking place at \u003cstrong>The New Parkway Theater\u003c/strong> in Oakland--is tonight Open Mic Monday? Or is it \u003ca href=\"http://thenewparkway.com/wp/?page_id=18\" target=\"_blank\">Drink & Draw art night?\u003c/a> And while The Parkway has done a remarkable job establishing itself as a community hub, that doesn’t mean they’ve forgotten about their core identity as a movie theater. Their popcorn comes covered in real butter, with the option to top it with garlic, Parmesan or nutritional yeast, and they also offer an \u003ca href=\"http://thenewparkway.com/wp/?page_id=326\" target=\"_blank\">impressively inclusive menu\u003c/a> from which patrons can order items and have them delivered during the movie. Vegetarians can enjoy the “\u003ca href=\"https://www.youtube.com/watch?v=k7R7RbuJs5Y\" target=\"_blank\">Big Salad\u003c/a>” of the week, vegans can munch on a vegan Sloppy Joe, and the adventurous can order the chef’s choice “Mystery Meal” (described on the menu as “a square meal and a gamble”). There’s also wine, sangria and pitchers of beer available, all which the Parkway sources from within 200 miles.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thenewparkway.com/wp/\" target=\"_blank\">The New Parkway Theater\u003c/a>\u003c/strong>\u003cbr>\n474 24th Street, Oakland [\u003ca href=\"http://goo.gl/5aEzEj\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 658-7900\u003cbr>\nHours: Mon-Thur 6:00pm-10pm; Fri, 4:30pm-11:30pm; Sat, 12 pm-11:30pm; Sun, 12 pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheNewParkway\" target=\"_blank\">The New Parkway\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thenewparkway\" target=\"_blank\">@TheNewParkway\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg\">\u003cimg class=\"aligncenter size-full wp-image-92763\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg\" alt=\"Aud1FromBal_kabuki\" width=\"1000\" height=\"864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-400x346.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-800x691.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-768x664.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-320x276.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When going to the \u003cstrong>Kabuki\u003c/strong>: order your reserved seating ticket online, and spend the time you would have spent scouting for seats ordering food and drinks at this Japantown favorite. \u003ca href=\"https://www.sundancecinemas.com/uploads/files/Bal_Bar_Bistro_To_Go_SF.pdf\" target=\"_blank\">The menu\u003c/a> offers an eclectic variety of sandwiches (including a Barvarian-ish “Bratwurst simmered in Arrogant Bastard beer & spices on a toasted pretzel bun”), pizzas and interesting appetizers, like fancified tater tots (Excuse us, “Sweet potato tots served with spicy mustard dipping sauce.“) They also serve \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\" target=\"_blank\">Humphry Slocombe\u003c/a> ice cream--a vast improvement over the usual \u003ca href=\"https://www.drumstick.com/nestle/dibs-vanilla.aspx\" target=\"_blank\">Dibs\u003c/a> and Slurpees. You can bring food into any showing, and beer and wine into certain showings. Don’t miss their occasional movie-themed cocktail--for \u003ca href=\"http://www.imdb.com/title/tt2267998/\" target=\"_blank\">Gone Girl\u003c/a>, a coconut rum and pineapple confection called the “Missing Wife.”\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.sundancecinemas.com/ticket_pricing_kabuki.html\" target=\"_blank\">Sundance Kabuki Cinema\u003c/a>\u003c/strong>\u003cbr>\n1881 Post Street, San Francisco [\u003ca href=\"http://goo.gl/vCvCmG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 346-3243\u003cbr>\nHours: Mon-Sun, 12:30pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SundanceKabukiCinema\" target=\"_blank\">Sundance Kabuki Cinemas Movie Theatre\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sundancekabuki\" target=\"_blank\">@sundancekabuki\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_92766\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cerrito2.jpg\">\u003cimg class=\"size-full wp-image-92766\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cerrito2.jpg\" alt=\"Rialto Cinemas in El Cerrito Photo: Rialto Cinemas Cerrito\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rialto Cinemas in El Cerrito Photo: Rialto Cinemas Cerrito\u003c/figcaption>\u003c/figure>\n\u003cp>This El Cerrito favorite has several amenities: Hoping for something a little more comfortable than the traditional movie seating? Settle into one of their comfy couches. Weren't able to make it to Broadway to catch \u003ca href=\"http://www.ew.com/article/2014/10/28/watch-james-franco-and-chris-odowd-in-an-exclusive-clip-from-of-mice-and-men\" target=\"_blank\">James Franco as George\u003c/a> in \u003cem>Of Mice and Men\u003c/em>? Just catch the \u003cstrong>Rialto\u003c/strong>’s screening of the National Theater Live’s filmed version. But one of the Rialto’s biggest draws is \u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito&page=menu\" target=\"_blank\">their menu\u003c/a>, a sprawling affair that contains Hawaiian pizza, Greek salad, and nachos: a formidable heap of chips topped with beans, two types of cheese and housemade guacamole. Their beer menu features a selection of local beers, and Sierra Nevada will \u003ca href=\"https://www.facebook.com/232952985517/photos/a.233009175517.147115.232952985517/10152497266315518/?type=1&theater\" target=\"_blank\">take over their taps\u003c/a> during Beer Week. And if you’re trying to kill time before the movie, stop by \u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito&page=scene\" target=\"_blank\">Scene\u003c/a>, their attached wine bar that features a \u003ca href=\"http://rialtocinemas.com/cerrito/content/menu01.pdf\" target=\"_blank\">slightly more upscale menu\u003c/a>, expanded wine list and a decent happy hour ($2 off select wines and menu items, $1 off beer).\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito\" target=\"_blank\">Rialto Cinemas Cerrito\u003c/a>\u003c/strong>\u003cbr>\n10070 San Pablo Avenue, El Cerrito [\u003ca href=\"http://goo.gl/u9seHH\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 273-9102\u003cbr>\nHours: Mon-Fri, 3:30pm-10:00pm, Sat-Sun, 12:30pm-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rialto-Cinemas-Cerrito/232952985517\" target=\"_blank\">Rialto Cinemas Cerrito\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_92765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the_raven.jpg\">\u003cimg class=\"size-full wp-image-92765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the_raven.jpg\" alt=\"The Raven in Healdsburg Photo: Andrew Watanabe\" width=\"1000\" height=\"563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Raven in Healdsburg Photo: Andrew Watanabe\u003c/figcaption>\u003c/figure>\n\u003cp>You can’t beat the \u003cstrong>Raven\u003c/strong> in terms of local offerings: the bulk of the food and drink options at the small Healdsburg cinema are sourced from just a few blocks away. The bread for their sandwiches? From \u003ca href=\"http://www.costeaux.com/\" target=\"_blank\">Costeaux Bakery\u003c/a> directly behind the theater. The beers on their drink menu? Two of them come from \u003ca href=\"http://bearrepublic.com/\" target=\"_blank\">Bear Republic\u003c/a>, just around the corner. Even the sparkling option--\u003ca href=\"https://www.francisfordcoppolawinery.com/wine/sofia/blanc-de-blancs\" target=\"_blank\">Sofia Blanc de Blancs\u003c/a>--originates less than six miles away.\u003c/p>\n\u003cp>\u003ca href=\"http://ravenfilmcenter.com/wp-content/uploads/2014/10/Bistro-Food-Menu-NEW-copy.pdf\" target=\"_blank\">The menu\u003c/a> is small and simple, offering a handful of choices like a smoked sausage and pepper sandwich, chicken quesadillas and a decadent three cheese grilled cheese, all of which can be delivered during your movie. Their \u003ca href=\"http://ravenfilmcenter.com/wp-content/uploads/2014/10/Bistro-Beer-and-Wine-Menu-NEW1.pdf\" target=\"_blank\">alcohol menu\u003c/a> is more extensive: they offer with a sizable collection of local wines available by the glass, bottle or half bottle, and a selection of local beers on tap. And with the \u003ca href=\"http://www.groupon.com/deals/raven-film-center\" target=\"_blank\">Groupon they’re currently offering\u003c/a> ($14 for two tickets and a large popcorn), you can use the money you saved to get a glass of wine.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ravenfilmcenter.com/\" target=\"_blank\">Raven Film Center\u003c/a>\u003c/strong>\u003cbr>\n415 Center Street, Healdsburg, CA [\u003ca href=\"http://goo.gl/jnDQot\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (707) 522-0330\u003cbr>\nHours: Mon-Thur,3:00pm-9:30pm; Fri-Sun, 12:00pm-9:30pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_92761\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shattuck.jpg\">\u003cimg class=\"size-full wp-image-92761\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shattuck.jpg\" alt=\"Berkeley's Shattuck Cinemas Photo: Shelby Pope\" width=\"1000\" height=\"747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-320x239.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's Shattuck Cinemas Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>From their art deco ceiling, to the cushiony loveseats, to their collection of indie picks interspersed with blockbusters (don’t miss their annual screening of the Oscar nominated \u003ca href=\"http://www.landmarktheatres.com/san-francisco-east-bay/film-info/oscar-nominated-short-films-2015-animated\" target=\"_blank\">animated shorts\u003c/a>), \u003cstrong>Berkeley’s Landmark Theater\u003c/strong> specializes in subtle touches. One of those touches--so subtle you might miss it--is \u003ca href=\"http://www.yelp.com/biz/lot-68-bar-and-caf%C3%A9-berkeley-3\" target=\"_blank\">Lot 68\u003c/a>, the bar hidden to the left of the theater’s lobby. Lot 68 serves a varied menu, ranging from appetizers like egg rolls and cheese plates to more substantial fare like pizzas, pulled pork sandwiches and gyro plates. Not only do they offer a thoughtful selection of wine and beer, ranging from PBR to the well-regarded Blanche De Chambly from Quebec’s Unibroue brewery, they have a full bar and cocktail menu, all which patrons can bring into special 21+ showings.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.landmarktheatres.com/san-francisco-east-bay\" target=\"_blank\">Landmark Shattuck Cinemas\u003c/a>\u003c/strong>\u003cbr>\n2230 Shattuck Avenue, Berkeley [\u003ca href=\"http://goo.gl/UfkQz0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 644-2992\u003cbr>\nHours: Mon-Sun, 12:30pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ShattuckCinemas\" target=\"_blank\">Shattuck Cinemas\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\n",
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"excerpt": "Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, everyone loves traditional movie theater foods--the gloriously unhealthy nachos smothered in salty cheese sauce, overpriced candy, and popcorn, whether \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/30/the-state-of-theater-popcorn-in-the-bay-area/\">covered in butter\u003c/a> or \u003ca href=\"http://www.buzzfeed.com/emofly/movie-candy-combinations#.mbyveRG34\" target=\"_blank\">mixed with Milk Duds\u003c/a>. But sometimes, whether it’s a desire to squeeze more into those precious babysitting hours, or not wanting to race from dinner reservations to the theater, it’d be nice to have more substantial food options available while you take in the latest Hollywood has to offer.\u003c/p>\n\u003cp>Local movie theaters are listening: in an effort to get theatergoers off the couch, theaters are increasingly offering the amenities of home: comfy seating, child-free screenings, and yes, food and alcohol. So change out of your pajamas, turn off Netflix and try one of these five options on your next date night.\u003c/p>\n\u003cfigure id=\"attachment_92762\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\">\u003cimg class=\"size-full wp-image-92762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\" alt=\"The New Parkway in Oakland Photo: Shelby Pope\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-320x180.jpg 320w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The New Parkway in Oakland Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>It’s easy to get overwhelmed by the dizzying array of activities constantly taking place at \u003cstrong>The New Parkway Theater\u003c/strong> in Oakland--is tonight Open Mic Monday? Or is it \u003ca href=\"http://thenewparkway.com/wp/?page_id=18\" target=\"_blank\">Drink & Draw art night?\u003c/a> And while The Parkway has done a remarkable job establishing itself as a community hub, that doesn’t mean they’ve forgotten about their core identity as a movie theater. Their popcorn comes covered in real butter, with the option to top it with garlic, Parmesan or nutritional yeast, and they also offer an \u003ca href=\"http://thenewparkway.com/wp/?page_id=326\" target=\"_blank\">impressively inclusive menu\u003c/a> from which patrons can order items and have them delivered during the movie. Vegetarians can enjoy the “\u003ca href=\"https://www.youtube.com/watch?v=k7R7RbuJs5Y\" target=\"_blank\">Big Salad\u003c/a>” of the week, vegans can munch on a vegan Sloppy Joe, and the adventurous can order the chef’s choice “Mystery Meal” (described on the menu as “a square meal and a gamble”). There’s also wine, sangria and pitchers of beer available, all which the Parkway sources from within 200 miles.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thenewparkway.com/wp/\" target=\"_blank\">The New Parkway Theater\u003c/a>\u003c/strong>\u003cbr>\n474 24th Street, Oakland [\u003ca href=\"http://goo.gl/5aEzEj\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 658-7900\u003cbr>\nHours: Mon-Thur 6:00pm-10pm; Fri, 4:30pm-11:30pm; Sat, 12 pm-11:30pm; Sun, 12 pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheNewParkway\" target=\"_blank\">The New Parkway\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thenewparkway\" target=\"_blank\">@TheNewParkway\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg\">\u003cimg class=\"aligncenter size-full wp-image-92763\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg\" alt=\"Aud1FromBal_kabuki\" width=\"1000\" height=\"864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-400x346.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-800x691.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-768x664.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Aud1FromBal_kabuki-320x276.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When going to the \u003cstrong>Kabuki\u003c/strong>: order your reserved seating ticket online, and spend the time you would have spent scouting for seats ordering food and drinks at this Japantown favorite. \u003ca href=\"https://www.sundancecinemas.com/uploads/files/Bal_Bar_Bistro_To_Go_SF.pdf\" target=\"_blank\">The menu\u003c/a> offers an eclectic variety of sandwiches (including a Barvarian-ish “Bratwurst simmered in Arrogant Bastard beer & spices on a toasted pretzel bun”), pizzas and interesting appetizers, like fancified tater tots (Excuse us, “Sweet potato tots served with spicy mustard dipping sauce.“) They also serve \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\" target=\"_blank\">Humphry Slocombe\u003c/a> ice cream--a vast improvement over the usual \u003ca href=\"https://www.drumstick.com/nestle/dibs-vanilla.aspx\" target=\"_blank\">Dibs\u003c/a> and Slurpees. You can bring food into any showing, and beer and wine into certain showings. Don’t miss their occasional movie-themed cocktail--for \u003ca href=\"http://www.imdb.com/title/tt2267998/\" target=\"_blank\">Gone Girl\u003c/a>, a coconut rum and pineapple confection called the “Missing Wife.”\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.sundancecinemas.com/ticket_pricing_kabuki.html\" target=\"_blank\">Sundance Kabuki Cinema\u003c/a>\u003c/strong>\u003cbr>\n1881 Post Street, San Francisco [\u003ca href=\"http://goo.gl/vCvCmG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 346-3243\u003cbr>\nHours: Mon-Sun, 12:30pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SundanceKabukiCinema\" target=\"_blank\">Sundance Kabuki Cinemas Movie Theatre\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sundancekabuki\" target=\"_blank\">@sundancekabuki\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_92766\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cerrito2.jpg\">\u003cimg class=\"size-full wp-image-92766\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cerrito2.jpg\" alt=\"Rialto Cinemas in El Cerrito Photo: Rialto Cinemas Cerrito\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cerrito2-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rialto Cinemas in El Cerrito Photo: Rialto Cinemas Cerrito\u003c/figcaption>\u003c/figure>\n\u003cp>This El Cerrito favorite has several amenities: Hoping for something a little more comfortable than the traditional movie seating? Settle into one of their comfy couches. Weren't able to make it to Broadway to catch \u003ca href=\"http://www.ew.com/article/2014/10/28/watch-james-franco-and-chris-odowd-in-an-exclusive-clip-from-of-mice-and-men\" target=\"_blank\">James Franco as George\u003c/a> in \u003cem>Of Mice and Men\u003c/em>? Just catch the \u003cstrong>Rialto\u003c/strong>’s screening of the National Theater Live’s filmed version. But one of the Rialto’s biggest draws is \u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito&page=menu\" target=\"_blank\">their menu\u003c/a>, a sprawling affair that contains Hawaiian pizza, Greek salad, and nachos: a formidable heap of chips topped with beans, two types of cheese and housemade guacamole. Their beer menu features a selection of local beers, and Sierra Nevada will \u003ca href=\"https://www.facebook.com/232952985517/photos/a.233009175517.147115.232952985517/10152497266315518/?type=1&theater\" target=\"_blank\">take over their taps\u003c/a> during Beer Week. And if you’re trying to kill time before the movie, stop by \u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito&page=scene\" target=\"_blank\">Scene\u003c/a>, their attached wine bar that features a \u003ca href=\"http://rialtocinemas.com/cerrito/content/menu01.pdf\" target=\"_blank\">slightly more upscale menu\u003c/a>, expanded wine list and a decent happy hour ($2 off select wines and menu items, $1 off beer).\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rialtocinemas.com/index.php?location=cerrito\" target=\"_blank\">Rialto Cinemas Cerrito\u003c/a>\u003c/strong>\u003cbr>\n10070 San Pablo Avenue, El Cerrito [\u003ca href=\"http://goo.gl/u9seHH\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 273-9102\u003cbr>\nHours: Mon-Fri, 3:30pm-10:00pm, Sat-Sun, 12:30pm-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rialto-Cinemas-Cerrito/232952985517\" target=\"_blank\">Rialto Cinemas Cerrito\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_92765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the_raven.jpg\">\u003cimg class=\"size-full wp-image-92765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/the_raven.jpg\" alt=\"The Raven in Healdsburg Photo: Andrew Watanabe\" width=\"1000\" height=\"563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/the_raven-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Raven in Healdsburg Photo: Andrew Watanabe\u003c/figcaption>\u003c/figure>\n\u003cp>You can’t beat the \u003cstrong>Raven\u003c/strong> in terms of local offerings: the bulk of the food and drink options at the small Healdsburg cinema are sourced from just a few blocks away. The bread for their sandwiches? From \u003ca href=\"http://www.costeaux.com/\" target=\"_blank\">Costeaux Bakery\u003c/a> directly behind the theater. The beers on their drink menu? Two of them come from \u003ca href=\"http://bearrepublic.com/\" target=\"_blank\">Bear Republic\u003c/a>, just around the corner. Even the sparkling option--\u003ca href=\"https://www.francisfordcoppolawinery.com/wine/sofia/blanc-de-blancs\" target=\"_blank\">Sofia Blanc de Blancs\u003c/a>--originates less than six miles away.\u003c/p>\n\u003cp>\u003ca href=\"http://ravenfilmcenter.com/wp-content/uploads/2014/10/Bistro-Food-Menu-NEW-copy.pdf\" target=\"_blank\">The menu\u003c/a> is small and simple, offering a handful of choices like a smoked sausage and pepper sandwich, chicken quesadillas and a decadent three cheese grilled cheese, all of which can be delivered during your movie. Their \u003ca href=\"http://ravenfilmcenter.com/wp-content/uploads/2014/10/Bistro-Beer-and-Wine-Menu-NEW1.pdf\" target=\"_blank\">alcohol menu\u003c/a> is more extensive: they offer with a sizable collection of local wines available by the glass, bottle or half bottle, and a selection of local beers on tap. And with the \u003ca href=\"http://www.groupon.com/deals/raven-film-center\" target=\"_blank\">Groupon they’re currently offering\u003c/a> ($14 for two tickets and a large popcorn), you can use the money you saved to get a glass of wine.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ravenfilmcenter.com/\" target=\"_blank\">Raven Film Center\u003c/a>\u003c/strong>\u003cbr>\n415 Center Street, Healdsburg, CA [\u003ca href=\"http://goo.gl/jnDQot\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (707) 522-0330\u003cbr>\nHours: Mon-Thur,3:00pm-9:30pm; Fri-Sun, 12:00pm-9:30pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_92761\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shattuck.jpg\">\u003cimg class=\"size-full wp-image-92761\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/shattuck.jpg\" alt=\"Berkeley's Shattuck Cinemas Photo: Shelby Pope\" width=\"1000\" height=\"747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/shattuck-320x239.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's Shattuck Cinemas Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>From their art deco ceiling, to the cushiony loveseats, to their collection of indie picks interspersed with blockbusters (don’t miss their annual screening of the Oscar nominated \u003ca href=\"http://www.landmarktheatres.com/san-francisco-east-bay/film-info/oscar-nominated-short-films-2015-animated\" target=\"_blank\">animated shorts\u003c/a>), \u003cstrong>Berkeley’s Landmark Theater\u003c/strong> specializes in subtle touches. One of those touches--so subtle you might miss it--is \u003ca href=\"http://www.yelp.com/biz/lot-68-bar-and-caf%C3%A9-berkeley-3\" target=\"_blank\">Lot 68\u003c/a>, the bar hidden to the left of the theater’s lobby. Lot 68 serves a varied menu, ranging from appetizers like egg rolls and cheese plates to more substantial fare like pizzas, pulled pork sandwiches and gyro plates. Not only do they offer a thoughtful selection of wine and beer, ranging from PBR to the well-regarded Blanche De Chambly from Quebec’s Unibroue brewery, they have a full bar and cocktail menu, all which patrons can bring into special 21+ showings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.landmarktheatres.com/san-francisco-east-bay\" target=\"_blank\">Landmark Shattuck Cinemas\u003c/a>\u003c/strong>\u003cbr>\n2230 Shattuck Avenue, Berkeley [\u003ca href=\"http://goo.gl/UfkQz0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 644-2992\u003cbr>\nHours: Mon-Sun, 12:30pm-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ShattuckCinemas\" target=\"_blank\">Shattuck Cinemas\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sniffing Out Wine Bargains? Modern-day California Négociant Wines Can Deliver Big Tastes at Small Prices",
"title": "Sniffing Out Wine Bargains? Modern-day California Négociant Wines Can Deliver Big Tastes at Small Prices",
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"content": "\u003cfigure id=\"attachment_90682\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/fall-vineyard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/fall-vineyard.jpg\" alt=\"This is not likely to be the bucolic scenery outside the winery building at today's up-and-coming négociant wine operations. Photo: Susan Hathaway\" width=\"1000\" height=\"594\" class=\"size-full wp-image-90682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This is not likely to be the bucolic scenery outside the winery building at today's up-and-coming négociant wine operations. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Launching a traditional winery -- sprawling vineyards, charming winery buildings full of equipment, a friendly tasting room -- is an anachronism today in California wine country for \u003ca href=\"http://www.marketwatch.com/story/how-to-invest-in-a-winery-2013-08-13\" target=\"_blank\">anyone but the super rich\u003c/a>. Current or potential vineyard land in prime locations is spectacularly expensive while the odds of making much money in this feel-good field can be low. \u003c/p>\n\u003cp>So what do you do if you're not Fergie, Joe Montana, Drew Barrymore, Brangelina, Wayne Gretzky, Madonna, Antonio Banderas, Nancy Pelosi, Mick Fleetwood and scores of other rich, famous folks bitten by the wine bug? \u003c/p>\n\u003cp>You do it on the cheap by following the négociant model. In France, the traditional \u003ca href=\"http://www.wineloverspage.com/wineadvisor2/tswa20080827.php\" target=\"_blank\">\u003cem>négociant-éleveur\u003c/em>\u003c/a> buys grapes or finished wine from outside sources, with the final product sold under the négociant's label. In modern-day, costly California, this concept has lately been enabling underfunded but passionate individuals to enter a low-margin but romantically appealing business. (\u003ca href=\"http://svbwine.blogspot.com/2012/08/how-much-do-wineries-really-make.html\" target=\"_blank\">According to Silicon Valley Bank\u003c/a>, average 2013 pretax profits in the wine biz were an astringent 3.9%.)\u003c/p>\n\u003cp>Some of these eager new operators not only don't own vineyards but might not have an actual winery, either. Some simply blend and bottle wine made elsewhere and those who do purchase grapes might use rented space in existing wineries or \u003ca href=\"http://www.winesandvines.com/buyersguide/?pLev=product&pId=222\" target=\"_blank\">\"custom-crush\"\u003c/a> facilities for the winemaking. But for wine consumers who don't insist that the wine they buy is accompanied by a palatial wine estate, there are some superb wines at surprisingly affordable prices available from these up-and-comers. \u003c/p>\n\u003cp>According to Ryan Woodhouse of Bay Area wine retailer \u003ca href=\"http://www.klwines.com/\" target=\"_blank\">K&L Wine Merchants\u003c/a>, the négociant concept \"has become very prevalent in California in the past five years. It's a new generation of winemakers who aren't grounded in a family estate. And it relates to just how much wine real estate costs these days.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To him, some of the most inspiring wines are produced by tiny operations run by wine nuts or assistant winemakers at other wineries who keep their day jobs to finance their budding brands -- at least, until their wines catch on with consumers. Some examples are: \u003ca href=\"http://www.comartincellars.com/\" target=\"_blank\">Comartin Cellars\u003c/a>, founded by former \u003ca href=\"http://www.testarossa.com/\" target=\"_blank\">Testarossa\u003c/a> assistant winemaker Adam Comartin, who's now making complex grenache-based wines in a rented space; \u003ca href=\"http://www.tatomerwines.com/\" target=\"_blank\">Tatomer Wines\u003c/a> from Graham Tatomer, who's quickly become a star and thus able to quit his previous wine gig by crafting luscious, bone-dry rieslings; and in a cramped Berkeley warehouse, \u003ca href=\"http://www.donkeyandgoat.com/\" target=\"_blank\">Donkey & Goat Winery\u003c/a>, from husband-and-wife winemakers Jared and Tracey Brandt, who produce lovely, complex, cool-climate, minimal-intervention, foot-stomped wines made with natural yeast, limited sulfur, no plastic containers and no filtering, stabilizing or new oak.\u003c/p>\n\u003cfigure id=\"attachment_90684\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Russian-River-Valley-vineyards.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Russian-River-Valley-vineyards.jpg\" alt=\"The cost of buying a winery with vineyard acreage can top $25 million in prime Napa and Sonoma locations, experts say. Photo: Susan Hathaway\" width=\"1000\" height=\"610\" class=\"size-full wp-image-90684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cost of buying a winery with vineyard acreage can top $25 million in prime Napa and Sonoma locations, experts say. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>There are often some intriguing rags-to-riches stories behind some of these budding California négociants. Consider Morgan Twain-Peterson. The son of famous zinfandel winemaker \u003ca href=\"http://www.ravenswoodwinery.com/joel#joel\" target=\"_blank\">Joel Peterson\u003c/a>, the history major -- who had intended to teach -- instead wandered around the wine industry in various capacities and eventually launched his \u003ca href=\"http://www.bedrockwineco.com/\" target=\"_blank\">Bedrock Wine Company\u003c/a> in a former chicken coop. His unusual focus took some time gaining traction -- all his wines are made from ultra-low-yielding \"heirloom\" vineyards with many well over 100 years old. One example is a field blend of 22 red varieties planted between 1888 and 1895 that delivers a spicy, rich fruitiness with great structure and is now creating buzz among wine geeks.\u003c/p>\n\u003cp>Some wineries originally set in motion via a boot-strapped négociant model have evolved into makers of sought-after trophy wines. It's now difficult to buy \u003ca href=\"http://www.kostabrowne.com/\" target=\"_blank\">Kosta Browne\u003c/a>'s fruit-forward, pricey pinot noirs from notable vineyards without a long wait to join the mailing list. The winery was started in 1997 by two fellow restaurant workers, Dan Kosta and Michael Browne, who originally pooled their tip money to launch the operation. \u003c/p>\n\u003cp>Childhood friends Duncan Arnot Meyers and Nathan Lee Roberts grew up middle class in Napa at a time before millionaire's wineries and cult wines ascended. As young adults in 2001, they collaborated on making a barrel of wine and slowly expanded from there. Even today, they work in a bitty Healdsburg warehouse, have no staff and no vineyards. But the small-production \u003ca href=\"https://arnotroberts.com/history\" target=\"_blank\">Arnot Roberts\u003c/a> wines have gained acclaim and a serious following. \u003c/p>\n\u003cp>As is typical for today's highest-end, most buzzed-about wines, purchasing Arnot Roberts' several varieties is limited to their mailing list customers. This is also the case for another now-well-regarded négociant operation, \u003ca href=\"https://www.anthillfarms.com/\" target=\"_blank\">Anthill Farms Winery\u003c/a>, which makes wonderfully complex pinot noirs in rented space in Healdsburg. Self financed with a measly $9,000 by three guys who met as crush interns at local marquee winery \u003ca href=\"http://www.williamsselyem.com/\" target=\"_blank\">Williams Selyem\u003c/a>, Anthill Farms is still a small operation and continues to be devoted to producing nuanced, balanced wines. \u003c/p>\n\u003cp>One trend that has helped would-be winemakers set afloat their own brand is the large amount of wine and grapes available on the so-called spot market. \"There are a number of wineries that produce perfectly fine wines but it isn't what they believe should be in their flagship label,\" explains Gladys Horiuchi, director of media relations at the \u003ca href=\"http://www.wineinstitute.org\" target=\"_blank\">Wine Institute\u003c/a> in San Francisco. This wine is put into second labels or sold to other wineries or wine brokers, she says. \u003c/p>\n\u003cp>By her estimate, about 20% of the wine produced in the state ends up in this category, so there is a lot of wine available for those who want to start a new brand or expand an existing one without the cost of a winery or vineyards. \"This is a behind-the-scenes business that consumers don't know about or care about,\" says Horiuchi. \u003c/p>\n\u003cp>This invisible business has helped fuel quite a few négociant operations that buy large amounts of bulk wine from all over and sell it into the lower-end market. Labels such as Layer Cake, The Seeker, Cigar Box, Castle Rock, Three Thieves, Cupcake and Treasure Hunter might be the bargain-hunter's friend but they aren't found in trendy boutique wine shops. \"A lot of those are supermarket wine,\" opines Woodhouse, whose customers at K&L often prefer undiscovered gems from smaller emerging wineries.\u003c/p>\n\u003cfigure id=\"attachment_90683\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Martinelli-winery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Martinelli-winery.jpg\" alt=\"The distinctive former hop barns at Martinelli Winery in Windsor, Calif., is what visitors see from the road. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-90683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The distinctive former hop barns at Martinelli Winery in Windsor, Calif., is what visitors see from the road. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>The following-their-bliss négociants getting attention from such shoppers are thriving due to the business practices of many established and admired wineries. It's now very common for well-regarded producers to sell large amounts of their grapes or barrels of wine in order to maintain the stellar quality that commands high prices. A renowned operation like the Russian River Valley's \u003ca href=\"http://www.martinelliwinery.com/\" target=\"_blank\">Martinelli Winery\u003c/a>-- which started in the 1880s -- now has well over a dozen prime vineyards in the region and not only sells about 90% of its grapes to other wineries but has sold -- often called \"bulked out\" in the business -- finished wine as well.\u003c/p>\n\u003cp>But ironclad contracts prohibit those buying these castoff wines from revealing the source for fear of soiling a winery's reputation. Nevertheless, making a business from these stealth wines can lead to success. Just ask \u003ca href=\"https://chwine.com/\" target=\"_blank\">Cameron Hughes\u003c/a>, whose eponymous label was built on selling other wineries' excess supply under his name for tantalizing prices. Starting in 2001 with a couple of lots of good but unwanted wine, Hughes has expanded his label to more than 400,000 cases today. \u003c/p>\n\u003cfigure id=\"attachment_90680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Cameron-checking-wine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Cameron-checking-wine.jpg\" alt=\"Prolific négociant Cameron Hughes today sells 400,000 cases of wine annually -- some originating in wine regions in other parts of the globe. Photo: Cameron Hughes Wine\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prolific négociant Cameron Hughes today sells 400,000 cases of wine annually -- some originating in wine regions in other parts of the globe. Photo: Cameron Hughes Wine\u003c/figcaption>\u003c/figure>\n\u003cp>While the winery sources remain a deep, dark secret, Cameron Hughes bottles boast some impressive appellations -- cabernets from Spring Mountain, Stags Leap and Oakville in the Napa Valley, for instance. \"All of these \u003ca href=\"http://en.wikipedia.org/wiki/American_Viticultural_Area\" target=\"_blank\">AVAs\u003c/a> command a price premium, yet our most expensive cab from these spots is $30,\" Hughes explains.\u003c/p>\n\u003cp>In fact, his label has offered wine from some of the vineyards in Napa and Sonoma that were among the all-time \"top 10\" recently named in a book, \"\u003ca href=\"http://agricultureindustry.bestbooks-info.com/call-of-the-vine-exploring-ten-famous-vineyards-of-napa-and-sonoma/\" target=\"_blank\">The Call of the Vine\u003c/a>.\" The Cameron Hughes brand has half a dozen product lines but most beloved by wine nuts is the \u003ca href=\"https://chwine.com/wine-brands/lot-series-wine/\" target=\"_blank\">Lot series\u003c/a>, which includes a myriad of different wines. Say, a pinot noir from the Santa Rita Hills for a miniscule $17.50 or a Monterey chardonnay priced at just $10.50.\u003c/p>\n\u003cfigure id=\"attachment_90681\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Cameron-Hughes-bottles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Cameron-Hughes-bottles.jpg\" alt=\"Many varietals in different product lines are sold under the Cameron Hughes brand, all at moderate prices. Photo: Cameron Hughes Wine\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many varietals in different product lines are sold under the Cameron Hughes brand, all at moderate prices.\u003cbr>Photo: Cameron Hughes Wine\u003c/figcaption>\u003c/figure>\n\u003cp>As its fame has grown and its connections have flourished, Cameron Hughes Wine has gone international, offering discarded gems such as a syrah from France's storied Northern Rhone for $17.50 and a St. Émilion Bordeaux for only $9.80. Wines from Washington State, Argentina, France, Italy and Down Under have been sold for a song, along with countless wines from many California wine regions. \u003c/p>\n\u003cp>According to Hughes, his operation now buys some California grapes and makes some wine \"close to the source\" in custom-crush facilities as well as acquiring many lots of finished wine. \"We maintain low overhead without owning a winery facility or vineyard,\" he says, which is what helps keep prices so low. But he's still selective about what he buys. \"I don’t buy every wine I am presented. This is needle-in-the-haystack stuff,\" he reports.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bansheewines.com/\" target=\"_blank\">Banshee Wines\u003c/a> is a similar operation that started on a shoestring in 2009 by buying, bottling and selling several barrels of excess wine from a cash-strapped winery. Founded by three young Eastern transplants who had dreams of starting their own wine business, Banshee later evolved toward a more traditional winemaking model -- buying grapes and making wine -- even knowing the profitability challenges in their chosen industry.\u003c/p>\n\u003cp>Partner Noah Dorrance admits that after launching a modern-day winery, \"you're likely to have a very tough time making your money back. For a lot of people who do it, they're going into it with something different in mind -- a lifestyle choice. A lot of them know full well that they're never going to make their money back.\"\u003c/p>\n\u003cfigure id=\"attachment_90678\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-guys.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-guys.jpg\" alt='The three young founders of Banshee (left to right: Baron Ziegler, Steve Graf, Noah Dorrance) have dreams of becoming a \"real winery,\" they say. Photo: Banshee Wines' width=\"1000\" height=\"667\" class=\"size-full wp-image-90678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The three young founders of Banshee (left to right: Baron Ziegler, Steve Graf, Noah Dorrance) have dreams of becoming a \"real winery,\" they say. Photo: Banshee Wines\u003c/figcaption>\u003c/figure>\n\u003cp>Banshee has been hedging its bets by avoiding the usual massive capital expenditures that come with opening a winery; wines are now made by two talented consulting winemakers in rented space at \u003ca href=\"https://www.copainwines.com/\" target=\"_blank\">Copain\u003c/a> winery. But while Cameron Hughes Wine profitably continues its \"virtual\" business model, as Hughes calls it, Banshee has dreams of becoming \"a real winery,\" Dorrance reveals.\u003c/p>\n\u003cp>Beginning with delicious, $20 Sonoma County pinot noirs, the Banshee label quickly advanced up the price and quality food chain. Made with first-class grapes from esteemed vineyards, recent Banshee wines have gotten impressive scores from picky wine reviewers and now top out at $70. Other varietals have been added to the portfolio beyond pinot noir but an attractively priced pinot -- it's now $25 -- still remains in the line-up. \u003c/p>\n\u003cfigure id=\"attachment_90679\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-tasting-room.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-tasting-room.jpg\" alt=\"Opened in 2013, Banshee's downtown Healdsburg tasting room has become a popular place to sip wine and munch on snacks from local chefs. Photo: Banshee Wines\" width=\"400\" class=\"size-full wp-image-90679\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Opened in 2013, Banshee's downtown Healdsburg tasting room has become a popular place to sip wine and munch on snacks from local chefs. Photo: Banshee Wines\u003c/figcaption>\u003c/figure>\n\u003cp>Banshee Wines opened a tasting room in downtown Healdsburg last year and Dorrance reports that he and his partners are now hopefully scouting vineyard locations. \"We're sort of the Benjamin Button of wineries,\" Dorrance chuckles, moving backward into acquiring the usual winery accoutrements. \u003c/p>\n\u003cp>But Banshee hasn't forsaken the purchased-wine négociant approach that attracted and then captivated thrifty wine lovers. A second label, \u003ca href=\"http://rickshawwines.com/#home\" target=\"_blank\">Rickshaw\u003c/a>, was added in 2010 that now encompasses about two-thirds of overall sales and involves purchased wine -- and leftovers from the Banshee label -- that is blended, bottled and sold for rock-bottom prices. \"Rickshaw has become what Banshee was,\" says Dorrance.\u003c/p>\n\u003cp>The popularity of tasty, low-priced négociant wines such as those from Banshee, Cameron Hughes and others is also procreating a burgeoning supply of private-label wines offered by restaurants, companies, stores and prolific gift givers. With wine consumption and vineyard acreage both increasing, experts are predicting that availability of this type of négociant wine will continue to expand.\u003c/p>\n\u003cfigure id=\"attachment_90677\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-bottles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-bottles.jpg\" alt=\"The eye-grabbing Banshee label was named after one of the founder's dogs, who likes to run around in crazy circles. Photo: Banshee Wines\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The eye-grabbing Banshee label was named after one of the founder's dogs, who likes to run around in crazy circles. Photo: Banshee Wines\u003c/figcaption>\u003c/figure>\n\u003cp>K&L's Bryan Brick is a believer. Rather than utilizing the services of the several firms specializing in this product, the progressive wine chain where he is a domestic wine buyer is taking a DIY approach to private-label wines. The chain now sells thousands of cases of wine priced an average of $24 that it acquires through brokers or directly from wineries, then labels. \u003c/p>\n\u003cp>Overseeing this program is one of Brick's duties and business is booming, enabled by how much excess wine is sloshing around in wine brokers' warehouses and elsewhere. \"The quality of bulk wine is as good as I've ever seen it,\" he says. Large amounts of négociant wine goes into K&L's \u003ca href=\"http://www.klwines.com/content.asp?Nr=AND%28p_giftBoxYN%3AN%2COR%28OutofStock%3AN%2CInventory+Location%3ASpecial+Order%29%29&Ntt=kalinda&N=0&Nty=1&Ntx=mode+matchallpartial&Ns=p_lotGeneratedFromPOYN%7C0%7C%7CQtySoldLast30%7C1%7C%7CQtySoldLifetime%7C1&Ntk=search_all\" target=\"_blank\">Kalinda\u003c/a> label but Brick has worked with respected wineries like \u003ca href=\"http://www.aubonclimat.com/\" target=\"_blank\">Au Bon Climat\u003c/a>, \u003ca href=\"https://www.talleyvineyards.com/\" target=\"_blank\">Talley\u003c/a>, \u003ca href=\"http://www.qupe.com/\" target=\"_blank\">Qupé\u003c/a> and \u003ca href=\"https://www.bethelheights.com/\" target=\"_blank\">Bethel Heights\u003c/a> to produce special co-branded wines at fetching prices.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Wine consumers in pursuit of yummy wines for smaller dollars will often find agreeable choices among négociant wines, whether bought in wine shops or online. Turning the old cliché \"you get what you pay for\" on its head, this kind of wine is for those whose sensory enjoyment comes from what's in the bottle rather than written on the label. Just because a gilded bottle of estate-grown wine from a famous producer costs $75 doesn't mean it will always taste like $75. But with négociant wines, there a chance that it will -- at a fraction of the price.\u003c/p>\n\n",
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"excerpt": "A growing number of wine lovers are discovering delicious wines at pleasing prices made by a new generation of passionate winemakers who don't own vineyards or even their own winery. These \"négociants\" have found a way around the frightful startup costs of a California winery while still aiming high regarding what's in the bottle.\r\n",
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"description": "A growing number of wine lovers are discovering delicious wines at pleasing prices made by a new generation of passionate winemakers who don't own vineyards or even their own winery. These "négociants" have found a way around the frightful startup costs of a California winery while still aiming high regarding what's in the bottle.\r\n",
"title": "Sniffing Out Wine Bargains? Modern-day California Négociant Wines Can Deliver Big Tastes at Small Prices | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90682\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/fall-vineyard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/fall-vineyard.jpg\" alt=\"This is not likely to be the bucolic scenery outside the winery building at today's up-and-coming négociant wine operations. Photo: Susan Hathaway\" width=\"1000\" height=\"594\" class=\"size-full wp-image-90682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This is not likely to be the bucolic scenery outside the winery building at today's up-and-coming négociant wine operations. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Launching a traditional winery -- sprawling vineyards, charming winery buildings full of equipment, a friendly tasting room -- is an anachronism today in California wine country for \u003ca href=\"http://www.marketwatch.com/story/how-to-invest-in-a-winery-2013-08-13\" target=\"_blank\">anyone but the super rich\u003c/a>. Current or potential vineyard land in prime locations is spectacularly expensive while the odds of making much money in this feel-good field can be low. \u003c/p>\n\u003cp>So what do you do if you're not Fergie, Joe Montana, Drew Barrymore, Brangelina, Wayne Gretzky, Madonna, Antonio Banderas, Nancy Pelosi, Mick Fleetwood and scores of other rich, famous folks bitten by the wine bug? \u003c/p>\n\u003cp>You do it on the cheap by following the négociant model. In France, the traditional \u003ca href=\"http://www.wineloverspage.com/wineadvisor2/tswa20080827.php\" target=\"_blank\">\u003cem>négociant-éleveur\u003c/em>\u003c/a> buys grapes or finished wine from outside sources, with the final product sold under the négociant's label. In modern-day, costly California, this concept has lately been enabling underfunded but passionate individuals to enter a low-margin but romantically appealing business. (\u003ca href=\"http://svbwine.blogspot.com/2012/08/how-much-do-wineries-really-make.html\" target=\"_blank\">According to Silicon Valley Bank\u003c/a>, average 2013 pretax profits in the wine biz were an astringent 3.9%.)\u003c/p>\n\u003cp>Some of these eager new operators not only don't own vineyards but might not have an actual winery, either. Some simply blend and bottle wine made elsewhere and those who do purchase grapes might use rented space in existing wineries or \u003ca href=\"http://www.winesandvines.com/buyersguide/?pLev=product&pId=222\" target=\"_blank\">\"custom-crush\"\u003c/a> facilities for the winemaking. But for wine consumers who don't insist that the wine they buy is accompanied by a palatial wine estate, there are some superb wines at surprisingly affordable prices available from these up-and-comers. \u003c/p>\n\u003cp>According to Ryan Woodhouse of Bay Area wine retailer \u003ca href=\"http://www.klwines.com/\" target=\"_blank\">K&L Wine Merchants\u003c/a>, the négociant concept \"has become very prevalent in California in the past five years. It's a new generation of winemakers who aren't grounded in a family estate. And it relates to just how much wine real estate costs these days.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To him, some of the most inspiring wines are produced by tiny operations run by wine nuts or assistant winemakers at other wineries who keep their day jobs to finance their budding brands -- at least, until their wines catch on with consumers. Some examples are: \u003ca href=\"http://www.comartincellars.com/\" target=\"_blank\">Comartin Cellars\u003c/a>, founded by former \u003ca href=\"http://www.testarossa.com/\" target=\"_blank\">Testarossa\u003c/a> assistant winemaker Adam Comartin, who's now making complex grenache-based wines in a rented space; \u003ca href=\"http://www.tatomerwines.com/\" target=\"_blank\">Tatomer Wines\u003c/a> from Graham Tatomer, who's quickly become a star and thus able to quit his previous wine gig by crafting luscious, bone-dry rieslings; and in a cramped Berkeley warehouse, \u003ca href=\"http://www.donkeyandgoat.com/\" target=\"_blank\">Donkey & Goat Winery\u003c/a>, from husband-and-wife winemakers Jared and Tracey Brandt, who produce lovely, complex, cool-climate, minimal-intervention, foot-stomped wines made with natural yeast, limited sulfur, no plastic containers and no filtering, stabilizing or new oak.\u003c/p>\n\u003cfigure id=\"attachment_90684\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Russian-River-Valley-vineyards.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Russian-River-Valley-vineyards.jpg\" alt=\"The cost of buying a winery with vineyard acreage can top $25 million in prime Napa and Sonoma locations, experts say. Photo: Susan Hathaway\" width=\"1000\" height=\"610\" class=\"size-full wp-image-90684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cost of buying a winery with vineyard acreage can top $25 million in prime Napa and Sonoma locations, experts say. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>There are often some intriguing rags-to-riches stories behind some of these budding California négociants. Consider Morgan Twain-Peterson. The son of famous zinfandel winemaker \u003ca href=\"http://www.ravenswoodwinery.com/joel#joel\" target=\"_blank\">Joel Peterson\u003c/a>, the history major -- who had intended to teach -- instead wandered around the wine industry in various capacities and eventually launched his \u003ca href=\"http://www.bedrockwineco.com/\" target=\"_blank\">Bedrock Wine Company\u003c/a> in a former chicken coop. His unusual focus took some time gaining traction -- all his wines are made from ultra-low-yielding \"heirloom\" vineyards with many well over 100 years old. One example is a field blend of 22 red varieties planted between 1888 and 1895 that delivers a spicy, rich fruitiness with great structure and is now creating buzz among wine geeks.\u003c/p>\n\u003cp>Some wineries originally set in motion via a boot-strapped négociant model have evolved into makers of sought-after trophy wines. It's now difficult to buy \u003ca href=\"http://www.kostabrowne.com/\" target=\"_blank\">Kosta Browne\u003c/a>'s fruit-forward, pricey pinot noirs from notable vineyards without a long wait to join the mailing list. The winery was started in 1997 by two fellow restaurant workers, Dan Kosta and Michael Browne, who originally pooled their tip money to launch the operation. \u003c/p>\n\u003cp>Childhood friends Duncan Arnot Meyers and Nathan Lee Roberts grew up middle class in Napa at a time before millionaire's wineries and cult wines ascended. As young adults in 2001, they collaborated on making a barrel of wine and slowly expanded from there. Even today, they work in a bitty Healdsburg warehouse, have no staff and no vineyards. But the small-production \u003ca href=\"https://arnotroberts.com/history\" target=\"_blank\">Arnot Roberts\u003c/a> wines have gained acclaim and a serious following. \u003c/p>\n\u003cp>As is typical for today's highest-end, most buzzed-about wines, purchasing Arnot Roberts' several varieties is limited to their mailing list customers. This is also the case for another now-well-regarded négociant operation, \u003ca href=\"https://www.anthillfarms.com/\" target=\"_blank\">Anthill Farms Winery\u003c/a>, which makes wonderfully complex pinot noirs in rented space in Healdsburg. Self financed with a measly $9,000 by three guys who met as crush interns at local marquee winery \u003ca href=\"http://www.williamsselyem.com/\" target=\"_blank\">Williams Selyem\u003c/a>, Anthill Farms is still a small operation and continues to be devoted to producing nuanced, balanced wines. \u003c/p>\n\u003cp>One trend that has helped would-be winemakers set afloat their own brand is the large amount of wine and grapes available on the so-called spot market. \"There are a number of wineries that produce perfectly fine wines but it isn't what they believe should be in their flagship label,\" explains Gladys Horiuchi, director of media relations at the \u003ca href=\"http://www.wineinstitute.org\" target=\"_blank\">Wine Institute\u003c/a> in San Francisco. This wine is put into second labels or sold to other wineries or wine brokers, she says. \u003c/p>\n\u003cp>By her estimate, about 20% of the wine produced in the state ends up in this category, so there is a lot of wine available for those who want to start a new brand or expand an existing one without the cost of a winery or vineyards. \"This is a behind-the-scenes business that consumers don't know about or care about,\" says Horiuchi. \u003c/p>\n\u003cp>This invisible business has helped fuel quite a few négociant operations that buy large amounts of bulk wine from all over and sell it into the lower-end market. Labels such as Layer Cake, The Seeker, Cigar Box, Castle Rock, Three Thieves, Cupcake and Treasure Hunter might be the bargain-hunter's friend but they aren't found in trendy boutique wine shops. \"A lot of those are supermarket wine,\" opines Woodhouse, whose customers at K&L often prefer undiscovered gems from smaller emerging wineries.\u003c/p>\n\u003cfigure id=\"attachment_90683\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Martinelli-winery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Martinelli-winery.jpg\" alt=\"The distinctive former hop barns at Martinelli Winery in Windsor, Calif., is what visitors see from the road. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-90683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The distinctive former hop barns at Martinelli Winery in Windsor, Calif., is what visitors see from the road. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>The following-their-bliss négociants getting attention from such shoppers are thriving due to the business practices of many established and admired wineries. It's now very common for well-regarded producers to sell large amounts of their grapes or barrels of wine in order to maintain the stellar quality that commands high prices. A renowned operation like the Russian River Valley's \u003ca href=\"http://www.martinelliwinery.com/\" target=\"_blank\">Martinelli Winery\u003c/a>-- which started in the 1880s -- now has well over a dozen prime vineyards in the region and not only sells about 90% of its grapes to other wineries but has sold -- often called \"bulked out\" in the business -- finished wine as well.\u003c/p>\n\u003cp>But ironclad contracts prohibit those buying these castoff wines from revealing the source for fear of soiling a winery's reputation. Nevertheless, making a business from these stealth wines can lead to success. Just ask \u003ca href=\"https://chwine.com/\" target=\"_blank\">Cameron Hughes\u003c/a>, whose eponymous label was built on selling other wineries' excess supply under his name for tantalizing prices. Starting in 2001 with a couple of lots of good but unwanted wine, Hughes has expanded his label to more than 400,000 cases today. \u003c/p>\n\u003cfigure id=\"attachment_90680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Cameron-checking-wine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Cameron-checking-wine.jpg\" alt=\"Prolific négociant Cameron Hughes today sells 400,000 cases of wine annually -- some originating in wine regions in other parts of the globe. Photo: Cameron Hughes Wine\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prolific négociant Cameron Hughes today sells 400,000 cases of wine annually -- some originating in wine regions in other parts of the globe. Photo: Cameron Hughes Wine\u003c/figcaption>\u003c/figure>\n\u003cp>While the winery sources remain a deep, dark secret, Cameron Hughes bottles boast some impressive appellations -- cabernets from Spring Mountain, Stags Leap and Oakville in the Napa Valley, for instance. \"All of these \u003ca href=\"http://en.wikipedia.org/wiki/American_Viticultural_Area\" target=\"_blank\">AVAs\u003c/a> command a price premium, yet our most expensive cab from these spots is $30,\" Hughes explains.\u003c/p>\n\u003cp>In fact, his label has offered wine from some of the vineyards in Napa and Sonoma that were among the all-time \"top 10\" recently named in a book, \"\u003ca href=\"http://agricultureindustry.bestbooks-info.com/call-of-the-vine-exploring-ten-famous-vineyards-of-napa-and-sonoma/\" target=\"_blank\">The Call of the Vine\u003c/a>.\" The Cameron Hughes brand has half a dozen product lines but most beloved by wine nuts is the \u003ca href=\"https://chwine.com/wine-brands/lot-series-wine/\" target=\"_blank\">Lot series\u003c/a>, which includes a myriad of different wines. Say, a pinot noir from the Santa Rita Hills for a miniscule $17.50 or a Monterey chardonnay priced at just $10.50.\u003c/p>\n\u003cfigure id=\"attachment_90681\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Cameron-Hughes-bottles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Cameron-Hughes-bottles.jpg\" alt=\"Many varietals in different product lines are sold under the Cameron Hughes brand, all at moderate prices. Photo: Cameron Hughes Wine\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many varietals in different product lines are sold under the Cameron Hughes brand, all at moderate prices.\u003cbr>Photo: Cameron Hughes Wine\u003c/figcaption>\u003c/figure>\n\u003cp>As its fame has grown and its connections have flourished, Cameron Hughes Wine has gone international, offering discarded gems such as a syrah from France's storied Northern Rhone for $17.50 and a St. Émilion Bordeaux for only $9.80. Wines from Washington State, Argentina, France, Italy and Down Under have been sold for a song, along with countless wines from many California wine regions. \u003c/p>\n\u003cp>According to Hughes, his operation now buys some California grapes and makes some wine \"close to the source\" in custom-crush facilities as well as acquiring many lots of finished wine. \"We maintain low overhead without owning a winery facility or vineyard,\" he says, which is what helps keep prices so low. But he's still selective about what he buys. \"I don’t buy every wine I am presented. This is needle-in-the-haystack stuff,\" he reports.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bansheewines.com/\" target=\"_blank\">Banshee Wines\u003c/a> is a similar operation that started on a shoestring in 2009 by buying, bottling and selling several barrels of excess wine from a cash-strapped winery. Founded by three young Eastern transplants who had dreams of starting their own wine business, Banshee later evolved toward a more traditional winemaking model -- buying grapes and making wine -- even knowing the profitability challenges in their chosen industry.\u003c/p>\n\u003cp>Partner Noah Dorrance admits that after launching a modern-day winery, \"you're likely to have a very tough time making your money back. For a lot of people who do it, they're going into it with something different in mind -- a lifestyle choice. A lot of them know full well that they're never going to make their money back.\"\u003c/p>\n\u003cfigure id=\"attachment_90678\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-guys.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-guys.jpg\" alt='The three young founders of Banshee (left to right: Baron Ziegler, Steve Graf, Noah Dorrance) have dreams of becoming a \"real winery,\" they say. Photo: Banshee Wines' width=\"1000\" height=\"667\" class=\"size-full wp-image-90678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The three young founders of Banshee (left to right: Baron Ziegler, Steve Graf, Noah Dorrance) have dreams of becoming a \"real winery,\" they say. Photo: Banshee Wines\u003c/figcaption>\u003c/figure>\n\u003cp>Banshee has been hedging its bets by avoiding the usual massive capital expenditures that come with opening a winery; wines are now made by two talented consulting winemakers in rented space at \u003ca href=\"https://www.copainwines.com/\" target=\"_blank\">Copain\u003c/a> winery. But while Cameron Hughes Wine profitably continues its \"virtual\" business model, as Hughes calls it, Banshee has dreams of becoming \"a real winery,\" Dorrance reveals.\u003c/p>\n\u003cp>Beginning with delicious, $20 Sonoma County pinot noirs, the Banshee label quickly advanced up the price and quality food chain. Made with first-class grapes from esteemed vineyards, recent Banshee wines have gotten impressive scores from picky wine reviewers and now top out at $70. Other varietals have been added to the portfolio beyond pinot noir but an attractively priced pinot -- it's now $25 -- still remains in the line-up. \u003c/p>\n\u003cfigure id=\"attachment_90679\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-tasting-room.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-tasting-room.jpg\" alt=\"Opened in 2013, Banshee's downtown Healdsburg tasting room has become a popular place to sip wine and munch on snacks from local chefs. Photo: Banshee Wines\" width=\"400\" class=\"size-full wp-image-90679\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Opened in 2013, Banshee's downtown Healdsburg tasting room has become a popular place to sip wine and munch on snacks from local chefs. Photo: Banshee Wines\u003c/figcaption>\u003c/figure>\n\u003cp>Banshee Wines opened a tasting room in downtown Healdsburg last year and Dorrance reports that he and his partners are now hopefully scouting vineyard locations. \"We're sort of the Benjamin Button of wineries,\" Dorrance chuckles, moving backward into acquiring the usual winery accoutrements. \u003c/p>\n\u003cp>But Banshee hasn't forsaken the purchased-wine négociant approach that attracted and then captivated thrifty wine lovers. A second label, \u003ca href=\"http://rickshawwines.com/#home\" target=\"_blank\">Rickshaw\u003c/a>, was added in 2010 that now encompasses about two-thirds of overall sales and involves purchased wine -- and leftovers from the Banshee label -- that is blended, bottled and sold for rock-bottom prices. \"Rickshaw has become what Banshee was,\" says Dorrance.\u003c/p>\n\u003cp>The popularity of tasty, low-priced négociant wines such as those from Banshee, Cameron Hughes and others is also procreating a burgeoning supply of private-label wines offered by restaurants, companies, stores and prolific gift givers. With wine consumption and vineyard acreage both increasing, experts are predicting that availability of this type of négociant wine will continue to expand.\u003c/p>\n\u003cfigure id=\"attachment_90677\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-bottles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Banshee-bottles.jpg\" alt=\"The eye-grabbing Banshee label was named after one of the founder's dogs, who likes to run around in crazy circles. Photo: Banshee Wines\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The eye-grabbing Banshee label was named after one of the founder's dogs, who likes to run around in crazy circles. Photo: Banshee Wines\u003c/figcaption>\u003c/figure>\n\u003cp>K&L's Bryan Brick is a believer. Rather than utilizing the services of the several firms specializing in this product, the progressive wine chain where he is a domestic wine buyer is taking a DIY approach to private-label wines. The chain now sells thousands of cases of wine priced an average of $24 that it acquires through brokers or directly from wineries, then labels. \u003c/p>\n\u003cp>Overseeing this program is one of Brick's duties and business is booming, enabled by how much excess wine is sloshing around in wine brokers' warehouses and elsewhere. \"The quality of bulk wine is as good as I've ever seen it,\" he says. Large amounts of négociant wine goes into K&L's \u003ca href=\"http://www.klwines.com/content.asp?Nr=AND%28p_giftBoxYN%3AN%2COR%28OutofStock%3AN%2CInventory+Location%3ASpecial+Order%29%29&Ntt=kalinda&N=0&Nty=1&Ntx=mode+matchallpartial&Ns=p_lotGeneratedFromPOYN%7C0%7C%7CQtySoldLast30%7C1%7C%7CQtySoldLifetime%7C1&Ntk=search_all\" target=\"_blank\">Kalinda\u003c/a> label but Brick has worked with respected wineries like \u003ca href=\"http://www.aubonclimat.com/\" target=\"_blank\">Au Bon Climat\u003c/a>, \u003ca href=\"https://www.talleyvineyards.com/\" target=\"_blank\">Talley\u003c/a>, \u003ca href=\"http://www.qupe.com/\" target=\"_blank\">Qupé\u003c/a> and \u003ca href=\"https://www.bethelheights.com/\" target=\"_blank\">Bethel Heights\u003c/a> to produce special co-branded wines at fetching prices.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wine consumers in pursuit of yummy wines for smaller dollars will often find agreeable choices among négociant wines, whether bought in wine shops or online. Turning the old cliché \"you get what you pay for\" on its head, this kind of wine is for those whose sensory enjoyment comes from what's in the bottle rather than written on the label. Just because a gilded bottle of estate-grown wine from a famous producer costs $75 doesn't mean it will always taste like $75. But with négociant wines, there a chance that it will -- at a fraction of the price.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Café Underwood: North Oakland’s New Work-At-Home Café ",
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"content": "\u003cp>While working in cafés is not a new concept, it’s not all that common to find a space specifically designed for this purpose. \u003ca href=\"http://www.cafeunderwood.com\">Café Underwood\u003c/a> is pitched to folks who work from home, but want to collaborate with others, have a meal or drink, or just get away from piles of laundry and other chores.\u003c/p>\n\u003cp>When Dominick Scala, an east-coast transplant who had been bartending at Dogwood, decided to pursue the venture, he had in mind a kind of New Orleans-style writers’ grotto, an escape from the world, complete with absinthe.\u003c/p>\n\u003cfigure id=\"attachment_86915\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dom1000.jpg\" alt=\"Café Underwood owner, Dominick Scala. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86915\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Café Underwood owner, Dominick Scala. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>As a longtime freelance writer himself, Scala had some specs for what his ideal setup would be. But as he partnered with blacksmith Mark Ruddy from San Rafael to work on the interior, the space dictated something more akin to a Brooklyn loft space. They chose benches and tables made of redwood, reinforced with industrial steel. The bar is a complementary zebrawood, and adds warmth to the high-ceilinged room.\u003c/p>\n\u003cfigure id=\"attachment_86913\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10003.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10003.jpg\" alt=\"The beautiful zebrawood bar at Café Underwood.The beautiful zebrawood bar at Café Underwood. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The beautiful zebrawood bar at Café Underwood. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>There’s also a pretty wood deck with several tables for outside workspace.\u003c/p>\n\u003cfigure id=\"attachment_86918\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/outside1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/outside1000.jpg\" alt=\"Café Underwood outside workspace. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Café Underwood outside workspace. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The upstairs loft space will be open soon, with rentable chair space for individuals or for large meetings of up to 20 people.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tables are generously spaced to allow for a modicum of privacy, should you need it, and they’re also big enough for co-working or meeting with a group.\u003c/p>\n\u003cfigure id=\"attachment_86921\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/upstairs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/upstairs1000.jpg\" alt=\"View of the main café space from the upstairs loft. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86921\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">View of the main café space from the upstairs loft. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>Lots of singles also share communal tables, easily and without crowding. What’s also nice is that, on any given morning at 11am, you might find someone drinking a glass of prosecco, and another having a Highwire latte.\u003c/p>\n\u003cfigure id=\"attachment_86917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/latte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/latte1000.jpg\" alt=\"A whole-milk latte made with Highwire Coffee. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A whole-milk latte made with Highwire Coffee. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>There is a small food menu that will gradually expand as the café settles into a rhythm. Current selections include “grits” (actually, polenta) with parmesan, two kinds of frittatas, served with baby arugula, and a ploughman’s platter in two sizes, with prosciutto, salami, and a couple of cheeses of the day, served with Acme baguette and olives. \u003c/p>\n\u003cfigure id=\"attachment_86922\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/veg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/veg1000.jpg\" alt=\"Vegetarian frittata. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian frittata. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grits1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grits1000.jpg\" alt=\"Polenta with parmesan. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Polenta with parmesan. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86914\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheese10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheese10001.jpg\" alt=\" A small ploughman’s platter. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A small ploughman’s platter. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The wine and beer list is also evolving, but there’s currently Ghost Town's Tumbleweed Rye, Lucky Devil's Aleister Abbey, and Donkey & Goat's Rousanne white wine on tap, as well as bottles of Nebbiolo, Grüner Veltliner, Pecorino, Gavi, and two bubblies, with rotating by-the-glass options.\u003c/p>\n\u003cp>With its friendly vibe and aesthetically pleasing ambience, Café Underwood should prove to be a welcome respite for weary telecommuters.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafeunderwood.com\">\u003cstrong>Café Underwood\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/Zu6eF9\">Map\u003c/a>\u003cbr>\n 308 41\u003csup>st\u003c/sup> St. Oakland, CA 94609\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-995-6660\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 7am-10pm, Monday-Thursday; 7am-1am, Friday; 8am-1am, Saturday; 8am-5pm, Sunday\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/cafeunderwood\">Café Underwood\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/CafeUnderwood\">@CafeUnderwood\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While working in cafés is not a new concept, it’s not all that common to find a space specifically designed for this purpose. \u003ca href=\"http://www.cafeunderwood.com\">Café Underwood\u003c/a> is pitched to folks who work from home, but want to collaborate with others, have a meal or drink, or just get away from piles of laundry and other chores.\u003c/p>\n\u003cp>When Dominick Scala, an east-coast transplant who had been bartending at Dogwood, decided to pursue the venture, he had in mind a kind of New Orleans-style writers’ grotto, an escape from the world, complete with absinthe.\u003c/p>\n\u003cfigure id=\"attachment_86915\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dom1000.jpg\" alt=\"Café Underwood owner, Dominick Scala. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86915\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Café Underwood owner, Dominick Scala. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>As a longtime freelance writer himself, Scala had some specs for what his ideal setup would be. But as he partnered with blacksmith Mark Ruddy from San Rafael to work on the interior, the space dictated something more akin to a Brooklyn loft space. They chose benches and tables made of redwood, reinforced with industrial steel. The bar is a complementary zebrawood, and adds warmth to the high-ceilinged room.\u003c/p>\n\u003cfigure id=\"attachment_86913\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10003.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10003.jpg\" alt=\"The beautiful zebrawood bar at Café Underwood.The beautiful zebrawood bar at Café Underwood. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The beautiful zebrawood bar at Café Underwood. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>There’s also a pretty wood deck with several tables for outside workspace.\u003c/p>\n\u003cfigure id=\"attachment_86918\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/outside1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/outside1000.jpg\" alt=\"Café Underwood outside workspace. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Café Underwood outside workspace. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The upstairs loft space will be open soon, with rentable chair space for individuals or for large meetings of up to 20 people.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tables are generously spaced to allow for a modicum of privacy, should you need it, and they’re also big enough for co-working or meeting with a group.\u003c/p>\n\u003cfigure id=\"attachment_86921\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/upstairs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/upstairs1000.jpg\" alt=\"View of the main café space from the upstairs loft. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86921\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">View of the main café space from the upstairs loft. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>Lots of singles also share communal tables, easily and without crowding. What’s also nice is that, on any given morning at 11am, you might find someone drinking a glass of prosecco, and another having a Highwire latte.\u003c/p>\n\u003cfigure id=\"attachment_86917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/latte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/latte1000.jpg\" alt=\"A whole-milk latte made with Highwire Coffee. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A whole-milk latte made with Highwire Coffee. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>There is a small food menu that will gradually expand as the café settles into a rhythm. Current selections include “grits” (actually, polenta) with parmesan, two kinds of frittatas, served with baby arugula, and a ploughman’s platter in two sizes, with prosciutto, salami, and a couple of cheeses of the day, served with Acme baguette and olives. \u003c/p>\n\u003cfigure id=\"attachment_86922\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/veg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/veg1000.jpg\" alt=\"Vegetarian frittata. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian frittata. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grits1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grits1000.jpg\" alt=\"Polenta with parmesan. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Polenta with parmesan. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86914\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheese10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheese10001.jpg\" alt=\" A small ploughman’s platter. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A small ploughman’s platter. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The wine and beer list is also evolving, but there’s currently Ghost Town's Tumbleweed Rye, Lucky Devil's Aleister Abbey, and Donkey & Goat's Rousanne white wine on tap, as well as bottles of Nebbiolo, Grüner Veltliner, Pecorino, Gavi, and two bubblies, with rotating by-the-glass options.\u003c/p>\n\u003cp>With its friendly vibe and aesthetically pleasing ambience, Café Underwood should prove to be a welcome respite for weary telecommuters.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafeunderwood.com\">\u003cstrong>Café Underwood\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/Zu6eF9\">Map\u003c/a>\u003cbr>\n 308 41\u003csup>st\u003c/sup> St. Oakland, CA 94609\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-995-6660\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 7am-10pm, Monday-Thursday; 7am-1am, Friday; 8am-1am, Saturday; 8am-5pm, Sunday\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/cafeunderwood\">Café Underwood\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/CafeUnderwood\">@CafeUnderwood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "California Quake Means Big Damage For Napa Valley Wineries ",
"title": "California Quake Means Big Damage For Napa Valley Wineries ",
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"content": "\u003cfigure id=\"attachment_86616\" class=\"wp-caption aligncenter\" style=\"max-width: 5106px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap122434724365_custom-00c92809e5127ef49da704b4e12c195411df489d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap122434724365_custom-00c92809e5127ef49da704b4e12c195411df489d.jpg\" alt=\"Winemaker Tom Montgomery stands in wine and reacts to seeing damage following an earthquake at the B.R. Cohn Winery barrel storage facility on Sunday in Napa Valley. Photo: Eric Risberg/AP \" width=\"5106\" height=\"3454\" class=\"size-full wp-image-86616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Winemaker Tom Montgomery stands in wine and reacts to seeing damage following an earthquake at the B.R. Cohn Winery barrel storage facility on Sunday in Napa Valley. Photo: Eric Risberg/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Eyder Peralta, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/08/25/343110579/california-quake-means-big-damage-for-napa-valley-wineries\" target=\"_blank\">The Two-Way at NPR\u003c/a> (8/25/14)\u003c/p>\n\u003cp>Luckily, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/08/24/342870719/strong-early-morning-quake-rocks-san-francisco-area\">a historic magnitude-6.0 earthquake in California\u003c/a> over the weekend has not resulted in the loss of any human life.\u003c/p>\n\u003cp>The wine country, however, was deeply affected. While it's still too early to tell just how much the quake will cost Napa Valley, what's clear is that some wineries lost some of their most cherished reserves, worth hundreds of thousands of dollars.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cbsnews.com/news/billions-of-dollars-of-wine-rocked-in-california-earthquake/\">CBS News reports\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"David Duncan, president of Silver Oak Vineyards, was worried he lost 'every single barrel.' Instead, he seemingly got off easy; he only lost three barrels, but they were a top-quality vintage.\u003c/p>\n\u003cp>\"Each barrel holds 25 cases of wine, and each case can cost $1,300. So they lost about $100,000 'just in the three barrels,' Duncan said.\u003c/p>\n\u003cp>\"For Duncan, the loss is personal. He saw hundreds of his family's reserve bottles shattered. ...\u003c/p>\n\u003cp>\" 'We actually call it the inner sanctum of the winery,' Duncan said. 'It's very special, unique reference wines, and we don't sell them. And so to lose them ... they are gone forever.' \"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://online.wsj.com/articles/6-0-earthquake-shakes-northern-california-1408882575\">\u003cem>The Wall Street Journal\u003c/em> reports\u003c/a> that the earthquake is the strongest to hit the Bay Area since 1989. One seismologist said the damage caused by the quake could exceed $100 million. Napa County, which felt the greatest effect, contributes about $13 billion to California's economy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.oregonlive.com/today/index.ssf/2014/08/napa_earthquake_delivers_huge.html\">The AP reports\u003c/a> that while Napa produces only 4 percent of California's total wine crop, its wines are the most prestigious.\u003c/p>\n\u003cp>The wire service adds:\u003c/p>\n\u003cblockquote>\n\u003cp>\"B.R. Cohn lost 'as much as 50 percent' of its wine, [Tom Montgomery, a winemaker for the company], said. The winery focuses on high-end, single estate wines that retail between $40 and $100 a bottle.\u003c/p>\n\u003cp>\" 'It's not just good wine we lost, it's our best wine,' he said.\u003c/p>\n\u003cp>\"At \u003ca href=\"http://www.dahlvineyards.com/\">Dahl Vineyards\u003c/a> in Yountville, California, a rack full of wine barrels was teetering and in danger of coming down. One barrel containing $16,000 worth of pinot noir fell and was lost as a result of the quake. The owners were trying to save the rest, removing the barrels with a forklift. Elsewhere in the region, red wine stains were visible outside the doors of a warehouse — indicating there was damage inside. ...\u003c/p>\n\u003cp>\"Even the wine in barrels that wasn't damaged by the quake may have problems, however, because wines aging in barrels are supposed to be kept as still as possible, Montgomery said.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>In other related news:\u003ca href=\"http://www.mercurynews.com/california/ci_26397859/napa-earthquake-bay-area-major-faults-quiet-after\">\u003cem> The San Jose Mercury News\u003c/em> reports\u003c/a> that California's earthquake early-warning system, which is still being tested, worked. It gave a UC Berkeley lab 10 seconds of warning.\u003c/p>\n\u003cp>The \u003cem>Mercury News\u003c/em> reports:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The successful alert was the biggest test yet in the Bay Area for a type of earthquake early-warning system that's not yet available to the public in the U.S. but already is providing precious seconds of notice before quakes hit in Mexico and Japan.\u003c/p>\n\u003cp>\"The ShakeAlert system — a collaboration between Cal, Caltech, the University of Washington and the U.S. Geological Survey — could one day stop elevators, control utilities and alert motorists of an impending natural disaster. But before it is reliable enough to launch throughout the West Coast, the system needs about $80 million in equipment, software and other seismic infrastructure upgrades.\u003c/p>\n\u003cp>\"So far, despite Gov. Jerry Brown signing a new state law last fall ordering the creation of an early-warning system, the project has received only about $10 million, mostly from a private foundation, said Thomas Heaton, a geophysics professor at the California Institute of Technology. The USGS's earthquake budget is only a fraction of what it was 30 years ago, he said.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "It's still too early to tell just how much the magnitude-6.0 quake will cost the region, but it comes after a drought had already made things difficult for wineries.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86616\" class=\"wp-caption aligncenter\" style=\"max-width: 5106px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap122434724365_custom-00c92809e5127ef49da704b4e12c195411df489d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap122434724365_custom-00c92809e5127ef49da704b4e12c195411df489d.jpg\" alt=\"Winemaker Tom Montgomery stands in wine and reacts to seeing damage following an earthquake at the B.R. Cohn Winery barrel storage facility on Sunday in Napa Valley. Photo: Eric Risberg/AP \" width=\"5106\" height=\"3454\" class=\"size-full wp-image-86616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Winemaker Tom Montgomery stands in wine and reacts to seeing damage following an earthquake at the B.R. Cohn Winery barrel storage facility on Sunday in Napa Valley. Photo: Eric Risberg/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Eyder Peralta, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/08/25/343110579/california-quake-means-big-damage-for-napa-valley-wineries\" target=\"_blank\">The Two-Way at NPR\u003c/a> (8/25/14)\u003c/p>\n\u003cp>Luckily, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/08/24/342870719/strong-early-morning-quake-rocks-san-francisco-area\">a historic magnitude-6.0 earthquake in California\u003c/a> over the weekend has not resulted in the loss of any human life.\u003c/p>\n\u003cp>The wine country, however, was deeply affected. While it's still too early to tell just how much the quake will cost Napa Valley, what's clear is that some wineries lost some of their most cherished reserves, worth hundreds of thousands of dollars.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cbsnews.com/news/billions-of-dollars-of-wine-rocked-in-california-earthquake/\">CBS News reports\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"David Duncan, president of Silver Oak Vineyards, was worried he lost 'every single barrel.' Instead, he seemingly got off easy; he only lost three barrels, but they were a top-quality vintage.\u003c/p>\n\u003cp>\"Each barrel holds 25 cases of wine, and each case can cost $1,300. So they lost about $100,000 'just in the three barrels,' Duncan said.\u003c/p>\n\u003cp>\"For Duncan, the loss is personal. He saw hundreds of his family's reserve bottles shattered. ...\u003c/p>\n\u003cp>\" 'We actually call it the inner sanctum of the winery,' Duncan said. 'It's very special, unique reference wines, and we don't sell them. And so to lose them ... they are gone forever.' \"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://online.wsj.com/articles/6-0-earthquake-shakes-northern-california-1408882575\">\u003cem>The Wall Street Journal\u003c/em> reports\u003c/a> that the earthquake is the strongest to hit the Bay Area since 1989. One seismologist said the damage caused by the quake could exceed $100 million. Napa County, which felt the greatest effect, contributes about $13 billion to California's economy.\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.oregonlive.com/today/index.ssf/2014/08/napa_earthquake_delivers_huge.html\">The AP reports\u003c/a> that while Napa produces only 4 percent of California's total wine crop, its wines are the most prestigious.\u003c/p>\n\u003cp>The wire service adds:\u003c/p>\n\u003cblockquote>\n\u003cp>\"B.R. Cohn lost 'as much as 50 percent' of its wine, [Tom Montgomery, a winemaker for the company], said. The winery focuses on high-end, single estate wines that retail between $40 and $100 a bottle.\u003c/p>\n\u003cp>\" 'It's not just good wine we lost, it's our best wine,' he said.\u003c/p>\n\u003cp>\"At \u003ca href=\"http://www.dahlvineyards.com/\">Dahl Vineyards\u003c/a> in Yountville, California, a rack full of wine barrels was teetering and in danger of coming down. One barrel containing $16,000 worth of pinot noir fell and was lost as a result of the quake. The owners were trying to save the rest, removing the barrels with a forklift. Elsewhere in the region, red wine stains were visible outside the doors of a warehouse — indicating there was damage inside. ...\u003c/p>\n\u003cp>\"Even the wine in barrels that wasn't damaged by the quake may have problems, however, because wines aging in barrels are supposed to be kept as still as possible, Montgomery said.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>In other related news:\u003ca href=\"http://www.mercurynews.com/california/ci_26397859/napa-earthquake-bay-area-major-faults-quiet-after\">\u003cem> The San Jose Mercury News\u003c/em> reports\u003c/a> that California's earthquake early-warning system, which is still being tested, worked. It gave a UC Berkeley lab 10 seconds of warning.\u003c/p>\n\u003cp>The \u003cem>Mercury News\u003c/em> reports:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The successful alert was the biggest test yet in the Bay Area for a type of earthquake early-warning system that's not yet available to the public in the U.S. but already is providing precious seconds of notice before quakes hit in Mexico and Japan.\u003c/p>\n\u003cp>\"The ShakeAlert system — a collaboration between Cal, Caltech, the University of Washington and the U.S. Geological Survey — could one day stop elevators, control utilities and alert motorists of an impending natural disaster. But before it is reliable enough to launch throughout the West Coast, the system needs about $80 million in equipment, software and other seismic infrastructure upgrades.\u003c/p>\n\u003cp>\"So far, despite Gov. Jerry Brown signing a new state law last fall ordering the creation of an early-warning system, the project has received only about $10 million, mostly from a private foundation, said Thomas Heaton, a geophysics professor at the California Institute of Technology. The USGS's earthquake budget is only a fraction of what it was 30 years ago, he said.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_86353\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/MartinYan_JacquesPepinearly90s-1024x704.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/MartinYan_JacquesPepinearly90s-1024x704.jpg\" alt=\" Jacques Pepin and Martin Yan in the early 1990s\" width=\"1024\" height=\"704\" class=\"size-full wp-image-86353\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin and Martin Yan in the early 1990s\u003c/figcaption>\u003c/figure>\n\u003cp>Join \u003ca href=\"http://www.kqed.org/\">KQED\u003c/a>, in partnership with \u003ca href=\"http://tastemychina.com/\">M.Y. China\u003c/a> and \u003ca href=\"http://www.laboulangebakery.com/\">La Boulange\u003c/a>, for “An Evening with Martin Yan and Jacques Pépin” — a celebration of two legendary chefs and public television cooking show pioneers. The evening will include food, wine and a noodle-pulling demonstration.\u003c/p>\n\u003cp>Martin will preview his new series \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> and reminisce with his old friend Jacques, who is in the Bay Area taping a new public television program \u003cem>Jacques Pépin: Heart & Soul\u003c/em>. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites will share more details about the taping of Jacques Pépin's new series in early September.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong>\u003cbr>\nTuesday, September 30, 2014, at 6:30–9pm\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong>\u003cbr>\nUnder the Dome at Westfield San Francisco Centre\u003cbr>\n865 Market Street, San Francisco\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Tickets:\u003c/strong>\u003cbr>\n$75 general ($65 KQED members with code KQEDchefs)\u003cbr>\nTickets available through City Box Office (cityboxoffice.com)\u003cbr>\n415.392.4400, \u003ca href=\"http://www.cityboxoffice.com/eventperformances.asp?evt=1959\">\u003cstrong>BUY TICKETS\u003c/strong>\u003c/a> [ \u003cstrong>SOLD OUT as of 8/20\u003c/strong> ]\u003c/p>\n\u003cp>About \u003cstrong>\u003cem>Martin Yan’s Taste of Vietnam\u003c/em>\u003c/strong>\u003cbr>\nMartin Yan is back! In his new show, Martin showcases the country’s breathtaking landscapes, its bustling cities, and, of course, its delicious cuisine. \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> features both cooking demonstrations and a personal tour of Vietnam, given by Martin himself. The series is presented for national broadcast by KQED and premieres on Saturday, September 13, at 10am on KQED 9. It will premiere nationally throughout the fall of 2014.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About Jacques Pépin: Heart & Soul\u003c/strong>\u003cbr>\n\u003cem>Jacques Pépin: Heart & Soul\u003c/em>, Pepin’s 14th and final cooking series on public television, will be his most personal series yet. \u003cem>Heart & Soul\u003c/em> travels back in time to his earlier days in front of the camera, includes never-before-seen home videos and features the legendary chef at home sharing both simple dishes for the novice, and other, more involved creations for the seasoned cook. The series is produced by KQED, and will premiere on public television stations around the country in 2015.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tickets:\u003c/strong>\u003cbr>\n$75 general ($65 KQED members with code KQEDchefs)\u003cbr>\nTickets available through City Box Office (cityboxoffice.com)\u003cbr>\n415.392.4400, \u003ca href=\"http://www.cityboxoffice.com/eventperformances.asp?evt=1959\">\u003cstrong>BUY TICKETS\u003c/strong>\u003c/a> [ \u003cstrong>SOLD OUT as of 8/20\u003c/strong> ]\u003c/p>\n\u003cp>About \u003cstrong>\u003cem>Martin Yan’s Taste of Vietnam\u003c/em>\u003c/strong>\u003cbr>\nMartin Yan is back! In his new show, Martin showcases the country’s breathtaking landscapes, its bustling cities, and, of course, its delicious cuisine. \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> features both cooking demonstrations and a personal tour of Vietnam, given by Martin himself. The series is presented for national broadcast by KQED and premieres on Saturday, September 13, at 10am on KQED 9. It will premiere nationally throughout the fall of 2014.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About Jacques Pépin: Heart & Soul\u003c/strong>\u003cbr>\n\u003cem>Jacques Pépin: Heart & Soul\u003c/em>, Pepin’s 14th and final cooking series on public television, will be his most personal series yet. \u003cem>Heart & Soul\u003c/em> travels back in time to his earlier days in front of the camera, includes never-before-seen home videos and features the legendary chef at home sharing both simple dishes for the novice, and other, more involved creations for the seasoned cook. The series is produced by KQED, and will premiere on public television stations around the country in 2015.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Seeking Proof For Why We Feel Terrible After Too Many Drinks",
"title": "Seeking Proof For Why We Feel Terrible After Too Many Drinks",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/341360729/seeking-proof-for-why-we-feel-terrible-after-too-many-drinks\" target=\"_blank\">Fresh Air\u003c/a>:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2014/08/20140818_fa_02.mp3\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/341360832/proof-the-science-of-booze\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/proof-cover.jpg\" alt=\"Proof: The Science of Booze\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-86338\">\u003c/a>It can be nice to relax with a glass of wine, a beer or a shot of whiskey. But one drink too many, and you may be paying the price.\u003c/p>\n\u003cp>To understand why drinking can make us feel so good and so bad, you have to know a little about science, says journalist Adam Rogers, author of \u003cem>Proof: The Science of Booze\u003c/em>.\u003c/p>\n\u003cp>As Rogers notes, researchers have only just begun to explore the mystery of the hangover and share a common language around it.\u003c/p>\n\u003cp>\"Hangovers have different symptoms for different people,\" Rogers tells \u003cem>Fresh Air\u003c/em>'s Terry Gross. \"Some people wear their hangovers in their guts and some people have horrible headaches, but we still see all of those things as a hangover.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rogers talks about the myths of hangovers — and how hangovers can be an inflammatory response, like the flu.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_86334\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/adam-rogers-c-celine-mikahala-grouard_custom-c56c4c5ee2900f9079fc5760588a210229cdf6f2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/adam-rogers-c-celine-mikahala-grouard_custom-c56c4c5ee2900f9079fc5760588a210229cdf6f2.jpg\" alt=\"Adam Rogers is the articles editor at Wired and formerly covered science and technology for Newsweek. Photo: Celine Mikahala Grouard\" width=\"500\" class=\"size-full wp-image-86334\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adam Rogers is the articles editor at Wired and formerly covered science and technology for Newsweek. Photo: Celine Mikahala Grouard\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On the myths of hangovers \u003c/strong>\u003c/p>\n\u003cp>The famous one is probably dehydration. Everyone will tell you, \"Oh, it's because alcohol dehydrates you and that's what's causing the hangover.\"... [So you're told to] alternate [between water and alcohol], or have a big glass of water before you go to bed, and some of that comes from the fact that you do get dehydrated. But, in fact, the dehydration does not seem to be what's causing the hangover. You can fix the dehydration — and you're still hung over.\u003c/p>\n\u003cp>[Also,] it's probably not the case that it's blood sugar that's causing the hangover. When you drink, your blood sugar levels are affected. But by the time you're hung over, your blood sugar levels are back to normal.\u003c/p>\n\u003cp>There's that thing about mixing your drinks — drinking beer and then drinking wine, right? Again, no, you can do the study where you can have somebody drinking the same drink and getting to the same blood alcohol level and somebody drinking different drinks and getting to the same blood alcohol and they both get the same hangover, they both report the same symptoms.\u003c/p>\n\u003cp>\u003cstrong>On measuring and studying hangovers \u003c/strong>\u003c/p>\n\u003cp>It wasn't until very recently that the researchers who studied hangovers even had a shared kind of language or vocabulary to even talk about them. They didn't even have a surveyed instrument that they could use to give people to have a reliable account of whether your hangover was worse than mine or different from mine.\u003c/p>\n\u003cp>\u003cstrong>On a hangover being an inflammatory response \u003c/strong>\u003c/p>\n\u003cp>[Scientists] finally have a survey instrument that they can give somebody and assess, \"You have a Level 9 hangover, and you have a Level 7 hangover,\" and they finally started to see that overlap with both migraine and also an inflammatory response, so the kind of thing you would have if you had the flu — where you feel achy and you feel slow and your brain doesn't work as fast and [you have] general malaise. Looking at that, they can go, \"K, let's see if in fact this is an inflammation.\"\u003c/p>\n\u003cp>If you look at people with hangovers, the same markers in the blood that you would see with an inflammatory response, things like cytokines, for example — which are molecule[s] that the immune [system] uses to talk to itself — actually do seem elevated, and even better, you can induce what looks like a hangover by giving somebody those same molecules. ... That's good news because if you say, \"Well, it's an inflammatory response,\" then maybe I can go with anti-inflammatory drugs, and we have those. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/341360729/seeking-proof-for-why-we-feel-terrible-after-too-many-drinks\" target=\"_blank\">Fresh Air\u003c/a>:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2014/08/20140818_fa_02.mp3\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/341360832/proof-the-science-of-booze\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/proof-cover.jpg\" alt=\"Proof: The Science of Booze\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-86338\">\u003c/a>It can be nice to relax with a glass of wine, a beer or a shot of whiskey. But one drink too many, and you may be paying the price.\u003c/p>\n\u003cp>To understand why drinking can make us feel so good and so bad, you have to know a little about science, says journalist Adam Rogers, author of \u003cem>Proof: The Science of Booze\u003c/em>.\u003c/p>\n\u003cp>As Rogers notes, researchers have only just begun to explore the mystery of the hangover and share a common language around it.\u003c/p>\n\u003cp>\"Hangovers have different symptoms for different people,\" Rogers tells \u003cem>Fresh Air\u003c/em>'s Terry Gross. \"Some people wear their hangovers in their guts and some people have horrible headaches, but we still see all of those things as a hangover.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rogers talks about the myths of hangovers — and how hangovers can be an inflammatory response, like the flu.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_86334\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/adam-rogers-c-celine-mikahala-grouard_custom-c56c4c5ee2900f9079fc5760588a210229cdf6f2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/adam-rogers-c-celine-mikahala-grouard_custom-c56c4c5ee2900f9079fc5760588a210229cdf6f2.jpg\" alt=\"Adam Rogers is the articles editor at Wired and formerly covered science and technology for Newsweek. Photo: Celine Mikahala Grouard\" width=\"500\" class=\"size-full wp-image-86334\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adam Rogers is the articles editor at Wired and formerly covered science and technology for Newsweek. Photo: Celine Mikahala Grouard\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On the myths of hangovers \u003c/strong>\u003c/p>\n\u003cp>The famous one is probably dehydration. Everyone will tell you, \"Oh, it's because alcohol dehydrates you and that's what's causing the hangover.\"... [So you're told to] alternate [between water and alcohol], or have a big glass of water before you go to bed, and some of that comes from the fact that you do get dehydrated. But, in fact, the dehydration does not seem to be what's causing the hangover. You can fix the dehydration — and you're still hung over.\u003c/p>\n\u003cp>[Also,] it's probably not the case that it's blood sugar that's causing the hangover. When you drink, your blood sugar levels are affected. But by the time you're hung over, your blood sugar levels are back to normal.\u003c/p>\n\u003cp>There's that thing about mixing your drinks — drinking beer and then drinking wine, right? Again, no, you can do the study where you can have somebody drinking the same drink and getting to the same blood alcohol level and somebody drinking different drinks and getting to the same blood alcohol and they both get the same hangover, they both report the same symptoms.\u003c/p>\n\u003cp>\u003cstrong>On measuring and studying hangovers \u003c/strong>\u003c/p>\n\u003cp>It wasn't until very recently that the researchers who studied hangovers even had a shared kind of language or vocabulary to even talk about them. They didn't even have a surveyed instrument that they could use to give people to have a reliable account of whether your hangover was worse than mine or different from mine.\u003c/p>\n\u003cp>\u003cstrong>On a hangover being an inflammatory response \u003c/strong>\u003c/p>\n\u003cp>[Scientists] finally have a survey instrument that they can give somebody and assess, \"You have a Level 9 hangover, and you have a Level 7 hangover,\" and they finally started to see that overlap with both migraine and also an inflammatory response, so the kind of thing you would have if you had the flu — where you feel achy and you feel slow and your brain doesn't work as fast and [you have] general malaise. Looking at that, they can go, \"K, let's see if in fact this is an inflammation.\"\u003c/p>\n\u003cp>If you look at people with hangovers, the same markers in the blood that you would see with an inflammatory response, things like cytokines, for example — which are molecule[s] that the immune [system] uses to talk to itself — actually do seem elevated, and even better, you can induce what looks like a hangover by giving somebody those same molecules. ... That's good news because if you say, \"Well, it's an inflammatory response,\" then maybe I can go with anti-inflammatory drugs, and we have those. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "From Bacon to Bounce: Twerking and Pigging out at Outside Lands",
"title": "From Bacon to Bounce: Twerking and Pigging out at Outside Lands",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85825\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/baconflight1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/baconflight1000a.jpg\" alt=\"Bacon Land vendor showcases Bacon Flight. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Land vendor showcases Bacon Flight. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Swine isn’t usually my thing. Although I’ve been known to nibble on a side of bacon at a diner, that’s usually the extent of it. But at this year’s Outside Lands where vendors offer an endless parade of tantalizing pork creations, I couldn’t pass up the opportunity to dive in and explore this nationwide food trend in all its creative glory. From flights of bacon, to Filipino pork burritos, to chicharrones described as “puffy pork magic,” it’s clear that Bay Area chefs have embraced pork as so much more than just the \u003ca href=\"i/Pork._The_Other_White_Meat\" target=\"_blank\">other white meat\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_85822\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chicharrones700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chicharrones700.jpg\" alt=\"Chicharrones from 4505 Meat. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-85822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicharrones from 4505 Meat. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>But for those not yet convinced that chocolate covered bacon is \u003ca href=\"http://en.wikipedia.org/wiki/Manna\" target=\"_blank\">manna\u003c/a> from heaven, there are hundreds of other culinary creations to explore, along with knowledgeable artisans to answer your geekiest questions about making cheese, chocolate, wine and anything else you might want to learn about.\u003c/p>\n\u003cp>Ranging from healthy to hearty to insanely indulgent, there is truly something for everyone at Outside Lands. But the best news of all is that even if you are not able to eat your way through the festival in person, you can still try most of the featured dishes at Bay Area restaurants and food trucks.\u003c/p>\n\u003cp>Here are some of the highlights from our food forays at Outside Lands, where we pigged out on pork and bounced for beignets. \u003c/p>\n\u003ch3>Breakfast\u003c/h3>\n\u003cfigure id=\"attachment_85837\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/eggsandwich700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/eggsandwich700.jpg\" alt=\"Fried egg with bacon and cheese sandwich from Il Canne Rosso. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-85837\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried egg with bacon and cheese sandwich from Il Canne Rosso. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>On Friday we started our day with a fried egg sandwich from \u003ca href=\"http://www.canerossosf.com/\">Il Canne Rosso\u003c/a>. If you don’t like oozy yolks this isn’t for you, but it was excellent. The fresh Acme bread smeared with onion butter was perfect for soaking up the peppery eggs, which were topped with -- you guessed it -- salty slabs of bacon. We also tried their made-from-scratch French toast, which was divine, but more like a hunk of bread pudding set in a puddle of honey caramel. I had to stop myself from licking the container.\u003c/p>\n\u003cfigure id=\"attachment_85838\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/french-toast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/french-toast1000.jpg\" alt=\"French Toast from Il Canne Rosso. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85838\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French Toast from Il Canne Rosso. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>For our late morning snack we opted for something more unusual: porcini doughnuts from \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a>. You probably won’t want to dunk these in your coffee, but do dunk them in the cheese sauce offered on the side. They were savory, doughy and only slightly mushroom-y. Everyone one who tried one seemed to take a moment to process the unexpected combination of taste and texture.\u003c/p>\n\u003cfigure id=\"attachment_85855\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porchini-mushroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porchini-mushroom1000.jpg\" alt=\"Porcini doughnuts from Rich Table. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85855\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Porcini doughnuts from Rich Table. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85857\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tasting-porcini-mushroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tasting-porcini-mushroom1000.jpg\" alt=\"Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85857\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85854\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushroom-tasters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushroom-tasters1000a.jpg\" alt=\"Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85854\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Next we headed to \u003ca href=\"http://www.livinggreensjuice.com/\">Living Greens Juice\u003c/a> for a dose of liquefied fruits and veggies. The watermelon basil juice was sweet and refreshing and the potent, ginger infused “super greens” elixir packed a punch that wasn’t quite what we had in mind, but it did cleanse our palates.\u003c/p>\n\u003cfigure id=\"attachment_85839\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fresh-juice1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fresh-juice1000.jpg\" alt=\"Living Greens Juice: Watermelon Basil and Super Greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Living Greens Juice: Watermelon Basil and Super Greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Lunch\u003c/h3>\n\u003cp>Lunchtime is when we decided to go whole hog. After sampling a few different types of pork sandwiches, the grilled pork pernil from \u003ca href=\"http://www.jtomatoes.com/splitpea.htm\">Split Pea Seduction\u003c/a> rose to the top as our hands-down favorite. When I found out it was made from pork butts I almost turned and ran, but in the spirit of being adventurous I dug in, and enjoyed every bite. Herb stuffed and spit-roasted right in front of our eyes, the meat was layered with heirloom tomatoes, arugula and aioli on fresh \u003ca href=\"http://www.panoramabaking.com/\">Panorama bread\u003c/a>. We washed it down with a Chardonnay from \u003ca href=\"http://www.paperboywines.com/\">Paper Boy\u003c/a>, a sweet and creamy wine that provided a nice contrast to the flavor of the sandwich.\u003c/p>\n\u003cfigure id=\"attachment_85862\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkroast-splitpeaseduction1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkroast-splitpeaseduction1000.jpg\" alt=\"Pork Roast on a spit at Spit Pea Seduction. Photo: Lisa Landers\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85862\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork Roast on a spit at Spit Pea Seduction. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85865\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pork-sandwich-splitpeaseduction1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pork-sandwich-splitpeaseduction1000a.jpg\" alt=\"Grilled pork pernil sandwich from Split Pea Seduction. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85865\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled pork pernil sandwich from Split Pea Seduction. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>We also tried a more traditional pulled pork sandwich from \u003ca href=\"http://www.southpawbbqsf.com/\">Southpaw\u003c/a>, which was tasty but would have been a little bland without help from the tangy sweet sauce and slaw piled on top. A dish of maple sweetened crispy Brussels sprouts from \u003ca href=\"http://theamericansf.com/\">American Grilled Cheese Kitchen\u003c/a> made the perfect side for this one.\u003c/p>\n\u003cfigure id=\"attachment_85896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pulled-pork-southpaw1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pulled-pork-southpaw1000.jpg\" alt=\"Pulled pork sandwich from Southpaw. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pulled pork sandwich from Southpaw. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brussels-sprouts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brussels-sprouts1000.jpg\" alt=\"Maple sweetened crispy Brussels sprouts from American Grilled Cheese Kitchen. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-85849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple sweetened crispy Brussels sprouts from American Grilled Cheese Kitchen. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>For a post lunch snack I went for the flight of bacon: the ultimate symbol of bacon’s new found gastronomic prowess. As I sampled each of the five types of bacon slung between a pair of skewers, I could really taste the differences. Some were peppered and dry rubbed, while others were hickory smoked or cured in brown sugar. My favorite was the \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> fruitwood smoked bacon, which paired well with a glass of \u003ca href=\"http://www.napawineproject.com/calder-wine-company/\">Calder\u003c/a> Syrah.\u003c/p>\n\u003cfigure id=\"attachment_85902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheeselands1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheeselands1000.jpg\" alt=\"Cheese Lands at Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Lands at Outside Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85879\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/truffle-Burrata1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/truffle-Burrata1000.jpg\" alt=\"Truffle Burrata from Wisconsin. Photo: Lisa Landers\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffle Burrata from Wisconsin. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>We also wandered over to CheeseLands to sample a variety of Bay Area cheeses as well as a creamy truffle Burrata from Wisconsin that’s not even on the market yet. Not to be left out of the pork party, CheeseLands also sold delicate slices of smoked Virginia ham from \u003ca href=\"http://www.longmeadowranch.com\">Long Meadow Ranch\u003c/a>.\u003c/p>\n\u003ch3>Snack & Twerk\u003c/h3>\n\u003cfigure id=\"attachment_85831\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000.jpg\" alt=\"Big Freedia sharing beignets from Brenda's French Soul Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85831\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Freedia sharing beignets from Brenda's French Soul Food. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong> \u003c/strong>On Saturday afternoon, sugar dusted beignets from \u003ca href=\"http://frenchsoulfood.com\">Brenda’s French Soul Food\u003c/a> were handed out for free -- that is, if you were willing to shake your booty on stage alongside \u003ca href=\"http://www.bigfreedia.com\">Big Freedia\u003c/a>. A New Orleans native, Big Freedia and her band specialize in a hip-hop genre called “bounce” music, and you know why it’s called this as soon as you hear it. The performance was electric and wild, with band members and festival-goers grinding and twerking for their beignets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=pGwxP_xV450]\u003cbr>\n\u003cem>Video by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>The “Beignet Bounce” event was just one of many on the GastroMagic stage, featuring imaginative pairings of chefs, butchers, musicians and others. Some of the other events offered limited tastings too, like scrambled eggs made entirely from plants and a colorful salad crafted to look like nature’s version of a bowl of Skittles.\u003c/p>\n\u003ch3>Dinner\u003c/h3>\n\u003cfigure id=\"attachment_85844\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa-veg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa-veg1000.jpg\" alt=\"Venezuelan vegetable arepas from Pica Pica. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85844\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Venezuelan vegetable arepas from Pica Pica. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>On Friday night we opted for Venezuelan vegetable arepas from \u003ca href=\"http://www.picapica.com/\">Pica Pica\u003c/a>. The fresh corn cakes stuffed with black beans, avocado and fried plantains would have been as good for breakfast as they were for dinner. The next night we decided to continue our pork-scapade with \u003ca href=\"http://bctbellyburgers.com/#about\">Big Chef Tom’s pork belly burger\u003c/a> crafted from the same cut used to make bacon. A guy named Aaron standing in line behind us randomly blurted out: “I just wish they would make a pork a vegetable already,” and then went on to sing the burger’s praises, having eaten one the previous year. He was right about the “belly burger” being one of the tastiest things I had eaten this weekend. It reminded me a little bit of a juicy, well-spiced turkey burger, but better. A glass of \u003ca href=\"http://www.oliviabrion.com\">Olivia Brion’s\u003c/a> Pinot Noir was the perfect wine to wash it down.\u003c/p>\n\u003cfigure id=\"attachment_85884\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkbellyburger1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkbellyburger1000b.jpg\" alt=\"Big Chef Tom’s pork belly burger. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1154\" class=\"size-full wp-image-85884\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Chef Tom’s pork belly burger. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>If we hadn’t been totally porked out by this point we might have tried some of the other creations like \u003ca href=\"http://huaracheloco.com\">El Huarache Loco’s\u003c/a> pinto bean stuffed tortillas topped with bacon and chorizo, bratwurst from \u003ca href=\"http://www.schallerweber.com/2012/09/the-butchers-daughter-julie-schaller/\">The Butcher’s Daughter\u003c/a>, or \u003ca href=\"http://www.thechairmantruck.com/\">The Chairman's\u003c/a> pork belly bao. So much pork, so little time.\u003c/p>\n\u003ch3>Dessert\u003c/h3>\n\u003cfigure id=\"attachment_85894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chocolands1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chocolands1000b.jpg\" alt=\"ChocoLands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">ChocoLands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All of the irresistible offerings at ChocoLands are made with \u003ca href=\"http://www.guittard.com\">Guittard Chocolate\u003c/a>, a family run business based in the Bay Area for five generations. Amy Guittard invited us “backstage” to see the chocolate being tempered for their “liquid chocolate bar” treat. Sprinkled with bitter cacao nibs, a spoonful of this melted milk chocolate is like a shot of happiness straight to your veins.\u003c/p>\n\u003cfigure id=\"attachment_85840\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guittard700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guittard700.jpg\" alt=\"Guittard chocolate being tempered for “liquid chocolate bar.” Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-85840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guittard chocolate being tempered for “liquid chocolate bar.” Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>We also tried the Chocolate Gold Rush ice cream offered by newcomer, \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a>. A velvety chocolate ice cream studded with pieces of chocolate covered cones, the flavor was made just for Outside Lands and selected by San Francisco residents who cast their vote for their favorite of three flavors.\u003c/p>\n\u003cfigure id=\"attachment_85887\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/humphry-slocombe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/humphry-slocombe1000.jpg\" alt=\"Humphry Slocombe booth in ChocoLands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe booth in ChocoLands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Although I thought I had hung up my pork hat for the weekend, I was lured right back into the fray by \u003ca href=\"http://www.baconbaconsf.com\">Bacon Bacon’s\u003c/a> chocolate-covered bacon slabs. Salty sweet with Heath Bar crumbles on top, my future as a swine eater was sealed after just one bite.\u003c/p>\n\u003cfigure id=\"attachment_85846\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-chocolate.jpg\" alt=\"Bacon Bacon’s chocolate-covered bacon slabs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Bacon’s chocolate-covered bacon slabs. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Outside Lands’ vendors offer an endless parade of imaginative pork creations, while the Queen of Bounce gets people twerking for beignets on the GastroMagic stage.\r\n",
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"description": "Outside Lands’ vendors offer an endless parade of imaginative pork creations, while the Queen of Bounce gets people twerking for beignets on the GastroMagic stage.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85825\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/baconflight1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/baconflight1000a.jpg\" alt=\"Bacon Land vendor showcases Bacon Flight. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Land vendor showcases Bacon Flight. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Swine isn’t usually my thing. Although I’ve been known to nibble on a side of bacon at a diner, that’s usually the extent of it. But at this year’s Outside Lands where vendors offer an endless parade of tantalizing pork creations, I couldn’t pass up the opportunity to dive in and explore this nationwide food trend in all its creative glory. From flights of bacon, to Filipino pork burritos, to chicharrones described as “puffy pork magic,” it’s clear that Bay Area chefs have embraced pork as so much more than just the \u003ca href=\"i/Pork._The_Other_White_Meat\" target=\"_blank\">other white meat\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_85822\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chicharrones700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chicharrones700.jpg\" alt=\"Chicharrones from 4505 Meat. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-85822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicharrones from 4505 Meat. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>But for those not yet convinced that chocolate covered bacon is \u003ca href=\"http://en.wikipedia.org/wiki/Manna\" target=\"_blank\">manna\u003c/a> from heaven, there are hundreds of other culinary creations to explore, along with knowledgeable artisans to answer your geekiest questions about making cheese, chocolate, wine and anything else you might want to learn about.\u003c/p>\n\u003cp>Ranging from healthy to hearty to insanely indulgent, there is truly something for everyone at Outside Lands. But the best news of all is that even if you are not able to eat your way through the festival in person, you can still try most of the featured dishes at Bay Area restaurants and food trucks.\u003c/p>\n\u003cp>Here are some of the highlights from our food forays at Outside Lands, where we pigged out on pork and bounced for beignets. \u003c/p>\n\u003ch3>Breakfast\u003c/h3>\n\u003cfigure id=\"attachment_85837\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/eggsandwich700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/eggsandwich700.jpg\" alt=\"Fried egg with bacon and cheese sandwich from Il Canne Rosso. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-85837\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried egg with bacon and cheese sandwich from Il Canne Rosso. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>On Friday we started our day with a fried egg sandwich from \u003ca href=\"http://www.canerossosf.com/\">Il Canne Rosso\u003c/a>. If you don’t like oozy yolks this isn’t for you, but it was excellent. The fresh Acme bread smeared with onion butter was perfect for soaking up the peppery eggs, which were topped with -- you guessed it -- salty slabs of bacon. We also tried their made-from-scratch French toast, which was divine, but more like a hunk of bread pudding set in a puddle of honey caramel. I had to stop myself from licking the container.\u003c/p>\n\u003cfigure id=\"attachment_85838\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/french-toast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/french-toast1000.jpg\" alt=\"French Toast from Il Canne Rosso. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85838\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French Toast from Il Canne Rosso. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>For our late morning snack we opted for something more unusual: porcini doughnuts from \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a>. You probably won’t want to dunk these in your coffee, but do dunk them in the cheese sauce offered on the side. They were savory, doughy and only slightly mushroom-y. Everyone one who tried one seemed to take a moment to process the unexpected combination of taste and texture.\u003c/p>\n\u003cfigure id=\"attachment_85855\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porchini-mushroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porchini-mushroom1000.jpg\" alt=\"Porcini doughnuts from Rich Table. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85855\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Porcini doughnuts from Rich Table. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85857\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tasting-porcini-mushroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tasting-porcini-mushroom1000.jpg\" alt=\"Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85857\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85854\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushroom-tasters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushroom-tasters1000a.jpg\" alt=\"Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85854\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Next we headed to \u003ca href=\"http://www.livinggreensjuice.com/\">Living Greens Juice\u003c/a> for a dose of liquefied fruits and veggies. The watermelon basil juice was sweet and refreshing and the potent, ginger infused “super greens” elixir packed a punch that wasn’t quite what we had in mind, but it did cleanse our palates.\u003c/p>\n\u003cfigure id=\"attachment_85839\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fresh-juice1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fresh-juice1000.jpg\" alt=\"Living Greens Juice: Watermelon Basil and Super Greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Living Greens Juice: Watermelon Basil and Super Greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Lunch\u003c/h3>\n\u003cp>Lunchtime is when we decided to go whole hog. After sampling a few different types of pork sandwiches, the grilled pork pernil from \u003ca href=\"http://www.jtomatoes.com/splitpea.htm\">Split Pea Seduction\u003c/a> rose to the top as our hands-down favorite. When I found out it was made from pork butts I almost turned and ran, but in the spirit of being adventurous I dug in, and enjoyed every bite. Herb stuffed and spit-roasted right in front of our eyes, the meat was layered with heirloom tomatoes, arugula and aioli on fresh \u003ca href=\"http://www.panoramabaking.com/\">Panorama bread\u003c/a>. We washed it down with a Chardonnay from \u003ca href=\"http://www.paperboywines.com/\">Paper Boy\u003c/a>, a sweet and creamy wine that provided a nice contrast to the flavor of the sandwich.\u003c/p>\n\u003cfigure id=\"attachment_85862\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkroast-splitpeaseduction1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkroast-splitpeaseduction1000.jpg\" alt=\"Pork Roast on a spit at Spit Pea Seduction. Photo: Lisa Landers\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85862\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork Roast on a spit at Spit Pea Seduction. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85865\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pork-sandwich-splitpeaseduction1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pork-sandwich-splitpeaseduction1000a.jpg\" alt=\"Grilled pork pernil sandwich from Split Pea Seduction. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85865\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled pork pernil sandwich from Split Pea Seduction. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>We also tried a more traditional pulled pork sandwich from \u003ca href=\"http://www.southpawbbqsf.com/\">Southpaw\u003c/a>, which was tasty but would have been a little bland without help from the tangy sweet sauce and slaw piled on top. A dish of maple sweetened crispy Brussels sprouts from \u003ca href=\"http://theamericansf.com/\">American Grilled Cheese Kitchen\u003c/a> made the perfect side for this one.\u003c/p>\n\u003cfigure id=\"attachment_85896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pulled-pork-southpaw1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pulled-pork-southpaw1000.jpg\" alt=\"Pulled pork sandwich from Southpaw. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pulled pork sandwich from Southpaw. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brussels-sprouts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brussels-sprouts1000.jpg\" alt=\"Maple sweetened crispy Brussels sprouts from American Grilled Cheese Kitchen. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-85849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple sweetened crispy Brussels sprouts from American Grilled Cheese Kitchen. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>For a post lunch snack I went for the flight of bacon: the ultimate symbol of bacon’s new found gastronomic prowess. As I sampled each of the five types of bacon slung between a pair of skewers, I could really taste the differences. Some were peppered and dry rubbed, while others were hickory smoked or cured in brown sugar. My favorite was the \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> fruitwood smoked bacon, which paired well with a glass of \u003ca href=\"http://www.napawineproject.com/calder-wine-company/\">Calder\u003c/a> Syrah.\u003c/p>\n\u003cfigure id=\"attachment_85902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheeselands1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheeselands1000.jpg\" alt=\"Cheese Lands at Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Lands at Outside Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85879\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/truffle-Burrata1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/truffle-Burrata1000.jpg\" alt=\"Truffle Burrata from Wisconsin. Photo: Lisa Landers\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffle Burrata from Wisconsin. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>We also wandered over to CheeseLands to sample a variety of Bay Area cheeses as well as a creamy truffle Burrata from Wisconsin that’s not even on the market yet. Not to be left out of the pork party, CheeseLands also sold delicate slices of smoked Virginia ham from \u003ca href=\"http://www.longmeadowranch.com\">Long Meadow Ranch\u003c/a>.\u003c/p>\n\u003ch3>Snack & Twerk\u003c/h3>\n\u003cfigure id=\"attachment_85831\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000.jpg\" alt=\"Big Freedia sharing beignets from Brenda's French Soul Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85831\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Freedia sharing beignets from Brenda's French Soul Food. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong> \u003c/strong>On Saturday afternoon, sugar dusted beignets from \u003ca href=\"http://frenchsoulfood.com\">Brenda’s French Soul Food\u003c/a> were handed out for free -- that is, if you were willing to shake your booty on stage alongside \u003ca href=\"http://www.bigfreedia.com\">Big Freedia\u003c/a>. A New Orleans native, Big Freedia and her band specialize in a hip-hop genre called “bounce” music, and you know why it’s called this as soon as you hear it. The performance was electric and wild, with band members and festival-goers grinding and twerking for their beignets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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/pGwxP_xV450'\n title='//www.youtube.com/embed/pGwxP_xV450'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\n\u003cem>Video by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>The “Beignet Bounce” event was just one of many on the GastroMagic stage, featuring imaginative pairings of chefs, butchers, musicians and others. Some of the other events offered limited tastings too, like scrambled eggs made entirely from plants and a colorful salad crafted to look like nature’s version of a bowl of Skittles.\u003c/p>\n\u003ch3>Dinner\u003c/h3>\n\u003cfigure id=\"attachment_85844\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa-veg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa-veg1000.jpg\" alt=\"Venezuelan vegetable arepas from Pica Pica. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85844\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Venezuelan vegetable arepas from Pica Pica. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>On Friday night we opted for Venezuelan vegetable arepas from \u003ca href=\"http://www.picapica.com/\">Pica Pica\u003c/a>. The fresh corn cakes stuffed with black beans, avocado and fried plantains would have been as good for breakfast as they were for dinner. The next night we decided to continue our pork-scapade with \u003ca href=\"http://bctbellyburgers.com/#about\">Big Chef Tom’s pork belly burger\u003c/a> crafted from the same cut used to make bacon. A guy named Aaron standing in line behind us randomly blurted out: “I just wish they would make a pork a vegetable already,” and then went on to sing the burger’s praises, having eaten one the previous year. He was right about the “belly burger” being one of the tastiest things I had eaten this weekend. It reminded me a little bit of a juicy, well-spiced turkey burger, but better. A glass of \u003ca href=\"http://www.oliviabrion.com\">Olivia Brion’s\u003c/a> Pinot Noir was the perfect wine to wash it down.\u003c/p>\n\u003cfigure id=\"attachment_85884\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkbellyburger1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkbellyburger1000b.jpg\" alt=\"Big Chef Tom’s pork belly burger. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1154\" class=\"size-full wp-image-85884\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Chef Tom’s pork belly burger. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>If we hadn’t been totally porked out by this point we might have tried some of the other creations like \u003ca href=\"http://huaracheloco.com\">El Huarache Loco’s\u003c/a> pinto bean stuffed tortillas topped with bacon and chorizo, bratwurst from \u003ca href=\"http://www.schallerweber.com/2012/09/the-butchers-daughter-julie-schaller/\">The Butcher’s Daughter\u003c/a>, or \u003ca href=\"http://www.thechairmantruck.com/\">The Chairman's\u003c/a> pork belly bao. So much pork, so little time.\u003c/p>\n\u003ch3>Dessert\u003c/h3>\n\u003cfigure id=\"attachment_85894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chocolands1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chocolands1000b.jpg\" alt=\"ChocoLands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">ChocoLands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All of the irresistible offerings at ChocoLands are made with \u003ca href=\"http://www.guittard.com\">Guittard Chocolate\u003c/a>, a family run business based in the Bay Area for five generations. Amy Guittard invited us “backstage” to see the chocolate being tempered for their “liquid chocolate bar” treat. Sprinkled with bitter cacao nibs, a spoonful of this melted milk chocolate is like a shot of happiness straight to your veins.\u003c/p>\n\u003cfigure id=\"attachment_85840\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guittard700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guittard700.jpg\" alt=\"Guittard chocolate being tempered for “liquid chocolate bar.” Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-85840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guittard chocolate being tempered for “liquid chocolate bar.” Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>We also tried the Chocolate Gold Rush ice cream offered by newcomer, \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a>. A velvety chocolate ice cream studded with pieces of chocolate covered cones, the flavor was made just for Outside Lands and selected by San Francisco residents who cast their vote for their favorite of three flavors.\u003c/p>\n\u003cfigure id=\"attachment_85887\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/humphry-slocombe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/humphry-slocombe1000.jpg\" alt=\"Humphry Slocombe booth in ChocoLands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe booth in ChocoLands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Although I thought I had hung up my pork hat for the weekend, I was lured right back into the fray by \u003ca href=\"http://www.baconbaconsf.com\">Bacon Bacon’s\u003c/a> chocolate-covered bacon slabs. Salty sweet with Heath Bar crumbles on top, my future as a swine eater was sealed after just one bite.\u003c/p>\n\u003cfigure id=\"attachment_85846\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-chocolate.jpg\" alt=\"Bacon Bacon’s chocolate-covered bacon slabs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Bacon’s chocolate-covered bacon slabs. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Townie: Berkeley’s New Neighborhood Hangout",
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"content": "\u003cfigure id=\"attachment_85619\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/exterior1000.jpg\" alt=\"Street view of Townie. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Street view of Townie. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Townie/1451375891790633\" target=\"_blank\">Townie\u003c/a> is the kind of place you might walk into if you were not from around here, but just checking out the neighborhood for a spot to relax. You wouldn’t know that the same building once housed somewhat of a local institution (Venezia) for a number of years, or that University Avenue doesn’t have a destination restaurant on every block. In fact, this may be the densest restaurant zone in all of Berkeley with, proportionately, the fewest great meals to be had. Townie, with its warm brick walls and dim lighting behind huge plate-glass windows, is just what it seems to be: a welcoming neighborhood hangout where you can get an excellent drink and a simply executed, affordable meal. Much thought has gone in to the relationship between the two.\u003c/p>\n\u003cfigure id=\"attachment_85620\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/soft-opening1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/soft-opening1000.jpg\" alt=\"Townie’s 75-seat open dining room, abuzz with locals. Photo: Courtesy of Townie \" width=\"1000\" height=\"1000\" class=\"size-full wp-image-85620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Townie’s 75-seat open dining room, abuzz with locals. Photo: Courtesy of Townie\u003c/figcaption>\u003c/figure>\n\u003cp>Both the beverage and food menus are intentionally small, and thoughtfully curated. In homage to co-owner Nima Shokat’s divey \u003ca href=\"http://www.missouri-lounge.com/\" target=\"_blank\">Missouri Lounge\u003c/a>, in West Berkeley, the drink list features a beer-and-whiskey-shot special every night for five bucks. The most popular cocktail thus far seems to be The Ginger Thistle (concocted by Diana Krell), a mix of Cynar, Citadelle gin, lemon juice, and Bundaberg ginger beer, which gives it an effervescent spice. Belly up or take a table; all the food and drinks are served both at the bar and at tables, both individual and communal. (The restaurant is about evenly divided between the two.)\u003c/p>\n\u003cfigure id=\"attachment_85616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar1000.jpg\" alt=\"Belly up to the bar at Townie. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Belly up to the bar at Townie. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>Shokat and partner Maianna Voge have in mind a neighborhood spot, not a grand drinking or dining destination. And, despite having hired a chef with experience at duly lauded State Bird Provisions, they seem to have achieved just that. \u003c/p>\n\u003cfigure id=\"attachment_85614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/oysters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/oysters1000.jpg\" alt=\"Marin Atlantic oysters with roasted corn and bay leaf. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Atlantic oysters with roasted corn and bay leaf. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>All the food follows a shareable, small-plates format. We tried a variety of dishes, starting with two perfect Marin Atlantic oysters, served raw and topped with roasted corn and bay leaf, which paired nicely with a Spanish Brut Nature Cava. Next up were crisp, light croquettes of fluffy potato with Manchego cheese and Serrano ham, meltingly good. Homemade chicharrones are light as a feather, and dusted with a purple salt made from dehydrated sauerkraut. \u003c/p>\n\u003cfigure id=\"attachment_85618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/croquettes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/croquettes1000.jpg\" alt=\"Potato croquettes with Manchego cheese and Serrano ham and chicharrones. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Potato croquettes with Manchego cheese and Serrano ham and chicharrones. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The mussels in an aromatic broth with cubes of Spanish chorizo, served with toast, are not tricked out, just pure seafood and smoked-meat flavor. \u003c/p>\n\u003cfigure id=\"attachment_85615\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mussels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mussels1000.jpg\" alt=\"Mussels with Spanish chorizo. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mussels with Spanish chorizo. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>We switched to a Greek Merlot (a surprising and delicious choice) with the seared hanger steak (perfectly rare) atop a smooth purée of potatoes, chunks of summer squash, and torn arugula.\u003c/p>\n\u003cfigure id=\"attachment_85613\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/steak1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/steak1000.jpg\" alt=\"Seared hanger steak with potato purée, summer squash, and arugula. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85613\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seared hanger steak with potato purée, summer squash, and arugula. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn’t until much later that I realized we hadn’t been offered dessert. That’s because the list is still in development, as are plans to offer breakfast and lunch. For now, Townie is wonderful hideaway in an otherwise culinarily sparse area of University Avenue.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Townie/1451375891790633\" target=\"_blank\">\u003cstrong>Townie\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/8iXMd7\" target=\"_blank\">Map\u003c/a>\u003cbr>\n1799 University Ave.\u003cbr>\nBerkeley, CA 94703\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-356-4903\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily, 4pm to midnight\u003cbr>\nPrice Range: $$\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85619\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/exterior1000.jpg\" alt=\"Street view of Townie. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Street view of Townie. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Townie/1451375891790633\" target=\"_blank\">Townie\u003c/a> is the kind of place you might walk into if you were not from around here, but just checking out the neighborhood for a spot to relax. You wouldn’t know that the same building once housed somewhat of a local institution (Venezia) for a number of years, or that University Avenue doesn’t have a destination restaurant on every block. In fact, this may be the densest restaurant zone in all of Berkeley with, proportionately, the fewest great meals to be had. Townie, with its warm brick walls and dim lighting behind huge plate-glass windows, is just what it seems to be: a welcoming neighborhood hangout where you can get an excellent drink and a simply executed, affordable meal. Much thought has gone in to the relationship between the two.\u003c/p>\n\u003cfigure id=\"attachment_85620\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/soft-opening1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/soft-opening1000.jpg\" alt=\"Townie’s 75-seat open dining room, abuzz with locals. Photo: Courtesy of Townie \" width=\"1000\" height=\"1000\" class=\"size-full wp-image-85620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Townie’s 75-seat open dining room, abuzz with locals. Photo: Courtesy of Townie\u003c/figcaption>\u003c/figure>\n\u003cp>Both the beverage and food menus are intentionally small, and thoughtfully curated. In homage to co-owner Nima Shokat’s divey \u003ca href=\"http://www.missouri-lounge.com/\" target=\"_blank\">Missouri Lounge\u003c/a>, in West Berkeley, the drink list features a beer-and-whiskey-shot special every night for five bucks. The most popular cocktail thus far seems to be The Ginger Thistle (concocted by Diana Krell), a mix of Cynar, Citadelle gin, lemon juice, and Bundaberg ginger beer, which gives it an effervescent spice. Belly up or take a table; all the food and drinks are served both at the bar and at tables, both individual and communal. (The restaurant is about evenly divided between the two.)\u003c/p>\n\u003cfigure id=\"attachment_85616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar1000.jpg\" alt=\"Belly up to the bar at Townie. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Belly up to the bar at Townie. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>Shokat and partner Maianna Voge have in mind a neighborhood spot, not a grand drinking or dining destination. And, despite having hired a chef with experience at duly lauded State Bird Provisions, they seem to have achieved just that. \u003c/p>\n\u003cfigure id=\"attachment_85614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/oysters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/oysters1000.jpg\" alt=\"Marin Atlantic oysters with roasted corn and bay leaf. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Atlantic oysters with roasted corn and bay leaf. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>All the food follows a shareable, small-plates format. We tried a variety of dishes, starting with two perfect Marin Atlantic oysters, served raw and topped with roasted corn and bay leaf, which paired nicely with a Spanish Brut Nature Cava. Next up were crisp, light croquettes of fluffy potato with Manchego cheese and Serrano ham, meltingly good. Homemade chicharrones are light as a feather, and dusted with a purple salt made from dehydrated sauerkraut. \u003c/p>\n\u003cfigure id=\"attachment_85618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/croquettes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/croquettes1000.jpg\" alt=\"Potato croquettes with Manchego cheese and Serrano ham and chicharrones. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Potato croquettes with Manchego cheese and Serrano ham and chicharrones. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The mussels in an aromatic broth with cubes of Spanish chorizo, served with toast, are not tricked out, just pure seafood and smoked-meat flavor. \u003c/p>\n\u003cfigure id=\"attachment_85615\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mussels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mussels1000.jpg\" alt=\"Mussels with Spanish chorizo. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mussels with Spanish chorizo. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>We switched to a Greek Merlot (a surprising and delicious choice) with the seared hanger steak (perfectly rare) atop a smooth purée of potatoes, chunks of summer squash, and torn arugula.\u003c/p>\n\u003cfigure id=\"attachment_85613\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/steak1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/steak1000.jpg\" alt=\"Seared hanger steak with potato purée, summer squash, and arugula. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85613\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seared hanger steak with potato purée, summer squash, and arugula. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn’t until much later that I realized we hadn’t been offered dessert. That’s because the list is still in development, as are plans to offer breakfast and lunch. For now, Townie is wonderful hideaway in an otherwise culinarily sparse area of University Avenue.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Townie/1451375891790633\" target=\"_blank\">\u003cstrong>Townie\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/8iXMd7\" target=\"_blank\">Map\u003c/a>\u003cbr>\n1799 University Ave.\u003cbr>\nBerkeley, CA 94703\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-356-4903\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily, 4pm to midnight\u003cbr>\nPrice Range: $$\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Smoke, Fat, and Fermented Grape Juice: Wines $20 and Under to Pair With Barbecue",
"title": "Smoke, Fat, and Fermented Grape Juice: Wines $20 and Under to Pair With Barbecue",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/wines1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/wines1000.jpg\" alt=\"Wines that pair well with barbeque\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-85481\">\u003c/a>\u003c/p>\n\u003cp>Though many Bay Area residents are accustomed to waiting until October for good grilling weather, we’ve actually experienced summer this year—in summer—evidenced chiefly by the amount of grilling going on. While beer is the go-to drink for most backyard barbecues, wine offers a great deal more range in terms of flavor profiles, especially given many home cooks’ tendencies to stray from the barbecue styles of old. Make no mistake: Burgers and ribs are still staples, and they probably always will be, but even the average chief-griller in California strays outside these bounds, looking to Asian and Mediterranean cuisines as often as standard fare.\u003c/p>\n\u003cp>When you order grilled foods at restaurants, the wine list takes a bit of the guesswork out of what fermented grape juice might go with your dish. Sommeliers often work with the spice profiles of each recipe to make recommendations based on predominant flavors, or on the lightness or heaviness of the preparation. But what to serve when you’re grilling in your own backyard?\u003c/p>\n\u003cp>\u003cstrong>Here are 10 affordable recommendations, based on the flavors of what you’re serving, rather than the type of protein or vegetable.\u003c/strong>\u003c/p>\n\u003ch3>Americana\u003c/h3>\n\u003cfigure id=\"attachment_85478\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/burger1000-fave.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/burger1000-fave.jpg\" alt=\"Grass-fed beef burger hot off the barbi\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85478\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grass-fed beef burger hot off the barbi\u003c/figcaption>\u003c/figure>\n\u003cp>Classic dishes in the U.S., such as burgers, ribs, and chicken, have traditionally been paired with big reds, if not beer. But there are many more creative wine choices that work well, especially in summer, when you don’t necessarily want to be sipping a Napa Cab in 85-degree heat. A recent discovery for me, and my top choice for burgers, is the \u003cstrong>2013 Vylyan Villanyi Portugieser “Macksa”\u003c/strong> ($14.50 at \u003ca href=\"http://vintageberkeley.com/Home.html\">Vintage Berkeley\u003c/a>), a Hungarian red that is one note, but a solid, not-too-ripe one. Designed to be drunk young and fresh, it has a slight green-spiciness that saves it from being overwhelmed by big meat. Though it’s counterintuitive, serve it slightly chilled.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It’s important to note that I used grass-fed beef, which is less sweet than meat from grain-fed cows. If you go the grain-fed route, try something with more tannins, perhaps a \u003cstrong>2012 Shenandoah “Special Reserve” Zinfandel\u003c/strong> ($9.99 at \u003ca href=\"http://www.klwines.com/\">K&L Wine Merchants\u003c/a> in both San Francisco and Redwood City), with a bit of Syrah and Grenache blended in. It’s light-bodied, as Zins go, so a good summer choice. Both dry-rubbed pork spareribs and dark-meat chicken also fare well with this wine because the forward fruit and tannin structure match up with the meat’s fat.\u003c/p>\n\u003ch3>Umami and Sweet Spice\u003c/h3>\n\u003cfigure id=\"attachment_85479\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pork1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pork1000.jpg\" alt=\"Korean barbecue - Pork bulgogi\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85479\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Korean barbecue - Pork bulgogi\u003c/figcaption>\u003c/figure>\n\u003cp>Recipes with a pan-Asian profile, like this \u003ca href=\"http://www.chow.com/recipes/25678-pork-bulgogi\" target=\"_blank\">Korean barbecue (bulgogi) recipe\u003c/a>, call for an altogether different wine approach. I swapped brown sugar for white, and added grated Asian pear to balance the fish sauce. Since it tends slightly toward the sweet, it needs a wine with an acidic backbone. The most successful pairing I tried was a rosé from Italy’s Veneto, \u003cstrong>Rosato del Sole Chiaretto\u003c/strong> ($14.95 at \u003ca href=\"http://www.bevmo.com/\">BevMo!,\u003c/a> in stock widely throughout Bay Area locations). Chiaretto is a wine from Lago di Garda, near Venice, made with Gropello grapes, with minimal skin contact (hence, the pale color). It has strong strawberry and cherry flavors, without being the least bit sweet. Some people insist on red wine with meat, and the \u003cstrong>2010 Planeta La Segreta\u003c/strong> ($16.99, also at \u003ca href=\"http://www.bevmo.com/\">BevMo!\u003c/a>) fits the bill. While it has ripe, young fruit—great alongside fattier cuts of meat—it’s acidic enough to work with the sweet and/or umami edges of food in this category.\u003c/p>\n\u003cp>Other approaches, such as lemongrass marinades with fish sauce or kombu dashi, skew more umami. I marinated various chicken parts and shell-on shrimp in a combination of fish sauce, lemongrass, and ginger, and found that, once caramelized on the grill, these dishes go best with wines that have obvious minerality, which lands me squarely on the \u003cstrong>2013 Caravaglio Salina\u003c/strong> ($18.95 at \u003ca href=\"http://www.northberkeleyimports.com/\">North Berkeley Wines\u003c/a>), a dry Malvasia from Sicily that shows off this grape that’s most often vinified as sweet. Volcanic soil gives it its essential flintiness, and the bright fruit seems sun-bleached, as inviting as an island beach.\u003c/p>\n\u003ch3>Coastal Mediterranean Seafood\u003c/h3>\n\u003cfigure id=\"attachment_85475\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shrimp1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shrimp1000.jpg\" alt=\"Grilled shell-on shrimp with garlic and lemon\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85475\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled shell-on shrimp with garlic and lemon\u003c/figcaption>\u003c/figure>\n\u003cp>A beautiful Tavel rosé, namely the \u003cstrong>2013 Domaine Amido “Les Amadines”\u003c/strong> ($17.00 at \u003ca href=\"http://vintageberkeley.com/Home.html\">Vintage Berkeley\u003c/a>) is the perfect starting point for all manner of grilled seafood with traditional French or Italian flavors. Think shrimp with garlic and lemon (or even preserved lemon), whole branzino, skin-on, with herbs de Provence, and Monterey calamari a la plancha. Evenly balanced between fruit and acidity, the Tavel isn’t blown away by the citrus that often characterizes this kind of cooking. Another wine that pairs perfectly with all of the above is the \u003cstrong>Andre Tremblay Chablis\u003c/strong> ($17.95 at \u003ca href=\"http://www.bevmo.com/\">BevMo!\u003c/a> with free membership account). A subtle representation of Chardonnay, this steely-but-light white works well with grilled seafood in butter sauce, or any preparation not overly spiced with more than sea salt and pepper.\u003c/p>\n\u003ch3>Flamethrowers\u003c/h3>\n\u003cfigure id=\"attachment_85480\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicken1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicken1000.jpg\" alt=\"Chile-marinated chicken wings\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chile-marinated chicken wings\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>I tend to crank up the heat on almost everything I can, and grilled foods are no exception. Chile-marinated chicken wings and the \u003cstrong>Mercat Cava Brut Nature\u003c/strong> ($16.50 at \u003ca href=\"http://vintageberkeley.com/Home.html\">Vintage Berkeley\u003c/a>) are a match made in hot-pepper heaven: Flinty limestone and stone-fruit flavors combine for a perfectly dry (brut nature signifies no added dosage), fruity wine that is not intimidated, even by sriracha. If you’re not a bubbles fan, you can’t go wrong with a Sicilian Carricante, and \u003cstrong>Benanti’s Bianco di Caselle\u003c/strong> ($15 at \u003ca href=\"http://www.biondivino.com/\">Biondivino\u003c/a> in San Francisco) or a red from the same house (\u003cstrong>2010 Benanti Rosso di Verzella\u003c/strong> ($16 at \u003ca href=\"http://www.biondivino.com/\">Biondivino\u003c/a>) are both affordable winners. The white is another volcanic beauty from Sicily’s Etna area, and the red is an unoaked Nerello Mascalese that works with crushed red peppers, grilled spicy green peppers (like poblanos and green chiles), and even Thai bird chiles, used in moderation. If you grill up spicy tofu and vegetables, especially summer squash, okra, or eggplant, these wines represent themselves proudly. \u003c/p>\n\u003cfigure id=\"attachment_85476\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/veggies1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/veggies1000.jpg\" alt=\"Grilled tofu, okra, and Padron peppers with cayenne-miso sauce\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85476\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled tofu, okra, and Padron peppers with cayenne-miso sauce\u003cbr>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "While beer is the go-to beverage at most American backyard barbecues, mix it up with these 10 affordable wines that pair well with a range of flavors, from Mediterranean to Asian.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/wines1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/wines1000.jpg\" alt=\"Wines that pair well with barbeque\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-85481\">\u003c/a>\u003c/p>\n\u003cp>Though many Bay Area residents are accustomed to waiting until October for good grilling weather, we’ve actually experienced summer this year—in summer—evidenced chiefly by the amount of grilling going on. While beer is the go-to drink for most backyard barbecues, wine offers a great deal more range in terms of flavor profiles, especially given many home cooks’ tendencies to stray from the barbecue styles of old. Make no mistake: Burgers and ribs are still staples, and they probably always will be, but even the average chief-griller in California strays outside these bounds, looking to Asian and Mediterranean cuisines as often as standard fare.\u003c/p>\n\u003cp>When you order grilled foods at restaurants, the wine list takes a bit of the guesswork out of what fermented grape juice might go with your dish. Sommeliers often work with the spice profiles of each recipe to make recommendations based on predominant flavors, or on the lightness or heaviness of the preparation. But what to serve when you’re grilling in your own backyard?\u003c/p>\n\u003cp>\u003cstrong>Here are 10 affordable recommendations, based on the flavors of what you’re serving, rather than the type of protein or vegetable.\u003c/strong>\u003c/p>\n\u003ch3>Americana\u003c/h3>\n\u003cfigure id=\"attachment_85478\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/burger1000-fave.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/burger1000-fave.jpg\" alt=\"Grass-fed beef burger hot off the barbi\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85478\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grass-fed beef burger hot off the barbi\u003c/figcaption>\u003c/figure>\n\u003cp>Classic dishes in the U.S., such as burgers, ribs, and chicken, have traditionally been paired with big reds, if not beer. But there are many more creative wine choices that work well, especially in summer, when you don’t necessarily want to be sipping a Napa Cab in 85-degree heat. A recent discovery for me, and my top choice for burgers, is the \u003cstrong>2013 Vylyan Villanyi Portugieser “Macksa”\u003c/strong> ($14.50 at \u003ca href=\"http://vintageberkeley.com/Home.html\">Vintage Berkeley\u003c/a>), a Hungarian red that is one note, but a solid, not-too-ripe one. Designed to be drunk young and fresh, it has a slight green-spiciness that saves it from being overwhelmed by big meat. Though it’s counterintuitive, serve it slightly chilled.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s important to note that I used grass-fed beef, which is less sweet than meat from grain-fed cows. If you go the grain-fed route, try something with more tannins, perhaps a \u003cstrong>2012 Shenandoah “Special Reserve” Zinfandel\u003c/strong> ($9.99 at \u003ca href=\"http://www.klwines.com/\">K&L Wine Merchants\u003c/a> in both San Francisco and Redwood City), with a bit of Syrah and Grenache blended in. It’s light-bodied, as Zins go, so a good summer choice. Both dry-rubbed pork spareribs and dark-meat chicken also fare well with this wine because the forward fruit and tannin structure match up with the meat’s fat.\u003c/p>\n\u003ch3>Umami and Sweet Spice\u003c/h3>\n\u003cfigure id=\"attachment_85479\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pork1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pork1000.jpg\" alt=\"Korean barbecue - Pork bulgogi\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85479\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Korean barbecue - Pork bulgogi\u003c/figcaption>\u003c/figure>\n\u003cp>Recipes with a pan-Asian profile, like this \u003ca href=\"http://www.chow.com/recipes/25678-pork-bulgogi\" target=\"_blank\">Korean barbecue (bulgogi) recipe\u003c/a>, call for an altogether different wine approach. I swapped brown sugar for white, and added grated Asian pear to balance the fish sauce. Since it tends slightly toward the sweet, it needs a wine with an acidic backbone. The most successful pairing I tried was a rosé from Italy’s Veneto, \u003cstrong>Rosato del Sole Chiaretto\u003c/strong> ($14.95 at \u003ca href=\"http://www.bevmo.com/\">BevMo!,\u003c/a> in stock widely throughout Bay Area locations). Chiaretto is a wine from Lago di Garda, near Venice, made with Gropello grapes, with minimal skin contact (hence, the pale color). It has strong strawberry and cherry flavors, without being the least bit sweet. Some people insist on red wine with meat, and the \u003cstrong>2010 Planeta La Segreta\u003c/strong> ($16.99, also at \u003ca href=\"http://www.bevmo.com/\">BevMo!\u003c/a>) fits the bill. While it has ripe, young fruit—great alongside fattier cuts of meat—it’s acidic enough to work with the sweet and/or umami edges of food in this category.\u003c/p>\n\u003cp>Other approaches, such as lemongrass marinades with fish sauce or kombu dashi, skew more umami. I marinated various chicken parts and shell-on shrimp in a combination of fish sauce, lemongrass, and ginger, and found that, once caramelized on the grill, these dishes go best with wines that have obvious minerality, which lands me squarely on the \u003cstrong>2013 Caravaglio Salina\u003c/strong> ($18.95 at \u003ca href=\"http://www.northberkeleyimports.com/\">North Berkeley Wines\u003c/a>), a dry Malvasia from Sicily that shows off this grape that’s most often vinified as sweet. Volcanic soil gives it its essential flintiness, and the bright fruit seems sun-bleached, as inviting as an island beach.\u003c/p>\n\u003ch3>Coastal Mediterranean Seafood\u003c/h3>\n\u003cfigure id=\"attachment_85475\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shrimp1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shrimp1000.jpg\" alt=\"Grilled shell-on shrimp with garlic and lemon\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85475\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled shell-on shrimp with garlic and lemon\u003c/figcaption>\u003c/figure>\n\u003cp>A beautiful Tavel rosé, namely the \u003cstrong>2013 Domaine Amido “Les Amadines”\u003c/strong> ($17.00 at \u003ca href=\"http://vintageberkeley.com/Home.html\">Vintage Berkeley\u003c/a>) is the perfect starting point for all manner of grilled seafood with traditional French or Italian flavors. Think shrimp with garlic and lemon (or even preserved lemon), whole branzino, skin-on, with herbs de Provence, and Monterey calamari a la plancha. Evenly balanced between fruit and acidity, the Tavel isn’t blown away by the citrus that often characterizes this kind of cooking. Another wine that pairs perfectly with all of the above is the \u003cstrong>Andre Tremblay Chablis\u003c/strong> ($17.95 at \u003ca href=\"http://www.bevmo.com/\">BevMo!\u003c/a> with free membership account). A subtle representation of Chardonnay, this steely-but-light white works well with grilled seafood in butter sauce, or any preparation not overly spiced with more than sea salt and pepper.\u003c/p>\n\u003ch3>Flamethrowers\u003c/h3>\n\u003cfigure id=\"attachment_85480\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicken1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicken1000.jpg\" alt=\"Chile-marinated chicken wings\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chile-marinated chicken wings\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>I tend to crank up the heat on almost everything I can, and grilled foods are no exception. Chile-marinated chicken wings and the \u003cstrong>Mercat Cava Brut Nature\u003c/strong> ($16.50 at \u003ca href=\"http://vintageberkeley.com/Home.html\">Vintage Berkeley\u003c/a>) are a match made in hot-pepper heaven: Flinty limestone and stone-fruit flavors combine for a perfectly dry (brut nature signifies no added dosage), fruity wine that is not intimidated, even by sriracha. If you’re not a bubbles fan, you can’t go wrong with a Sicilian Carricante, and \u003cstrong>Benanti’s Bianco di Caselle\u003c/strong> ($15 at \u003ca href=\"http://www.biondivino.com/\">Biondivino\u003c/a> in San Francisco) or a red from the same house (\u003cstrong>2010 Benanti Rosso di Verzella\u003c/strong> ($16 at \u003ca href=\"http://www.biondivino.com/\">Biondivino\u003c/a>) are both affordable winners. The white is another volcanic beauty from Sicily’s Etna area, and the red is an unoaked Nerello Mascalese that works with crushed red peppers, grilled spicy green peppers (like poblanos and green chiles), and even Thai bird chiles, used in moderation. If you grill up spicy tofu and vegetables, especially summer squash, okra, or eggplant, these wines represent themselves proudly. \u003c/p>\n\u003cfigure id=\"attachment_85476\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/veggies1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/veggies1000.jpg\" alt=\"Grilled tofu, okra, and Padron peppers with cayenne-miso sauce\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85476\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled tofu, okra, and Padron peppers with cayenne-miso sauce\u003cbr>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Key Chain Blood-Alcohol Testing May Make Quantified Drinking Easy",
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"content": "\u003cfigure id=\"attachment_85257\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/breathalyzer-1b_slide-18cce543d7af2e51b48f9fb6e7d735aa9bf0905f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/breathalyzer-1b_slide-18cce543d7af2e51b48f9fb6e7d735aa9bf0905f.jpg\" alt=\"The BACTrack Vio keychain breathalyzer and app on the iPhone at NPR headquarters in Washington, D.C. A public health researcher says tools like this could help people make better decisions about alcohol use. Photo: Meredith Rizzo/NPR\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85257\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The BACTrack Vio keychain breathalyzer and app on the iPhone at NPR headquarters in Washington, D.C. A public health researcher says tools like this could help people make better decisions about alcohol use. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/25/335317601/keychain-breathalyzers-may-make-quantified-drinking-easy\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/25/14)\u003c/p>\n\u003cp>While testing whether a \u003ca href=\"http://seamus.npr.org/blogs/thesalt/2014/07/02/327854051/alcohol-test-can-you-control-your-intoxication-by-eating-yeast\">dash of yeast\u003c/a> could keep you from getting drunk, we discovered that it's pretty entertaining — and revealing — to track your blood alcohol while drinking.\u003c/p>\n\u003cp>Using a device to test blood-alcohol levels, we watched the alcohol in our bodies soar as we drank two beers on empty stomachs. And we noticed there's a place on the curve — about 0.04 or 0.05 BAC — when the buzz is the sweetest.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/03/12/174058272/self-tracking-apps-to-help-you-quantify-yourself\">quantified self\u003c/a> movement has turned monitoring steps, sleep and other activities with technology into a self-improvement pastime. Could the next frontier be alcohol consumption?\u003c/p>\n\u003cp>It turns out that the industry that makes blood-alcohol testing devices has been trying to turn us into quantified drinkers for years. And new products on the market are making monitoring even easier by linking it to your smartphone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One company, BACtrack, has just released a key chain alcohol test about the size of a lighter for $50.\u003c/p>\n\u003cp>BACtrack claims its newest product, the \u003ca href=\"http://www.bactrack.com/products/bactrack-vio-smartphone-keychain-breathalyzer\">Vio\u003c/a>, will be a \"game changer\" for people who want to drink more responsibly. Technology like this, which can help people find out if they're around or over 0.08 BAC, the limit for driving, might even help make a dent in drunk driving rates and the \u003ca href=\"http://responsibility.org/sites/default/files/files/TCC-AIDF_2012.pdf\">10,000 related deaths\u003c/a> every year, the company's president and CEO \u003ca href=\"http://www.bactrack.com/pages/about-us\">Keith Nothacker\u003c/a> tells us.\u003c/p>\n\u003cp>\"Previously there was a stigma with alcohol testing, and we've been fighting that stigma,\" says Nothacker, who started the company in 2001 as a college senior, and is now based in San Francisco. \"We want people to talk about their BAC and not be embarrassed.\"\u003c/p>\n\u003cp>The BACtrack app that goes with the Vio takes a reading of your BAC after you blow into the device. But it also allows you to text your friends your BAC. \"So someone can say, 'I am two drinks in, I'm not meeting you there, here's my BAC,' \" Nothacker says.\u003c/p>\n\u003cp>Other companies have also begun marketing smartphone blood-alcohol tests to quantified self enthusiasts — any any drinker who wants to be better informed. For example, there's the \u003ca href=\"https://www.breathometer.com/help/faq\">Breathometer\u003c/a>, a device that plugs into the audio jack of the smartphone and connects with an app. It's also about $50.\u003c/p>\n\u003cp>Nothacker might be right that more testing devices in the hands of consumers — rather than just law enforcement — could help bring down consumption of alcohol. But the reading you get will be, at best, a ballpark figure of your actual BAC.\u003c/p>\n\u003cp>None of the smartphone devices are as precise or accurate as what the police will use to test your BAC if they pull you over under suspicion of intoxication. According to Nothacker, those devices can compensate for more variables, such as altitude.\u003c/p>\n\u003cp>But one interesting feature of both the Vio and the Breathometer tells you how long it will take to reach 0.0 BAC from wherever you are over 0. \"So if you're drinking late, you'll see that you won't sober up until the next day in a lot of cases,\" Nothacker says.\u003c/p>\n\u003cp>But these companies are clear in their marketing materials about one thing: Don't use this tool to decide whether you should \"operate a motor vehicle or equipment.\" And it's never safe to drink any amount of alcohol and drive, partly because there's a huge variation in how alcohol impairs individuals, even at very low BAC.\u003c/p>\n\u003cp>So if these devices can't help you decide definitively if you're too drunk to drive, why would you use it?\u003c/p>\n\u003cp>One public health researcher, who's familiar with the technology, says he thinks these new tools could help people make better decisions.\u003c/p>\n\u003cp>\"The key chain Breathalyzer allows people to find out how much they've had to drink objectively. And they can get a pretty good sense of whether it's a good idea to drive,\" \u003ca href=\"https://www.uwpsychiatry.org/ResultsDetail.aspx?EmployeeID=741002171\">Michael McDonell\u003c/a>, an associate professor in the department of psychiatry and behavioral sciences at the University of Washington, tells The Salt. \"In study after study, we see that just objectively tracking your use of [a substance] will reduce your use.\"\u003c/p>\n\u003cp>And while a super accurate blood-alcohol test is essential if you're using it to decide whether to send someone to jail,\u003cstrong> \u003c/strong>knowing your BAC is 0.041 versus 0.047 is less important for a personal tool, says McDonell.\u003c/p>\n\u003cp>\"If the outcome is to help a person stop using or reduce their use of alcohol, accuracy is less important,\" he says. \"And those expensive devices are never going to get out there to everybody.\"\u003c/p>\n\u003cp>McDonell is planning to use the Vio in a study of incentive-based alcohol addiction treatment. He'll give patients the device. They'll measure their BAC and then send it to him through the app. If they blow a 0, they get a reward of some kind.\u003c/p>\n\u003cp>\"It should allow us to deliver alcohol treatment in people's home, without having them come into the clinic. And that's big because we know most people don't come in,\" he says. The clinic is often too far or too time-consuming or they fear the stigma of being there, he says.\u003c/p>\n\u003cp>Our anecdotal playtime with the Vio certainly made us more aware of the degree of our intoxication. Soon, we were able to more accurately guess our BAC, which the Vio asks you to do before every measurement.\u003c/p>\n\u003cp>We also became more aware of just how much the amount of food in your stomach influences the rate at which you absorb alcohol — the more food you eat, and the slower you drink while eating, the slower your BAC will rise. That rate, though, differs person to person. Check out \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/10/327854051/alcohol-test-does-eating-yeast-keep-you-from-getting-drunk\">the graphs\u003c/a> from our yeast experiment: The variation between three people of about the same age and weight is pretty significant.\u003c/p>\n\u003cp>But these tools are far from perfect. It turns out that it's a bit awkward to operate both blood-alcohol testing device and a smartphone app in a noisy bar with drunk people around you. And if you're lending the tool to a friend who's never used it before, it can be hard to tell if he's blowing hard enough into the device — the likely cause of several faulty readings of 0.0 one of our friends got with the Vio.\u003c/p>\n\u003cp>The Vio is also a bit fussy. We got a lot of error messages. And the company recommends you use it at least once a month to keep it moist and in working order. The texting feature is also a bit clunky, and there's some mixed messages with the marketing of the device. If BACtrack is trying to discourage people from going overboard with alcohol, why encourage them to post pictures of their drunk selves on the Internet through the app?\u003c/p>\n\u003cp>And while BACtrack says to wait at least 20 minutes after eating, drinking or smoking before blowing into the device, that can be inconvenient if you're already intoxicated and need a quick reading. And Nothacker notes it can take up to an hour for alcohol to be absorbed, so your BAC could continue to rise for 40 minutes after a reading.\u003c/p>\n\u003cp>All in all, though, a key chain blood-alcohol reader is a handy tool to have around. And we can easily imagine a future where people sign their texts and emails with their BAC: \"This email was composed at BAC .06.\"\u003c/p>\n\u003cp>Maybe we should even try that here at The Salt: Over and out, with a BAC of 0.0. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85257\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/breathalyzer-1b_slide-18cce543d7af2e51b48f9fb6e7d735aa9bf0905f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/breathalyzer-1b_slide-18cce543d7af2e51b48f9fb6e7d735aa9bf0905f.jpg\" alt=\"The BACTrack Vio keychain breathalyzer and app on the iPhone at NPR headquarters in Washington, D.C. A public health researcher says tools like this could help people make better decisions about alcohol use. Photo: Meredith Rizzo/NPR\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85257\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The BACTrack Vio keychain breathalyzer and app on the iPhone at NPR headquarters in Washington, D.C. A public health researcher says tools like this could help people make better decisions about alcohol use. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/25/335317601/keychain-breathalyzers-may-make-quantified-drinking-easy\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/25/14)\u003c/p>\n\u003cp>While testing whether a \u003ca href=\"http://seamus.npr.org/blogs/thesalt/2014/07/02/327854051/alcohol-test-can-you-control-your-intoxication-by-eating-yeast\">dash of yeast\u003c/a> could keep you from getting drunk, we discovered that it's pretty entertaining — and revealing — to track your blood alcohol while drinking.\u003c/p>\n\u003cp>Using a device to test blood-alcohol levels, we watched the alcohol in our bodies soar as we drank two beers on empty stomachs. And we noticed there's a place on the curve — about 0.04 or 0.05 BAC — when the buzz is the sweetest.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/03/12/174058272/self-tracking-apps-to-help-you-quantify-yourself\">quantified self\u003c/a> movement has turned monitoring steps, sleep and other activities with technology into a self-improvement pastime. Could the next frontier be alcohol consumption?\u003c/p>\n\u003cp>It turns out that the industry that makes blood-alcohol testing devices has been trying to turn us into quantified drinkers for years. And new products on the market are making monitoring even easier by linking it to your smartphone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One company, BACtrack, has just released a key chain alcohol test about the size of a lighter for $50.\u003c/p>\n\u003cp>BACtrack claims its newest product, the \u003ca href=\"http://www.bactrack.com/products/bactrack-vio-smartphone-keychain-breathalyzer\">Vio\u003c/a>, will be a \"game changer\" for people who want to drink more responsibly. Technology like this, which can help people find out if they're around or over 0.08 BAC, the limit for driving, might even help make a dent in drunk driving rates and the \u003ca href=\"http://responsibility.org/sites/default/files/files/TCC-AIDF_2012.pdf\">10,000 related deaths\u003c/a> every year, the company's president and CEO \u003ca href=\"http://www.bactrack.com/pages/about-us\">Keith Nothacker\u003c/a> tells us.\u003c/p>\n\u003cp>\"Previously there was a stigma with alcohol testing, and we've been fighting that stigma,\" says Nothacker, who started the company in 2001 as a college senior, and is now based in San Francisco. \"We want people to talk about their BAC and not be embarrassed.\"\u003c/p>\n\u003cp>The BACtrack app that goes with the Vio takes a reading of your BAC after you blow into the device. But it also allows you to text your friends your BAC. \"So someone can say, 'I am two drinks in, I'm not meeting you there, here's my BAC,' \" Nothacker says.\u003c/p>\n\u003cp>Other companies have also begun marketing smartphone blood-alcohol tests to quantified self enthusiasts — any any drinker who wants to be better informed. For example, there's the \u003ca href=\"https://www.breathometer.com/help/faq\">Breathometer\u003c/a>, a device that plugs into the audio jack of the smartphone and connects with an app. It's also about $50.\u003c/p>\n\u003cp>Nothacker might be right that more testing devices in the hands of consumers — rather than just law enforcement — could help bring down consumption of alcohol. But the reading you get will be, at best, a ballpark figure of your actual BAC.\u003c/p>\n\u003cp>None of the smartphone devices are as precise or accurate as what the police will use to test your BAC if they pull you over under suspicion of intoxication. According to Nothacker, those devices can compensate for more variables, such as altitude.\u003c/p>\n\u003cp>But one interesting feature of both the Vio and the Breathometer tells you how long it will take to reach 0.0 BAC from wherever you are over 0. \"So if you're drinking late, you'll see that you won't sober up until the next day in a lot of cases,\" Nothacker says.\u003c/p>\n\u003cp>But these companies are clear in their marketing materials about one thing: Don't use this tool to decide whether you should \"operate a motor vehicle or equipment.\" And it's never safe to drink any amount of alcohol and drive, partly because there's a huge variation in how alcohol impairs individuals, even at very low BAC.\u003c/p>\n\u003cp>So if these devices can't help you decide definitively if you're too drunk to drive, why would you use it?\u003c/p>\n\u003cp>One public health researcher, who's familiar with the technology, says he thinks these new tools could help people make better decisions.\u003c/p>\n\u003cp>\"The key chain Breathalyzer allows people to find out how much they've had to drink objectively. And they can get a pretty good sense of whether it's a good idea to drive,\" \u003ca href=\"https://www.uwpsychiatry.org/ResultsDetail.aspx?EmployeeID=741002171\">Michael McDonell\u003c/a>, an associate professor in the department of psychiatry and behavioral sciences at the University of Washington, tells The Salt. \"In study after study, we see that just objectively tracking your use of [a substance] will reduce your use.\"\u003c/p>\n\u003cp>And while a super accurate blood-alcohol test is essential if you're using it to decide whether to send someone to jail,\u003cstrong> \u003c/strong>knowing your BAC is 0.041 versus 0.047 is less important for a personal tool, says McDonell.\u003c/p>\n\u003cp>\"If the outcome is to help a person stop using or reduce their use of alcohol, accuracy is less important,\" he says. \"And those expensive devices are never going to get out there to everybody.\"\u003c/p>\n\u003cp>McDonell is planning to use the Vio in a study of incentive-based alcohol addiction treatment. He'll give patients the device. They'll measure their BAC and then send it to him through the app. If they blow a 0, they get a reward of some kind.\u003c/p>\n\u003cp>\"It should allow us to deliver alcohol treatment in people's home, without having them come into the clinic. And that's big because we know most people don't come in,\" he says. The clinic is often too far or too time-consuming or they fear the stigma of being there, he says.\u003c/p>\n\u003cp>Our anecdotal playtime with the Vio certainly made us more aware of the degree of our intoxication. Soon, we were able to more accurately guess our BAC, which the Vio asks you to do before every measurement.\u003c/p>\n\u003cp>We also became more aware of just how much the amount of food in your stomach influences the rate at which you absorb alcohol — the more food you eat, and the slower you drink while eating, the slower your BAC will rise. That rate, though, differs person to person. Check out \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/10/327854051/alcohol-test-does-eating-yeast-keep-you-from-getting-drunk\">the graphs\u003c/a> from our yeast experiment: The variation between three people of about the same age and weight is pretty significant.\u003c/p>\n\u003cp>But these tools are far from perfect. It turns out that it's a bit awkward to operate both blood-alcohol testing device and a smartphone app in a noisy bar with drunk people around you. And if you're lending the tool to a friend who's never used it before, it can be hard to tell if he's blowing hard enough into the device — the likely cause of several faulty readings of 0.0 one of our friends got with the Vio.\u003c/p>\n\u003cp>The Vio is also a bit fussy. We got a lot of error messages. And the company recommends you use it at least once a month to keep it moist and in working order. The texting feature is also a bit clunky, and there's some mixed messages with the marketing of the device. If BACtrack is trying to discourage people from going overboard with alcohol, why encourage them to post pictures of their drunk selves on the Internet through the app?\u003c/p>\n\u003cp>And while BACtrack says to wait at least 20 minutes after eating, drinking or smoking before blowing into the device, that can be inconvenient if you're already intoxicated and need a quick reading. And Nothacker notes it can take up to an hour for alcohol to be absorbed, so your BAC could continue to rise for 40 minutes after a reading.\u003c/p>\n\u003cp>All in all, though, a key chain blood-alcohol reader is a handy tool to have around. And we can easily imagine a future where people sign their texts and emails with their BAC: \"This email was composed at BAC .06.\"\u003c/p>\n\u003cp>Maybe we should even try that here at The Salt: Over and out, with a BAC of 0.0. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Watch Check, Please! Bay Area review Luka's Taproom, King of Falafel, La Costanera",
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"content": "\u003cfigure id=\"attachment_83704\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp912group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp912group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the twelfth and final episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-83704\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the twelfth and final episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 12 airs this eve, Thursday, June 19, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/lukas-taproom-king-of-falafel-la-costanera-check-please-bay-area-reviews/\">twelfth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/lukas-taproom-lounge-restaurant-info/\" target=\"_blank\">\u003cstrong>Luka's Taproom and Lounge\u003c/strong>\u003c/a> serves Oakland Creole pub food in Uptown Oakland.\u003c/li>\n\u003cfigure id=\"attachment_83700\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lukas-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lukas-1000.jpg\" alt=\"Fried Catfish with Kale at Luka's Taproom and Lounge\" width=\"1000\" height=\"559\" class=\"size-full wp-image-83700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Catfish with Kale at Luka's Taproom and Lounge\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/king-of-falafel-restaurant-info/\" target=\"_blank\">\u003cstrong>King of Falafel\u003c/strong>\u003c/a> serves Mediterranean cuisine on Divisadero in San Francisco.\u003c/li>\n\u003cfigure id=\"attachment_83701\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/king-falafel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/king-falafel1000.jpg\" alt=\"Vegetarian Plate at King of Falafel\" width=\"1000\" height=\"556\" class=\"size-full wp-image-83701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian Plate at King of Falafel\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/la-costanera-restaurant-info/\" target=\"_blank\">\u003cstrong>La Costanera Restaurant\u003c/strong>\u003c/a> serves seafood and contemporary Peruvian cuisine in Montara.\u003c/li>\n\u003cfigure id=\"attachment_83702\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/la-constanera1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/la-constanera1000.jpg\" alt=\"Ceviche Pescado at La Costanera Restaurant\" width=\"1000\" height=\"559\" class=\"size-full wp-image-83702\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ceviche Pescado at La Costanera Restaurant\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/pisco-check-please-bay-area-wine-tips/\">Pisco\u003c/a>.\u003cbr>\n[youtube //www.youtube.com/watch?v=-MbZGxlYVYQ]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
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"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
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