Deaf Foodies Savor Gourmet Ghetto Tasting Tour in Sign Language
Food Speaks in Many Tongues
Thumbs Up for Pizza and Small Plates at Deaf-Owned Mozzeria
Deaf-Owned Mozzeria Shows Signs of Great Pizza Coming to the Mission
Sponsored
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I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Anna Mindess | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/annamindess"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_57707":{"type":"posts","id":"bayareabites_57707","meta":{"index":"posts_1591205157","site":"bayareabites","id":"57707","score":null,"sort":[1363621888000]},"guestAuthors":[],"slug":"deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language","title":"Deaf Foodies Savor Gourmet Ghetto Tasting Tour in Sign Language","publishDate":1363621888,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>My pair of professions straddles two worlds. By day, I work as an American Sign Language (ASL) interpreter and otherwise, I’m a food writer. Although these domains rarely intersect, it’s a thrill when they do. In 2011, I broke the news of San Francisco’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/28/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission/\">first Deaf-owned restaurant, Mozzeria\u003c/a> and followed up last Spring with an \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/23/thumbs-up-for-pizza-and-small-plates-at-deaf-owned-mozzeria/\">interview of the owners in ASL\u003c/a>.\u003c/p>\n\u003cp>But there are plenty of Deaf Bay Area food lovers who aren’t chefs, and I recently took a dozen of them--software developers, college professors, actors and retired folk--on an only-in-sign-language tasting tour of Berkeley’s Gourmet Ghetto through \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions.\u003c/a>\u003c/p>\n\u003cp>I’ve been leading Edible Excursions tours of San Francisco Japantown for the general public since last summer, and recently added ASL–only tours for members of the local Deaf community. (Because ASL is a separate language, with its own grammar, one can’t speak English and simultaneously sign ASL.) Since the Berkeley culinary romp was my third ASL tour, I knew from experience that I would be breaking a rule of politeness in Deaf culture and added the following warning during my intro speech in front of Shattuck Avenue’s Cheese Board.\u003c/p>\n\u003cp>Due to our tightly planned schedule tasting tidbits at nine places in three hours, I explained that I was going to have to \u003cem>rush\u003c/em> the group from one spot to another. In Deaf Culture, despite the advances of email, video phones and texting, face-to-face communication in expressive ASL often has top priority and thus it is considered \u003cem>rude\u003c/em> to interrupt signed conversations. In the interest of maximal food appreciation, however, the Deaf foodies replied to my rudeness tip-off with amenable nods.\u003c/p>\n\u003cfigure id=\"attachment_57710\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57710\" alt=\"Saul's deli delights, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\" width=\"1000\" height=\"606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saul's deli delights, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>With that, we headed to \u003ca href=\"http://saulsdeli.com/\">Saul’s Deli\u003c/a>, where a table was already set with glasses for what proved to be our first guessing game of the day. I told the group that this straw-colored soda was house-made, as was common in the heyday of New York delis in the early 20th century, when this flavor was touted for its health benefits. What is it? Ginger and vanilla were the first guesses. I shook my head no. Finally, a member of the group with a sensitive palate guessed correctly: \u003ca href=\"http://forward.com/articles/159483/cel-ray-soda-grabs-new-fans/?p=all\">celery seed soda\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then, we were joined by Saul’s owner Peter Levitt and over succulent house-smoked pastrami sandwiches, he explained Saul’s mission to serve locally made deli fare, as opposed to the former practice of flying in deli foods from New York.\u003c/p>\n\u003cfigure id=\"attachment_57711\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57711\" alt=\"Imperial Tea Court, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Imperial Tea Court, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>Next, we ambled over to the Epicurious Garden complex and entered the regal \u003ca href=\"http://www.imperialtea.com/\">Imperial Tea Court\u003c/a> for a lecture on the history of tea with seven kinds to sniff and one to taste.\u003c/p>\n\u003cfigure id=\"attachment_57712\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\">\u003cimg class=\"size-full wp-image-57712\" alt=\"Chocolate heaven at Alegio, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate heaven at Alegio, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>The most popular stop on the tour--not surprisingly--introduced the group to “the best chocolate in the world,” accordingly to \u003ca href=\"http://www.alegio.com/home.html\">Alegio\u003c/a>’s co-owner Robbin Everson, which grows only on Sao Tome, a tiny island off the coast of West Africa. The series of nibbles of bars from 100% to 73 1/2% cacao was revelatory and sublime. Thanks to Everson’s expertise, the guests delighted in having all their questions answered. Two of the most surprising discoveries: Hershey’s bars contain only 10% cacao and there is no caffeine in chocolate--instead a stimulating compound called \u003ca href=\"http://en.wikipedia.org/wiki/Theobromine\">theobromine\u003c/a> produces a different set of effects on the body.\u003c/p>\n\u003cp>On our way out of Epicurious Garden, we made a quick stop at \u003ca href=\"http://www.sooptogo.com/\">Soop\u003c/a> for some warming Thai Red lentil soup and I explained that owner Marc Kelly serves Swedish yellow split pea soup every Thursday to honor his Swedish mom's national tradition.\u003c/p>\n\u003cfigure id=\"attachment_57713\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\">\u003cimg class=\"size-full wp-image-57713\" alt=\"Monica Roccino of Local Butcher, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monica Roccino of Local Butcher, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>After a short walk down Shattuck Avenue, the group assembled in a large semi-circle (with sign language, everyone needs to be able to see) in front of \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher Shop\u003c/a>. While they munched on the sandwich of the day, pork with onion, cabbage and BBQ sauce, I interpreted a fascinating lecture about whole animal butchery from co-owner Monica Roccino, after which she entertained questions. “What’s the most exotic meat you carry?” one person asked. Perhaps the questioner was hoping to find ostrich or reindeer on the menu. But Roccino explained that she and husband Adam’s commitment to local ranchers means that they only use animals raised within 150 miles, so the most exotic meat she could come up with was squab (pigeon).\u003c/p>\n\u003cfigure id=\"attachment_57714\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\">\u003cimg class=\"size-full wp-image-57714\" alt=\"Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\u003c/figcaption>\u003c/figure>\n\u003cp>In front of the \u003ca href=\"http://cheeseboardcollective.coop/pizza\">Cheese Board Pizza Collective\u003c/a>, I told the group how this worker-owned collective was inspired by an Israeli kibbutz, while they scarfed down the flavor of the day: zucchini, onions, mozzarella, feta cheese, and basil pesto.\u003c/p>\n\u003cp>After a shot of caffeine and history at the \u003ca href=\"http://www.peets.com/about-us/our-history\">original Peet's Coffee\u003c/a> which started the gourmet coffee movement back in 1966, the group was more than ready to mellow out across the street at \u003ca href=\"http://www.vintageberkeley.com/Vine_Street_.html\">Vintage Wine\u003c/a>, where owner Peter Eastlake described the three wines the group was about to sample from Healdsburg’s Preston Winery. But as I began interpreting in ASL, I had a momentary brain-freeze as I realized that common terms in the wine world, such as: “full-bodied,” “thick, round texture,” and “floral notes” were not the kind of phrases that usually come up in my daily courtroom interpreting. Thankfully, several Deaf guests were clearly wine connoisseurs and knew exactly what Peter was talking about. Reverence for the grape, it seems, transcends language.\u003c/p>\n\u003cp>And with a parting sweet scoop of gelato from \u003ca href=\"http://www.lushgelato.com/about.htm\">Lush\u003c/a> back in Epicurious Garden, the Deaf tour guests reflected on the satisfying aspects of the day: one enjoyed learning the history of many places she has frequented throughout her years as a foodie, another appreciated “discovering these awesome hidden gems in Berkeley and the stories behind them and learning about them in ASL,” and a third was so overcome with the delights of the day, he admitted, “I’m sign-less!”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/berkeleys-gourmet-ghetto\">Edible Excursions’ Gourmet Ghetto tours\u003c/a> Thursdays and Saturdays (stops may vary).\u003c/p>\n\n","blocks":[],"excerpt":"A dozen Deaf Foodies relish the tastes and history of Berkeley's Gourmet Ghetto in a 3 hour tasting tour presented completely in American Sign Language (ASL) by food writer (and ASL interpreter) Anna Mindess through Edible Excursions. 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","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Deaf Foodies Savor Gourmet Ghetto Tasting Tour in Sign Language","datePublished":"2013-03-18T15:51:28.000Z","dateModified":"2015-04-12T04:23:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"57707 http://blogs.kqed.org/bayareabites/?p=57707","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/18/deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language/","disqusTitle":"Deaf Foodies Savor Gourmet Ghetto Tasting Tour in Sign Language","videoEmbed":"http://www.youtube.com/embed/504164NJyUY","path":"/bayareabites/57707/deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>My pair of professions straddles two worlds. By day, I work as an American Sign Language (ASL) interpreter and otherwise, I’m a food writer. Although these domains rarely intersect, it’s a thrill when they do. In 2011, I broke the news of San Francisco’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/28/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission/\">first Deaf-owned restaurant, Mozzeria\u003c/a> and followed up last Spring with an \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/23/thumbs-up-for-pizza-and-small-plates-at-deaf-owned-mozzeria/\">interview of the owners in ASL\u003c/a>.\u003c/p>\n\u003cp>But there are plenty of Deaf Bay Area food lovers who aren’t chefs, and I recently took a dozen of them--software developers, college professors, actors and retired folk--on an only-in-sign-language tasting tour of Berkeley’s Gourmet Ghetto through \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions.\u003c/a>\u003c/p>\n\u003cp>I’ve been leading Edible Excursions tours of San Francisco Japantown for the general public since last summer, and recently added ASL–only tours for members of the local Deaf community. (Because ASL is a separate language, with its own grammar, one can’t speak English and simultaneously sign ASL.) Since the Berkeley culinary romp was my third ASL tour, I knew from experience that I would be breaking a rule of politeness in Deaf culture and added the following warning during my intro speech in front of Shattuck Avenue’s Cheese Board.\u003c/p>\n\u003cp>Due to our tightly planned schedule tasting tidbits at nine places in three hours, I explained that I was going to have to \u003cem>rush\u003c/em> the group from one spot to another. In Deaf Culture, despite the advances of email, video phones and texting, face-to-face communication in expressive ASL often has top priority and thus it is considered \u003cem>rude\u003c/em> to interrupt signed conversations. In the interest of maximal food appreciation, however, the Deaf foodies replied to my rudeness tip-off with amenable nods.\u003c/p>\n\u003cfigure id=\"attachment_57710\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57710\" alt=\"Saul's deli delights, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\" width=\"1000\" height=\"606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saul's deli delights, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>With that, we headed to \u003ca href=\"http://saulsdeli.com/\">Saul’s Deli\u003c/a>, where a table was already set with glasses for what proved to be our first guessing game of the day. I told the group that this straw-colored soda was house-made, as was common in the heyday of New York delis in the early 20th century, when this flavor was touted for its health benefits. What is it? Ginger and vanilla were the first guesses. I shook my head no. Finally, a member of the group with a sensitive palate guessed correctly: \u003ca href=\"http://forward.com/articles/159483/cel-ray-soda-grabs-new-fans/?p=all\">celery seed soda\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, we were joined by Saul’s owner Peter Levitt and over succulent house-smoked pastrami sandwiches, he explained Saul’s mission to serve locally made deli fare, as opposed to the former practice of flying in deli foods from New York.\u003c/p>\n\u003cfigure id=\"attachment_57711\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57711\" alt=\"Imperial Tea Court, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Imperial Tea Court, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>Next, we ambled over to the Epicurious Garden complex and entered the regal \u003ca href=\"http://www.imperialtea.com/\">Imperial Tea Court\u003c/a> for a lecture on the history of tea with seven kinds to sniff and one to taste.\u003c/p>\n\u003cfigure id=\"attachment_57712\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\">\u003cimg class=\"size-full wp-image-57712\" alt=\"Chocolate heaven at Alegio, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate heaven at Alegio, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>The most popular stop on the tour--not surprisingly--introduced the group to “the best chocolate in the world,” accordingly to \u003ca href=\"http://www.alegio.com/home.html\">Alegio\u003c/a>’s co-owner Robbin Everson, which grows only on Sao Tome, a tiny island off the coast of West Africa. The series of nibbles of bars from 100% to 73 1/2% cacao was revelatory and sublime. Thanks to Everson’s expertise, the guests delighted in having all their questions answered. Two of the most surprising discoveries: Hershey’s bars contain only 10% cacao and there is no caffeine in chocolate--instead a stimulating compound called \u003ca href=\"http://en.wikipedia.org/wiki/Theobromine\">theobromine\u003c/a> produces a different set of effects on the body.\u003c/p>\n\u003cp>On our way out of Epicurious Garden, we made a quick stop at \u003ca href=\"http://www.sooptogo.com/\">Soop\u003c/a> for some warming Thai Red lentil soup and I explained that owner Marc Kelly serves Swedish yellow split pea soup every Thursday to honor his Swedish mom's national tradition.\u003c/p>\n\u003cfigure id=\"attachment_57713\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\">\u003cimg class=\"size-full wp-image-57713\" alt=\"Monica Roccino of Local Butcher, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monica Roccino of Local Butcher, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>After a short walk down Shattuck Avenue, the group assembled in a large semi-circle (with sign language, everyone needs to be able to see) in front of \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher Shop\u003c/a>. While they munched on the sandwich of the day, pork with onion, cabbage and BBQ sauce, I interpreted a fascinating lecture about whole animal butchery from co-owner Monica Roccino, after which she entertained questions. “What’s the most exotic meat you carry?” one person asked. Perhaps the questioner was hoping to find ostrich or reindeer on the menu. But Roccino explained that she and husband Adam’s commitment to local ranchers means that they only use animals raised within 150 miles, so the most exotic meat she could come up with was squab (pigeon).\u003c/p>\n\u003cfigure id=\"attachment_57714\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\">\u003cimg class=\"size-full wp-image-57714\" alt=\"Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\u003c/figcaption>\u003c/figure>\n\u003cp>In front of the \u003ca href=\"http://cheeseboardcollective.coop/pizza\">Cheese Board Pizza Collective\u003c/a>, I told the group how this worker-owned collective was inspired by an Israeli kibbutz, while they scarfed down the flavor of the day: zucchini, onions, mozzarella, feta cheese, and basil pesto.\u003c/p>\n\u003cp>After a shot of caffeine and history at the \u003ca href=\"http://www.peets.com/about-us/our-history\">original Peet's Coffee\u003c/a> which started the gourmet coffee movement back in 1966, the group was more than ready to mellow out across the street at \u003ca href=\"http://www.vintageberkeley.com/Vine_Street_.html\">Vintage Wine\u003c/a>, where owner Peter Eastlake described the three wines the group was about to sample from Healdsburg’s Preston Winery. But as I began interpreting in ASL, I had a momentary brain-freeze as I realized that common terms in the wine world, such as: “full-bodied,” “thick, round texture,” and “floral notes” were not the kind of phrases that usually come up in my daily courtroom interpreting. Thankfully, several Deaf guests were clearly wine connoisseurs and knew exactly what Peter was talking about. Reverence for the grape, it seems, transcends language.\u003c/p>\n\u003cp>And with a parting sweet scoop of gelato from \u003ca href=\"http://www.lushgelato.com/about.htm\">Lush\u003c/a> back in Epicurious Garden, the Deaf tour guests reflected on the satisfying aspects of the day: one enjoyed learning the history of many places she has frequented throughout her years as a foodie, another appreciated “discovering these awesome hidden gems in Berkeley and the stories behind them and learning about them in ASL,” and a third was so overcome with the delights of the day, he admitted, “I’m sign-less!”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/berkeleys-gourmet-ghetto\">Edible Excursions’ Gourmet Ghetto tours\u003c/a> Thursdays and Saturdays (stops may vary).\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/57707/deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language","authors":["5283"],"categories":["bayareabites_109","bayareabites_752","bayareabites_50","bayareabites_1875","bayareabites_1807","bayareabites_1248","bayareabites_1593","bayareabites_316","bayareabites_119"],"tags":["bayareabites_11305","bayareabites_9939","bayareabites_11301","bayareabites_583","bayareabites_9938","bayareabites_10339","bayareabites_9142","bayareabites_11302","bayareabites_11408","bayareabites_11303","bayareabites_11407","bayareabites_2880","bayareabites_11381","bayareabites_11304","bayareabites_11300","bayareabites_11406"],"featImg":"bayareabites_58452","label":"bayareabites"},"bayareabites_48132":{"type":"posts","id":"bayareabites_48132","meta":{"index":"posts_1591205157","site":"bayareabites","id":"48132","score":null,"sort":[1346076002000]},"guestAuthors":[],"slug":"food-speaks-in-many-tongues","title":"Food Speaks in Many Tongues","publishDate":1346076002,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/camembert-mouth.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48136\" title=\"camembert mouth\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/camembert-mouth.jpeg\" alt=\"camembert mouth\" width=\"400\" height=\"487\">\u003c/a>\u003cbr>\n\u003cem>\"Shut your smelly Camembert mouth!\" - from the French\u003cbr>\nAll illustrations courtesy Lila Volkas\u003c/em>\u003c/p>\n\u003cp>It was the pungent French insult, \u003cstrong>shut your smelly Camembert mouth!\u003c/strong> (\u003cem>ferme ta boîte à Camembert!\u003c/em>) that hooked me on my latest obsession: gathering food idioms from different languages. Fellow intercultural explorer Joe Lurie, posted a bumper crop of\u003ca href=\"http://blog.culturaldetective.com/2012/05/29/bicycling-in-the-yogurt-the-french-food-fixation/\"> descriptive \u003cstrong>FRENCH \u003c/strong>food phrases\u003c/a>, such as these tasty ways to call someone a jerk:\u003c/p>\n\u003cp>\u003cem>espèce d’andouille!\u003c/em>– \u003cstrong>piece of sausage!\u003c/strong>\u003cbr>\n\u003cem>une vraie courge!\u003c/em> - \u003cstrong>an utter squash! \u003c/strong>\u003cbr>\n\u003cem>quelle nouille!\u003c/em> - \u003cstrong>such a noodle!\u003c/strong>\u003c/p>\n\u003cp>Joe also included these edible idioms:\u003c/p>\n\u003cp>\u003cem>ramener ta fraise = \u003c/em> \u003cstrong>to bring your strawberry\u003c/strong> = to butt in on a conversation\u003cbr>\n\u003cem>occupe-toi de tes oignons!\u003c/em>! = \u003cstrong>mind your own onions\u003c/strong>! = mind your own business!\u003cbr>\n\u003cem>va te faire cuire un œuf!\u003c/em> = \u003cstrong>cook yourself an egg! = \u003c/strong>go to hell!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As a food writer, interpreter and collector -- this is totally my cup of tea!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couch-potato.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48151\" title=\"couch potato\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couch-potato.jpeg\" alt=\"couch potato\" width=\"560\" height=\"549\">\u003c/a>\u003cbr>\n\u003cem> Sofa spud or American \"Couch potato\"\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.learn4good.com/languages/evrd_idioms/id-f.php3\">English has plenty\u003c/a> of \u003ca href=\"http://www.idiomconnection.com/food.html\">food-isms\u003c/a> too. We refer to others as: the big cheese, a couch potato, or an apple polisher. Or hotly declare, “You’re toast!”\u003c/p>\n\u003cp>We can also butter someone up with praise such as: \"you’re the apple of my eye,\" \"you’re a peach\" or use terms of endearment like honey, sweetie-pie, and sugar.\u003c/p>\n\u003cp>Just as I became consumed by searching for edible expressions, our summer houseguests from Germany and Argentina arrived. So I peppered them with questions about food phrases in their native languages.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/special-sausage.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48148\" title=\"special sausage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/special-sausage.jpeg\" alt=\"special sausage\" width=\"560\" height=\"392\">\u003c/a>\u003cbr>\n\u003cem>\"Have to fry you a special sausage\" - German\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>GERMAN\u003c/strong> (thanks to Orna Gutmacher)\u003c/p>\n\u003cp>\u003cem>Extrawurst braten\u003c/em> =\u003cstrong> I have to fry you a special sausage\u003c/strong> = you always need something extra\u003cbr>\n\u003cem>Kleine Bröchten backen \u003c/em>= \u003cstrong>bake little rolls\u003c/strong> = take small steps to start something\u003cbr>\n\u003cem>Schokoladenseite zeigen\u003c/em> = \u003cstrong>to show your chocolate side\u003c/strong> = to only see good things\u003cbr>\n\u003cem>Tomaten auf den Augen haben\u003c/em> = \u003cstrong>to have tomatoes on the eyes\u003c/strong> = to be blind to something\u003cbr>\n\u003cem>Ich habe mit dir ein Hühnchen zu rupfen\u003c/em> = \u003cstrong>I have to pluck a chicken with you\u003c/strong> = we need to talk\u003cbr>\n\u003cem>Das Haar in der Suppe finden\u003c/em> = \u003cstrong>to look for the hair in the soup\u003c/strong> = never be satisfied\u003c/p>\n\u003cp>\u003cstrong>SPANISH \u003c/strong>(thanks to Susana Pendzik)\u003c/p>\n\u003cp>\u003cem>Me importa un pepino\u003c/em> = \u003cstrong>I care a cucumber\u003c/strong> = I don’t give a fig\u003cbr>\n\u003cem>Agarrar a alguien con las manos en la masa\u003c/em> = \u003cstrong>to catch someone with their hands in the dough\u003c/strong> = to catch someone doing something they shouldn’t\u003cbr>\n\u003cem>Pedirle peras al olmo\u003c/em> = \u003cstrong>to ask for pears from an elm tree\u003c/strong> = try to do something that’s impossible\u003c/p>\n\u003cp>Next, I asked two local friends, who enlisted help from their Facebook friends back in Denmark and Turkey and collectively came up with dozens of phrases.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/porridge-head.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48149\" title=\"porridge head\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/porridge-head.jpeg\" alt=\"porridge head\" width=\"400\" height=\"496\">\u003c/a>\u003cbr>\n\u003cem>\"Porridge Head!\" - Danish\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>DANISH \u003c/strong>(thanks to \u003ca href=\"http://www.kimaronson.com/\">Kim Aronson\u003c/a>)\u003c/p>\n\u003cp>\u003cem>Nye boller på suppen\u003c/em> = \u003cstrong>we need new (meat)balls in the soup\u003c/strong> = we need new energy, input, ideas\u003cbr>\n\u003cem>Pølsearme\u003c/em> = \u003cstrong>sausage arms\u003c/strong> = you are weak\u003cbr>\n\u003cem>Grødhovede\u003c/em> = \u003cstrong>porridge head\u003c/strong> = you are confused, have no brain\u003cbr>\n\u003cem>En tynd kop te\u003c/em> = \u003cstrong>it’s a weak cup of tea\u003c/strong> = your case is not very strong\u003c/p>\n\u003cp>\u003cstrong>TURKISH \u003c/strong>(thanks to Suzi Amado)\u003c/p>\n\u003cp>\u003cem>Incir cekirdegini doldurmayacak sebepler\u003c/em> = \u003cstrong>Reasons that would not fill a fig seed\u003c/strong> = There aren’t good enough reasons to be upset.\u003cbr>\n\u003cem>Agzinda bakla islanmamak\u003c/em> = \u003cstrong>A fava bean doesn’t get wet in somebody’s mouth\u003c/strong> = If you tell this person a secret, they will tell it to others\u003cbr>\n\u003cem>Her seye maydanoz olmak\u003c/em> = \u003cstrong>Being parsley to everything\u003c/strong> = Having an opinion and being nosy about everything\u003cbr>\n\u003cem>Sutten agzi yanan yogurdu ufleyerek yer\u003c/em> = \u003cstrong>If your mouth is burnt by milk, you blow before you eat yogurt\u003c/strong> = If something bad happens to you, you get anxious about things that are somewhat related, although it doesn't make sense. This phrase is often used for dating or friendships when someone gets hurt and then becomes very self-protective.\u003cbr>\n\u003cem>Benim basima gelen cig tavugun basina gelmez\u003c/em> = \u003cstrong>What happened to me would not happen to a raw chicken\u003c/strong>. This could be used when what happened to me is so weird that it is funny.\u003c/p>\n\u003cp>Thrilled at the response and variety of food images in different languages, I approached some of the people I’ve written about previously. (It’s helpful that my favorite subject is the intersection of food and culture).\u003c/p>\n\u003cp>Tomoko Yoshihara, who was such a generous guide \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/21/hands-on-food-adventures-in-kyoto/\">on my recent trip to Kyoto\u003c/a>, shared these pithy sayings from \u003cstrong>JAPANESE\u003c/strong>:\u003c/p>\n\u003cp>\u003cem>Sansho ha kotsubu de piririto karai\u003c/em>, \u003cstrong>Sansho [a Japanese pepper] is small, but hot enough\u003c/strong> = Even though a person is very small, if they are cheerful and have talent, you can't ignore them.\u003cbr>\n\u003cem>Mochi ha mochi ya\u003c/em>, \u003cstrong>Rice cake, rice cake maker\u003c/strong> = Each field has an expert.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lalisf.com/\">Lali Ghlonti\u003c/a>, (whose \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/\">Georgian and Russian dishes\u003c/a> at the SF Street Food Festival, I recently described) contributed this \u003cstrong>RUSSIAN\u003c/strong> saying:\u003c/p>\n\u003cp>\u003cstrong>to hang noodles on someone’s ears\u003c/strong> = to tell them a lie.\u003c/p>\n\u003cp>Simone Fung, one half of \u003ca href=\"http://www.ssgastrogrub.com/\">S+S Gastro Grub\u003c/a>, the masters of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/10/ss-gastro-grub-plays-molecular-masquerade/\">molecular gastronomy\u003c/a> I profiled in April, suggested a few \u003cstrong>CANTONESE\u003c/strong> phrases:\u003c/p>\n\u003cp>\u003cstrong>Chicken feather, garlic skin\u003c/strong> = irrelevant or worthless things\u003cbr>\nA jealous person is said be \u003cstrong>sipping vinegar\u003c/strong>\u003cbr>\n\u003cstrong>Are you made out of tofu?\u003c/strong> – typically asked of kids who cry all the time\u003c/p>\n\u003cp>Last March, I interviewed Monier Attar about her \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats/\">Persian New Year celebration\u003c/a>. She recently offered this good advice from \u003cstrong>FARSI\u003c/strong>:\u003c/p>\n\u003cp>\u003cstrong>Whoever eats melon should be ready for shivering\u003c/strong> = if you do something, you have to be ready to deal with the consequences.\u003c/p>\n\u003cp>Mostafa Raiss El Fenni, who \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal\">taught me how to eat with my hands\u003c/a>, shared this wise counsel from \u003cstrong>MOROCCAN ARABIC\u003c/strong>,\u003c/p>\n\u003cp>\u003cem>Eda kan hbibak aassel, mat'lehsushi kamel\u003c/em> = \u003cstrong>If your dear friend is honey, don't lick him all up\u003c/strong> = \"if your friend is very generous, don't just keep taking from him or her\"\u003c/p>\n\u003cp>And this bit of ironic wit: \u003cem>Rabi aata l'hammus li ma aandu snan \u003c/em> \u003cstrong>God gives fava beans to people with false teeth\u003c/strong>. He explains, \"You need real teeth to chew fava beans. Sometimes people get things they don't need; while others who can really use it, don't get it. It's like a billionaire winning the lottery.\"\u003c/p>\n\u003cp>Then, I turned to my fellow Bay Area Food Bloggers.\u003cbr>\n\u003ca href=\"http://www.akitachow.com/blog\"> Renate\u003c/a> contributed this description from \u003cstrong>GERMAN: \u003c/strong>\u003cem>Er hat nicht alle Tassen im Schrank\u003c/em> = \u003cstrong>He doesn't have all of his coffee/tea cups in his cabinet =\u003c/strong> \"he’s a few cards shy of a full deck\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.Yumivore.com\">Orly\u003c/a> wrote, “In Israel we use a phrase in a mix of \u003cstrong>HEBREW\u003c/strong> and \u003cstrong>ARABIC\u003c/strong>: \u003cem>Yom Asal Yom Basal = \u003c/em>which literally means \u003cstrong>a day of honey, a day of onions \u003c/strong>and translates to \"a good day, a bad day\".\u003c/p>\n\u003cp>Another friend, Yardena, shared this from \u003cstrong>HEBREW\u003c/strong>: \u003cem>Shikor velo meyayin\u003c/em>: \u003cstrong>Drunk, but not from wine\u003c/strong>, (meaning, in love).\u003c/p>\n\u003cp>And Judy Kunofsky from \u003ca href=\"http://www.klezcalifornia.org/\">Klez California\u003c/a> kindly answered my last minute request with this gem from \u003cstrong>YIDDISH\u003c/strong>:\u003c/p>\n\u003cp>\u003cem>Vi a kalteh kugl af purim\u003c/em> – \u003cstrong>like a cold kugel on Purim\u003c/strong> (\"meaning: when pigs fly or never, because Purim is a Jewish holiday on which you can cook, so no one would ever serve a cold kugel [noodle pudding]\").\u003c/p>\n\u003cp>Other food bloggers referred me to more than 50 FRENCH sayings complied by Clotilde Dusoulier on her popular blog \u003ca href=\"http://chocolateandzucchini.com/archives/cat_french_idioms.php\">Chocolate and Zucchini\u003c/a>. One example she cites is \"\u003cem>Long comme un jour sans pain\u003c/em>.\", \"\u003cstrong>as long as a day without bread\u003c/strong>,\" to express that something is very long, especially the duration of an event.\"\u003c/p>\n\u003cp>I was also directed to a terrific collection of \u003cstrong>ITALIAN\u003c/strong> food phrases collected by local Vanessa DellaPasqua in her blog, \u003ca href=\"http://www.italyinsf.com/2010/05/20/italian-food-idioms/\">Italy in SF\u003c/a> – Intriguingly, I noticed her list includes many phrases about bread:\u003c/p>\n\u003cp>\u003cem>E’ buono come un pezzo di pane\u003c/em> = \u003cstrong>He’s as good as a piece of bread.\u003c/strong> = He’s a good person, a really nice guy.\u003c/p>\n\u003cp>\u003cem>Rendere pan per focaccia\u003c/em> = \u003cstrong>To give back bread for focaccia\u003c/strong> = Similar to “an eye for an eye,” it is used metaphorically to illustrate a payback for a suffered wrong.\u003c/p>\n\u003cp>\u003cem>L’ho comprato per un tozzo di pane \u003c/em> = \u003cstrong>I bought it for a piece of bread.\u003c/strong> = It was a real deal, very underpriced compared to its value.\u003c/p>\n\u003cp>Plus one of my favorites:\u003c/p>\n\u003cp>\u003cem>C’entra come i cavoli a merenda\u003c/em> = \u003cstrong>It fits like cabbage for the afternoon snack\u003c/strong> = It doesn’t fit, it’s inappropriate\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cabbage-at-tea.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48164\" title=\"cabbage at tea\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cabbage-at-tea.jpeg\" alt=\"cabbage at tea\" width=\"560\" height=\"407\">\u003c/a>\u003cbr>\n\u003cem>\"Like cabbage for the afternoon snack\" - Italian\u003c/em>\u003c/p>\n\u003cp>Not surprisingly, several of the \u003ca href=\"http://blog.culturaldetective.com/2012/06/28/the-squid-has-been-fried-language-culture-and-the-chinese-food-fixation/\">CHINESE food sayings\u003c/a>, also compiled by Joe Lurie, refer to rice.\u003c/p>\n\u003cp>In business, “\u003cstrong>being handed a rice bowl\u003c/strong>” is to be hired, while “\u003cstrong>having your rice bowl broken\u003c/strong>,” is to be fired.\u003cbr>\nI love this Chinese bit of wisdom: “\u003cstrong>if you pick up a sesame seed, you may drop a watermelon\u003c/strong>,” meaning, if you focus on trivial matters, you may lose sight of important issues.\u003c/p>\n\u003cp>Then just last week, I met two young Iraqi men who are interning in a local high-tech company for a few months. Wael and Ibraheem were glad to contribute these sayings in \u003cstrong>IRAQI ARABIC\u003c/strong>:\u003c/p>\n\u003cp>\u003cstrong>He or she is like a tomato\u003c/strong> = a compliment for being socially flexible and able to get along in any situation (\"because we put tomatoes on everything\")\u003cbr>\n\u003cstrong>You’re making a kubba [a fist-sized fried dumpling made of meat covered in rice] out of a bean\u003c/strong> = you exaggerate too much, or you're making a mountain out of a molehill.\u003c/p>\n\u003cp>\u003cstrong>ASL\u003c/strong>, American Sign Language, can also take its place at the food idiom table with\u003cbr>\n\u003cstrong>BRING BREAD BUTTER\u003c/strong> = earn the money for the family or “bring home the bacon” and\u003cbr>\n\u003cstrong>FISH SWALLOW\u003c/strong> = gullible, as in \"Gotcha! You fell for it!\" which points up ASL's \u003ca href=\"http://www.deaf-culture-online.com/asl.html\">historical link\u003c/a> to French Sign Language (LSF). In France, April 1 is called \u003ca href=\"http://www.francetravelguide.com/april-fools-day-in-france-le-poisson-davril.html\">\"Poisson d'avril\"\u003c/a> (April fish) and those who are fooled by a prank have \"swallowed the fish\".\u003cbr>\n(Thank you Dan Langholtz, Priscilla Moyers and Nikki Horrell)\u003c/p>\n\u003cp>The deliciously descriptive food phrases above, representing 17 languages, just whet my appetite. I'm sure there are many more juicy ones from around the world. So, here's open invitation: Please share your own favorite food phrases and send this on to anyone who might know some from a language not yet listed. Let’s invite everyone to the feast!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>My deep appreciation to all the generous friends who got into the spirit of my quest and a special thanks to \u003ca href=\"http://lilavolkas.wix.com/lilavolkas#!home/mainPage\">Lila Volkas\u003c/a>, for creating the delightful illustrations above. Lila is an artist and photographer. We last collaborated on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/20/we%E2%80%99ll-always-have-tea-time-in-paris/\">a story about Parisian Tea salons\u003c/a>\u003c/em>.\u003c/p>\n\n","blocks":[],"excerpt":"Porridge Head! Sweetie-Pie. Adaptable Tomato. Every language uses descriptive food phrases as insults, endearments, warnings and advice. Here is a smorgasbord of food metaphors and idioms in 17 languages including French, ASL, Danish, Chinese, German, Spanish, Turkish, Hebrew, Italian and Arabic.","status":"publish","parent":0,"modified":1356984339,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":55,"wordCount":1801},"headData":{"title":"Food Speaks in Many Tongues | KQED","description":"Porridge Head! Sweetie-Pie. Adaptable Tomato. Every language uses descriptive food phrases as insults, endearments, warnings and advice. Here is a smorgasbord of food metaphors and idioms in 17 languages including French, ASL, Danish, Chinese, German, Spanish, Turkish, Hebrew, Italian and Arabic.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food Speaks in Many Tongues","datePublished":"2012-08-27T14:00:02.000Z","dateModified":"2012-12-31T20:05:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"48132 http://blogs.kqed.org/bayareabites/?p=48132","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/08/27/food-speaks-in-many-tongues/","disqusTitle":"Food Speaks in Many Tongues","path":"/bayareabites/48132/food-speaks-in-many-tongues","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/camembert-mouth.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48136\" title=\"camembert mouth\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/camembert-mouth.jpeg\" alt=\"camembert mouth\" width=\"400\" height=\"487\">\u003c/a>\u003cbr>\n\u003cem>\"Shut your smelly Camembert mouth!\" - from the French\u003cbr>\nAll illustrations courtesy Lila Volkas\u003c/em>\u003c/p>\n\u003cp>It was the pungent French insult, \u003cstrong>shut your smelly Camembert mouth!\u003c/strong> (\u003cem>ferme ta boîte à Camembert!\u003c/em>) that hooked me on my latest obsession: gathering food idioms from different languages. Fellow intercultural explorer Joe Lurie, posted a bumper crop of\u003ca href=\"http://blog.culturaldetective.com/2012/05/29/bicycling-in-the-yogurt-the-french-food-fixation/\"> descriptive \u003cstrong>FRENCH \u003c/strong>food phrases\u003c/a>, such as these tasty ways to call someone a jerk:\u003c/p>\n\u003cp>\u003cem>espèce d’andouille!\u003c/em>– \u003cstrong>piece of sausage!\u003c/strong>\u003cbr>\n\u003cem>une vraie courge!\u003c/em> - \u003cstrong>an utter squash! \u003c/strong>\u003cbr>\n\u003cem>quelle nouille!\u003c/em> - \u003cstrong>such a noodle!\u003c/strong>\u003c/p>\n\u003cp>Joe also included these edible idioms:\u003c/p>\n\u003cp>\u003cem>ramener ta fraise = \u003c/em> \u003cstrong>to bring your strawberry\u003c/strong> = to butt in on a conversation\u003cbr>\n\u003cem>occupe-toi de tes oignons!\u003c/em>! = \u003cstrong>mind your own onions\u003c/strong>! = mind your own business!\u003cbr>\n\u003cem>va te faire cuire un œuf!\u003c/em> = \u003cstrong>cook yourself an egg! = \u003c/strong>go to hell!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As a food writer, interpreter and collector -- this is totally my cup of tea!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couch-potato.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48151\" title=\"couch potato\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couch-potato.jpeg\" alt=\"couch potato\" width=\"560\" height=\"549\">\u003c/a>\u003cbr>\n\u003cem> Sofa spud or American \"Couch potato\"\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.learn4good.com/languages/evrd_idioms/id-f.php3\">English has plenty\u003c/a> of \u003ca href=\"http://www.idiomconnection.com/food.html\">food-isms\u003c/a> too. We refer to others as: the big cheese, a couch potato, or an apple polisher. Or hotly declare, “You’re toast!”\u003c/p>\n\u003cp>We can also butter someone up with praise such as: \"you’re the apple of my eye,\" \"you’re a peach\" or use terms of endearment like honey, sweetie-pie, and sugar.\u003c/p>\n\u003cp>Just as I became consumed by searching for edible expressions, our summer houseguests from Germany and Argentina arrived. So I peppered them with questions about food phrases in their native languages.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/special-sausage.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48148\" title=\"special sausage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/special-sausage.jpeg\" alt=\"special sausage\" width=\"560\" height=\"392\">\u003c/a>\u003cbr>\n\u003cem>\"Have to fry you a special sausage\" - German\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>GERMAN\u003c/strong> (thanks to Orna Gutmacher)\u003c/p>\n\u003cp>\u003cem>Extrawurst braten\u003c/em> =\u003cstrong> I have to fry you a special sausage\u003c/strong> = you always need something extra\u003cbr>\n\u003cem>Kleine Bröchten backen \u003c/em>= \u003cstrong>bake little rolls\u003c/strong> = take small steps to start something\u003cbr>\n\u003cem>Schokoladenseite zeigen\u003c/em> = \u003cstrong>to show your chocolate side\u003c/strong> = to only see good things\u003cbr>\n\u003cem>Tomaten auf den Augen haben\u003c/em> = \u003cstrong>to have tomatoes on the eyes\u003c/strong> = to be blind to something\u003cbr>\n\u003cem>Ich habe mit dir ein Hühnchen zu rupfen\u003c/em> = \u003cstrong>I have to pluck a chicken with you\u003c/strong> = we need to talk\u003cbr>\n\u003cem>Das Haar in der Suppe finden\u003c/em> = \u003cstrong>to look for the hair in the soup\u003c/strong> = never be satisfied\u003c/p>\n\u003cp>\u003cstrong>SPANISH \u003c/strong>(thanks to Susana Pendzik)\u003c/p>\n\u003cp>\u003cem>Me importa un pepino\u003c/em> = \u003cstrong>I care a cucumber\u003c/strong> = I don’t give a fig\u003cbr>\n\u003cem>Agarrar a alguien con las manos en la masa\u003c/em> = \u003cstrong>to catch someone with their hands in the dough\u003c/strong> = to catch someone doing something they shouldn’t\u003cbr>\n\u003cem>Pedirle peras al olmo\u003c/em> = \u003cstrong>to ask for pears from an elm tree\u003c/strong> = try to do something that’s impossible\u003c/p>\n\u003cp>Next, I asked two local friends, who enlisted help from their Facebook friends back in Denmark and Turkey and collectively came up with dozens of phrases.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/porridge-head.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48149\" title=\"porridge head\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/porridge-head.jpeg\" alt=\"porridge head\" width=\"400\" height=\"496\">\u003c/a>\u003cbr>\n\u003cem>\"Porridge Head!\" - Danish\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>DANISH \u003c/strong>(thanks to \u003ca href=\"http://www.kimaronson.com/\">Kim Aronson\u003c/a>)\u003c/p>\n\u003cp>\u003cem>Nye boller på suppen\u003c/em> = \u003cstrong>we need new (meat)balls in the soup\u003c/strong> = we need new energy, input, ideas\u003cbr>\n\u003cem>Pølsearme\u003c/em> = \u003cstrong>sausage arms\u003c/strong> = you are weak\u003cbr>\n\u003cem>Grødhovede\u003c/em> = \u003cstrong>porridge head\u003c/strong> = you are confused, have no brain\u003cbr>\n\u003cem>En tynd kop te\u003c/em> = \u003cstrong>it’s a weak cup of tea\u003c/strong> = your case is not very strong\u003c/p>\n\u003cp>\u003cstrong>TURKISH \u003c/strong>(thanks to Suzi Amado)\u003c/p>\n\u003cp>\u003cem>Incir cekirdegini doldurmayacak sebepler\u003c/em> = \u003cstrong>Reasons that would not fill a fig seed\u003c/strong> = There aren’t good enough reasons to be upset.\u003cbr>\n\u003cem>Agzinda bakla islanmamak\u003c/em> = \u003cstrong>A fava bean doesn’t get wet in somebody’s mouth\u003c/strong> = If you tell this person a secret, they will tell it to others\u003cbr>\n\u003cem>Her seye maydanoz olmak\u003c/em> = \u003cstrong>Being parsley to everything\u003c/strong> = Having an opinion and being nosy about everything\u003cbr>\n\u003cem>Sutten agzi yanan yogurdu ufleyerek yer\u003c/em> = \u003cstrong>If your mouth is burnt by milk, you blow before you eat yogurt\u003c/strong> = If something bad happens to you, you get anxious about things that are somewhat related, although it doesn't make sense. This phrase is often used for dating or friendships when someone gets hurt and then becomes very self-protective.\u003cbr>\n\u003cem>Benim basima gelen cig tavugun basina gelmez\u003c/em> = \u003cstrong>What happened to me would not happen to a raw chicken\u003c/strong>. This could be used when what happened to me is so weird that it is funny.\u003c/p>\n\u003cp>Thrilled at the response and variety of food images in different languages, I approached some of the people I’ve written about previously. (It’s helpful that my favorite subject is the intersection of food and culture).\u003c/p>\n\u003cp>Tomoko Yoshihara, who was such a generous guide \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/21/hands-on-food-adventures-in-kyoto/\">on my recent trip to Kyoto\u003c/a>, shared these pithy sayings from \u003cstrong>JAPANESE\u003c/strong>:\u003c/p>\n\u003cp>\u003cem>Sansho ha kotsubu de piririto karai\u003c/em>, \u003cstrong>Sansho [a Japanese pepper] is small, but hot enough\u003c/strong> = Even though a person is very small, if they are cheerful and have talent, you can't ignore them.\u003cbr>\n\u003cem>Mochi ha mochi ya\u003c/em>, \u003cstrong>Rice cake, rice cake maker\u003c/strong> = Each field has an expert.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lalisf.com/\">Lali Ghlonti\u003c/a>, (whose \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/\">Georgian and Russian dishes\u003c/a> at the SF Street Food Festival, I recently described) contributed this \u003cstrong>RUSSIAN\u003c/strong> saying:\u003c/p>\n\u003cp>\u003cstrong>to hang noodles on someone’s ears\u003c/strong> = to tell them a lie.\u003c/p>\n\u003cp>Simone Fung, one half of \u003ca href=\"http://www.ssgastrogrub.com/\">S+S Gastro Grub\u003c/a>, the masters of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/10/ss-gastro-grub-plays-molecular-masquerade/\">molecular gastronomy\u003c/a> I profiled in April, suggested a few \u003cstrong>CANTONESE\u003c/strong> phrases:\u003c/p>\n\u003cp>\u003cstrong>Chicken feather, garlic skin\u003c/strong> = irrelevant or worthless things\u003cbr>\nA jealous person is said be \u003cstrong>sipping vinegar\u003c/strong>\u003cbr>\n\u003cstrong>Are you made out of tofu?\u003c/strong> – typically asked of kids who cry all the time\u003c/p>\n\u003cp>Last March, I interviewed Monier Attar about her \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats/\">Persian New Year celebration\u003c/a>. She recently offered this good advice from \u003cstrong>FARSI\u003c/strong>:\u003c/p>\n\u003cp>\u003cstrong>Whoever eats melon should be ready for shivering\u003c/strong> = if you do something, you have to be ready to deal with the consequences.\u003c/p>\n\u003cp>Mostafa Raiss El Fenni, who \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal\">taught me how to eat with my hands\u003c/a>, shared this wise counsel from \u003cstrong>MOROCCAN ARABIC\u003c/strong>,\u003c/p>\n\u003cp>\u003cem>Eda kan hbibak aassel, mat'lehsushi kamel\u003c/em> = \u003cstrong>If your dear friend is honey, don't lick him all up\u003c/strong> = \"if your friend is very generous, don't just keep taking from him or her\"\u003c/p>\n\u003cp>And this bit of ironic wit: \u003cem>Rabi aata l'hammus li ma aandu snan \u003c/em> \u003cstrong>God gives fava beans to people with false teeth\u003c/strong>. He explains, \"You need real teeth to chew fava beans. Sometimes people get things they don't need; while others who can really use it, don't get it. It's like a billionaire winning the lottery.\"\u003c/p>\n\u003cp>Then, I turned to my fellow Bay Area Food Bloggers.\u003cbr>\n\u003ca href=\"http://www.akitachow.com/blog\"> Renate\u003c/a> contributed this description from \u003cstrong>GERMAN: \u003c/strong>\u003cem>Er hat nicht alle Tassen im Schrank\u003c/em> = \u003cstrong>He doesn't have all of his coffee/tea cups in his cabinet =\u003c/strong> \"he’s a few cards shy of a full deck\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.Yumivore.com\">Orly\u003c/a> wrote, “In Israel we use a phrase in a mix of \u003cstrong>HEBREW\u003c/strong> and \u003cstrong>ARABIC\u003c/strong>: \u003cem>Yom Asal Yom Basal = \u003c/em>which literally means \u003cstrong>a day of honey, a day of onions \u003c/strong>and translates to \"a good day, a bad day\".\u003c/p>\n\u003cp>Another friend, Yardena, shared this from \u003cstrong>HEBREW\u003c/strong>: \u003cem>Shikor velo meyayin\u003c/em>: \u003cstrong>Drunk, but not from wine\u003c/strong>, (meaning, in love).\u003c/p>\n\u003cp>And Judy Kunofsky from \u003ca href=\"http://www.klezcalifornia.org/\">Klez California\u003c/a> kindly answered my last minute request with this gem from \u003cstrong>YIDDISH\u003c/strong>:\u003c/p>\n\u003cp>\u003cem>Vi a kalteh kugl af purim\u003c/em> – \u003cstrong>like a cold kugel on Purim\u003c/strong> (\"meaning: when pigs fly or never, because Purim is a Jewish holiday on which you can cook, so no one would ever serve a cold kugel [noodle pudding]\").\u003c/p>\n\u003cp>Other food bloggers referred me to more than 50 FRENCH sayings complied by Clotilde Dusoulier on her popular blog \u003ca href=\"http://chocolateandzucchini.com/archives/cat_french_idioms.php\">Chocolate and Zucchini\u003c/a>. One example she cites is \"\u003cem>Long comme un jour sans pain\u003c/em>.\", \"\u003cstrong>as long as a day without bread\u003c/strong>,\" to express that something is very long, especially the duration of an event.\"\u003c/p>\n\u003cp>I was also directed to a terrific collection of \u003cstrong>ITALIAN\u003c/strong> food phrases collected by local Vanessa DellaPasqua in her blog, \u003ca href=\"http://www.italyinsf.com/2010/05/20/italian-food-idioms/\">Italy in SF\u003c/a> – Intriguingly, I noticed her list includes many phrases about bread:\u003c/p>\n\u003cp>\u003cem>E’ buono come un pezzo di pane\u003c/em> = \u003cstrong>He’s as good as a piece of bread.\u003c/strong> = He’s a good person, a really nice guy.\u003c/p>\n\u003cp>\u003cem>Rendere pan per focaccia\u003c/em> = \u003cstrong>To give back bread for focaccia\u003c/strong> = Similar to “an eye for an eye,” it is used metaphorically to illustrate a payback for a suffered wrong.\u003c/p>\n\u003cp>\u003cem>L’ho comprato per un tozzo di pane \u003c/em> = \u003cstrong>I bought it for a piece of bread.\u003c/strong> = It was a real deal, very underpriced compared to its value.\u003c/p>\n\u003cp>Plus one of my favorites:\u003c/p>\n\u003cp>\u003cem>C’entra come i cavoli a merenda\u003c/em> = \u003cstrong>It fits like cabbage for the afternoon snack\u003c/strong> = It doesn’t fit, it’s inappropriate\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cabbage-at-tea.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48164\" title=\"cabbage at tea\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cabbage-at-tea.jpeg\" alt=\"cabbage at tea\" width=\"560\" height=\"407\">\u003c/a>\u003cbr>\n\u003cem>\"Like cabbage for the afternoon snack\" - Italian\u003c/em>\u003c/p>\n\u003cp>Not surprisingly, several of the \u003ca href=\"http://blog.culturaldetective.com/2012/06/28/the-squid-has-been-fried-language-culture-and-the-chinese-food-fixation/\">CHINESE food sayings\u003c/a>, also compiled by Joe Lurie, refer to rice.\u003c/p>\n\u003cp>In business, “\u003cstrong>being handed a rice bowl\u003c/strong>” is to be hired, while “\u003cstrong>having your rice bowl broken\u003c/strong>,” is to be fired.\u003cbr>\nI love this Chinese bit of wisdom: “\u003cstrong>if you pick up a sesame seed, you may drop a watermelon\u003c/strong>,” meaning, if you focus on trivial matters, you may lose sight of important issues.\u003c/p>\n\u003cp>Then just last week, I met two young Iraqi men who are interning in a local high-tech company for a few months. Wael and Ibraheem were glad to contribute these sayings in \u003cstrong>IRAQI ARABIC\u003c/strong>:\u003c/p>\n\u003cp>\u003cstrong>He or she is like a tomato\u003c/strong> = a compliment for being socially flexible and able to get along in any situation (\"because we put tomatoes on everything\")\u003cbr>\n\u003cstrong>You’re making a kubba [a fist-sized fried dumpling made of meat covered in rice] out of a bean\u003c/strong> = you exaggerate too much, or you're making a mountain out of a molehill.\u003c/p>\n\u003cp>\u003cstrong>ASL\u003c/strong>, American Sign Language, can also take its place at the food idiom table with\u003cbr>\n\u003cstrong>BRING BREAD BUTTER\u003c/strong> = earn the money for the family or “bring home the bacon” and\u003cbr>\n\u003cstrong>FISH SWALLOW\u003c/strong> = gullible, as in \"Gotcha! You fell for it!\" which points up ASL's \u003ca href=\"http://www.deaf-culture-online.com/asl.html\">historical link\u003c/a> to French Sign Language (LSF). In France, April 1 is called \u003ca href=\"http://www.francetravelguide.com/april-fools-day-in-france-le-poisson-davril.html\">\"Poisson d'avril\"\u003c/a> (April fish) and those who are fooled by a prank have \"swallowed the fish\".\u003cbr>\n(Thank you Dan Langholtz, Priscilla Moyers and Nikki Horrell)\u003c/p>\n\u003cp>The deliciously descriptive food phrases above, representing 17 languages, just whet my appetite. I'm sure there are many more juicy ones from around the world. So, here's open invitation: Please share your own favorite food phrases and send this on to anyone who might know some from a language not yet listed. Let’s invite everyone to the feast!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>My deep appreciation to all the generous friends who got into the spirit of my quest and a special thanks to \u003ca href=\"http://lilavolkas.wix.com/lilavolkas#!home/mainPage\">Lila Volkas\u003c/a>, for creating the delightful illustrations above. Lila is an artist and photographer. We last collaborated on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/20/we%E2%80%99ll-always-have-tea-time-in-paris/\">a story about Parisian Tea salons\u003c/a>\u003c/em>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/48132/food-speaks-in-many-tongues","authors":["5283"],"categories":["bayareabites_752","bayareabites_2407","bayareabites_1865","bayareabites_1763"],"tags":["bayareabites_9484","bayareabites_9939","bayareabites_475","bayareabites_10704","bayareabites_10706","bayareabites_10701","bayareabites_10702","bayareabites_959","bayareabites_2433","bayareabites_10707","bayareabites_766","bayareabites_335","bayareabites_10703","bayareabites_10677","bayareabites_10217","bayareabites_10164","bayareabites_10304","bayareabites_1477","bayareabites_10705","bayareabites_10708"],"featImg":"bayareabites_48136","label":"bayareabites"},"bayareabites_41883":{"type":"posts","id":"bayareabites_41883","meta":{"index":"posts_1591205157","site":"bayareabites","id":"41883","score":null,"sort":[1335198894000]},"guestAuthors":[],"slug":"thumbs-up-for-pizza-and-small-plates-at-deaf-owned-mozzeria","title":"Thumbs Up for Pizza and Small Plates at Deaf-Owned Mozzeria","publishDate":1335198894,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>For 4 months \u003ca href=\"http://www.mozzeria.com/\">Mozzeria\u003c/a>’s black-domed, wood-burning oven has been turning out bubbly, aromatic pizzas to the delight of their growing fan base. “Great Neapolitan pizza…awesome crust,” raved a recent \u003ca href=\"http://slice.seriouseats.com/archives/2012/03/san-francisco-ca-mozzeria.html\">review on Serious Eats’ Slice\u003c/a>.\u003c/p>\n\u003cp>Owners Melody and Russ Stein want to be known for their food -- innovative pizzas and inventive small plates -- and they definitely should be. Still, there’s no denying that a visit to Mozzeria, one of a handful of deaf-owned restaurants across the country, is a singular experience. This video serves up a closer look at their mix of traditional and creative Italian fare plus an interview with Melody and Russ (in ASL) about the significance of their restaurant to both deaf and hearing diners.\u003c/p>\n\u003cp>Any pizza’s crust is its defining element. Sixty to ninety seconds in Mozzeria’s sleek, imported Stefano Ferrara oven turns out a whisper-light, crispy, yet chewy wonder with a lightly charred bottom.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-pizza-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42064\" title=\"mozzeria prosciutto with wild arugula pizza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-pizza-new.jpg\" alt=\"mozzeria prosciutto with wild arugula pizza\" width=\"560\" height=\"456\">\u003c/a>\u003cbr>\n\u003cem>prosciutto with wild arugula\u003c/em>\u003c/p>\n\u003cp>Russ, the pizza perfectionist in the family, admits he has built a close relationship with his oven and learned to master its quirks and idiosyncrasies. Toppings add personality to the pie. And Mozzeria offers a range of personalities from playful to sophisticated, ($12-$18).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-asparagus-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42059\" title=\"mozzeria asparagus pizza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-asparagus-new.jpg\" alt=\"mozzeria asparagus pizza\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>roasted asparagus, garlic, blue cheese and truffle oil\u003c/em>\u003c/p>\n\u003cp>The simple Margherita allows the puffy, chewy crust to shine through, topped with mozzarella, olive oil and herbs. The roasted asparagus with garlic, blue cheese and truffle oil is delicate yet decadent. Other winners include caramelized onions with pancetta and goat cheese crowned by thick planks of eggplant.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/MOZZ-duck-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42061\" title=\"mozzeria duck pizza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/MOZZ-duck-new.jpg\" alt=\"mozzeria duck pizza\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>roasted duck, green onions and hoisin sauce\u003c/em>\u003c/p>\n\u003cp>The why-didn’t-anyone-think-of-this-before roast duck pizza with green onions and hoisin sauce (served only on Fridays) ties directly to Melody’s Chinese heritage.\u003c/p>\n\u003cp>As mentioned in a \u003ca title=\"http://ww2.kqed.org/bayareabites/2011/11/28/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission/\" href=\"http://ww2.kqed.org/bayareabites/2011/11/28/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission/\">post about Mozzeria I wrote\u003c/a> prior to its opening, the owners of this Mission eatery have food in their blood. Melody’s father owned restaurants in Hong Kong and later in San Francisco. Growing up in New York, Russ was a pizza addict from day one. They came up with their restaurant's name by combining “mozzarella” and “pizzeria.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/apps-mozz-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42056\" title=\"small plates mozzeria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/apps-mozz-new.jpg\" alt=\"small plates mozzeria\" width=\"560\" height=\"283\">\u003c/a>\u003cbr>\n\u003cem>roasted Japanese eggplant on crostini, beet salad\u003c/em>\u003c/p>\n\u003cp>Another influence from Melody’s Chinese heritage is the variety of small plates that change with the seasons. She hopes to encourage diners to share dishes and try new tastes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cheese-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42058\" title=\"mozzeria Humboldt fog and honey\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cheese-new.jpg\" alt=\"mozzeria Humboldt fog and honey\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Humboldt fog and honey\u003c/em>\u003c/p>\n\u003cp>The small plates selection includes a variety of salumi and cheeses served simply, with crisp toast slices and an accent, such as a swirl of honey or a pair of candied orange peels. Roasted Japanese eggplant with ricotta on crostini demonstrates how impressive a couple of great ingredients, perfectly prepared, can be. Another great combination I tried was pickled pink and white cauliflower paired with paper-thin prosciutto.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-bar-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42060\" title=\"Mozzeria Bar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-bar-new.jpg\" alt=\"Mozzeria Bar\" width=\"560\" height=\"456\">\u003c/a>\u003cbr>\n\u003cem>Mozzeria Bar\u003c/em>\u003c/p>\n\u003cp>Their signature appetizer, the Mozzeria Bar, is a crowd pleaser with its crunchy panko coating and creamy melted mozzarella middle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-torchon-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42066\" title=\"mozzeria pork torchon\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-torchon-new.jpg\" alt=\"mozzeria pork torchon\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>pork torchon, pickled cabbage, hot coppa\u003c/em>\u003c/p>\n\u003cp>A changing roster of daily specials illustrates Mozzeria's commitment to trying out new dishes: such as a crispy pork torchon atop pickled cabbage alongside hot coppa.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-gnocchi-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42062\" title=\"mozzeria gnocchi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-gnocchi-new.jpg\" alt=\"mozzeria gnocchi\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>gnocchi, Bolognese, ricotta\u003c/em>\u003c/p>\n\u003cp>The menu lists two pastas; Japanese Pumpkin Ravioli and house made Gnocchi, which delivered mouth-melting puffy clouds draped with savory Bolognese sauce, dotted with ricotta.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/MOZZ-salmon-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42065\" title=\"Mozzeria salmon\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/MOZZ-salmon-new.jpg\" alt=\"Mozzeria salmon\" width=\"560\" height=\"336\">\u003c/a>\u003cbr>\n\u003cem>fish and fingerlings in salsa verde with fried capers\u003c/em>\u003c/p>\n\u003cp>My favorite small plate on several visits was the salmon and fingerling potatoes dressed with an intense salsa verde studded with deep fried capers. They have since upgraded to a more sustainable arctic char, using the same irresistible preparation.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-limoncello-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42063\" title=\"mozzeria limoncello\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-limoncello-new.jpg\" alt=\"mozzeria limoncello\" width=\"560\" height=\"512\">\u003c/a>\u003cbr>\n\u003cem>Limoncello truffle\u003c/em>\u003c/p>\n\u003cp>Of the four desserts on the menu, two are standouts: the limoncello truffle, with its lemon gelato encrusted with crushed meringue, resembling a sweet futuristic planet and the velvety panna cotta topped with chopped hazelnuts and a balsamic splash .\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/brunch-mozz-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42057\" title=\"mozzeria brunch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/brunch-mozz-new.jpg\" alt=\"mozzeria brunch\" width=\"560\" height=\"316\">\u003c/a>\u003cbr>\n\u003cem>Bellini and Eggs Benedict pizza with eggplant\u003c/em>\u003c/p>\n\u003cp>Weekend brunch features standard breakfast fare, with occasional inspirations. I found their eggs benedict pizza a satisfying synergy (served with choice of eggplant, mushroom or prosciutto), made even better with a lemon raspberry bellini.\u003c/p>\n\u003cp>While Mozzeria proudly holds the distinction of being San Francisco’s first deaf-owned restaurant, the Steins prefer that the focus remains on their food. There is no posted sign to alert customers that many of the employees are deaf. Melody and Russ toyed with the idea of putting an explanatory sheet about Deaf culture in the menu or name tags on the servers identifying who was deaf or hearing, but dropped these as unnecessary. Basically, they believe, if patrons enter with an open mind, the communication will work itself out -- and it usually does.\u003c/p>\n\u003cp>This low-profile set-up stands in contrast to probably the first, and definitely the most famous deaf-run dining establishment in the world, \u003ca href=\"http://www.cafesignes.com/\">Café Signes\u003c/a> in Paris, which I visited shortly after its opening in 2003. The cafe's menu comes with an explanation of culturally appropriate tips -- in Deaf culture, not French culture -- for attracting your server's attention. The list is a great example of the universality of much of Deaf Culture* (the sign languages, by the way, are different in each country). A waving hand, a stomp on the floor, a slight tap on the arm, the toss of a light object within the visual field, instituting a chain of taps among neighbors around the room will all work as attention getting devices. But in the end, Cafe Signes installed small light signals at each table so diners need only flick a switch to get a refill of their coffee (oops, French waiters don't customarily refill coffee cups).\u003c/p>\n\u003cp>At Mozzeria, having servers who can all sign (regardless of their own hearing status) makes for an accessible “deaf-friendly” environment. It also carries side benefits for hearing diners. In many restaurants, attempting to get the server's attention for a simple glass of water can often feel like trying to flag down a racer at the Indy 500. Since the eyes are such an important part of Deaf culture, however, most deaf people are especially attuned to visual cues. I was thrilled to find that to attract my server’s attention at Mozzeria, even from the other end of the long narrow space, all I needed to do was to establish eye contact and raise a finger or even an eyebrow. Hearing customers also seem to appreciate the relatively low noise level which permits actual conversations with their tablemates. (Mozzeria's hearing employees do set background music nightly, but it is never overbearing).\u003c/p>\n\u003cp>While Mozzeria has become a new San Francisco must-visit-destination for deaf visitors from across America and around the world, both deaf and hearing diners probably care more about chowing down on some awesome pizza and all signs point to the fact that this is what you'll find at Mozzeria. In the end, it might not matter that much who made it all possible. Indeed, a recent Yelper (who failed to mention if he had been enjoying some of their well chosen beer on tap or glasses of Italian wine) didn’t even realize that the staff was mostly deaf, “thought they were just being all Italian, waving their arms around and such.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.mozzeria.com/\">Mozzeria\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/jcfxf\">Map\u003c/a>\u003cbr>\n3228 16th Street, San Francisco, CA 94103\u003cbr>\nPhone: (415) 489-0963\u003cbr>\nHours: Tuesday-Thursday 5:30pm-10pm, Friday-Sunday 5:30pm-11pm, Sat. and Sun. Brunch 11am-3pm, (Closed Mondays)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/MozzeriaSF\">@MozzeriaSF \u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mozzeria\">Mozzeria\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>* For more information and resources about Deaf Culture visit \u003ca href=\"http://deafculturethat.com/\">Deaf Culture THAT\u003c/a> (Disclosure: this new website is a project of the author and her longtime collaborator, Dr. Thomas K. Holcomb).\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Video interview (in ASL) with Melody and Russ Stein, of Mozzeria, San Francisco's first deaf-owned restaurant, highlights not only their traditional and creative pizzas and innovative Italian fare, but the impact of this popular new eatery on their deaf and hearing diners. ","status":"publish","parent":0,"modified":1428813034,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":1314},"headData":{"title":"Thumbs Up for Pizza and Small Plates at Deaf-Owned Mozzeria | KQED","description":"Video interview (in ASL) with Melody and Russ Stein, of Mozzeria, San Francisco's first deaf-owned restaurant, highlights not only their traditional and creative pizzas and innovative Italian fare, but the impact of this popular new eatery on their deaf and hearing diners. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thumbs Up for Pizza and Small Plates at Deaf-Owned Mozzeria","datePublished":"2012-04-23T16:34:54.000Z","dateModified":"2015-04-12T04:30:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"41883 http://blogs.kqed.org/bayareabites/?p=41883","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/04/23/thumbs-up-for-pizza-and-small-plates-at-deaf-owned-mozzeria/","disqusTitle":"Thumbs Up for Pizza and Small Plates at Deaf-Owned Mozzeria","videoEmbed":"http://www.youtube.com/embed/x9DwX9Rw840","path":"/bayareabites/41883/thumbs-up-for-pizza-and-small-plates-at-deaf-owned-mozzeria","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For 4 months \u003ca href=\"http://www.mozzeria.com/\">Mozzeria\u003c/a>’s black-domed, wood-burning oven has been turning out bubbly, aromatic pizzas to the delight of their growing fan base. “Great Neapolitan pizza…awesome crust,” raved a recent \u003ca href=\"http://slice.seriouseats.com/archives/2012/03/san-francisco-ca-mozzeria.html\">review on Serious Eats’ Slice\u003c/a>.\u003c/p>\n\u003cp>Owners Melody and Russ Stein want to be known for their food -- innovative pizzas and inventive small plates -- and they definitely should be. Still, there’s no denying that a visit to Mozzeria, one of a handful of deaf-owned restaurants across the country, is a singular experience. This video serves up a closer look at their mix of traditional and creative Italian fare plus an interview with Melody and Russ (in ASL) about the significance of their restaurant to both deaf and hearing diners.\u003c/p>\n\u003cp>Any pizza’s crust is its defining element. Sixty to ninety seconds in Mozzeria’s sleek, imported Stefano Ferrara oven turns out a whisper-light, crispy, yet chewy wonder with a lightly charred bottom.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-pizza-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42064\" title=\"mozzeria prosciutto with wild arugula pizza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-pizza-new.jpg\" alt=\"mozzeria prosciutto with wild arugula pizza\" width=\"560\" height=\"456\">\u003c/a>\u003cbr>\n\u003cem>prosciutto with wild arugula\u003c/em>\u003c/p>\n\u003cp>Russ, the pizza perfectionist in the family, admits he has built a close relationship with his oven and learned to master its quirks and idiosyncrasies. Toppings add personality to the pie. And Mozzeria offers a range of personalities from playful to sophisticated, ($12-$18).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-asparagus-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42059\" title=\"mozzeria asparagus pizza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-asparagus-new.jpg\" alt=\"mozzeria asparagus pizza\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>roasted asparagus, garlic, blue cheese and truffle oil\u003c/em>\u003c/p>\n\u003cp>The simple Margherita allows the puffy, chewy crust to shine through, topped with mozzarella, olive oil and herbs. The roasted asparagus with garlic, blue cheese and truffle oil is delicate yet decadent. Other winners include caramelized onions with pancetta and goat cheese crowned by thick planks of eggplant.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/MOZZ-duck-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42061\" title=\"mozzeria duck pizza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/MOZZ-duck-new.jpg\" alt=\"mozzeria duck pizza\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>roasted duck, green onions and hoisin sauce\u003c/em>\u003c/p>\n\u003cp>The why-didn’t-anyone-think-of-this-before roast duck pizza with green onions and hoisin sauce (served only on Fridays) ties directly to Melody’s Chinese heritage.\u003c/p>\n\u003cp>As mentioned in a \u003ca title=\"http://ww2.kqed.org/bayareabites/2011/11/28/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission/\" href=\"http://ww2.kqed.org/bayareabites/2011/11/28/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission/\">post about Mozzeria I wrote\u003c/a> prior to its opening, the owners of this Mission eatery have food in their blood. Melody’s father owned restaurants in Hong Kong and later in San Francisco. Growing up in New York, Russ was a pizza addict from day one. They came up with their restaurant's name by combining “mozzarella” and “pizzeria.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/apps-mozz-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42056\" title=\"small plates mozzeria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/apps-mozz-new.jpg\" alt=\"small plates mozzeria\" width=\"560\" height=\"283\">\u003c/a>\u003cbr>\n\u003cem>roasted Japanese eggplant on crostini, beet salad\u003c/em>\u003c/p>\n\u003cp>Another influence from Melody’s Chinese heritage is the variety of small plates that change with the seasons. She hopes to encourage diners to share dishes and try new tastes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cheese-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42058\" title=\"mozzeria Humboldt fog and honey\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cheese-new.jpg\" alt=\"mozzeria Humboldt fog and honey\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Humboldt fog and honey\u003c/em>\u003c/p>\n\u003cp>The small plates selection includes a variety of salumi and cheeses served simply, with crisp toast slices and an accent, such as a swirl of honey or a pair of candied orange peels. Roasted Japanese eggplant with ricotta on crostini demonstrates how impressive a couple of great ingredients, perfectly prepared, can be. Another great combination I tried was pickled pink and white cauliflower paired with paper-thin prosciutto.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-bar-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42060\" title=\"Mozzeria Bar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-bar-new.jpg\" alt=\"Mozzeria Bar\" width=\"560\" height=\"456\">\u003c/a>\u003cbr>\n\u003cem>Mozzeria Bar\u003c/em>\u003c/p>\n\u003cp>Their signature appetizer, the Mozzeria Bar, is a crowd pleaser with its crunchy panko coating and creamy melted mozzarella middle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-torchon-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42066\" title=\"mozzeria pork torchon\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-torchon-new.jpg\" alt=\"mozzeria pork torchon\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>pork torchon, pickled cabbage, hot coppa\u003c/em>\u003c/p>\n\u003cp>A changing roster of daily specials illustrates Mozzeria's commitment to trying out new dishes: such as a crispy pork torchon atop pickled cabbage alongside hot coppa.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-gnocchi-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42062\" title=\"mozzeria gnocchi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-gnocchi-new.jpg\" alt=\"mozzeria gnocchi\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>gnocchi, Bolognese, ricotta\u003c/em>\u003c/p>\n\u003cp>The menu lists two pastas; Japanese Pumpkin Ravioli and house made Gnocchi, which delivered mouth-melting puffy clouds draped with savory Bolognese sauce, dotted with ricotta.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/MOZZ-salmon-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42065\" title=\"Mozzeria salmon\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/MOZZ-salmon-new.jpg\" alt=\"Mozzeria salmon\" width=\"560\" height=\"336\">\u003c/a>\u003cbr>\n\u003cem>fish and fingerlings in salsa verde with fried capers\u003c/em>\u003c/p>\n\u003cp>My favorite small plate on several visits was the salmon and fingerling potatoes dressed with an intense salsa verde studded with deep fried capers. They have since upgraded to a more sustainable arctic char, using the same irresistible preparation.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-limoncello-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42063\" title=\"mozzeria limoncello\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-limoncello-new.jpg\" alt=\"mozzeria limoncello\" width=\"560\" height=\"512\">\u003c/a>\u003cbr>\n\u003cem>Limoncello truffle\u003c/em>\u003c/p>\n\u003cp>Of the four desserts on the menu, two are standouts: the limoncello truffle, with its lemon gelato encrusted with crushed meringue, resembling a sweet futuristic planet and the velvety panna cotta topped with chopped hazelnuts and a balsamic splash .\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/brunch-mozz-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42057\" title=\"mozzeria brunch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/brunch-mozz-new.jpg\" alt=\"mozzeria brunch\" width=\"560\" height=\"316\">\u003c/a>\u003cbr>\n\u003cem>Bellini and Eggs Benedict pizza with eggplant\u003c/em>\u003c/p>\n\u003cp>Weekend brunch features standard breakfast fare, with occasional inspirations. I found their eggs benedict pizza a satisfying synergy (served with choice of eggplant, mushroom or prosciutto), made even better with a lemon raspberry bellini.\u003c/p>\n\u003cp>While Mozzeria proudly holds the distinction of being San Francisco’s first deaf-owned restaurant, the Steins prefer that the focus remains on their food. There is no posted sign to alert customers that many of the employees are deaf. Melody and Russ toyed with the idea of putting an explanatory sheet about Deaf culture in the menu or name tags on the servers identifying who was deaf or hearing, but dropped these as unnecessary. Basically, they believe, if patrons enter with an open mind, the communication will work itself out -- and it usually does.\u003c/p>\n\u003cp>This low-profile set-up stands in contrast to probably the first, and definitely the most famous deaf-run dining establishment in the world, \u003ca href=\"http://www.cafesignes.com/\">Café Signes\u003c/a> in Paris, which I visited shortly after its opening in 2003. The cafe's menu comes with an explanation of culturally appropriate tips -- in Deaf culture, not French culture -- for attracting your server's attention. The list is a great example of the universality of much of Deaf Culture* (the sign languages, by the way, are different in each country). A waving hand, a stomp on the floor, a slight tap on the arm, the toss of a light object within the visual field, instituting a chain of taps among neighbors around the room will all work as attention getting devices. But in the end, Cafe Signes installed small light signals at each table so diners need only flick a switch to get a refill of their coffee (oops, French waiters don't customarily refill coffee cups).\u003c/p>\n\u003cp>At Mozzeria, having servers who can all sign (regardless of their own hearing status) makes for an accessible “deaf-friendly” environment. It also carries side benefits for hearing diners. In many restaurants, attempting to get the server's attention for a simple glass of water can often feel like trying to flag down a racer at the Indy 500. Since the eyes are such an important part of Deaf culture, however, most deaf people are especially attuned to visual cues. I was thrilled to find that to attract my server’s attention at Mozzeria, even from the other end of the long narrow space, all I needed to do was to establish eye contact and raise a finger or even an eyebrow. Hearing customers also seem to appreciate the relatively low noise level which permits actual conversations with their tablemates. (Mozzeria's hearing employees do set background music nightly, but it is never overbearing).\u003c/p>\n\u003cp>While Mozzeria has become a new San Francisco must-visit-destination for deaf visitors from across America and around the world, both deaf and hearing diners probably care more about chowing down on some awesome pizza and all signs point to the fact that this is what you'll find at Mozzeria. In the end, it might not matter that much who made it all possible. Indeed, a recent Yelper (who failed to mention if he had been enjoying some of their well chosen beer on tap or glasses of Italian wine) didn’t even realize that the staff was mostly deaf, “thought they were just being all Italian, waving their arms around and such.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.mozzeria.com/\">Mozzeria\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/jcfxf\">Map\u003c/a>\u003cbr>\n3228 16th Street, San Francisco, CA 94103\u003cbr>\nPhone: (415) 489-0963\u003cbr>\nHours: Tuesday-Thursday 5:30pm-10pm, Friday-Sunday 5:30pm-11pm, Sat. and Sun. Brunch 11am-3pm, (Closed Mondays)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/MozzeriaSF\">@MozzeriaSF \u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mozzeria\">Mozzeria\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>* For more information and resources about Deaf Culture visit \u003ca href=\"http://deafculturethat.com/\">Deaf Culture THAT\u003c/a> (Disclosure: this new website is a project of the author and her longtime collaborator, Dr. Thomas K. Holcomb).\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/41883/thumbs-up-for-pizza-and-small-plates-at-deaf-owned-mozzeria","authors":["5283"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_9939","bayareabites_10340","bayareabites_9938","bayareabites_10339","bayareabites_9941","bayareabites_9936","bayareabites_9934","bayareabites_443","bayareabites_9937","bayareabites_9940"],"featImg":"bayareabites_42064","label":"bayareabites"},"bayareabites_35858":{"type":"posts","id":"bayareabites_35858","meta":{"index":"posts_1591205157","site":"bayareabites","id":"35858","score":null,"sort":[1322496017000]},"guestAuthors":[],"slug":"deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission","title":"Deaf-Owned Mozzeria Shows Signs of Great Pizza Coming to the Mission","publishDate":1322496017,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mozzeria.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mozzeria.jpg\" alt=\"mozzeria\" title=\"mozzeria\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-35859\">\u003c/a>\u003c/p>\n\u003cp>In the vibrant neighborhood around 16th Street and Guerrero, a new Italian restaurant is taking shape. As opening day draws closer, construction continues around the clock. Come by and you may hear the squeal of the electric saw, the clattering of lumber, the whine of an electric drill. But, despite the fact that several people are conversing simultaneously, one noise that’s notably absent is the sound of voices. That’s because the conversations are all in sign language. The owners and operators of Mozzeria, Melody and Russell Stein, and many of their workers are deaf.\u003c/p>\n\u003cp>For this food writer—whose other job as a sign language interpreter has given her the gift of another language and a window into a fascinating culture—this is the dream interview. As I visit with Melody and Russ, we effortlessly chat in ASL (American Sign Language).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/melody-and-russ.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/melody-and-russ.jpg\" alt=\"melody and russ stein\" title=\"melody and russ stein\" width=\"560\" height=\"758\" class=\"alignnone size-full wp-image-35861\">\u003c/a>\u003c/p>\n\u003cp>Make no mistake, however, the Steins are designing their restaurant and menu for the general public. And Melody has done her homework: besides studying Hospitality Management, she did a tour of Italy in 2010, taking cooking classes in several Italian cities to hone her recipes and perfect her pizza technique.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Melody also draws on support and inspiration from her father, who ran two successful restaurants in Hong Kong, where she was born. When her parents realized that Melody and her younger brother were both deaf, they began a search for the best school for their children. After short stints in deaf schools in the Philippines and Singapore, the whole family relocated to Northern California, where Melody and her brother attended CSD (\u003ca href=\"http://www.csdf.k12.ca.us/\">California School for the Deaf in Fremont\u003c/a>) and her father opened another branch of his Wu Kong restaurant in San Francisco’s Rincon Center.\u003c/p>\n\u003cp>Actually, Russ is the reason behind the pizza. Growing up in a large deaf family in New York City, Russ has always been a pizza addict, devouring cheesy slices almost every day. Melody and Russ met when they were both studying Business Administration at \u003ca href=\"http://www.gallaudet.edu/gallaudet_university/about_gallaudet.html\">Gallaudet University\u003c/a> in Washington D.C. (the world’s only university specifically designed for deaf people).\u003c/p>\n\u003cp>After they married and had two children (now 10 and 12) and worked for a large non-profit in South Dakota for 10 years, they moved back to California (partly because they missed the food) and started a management consulting company. Melody’s dream, however, was to open a restaurant. “So the compromise,” she jokes, “is that to please Russ it had to be a pizza restaurant. Now I know that my husband will be happy every day.”\u003c/p>\n\u003cp>Of course, only the world’s best pizza would satisfy this pizza gourmet and that’s why Mozzeria will be serving Neapolitan style pizza made in their new 5,000 pound \u003ca href=\"http://www.sfallestimenti.it/home2.htm\">Stefano Ferrara wood-burning oven\u003c/a>, imported from Italy. Russ will use almond, oak or apple wood to feed the shiny black-tiled mountain that dominates the dining room of their cozy 49-seat space. As for the rest of the décor, Melody uses the vivid economy of ASL signs to paint a quick picture of the kind of Italian restaurant this is NOT going to be. She deftly describes a red-and-white-checkered tablecloth and old wine bottle overflowing with colored wax drippings, then gently shakes her head as she smiles sweetly.\u003c/p>\n\u003cp>Instead, Melody envisions a combination of modern and vintage styles. The vintage is inherently part of this historic 1908 building and is stunningly represented in the 100 year old hardwood floor they were thrilled to discover hiding under grungy old tile. \u003c/p>\n\u003cp>As is the custom in collectivist Deaf Culture, the Steins looked first for deaf artisans or laborers to fill their needs and found Michael E. Sharnov and Samuel Reynolds, deaf wood refinishers who brought out the warm luster in the dark brown Douglas fir floor. They also hired Nathan Dingel, a deaf electrician and HVAC professional who was Melody’s classmate at CSD and Ron Trumble, a deaf woodworker, to design and make their door, tables, shelves, banquette seating and a counter topped with marble. Interior designer, Patty Foo Hampton, who has deaf parents, created a stark black and white color scheme, set off by shiny red chairs that are sitting in patient stacks, waiting for opening night, which is planned for December 9.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chairs-floor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chairs-floor.jpg\" alt=\"chairs, floor\" title=\"chairs, floor\" width=\"560\" height=\"899\" class=\"alignnone size-full wp-image-35863\">\u003c/a>\u003c/p>\n\u003cp>As for the menu, Melody is keeping some surprises up her sleeve until the big day. She does say that Mozzeria will feature “traditional and non-traditional pizzas to celebrate San Francisco’s cultural diversity.” Pasta and inventive small plates (developed by lead cook Justin Belluomini) will be served with local beer on tap, Californian and Italian wine and vintage sodas. Their wood fired oven will reach a temperature of 1000 degrees and bake pizzas to crispy, melty goodness in a flash—60-90 seconds. Dinner will be offered Tuesday-Sunday nights with addition of brunch on the weekends.\u003c/p>\n\u003cp>“There are only a handful of deaf owned restaurants around the country, “ says Russell proudly, “ We are the first one in a major city—and a famous food city too.” Although, the Steins expect that most of their customers will be “hearing” (the ASL term for those who are not deaf), they want to make sure their deaf supporters, many of whom have been cheering on Mozzeria’s progress over the past year on \u003ca href=\"http://www.mozzeria.com/index.php/blog\">their blog\u003c/a>, are comfortable too.\u003c/p>\n\u003cp>Lighting is the most important component for deaf diners and Russ says that Mozzeria will have plenty of lighting. Melody adds that dim interiors make her eyes tired and teases that candle-lit tables could be dangerous during an emphatically signed exchange. Their big screen TV will have its captions on permanently, emergency lights will be strobe-enabled and flashing light signals will alert them when the phone rings or someone is at the door.\u003c/p>\n\u003cp>Customers can make reservations online using \u003ca href=\"http://www.opentable.com/start.aspx?m=4\">Open Table\u003c/a> and the restaurant is also equipped with a videophone which hearing customers can access through a \u003ca href=\"http://en.wikipedia.org/wiki/Video_Relay_Service\">video-relay service\u003c/a>.\u003c/p>\n\u003cp>Melody has already hired two deaf dishwashers through CSD’s Work Readiness program and hopes to hire servers who can sign. Communication is not expected to be a big problem as Melody and Russ are both comfortable writing notes with their hearing vendors and customers. “Our UPS man has gotten used to Deaf culture now that he has been making so many deliveries here,” says Melody, smiling. “He knows to wave his arms outside the window to get my attention when there is a package for me.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For updates and to check opening date, go to \u003ca href=\"http://www.mozzeria.com\">mozzeria.com\u003c/a>.\u003cbr>\nAddress: 3228 16th Street, San Francisco, CA 94103\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/MozzeriaSF\">@MozzeriaSF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mozzeria\">Mozzeria\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Mozzeria, a new deaf-owned Italian restaurant, will bring wood fired pizza to the Mission. Owners Melody and Russell Stein have imported a 5000-pound Stefano Ferrara oven from Napoli and will serve pizza, pasta and small plates in their cozy new eatery -- where both deaf and hearing patrons can dine comfortably in a mix of vintage and modern styles.","status":"publish","parent":0,"modified":1322459576,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1142},"headData":{"title":"Deaf-Owned Mozzeria Shows Signs of Great Pizza Coming to the Mission | KQED","description":"Mozzeria, a new deaf-owned Italian restaurant, will bring wood fired pizza to the Mission. Owners Melody and Russell Stein have imported a 5000-pound Stefano Ferrara oven from Napoli and will serve pizza, pasta and small plates in their cozy new eatery -- where both deaf and hearing patrons can dine comfortably in a mix of vintage and modern styles.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Deaf-Owned Mozzeria Shows Signs of Great Pizza Coming to the Mission","datePublished":"2011-11-28T16:00:17.000Z","dateModified":"2011-11-28T05:52:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"35858 http://blogs.kqed.org/bayareabites/?p=35858","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/11/28/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission/","disqusTitle":"Deaf-Owned Mozzeria Shows Signs of Great Pizza Coming to the Mission","path":"/bayareabites/35858/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mozzeria.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mozzeria.jpg\" alt=\"mozzeria\" title=\"mozzeria\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-35859\">\u003c/a>\u003c/p>\n\u003cp>In the vibrant neighborhood around 16th Street and Guerrero, a new Italian restaurant is taking shape. As opening day draws closer, construction continues around the clock. Come by and you may hear the squeal of the electric saw, the clattering of lumber, the whine of an electric drill. But, despite the fact that several people are conversing simultaneously, one noise that’s notably absent is the sound of voices. That’s because the conversations are all in sign language. The owners and operators of Mozzeria, Melody and Russell Stein, and many of their workers are deaf.\u003c/p>\n\u003cp>For this food writer—whose other job as a sign language interpreter has given her the gift of another language and a window into a fascinating culture—this is the dream interview. As I visit with Melody and Russ, we effortlessly chat in ASL (American Sign Language).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/melody-and-russ.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/melody-and-russ.jpg\" alt=\"melody and russ stein\" title=\"melody and russ stein\" width=\"560\" height=\"758\" class=\"alignnone size-full wp-image-35861\">\u003c/a>\u003c/p>\n\u003cp>Make no mistake, however, the Steins are designing their restaurant and menu for the general public. And Melody has done her homework: besides studying Hospitality Management, she did a tour of Italy in 2010, taking cooking classes in several Italian cities to hone her recipes and perfect her pizza technique.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Melody also draws on support and inspiration from her father, who ran two successful restaurants in Hong Kong, where she was born. When her parents realized that Melody and her younger brother were both deaf, they began a search for the best school for their children. After short stints in deaf schools in the Philippines and Singapore, the whole family relocated to Northern California, where Melody and her brother attended CSD (\u003ca href=\"http://www.csdf.k12.ca.us/\">California School for the Deaf in Fremont\u003c/a>) and her father opened another branch of his Wu Kong restaurant in San Francisco’s Rincon Center.\u003c/p>\n\u003cp>Actually, Russ is the reason behind the pizza. Growing up in a large deaf family in New York City, Russ has always been a pizza addict, devouring cheesy slices almost every day. Melody and Russ met when they were both studying Business Administration at \u003ca href=\"http://www.gallaudet.edu/gallaudet_university/about_gallaudet.html\">Gallaudet University\u003c/a> in Washington D.C. (the world’s only university specifically designed for deaf people).\u003c/p>\n\u003cp>After they married and had two children (now 10 and 12) and worked for a large non-profit in South Dakota for 10 years, they moved back to California (partly because they missed the food) and started a management consulting company. Melody’s dream, however, was to open a restaurant. “So the compromise,” she jokes, “is that to please Russ it had to be a pizza restaurant. Now I know that my husband will be happy every day.”\u003c/p>\n\u003cp>Of course, only the world’s best pizza would satisfy this pizza gourmet and that’s why Mozzeria will be serving Neapolitan style pizza made in their new 5,000 pound \u003ca href=\"http://www.sfallestimenti.it/home2.htm\">Stefano Ferrara wood-burning oven\u003c/a>, imported from Italy. Russ will use almond, oak or apple wood to feed the shiny black-tiled mountain that dominates the dining room of their cozy 49-seat space. As for the rest of the décor, Melody uses the vivid economy of ASL signs to paint a quick picture of the kind of Italian restaurant this is NOT going to be. She deftly describes a red-and-white-checkered tablecloth and old wine bottle overflowing with colored wax drippings, then gently shakes her head as she smiles sweetly.\u003c/p>\n\u003cp>Instead, Melody envisions a combination of modern and vintage styles. The vintage is inherently part of this historic 1908 building and is stunningly represented in the 100 year old hardwood floor they were thrilled to discover hiding under grungy old tile. \u003c/p>\n\u003cp>As is the custom in collectivist Deaf Culture, the Steins looked first for deaf artisans or laborers to fill their needs and found Michael E. Sharnov and Samuel Reynolds, deaf wood refinishers who brought out the warm luster in the dark brown Douglas fir floor. They also hired Nathan Dingel, a deaf electrician and HVAC professional who was Melody’s classmate at CSD and Ron Trumble, a deaf woodworker, to design and make their door, tables, shelves, banquette seating and a counter topped with marble. Interior designer, Patty Foo Hampton, who has deaf parents, created a stark black and white color scheme, set off by shiny red chairs that are sitting in patient stacks, waiting for opening night, which is planned for December 9.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chairs-floor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chairs-floor.jpg\" alt=\"chairs, floor\" title=\"chairs, floor\" width=\"560\" height=\"899\" class=\"alignnone size-full wp-image-35863\">\u003c/a>\u003c/p>\n\u003cp>As for the menu, Melody is keeping some surprises up her sleeve until the big day. She does say that Mozzeria will feature “traditional and non-traditional pizzas to celebrate San Francisco’s cultural diversity.” Pasta and inventive small plates (developed by lead cook Justin Belluomini) will be served with local beer on tap, Californian and Italian wine and vintage sodas. Their wood fired oven will reach a temperature of 1000 degrees and bake pizzas to crispy, melty goodness in a flash—60-90 seconds. Dinner will be offered Tuesday-Sunday nights with addition of brunch on the weekends.\u003c/p>\n\u003cp>“There are only a handful of deaf owned restaurants around the country, “ says Russell proudly, “ We are the first one in a major city—and a famous food city too.” Although, the Steins expect that most of their customers will be “hearing” (the ASL term for those who are not deaf), they want to make sure their deaf supporters, many of whom have been cheering on Mozzeria’s progress over the past year on \u003ca href=\"http://www.mozzeria.com/index.php/blog\">their blog\u003c/a>, are comfortable too.\u003c/p>\n\u003cp>Lighting is the most important component for deaf diners and Russ says that Mozzeria will have plenty of lighting. Melody adds that dim interiors make her eyes tired and teases that candle-lit tables could be dangerous during an emphatically signed exchange. Their big screen TV will have its captions on permanently, emergency lights will be strobe-enabled and flashing light signals will alert them when the phone rings or someone is at the door.\u003c/p>\n\u003cp>Customers can make reservations online using \u003ca href=\"http://www.opentable.com/start.aspx?m=4\">Open Table\u003c/a> and the restaurant is also equipped with a videophone which hearing customers can access through a \u003ca href=\"http://en.wikipedia.org/wiki/Video_Relay_Service\">video-relay service\u003c/a>.\u003c/p>\n\u003cp>Melody has already hired two deaf dishwashers through CSD’s Work Readiness program and hopes to hire servers who can sign. Communication is not expected to be a big problem as Melody and Russ are both comfortable writing notes with their hearing vendors and customers. “Our UPS man has gotten used to Deaf culture now that he has been making so many deliveries here,” says Melody, smiling. “He knows to wave his arms outside the window to get my attention when there is a package for me.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For updates and to check opening date, go to \u003ca href=\"http://www.mozzeria.com\">mozzeria.com\u003c/a>.\u003cbr>\nAddress: 3228 16th Street, San Francisco, CA 94103\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/MozzeriaSF\">@MozzeriaSF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mozzeria\">Mozzeria\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/35858/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission","authors":["5283"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_9939","bayareabites_9938","bayareabites_9941","bayareabites_9936","bayareabites_9934","bayareabites_443","bayareabites_9937","bayareabites_9935","bayareabites_9940"],"featImg":"bayareabites_35865","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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