In West Marin, a Restaurant Renaissance Along the Coast
Book Review: Oyster Culture
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Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"christinamueller":{"type":"authors","id":"11555","meta":{"index":"authors_1591205172","id":"11555","found":true},"name":"Christina Mueller","firstName":"Christina","lastName":"Mueller","slug":"christinamueller","email":"Cmw@christinamueller.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cp class=\"p1\">\u003cspan class=\"s1\">Christina Mueller has been writing about restaurants, chefs, and culinary trends for more than 10 years. She has published recipes and written a cookbook that is still in a stained manila folder close to the stove. She spends her free time sharing favorite restaurants around the world with anyone who asks.\u003c/span>\u003c/p>","avatar":"https://secure.gravatar.com/avatar/70961638525c4f9bcfdeb17f47174937?s=600&d=blank&r=g","twitter":"eatdrinkthink","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"Christina Mueller | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/70961638525c4f9bcfdeb17f47174937?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/70961638525c4f9bcfdeb17f47174937?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/christinamueller"}},"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_134195":{"type":"posts","id":"bayareabites_134195","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134195","score":null,"sort":[1565278688000]},"guestAuthors":[],"slug":"in-west-marin-a-restaurant-renaissance-along-the-coast","title":"In West Marin, a Restaurant Renaissance Along the Coast","publishDate":1565278688,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_133756,checkplease_20154' label='More North Bay Eats']\u003c/p>\n\u003cp>Summer is West Marin’s season. The fog blanketing the coast tempers the season’s heat but often breaks by midday, giving way to brisk sunshine. The fresh breeze and green hills are a reminder that you really are “over the hill” as locals say, in a bucolic locale with natural air conditioning and enough cows and goats to keep the local maker economy humming.\u003c/p>\n\u003cp>Stretched along the sweep of coastline that extends from the Sonoma County border along Tomales Bay to the town of Olema, a new form of West Marin crop is emerging: hip restaurants. Some with hotels attached, they hearken back (in a very modern way) to the days when West Marin served as a seaside vacation destination and refueling stop for those headed north.\u003c/p>\n\u003cp>And when the day calls for an adventure of the eating sort, West Marin’s bevy of new places has just what the day calls for.\u003c/p>\n\u003ch2>Dillon Beach Resort\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1+Beach+Ave,+Dillon+Beach,+CA+94929/@38.2497566,-122.9669502,17z/data=!3m1!4b1!4m5!3m4!1s0x80842c5e48444837:0x52b224e073d796ef!8m2!3d38.2497524!4d-122.9647615\">1 Beach Ave.\u003c/a>\u003cbr>\nDillon Beach, CA 94929\u003c/p>\n\u003cfigure id=\"attachment_134226\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134226\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-800x1067.jpg\" alt=\"Restaurant at Dillon Beach Resort,\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant at Dillon Beach Resort: photo Christina Mueller \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The speck of a town called Dillon Beach is home to \u003ca href=\"https://www.dillonbeachresort.com/\">Dillon Beach Resort\u003c/a>, a recently refurbished resort in a 130-year-old building. Stand-alone cabins, perfect for an overnight after an all-day adventure, peer over the Pacific Ocean and the long beach that snakes along the resort’s 55-acre oceanfront property. The restaurant, too, faces the ocean and enjoys its abundant breezes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The team here wisely extended the indoor space with wrap-around, clear windbreakers, doubling the interior space and providing a much-needed wind break. In the tiny kitchen, Chef Matt Elias (Saltwater Oyster Depot) built a menu that reflects the bounty of local seas and the sources pristine ingredients from local farms.\u003c/p>\n\u003cp>Of course, there are oysters and here, they are served on the half shell or baked. Local ingredients define the menu such as the Lasagna, made with Valley Ford’s Double 8 Dairy ricotta, colorful house-made pickles are a great introduction to the seasonal menu and Elias also knows his way around a beet, pairing golden ones with fresh labneh and greens from County Line.\u003c/p>\n\u003cp>For a touch of the Middle East in Marin, his falafel plate is made with fresh green chickpeas and is the essence of early summer. It will surely disappear before tomato season is in full swing.\u003c/p>\n\u003ch2>William Tell House Saloon & Inn\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/26955+CA-1,+Tomales,+CA+94971/@38.245921,-122.9072745,17z/data=!3m1!4b1!4m5!3m4!1s0x80842d5de8ba320b:0x514f54c9af9500df!8m2!3d38.2459168!4d-122.9050858\">26955 California State Route 1\u003c/a>\u003cbr>\nTomales, CA 94971\u003c/p>\n\u003cfigure id=\"attachment_134227\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134227\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-800x533.jpg\" alt=\"The 100 year-old bar at William Tell House\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The 100 year-old bar at William Tell House; photo Angela DeCenzo \u003ccite>(Angela DeCenzo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just a short drive up the hill from Dillon Beach is Tomales, the home of the \u003ca href=\"https://www.williamtellhouse.com/\">William Tell House Saloon & Inn\u003c/a>. Established in 1877, the William Tell Saloon & Inn is reported to be the oldest, continually operating bar in Marin. Perhaps knowing this, when East Bay-based restaurateur Ted Wilson took over the property in 2018, he kept the saloon running at full steam while he and his team renovated the restaurant and the lodge.\u003c/p>\n\u003cp>Along with Mixologist Ethan Terry, Wilson rebuilt the cocktail menu to include an apple brandy-laced beverage. It is an homage to the Swiss folk hero for whom the building is named (and who split an apple perched on a child’s head with an arrow), an ideal introduction to the tales sure to be spun at the revamped saloon.\u003c/p>\n\u003cp>The restaurant helmed by Chef Austin Perkins (Cyrus, Nick’s Cove) strives to anchor your eating experience to the farms and fisheries of Tomales. You can do no wrong with the Stemple Creek burger. Sourced from cows fed only on nearby grass and topped with cheese made down the road a stretch, the flavor is fresh, simple, 100 percent Marin. Or try the Tomales Bay cioppino with shellfish pulled from Tomales Bay and, in season, Dungeness crab. It’s a taste of old-time Marin that, in its simplicity, tastes utterly modern.\u003c/p>\n\u003ch2>Nick’s Cove\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/23240+CA-1,+Marshall,+CA+94940/@38.1999696,-122.9224245,17z/data=!3m1!4b1!4m5!3m4!1s0x8085d294a4148d1d:0x34740f558312959d!8m2!3d38.1999654!4d-122.9202358\">23240 Highway One\u003c/a>\u003cbr>\nMarshall, CA 94940\u003c/p>\n\u003cfigure id=\"attachment_134228\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134228\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-800x533.jpg\" alt=\"Nick's Cove Dungeness Crab Louie\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nick's Cove Dungeness Crab Louie; photo Kellie Delario \u003ccite>(Kellie Delario)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a windy, seven-mile shot down Highway One, skirting the shores of Tomales Bay, to reach \u003ca href=\"https://nickscove.com/\">Nick’s Cove\u003c/a>. The cabins perched over the water and the room-warming, fog-evaporating log fireplace in the main building are a draw for the regulars who return here year after year.\u003c/p>\n\u003cp>The property’s Croft, a lush garden and sitting area across the street, is a not too secret hidden gem, a source for much of the restaurant’s produce and an escape from the bustle of the main dining room. Hang out and play a round of bocce or chill in the garden with the birds and the bees before heading inside to eat.\u003c/p>\n\u003cp>Executive Chef Kua Speer took over the reins in the kitchen after Chef Perkins’ departure for William Tell House. He has kept the classic dishes (oysters Nickerfeller with spinach and Pernod, crab mac n’ cheese) while updating the rest of the menus with seasonal dishes, many with Croft-sourced ingredients like the Fennel Risotto and Fork and Knife Salad.\u003c/p>\n\u003cp>While you're there, a stroll on the long pier or a pause in the enclosed Tule Deck is a great way to appreciate the body of water right in front of you and the glorious seafood it produces.\u003c/p>\n\u003ch2>Hog Island Oyster Co.\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/20215+Shoreline+Hwy,+Marshall,+CA+94940/@38.1621287,-122.8957365,17z/data=!3m1!4b1!4m5!3m4!1s0x8085cdf9671c8151:0x622e4f262866679a!8m2!3d38.1621245!4d-122.8935478\">20215 Shoreline Highway\u003c/a>\u003cbr>\nMarshall, CA 94940\u003c/p>\n\u003cfigure id=\"attachment_134229\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134229\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-800x534.jpg\" alt=\"Hog Island oysters \" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-1200x801.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hog Island oysters from The Boat at their shuck-your-own-picnic; photo credit Remy Hale \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Continuing south a few miles down the eastern shore of Tomales Bay brings you to \u003ca href=\"https://hogislandoysters.com/\">Hog Island Oyster Co.\u003c/a> This is the original location, the Hog Island epicenter, the farm from which the beautiful briny bivalves pulled from Tomales Bay are sourced, shuck central.\u003c/p>\n\u003cp>It’s a casual affair with reservable picnic tables and grills and a three-hour reservation window to enjoy your Hog Island picnic. From the Hog Shack at the front of the farm, purchase any amount of unshucked oysters and take them to go. Or book a table at The Boat Oyster Bar where trained hands will shuck oysters for you. \u003c/p>\n\u003cp>Can’t get the grill lighted? Chipotle Bourbon BBQ oysters can be purchased here as well as a few local cheeses, crackers, wine and beer. Get to know your neighbor and share a table–they seat up to 15 people.\u003c/p>\n\u003cp>Seasonality is not a big issue at Hog Island–the farm pulls all varieties from these waters year-round–but “certain oysters respond to environmental conditions differently and therefore take on a seasonal aspect,” said Brenna Schlagenhauf of Hog Island’s communications team, “Our Hog Island Atlantics (\u003cem>Crassostrea virginica\u003c/em>) are a beautiful 'summer' oyster here on the West Coast.”\u003c/p>\n\u003ch2>Due West Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/10005+CA-1,+Olema,+CA+94950/@38.040251,-122.7904802,17z/data=!3m1!4b1!4m5!3m4!1s0x8085c6b5a9765427:0x5350f09017e68eda!8m2!3d38.0402468!4d-122.7882915\">10005 Coastal Highway One\u003c/a>\u003cbr>\nOlema, CA 94950\u003c/p>\n\u003cfigure id=\"attachment_134230\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134230\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg.jpg\" alt=\"Due West at Olema House\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Due West food and ambiance; photo credit Jamie Mesenburg \u003ccite>(Due West.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Continue south past the south end of Tomales Bay and through the town of Point Reyes Station to find more delights in Olema, the junction where Highway One doglegs with Sir Francis Drake Boulevard. This is the home of \u003ca href=\"https://olemahouse.com/due-west-restaurant/\">Due West Restaurant\u003c/a> and the adjacent Olema House.\u003c/p>\n\u003cp>The Inn’s 22 modern rooms and two stand-alone cottages overlook four acres of planted gardens and a rambling creek that burbles all year long. A pop-up market inside an Airstream sells a finely tuned assortment of picnic and beach supplies until the under-construction Due West Market opens this fall. The wide bar beckons to visitors and the Reyes Cup with Pimm’s No. One, lemon and cucumber is a summery spin on the classic Pimm’s Cup cocktail for resting travelers.\u003c/p>\n\u003cp>Finish off a decadent day in West Marin with the House-smoked Chicken Salad. It artfully balances subtle smoky flavors with Point Reyes Blue cheese and currants, coming together to form a savory flavor that only cheese aged nearby can provide.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It is the perfect ending for this Marin story.\u003c/p>\n\n","blocks":[],"excerpt":"Stretched along a sweep of Marin's coastline, a new form of West Marin crop is emerging: hip restaurants. Make a weekend of exploring Marin's freshest eats.","status":"publish","parent":0,"modified":1565639375,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1369},"headData":{"title":"In West Marin, a Restaurant Renaissance Along the Coast | KQED","description":"Stretched along a sweep of Marin's coastline, a new form of West Marin crop is emerging: hip restaurants. Make a weekend of exploring Marin's freshest eats.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"In West Marin, a Restaurant Renaissance Along the Coast","datePublished":"2019-08-08T15:38:08.000Z","dateModified":"2019-08-12T19:49:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134195 https://ww2.kqed.org/bayareabites/?p=134195","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/08/in-west-marin-a-restaurant-renaissance-along-the-coast/","disqusTitle":"In West Marin, a Restaurant Renaissance Along the Coast","path":"/bayareabites/134195/in-west-marin-a-restaurant-renaissance-along-the-coast","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_133756,checkplease_20154","label":"More North Bay Eats "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Summer is West Marin’s season. The fog blanketing the coast tempers the season’s heat but often breaks by midday, giving way to brisk sunshine. The fresh breeze and green hills are a reminder that you really are “over the hill” as locals say, in a bucolic locale with natural air conditioning and enough cows and goats to keep the local maker economy humming.\u003c/p>\n\u003cp>Stretched along the sweep of coastline that extends from the Sonoma County border along Tomales Bay to the town of Olema, a new form of West Marin crop is emerging: hip restaurants. Some with hotels attached, they hearken back (in a very modern way) to the days when West Marin served as a seaside vacation destination and refueling stop for those headed north.\u003c/p>\n\u003cp>And when the day calls for an adventure of the eating sort, West Marin’s bevy of new places has just what the day calls for.\u003c/p>\n\u003ch2>Dillon Beach Resort\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1+Beach+Ave,+Dillon+Beach,+CA+94929/@38.2497566,-122.9669502,17z/data=!3m1!4b1!4m5!3m4!1s0x80842c5e48444837:0x52b224e073d796ef!8m2!3d38.2497524!4d-122.9647615\">1 Beach Ave.\u003c/a>\u003cbr>\nDillon Beach, CA 94929\u003c/p>\n\u003cfigure id=\"attachment_134226\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134226\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-800x1067.jpg\" alt=\"Restaurant at Dillon Beach Resort,\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Dillon-Beach-atmosphere-photo-credit-Christina-Mueller-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant at Dillon Beach Resort: photo Christina Mueller \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The speck of a town called Dillon Beach is home to \u003ca href=\"https://www.dillonbeachresort.com/\">Dillon Beach Resort\u003c/a>, a recently refurbished resort in a 130-year-old building. Stand-alone cabins, perfect for an overnight after an all-day adventure, peer over the Pacific Ocean and the long beach that snakes along the resort’s 55-acre oceanfront property. The restaurant, too, faces the ocean and enjoys its abundant breezes.\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>The team here wisely extended the indoor space with wrap-around, clear windbreakers, doubling the interior space and providing a much-needed wind break. In the tiny kitchen, Chef Matt Elias (Saltwater Oyster Depot) built a menu that reflects the bounty of local seas and the sources pristine ingredients from local farms.\u003c/p>\n\u003cp>Of course, there are oysters and here, they are served on the half shell or baked. Local ingredients define the menu such as the Lasagna, made with Valley Ford’s Double 8 Dairy ricotta, colorful house-made pickles are a great introduction to the seasonal menu and Elias also knows his way around a beet, pairing golden ones with fresh labneh and greens from County Line.\u003c/p>\n\u003cp>For a touch of the Middle East in Marin, his falafel plate is made with fresh green chickpeas and is the essence of early summer. It will surely disappear before tomato season is in full swing.\u003c/p>\n\u003ch2>William Tell House Saloon & Inn\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/26955+CA-1,+Tomales,+CA+94971/@38.245921,-122.9072745,17z/data=!3m1!4b1!4m5!3m4!1s0x80842d5de8ba320b:0x514f54c9af9500df!8m2!3d38.2459168!4d-122.9050858\">26955 California State Route 1\u003c/a>\u003cbr>\nTomales, CA 94971\u003c/p>\n\u003cfigure id=\"attachment_134227\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134227\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-800x533.jpg\" alt=\"The 100 year-old bar at William Tell House\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/WilliamTellHouse_100year-oldBar_CreditAngelaDeCenzo-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The 100 year-old bar at William Tell House; photo Angela DeCenzo \u003ccite>(Angela DeCenzo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just a short drive up the hill from Dillon Beach is Tomales, the home of the \u003ca href=\"https://www.williamtellhouse.com/\">William Tell House Saloon & Inn\u003c/a>. Established in 1877, the William Tell Saloon & Inn is reported to be the oldest, continually operating bar in Marin. Perhaps knowing this, when East Bay-based restaurateur Ted Wilson took over the property in 2018, he kept the saloon running at full steam while he and his team renovated the restaurant and the lodge.\u003c/p>\n\u003cp>Along with Mixologist Ethan Terry, Wilson rebuilt the cocktail menu to include an apple brandy-laced beverage. It is an homage to the Swiss folk hero for whom the building is named (and who split an apple perched on a child’s head with an arrow), an ideal introduction to the tales sure to be spun at the revamped saloon.\u003c/p>\n\u003cp>The restaurant helmed by Chef Austin Perkins (Cyrus, Nick’s Cove) strives to anchor your eating experience to the farms and fisheries of Tomales. You can do no wrong with the Stemple Creek burger. Sourced from cows fed only on nearby grass and topped with cheese made down the road a stretch, the flavor is fresh, simple, 100 percent Marin. Or try the Tomales Bay cioppino with shellfish pulled from Tomales Bay and, in season, Dungeness crab. It’s a taste of old-time Marin that, in its simplicity, tastes utterly modern.\u003c/p>\n\u003ch2>Nick’s Cove\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/23240+CA-1,+Marshall,+CA+94940/@38.1999696,-122.9224245,17z/data=!3m1!4b1!4m5!3m4!1s0x8085d294a4148d1d:0x34740f558312959d!8m2!3d38.1999654!4d-122.9202358\">23240 Highway One\u003c/a>\u003cbr>\nMarshall, CA 94940\u003c/p>\n\u003cfigure id=\"attachment_134228\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134228\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-800x533.jpg\" alt=\"Nick's Cove Dungeness Crab Louie\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Nicks-Cove-Dungeness-Crab-Louie-credit-Kellie-Delario-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nick's Cove Dungeness Crab Louie; photo Kellie Delario \u003ccite>(Kellie Delario)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a windy, seven-mile shot down Highway One, skirting the shores of Tomales Bay, to reach \u003ca href=\"https://nickscove.com/\">Nick’s Cove\u003c/a>. The cabins perched over the water and the room-warming, fog-evaporating log fireplace in the main building are a draw for the regulars who return here year after year.\u003c/p>\n\u003cp>The property’s Croft, a lush garden and sitting area across the street, is a not too secret hidden gem, a source for much of the restaurant’s produce and an escape from the bustle of the main dining room. Hang out and play a round of bocce or chill in the garden with the birds and the bees before heading inside to eat.\u003c/p>\n\u003cp>Executive Chef Kua Speer took over the reins in the kitchen after Chef Perkins’ departure for William Tell House. He has kept the classic dishes (oysters Nickerfeller with spinach and Pernod, crab mac n’ cheese) while updating the rest of the menus with seasonal dishes, many with Croft-sourced ingredients like the Fennel Risotto and Fork and Knife Salad.\u003c/p>\n\u003cp>While you're there, a stroll on the long pier or a pause in the enclosed Tule Deck is a great way to appreciate the body of water right in front of you and the glorious seafood it produces.\u003c/p>\n\u003ch2>Hog Island Oyster Co.\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/20215+Shoreline+Hwy,+Marshall,+CA+94940/@38.1621287,-122.8957365,17z/data=!3m1!4b1!4m5!3m4!1s0x8085cdf9671c8151:0x622e4f262866679a!8m2!3d38.1621245!4d-122.8935478\">20215 Shoreline Highway\u003c/a>\u003cbr>\nMarshall, CA 94940\u003c/p>\n\u003cfigure id=\"attachment_134229\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134229\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-800x534.jpg\" alt=\"Hog Island oysters \" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Hog-Island-theboat-shuck-your-own-picnic-photo-credit-Remy-Hale-1200x801.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hog Island oysters from The Boat at their shuck-your-own-picnic; photo credit Remy Hale \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Continuing south a few miles down the eastern shore of Tomales Bay brings you to \u003ca href=\"https://hogislandoysters.com/\">Hog Island Oyster Co.\u003c/a> This is the original location, the Hog Island epicenter, the farm from which the beautiful briny bivalves pulled from Tomales Bay are sourced, shuck central.\u003c/p>\n\u003cp>It’s a casual affair with reservable picnic tables and grills and a three-hour reservation window to enjoy your Hog Island picnic. From the Hog Shack at the front of the farm, purchase any amount of unshucked oysters and take them to go. Or book a table at The Boat Oyster Bar where trained hands will shuck oysters for you. \u003c/p>\n\u003cp>Can’t get the grill lighted? Chipotle Bourbon BBQ oysters can be purchased here as well as a few local cheeses, crackers, wine and beer. Get to know your neighbor and share a table–they seat up to 15 people.\u003c/p>\n\u003cp>Seasonality is not a big issue at Hog Island–the farm pulls all varieties from these waters year-round–but “certain oysters respond to environmental conditions differently and therefore take on a seasonal aspect,” said Brenna Schlagenhauf of Hog Island’s communications team, “Our Hog Island Atlantics (\u003cem>Crassostrea virginica\u003c/em>) are a beautiful 'summer' oyster here on the West Coast.”\u003c/p>\n\u003ch2>Due West Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/10005+CA-1,+Olema,+CA+94950/@38.040251,-122.7904802,17z/data=!3m1!4b1!4m5!3m4!1s0x8085c6b5a9765427:0x5350f09017e68eda!8m2!3d38.0402468!4d-122.7882915\">10005 Coastal Highway One\u003c/a>\u003cbr>\nOlema, CA 94950\u003c/p>\n\u003cfigure id=\"attachment_134230\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134230\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg.jpg\" alt=\"Due West at Olema House\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Due-West-food-and-ambiance-photo-credit-Jamie-Mesenburg-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Due West food and ambiance; photo credit Jamie Mesenburg \u003ccite>(Due West.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Continue south past the south end of Tomales Bay and through the town of Point Reyes Station to find more delights in Olema, the junction where Highway One doglegs with Sir Francis Drake Boulevard. This is the home of \u003ca href=\"https://olemahouse.com/due-west-restaurant/\">Due West Restaurant\u003c/a> and the adjacent Olema House.\u003c/p>\n\u003cp>The Inn’s 22 modern rooms and two stand-alone cottages overlook four acres of planted gardens and a rambling creek that burbles all year long. A pop-up market inside an Airstream sells a finely tuned assortment of picnic and beach supplies until the under-construction Due West Market opens this fall. The wide bar beckons to visitors and the Reyes Cup with Pimm’s No. One, lemon and cucumber is a summery spin on the classic Pimm’s Cup cocktail for resting travelers.\u003c/p>\n\u003cp>Finish off a decadent day in West Marin with the House-smoked Chicken Salad. It artfully balances subtle smoky flavors with Point Reyes Blue cheese and currants, coming together to form a savory flavor that only cheese aged nearby can provide.\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>It is the perfect ending for this Marin story.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134195/in-west-marin-a-restaurant-renaissance-along-the-coast","authors":["11555"],"categories":["bayareabites_752","bayareabites_15153","bayareabites_15155","bayareabites_1807","bayareabites_61"],"tags":["bayareabites_9689","bayareabites_16442","bayareabites_1021","bayareabites_3926","bayareabites_92","bayareabites_9690"],"featImg":"bayareabites_134371","label":"bayareabites"},"bayareabites_32707":{"type":"posts","id":"bayareabites_32707","meta":{"index":"posts_1591205157","site":"bayareabites","id":"32707","score":null,"sort":[1315167535000]},"guestAuthors":[],"slug":"book-review-oyster-culture","title":"Book Review: Oyster Culture","publishDate":1315167535,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp> \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0918684870/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oyster-culture-cover.jpg\" alt=\"Oyster Culture book cover\" title=\"Oyster Culture book cover\" width=\"300\" height=\"391\" class=\"alignleft size-full wp-image-32736\">\u003c/a>What's on your locavore's barbecue this Labor Day weekend? A slab of beef tri-tip, our favorite regional cut, sliced and nestled up to a stack of red torpedo onions and dry-farmed Early Girl tomatoes sounds mighty tasty. If you prefer fish, try a side of grilled sockeye or king salmon topped with this easy \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/28/double-corn-delight/\">corn relish\u003c/a>. And to start, what captures the taste of our unique coastal landscape than a a platter of oysters plucked from the salt-sweet estuaries of Tomales Bay or Point Reyes? \u003c/p>\n\u003cp>You can shuck and serve them raw, with nothing more than a squirt of lemon and a shake of hot sauce, or get a little more fancy with a saucer of mignonette sauce. Mignonette may sound lah-di-dah, but it's nothing more than a tart dunk of minced shallot, black pepper, and champagne vinegar. At its popular restaurant and oyster bar in the Ferry Building, the \u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Company\u003c/a> has California-ized this French classic into a \"Hog Wash\" of shallot, minced jalapeno, cilantro, and both seasoned and plain rice vinegar. Or you can raise a toast to a particularly local tradition and barbecue them right on the grill. No shucking required; just place oysters, flat side up, on a hot grill until the shells pop open. Off the heat, remove the top shell, loosen the oyster within with a quick swipe of an oyster knife, and top with your favorite barbecue sauce. You can return the oysters to the grill for a minute or two to heat the sauce through. Whatever you do, the oysters will be sexy and succulent, with a clean ocean taste like the first fresh slap of a wave against your face. \u003c/p>\n\u003cp>Once your appetite is whetted, you might want to know more about these intriguing little bivalves, so rich in history and lore. \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0918684870/kqedorg-20\">Oyster Culture\u003c/a> by Gwendolyn Meyer and Doreen Schmid, is a great place to start. Illustrated with Meyer's beautiful, evocative black-and-white and color photographs as well as historical documents and pictures, the book, published by Petaluma's Cameron Press, delves into the history and ecology of the local oyster industry. How did the book happen? Via email, Meyer told us, \u003c/p>\n\u003cblockquote>\u003cp>\"The book evolved from a photo essay on how oysters are farmed on one farm into the bigger story of oyster farming out here in West Marin. I started shooting grainy black and white film images back in 2001 out on the water and the gritty grainy look captured the hard working farmers on the bay on its foggy overcast cold windy days. The Tomales Bay is a special and unique place, one of the few clean estuariane systems left in California. The water-based farms fascinated me, and being out on the bay was captivating. Getting to know some of the people involved with oysters here and the history of the east shore-- I realized that there was a story that hadn't been told. \u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>Photos from Oyster Culture copyright Gwendolyn Meyer\u003c/em>\u003cbr>\n\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2F&set_id=72157627468950699&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2F&set_id=72157627468950699&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>People in California have been eating oysters for centuries. Archaeological digs at Coast Miwok campsites have revealed piles of oyster, mussel, and clam shells. The native oyster of California's indigenous peoples and first settlers was the small, coppery-tasting Olympia oyster, Ostreo lurida. It has since been replaced, first by Atlantic varieties shipped in from the East Coast, then, since the 1930s, by Japanese Pacific varieties like the Miyagi and the Kumamoto. At first, commercial oyster farming was concentrated in San Francisco Bay, but as silt and pollution threatened the beds, the oyster companies looked north, to the more pristine estuaries of Tomales Bay and the Point Reyes peninsula. Oysters thrive in flat tidal estuaries where the river meets the sea, as part of a very particular coastal ecology. Once railways were established, linking the once-remote hamlets of West Marin to San Francisco and the surrounding towns, local aquaculture took off. As \u003cem>Oyster Culture\u003c/em> notes, \"For a brief moment in the 1950s, Tomales Bay was the largest oyster producer in California. Today, it is the state's smallest production area, but home of its oldest oyster farm and last oyster-canning factory, at Drakes Bay Estero.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Using an attractive and inviting layout, \u003cem>Oyster Culture\u003c/em> explores both the natural and cultural histories of oysters, oyster farming, and oyster-eating around the Bay Area. At an early age, left to its own devices, an oyster attaches itself permanently to whatever solid surface it can find. Raising oysters is more like farming, or raising livestock, than fishing, since the oysters stay where they're planted. Marin's oyster companies, including Hog Island, \u003ca href=\"http://tomalesbayoysters.com/\">Tomales Bay Oyster Company\u003c/a>, \u003ca href=\"http://www.pointreyesoyster.com\">Point Reyes Oyster Company\u003c/a>, Cove Mussel Company, the Marin Oyster Company, and \u003ca href=\"http://www.drakesbayoyster.com/\">Drakes Bay Oyster Company\u003c/a> (formerly Johnson's Oyster Farm), have evolved their own systems for raising and growing their oysters, each producing slightly different results. Along with ranching and farming, the oyster industry makes up a significant part of Marin's agricultural history and current agricultural and aquaculture-based economy. As Meyer told us,\u003c/p>\n\u003cblockquote>\u003cp>\"What was striking to me was how involved and familiar with every aspect of oysters everyone who works with them is, from the oyster bar shuckers to the farmers. There is a wealth of information about the oyster, and people who work with oysters know so much. Everyone in the industry has a particular philosophy about how they grow. Their understanding of the bay and the water and the environment they work in is impressive. I think a memorable story comes from Jorge out at Drakes Bay. Jorge has worked on the water for 30-plus years at Drakes Bay, for the Lunny family and the Johnsons before them. One early morning, he and Kevin Lunny got disoriented in the fog out on the estero. The fog blanketed out any recognizable features and they got didn’t know which way was home. They mistook the light on shore for that of a boat and headed away from it towards the ocean, which could have been disastrous. Fortunately, they managed to figure it out and didn’t head out to sea. \u003c/p>\n\u003cp>The story reminded me how even experienced [oyster] farmers with years of working on the same body of water are at the mercy of changing conditions. It may look calm and protected out there on the bay and estero, but it’s a landscape very much affected by many influences, both natural and man-made. I think the environment keeps farmers constantly on their toes.\n\u003c/p>\u003c/blockquote>\n\u003cp>Eat a local oyster, and you're supporting local jobs, something that makes putting oysters on the menu particularly appropriate for Labor Day. It's cold, wet work, tending to the rough-shelled babies out in the Bay, scrubbing and shucking, but it's an industry with deep roots, one that both provides jobs and presents a model for how for-profit agricultural businesses can work within protected parklands. \"Because Tomales Bay is part of the Gulf of the Farallones National Marine Sanctuary, the farm [Hog Island], like all those within this sanctuary, works with over twenty agencies that manage land use and water quality in and around the Bay,\" the authors write. Says Hog Island co-owner Terry Sawyer, \"None of this would be here without the Point Reyes National Seashore--we all owe a huge debt to its creation.\"\u003c/p>\n\u003cp>Now that she's an oyster expert, what oyster does Meyer prefer? \u003c/p>\n\u003cblockquote>\u003cp>\"Lately I’m particularly fond of the Tomales Bay Oyster Company's golden nuggets. They are beautiful oysters that are tumbled, not grown on the bottom, and because of this their shells are really pretty. The oyster itself is a deep-cupped, plump, rich tasting and perfect-looking oyster -- really a delicacy. I believe TBOC is the only farm doing tumbled bags on the bays. I prefer them freshly shucked, on the half shell with a squeeze of lemon. I like their briny taste of the ocean and want the full flavor of that, especially as we come into the winter months when they are at their prime. \u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Recipe: Oysters with Chorizo Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> \u003cem>This recipe, adapted from the book \u003cstrong>Oyster Culture \u003c/strong>by Gwendolyn Marks and Doreen Schmid, comes from the kitchen of The Marshall Store, a popular seafood restaurant on the eastern side of Tomales Bay. \u003c/em>\u003c/p>\n\u003cp>\u003cem>From the Marshall Store\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-recipe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-recipe.jpg\" alt=\"Oysters with Chorizo Sauce. Photo by Gwendolyn Meyer\" title=\"Oysters with Chorizo Sauce. Photo by Gwendolyn Meyer\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-32730\">\u003c/a>\u003cbr>\n\u003cem>Oysters with Chorizo Sauce. Photo copyright Gwendolyn Meyer\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 10 minutes, plus 1 hour's chilling time\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 15 minutes, plus 1 hour's chilling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 24 oysters, serves 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong> \u003c/p>\n\u003cp>1/4 lb fresh Mexican-style chorizo sausage, removed from casing\u003cbr>\n1 cup (8 oz) unsalted butter, softened\u003cbr>\n2 tbsp finely chopped parsley\u003cbr>\n24 oysters \u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003cp>1. Soften butter at room temperature. Saute chorizo until thoroughly cooked, then crumble. Place in refrigerator to cool. \u003c/p>\n\u003cp>2. Place butter in a small bowl and break up with a wooden spoon. Add cooled chorizo and mix thoroughly. Add parsley. Place the mixture in the middle of a sheet of waxed paper. Roll into a 2-inch wide log, twist ends shut, and chill in the refrigerator until firm. \u003c/p>\n\u003cp>3. Prepare a gas or charcoal grill. While grill is heating, shuck oysters and leave in shells. When grill is hot, top each opened oyster with a thin slice of butter cut from roll. Cover and cook just until the butter starts to bubble. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Note: If you don't have an outdoor grill, these oysters can also be cooked under the broiler. To broil, cover an ovenproof plate or platter with a layer of slightly moistened rock salt about 1 inch deep. Set oysters, in shells, on the rock salt, making sure they are level. Top each oyster with a thin slice of chorizo butter. Broil just until the butter starts to bubble. \u003c/p>\n\n","blocks":[],"excerpt":"Put some barbecued oysters on your locavore grill this weekend. Oyster Culture, a new book by Gwendolyn Meyer and Doreen Schmid, explores the natural and cultural history of oyster farming around the Bay. ","status":"publish","parent":0,"modified":1315331388,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1651},"headData":{"title":"Book Review: Oyster Culture | KQED","description":"Put some barbecued oysters on your locavore grill this weekend. Oyster Culture, a new book by Gwendolyn Meyer and Doreen Schmid, explores the natural and cultural history of oyster farming around the Bay. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Book Review: Oyster Culture","datePublished":"2011-09-04T20:18:55.000Z","dateModified":"2011-09-06T17:49:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"32707 http://blogs.kqed.org/bayareabites/?p=32707","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/04/book-review-oyster-culture/","disqusTitle":"Book Review: Oyster Culture","path":"/bayareabites/32707/book-review-oyster-culture","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0918684870/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oyster-culture-cover.jpg\" alt=\"Oyster Culture book cover\" title=\"Oyster Culture book cover\" width=\"300\" height=\"391\" class=\"alignleft size-full wp-image-32736\">\u003c/a>What's on your locavore's barbecue this Labor Day weekend? A slab of beef tri-tip, our favorite regional cut, sliced and nestled up to a stack of red torpedo onions and dry-farmed Early Girl tomatoes sounds mighty tasty. If you prefer fish, try a side of grilled sockeye or king salmon topped with this easy \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/28/double-corn-delight/\">corn relish\u003c/a>. And to start, what captures the taste of our unique coastal landscape than a a platter of oysters plucked from the salt-sweet estuaries of Tomales Bay or Point Reyes? \u003c/p>\n\u003cp>You can shuck and serve them raw, with nothing more than a squirt of lemon and a shake of hot sauce, or get a little more fancy with a saucer of mignonette sauce. Mignonette may sound lah-di-dah, but it's nothing more than a tart dunk of minced shallot, black pepper, and champagne vinegar. At its popular restaurant and oyster bar in the Ferry Building, the \u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Company\u003c/a> has California-ized this French classic into a \"Hog Wash\" of shallot, minced jalapeno, cilantro, and both seasoned and plain rice vinegar. Or you can raise a toast to a particularly local tradition and barbecue them right on the grill. No shucking required; just place oysters, flat side up, on a hot grill until the shells pop open. Off the heat, remove the top shell, loosen the oyster within with a quick swipe of an oyster knife, and top with your favorite barbecue sauce. You can return the oysters to the grill for a minute or two to heat the sauce through. Whatever you do, the oysters will be sexy and succulent, with a clean ocean taste like the first fresh slap of a wave against your face. \u003c/p>\n\u003cp>Once your appetite is whetted, you might want to know more about these intriguing little bivalves, so rich in history and lore. \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0918684870/kqedorg-20\">Oyster Culture\u003c/a> by Gwendolyn Meyer and Doreen Schmid, is a great place to start. Illustrated with Meyer's beautiful, evocative black-and-white and color photographs as well as historical documents and pictures, the book, published by Petaluma's Cameron Press, delves into the history and ecology of the local oyster industry. How did the book happen? Via email, Meyer told us, \u003c/p>\n\u003cblockquote>\u003cp>\"The book evolved from a photo essay on how oysters are farmed on one farm into the bigger story of oyster farming out here in West Marin. I started shooting grainy black and white film images back in 2001 out on the water and the gritty grainy look captured the hard working farmers on the bay on its foggy overcast cold windy days. The Tomales Bay is a special and unique place, one of the few clean estuariane systems left in California. The water-based farms fascinated me, and being out on the bay was captivating. Getting to know some of the people involved with oysters here and the history of the east shore-- I realized that there was a story that hadn't been told. \u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>Photos from Oyster Culture copyright Gwendolyn Meyer\u003c/em>\u003cbr>\n\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2F&set_id=72157627468950699&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2F&set_id=72157627468950699&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>People in California have been eating oysters for centuries. Archaeological digs at Coast Miwok campsites have revealed piles of oyster, mussel, and clam shells. The native oyster of California's indigenous peoples and first settlers was the small, coppery-tasting Olympia oyster, Ostreo lurida. It has since been replaced, first by Atlantic varieties shipped in from the East Coast, then, since the 1930s, by Japanese Pacific varieties like the Miyagi and the Kumamoto. At first, commercial oyster farming was concentrated in San Francisco Bay, but as silt and pollution threatened the beds, the oyster companies looked north, to the more pristine estuaries of Tomales Bay and the Point Reyes peninsula. Oysters thrive in flat tidal estuaries where the river meets the sea, as part of a very particular coastal ecology. Once railways were established, linking the once-remote hamlets of West Marin to San Francisco and the surrounding towns, local aquaculture took off. As \u003cem>Oyster Culture\u003c/em> notes, \"For a brief moment in the 1950s, Tomales Bay was the largest oyster producer in California. Today, it is the state's smallest production area, but home of its oldest oyster farm and last oyster-canning factory, at Drakes Bay Estero.\"\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>Using an attractive and inviting layout, \u003cem>Oyster Culture\u003c/em> explores both the natural and cultural histories of oysters, oyster farming, and oyster-eating around the Bay Area. At an early age, left to its own devices, an oyster attaches itself permanently to whatever solid surface it can find. Raising oysters is more like farming, or raising livestock, than fishing, since the oysters stay where they're planted. Marin's oyster companies, including Hog Island, \u003ca href=\"http://tomalesbayoysters.com/\">Tomales Bay Oyster Company\u003c/a>, \u003ca href=\"http://www.pointreyesoyster.com\">Point Reyes Oyster Company\u003c/a>, Cove Mussel Company, the Marin Oyster Company, and \u003ca href=\"http://www.drakesbayoyster.com/\">Drakes Bay Oyster Company\u003c/a> (formerly Johnson's Oyster Farm), have evolved their own systems for raising and growing their oysters, each producing slightly different results. Along with ranching and farming, the oyster industry makes up a significant part of Marin's agricultural history and current agricultural and aquaculture-based economy. As Meyer told us,\u003c/p>\n\u003cblockquote>\u003cp>\"What was striking to me was how involved and familiar with every aspect of oysters everyone who works with them is, from the oyster bar shuckers to the farmers. There is a wealth of information about the oyster, and people who work with oysters know so much. Everyone in the industry has a particular philosophy about how they grow. Their understanding of the bay and the water and the environment they work in is impressive. I think a memorable story comes from Jorge out at Drakes Bay. Jorge has worked on the water for 30-plus years at Drakes Bay, for the Lunny family and the Johnsons before them. One early morning, he and Kevin Lunny got disoriented in the fog out on the estero. The fog blanketed out any recognizable features and they got didn’t know which way was home. They mistook the light on shore for that of a boat and headed away from it towards the ocean, which could have been disastrous. Fortunately, they managed to figure it out and didn’t head out to sea. \u003c/p>\n\u003cp>The story reminded me how even experienced [oyster] farmers with years of working on the same body of water are at the mercy of changing conditions. It may look calm and protected out there on the bay and estero, but it’s a landscape very much affected by many influences, both natural and man-made. I think the environment keeps farmers constantly on their toes.\n\u003c/p>\u003c/blockquote>\n\u003cp>Eat a local oyster, and you're supporting local jobs, something that makes putting oysters on the menu particularly appropriate for Labor Day. It's cold, wet work, tending to the rough-shelled babies out in the Bay, scrubbing and shucking, but it's an industry with deep roots, one that both provides jobs and presents a model for how for-profit agricultural businesses can work within protected parklands. \"Because Tomales Bay is part of the Gulf of the Farallones National Marine Sanctuary, the farm [Hog Island], like all those within this sanctuary, works with over twenty agencies that manage land use and water quality in and around the Bay,\" the authors write. Says Hog Island co-owner Terry Sawyer, \"None of this would be here without the Point Reyes National Seashore--we all owe a huge debt to its creation.\"\u003c/p>\n\u003cp>Now that she's an oyster expert, what oyster does Meyer prefer? \u003c/p>\n\u003cblockquote>\u003cp>\"Lately I’m particularly fond of the Tomales Bay Oyster Company's golden nuggets. They are beautiful oysters that are tumbled, not grown on the bottom, and because of this their shells are really pretty. The oyster itself is a deep-cupped, plump, rich tasting and perfect-looking oyster -- really a delicacy. I believe TBOC is the only farm doing tumbled bags on the bays. I prefer them freshly shucked, on the half shell with a squeeze of lemon. I like their briny taste of the ocean and want the full flavor of that, especially as we come into the winter months when they are at their prime. \u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Recipe: Oysters with Chorizo Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> \u003cem>This recipe, adapted from the book \u003cstrong>Oyster Culture \u003c/strong>by Gwendolyn Marks and Doreen Schmid, comes from the kitchen of The Marshall Store, a popular seafood restaurant on the eastern side of Tomales Bay. \u003c/em>\u003c/p>\n\u003cp>\u003cem>From the Marshall Store\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-recipe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-recipe.jpg\" alt=\"Oysters with Chorizo Sauce. Photo by Gwendolyn Meyer\" title=\"Oysters with Chorizo Sauce. Photo by Gwendolyn Meyer\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-32730\">\u003c/a>\u003cbr>\n\u003cem>Oysters with Chorizo Sauce. Photo copyright Gwendolyn Meyer\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 10 minutes, plus 1 hour's chilling time\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 15 minutes, plus 1 hour's chilling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 24 oysters, serves 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong> \u003c/p>\n\u003cp>1/4 lb fresh Mexican-style chorizo sausage, removed from casing\u003cbr>\n1 cup (8 oz) unsalted butter, softened\u003cbr>\n2 tbsp finely chopped parsley\u003cbr>\n24 oysters \u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003cp>1. Soften butter at room temperature. Saute chorizo until thoroughly cooked, then crumble. Place in refrigerator to cool. \u003c/p>\n\u003cp>2. Place butter in a small bowl and break up with a wooden spoon. Add cooled chorizo and mix thoroughly. Add parsley. Place the mixture in the middle of a sheet of waxed paper. Roll into a 2-inch wide log, twist ends shut, and chill in the refrigerator until firm. \u003c/p>\n\u003cp>3. Prepare a gas or charcoal grill. While grill is heating, shuck oysters and leave in shells. When grill is hot, top each opened oyster with a thin slice of butter cut from roll. Cover and cook just until the butter starts to bubble. \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>Note: If you don't have an outdoor grill, these oysters can also be cooked under the broiler. To broil, cover an ovenproof plate or platter with a layer of slightly moistened rock salt about 1 inch deep. Set oysters, in shells, on the rock salt, making sure they are level. Top each oyster with a thin slice of chorizo butter. Broil just until the butter starts to bubble. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/32707/book-review-oyster-culture","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_2554","bayareabites_1875","bayareabites_10","bayareabites_60"],"tags":["bayareabites_9549","bayareabites_9689","bayareabites_1021","bayareabites_9688","bayareabites_9690"],"featImg":"bayareabites_32730","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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