How Small Grocers are Banding Together to Change Food Retail For the Good
How to Eat Good Food: A Local Grocer’s Manifesto
Favorite Food Spots of Bi-Rite's Sam Mogannam
Aida Mollenkamp's Top 11 Spots for Bay Area Foodies
Food Secrets of Humphry Slocombe's Jake Godby & Sean Vahey
Spilling my Soup: A Recipe
Farr Out! Bay Area Eats with Ryan and Cesalee Farr of 4505 Meats
Urban Chef Report: Craig Stoll's Favorite Bay Area Eats
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Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>","avatar":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twitter":"mladdfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Mary Ladd | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/maryladd"},"elainewu":{"type":"authors","id":"5127","meta":{"index":"authors_1591205172","id":"5127","found":true},"name":"Elaine Wu","firstName":"Elaine","lastName":"Wu","slug":"elainewu","email":"virgoblueproductions@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Elaine spent 12 years as a producer, writer, and correspondent for television and radio both in the Bay Area (KPIX/CBS 5, KSAN FM, KTCT AM) and in Asia (Metro Radio, MTV Asia). 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She has been a well-published food writer for over a decade. 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But that’s only part of what makes Sam Mogannam, founder of San Francisco’s Bi-Rite, a unicorn.\u003c/p>\n\u003cp>The restaurateur-turned-grocer sources local products grown and made by small producers and does about \u003ca href=\"http://www.forbes.com/companies/bi-rite-market/\">$44 million in revenue\u003c/a> out of two retail locations, catering operations, and a creamery (run with his wife Anne Walker) that serves ice cream and baked goods. Despite having more than 300 employees, Mogannam said he pays 100 percent of his staffers’ medical benefits—including part-timers who work 20 or more hours a week. He also offers a 401(k) program that he matches at 4 percent and profit-sharing that ranges from 2 to 6 percent, as well as a host of other benefits including feeding his staff every day and giving them 25 percent off all in-store purchases. Additionally, he hosts training workshops and community cooking classes at a nonprofit called \u003ca href=\"https://18reasons.org/\">18 Reasons\u003c/a>.\u003c/p>\n\u003cp>Still, he said the number one complaint Bi-Rite receives is about how expensive it is to shop there. “There’s always someone out there whose willing to sell it for less, and often times it makes us look like assholes,” Mogannam said. “It’s really hard.”\u003c/p>\n\u003cp>That’s the type of uphill climb many independent grocers face these days as they try to provide a livable wage and adequate benefits to employees while selling food made by small-scale farms and artisans. According to the U.S. Department of Agriculture, Americans now spend less of their budget, only 9.9 percent in 2013 compared to 17.5 percent in 1960, on food. As food has gotten cheaper, many independent grocers have found it difficult to compete.\u003c/p>\n\u003cp>That’s part of the reason Mogannam opted to make Bi-Rite a co-sponsor of \u003ca href=\"http://www.goodfoodawards.org/\">The Good Food Awards\u003c/a>, an annual event that champions producers who are creating and growing responsibly and sustainably made, artisan food and drinks, since its inception in 2010.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For several years, the company shared the sponsorship stage with Whole Foods and Williams-Sonoma. But, Mogannam said, “At one point I was getting sick of seeing these two corporate behemoths being the champion of the food movement.”\u003c/p>\n\u003cp>So he told Sarah Weiner, who co-founded and runs the awards via the \u003ca href=\"http://seedlingprojects.org/\">Seedling Projects\u003c/a>, that he thought stores like his and other independents needed to pool together as the presenting sponsor of the Good Food Awards. “Through the process of talking through it and testing the idea out with a few people, the idea of the collaborative was born,” Mogannam said.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300.png\" alt=\"Screen-Shot-2016-05-25-at-6.19.39-PM-300x300\" width=\"300\" height=\"300\" class=\"alignright size-full wp-image-109792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300.png 300w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-128x128.png 128w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003c/p>\n\u003cp>The initial idea was two-fold. They would create a network of independent retailers who could sponsor the Good Food Awards collectively as an entity. They would also help to grow the sale of organic and sustainable products by championing the producers and pushing sales in their stores.\u003c/p>\n\u003cp>That was September 2014, and Mogannam and Weiner rounded up 11 retailers to start the collaborative with a three-year vision to grow it to 25. “It was all on paper. It was nothing,” Mogannam recalled. “The founding members of the collaborative took this huge leap of faith. That put a lot of pressure on me to come up with something that was going to actually work and deliver on that promise.”\u003c/p>\n\u003cp>Later that year, Whole Foods coincidentally backed out of their sponsorship. “If we hadn’t pulled together the group, the funding for the Good Food Awards might not have happened,” said Mogannam, adding that the awards were being operated on a “shoestring budget” of $30,000 at that time. “Instead we were able to step in and bring in more money and more legitimacy because all of a sudden there was a natural presence of independents, a retail version of these producers.”\u003c/p>\n\u003cp>In January 2015, the retailers collaborative began and has continued financially backing the Good Food Awards, which had 1,927 entries from 48 states and the District of Columbia in 2016—its sixth year of honoring local and artisan producers.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.goodfoodawards.org/sponsors/\">Good Food Retailers Collaborative\u003c/a> now includes 17 retailers from across the nation. Besides Bi-Rite and Canyon Market in San Francisco, the list includes: The \u003ca href=\"http://www.thebrooklynkitchen.com/\">Brooklyn Kitchen\u003c/a>, \u003ca href=\"http://www.greenegrape.com/\">The Greene Grape\u003c/a>, and \u003ca href=\"https://foragersmarket.com/\">Foragers Market\u003c/a> in New York City, \u003ca href=\"https://www.glensgardenmarket.com/\">Glen’s Garden Market\u003c/a> in Washington, D.C., \u003ca href=\"http://www.pastoralartisan.com/\">Pastoral Artisan Cheese Bread & Wine\u003c/a> in Chicago,\u003ca href=\"https://www.zingermans.com/\">Zingerman’s\u003c/a> in Ann Arbor, \u003ca href=\"http://markethallfoods.com/\">Market Hall Foods\u003c/a> in Oakland, and \u003ca href=\"http://healdsburgshed.com/\">SHED\u003c/a> in Healdsburg, California, among others.\u003c/p>\n\u003cp>The collaborative has the potential to highlight the many things that set this type of retailers apart. “I had no idea independent retailers worked differently with producers than bigger retailers,” said Weiner.\u003c/p>\n\u003cp>For example, independent retailers are often willing to take smaller profit margins with products from small producers like organic jam and GMO-free pasta than most larger retailers are. The ordering and processing system is also typically more streamlined and easier with an independent retailer. “A lot of producers need that kind of step in order to scale up and make it,” Weiner said. These things make independent grocers an ideal match for the kinds of foods that were being promoted by the awards.\u003c/p>\n\u003cp>\u003cstrong>Incubating a More Sustainable System\u003c/strong>\u003c/p>\n\u003cp>These days, there’s a lot of talk about tech incubators, but Mogannam believes that every good retailer can be an incubator too. When a grocer gives prime shelf space to new products made by sustainable makers, it helps increase sales to a producer who is creating non-GMO mayonnaise, organic shallot oil, or a mustard made with sustainably-sourced jalapeños and honey. In turn those producers are often supporting small, independent farmers for another year. “We are trying to drive business to the small retailers so we can continue to support these producers, so there’s more product and more land being farmed well,” Mogannam said.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297.png\" alt=\"Screen-Shot-2016-05-25-at-6.20.28-PM-300x297\" width=\"300\" height=\"297\" class=\"alignright size-full wp-image-109793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297.png 300w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-128x128.png 128w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003c/p>\n\u003cp>That’s exactly why lawyer-turned-grocer Danielle Vogel of \u003ca href=\"https://www.glensgardenmarket.com/\">Glen’s Garden Market\u003c/a> in Washington, D.C. says one of her company’s core values is growing small businesses along with their own. In the three years since they’ve opened, Vogel says, they’ve helped launch 56 food businesses on their shelves. “In our store we give prime slotting to brands we are trying to incubate and accelerate,” she said.\u003c/p>\n\u003cp>Employees are also encouraged to share the names of three businesses the market has launched during their daily pre-shift meetings that include a “daily recitation” of company values. “Much of our inventory walks through the doors in the arms of the person that made it,” she said.\u003c/p>\n\u003cp>But sometimes the small food producers they work with grow too fast and can’t keep up with the demand without an infusion of cash—a problem that is all too common for small businesses who struggle to get funding from banks. Instead Glen’s Garden Market will barter with a small producer, like \u003ca href=\"http://www.milkcultdc.com/\">Milk Cult\u003c/a>, which makes ice cream and ice cream sandwiches, by purchasing equipment so the company can scale up and repay the grocer with inventory of the same value.\u003c/p>\n\u003cp>“When you’re making the cookie, making the ice cream, and cutting these things by hand, you can’t make that many in an operation of two people,” said Vogel. “So we were consuming their entire production inventory every single week. But that doesn’t help them grow as a business.”\u003c/p>\n\u003cp>After Milk Cult identified an ice cream sandwich cutter they’d like to have made for them, Vogel says her company wrote an $8,000 check—the price of the machine—and Glen’s received ice cream sandwiches in return. This allowed Milk Cult to take on Whole Foods accounts, she says, “and now they are growing their business throughout the city, and that’s good for all of us.”\u003c/p>\n\u003cp>\u003cstrong>Small Giants\u003c/strong>\u003c/p>\n\u003cp>The Good Food Retailers Collaborative came together earlier this month for the \u003ca href=\"http://www.goodfoodawards.org/mercantile/2016-good-food-mercantile-chicago-retailers/\">Good Food Mercantile\u003c/a>—a retail event held in Chicago after this year’s awards, featuring 80 food crafters and a number of the area’s chefs and other food community members. The day after the event, 13 members of the collaborative and a few others huddled up in a four-story Airbnb rental in the city’s West Loop and discussed how they could collectively grow their independent businesses.\u003c/p>\n\u003cp>Positioned on pillows on the floor and sofas, retailers spent the day talking about rising minimum wage trends, GMO labeling (a shift they all support), attracting and retaining talent, and best business practices. “We don’t have the same problems,” said Richard Tarlov of \u003ca href=\"http://www.canyonmarket.com/\">Canyon Market\u003c/a>. But he added, “we certainly want to learn from each other and bounce ideas around. It’s like a brotherhood of really serious merchants.”\u003c/p>\n\u003cp>Danielle Vogel shared that Glen’s Garden Market has an “extensive training process” and couples that with a “robust and quirky set of benefits that are specifically tailored to Millennials.” The laundry list includes sponsoring a women’s racing cycling team and offering a CSA through the company to hourly staff. For $10 a week, staff can receive a two-person share of vegetables or add a pound of locally ranched meat for another $10. “For $20 a week, they are eating like kings, and they are really participating in the best of what we offer, which also makes them brand advocates,” she said.\u003c/p>\n\u003cp>The astronomical housing costs in markets like San Francisco and New York coupled with the business impact of raising the minimum wage have impacted many of the retailers’ ability to retain talent. Greg O’Neill, co-owner and COO of Chicago’s \u003ca href=\"http://www.pastoralartisan.com/\">Pastoral Enterprises\u003c/a>, says being a specialty store requires extra training, which translates into higher labor costs that can’t usually be passed on to consumers.\u003c/p>\n\u003cp>“It’s one of the biggest struggles; you have to make the numbers work,” said O’Neill, who suggests that stores his size give performance-based feedback more frequently and tie an increase in wages to training and knowledge milestones with a “passport approach” and various hurdles to jump along the way.\u003c/p>\n\u003cp>That’s why Hunter Hopcroft of \u003ca href=\"http://www.stockprovisions.com/\">JM Stock Provisions\u003c/a> in Richmond, Virginia, said Mogannam sets “the gold standard” by including five extra paid vacation days, career development classes, bonuses for referring new hires, and even personalized birthday cards to every employee.\u003c/p>\n\u003cp>In all these efforts, the collaborative of retailers is trying to compete against convention grocers, and it’s an uphill battle to remain profitable. But Mogannam thinks that small can be mighty, especially when small grocers band together.\u003c/p>\n\u003cp>“Is this about creating small giants,” Mogannam said. “Everybody who is in the collaborative is a small giant. We take care of our people, we take care of [those] we do business with, we take care of our community, and, in the process, take care of our resources.”\u003c/p>\n\u003cp>\u003cem>Photo credits, from top: Gamma 9, Samantha Putman, Kassie Borreson.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nDawn Reiss is an award-winning Chicago-based journalist and a member of the American Society of Journalists and Authors. Her work has appeared in a variety of publications including TIME, U.S. News & World Report, \u003ca href=\"http://time.com/\">Time.com\u003c/a>, USA Today, The Atlantic, Reuters, Travel + Leisure, Plate magazine and Chicago Tribune. Find her on Twitter @dawnreiss or\u003ca href=\"http://www.dawnreiss.com/\">www.dawnreiss.com\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Cultivating an independent grocery space can be challenging, but a group of retailers are building a collaborative to change the conversation.","status":"publish","parent":0,"modified":1464884523,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":2015},"headData":{"title":"How Small Grocers are Banding Together to Change Food Retail For the Good | KQED","description":"Cultivating an independent grocery space can be challenging, but a group of retailers are building a collaborative to change the conversation.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How Small Grocers are Banding Together to Change Food Retail For the Good","datePublished":"2016-06-02T16:22:03.000Z","dateModified":"2016-06-02T16:22:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"109789 http://ww2.kqed.org/bayareabites/?p=109789","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/06/02/how-small-grocers-are-banding-together-to-change-food-retail-for-the-good/","disqusTitle":"How Small Grocers are Banding Together to Change Food Retail For the Good","source":"Food Trends","sourceUrl":"https://ww2.kqed.org/bayareabites/category/food-and-technology/","nprByline":"\u003ca href=\"http://civileats.com/author/dreiss/\">Dawn Reiss\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>","path":"/bayareabites/109789/how-small-grocers-are-banding-together-to-change-food-retail-for-the-good","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>At a time when the food retail business is \u003ca href=\"http://www.foodandwaterwatch.org/sites/default/files/consolidation_buyer_power_grocery_fs_dec_2010.pdf\">controlled by a handful a large chains\u003c/a>, independent grocers are few and far between. But that’s only part of what makes Sam Mogannam, founder of San Francisco’s Bi-Rite, a unicorn.\u003c/p>\n\u003cp>The restaurateur-turned-grocer sources local products grown and made by small producers and does about \u003ca href=\"http://www.forbes.com/companies/bi-rite-market/\">$44 million in revenue\u003c/a> out of two retail locations, catering operations, and a creamery (run with his wife Anne Walker) that serves ice cream and baked goods. Despite having more than 300 employees, Mogannam said he pays 100 percent of his staffers’ medical benefits—including part-timers who work 20 or more hours a week. He also offers a 401(k) program that he matches at 4 percent and profit-sharing that ranges from 2 to 6 percent, as well as a host of other benefits including feeding his staff every day and giving them 25 percent off all in-store purchases. Additionally, he hosts training workshops and community cooking classes at a nonprofit called \u003ca href=\"https://18reasons.org/\">18 Reasons\u003c/a>.\u003c/p>\n\u003cp>Still, he said the number one complaint Bi-Rite receives is about how expensive it is to shop there. “There’s always someone out there whose willing to sell it for less, and often times it makes us look like assholes,” Mogannam said. “It’s really hard.”\u003c/p>\n\u003cp>That’s the type of uphill climb many independent grocers face these days as they try to provide a livable wage and adequate benefits to employees while selling food made by small-scale farms and artisans. According to the U.S. Department of Agriculture, Americans now spend less of their budget, only 9.9 percent in 2013 compared to 17.5 percent in 1960, on food. As food has gotten cheaper, many independent grocers have found it difficult to compete.\u003c/p>\n\u003cp>That’s part of the reason Mogannam opted to make Bi-Rite a co-sponsor of \u003ca href=\"http://www.goodfoodawards.org/\">The Good Food Awards\u003c/a>, an annual event that champions producers who are creating and growing responsibly and sustainably made, artisan food and drinks, since its inception in 2010.\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>For several years, the company shared the sponsorship stage with Whole Foods and Williams-Sonoma. But, Mogannam said, “At one point I was getting sick of seeing these two corporate behemoths being the champion of the food movement.”\u003c/p>\n\u003cp>So he told Sarah Weiner, who co-founded and runs the awards via the \u003ca href=\"http://seedlingprojects.org/\">Seedling Projects\u003c/a>, that he thought stores like his and other independents needed to pool together as the presenting sponsor of the Good Food Awards. “Through the process of talking through it and testing the idea out with a few people, the idea of the collaborative was born,” Mogannam said.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300.png\" alt=\"Screen-Shot-2016-05-25-at-6.19.39-PM-300x300\" width=\"300\" height=\"300\" class=\"alignright size-full wp-image-109792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300.png 300w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-128x128.png 128w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003c/p>\n\u003cp>The initial idea was two-fold. They would create a network of independent retailers who could sponsor the Good Food Awards collectively as an entity. They would also help to grow the sale of organic and sustainable products by championing the producers and pushing sales in their stores.\u003c/p>\n\u003cp>That was September 2014, and Mogannam and Weiner rounded up 11 retailers to start the collaborative with a three-year vision to grow it to 25. “It was all on paper. It was nothing,” Mogannam recalled. “The founding members of the collaborative took this huge leap of faith. That put a lot of pressure on me to come up with something that was going to actually work and deliver on that promise.”\u003c/p>\n\u003cp>Later that year, Whole Foods coincidentally backed out of their sponsorship. “If we hadn’t pulled together the group, the funding for the Good Food Awards might not have happened,” said Mogannam, adding that the awards were being operated on a “shoestring budget” of $30,000 at that time. “Instead we were able to step in and bring in more money and more legitimacy because all of a sudden there was a natural presence of independents, a retail version of these producers.”\u003c/p>\n\u003cp>In January 2015, the retailers collaborative began and has continued financially backing the Good Food Awards, which had 1,927 entries from 48 states and the District of Columbia in 2016—its sixth year of honoring local and artisan producers.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.goodfoodawards.org/sponsors/\">Good Food Retailers Collaborative\u003c/a> now includes 17 retailers from across the nation. Besides Bi-Rite and Canyon Market in San Francisco, the list includes: The \u003ca href=\"http://www.thebrooklynkitchen.com/\">Brooklyn Kitchen\u003c/a>, \u003ca href=\"http://www.greenegrape.com/\">The Greene Grape\u003c/a>, and \u003ca href=\"https://foragersmarket.com/\">Foragers Market\u003c/a> in New York City, \u003ca href=\"https://www.glensgardenmarket.com/\">Glen’s Garden Market\u003c/a> in Washington, D.C., \u003ca href=\"http://www.pastoralartisan.com/\">Pastoral Artisan Cheese Bread & Wine\u003c/a> in Chicago,\u003ca href=\"https://www.zingermans.com/\">Zingerman’s\u003c/a> in Ann Arbor, \u003ca href=\"http://markethallfoods.com/\">Market Hall Foods\u003c/a> in Oakland, and \u003ca href=\"http://healdsburgshed.com/\">SHED\u003c/a> in Healdsburg, California, among others.\u003c/p>\n\u003cp>The collaborative has the potential to highlight the many things that set this type of retailers apart. “I had no idea independent retailers worked differently with producers than bigger retailers,” said Weiner.\u003c/p>\n\u003cp>For example, independent retailers are often willing to take smaller profit margins with products from small producers like organic jam and GMO-free pasta than most larger retailers are. The ordering and processing system is also typically more streamlined and easier with an independent retailer. “A lot of producers need that kind of step in order to scale up and make it,” Weiner said. These things make independent grocers an ideal match for the kinds of foods that were being promoted by the awards.\u003c/p>\n\u003cp>\u003cstrong>Incubating a More Sustainable System\u003c/strong>\u003c/p>\n\u003cp>These days, there’s a lot of talk about tech incubators, but Mogannam believes that every good retailer can be an incubator too. When a grocer gives prime shelf space to new products made by sustainable makers, it helps increase sales to a producer who is creating non-GMO mayonnaise, organic shallot oil, or a mustard made with sustainably-sourced jalapeños and honey. In turn those producers are often supporting small, independent farmers for another year. “We are trying to drive business to the small retailers so we can continue to support these producers, so there’s more product and more land being farmed well,” Mogannam said.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297.png\" alt=\"Screen-Shot-2016-05-25-at-6.20.28-PM-300x297\" width=\"300\" height=\"297\" class=\"alignright size-full wp-image-109793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297.png 300w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-128x128.png 128w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003c/p>\n\u003cp>That’s exactly why lawyer-turned-grocer Danielle Vogel of \u003ca href=\"https://www.glensgardenmarket.com/\">Glen’s Garden Market\u003c/a> in Washington, D.C. says one of her company’s core values is growing small businesses along with their own. In the three years since they’ve opened, Vogel says, they’ve helped launch 56 food businesses on their shelves. “In our store we give prime slotting to brands we are trying to incubate and accelerate,” she said.\u003c/p>\n\u003cp>Employees are also encouraged to share the names of three businesses the market has launched during their daily pre-shift meetings that include a “daily recitation” of company values. “Much of our inventory walks through the doors in the arms of the person that made it,” she said.\u003c/p>\n\u003cp>But sometimes the small food producers they work with grow too fast and can’t keep up with the demand without an infusion of cash—a problem that is all too common for small businesses who struggle to get funding from banks. Instead Glen’s Garden Market will barter with a small producer, like \u003ca href=\"http://www.milkcultdc.com/\">Milk Cult\u003c/a>, which makes ice cream and ice cream sandwiches, by purchasing equipment so the company can scale up and repay the grocer with inventory of the same value.\u003c/p>\n\u003cp>“When you’re making the cookie, making the ice cream, and cutting these things by hand, you can’t make that many in an operation of two people,” said Vogel. “So we were consuming their entire production inventory every single week. But that doesn’t help them grow as a business.”\u003c/p>\n\u003cp>After Milk Cult identified an ice cream sandwich cutter they’d like to have made for them, Vogel says her company wrote an $8,000 check—the price of the machine—and Glen’s received ice cream sandwiches in return. This allowed Milk Cult to take on Whole Foods accounts, she says, “and now they are growing their business throughout the city, and that’s good for all of us.”\u003c/p>\n\u003cp>\u003cstrong>Small Giants\u003c/strong>\u003c/p>\n\u003cp>The Good Food Retailers Collaborative came together earlier this month for the \u003ca href=\"http://www.goodfoodawards.org/mercantile/2016-good-food-mercantile-chicago-retailers/\">Good Food Mercantile\u003c/a>—a retail event held in Chicago after this year’s awards, featuring 80 food crafters and a number of the area’s chefs and other food community members. The day after the event, 13 members of the collaborative and a few others huddled up in a four-story Airbnb rental in the city’s West Loop and discussed how they could collectively grow their independent businesses.\u003c/p>\n\u003cp>Positioned on pillows on the floor and sofas, retailers spent the day talking about rising minimum wage trends, GMO labeling (a shift they all support), attracting and retaining talent, and best business practices. “We don’t have the same problems,” said Richard Tarlov of \u003ca href=\"http://www.canyonmarket.com/\">Canyon Market\u003c/a>. But he added, “we certainly want to learn from each other and bounce ideas around. It’s like a brotherhood of really serious merchants.”\u003c/p>\n\u003cp>Danielle Vogel shared that Glen’s Garden Market has an “extensive training process” and couples that with a “robust and quirky set of benefits that are specifically tailored to Millennials.” The laundry list includes sponsoring a women’s racing cycling team and offering a CSA through the company to hourly staff. For $10 a week, staff can receive a two-person share of vegetables or add a pound of locally ranched meat for another $10. “For $20 a week, they are eating like kings, and they are really participating in the best of what we offer, which also makes them brand advocates,” she said.\u003c/p>\n\u003cp>The astronomical housing costs in markets like San Francisco and New York coupled with the business impact of raising the minimum wage have impacted many of the retailers’ ability to retain talent. Greg O’Neill, co-owner and COO of Chicago’s \u003ca href=\"http://www.pastoralartisan.com/\">Pastoral Enterprises\u003c/a>, says being a specialty store requires extra training, which translates into higher labor costs that can’t usually be passed on to consumers.\u003c/p>\n\u003cp>“It’s one of the biggest struggles; you have to make the numbers work,” said O’Neill, who suggests that stores his size give performance-based feedback more frequently and tie an increase in wages to training and knowledge milestones with a “passport approach” and various hurdles to jump along the way.\u003c/p>\n\u003cp>That’s why Hunter Hopcroft of \u003ca href=\"http://www.stockprovisions.com/\">JM Stock Provisions\u003c/a> in Richmond, Virginia, said Mogannam sets “the gold standard” by including five extra paid vacation days, career development classes, bonuses for referring new hires, and even personalized birthday cards to every employee.\u003c/p>\n\u003cp>In all these efforts, the collaborative of retailers is trying to compete against convention grocers, and it’s an uphill battle to remain profitable. But Mogannam thinks that small can be mighty, especially when small grocers band together.\u003c/p>\n\u003cp>“Is this about creating small giants,” Mogannam said. “Everybody who is in the collaborative is a small giant. We take care of our people, we take care of [those] we do business with, we take care of our community, and, in the process, take care of our resources.”\u003c/p>\n\u003cp>\u003cem>Photo credits, from top: Gamma 9, Samantha Putman, Kassie Borreson.\u003c/em>\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>About the Writer\u003c/strong>\u003cbr>\nDawn Reiss is an award-winning Chicago-based journalist and a member of the American Society of Journalists and Authors. Her work has appeared in a variety of publications including TIME, U.S. News & World Report, \u003ca href=\"http://time.com/\">Time.com\u003c/a>, USA Today, The Atlantic, Reuters, Travel + Leisure, Plate magazine and Chicago Tribune. Find her on Twitter @dawnreiss or\u003ca href=\"http://www.dawnreiss.com/\">www.dawnreiss.com\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109789/how-small-grocers-are-banding-together-to-change-food-retail-for-the-good","authors":["byline_bayareabites_109789"],"categories":["bayareabites_1962","bayareabites_4084","bayareabites_1875","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_2345","bayareabites_8828","bayareabites_9574","bayareabites_15488"],"featImg":"bayareabites_109791","label":"source_bayareabites_109789"},"bayareabites_34737":{"type":"posts","id":"bayareabites_34737","meta":{"index":"posts_1591205157","site":"bayareabites","id":"34737","score":null,"sort":[1320112279000]},"guestAuthors":[],"slug":"how-to-eat-good-food-a-local-grocer%e2%80%99s-manifesto","title":"How to Eat Good Food: A Local Grocer’s Manifesto","publishDate":1320112279,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.amazon.com/Bi-Rite-Markets-Eat-Good-Food/dp/158008303X/ref=ntt_at_ep_dpt_1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/bi-rite-cover300.jpg\" alt=\"Bi-Rite Market Eat Good Food book cover\" title=\"Bi-Rite Market Eat Good Food book cover\" width=\"300\" height=\"373\" class=\"alignleft size-full wp-image-34844\">\u003c/a>Some grocers offer recipes and coupons. Others offer recipes for a socioeconomic-savvy food system and a mean pear skillet cake.\u003c/p>\n\u003cp>For the food shopper who thinks, the positively indispensable \u003ca href=\"http://www.amazon.com/Bi-Rite-Markets-Eat-Good-Food/dp/158008303X/ref=ntt_at_ep_dpt_1\">\u003cem>Bi-Rite Market’s Eat Good Food: A Grocer’s Guide to Shopping, Cooking, and Creating Community Through Food\u003c/em>\u003c/a> by Sam Mogannam and Dabney Gough (Ten Speed Press) released this month is the holy reference guide/blue book that clues consumers in to the real value of what’s on the grocery shelf. At a time when so much is being written about atrocities in our broken food system, consumers looking for sound, actionable advice on making grocery store purchasing decisions will appreciate this neatly compiled background check on everything from canned tuna to flour, fresh meat, fish and milk, and every manner of produce under the sun.\u003c/p>\n\u003cp>And note that this cannot be dismissed as a mere starter’s guide. As a veteran food nerd for decades, I thought that I knew a something about eating mindfully, ecologically, locally, and sustainably. But a primer on avoiding genetically modified organisms, and a full list of foods that are most commonly GMO? I am edified (sugar, milk and dairy, oils, corn and soybeans -- page 12). The pleasures of the texture of bronze die-cut pasta? I had no idea how this aspect of artisan pasta production can be essential for clinging sauce (page 37). And a list of all of the product acronyms on European foods that signify it is a product of protected origin (such as true, regionally-specific Champagne as opposed to \u003cem>methode champenoise\u003c/em>) -- AO, DO, AOC, DOC, DOP, PDO, and IGT, page 47. And that’s just chapter one, people.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/bi-rite-window.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/bi-rite-window.jpg\" alt=\"Bi-Rite window. Photo credit: France Ruffenach\" title=\"Bi-Rite window. Photo credit: France Ruffenach\" width=\"300\" height=\"425\" class=\"alignright size-full wp-image-34855\">\u003c/a>Just as one pushes the cart down the grocery aisle, the uber-brainiac education rolls through every department, well-captured in France Ruffenach’s bright, busy photography that conveys what it feels like to shop in \u003ca href=\"http://biritemarket.com/\">Bi-Rite\u003c/a> on a sunny Saturday afternoon or at the 5pm dinner rush. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Mogannam\u003c/a> and Gough give faces to food throughout the book as well, introducing readers to the likes of his brother Raphael, grocery buyer; farmer for the store’s self-grown produce and produce buyer, Simon Richard; and a smattering of farmers that are enmeshed in Bi-Rite’s business and mission -- some, like Drakes Bay Family Farms, purely as retail partner; others, like Soul Food Farm, pet investments to help propel local and sustainable agriculture.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.amazon.com/Sam-Mogannam/e/B004OGD5WG/ref=sr_ntt_srch_lnk_1?qid=1319780704&sr=8-1\">\u003cem>Eat Good Food\u003c/em>\u003c/a> shopping information stands alone as a necessity for any kitchen bookshelf. But the tome is also comprised of recipes from the Bi-Rite deli and beyond which, while well written to induce drool and craving, they feel awkwardly placed and difficult to find plunked at the end of each chapter. As a frequent Bi-Rite shopper, I was excited to finally crack the code on their addictive Mujadareh (see recipe below), and their heavenly and rich deli counter summer staple, Sergio’s Gazpacho. Even Delfina’s spaghetti makes a cameo, simple and delicious and part of the book’s neighborhood charm. And thumbing through I quickly found a new favorite, Mom’s Pear Skillet Cake from, you guessed it, Sam’s mother, which yields results that far outshine the effort, and is the perfect thing to be doing with pears right now.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Another challenge of the book is that it’s so much information, it’s nearly impossible to remember the essentials when you’re actually cruising down aisle six. Seafood shoppers striving to do the right thing really benefited from the Monterey Bay Aquarium’s wallet card guides to sustainable seafood and then later, their mobile apps. But when pondering the entire grocery store of everything from coffee to celeriac, tri-tip to crème fraiche out in the trenches -- well, we could really use an app for that.\u003c/p>\n\u003cp>In my favorite cookbooks, encyclopedias, or reference books, I turn down page corners and make notations freely, and my copy of \u003cem>Eat Good Food\u003c/em> is already remarkably dog-eared. Essential as a shopping list, I’ve no doubt that it will continue to serve as reference and advisor. And that’s far more valuable than a coupon.\u003c/p>\n\u003chr>\n\u003cstrong>Recipe: Mujadara\u003c/strong>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 to 6 as a main course,
or 6 to 8 as a side\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup uncooked black or green lentils\u003cbr>\n1/4 cup extra-virgin olive oil\u003cbr>\n3 medium or 2 large onions, diced (about 41/2 cups)\u003cbr>\nSalt and freshly ground black pepper\u003cbr>\n1 cup uncooked long-grain rice, such as jasmine
or basmati\u003cbr>\n2 tablespoons mild curry powder\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nRinse the lentils and pick out any stones or foreign objects. Put in a bowl, add water to cover by 1 inch, and soak for at least 2 hours or up to 6 hours. Drain the lentils and set aside.\u003c/p>\n\u003cp>In a Dutch oven or soup pot, heat 2 tablespoons of the oil over medium heat. Add half the onions and a pinch of salt and cook, stirring occasionally, until the onions are soft and translucent and golden on the edges, about 4 minutes. Add the lentils, rice, curry powder,
1 tablespoon plus 2 teaspoons salt, and 1/4 teaspoon pepper and cook for 1 minute, stirring constantly.\u003c/p>\n\u003cp>Add 3 cups water, increase the heat to high, and bring the liquid to a boil. Then lower the heat to maintain a gentle simmer and cover the pot. Cook until the rice and lentils are tender, 15 to 20 minutes. At this point, it’s okay if there’s still a tiny bit of bite to the lentils; they will continue to absorb water. Remove from the heat and let rest with the lid on for 10 to
15 minutes.\u003c/p>\n\u003cp>While the rice mixture is cooking, caramelize the remaining onions: heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. When hot, add the remaining onions and a pinch of salt. Cook, stirring occasionally at first and more frequently as you go, until the onions are soft and almost at the brink of burning, 9 to 11 minutes (lower the heat if the browning seems to be progressing more rapidly than the softening).\u003c/p>\n\u003cp> Set aside.\u003c/p>\n\u003cp>To serve, fluff the rice mixture with a fork and transfer to a serving platter.\u003c/p>\n\u003cp>Top with the caramelized onions.\u003c/p>\n\u003cp>Serve hot or at room temperature. You can make this up to 2 days ahead. If desired, reheat in a covered, shallow ovenproof dish in a 350°F oven for about
30 minutes.\u003c/p>\n\u003cp>\u003cem>Reprinted with permission from Bi-Rite Market’s Eat Good Food by Sam Mogannam & Dabney Gough, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Photo credit: France Ruffenach © 2011\u003c/em>\u003c/p>\n\u003chr>\n\u003cem>Full disclosure: Karen Solomon is the volunteer host of the Jam It Salon at 18 Reasons, the non-profit art and food organization that is part of the Bi-Rite family of businesses.\u003c/em>\n\n","blocks":[],"excerpt":"For the food shopper who thinks, the positively indispensable Bi-Rite Market’s Eat Good Food: A Grocer’s Guide to Shopping, Cooking, and Creating Community Through Food by Sam Mogannam and Dabney Gough released this month is the holy reference guide/blue book that clues consumers in to the real value of what’s on the grocery shelf. ","status":"publish","parent":0,"modified":1320112620,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1187},"headData":{"title":"How to Eat Good Food: A Local Grocer’s Manifesto | KQED","description":"For the food shopper who thinks, the positively indispensable Bi-Rite Market’s Eat Good Food: A Grocer’s Guide to Shopping, Cooking, and Creating Community Through Food by Sam Mogannam and Dabney Gough released this month is the holy reference guide/blue book that clues consumers in to the real value of what’s on the grocery shelf. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How to Eat Good Food: A Local Grocer’s Manifesto","datePublished":"2011-11-01T01:51:19.000Z","dateModified":"2011-11-01T01:57:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"34737 http://blogs.kqed.org/bayareabites/?p=34737","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/10/31/how-to-eat-good-food-a-local-grocer%e2%80%99s-manifesto/","disqusTitle":"How to Eat Good Food: A Local Grocer’s Manifesto","path":"/bayareabites/34737/how-to-eat-good-food-a-local-grocer%e2%80%99s-manifesto","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Bi-Rite-Markets-Eat-Good-Food/dp/158008303X/ref=ntt_at_ep_dpt_1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/bi-rite-cover300.jpg\" alt=\"Bi-Rite Market Eat Good Food book cover\" title=\"Bi-Rite Market Eat Good Food book cover\" width=\"300\" height=\"373\" class=\"alignleft size-full wp-image-34844\">\u003c/a>Some grocers offer recipes and coupons. Others offer recipes for a socioeconomic-savvy food system and a mean pear skillet cake.\u003c/p>\n\u003cp>For the food shopper who thinks, the positively indispensable \u003ca href=\"http://www.amazon.com/Bi-Rite-Markets-Eat-Good-Food/dp/158008303X/ref=ntt_at_ep_dpt_1\">\u003cem>Bi-Rite Market’s Eat Good Food: A Grocer’s Guide to Shopping, Cooking, and Creating Community Through Food\u003c/em>\u003c/a> by Sam Mogannam and Dabney Gough (Ten Speed Press) released this month is the holy reference guide/blue book that clues consumers in to the real value of what’s on the grocery shelf. At a time when so much is being written about atrocities in our broken food system, consumers looking for sound, actionable advice on making grocery store purchasing decisions will appreciate this neatly compiled background check on everything from canned tuna to flour, fresh meat, fish and milk, and every manner of produce under the sun.\u003c/p>\n\u003cp>And note that this cannot be dismissed as a mere starter’s guide. As a veteran food nerd for decades, I thought that I knew a something about eating mindfully, ecologically, locally, and sustainably. But a primer on avoiding genetically modified organisms, and a full list of foods that are most commonly GMO? I am edified (sugar, milk and dairy, oils, corn and soybeans -- page 12). The pleasures of the texture of bronze die-cut pasta? I had no idea how this aspect of artisan pasta production can be essential for clinging sauce (page 37). And a list of all of the product acronyms on European foods that signify it is a product of protected origin (such as true, regionally-specific Champagne as opposed to \u003cem>methode champenoise\u003c/em>) -- AO, DO, AOC, DOC, DOP, PDO, and IGT, page 47. And that’s just chapter one, people.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/bi-rite-window.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/bi-rite-window.jpg\" alt=\"Bi-Rite window. Photo credit: France Ruffenach\" title=\"Bi-Rite window. Photo credit: France Ruffenach\" width=\"300\" height=\"425\" class=\"alignright size-full wp-image-34855\">\u003c/a>Just as one pushes the cart down the grocery aisle, the uber-brainiac education rolls through every department, well-captured in France Ruffenach’s bright, busy photography that conveys what it feels like to shop in \u003ca href=\"http://biritemarket.com/\">Bi-Rite\u003c/a> on a sunny Saturday afternoon or at the 5pm dinner rush. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Mogannam\u003c/a> and Gough give faces to food throughout the book as well, introducing readers to the likes of his brother Raphael, grocery buyer; farmer for the store’s self-grown produce and produce buyer, Simon Richard; and a smattering of farmers that are enmeshed in Bi-Rite’s business and mission -- some, like Drakes Bay Family Farms, purely as retail partner; others, like Soul Food Farm, pet investments to help propel local and sustainable agriculture.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.amazon.com/Sam-Mogannam/e/B004OGD5WG/ref=sr_ntt_srch_lnk_1?qid=1319780704&sr=8-1\">\u003cem>Eat Good Food\u003c/em>\u003c/a> shopping information stands alone as a necessity for any kitchen bookshelf. But the tome is also comprised of recipes from the Bi-Rite deli and beyond which, while well written to induce drool and craving, they feel awkwardly placed and difficult to find plunked at the end of each chapter. As a frequent Bi-Rite shopper, I was excited to finally crack the code on their addictive Mujadareh (see recipe below), and their heavenly and rich deli counter summer staple, Sergio’s Gazpacho. Even Delfina’s spaghetti makes a cameo, simple and delicious and part of the book’s neighborhood charm. And thumbing through I quickly found a new favorite, Mom’s Pear Skillet Cake from, you guessed it, Sam’s mother, which yields results that far outshine the effort, and is the perfect thing to be doing with pears right now.\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>Another challenge of the book is that it’s so much information, it’s nearly impossible to remember the essentials when you’re actually cruising down aisle six. Seafood shoppers striving to do the right thing really benefited from the Monterey Bay Aquarium’s wallet card guides to sustainable seafood and then later, their mobile apps. But when pondering the entire grocery store of everything from coffee to celeriac, tri-tip to crème fraiche out in the trenches -- well, we could really use an app for that.\u003c/p>\n\u003cp>In my favorite cookbooks, encyclopedias, or reference books, I turn down page corners and make notations freely, and my copy of \u003cem>Eat Good Food\u003c/em> is already remarkably dog-eared. Essential as a shopping list, I’ve no doubt that it will continue to serve as reference and advisor. And that’s far more valuable than a coupon.\u003c/p>\n\u003chr>\n\u003cstrong>Recipe: Mujadara\u003c/strong>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 to 6 as a main course,
or 6 to 8 as a side\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup uncooked black or green lentils\u003cbr>\n1/4 cup extra-virgin olive oil\u003cbr>\n3 medium or 2 large onions, diced (about 41/2 cups)\u003cbr>\nSalt and freshly ground black pepper\u003cbr>\n1 cup uncooked long-grain rice, such as jasmine
or basmati\u003cbr>\n2 tablespoons mild curry powder\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nRinse the lentils and pick out any stones or foreign objects. Put in a bowl, add water to cover by 1 inch, and soak for at least 2 hours or up to 6 hours. Drain the lentils and set aside.\u003c/p>\n\u003cp>In a Dutch oven or soup pot, heat 2 tablespoons of the oil over medium heat. Add half the onions and a pinch of salt and cook, stirring occasionally, until the onions are soft and translucent and golden on the edges, about 4 minutes. Add the lentils, rice, curry powder,
1 tablespoon plus 2 teaspoons salt, and 1/4 teaspoon pepper and cook for 1 minute, stirring constantly.\u003c/p>\n\u003cp>Add 3 cups water, increase the heat to high, and bring the liquid to a boil. Then lower the heat to maintain a gentle simmer and cover the pot. Cook until the rice and lentils are tender, 15 to 20 minutes. At this point, it’s okay if there’s still a tiny bit of bite to the lentils; they will continue to absorb water. Remove from the heat and let rest with the lid on for 10 to
15 minutes.\u003c/p>\n\u003cp>While the rice mixture is cooking, caramelize the remaining onions: heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. When hot, add the remaining onions and a pinch of salt. Cook, stirring occasionally at first and more frequently as you go, until the onions are soft and almost at the brink of burning, 9 to 11 minutes (lower the heat if the browning seems to be progressing more rapidly than the softening).\u003c/p>\n\u003cp> Set aside.\u003c/p>\n\u003cp>To serve, fluff the rice mixture with a fork and transfer to a serving platter.\u003c/p>\n\u003cp>Top with the caramelized onions.\u003c/p>\n\u003cp>Serve hot or at room temperature. You can make this up to 2 days ahead. If desired, reheat in a covered, shallow ovenproof dish in a 350°F oven for about
30 minutes.\u003c/p>\n\u003cp>\u003cem>Reprinted with permission from Bi-Rite Market’s Eat Good Food by Sam Mogannam & Dabney Gough, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.\u003c/em>\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>Photo credit: France Ruffenach © 2011\u003c/em>\u003c/p>\n\u003chr>\n\u003cem>Full disclosure: Karen Solomon is the volunteer host of the Jam It Salon at 18 Reasons, the non-profit art and food organization that is part of the Bi-Rite family of businesses.\u003c/em>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/34737/how-to-eat-good-food-a-local-grocer%e2%80%99s-manifesto","authors":["5288"],"categories":["bayareabites_109","bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_2345","bayareabites_491","bayareabites_14758","bayareabites_9857","bayareabites_9851","bayareabites_509","bayareabites_9852","bayareabites_9853","bayareabites_14738"],"featImg":"bayareabites_34844","label":"bayareabites"},"bayareabites_31076":{"type":"posts","id":"bayareabites_31076","meta":{"index":"posts_1591205157","site":"bayareabites","id":"31076","score":null,"sort":[1312645966000]},"guestAuthors":[],"slug":"favorite-food-spots-of-bi-rites-sam-mogannam","title":"Favorite Food Spots of Bi-Rite's Sam Mogannam","publishDate":1312645966,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/bi-rite-sam-fam500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/bi-rite-sam-fam500.jpg\" alt=\"Sam Mogannam and Family\" title=\"Sam Mogannam and Family\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-31082\">\u003c/a>\u003c/p>\n\u003cp>18th Street has turned into a gourmet outpost in no small part due to the efforts of \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>, \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>, and \u003ca href=\"http://18reasons.org/\">18 Reasons'\u003c/a> Sam Mogannam. He grew up in San Francisco and lives here with his wife Anne Walker and daughters Zoe (age 8) and Olive (age 4). Mogannam told BAB that his \u003cem>\u003cstrong>Eat Good Food\u003c/strong>\u003c/em> book (\u003ca href=\"http://biritemarket.com/book/book-order/\">pre-order for $25\u003c/a>) is due out October 18, and \"\u003cstrong>18 Reasons\u003c/strong> should be in our new space end of August/beginning of September. We've expanded our programming to include more youth-focused education and we are rolling out our first summer camp for kids. We also have a \u003ca href=\"http://biritemarket.com/in-the-market/calendar/\">barn dance fundraiser\u003c/a> scheduled for August 13 in Sonoma on \u003ca href=\"http://biritemarket.com/who-we-are/bi-rite-farms/\">our farm\u003c/a>.\"\u003c/p>\n\u003cp>\u003cstrong>Mogannam shared his favorite places to eat and drink:\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.sonomaecologycenter.org/index.php?option=com_content&view=section&layout=blog&id=4&Itemid=6\">Sonoma Garden Park\u003c/a> on 7th Street is a favorite spot to buy eggs from Nix Chix and veggies grown by Rebecca and her team of students as part of the Sonoma Ecology Center. Great pastured eggs and great veggies. My girls love to chase the chickens and we love to hang out in their 'fig forest'—a magical hide-a-way of tangled figs branches that is just amazing on a hot day. Any farmers market, anywhere, any time of year. \u003c/p>\n\u003cp>Just visited the small farmers market in Peoria, Illinois and got talking to a farmer who taught me about the different tractor implements he uses to be more efficient. I love buying food directly from the person producing or growing it.\u003c/p>\n\u003cp>We love going to \u003ca href=\"http://www.vellacheese.com/\">Vella Cheese\u003c/a> in Sonoma for their Toma—both my daughters love it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonoma-glenellenmkt.com/\">Sonoma Market\u003c/a> and \u003ca href=\"http://wholefoodsmarket.com/stores/sonoma/\">Whole Foods\u003c/a> are spots we often go to when we need something while in Sonoma. Sonoma Market has Della Fattoria bread, the Meyer lemon rosemary is a favorite of ours.\u003c/p>\n\u003cp>\u003cstrong>Off-night food & drink spots?\u003c/strong> \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> is a favorite for all of us. We always get a few of the small plates and a couple of pizzas. The margherita is a favorite for the girls. Anne and I love any pie with egg on it.\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfeltoro.com/\">El Toro Taqueria\u003c/a> is another favorite, mainly because the girls love it. \u003c/li>\n\u003cli>\u003ca href=\"http://www.hoteisf.com/\">Hotei\u003c/a> for noodles \u003c/li>\n\u003cli>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> for anything \u003c/li>\n\u003cli>\u003ca href=\"http://www.delfinasf.com/home.html\">Delfina\u003c/a> for calamari and a bowl of spaghetti\u003c/li>\n\u003cli>\u003ca href=\"http://www.santungrestaurant.com/\">San Tung\u003c/a> for Chinese—the wings are awesome\u003c/li>\n\u003cli>\u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> for their cocktails\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Favorite date spots?\u003c/strong>\u003cbr>\nWe love bar \u003ca href=\"http://nopasf.com/\">NOPA\u003c/a>, \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a>, Delfina, \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a> and order whatever looks most interesting and seasonally inspired. We are not creatures of habit and generally try to taste new things.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family? \u003c/strong>\u003cbr>\nDelfina Pizzeria is the favorite spot to go out to as a family.\u003c/p>\n\u003cp>At home, any meal that my mother cooks when we eat at my parent's house.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nI feel some guilt every time I eat meat now. We have greatly reduced our consumption, but have not eliminated it from our diets completely.\u003c/p>\n\u003cp>\u003cstrong>Where do you live?\u003c/strong>\u003cbr>\nIn the \u003ca href=\"http://maps.google.com/maps?q=west+portal+san+francisco+map&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&hq=&hnear=0x808f7dea6bc53467:0x77b499b25c58aca0,West+Portal,+San+Francisco,+CA&gl=us&ei=KMM8TuyxKOTfiAKAyY3DBg&sa=X&oi=geocode_result&ct=title&resnum=1&ved=0CBYQ8gEwAA\">West Portal\u003c/a> neighborhood of San Francisco. Five blocks from the house I grew up in, where my parents still live part time.\u003c/p>\n\u003cp>\u003cstrong>How did you and Anne meet?\u003c/strong>\u003cbr>\nWe met in 1990 while working at \u003ca href=\"http://rockridgemarkethall.com/\">Market Hall\u003c/a> in the Rockridge District of Oakland. I worked for the Pasta Shop, she for \u003ca href=\"http://www.gracebaking.com/GRACEBAKING/Default.htm\">Grace Baking\u003c/a>. I would trade her pasta salad for carrot cake. We were friends for 9 years before becoming a couple in 1999.\u003c/p>\n\u003cp>\u003cstrong>What do you your daughters love to eat?\u003c/strong>\u003cbr>\nZoe loves cookies and cream and choc/vanilla soft serve swirl. Olive loves anything chocolate, as well as the cookies and cream. They both love seaweed, Have'a Corn Chips (soy flavored tortilla chips) and cornichons. Zoe loves fruit, whereas Olive won't touch fruit.\u003c/p>\n\u003cp>\u003cstrong>Any fun updates?\u003c/strong>\u003c/p>\n\u003cp>Divis [\u003ca href=\"http://www.haighteration.com/2011/06/bi-rites-divisadero-location-delayed-until-2012.html\">Divisidero\u003c/a>] is under construction and the hope is to open in February. The neighborhood is very excited to get a market and creamery combo. 18 Reasons should be in our new space at the end of August/beginning of September. We’ve expanded our programming to include more youth focused education and are rolling out our first summer camp for kids. We also have a barn dance fundraiser scheduled for August 13 in Sonoma on our farm. Our farm has expanded to 1 1/2 acres and we have started harvesting squash, potatoes and greens already.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: Mary Ladd has worked as a freelance cook and caterer for Bi-Rite.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Sam Mogannam, the owner of Bi-Rite Market and Bi-Rite Creamery and a founder of 18 Reasons shares his favorite food spots in San Francisco.","status":"publish","parent":0,"modified":1312939246,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":744},"headData":{"title":"Favorite Food Spots of Bi-Rite's Sam Mogannam | KQED","description":"Sam Mogannam, the owner of Bi-Rite Market and Bi-Rite Creamery and a founder of 18 Reasons shares his favorite food spots in San Francisco.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Favorite Food Spots of Bi-Rite's Sam Mogannam","datePublished":"2011-08-06T15:52:46.000Z","dateModified":"2011-08-10T01:20:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"31076 http://blogs.kqed.org/bayareabites/?p=31076","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/","disqusTitle":"Favorite Food Spots of Bi-Rite's Sam Mogannam","path":"/bayareabites/31076/favorite-food-spots-of-bi-rites-sam-mogannam","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/bi-rite-sam-fam500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/bi-rite-sam-fam500.jpg\" alt=\"Sam Mogannam and Family\" title=\"Sam Mogannam and Family\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-31082\">\u003c/a>\u003c/p>\n\u003cp>18th Street has turned into a gourmet outpost in no small part due to the efforts of \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>, \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>, and \u003ca href=\"http://18reasons.org/\">18 Reasons'\u003c/a> Sam Mogannam. He grew up in San Francisco and lives here with his wife Anne Walker and daughters Zoe (age 8) and Olive (age 4). Mogannam told BAB that his \u003cem>\u003cstrong>Eat Good Food\u003c/strong>\u003c/em> book (\u003ca href=\"http://biritemarket.com/book/book-order/\">pre-order for $25\u003c/a>) is due out October 18, and \"\u003cstrong>18 Reasons\u003c/strong> should be in our new space end of August/beginning of September. We've expanded our programming to include more youth-focused education and we are rolling out our first summer camp for kids. We also have a \u003ca href=\"http://biritemarket.com/in-the-market/calendar/\">barn dance fundraiser\u003c/a> scheduled for August 13 in Sonoma on \u003ca href=\"http://biritemarket.com/who-we-are/bi-rite-farms/\">our farm\u003c/a>.\"\u003c/p>\n\u003cp>\u003cstrong>Mogannam shared his favorite places to eat and drink:\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.sonomaecologycenter.org/index.php?option=com_content&view=section&layout=blog&id=4&Itemid=6\">Sonoma Garden Park\u003c/a> on 7th Street is a favorite spot to buy eggs from Nix Chix and veggies grown by Rebecca and her team of students as part of the Sonoma Ecology Center. Great pastured eggs and great veggies. My girls love to chase the chickens and we love to hang out in their 'fig forest'—a magical hide-a-way of tangled figs branches that is just amazing on a hot day. Any farmers market, anywhere, any time of year. \u003c/p>\n\u003cp>Just visited the small farmers market in Peoria, Illinois and got talking to a farmer who taught me about the different tractor implements he uses to be more efficient. I love buying food directly from the person producing or growing it.\u003c/p>\n\u003cp>We love going to \u003ca href=\"http://www.vellacheese.com/\">Vella Cheese\u003c/a> in Sonoma for their Toma—both my daughters love it.\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://www.sonoma-glenellenmkt.com/\">Sonoma Market\u003c/a> and \u003ca href=\"http://wholefoodsmarket.com/stores/sonoma/\">Whole Foods\u003c/a> are spots we often go to when we need something while in Sonoma. Sonoma Market has Della Fattoria bread, the Meyer lemon rosemary is a favorite of ours.\u003c/p>\n\u003cp>\u003cstrong>Off-night food & drink spots?\u003c/strong> \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> is a favorite for all of us. We always get a few of the small plates and a couple of pizzas. The margherita is a favorite for the girls. Anne and I love any pie with egg on it.\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfeltoro.com/\">El Toro Taqueria\u003c/a> is another favorite, mainly because the girls love it. \u003c/li>\n\u003cli>\u003ca href=\"http://www.hoteisf.com/\">Hotei\u003c/a> for noodles \u003c/li>\n\u003cli>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> for anything \u003c/li>\n\u003cli>\u003ca href=\"http://www.delfinasf.com/home.html\">Delfina\u003c/a> for calamari and a bowl of spaghetti\u003c/li>\n\u003cli>\u003ca href=\"http://www.santungrestaurant.com/\">San Tung\u003c/a> for Chinese—the wings are awesome\u003c/li>\n\u003cli>\u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> for their cocktails\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Favorite date spots?\u003c/strong>\u003cbr>\nWe love bar \u003ca href=\"http://nopasf.com/\">NOPA\u003c/a>, \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a>, Delfina, \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a> and order whatever looks most interesting and seasonally inspired. We are not creatures of habit and generally try to taste new things.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family? \u003c/strong>\u003cbr>\nDelfina Pizzeria is the favorite spot to go out to as a family.\u003c/p>\n\u003cp>At home, any meal that my mother cooks when we eat at my parent's house.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nI feel some guilt every time I eat meat now. We have greatly reduced our consumption, but have not eliminated it from our diets completely.\u003c/p>\n\u003cp>\u003cstrong>Where do you live?\u003c/strong>\u003cbr>\nIn the \u003ca href=\"http://maps.google.com/maps?q=west+portal+san+francisco+map&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&hq=&hnear=0x808f7dea6bc53467:0x77b499b25c58aca0,West+Portal,+San+Francisco,+CA&gl=us&ei=KMM8TuyxKOTfiAKAyY3DBg&sa=X&oi=geocode_result&ct=title&resnum=1&ved=0CBYQ8gEwAA\">West Portal\u003c/a> neighborhood of San Francisco. Five blocks from the house I grew up in, where my parents still live part time.\u003c/p>\n\u003cp>\u003cstrong>How did you and Anne meet?\u003c/strong>\u003cbr>\nWe met in 1990 while working at \u003ca href=\"http://rockridgemarkethall.com/\">Market Hall\u003c/a> in the Rockridge District of Oakland. I worked for the Pasta Shop, she for \u003ca href=\"http://www.gracebaking.com/GRACEBAKING/Default.htm\">Grace Baking\u003c/a>. I would trade her pasta salad for carrot cake. We were friends for 9 years before becoming a couple in 1999.\u003c/p>\n\u003cp>\u003cstrong>What do you your daughters love to eat?\u003c/strong>\u003cbr>\nZoe loves cookies and cream and choc/vanilla soft serve swirl. Olive loves anything chocolate, as well as the cookies and cream. They both love seaweed, Have'a Corn Chips (soy flavored tortilla chips) and cornichons. Zoe loves fruit, whereas Olive won't touch fruit.\u003c/p>\n\u003cp>\u003cstrong>Any fun updates?\u003c/strong>\u003c/p>\n\u003cp>Divis [\u003ca href=\"http://www.haighteration.com/2011/06/bi-rites-divisadero-location-delayed-until-2012.html\">Divisidero\u003c/a>] is under construction and the hope is to open in February. The neighborhood is very excited to get a market and creamery combo. 18 Reasons should be in our new space at the end of August/beginning of September. We’ve expanded our programming to include more youth focused education and are rolling out our first summer camp for kids. We also have a barn dance fundraiser scheduled for August 13 in Sonoma on our farm. Our farm has expanded to 1 1/2 acres and we have started harvesting squash, potatoes and greens already.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: Mary Ladd has worked as a freelance cook and caterer for Bi-Rite.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/31076/favorite-food-spots-of-bi-rites-sam-mogannam","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_2345","bayareabites_491","bayareabites_9576","bayareabites_9574"],"featImg":"bayareabites_31082","label":"bayareabites"},"bayareabites_26525":{"type":"posts","id":"bayareabites_26525","meta":{"index":"posts_1591205157","site":"bayareabites","id":"26525","score":null,"sort":[1303743619000]},"guestAuthors":[],"slug":"aida-mollenkamps-top-11-spots-for-bay-area-foodies","title":"Aida Mollenkamp's Top 11 Spots for Bay Area Foodies","publishDate":1303743619,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.flickr.com/photos/tangobaby2/4884374110/in/set-72157624707298772\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/aida2-julie-michelle.jpg\" alt=\"Aida Mollenkamp. Photo by Julie Michelle\" title=\"Aida Mollenkamp. Photo by Julie Michelle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26528\">\u003c/a>\u003cbr>\n\u003cem>Aida Mollenkamp. Photo by Julie Michelle\u003c/em>\u003c/p>\n\u003cp>Recently named one of the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/04/the_8_sexiest_women_on_tv_cook.php\">eight sexiest women on TV cooking shows\u003c/a>, Aida Mollenkamp also happens to have a wealth of culinary expertise and knowledge in addition to being a hot TV food personality.\u003c/p>\n\u003cp>The host and co-creator of the television show “\u003ca href=\"http://www.cookingchanneltv.com/foodcrafters/index.html\">FoodCrafters\u003c/a>” and “\u003ca href=\"http://www.foodnetwork.com/ask-aida/index.html\">Ask Aida\u003c/a>” she attended Cornell University and then the esteemed Le Cordon Bleu in Paris where she studied culinary AND pastry arts. She ended up in San Francisco when she became one of the editors of the online food magazine, \u003ca href=\"http://www.chow.com/\">CHOW\u003c/a>. Currently, she’s working on her first cookbook, tentatively titled, “Keys to the Kitchen,” due out in 2012.\u003c/p>\n\u003cp>She recently took some time out of her hectic schedule to tell me about her love of food and the top spots in the Bay Area she'd recommend for food fiends like herself (that aren't restaurants).\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> You call yourself a “long-time food fiend.” Where does your love of food come from?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Oh, that’s a hard one. It’s like asking me why I like to dance (she’s a former classical dancer) -- it’s just the way it is and always has been. My family showed me to respect food and through gardening and shopping with my mom, I also learned where my food came from. But, I guess there was this kismet moment in my teen years where I realized that food was like a cipher to understanding various cultures. From that moment on, I’ve looked at cooking as a means of traveling through my tastebuds.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003cstrong>Elaine\u003c/strong>: Where did the idea for your show “FoodCrafters” come from?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> My friends would say the show is just an extension of how I naturally live as I’m constantly hunting down new tastes and food stories. The real story is that it is a creative collaboration with a producer I worked with on “Ask Aida.” We shared a passion for good quality food and would constantly trade stories about the latest tastes she hunted down in Brooklyn and those I had found in San Francisco. “FoodCrafters” became this natural fit of a show where my passions could be explored while giving the small guy the spotlight as we uncover foods, flavors, and stories from around the nation.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> You’ve lived in some of the best food areas in the world: Los Angeles, New York, Florence, Paris, and now \u003ca href=\"http://www.cookingchanneltv.com/foodcrafters/video/index.html?videoId=53584\">San Francisco\u003c/a>. How is the Bay Area different from all of them, food-wise?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Each city I’ve lived in has its own culture, and with it, its own food personality. San Francisco’s food scene is integrated into our daily lives in a way that I’ve only seen in Europe, but it’s also decidedly Californian as we’re simultaneously playful, respectful, and creative.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/tangobaby2/4884504968/in/set-72157624707298772\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Aida-Julie-Michelle.jpg\" alt=\"Aida Mollenkamp. Photo by Julie Michelle\" title=\"Aida Mollenkamp. Photo by Julie Michelle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26527\">\u003c/a>\u003cbr>\n\u003cem>Aida Mollenkamp. Photo by Julie Michelle\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> What are the Top Eleven places in the Bay Area that you'd recommend for food lovers?\u003c/em>\u003c/p>\n\u003col>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Here’s my list:\u003c/p>\u003c/blockquote>\n\u003cli>\u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/fourth-street-pasta-shop\">The Pasta Shop\u003c/a> -- 1784 Fourth St., Berkeley\u003cbr>\nI don’t remember the first time I went to The Pasta Shop, but I do recall that I liked the selection so much I considered convincing them to let me live there. Everything from \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>' chicarrones to sodas I’ve never seen this side of the Atlantic, they do a marked job curating their food and everyone on the staff is highly knowledgeable.\u003c/li>\n\u003cli>\u003ca href=\"http://cheeseplus.com/\">Cheese Plus\u003c/a> -- 2001 Polk St., S.F.\u003cbr>\nWhen I first moved to SF, I lived in Pacific Heights and would walk to work and quickly got in the habit of making a detour to Cheese Plus. As the name suggests, there’s not just cheese and I’ve also discovered instant favorites like crackers from \u003ca href=\"http://www.finecheese.co.uk/\">The Fine Cheese Co.\u003c/a> I’d spend the majority of my meager start-up salary on all the treats in there and have my friends laughing that instead of buying designer shoes, I was splurging on rare cheeses.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> -- 3639-18th St., S.F.\u003cbr>\nIt’s a 5-minute walk from my place to Bi-Rite Market, so I have become a regular there. In fact, I credit my many trips to Bi-Rite -- where I discovered new foods and their backstories -- as the source of my idea for FoodCrafters.\u003c/li>\n\u003cli>\u003ca href=\"http://www.miettecakes.com/\">Miette Confiserie\u003c/a> -- 449 Octavia St., S.F.\u003cbr>\nWith décor right out of the pages of a \u003ca href=\"http://www.roalddahl.com/\">Roald Dahl\u003c/a> book, Miette is as aesthetically pleasing as it is tasty. I lived in Hayes Valley when the confiserie opened and was immediately drawn to the carefully selected sweets, including chocolates from all over the world. \u003c/li>\n\u003cli>\u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a> -- 1168 Folsom St., S.F.\u003cbr>\nI arrived in San Francisco a wine drinker, but have been versed in the world of cocktails and beer thanks to knowledgeable places like City Beer Store, where there are always new beers to discover.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.nestsf.com/\">Nest\u003c/a> -- 2300 Fillmore St., S.F.\u003cbr>\nWhen I first moved to the Bay Area, I was over in Pacific Heights and would longingly walk by the eclectic boutique, Nest, everyday. When CHOW went from print to online, I treated myself by buying a set of hobnail glasses that I’ve kept to this day.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.heritageartifacts.com/\">Heritage Culinary Artifacts\u003c/a> -- Oxbow Market, 610 First St., Napa\u003cbr>\nThe Ferry Plaza is unparalleled -- except perhaps by downtown Napa’s Oxbow Market. There’s an antique store there, Heritage Artifacts, that I became addicted to when we filmed in the market for last fall’s FoodCrafters.\u003c/li>\n\u003cli>\u003ca href=\"http://www.heathceramics.com/go/heath/\">Heath Factory Store\u003c/a> -- 400 Gate 5 Rd., Sausalito\u003cbr>\nHeath has a cult following among the food and prop styling crowd, but it’s not all that affordable unless you go to the factory store. When I first found out about it, I headed over in an absurdly large van thinking there was no way I needed all that space. But a few dollars and a couple of hours later, I filled the van to the brim with boxes and boxes of discounted, yet still gorgeous plateware.\u003c/li>\n\u003cli>\u003ca href=\"http://mcevoyranch.com/\">McEvoy Olive Oil Ranch\u003c/a> -- 5935 Red Hill Rd., Petaluma\u003cbr>\nThere’s moments when you travel somewhere and the environment has just as much impact as the food. The McEvoy Olive Oil farm in Sonoma is one of those places. But be warned: by the end of their tour, you may be considering olive oil farming as a new career.\u003c/li>\n\u003cli>\u003ca href=\"http://www.themarshallstore.com/\">The Marshall Store\u003c/a> -- 19225 California 1, Marshall\u003cbr>\nDefinitely the farthest I’ve ever driven for oysters, The Marshall Store is as out of the way as it comes but is worth the trek. Fresh oysters, tangy BBQ sauce, and cold beer -- need I say more?\u003c/li>\n\u003cli>\u003ca href=\"http://www.touristclubsf.org/\">The Tourist Club\u003c/a> -- 30 Ridge Ave., Mill Valley\u003cbr>\nIt’s the hidden gems of the Bay Area that make it ever more interesting and Tourist Club is one of those very places. A few miles deep into the Muir Woods, the Tourist Club is a century-old German brauhaus that is closed to the public, except for a few hours each weekend. After an exhausting hike of Mt. Tam, there’s nothing better than pitchers of draft beer with friends on the Tourist Club’s sunny deck.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"The host and co-creator of the television show “FoodCrafters” and “Ask Aida,” she attended Cornell University and then the esteemed Le Cordon Bleu in Paris where she studied culinary AND pastry arts. She ended up in San Francisco when she became one of the editors of the online food magazine, CHOW. Currently, she’s working on her first cookbook, tentatively titled, “Keys to the Kitchen,” due out in 2012. Here are Aida's top Bay Area spots for food fiends like herself (that aren’t restaurants).","status":"publish","parent":0,"modified":1303717682,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1243},"headData":{"title":"Aida Mollenkamp's Top 11 Spots for Bay Area Foodies | KQED","description":"The host and co-creator of the television show “FoodCrafters” and “Ask Aida,” she attended Cornell University and then the esteemed Le Cordon Bleu in Paris where she studied culinary AND pastry arts. She ended up in San Francisco when she became one of the editors of the online food magazine, CHOW. Currently, she’s working on her first cookbook, tentatively titled, “Keys to the Kitchen,” due out in 2012. Here are Aida's top Bay Area spots for food fiends like herself (that aren’t restaurants).","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Aida Mollenkamp's Top 11 Spots for Bay Area Foodies","datePublished":"2011-04-25T15:00:19.000Z","dateModified":"2011-04-25T07:48:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"26525 http://blogs.kqed.org/bayareabites/?p=26525","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/04/25/aida-mollenkamps-top-11-spots-for-bay-area-foodies/","disqusTitle":"Aida Mollenkamp's Top 11 Spots for Bay Area Foodies","path":"/bayareabites/26525/aida-mollenkamps-top-11-spots-for-bay-area-foodies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/tangobaby2/4884374110/in/set-72157624707298772\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/aida2-julie-michelle.jpg\" alt=\"Aida Mollenkamp. Photo by Julie Michelle\" title=\"Aida Mollenkamp. Photo by Julie Michelle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26528\">\u003c/a>\u003cbr>\n\u003cem>Aida Mollenkamp. Photo by Julie Michelle\u003c/em>\u003c/p>\n\u003cp>Recently named one of the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/04/the_8_sexiest_women_on_tv_cook.php\">eight sexiest women on TV cooking shows\u003c/a>, Aida Mollenkamp also happens to have a wealth of culinary expertise and knowledge in addition to being a hot TV food personality.\u003c/p>\n\u003cp>The host and co-creator of the television show “\u003ca href=\"http://www.cookingchanneltv.com/foodcrafters/index.html\">FoodCrafters\u003c/a>” and “\u003ca href=\"http://www.foodnetwork.com/ask-aida/index.html\">Ask Aida\u003c/a>” she attended Cornell University and then the esteemed Le Cordon Bleu in Paris where she studied culinary AND pastry arts. She ended up in San Francisco when she became one of the editors of the online food magazine, \u003ca href=\"http://www.chow.com/\">CHOW\u003c/a>. Currently, she’s working on her first cookbook, tentatively titled, “Keys to the Kitchen,” due out in 2012.\u003c/p>\n\u003cp>She recently took some time out of her hectic schedule to tell me about her love of food and the top spots in the Bay Area she'd recommend for food fiends like herself (that aren't restaurants).\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> You call yourself a “long-time food fiend.” Where does your love of food come from?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Oh, that’s a hard one. It’s like asking me why I like to dance (she’s a former classical dancer) -- it’s just the way it is and always has been. My family showed me to respect food and through gardening and shopping with my mom, I also learned where my food came from. But, I guess there was this kismet moment in my teen years where I realized that food was like a cipher to understanding various cultures. From that moment on, I’ve looked at cooking as a means of traveling through my tastebuds.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003cstrong>Elaine\u003c/strong>: Where did the idea for your show “FoodCrafters” come from?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> My friends would say the show is just an extension of how I naturally live as I’m constantly hunting down new tastes and food stories. The real story is that it is a creative collaboration with a producer I worked with on “Ask Aida.” We shared a passion for good quality food and would constantly trade stories about the latest tastes she hunted down in Brooklyn and those I had found in San Francisco. “FoodCrafters” became this natural fit of a show where my passions could be explored while giving the small guy the spotlight as we uncover foods, flavors, and stories from around the nation.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> You’ve lived in some of the best food areas in the world: Los Angeles, New York, Florence, Paris, and now \u003ca href=\"http://www.cookingchanneltv.com/foodcrafters/video/index.html?videoId=53584\">San Francisco\u003c/a>. How is the Bay Area different from all of them, food-wise?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Each city I’ve lived in has its own culture, and with it, its own food personality. San Francisco’s food scene is integrated into our daily lives in a way that I’ve only seen in Europe, but it’s also decidedly Californian as we’re simultaneously playful, respectful, and creative.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/tangobaby2/4884504968/in/set-72157624707298772\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Aida-Julie-Michelle.jpg\" alt=\"Aida Mollenkamp. Photo by Julie Michelle\" title=\"Aida Mollenkamp. Photo by Julie Michelle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26527\">\u003c/a>\u003cbr>\n\u003cem>Aida Mollenkamp. Photo by Julie Michelle\u003c/em>\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>\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>\u003cstrong>Elaine:\u003c/strong> What are the Top Eleven places in the Bay Area that you'd recommend for food lovers?\u003c/em>\u003c/p>\n\u003col>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Here’s my list:\u003c/p>\u003c/blockquote>\n\u003cli>\u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/fourth-street-pasta-shop\">The Pasta Shop\u003c/a> -- 1784 Fourth St., Berkeley\u003cbr>\nI don’t remember the first time I went to The Pasta Shop, but I do recall that I liked the selection so much I considered convincing them to let me live there. Everything from \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>' chicarrones to sodas I’ve never seen this side of the Atlantic, they do a marked job curating their food and everyone on the staff is highly knowledgeable.\u003c/li>\n\u003cli>\u003ca href=\"http://cheeseplus.com/\">Cheese Plus\u003c/a> -- 2001 Polk St., S.F.\u003cbr>\nWhen I first moved to SF, I lived in Pacific Heights and would walk to work and quickly got in the habit of making a detour to Cheese Plus. As the name suggests, there’s not just cheese and I’ve also discovered instant favorites like crackers from \u003ca href=\"http://www.finecheese.co.uk/\">The Fine Cheese Co.\u003c/a> I’d spend the majority of my meager start-up salary on all the treats in there and have my friends laughing that instead of buying designer shoes, I was splurging on rare cheeses.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> -- 3639-18th St., S.F.\u003cbr>\nIt’s a 5-minute walk from my place to Bi-Rite Market, so I have become a regular there. In fact, I credit my many trips to Bi-Rite -- where I discovered new foods and their backstories -- as the source of my idea for FoodCrafters.\u003c/li>\n\u003cli>\u003ca href=\"http://www.miettecakes.com/\">Miette Confiserie\u003c/a> -- 449 Octavia St., S.F.\u003cbr>\nWith décor right out of the pages of a \u003ca href=\"http://www.roalddahl.com/\">Roald Dahl\u003c/a> book, Miette is as aesthetically pleasing as it is tasty. I lived in Hayes Valley when the confiserie opened and was immediately drawn to the carefully selected sweets, including chocolates from all over the world. \u003c/li>\n\u003cli>\u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a> -- 1168 Folsom St., S.F.\u003cbr>\nI arrived in San Francisco a wine drinker, but have been versed in the world of cocktails and beer thanks to knowledgeable places like City Beer Store, where there are always new beers to discover.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.nestsf.com/\">Nest\u003c/a> -- 2300 Fillmore St., S.F.\u003cbr>\nWhen I first moved to the Bay Area, I was over in Pacific Heights and would longingly walk by the eclectic boutique, Nest, everyday. When CHOW went from print to online, I treated myself by buying a set of hobnail glasses that I’ve kept to this day.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.heritageartifacts.com/\">Heritage Culinary Artifacts\u003c/a> -- Oxbow Market, 610 First St., Napa\u003cbr>\nThe Ferry Plaza is unparalleled -- except perhaps by downtown Napa’s Oxbow Market. There’s an antique store there, Heritage Artifacts, that I became addicted to when we filmed in the market for last fall’s FoodCrafters.\u003c/li>\n\u003cli>\u003ca href=\"http://www.heathceramics.com/go/heath/\">Heath Factory Store\u003c/a> -- 400 Gate 5 Rd., Sausalito\u003cbr>\nHeath has a cult following among the food and prop styling crowd, but it’s not all that affordable unless you go to the factory store. When I first found out about it, I headed over in an absurdly large van thinking there was no way I needed all that space. But a few dollars and a couple of hours later, I filled the van to the brim with boxes and boxes of discounted, yet still gorgeous plateware.\u003c/li>\n\u003cli>\u003ca href=\"http://mcevoyranch.com/\">McEvoy Olive Oil Ranch\u003c/a> -- 5935 Red Hill Rd., Petaluma\u003cbr>\nThere’s moments when you travel somewhere and the environment has just as much impact as the food. The McEvoy Olive Oil farm in Sonoma is one of those places. But be warned: by the end of their tour, you may be considering olive oil farming as a new career.\u003c/li>\n\u003cli>\u003ca href=\"http://www.themarshallstore.com/\">The Marshall Store\u003c/a> -- 19225 California 1, Marshall\u003cbr>\nDefinitely the farthest I’ve ever driven for oysters, The Marshall Store is as out of the way as it comes but is worth the trek. Fresh oysters, tangy BBQ sauce, and cold beer -- need I say more?\u003c/li>\n\u003cli>\u003ca href=\"http://www.touristclubsf.org/\">The Tourist Club\u003c/a> -- 30 Ridge Ave., Mill Valley\u003cbr>\nIt’s the hidden gems of the Bay Area that make it ever more interesting and Tourist Club is one of those very places. A few miles deep into the Muir Woods, the Tourist Club is a century-old German brauhaus that is closed to the public, except for a few hours each weekend. After an exhausting hike of Mt. Tam, there’s nothing better than pitchers of draft beer with friends on the Tourist Club’s sunny deck.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/26525/aida-mollenkamps-top-11-spots-for-bay-area-foodies","authors":["5127"],"categories":["bayareabites_109","bayareabites_63","bayareabites_1875","bayareabites_1593"],"tags":["bayareabites_9212","bayareabites_2345","bayareabites_159","bayareabites_9255","bayareabites_9213","bayareabites_9252","bayareabites_9257","bayareabites_9254","bayareabites_9256","bayareabites_9258","bayareabites_9253"],"label":"bayareabites"},"bayareabites_18541":{"type":"posts","id":"bayareabites_18541","meta":{"index":"posts_1591205157","site":"bayareabites","id":"18541","score":null,"sort":[1289575044000]},"guestAuthors":[],"slug":"food-secrets-of-humphry-slocombes-jake-godby-sean-vahey","title":"Food Secrets of Humphry Slocombe's Jake Godby & Sean Vahey","publishDate":1289575044,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/jake-sean500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/jake-sean500.jpg\" alt=\"Jake Godby and Sean Vahey\" title=\"Jake Godby and Sean Vahey\" width=\"500\" height=\"714\" class=\"alignnone size-full wp-image-18543\">\u003c/a>\u003cbr>\nJake Godby and Sean Vahey. Photo credit Todd Selby of \u003ca href=\"http://theselby.com/\">theselby.com\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\">Humphry Slocombe’s\u003c/a> Jake Godby and Sean Vahey are \u003ca href=\"http://www.nytimes.com/2010/07/04/magazine/04icecream-t.html\">known nationally\u003c/a> for their cutting edge ice cream flavors and massive \u003ca href=\"http://twitter.com/humphryslocombe\">Twitter\u003c/a> following. The two are both remarkably trim even though they “taste everything” made at the Mission District shop. Many eating and drinking favorites make both Godby and Vahey’s list. Vahey seemed amused that there is also a strong showing of their clients on the list.\u003c/p>\n\u003cp>\u003cstrong>JAKE GODBY'S EATS\u003c/strong>\u003cbr>\nJake Godby said, “I eat out every night but try to cook (at home) at least one night.” Because he lives by \u003ca href=\"http://www.delfinasf.com/home.html\">Delfina\u003c/a>, that is “my go to restaurant.” Vahey said to him: “You're a duck fiend” and Godby nodded and smiled. He shops at \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> and that \"they have great meat there.\" He favors the morning bun from \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> and has “no guilt associated with food.”\u003c/p>\n\u003cp>Godby will eat “any of the pastas at \u003ca href=\"http://flourandwater.com/\">Flour + Water\u003c/a>. They're both a client and friends.\"\u003c/p>\n\u003cp>“I try to limit myself to one burrito a week,” said Godby. This limit must be a challenge given the Humphry Slocombe Mission location is heavy on taquerias. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For drinks, Godby likes a barstool at \u003ca href=\"http://www.auntcharlieslounge.com/\">Aunt Charlie’s Lounge\u003c/a>: “It’s a dicey, old school drag bar.” He goes to the \u003ca href=\"http://www.ramprestaurant.com/\">Ramp\u003c/a> because city living can make one “forget that you live by the water sometimes.” For simple, good food, Godby checks in at \u003ca href=\"http://www.farmtablesf.com/\">farm:table café\u003c/a>: \"It’s tiny and communal. There's one salad, one sandwich, one soup, and coffee.\"\u003c/p>\n\u003cp>One routine eating destination is the famed Vietnamese eatery \u003ca href=\"http://www.yelp.com/biz/tu-lan-san-francisco\">Tu Lan\u003c/a>: “I’ve been here fifteen years and I still go once a week. Order the #37 'Vietnamese Style' dish. Tu Lan is near my gym and I'm downtown a lot.” \u003c/p>\n\u003cp>\u003cstrong>GODBY & VAHEY’S FAVORITES\u003c/strong>\u003cbr>\nVahey said that Godby “pretty much named my favorite places.” \u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a>, \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>, and \u003ca href=\"http://flourandwater.com/\">Flour + Water\u003c/a> came up as joints that both men enjoy.\u003c/p>\n\u003cp>Godby offered two scenarios for where he likes to go for date night. First was \u003ca href=\"http://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/naps-3-san-francisco\">Nap’s Bar\u003c/a>. For Emmy’s: “I’ve never had a bad meal here.” His other date night choice is \u003ca href=\"http://www.blackbirdbar.com/blackbirdbarsanfr.php\">Blackbird\u003c/a> and Frances. “Blackbird has a great Old Fashioned. At Frances, I order anything lamb.\" Godby admitted, \"I was fired by Melissa (Perello)\" when he worked “at Charles Nob Hill.” \u003c/p>\n\u003cp>Blackbird is also Vahey’s favorite bar. “If you put a gun to my head, I’d say Frances is my favorite restaurant. I can remember every single bite of every single dish there.” Vahey favors \u003ca href=\"http://www.chezspencer.net/\">Chez Spencer\u003c/a> for romantic dining outings. “With the outdoor lights, it’s a perfect area for gazing into someone’s eyes.”\u003c/p>\n\u003cp>\u003cstrong>SEAN VAHEY'S PICKS\u003c/strong>\u003cbr>\n“I love going out to \u003ca href=\"http://www.yelp.com/biz/sea-breeze-cafe-san-francisco\">Sea Breeze Café\u003c/a> in the Sunset. It’s run by a husband and wife and is quaint. They are so kind. The food is really simple. They have the best pancakes on the planet, that reminds me of the way my Mom made pancakes.” He also likes\u003ca href=\"http://www.starbellysf.com/\"> Starbelly\u003c/a>, and said, “I go there often.” \u003ca href=\"http://www.hogandrocks.com/\">Hogs & Rocks\u003c/a> is another Vahey favorite. \u003c/p>\n\u003cp>The \u003ca href=\"http://www.littlestarpizza.com/address2.html\">Little Star Pizza\u003c/a>, Valencia location, has “the best pizza restaurant next to Flour + Water in the City.” For lunch at work, Vahey said, “\u003ca href=\"http://palstakeaway.com/\">Pal’s (Takeaway)\u003c/a> is our lunch spot.” Nearby bar \u003ca href=\"http://www.shotwellsbar.com/\">Shotwell’s\u003c/a> also gets a shout out. Vahey is excited about newcomer \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>: “What they’re doing is new, and has given a breath of fresh air to the dining scene. They have phenomenal service.” \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>NEWS\u003c/strong>\u003cbr>\nVahey & Godby told \u003cem>Bay Area Bites\u003c/em> that they just signed the lease for their new parlor location and that “it’s just dirt right now.” Expect to see something completed by late summer next year for this project. Bring on the Secret Breakfast ice cream. \u003c/p>\n\n","blocks":[],"excerpt":"Humphry Slocombe’s Jake Godby and Sean Vahey are known nationally for their cutting edge ice cream flavors and massive Twitter following. The two are both remarkably trim even though they “taste everything” made at the Mission District shop. Many eating and drinking favorites make both Godby and Vahey’s list. Vahey seemed amused that there is also a strong showing of their clients on the list.","status":"publish","parent":0,"modified":1551979352,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":711},"headData":{"title":"Food Secrets of Humphry Slocombe's Jake Godby & Sean Vahey | KQED","description":"Humphry Slocombe’s Jake Godby and Sean Vahey are known nationally for their cutting edge ice cream flavors and massive Twitter following. The two are both remarkably trim even though they “taste everything” made at the Mission District shop. Many eating and drinking favorites make both Godby and Vahey’s list. Vahey seemed amused that there is also a strong showing of their clients on the list.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food Secrets of Humphry Slocombe's Jake Godby & Sean Vahey","datePublished":"2010-11-12T15:17:24.000Z","dateModified":"2019-03-07T17:22:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"18541 http://blogs.kqed.org/bayareabites/?p=18541","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/","disqusTitle":"Food Secrets of Humphry Slocombe's Jake Godby & Sean Vahey","path":"/bayareabites/18541/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/jake-sean500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/jake-sean500.jpg\" alt=\"Jake Godby and Sean Vahey\" title=\"Jake Godby and Sean Vahey\" width=\"500\" height=\"714\" class=\"alignnone size-full wp-image-18543\">\u003c/a>\u003cbr>\nJake Godby and Sean Vahey. Photo credit Todd Selby of \u003ca href=\"http://theselby.com/\">theselby.com\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\">Humphry Slocombe’s\u003c/a> Jake Godby and Sean Vahey are \u003ca href=\"http://www.nytimes.com/2010/07/04/magazine/04icecream-t.html\">known nationally\u003c/a> for their cutting edge ice cream flavors and massive \u003ca href=\"http://twitter.com/humphryslocombe\">Twitter\u003c/a> following. The two are both remarkably trim even though they “taste everything” made at the Mission District shop. Many eating and drinking favorites make both Godby and Vahey’s list. Vahey seemed amused that there is also a strong showing of their clients on the list.\u003c/p>\n\u003cp>\u003cstrong>JAKE GODBY'S EATS\u003c/strong>\u003cbr>\nJake Godby said, “I eat out every night but try to cook (at home) at least one night.” Because he lives by \u003ca href=\"http://www.delfinasf.com/home.html\">Delfina\u003c/a>, that is “my go to restaurant.” Vahey said to him: “You're a duck fiend” and Godby nodded and smiled. He shops at \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> and that \"they have great meat there.\" He favors the morning bun from \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> and has “no guilt associated with food.”\u003c/p>\n\u003cp>Godby will eat “any of the pastas at \u003ca href=\"http://flourandwater.com/\">Flour + Water\u003c/a>. They're both a client and friends.\"\u003c/p>\n\u003cp>“I try to limit myself to one burrito a week,” said Godby. This limit must be a challenge given the Humphry Slocombe Mission location is heavy on taquerias. \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>For drinks, Godby likes a barstool at \u003ca href=\"http://www.auntcharlieslounge.com/\">Aunt Charlie’s Lounge\u003c/a>: “It’s a dicey, old school drag bar.” He goes to the \u003ca href=\"http://www.ramprestaurant.com/\">Ramp\u003c/a> because city living can make one “forget that you live by the water sometimes.” For simple, good food, Godby checks in at \u003ca href=\"http://www.farmtablesf.com/\">farm:table café\u003c/a>: \"It’s tiny and communal. There's one salad, one sandwich, one soup, and coffee.\"\u003c/p>\n\u003cp>One routine eating destination is the famed Vietnamese eatery \u003ca href=\"http://www.yelp.com/biz/tu-lan-san-francisco\">Tu Lan\u003c/a>: “I’ve been here fifteen years and I still go once a week. Order the #37 'Vietnamese Style' dish. Tu Lan is near my gym and I'm downtown a lot.” \u003c/p>\n\u003cp>\u003cstrong>GODBY & VAHEY’S FAVORITES\u003c/strong>\u003cbr>\nVahey said that Godby “pretty much named my favorite places.” \u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a>, \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>, and \u003ca href=\"http://flourandwater.com/\">Flour + Water\u003c/a> came up as joints that both men enjoy.\u003c/p>\n\u003cp>Godby offered two scenarios for where he likes to go for date night. First was \u003ca href=\"http://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/naps-3-san-francisco\">Nap’s Bar\u003c/a>. For Emmy’s: “I’ve never had a bad meal here.” His other date night choice is \u003ca href=\"http://www.blackbirdbar.com/blackbirdbarsanfr.php\">Blackbird\u003c/a> and Frances. “Blackbird has a great Old Fashioned. At Frances, I order anything lamb.\" Godby admitted, \"I was fired by Melissa (Perello)\" when he worked “at Charles Nob Hill.” \u003c/p>\n\u003cp>Blackbird is also Vahey’s favorite bar. “If you put a gun to my head, I’d say Frances is my favorite restaurant. I can remember every single bite of every single dish there.” Vahey favors \u003ca href=\"http://www.chezspencer.net/\">Chez Spencer\u003c/a> for romantic dining outings. “With the outdoor lights, it’s a perfect area for gazing into someone’s eyes.”\u003c/p>\n\u003cp>\u003cstrong>SEAN VAHEY'S PICKS\u003c/strong>\u003cbr>\n“I love going out to \u003ca href=\"http://www.yelp.com/biz/sea-breeze-cafe-san-francisco\">Sea Breeze Café\u003c/a> in the Sunset. It’s run by a husband and wife and is quaint. They are so kind. The food is really simple. They have the best pancakes on the planet, that reminds me of the way my Mom made pancakes.” He also likes\u003ca href=\"http://www.starbellysf.com/\"> Starbelly\u003c/a>, and said, “I go there often.” \u003ca href=\"http://www.hogandrocks.com/\">Hogs & Rocks\u003c/a> is another Vahey favorite. \u003c/p>\n\u003cp>The \u003ca href=\"http://www.littlestarpizza.com/address2.html\">Little Star Pizza\u003c/a>, Valencia location, has “the best pizza restaurant next to Flour + Water in the City.” For lunch at work, Vahey said, “\u003ca href=\"http://palstakeaway.com/\">Pal’s (Takeaway)\u003c/a> is our lunch spot.” Nearby bar \u003ca href=\"http://www.shotwellsbar.com/\">Shotwell’s\u003c/a> also gets a shout out. Vahey is excited about newcomer \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>: “What they’re doing is new, and has given a breath of fresh air to the dining scene. They have phenomenal service.” \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>NEWS\u003c/strong>\u003cbr>\nVahey & Godby told \u003cem>Bay Area Bites\u003c/em> that they just signed the lease for their new parlor location and that “it’s just dirt right now.” Expect to see something completed by late summer next year for this project. Bring on the Secret Breakfast ice cream. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/18541/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey","authors":["5092"],"categories":["bayareabites_109","bayareabites_63","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_2345","bayareabites_2101","bayareabites_8399","bayareabites_312","bayareabites_8506","bayareabites_229","bayareabites_8507"],"featImg":"bayareabites_18543","label":"bayareabites"},"bayareabites_15116":{"type":"posts","id":"bayareabites_15116","meta":{"index":"posts_1591205157","site":"bayareabites","id":"15116","score":null,"sort":[1279033248000]},"guestAuthors":[],"slug":"spilling-my-soup-a-recipe","title":"Spilling my Soup: A Recipe","publishDate":1279033248,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_15135\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/kyoko300.jpg\">\u003cimg class=\"size-full wp-image-15135\" title=\"kyoko serves up green garbanzo soup\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/kyoko300.jpg\" alt=\"kyoko serves up green garbanzo soup\" width=\"300\" height=\"452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>photo by Aimee Shapiro\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Dear readers, for the first time ever, I am writing a recipe. The dish is green garbanzo soup, a real seasonal palate-stunner. I invented it last weekend, when my girlfriend and I elected to have some friends over for dinner. Since we both were going to be busy during the day preceding the occasion, we shopped and did much of the cooking the night before. After drinking a few beers at the \u003ca href=\"http://www.yelp.com/biz/500-club-san-francisco\">500 Club\u003c/a> and watching the wurst (Germany) come up short against the hams (Spain), I strolled down to \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a> to rustle up ingredients: for the soup, a huge bag of garbanzos in their fuzzy green shells, a quart of chicken stock, a head of garlic, a leek, and way more hazelnuts than I needed. I had butter and good olive oil at home. I’d also stumbled across a few threads of tired-looking saffron tucked away in a cupboard.\u003c/p>\n\u003cp>I was all set. We had lots of dishes to prepare, of course, but the night before I was focused on crafting an enticing, verdant elixir with which to prime the appetites of our guests -- prior to the impending assault of assorted cheeses, breads, olives, pickled peppers, octopus and tomato salad, roasted corn relish, watermelon with salt, and two bastardized briks -- one with ancho-and-roasted tomato-stewed heritage pork, currants, and cilantro, and the other with morels, thyme, feta, beet greens, chard, and kale.\u003c/p>\n\u003cp>From green garlic shoots, to slender asparagus, to sweet early-season cherry tomatoes, I have, with regard to the realm of edible vegetation, a tendency to prize fresh young things. When I saw the green garbanzos nestled like weird little grubs in a big basket in the Bi-Rite produce case, I was consumed by the desire to harness their youth, pea-like flavor, and agreeably grassy pallor, and express them fully and vigorously in a simple yet well-calibrated dish. To work such magic, I began by chopping the leek and letting it slowly fall apart in a pot glazed over with a half-stick of butter. Meanwhile, I roasted four unpeeled cloves of garlic on a hot, dry cast-iron skillet, just the way \u003ca href=\"http://en.wikipedia.org/wiki/Rick_Bayless\">Rick Bayless\u003c/a> taught me. When the peels were flaking off, the exterior blackened in places, and the cloves delectably squishy to the touch, I turned off the burner, let them cool, peeled them, and stirred them into the pot with the creamy, cooked-down leeks. I added the stock, about a quart of water, and the saffron. Then, I realized I had forgotten to separate the beans from their pods. Cursing, I turned off the other burner, grabbed the bag of beans, and got to work.\u003c/p>\n\u003cp>About an hour, two beers, and two-and-a-half episodes of \u003ca href=\"http://www.youtube.com/watch?v=bgDaVLCaBzQ\">Eastbound and Down\u003c/a> later, I shelled the last bean and headed back to the kitchen. When I heated up the pot again, I realized I’d severely misjudged the amount of beans I’d need. Each relatively large pod contains just one or two tiny pellets. I would have required a wheelbarrow to haul the quantity of beans I truly needed, and an entire television series to make shelling so many bearable. Cursing, I flung open the fridge. I would have to improvise. I spied half a head of cauliflower. The beans would, I thought, dance prettily with such fair white curds as a partner. I hacked the cauliflower up rather brutally and tossed it in the pot with the beans for a steamy dip. Fifteen minutes later, after a nice simmer, everything was tender. I turned off the heat and added salt and pepper.\u003c/p>\n\u003cp>That’s when I started -- as \u003ca href=\"http://en.wikipedia.org/wiki/Dave_Chappelle\">Dave Chappelle \u003c/a> would say -- f**king up. Using a small, lidless blender better suited to smoothie-making instead of a food processor (ours fell prey to mold a few months ago), I tried to do the soup in four or five very small batches, covering the top with a plate. This was happening after 11:00 p.m., around the time I become capable of doing nothing besides sleeping, drinking, or watching movies requiring little intellectual investment. I should not have been cooking really, much less handling hot liquids. I accidentally pressed the “liquify” button instead of “puree”, and a surge of pale green came bubbling up, rattling the plate, sending a steaming froth cascading out and across the table and floor. I screamed like a small spoiled child, clutching my seared right forearm with my left hand, also incidentally very badly burned. Sickly drops flecked the wall next to the blender. I suddenly realized the front of my shirt was hot, wet, and green. Cursing, I dived for a towel. After mopping up what I could see in my exhausted haze, I limped off to bed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I awoke to find a trail of ants the size and shape of a patch of body hair churning around the area of floor I’d soiled with soup and failed to properly clean. On the other hand, once strained, the soup -- now cool and the appealing color of green tea ice cream -- tasted fantastic -- rich and lively, with depth provided by the roasted garlic and the chicken stock, texture courtesy of butter and my hapless blender, the beans and cauliflower intertwined in a nutty, herbaceous, harmonious embrace. Later that night, we would serve it in tiny to-go espresso cups with toasted hazelnut crumbles, finely chopped parsley, and neat drizzles of olive oil. I botched the first cup by accidentally dumping in about a shot or two of oil -- and cursed -- but the rest turned out fine -- once I let the lady handle the pouring. Out in the dining room, conversation paused. Everyone was quiet, sipping away. My hand and forearm throbbed a little bit. I was sweating under my apron. So much shelling, so much spilling, so much cursing -- and yet the soup managed to hold. It was good, the way I’d wanted it to be. Things don’t always fall apart. The process of creating something so simple and easy might have been unnecessarily tortured and chaotic, but the result, blessedly, was pure and refined, even serene -- swirling green peace in the bottom of a soup spoon.\u003c/p>\n\n","blocks":[],"excerpt":"Things don't always fall apart. The process of creating something so simple and easy might have been unnecessarily tortured and chaotic, but the result, blessedly, was pure and refined, even serene -- swirling green peace in the bottom of a soup spoon.","status":"publish","parent":0,"modified":1550616828,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":1061},"headData":{"title":"Spilling my Soup: A Recipe | KQED","description":"Things don't always fall apart. The process of creating something so simple and easy might have been unnecessarily tortured and chaotic, but the result, blessedly, was pure and refined, even serene -- swirling green peace in the bottom of a soup spoon.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Spilling my Soup: A Recipe","datePublished":"2010-07-13T15:00:48.000Z","dateModified":"2019-02-19T22:53:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"15116 http://blogs.kqed.org/bayareabites/?p=15116","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/07/13/spilling-my-soup-a-recipe/","disqusTitle":"Spilling my Soup: A Recipe","path":"/bayareabites/15116/spilling-my-soup-a-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_15135\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/kyoko300.jpg\">\u003cimg class=\"size-full wp-image-15135\" title=\"kyoko serves up green garbanzo soup\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/kyoko300.jpg\" alt=\"kyoko serves up green garbanzo soup\" width=\"300\" height=\"452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>photo by Aimee Shapiro\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Dear readers, for the first time ever, I am writing a recipe. The dish is green garbanzo soup, a real seasonal palate-stunner. I invented it last weekend, when my girlfriend and I elected to have some friends over for dinner. Since we both were going to be busy during the day preceding the occasion, we shopped and did much of the cooking the night before. After drinking a few beers at the \u003ca href=\"http://www.yelp.com/biz/500-club-san-francisco\">500 Club\u003c/a> and watching the wurst (Germany) come up short against the hams (Spain), I strolled down to \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a> to rustle up ingredients: for the soup, a huge bag of garbanzos in their fuzzy green shells, a quart of chicken stock, a head of garlic, a leek, and way more hazelnuts than I needed. I had butter and good olive oil at home. I’d also stumbled across a few threads of tired-looking saffron tucked away in a cupboard.\u003c/p>\n\u003cp>I was all set. We had lots of dishes to prepare, of course, but the night before I was focused on crafting an enticing, verdant elixir with which to prime the appetites of our guests -- prior to the impending assault of assorted cheeses, breads, olives, pickled peppers, octopus and tomato salad, roasted corn relish, watermelon with salt, and two bastardized briks -- one with ancho-and-roasted tomato-stewed heritage pork, currants, and cilantro, and the other with morels, thyme, feta, beet greens, chard, and kale.\u003c/p>\n\u003cp>From green garlic shoots, to slender asparagus, to sweet early-season cherry tomatoes, I have, with regard to the realm of edible vegetation, a tendency to prize fresh young things. When I saw the green garbanzos nestled like weird little grubs in a big basket in the Bi-Rite produce case, I was consumed by the desire to harness their youth, pea-like flavor, and agreeably grassy pallor, and express them fully and vigorously in a simple yet well-calibrated dish. To work such magic, I began by chopping the leek and letting it slowly fall apart in a pot glazed over with a half-stick of butter. Meanwhile, I roasted four unpeeled cloves of garlic on a hot, dry cast-iron skillet, just the way \u003ca href=\"http://en.wikipedia.org/wiki/Rick_Bayless\">Rick Bayless\u003c/a> taught me. When the peels were flaking off, the exterior blackened in places, and the cloves delectably squishy to the touch, I turned off the burner, let them cool, peeled them, and stirred them into the pot with the creamy, cooked-down leeks. I added the stock, about a quart of water, and the saffron. Then, I realized I had forgotten to separate the beans from their pods. Cursing, I turned off the other burner, grabbed the bag of beans, and got to work.\u003c/p>\n\u003cp>About an hour, two beers, and two-and-a-half episodes of \u003ca href=\"http://www.youtube.com/watch?v=bgDaVLCaBzQ\">Eastbound and Down\u003c/a> later, I shelled the last bean and headed back to the kitchen. When I heated up the pot again, I realized I’d severely misjudged the amount of beans I’d need. Each relatively large pod contains just one or two tiny pellets. I would have required a wheelbarrow to haul the quantity of beans I truly needed, and an entire television series to make shelling so many bearable. Cursing, I flung open the fridge. I would have to improvise. I spied half a head of cauliflower. The beans would, I thought, dance prettily with such fair white curds as a partner. I hacked the cauliflower up rather brutally and tossed it in the pot with the beans for a steamy dip. Fifteen minutes later, after a nice simmer, everything was tender. I turned off the heat and added salt and pepper.\u003c/p>\n\u003cp>That’s when I started -- as \u003ca href=\"http://en.wikipedia.org/wiki/Dave_Chappelle\">Dave Chappelle \u003c/a> would say -- f**king up. Using a small, lidless blender better suited to smoothie-making instead of a food processor (ours fell prey to mold a few months ago), I tried to do the soup in four or five very small batches, covering the top with a plate. This was happening after 11:00 p.m., around the time I become capable of doing nothing besides sleeping, drinking, or watching movies requiring little intellectual investment. I should not have been cooking really, much less handling hot liquids. I accidentally pressed the “liquify” button instead of “puree”, and a surge of pale green came bubbling up, rattling the plate, sending a steaming froth cascading out and across the table and floor. I screamed like a small spoiled child, clutching my seared right forearm with my left hand, also incidentally very badly burned. Sickly drops flecked the wall next to the blender. I suddenly realized the front of my shirt was hot, wet, and green. Cursing, I dived for a towel. After mopping up what I could see in my exhausted haze, I limped off to bed.\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>\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>I awoke to find a trail of ants the size and shape of a patch of body hair churning around the area of floor I’d soiled with soup and failed to properly clean. On the other hand, once strained, the soup -- now cool and the appealing color of green tea ice cream -- tasted fantastic -- rich and lively, with depth provided by the roasted garlic and the chicken stock, texture courtesy of butter and my hapless blender, the beans and cauliflower intertwined in a nutty, herbaceous, harmonious embrace. Later that night, we would serve it in tiny to-go espresso cups with toasted hazelnut crumbles, finely chopped parsley, and neat drizzles of olive oil. I botched the first cup by accidentally dumping in about a shot or two of oil -- and cursed -- but the rest turned out fine -- once I let the lady handle the pouring. Out in the dining room, conversation paused. Everyone was quiet, sipping away. My hand and forearm throbbed a little bit. I was sweating under my apron. So much shelling, so much spilling, so much cursing -- and yet the soup managed to hold. It was good, the way I’d wanted it to be. Things don’t always fall apart. The process of creating something so simple and easy might have been unnecessarily tortured and chaotic, but the result, blessedly, was pure and refined, even serene -- swirling green peace in the bottom of a soup spoon.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/15116/spilling-my-soup-a-recipe","authors":["5060"],"categories":["bayareabites_2695","bayareabites_1875","bayareabites_12"],"tags":["bayareabites_8256","bayareabites_2345","bayareabites_11123","bayareabites_14738","bayareabites_439"],"label":"bayareabites"},"bayareabites_14040":{"type":"posts","id":"bayareabites_14040","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14040","score":null,"sort":[1275755152000]},"guestAuthors":[],"slug":"farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats","title":"Farr Out! Bay Area Eats with Ryan and Cesalee Farr of 4505 Meats","publishDate":1275755152,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg class=\"alignleft size-full wp-image-14059\" title=\"Cesalee, Tanner, Ryan Farr\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/09nov.-673.jpg\" alt=\"Cesalee, Tanner, Ryan Farr\" width=\"240\" height=\"320\">San Francisco residents Ryan & Cesalee Farr are the self described \"Mission rat\" couple behind \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>, producer of popular meaty products as \u003ca href=\"http://www.4505meats.com/chicharrones/\">chicharrones\u003c/a> and Spicy ‘Zilla Dogs that buyers freely gobble at events and the company's Ferry Building booth. Working at the Ferry Building has its advantages; Cesalee said, \"We buy all of our vegetable, fruits, eggs, and crackers and any other goodie we may need here.\"\u003c/p>\n\u003cp>Ryan is the butcher/chef/teacher and front man of the 4505 venture, and his wife Cesalee does much of the administrative and logistical work. The two also have an eight month old son, named Tanner, who may soon try Fatted Calf liverwurst (more on that later). Cesalee & Ryan Farr answered \u003cem>Bay Area Bites\u003c/em> questions via email and phone interview. Comments have been edited and condensed for clarity.\u003c/p>\n\u003cp>\u003cstrong>THE WORK TOGETHER\u003c/strong>\u003cbr>\nCesalee Farr said, \"I run the (Ferry Building) Farmers market booth, work in the office. I try to take care of all details on outside events.\" She also manages \"the kitchen flow… you name it, I do it.\" If you book a spot for \u003ca href=\"http://www.4505meats.com/bestbyfarr/hands-on-butcher-classes/\">Ryan Farr's pig butcher classes\u003c/a> at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, Cesalee is the one answering the phone, and processing credit card info. Her imprint can also be found on the the \u003ca href=\"http://www.facebook.com/group.php?v=wall&gid=260938620021\">4505 Facebook page\u003c/a>, which is regularly updated with market menu, product and class information. Her husband of nearly four years is the main chef, as Cesalee clarifies: \"I don't make sausage, but I don't mind getting my hands dirty. I help out if needed.\"\u003c/p>\n\u003cp>\u003cstrong>THE RELATIONSHIP AND MARRIAGE\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"We met in Calistoga, which is my hometown. I moved home from school and we happened to be working at the same restaurant, \u003ca href=\"http://www.allseasonsnapavalley.net/\">All Seasons Bistro\u003c/a>. I was the front of the house, and he was back of the house. Our first date was skydiving. On the second date, Ryan picked me up with tomato dripping down the front of him. I was like 'this guy is weird' but he kept saying he 'never knew what a real tomato tasted like till then….' It’s been love ever since. That was 2002, 8 years together and we’ll be celebrating our 4 years wedding anniversary in August.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>DATE NIGHT\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Our house for date night has been the case a lot lately with us having a new baby and a crazy work schedule. We try to make it special, by having caviar & Champagne, but some nights it’s a roasted free range chicken and homemade beers from a friend.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>ON ART MADE FROM DEAD ANIMALS\u003c/strong>\u003cbr>\nRyan Farr mentioned that his wife makes and gifts bone/skull related art to friends and families. She makes her art from the bones and skulls of \"deer, cows, goat, lamb, rabbits. But mostly, I do pig skulls, since that's what we have most of…\" Each skull is individually handcrafted in San Francisco. (Email cesalee@yahoo.com for more information.)\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"(The) skulls are sourced from local farms in the Northern California area. It's a small production of handcrafted skulls, bones and more. Created solely for my own passion, with my love for nature and science it all came together.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>THE ART PROCESS\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"It depends if I get the animal with or without the fur, skin and meat on them. I de-face/de-skin the animal. I know that sounds kinda crazy. Then (I) boil them, changing the water often. I de-meat the skull/ bone, boil it some more, til I have a meatless/ skinless piece. Drying it ideally in sunlight, boil it some more and then in a bath it goes… hair peroxide works best about a 20vol with water. It can't be hydrogen peroxide from a drug store. I found this out by trial and error, I also may have read it somewhere. I also do hair so it works out perfect. (I'm not practicing hair right now, other then for friends.) After a long 36 hour or so soak, it's time for more drying, when the bone is no longer wet, I seal it with a clear kind of epoxies spray. (Then it's) ready for painting or paper mache. I style it out with swarovski crystals, crystals/rhinestones, eyelashes, colored paper, bright colors, etc… Each skull is totally different.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>BABY FOOD, THE 4505 WAY\u003c/strong>\u003cbr>\nSo far, Tanner has been out to eat with his parents to Hana, Starbelly, Tartine Bakery, and Delfina. For eating at home, this baby has meaty options:\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Tanner's 8 months old, and yes, we're looking into what kind of liver he'll be eating. I was thinking Fatted Calf liverwurst, it's to die for. Our 3-year-old niece loves it! She eats it with our chicharrones and doesn’t share. It's smoked with a little garlic and herbs so I haven't actually given it to Tanner yet. I bought some for the last two weeks to give to him and I've eaten all myself. We started buying it for our friend's son when he was about 10 months old.\u003c/p>\n\u003cp>We make all of Tanner's food. He gets fresh ground lamb from his Dad, fresh egg yolks, strawberries & bananas, pears, apples, avocado (his favorite) and yams. He's not a big fan of asparagus. Meat is our next step. I'm thinking liver mousse and pate is what I want to start making for him next.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>THE FOOD FAVORITES\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>\u003cbr>\n3639 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=bi-rite+market+sf+ca&fb=1&gl=us&hq=bi-rite+market&hnear=San+Francisco,+CA&cid=0,0,16741008033048840660&ei=uTMJTP27I4bYNZ6qpLYE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBcQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 241-9760\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 9:00 am to 9:00 pm\u003cbr>\nClosed on Thanksgiving and Christmas Days.\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ryan:\u003c/strong> \"The staff is so helpful. We love that. Sam is definitely an inspiration, in many different ways. The small businesses they support, and the selection that they have… it’s where you go.\" (Bi-Rite was one of the first to carry 4505's chicharrones)\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"I shop here at a lot, I grab cheese, a free-range chicken for dinner to roast, a loaf of sweet baguette, ice cream from their creamery or whatever else I may need for the house.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://losjarritos.com/\">SanJalisco\u003c/a> (Formerly known as \u003cstrong>Los Jarritos\u003c/strong>)\u003cbr>\n901 S. Van Ness Avenue (between 20th Street and 21st Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=901+S.+Van+Ness+Avenue,+San+Francisco,+CA&sll=37.776142,-122.419882&sspn=0.039687,0.064888&ie=UTF8&hq=&hnear=901+S+Van+Ness+Ave,+San+Francisco,+California+94110&ll=37.758637,-122.416513&spn=0.010348,0.016222&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 648-8383\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Open daily from 8am to 10pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ryan:\u003c/strong> \"I love Los Jarritos. The chicharrones con huevos. Anything there is spot on.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003cbr>\n3611 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Pizzeria+Delfina&sll=37.0625,-95.677068&sspn=42.310334,66.445312&ie=UTF8&hq=Pizzeria+Delfina&hnear=&ll=37.788895,-122.431641&spn=0.082752,0.129776&z=13&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 437-6800\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday 5pm to 10pm\u003cbr>\nTuesday-Thursday 11:30am to 10pm\u003cbr>\nFriday 11:30am to 11pm\u003cbr>\nSaturday 12pm to 11pm\u003cbr>\nSunday 12pm to 10pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"It's small, amazing food and I love the staff and the fact it's blocks away from the house it's bad either. Our normal order: Salsiccia pizza, special pizza usually one with an egg on it…., salad of, and if (it's) in season, the fries with eyes. Ryan will have a beer and Cesalee a glass of rosé.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.elixirsf.com/\">Elixir\u003c/a>\u003cbr>\n3200 16th Street (at Guerrero) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=elixir+sf+ca&fb=1&gl=us&hq=elixir&hnear=San+Francisco,+CA&cid=0,0,16275878525210596052&ei=YD4JTK2sGIa-NrecmLYE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBcQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 552-1633\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday 3pm to 2am\u003cbr>\nSaturday 12pm to 2am\u003cbr>\nSunday 11am to 2am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ryan:\u003c/strong> \"Elixir is our neighborhood bar. They're always great to us. We started grilling there on Sundays; (grilled) all last year, in the summer.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Usually it’s a beer and shot of bourbon whiskey for Ryan and vodka, soda for me.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.avedanos.com/\">Avedano's\u003c/a>\u003cbr>\n235 Cortland Avenue (at Bonview St.) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=avedano%27s+sf&fb=1&gl=us&hq=avedano%27s&hnear=San+Francisco,+CA&cid=0,0,13904568804504899115&ei=f0AJTNHUNaOaMqG8-bUE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBMQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 285-MEAT\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday – Friday 11am to 8pm\u003cbr>\nSaturday 9am to 8pm\u003cbr>\nSunday 11am to 6pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"I grab pasta or meat that we may not have at our own kitchen, or if I’m heading to a friends for a BBQ, I’ll stop here.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.hanajapanese.com/\">Hana Japanese Restaurant\u003c/a>\u003cbr>\n101 Golf Course Drive (near Double Tree Dr.) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=hana+japanese+rohnert+park&fb=1&gl=us&hq=hana+japanese&hnear=Rohnert+Park,+CA&cid=0,0,13247332492203582013&ei=HUIJTMDyJoPcNoKP5LUE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBMQnwIwAA\">MapA\u003c/a>\u003cbr>\nRohnert Park, CA 94928\u003cbr>\n(707) 586-0270\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nLunch: Monday - Saturday 11:30am to 2:30pm\u003cbr>\nDinner: Sunday - Thursday 5pm to 9pm, Friday & Saturday 5pm to 9:30pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Hands down, Hana Japanese Restaurant in Rohnert Park has the best sushi outside of Japan we’ve EVER had!!!! We’ve tried a lot of places. Sometimes we go for lunch and end up staying for dinner. It’s that good.\"\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donut & Coffee\u003c/a>\u003cbr>\n2760 24th Street (between Hampshire St. and York St.) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=dynamo+donuts&fb=1&gl=us&hq=dynamo+donuts&hnear=United+States&cid=0,0,16258485217006911277&ei=RUMJTNGqIY72Mqn1-bUE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBMQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 920-1978\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday to Saturday 7am to 5pm\u003cbr>\n9am to 4pm Sunday\u003cbr>\nClosed Monday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee\u003c/strong> names Dynamo Donuts as her guiltiest food pleasure, \"hands down. I can eat at least four in one sitting.\"\u003c/p>\u003c/blockquote>\n\n","blocks":[],"excerpt":"Ryan is the butcher/chef/teacher and front man of the 4505 venture, and his wife Cesalee does much of the administrative and logistical work. The two also have an eight month old son, named Tanner, who may soon try Fatted Calf liverwurst (more on that later). Cesalee & Ryan Farr answered \u003cem>Bay Area Bites\u003c/em> questions via email and phone interview. ","status":"publish","parent":0,"modified":1550606968,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1455},"headData":{"title":"Farr Out! Bay Area Eats with Ryan and Cesalee Farr of 4505 Meats | KQED","description":"Ryan is the butcher/chef/teacher and front man of the 4505 venture, and his wife Cesalee does much of the administrative and logistical work. The two also have an eight month old son, named Tanner, who may soon try Fatted Calf liverwurst (more on that later). Cesalee & Ryan Farr answered Bay Area Bites questions via email and phone interview. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Farr Out! Bay Area Eats with Ryan and Cesalee Farr of 4505 Meats","datePublished":"2010-06-05T16:25:52.000Z","dateModified":"2019-02-19T20:09:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"14040 http://blogs.kqed.org/bayareabites/?p=14040","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/","disqusTitle":"Farr Out! Bay Area Eats with Ryan and Cesalee Farr of 4505 Meats","path":"/bayareabites/14040/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-14059\" title=\"Cesalee, Tanner, Ryan Farr\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/09nov.-673.jpg\" alt=\"Cesalee, Tanner, Ryan Farr\" width=\"240\" height=\"320\">San Francisco residents Ryan & Cesalee Farr are the self described \"Mission rat\" couple behind \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>, producer of popular meaty products as \u003ca href=\"http://www.4505meats.com/chicharrones/\">chicharrones\u003c/a> and Spicy ‘Zilla Dogs that buyers freely gobble at events and the company's Ferry Building booth. Working at the Ferry Building has its advantages; Cesalee said, \"We buy all of our vegetable, fruits, eggs, and crackers and any other goodie we may need here.\"\u003c/p>\n\u003cp>Ryan is the butcher/chef/teacher and front man of the 4505 venture, and his wife Cesalee does much of the administrative and logistical work. The two also have an eight month old son, named Tanner, who may soon try Fatted Calf liverwurst (more on that later). Cesalee & Ryan Farr answered \u003cem>Bay Area Bites\u003c/em> questions via email and phone interview. Comments have been edited and condensed for clarity.\u003c/p>\n\u003cp>\u003cstrong>THE WORK TOGETHER\u003c/strong>\u003cbr>\nCesalee Farr said, \"I run the (Ferry Building) Farmers market booth, work in the office. I try to take care of all details on outside events.\" She also manages \"the kitchen flow… you name it, I do it.\" If you book a spot for \u003ca href=\"http://www.4505meats.com/bestbyfarr/hands-on-butcher-classes/\">Ryan Farr's pig butcher classes\u003c/a> at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, Cesalee is the one answering the phone, and processing credit card info. Her imprint can also be found on the the \u003ca href=\"http://www.facebook.com/group.php?v=wall&gid=260938620021\">4505 Facebook page\u003c/a>, which is regularly updated with market menu, product and class information. Her husband of nearly four years is the main chef, as Cesalee clarifies: \"I don't make sausage, but I don't mind getting my hands dirty. I help out if needed.\"\u003c/p>\n\u003cp>\u003cstrong>THE RELATIONSHIP AND MARRIAGE\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"We met in Calistoga, which is my hometown. I moved home from school and we happened to be working at the same restaurant, \u003ca href=\"http://www.allseasonsnapavalley.net/\">All Seasons Bistro\u003c/a>. I was the front of the house, and he was back of the house. Our first date was skydiving. On the second date, Ryan picked me up with tomato dripping down the front of him. I was like 'this guy is weird' but he kept saying he 'never knew what a real tomato tasted like till then….' It’s been love ever since. That was 2002, 8 years together and we’ll be celebrating our 4 years wedding anniversary in August.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>DATE NIGHT\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Our house for date night has been the case a lot lately with us having a new baby and a crazy work schedule. We try to make it special, by having caviar & Champagne, but some nights it’s a roasted free range chicken and homemade beers from a friend.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>ON ART MADE FROM DEAD ANIMALS\u003c/strong>\u003cbr>\nRyan Farr mentioned that his wife makes and gifts bone/skull related art to friends and families. She makes her art from the bones and skulls of \"deer, cows, goat, lamb, rabbits. But mostly, I do pig skulls, since that's what we have most of…\" Each skull is individually handcrafted in San Francisco. (Email cesalee@yahoo.com for more information.)\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"(The) skulls are sourced from local farms in the Northern California area. It's a small production of handcrafted skulls, bones and more. Created solely for my own passion, with my love for nature and science it all came together.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>THE ART PROCESS\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"It depends if I get the animal with or without the fur, skin and meat on them. I de-face/de-skin the animal. I know that sounds kinda crazy. Then (I) boil them, changing the water often. I de-meat the skull/ bone, boil it some more, til I have a meatless/ skinless piece. Drying it ideally in sunlight, boil it some more and then in a bath it goes… hair peroxide works best about a 20vol with water. It can't be hydrogen peroxide from a drug store. I found this out by trial and error, I also may have read it somewhere. I also do hair so it works out perfect. (I'm not practicing hair right now, other then for friends.) After a long 36 hour or so soak, it's time for more drying, when the bone is no longer wet, I seal it with a clear kind of epoxies spray. (Then it's) ready for painting or paper mache. I style it out with swarovski crystals, crystals/rhinestones, eyelashes, colored paper, bright colors, etc… Each skull is totally different.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>BABY FOOD, THE 4505 WAY\u003c/strong>\u003cbr>\nSo far, Tanner has been out to eat with his parents to Hana, Starbelly, Tartine Bakery, and Delfina. For eating at home, this baby has meaty options:\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Tanner's 8 months old, and yes, we're looking into what kind of liver he'll be eating. I was thinking Fatted Calf liverwurst, it's to die for. Our 3-year-old niece loves it! She eats it with our chicharrones and doesn’t share. It's smoked with a little garlic and herbs so I haven't actually given it to Tanner yet. I bought some for the last two weeks to give to him and I've eaten all myself. We started buying it for our friend's son when he was about 10 months old.\u003c/p>\n\u003cp>We make all of Tanner's food. He gets fresh ground lamb from his Dad, fresh egg yolks, strawberries & bananas, pears, apples, avocado (his favorite) and yams. He's not a big fan of asparagus. Meat is our next step. I'm thinking liver mousse and pate is what I want to start making for him next.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>THE FOOD FAVORITES\u003c/strong>\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://www.biritemarket.com/\">Bi-Rite Market\u003c/a>\u003cbr>\n3639 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=bi-rite+market+sf+ca&fb=1&gl=us&hq=bi-rite+market&hnear=San+Francisco,+CA&cid=0,0,16741008033048840660&ei=uTMJTP27I4bYNZ6qpLYE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBcQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 241-9760\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 9:00 am to 9:00 pm\u003cbr>\nClosed on Thanksgiving and Christmas Days.\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ryan:\u003c/strong> \"The staff is so helpful. We love that. Sam is definitely an inspiration, in many different ways. The small businesses they support, and the selection that they have… it’s where you go.\" (Bi-Rite was one of the first to carry 4505's chicharrones)\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"I shop here at a lot, I grab cheese, a free-range chicken for dinner to roast, a loaf of sweet baguette, ice cream from their creamery or whatever else I may need for the house.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://losjarritos.com/\">SanJalisco\u003c/a> (Formerly known as \u003cstrong>Los Jarritos\u003c/strong>)\u003cbr>\n901 S. Van Ness Avenue (between 20th Street and 21st Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=901+S.+Van+Ness+Avenue,+San+Francisco,+CA&sll=37.776142,-122.419882&sspn=0.039687,0.064888&ie=UTF8&hq=&hnear=901+S+Van+Ness+Ave,+San+Francisco,+California+94110&ll=37.758637,-122.416513&spn=0.010348,0.016222&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 648-8383\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Open daily from 8am to 10pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ryan:\u003c/strong> \"I love Los Jarritos. The chicharrones con huevos. Anything there is spot on.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003cbr>\n3611 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Pizzeria+Delfina&sll=37.0625,-95.677068&sspn=42.310334,66.445312&ie=UTF8&hq=Pizzeria+Delfina&hnear=&ll=37.788895,-122.431641&spn=0.082752,0.129776&z=13&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 437-6800\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday 5pm to 10pm\u003cbr>\nTuesday-Thursday 11:30am to 10pm\u003cbr>\nFriday 11:30am to 11pm\u003cbr>\nSaturday 12pm to 11pm\u003cbr>\nSunday 12pm to 10pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"It's small, amazing food and I love the staff and the fact it's blocks away from the house it's bad either. Our normal order: Salsiccia pizza, special pizza usually one with an egg on it…., salad of, and if (it's) in season, the fries with eyes. Ryan will have a beer and Cesalee a glass of rosé.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.elixirsf.com/\">Elixir\u003c/a>\u003cbr>\n3200 16th Street (at Guerrero) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=elixir+sf+ca&fb=1&gl=us&hq=elixir&hnear=San+Francisco,+CA&cid=0,0,16275878525210596052&ei=YD4JTK2sGIa-NrecmLYE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBcQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 552-1633\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday 3pm to 2am\u003cbr>\nSaturday 12pm to 2am\u003cbr>\nSunday 11am to 2am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ryan:\u003c/strong> \"Elixir is our neighborhood bar. They're always great to us. We started grilling there on Sundays; (grilled) all last year, in the summer.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Usually it’s a beer and shot of bourbon whiskey for Ryan and vodka, soda for me.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.avedanos.com/\">Avedano's\u003c/a>\u003cbr>\n235 Cortland Avenue (at Bonview St.) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=avedano%27s+sf&fb=1&gl=us&hq=avedano%27s&hnear=San+Francisco,+CA&cid=0,0,13904568804504899115&ei=f0AJTNHUNaOaMqG8-bUE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBMQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 285-MEAT\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday – Friday 11am to 8pm\u003cbr>\nSaturday 9am to 8pm\u003cbr>\nSunday 11am to 6pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"I grab pasta or meat that we may not have at our own kitchen, or if I’m heading to a friends for a BBQ, I’ll stop here.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.hanajapanese.com/\">Hana Japanese Restaurant\u003c/a>\u003cbr>\n101 Golf Course Drive (near Double Tree Dr.) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=hana+japanese+rohnert+park&fb=1&gl=us&hq=hana+japanese&hnear=Rohnert+Park,+CA&cid=0,0,13247332492203582013&ei=HUIJTMDyJoPcNoKP5LUE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBMQnwIwAA\">MapA\u003c/a>\u003cbr>\nRohnert Park, CA 94928\u003cbr>\n(707) 586-0270\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nLunch: Monday - Saturday 11:30am to 2:30pm\u003cbr>\nDinner: Sunday - Thursday 5pm to 9pm, Friday & Saturday 5pm to 9:30pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Hands down, Hana Japanese Restaurant in Rohnert Park has the best sushi outside of Japan we’ve EVER had!!!! We’ve tried a lot of places. Sometimes we go for lunch and end up staying for dinner. It’s that good.\"\u003c/p>\u003c/blockquote>\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>\u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donut & Coffee\u003c/a>\u003cbr>\n2760 24th Street (between Hampshire St. and York St.) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=dynamo+donuts&fb=1&gl=us&hq=dynamo+donuts&hnear=United+States&cid=0,0,16258485217006911277&ei=RUMJTNGqIY72Mqn1-bUE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBMQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 920-1978\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday to Saturday 7am to 5pm\u003cbr>\n9am to 4pm Sunday\u003cbr>\nClosed Monday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee\u003c/strong> names Dynamo Donuts as her guiltiest food pleasure, \"hands down. I can eat at least four in one sitting.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14040/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats","authors":["5092"],"categories":["bayareabites_63","bayareabites_2407","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_2959","bayareabites_9589","bayareabites_2345","bayareabites_1596","bayareabites_11909","bayareabites_16293","bayareabites_13070"],"label":"bayareabites"},"bayareabites_13083":{"type":"posts","id":"bayareabites_13083","meta":{"index":"posts_1591205157","site":"bayareabites","id":"13083","score":null,"sort":[1273244429000]},"guestAuthors":[],"slug":"urban-chef-report-craig-stolls-favorite-bay-area-eats","title":"Urban Chef Report: Craig Stoll's Favorite Bay Area Eats","publishDate":1273244429,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_13091\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/craig-stoll1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/craig-stoll1.jpg\" alt=\"Chef Craig Stoll. Photo by Eric Wolfinger\" title=\"Chef Craig Stoll. Photo by Eric Wolfinger\" width=\"300\" height=\"450\" class=\"size-full wp-image-13091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Craig Stoll. Photo by Eric Wolfinger\u003c/figcaption>\u003c/figure>\n\u003cp>Where does Craig Stoll like to shop and eat in the Bay Area? Stoll cued Bay Area Bites into his top picks via a recent email interview. He is the chef-owner of \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> and Delfina Pizzeria(s), a growing mini-empire of San Francisco based Italian restaurants. He and his wife Annie Stoll live in the Mission in San Francisco with their eight year old daughter, Lucy. Stoll said, \u003c/p>\n\u003cblockquote>\u003cp>\"(We) love to be part of the neighborhood in which we work and own a business and where most of our staff live.\" He added that as a family unit, the Stolls like to hang out at home \"when we can find the time,\" and that \"family dinner is the best.\"\u003c/p>\u003c/blockquote>\n\u003cp>Speculation on the Stolls next restaurant venture continues to fuel the chatter; and the Twitterverse went into high alert mode when \u003ca href=\"http://twitter.com/CraigStoll/status/11541154037\">Craig tweeted\u003c/a> \u003cem>\"Waitin here at SFO for our flight to Mexico for a little R&D...Did I say that? I meant R&R\"\u003c/em> on April 3rd. It was later revealed on various outlets that the Stolls are definitely taking over the Ramblas space on Valencia, for what may be a Roman food concept, expected to open in late spring or early this summer. \u003c/p>\n\u003cp>The Stolls opened Delfina together in 1998, and have attracted prime time crowds, as well as later adding two Delfina Pizzeria locations. Chances of getting a coveted sidewalk table or even parking spot in front of the 18th Street Delfina Pizzeria vary wildly, but the promise of a gourmet Napoletana (tomato, anchovies, capers, hot peppers, olives, and oregano) pizza pie with a side of greens in a Insalata Tricolore salad with Grana Padano cheese generally make it a worth the effort. If you can't afford that trip to Rome or the East Coast, this is a nice staycation meal City option. The service and Italian fare are a combined effort for the couple, with Craig running the food and kitchen operations and Annie handling everything else. This blogger does occasional catering for Bi-Rite Market, and prepped with some of Stoll's cooks for the \u003ca href=\"http://jalapeno.typepad.com/my_weblog/2008/09/18th-street-block-party-this-saturday-afternoon.html\">18th Street Block Party in 2008\u003c/a>. \u003c/p>\n\u003cp>Here are Craig Stoll's picks for where to shop and eat. His main source for food may be the one with the easiest access. Stoll confessed that \u003cem>\"I often shop out of the walk-in cooler at Delfina,\"\u003c/em> which sounds like as good a FIFO (first in, first out) inventory system as any. Stoll's comments have been edited for content and brevity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Shopping Spots:\u003c/strong> Bi-Rite & La Palma.\u003c/p>\n\u003cp>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>\u003cbr>\n3639 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Bi-Rite+Market,+San+Francisco,+CA&sll=37.772354,-122.425622&sspn=0.07273,0.134068&ie=UTF8&hq=Bi-Rite+Market,&hnear=San+Francisco,+CA&ll=37.764065,-122.424688&spn=0.036369,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 241-9760\u003cbr>\nHours: Daily 9:00 am to 9:00 pm\u003cbr>\nClosed on Thanksgiving and Christmas Days.\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"Unbelievably vibrant. Best market anywhere-across the board; meat, fish and produce. (It's) constantly evolving, improving, expanding. (I’m) always blown away.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.lapalmasf.com/\">La Palma\u003c/a>\u003cbr>\n 2884 24th Street (between Florida Street and Bryant Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=La+Palma,+San+Francisco,+CA&sll=37.777499,-122.435246&sspn=0.036362,0.067034&ie=UTF8&hq=La+Palma,&hnear=San+Francisco,+CA&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 647-1500\u003cbr>\nHours: Monday - Saturday 8am to 6pm\u003cbr>\nSunday 8am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"We live down the street and stop in for ingredients or prepared food.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Eating Spots:\u003c/strong> Thep Phenom, Bistro Aix, (Anonymous) Mission Taco Trucks, Swan Oyster Depot, Nopa and Nopalito, Out the Door, Sunflower, Saigon Sandwich, Limon Rotisserie, Spruce and Zuni.\u003c/p>\n\u003cp>\u003ca href=\"http://www.thepphanom.com/ThepPhanom.html\">Thep Phanom\u003c/a>\u003cbr>\n400 Waller Street (at Fillmore Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Thep+Phanom,+San+Francisco,+CA&sll=37.764065,-122.424688&sspn=0.036369,0.067034&ie=UTF8&hq=Thep+Phanom,&hnear=San+Francisco,+CA&ll=37.772513,-122.43031&spn=0.018182,0.033517&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 431-2526\u003cbr>\nHours: Daily 5:30pm to 10:30 pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"When we come back from a family trip we always go to Thep Phanom or Bistro Aix. We have a taco truck at either end of our block. (I) don't want to admit how often I eat there.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.bistroaix.com/\">Bistro Aix\u003c/a>\u003cbr>\n3340 Steiner Street (between Chestnut Street and Lombard Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Bistro+Aix,+San+Francisco,+CA&sll=37.772513,-122.43031&sspn=0.018182,0.033517&ie=UTF8&hq=Bistro+Aix,&hnear=San+Francisco,+CA&ll=37.80558,-122.437477&spn=0.072697,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 202-0100\u003cbr>\nHours: Monday - Thursday 6:30pm to 10pm\u003cbr>\nFriday - Saturday 5:30pm to 11pm\u003cbr>\nSunday 5:30pm to 9:30pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>\u003cbr>\n1517 Polk Street (between California Street and Sacramento Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Swan+Oyster+Depot,+San+Francisco,+CA&sll=37.80558,-122.437477&sspn=0.072697,0.134068&ie=UTF8&hq=Swan+Oyster+Depot,&hnear=San+Francisco,+CA&ll=37.793033,-122.420912&spn=0.03805,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 673-1101\u003cbr>\nHours: Monday - Saturday 8am to 5:30pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: Swan Oyster Depot is \"classic and timeless, irony-free.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://nopasf.com/about/\">Nopa\u003c/a>\u003cbr>\n 560 Divisadero Street (at Hayes Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Nopa+restaurant,+San+Francisco,+CA&sll=37.773971,-122.446017&sspn=0.01903,0.033517&g=Nopa,+San+Francisco,+CA&ie=UTF8&hq=Nopa+restaurant,&hnear=San+Francisco,+CA&ll=37.777499,-122.435246&spn=0.036362,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-8643\u003cbr>\nHours: Monday - Sunday 6pm to close \u003c/p>\n\u003cp>\u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>\u003cbr>\n306 Broderick Street (between Oak Street and Fell Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Nopa+restaurant,+San+Francisco,+CA&sll=37.773971,-122.446017&sspn=0.01903,0.033517&g=Nopa,+San+Francisco,+CA&ie=UTF8&hq=Nopa+restaurant,&hnear=San+Francisco,+CA&ll=37.777499,-122.435246&spn=0.038058,0.067034&z=14&iwloc=C\">Map\u003c/a>\u003cbr>\n(415) 437-0303\u003cbr>\nHours: Monday - Sunday 11am to 10pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.outthedoors.com/\">Out the Door Ferry Building\u003c/a>\u003cbr>\n1 Ferry Building (Stall #5) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Out+the+Door+Ferry+Building+San+Francisco,+CA&sll=37.793033,-122.420912&sspn=0.03805,0.067034&ie=UTF8&hq=Out+the+Door&hnear=Ferry+Building,+San+Francisco,+CA+94111&ll=37.798866,-122.393703&spn=0.036352,0.067034&z=14&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 321-3740\u003cbr>\nHours: Monday – Saturday 10:30am to 6pm\u003cbr>\nClosed Sunday \u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"Daughter Lucy is a pho/spring roll fanatic. (We go to) Out the Door, (or) Sunflower in a pinch.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sunflower-restaurant.com/\">Sunflower\u003c/a>\u003cbr>\n3111 16th Street (at Valencia Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Sunflower+Cafe,+San+Francisco,+CA&sll=37.798866,-122.393703&sspn=0.036352,0.067034&ie=UTF8&hq=Sunflower+Cafe,&hnear=San+Francisco,+CA&ll=37.775532,-122.415934&spn=0.036363,0.067034&z=14&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 626-5022\u003cbr>\nHours: Monday - Friday 11:30am to close\u003cbr>\nSaturday - Sunday 12:30pm to close\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigon-sandwich-san-francisco\">Saigon Sandwich\u003c/a>\u003cbr>\n560 Larkin Street (between Eddy Street and Turk Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Saigon+Sandwich+Shop,+San+Francisco,+CA&sll=37.775532,-122.415934&sspn=0.036363,0.067034&ie=UTF8&hq=Saigon+Sandwich+Shop,&hnear=San+Francisco,+CA&ll=37.782655,-122.349243&spn=0.145439,0.268135&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 474-5698\u003cbr>\nHours: Monday - Saturday 6am to 6pm\u003cbr>\nSunday 7am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"(I go to) Saigon Sandwich whenever I can.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.limonrotisserie.com/\">Limon Rotisserie\u003c/a>\u003cbr>\n1001 S. Van Ness Street (between 21st Street and 22nd Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Limon+Rotisserie,+San+Francisco,+CA&sll=37.782655,-122.349243&sspn=0.145439,0.268135&ie=UTF8&hq=Limon+Rotisserie,&hnear=San+Francisco,+CA&ll=37.762301,-122.416363&spn=0.07274,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 821-2134\u003cbr>\nHours: Sunday - Thursday 12pm to 10pm\u003cbr>\nFriday - Saturday 12:30pm to 10:30pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"(We get) take out from Limon Rotisserie.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a>\u003cbr>\n3640 Sacramento Street (between Locust Street and Spruce Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Spruce+Restaurant,+San+Francisco,+CA&sll=37.784995,-122.453742&sspn=0.019027,0.033517&g=San+Francisco+CA+near+Spruce+Street,+San+Francisco,+CA&ie=UTF8&hq=Spruce+Restaurant,&hnear=San+Francisco,+CA&ll=37.792829,-122.452755&spn=0.07271,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 931-5100\u003cbr>\nHours: Monday - Friday 11:30am to 2:30 pm\u003cbr>\nMonday – Thursday & Sunday 5pm to 10 pm\u003cbr>\nFriday - Sunday 5pm to 11pm\u003c/p>\n\u003cblockquote>\u003cp>For date night, the Stolls go to \"Spruce when we want to feel coddled. Zuni's up the street. We always have a list of new places we want to try.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>\u003cbr>\n1658 Market Street (between Franklin and Gough) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Zuni+Caf%C3%A9,+San+Francisco,+CA&sll=37.792829,-122.452755&sspn=0.07271,0.134068&ie=UTF8&hq=Zuni+Caf%C3%A9,&hnear=San+Francisco,+CA&ll=37.774327,-122.421384&spn=0.009091,0.016758&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 553-2522\u003cbr>\nHours: Tuesday, Wednesday, Thursday 11:30 am to 11 pm\u003cbr>\nFriday and Saturday 11:30 am to midnight\u003cbr>\nSunday 11:00 am to 11:00 pm | Closed Monday\u003c/p>\n\n","blocks":[],"excerpt":"Where does Craig Stoll like to shop and eat in the Bay Area? Stoll cued Bay Area Bites into his top picks via a recent email interview. He is the chef-owner of Delfina and Delfina Pizzeria(s), a growing mini-empire of San Francisco based Italian restaurants. ","status":"publish","parent":0,"modified":1308598622,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":976},"headData":{"title":"Urban Chef Report: Craig Stoll's Favorite Bay Area Eats | KQED","description":"Where does Craig Stoll like to shop and eat in the Bay Area? Stoll cued Bay Area Bites into his top picks via a recent email interview. He is the chef-owner of Delfina and Delfina Pizzeria(s), a growing mini-empire of San Francisco based Italian restaurants. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Urban Chef Report: Craig Stoll's Favorite Bay Area Eats","datePublished":"2010-05-07T15:00:29.000Z","dateModified":"2011-06-20T19:37:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"13083 http://blogs.kqed.org/bayareabites/?p=13083","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/","disqusTitle":"Urban Chef Report: Craig Stoll's Favorite Bay Area Eats","path":"/bayareabites/13083/urban-chef-report-craig-stolls-favorite-bay-area-eats","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_13091\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/craig-stoll1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/craig-stoll1.jpg\" alt=\"Chef Craig Stoll. Photo by Eric Wolfinger\" title=\"Chef Craig Stoll. Photo by Eric Wolfinger\" width=\"300\" height=\"450\" class=\"size-full wp-image-13091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Craig Stoll. Photo by Eric Wolfinger\u003c/figcaption>\u003c/figure>\n\u003cp>Where does Craig Stoll like to shop and eat in the Bay Area? Stoll cued Bay Area Bites into his top picks via a recent email interview. He is the chef-owner of \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> and Delfina Pizzeria(s), a growing mini-empire of San Francisco based Italian restaurants. He and his wife Annie Stoll live in the Mission in San Francisco with their eight year old daughter, Lucy. Stoll said, \u003c/p>\n\u003cblockquote>\u003cp>\"(We) love to be part of the neighborhood in which we work and own a business and where most of our staff live.\" He added that as a family unit, the Stolls like to hang out at home \"when we can find the time,\" and that \"family dinner is the best.\"\u003c/p>\u003c/blockquote>\n\u003cp>Speculation on the Stolls next restaurant venture continues to fuel the chatter; and the Twitterverse went into high alert mode when \u003ca href=\"http://twitter.com/CraigStoll/status/11541154037\">Craig tweeted\u003c/a> \u003cem>\"Waitin here at SFO for our flight to Mexico for a little R&D...Did I say that? I meant R&R\"\u003c/em> on April 3rd. It was later revealed on various outlets that the Stolls are definitely taking over the Ramblas space on Valencia, for what may be a Roman food concept, expected to open in late spring or early this summer. \u003c/p>\n\u003cp>The Stolls opened Delfina together in 1998, and have attracted prime time crowds, as well as later adding two Delfina Pizzeria locations. Chances of getting a coveted sidewalk table or even parking spot in front of the 18th Street Delfina Pizzeria vary wildly, but the promise of a gourmet Napoletana (tomato, anchovies, capers, hot peppers, olives, and oregano) pizza pie with a side of greens in a Insalata Tricolore salad with Grana Padano cheese generally make it a worth the effort. If you can't afford that trip to Rome or the East Coast, this is a nice staycation meal City option. The service and Italian fare are a combined effort for the couple, with Craig running the food and kitchen operations and Annie handling everything else. This blogger does occasional catering for Bi-Rite Market, and prepped with some of Stoll's cooks for the \u003ca href=\"http://jalapeno.typepad.com/my_weblog/2008/09/18th-street-block-party-this-saturday-afternoon.html\">18th Street Block Party in 2008\u003c/a>. \u003c/p>\n\u003cp>Here are Craig Stoll's picks for where to shop and eat. His main source for food may be the one with the easiest access. Stoll confessed that \u003cem>\"I often shop out of the walk-in cooler at Delfina,\"\u003c/em> which sounds like as good a FIFO (first in, first out) inventory system as any. Stoll's comments have been edited for content and brevity.\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>\u003cstrong>Shopping Spots:\u003c/strong> Bi-Rite & La Palma.\u003c/p>\n\u003cp>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>\u003cbr>\n3639 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Bi-Rite+Market,+San+Francisco,+CA&sll=37.772354,-122.425622&sspn=0.07273,0.134068&ie=UTF8&hq=Bi-Rite+Market,&hnear=San+Francisco,+CA&ll=37.764065,-122.424688&spn=0.036369,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 241-9760\u003cbr>\nHours: Daily 9:00 am to 9:00 pm\u003cbr>\nClosed on Thanksgiving and Christmas Days.\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"Unbelievably vibrant. Best market anywhere-across the board; meat, fish and produce. (It's) constantly evolving, improving, expanding. (I’m) always blown away.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.lapalmasf.com/\">La Palma\u003c/a>\u003cbr>\n 2884 24th Street (between Florida Street and Bryant Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=La+Palma,+San+Francisco,+CA&sll=37.777499,-122.435246&sspn=0.036362,0.067034&ie=UTF8&hq=La+Palma,&hnear=San+Francisco,+CA&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 647-1500\u003cbr>\nHours: Monday - Saturday 8am to 6pm\u003cbr>\nSunday 8am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"We live down the street and stop in for ingredients or prepared food.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Eating Spots:\u003c/strong> Thep Phenom, Bistro Aix, (Anonymous) Mission Taco Trucks, Swan Oyster Depot, Nopa and Nopalito, Out the Door, Sunflower, Saigon Sandwich, Limon Rotisserie, Spruce and Zuni.\u003c/p>\n\u003cp>\u003ca href=\"http://www.thepphanom.com/ThepPhanom.html\">Thep Phanom\u003c/a>\u003cbr>\n400 Waller Street (at Fillmore Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Thep+Phanom,+San+Francisco,+CA&sll=37.764065,-122.424688&sspn=0.036369,0.067034&ie=UTF8&hq=Thep+Phanom,&hnear=San+Francisco,+CA&ll=37.772513,-122.43031&spn=0.018182,0.033517&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 431-2526\u003cbr>\nHours: Daily 5:30pm to 10:30 pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"When we come back from a family trip we always go to Thep Phanom or Bistro Aix. We have a taco truck at either end of our block. (I) don't want to admit how often I eat there.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.bistroaix.com/\">Bistro Aix\u003c/a>\u003cbr>\n3340 Steiner Street (between Chestnut Street and Lombard Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Bistro+Aix,+San+Francisco,+CA&sll=37.772513,-122.43031&sspn=0.018182,0.033517&ie=UTF8&hq=Bistro+Aix,&hnear=San+Francisco,+CA&ll=37.80558,-122.437477&spn=0.072697,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 202-0100\u003cbr>\nHours: Monday - Thursday 6:30pm to 10pm\u003cbr>\nFriday - Saturday 5:30pm to 11pm\u003cbr>\nSunday 5:30pm to 9:30pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>\u003cbr>\n1517 Polk Street (between California Street and Sacramento Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Swan+Oyster+Depot,+San+Francisco,+CA&sll=37.80558,-122.437477&sspn=0.072697,0.134068&ie=UTF8&hq=Swan+Oyster+Depot,&hnear=San+Francisco,+CA&ll=37.793033,-122.420912&spn=0.03805,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 673-1101\u003cbr>\nHours: Monday - Saturday 8am to 5:30pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: Swan Oyster Depot is \"classic and timeless, irony-free.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://nopasf.com/about/\">Nopa\u003c/a>\u003cbr>\n 560 Divisadero Street (at Hayes Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Nopa+restaurant,+San+Francisco,+CA&sll=37.773971,-122.446017&sspn=0.01903,0.033517&g=Nopa,+San+Francisco,+CA&ie=UTF8&hq=Nopa+restaurant,&hnear=San+Francisco,+CA&ll=37.777499,-122.435246&spn=0.036362,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-8643\u003cbr>\nHours: Monday - Sunday 6pm to close \u003c/p>\n\u003cp>\u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>\u003cbr>\n306 Broderick Street (between Oak Street and Fell Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Nopa+restaurant,+San+Francisco,+CA&sll=37.773971,-122.446017&sspn=0.01903,0.033517&g=Nopa,+San+Francisco,+CA&ie=UTF8&hq=Nopa+restaurant,&hnear=San+Francisco,+CA&ll=37.777499,-122.435246&spn=0.038058,0.067034&z=14&iwloc=C\">Map\u003c/a>\u003cbr>\n(415) 437-0303\u003cbr>\nHours: Monday - Sunday 11am to 10pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.outthedoors.com/\">Out the Door Ferry Building\u003c/a>\u003cbr>\n1 Ferry Building (Stall #5) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Out+the+Door+Ferry+Building+San+Francisco,+CA&sll=37.793033,-122.420912&sspn=0.03805,0.067034&ie=UTF8&hq=Out+the+Door&hnear=Ferry+Building,+San+Francisco,+CA+94111&ll=37.798866,-122.393703&spn=0.036352,0.067034&z=14&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 321-3740\u003cbr>\nHours: Monday – Saturday 10:30am to 6pm\u003cbr>\nClosed Sunday \u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"Daughter Lucy is a pho/spring roll fanatic. (We go to) Out the Door, (or) Sunflower in a pinch.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sunflower-restaurant.com/\">Sunflower\u003c/a>\u003cbr>\n3111 16th Street (at Valencia Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Sunflower+Cafe,+San+Francisco,+CA&sll=37.798866,-122.393703&sspn=0.036352,0.067034&ie=UTF8&hq=Sunflower+Cafe,&hnear=San+Francisco,+CA&ll=37.775532,-122.415934&spn=0.036363,0.067034&z=14&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 626-5022\u003cbr>\nHours: Monday - Friday 11:30am to close\u003cbr>\nSaturday - Sunday 12:30pm to close\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigon-sandwich-san-francisco\">Saigon Sandwich\u003c/a>\u003cbr>\n560 Larkin Street (between Eddy Street and Turk Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Saigon+Sandwich+Shop,+San+Francisco,+CA&sll=37.775532,-122.415934&sspn=0.036363,0.067034&ie=UTF8&hq=Saigon+Sandwich+Shop,&hnear=San+Francisco,+CA&ll=37.782655,-122.349243&spn=0.145439,0.268135&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 474-5698\u003cbr>\nHours: Monday - Saturday 6am to 6pm\u003cbr>\nSunday 7am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"(I go to) Saigon Sandwich whenever I can.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.limonrotisserie.com/\">Limon Rotisserie\u003c/a>\u003cbr>\n1001 S. Van Ness Street (between 21st Street and 22nd Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Limon+Rotisserie,+San+Francisco,+CA&sll=37.782655,-122.349243&sspn=0.145439,0.268135&ie=UTF8&hq=Limon+Rotisserie,&hnear=San+Francisco,+CA&ll=37.762301,-122.416363&spn=0.07274,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 821-2134\u003cbr>\nHours: Sunday - Thursday 12pm to 10pm\u003cbr>\nFriday - Saturday 12:30pm to 10:30pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"(We get) take out from Limon Rotisserie.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a>\u003cbr>\n3640 Sacramento Street (between Locust Street and Spruce Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Spruce+Restaurant,+San+Francisco,+CA&sll=37.784995,-122.453742&sspn=0.019027,0.033517&g=San+Francisco+CA+near+Spruce+Street,+San+Francisco,+CA&ie=UTF8&hq=Spruce+Restaurant,&hnear=San+Francisco,+CA&ll=37.792829,-122.452755&spn=0.07271,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 931-5100\u003cbr>\nHours: Monday - Friday 11:30am to 2:30 pm\u003cbr>\nMonday – Thursday & Sunday 5pm to 10 pm\u003cbr>\nFriday - Sunday 5pm to 11pm\u003c/p>\n\u003cblockquote>\u003cp>For date night, the Stolls go to \"Spruce when we want to feel coddled. Zuni's up the street. We always have a list of new places we want to try.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>\u003cbr>\n1658 Market Street (between Franklin and Gough) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Zuni+Caf%C3%A9,+San+Francisco,+CA&sll=37.792829,-122.452755&sspn=0.07271,0.134068&ie=UTF8&hq=Zuni+Caf%C3%A9,&hnear=San+Francisco,+CA&ll=37.774327,-122.421384&spn=0.009091,0.016758&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 553-2522\u003cbr>\nHours: Tuesday, Wednesday, Thursday 11:30 am to 11 pm\u003cbr>\nFriday and Saturday 11:30 am to midnight\u003cbr>\nSunday 11:00 am to 11:00 pm | Closed Monday\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/13083/urban-chef-report-craig-stolls-favorite-bay-area-eats","authors":["5092"],"categories":["bayareabites_63","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_2345","bayareabites_4029","bayareabites_4017","bayareabites_2101","bayareabites_4026","bayareabites_219","bayareabites_4030","bayareabites_4028","bayareabites_4031"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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