(Tasty) Ice Cream and Liquid Nitrogen: Get Smitten with Robyn Sue Fisher
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Photo: Courtesty of Smitten Ice Cream\" width=\"1533\" height=\"1026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robyn Sue Fisher and her red wagon. Photo: Courtesty of Smitten Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cp>Everyone loves ice cream, and all the better when it incorporates components that amp up the science “wow” factor in a big and fun show. Around here, that means Robyn Sue Fisher, who is the founder of \u003ca href=\"http://smittenicecream.com/\" target=\"_blank\">Smitten Ice Cream\u003c/a>, started out of an (adorable) red Radio Flyer wagon. She's outgrew the wagon, though, and set up shop in a stylish shipping container in Hayes Valley. Fisher has now expanded and recently opened a new outpost of Smitten in the Whole Foods Market in Los Altos and has plans to open in Rockridge in April and Lafayette further east in May.\u003c/p>\n\u003cp>At Smitten, Fisher and her crew of Brristas create velvety creamy batches of remarkably tasty desserts in a matter of three minutes with the use of liquid nitrogen. For many, the show is as much fun as eating the results. There are gourmet flavors from salted caramel (still very much a trend) to the seasonal blood orange with pistachio shortbread to Meyer lemon to fresh mint that is miles away from the bright green sweets of yesteryear. Bay Area Bites caught up with Fisher to find out what’s new and what’s in store for ice cream (and science) fans.\u003c/p>\n\u003cfigure id=\"attachment_78729\" class=\"wp-caption aligncenter\" style=\"max-width: 620px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Meyer-Lemon-Brrr-Isabelle-Engler-PhotoCred.jpg\">\u003cimg class=\"size-full wp-image-78729\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Meyer-Lemon-Brrr-Isabelle-Engler-PhotoCred.jpg\" alt=\"Meyer lemon ice cream getting made. Photo: Isabelle Enger\" width=\"620\" height=\"417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meyer lemon ice cream getting made. Photo: Isabelle Enger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Congratulations on opening in Los Altos. Next, you’ll have spots in Rockridge & Lafayette. What has the expansion process been like? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher: \u003c/strong>It's been really exciting. We have built an awesome team to make sure we have all of our ducks in a row. We have been working for several years on our next generation Brrr(TM) machine -- our one-of-a-kind patented ice cream churning machine that makes ice cream with liquid nitrogen to create the freshest and smoothest ice cream on earth. And we'll have six of these Brrr machines in each new location so that we can have six made-to-order flavors each day, rather than four at Hayes Valley. Our amazing pastry chef, \u003ca href=\"http://www.tcho.com/tcho-pro/smitten-ice-cream/\" target=\"_blank\">Robyn Lenzi\u003c/a>, has also been working on some fun and super tasty new products, such as our Brrrgers (i.e., homemade Brioche ice cream sandwiches, which look like mini ice cream burgers).\u003c/p>\n\u003cfigure id=\"attachment_78730\" class=\"wp-caption aligncenter\" style=\"max-width: 409px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Photo-cred-Nathan-Michael.jpeg\">\u003cimg class=\" wp-image-78730 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Photo-cred-Nathan-Michael.jpeg\" alt=\"Smitten Ice Cream cone topped with housemade pistachio brittle. Photo courtesy of Nathan Michael\" width=\"409\" height=\"614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smitten Ice Cream cone topped with housemade pistachio brittle. Photo courtesy of Nathan Michael\u003c/figcaption>\u003c/figure>\n\u003cp>We have also been working with an awesome team of architects to design our new locations so that they have a really unique and special feel -- sticking with our roots but taking it one step further and bringing it to a brick and mortar location. The new Smitten Ice Cream shops definitely make the Hayes Valley location look like a kiosk, as the new shops are more than three times bigger and are ready to make even more people smitten with made-to-order scoops and homemade pairings (i.e., toppings)!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: The use of liquid nitrogen means you get the ice cream to a customer after 90 seconds of brrr cold. How do you get the product to still be so creamy?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher:\u003c/strong> Our patented Brrr machines (literally invented by my team and I in a basement shop and prototyped on the streets of San Francisco out of our Radio Flyer Wagon) are specially designed to make the creamiest scoop possible. The Brrr machine uses liquid nitrogen, which is -321 degrees Fahrenheit. Freezing the ice cream at such a low temperature and with the special patented helical mixing blades creates exceptionally small ice crystals. These small ice crystals are why our product is smoother and creamier than any other ice cream out there. Our Brrr machine also has patented software that senses viscosity to ensure the ice cream has the perfect texture.\u003c/p>\n\u003cfigure id=\"attachment_78732\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SF-Weekly-Wagon.jpeg\">\u003cimg class=\"size-full wp-image-78732\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SF-Weekly-Wagon.jpeg\" alt=\"Robyn Sue Fisher in her wagon. Photo: Courtesy of SF Weekly\" width=\"560\" height=\"371\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robyn Sue Fisher in her wagon. Photo: Courtesy of SF Weekly\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Is the ice cream set up different for your new locations? What tools do you use?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher:\u003c/strong> Our new locations have six of our next generation Brrr machines. These next generation machines churn more ice cream at one time and do so quicker. The six Brrr machines allow us to serve six flavors, rather than four.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your recipes? What are the best sellers?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher: \u003c/strong>Our awesome pastry chef, Robyn Lenzi, creates all of our recipes from the finest ingredients in the Bay Area. Our best sellers are our salted caramel; our fresh mint chip, which is made with fresh organic mint, rather than extract, and homemade chocolate chips; and our seasonal flavors, which are made with fresh, organic, just picked local fruit (e.g., blood orange with pistachio shortbread in March rhubarb crisp in April, and strawberry white balsamic in May).\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why did you start making ice cream? What sorts of sweets did you grow up with?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher:\u003c/strong> Ice cream has always been the food I loved most, and I wanted to take that product I loved and make it even better. I was bothered that ice cream, in today's \"modern\" day and age, had become laden with preservatives, emulsifiers and stabilizers to last throughout the labyrinth distribution chain from production to end consumer. I wanted to take all of that away and make every batch of ice cream to-order with only fresh, pure ingredients. With our unique production technique, we could throw all of the compromises and sacrifices out the window and focus only on taste.\u003c/p>\n\u003cp>Ice cream has ALWAYS been my favorite sweet. My mom used to say that I had two stomachs, and one was solely reserved for ice cream. I still believe that!\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Smitten Ice Cream\u003c/strong>\u003cbr>\n\u003ca href=\"http://smittenicecream.com/\" target=\"_blank\">www.smittenicecream.com\u003c/a>\u003cbr>\n432 Octavia St. #1A (at Linden St.)\u003cbr>\n415-863-1518\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SmittenIceCream\" target=\"_blank\">@SmittenIceCream \u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SmittenIceCream\">Smitten Ice Cream\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Smitten Ice Cream started out of a red Radio Flyer wagon in San Francisco and now has outposts in Hayes Valley and Los Altos with more Bay Area spots on the way. Mary Ladd interviews Smitten's founder, Robin Sue Fisher, about using liquid nitrogen to make fresh and smooth ice cream and what's coming next from this dessert scientist.","status":"publish","parent":0,"modified":1393996787,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":974},"headData":{"title":"(Tasty) Ice Cream and Liquid Nitrogen: Get Smitten with Robyn Sue Fisher | KQED","description":"Smitten Ice Cream started out of a red Radio Flyer wagon in San Francisco and now has outposts in Hayes Valley and Los Altos with more Bay Area spots on the way. Mary Ladd interviews Smitten's founder, Robin Sue Fisher, about using liquid nitrogen to make fresh and smooth ice cream and what's coming next from this dessert scientist.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"(Tasty) Ice Cream and Liquid Nitrogen: Get Smitten with Robyn Sue Fisher","datePublished":"2014-03-01T18:09:10.000Z","dateModified":"2014-03-05T05:19:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"78580 http://blogs.kqed.org/bayareabites/?p=78580","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/01/smitten-ice-creams-robyn-sue-fisher/","disqusTitle":"(Tasty) Ice Cream and Liquid Nitrogen: Get Smitten with Robyn Sue Fisher","path":"/bayareabites/78580/smitten-ice-creams-robyn-sue-fisher","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78728\" class=\"wp-caption aligncenter\" style=\"max-width: 1533px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Robyn-Wagoneering-Mural.jpg\">\u003cimg class=\"size-full wp-image-78728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Robyn-Wagoneering-Mural.jpg\" alt=\"Robyn Sue Fisher and her red wagon. Photo: Courtesty of Smitten Ice Cream\" width=\"1533\" height=\"1026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robyn Sue Fisher and her red wagon. Photo: Courtesty of Smitten Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cp>Everyone loves ice cream, and all the better when it incorporates components that amp up the science “wow” factor in a big and fun show. Around here, that means Robyn Sue Fisher, who is the founder of \u003ca href=\"http://smittenicecream.com/\" target=\"_blank\">Smitten Ice Cream\u003c/a>, started out of an (adorable) red Radio Flyer wagon. She's outgrew the wagon, though, and set up shop in a stylish shipping container in Hayes Valley. Fisher has now expanded and recently opened a new outpost of Smitten in the Whole Foods Market in Los Altos and has plans to open in Rockridge in April and Lafayette further east in May.\u003c/p>\n\u003cp>At Smitten, Fisher and her crew of Brristas create velvety creamy batches of remarkably tasty desserts in a matter of three minutes with the use of liquid nitrogen. For many, the show is as much fun as eating the results. There are gourmet flavors from salted caramel (still very much a trend) to the seasonal blood orange with pistachio shortbread to Meyer lemon to fresh mint that is miles away from the bright green sweets of yesteryear. Bay Area Bites caught up with Fisher to find out what’s new and what’s in store for ice cream (and science) fans.\u003c/p>\n\u003cfigure id=\"attachment_78729\" class=\"wp-caption aligncenter\" style=\"max-width: 620px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Meyer-Lemon-Brrr-Isabelle-Engler-PhotoCred.jpg\">\u003cimg class=\"size-full wp-image-78729\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Meyer-Lemon-Brrr-Isabelle-Engler-PhotoCred.jpg\" alt=\"Meyer lemon ice cream getting made. Photo: Isabelle Enger\" width=\"620\" height=\"417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meyer lemon ice cream getting made. Photo: Isabelle Enger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Congratulations on opening in Los Altos. Next, you’ll have spots in Rockridge & Lafayette. What has the expansion process been like? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher: \u003c/strong>It's been really exciting. We have built an awesome team to make sure we have all of our ducks in a row. We have been working for several years on our next generation Brrr(TM) machine -- our one-of-a-kind patented ice cream churning machine that makes ice cream with liquid nitrogen to create the freshest and smoothest ice cream on earth. And we'll have six of these Brrr machines in each new location so that we can have six made-to-order flavors each day, rather than four at Hayes Valley. Our amazing pastry chef, \u003ca href=\"http://www.tcho.com/tcho-pro/smitten-ice-cream/\" target=\"_blank\">Robyn Lenzi\u003c/a>, has also been working on some fun and super tasty new products, such as our Brrrgers (i.e., homemade Brioche ice cream sandwiches, which look like mini ice cream burgers).\u003c/p>\n\u003cfigure id=\"attachment_78730\" class=\"wp-caption aligncenter\" style=\"max-width: 409px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Photo-cred-Nathan-Michael.jpeg\">\u003cimg class=\" wp-image-78730 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Photo-cred-Nathan-Michael.jpeg\" alt=\"Smitten Ice Cream cone topped with housemade pistachio brittle. Photo courtesy of Nathan Michael\" width=\"409\" height=\"614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smitten Ice Cream cone topped with housemade pistachio brittle. Photo courtesy of Nathan Michael\u003c/figcaption>\u003c/figure>\n\u003cp>We have also been working with an awesome team of architects to design our new locations so that they have a really unique and special feel -- sticking with our roots but taking it one step further and bringing it to a brick and mortar location. The new Smitten Ice Cream shops definitely make the Hayes Valley location look like a kiosk, as the new shops are more than three times bigger and are ready to make even more people smitten with made-to-order scoops and homemade pairings (i.e., toppings)!\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>Bay Area Bites: The use of liquid nitrogen means you get the ice cream to a customer after 90 seconds of brrr cold. How do you get the product to still be so creamy?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher:\u003c/strong> Our patented Brrr machines (literally invented by my team and I in a basement shop and prototyped on the streets of San Francisco out of our Radio Flyer Wagon) are specially designed to make the creamiest scoop possible. The Brrr machine uses liquid nitrogen, which is -321 degrees Fahrenheit. Freezing the ice cream at such a low temperature and with the special patented helical mixing blades creates exceptionally small ice crystals. These small ice crystals are why our product is smoother and creamier than any other ice cream out there. Our Brrr machine also has patented software that senses viscosity to ensure the ice cream has the perfect texture.\u003c/p>\n\u003cfigure id=\"attachment_78732\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SF-Weekly-Wagon.jpeg\">\u003cimg class=\"size-full wp-image-78732\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SF-Weekly-Wagon.jpeg\" alt=\"Robyn Sue Fisher in her wagon. Photo: Courtesy of SF Weekly\" width=\"560\" height=\"371\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robyn Sue Fisher in her wagon. Photo: Courtesy of SF Weekly\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Is the ice cream set up different for your new locations? What tools do you use?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher:\u003c/strong> Our new locations have six of our next generation Brrr machines. These next generation machines churn more ice cream at one time and do so quicker. The six Brrr machines allow us to serve six flavors, rather than four.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your recipes? What are the best sellers?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher: \u003c/strong>Our awesome pastry chef, Robyn Lenzi, creates all of our recipes from the finest ingredients in the Bay Area. Our best sellers are our salted caramel; our fresh mint chip, which is made with fresh organic mint, rather than extract, and homemade chocolate chips; and our seasonal flavors, which are made with fresh, organic, just picked local fruit (e.g., blood orange with pistachio shortbread in March rhubarb crisp in April, and strawberry white balsamic in May).\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why did you start making ice cream? What sorts of sweets did you grow up with?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher:\u003c/strong> Ice cream has always been the food I loved most, and I wanted to take that product I loved and make it even better. I was bothered that ice cream, in today's \"modern\" day and age, had become laden with preservatives, emulsifiers and stabilizers to last throughout the labyrinth distribution chain from production to end consumer. I wanted to take all of that away and make every batch of ice cream to-order with only fresh, pure ingredients. With our unique production technique, we could throw all of the compromises and sacrifices out the window and focus only on taste.\u003c/p>\n\u003cp>Ice cream has ALWAYS been my favorite sweet. My mom used to say that I had two stomachs, and one was solely reserved for ice cream. I still believe that!\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Smitten Ice Cream\u003c/strong>\u003cbr>\n\u003ca href=\"http://smittenicecream.com/\" target=\"_blank\">www.smittenicecream.com\u003c/a>\u003cbr>\n432 Octavia St. #1A (at Linden St.)\u003cbr>\n415-863-1518\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SmittenIceCream\" target=\"_blank\">@SmittenIceCream \u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SmittenIceCream\">Smitten Ice Cream\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78580/smitten-ice-creams-robyn-sue-fisher","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2695","bayareabites_1653","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_8864","bayareabites_312","bayareabites_12456","bayareabites_10429","bayareabites_13112","bayareabites_13113","bayareabites_11570","bayareabites_11392"],"featImg":"bayareabites_78733","label":"bayareabites"},"bayareabites_66883":{"type":"posts","id":"bayareabites_66883","meta":{"index":"posts_1591205157","site":"bayareabites","id":"66883","score":null,"sort":[1376578801000]},"guestAuthors":[],"slug":"pig-woman-knife-butchery-with-bailie-at-fatted-calf","title":"Pig + Woman + Knife: Butchery with Bailie at Fatted Calf ","publishDate":1376578801,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_67288\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife.jpg\" alt=\"Bailie (R) and guests. Photo: Ryan Harri\" width=\"720\" height=\"479\" class=\"size-full wp-image-67288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (R) and guests. Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>Heather Bailie—widely known as Bailie—is a Bay Area charcuterie and meat expert via her work as a butcher, operations manager and partner for Fatted Calf, the meat emporium with shops in Napa and San Francisco. \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> sells meat from smaller family farms, alongside handcrafted (and delectable) pates, beef jerky, terrines, sausage, bacon and salumi (pancetta \u003cem>tesa\u003c/em>, salame Toscano, and a personal favorite: an herby roll of cured pork belly). \u003c/p>\n\u003cp>Bailie currently lives in Napa and has a meaty side project called \u003ca href=\"http://pigwomanknife.com/\">Pig + Woman + Knife\u003c/a>, which has two components. The Pig + Woman + Knife blog demystifies meat buying and butchery, and has photos and tips. She also takes the Pig + Woman + Knife meat knowledge directly to people by giving butchery classes and hands-on demonstrations for smaller groups. Yes, women can take her classes, but she also teaches groups with both genders. Baile told Bay Area Bites that she helps at “Pig Parties” for her friends, and will bring her hacksaw and knives to break down a pig and, say, help the group make sausage.\u003c/p>\n\u003cp>\u003cstrong> Her reasons for creating Pig + Woman + Knife:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>“Stemmed from my experience working with the \"fathers\" of the Bay Area butchery and charcuterie scene. During my culinary upbringing, I was fortunate to work alongside some very talented meat masters, all of whom inspired me to keep a knife in my hand. This interest in butchery, paired with a background in animal right's activism, a degree in Women's Studies and a strong urge to do something creative, led me to create Pig + Woman + Knife.\"\u003c/p>\n\u003cp>\"What started as a simple blog to share knowledge with other women cooks and build community through cutting meat, eventually evolved into an educational site to reach a much broader audience—from home butchers to professionals alike. This website is devoted to showing people how buying whole animals (or rather large pieces of one) and learning a few skills will save money and time and can be a fun hobby! Going whole animal also supports local family farms and small businesses. I hope viewing this site helps to take the intimidation and confusion out of buying meat, clearly demonstrates what to do with it and inspires you to learn some traditional preparations and cooking techniques.”\u003c/p>\u003c/blockquote>\n\u003cp> [youtube //www.youtube.com/watch?v=sa1otNuqVlE]\u003c/p>\n\u003cp>Baile has a degree from the California Culinary Academy and did restaurant work at \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a> and Ubuntu before “stalking” Taylor Boetticher and Toponia Miller, the husband and wife team behind Fatted Calf. Bailie has an animal activist background and was a “card carrying PETA member and vegetarian.” Her gateway meat to break her vegetarian diet did eventually come: a late night drive-thru meal of a Jack in the Box hamburger caused her to indulge a strong meat craving with a friend. Bailie now eats slices of mortadella for breakfast daily and samples meat freely for work and pleasure. Bay Area Bites caught up with Bailie recently while she butchered at the \u003ca href=\"http://www.fattedcalf.com/classes/\">Fatted Calf Butcher's Happy Hour\u003c/a> on a Wednesday night with Ren Rossini in San Francisco. We first talked in Napa at the Oxbow Market. Her comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s the biggest challenge in your work at Fatted Calf?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> In my position, I’m dealing with people, products and things changing all the time. Examples: a pig that I ordered two weeks ago will arrive thirty pounds smaller. Or a lamb I need is one day late. Or someone forgets to communicate a special order. There’s also business stuff and situations like staff turnover to handle. I try to deal with things, be a leader, not get pissed off and act with a level of coolness. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You’ve taught classes for Fatted Calf and CUESA, work the Fatted Calf Butcher’s Happy Hour and do butchery demos at both locations. Did Pig + Woman + Knife grow out of those experiences?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> It is a passion of mine teaching women. There are a lot of women in the industry who will come to me and say things like, “The guys don’t let me break down lamb.” So I will show them how. As much as I can, I give back. There are women who taught me all that stuff and it’s fun. \u003c/p>\n\u003cfigure id=\"attachment_67291\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife2.jpg\" alt=\"Bailie (center) working on a whole pig with class guests Photo: Ryan Harris\" width=\"720\" height=\"479\" class=\"size-full wp-image-67291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (center) working on a whole pig with class guests Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: The Fatted Calf has a cookbook coming out in September. What’s that like? \u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> It’s been a good ride. There will be a book tour in the East Bay, in California and New York. We’re all really excited about that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You have mentors that have helped you. Teaching classes for others, have you become a mentor yourself?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie: \u003c/strong>It’s been fun and I’ve mentored Ren. I don’t just help females, I’ll help any employee or person who may not have known they have a flair for knives and butchery. When that shows up, it means they’ve got a knack for breaking things down. \u003c/p>\n\u003cp>It can be the opposite, too—when people are not good behind the knife, we find something else for them.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Like what?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> Usually it means they are good at talking with the customers and describing the product, or passionate about farms and sustainability. It could be that they can be the person who wraps the beef jerky (laughs). Or that sign you’re looking at, that details the specials, I could never do that. But someone who is an art major is good at that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you find that someone who is good with butchery has a certain strength, or maybe height? Or some sort of personality skill set?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> You’ll see they have a natural intuition and an understanding of how to look at muscles and seams. Ren was really good at watching what we did. People like that do well because they are perceptive. We can train and show them. When people come here from somewhere else, they may have training, so we’ll need to show them our way of doing things. That transition is fairly easy. \u003c/p>\n\u003cfigure id=\"attachment_67292\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife3.jpg\" alt=\"Bailie (R) doing knife work for a butchery class. Photo: Ryan Harris\" width=\"400\" class=\"size-full wp-image-67292\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (R) doing knife work for a butchery class. Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to make salumi at Fatted Calf?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie: \u003c/strong>A lot of the salumi has been here two to six months. The small guys in the middle usually cure in two months. The larger ones usually take anywhere from three to four months. It all depends on temperature and humidity. When it’s hotter, we notice a fluctuation. The process is monitored day by day. I come in here and I spray and move things around and feel it. If it’s too dry, I’ll spray with water to get moisture. Or if it’s too moist in here, I’ll open the door. We do have it regulated with a machine but sometimes I like to be in here and know what’s going on -- feel it, taste it, know what’s going on. \u003c/p>\n\u003cp>There has to be quality control and mold has a distinct flavor. You can sometimes smell if there’s something ‘not awesome’ going on -- a bad mold or ammonia smell, something like that. You want to stop that when it happens. You have to smell it, taste it and see it and use your olfactory senses to keep everything going. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What role can Fatted Calf play in the consumer marketplace?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> Compared to other meat markets in the Bay Area, we’re really on the lower end of things, price-wise. That’s because we can get away with a high-quality product and not gouge people. We maintain our inventory and our costs. Ideally, I don’t want Fatted Calf to be seen as the place to go for a special occasion purchase. I want the market to be an alternative to shopping at Safeway and buying a pork loin for $1.99. Instead the customer is going to get something really nice from Fatted Calf and they will spend a little bit more but they will know that they're supporting a different system and going against the grain. There’s just more awareness about knowing where your meat comes from these days. Eating a little bit less meat while being more conscientious—knowing where you spend your dollar—that right there, is a political act. I’ve definitely seen a change.\u003c/p>\n\n","blocks":[],"excerpt":"Bailie is the woman behind Pig + Woman + Knife, which gives hunters, home and restaurant cooks hands-on knowledge and tutorials on breaking down pig, duck and lamb. Bailie practices her butchery and charcuterie craft while working at Fatted Calf, which has locations in San Francisco and Napa.","status":"publish","parent":0,"modified":1376690636,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1488},"headData":{"title":"Pig + Woman + Knife: Butchery with Bailie at Fatted Calf | KQED","description":"Bailie is the woman behind Pig + Woman + Knife, which gives hunters, home and restaurant cooks hands-on knowledge and tutorials on breaking down pig, duck and lamb. Bailie practices her butchery and charcuterie craft while working at Fatted Calf, which has locations in San Francisco and Napa.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Pig + Woman + Knife: Butchery with Bailie at Fatted Calf ","datePublished":"2013-08-15T15:00:01.000Z","dateModified":"2013-08-16T22:03:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"66883 http://blogs.kqed.org/bayareabites/?p=66883","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/15/pig-woman-knife-butchery-with-bailie-at-fatted-calf/","disqusTitle":"Pig + Woman + Knife: Butchery with Bailie at Fatted Calf ","path":"/bayareabites/66883/pig-woman-knife-butchery-with-bailie-at-fatted-calf","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67288\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife.jpg\" alt=\"Bailie (R) and guests. Photo: Ryan Harri\" width=\"720\" height=\"479\" class=\"size-full wp-image-67288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (R) and guests. Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>Heather Bailie—widely known as Bailie—is a Bay Area charcuterie and meat expert via her work as a butcher, operations manager and partner for Fatted Calf, the meat emporium with shops in Napa and San Francisco. \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> sells meat from smaller family farms, alongside handcrafted (and delectable) pates, beef jerky, terrines, sausage, bacon and salumi (pancetta \u003cem>tesa\u003c/em>, salame Toscano, and a personal favorite: an herby roll of cured pork belly). \u003c/p>\n\u003cp>Bailie currently lives in Napa and has a meaty side project called \u003ca href=\"http://pigwomanknife.com/\">Pig + Woman + Knife\u003c/a>, which has two components. The Pig + Woman + Knife blog demystifies meat buying and butchery, and has photos and tips. She also takes the Pig + Woman + Knife meat knowledge directly to people by giving butchery classes and hands-on demonstrations for smaller groups. Yes, women can take her classes, but she also teaches groups with both genders. Baile told Bay Area Bites that she helps at “Pig Parties” for her friends, and will bring her hacksaw and knives to break down a pig and, say, help the group make sausage.\u003c/p>\n\u003cp>\u003cstrong> Her reasons for creating Pig + Woman + Knife:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>“Stemmed from my experience working with the \"fathers\" of the Bay Area butchery and charcuterie scene. During my culinary upbringing, I was fortunate to work alongside some very talented meat masters, all of whom inspired me to keep a knife in my hand. This interest in butchery, paired with a background in animal right's activism, a degree in Women's Studies and a strong urge to do something creative, led me to create Pig + Woman + Knife.\"\u003c/p>\n\u003cp>\"What started as a simple blog to share knowledge with other women cooks and build community through cutting meat, eventually evolved into an educational site to reach a much broader audience—from home butchers to professionals alike. This website is devoted to showing people how buying whole animals (or rather large pieces of one) and learning a few skills will save money and time and can be a fun hobby! Going whole animal also supports local family farms and small businesses. I hope viewing this site helps to take the intimidation and confusion out of buying meat, clearly demonstrates what to do with it and inspires you to learn some traditional preparations and cooking techniques.”\u003c/p>\u003c/blockquote>\n\u003cp> \u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/sa1otNuqVlE'\n title='//www.youtube.com/embed/sa1otNuqVlE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Baile has a degree from the California Culinary Academy and did restaurant work at \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a> and Ubuntu before “stalking” Taylor Boetticher and Toponia Miller, the husband and wife team behind Fatted Calf. Bailie has an animal activist background and was a “card carrying PETA member and vegetarian.” Her gateway meat to break her vegetarian diet did eventually come: a late night drive-thru meal of a Jack in the Box hamburger caused her to indulge a strong meat craving with a friend. Bailie now eats slices of mortadella for breakfast daily and samples meat freely for work and pleasure. Bay Area Bites caught up with Bailie recently while she butchered at the \u003ca href=\"http://www.fattedcalf.com/classes/\">Fatted Calf Butcher's Happy Hour\u003c/a> on a Wednesday night with Ren Rossini in San Francisco. We first talked in Napa at the Oxbow Market. Her comments have been edited for clarity and grammar. \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>Bay Area Bites: What’s the biggest challenge in your work at Fatted Calf?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> In my position, I’m dealing with people, products and things changing all the time. Examples: a pig that I ordered two weeks ago will arrive thirty pounds smaller. Or a lamb I need is one day late. Or someone forgets to communicate a special order. There’s also business stuff and situations like staff turnover to handle. I try to deal with things, be a leader, not get pissed off and act with a level of coolness. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You’ve taught classes for Fatted Calf and CUESA, work the Fatted Calf Butcher’s Happy Hour and do butchery demos at both locations. Did Pig + Woman + Knife grow out of those experiences?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> It is a passion of mine teaching women. There are a lot of women in the industry who will come to me and say things like, “The guys don’t let me break down lamb.” So I will show them how. As much as I can, I give back. There are women who taught me all that stuff and it’s fun. \u003c/p>\n\u003cfigure id=\"attachment_67291\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife2.jpg\" alt=\"Bailie (center) working on a whole pig with class guests Photo: Ryan Harris\" width=\"720\" height=\"479\" class=\"size-full wp-image-67291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (center) working on a whole pig with class guests Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: The Fatted Calf has a cookbook coming out in September. What’s that like? \u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> It’s been a good ride. There will be a book tour in the East Bay, in California and New York. We’re all really excited about that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You have mentors that have helped you. Teaching classes for others, have you become a mentor yourself?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie: \u003c/strong>It’s been fun and I’ve mentored Ren. I don’t just help females, I’ll help any employee or person who may not have known they have a flair for knives and butchery. When that shows up, it means they’ve got a knack for breaking things down. \u003c/p>\n\u003cp>It can be the opposite, too—when people are not good behind the knife, we find something else for them.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Like what?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> Usually it means they are good at talking with the customers and describing the product, or passionate about farms and sustainability. It could be that they can be the person who wraps the beef jerky (laughs). Or that sign you’re looking at, that details the specials, I could never do that. But someone who is an art major is good at that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you find that someone who is good with butchery has a certain strength, or maybe height? Or some sort of personality skill set?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> You’ll see they have a natural intuition and an understanding of how to look at muscles and seams. Ren was really good at watching what we did. People like that do well because they are perceptive. We can train and show them. When people come here from somewhere else, they may have training, so we’ll need to show them our way of doing things. That transition is fairly easy. \u003c/p>\n\u003cfigure id=\"attachment_67292\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife3.jpg\" alt=\"Bailie (R) doing knife work for a butchery class. Photo: Ryan Harris\" width=\"400\" class=\"size-full wp-image-67292\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (R) doing knife work for a butchery class. Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to make salumi at Fatted Calf?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie: \u003c/strong>A lot of the salumi has been here two to six months. The small guys in the middle usually cure in two months. The larger ones usually take anywhere from three to four months. It all depends on temperature and humidity. When it’s hotter, we notice a fluctuation. The process is monitored day by day. I come in here and I spray and move things around and feel it. If it’s too dry, I’ll spray with water to get moisture. Or if it’s too moist in here, I’ll open the door. We do have it regulated with a machine but sometimes I like to be in here and know what’s going on -- feel it, taste it, know what’s going on. \u003c/p>\n\u003cp>There has to be quality control and mold has a distinct flavor. You can sometimes smell if there’s something ‘not awesome’ going on -- a bad mold or ammonia smell, something like that. You want to stop that when it happens. You have to smell it, taste it and see it and use your olfactory senses to keep everything going. \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>Bay Area Bites: What role can Fatted Calf play in the consumer marketplace?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> Compared to other meat markets in the Bay Area, we’re really on the lower end of things, price-wise. That’s because we can get away with a high-quality product and not gouge people. We maintain our inventory and our costs. Ideally, I don’t want Fatted Calf to be seen as the place to go for a special occasion purchase. I want the market to be an alternative to shopping at Safeway and buying a pork loin for $1.99. Instead the customer is going to get something really nice from Fatted Calf and they will spend a little bit more but they will know that they're supporting a different system and going against the grain. There’s just more awareness about knowing where your meat comes from these days. Eating a little bit less meat while being more conscientious—knowing where you spend your dollar—that right there, is a political act. I’ve definitely seen a change.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/66883/pig-woman-knife-butchery-with-bailie-at-fatted-calf","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_64","bayareabites_1875"],"tags":["bayareabites_8700","bayareabites_1596","bayareabites_320","bayareabites_1531","bayareabites_12154","bayareabites_11449","bayareabites_8864","bayareabites_12143","bayareabites_243","bayareabites_187","bayareabites_12145","bayareabites_12144"],"featImg":"bayareabites_67307","label":"bayareabites"},"bayareabites_57872":{"type":"posts","id":"bayareabites_57872","meta":{"index":"posts_1591205157","site":"bayareabites","id":"57872","score":null,"sort":[1362629566000]},"guestAuthors":[],"slug":"no-bandwiches-here-charles-phan-opens-south-restaurant-at-sfjazz","title":"No Bandwiches Here: Charles Phan opens South Restaurant at SFJAZZ ","publishDate":1362629566,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_58010\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/south-entrance1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/south-entrance1000.jpg\" alt=\"Window looking into South at SFJAZZ Photo: Angkana Kurutach\" width=\"1000\" height=\"668\" class=\"size-full wp-image-58010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Window looking into South at SFJAZZ Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>In Hayes Valley, the new 35,000-square-foot SFJAZZ Center is the first permanent home for \u003ca href=\"http://www.sfjazz.org/built-jazz\">SFJAZZ\u003c/a>. The new center is already a major draw for musicians and jazz fans locally since every seat in the house offers \u003cem>amazing\u003c/em> acoustics. Now, jazz fans also have their own watering hole with casual bites. This week, Chef Charles Phan opened South restaurant, with craft bourbon cocktails by \u003ca href=\"http://www.slanteddoor.com/family#erik\">Erik Adkins\u003c/a> and food ranging from fried beignets (by Pastry Chef \u003ca href=\"http://www.slanteddoor.com/family#chucky\">Chucky Dugo\u003c/a>) to alligator sausage, tender spicy beef jerky and oysters baked or fried. Bar food is a definite departure from the clean award-winning Vietnamese fare Phan is known for, but South gives him a chance to play and riff. Phan has been open with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/04/an-interview-with-charles-phan-author-of-vietnamese-home-cooking/\">Bay Area Bites\u003c/a> about his growing love of bourbon, and is due to open the bourbon and fried chicken Hard Water concept on the Embarcadero. He just returned from a research trip to Kentucky with Adkins and architect Olle Lundberg and the trio sampled from up to fifteen barrels each day. “We had to stop at that point,” he said with a laugh. Lundberg's renderings of the space can be seen below.\u003c/p>\n\u003cfigure id=\"attachment_57899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/charles-phan1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/charles-phan1000.jpg\" alt=\"Charles Phan. Photo: Angkana Kurutach\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>With a growing empire of Bay Area restaurants including the highly regarded \u003ca href=\"http://www.slanteddoor.com/food\">Slanted Door\u003c/a>, Phan said he is happy to be a part of this new San Francisco institution, even if he did at first say no to the prospect. Turns out, he does know how to provide quality sustenance for hungry musicians and their fans and has put some thought into how to do that: “A lot of them are always on the road, and it’s tough for them to get a good, warm meal. They’re like gypsies. At the end of the day, we want to provide good food and value.” Because Phan also oversees the SFJAZZ catering and green room operations, he hopes to get musicians to enjoy the food so much that it will be one reason for them to return, again and again. \u003c/p>\n\u003cfigure id=\"attachment_57908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH-alligator-sausage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH-alligator-sausage1000.jpg\" alt=\"South’s Alligator sausage. Photo: Angkana Kurutach\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57908\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South’s Alligator sausage. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_57907\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH_cornmeal-crusted-fried-oysters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH_cornmeal-crusted-fried-oysters1000.jpg\" alt=\"South’s Cornmeal crusted fried oysters with jalapeño remoulade Photo: Angkana Kurutac\" width=\"1000\" height=\"682\" class=\"size-full wp-image-57907\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South’s Cornmeal crusted fried oysters with jalapeño remoulade Photo: Angkana Kurutac\u003c/figcaption>\u003c/figure>\n\u003cp>SFJAZZ Trustee and \u003ca href=\"http://www.amazon.com/Boonville-Novel-Robert-Mailer-Anderson/dp/0060516216\">\u003cem>Boonville\u003c/em>\u003c/a> author Robert Mailer Anderson helped raise the money to build the new center. He and his wife Nicola Miner are friends to many musicians and writers (including me, full disclosure) and are major Obama fundraisers. Anderson will eagerly share the details of where to get his favorite late night meal of al pastor tacos--\u003ca href=\"http://www.taqueriasanjose1since1980.com/\">San Jose taqueria\u003c/a>, here we come. Regarding why Phan was chosen to head up the food for SFJAZZ, Anderson is quick to sing Phan’s praises, “We’re a cutting edge jazz center so we should have someone who is cutting edge in the culinary world.” \u003c/p>\n\u003cfigure id=\"attachment_57909\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South-at-SFJAZZ-Renderingslundberg-design1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South-at-SFJAZZ-Renderingslundberg-design1000.jpg\" alt=\"South at SFJAZZ Renderings by Lundberg Design\" width=\"1000\" height=\"684\" class=\"size-full wp-image-57909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South at SFJAZZ Renderings by Lundberg Design\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_57910\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SouthSFJAZZRenderingslundberg-design1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SouthSFJAZZRenderingslundberg-design1000a.jpg\" alt=\"South at SFJAZZ Renderings by Lundberg Design\" width=\"1000\" height=\"639\" class=\"size-full wp-image-57910\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South at SFJAZZ Renderings by Lundberg Design\u003c/figcaption>\u003c/figure>\n\u003cp>He is also quick to second Phan’s notion that food is important for any musician: “Because musicians travel so much, they are always talking about food. With the guys, they tend to talk about food and women. The perfect night out seems to include music, food and drinks.”\u003c/p>\n\u003cp>The fifty seats at South have full window views of the outside scene and the space is perfectly set up for a quick The Battle of New Orleans cocktail and nibble. Part of the South bar peers into the Robert N. Miner auditorium through a large glass panel. SFJAZZ’s Marshall Lamm confirmed that bar patrons can nab a peek during live performances, which may be markedly different in both vibe and appearance than other music spots (guests do need a ticket to take in any performance). Phan noted that because the Miner auditorium holds up to 700 guests, it makes more sense for jazz patrons to plan on getting a cocktail, versus food, at South. During performances, there is also an upstairs bar with views onto a wall filled with breathtaking black-and-white images of jazz greats. \u003c/p>\n\u003cfigure id=\"attachment_57896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/JazzGreats_South1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/JazzGreats_South1000.jpg\" alt=\"Jazz greats: a view from the South and SFJAZZ building Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jazz greats: a view from the South and SFJAZZ building Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>South currently offers eleven cocktails priced at $10, and draft beer and local wine are also available. The Blenheim ginger sparkler is a kicky and not-too-sweet refresher for designated drivers and best of all, concertgoers can tote their drinks back into the auditorium in compostable glasses. \u003c/p>\n\u003cfigure id=\"attachment_57923\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South_TheBattleof-NewOrleansDrinks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South_TheBattleof-NewOrleansDrinks1000.jpg\" alt=\"South’s bar: prepped The Battle of New Orleans bourbon drinks. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57923\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South’s bar: prepped The Battle of New Orleans bourbon drinks. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_58008\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/french75-cocktail1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/french75-cocktail1000.jpg\" alt=\"French 75 cocktails at South's bar. Photo: Angkana Kurutach\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58008\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French 75 cocktails at South's bar. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>Prominent jazz vocalist and fourth generation San Franciscan \u003ca href=\"http://www.kittymargolis.com/index.php\">Kitty Margolis\u003c/a> sounded relieved and enthusiastic over Phan’s menu. She noted that his fare is miles better than the sort of dry \"bandwiches\" she has endured during her career. Since I had never heard the term bandwich, she explained it: a “bandwich” or “gigwich” is an unappealing catered sandwich that is often served to musicians. Sometimes, it may happen that the musicians are performing for a group that is enjoying a fancy dinner that looks and smells great, from afar. The musician’s cold bandwich usually arrives wrapped in plastic with grey mystery meat in between two slices of old looking bread. Condiments are an afterthought for bandwiches and forget about seeing some fresh and green Little Gem produce that Phan is using in his celery root remoulade dish at South. Bandwiches are so terrible that Margolis, who has performed in Italy, Japan and all over the world, now specifies in her rider contract that bandwiches are forbidden. \u003c/p>\n\u003cfigure id=\"attachment_58007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/littlegems1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/littlegems1000.jpg\" alt=\"Celery root remoulade with Little Gem lettuce. Photo: Angkana Kurutach\" width=\"1000\" height=\"563\" class=\"size-full wp-image-58007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celery root remoulade with Little Gem lettuce. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>Phan’s seasonal touches are evident on the menu, which he said can draw from the south of Italy and south of Spain. Margolis and Anderson both discussed how similar jazz and cooking can be, due to the use of improvisation. At first bite, the South menu looks more like improv from the American historic south, with a seasonal and California twist: chive-rice ball (called a calas) with red pepper jelly, cornmeal crusted fried oysters with remoulade, black-eyed pea spread paired with poppy seed crackers, duck rillettes with Creole mustard, and chicken gumbo. The menu is geared towards small plates that seem to point to a lighter approach that incorporates sharing. Breakfast and lunch are slated to begin next month, and Phan hopes that South will draw in locals as well as musicians. “That’s why we’re doing breakfast and lunch, for the folks who live nearby. We want people to use the space all day long.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chick Corea plays in the Robert N. Miner auditorium at the SFJAZZ Center. Guests can visit South for food and drinks before and during performances like this one.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=IgMMPItMS70]\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?ie=UTF8&cid=18141891765408404528&q=SFJAZZ+Center&iwloc=A&gl=US&hl=en\">Map\u003c/a>\u003cbr>\n201 Franklin Street (at Fell)\u003cbr>\nSan Francisco CA 94102\u003cbr>\n(415) 539-3905\u003c/p>\n\u003cp>Dinner daily 5:30 p.m. to 10:00 p.m.\u003cbr>\nBreakfast and lunch opening in April 2013\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SFJAZZ\">@SFJAZZ\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SFJAZZ?fref=ts\">SFJAZZ\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"This week marks the launch of Chef Charles Phan's South restaurant in the new SFJAZZ Center. Explore what South means to the Bay Area and jazz, with commentary from Chef Charles Phan, musician Kitty Margolis and SFJAZZ trustee Robert Mailer Anderson.","status":"publish","parent":0,"modified":1368556601,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1205},"headData":{"title":"No Bandwiches Here: Charles Phan opens South Restaurant at SFJAZZ | KQED","description":"This week marks the launch of Chef Charles Phan's South restaurant in the new SFJAZZ Center. Explore what South means to the Bay Area and jazz, with commentary from Chef Charles Phan, musician Kitty Margolis and SFJAZZ trustee Robert Mailer Anderson.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"No Bandwiches Here: Charles Phan opens South Restaurant at SFJAZZ ","datePublished":"2013-03-07T04:12:46.000Z","dateModified":"2013-05-14T18:36:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"57872 http://blogs.kqed.org/bayareabites/?p=57872","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/06/no-bandwiches-here-charles-phan-opens-south-restaurant-at-sfjazz/","disqusTitle":"No Bandwiches Here: Charles Phan opens South Restaurant at SFJAZZ ","path":"/bayareabites/57872/no-bandwiches-here-charles-phan-opens-south-restaurant-at-sfjazz","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58010\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/south-entrance1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/south-entrance1000.jpg\" alt=\"Window looking into South at SFJAZZ Photo: Angkana Kurutach\" width=\"1000\" height=\"668\" class=\"size-full wp-image-58010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Window looking into South at SFJAZZ Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>In Hayes Valley, the new 35,000-square-foot SFJAZZ Center is the first permanent home for \u003ca href=\"http://www.sfjazz.org/built-jazz\">SFJAZZ\u003c/a>. The new center is already a major draw for musicians and jazz fans locally since every seat in the house offers \u003cem>amazing\u003c/em> acoustics. Now, jazz fans also have their own watering hole with casual bites. This week, Chef Charles Phan opened South restaurant, with craft bourbon cocktails by \u003ca href=\"http://www.slanteddoor.com/family#erik\">Erik Adkins\u003c/a> and food ranging from fried beignets (by Pastry Chef \u003ca href=\"http://www.slanteddoor.com/family#chucky\">Chucky Dugo\u003c/a>) to alligator sausage, tender spicy beef jerky and oysters baked or fried. Bar food is a definite departure from the clean award-winning Vietnamese fare Phan is known for, but South gives him a chance to play and riff. Phan has been open with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/04/an-interview-with-charles-phan-author-of-vietnamese-home-cooking/\">Bay Area Bites\u003c/a> about his growing love of bourbon, and is due to open the bourbon and fried chicken Hard Water concept on the Embarcadero. He just returned from a research trip to Kentucky with Adkins and architect Olle Lundberg and the trio sampled from up to fifteen barrels each day. “We had to stop at that point,” he said with a laugh. Lundberg's renderings of the space can be seen below.\u003c/p>\n\u003cfigure id=\"attachment_57899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/charles-phan1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/charles-phan1000.jpg\" alt=\"Charles Phan. Photo: Angkana Kurutach\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>With a growing empire of Bay Area restaurants including the highly regarded \u003ca href=\"http://www.slanteddoor.com/food\">Slanted Door\u003c/a>, Phan said he is happy to be a part of this new San Francisco institution, even if he did at first say no to the prospect. Turns out, he does know how to provide quality sustenance for hungry musicians and their fans and has put some thought into how to do that: “A lot of them are always on the road, and it’s tough for them to get a good, warm meal. They’re like gypsies. At the end of the day, we want to provide good food and value.” Because Phan also oversees the SFJAZZ catering and green room operations, he hopes to get musicians to enjoy the food so much that it will be one reason for them to return, again and again. \u003c/p>\n\u003cfigure id=\"attachment_57908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH-alligator-sausage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH-alligator-sausage1000.jpg\" alt=\"South’s Alligator sausage. Photo: Angkana Kurutach\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57908\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South’s Alligator sausage. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_57907\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH_cornmeal-crusted-fried-oysters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH_cornmeal-crusted-fried-oysters1000.jpg\" alt=\"South’s Cornmeal crusted fried oysters with jalapeño remoulade Photo: Angkana Kurutac\" width=\"1000\" height=\"682\" class=\"size-full wp-image-57907\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South’s Cornmeal crusted fried oysters with jalapeño remoulade Photo: Angkana Kurutac\u003c/figcaption>\u003c/figure>\n\u003cp>SFJAZZ Trustee and \u003ca href=\"http://www.amazon.com/Boonville-Novel-Robert-Mailer-Anderson/dp/0060516216\">\u003cem>Boonville\u003c/em>\u003c/a> author Robert Mailer Anderson helped raise the money to build the new center. He and his wife Nicola Miner are friends to many musicians and writers (including me, full disclosure) and are major Obama fundraisers. Anderson will eagerly share the details of where to get his favorite late night meal of al pastor tacos--\u003ca href=\"http://www.taqueriasanjose1since1980.com/\">San Jose taqueria\u003c/a>, here we come. Regarding why Phan was chosen to head up the food for SFJAZZ, Anderson is quick to sing Phan’s praises, “We’re a cutting edge jazz center so we should have someone who is cutting edge in the culinary world.” \u003c/p>\n\u003cfigure id=\"attachment_57909\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South-at-SFJAZZ-Renderingslundberg-design1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South-at-SFJAZZ-Renderingslundberg-design1000.jpg\" alt=\"South at SFJAZZ Renderings by Lundberg Design\" width=\"1000\" height=\"684\" class=\"size-full wp-image-57909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South at SFJAZZ Renderings by Lundberg Design\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_57910\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SouthSFJAZZRenderingslundberg-design1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SouthSFJAZZRenderingslundberg-design1000a.jpg\" alt=\"South at SFJAZZ Renderings by Lundberg Design\" width=\"1000\" height=\"639\" class=\"size-full wp-image-57910\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South at SFJAZZ Renderings by Lundberg Design\u003c/figcaption>\u003c/figure>\n\u003cp>He is also quick to second Phan’s notion that food is important for any musician: “Because musicians travel so much, they are always talking about food. With the guys, they tend to talk about food and women. The perfect night out seems to include music, food and drinks.”\u003c/p>\n\u003cp>The fifty seats at South have full window views of the outside scene and the space is perfectly set up for a quick The Battle of New Orleans cocktail and nibble. Part of the South bar peers into the Robert N. Miner auditorium through a large glass panel. SFJAZZ’s Marshall Lamm confirmed that bar patrons can nab a peek during live performances, which may be markedly different in both vibe and appearance than other music spots (guests do need a ticket to take in any performance). Phan noted that because the Miner auditorium holds up to 700 guests, it makes more sense for jazz patrons to plan on getting a cocktail, versus food, at South. During performances, there is also an upstairs bar with views onto a wall filled with breathtaking black-and-white images of jazz greats. \u003c/p>\n\u003cfigure id=\"attachment_57896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/JazzGreats_South1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/JazzGreats_South1000.jpg\" alt=\"Jazz greats: a view from the South and SFJAZZ building Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jazz greats: a view from the South and SFJAZZ building Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>South currently offers eleven cocktails priced at $10, and draft beer and local wine are also available. The Blenheim ginger sparkler is a kicky and not-too-sweet refresher for designated drivers and best of all, concertgoers can tote their drinks back into the auditorium in compostable glasses. \u003c/p>\n\u003cfigure id=\"attachment_57923\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South_TheBattleof-NewOrleansDrinks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South_TheBattleof-NewOrleansDrinks1000.jpg\" alt=\"South’s bar: prepped The Battle of New Orleans bourbon drinks. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57923\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South’s bar: prepped The Battle of New Orleans bourbon drinks. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_58008\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/french75-cocktail1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/french75-cocktail1000.jpg\" alt=\"French 75 cocktails at South's bar. Photo: Angkana Kurutach\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58008\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French 75 cocktails at South's bar. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>Prominent jazz vocalist and fourth generation San Franciscan \u003ca href=\"http://www.kittymargolis.com/index.php\">Kitty Margolis\u003c/a> sounded relieved and enthusiastic over Phan’s menu. She noted that his fare is miles better than the sort of dry \"bandwiches\" she has endured during her career. Since I had never heard the term bandwich, she explained it: a “bandwich” or “gigwich” is an unappealing catered sandwich that is often served to musicians. Sometimes, it may happen that the musicians are performing for a group that is enjoying a fancy dinner that looks and smells great, from afar. The musician’s cold bandwich usually arrives wrapped in plastic with grey mystery meat in between two slices of old looking bread. Condiments are an afterthought for bandwiches and forget about seeing some fresh and green Little Gem produce that Phan is using in his celery root remoulade dish at South. Bandwiches are so terrible that Margolis, who has performed in Italy, Japan and all over the world, now specifies in her rider contract that bandwiches are forbidden. \u003c/p>\n\u003cfigure id=\"attachment_58007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/littlegems1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/littlegems1000.jpg\" alt=\"Celery root remoulade with Little Gem lettuce. Photo: Angkana Kurutach\" width=\"1000\" height=\"563\" class=\"size-full wp-image-58007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celery root remoulade with Little Gem lettuce. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>Phan’s seasonal touches are evident on the menu, which he said can draw from the south of Italy and south of Spain. Margolis and Anderson both discussed how similar jazz and cooking can be, due to the use of improvisation. At first bite, the South menu looks more like improv from the American historic south, with a seasonal and California twist: chive-rice ball (called a calas) with red pepper jelly, cornmeal crusted fried oysters with remoulade, black-eyed pea spread paired with poppy seed crackers, duck rillettes with Creole mustard, and chicken gumbo. The menu is geared towards small plates that seem to point to a lighter approach that incorporates sharing. Breakfast and lunch are slated to begin next month, and Phan hopes that South will draw in locals as well as musicians. “That’s why we’re doing breakfast and lunch, for the folks who live nearby. We want people to use the space all day long.” \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>Chick Corea plays in the Robert N. Miner auditorium at the SFJAZZ Center. Guests can visit South for food and drinks before and during performances like this one.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/IgMMPItMS70'\n title='//www.youtube.com/embed/IgMMPItMS70'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?ie=UTF8&cid=18141891765408404528&q=SFJAZZ+Center&iwloc=A&gl=US&hl=en\">Map\u003c/a>\u003cbr>\n201 Franklin Street (at Fell)\u003cbr>\nSan Francisco CA 94102\u003cbr>\n(415) 539-3905\u003c/p>\n\u003cp>Dinner daily 5:30 p.m. to 10:00 p.m.\u003cbr>\nBreakfast and lunch opening in April 2013\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>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SFJAZZ\">@SFJAZZ\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SFJAZZ?fref=ts\">SFJAZZ\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/57872/no-bandwiches-here-charles-phan-opens-south-restaurant-at-sfjazz","authors":["5092"],"categories":["bayareabites_109","bayareabites_63","bayareabites_1244","bayareabites_50","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_1676","bayareabites_8864","bayareabites_9372","bayareabites_11322","bayareabites_11323","bayareabites_11321","bayareabites_383"],"featImg":"bayareabites_58009","label":"bayareabites"},"bayareabites_37907":{"type":"posts","id":"bayareabites_37907","meta":{"index":"posts_1591205157","site":"bayareabites","id":"37907","score":null,"sort":[1327602114000]},"guestAuthors":[],"slug":"slow-down-at-two-sisters-bar-and-books","title":"Slow Down at Two Sisters Bar and Books","publishDate":1327602114,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interiorgirls.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interiorgirls.jpg\" alt=\"two girls bar and books\" title=\"two girls bar and books\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-37925\">\u003c/a>\u003c/p>\n\u003cp>There is a relatively new bar in town. But this isn't just a bar. More accurately: there is a small, unassuming cafe and bar that's successfully blending elements from numerous concepts (small plates, cocktails, draft beer, brunch, book-lending library, book club) with style, comfort and grace. The place is \u003ca href=\"http://www.2sistersbarandbooks.com/\">Two Sisters Bar and Books\u003c/a> and the story goes something like this: two sisters, Mikha Diaz and Mary Elliott decide to travel before settling down into the job market. In graduate school, Mikha studied continental philosophy and Mary studied Russian language and literature; they decided Poland was a good place to start their journey and they quickly stumbled across \u003ca href=\"http://massolit.com/\">Massolit\u003c/a> Books in Krakow and fell in love. After just one week in Krakow, the sisters knew they wanted to recreate a similar place in San Francisco. Mary stayed on in New York City (where the gals went to school) and worked from afar helping curate the books for the space. Mikha set to work with her business partners, her husband and parents, on finding a storefront in a desirable neighborhood in the city -- no easy feat. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bar.jpg\" alt=\"The bar at Two Sisters\" title=\"The bar at Two Sisters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37911\">\u003c/a>\u003cbr>\n\u003cem>The bar at Two Sisters\u003c/em>\u003c/p>\n\u003cp>It took Mikha one year to find the old Marino's space in Hayes Valley; getting it into ship-shape took some elbow grease and dealing with city permits always takes a whole lot of time and patience, but Two Sisters had their soft opening on Oct 12, 2011 and things have been growing and evolving ever since. When I walked in, I saw old volumes of books lining the wall to my left, tables full of folks reading, chatting, eating and drinking to my right and a welcoming bar towards the back. I asked Mikha to tell me more about the space: are they an actual bookstore? Do they do coffee or is it really more of a bar? They serve dinners, too? In talking to folks around the city, there seems to be a little confusion about the identity of the spot, and after visiting, I think that's actually part of its charm. You need to go and visit to really see for yourself. \u003c/p>\n\u003cp>But I did learn that it is a charming bar and restaurant, serving wine and beer, specialty cocktails and fermented sodas, snacks and charcuterie plates. They do a $20 fixed-price brunch on Sundays. The rest of the time they serve a few daily plates, such as pork meatballs and kabocha squash bread pudding. Alex Smith is the kitchen manager at Two Sisters, and she and Mikha describe how the price of the plates really reflects the little-bit smaller portions (right inbetween a tapas plate and an entree). They're all particularly excited about the house-smoked blue cheese they've been doing, and the spring menu that will be unveiled towards the end of February. It seems, all around, there's a lot to be excited about. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/books.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/books.jpg\" alt=\"books\" title=\"books\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37912\">\u003c/a>\u003cbr>\n\u003cem>Book-lending library at Two Sisters\u003c/em>\u003c/p>\n\u003cp>Before I left, Mikha and I were just casually talking about the neighborhood and what kind of folks Two Sisters is attracting. She beamed and said it's truly becoming a neighborhood spot where locals come when they don't really feel like cooking. It's not as big of a financial commitment as a true sit-down restaurant so you can just dabble with a few snacks and a small plate. It's also a big day-time hangout with the book-lending library and the (genius) \u003ca href=\"http://2sistersbarandbooks.blogspot.com/\">Books and Booze\u003c/a> Reading Club where a monthly book is paired with an appropriate cocktail. \u003c/p>\n\u003cp>Folks can stroll in and pick up a book they're interested in and take it home, replacing it with a book they've decided to leave behind. Mikha described an interesting phenomenon of people wanting to get rid of books but feeling like they were too special to drop off at a nameless donation center, so the lending library has been growing quickly as more and more people want a special home for their books. \u003c/p>\n\u003cp>And it's clear from the crowd on a cold Saturday afternoon that many San Franciscans are claiming the actual space as a home, too. Just what the sisters had envisioned. Each element (good cocktails, books, and seasonal food) have truly come together in perfect harmony. There's a lot to discover here. It's the kind of spot that makes we wish I, too, lived in the neighborhood. For now, I'm eager to come back when I have a little more time to sit, swap a book, and try a nibble. \u003c/p>\n\u003cp>\u003ca href=\"http://www.2sistersbarandbooks.com/\">Two Sisters Bar and Books\u003c/a>\u003cbr>\n579 Hayes Street (between Laguna and Octavia)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 863-3655\u003cbr>\nHours: Tuesday - Thursday 4 pm - 11 pm; Friday 4 pm - 12 am\u003cbr>\nSaturday 1 pm - 12 am; Sunday 11 am - 10 pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Happy Hour\u003c/strong>: 4 pm - 6 pm Tuesday - Friday & 1 pm - 4 pm Saturday\u003cbr>\n\u003cstrong>Brunch\u003c/strong>: Sunday 11 am - 4 pm\u003cbr>\nFollow them on \u003ca href=\"http://www.facebook.com/pages/Two-Sisters-Bar-and-Books/154893051238188\">Facebook\u003c/a> or \u003ca href=\"https://twitter.com/2sistersbar\">Twitter\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Mikha Diaz and Mary Elliott have created a new bar/cafe concept in a landscape of increasingly predictable, similar San Francisco dining/drinking destinations. Megan Gordon heads over to Hayes Valley to check out the bites, cocktails, and books under the Two Sisters Bar and Books roof. ","status":"publish","parent":0,"modified":1327602114,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":836},"headData":{"title":"Slow Down at Two Sisters Bar and Books | KQED","description":"Mikha Diaz and Mary Elliott have created a new bar/cafe concept in a landscape of increasingly predictable, similar San Francisco dining/drinking destinations. Megan Gordon heads over to Hayes Valley to check out the bites, cocktails, and books under the Two Sisters Bar and Books roof. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Slow Down at Two Sisters Bar and Books","datePublished":"2012-01-26T18:21:54.000Z","dateModified":"2012-01-26T18:21:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"37907 http://blogs.kqed.org/bayareabites/?p=37907","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/01/26/slow-down-at-two-sisters-bar-and-books/","disqusTitle":"Slow Down at Two Sisters Bar and Books","path":"/bayareabites/37907/slow-down-at-two-sisters-bar-and-books","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interiorgirls.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interiorgirls.jpg\" alt=\"two girls bar and books\" title=\"two girls bar and books\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-37925\">\u003c/a>\u003c/p>\n\u003cp>There is a relatively new bar in town. But this isn't just a bar. More accurately: there is a small, unassuming cafe and bar that's successfully blending elements from numerous concepts (small plates, cocktails, draft beer, brunch, book-lending library, book club) with style, comfort and grace. The place is \u003ca href=\"http://www.2sistersbarandbooks.com/\">Two Sisters Bar and Books\u003c/a> and the story goes something like this: two sisters, Mikha Diaz and Mary Elliott decide to travel before settling down into the job market. In graduate school, Mikha studied continental philosophy and Mary studied Russian language and literature; they decided Poland was a good place to start their journey and they quickly stumbled across \u003ca href=\"http://massolit.com/\">Massolit\u003c/a> Books in Krakow and fell in love. After just one week in Krakow, the sisters knew they wanted to recreate a similar place in San Francisco. Mary stayed on in New York City (where the gals went to school) and worked from afar helping curate the books for the space. Mikha set to work with her business partners, her husband and parents, on finding a storefront in a desirable neighborhood in the city -- no easy feat. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bar.jpg\" alt=\"The bar at Two Sisters\" title=\"The bar at Two Sisters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37911\">\u003c/a>\u003cbr>\n\u003cem>The bar at Two Sisters\u003c/em>\u003c/p>\n\u003cp>It took Mikha one year to find the old Marino's space in Hayes Valley; getting it into ship-shape took some elbow grease and dealing with city permits always takes a whole lot of time and patience, but Two Sisters had their soft opening on Oct 12, 2011 and things have been growing and evolving ever since. When I walked in, I saw old volumes of books lining the wall to my left, tables full of folks reading, chatting, eating and drinking to my right and a welcoming bar towards the back. I asked Mikha to tell me more about the space: are they an actual bookstore? Do they do coffee or is it really more of a bar? They serve dinners, too? In talking to folks around the city, there seems to be a little confusion about the identity of the spot, and after visiting, I think that's actually part of its charm. You need to go and visit to really see for yourself. \u003c/p>\n\u003cp>But I did learn that it is a charming bar and restaurant, serving wine and beer, specialty cocktails and fermented sodas, snacks and charcuterie plates. They do a $20 fixed-price brunch on Sundays. The rest of the time they serve a few daily plates, such as pork meatballs and kabocha squash bread pudding. Alex Smith is the kitchen manager at Two Sisters, and she and Mikha describe how the price of the plates really reflects the little-bit smaller portions (right inbetween a tapas plate and an entree). They're all particularly excited about the house-smoked blue cheese they've been doing, and the spring menu that will be unveiled towards the end of February. It seems, all around, there's a lot to be excited about. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/books.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/books.jpg\" alt=\"books\" title=\"books\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37912\">\u003c/a>\u003cbr>\n\u003cem>Book-lending library at Two Sisters\u003c/em>\u003c/p>\n\u003cp>Before I left, Mikha and I were just casually talking about the neighborhood and what kind of folks Two Sisters is attracting. She beamed and said it's truly becoming a neighborhood spot where locals come when they don't really feel like cooking. It's not as big of a financial commitment as a true sit-down restaurant so you can just dabble with a few snacks and a small plate. It's also a big day-time hangout with the book-lending library and the (genius) \u003ca href=\"http://2sistersbarandbooks.blogspot.com/\">Books and Booze\u003c/a> Reading Club where a monthly book is paired with an appropriate cocktail. \u003c/p>\n\u003cp>Folks can stroll in and pick up a book they're interested in and take it home, replacing it with a book they've decided to leave behind. Mikha described an interesting phenomenon of people wanting to get rid of books but feeling like they were too special to drop off at a nameless donation center, so the lending library has been growing quickly as more and more people want a special home for their books. \u003c/p>\n\u003cp>And it's clear from the crowd on a cold Saturday afternoon that many San Franciscans are claiming the actual space as a home, too. Just what the sisters had envisioned. Each element (good cocktails, books, and seasonal food) have truly come together in perfect harmony. There's a lot to discover here. It's the kind of spot that makes we wish I, too, lived in the neighborhood. For now, I'm eager to come back when I have a little more time to sit, swap a book, and try a nibble. \u003c/p>\n\u003cp>\u003ca href=\"http://www.2sistersbarandbooks.com/\">Two Sisters Bar and Books\u003c/a>\u003cbr>\n579 Hayes Street (between Laguna and Octavia)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 863-3655\u003cbr>\nHours: Tuesday - Thursday 4 pm - 11 pm; Friday 4 pm - 12 am\u003cbr>\nSaturday 1 pm - 12 am; Sunday 11 am - 10 pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Happy Hour\u003c/strong>: 4 pm - 6 pm Tuesday - Friday & 1 pm - 4 pm Saturday\u003cbr>\n\u003cstrong>Brunch\u003c/strong>: Sunday 11 am - 4 pm\u003cbr>\nFollow them on \u003ca href=\"http://www.facebook.com/pages/Two-Sisters-Bar-and-Books/154893051238188\">Facebook\u003c/a> or \u003ca href=\"https://twitter.com/2sistersbar\">Twitter\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/37907/slow-down-at-two-sisters-bar-and-books","authors":["5072"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1244","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_2078","bayareabites_48","bayareabites_8864","bayareabites_2395","bayareabites_711"],"featImg":"bayareabites_37925","label":"bayareabites"},"bayareabites_22093":{"type":"posts","id":"bayareabites_22093","meta":{"index":"posts_1591205157","site":"bayareabites","id":"22093","score":null,"sort":[1296007515000]},"guestAuthors":[],"slug":"step-right-up-straw-is-open-and-its-vegan-friendly","title":"Step Right Up: Straw is Open (and it's Vegan-Friendly!)","publishDate":1296007515,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-012.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22109\">\u003c/a>\u003c/p>\n\u003cp>I’ve been waiting for \u003ca href=\"http://strawsf.com/\">Straw\u003c/a> to open since the Holiday Block Party this past Christmas in Hayes Valley where they handed out samples of truffle oil popcorn and lavender lemonade. After months of waiting (including a contest for guessing their opening date with the prize of a month of free meals), this carnival-themed restaurant opened its doors and moved into the Hayes family. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-004.jpg\" alt=\"Dinner Menu\" title=\"Dinner Menu\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22100\">\u003cbr>\n\u003cem>Dinner menu welcomes all.\u003c/em>\u003c/p>\n\u003cp>This small space near the corner of Octavia and Page is not only chock-full of carnival-themed paraphernalia, it’s also cozy, friendly, and inviting. And the attention to detail is impeccable. There’s an antique tilt-a-whirl used as a booth, old signs saying things like “winner every time” and “3 balls $1.00,” and fantastic black-and-white photos of carnival goers. There are complimentary jawbreakers on the table and tiny candy packages for the taking in the box you get your check in. The menus are covered with the bindings of old books, and the contents of those menus contain some of the most creative dishes I have ever seen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-007.jpg\" alt=\"menu with old book binding\" title=\"menu with old book binding\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22103\">\u003cbr>\n\u003cem>Old book bindings are used for the menus. \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Being a vegan, when I first heard about Straw, I assumed it’ll be a cool place to go with friends but that I would definitely have to \u003ca href=\"http://pages.citebite.com/m3i7s3i6ways\">pre-eat\u003c/a>. Just to give them the benefit of the doubt, I emailed them to ask about vegan options, and to my happy surprise they replied that they actually have both a vegan and gluten-free menu available for guests, because, as the front page of their menu states “everyone should enjoy our carnival.”\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-016.jpg\" alt=\"Gastro Gypsy sandwich\" title=\"Gastro Gypsy sandwich\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22106\">\u003cbr>\n\u003cem>Gastro Gypsy Sandwich \u003c/em>\u003c/p>\n\u003cp>My husband and I were the fifth party on their opening night and we were promptly handed vegan menus upon mentioning our dietary choice. It was so nice not to do the oft-performed dance of “well… this COULD be made vegan if you take everything off the plate and leave just the lettuce.” I opted for the Gastro Gypsy sandwich made with Moroccan carrots and olive tapenade, and my husband chose the Grilled PB&J. As a side we got the sweet potato tots with blackberry BBQ sauce. \u003c/p>\n\u003cp>The Gastro Gyspy had sweet and spicy roasted carrots with a tangy green olive tapenade. The vegetarian version of this sandwich includes chevre and, although the vegan version was delicious, I did miss having a third (creamy) ingredient in there. Perhaps Straw can learn the surprisingly easy art of making cashew \u003ca href=\"http://vegansaurus.com/post/1671017875/guest-recipe-vi-zahajszky-mozzarella-di-bufala\">cheeses\u003c/a>; they’re already so creative, I can totally see them taking on a challenge like that. The PB&J was warm and satisfying with the nice touch of adding apricot preserve instead of the usual berry or grape jam. \u003c/p>\n\u003cp>But the tots—oh the tots! I’d go back just for those. Homemade crispy, bright orange-centered sweet potato nuggets dunked in tangy blackberry BBQ sauce. I seriously could make a meal out of those. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-018.jpg\" alt=\"Sweet Potato Tots\" title=\"Sweet Potato Tots\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22098\">\u003cbr>\n\u003cem>Sweet Potato Tots with Blackberry BBQ Sauce\u003c/em>\u003c/p>\n\u003cp>Unfortunately the dessert options they had that night were not vegan, but I've heard talk of orange blossom cotton candy that I plan to try as soon as the machine is up and running. \u003c/p>\n\u003cp>Now, I know that Straw is not a vegan restaurant (and their non-vegan fare is mad extensive, even featuring specials inspired by the New Orleans Jazz Festival), but the fact that they make the effort to have menus for people with alternative dietary ethics or health requirements, makes me have a lot of respect for them. In fact, they seem to make an effort to acknowledge their community in multiple ways, by sourcing from local farms, and giving 10% of each Monday’s proceeds to a local charity or organization (this week went to neighbor \u003ca href=\"http://www.hayesvalleyfarm.com/\">Hayes Valley Farm\u003c/a>). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-001.jpg\" alt=\"Check Box and Candy\" title=\"Check Box and Candy\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22099\">\u003cbr>\n\u003cem>Something sweet to take with you.\u003c/em>\u003c/p>\n\u003cp>I also have faith that as soon as they get in their groove, they’ll start offering some vegan entrees and desserts, in addition to the sandwiches and salads. Or even brunch options—I'm dying for a great tofu scramble at somewhere other than \u003ca href=\"http://www.theplantcafe.com/\">The Plant\u003c/a>. \u003c/p>\n\u003cp>And I have faith that once their liquor license kicks in, these guys will come up with some crazy-interesting and yummy cocktails. I’m thinking a kettle corn Manhattan or a fried pickle dirty martini… \u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-014.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22095\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">Straw\u003c/a>\u003cbr>\n203 Octavia Street (at Page)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415-971-5653\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/sfstraw\">@sfstraw\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/strawsf\">Straw SF\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Straw opens in Hayes Valley, offering carnival-themed fare, as well as vegan and gluten-free options. ","status":"publish","parent":0,"modified":1296007515,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":766},"headData":{"title":"Step Right Up: Straw is Open (and it's Vegan-Friendly!) | KQED","description":"Straw opens in Hayes Valley, offering carnival-themed fare, as well as vegan and gluten-free options. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Step Right Up: Straw is Open (and it's Vegan-Friendly!)","datePublished":"2011-01-26T02:05:15.000Z","dateModified":"2011-01-26T02:05:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"22093 http://blogs.kqed.org/bayareabites/?p=22093","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/25/step-right-up-straw-is-open-and-its-vegan-friendly/","disqusTitle":"Step Right Up: Straw is Open (and it's Vegan-Friendly!)","path":"/bayareabites/22093/step-right-up-straw-is-open-and-its-vegan-friendly","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-012.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22109\">\u003c/a>\u003c/p>\n\u003cp>I’ve been waiting for \u003ca href=\"http://strawsf.com/\">Straw\u003c/a> to open since the Holiday Block Party this past Christmas in Hayes Valley where they handed out samples of truffle oil popcorn and lavender lemonade. After months of waiting (including a contest for guessing their opening date with the prize of a month of free meals), this carnival-themed restaurant opened its doors and moved into the Hayes family. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-004.jpg\" alt=\"Dinner Menu\" title=\"Dinner Menu\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22100\">\u003cbr>\n\u003cem>Dinner menu welcomes all.\u003c/em>\u003c/p>\n\u003cp>This small space near the corner of Octavia and Page is not only chock-full of carnival-themed paraphernalia, it’s also cozy, friendly, and inviting. And the attention to detail is impeccable. There’s an antique tilt-a-whirl used as a booth, old signs saying things like “winner every time” and “3 balls $1.00,” and fantastic black-and-white photos of carnival goers. There are complimentary jawbreakers on the table and tiny candy packages for the taking in the box you get your check in. The menus are covered with the bindings of old books, and the contents of those menus contain some of the most creative dishes I have ever seen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-007.jpg\" alt=\"menu with old book binding\" title=\"menu with old book binding\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22103\">\u003cbr>\n\u003cem>Old book bindings are used for the menus. \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>Being a vegan, when I first heard about Straw, I assumed it’ll be a cool place to go with friends but that I would definitely have to \u003ca href=\"http://pages.citebite.com/m3i7s3i6ways\">pre-eat\u003c/a>. Just to give them the benefit of the doubt, I emailed them to ask about vegan options, and to my happy surprise they replied that they actually have both a vegan and gluten-free menu available for guests, because, as the front page of their menu states “everyone should enjoy our carnival.”\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-016.jpg\" alt=\"Gastro Gypsy sandwich\" title=\"Gastro Gypsy sandwich\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22106\">\u003cbr>\n\u003cem>Gastro Gypsy Sandwich \u003c/em>\u003c/p>\n\u003cp>My husband and I were the fifth party on their opening night and we were promptly handed vegan menus upon mentioning our dietary choice. It was so nice not to do the oft-performed dance of “well… this COULD be made vegan if you take everything off the plate and leave just the lettuce.” I opted for the Gastro Gypsy sandwich made with Moroccan carrots and olive tapenade, and my husband chose the Grilled PB&J. As a side we got the sweet potato tots with blackberry BBQ sauce. \u003c/p>\n\u003cp>The Gastro Gyspy had sweet and spicy roasted carrots with a tangy green olive tapenade. The vegetarian version of this sandwich includes chevre and, although the vegan version was delicious, I did miss having a third (creamy) ingredient in there. Perhaps Straw can learn the surprisingly easy art of making cashew \u003ca href=\"http://vegansaurus.com/post/1671017875/guest-recipe-vi-zahajszky-mozzarella-di-bufala\">cheeses\u003c/a>; they’re already so creative, I can totally see them taking on a challenge like that. The PB&J was warm and satisfying with the nice touch of adding apricot preserve instead of the usual berry or grape jam. \u003c/p>\n\u003cp>But the tots—oh the tots! I’d go back just for those. Homemade crispy, bright orange-centered sweet potato nuggets dunked in tangy blackberry BBQ sauce. I seriously could make a meal out of those. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-018.jpg\" alt=\"Sweet Potato Tots\" title=\"Sweet Potato Tots\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22098\">\u003cbr>\n\u003cem>Sweet Potato Tots with Blackberry BBQ Sauce\u003c/em>\u003c/p>\n\u003cp>Unfortunately the dessert options they had that night were not vegan, but I've heard talk of orange blossom cotton candy that I plan to try as soon as the machine is up and running. \u003c/p>\n\u003cp>Now, I know that Straw is not a vegan restaurant (and their non-vegan fare is mad extensive, even featuring specials inspired by the New Orleans Jazz Festival), but the fact that they make the effort to have menus for people with alternative dietary ethics or health requirements, makes me have a lot of respect for them. In fact, they seem to make an effort to acknowledge their community in multiple ways, by sourcing from local farms, and giving 10% of each Monday’s proceeds to a local charity or organization (this week went to neighbor \u003ca href=\"http://www.hayesvalleyfarm.com/\">Hayes Valley Farm\u003c/a>). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-001.jpg\" alt=\"Check Box and Candy\" title=\"Check Box and Candy\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22099\">\u003cbr>\n\u003cem>Something sweet to take with you.\u003c/em>\u003c/p>\n\u003cp>I also have faith that as soon as they get in their groove, they’ll start offering some vegan entrees and desserts, in addition to the sandwiches and salads. Or even brunch options—I'm dying for a great tofu scramble at somewhere other than \u003ca href=\"http://www.theplantcafe.com/\">The Plant\u003c/a>. \u003c/p>\n\u003cp>And I have faith that once their liquor license kicks in, these guys will come up with some crazy-interesting and yummy cocktails. I’m thinking a kettle corn Manhattan or a fried pickle dirty martini… \u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-014.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22095\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">Straw\u003c/a>\u003cbr>\n203 Octavia Street (at Page)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415-971-5653\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/sfstraw\">@sfstraw\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/strawsf\">Straw SF\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/22093/step-right-up-straw-is-open-and-its-vegan-friendly","authors":["5126"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1874","bayareabites_2554","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_60","bayareabites_1873"],"tags":["bayareabites_8866","bayareabites_138","bayareabites_8864","bayareabites_8283","bayareabites_8865","bayareabites_8867","bayareabites_1871","bayareabites_108"],"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. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"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. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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