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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2224034284/\">\u003cimg src=\"http://bp2.blogger.com/_3CJ3D3a-cUA/R7p_KZTZaJI/AAAAAAAAABs/E-2mxaz5-H4/s320/organicbrusselssprouts.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Next week, the Center for Urban Education and Sustainable Agriculture (\u003ca href=\"http://cuesa.org/\">CUESA\u003c/a>) will be hosting a discussion called \"\u003ca href=\"http://cuesa.org/events/calendar/#feb28\">Agriculture in a Warmer World\u003c/a>.\" The discussion will include presentations from two different researchers and will focus on how climate change will impact food supply, food distribution, and food security.\u003c/p>\n\u003cp>Dr. W. Michael Hanemann is Director of the California Climate Change Center at UC Berkeley, and Dr. David Lobell is a Senior Research Scholar at Stanford's Program on Food Security and the Environment.\u003c/p>\n\u003cp>We're already seeing changes in our food supply due to global warming. Just this past weekend, \u003cstrong>\u003ca href=\"http://www.nytimes.com/2008/02/16/technology/16online.html\">an international conference was held in Barcelona to talk about the effects of climate change on the wine industry\u003c/a>\u003c/strong>. And in August, a top UN official \u003cstrong>\u003ca href=\"http://www.nytimes.com/2007/08/08/world/asia/08floods.html\">warned that climate change could have devastating effects on food production in India\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>CUESA's last informational panel was on food safety, and covered topics ranging from genetic engineering, food recalls, and the leafy green industry in California.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Agriculture in a Warmer World\" is part one of a two-part series. The second, to be held in about a month, is called \"Climate Friendly Eating\" and will focus on how our personal food choices affect the climate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When: Thursday, February 28\u003cbr>\nWhere: Port Commission Hearing Room, Ferry Building\u003cbr>\nTime: Reception at 6:30, Program at 7:00 pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/1511695992/in/set-72157602314001795/\">\u003cimg src=\"http://bp0.blogger.com/_3CJ3D3a-cUA/R561NFa0lRI/AAAAAAAAABc/Cx4AyKcYR5s/s320/janegoodall.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Grace Cathedral is the eponymous \"cathedral on a hill\" in San Francisco. It's located on Nob Hill, and many of us have been there to see the beautiful \u003cstrong>\u003ca href=\"http://www.gracecathedral.org/enrichment/crypt/cry_20010905.shtml\">Keith Haring altar\u003c/a>\u003c/strong> at the AIDS Chapel, or to \u003cstrong>\u003ca href=\"http://www.gracecathedral.org/labyrinth/\">walk the labyrinth\u003c/a>\u003c/strong> inside the church.\u003c/p>\n\u003cp>What I didn't know until recently is that Grace Cathedral hosts a Forum program each week before the Sunday service, and that the program is often focused on current news makers or people of interest.\u003c/p>\n\u003cp>The Forum, which is available in a podcast archive, often focuses on food issues and I have enjoyed the past season of speakers for that reason. It's a worthwhile podcast to subscribe to even if you pick and choose which speakers pertain to your interests.\u003c/p>\n\u003cp>In October, I went to Grace Cathedral to hear \u003cstrong>\u003ca href=\"http://www.janegoodall.org/\">Dr. Jane Goodall\u003c/a>\u003c/strong> speak. While Goodall is known foremost as a champion of animals and a teacher of the ways of primates, she is also an advocate for conscious eating and published a book called \u003cstrong>\u003ca href=\"http://amazon.com/exec/obidos/ASIN/0446698210/kqedorg-20\">Harvest for Hope: A Guide to Mindful Eating.\u003c/a>\u003c/strong> At the Forum, Dr. Goodall spoke to the importance of food choices in the overall health of the planet, and I found her message challenging and inspiring at the same time. Dr. Goodall implored the audience to become vegetarian or at least eat free-range meat, saying \"It's not widely known the extent to which the intensive farming of animals is damaging the environment. People don't want to know about the suffering and the cruelty that goes on within the intensive farms. \"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A month or two later, \u003cstrong>\u003ca href=\"http://www.molliekatzen.com/\">Mollie Katzen\u003c/a>\u003c/strong> visited the Forum. Katzen is the author of the \u003cstrong>\u003ca href=\"http://amazon.com/exec/obidos/ASIN/1580081304/kqedorg-20\">Moosewood Cookbook\u003c/a>\u003c/strong> and one of the founders of the \u003cstrong>\u003ca href=\"http://www.moosewoodrestaurant.com/\">Moosewood Restaurant\u003c/a>\u003c/strong> in Ithaca, New York. She writes about vegetarian cooking and is credited with helping make vegetarianism a mainstream eating practice. Her interview was compelling due to her ties to the Bay Area, and the fact that she's a great speaker. Surprisingly, Katzen is not a strict vegetarian. She eats some meat, but her cooking is inspired by a fierce love for all things vegetable.\u003c/p>\n\u003cp>Last week, \u003cstrong>\u003ca href=\"http://www.michaelpollan.com\">Michael Pollan\u003c/a>\u003c/strong> visited The Forum. He is currently on book tour for his new book, \u003cstrong>\u003ca href=\"http://amazon.com/exec/obidos/ASIN/1594201455/kqedorg-20\">In Defense of Food: An Eater's Manifesto\u003c/a>\u003c/strong>. This was an informative hour, and it serves as an excellent overview of his book and his outlook on eating.\u003c/p>\n\u003cp>As an aside, my friend and colleague Bonnie Powell of \u003cstrong>\u003ca href=\"http://www.ethicurean.com/\">Ethicurean\u003c/a>\u003c/strong> will be interviewing Michael Pollan in a Slow Food event in Vacaville on February 7. \u003cstrong>\u003ca href=\"http://www.ethicurean.com/2008/01/04/pollan-event/\">You can find more information on the Ethicurean site\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>The Grace Cathedral Forum schedule can be found \u003cstrong>\u003ca href=\"http://www.gracecathedral.org/calendar/category.php?cid=3\">on the cathedral website\u003c/a>\u003c/strong>. You can attend the forum sessions in person for free on Sundays or can download them from the Internet. You can also listen over the Internet in real-time and email your questions to the moderator.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.gracecathedral.org/forum/for_20071007.shtml\">The Forum with Jane Goodall\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.gracecathedral.org/forum/for_20071209.shtml\">The Forum with Mollie Katzen\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.gracecathedral.org/forum/for_20080120.shtml\">the Forum with Michael Pollan\u003c/a>\u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/1511695992/in/set-72157602314001795/\">\u003cimg src=\"http://bp0.blogger.com/_3CJ3D3a-cUA/R561NFa0lRI/AAAAAAAAABc/Cx4AyKcYR5s/s320/janegoodall.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Grace Cathedral is the eponymous \"cathedral on a hill\" in San Francisco. It's located on Nob Hill, and many of us have been there to see the beautiful \u003cstrong>\u003ca href=\"http://www.gracecathedral.org/enrichment/crypt/cry_20010905.shtml\">Keith Haring altar\u003c/a>\u003c/strong> at the AIDS Chapel, or to \u003cstrong>\u003ca href=\"http://www.gracecathedral.org/labyrinth/\">walk the labyrinth\u003c/a>\u003c/strong> inside the church.\u003c/p>\n\u003cp>What I didn't know until recently is that Grace Cathedral hosts a Forum program each week before the Sunday service, and that the program is often focused on current news makers or people of interest.\u003c/p>\n\u003cp>The Forum, which is available in a podcast archive, often focuses on food issues and I have enjoyed the past season of speakers for that reason. It's a worthwhile podcast to subscribe to even if you pick and choose which speakers pertain to your interests.\u003c/p>\n\u003cp>In October, I went to Grace Cathedral to hear \u003cstrong>\u003ca href=\"http://www.janegoodall.org/\">Dr. Jane Goodall\u003c/a>\u003c/strong> speak. While Goodall is known foremost as a champion of animals and a teacher of the ways of primates, she is also an advocate for conscious eating and published a book called \u003cstrong>\u003ca href=\"http://amazon.com/exec/obidos/ASIN/0446698210/kqedorg-20\">Harvest for Hope: A Guide to Mindful Eating.\u003c/a>\u003c/strong> At the Forum, Dr. Goodall spoke to the importance of food choices in the overall health of the planet, and I found her message challenging and inspiring at the same time. Dr. Goodall implored the audience to become vegetarian or at least eat free-range meat, saying \"It's not widely known the extent to which the intensive farming of animals is damaging the environment. People don't want to know about the suffering and the cruelty that goes on within the intensive farms. \"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A month or two later, \u003cstrong>\u003ca href=\"http://www.molliekatzen.com/\">Mollie Katzen\u003c/a>\u003c/strong> visited the Forum. Katzen is the author of the \u003cstrong>\u003ca href=\"http://amazon.com/exec/obidos/ASIN/1580081304/kqedorg-20\">Moosewood Cookbook\u003c/a>\u003c/strong> and one of the founders of the \u003cstrong>\u003ca href=\"http://www.moosewoodrestaurant.com/\">Moosewood Restaurant\u003c/a>\u003c/strong> in Ithaca, New York. She writes about vegetarian cooking and is credited with helping make vegetarianism a mainstream eating practice. Her interview was compelling due to her ties to the Bay Area, and the fact that she's a great speaker. Surprisingly, Katzen is not a strict vegetarian. She eats some meat, but her cooking is inspired by a fierce love for all things vegetable.\u003c/p>\n\u003cp>Last week, \u003cstrong>\u003ca href=\"http://www.michaelpollan.com\">Michael Pollan\u003c/a>\u003c/strong> visited The Forum. He is currently on book tour for his new book, \u003cstrong>\u003ca href=\"http://amazon.com/exec/obidos/ASIN/1594201455/kqedorg-20\">In Defense of Food: An Eater's Manifesto\u003c/a>\u003c/strong>. This was an informative hour, and it serves as an excellent overview of his book and his outlook on eating.\u003c/p>\n\u003cp>As an aside, my friend and colleague Bonnie Powell of \u003cstrong>\u003ca href=\"http://www.ethicurean.com/\">Ethicurean\u003c/a>\u003c/strong> will be interviewing Michael Pollan in a Slow Food event in Vacaville on February 7. \u003cstrong>\u003ca href=\"http://www.ethicurean.com/2008/01/04/pollan-event/\">You can find more information on the Ethicurean site\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>The Grace Cathedral Forum schedule can be found \u003cstrong>\u003ca href=\"http://www.gracecathedral.org/calendar/category.php?cid=3\">on the cathedral website\u003c/a>\u003c/strong>. You can attend the forum sessions in person for free on Sundays or can download them from the Internet. You can also listen over the Internet in real-time and email your questions to the moderator.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.gracecathedral.org/forum/for_20071007.shtml\">The Forum with Jane Goodall\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.gracecathedral.org/forum/for_20071209.shtml\">The Forum with Mollie Katzen\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.gracecathedral.org/forum/for_20080120.shtml\">the Forum with Michael Pollan\u003c/a>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2204788720/\">\u003cimg src=\"http://bp3.blogger.com/_3CJ3D3a-cUA/R5YrwQYqpdI/AAAAAAAAABE/24SzH_PIsf8/s320/DSC_5846.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Heart of the City Farmers Market located in the Civic Center.\u003c/i>\u003c/p>\n\u003cp>In 2006, I \u003cstrong>\u003ca href=\"http://kqedbayareabites.blogspot.com/2006/11/heart-of-city-farmers-market-sunday.jsp\">reported here\u003c/a>\u003c/strong> about the Heart of the City Farmers Market, the oldest farmers market in San Francisco. Heart of the City has been in existence for 26 years, and is held each Wednesday from 7:00 am to 5:30 pm and each Sunday from 7:00 am to 5:00 pm. Even the hours of the market give you the clue that this is not the normal market that we have in the city -- most other markets run for half days or a few hours each week.\u003c/p>\n\u003cp>There are several reasons to specifically attend the Heart of the City Farmers Market, which I remembered when attending both the Wednesday and the Sunday markets last week.\u003c/p>\n\u003cp>1) It's a bargain. At Heart of the City, you can expect to leave with bags of produce spending very little money. The market location is a low-income area, and fruits and vegetables are priced to attract the neighbors. As a result, you will find very little organic produce, but you will find great produce from hard-working, local farmers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2210878264/\">\u003cimg src=\"http://bp1.blogger.com/_3CJ3D3a-cUA/R5YrwwYqpfI/AAAAAAAAABU/OEsiFOx_Wb4/s320/DSC_5882.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Green garlic available in abundance this week.\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2) Phan Farms. This is a farm that grows Asian produce in Sacramento. Recently, a \u003cstrong>\u003ca href=\"http://www.flickr.com/photos/melaniewong/1338300770/\">friend mentioned\u003c/a>\u003c/strong> that we have local dragon fruit available to us. I somewhat incredulously asked her what farmer was growing it, as it's pretty unusual in our part of the world. When she told me Phan Farm, I wrote, \"Thanks - I should have known. When in doubt, the answer is always Phan Farms.\" Phan is the place you go when you need specialty Asian fruits and vegetables, or just to see produce that usually can't be found at local farmers markets. This week, I picked up some \u003cstrong>\u003ca href=\"http://www.chezpim.com/blogs/2006/03/ingredient_youn.html\">young ginger\u003c/a>\u003c/strong> from them. Phan Farms attends the Heart of the City Market on Wednesdays and Sundays.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2203984009/\">\u003cimg src=\"http://bp0.blogger.com/_3CJ3D3a-cUA/R5YrwgYqpeI/AAAAAAAAABM/pqVjrWntUBE/s320/DSC_5852.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Rare bergamot lemons from De Santis Farm.\u003c/i>\u003c/p>\n\u003cp>3) De Santis Farm. This is a farm out of the Central Valley that grows many different varieties of citrus. Over the course of a year, I buy green walnuts, Buddha's hand, pomelos, delicious Satsuma mandarins, and any variety of specialty citrus from this farming family. Last week, De Santis had bergamot lemons. They set me back a whopping $9 for two, but it was fun to try out this unusual fruit. De Santis attends the market on Wednesdays only.\u003c/p>\n\u003cp>4) Waffle Mania. \u003cstrong>\u003ca href=\"http://www.chowhound.com/topics/458178\">There is quite a stir\u003c/a>\u003c/strong> \u003cstrong>\u003ca href=\"http://www.dailycandy.com/san_francisco/article/34719/Do+You+Know+the+Waffle+Men\">happening on the Internet\u003c/a>\u003c/strong> about a waffle maker who drives his truck into local farmers markets and serves up delicious Belgian waffles. When I tasted the waffles, it took me back to the same delectable that I'd eaten walking around the streets of Europe many years ago. The only time you can have these waffles in San Francisco proper is Wednesday mornings at the Heart of the City Market.\u003c/p>\n\u003cp>If you are a farmers market shopper, I can't recommend this market enthusiastically enough. It's a part of San Francisco's history, is a vibrant market full of a representative cross-section of San Franciscans, and an enjoyable place to shop.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Heart of the City Farmers Market\u003c/strong>\u003cbr>Market Street\u003cbr>(between Seventh and Eighth streets)\u003cbr>(415) 558-9455\u003cbr>Wednesdays, 7:00 am - 5:30 pm\u003cbr>Sundays, 7:00 am - 5:00 pm\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2204788720/\">\u003cimg src=\"http://bp3.blogger.com/_3CJ3D3a-cUA/R5YrwQYqpdI/AAAAAAAAABE/24SzH_PIsf8/s320/DSC_5846.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Heart of the City Farmers Market located in the Civic Center.\u003c/i>\u003c/p>\n\u003cp>In 2006, I \u003cstrong>\u003ca href=\"http://kqedbayareabites.blogspot.com/2006/11/heart-of-city-farmers-market-sunday.jsp\">reported here\u003c/a>\u003c/strong> about the Heart of the City Farmers Market, the oldest farmers market in San Francisco. Heart of the City has been in existence for 26 years, and is held each Wednesday from 7:00 am to 5:30 pm and each Sunday from 7:00 am to 5:00 pm. Even the hours of the market give you the clue that this is not the normal market that we have in the city -- most other markets run for half days or a few hours each week.\u003c/p>\n\u003cp>There are several reasons to specifically attend the Heart of the City Farmers Market, which I remembered when attending both the Wednesday and the Sunday markets last week.\u003c/p>\n\u003cp>1) It's a bargain. At Heart of the City, you can expect to leave with bags of produce spending very little money. The market location is a low-income area, and fruits and vegetables are priced to attract the neighbors. As a result, you will find very little organic produce, but you will find great produce from hard-working, local farmers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2210878264/\">\u003cimg src=\"http://bp1.blogger.com/_3CJ3D3a-cUA/R5YrwwYqpfI/AAAAAAAAABU/OEsiFOx_Wb4/s320/DSC_5882.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Green garlic available in abundance this week.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2) Phan Farms. This is a farm that grows Asian produce in Sacramento. Recently, a \u003cstrong>\u003ca href=\"http://www.flickr.com/photos/melaniewong/1338300770/\">friend mentioned\u003c/a>\u003c/strong> that we have local dragon fruit available to us. I somewhat incredulously asked her what farmer was growing it, as it's pretty unusual in our part of the world. When she told me Phan Farm, I wrote, \"Thanks - I should have known. When in doubt, the answer is always Phan Farms.\" Phan is the place you go when you need specialty Asian fruits and vegetables, or just to see produce that usually can't be found at local farmers markets. This week, I picked up some \u003cstrong>\u003ca href=\"http://www.chezpim.com/blogs/2006/03/ingredient_youn.html\">young ginger\u003c/a>\u003c/strong> from them. Phan Farms attends the Heart of the City Market on Wednesdays and Sundays.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2203984009/\">\u003cimg src=\"http://bp0.blogger.com/_3CJ3D3a-cUA/R5YrwgYqpeI/AAAAAAAAABM/pqVjrWntUBE/s320/DSC_5852.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Rare bergamot lemons from De Santis Farm.\u003c/i>\u003c/p>\n\u003cp>3) De Santis Farm. This is a farm out of the Central Valley that grows many different varieties of citrus. Over the course of a year, I buy green walnuts, Buddha's hand, pomelos, delicious Satsuma mandarins, and any variety of specialty citrus from this farming family. Last week, De Santis had bergamot lemons. They set me back a whopping $9 for two, but it was fun to try out this unusual fruit. De Santis attends the market on Wednesdays only.\u003c/p>\n\u003cp>4) Waffle Mania. \u003cstrong>\u003ca href=\"http://www.chowhound.com/topics/458178\">There is quite a stir\u003c/a>\u003c/strong> \u003cstrong>\u003ca href=\"http://www.dailycandy.com/san_francisco/article/34719/Do+You+Know+the+Waffle+Men\">happening on the Internet\u003c/a>\u003c/strong> about a waffle maker who drives his truck into local farmers markets and serves up delicious Belgian waffles. When I tasted the waffles, it took me back to the same delectable that I'd eaten walking around the streets of Europe many years ago. The only time you can have these waffles in San Francisco proper is Wednesday mornings at the Heart of the City Market.\u003c/p>\n\u003cp>If you are a farmers market shopper, I can't recommend this market enthusiastically enough. It's a part of San Francisco's history, is a vibrant market full of a representative cross-section of San Franciscans, and an enjoyable place to shop.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Heart of the City Farmers Market\u003c/strong>\u003cbr>Market Street\u003cbr>(between Seventh and Eighth streets)\u003cbr>(415) 558-9455\u003cbr>Wednesdays, 7:00 am - 5:30 pm\u003cbr>Sundays, 7:00 am - 5:00 pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2146078879\">\u003cimg src=\"http://bp1.blogger.com/_3CJ3D3a-cUA/R4OwtgYqpcI/AAAAAAAAAA8/OqXI0Y-L4Rk/s320/MRBeets.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The \u003cstrong>\u003ca href=\"http://cuesa.org/markets/days/saturday.php\">Saturday Ferry Plaza Farmers' Market\u003c/a>\u003c/strong> has a new vendor that I am very excited about. Marin Roots Farm is one of my favorite farm booths whenever I attend the \u003cstrong>\u003ca href=\"http://www.marincountyfarmersmarkets.org/sanrafael.htm\">San Rafael Civic Center market\u003c/a>\u003c/strong> and I was really pleased to see them show up at the FPFM a few weeks ago. \"How long have you been here?\" I asked the farmer, Jesse Kuhn, thinking that I'd been missing them for weeks. \"About 6 hours,\" he replied. \u003c/p>\n\u003cp>The Marin Roots Farm booth is a thing of beauty. The farm specializes in lettuces, leafy greens and root vegetables. It's typical to find many varieties of lettuces and there is no other booth in the market where I have to ask \"what's this?\" as often as at Marin Roots Farm. Which is a good thing -- it's fun to take home a bag of new greens to try. Because of Marin Roots Farm, I have started to use chickweed, a nutty green that I often toss into a dish raw or put on a sandwich, and ancho cress, a spicy green that can be eaten raw.\u003c/p>\n\u003cp>Marin Roots Farm is a 10-acre certified organic farm west of Petaluma. The farmer, Jesse Kuhn, leases a piece of land on a 250-acre dairy farm. His farm is located between several large farming operations -- backs up to a 1100-acre cattle ranch. Marin Roots Farm is a relatively young farm, as it's been in existence for four years. Kuhn didn't have to put the farm through a transitional phase (required when transitioning conventionally-worked land to organic) which can take up to three years. Because the land before Kuhn arrived was pretty pristine, and it was allowed to move through organic certification quickly.\u003c/p>\n\u003cp>Kuhn knew that he was interested in farming and went to school for it and spent some time working on other farms. He leased the Petaluma property because of the size, the quality of the land, and its proximity to a good water source. The hardest part about starting up the farm, he said, was the unknown of giving up his full-time landscaping job and leaping to a job without guaranteed income. Fortunately, a USDA loan came through \"just when I needed it most.\" He currently has 5 people working with him in the field, and a couple of people working at farmers' markets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Kuhn has just leased an additional piece of land near Tomales, and is growing garlic, shallots and onion to begin with.\u003c/p>\n\u003cp>Kuhn is excited to be at the Ferry Plaza Market and said that it was \"instantly our best market.\" Aside from finding Marin Roots products at the farmers' market, you can also eat their vegetables around the city at restaurants including Foreign Cinema, Market Bar, 1550 Hyde, Zuni Cafe, and Greens.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can find the Marin Roots Farm booth in the front portion of the Ferry Building, on the south side near the (secret) Blue Bottle Coffee booth that is located in the arcade.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2146078879\">\u003cimg src=\"http://bp1.blogger.com/_3CJ3D3a-cUA/R4OwtgYqpcI/AAAAAAAAAA8/OqXI0Y-L4Rk/s320/MRBeets.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The \u003cstrong>\u003ca href=\"http://cuesa.org/markets/days/saturday.php\">Saturday Ferry Plaza Farmers' Market\u003c/a>\u003c/strong> has a new vendor that I am very excited about. Marin Roots Farm is one of my favorite farm booths whenever I attend the \u003cstrong>\u003ca href=\"http://www.marincountyfarmersmarkets.org/sanrafael.htm\">San Rafael Civic Center market\u003c/a>\u003c/strong> and I was really pleased to see them show up at the FPFM a few weeks ago. \"How long have you been here?\" I asked the farmer, Jesse Kuhn, thinking that I'd been missing them for weeks. \"About 6 hours,\" he replied. \u003c/p>\n\u003cp>The Marin Roots Farm booth is a thing of beauty. The farm specializes in lettuces, leafy greens and root vegetables. It's typical to find many varieties of lettuces and there is no other booth in the market where I have to ask \"what's this?\" as often as at Marin Roots Farm. Which is a good thing -- it's fun to take home a bag of new greens to try. Because of Marin Roots Farm, I have started to use chickweed, a nutty green that I often toss into a dish raw or put on a sandwich, and ancho cress, a spicy green that can be eaten raw.\u003c/p>\n\u003cp>Marin Roots Farm is a 10-acre certified organic farm west of Petaluma. The farmer, Jesse Kuhn, leases a piece of land on a 250-acre dairy farm. His farm is located between several large farming operations -- backs up to a 1100-acre cattle ranch. Marin Roots Farm is a relatively young farm, as it's been in existence for four years. Kuhn didn't have to put the farm through a transitional phase (required when transitioning conventionally-worked land to organic) which can take up to three years. Because the land before Kuhn arrived was pretty pristine, and it was allowed to move through organic certification quickly.\u003c/p>\n\u003cp>Kuhn knew that he was interested in farming and went to school for it and spent some time working on other farms. He leased the Petaluma property because of the size, the quality of the land, and its proximity to a good water source. The hardest part about starting up the farm, he said, was the unknown of giving up his full-time landscaping job and leaping to a job without guaranteed income. Fortunately, a USDA loan came through \"just when I needed it most.\" He currently has 5 people working with him in the field, and a couple of people working at farmers' markets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Wild Flour Bakery, Freestone",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2154643893/\">\u003cimg src=\"http://bp0.blogger.com/_3CJ3D3a-cUA/R3qLngYqpZI/AAAAAAAAAAk/8CcbLpFcIDU/s320/DSC_5397_small.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>This New Year's Eve, as with many New Year's Eves past, I spent several days with my best friend's family in \u003cstrong>\u003ca href=\"http://www.redwoodcoastchamber.com/the_Sea_Ranch.htm\">Sea Ranch\u003c/a>\u003c/strong>, about 150 miles north of San Francisco. A few days ago, I hopped in my \u003cstrong>\u003ca href=\"http://www.zipcar.com\">Zip Car\u003c/a>\u003c/strong> and headed out on the windy road that would take me to this pristine area of California with its fantastic views and relaxing atmosphere.\u003c/p>\n\u003cp>One of the highlights of the drive is a stop in Freestone -- a teeny tiny town west of Sebastopol -- to join the throngs of customers at \u003cstrong>\u003ca href=\"http://www.wildflourbread.com/\">Wild Flour Bakery\u003c/a>\u003c/strong>. Wild Flour is popular among food lovers throughout the area for its delicious organic savory and sweet breads. \u003c/p>\n\u003cp>Wild Flour is open Friday through Monday each week, and they bake 900 loaves of bread a day that are sold only from their bakery.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2154643893\">\u003cimg src=\"http://bp1.blogger.com/_3CJ3D3a-cUA/R3qLowYqpbI/AAAAAAAAAA0/AcayLfMdeSM/s320/DSC_5400_small.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I dream about Wild Flour's fougasse -- a bread that changes ingredients slightly throughout the year but that typically contains 1-3 cheeses, potatoes, herbs and sometimes sweet peppers and onions. It's a delicious, dense bread that I can make a meal from.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2154644577\">\u003cimg src=\"http://bp3.blogger.com/_3CJ3D3a-cUA/R3qLoQYqpaI/AAAAAAAAAAs/YMz-ZKsDtxk/s320/DSC_5399_small.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Also popular are Wild Flour's sweet Bohemian bread and their sticky buns which are large enough to fill a plate and share with several friends.\u003c/p>\n\u003cp>Wild Flour is popular among bloggers -- here are just a few reports: \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://becksposhnosh.blogspot.com/2007/03/wild-flour-bread-bakery-freestone-ca.html\">Becks & Posh loved their bread with a bowl of steaming soup.\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.thefreshloaf.com/node/209/wild-flour-bakery\">The Fresh Loaf found their fougasse to be worthy.\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.forkandbottle.com/pantry/bread/wildflour.htm\">Fork & Bottle calls their biscotti \"awesome.\"\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.sweetnapa.com/2006/02/07/wild-flour-bread-freestone.html\">Sweet Napa declares \"it's like eating perfection.\"\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>You can read even more about Wild Flour Bakery:\u003cbr>\u003cstrong>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2000/03/01/FD26043.DTL&hw=wild+flour+bread&sn=004&sc=721\">San Francisco Chronicle\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.bayareabackroads.com/index.php/pastshows/culinary_road_trip/\">Bay Area Backroads\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Wild Flour Bakery\u003cbr>140 Bohemian Hwy\u003cbr>Freestone\u003cbr>(707) 874-2938\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Open 8:30 - 6:00, Friday through Monday\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2154643893/\">\u003cimg src=\"http://bp0.blogger.com/_3CJ3D3a-cUA/R3qLngYqpZI/AAAAAAAAAAk/8CcbLpFcIDU/s320/DSC_5397_small.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>This New Year's Eve, as with many New Year's Eves past, I spent several days with my best friend's family in \u003cstrong>\u003ca href=\"http://www.redwoodcoastchamber.com/the_Sea_Ranch.htm\">Sea Ranch\u003c/a>\u003c/strong>, about 150 miles north of San Francisco. A few days ago, I hopped in my \u003cstrong>\u003ca href=\"http://www.zipcar.com\">Zip Car\u003c/a>\u003c/strong> and headed out on the windy road that would take me to this pristine area of California with its fantastic views and relaxing atmosphere.\u003c/p>\n\u003cp>One of the highlights of the drive is a stop in Freestone -- a teeny tiny town west of Sebastopol -- to join the throngs of customers at \u003cstrong>\u003ca href=\"http://www.wildflourbread.com/\">Wild Flour Bakery\u003c/a>\u003c/strong>. Wild Flour is popular among food lovers throughout the area for its delicious organic savory and sweet breads. \u003c/p>\n\u003cp>Wild Flour is open Friday through Monday each week, and they bake 900 loaves of bread a day that are sold only from their bakery.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2154643893\">\u003cimg src=\"http://bp1.blogger.com/_3CJ3D3a-cUA/R3qLowYqpbI/AAAAAAAAAA0/AcayLfMdeSM/s320/DSC_5400_small.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I dream about Wild Flour's fougasse -- a bread that changes ingredients slightly throughout the year but that typically contains 1-3 cheeses, potatoes, herbs and sometimes sweet peppers and onions. It's a delicious, dense bread that I can make a meal from.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2154644577\">\u003cimg src=\"http://bp3.blogger.com/_3CJ3D3a-cUA/R3qLoQYqpaI/AAAAAAAAAAs/YMz-ZKsDtxk/s320/DSC_5399_small.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Also popular are Wild Flour's sweet Bohemian bread and their sticky buns which are large enough to fill a plate and share with several friends.\u003c/p>\n\u003cp>Wild Flour is popular among bloggers -- here are just a few reports: \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://becksposhnosh.blogspot.com/2007/03/wild-flour-bread-bakery-freestone-ca.html\">Becks & Posh loved their bread with a bowl of steaming soup.\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.thefreshloaf.com/node/209/wild-flour-bakery\">The Fresh Loaf found their fougasse to be worthy.\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.forkandbottle.com/pantry/bread/wildflour.htm\">Fork & Bottle calls their biscotti \"awesome.\"\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.sweetnapa.com/2006/02/07/wild-flour-bread-freestone.html\">Sweet Napa declares \"it's like eating perfection.\"\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>You can read even more about Wild Flour Bakery:\u003cbr>\u003cstrong>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2000/03/01/FD26043.DTL&hw=wild+flour+bread&sn=004&sc=721\">San Francisco Chronicle\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.bayareabackroads.com/index.php/pastshows/culinary_road_trip/\">Bay Area Backroads\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Wild Flour Bakery\u003cbr>140 Bohemian Hwy\u003cbr>Freestone\u003cbr>(707) 874-2938\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Open 8:30 - 6:00, Friday through Monday\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Top 10 Tastes of 2007: It was a very meaty year.",
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"content": "\u003cp>\u003ca href=\"http://flickr.com/photos/jenmaiser/1800160032/\">\u003cimg src=\"http://bp3.blogger.com/_3CJ3D3a-cUA/R3FYp4jZxSI/AAAAAAAAAAc/tZXyJZnhBpg/s320/pepperleafpork.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>This is the \u003cstrong>\u003ca href=\"http://kqedbayareabites.blogspot.com/2006/12/top-10-tastes-of-2006.jsp\">second time\u003c/a>\u003c/strong> that I have listed my top 10 tastes for a year. The flavor highlight of this year was a three-week trip to Vietnam at the beginning of the year. Truth be told, I could easily list at least 10 tastes I had there that rocked my world. But in order to give a little balance to the list, I've chosen just two from that trip and the others from other travels and from my home city.\u003c/p>\n\u003cp>As with last year, these tastes are in chronological order.\u003c/p>\n\u003cp>\u003cstrong>Pepper Leaf Pork at a street vendor, Hanoi.\u003c/strong>\u003cbr>People often ask me about the best thing that I ate in Vietnam. I usually hedge on the answer because it's a difficult one. But often, my mind travels back to this bite. It was pork wrapped in a leaf -- pepper leaf or betel leaf, I don't remember -- and grilled. The whole package was then wrapped in lettuce with condiments.\u003c/p>\n\u003cp>\u003cstrong>Grilled Goat at the Boiled Goat Inn, Ho Chi Minh City.\u003c/strong>\u003cbr>It was a hot day in Saigon when my friend and I decided to try the \u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/jen/2007/03/the_boiled_goat.html\">Boiled Goat Inn\u003c/a>\u003c/strong>. The menu had five items: boiled goat meat, fried goat meat, roasted goat meat, mixed sour goat meat and \"goat meat boiled with Chinese medicine.\" We ordered the roasted goat meat which involved our cooking it at the table on small grills and then wrapping the goat meat in lettuce and dipping it. Fantastic.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bun Cha Ca at Bodega Bistro, San Francisco.\u003c/strong>\u003cbr>I'd never eaten Bun Cha Ca until I had it at the most famous place to eat it in Hanoi. It was very good there, but I actually really love the Bodega Bistro rendition that I ate when I returned to San Francisco. \u003cstrong>\u003ca href=\"http://www.noodlepie.com/2004/06/frying_tonight_1.html\">Noodle Pie does a great job of describing this dish\u003c/a>\u003c/strong>. It's basically white fish in oil with saffron, dill and peanuts. The large amount of dill and the side of rice noodles, salad wraps and herbs makes this a wonderfully fresh tasting dish.\u003c/p>\n\u003cp>\u003cstrong>Mushroom Pizza at Ken's Artisan Pizza, Portland.\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://kqedbayareabites.blogspot.com/2007/04/96-hours-in-portland.jsp\">I wrote about this when I first tasted it\u003c/a>\u003c/strong>, and eight months later, I am still thinking about the delicious pizzas at Ken's. Like so many things on this list, part of the deliciousness of the taste was also wrapped up in the experience of the night: great friends, great wine, and a wonderful trip.\u003c/p>\n\u003cp>\u003cstrong>Lamb Popsicles at Vij's, Vancouver.\u003c/strong>\u003cbr>I spent a few days in Vancouver over Memorial Day weekend, and ate a delicious meal at \u003cstrong>\u003ca href=\"http://www.vijs.ca/index_in.htm\">Vij's\u003c/a>\u003c/strong>, an upscale Indian restaurant that is world renowned for it's cuisine. The lamb popsicles are served with a fenugreek cream curry, heavily spiced and delicious.\u003c/p>\n\u003cp>\u003cstrong>Malted vanilla ice cream with peanut brittle and milk chocolate chunks at Bi-Rite Creamery, San Francisco.\u003c/strong>\u003cbr>As was evident when I posted \u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/jen/2007/07/a-great-week.html\">this post outlining my ice cream forays for a week in July\u003c/a>\u003c/strong>, I love this ice cream from \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a> . I've had to force myself to try other flavors at the Creamery because every time the aforementioned ice cream is available, I gravitate straight to it.\u003c/p>\n\u003cp>\u003cstrong>Porchetta sandwich made with Roli Roti Porchetta, San Francisco.\u003c/strong>\u003cbr>One of the fun additions of the \u003ca href=\"http://www.cuesa.org/\">Ferry Plaza Farmers' Market\u003c/a> this year is that Thomas, the roaster at \u003ca href=\"http://www.roliroti.com/\">Roli Roti\u003c/a> has started making a \u003ca href=\"http://eatingasia.typepad.com/eatingasia/2007/05/road_roaster.html\">drop-dead amazing porchetta\u003c/a> along with his rotisserie chickens. It's not always available, but when it is, Thomas offers it by the pound or in a sandwich. He sprinkles it with sea salt and rosemary. On the day that \u003cstrong>\u003ca href=\"http://flickr.com/photos/jenmaiser/sets/72157602129236678/\">Jeanne and I canned tomatoes\u003c/a>\u003c/strong>, we picked up some of the porchetta and made our own sandwiches at home with \u003ca href=\"http://dellafattoria.com/\">Della Fattoria\u003c/a> ciabatta, \u003cstrong>\u003ca href=\"http://kqedbayareabites.blogspot.com/2007/03/philippe-original-los-angeles.jsp\">Philippe's mustard\u003c/a>\u003c/strong>, and a tomato. Heaven.\u003c/p>\n\u003cp>\u003cstrong>Fresh shelling beans with pork soffrito and the panino at SPQR, San Francisco.\u003c/strong>\u003cbr>I know that I should \u003cstrong>\u003ca href=\"http://kqedbayareabites.blogspot.com/2007/10/spqr-preliminary-report.jsp\">shut up about SPQR already\u003c/a>\u003c/strong>, but I can't help myself. SPQR gets two tastes of my year. The shelling beans are offered as part of the small plates, and it's a bowl of soupy beans topped with crispy pork that is homey and comforting and I want to lick the bowl every time I have it. The panino is basically a grilled sweet dessert sandwich that has a dulce de leche style filling with pears and is topped with chocolate and fleur de sel. It's an \"Oh my God\" dish, as many people -- friends and strangers -- who I have made taste it exclaim that upon their first bite.\u003c/p>\n\u003cp>\u003cstrong>Bone marrow dumpling at the Schneider home, Oakland.\u003c/strong>\u003cbr>When I was invited to \u003cstrong>\u003ca href=\"http://www.obsessionwithfood.com/2007_11_01_blog-archive.html#8914318530298911383%22\">Derrick and Melissa's house\u003c/a>\u003c/strong> for dinner in November, I knew that I was in for a treat. The best taste of the night was a crispy fried ball on top of the salad that was full of bone marrow. This bite epitomized perfect tastes -- it was just one small bite that left me wanting more and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I hope you had as many wonderful tastes in 2007, and wish you many more for 2008!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://flickr.com/photos/jenmaiser/1800160032/\">\u003cimg src=\"http://bp3.blogger.com/_3CJ3D3a-cUA/R3FYp4jZxSI/AAAAAAAAAAc/tZXyJZnhBpg/s320/pepperleafpork.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>This is the \u003cstrong>\u003ca href=\"http://kqedbayareabites.blogspot.com/2006/12/top-10-tastes-of-2006.jsp\">second time\u003c/a>\u003c/strong> that I have listed my top 10 tastes for a year. The flavor highlight of this year was a three-week trip to Vietnam at the beginning of the year. Truth be told, I could easily list at least 10 tastes I had there that rocked my world. But in order to give a little balance to the list, I've chosen just two from that trip and the others from other travels and from my home city.\u003c/p>\n\u003cp>As with last year, these tastes are in chronological order.\u003c/p>\n\u003cp>\u003cstrong>Pepper Leaf Pork at a street vendor, Hanoi.\u003c/strong>\u003cbr>People often ask me about the best thing that I ate in Vietnam. I usually hedge on the answer because it's a difficult one. But often, my mind travels back to this bite. It was pork wrapped in a leaf -- pepper leaf or betel leaf, I don't remember -- and grilled. The whole package was then wrapped in lettuce with condiments.\u003c/p>\n\u003cp>\u003cstrong>Grilled Goat at the Boiled Goat Inn, Ho Chi Minh City.\u003c/strong>\u003cbr>It was a hot day in Saigon when my friend and I decided to try the \u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/jen/2007/03/the_boiled_goat.html\">Boiled Goat Inn\u003c/a>\u003c/strong>. The menu had five items: boiled goat meat, fried goat meat, roasted goat meat, mixed sour goat meat and \"goat meat boiled with Chinese medicine.\" We ordered the roasted goat meat which involved our cooking it at the table on small grills and then wrapping the goat meat in lettuce and dipping it. Fantastic.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bun Cha Ca at Bodega Bistro, San Francisco.\u003c/strong>\u003cbr>I'd never eaten Bun Cha Ca until I had it at the most famous place to eat it in Hanoi. It was very good there, but I actually really love the Bodega Bistro rendition that I ate when I returned to San Francisco. \u003cstrong>\u003ca href=\"http://www.noodlepie.com/2004/06/frying_tonight_1.html\">Noodle Pie does a great job of describing this dish\u003c/a>\u003c/strong>. It's basically white fish in oil with saffron, dill and peanuts. The large amount of dill and the side of rice noodles, salad wraps and herbs makes this a wonderfully fresh tasting dish.\u003c/p>\n\u003cp>\u003cstrong>Mushroom Pizza at Ken's Artisan Pizza, Portland.\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://kqedbayareabites.blogspot.com/2007/04/96-hours-in-portland.jsp\">I wrote about this when I first tasted it\u003c/a>\u003c/strong>, and eight months later, I am still thinking about the delicious pizzas at Ken's. Like so many things on this list, part of the deliciousness of the taste was also wrapped up in the experience of the night: great friends, great wine, and a wonderful trip.\u003c/p>\n\u003cp>\u003cstrong>Lamb Popsicles at Vij's, Vancouver.\u003c/strong>\u003cbr>I spent a few days in Vancouver over Memorial Day weekend, and ate a delicious meal at \u003cstrong>\u003ca href=\"http://www.vijs.ca/index_in.htm\">Vij's\u003c/a>\u003c/strong>, an upscale Indian restaurant that is world renowned for it's cuisine. The lamb popsicles are served with a fenugreek cream curry, heavily spiced and delicious.\u003c/p>\n\u003cp>\u003cstrong>Malted vanilla ice cream with peanut brittle and milk chocolate chunks at Bi-Rite Creamery, San Francisco.\u003c/strong>\u003cbr>As was evident when I posted \u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/jen/2007/07/a-great-week.html\">this post outlining my ice cream forays for a week in July\u003c/a>\u003c/strong>, I love this ice cream from \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a> . I've had to force myself to try other flavors at the Creamery because every time the aforementioned ice cream is available, I gravitate straight to it.\u003c/p>\n\u003cp>\u003cstrong>Porchetta sandwich made with Roli Roti Porchetta, San Francisco.\u003c/strong>\u003cbr>One of the fun additions of the \u003ca href=\"http://www.cuesa.org/\">Ferry Plaza Farmers' Market\u003c/a> this year is that Thomas, the roaster at \u003ca href=\"http://www.roliroti.com/\">Roli Roti\u003c/a> has started making a \u003ca href=\"http://eatingasia.typepad.com/eatingasia/2007/05/road_roaster.html\">drop-dead amazing porchetta\u003c/a> along with his rotisserie chickens. It's not always available, but when it is, Thomas offers it by the pound or in a sandwich. He sprinkles it with sea salt and rosemary. On the day that \u003cstrong>\u003ca href=\"http://flickr.com/photos/jenmaiser/sets/72157602129236678/\">Jeanne and I canned tomatoes\u003c/a>\u003c/strong>, we picked up some of the porchetta and made our own sandwiches at home with \u003ca href=\"http://dellafattoria.com/\">Della Fattoria\u003c/a> ciabatta, \u003cstrong>\u003ca href=\"http://kqedbayareabites.blogspot.com/2007/03/philippe-original-los-angeles.jsp\">Philippe's mustard\u003c/a>\u003c/strong>, and a tomato. Heaven.\u003c/p>\n\u003cp>\u003cstrong>Fresh shelling beans with pork soffrito and the panino at SPQR, San Francisco.\u003c/strong>\u003cbr>I know that I should \u003cstrong>\u003ca href=\"http://kqedbayareabites.blogspot.com/2007/10/spqr-preliminary-report.jsp\">shut up about SPQR already\u003c/a>\u003c/strong>, but I can't help myself. SPQR gets two tastes of my year. The shelling beans are offered as part of the small plates, and it's a bowl of soupy beans topped with crispy pork that is homey and comforting and I want to lick the bowl every time I have it. The panino is basically a grilled sweet dessert sandwich that has a dulce de leche style filling with pears and is topped with chocolate and fleur de sel. It's an \"Oh my God\" dish, as many people -- friends and strangers -- who I have made taste it exclaim that upon their first bite.\u003c/p>\n\u003cp>\u003cstrong>Bone marrow dumpling at the Schneider home, Oakland.\u003c/strong>\u003cbr>When I was invited to \u003cstrong>\u003ca href=\"http://www.obsessionwithfood.com/2007_11_01_blog-archive.html#8914318530298911383%22\">Derrick and Melissa's house\u003c/a>\u003c/strong> for dinner in November, I knew that I was in for a treat. The best taste of the night was a crispy fried ball on top of the salad that was full of bone marrow. This bite epitomized perfect tastes -- it was just one small bite that left me wanting more and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I hope you had as many wonderful tastes in 2007, and wish you many more for 2008!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Menu for Hope: Food Bloggers give Back",
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"content": "\u003cp>\u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">\u003cimg src=\"http://bp2.blogger.com/_3CJ3D3a-cUA/R15CroDQ0WI/AAAAAAAAAAM/J8dTN6kTjTk/s320/menuforhope4map.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>One of the annual highlights in the food blog community is \u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">Menu for Hope\u003c/a> - a fundraising event that raises money for the \u003cstrong>\u003ca href=\"http://www.wfp.org/english/\">World Food Programme\u003c/a>\u003c/strong>, a United Nations Food Aid Agency. Annually, the event is hosted by Pim Techamuanvivit from \u003cstrong>\u003ca href=\"http://www.chezpim.com/\">Chez Pim\u003c/a>\u003c/strong>. Last year, Menu for Hope raised an astonishing $60,000.\u003c/p>\n\u003cp>The funds this year will be going to a school lunch program in Lesotho, Africa. According to Pim, the Lesotho program is focusing on \"buying food locally to support local farmers and the local economy\". (Do I have to tell you how excited I am about this program?)\u003c/p>\n\u003cp>Food bloggers around the world offer prizes -- everything from cookbooks to fully cooked meals -- that are bid on by donors who donate $10 per virtual raffle ticket. A full list of prizes can be found on the \u003cstrong>\u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">Chez Pim site\u003c/a>\u003c/strong>. As of this morning, over $7,000 has already been donated to this year's event.\u003c/p>\n\u003cp>Each year, the Bay Area boasts some prizes that can only be claimed if you live in the area or if you travel here to get your prize. Here are some of my favorites so far (along with the prize code in parenthesis):\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://marriedwithdinner.com/2007/12/10/menu-for-hope-prize-3/\">(UW08) Custom Mixology Service\u003c/a>\u003c/strong>\u003cbr>Anita and Cameron from Married with Dinner often feature amazing drinks and spirits on their blog. Win their prize and they will work with you and come to your home to create delightful cocktails for you and 12 guests.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://becksposhnosh.blogspot.com/2007/12/english-afternoon-tea-for-cause.html\">(UW32) English Afternoon Tea\u003c/a>\u003c/strong>\u003cbr>This year, Sam from Becks and Posh is offering a tiered prize. If the total amount donated to her prize is over $2,500 and you live in or can travel to the Bay Area, she and \u003cstrong>\u003ca href=\"http://www.junetaylorjams.com/\">June Taylor\u003c/a>\u003c/strong> will host an English Afternoon Tea for you and your friends.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.chezpim.com/\">(UW10) Dinner for 2 with wine pairing and a private tour of Manresa's biodynamic garden with chef David Kinch.\u003c/a>\u003c/strong>\u003cbr>Pim is offering this prize with her partner, David Kinch and it involves dinner at one of the most lauded restaurants in the country.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bunrab.com/\">(UW04) Boccalone Boar Sacchetto of artisan salumi\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.boccalone.com/\">Boccalone\u003c/a>\u003c/strong> is a new entrant on the local salami scene, and the Bunrabs are offering this gift courtesy of Boccalone. Prize must be picked up at the Oakland or San Francisco Salumi Society gathering.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2007/12/menu-for-hope-i.html\">(UW17) Dinner for 8 prepared by Brett Emerson\u003c/a>\u003c/strong>\u003cbr>Brett Emerson, owner of the soon to be opened Contigo, is offering dinner made for 8 people in his new Noe Valley home.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lunchinabox.net/2007/12/10/menu-for-hope-4/\">(UW18) Bento Box and Tour of SF Japantown with Lunch in a Box\u003c/a>\u003c/strong>.\u003cbr>Biggie, the blogger at Lunch in a Box, is a person who I'd like to explore Japantown with. She's fluent in Japanese and could probably explain many of unidentifiable Japanese foods to me.\u003c/p>\n\u003cp>You can find other gifts donated by West Coast bloggers (including our own \u003ca href=\"http://cookingwithamy.blogspot.com/2007/12/menu-for-hope-cozy-comforts-prize.html\">Amy Sherman\u003c/a>) at \u003ca href=\"http://www.rasamalaysia.com/2007/12/menu-for-hope-4-complete-west-coast_10.html\">Rasa Malaysia\u003c/a>.\u003c/p>\n\u003cp>Nuts and Bolts of participating:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>- Donating started yesterday and continues through December 21.\u003cbr>- To donate, go to \u003cstrong>\u003ca href=\"http://www.firstgiving.com/menuforhope4\">First Giving\u003c/a>\u003c/strong>. To specify a specific prize, \u003cstrong>\u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">follow the instructions on the Chez Pim website\u003c/a>\u003c/strong> (scroll down to the instructions and screenshots).\u003cbr>- Check back on January 9 to see if you've won!\u003c/p>\n\n",
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"description": "One of the annual highlights in the food blog community is Menu for Hope - a fundraising event that raises money for the World Food Programme, a United Nations Food Aid Agency. Annually, the event is hosted by Pim Techamuanvivit from Chez Pim. Last year, Menu for Hope raised an astonishing $60,000. The funds this",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">\u003cimg src=\"http://bp2.blogger.com/_3CJ3D3a-cUA/R15CroDQ0WI/AAAAAAAAAAM/J8dTN6kTjTk/s320/menuforhope4map.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>One of the annual highlights in the food blog community is \u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">Menu for Hope\u003c/a> - a fundraising event that raises money for the \u003cstrong>\u003ca href=\"http://www.wfp.org/english/\">World Food Programme\u003c/a>\u003c/strong>, a United Nations Food Aid Agency. Annually, the event is hosted by Pim Techamuanvivit from \u003cstrong>\u003ca href=\"http://www.chezpim.com/\">Chez Pim\u003c/a>\u003c/strong>. Last year, Menu for Hope raised an astonishing $60,000.\u003c/p>\n\u003cp>The funds this year will be going to a school lunch program in Lesotho, Africa. According to Pim, the Lesotho program is focusing on \"buying food locally to support local farmers and the local economy\". (Do I have to tell you how excited I am about this program?)\u003c/p>\n\u003cp>Food bloggers around the world offer prizes -- everything from cookbooks to fully cooked meals -- that are bid on by donors who donate $10 per virtual raffle ticket. A full list of prizes can be found on the \u003cstrong>\u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">Chez Pim site\u003c/a>\u003c/strong>. As of this morning, over $7,000 has already been donated to this year's event.\u003c/p>\n\u003cp>Each year, the Bay Area boasts some prizes that can only be claimed if you live in the area or if you travel here to get your prize. Here are some of my favorites so far (along with the prize code in parenthesis):\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://marriedwithdinner.com/2007/12/10/menu-for-hope-prize-3/\">(UW08) Custom Mixology Service\u003c/a>\u003c/strong>\u003cbr>Anita and Cameron from Married with Dinner often feature amazing drinks and spirits on their blog. Win their prize and they will work with you and come to your home to create delightful cocktails for you and 12 guests.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://becksposhnosh.blogspot.com/2007/12/english-afternoon-tea-for-cause.html\">(UW32) English Afternoon Tea\u003c/a>\u003c/strong>\u003cbr>This year, Sam from Becks and Posh is offering a tiered prize. If the total amount donated to her prize is over $2,500 and you live in or can travel to the Bay Area, she and \u003cstrong>\u003ca href=\"http://www.junetaylorjams.com/\">June Taylor\u003c/a>\u003c/strong> will host an English Afternoon Tea for you and your friends.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.chezpim.com/\">(UW10) Dinner for 2 with wine pairing and a private tour of Manresa's biodynamic garden with chef David Kinch.\u003c/a>\u003c/strong>\u003cbr>Pim is offering this prize with her partner, David Kinch and it involves dinner at one of the most lauded restaurants in the country.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bunrab.com/\">(UW04) Boccalone Boar Sacchetto of artisan salumi\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.boccalone.com/\">Boccalone\u003c/a>\u003c/strong> is a new entrant on the local salami scene, and the Bunrabs are offering this gift courtesy of Boccalone. Prize must be picked up at the Oakland or San Francisco Salumi Society gathering.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2007/12/menu-for-hope-i.html\">(UW17) Dinner for 8 prepared by Brett Emerson\u003c/a>\u003c/strong>\u003cbr>Brett Emerson, owner of the soon to be opened Contigo, is offering dinner made for 8 people in his new Noe Valley home.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lunchinabox.net/2007/12/10/menu-for-hope-4/\">(UW18) Bento Box and Tour of SF Japantown with Lunch in a Box\u003c/a>\u003c/strong>.\u003cbr>Biggie, the blogger at Lunch in a Box, is a person who I'd like to explore Japantown with. She's fluent in Japanese and could probably explain many of unidentifiable Japanese foods to me.\u003c/p>\n\u003cp>You can find other gifts donated by West Coast bloggers (including our own \u003ca href=\"http://cookingwithamy.blogspot.com/2007/12/menu-for-hope-cozy-comforts-prize.html\">Amy Sherman\u003c/a>) at \u003ca href=\"http://www.rasamalaysia.com/2007/12/menu-for-hope-4-complete-west-coast_10.html\">Rasa Malaysia\u003c/a>.\u003c/p>\n\u003cp>Nuts and Bolts of participating:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>- Donating started yesterday and continues through December 21.\u003cbr>- To donate, go to \u003cstrong>\u003ca href=\"http://www.firstgiving.com/menuforhope4\">First Giving\u003c/a>\u003c/strong>. To specify a specific prize, \u003cstrong>\u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">follow the instructions on the Chez Pim website\u003c/a>\u003c/strong> (scroll down to the instructions and screenshots).\u003cbr>- Check back on January 9 to see if you've won!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.replate.org/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ReplateLogo2x2-750599.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>For the past couple months, I have been attempting to diet. I say attempting because I'm not really succeeding, but that's fodder for a different post. Anyway, I go to the \u003cstrong>\u003ca href=\"http://www.weightwatchers.com/\">meetings\u003c/a>\u003c/strong> when I can. At one of the meetings, members of the group were advocating throwing away food so that you don't consume it. And I can see their point -- I would rather not have the tempting food in my house. But I have major issues with just throwing food away.\u003c/p>\n\u003cp>A few months ago, I noticed that \u003cstrong>\u003ca href=\"http://www.browniepointsblog.com/2007/06/25/replate-your-leftovers/\">Jocelyn\u003c/a>\u003c/strong> linked to \u003cstrong>\u003ca href=\"http://www.replate.org/\">a San Francisco based website\u003c/a>\u003c/strong> encouraging people to \"replate\" their food. By the website's definition, replate is:\u003c/p>\n\u003cp>To place unwanted leftovers, typically in a doggie bag, on top of the nearest trash can so that they don't go to waste.\u003c/p>\n\u003cp>So that's what I've started doing with my leftovers to avoid bringing them home and consuming them. For years, I've looked for someone to give my food to when possible. And I've always had good experiences doing this. But sometimes you can't find someone, or as a single woman in the city sometimes it's just too \u003cstrong>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/12/02/MND1TMA0N.DTL\">late or scary\u003c/a>\u003c/strong> to walk around looking for a person to give food to.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Replate's founders, Axel Albin and Josh Kamler, don't claim this is a new idea. \"We didn't invent the practice,\" Axel told me on Monday. In fact, Josh remembers his parents replating leftovers 20 years ago. But they have given some structure to the movement. \"The purpose of our project is to start the conversation,\" said Axel. And start the conversation they have. Look around on the Internet and you'll see varying opinions about whether replating is a good idea.\u003c/p>\n\u003cp>While the practice may be debatable in rural areas where leftovers may spoil or become litter, many of us live in cities where we see people digging through the trash for food on a regular basis. And packages I have left near my home are gone within an hour. A post on \u003cstrong>\u003ca href=\"http://www.seriouseats.com/\">Serious Eats\u003c/a>\u003c/strong> garnered a \u003cstrong>\u003ca href=\"http://www.seriouseats.com/required_eating/2007/06/dont-throw-out-that-pizza-just.html#24834\">suggestion that people write \"EDIBLE\" on the outside of a package\u003c/a>\u003c/strong> before leaving it out.\u003c/p>\n\u003cp>Albin and Kamler are calling this movement \"open-source activism\" and are hoping that interested parties take the seed that they've planted and run with it -- creating stickers to put on replated items, changing the logo, or lobbying government for participation.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I find it refreshing, and can truly say that reading about replating changed the way that I act with my leftovers. And being able to plant an idea that results in a change in behavior is no small feat.\u003cstrong>\u003c/strong>\u003c/p>\n\n",
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"description": "For the past couple months, I have been attempting to diet. I say attempting because I'm not really succeeding, but that's fodder for a different post. Anyway, I go to the meetings when I can. At one of the meetings, members of the group were advocating throwing away food so that you don't consume it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.replate.org/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ReplateLogo2x2-750599.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>For the past couple months, I have been attempting to diet. I say attempting because I'm not really succeeding, but that's fodder for a different post. Anyway, I go to the \u003cstrong>\u003ca href=\"http://www.weightwatchers.com/\">meetings\u003c/a>\u003c/strong> when I can. At one of the meetings, members of the group were advocating throwing away food so that you don't consume it. And I can see their point -- I would rather not have the tempting food in my house. But I have major issues with just throwing food away.\u003c/p>\n\u003cp>A few months ago, I noticed that \u003cstrong>\u003ca href=\"http://www.browniepointsblog.com/2007/06/25/replate-your-leftovers/\">Jocelyn\u003c/a>\u003c/strong> linked to \u003cstrong>\u003ca href=\"http://www.replate.org/\">a San Francisco based website\u003c/a>\u003c/strong> encouraging people to \"replate\" their food. By the website's definition, replate is:\u003c/p>\n\u003cp>To place unwanted leftovers, typically in a doggie bag, on top of the nearest trash can so that they don't go to waste.\u003c/p>\n\u003cp>So that's what I've started doing with my leftovers to avoid bringing them home and consuming them. For years, I've looked for someone to give my food to when possible. And I've always had good experiences doing this. But sometimes you can't find someone, or as a single woman in the city sometimes it's just too \u003cstrong>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/12/02/MND1TMA0N.DTL\">late or scary\u003c/a>\u003c/strong> to walk around looking for a person to give food to.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Replate's founders, Axel Albin and Josh Kamler, don't claim this is a new idea. \"We didn't invent the practice,\" Axel told me on Monday. In fact, Josh remembers his parents replating leftovers 20 years ago. But they have given some structure to the movement. \"The purpose of our project is to start the conversation,\" said Axel. And start the conversation they have. Look around on the Internet and you'll see varying opinions about whether replating is a good idea.\u003c/p>\n\u003cp>While the practice may be debatable in rural areas where leftovers may spoil or become litter, many of us live in cities where we see people digging through the trash for food on a regular basis. And packages I have left near my home are gone within an hour. A post on \u003cstrong>\u003ca href=\"http://www.seriouseats.com/\">Serious Eats\u003c/a>\u003c/strong> garnered a \u003cstrong>\u003ca href=\"http://www.seriouseats.com/required_eating/2007/06/dont-throw-out-that-pizza-just.html#24834\">suggestion that people write \"EDIBLE\" on the outside of a package\u003c/a>\u003c/strong> before leaving it out.\u003c/p>\n\u003cp>Albin and Kamler are calling this movement \"open-source activism\" and are hoping that interested parties take the seed that they've planted and run with it -- creating stickers to put on replated items, changing the logo, or lobbying government for participation.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I find it refreshing, and can truly say that reading about replating changed the way that I act with my leftovers. And being able to plant an idea that results in a change in behavior is no small feat.\u003cstrong>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bliss at Golden Gate Bakery",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2060783911\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ggb-750590.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Before I was a food blogger, I was a \u003cstrong>\u003ca href=\"http://www.chowhound.com/\">Chowhound\u003c/a>\u003c/strong>. This occurred out of necessity when I first moved to the Bay Area over seven years ago. I had come from Southern California -- a place where I had lived my whole life and where I knew numerous hole-in-the-wall, amazing restaurants. Once I got here, I had bad meal after bad meal. Add the fact that I was homesick and it was June and like 10 degrees Fahrenheit out, and you may begin to understand my despair. \u003c/p>\n\u003cp>Then there was The Day Of The Two Bad Meals. I'd already had a bad lunch and for dinner my friend Tricia and I decided to eat close to our new Richmond District apartment. I burst into tears as I tried to eat horrible spaghetti, and vowed that I had to find a better way. I had learned that even though there are some really fantastic restaurants in San Francisco, there are also some really vile restaurants out there -- and when you're new it can sometimes be a minefield.\u003c/p>\n\u003cp>So I found Chowhound. And that was the beginning of delicious meal after delicious meal. Seven years later, I have a love-hate relationship with Chowhound, but I will always be grateful to the members of the boards for showing me the ropes when I was still getting my bearings in this new town.\u003c/p>\n\u003cp>Early on, we had a lot of \"Chowdowns\" where members of the community would gather to have a meal at a restaurant. There were certain rules to these events, and one of them had to do with assigning one person to transcribe the menu for the boards. I think because he hated being the transcriber, Derek (now \u003cstrong>\u003ca href=\"http://www.chow.com/profile/10485\">chowfun_derek\u003c/a>\u003c/strong> on the boards) often plied us with egg tarts from Golden Gate Bakery. He'd pick them up from the bakery right before our Chinatown meals and we would eat them still warm. We always let him off the hook for the transcription -- in fact I think that gift of the egg tarts let him get away with a lot.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Derek once told me that he discovered Golden Gate Bakery on his first day in San Francisco in 1970. \"I had my suitcases and was walking down Grant, and I spied a long line and decided to just get in it to see what everyone was buying.\" It was the first bite of food he ate in San Francisco, and he now uses it as a \"culinary touchstone\" in the city.\u003c/p>\n\u003cp>Golden Gate Bakery is a very small bakery on Grant Avenue in Chinatown. They have several sweet and savory items, and are famous for their holiday moon cakes, though I have to admit that I only have eyes for their macaroons and their egg tart -- a light, flaky pastry tart that is filled with a warm, sweet, eggy custard. The pastry is really the star of this hand held delight, and when it's filled with egg custard that is slightly firm and not overly sweet you bite into a delicious treat. The macaroons are on the small side, very crunchy on the outside, and very basic with delicious coconut filling. They're my favorite in the city.\u003c/p>\n\u003cp>Going to Golden Gate Bakery is an experience. I went there on Saturday night and got in line with the throngs. There were several tourists behind me who didn't understand the process. \"I think that they're confused,\" said one tourist, referring to the many employees who were standing around seemingly doing nothing while customers behind the counter just stood and waited. \"No, they're waiting for the new batch to come out,\" I explained, feeling a bit like I was trying to explain what Willy Wonka was doing in his Chocolate Factory. One employee busied herself by preparing a mound of pink boxes. \"I think that she probably has enough,\" grumbled the tourist. I smiled to myself, knowing that all those boxes would be filled very soon. Sure enough, several trays of egg tarts came out at once and the pink pastry boxes were quickly filled.\u003c/p>\n\u003cp>The line always snakes out the door and when you finally make it inside, a consistent skit ensues. If the item that you want is available, then you're in and out in a couple of minutes. More likely, however, is that your item won't be available. Then you call out your order, and they use a walkie-talkie to talk to the kitchen. There's lots of conversation back and forth before the woman finally tells you how long it will be. I've waited up to 20 minutes for egg tarts to come out of the oven. There's no cooling period -- if you get them right out of the oven, they will be inedibly hot for a few minutes. If you order several, the ladies will give you the egg tarts in a pink box that is vented for the steam.\u003c/p>\n\u003cp>There was recently a mini-crisis on the Chowhound boards, as Golden Gate Bakery closed inexplicably. When it was finally reported that the pastry maker had died, many speculated and wondered whether we had seen the end of the amazing egg tart. The store was closed for over a month, and the re-opening was delayed several times. \"What I really hope they are doing is going back to their homeland ... to find a replacement egg tart chef who can replicate that signature flakey (sic) crust/exterior.\" said one person on the boards. Happily, the bakery re-opened last week and it's as good as it's always been.\u003c/p>\n\u003cp>If you're ever in Chinatown and aren't in a hurry, join the longest line on Grant Avenue to find your bliss. If you're going to Chinatown just to visit Golden Gate Bakery, call ahead first. They take a month off each summer, and are sometimes closed on random days.\u003c/p>\n\u003cp>Golden Gate Bakery\u003cbr>1029 Grant Ave (at Pacific)\u003cbr>415-781-2627\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>More on Golden Gate Bakery:\u003cbr>\u003cstrong>\u003ca href=\"http://www.bunrab.com/yummychow/Shopping/SFShoppingFrameset.html?GGBakery_shop.html\">The Bunrabs on Golden Gate Bakery\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.culinarymuse.com/weblog/2005/02/the_neighborhoo.html\">Culinary Muse muses about the egg tarts\u003c/a>\u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2060783911\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ggb-750590.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Before I was a food blogger, I was a \u003cstrong>\u003ca href=\"http://www.chowhound.com/\">Chowhound\u003c/a>\u003c/strong>. This occurred out of necessity when I first moved to the Bay Area over seven years ago. I had come from Southern California -- a place where I had lived my whole life and where I knew numerous hole-in-the-wall, amazing restaurants. Once I got here, I had bad meal after bad meal. Add the fact that I was homesick and it was June and like 10 degrees Fahrenheit out, and you may begin to understand my despair. \u003c/p>\n\u003cp>Then there was The Day Of The Two Bad Meals. I'd already had a bad lunch and for dinner my friend Tricia and I decided to eat close to our new Richmond District apartment. I burst into tears as I tried to eat horrible spaghetti, and vowed that I had to find a better way. I had learned that even though there are some really fantastic restaurants in San Francisco, there are also some really vile restaurants out there -- and when you're new it can sometimes be a minefield.\u003c/p>\n\u003cp>So I found Chowhound. And that was the beginning of delicious meal after delicious meal. Seven years later, I have a love-hate relationship with Chowhound, but I will always be grateful to the members of the boards for showing me the ropes when I was still getting my bearings in this new town.\u003c/p>\n\u003cp>Early on, we had a lot of \"Chowdowns\" where members of the community would gather to have a meal at a restaurant. There were certain rules to these events, and one of them had to do with assigning one person to transcribe the menu for the boards. I think because he hated being the transcriber, Derek (now \u003cstrong>\u003ca href=\"http://www.chow.com/profile/10485\">chowfun_derek\u003c/a>\u003c/strong> on the boards) often plied us with egg tarts from Golden Gate Bakery. He'd pick them up from the bakery right before our Chinatown meals and we would eat them still warm. We always let him off the hook for the transcription -- in fact I think that gift of the egg tarts let him get away with a lot.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Derek once told me that he discovered Golden Gate Bakery on his first day in San Francisco in 1970. \"I had my suitcases and was walking down Grant, and I spied a long line and decided to just get in it to see what everyone was buying.\" It was the first bite of food he ate in San Francisco, and he now uses it as a \"culinary touchstone\" in the city.\u003c/p>\n\u003cp>Golden Gate Bakery is a very small bakery on Grant Avenue in Chinatown. They have several sweet and savory items, and are famous for their holiday moon cakes, though I have to admit that I only have eyes for their macaroons and their egg tart -- a light, flaky pastry tart that is filled with a warm, sweet, eggy custard. The pastry is really the star of this hand held delight, and when it's filled with egg custard that is slightly firm and not overly sweet you bite into a delicious treat. The macaroons are on the small side, very crunchy on the outside, and very basic with delicious coconut filling. They're my favorite in the city.\u003c/p>\n\u003cp>Going to Golden Gate Bakery is an experience. I went there on Saturday night and got in line with the throngs. There were several tourists behind me who didn't understand the process. \"I think that they're confused,\" said one tourist, referring to the many employees who were standing around seemingly doing nothing while customers behind the counter just stood and waited. \"No, they're waiting for the new batch to come out,\" I explained, feeling a bit like I was trying to explain what Willy Wonka was doing in his Chocolate Factory. One employee busied herself by preparing a mound of pink boxes. \"I think that she probably has enough,\" grumbled the tourist. I smiled to myself, knowing that all those boxes would be filled very soon. Sure enough, several trays of egg tarts came out at once and the pink pastry boxes were quickly filled.\u003c/p>\n\u003cp>The line always snakes out the door and when you finally make it inside, a consistent skit ensues. If the item that you want is available, then you're in and out in a couple of minutes. More likely, however, is that your item won't be available. Then you call out your order, and they use a walkie-talkie to talk to the kitchen. There's lots of conversation back and forth before the woman finally tells you how long it will be. I've waited up to 20 minutes for egg tarts to come out of the oven. There's no cooling period -- if you get them right out of the oven, they will be inedibly hot for a few minutes. If you order several, the ladies will give you the egg tarts in a pink box that is vented for the steam.\u003c/p>\n\u003cp>There was recently a mini-crisis on the Chowhound boards, as Golden Gate Bakery closed inexplicably. When it was finally reported that the pastry maker had died, many speculated and wondered whether we had seen the end of the amazing egg tart. The store was closed for over a month, and the re-opening was delayed several times. \"What I really hope they are doing is going back to their homeland ... to find a replacement egg tart chef who can replicate that signature flakey (sic) crust/exterior.\" said one person on the boards. Happily, the bakery re-opened last week and it's as good as it's always been.\u003c/p>\n\u003cp>If you're ever in Chinatown and aren't in a hurry, join the longest line on Grant Avenue to find your bliss. If you're going to Chinatown just to visit Golden Gate Bakery, call ahead first. They take a month off each summer, and are sometimes closed on random days.\u003c/p>\n\u003cp>Golden Gate Bakery\u003cbr>1029 Grant Ave (at Pacific)\u003cbr>415-781-2627\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>More on Golden Gate Bakery:\u003cbr>\u003cstrong>\u003ca href=\"http://www.bunrab.com/yummychow/Shopping/SFShoppingFrameset.html?GGBakery_shop.html\">The Bunrabs on Golden Gate Bakery\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.culinarymuse.com/weblog/2005/02/the_neighborhoo.html\">Culinary Muse muses about the egg tarts\u003c/a>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "San Francisco Oil Spill & Our Local Fishing Industry",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/sets/72157603027462407/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/OilSpillCautionTape-744582.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>As Stephanie reported on Sunday, \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2007/11/no-crab-for-christmas.jsp\">the largest casualty to our food chain due to the November 7 San Francisco Oil Spill seems to be the Dungeness Crab season\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>As each day passes, more information is learned about the effects of the oil spill. While the focus of the fishing disaster has been on the Dungeness crab -- one of the Bay Area's most well known harvests of the year -- the Bay Area also depends on local waters for many other seafood crops. Most notably during this time of year the Bay Area also harvests:\u003c/p>\n\u003cp>• Mackerel\u003cbr>• Salmon\u003cbr>• Sardines\u003cbr>• Oysters\u003cbr>• Herring\u003cbr>• Squid\u003c/p>\n\u003cp>Oysters were one of the early victims of this oil spill.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once oil drifted to the Pt. Reyes National Seashore, it arrived at \u003cstrong>\u003ca href=\"http://drakesbayfamilyfarms.com/products/oysters.html\">Drake's Bay Oyster Company\u003c/a>\u003c/strong>, an oyster farm that provides oysters to many Bay Area customers. Oysters, along with other types of shellfish, eat by filtering water. When that water is contaminated, the shellfish goes bad and is not fit for human consumption. \"If we lose that part of the food chain, we'll lose the next in line,\" says Kathy Fosmark, the Co-Chairman of the Alliance of Communities for Sustainable Fisheries, referring to bait fish and krill. \u003ca href=\"http://www.mercurynews.com/news/ci_7442737?nclick_check=1\">According to the San Jose Mercury-News, Drake's Bay Oyster Company has temporarily closed due to oil contamination\u003c/a>.\u003c/p>\n\u003cp>I spoke to Ms. Fosmark and her husband, Steve Fosmark -- an owner/operator and fisherman from Monterey County, on Monday afternoon. \"From what I am hearing, this is going to be catastrophic,\" stated Mr. Fosmark.\u003c/p>\n\u003cp>\"Fishermen are coming down on the lean side of a salmon year. A lot of the people who salmon fish then do crab,\" said Ms. Fosmark, \"This is the last thing that they need.\"\u003c/p>\n\u003cp>Herring is the San Francisco Bay's only commercially fished species. According to one source, a \"possible recommendation to not open in December is being considered.\" Typically, herring season would be open by December and any delay in that season will mean a hit to the pockets of the fishermen.\u003c/p>\n\u003cp>Many of the fishermen don't even know any more than we do at this point. Mr. and Mrs. Fosmark were watching the same news that we have all been watching for the past few days, waiting to hear their fates from press conferences and the Associated Press and local news stations.\u003c/p>\n\u003cp>The frustration among fishermen is palpable. While news reports are of successful beach clean-ups and oil wrangling, the fishermen are frustrated that the real story of the effect on the environment and the fishing industry is not being told. \"Excuse me but I must go puke my guts out,\" stated one anonymous email from a fisherman.\u003c/p>\n\u003cp>Chances that the average Bay Area consumer will notice a difference in their fish counter are slim. \"We get oysters from all up and down the coast,\" said Brian from \u003cstrong>\u003ca href=\"http://www.fodors.com/world/north%20america/usa/california/san%20francisco/entity_141489.html\">Swan Oyster Depot\u003c/a>\u003c/strong> on Monday. He went on to say that they had to change their source from Drake's Bay to other oyster companies from farther afield this week. \"But we're always going to have oysters.\"\u003c/p>\n\u003cp>I selfishly asked about the local anchovies and sardines, as they are my most common purchase from Swan Oyster Depot. Brian told me, \"the anchovies and sardines come from the Monterey area, and as far as I know that hasn't been affected.\" Swan's buyers will purchase Dungeness crab from Oregon until the local harvest starts to come in.\u003c/p>\n\u003cp>The main lesson of the day is that more will be revealed. At this point, we know very little, but the chances that this oil spill could prove catastrophic for local fishermen are high. The main thing that we can do is to keep on top of the story, and support local fishermen with our dollars when they are able to bring healthy, abundant fish to our fish counters.\u003c/p>\n\u003cp>Updated, 11/13, 3:00 pm: \u003c/p>\n\u003cp>The Governor has suspended fishing and crabbing until December 1 at the earliest. From the \u003cstrong>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/11/13/BAK7TBM6O.DTL&tsp=1\">Chronicle article:\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Gov. Arnold Schwarzenegger issued an executive order late this morning suspending all fishing and crabbing for human consumption in areas affected by the Cosco Busan fuel spill until at least Dec. 1. The ban includes all of San Francisco Bay, along with affected shorelines, coastlines and waters of San Francisco, Alameda, Contra Costa, Marin, San Mateo, Solano and Sonoma counties.\"\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/sets/72157603027462407/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/OilSpillCautionTape-744582.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>As Stephanie reported on Sunday, \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2007/11/no-crab-for-christmas.jsp\">the largest casualty to our food chain due to the November 7 San Francisco Oil Spill seems to be the Dungeness Crab season\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>As each day passes, more information is learned about the effects of the oil spill. While the focus of the fishing disaster has been on the Dungeness crab -- one of the Bay Area's most well known harvests of the year -- the Bay Area also depends on local waters for many other seafood crops. Most notably during this time of year the Bay Area also harvests:\u003c/p>\n\u003cp>• Mackerel\u003cbr>• Salmon\u003cbr>• Sardines\u003cbr>• Oysters\u003cbr>• Herring\u003cbr>• Squid\u003c/p>\n\u003cp>Oysters were one of the early victims of this oil spill.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once oil drifted to the Pt. Reyes National Seashore, it arrived at \u003cstrong>\u003ca href=\"http://drakesbayfamilyfarms.com/products/oysters.html\">Drake's Bay Oyster Company\u003c/a>\u003c/strong>, an oyster farm that provides oysters to many Bay Area customers. Oysters, along with other types of shellfish, eat by filtering water. When that water is contaminated, the shellfish goes bad and is not fit for human consumption. \"If we lose that part of the food chain, we'll lose the next in line,\" says Kathy Fosmark, the Co-Chairman of the Alliance of Communities for Sustainable Fisheries, referring to bait fish and krill. \u003ca href=\"http://www.mercurynews.com/news/ci_7442737?nclick_check=1\">According to the San Jose Mercury-News, Drake's Bay Oyster Company has temporarily closed due to oil contamination\u003c/a>.\u003c/p>\n\u003cp>I spoke to Ms. Fosmark and her husband, Steve Fosmark -- an owner/operator and fisherman from Monterey County, on Monday afternoon. \"From what I am hearing, this is going to be catastrophic,\" stated Mr. Fosmark.\u003c/p>\n\u003cp>\"Fishermen are coming down on the lean side of a salmon year. A lot of the people who salmon fish then do crab,\" said Ms. Fosmark, \"This is the last thing that they need.\"\u003c/p>\n\u003cp>Herring is the San Francisco Bay's only commercially fished species. According to one source, a \"possible recommendation to not open in December is being considered.\" Typically, herring season would be open by December and any delay in that season will mean a hit to the pockets of the fishermen.\u003c/p>\n\u003cp>Many of the fishermen don't even know any more than we do at this point. Mr. and Mrs. Fosmark were watching the same news that we have all been watching for the past few days, waiting to hear their fates from press conferences and the Associated Press and local news stations.\u003c/p>\n\u003cp>The frustration among fishermen is palpable. While news reports are of successful beach clean-ups and oil wrangling, the fishermen are frustrated that the real story of the effect on the environment and the fishing industry is not being told. \"Excuse me but I must go puke my guts out,\" stated one anonymous email from a fisherman.\u003c/p>\n\u003cp>Chances that the average Bay Area consumer will notice a difference in their fish counter are slim. \"We get oysters from all up and down the coast,\" said Brian from \u003cstrong>\u003ca href=\"http://www.fodors.com/world/north%20america/usa/california/san%20francisco/entity_141489.html\">Swan Oyster Depot\u003c/a>\u003c/strong> on Monday. He went on to say that they had to change their source from Drake's Bay to other oyster companies from farther afield this week. \"But we're always going to have oysters.\"\u003c/p>\n\u003cp>I selfishly asked about the local anchovies and sardines, as they are my most common purchase from Swan Oyster Depot. Brian told me, \"the anchovies and sardines come from the Monterey area, and as far as I know that hasn't been affected.\" Swan's buyers will purchase Dungeness crab from Oregon until the local harvest starts to come in.\u003c/p>\n\u003cp>The main lesson of the day is that more will be revealed. At this point, we know very little, but the chances that this oil spill could prove catastrophic for local fishermen are high. The main thing that we can do is to keep on top of the story, and support local fishermen with our dollars when they are able to bring healthy, abundant fish to our fish counters.\u003c/p>\n\u003cp>Updated, 11/13, 3:00 pm: \u003c/p>\n\u003cp>The Governor has suspended fishing and crabbing until December 1 at the earliest. From the \u003cstrong>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/11/13/BAK7TBM6O.DTL&tsp=1\">Chronicle article:\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Gov. Arnold Schwarzenegger issued an executive order late this morning suspending all fishing and crabbing for human consumption in areas affected by the Cosco Busan fuel spill until at least Dec. 1. The ban includes all of San Francisco Bay, along with affected shorelines, coastlines and waters of San Francisco, Alameda, Contra Costa, Marin, San Mateo, Solano and Sonoma counties.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/1703174372/\">\u003cimg src=\"http://farm3.static.flickr.com/2275/1703174372_5cabeb5ff8.jpg?v=0\" width=\"300\">\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>This post today is going to consist of several tidbits that I have to report -- all a bit too small to warrant individual posts.\u003c/p>\n\u003cp>\u003cstrong>King Corn Challenge.\u003c/strong> Meghan published an \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2007/11/interview-with-aaron-woolf-director-of.jsp\">interview with Aaron Woolf\u003c/a>\u003c/strong>, the director of the movie King Corn. Curt Ellis from the movie is taking a challenge which involves not eating any corn products for the month of November. He's challenged others to take the challenge as well, and so far six brave souls are joining him. This would be difficult for me (as I'm eating a corn tortilla as I type) especially because it would basically eliminate eating any meat products at restaurants apart from a few specialized restaurants featuring grass-fed beef, but I certainly admire those who are trying it. \u003cstrong>\u003ca href=\"http://www.culinate.com/mix/king_corn_challenge\">Learn more about the challenge at Culinate\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003cstrong>100-Mile Thanksgiving\u003c/strong>. If you're interested in taking a one-day \u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com/\">Eat Local Challenge\u003c/a>\u003c/strong>, check out the \u003cstrong>\u003ca href=\"http://100milediet.org/thanksgiving\">100-mile Thanksgiving Challenge\u003c/a>\u003c/strong> that is being hosted by Alisa Smith and James MacKinnon, authors of the book \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/030734732X/kqedorg-20\">Plenty\u003c/a>\u003c/strong>. I'll be participating to the extent that I can, taking local dishes to my family's potluck Thanksgiving dinner.\u003c/p>\n\u003cp>\u003cstrong>De Afghanan Kabob\u003c/strong>. It was a sad day when one of my favorite neighborhood restaurants, \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2007/04/mediterranean-spirit-san-francisco.jsp\">Meditteranean Spirit\u003c/a>\u003c/strong> on Polk street, closed in September. Happily, the restaurant has been replaced by a Fremont favorite called De Afghanan Kabob House. I can't give a full restaurant review as I've only tried a couple of things on the menu, but the entrees I've eaten have been delicious. De Afghanan's specialty is their Chapali Kabob -- an Afghani dish that is made of ground beef, green onions and spices. De Afghanan makes a delicious rendition and the restaurant is worth stopping in if you are in the neighborhood. Entrees are around $10. De Afghanan Kabob, 1303 Polk Street (at Bush), 415-345-9947.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Redwood Hill Crottin\u003c/strong>. Congratulations to the local cheesemakers at \u003cstrong>\u003ca href=\"http://www.redwoodhill.com/cheese.htm%3ERedwood%20Hill%20Creamery%3C/a%3E%3C/strong%3E%20for%20taking%20home%20the%20Best%20in%20Show%20award%20from%20the%20%3Cstrong%3E%3Ca%20href%20=%20\">American Dairy Goat Association\u003c/a>\u003c/strong>. Redwood Hill's Crottin cheese was the award winner (via \u003ca href=\"http://www.seriouseats.com/required_eating/2007/11/redwood-hills-crottin-best-in-us.html\">Serious Eats\u003c/a>).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Photo by the author. \u003cstrong>\u003ca href=\"http://www.google.com/url?sa=t&ct=res&cd=1&url=http%3A%2F%2Fwww.capayvalleyvision.org%2Fcvgcapaycanyon.pdf&ei=AMcwR6nZMo3ahQOn1tyGAQ&usg=AFQjCNGXIUPR-OapcSEC54scqjHKg2HLZA&sig2=okhQwxAWo06hw31t_0O6Rg\">Capay Canyon Ranch (pdf)\u003c/a>\u003c/strong> almonds, currently available at the \u003cstrong>\u003ca href=\"http://cuesa.org/markets/days/saturday.php\">Ferry Plaza Farmers' Market\u003c/a>\u003c/strong> (Saturdays).\u003c/p>\n\n",
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"description": "This post today is going to consist of several tidbits that I have to report -- all a bit too small to warrant individual posts. King Corn Challenge. Meghan published an interview with Aaron Woolf, the director of the movie King Corn. Curt Ellis from the movie is taking a challenge which involves not eating",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Redwood Hill Crottin\u003c/strong>. Congratulations to the local cheesemakers at \u003cstrong>\u003ca href=\"http://www.redwoodhill.com/cheese.htm%3ERedwood%20Hill%20Creamery%3C/a%3E%3C/strong%3E%20for%20taking%20home%20the%20Best%20in%20Show%20award%20from%20the%20%3Cstrong%3E%3Ca%20href%20=%20\">American Dairy Goat Association\u003c/a>\u003c/strong>. Redwood Hill's Crottin cheese was the award winner (via \u003ca href=\"http://www.seriouseats.com/required_eating/2007/11/redwood-hills-crottin-best-in-us.html\">Serious Eats\u003c/a>).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Photo by the author. \u003cstrong>\u003ca href=\"http://www.google.com/url?sa=t&ct=res&cd=1&url=http%3A%2F%2Fwww.capayvalleyvision.org%2Fcvgcapaycanyon.pdf&ei=AMcwR6nZMo3ahQOn1tyGAQ&usg=AFQjCNGXIUPR-OapcSEC54scqjHKg2HLZA&sig2=okhQwxAWo06hw31t_0O6Rg\">Capay Canyon Ranch (pdf)\u003c/a>\u003c/strong> almonds, currently available at the \u003cstrong>\u003ca href=\"http://cuesa.org/markets/days/saturday.php\">Ferry Plaza Farmers' Market\u003c/a>\u003c/strong> (Saturdays).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"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>",
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"order": 12
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"onourwatch": {
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"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.",
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"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
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