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"content": "\u003cp>\u003ca href=\"http://www.cookyourlifemovie.com/home.html\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/howtocookyourlife_galleryposter-767910.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfzc.org/\">The San Francisco Zen Center\u003c/a>\u003c/strong> is a rich part of this city's history. With their City Center on Page at Laguna, the Green Gulch Farm Center in Marin, and the Zen Center at Tassajara, the Zen Center has helped thousands of visitors further their Zen practice. In addition to meditation, the Zen Center has a large focus on food with organic farming at Green Gulch Farm and the successful creation of \u003cstrong>\u003c/strong>\u003cstrong>\u003ca href=\"http://www.greensrestaurant.com/\">Greens Restaurant\u003c/a>\u003c/strong> at Fort Mason, which has been a premier vegetarian restaurant in San Francisco for over 25 years. Home bakers will be familiar with the Zen Center due to their publication, in 1970, of \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/157062089X/kqedorg-20\">The Tassajara Bread Book\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>Ed Brown, the author of that book, is the subject of a new movie, \u003cstrong>\u003ca href=\"http://www.cookyourlifemovie.com/home.html#\">How to Cook Your Life\u003c/a>\u003c/strong>. Brown is an ordained Zen priest who was Tenzo, or head cook, at the Tassajara Zen Mountain Center. But this is not your ordinary Zen priest -- Brown is tempermental, goofy, and altogether human. \"You get to watch me being me. Oh well.\" Brown said at the San Francisco preview of the movie last night.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cookyourlifemovie.com/home.html#\">How to Cook Your Life\u003c/a>\u003c/strong> is a documentary that uses Brown to explain how integral food is to the guiding principles of Zen Buddhism, and how we can all go about using these principles in the way that we approach cooking. \"When you cut the carrots, cut the carrots,\" Brown says. In this world of media overload and processed foods and going through the motions in the kitchen, Brown asks us to stop and pay attention to what we are doing. \"People ask me, 'How are you doing',\" said a baker in the Tassajara kitchen. \"I say, 'I'm baking.' It's what I'm doing and how I'm doing, through and through.\"\u003c/p>\n\u003cp>But it's not all roses and meditation. In the movie, we watch Brown struggle to rip into a store-bought package of cheese, raging the entire time about why a company would choose to subject consumers to such awful packaging. We watch him try to contain his temper through breathing after almost exploding at a student to be quicker about adding an ingredient to a soup. This humanness makes Brown all the more relatable, as he comes across as one of us.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This movie really resonated with me. I find peace when I am cooking, and I am able to ground myself in the kitchen more than anywhere else. And that's what this movie is about -- the essential place that the kitchen holds in many of our lives.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cookyourlifemovie.com/home.html#\">How to Cook Your Life\u003c/a>\u003c/strong> is beginning Friday at several \u003cstrong>\u003ca href=\"http://www.landmarktheatres.com/Index.htm\">Landmark Theatres\u003c/a>\u003c/strong> throughout the Bay Area. It will open in more cities in the coming month.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Here is the preview:\u003c/strong>\u003cbr>\u003cobject width=\"390\" height=\"326\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/cJwTG2cEMBQ&rel=1\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/cJwTG2cEMBQ&rel=1\" width=\"390\" height=\"326\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/1486870917/in/set-72157601310090666/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/applessmall-742426.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>As we near Halloween, my seasonal fruit larder is changing. Gone are peaches, plums and nectarines replaced by pomegranates, apples and persimmons. \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_39.php\">Hamada Farms\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_88.php\">Twin Girls Farm\u003c/a>\u003c/strong> supply my pomegranates, and I choose apples from \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_44.php\">Hidden Star Orchards\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_23.php\">Devoto Gardens\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_31.php\">Flatland Flower Farm\u003c/a>\u003c/strong>. As usual, I turn to my fellow bloggers for recipes and creative ideas about this fall fruit.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://elise.com/recipes/\">Elise's Simply Recipes\u003c/a>\u003c/strong> is normally my first stop on the Internet for recipes. \"Try the recipe from Elise's site,\" I often tell friends asking how to make pork this or beef that, \"I trust her recipes and they've always turned out for me.\" I've had the pleasure of tasting Elise's \u003cstrong>\u003ca href=\"http://www.elise.com/recipes/archives/000119apple_butter.php\">apple butter\u003c/a>\u003c/strong>, and am looking forward to trying the recipe for myself this year.\u003c/p>\n\u003cp>Jocelyn blogs about food at her site \u003cstrong>\u003ca href=\"http://www.browniepointsblog.com/\">Brownie Points\u003c/a>\u003c/strong> in Portland. I found a great recipe for \u003cstrong>\u003ca href=\"http://www.browniepointsblog.com/2006/02/18/apple-spice-pancakes/\">Apple Spice Pancakes with Pomegranate Syrup\u003c/a>\u003c/strong> on her site that I'd like to try. Local food blogger \u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/\">Fatemeh\u003c/a>\u003c/strong> has an interesting recipe for \u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/2005/03/march_2005_pape.html\">Cocoa-Pomegranate Roast Chicken with Eggplant Stuffing\u003c/a>\u003c/strong> that looks like it would be great to serve to guests. And wrapping up the pomegranate recipes, Stacey at \u003cstrong>\u003ca href=\"http://www.justbraise.com/\">Just Braise\u003c/a>\u003c/strong> has a delicious looking recipe for \u003cstrong>\u003ca href=\"http://justbraise.blogspot.com/2006/01/bourbon-pomegranate-molasses-beef.html\">Bourbon-Pomegranate Molasses Beef Short Ribs with Broccoli Rabe\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Here on Bay Area Bites, Shuna gave us her \u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/11/06/persimmons-please/\">persimmon pudding\u003c/a>\u003c/strong> recipe a couple of years ago that looks tempting.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other fall fruit recipes from the blogosphere include:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.davidlebovitz.com/archives/2005/11/persimmon_bread.html\">Persimmon Bread from David Lebovitz\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.101cookbooks.com/archives/001509.html\">Curried Apple Couscous from 101 Cookbooks\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com/2007/10/going-old-schoo.html\">Cinnamon Vanilla Applesauce from the Eat Local Challenge blog\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://chocolateandzucchini.com/archives/2004/03/apple_and_cumin_lentil_salad.php\">Apple and Cumin Lentil Salad from Chocolate & Zucchini\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://orangette.blogspot.com/2006/10/tokaji-for-your-tarte-tatin.html\">Tarte Tatin from Orangette\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.toomanychefs.com/archives/001640.php\">Roast Pork with Braised Fennel, Apples and Onions from Too Many Chefs\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://seattlebonvivant.typepad.com/seattle_bon_vivant/2005/11/quincepomegrana.html\">Quince-Pomegranate Cranberry Compote from Seattle Bon Vivant\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://cooksister.typepad.com/cook_sister/2007/02/pomegranate_pea.html\">Pomegranate, Pear, Fennel and Arugula Salad from Cook Sister\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.deliciousdays.com/archives/2005/12/20/late-night-culinary-entertainment/\">Monkfish on Wild Rocket & Pomegranate Seeds from Delicious Days\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://sourdoughmonkeywrangler.blogspot.com/2007/01/plentiful-persimmons.html\">Fuyu Korma from Sourdough Monkey Wrangler\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://habeasbrulee.com/2007/04/19/persimmon-mint-salsa/\">Persimmon Mint Salsa from Habeas Brulee\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/91132404@N00/1486870917/in/set-72157601310090666/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/applessmall-742426.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>As we near Halloween, my seasonal fruit larder is changing. Gone are peaches, plums and nectarines replaced by pomegranates, apples and persimmons. \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_39.php\">Hamada Farms\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_88.php\">Twin Girls Farm\u003c/a>\u003c/strong> supply my pomegranates, and I choose apples from \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_44.php\">Hidden Star Orchards\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_23.php\">Devoto Gardens\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_31.php\">Flatland Flower Farm\u003c/a>\u003c/strong>. As usual, I turn to my fellow bloggers for recipes and creative ideas about this fall fruit.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://elise.com/recipes/\">Elise's Simply Recipes\u003c/a>\u003c/strong> is normally my first stop on the Internet for recipes. \"Try the recipe from Elise's site,\" I often tell friends asking how to make pork this or beef that, \"I trust her recipes and they've always turned out for me.\" I've had the pleasure of tasting Elise's \u003cstrong>\u003ca href=\"http://www.elise.com/recipes/archives/000119apple_butter.php\">apple butter\u003c/a>\u003c/strong>, and am looking forward to trying the recipe for myself this year.\u003c/p>\n\u003cp>Jocelyn blogs about food at her site \u003cstrong>\u003ca href=\"http://www.browniepointsblog.com/\">Brownie Points\u003c/a>\u003c/strong> in Portland. I found a great recipe for \u003cstrong>\u003ca href=\"http://www.browniepointsblog.com/2006/02/18/apple-spice-pancakes/\">Apple Spice Pancakes with Pomegranate Syrup\u003c/a>\u003c/strong> on her site that I'd like to try. Local food blogger \u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/\">Fatemeh\u003c/a>\u003c/strong> has an interesting recipe for \u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/2005/03/march_2005_pape.html\">Cocoa-Pomegranate Roast Chicken with Eggplant Stuffing\u003c/a>\u003c/strong> that looks like it would be great to serve to guests. And wrapping up the pomegranate recipes, Stacey at \u003cstrong>\u003ca href=\"http://www.justbraise.com/\">Just Braise\u003c/a>\u003c/strong> has a delicious looking recipe for \u003cstrong>\u003ca href=\"http://justbraise.blogspot.com/2006/01/bourbon-pomegranate-molasses-beef.html\">Bourbon-Pomegranate Molasses Beef Short Ribs with Broccoli Rabe\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Here on Bay Area Bites, Shuna gave us her \u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/11/06/persimmons-please/\">persimmon pudding\u003c/a>\u003c/strong> recipe a couple of years ago that looks tempting.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Other fall fruit recipes from the blogosphere include:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.davidlebovitz.com/archives/2005/11/persimmon_bread.html\">Persimmon Bread from David Lebovitz\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.101cookbooks.com/archives/001509.html\">Curried Apple Couscous from 101 Cookbooks\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com/2007/10/going-old-schoo.html\">Cinnamon Vanilla Applesauce from the Eat Local Challenge blog\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://chocolateandzucchini.com/archives/2004/03/apple_and_cumin_lentil_salad.php\">Apple and Cumin Lentil Salad from Chocolate & Zucchini\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://orangette.blogspot.com/2006/10/tokaji-for-your-tarte-tatin.html\">Tarte Tatin from Orangette\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.toomanychefs.com/archives/001640.php\">Roast Pork with Braised Fennel, Apples and Onions from Too Many Chefs\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://seattlebonvivant.typepad.com/seattle_bon_vivant/2005/11/quincepomegrana.html\">Quince-Pomegranate Cranberry Compote from Seattle Bon Vivant\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://cooksister.typepad.com/cook_sister/2007/02/pomegranate_pea.html\">Pomegranate, Pear, Fennel and Arugula Salad from Cook Sister\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.deliciousdays.com/archives/2005/12/20/late-night-culinary-entertainment/\">Monkfish on Wild Rocket & Pomegranate Seeds from Delicious Days\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://sourdoughmonkeywrangler.blogspot.com/2007/01/plentiful-persimmons.html\">Fuyu Korma from Sourdough Monkey Wrangler\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://habeasbrulee.com/2007/04/19/persimmon-mint-salsa/\">Persimmon Mint Salsa from Habeas Brulee\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/91132404@N00/1522053354/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/jubilioutside-741761.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\"I thought we did the frozen yogurt thing 15 years ago,\" my friend said to me recently. We had fond memories of calling the \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/w30Tp-PiHLr3JgSOJvrQCw#hrid:InWJGvCEfrpWdyQoOqC_Tw\">Malibu Yogurt\u003c/a>\u003c/strong> hotline on a daily basis while in college to find out the flavors of the day, always hoping for peanut butter.\u003c/p>\n\u003cp>Frozen yogurt, it seems, is back in Southern California. With the entrance of the wildly popular\u003cstrong>\u003ca href=\"http://www.pinkberry.com/\"> Pinkberry\u003c/a>\u003c/strong> into the culinary scene in the past couple of years, the area has seen over 20 Pinkberry stores and many Pinkberry imitations sprout up.\u003c/p>\n\u003cp>Pinkberry is not the frozen yogurt of my college days. Though there has been a dispute about whether it is \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Pinkberry#Controversy\">\"real yogurt\"\u003c/a>\u003c/strong>, the yogurt is a more sour, less sweet version of the sickly sweet frozen yogurts that I used to eat. I personally like it -- really like it -- but I wouldn't stand in super long lines for it as happens in some Los Angeles locations. The Pinkberry yogurt comes in two flavors, plain and green tea, and can be adorned with fruit or other toppings.\u003c/p>\n\u003cp>In a series that \u003cstrong>\u003ca href=\"http://sf.eater.com/\">Eater San Francisco\u003c/a>\u003c/strong> (have you added Eater SF to your RSS feeds yet? You must.) is calling \"The Fro-Yo Wars,\" \u003ca href=\"http://sf.eater.com/archives/2007/10/09/the_froyo_wars_update_on_honey.php\">the editors are tracking\u003c/a> the \u003ca href=\"http://sf.eater.com/archives/2007/10/01/froyo_wars_meet_your_contestan.php\">new yogurt\u003c/a> \u003ca href=\"http://sf.eater.com/archives/2007/10/02/froyo_wars_part_ii_a_darkhorse.php\">stores\u003c/a> that are coming to San Francisco, presumably because of their success in Los Angeles and New York.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The first yogurt store to open in this style in San Francisco is Yogurt Bar on Octavia at Union in Cow Hollow. Reviews on \u003cstrong>\u003ca href=\"http://www.chowhound.com/topics/417323\">Chowhound\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/QdhkUbM_XfQ98Ylo7iMcHw\">Yelp\u003c/a>\u003c/strong> are mixed for Yogurt Bar. While some say that the Yogurt Bar \"serves up some pretty decent frozen yogurt\" one Chowhound writes, \"My Girlfriend is from LA and we just went this past weekend. She's a Yogurt Whore and loves Pinkberry and says that Yogurt Bar is crap. It leaves a sour cream after taste and she won't go back.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/1521188693/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/jubilismall-741726.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Jubili menu\u003c/i>\u003c/p>\n\u003cp>The next yogurt store to open just opened this past Saturday. It's called \u003cstrong>\u003ca href=\"http://www.jubili.com/\">Jubili\u003c/a>\u003c/strong> and it is on Fillmore at O'Farrell right around the corner from The Fillmore Auditorium.\u003c/p>\n\u003cp>Jubili calls itself a \"Frozen Yogurt & Cereal Bar.\" The menu includes frozen yogurt with toppings and several types of cereal that can be served with milk or soy milk. The yogurts come in three flavors: original, peach, and strawberry sorbet. I tasted the original flavor yesterday, and will be back for more.\u003c/p>\n\u003cp>Sizes come in small or \"mi\", medium or \"my\" and large or \"mo\". I ordered a medium. \"You mean my,\" the guy said laughingly. \"Do you really think people are going to order them like that?\" I asked cynically. \"I'm going to try to have them do that,\" he said optimistically.\u003c/p>\n\u003cp>Due to the cereal portion of Jubili's menu, they are open early in the morning, starting at 6 a.m. on weekdays and 7 a.m. on weekends. Also a note for you dieters: though Pinkberry's yogurt is non-fat, Jubili's is low-fat.\u003c/p>\n\u003cp>The next store to open will be Honeydoo in North Beach. Eater San Francisco is on top of the opening, and \u003cstrong>\u003ca href=\"http://sf.eater.com/archives/2007/10/09/the_froyo_wars_update_on_honey.php\">reported this morning that they are caught up in some paperwork that is precluding them from opening quite yet\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Jubili\u003cbr>1515 Fillmore Street (at O'Farrell)\u003cbr>San Francisco\u003cbr>(415) 292-9955\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/1522053354/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/jubilioutside-741761.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\"I thought we did the frozen yogurt thing 15 years ago,\" my friend said to me recently. We had fond memories of calling the \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/w30Tp-PiHLr3JgSOJvrQCw#hrid:InWJGvCEfrpWdyQoOqC_Tw\">Malibu Yogurt\u003c/a>\u003c/strong> hotline on a daily basis while in college to find out the flavors of the day, always hoping for peanut butter.\u003c/p>\n\u003cp>Frozen yogurt, it seems, is back in Southern California. With the entrance of the wildly popular\u003cstrong>\u003ca href=\"http://www.pinkberry.com/\"> Pinkberry\u003c/a>\u003c/strong> into the culinary scene in the past couple of years, the area has seen over 20 Pinkberry stores and many Pinkberry imitations sprout up.\u003c/p>\n\u003cp>Pinkberry is not the frozen yogurt of my college days. Though there has been a dispute about whether it is \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Pinkberry#Controversy\">\"real yogurt\"\u003c/a>\u003c/strong>, the yogurt is a more sour, less sweet version of the sickly sweet frozen yogurts that I used to eat. I personally like it -- really like it -- but I wouldn't stand in super long lines for it as happens in some Los Angeles locations. The Pinkberry yogurt comes in two flavors, plain and green tea, and can be adorned with fruit or other toppings.\u003c/p>\n\u003cp>In a series that \u003cstrong>\u003ca href=\"http://sf.eater.com/\">Eater San Francisco\u003c/a>\u003c/strong> (have you added Eater SF to your RSS feeds yet? You must.) is calling \"The Fro-Yo Wars,\" \u003ca href=\"http://sf.eater.com/archives/2007/10/09/the_froyo_wars_update_on_honey.php\">the editors are tracking\u003c/a> the \u003ca href=\"http://sf.eater.com/archives/2007/10/01/froyo_wars_meet_your_contestan.php\">new yogurt\u003c/a> \u003ca href=\"http://sf.eater.com/archives/2007/10/02/froyo_wars_part_ii_a_darkhorse.php\">stores\u003c/a> that are coming to San Francisco, presumably because of their success in Los Angeles and New York.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first yogurt store to open in this style in San Francisco is Yogurt Bar on Octavia at Union in Cow Hollow. Reviews on \u003cstrong>\u003ca href=\"http://www.chowhound.com/topics/417323\">Chowhound\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/QdhkUbM_XfQ98Ylo7iMcHw\">Yelp\u003c/a>\u003c/strong> are mixed for Yogurt Bar. While some say that the Yogurt Bar \"serves up some pretty decent frozen yogurt\" one Chowhound writes, \"My Girlfriend is from LA and we just went this past weekend. She's a Yogurt Whore and loves Pinkberry and says that Yogurt Bar is crap. It leaves a sour cream after taste and she won't go back.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/1521188693/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/jubilismall-741726.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Jubili menu\u003c/i>\u003c/p>\n\u003cp>The next yogurt store to open just opened this past Saturday. It's called \u003cstrong>\u003ca href=\"http://www.jubili.com/\">Jubili\u003c/a>\u003c/strong> and it is on Fillmore at O'Farrell right around the corner from The Fillmore Auditorium.\u003c/p>\n\u003cp>Jubili calls itself a \"Frozen Yogurt & Cereal Bar.\" The menu includes frozen yogurt with toppings and several types of cereal that can be served with milk or soy milk. The yogurts come in three flavors: original, peach, and strawberry sorbet. I tasted the original flavor yesterday, and will be back for more.\u003c/p>\n\u003cp>Sizes come in small or \"mi\", medium or \"my\" and large or \"mo\". I ordered a medium. \"You mean my,\" the guy said laughingly. \"Do you really think people are going to order them like that?\" I asked cynically. \"I'm going to try to have them do that,\" he said optimistically.\u003c/p>\n\u003cp>Due to the cereal portion of Jubili's menu, they are open early in the morning, starting at 6 a.m. on weekdays and 7 a.m. on weekends. Also a note for you dieters: though Pinkberry's yogurt is non-fat, Jubili's is low-fat.\u003c/p>\n\u003cp>The next store to open will be Honeydoo in North Beach. Eater San Francisco is on top of the opening, and \u003cstrong>\u003ca href=\"http://sf.eater.com/archives/2007/10/09/the_froyo_wars_update_on_honey.php\">reported this morning that they are caught up in some paperwork that is precluding them from opening quite yet\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Jubili\u003cbr>1515 Fillmore Street (at O'Farrell)\u003cbr>San Francisco\u003cbr>(415) 292-9955\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SPQR: A Preliminary Report",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/1466420256/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/SPQRChefsCounter-786825.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\"Thank you for ensuring that I never move out of my neighborhood,\" I quipped to the server at \u003cstrong>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>\u003c/strong> the last time I went for dinner. I had just found out that the A16 crew was opening a new restaurant -- \u003cstrong>\u003ca href=\"http://www.spqrsf.com/\"> SPQR \u003c/a>\u003c/strong> -- mere blocks from my house. \u003c/p>\n\u003cp>The restaurant opened about 10 days ago on Fillmore Street in Pacific Heights. Formerly the location for Pascal Rigo's Chez Nous, the restaurant is now sleeker, more spare, and with wine bottles climbing the high wall behind the wine bar.\u003c/p>\n\u003cp>The restaurant's name comes from \"Senatus Populusque Romanus,\" a Latin term which was used to refer to the Roman Republic. The initials are still found on the streets of modern day Rome on city buildings, manhole covers, and other public projects.\u003c/p>\n\u003cp>SPQR's focus is on Roman-style Italian food. The menu features about 20 different antipasti, several housemade pastas, entrees, and desserts. The antipasti can be ordered as groups, $7 each, 3 for $18, or 5 for $28.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My first foray into SPQR's menu was on Sunday night when I sat at the Chef's counter with a friend. She and I arrived a couple of minutes before the restaurant opened for dinner and joined about 30 people waiting outside for the restaurant to open. We beelined for the Chef's counter -- it's my favorite place to sit at A16, and I thought it would be the place to watch all the action here as well. I was correct. The chefs at SPQR are working in an extremely small kitchen. Watching the process of preparing about 40 different dishes from a space about the size of my \u003cstrong>\u003ca href=\"http://www.ittybittykitchen.com/\">IBK\u003c/a>\u003c/strong> was as fun as watching a great movie. \u003c/p>\n\u003cp>Together, we shared 3 antipasti dishes, a pasta, an entree and a dessert. The \"fresh shelling beans with pork \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Soffritto\">soffritto\u003c/a>\u003c/strong>\" were the highlight of the antipasti. The sweetness of the fresh beans really married with the salty deliciousness of the pork, and the broth that came with it was perfect for soaking up with bread. We also tasted the bay scallops with dried tomatoes and Tropea onions, and the suppli al telefono. All were excellent and I would have each dish again (though probably not until I work my way through a little more of the menu).\u003c/p>\n\u003cp>I knew that we were in for a treat with the pasta. Having lived in Italy for eight months, and traveled there for extended trips in the past few years, I am a bit judgmental about my pasta. We ordered a simple Spaghetti Cacio e Pepe, spaghetti tossed with Pecorino Romano while it's still hot so that it creates a creamy covering for the spaghetti strands, and tossed with pepper. I respect this dish for everything that it was: delicious, honest, and simple with a fantastic housemade al dente noodle. I also respect it for everything that it wasn't. A dish this simple is inevitably made more complicated in lesser kitchens, and chefs feel the need to add other ingredients.\u003c/p>\n\u003cp>We followed the pasta with an entree of local calamari with ceci beans, capers, rapini and onions that was delicious. By this time, the chef across the counter finally had a moment to look up and speak to us. He had been working hard from the moment that we walked in. \"What are you having for dessert,\" he asked. \"Have the panino.\" Neither of us take chef's recommendations lightly, so we did as we were told. The panino was essentially a grilled sweet sandwich with caramelized condensed milk between two slices of grilled white bread and topped with chocolate sprinkling and fleur de sel. We paired it with a delicious brachetto, and took a bite. \"Oh wow,\" my friend exclaimed. \"Can we have a few more of these,\" we joked.\u003c/p>\n\u003cp>Wine is a major focus at SPQR, with many of the wines available by the taste, glass, carafe or bottle. I found the wine prices to be reasonable, and enjoyed the comfort of going into a place where a rock star sommelier like \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2005/05/wines-life-with-shelley-lindgren.jsp\">Shelley Lindgren\u003c/a>\u003c/strong> has had a hand in the wine list. I felt comfortable with any wine on the list, and it was fun to work our way through a few different glasses.\u003c/p>\n\u003cp>As an initial impression, SPQR is going to be a serious player in the San Francisco restaurant scene. Everything at this restaurant, from the service on up, is done with competence and skill. For another review of SPQR, check out \u003cstrong>\u003ca href=\"http://www.meshsf.com/blogs/2007/09/my-new-favorite-place-to-rome.html\">Joy's blog post\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>SPQR\u003cbr>1911 Fillmore Street (at Bush)\u003cbr>San Francisco\u003cbr>(415) 771-7779\u003cbr>no reservations\u003cbr>Dinner, 5.30 - 11p\u003cbr>Lunch (M-F), 11a - 3p\u003cbr>Brunch (S&S), 9a - 3p\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/1466420256/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/SPQRChefsCounter-786825.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\"Thank you for ensuring that I never move out of my neighborhood,\" I quipped to the server at \u003cstrong>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>\u003c/strong> the last time I went for dinner. I had just found out that the A16 crew was opening a new restaurant -- \u003cstrong>\u003ca href=\"http://www.spqrsf.com/\"> SPQR \u003c/a>\u003c/strong> -- mere blocks from my house. \u003c/p>\n\u003cp>The restaurant opened about 10 days ago on Fillmore Street in Pacific Heights. Formerly the location for Pascal Rigo's Chez Nous, the restaurant is now sleeker, more spare, and with wine bottles climbing the high wall behind the wine bar.\u003c/p>\n\u003cp>The restaurant's name comes from \"Senatus Populusque Romanus,\" a Latin term which was used to refer to the Roman Republic. The initials are still found on the streets of modern day Rome on city buildings, manhole covers, and other public projects.\u003c/p>\n\u003cp>SPQR's focus is on Roman-style Italian food. The menu features about 20 different antipasti, several housemade pastas, entrees, and desserts. The antipasti can be ordered as groups, $7 each, 3 for $18, or 5 for $28.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My first foray into SPQR's menu was on Sunday night when I sat at the Chef's counter with a friend. She and I arrived a couple of minutes before the restaurant opened for dinner and joined about 30 people waiting outside for the restaurant to open. We beelined for the Chef's counter -- it's my favorite place to sit at A16, and I thought it would be the place to watch all the action here as well. I was correct. The chefs at SPQR are working in an extremely small kitchen. Watching the process of preparing about 40 different dishes from a space about the size of my \u003cstrong>\u003ca href=\"http://www.ittybittykitchen.com/\">IBK\u003c/a>\u003c/strong> was as fun as watching a great movie. \u003c/p>\n\u003cp>Together, we shared 3 antipasti dishes, a pasta, an entree and a dessert. The \"fresh shelling beans with pork \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Soffritto\">soffritto\u003c/a>\u003c/strong>\" were the highlight of the antipasti. The sweetness of the fresh beans really married with the salty deliciousness of the pork, and the broth that came with it was perfect for soaking up with bread. We also tasted the bay scallops with dried tomatoes and Tropea onions, and the suppli al telefono. All were excellent and I would have each dish again (though probably not until I work my way through a little more of the menu).\u003c/p>\n\u003cp>I knew that we were in for a treat with the pasta. Having lived in Italy for eight months, and traveled there for extended trips in the past few years, I am a bit judgmental about my pasta. We ordered a simple Spaghetti Cacio e Pepe, spaghetti tossed with Pecorino Romano while it's still hot so that it creates a creamy covering for the spaghetti strands, and tossed with pepper. I respect this dish for everything that it was: delicious, honest, and simple with a fantastic housemade al dente noodle. I also respect it for everything that it wasn't. A dish this simple is inevitably made more complicated in lesser kitchens, and chefs feel the need to add other ingredients.\u003c/p>\n\u003cp>We followed the pasta with an entree of local calamari with ceci beans, capers, rapini and onions that was delicious. By this time, the chef across the counter finally had a moment to look up and speak to us. He had been working hard from the moment that we walked in. \"What are you having for dessert,\" he asked. \"Have the panino.\" Neither of us take chef's recommendations lightly, so we did as we were told. The panino was essentially a grilled sweet sandwich with caramelized condensed milk between two slices of grilled white bread and topped with chocolate sprinkling and fleur de sel. We paired it with a delicious brachetto, and took a bite. \"Oh wow,\" my friend exclaimed. \"Can we have a few more of these,\" we joked.\u003c/p>\n\u003cp>Wine is a major focus at SPQR, with many of the wines available by the taste, glass, carafe or bottle. I found the wine prices to be reasonable, and enjoyed the comfort of going into a place where a rock star sommelier like \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2005/05/wines-life-with-shelley-lindgren.jsp\">Shelley Lindgren\u003c/a>\u003c/strong> has had a hand in the wine list. I felt comfortable with any wine on the list, and it was fun to work our way through a few different glasses.\u003c/p>\n\u003cp>As an initial impression, SPQR is going to be a serious player in the San Francisco restaurant scene. Everything at this restaurant, from the service on up, is done with competence and skill. For another review of SPQR, check out \u003cstrong>\u003ca href=\"http://www.meshsf.com/blogs/2007/09/my-new-favorite-place-to-rome.html\">Joy's blog post\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>SPQR\u003cbr>1911 Fillmore Street (at Bush)\u003cbr>San Francisco\u003cbr>(415) 771-7779\u003cbr>no reservations\u003cbr>Dinner, 5.30 - 11p\u003cbr>Lunch (M-F), 11a - 3p\u003cbr>Brunch (S&S), 9a - 3p\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/FarmStandBig-711421.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/FarmStandSmall-711328.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Have you driven Highway 80 lately? If you were traveling to Sacramento or Lake Tahoe, you may have noticed an exciting new attraction along the way. The Nut Tree in Vacaville -- a part of the history of the area since the 1920's -- has reopened and has new retail stores, restaurants, and rides for children.\u003c/p>\n\u003cp>One of the new shops in the \"Nut Tree Village\" is the \u003cstrong>\u003ca href=\"http://www.capayvalleyfarmshop.com/\">Capay Valley Valley Farm Shop\u003c/a>\u003c/strong>. The Capay Valley is an area of Yolo County, approximately 100 miles northeast of San Francisco. It's an abundant growing region where fruit and vegetable crops in addition to wheat, wine, beef, lamb, olive oil, honey, walnuts and almonds are produced. Farmers of the Capay Valley joined together to create the Capay Valley Farm Shop in a location convenient to the many drivers on Highway 80.\u003c/p>\n\u003cp>That the Farm Shop is located in the \u003cstrong>\u003ca href=\"http://www.nuttreeusa.com/\">historic Nut Tree complex\u003c/a>\u003c/strong> is fitting. The Nut Tree history is integral to the California food movement, and Alice Waters has praised the Nut Tree for being important in the creation of California Cuisine. It started as a fruit stand, and eventually became a stopping point for dignitaries, travelers, and locals alike who were looking for good, fresh food and innovative cuisine.\u003c/p>\n\u003cp>Visitors to the Farm Shop will find Capay Valley produce, seasonally prepared foods including salads and sandwiches, and gift items such as lavender products, honey, and jam. Over the course of a year, the Farm Shop will feature products from 42 Capay Valley farms. Thomas Nelson, a co-owner of the shop, says that the Farm Shop is modeled after the farm shop concept in England, where it is common to have shops convenient for customers with carefully selected local produce and other items.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I visited the Farm Shop several weeks ago, and was excited to have a brick-and-mortar location to pick up some of my favorite Capay Valley items including dried wheat berries from Full Belly Farm, fresh figs, and potatoes. This location is a quick and convenient stop-off for produce, cheese, crackers, wine and sandwiches on any trips east of San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For more information:\u003cbr>SF Chronicle, \u003cstrong>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2000/02/25/CC68739.DTL\">Nut Tree Nostalgia\u003c/a>\u003c/strong>, Feb 25 2005.\u003cbr>\u003cstrong>\u003ca href=\"http://www.capayvalleyfarmshop.com/ourfarmers\">Capay Valley Farm Shop, Participating Farmers\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.capayvalleyvision.org/capay_valley_grown.html\">Capay Valley Grown Project\u003c/a>\u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/FarmStandBig-711421.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/FarmStandSmall-711328.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Have you driven Highway 80 lately? If you were traveling to Sacramento or Lake Tahoe, you may have noticed an exciting new attraction along the way. The Nut Tree in Vacaville -- a part of the history of the area since the 1920's -- has reopened and has new retail stores, restaurants, and rides for children.\u003c/p>\n\u003cp>One of the new shops in the \"Nut Tree Village\" is the \u003cstrong>\u003ca href=\"http://www.capayvalleyfarmshop.com/\">Capay Valley Valley Farm Shop\u003c/a>\u003c/strong>. The Capay Valley is an area of Yolo County, approximately 100 miles northeast of San Francisco. It's an abundant growing region where fruit and vegetable crops in addition to wheat, wine, beef, lamb, olive oil, honey, walnuts and almonds are produced. Farmers of the Capay Valley joined together to create the Capay Valley Farm Shop in a location convenient to the many drivers on Highway 80.\u003c/p>\n\u003cp>That the Farm Shop is located in the \u003cstrong>\u003ca href=\"http://www.nuttreeusa.com/\">historic Nut Tree complex\u003c/a>\u003c/strong> is fitting. The Nut Tree history is integral to the California food movement, and Alice Waters has praised the Nut Tree for being important in the creation of California Cuisine. It started as a fruit stand, and eventually became a stopping point for dignitaries, travelers, and locals alike who were looking for good, fresh food and innovative cuisine.\u003c/p>\n\u003cp>Visitors to the Farm Shop will find Capay Valley produce, seasonally prepared foods including salads and sandwiches, and gift items such as lavender products, honey, and jam. Over the course of a year, the Farm Shop will feature products from 42 Capay Valley farms. Thomas Nelson, a co-owner of the shop, says that the Farm Shop is modeled after the farm shop concept in England, where it is common to have shops convenient for customers with carefully selected local produce and other items.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I visited the Farm Shop several weeks ago, and was excited to have a brick-and-mortar location to pick up some of my favorite Capay Valley items including dried wheat berries from Full Belly Farm, fresh figs, and potatoes. This location is a quick and convenient stop-off for produce, cheese, crackers, wine and sandwiches on any trips east of San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For more information:\u003cbr>SF Chronicle, \u003cstrong>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2000/02/25/CC68739.DTL\">Nut Tree Nostalgia\u003c/a>\u003c/strong>, Feb 25 2005.\u003cbr>\u003cstrong>\u003ca href=\"http://www.capayvalleyfarmshop.com/ourfarmers\">Capay Valley Farm Shop, Participating Farmers\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.capayvalleyvision.org/capay_valley_grown.html\">Capay Valley Grown Project\u003c/a>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/eatwellfarmSmall-766074.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>Several Mediterranean fruit flies, known as one of the most dangerous and destructive pests to fruit crops, have been found in Solano county which is approximately 70 miles from San Francisco.\u003c/p>\n\u003cp>In an \u003cstrong>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/09/14/BAFIS5HUV.DTL&hw=fruit+fly&sn=003&sc=142\">article in the San Francisco Chronicle\u003c/a>\u003c/strong> on Friday, Solano County Agricultural Commissioner Jerry Howard called the fruit fly \"The single biggest threat to agriculture there is.\"\u003c/p>\n\u003cp>The main way that fruit flies come into an area is through fruit carried across state lines, and a USDA spokesperson has said that this infestation of fruit flies most likely came from mangoes carried from Hawaii.\u003c/p>\n\u003cp>When fruit flies are found, the reaction by agricultural agencies is swift and intense. Within days of the announcement, millions of sterile fruit flies had been dropped by plane into the affected area. When female fruit flies mate, they die and sterile fruit flies produce no offspring.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I noticed the fruit fly story last week, but have to admit that the effect of it on our agriculture did not hit home until I read the \u003cstrong>\u003ca href=\"http://www.blogger.com/=\">Eatwell Farm Blog\u003c/a>\u003c/strong> this morning. Eatwell is a polycultural, organic farm in Yolo county. The farm's location is approximately 3 miles from the fruit fly affected area in Solano County.\u003c/p>\n\u003cp>In order to cease the movement of the fruit fly from the affected area, agriculture officials have placed a quarantine on certain produce within a 4.5 mile radius. This places Eatwell Farm within the quarantine, and they are not allowed to move any tree fruit, eggplant, tomatoes, or peppers off the farm.\u003c/p>\n\u003cp>Anyone who knows Eatwell from the \u003cstrong>\u003ca href=\"http://www.blogger.com/=\">Ferry Plaza Farmers' Market\u003c/a>\u003c/strong> is aware of the fact that they are smack in the middle of their \"Tomato Wonderland\" and are one of the main providers of heirloom tomatoes at the market. With this quarantine, it sounds like the tomato season for Eatwell is over.\u003c/p>\n\u003cp>There are a couple of things that you can do to help this plight. I hope that you will consider doing one of the following:\u003c/p>\n\u003cul>\n\u003cli>If you are an Eatwell CSA member, don't drop your membership. Knowing the farmer, Nigel Walker, he is going to do everything he can to make sure you have a good box each week. This is part of the \"through thick and thin\" agreement of a traditional CSA. A CSA member prospers when the farm prospers, and takes a hit when the farm takes a hit.\u003c/li>\n\u003cli>If you are a Ferry Plaza Farmers' Market shopper, stop by the Eatwell booth this week and buy an item or two that they bring to the market.\u003c/li>\n\u003cli>Read the news. I pray that this doesn't affect more farms that it already has, but if it does, it will affect our San Francisco produce supply.\u003c/li>\n\u003cli>Adhere to all fruit and vegetable restrictions. The laws set by the state of California are for the protection of our tremendous agricultural economy.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>Photo: Eatwell Farm, Jason Meagher, 2006.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I noticed the fruit fly story last week, but have to admit that the effect of it on our agriculture did not hit home until I read the \u003cstrong>\u003ca href=\"http://www.blogger.com/=\">Eatwell Farm Blog\u003c/a>\u003c/strong> this morning. Eatwell is a polycultural, organic farm in Yolo county. The farm's location is approximately 3 miles from the fruit fly affected area in Solano County.\u003c/p>\n\u003cp>In order to cease the movement of the fruit fly from the affected area, agriculture officials have placed a quarantine on certain produce within a 4.5 mile radius. This places Eatwell Farm within the quarantine, and they are not allowed to move any tree fruit, eggplant, tomatoes, or peppers off the farm.\u003c/p>\n\u003cp>Anyone who knows Eatwell from the \u003cstrong>\u003ca href=\"http://www.blogger.com/=\">Ferry Plaza Farmers' Market\u003c/a>\u003c/strong> is aware of the fact that they are smack in the middle of their \"Tomato Wonderland\" and are one of the main providers of heirloom tomatoes at the market. With this quarantine, it sounds like the tomato season for Eatwell is over.\u003c/p>\n\u003cp>There are a couple of things that you can do to help this plight. I hope that you will consider doing one of the following:\u003c/p>\n\u003cul>\n\u003cli>If you are an Eatwell CSA member, don't drop your membership. Knowing the farmer, Nigel Walker, he is going to do everything he can to make sure you have a good box each week. This is part of the \"through thick and thin\" agreement of a traditional CSA. A CSA member prospers when the farm prospers, and takes a hit when the farm takes a hit.\u003c/li>\n\u003cli>If you are a Ferry Plaza Farmers' Market shopper, stop by the Eatwell booth this week and buy an item or two that they bring to the market.\u003c/li>\n\u003cli>Read the news. I pray that this doesn't affect more farms that it already has, but if it does, it will affect our San Francisco produce supply.\u003c/li>\n\u003cli>Adhere to all fruit and vegetable restrictions. The laws set by the state of California are for the protection of our tremendous agricultural economy.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>Photo: Eatwell Farm, Jason Meagher, 2006.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://cowgirlcreamery.com/library.asp\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/LibraryOfCheese-710808.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>On rare days when all the scheduling stars align, I take a \u003cstrong>\u003ca href=\"http://www.grubreport.com/alacarte/landsend.html\">long walk\u003c/a>\u003c/strong> during the day with fellow BAB-writer \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/labels/stephanie%20lucianovic.jsp%20\">Stephanie\u003c/a>\u003c/strong>. We use walk time to catch up on projects that we're working on, and any other news worth reporting. For months now, Stephanie has been referring to her \u003cstrong>\u003ca href=\"http://cowgirlcreamery.com/library.asp\">Library of Cheese\u003c/a>\u003c/strong> project. While I knew that it was a project for \u003cstrong>\u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>\u003c/strong>, the nationally recognized artisan cheese shop in San Francisco, I didn't know much more about the Library of Cheese.\u003c/p>\n\u003cp>A couple weeks ago I was clicking around on the Cowgirl Creamery website to find out more about my beloved burrata cheese -- it's a mozzarella cheese that is made with cream to create one of the most wonderful, buttery, rich tasting delectables that I've ever eaten -- and I found my answers in the Library of Cheese. The Library includes over 250 cheese descriptions. Most entries have history and flavor profiles of the cheese along with information such as the cheesemaker, the proprietor, the affineur, the region the cheese is from, the milk type, the rennet type, the rind type, the texture, and how long the cheese has been aged.\u003c/p>\n\u003cp>The database is searchable by provenance, milk type, and milk treatment, which is helpful for me when doing a project such as the \u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com/\">Eat Local Challenge\u003c/a>\u003c/strong>. The database appeals to the part of me who wants to know all about the Cowgirl Creamery cheeses, but doesn't want to have to ask a million questions to the cheesemongers at the store -- I like to have a little research in my pocket before walking up to the counter.\u003c/p>\n\u003cp>If you're familiar with \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/labels/stephanie%20lucianovic.jsp\">any\u003c/a>\u003c/strong> \u003cstrong>\u003ca href=\"http://www.chow.com/stories/10418\">of\u003c/a>\u003c/strong> \u003cstrong>\u003ca href=\"http://www.grubreport.com/\">Stephanie's\u003c/a>\u003c/strong> \u003cstrong>\u003ca href=\"http://televisionwithoutpity.com/portal/site/TelevisionWithoutPity/menuitem.5853592f3d9209d415fc0f1045001d30/?channelid=5649ef12f85b2110VgnVCM1000006dc1d240____&hotfourmchannelid=6329ef12f85b2110VgnVCM1000006dc1d240____&pollchannelid=9c39ef12f85b2110VgnVCM1000006dc1d240____&ShowName=Top+Chef¤tPage=1&strSortCoulmn=airdate_desc&strSeason=all\">writing\u003c/a>\u003c/strong>, you won't be surprised that the cheese descriptions are interesting, thorough, and often witty. About the flavor of \u003cstrong>\u003ca href=\"http://cowgirlcreamery.com/prodinfo.asp?number=SERENA%20\">Serena\u003c/a>\u003c/strong>, a cheese made in the Central Valley of California, Stephanie says, \"If classic Italian Parmigiano-Reggiano and tulip-sniffing Gouda were to marry, Serena would be their delicious progeny.\" And reading about \u003cstrong>\u003ca href=\"http://cowgirlcreamery.com/prodinfo.asp?number=MOZZ%20\">buffalo mozzarella\u003c/a>\u003c/strong>, I found out the following: \"Stories, fables, and oft-told anecdotes about mozzarella abound. Some say mozzarella was first invented when cheese curds in a Neapolitan cheese factory accidentally dropped into a vat of hot water. Others yarn that in 41 B.C., Antony and Cleopatra spent a good part of their clandestine courtship feasting on the cheese as they floated in barges pulled by water buffalo.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Whether you're using the Library of Cheese to do research before going to the store, or you just want to browse through to learn about some of the world's best cheeses, check out this wonderful resource!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://cowgirlcreamery.com/library.asp\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/LibraryOfCheese-710808.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>On rare days when all the scheduling stars align, I take a \u003cstrong>\u003ca href=\"http://www.grubreport.com/alacarte/landsend.html\">long walk\u003c/a>\u003c/strong> during the day with fellow BAB-writer \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/labels/stephanie%20lucianovic.jsp%20\">Stephanie\u003c/a>\u003c/strong>. We use walk time to catch up on projects that we're working on, and any other news worth reporting. For months now, Stephanie has been referring to her \u003cstrong>\u003ca href=\"http://cowgirlcreamery.com/library.asp\">Library of Cheese\u003c/a>\u003c/strong> project. While I knew that it was a project for \u003cstrong>\u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>\u003c/strong>, the nationally recognized artisan cheese shop in San Francisco, I didn't know much more about the Library of Cheese.\u003c/p>\n\u003cp>A couple weeks ago I was clicking around on the Cowgirl Creamery website to find out more about my beloved burrata cheese -- it's a mozzarella cheese that is made with cream to create one of the most wonderful, buttery, rich tasting delectables that I've ever eaten -- and I found my answers in the Library of Cheese. The Library includes over 250 cheese descriptions. Most entries have history and flavor profiles of the cheese along with information such as the cheesemaker, the proprietor, the affineur, the region the cheese is from, the milk type, the rennet type, the rind type, the texture, and how long the cheese has been aged.\u003c/p>\n\u003cp>The database is searchable by provenance, milk type, and milk treatment, which is helpful for me when doing a project such as the \u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com/\">Eat Local Challenge\u003c/a>\u003c/strong>. The database appeals to the part of me who wants to know all about the Cowgirl Creamery cheeses, but doesn't want to have to ask a million questions to the cheesemongers at the store -- I like to have a little research in my pocket before walking up to the counter.\u003c/p>\n\u003cp>If you're familiar with \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/labels/stephanie%20lucianovic.jsp\">any\u003c/a>\u003c/strong> \u003cstrong>\u003ca href=\"http://www.chow.com/stories/10418\">of\u003c/a>\u003c/strong> \u003cstrong>\u003ca href=\"http://www.grubreport.com/\">Stephanie's\u003c/a>\u003c/strong> \u003cstrong>\u003ca href=\"http://televisionwithoutpity.com/portal/site/TelevisionWithoutPity/menuitem.5853592f3d9209d415fc0f1045001d30/?channelid=5649ef12f85b2110VgnVCM1000006dc1d240____&hotfourmchannelid=6329ef12f85b2110VgnVCM1000006dc1d240____&pollchannelid=9c39ef12f85b2110VgnVCM1000006dc1d240____&ShowName=Top+Chef¤tPage=1&strSortCoulmn=airdate_desc&strSeason=all\">writing\u003c/a>\u003c/strong>, you won't be surprised that the cheese descriptions are interesting, thorough, and often witty. About the flavor of \u003cstrong>\u003ca href=\"http://cowgirlcreamery.com/prodinfo.asp?number=SERENA%20\">Serena\u003c/a>\u003c/strong>, a cheese made in the Central Valley of California, Stephanie says, \"If classic Italian Parmigiano-Reggiano and tulip-sniffing Gouda were to marry, Serena would be their delicious progeny.\" And reading about \u003cstrong>\u003ca href=\"http://cowgirlcreamery.com/prodinfo.asp?number=MOZZ%20\">buffalo mozzarella\u003c/a>\u003c/strong>, I found out the following: \"Stories, fables, and oft-told anecdotes about mozzarella abound. Some say mozzarella was first invented when cheese curds in a Neapolitan cheese factory accidentally dropped into a vat of hot water. Others yarn that in 41 B.C., Antony and Cleopatra spent a good part of their clandestine courtship feasting on the cheese as they floated in barges pulled by water buffalo.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/groups/476038@N21/pool/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/KadotaFigs-769671.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Kadota figs from Hamada Farm, San Francisco, August 2007\u003c/i>\u003c/p>\n\u003cp>Eating locally, and teaching others about the importance of eating locally, is a topic that is near and dear to my heart. I am a founder of the \u003cstrong>\u003ca href=\"http://www.locavores.com/\">Locavores\u003c/a>\u003c/strong> (the group who originally invented the word \"Locavore\" in May 2005), and began the \u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com/\">Eat Local Challenge site.\u003c/a>\u003c/strong> The site is a place where bloggers and other Eat Local Challenge participants can write about their experiences with eating locally. I'm proud that we have authors from all corners of the nation, and are adding new authors to represent even more geographic areas.\u003c/p>\n\u003cp>While the Eat Local Challenge was born out of the Bay Area, it has moved across the country and has been adopted by thousands of people nationwide. I often feel like a proud aunt watching the movement gather more and more momentum and gain recognition in traditional media and among the general public.\u003c/p>\n\u003cp>Each year, we host a month-long challenge focused on eating locally. The challenge has changed months yearly, as we want to try eating locally in different parts of the calendar. In 2005, the challenge was in August. In 2006, May. And this year, the challenge is in September. Much of the focus of the Eat Local Challenge site during September will be on canning, preserving, and putting food up for the winter. I am excited about this because I have never canned anything at home in my life. Already, several of us are talking about getting together for a canning party so that I can learn from some masters.\u003c/p>\n\u003cp>There are many ways that you can get involved in this year's Eat Local Challenge. You can participate in the traditional, month-long challenge via the Locavores website, you can commit to buying food from the farmers' market each week during September, or you can host a local foods potluck with your friends. Anything that will help you focus on where your food is coming from is a step in the right direction.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are some links to get you started:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com/2007/08/the-september-2.html\">16 Ways to Participate in the September 2007 Challenge\u003c/a>\u003c/strong>.\u003cbr>\u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/elc/2006/04/10_reasons_to_e.html\">10 Reasons to Eat Local\u003c/a>\u003c/strong>.\u003cbr>\u003cstrong>\u003ca href=\"http://www.localharvest.org/\">Local Harvest\u003c/a>\u003c/strong> will help you find local foods as will \u003cstrong>\u003ca href=\"http://www.eatwellguide.org/\">The Eatwell Guide\u003c/a>\u003c/strong>.\u003cbr>Finally, follow the \u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com/\">Eat Local Challenge\u003c/a>\u003c/strong> site throughout September to read about the progress of participants around the nation.\u003c/p>\n\n",
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"description": "Kadota figs from Hamada Farm, San Francisco, August 2007 Eating locally, and teaching others about the importance of eating locally, is a topic that is near and dear to my heart. I am a founder of the Locavores (the group who originally invented the word "Locavore" in May 2005), and began the Eat Local Challenge",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/groups/476038@N21/pool/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/KadotaFigs-769671.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Kadota figs from Hamada Farm, San Francisco, August 2007\u003c/i>\u003c/p>\n\u003cp>Eating locally, and teaching others about the importance of eating locally, is a topic that is near and dear to my heart. I am a founder of the \u003cstrong>\u003ca href=\"http://www.locavores.com/\">Locavores\u003c/a>\u003c/strong> (the group who originally invented the word \"Locavore\" in May 2005), and began the \u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com/\">Eat Local Challenge site.\u003c/a>\u003c/strong> The site is a place where bloggers and other Eat Local Challenge participants can write about their experiences with eating locally. I'm proud that we have authors from all corners of the nation, and are adding new authors to represent even more geographic areas.\u003c/p>\n\u003cp>While the Eat Local Challenge was born out of the Bay Area, it has moved across the country and has been adopted by thousands of people nationwide. I often feel like a proud aunt watching the movement gather more and more momentum and gain recognition in traditional media and among the general public.\u003c/p>\n\u003cp>Each year, we host a month-long challenge focused on eating locally. The challenge has changed months yearly, as we want to try eating locally in different parts of the calendar. In 2005, the challenge was in August. In 2006, May. And this year, the challenge is in September. Much of the focus of the Eat Local Challenge site during September will be on canning, preserving, and putting food up for the winter. I am excited about this because I have never canned anything at home in my life. Already, several of us are talking about getting together for a canning party so that I can learn from some masters.\u003c/p>\n\u003cp>There are many ways that you can get involved in this year's Eat Local Challenge. You can participate in the traditional, month-long challenge via the Locavores website, you can commit to buying food from the farmers' market each week during September, or you can host a local foods potluck with your friends. Anything that will help you focus on where your food is coming from is a step in the right direction.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2407-794236.jpg\" alt=\"Alemany Farm tomatoes, taken by Jen Maiser\" border=\"0\">\u003cbr>\u003ci>Alemany Farm tomatoes\u003c/i>\u003c/p>\n\u003cp>It's been a busy time at my house this week. Between working full time and preparing for this year's \u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com/\">Eat Local Challenge*\u003c/a>\u003c/strong>, I haven't had much time to catch up on my favorite blogs. Perusing the sites this morning, I found several compelling posts from some of our Bay Area bloggers.\u003c/p>\n\u003cp>In the last couple of weeks, \u003cstrong>\u003ca href=\"http://www.chowhound.com/\">Chowhounds\u003c/a>\u003c/strong> have been \u003cstrong>\u003ca href=\"http://www.chow.com/places/5429\">hunting for an elusive\u003c/a>\u003c/strong> Korean catering truck that travels around SOMA and the Embarcadero during lunchtime. \u003cstrong>\u003ca href=\"http://www.bunrab.com/dailyfeed/2007August/dailyfeed_august-07_p3.html#081707\">The Bunrabs have found it and reported on it\u003c/a>\u003c/strong>. I think it might be worth tracking down! The photo of the charred chicken bowl that they posted has set my stomach grumbling.\u003c/p>\n\u003cp>When I went to Vancouver for the first time this past May, I had tried the Canadian snack called \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Poutine\">poutine\u003c/a>\u003c/strong>. It's an artery-clogging dish and when it's made correctly it can be addictive -- french fries topped with a peppery brown gravy and cheese curds. \u003cstrong>\u003ca href=\"http://foodhoe.wordpress.com/2007/08/19/poutine-at-salt-house/\">Food Hoe\u003c/a>\u003c/strong> reports that \u003cstrong>\u003ca href=\"http://www.salthousesf.com/\">Salt House\u003c/a>\u003c/strong> is serving a delicious rendition made with Vermont cheddar, short rib gravy, and fresh herbs.\u003c/p>\n\u003cp>I am not a baker. I rarely make desserts, and when I do they tend to lean toward the simple and minimalist. However, \u003cstrong>\u003ca href=\"http://dessertfirst.typepad.com/\">Dessert First's\u003c/a>\u003c/strong> gorgeous desserts often tempt me into wanting to try something a little more fancy. I think at my next dinner party, I'll have to try my hand at her gorgeous \u003cstrong>\u003ca href=\"http://dessertfirst.typepad.com/dessert_first/2007/08/post.html\">Hazelnut Cake with Roasted Glazed Peaches\u003c/a>\u003c/strong>. Wow.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Oh, and join me at the \u003cstrong>\u003ca href=\"http://cuesa.org/events/calendar/#aug25\">Ferry Plaza Farmers' Market\u003c/a>\u003c/strong> this Saturday at 10.30 am when I interview James Freeman from \u003cstrong>\u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee Company\u003c/a>\u003c/strong>. I'm doing it as a volunteer for CUESA's \"Meet the Producer\" program.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>* Keep an eye on the \u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com/\">Eat Local Challenge blog\u003c/a>\u003c/strong> this week to find out how you can participate, or check this blog next Tuesday for a summary of the September challenge.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2407-794236.jpg\" alt=\"Alemany Farm tomatoes, taken by Jen Maiser\" border=\"0\">\u003cbr>\u003ci>Alemany Farm tomatoes\u003c/i>\u003c/p>\n\u003cp>It's been a busy time at my house this week. Between working full time and preparing for this year's \u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com/\">Eat Local Challenge*\u003c/a>\u003c/strong>, I haven't had much time to catch up on my favorite blogs. Perusing the sites this morning, I found several compelling posts from some of our Bay Area bloggers.\u003c/p>\n\u003cp>In the last couple of weeks, \u003cstrong>\u003ca href=\"http://www.chowhound.com/\">Chowhounds\u003c/a>\u003c/strong> have been \u003cstrong>\u003ca href=\"http://www.chow.com/places/5429\">hunting for an elusive\u003c/a>\u003c/strong> Korean catering truck that travels around SOMA and the Embarcadero during lunchtime. \u003cstrong>\u003ca href=\"http://www.bunrab.com/dailyfeed/2007August/dailyfeed_august-07_p3.html#081707\">The Bunrabs have found it and reported on it\u003c/a>\u003c/strong>. I think it might be worth tracking down! The photo of the charred chicken bowl that they posted has set my stomach grumbling.\u003c/p>\n\u003cp>When I went to Vancouver for the first time this past May, I had tried the Canadian snack called \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Poutine\">poutine\u003c/a>\u003c/strong>. It's an artery-clogging dish and when it's made correctly it can be addictive -- french fries topped with a peppery brown gravy and cheese curds. \u003cstrong>\u003ca href=\"http://foodhoe.wordpress.com/2007/08/19/poutine-at-salt-house/\">Food Hoe\u003c/a>\u003c/strong> reports that \u003cstrong>\u003ca href=\"http://www.salthousesf.com/\">Salt House\u003c/a>\u003c/strong> is serving a delicious rendition made with Vermont cheddar, short rib gravy, and fresh herbs.\u003c/p>\n\u003cp>I am not a baker. I rarely make desserts, and when I do they tend to lean toward the simple and minimalist. However, \u003cstrong>\u003ca href=\"http://dessertfirst.typepad.com/\">Dessert First's\u003c/a>\u003c/strong> gorgeous desserts often tempt me into wanting to try something a little more fancy. I think at my next dinner party, I'll have to try my hand at her gorgeous \u003cstrong>\u003ca href=\"http://dessertfirst.typepad.com/dessert_first/2007/08/post.html\">Hazelnut Cake with Roasted Glazed Peaches\u003c/a>\u003c/strong>. Wow.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Oh, and join me at the \u003cstrong>\u003ca href=\"http://cuesa.org/events/calendar/#aug25\">Ferry Plaza Farmers' Market\u003c/a>\u003c/strong> this Saturday at 10.30 am when I interview James Freeman from \u003cstrong>\u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee Company\u003c/a>\u003c/strong>. I'm doing it as a volunteer for CUESA's \"Meet the Producer\" program.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>* Keep an eye on the \u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com/\">Eat Local Challenge blog\u003c/a>\u003c/strong> this week to find out how you can participate, or check this blog next Tuesday for a summary of the September challenge.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cover-image-mariquita-757600.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>Last Thursday, I made my way to \u003cstrong>\u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>\u003c/strong>, a small new pizza restaurant occupying a street corner in Dogpatch, to participate in an interesting new San Francisco ritual. I looked for the minivan full of vegetables, handed over $25 for a giant box of produce, and then sat down to eat dinner with some friends, side-by-side with other food lovers or food industry folks who were also at Piccino to purchase a \"Mystery Box.\"\u003c/p>\n\u003cp>The Mystery Box was chock full of enough vegetables to feed a family of four for at least a week, and was grown by the farmers at \u003cstrong>\u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a>\u003c/strong>, a well-known organic farm in Watsonville. Until March, Mariquita was a popular booth at the Ferry Plaza Farmers' Market on Saturdays.\u003c/p>\n\u003cp>When Mariquita's owners, husband and wife team Andy Griffin and Julia Wiley, decided to pull out of the market, a roar went up among customers who had been shopping at their market booth for many years. \"We stopped going because our restaurant deliveries and CSA were successful enough that we didn't have to go to the Ferry Plaza, but we had customers who were having complete withdrawals and not dealing with it very gracefully,\" says Julia.\u003c/p>\n\u003cp>Thus was born the Mystery Box. Julia has a goal of eating at every restaurant that is a customer of Mariquita Farm, and decided to combine this goal with a trip to the city twice a month this summer, parking outside one of the restaurants and selling Mystery Boxes to customers who pre-ordered on the Internet. So far, she has conducted Thursday night box sales at \u003cstrong>\u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.zuppa-sf.com/\">Zuppa\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's great cross-promotion for the restaurants,\" Julia told me on the phone on Monday. Many customers pick up their produce and stay at the restaurant to eat dinner. Additionally, the Mystery Box is a great way for the farm to add some extra income and off-load some of their surplus during the high season. Farmer Andy Griffin picked the produce for the Mystery Boxes on Thursday afternoon, and Julia printed up the ingredients list five minutes before driving to San Francisco, giving the farm ultimate flexibility in giving box-buyers the freshest produce that the farm had to offer.\u003c/p>\n\u003cp>This box contains a massive amount of food -- next time I will be splitting the box with a friend. This week, however, my friend \u003cstrong>\u003ca href=\"http://www.worldonaplate.org/\">Jeanne\u003c/a>\u003c/strong> and I bought individual boxes. I talked to her last night about yet another recipe to use up some of the produce. \"How long,\" I asked, \"do you think you and I have spent on the phone this week talking about strategy to use up our produce boxes?\" It was probably at least two hours since last Thursday.\u003c/p>\n\u003cp>This week the box contained: Godzilla fingerling potatoes, chives, rosemary, basil, Amsterdam cutting celery, erbette chard, Egyptian beets, spigariello, green and white cucumbers, mixed summer squash, poblano peppers, pimiento de padron peppers, purple and white bell peppers, carrots, and fennel. I was delighted to find several things in the box that I have never used before, and have been having fun this week planning new recipes for my produce.\u003c/p>\n\u003cp>If you don't participate in a \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2005/09/community-supported-agriculture.jsp\">CSA\u003c/a>\u003c/strong>, this is a great way to have the benefits of a CSA this summer on a casual, as desired, basis.\u003c/p>\n\u003cp>One tip: Take along a few canvas bags, as Julia likes to take the boxes back -- they are expensive for the farm, and she'd rather they not go home with us. You can then transfer all your box goodies to your own bags.\u003c/p>\n\u003cp>The next Mystery Box drop-off will be on Thursday, August 16 at \u003cstrong>\u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a>\u003c/strong>. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mariquita.com/Farmers%20Market/ThursdayNight.html\">To purchase a Mystery Box, sign-up through Mariquita's website\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's great cross-promotion for the restaurants,\" Julia told me on the phone on Monday. Many customers pick up their produce and stay at the restaurant to eat dinner. Additionally, the Mystery Box is a great way for the farm to add some extra income and off-load some of their surplus during the high season. Farmer Andy Griffin picked the produce for the Mystery Boxes on Thursday afternoon, and Julia printed up the ingredients list five minutes before driving to San Francisco, giving the farm ultimate flexibility in giving box-buyers the freshest produce that the farm had to offer.\u003c/p>\n\u003cp>This box contains a massive amount of food -- next time I will be splitting the box with a friend. This week, however, my friend \u003cstrong>\u003ca href=\"http://www.worldonaplate.org/\">Jeanne\u003c/a>\u003c/strong> and I bought individual boxes. I talked to her last night about yet another recipe to use up some of the produce. \"How long,\" I asked, \"do you think you and I have spent on the phone this week talking about strategy to use up our produce boxes?\" It was probably at least two hours since last Thursday.\u003c/p>\n\u003cp>This week the box contained: Godzilla fingerling potatoes, chives, rosemary, basil, Amsterdam cutting celery, erbette chard, Egyptian beets, spigariello, green and white cucumbers, mixed summer squash, poblano peppers, pimiento de padron peppers, purple and white bell peppers, carrots, and fennel. I was delighted to find several things in the box that I have never used before, and have been having fun this week planning new recipes for my produce.\u003c/p>\n\u003cp>If you don't participate in a \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2005/09/community-supported-agriculture.jsp\">CSA\u003c/a>\u003c/strong>, this is a great way to have the benefits of a CSA this summer on a casual, as desired, basis.\u003c/p>\n\u003cp>One tip: Take along a few canvas bags, as Julia likes to take the boxes back -- they are expensive for the farm, and she'd rather they not go home with us. You can then transfer all your box goodies to your own bags.\u003c/p>\n\u003cp>The next Mystery Box drop-off will be on Thursday, August 16 at \u003cstrong>\u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a>\u003c/strong>. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mariquita.com/Farmers%20Market/ThursdayNight.html\">To purchase a Mystery Box, sign-up through Mariquita's website\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"id": "baycurious",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
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"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
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"source": "Commonwealth Club of California"
},
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"title": "Forum",
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
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"meta": {
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"source": "WNYC"
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"id": "fresh-air",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
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"id": "latino-usa",
"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"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.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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