Rosamunde Sausage Grill Crosses the Bay to Oakland
Outside Lands: 5 Craft Beers You Must Try at the Festival's New Attraction, Beer Lands
Getting Drunk on Swine at Chop Bar's Pig Roast Party
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"disqusTitle": "First Impressions: The Dock at Linden Street",
"title": "First Impressions: The Dock at Linden Street",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83000\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\">\u003cimg class=\"size-full wp-image-83000\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>The eagerly anticipated \u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">The Dock at Linden Street\u003c/a>, the new joint venture from acclaimed chef/owner James Syhabout (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/04/commis-is-crackin/\" target=\"_blank\">Commis\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\" target=\"_blank\">Hawker Fare \u003c/a> and \u003ca href=\"http://boxandbells.com/\" target=\"_blank\">Box and Bells\u003c/a>) and \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>'s Adam Lamoreaux, opened its doors last night. As local food press -- \u003ca href=\"http://sf.eater.com/archives/2014/06/06/the_dock_at_linden_street_beer_and_bites_in_oakland.php\" target=\"_blank\">Eater SF\u003c/a>, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/05/28/the-dock-at-linden-street-ready-to-launch-next-week/\" target=\"_blank\">Inside Scoop SF\u003c/a> and \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/05/28/the-dock-at-linden-street-to-open-next-week\" target=\"_blank\">East Bay Express\u003c/a> -- have already written extensively about the genesis of this new beer and casual fine dining establishment located in West Oakland, I'll skip right to my initial impressions of The Dock's edible offerings.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"82984,82997,83006,82993,82994,82995\"]\u003c/p>\n\u003cp>But first, my husband and I paid a brief visit to The Beer Shed, Linden Street's newly revamped tasting room with both indoor and outdoor seating. With the warm summery weather gracing us with its presence, the Beer Shed was filled to capacity with happy hour patrons enjoying beers from Linden Street and other California breweries on tap. After downing a pint of \u003ca href=\"http://aleindustries.com/\" target=\"_blank\">Ale Industries'\u003c/a> Rye'd Piper ($5), we were lucky to snag a table right before other hungry diners arrived in full force. (The buzz for their inaugural evening was evident; by the time we left just after 7pm, the wait time was already at two-and-a-half hours.)\u003c/p>\n\u003cfigure id=\"attachment_82987\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\">\u003cimg class=\"size-full wp-image-82987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\" alt=\"The Beer Shed\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Beer Shed\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"82988,82986,82990,82985,82991,82989\"]\u003c/p>\n\u003cp>As a few teaser photographs of The Dock's dishes had already made the rounds on Twitter, I knew there would be some elegant Asian-fusion fare creations on the menu, which was divided into vegetables, seafood, meat, sundaes and desserts.\u003c/p>\n\u003cfigure id=\"attachment_82996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\">\u003cimg class=\"size-full wp-image-82996\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\" alt=\"The Dock at Linden Street Food Menu\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Dock at Linden Street Food Menu\u003c/figcaption>\u003c/figure>\n\u003cp>We started off with the kohlrabi and hearts of palm salad ($10), a nod to Syhabout's heritage and reminiscent of a classic Thai green papaya salad with sweet-and-sour essence of lime juice, mint and \u003ca href=\"http://en.wikipedia.org/wiki/Sambal\" target=\"_blank\">\u003cem>sambal.\u003c/em>\u003c/a> Garnished with crunchy peanuts and crispy pigs ears' bits (which contributed more contrasting textures than flavors), it pairs well with Linden's New Oakland Glow, a light and lemony session lager (for $5, or get an accompanying shot of rye, bourbon or \u003ca href=\"http://www.belgiangenever.com/\" target=\"_blank\">genever\u003c/a> for a few dollars more.)\u003c/p>\n\u003cfigure id=\"attachment_82999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\">\u003cimg class=\"size-full wp-image-82999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\" alt=\"Kohlrabi & Hearts of Palm Salad\" width=\"1000\" height=\"630\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kohlrabi & Hearts of Palm Salad\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\">\u003cimg class=\"size-full wp-image-82998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\" alt=\"Block & Fall: 100 Degrees Rye & New Oakland Glow\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Block & Fall: 100 Degrees Rye & New Oakland Glow\u003c/figcaption>\u003c/figure>\n\u003cp>Next up was the outstanding starter of fried fennel and onion petals ($10). Coated in a tempura batter of black lager and rye flour, the delicate vegetable wisps were accompanied with a creamy trout caviar dip with dill and caraway salt.\u003c/p>\n\u003cfigure id=\"attachment_83001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\">\u003cimg class=\"size-full wp-image-83001\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>While our server noted that its small plates menu was designed to encourage sharing, some were best suited for solo dining. The oyster po' boy with skillet-fried oysters, sorrel, tartar sauce (with a packet of hot sauce on the side) on a buttered roll ($15), while definitely a contender for one of the tastiest versions I've had, it yielded only two small bites apiece once we split the slider-sized sandwich -- which felt a wee bit spendy for this item.\u003c/p>\n\u003cfigure id=\"attachment_83004\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\">\u003cimg class=\"size-full wp-image-83004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\" alt=\"Oyster Po' Boy\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oyster Po' Boy\u003c/figcaption>\u003c/figure>\n\u003cp>The steamed Manila clams in a savory shoyu broth topped with fresh \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>, chunks of thick-cut smoky bacon, garlic chives and chrysanthemum was more ideal for two. We regretted not ordering a side of roti ($3) to soak up the spicy soup from the Korean earthenware bowl.\u003c/p>\n\u003cfigure id=\"attachment_83007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\">\u003cimg class=\"size-full wp-image-83007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\" alt=\"Steamed Clams\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed Clams\u003c/figcaption>\u003c/figure>\n\u003cp>The next two dishes were my personal favorites: falafel waffle with merguez sausage, yogurt, pickled onions and parsley ($13) and the French-inspired poached egg \u003ca href=\"http://en.wikipedia.org/wiki/Bordelaise_sauce\" target=\"_blank\">bordelaise\u003c/a> with bone marrow vinaigrette and roasted sunchokes and trumpet mushrooms in a cast iron vessel ($13). These unique renditions of familiar favorites were both visually stunning and absolutely delicious.\u003c/p>\n\u003cfigure id=\"attachment_83003\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\">\u003cimg class=\"size-full wp-image-83003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\" alt=\"Falafel Waffle\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Falafel Waffle\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\">\u003cimg class=\"size-full wp-image-83002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\" alt=\"Poached Egg Bordelaise\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached Egg Bordelaise\u003c/figcaption>\u003c/figure>\n\u003cp>As nearby residents, we had to try the confection named after our neighborhood, the \"West Oakland Tan\" ($7): chocolate and vanilla ice cream swirled with real butterscotch syrup, miniature malt balls, fresh whipped cream and a mix of graham crackers and brownies crumbles. And \u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing's\u003c/a> Puddy Porter ($5) is great dessert beer to finish off your meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"file\" columns=\"2\" ids=\"83010,83009\"]\u003c/p>\n\u003cp>With its beautifully appointed space and reclaimed wood interior -- although its relaxed ambiance is occasionally interrupted by the noise from Amtrak trains passing through -- The Dock is a fine addition to Syhabout's family of East Bay restaurants. And the service was impeccable, even with the busy rush of opening night. But while the Dock's food is above and beyond what you'd find at an average bar, so are the prices; be prepared to spend a little more if you want to have a more substantial meal. I recommend diving in with a tapas bar-style mindset for a leisurely moveable feast: stop into the adjacent \u003ca href=\"http://www.campovida.com/\" target=\"_blank\">Campovida\u003c/a> tasting room for a glass of wine, sample a few selections at The Dock, then relax with a final beer on The Beer Shed's patio. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">\u003cstrong>The Dock at Linden Street\u003c/strong>\u003c/a>\u003cbr>\n95 Linden Street at 7th Street, Oakland [\u003ca href=\"https://goo.gl/maps/0TdBd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 510-338-3965\u003cbr>\nHours: Tues.-Sat. 5:30PM-9:30PM\u003cbr>\nBeer Shed: Mon.-Fri. 4:30PM-Closed; Sat.-Sun. 11:30AM-Closed\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/THEDOCKoakland\" target=\"_blank\">@THEDOCKoakland\u003c/a>\u003c/p>\n\n",
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"excerpt": "The eagerly anticipated The Dock at Linden Street, the joint venture from acclaimed chef/owner James Syhabout and Linden Street Brewery's Adam Lamoreaux, opened yesterday in West Oakland.",
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"description": "The eagerly anticipated The Dock at Linden Street, the joint venture from acclaimed chef/owner James Syhabout and Linden Street Brewery's Adam Lamoreaux, opened yesterday in West Oakland.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83000\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\">\u003cimg class=\"size-full wp-image-83000\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>The eagerly anticipated \u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">The Dock at Linden Street\u003c/a>, the new joint venture from acclaimed chef/owner James Syhabout (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/04/commis-is-crackin/\" target=\"_blank\">Commis\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\" target=\"_blank\">Hawker Fare \u003c/a> and \u003ca href=\"http://boxandbells.com/\" target=\"_blank\">Box and Bells\u003c/a>) and \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>'s Adam Lamoreaux, opened its doors last night. As local food press -- \u003ca href=\"http://sf.eater.com/archives/2014/06/06/the_dock_at_linden_street_beer_and_bites_in_oakland.php\" target=\"_blank\">Eater SF\u003c/a>, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/05/28/the-dock-at-linden-street-ready-to-launch-next-week/\" target=\"_blank\">Inside Scoop SF\u003c/a> and \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/05/28/the-dock-at-linden-street-to-open-next-week\" target=\"_blank\">East Bay Express\u003c/a> -- have already written extensively about the genesis of this new beer and casual fine dining establishment located in West Oakland, I'll skip right to my initial impressions of The Dock's edible offerings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But first, my husband and I paid a brief visit to The Beer Shed, Linden Street's newly revamped tasting room with both indoor and outdoor seating. With the warm summery weather gracing us with its presence, the Beer Shed was filled to capacity with happy hour patrons enjoying beers from Linden Street and other California breweries on tap. After downing a pint of \u003ca href=\"http://aleindustries.com/\" target=\"_blank\">Ale Industries'\u003c/a> Rye'd Piper ($5), we were lucky to snag a table right before other hungry diners arrived in full force. (The buzz for their inaugural evening was evident; by the time we left just after 7pm, the wait time was already at two-and-a-half hours.)\u003c/p>\n\u003cfigure id=\"attachment_82987\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\">\u003cimg class=\"size-full wp-image-82987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\" alt=\"The Beer Shed\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Beer Shed\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As a few teaser photographs of The Dock's dishes had already made the rounds on Twitter, I knew there would be some elegant Asian-fusion fare creations on the menu, which was divided into vegetables, seafood, meat, sundaes and desserts.\u003c/p>\n\u003cfigure id=\"attachment_82996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\">\u003cimg class=\"size-full wp-image-82996\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\" alt=\"The Dock at Linden Street Food Menu\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Dock at Linden Street Food Menu\u003c/figcaption>\u003c/figure>\n\u003cp>We started off with the kohlrabi and hearts of palm salad ($10), a nod to Syhabout's heritage and reminiscent of a classic Thai green papaya salad with sweet-and-sour essence of lime juice, mint and \u003ca href=\"http://en.wikipedia.org/wiki/Sambal\" target=\"_blank\">\u003cem>sambal.\u003c/em>\u003c/a> Garnished with crunchy peanuts and crispy pigs ears' bits (which contributed more contrasting textures than flavors), it pairs well with Linden's New Oakland Glow, a light and lemony session lager (for $5, or get an accompanying shot of rye, bourbon or \u003ca href=\"http://www.belgiangenever.com/\" target=\"_blank\">genever\u003c/a> for a few dollars more.)\u003c/p>\n\u003cfigure id=\"attachment_82999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\">\u003cimg class=\"size-full wp-image-82999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\" alt=\"Kohlrabi & Hearts of Palm Salad\" width=\"1000\" height=\"630\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kohlrabi & Hearts of Palm Salad\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\">\u003cimg class=\"size-full wp-image-82998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\" alt=\"Block & Fall: 100 Degrees Rye & New Oakland Glow\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Block & Fall: 100 Degrees Rye & New Oakland Glow\u003c/figcaption>\u003c/figure>\n\u003cp>Next up was the outstanding starter of fried fennel and onion petals ($10). Coated in a tempura batter of black lager and rye flour, the delicate vegetable wisps were accompanied with a creamy trout caviar dip with dill and caraway salt.\u003c/p>\n\u003cfigure id=\"attachment_83001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\">\u003cimg class=\"size-full wp-image-83001\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>While our server noted that its small plates menu was designed to encourage sharing, some were best suited for solo dining. The oyster po' boy with skillet-fried oysters, sorrel, tartar sauce (with a packet of hot sauce on the side) on a buttered roll ($15), while definitely a contender for one of the tastiest versions I've had, it yielded only two small bites apiece once we split the slider-sized sandwich -- which felt a wee bit spendy for this item.\u003c/p>\n\u003cfigure id=\"attachment_83004\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\">\u003cimg class=\"size-full wp-image-83004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\" alt=\"Oyster Po' Boy\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oyster Po' Boy\u003c/figcaption>\u003c/figure>\n\u003cp>The steamed Manila clams in a savory shoyu broth topped with fresh \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>, chunks of thick-cut smoky bacon, garlic chives and chrysanthemum was more ideal for two. We regretted not ordering a side of roti ($3) to soak up the spicy soup from the Korean earthenware bowl.\u003c/p>\n\u003cfigure id=\"attachment_83007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\">\u003cimg class=\"size-full wp-image-83007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\" alt=\"Steamed Clams\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed Clams\u003c/figcaption>\u003c/figure>\n\u003cp>The next two dishes were my personal favorites: falafel waffle with merguez sausage, yogurt, pickled onions and parsley ($13) and the French-inspired poached egg \u003ca href=\"http://en.wikipedia.org/wiki/Bordelaise_sauce\" target=\"_blank\">bordelaise\u003c/a> with bone marrow vinaigrette and roasted sunchokes and trumpet mushrooms in a cast iron vessel ($13). These unique renditions of familiar favorites were both visually stunning and absolutely delicious.\u003c/p>\n\u003cfigure id=\"attachment_83003\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\">\u003cimg class=\"size-full wp-image-83003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\" alt=\"Falafel Waffle\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Falafel Waffle\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\">\u003cimg class=\"size-full wp-image-83002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\" alt=\"Poached Egg Bordelaise\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached Egg Bordelaise\u003c/figcaption>\u003c/figure>\n\u003cp>As nearby residents, we had to try the confection named after our neighborhood, the \"West Oakland Tan\" ($7): chocolate and vanilla ice cream swirled with real butterscotch syrup, miniature malt balls, fresh whipped cream and a mix of graham crackers and brownies crumbles. And \u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing's\u003c/a> Puddy Porter ($5) is great dessert beer to finish off your meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With its beautifully appointed space and reclaimed wood interior -- although its relaxed ambiance is occasionally interrupted by the noise from Amtrak trains passing through -- The Dock is a fine addition to Syhabout's family of East Bay restaurants. And the service was impeccable, even with the busy rush of opening night. But while the Dock's food is above and beyond what you'd find at an average bar, so are the prices; be prepared to spend a little more if you want to have a more substantial meal. I recommend diving in with a tapas bar-style mindset for a leisurely moveable feast: stop into the adjacent \u003ca href=\"http://www.campovida.com/\" target=\"_blank\">Campovida\u003c/a> tasting room for a glass of wine, sample a few selections at The Dock, then relax with a final beer on The Beer Shed's patio. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">\u003cstrong>The Dock at Linden Street\u003c/strong>\u003c/a>\u003cbr>\n95 Linden Street at 7th Street, Oakland [\u003ca href=\"https://goo.gl/maps/0TdBd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 510-338-3965\u003cbr>\nHours: Tues.-Sat. 5:30PM-9:30PM\u003cbr>\nBeer Shed: Mon.-Fri. 4:30PM-Closed; Sat.-Sun. 11:30AM-Closed\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/THEDOCKoakland\" target=\"_blank\">@THEDOCKoakland\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Rosamunde Sausage Grill Crosses the Bay to Oakland",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Rosamundes-Downtown-Oakland-Sausage-Grill.jpg\">\u003cimg class=\"size-full wp-image-54286\" title=\"Rosamunde Downtown Oakland Sausage Grill\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Rosamundes-Downtown-Oakland-Sausage-Grill.jpg\" alt=\"Rosamunde Downtown Oakland Sausage Grill\">\u003c/a>Save your BART fare, East Bay residents: following the recent trend of popular San Francisco-based restaurants such as \u003ca href=\"http://blogs.kqed.org/checkplease/2006/01/12/burma-superstar-reviews/\" target=\"_blank\">Burma Superstar\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/05/ikes-lair-opens-in-uptown-oaklands-franklin-square/\" target=\"_blank\">Ike's Lair\u003c/a> and \u003ca href=\"http://blogs.kqed.org/checkplease/2006/11/16/little-star-pizza-reviews/\" target=\"_blank\">Little Star Pizza\u003c/a> that have opened up sister spots across the bay, \u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Sausage Grill\u003c/a> debuted its latest location last night in downtown's Old Oakland neighborhood.\u003c/p>\n\u003cp>[gallery include=\"54279, 54304, 54289\" size=\"medium\"]\u003c/p>\n\u003cp>Rosamunde is conveniently located right next to \u003ca href=\"http://www.yelp.com/biz/taylors-sausage-oakland\" target=\"_blank\">Taylor's Sausage\u003c/a> in Swan's Marketplace, a venerable 20-year-old institution that will be supplying some of its delicious meats to its new neighbor.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Will-wait-for-sausages.jpg\">\u003cimg class=\"size-full wp-image-54294\" title=\"Will wait for sausages\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Will-wait-for-sausages.jpg\" alt=\"Will wait for sausages\">\u003c/a>The opening night menu only featured Taylor's turkey sausage and spicy Louisiana hot links, but \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/30/qa-with-rosamunde%E2%80%99s-josh-margolis/\" target=\"_blank\">co-owner Jennifer Tucci\u003c/a> (who also recently opened Lake Merritt's \u003ca href=\"http://www.portaloakland.com/\" target=\"_blank\">Portal\u003c/a>) said, \"We'll be running other specials from Taylor's. And if you want to get a sausage from there, you can bring it over here and we'll cook it for you anytime.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Co-owner-Jennifer-Tucci.jpg\">\u003cimg class=\"size-full wp-image-54275\" title=\"Co-owner Jennifer Tucci\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Co-owner-Jennifer-Tucci.jpg\" alt=\"Co-owner Jennifer Tucci\">\u003c/a>As the main room was packed to maximum capacity, Tucci said the opening night crowd was \"pretty overwhelming. I knew it was going to be a good crowd, but this is excellent!\" The main reason she opened up this new venue was that \"a lot of people wanted us to. And I love Oakland and think it's a booming, upcoming city. A lot of my friends have moved over here; it's the place to be. I still live in the city, but I'm thinking about moving here!\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery include=\"54281, 54280, 54285\" size=\"medium\"]\u003c/p>\n\u003cp>$1 dollar beers from West Oakland's \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a> were highlighted as the grand opening special -- Urban Peoples Common Lager and Burning Oak Black Lager -- but they also have 16 craft beers on tap.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Taylors-turkey-and-Lousiana-hot-link-sausage-plate-.jpg\">\u003cimg class=\"size-full wp-image-54290\" title=\"Taylor's turkey and Lousiana hot link sausage plate\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Taylors-turkey-and-Lousiana-hot-link-sausage-plate-.jpg\" alt=\"Taylor's turkey and Lousiana hot link sausage plate\">\u003c/a>[gallery include=\"54284, 54285, 54287, 54292, 54293, 54291, 54288, 54277, 54273, 54278, 54276, 54282 \" size=\"medium\"]The sausages were just as delicious on this side of the bay, and Rosamunde Downtown Oakland will certainly remain just as busy as its crowded counterparts in the Lower Haight and Mission.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Downtown Oakland\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/MXJba\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>Swan's Marketplace\u003cbr>\n911 Washington Street\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-338-3108\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003cbr>\nSun - Wed 11am to 10pm\u003cbr>\nThurs - Sat 11am to 11pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/RosamundeSausageGrillSF\">Rosamunde SausageGrill SF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/rosamundesf\">@rosamundesf\u003c/a>\u003c/p>\n\n",
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"excerpt": "Following the recent trend of popular San Francisco-based restaurants that have opened up sister spots across the bay, Rosamunde Sausage Grill debuted its latest location last night in downtown’s Old Oakland neighborhood. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Rosamundes-Downtown-Oakland-Sausage-Grill.jpg\">\u003cimg class=\"size-full wp-image-54286\" title=\"Rosamunde Downtown Oakland Sausage Grill\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Rosamundes-Downtown-Oakland-Sausage-Grill.jpg\" alt=\"Rosamunde Downtown Oakland Sausage Grill\">\u003c/a>Save your BART fare, East Bay residents: following the recent trend of popular San Francisco-based restaurants such as \u003ca href=\"http://blogs.kqed.org/checkplease/2006/01/12/burma-superstar-reviews/\" target=\"_blank\">Burma Superstar\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/05/ikes-lair-opens-in-uptown-oaklands-franklin-square/\" target=\"_blank\">Ike's Lair\u003c/a> and \u003ca href=\"http://blogs.kqed.org/checkplease/2006/11/16/little-star-pizza-reviews/\" target=\"_blank\">Little Star Pizza\u003c/a> that have opened up sister spots across the bay, \u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Sausage Grill\u003c/a> debuted its latest location last night in downtown's Old Oakland neighborhood.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rosamunde is conveniently located right next to \u003ca href=\"http://www.yelp.com/biz/taylors-sausage-oakland\" target=\"_blank\">Taylor's Sausage\u003c/a> in Swan's Marketplace, a venerable 20-year-old institution that will be supplying some of its delicious meats to its new neighbor.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Will-wait-for-sausages.jpg\">\u003cimg class=\"size-full wp-image-54294\" title=\"Will wait for sausages\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Will-wait-for-sausages.jpg\" alt=\"Will wait for sausages\">\u003c/a>The opening night menu only featured Taylor's turkey sausage and spicy Louisiana hot links, but \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/30/qa-with-rosamunde%E2%80%99s-josh-margolis/\" target=\"_blank\">co-owner Jennifer Tucci\u003c/a> (who also recently opened Lake Merritt's \u003ca href=\"http://www.portaloakland.com/\" target=\"_blank\">Portal\u003c/a>) said, \"We'll be running other specials from Taylor's. And if you want to get a sausage from there, you can bring it over here and we'll cook it for you anytime.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Co-owner-Jennifer-Tucci.jpg\">\u003cimg class=\"size-full wp-image-54275\" title=\"Co-owner Jennifer Tucci\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Co-owner-Jennifer-Tucci.jpg\" alt=\"Co-owner Jennifer Tucci\">\u003c/a>As the main room was packed to maximum capacity, Tucci said the opening night crowd was \"pretty overwhelming. I knew it was going to be a good crowd, but this is excellent!\" The main reason she opened up this new venue was that \"a lot of people wanted us to. And I love Oakland and think it's a booming, upcoming city. A lot of my friends have moved over here; it's the place to be. I still live in the city, but I'm thinking about moving here!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>$1 dollar beers from West Oakland's \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a> were highlighted as the grand opening special -- Urban Peoples Common Lager and Burning Oak Black Lager -- but they also have 16 craft beers on tap.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Taylors-turkey-and-Lousiana-hot-link-sausage-plate-.jpg\">\u003cimg class=\"size-full wp-image-54290\" title=\"Taylor's turkey and Lousiana hot link sausage plate\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Taylors-turkey-and-Lousiana-hot-link-sausage-plate-.jpg\" alt=\"Taylor's turkey and Lousiana hot link sausage plate\">\u003c/a>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>The sausages were just as delicious on this side of the bay, and Rosamunde Downtown Oakland will certainly remain just as busy as its crowded counterparts in the Lower Haight and Mission.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Downtown Oakland\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/MXJba\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>Swan's Marketplace\u003cbr>\n911 Washington Street\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-338-3108\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003cbr>\nSun - Wed 11am to 10pm\u003cbr>\nThurs - Sat 11am to 11pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/RosamundeSausageGrillSF\">Rosamunde SausageGrill SF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/rosamundesf\">@rosamundesf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Outside Lands: 5 Craft Beers You Must Try at the Festival's New Attraction, Beer Lands",
"title": "Outside Lands: 5 Craft Beers You Must Try at the Festival's New Attraction, Beer Lands",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700.jpg\" alt=\"Beer Lands at Outside Lands 2012. Photo: Wendy Goodfriend\" title=\"Beer Lands at Outside Lands 2012. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47115\">\u003c/a>\u003cbr>\n\u003cem>Beer Lands at Outside Lands 2012. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>You'd pretty much have to be living under a rock to not be aware of \u003ca href=\"http://www.sfoutsidelands.com\">Outside Lands\u003c/a> this weekend. But sorry, unlike previous years, there are no last minute tickets to nab. So if you are one of the lucky few thousand who is actually going, the festival has a few new attractions worth investigating. But the one I've really looking forward to is \u003ca href=\"http://www.sfoutsidelands.com/beer/\">Beer Lands\u003c/a>!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5167.jpg\" alt=\"Heineken Sponsor at Outside Lands\" title=\"Heineken Sponsor at Outside Lands\" width=\"560\" class=\"alignnone size-full wp-image-46992\">\u003c/a>\u003c/p>\n\u003cp>For one, there are quite a few tasty breweries featured at the event but even more importantly, \u003ca href=\"http://www.heinekenusa.com/productsbrands.aspx\">Heineken\u003c/a> is still a sponsor. I love that clash. One has to wonder how you have such a large brewery sponsor the event and still create a craft brew presence. Can Outside Lands even pull that off? \u003c/p>\n\u003cp>The answer is yes!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For one, the craft brew scene at Outside Lands was no fly-by-night operation. David McLean, the \u003ca href=\"http://www.magnoliapub.com/\">owner and brewmaster at Magnolia Pub and Brewery\u003c/a>, let on that it was quite difficult selecting only 15 breweries to showcase at the event. \"This story could have been told any number of ways,\" he admits, letting on that maybe some breweries that he wanted to feature just didn't make the cut. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5153.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5153.jpg\" alt=\"Beer Lands\" title=\"Beer Lands\" width=\"560\" class=\"alignnone size-full wp-image-46994\">\u003c/a>\u003c/p>\n\u003cp>The criteria for pouring at Outside Lands was far beyond just good beer, but that was a very important one. They had to be California-based craft breweries. He also wanted a good mix. So there are newer craft breweries and older ones too. Because Outside Lands is so much about the local Bay Area, local establishments were favored but not exclusively. \"I really tried to balance it,\" explains McLean while enjoying a pour of Firestone Walker's Pivo Pilsner. \u003c/p>\n\u003cp>Of course, this has numerous challenges. \u003c/p>\n\u003cp>For smaller breweries, attending Outside Lands is not an easy task. The festival has \u003cem>just a few attendees\u003c/em> and having your beer on tap is quite a commitment. \"While it varies depending on the demand for each beer, you're looking at a commitment of around 20 kegs or so for each beer,\" says McLean. \u003c/p>\n\u003cp>That's a drop in the bucket for Heineken but not for the others. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700b.jpg\" alt=\"Kegs at Beer Lands. Photo: Wendy Goodfriend\" title=\"Kegs at Beer Lands. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47117\">\u003c/a>\u003cbr>\n\u003cem>Kegs at Beer Lands. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700d.jpg\" alt=\"Serving up beer at Beer Lands. Photo: Wendy Goodfriend \" title=\"Serving up beer at Beer Lands. Photo: Wendy Goodfriend \" width=\"560\" class=\"alignnone size-full wp-image-47123\">\u003c/a>\u003cbr>\n\u003cem>Serving up beer at Beer Lands. Photo: Wendy Goodfriend\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>5 Craft Beers You Must Try\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.sierranevada.com/\">Sierra Nevada's Outside Lands, Saison\u003c/a>\u003cbr>\nWhat makes Sierra Nevada's Outside Lands Saison one of my picks it that, for one, you can only get it at Outside Lands. That is rarely a selling point for me but since the beer is pretty darn tasty, I'll let it slide.\u003c/li>\n\u003cli>\u003ca href=\"http://www.firestonebeer.com/home.php\">Firestone Walker's Pivo, Pilsner\u003c/a>\u003cbr>\nFirestone's Pivo is brand spanking new and definitely worth a try. The beer is a gorgeous yellow with a clean and spicy flavor.\u003c/li>\n\u003cli>\u003ca href=\"http://www.pacbrewlab.com/beers/squid-ink/\">Pacific Brewing Labs Squid Ink, Black IPA\u003c/a>\u003cbr>\nSquid Ink is a fun (and tasty) twist on the West Coast IPA with a slightly roasted flavor from the darker grains. It also has notes of citrus so while it is extremely dark, it is might brighter on the palette.\u003c/li>\n\u003cli>\u003ca href=\"http://www.lindenbeer.com/beers.html\">Linden Street's Burning Oak, Black Lager\u003c/a>\u003cbr>\nBurning Oak is kinda like a campfire. It's roasty, slightly sweet, but light bodied. I could drink a lot of this beer.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thebruery.com/beers/YearRound/mischief.html\">The Bruery's Mischief, Belgian Golden Strong\u003c/a>\u003cbr>\nBruery's Mischief a dry Belgian beer with a lot of citrus and melon, and a dash of pepper. It's quite refreshing and the beer to turn to \u003cem>if\u003c/em> the weekend heats up.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700a.jpg\" alt=\"Beer Lands. Photo: Wendy Goodfriend\" title=\"Beer Lands. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47136\">\u003c/a>\u003cbr>\n\u003cem>Beer Lands. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">“Outside Lambs”: A Moroccan Oasis Within Outside Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands 2012 Photos: Food, Art, Music & People\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "You'd pretty much have to be living under a rock to not be aware of Outside Lands this weekend. But sorry, unlike previous years, there are no last minute tickets to nab. So if you are one of the lucky few thousand who is actually going, the festival has a few new attractions worth investigating. But the one I've really looking forward to is Beer Lands!",
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"title": "Outside Lands: 5 Craft Beers You Must Try at the Festival's New Attraction, Beer Lands | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700.jpg\" alt=\"Beer Lands at Outside Lands 2012. Photo: Wendy Goodfriend\" title=\"Beer Lands at Outside Lands 2012. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47115\">\u003c/a>\u003cbr>\n\u003cem>Beer Lands at Outside Lands 2012. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>You'd pretty much have to be living under a rock to not be aware of \u003ca href=\"http://www.sfoutsidelands.com\">Outside Lands\u003c/a> this weekend. But sorry, unlike previous years, there are no last minute tickets to nab. So if you are one of the lucky few thousand who is actually going, the festival has a few new attractions worth investigating. But the one I've really looking forward to is \u003ca href=\"http://www.sfoutsidelands.com/beer/\">Beer Lands\u003c/a>!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5167.jpg\" alt=\"Heineken Sponsor at Outside Lands\" title=\"Heineken Sponsor at Outside Lands\" width=\"560\" class=\"alignnone size-full wp-image-46992\">\u003c/a>\u003c/p>\n\u003cp>For one, there are quite a few tasty breweries featured at the event but even more importantly, \u003ca href=\"http://www.heinekenusa.com/productsbrands.aspx\">Heineken\u003c/a> is still a sponsor. I love that clash. One has to wonder how you have such a large brewery sponsor the event and still create a craft brew presence. Can Outside Lands even pull that off? \u003c/p>\n\u003cp>The answer is yes!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For one, the craft brew scene at Outside Lands was no fly-by-night operation. David McLean, the \u003ca href=\"http://www.magnoliapub.com/\">owner and brewmaster at Magnolia Pub and Brewery\u003c/a>, let on that it was quite difficult selecting only 15 breweries to showcase at the event. \"This story could have been told any number of ways,\" he admits, letting on that maybe some breweries that he wanted to feature just didn't make the cut. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5153.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5153.jpg\" alt=\"Beer Lands\" title=\"Beer Lands\" width=\"560\" class=\"alignnone size-full wp-image-46994\">\u003c/a>\u003c/p>\n\u003cp>The criteria for pouring at Outside Lands was far beyond just good beer, but that was a very important one. They had to be California-based craft breweries. He also wanted a good mix. So there are newer craft breweries and older ones too. Because Outside Lands is so much about the local Bay Area, local establishments were favored but not exclusively. \"I really tried to balance it,\" explains McLean while enjoying a pour of Firestone Walker's Pivo Pilsner. \u003c/p>\n\u003cp>Of course, this has numerous challenges. \u003c/p>\n\u003cp>For smaller breweries, attending Outside Lands is not an easy task. The festival has \u003cem>just a few attendees\u003c/em> and having your beer on tap is quite a commitment. \"While it varies depending on the demand for each beer, you're looking at a commitment of around 20 kegs or so for each beer,\" says McLean. \u003c/p>\n\u003cp>That's a drop in the bucket for Heineken but not for the others. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700b.jpg\" alt=\"Kegs at Beer Lands. Photo: Wendy Goodfriend\" title=\"Kegs at Beer Lands. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47117\">\u003c/a>\u003cbr>\n\u003cem>Kegs at Beer Lands. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700d.jpg\" alt=\"Serving up beer at Beer Lands. Photo: Wendy Goodfriend \" title=\"Serving up beer at Beer Lands. Photo: Wendy Goodfriend \" width=\"560\" class=\"alignnone size-full wp-image-47123\">\u003c/a>\u003cbr>\n\u003cem>Serving up beer at Beer Lands. Photo: Wendy Goodfriend\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>5 Craft Beers You Must Try\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.sierranevada.com/\">Sierra Nevada's Outside Lands, Saison\u003c/a>\u003cbr>\nWhat makes Sierra Nevada's Outside Lands Saison one of my picks it that, for one, you can only get it at Outside Lands. That is rarely a selling point for me but since the beer is pretty darn tasty, I'll let it slide.\u003c/li>\n\u003cli>\u003ca href=\"http://www.firestonebeer.com/home.php\">Firestone Walker's Pivo, Pilsner\u003c/a>\u003cbr>\nFirestone's Pivo is brand spanking new and definitely worth a try. The beer is a gorgeous yellow with a clean and spicy flavor.\u003c/li>\n\u003cli>\u003ca href=\"http://www.pacbrewlab.com/beers/squid-ink/\">Pacific Brewing Labs Squid Ink, Black IPA\u003c/a>\u003cbr>\nSquid Ink is a fun (and tasty) twist on the West Coast IPA with a slightly roasted flavor from the darker grains. It also has notes of citrus so while it is extremely dark, it is might brighter on the palette.\u003c/li>\n\u003cli>\u003ca href=\"http://www.lindenbeer.com/beers.html\">Linden Street's Burning Oak, Black Lager\u003c/a>\u003cbr>\nBurning Oak is kinda like a campfire. It's roasty, slightly sweet, but light bodied. I could drink a lot of this beer.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thebruery.com/beers/YearRound/mischief.html\">The Bruery's Mischief, Belgian Golden Strong\u003c/a>\u003cbr>\nBruery's Mischief a dry Belgian beer with a lot of citrus and melon, and a dash of pepper. It's quite refreshing and the beer to turn to \u003cem>if\u003c/em> the weekend heats up.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700a.jpg\" alt=\"Beer Lands. Photo: Wendy Goodfriend\" title=\"Beer Lands. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47136\">\u003c/a>\u003cbr>\n\u003cem>Beer Lands. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">“Outside Lambs”: A Moroccan Oasis Within Outside Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands 2012 Photos: Food, Art, Music & People\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Getting Drunk on Swine at Chop Bar's Pig Roast Party",
"title": "Getting Drunk on Swine at Chop Bar's Pig Roast Party",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/5949726598/in/set-72157627096725305\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/prepping-pig.jpg\" alt=\"Prepping the Pig at Chop Bar Roast\" title=\"Prepping the Pig at Chop Bar Roast\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-30433\">\u003c/a>\u003c/p>\n\u003cp>There's two kinds of restaurants in this world: the ones that bring instant name recognition (in the case of the East Bay, there's \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>) and the sleeper hits that have great local buzz in the community, but not nationwide acclaim (such as \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/food-secrets-of-chefauthor-tanya-holland/\">Brown Sugar Kitchen\u003c/a>.) \u003c/p>\n\u003cp>The \"household name\" restaurants are burdened with living up to great expectations as their reputations precede them; their merit is often hotly contested on an ongoing basis at \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> and other review sites. The underground sensations just keep quietly doing their own, wonderful thing, with only those in the know appreciating these local gems.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a>, located near Jack London Square in Oakland, is one of those places that you only tell a select special circle of food aficionado friends about because a) you know they'll appreciate it and b) you want it to be popular, but not so popular that you can't get in and/or it loses its charm. It's the go-to place for me and my husband to get a \u003ca href=\"http://www.yelp.com/biz_photos/Jiz82V_WXIfZf02AuSSvDA?select=rzh6Zds_OjjIjZRnMpkPnQ\">burger\u003c/a>. We'll force ourselves to go on long, arduous bike rides so we feel that we've earned that burger and not feel guilty about the bacon and cheese that's heaped upon it. (I would write sonnets about their burger if I could write decent poetry.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1110480.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1110480-225x300.jpg\" alt=\"chop bar pig roast\" title=\"chop bar pig roast\" width=\"225\" height=\"300\" class=\"alignnone size-medium wp-image-30409\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then there's their monthly spring/summer all-you-can-eat pig roasts that brings out the carnivores in full force. Using a \u003cem>la caja china\u003c/em>, or \"\u003ca href=\"http://www.lacajachina.com/\">The Chinese Box\u003c/a>,\" the Chop Bar folks host a big pig party on the 3rd Sunday of every month during prime porcine season. The lids of the wooden boxes are filled with charcoal and provide a consistent heat that cook the pigs to perfection.\u003c/p>\n\u003cp>Yesterday was \u003ca href=\"http://www.facebook.com/event.php?eid=226145744075678\">their first big affair\u003c/a> hosted at the \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a> as the event had outgrown their restaurant space. Four big pigs from local farmer John Bledsoe were on deck for the hungry crowd. Check out photos from their fantastic feast. \u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2F&set_id=72157627096725305&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2F&set_id=72157627096725305&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?q=chop+Bar+247+4th+Street+94607&hl=en&sll=37.795375,-122.270636&sspn=0.00574,0.010139&z=16&iwloc=A\">map\u003c/a>\u003cbr>\n247 4th Street #111\u003cbr>\n(4th & Alice)\u003cbr>\nOakland, CA 94607\u003cbr>\nPhone: 510.834.2467\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/chopbar\">@ChopBar\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\">Chop Bar\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday -Thursday\u003cbr>\nBreakfast 7-11am\u003cbr>\nLunch 11am-3pm\u003cbr>\nDinner 5:30-100pm\u003c/p>\n\u003cp>Friday\u003cbr>\nBreakfast 7-11am\u003cbr>\nLunch 11am-3pm\u003cbr>\nDinner 5:30-11pm\u003c/p>\n\u003cp>Saturday\u003cbr>\nBrunch 9am- 3pm\u003cbr>\nDinner 5:30- 11pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sunday\u003cbr>\nBrunch 9am- 3pm\u003cbr>\nDinner 5:30- 10pm\u003cbr>\nPig roast third Sunday of every month \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/5949726598/in/set-72157627096725305\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/prepping-pig.jpg\" alt=\"Prepping the Pig at Chop Bar Roast\" title=\"Prepping the Pig at Chop Bar Roast\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-30433\">\u003c/a>\u003c/p>\n\u003cp>There's two kinds of restaurants in this world: the ones that bring instant name recognition (in the case of the East Bay, there's \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>) and the sleeper hits that have great local buzz in the community, but not nationwide acclaim (such as \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/food-secrets-of-chefauthor-tanya-holland/\">Brown Sugar Kitchen\u003c/a>.) \u003c/p>\n\u003cp>The \"household name\" restaurants are burdened with living up to great expectations as their reputations precede them; their merit is often hotly contested on an ongoing basis at \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> and other review sites. The underground sensations just keep quietly doing their own, wonderful thing, with only those in the know appreciating these local gems.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a>, located near Jack London Square in Oakland, is one of those places that you only tell a select special circle of food aficionado friends about because a) you know they'll appreciate it and b) you want it to be popular, but not so popular that you can't get in and/or it loses its charm. It's the go-to place for me and my husband to get a \u003ca href=\"http://www.yelp.com/biz_photos/Jiz82V_WXIfZf02AuSSvDA?select=rzh6Zds_OjjIjZRnMpkPnQ\">burger\u003c/a>. We'll force ourselves to go on long, arduous bike rides so we feel that we've earned that burger and not feel guilty about the bacon and cheese that's heaped upon it. (I would write sonnets about their burger if I could write decent poetry.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1110480.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1110480-225x300.jpg\" alt=\"chop bar pig roast\" title=\"chop bar pig roast\" width=\"225\" height=\"300\" class=\"alignnone size-medium wp-image-30409\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then there's their monthly spring/summer all-you-can-eat pig roasts that brings out the carnivores in full force. Using a \u003cem>la caja china\u003c/em>, or \"\u003ca href=\"http://www.lacajachina.com/\">The Chinese Box\u003c/a>,\" the Chop Bar folks host a big pig party on the 3rd Sunday of every month during prime porcine season. The lids of the wooden boxes are filled with charcoal and provide a consistent heat that cook the pigs to perfection.\u003c/p>\n\u003cp>Yesterday was \u003ca href=\"http://www.facebook.com/event.php?eid=226145744075678\">their first big affair\u003c/a> hosted at the \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a> as the event had outgrown their restaurant space. Four big pigs from local farmer John Bledsoe were on deck for the hungry crowd. Check out photos from their fantastic feast. \u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2F&set_id=72157627096725305&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2F&set_id=72157627096725305&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?q=chop+Bar+247+4th+Street+94607&hl=en&sll=37.795375,-122.270636&sspn=0.00574,0.010139&z=16&iwloc=A\">map\u003c/a>\u003cbr>\n247 4th Street #111\u003cbr>\n(4th & Alice)\u003cbr>\nOakland, CA 94607\u003cbr>\nPhone: 510.834.2467\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/chopbar\">@ChopBar\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\">Chop Bar\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday -Thursday\u003cbr>\nBreakfast 7-11am\u003cbr>\nLunch 11am-3pm\u003cbr>\nDinner 5:30-100pm\u003c/p>\n\u003cp>Friday\u003cbr>\nBreakfast 7-11am\u003cbr>\nLunch 11am-3pm\u003cbr>\nDinner 5:30-11pm\u003c/p>\n\u003cp>Saturday\u003cbr>\nBrunch 9am- 3pm\u003cbr>\nDinner 5:30- 11pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sunday\u003cbr>\nBrunch 9am- 3pm\u003cbr>\nDinner 5:30- 10pm\u003cbr>\nPig roast third Sunday of every month \u003c/p>\n\n\u003c/div>\u003c/p>",
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"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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"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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"marketplace": {
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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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"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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"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": {
"id": "possible",
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"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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"pri-the-world": {
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"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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"radiolab": {
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"reveal": {
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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