Interview with La Mar's Chef de Cuisine Dennis Arvizu
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KQED's Forum: How Sustainable is Your Fish?
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Anchovies are suddenly everywhere in the Bay Area. This spring, Stuart Brioza and Nicole Krasinski, the duo behind State Bird Provisions, are set to open \u003ca href=\"https://hoodline.com/2020/01/state-bird-provisions-team-to-take-over-fillmore-s-fat-angel-space\">Bar Anchovy\u003c/a>, a cozy oyster bar with a focus on local anchovies just around the corner from their hit restaurant in the Fillmore District. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A few weeks ago at\u003ca href=\"https://www.kqed.org/bayareabites/135820/flavors-worth-finding-winter-comfort-food-isnt-always-about-soup\"> MAMA Oakland\u003c/a>, my order of bread came with anchovies and butter—a much bolder offering than balsamic and olive oil. At Berkeley’s \u003ca href=\"https://www.instagram.com/barsardinewine/\">Bar Sardine\u003c/a>, a nighttime pop-up at the Bartavelle Coffee & Wine Bar, anchovies make an appearance on sandwiches alongside the less salty and oilier sardine. And in summer, a tin of anchovies is a staple in my pantry; they pair well with the sweetness of Early Girl tomatoes and any soft, creamy cheese. Though imported anchovies are common in the Bay Area, the \u003c/span>\u003ca href=\"https://www.fishwatch.gov/profiles/northern-anchovy\">\u003cspan style=\"font-weight: 400\">Northern anchovy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> found off the coast of California is designated as a sustainable fish by the National Oceanic and Atmospheric Agency and available year round. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B7D_51LhorM/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If whole fish isn’t your jam, Bay Area fish purveyors \u003ca href=\"https://www.instagram.com/montereyfishmarket/\">Monterey Fish Market\u003c/a>, which serves retail customers as well as restaurants, and Oakland’s \u003ca href=\"https://www.instagram.com/umamimart/\">Umami Mart\u003c/a> are selling a new San Francisco-made small batch fish sauce from the no-frills brand, California Fish Sauce. Made with sea salt and Monterey anchovies by Bay Area local Joe Phan, California Fish Sauce promises no dilution, artificial colors or flavors and a 80N rating, a measure of the nitrogen concentration in the sauce per liter. The nitrogen content is an indicator of protein—the higher the N rating, the higher quality, more complex and concentrated the fish sauce. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B2FSEXogMNv/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There's also the Hayward-based \u003ca href=\"https://www.instagram.com/redboatfishsauce/\">Red Boat Fish Sauce\u003c/a> which was started in 2011 by Cuong Pham who emigrated from Vietnam to the Bay Area for college. Pham’s company fishes for black anchovies off the Vietnamese island of Phu Cuoc, famed for its tiny fish, and ferments them in sea salt for an entire year. The resulting fish sauce, measuring at 40N, is a favorite of savvy home chefs and restaurants like State Bird Provisions. Last year, the company also debuted a powdered salt version carrying the same flavors of their famed fish sauce.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Slowly but surely, anchovies, long relegated to pizza toppings, are emerging from American culinary shadows. In fact, in Pham’s native Vietnam and neighboring Thailand and Laos, the small and salty fish are a core flavoring agent in many dishes. \u003c/span>\u003cspan style=\"font-weight: 400\">Next time you’re dining out, take heed of that inexplicable but tangible full bodied and aquatic saltiness to your dish. Chances are, it’s anchovy related. \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Anchovies are suddenly everywhere in the Bay Area. This spring, Stuart Brioza and Nicole Krasinski, the duo behind State Bird Provisions, are set to open \u003ca href=\"https://hoodline.com/2020/01/state-bird-provisions-team-to-take-over-fillmore-s-fat-angel-space\">Bar Anchovy\u003c/a>, a cozy oyster bar with a focus on local anchovies just around the corner from their hit restaurant in the Fillmore District. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A few weeks ago at\u003ca href=\"https://www.kqed.org/bayareabites/135820/flavors-worth-finding-winter-comfort-food-isnt-always-about-soup\"> MAMA Oakland\u003c/a>, my order of bread came with anchovies and butter—a much bolder offering than balsamic and olive oil. At Berkeley’s \u003ca href=\"https://www.instagram.com/barsardinewine/\">Bar Sardine\u003c/a>, a nighttime pop-up at the Bartavelle Coffee & Wine Bar, anchovies make an appearance on sandwiches alongside the less salty and oilier sardine. And in summer, a tin of anchovies is a staple in my pantry; they pair well with the sweetness of Early Girl tomatoes and any soft, creamy cheese. Though imported anchovies are common in the Bay Area, the \u003c/span>\u003ca href=\"https://www.fishwatch.gov/profiles/northern-anchovy\">\u003cspan style=\"font-weight: 400\">Northern anchovy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> found off the coast of California is designated as a sustainable fish by the National Oceanic and Atmospheric Agency and available year round. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">If whole fish isn’t your jam, Bay Area fish purveyors \u003ca href=\"https://www.instagram.com/montereyfishmarket/\">Monterey Fish Market\u003c/a>, which serves retail customers as well as restaurants, and Oakland’s \u003ca href=\"https://www.instagram.com/umamimart/\">Umami Mart\u003c/a> are selling a new San Francisco-made small batch fish sauce from the no-frills brand, California Fish Sauce. Made with sea salt and Monterey anchovies by Bay Area local Joe Phan, California Fish Sauce promises no dilution, artificial colors or flavors and a 80N rating, a measure of the nitrogen concentration in the sauce per liter. The nitrogen content is an indicator of protein—the higher the N rating, the higher quality, more complex and concentrated the fish sauce. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There's also the Hayward-based \u003ca href=\"https://www.instagram.com/redboatfishsauce/\">Red Boat Fish Sauce\u003c/a> which was started in 2011 by Cuong Pham who emigrated from Vietnam to the Bay Area for college. Pham’s company fishes for black anchovies off the Vietnamese island of Phu Cuoc, famed for its tiny fish, and ferments them in sea salt for an entire year. The resulting fish sauce, measuring at 40N, is a favorite of savvy home chefs and restaurants like State Bird Provisions. Last year, the company also debuted a powdered salt version carrying the same flavors of their famed fish sauce.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Slowly but surely, anchovies, long relegated to pizza toppings, are emerging from American culinary shadows. In fact, in Pham’s native Vietnam and neighboring Thailand and Laos, the small and salty fish are a core flavoring agent in many dishes. \u003c/span>\u003cspan style=\"font-weight: 400\">Next time you’re dining out, take heed of that inexplicable but tangible full bodied and aquatic saltiness to your dish. Chances are, it’s anchovy related. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Interview with La Mar's Chef de Cuisine Dennis Arvizu",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Team-with-Gaston-Acurio560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Team-with-Gaston-Acurio560.jpg\" alt=\"Team with Gaston Acurio\" title=\"Team with Gaston Acurio\" width=\"560\" height=\"363\" class=\"alignnone size-full wp-image-33365\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>La Mar kitchen crew. Chef de Cuisine Dennis Arvizu is second from right.\u003c/strong> Photo courtesy of Dennis Arvizu\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lamarcebicheria.com/web/index.php\">La Mar Cebichería Peruana\u003c/a>, on the Embarcadero in San Francisco, will celebrate its third birthday on September 25. Live music from a Criolla band and complimentary shots of Pisco Sour will be served up for all dining guests for this shindig. Reservations are recommended if you plan on eating at a table; the lounge will be come as you are. \u003c/p>\n\u003cp>La Mar’s Chef de Cuisine Dennis Arvizu caught up with Bay Area Bites via email interview while in the midst of planning for the birthday. La Mar has a new menu with lower dish prices, and is meant for tapas style sharing. Signature Peruvian dishes as cebiches, anticuchos, causas and lomo saltado are part of this updated menu. Arvizu said of the updated plates that, “Aji Amarillo and Aji Panca bring the Peruvian essence to every bite.”\u003c/p>\n\u003cp>The East Bay resident is originally from San Diego and had food leanings at an early age. “I grew up going across the border to Baja California. I remember standing in long lines waiting for my morning tacos. Nothing beat a hand made tortilla, and fresh salsa. This was usually the routine before heading out to sea on fishing trips with my dad. We’d catch fish, clean them out and try the meat right on the boat. Every fish had its own flavor. These trips led to my curiosity of the culinary world.”\u003c/p>\n\u003cp>Arvizu has worked at \u003ca href=\"http://www.yelp.com/biz/mariposa-coral-gables\">Mariposa\u003c/a> in Coral Gables, \u003ca href=\"http://www.frenchculinary.com/lecole/index.html\">L’Ecole\u003c/a> and \u003ca href=\"http://www.rosamexicano.com/Locations/NewYorkNYLincolnCenter/tabid/96/Default.aspx\">Rosa Mexicano\u003c/a> in Manhattan, and staged for two summers in Mexico. He attended UC Santa Cruz, where he met his girlfriend of over six years, Mariana, who is a Bay Area native. The two remained friendly when Arvizu decided to finish college in Southern California. “After graduating from the University of San Diego, I attended The French Culinary Institute in New York City. Next I ventured off to South Florida and got a feel for Caribbean cuisine and introduced to Peruvian cuisine. I moved to the Bay Area in July of 2008 to work for La Mar.” The chef plans to travel to Spain in the spring of next year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Mariana-and-Me-Napa300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Mariana-and-Me-Napa300.jpg\" alt=\"Dennis Arvizu and Mariana Sanchez in Napa. Photo courtesy of Dennis Arvizu\" title=\"Dennis Arvizu and Mariana Sanchez in Napa. Photo courtesy of Dennis Arvizu\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-33402\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Dennis Arvizu and Mariana Sanchez in Napa.\u003c/strong> Photo courtesy of Dennis Arvizu\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where do you source ingredients for the restaurant?\u003c/strong>\u003cbr>\nWe work closely with \u003ca href=\"http://www.montereyfish.com/\">Monterey Fish Market\u003c/a> and \u003ca href=\"http://www.royalhawaiianseafood.com/\">Royal Hawaiian\u003c/a> to maintain the highest level of quality. Our Peruvian ingredients are harder to source than most other foreign ingredients. We import all our bases from Peru. Due to the novelty of this cuisine in the states, Peruvian products are limited.\u003c/p>\n\u003cp>\u003cstrong>Tell us about the restaurant’s new Lonchera “on the go” menu from La Mar’s café:\u003c/strong>\u003cbr>\nOur goal with the café is to capture the essence of La Mar’s flavors in a to-go package for customers. “La Lonchera” (the lunch box) consists of a Peruvian sandwich, a choice of a side salad or house-made chips and salsa, and an Alfajor (cookie). \u003c/p>\n\u003cp>\u003cstrong>What are your favorite food & drink spots?\u003c/strong>\u003cbr>\nI’m a fan of tapas, in a more casual environment. In Oakland, there is \u003ca href=\"http://www.barlata.com/\">Barlata\u003c/a>, with an extensive menu. Their gambas al Ajillo are spectacular. In the city there is \u003ca href=\"http://www.lalolasf.com/\">LaLoLa Bar de Tapas\u003c/a>, with a smaller menu. I can never pass up their patatas bravas. On weekends, I go to the local Taqueria Los Gallos for home-style Menudo.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nHomemade tortilla chips and salsa made in a \u003ca href=\"http://en.wikipedia.org/wiki/Molcajete\">molcajete\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with friends and/or family?\u003c/strong>\u003cbr>\nGrowing up, my father and I always cooked outdoors over a wood-fire grill. One of the favorites was “Pescado Zarandeado,” which is a whole fish butterflied, marinated in chiles and spices, grilled and served family style in the center of the table. \u003c/p>\n\n",
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"excerpt": "La Mar Cebichería Peruana, on the Embarcadero in San Francisco, will celebrate its third birthday on September 25. La Mar’s Chef de Cuisine Dennis Arvizu caught up with Bay Area Bites via email interview while in the midst of planning for the birthday.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Team-with-Gaston-Acurio560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Team-with-Gaston-Acurio560.jpg\" alt=\"Team with Gaston Acurio\" title=\"Team with Gaston Acurio\" width=\"560\" height=\"363\" class=\"alignnone size-full wp-image-33365\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>La Mar kitchen crew. Chef de Cuisine Dennis Arvizu is second from right.\u003c/strong> Photo courtesy of Dennis Arvizu\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lamarcebicheria.com/web/index.php\">La Mar Cebichería Peruana\u003c/a>, on the Embarcadero in San Francisco, will celebrate its third birthday on September 25. Live music from a Criolla band and complimentary shots of Pisco Sour will be served up for all dining guests for this shindig. Reservations are recommended if you plan on eating at a table; the lounge will be come as you are. \u003c/p>\n\u003cp>La Mar’s Chef de Cuisine Dennis Arvizu caught up with Bay Area Bites via email interview while in the midst of planning for the birthday. La Mar has a new menu with lower dish prices, and is meant for tapas style sharing. Signature Peruvian dishes as cebiches, anticuchos, causas and lomo saltado are part of this updated menu. Arvizu said of the updated plates that, “Aji Amarillo and Aji Panca bring the Peruvian essence to every bite.”\u003c/p>\n\u003cp>The East Bay resident is originally from San Diego and had food leanings at an early age. “I grew up going across the border to Baja California. I remember standing in long lines waiting for my morning tacos. Nothing beat a hand made tortilla, and fresh salsa. This was usually the routine before heading out to sea on fishing trips with my dad. We’d catch fish, clean them out and try the meat right on the boat. Every fish had its own flavor. These trips led to my curiosity of the culinary world.”\u003c/p>\n\u003cp>Arvizu has worked at \u003ca href=\"http://www.yelp.com/biz/mariposa-coral-gables\">Mariposa\u003c/a> in Coral Gables, \u003ca href=\"http://www.frenchculinary.com/lecole/index.html\">L’Ecole\u003c/a> and \u003ca href=\"http://www.rosamexicano.com/Locations/NewYorkNYLincolnCenter/tabid/96/Default.aspx\">Rosa Mexicano\u003c/a> in Manhattan, and staged for two summers in Mexico. He attended UC Santa Cruz, where he met his girlfriend of over six years, Mariana, who is a Bay Area native. The two remained friendly when Arvizu decided to finish college in Southern California. “After graduating from the University of San Diego, I attended The French Culinary Institute in New York City. Next I ventured off to South Florida and got a feel for Caribbean cuisine and introduced to Peruvian cuisine. I moved to the Bay Area in July of 2008 to work for La Mar.” The chef plans to travel to Spain in the spring of next year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Mariana-and-Me-Napa300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/Mariana-and-Me-Napa300.jpg\" alt=\"Dennis Arvizu and Mariana Sanchez in Napa. Photo courtesy of Dennis Arvizu\" title=\"Dennis Arvizu and Mariana Sanchez in Napa. Photo courtesy of Dennis Arvizu\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-33402\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Dennis Arvizu and Mariana Sanchez in Napa.\u003c/strong> Photo courtesy of Dennis Arvizu\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where do you source ingredients for the restaurant?\u003c/strong>\u003cbr>\nWe work closely with \u003ca href=\"http://www.montereyfish.com/\">Monterey Fish Market\u003c/a> and \u003ca href=\"http://www.royalhawaiianseafood.com/\">Royal Hawaiian\u003c/a> to maintain the highest level of quality. Our Peruvian ingredients are harder to source than most other foreign ingredients. We import all our bases from Peru. Due to the novelty of this cuisine in the states, Peruvian products are limited.\u003c/p>\n\u003cp>\u003cstrong>Tell us about the restaurant’s new Lonchera “on the go” menu from La Mar’s café:\u003c/strong>\u003cbr>\nOur goal with the café is to capture the essence of La Mar’s flavors in a to-go package for customers. “La Lonchera” (the lunch box) consists of a Peruvian sandwich, a choice of a side salad or house-made chips and salsa, and an Alfajor (cookie). \u003c/p>\n\u003cp>\u003cstrong>What are your favorite food & drink spots?\u003c/strong>\u003cbr>\nI’m a fan of tapas, in a more casual environment. In Oakland, there is \u003ca href=\"http://www.barlata.com/\">Barlata\u003c/a>, with an extensive menu. Their gambas al Ajillo are spectacular. In the city there is \u003ca href=\"http://www.lalolasf.com/\">LaLoLa Bar de Tapas\u003c/a>, with a smaller menu. I can never pass up their patatas bravas. On weekends, I go to the local Taqueria Los Gallos for home-style Menudo.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nHomemade tortilla chips and salsa made in a \u003ca href=\"http://en.wikipedia.org/wiki/Molcajete\">molcajete\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with friends and/or family?\u003c/strong>\u003cbr>\nGrowing up, my father and I always cooked outdoors over a wood-fire grill. One of the favorites was “Pescado Zarandeado,” which is a whole fish butterflied, marinated in chiles and spices, grilled and served family style in the center of the table. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/hapuku-fish-shop500.jpg\" alt=\"Sean of Hapuku Fish Shop at Market Hall\" title=\"Sean of Hapuku Fish Shop at Market Hall\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23474\">\u003cbr>\n\u003cem>Sean of Hapuku Fish Shop at Market Hall\u003c/em>\u003c/p>\n\u003cp>You wouldn't think that something as mundane as making a sandwich for my daughters on a weekend afternoon would be loaded with controversy, but it is. You see, my daughters love tuna fish sandwiches. Easy enough, right? We all grew up on sandwiches made of canned white tuna mixed with mayonnaise and served with a pickle. Yet although this quintessential American lunch may seem benign, it's something I refuse to serve my children. The tuna fish sandwich we all grew up on is now too controversial, and potentially dangerous, for my daughters to eat.\u003c/p>\n\u003cp>As a recent San Francisco Magazine article entitled \u003ca href=\"http://www.sanfranmag.com/story/the-new-school-of-fish\">\"The New School of Fish\" by Erik Vance\u003c/a> has helped highlight, eating carnivorous fish like tuna is unsustainable. But as a mother, I'm equally (if not more) concerned with mercury levels in the foods I give my family, along with antibiotics founds in many farmed fish stocks. Yes, I want to support sustainable fishery, but I also want to make sure I'm not dousing my children's bodies with poison.\u003c/p>\n\u003cp>Mr. Vance's exploration of fish sustainability and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/05/kqeds-forum-how-sustainable-is-your-fish/\">Forum's latter discussion on the topic\u003c/a> were both incredibly informative and helpful to me as a consumer, yet I'm starting to realize that although I know more now than I did before, I am still woefully uninformed. One of the big discussions on Forum was that although fish markets and restaurants may think they're offering sustainable and healthy choices, they later find out that they were misinformed, and in some cases lied to, by distributors. On Forum, Craig Stoll of Delfina said that he found out only that morning that the Petrole Sole he offered the night before had questionable sustainability issues. If he can't figure it out, how do ordinary consumers stand a chance?\u003c/p>\n\u003cp>Over the years I've struggled to find a solid list of fish that I can give my family, but like a neighborhood built on landfill, what seems solid at one moment can buckle the next. So although a type of fish may seem okay one year, an El Nino season, a hurricane somewhere, an oil spill, or simply new scientific information about fish habitats and levels can change everything.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is why I now purchase my seafood from a local fish shop that is owned and operated by someone who is passionate about providing sustainable and healthy fish to his customers. As an East Bay resident I go to \u003ca href=\"http://rockridgemarkethall.com/hapuku-fish/hapuku-fish-shop\">Hapuku Fish Shop at Market Hall\u003c/a> in the Rockridge District of Oakland. Going to a market like Hapuku allows me to be a little lazier. The store chooses their selection according to the Monterey Bay Aquarium Seafood Watch list and they make an effort to know where their fish selection comes from and how they were caught. I now also try to avoid all large carnivorous fish because their mercury levels are higher (and, as it turns out, these fish also dominate the overfished and endangered lists).\u003c/p>\n\u003cp>But shopping at Hapuku isn't always realistic for me, and not everyone has access to a fish monger who's passionate about what he sells. When I'm shopping somewhere else, I've come up with a list of resources that help me determine what I should and should not buy. Most of the resources are online, so having a smart phone is pretty helpful when purchasing fish and although I think it's ridiculous that I need to be plugged into the Internet to buy salmon, this is sadly the world we live in now. If you don't have a smart phone, you could easily copy these resources and take them with you when shopping.\u003c/p>\n\u003cp>Here's my list. If you know of other reliable resources, please share them in the comments section.\u003cbr>\n\u003cstrong>\u003cbr>\nConsumer Fish Resource List\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli> The granddaddy of all resources is the \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium Seafood Watch List\u003c/a>, which catalogs every imaginable fish and details what is a best choice (taking into account both health issues and sustainability factors) and which fish should be avoided. If you have an iPhone or other smart phone, you can download their free app. If not, you can print their cheat sheets from their site; or you can pick up a nicely printed card from them the next time you go to their wonderful aquarium.\u003c/li>\n\u003cli>Only buy fish that is in season. Sausalito's Fish Restaurant has a fantastic \u003ca href=\"http://twoxsea.com/wp-content/uploads/2011/01/TrulySustainable.gif\">Truly Sustainable Choices cheat sheet\u003c/a> available for this purpose. When you look at it you'll see that fish have seasons, much like peaches and tomatoes, so if want to buy California Sea Bass, get it in the summer.\n\u003c/li>\u003cli>Monterey Fish Market has its own incredibly helpful\u003ca href=\"http://www.montereyfish.com/sustainability/seafoodadvisorylist.htm\"> list of sustainably-fished seafood\u003c/a> on their site that is worth checking out.\u003c/li>\n\u003cli>Erik Vance's San Francisco Magazine article \u003ca href=\"http://www.sanfranmag.com/story/the-new-school-of-fish\">The New School of Fish\u003c/a> provides an in-depth look at fishing and sustainability, but even if you don't have time to read the whole thing, it's worth taking a look at the visuals that go with it. I especially like the alternatives list, where Mr. Vance provides information on good sustainable alternatives (such as substitute California Albacore Tuna for Ahi Tuna). The article also details the difference between various fishing techniques, from rod and reel to long line (and I guarantee you that once you read about long-line fishing you'll never knowingly purchase anything that was caught that way again).\u003c/li>\n\u003cli>Whole Foods shoppers can look for the \u003ca href=\"http://www.wholefoodsmarket.com/values/certified-sustainable.php\">\"Fish Forever\" label\u003c/a>, which lists fish endorsed by the Marine Stewardship Council, although beware that this independent non-profit organization has been \u003ca href=\"http://www.timesonline.co.uk/tol/news/environment/article6908997.ece\">questioned by the Times of London\u003c/a> and that \u003ca href=\"http://www.greenpeace.org/usa/en/campaigns/oceans/seafood/certification/marine-stewardship-council/\">Greenpeace does not endorse it\u003c/a>.\u003c/li>\n\u003cli>Greenpeace has its own \u003ca href=\"http://www.greenpeace.org/international/seafood/red-list-of-species\">International Seafood Red List\u003c/a> which inventories fish to avoid.\u003c/li>\n\u003cli>And of course, there are a variety of wonderful small fish markets in the Bay Area that are run by people who are knowledgeable, so seek those out.\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Sustainable Fishing Issues in the News this Week\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/16/kqeds-forum-shark-finning-legislation/\">Should selling and distributing shark fins be illegal?\u003c/a>\u003cbr>\n\u003ca href=\"http://www.californiareport.org/archive/R201102160850/a\">Challenges to the Endangered Species Act to Protect Delta Smelt\u003c/a>\u003c/p>\n\n",
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"excerpt": "You wouldn't think that something as mundane as making a sandwich for my daughters on a weekend afternoon would be loaded with controversy, but it is. You see, my daughters love tuna fish sandwiches. Easy enough, right? We all grew up on sandwiches made of canned white tuna mixed with mayonnaise and served with a pickle. Yet although this quintessential American lunch may seem benign, it's something I refuse to serve my children. The tuna fish sandwich we all grew up on is now too controversial, and potentially dangerous, for my daughters to eat.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/hapuku-fish-shop500.jpg\" alt=\"Sean of Hapuku Fish Shop at Market Hall\" title=\"Sean of Hapuku Fish Shop at Market Hall\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23474\">\u003cbr>\n\u003cem>Sean of Hapuku Fish Shop at Market Hall\u003c/em>\u003c/p>\n\u003cp>You wouldn't think that something as mundane as making a sandwich for my daughters on a weekend afternoon would be loaded with controversy, but it is. You see, my daughters love tuna fish sandwiches. Easy enough, right? We all grew up on sandwiches made of canned white tuna mixed with mayonnaise and served with a pickle. Yet although this quintessential American lunch may seem benign, it's something I refuse to serve my children. The tuna fish sandwich we all grew up on is now too controversial, and potentially dangerous, for my daughters to eat.\u003c/p>\n\u003cp>As a recent San Francisco Magazine article entitled \u003ca href=\"http://www.sanfranmag.com/story/the-new-school-of-fish\">\"The New School of Fish\" by Erik Vance\u003c/a> has helped highlight, eating carnivorous fish like tuna is unsustainable. But as a mother, I'm equally (if not more) concerned with mercury levels in the foods I give my family, along with antibiotics founds in many farmed fish stocks. Yes, I want to support sustainable fishery, but I also want to make sure I'm not dousing my children's bodies with poison.\u003c/p>\n\u003cp>Mr. Vance's exploration of fish sustainability and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/05/kqeds-forum-how-sustainable-is-your-fish/\">Forum's latter discussion on the topic\u003c/a> were both incredibly informative and helpful to me as a consumer, yet I'm starting to realize that although I know more now than I did before, I am still woefully uninformed. One of the big discussions on Forum was that although fish markets and restaurants may think they're offering sustainable and healthy choices, they later find out that they were misinformed, and in some cases lied to, by distributors. On Forum, Craig Stoll of Delfina said that he found out only that morning that the Petrole Sole he offered the night before had questionable sustainability issues. If he can't figure it out, how do ordinary consumers stand a chance?\u003c/p>\n\u003cp>Over the years I've struggled to find a solid list of fish that I can give my family, but like a neighborhood built on landfill, what seems solid at one moment can buckle the next. So although a type of fish may seem okay one year, an El Nino season, a hurricane somewhere, an oil spill, or simply new scientific information about fish habitats and levels can change everything.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is why I now purchase my seafood from a local fish shop that is owned and operated by someone who is passionate about providing sustainable and healthy fish to his customers. As an East Bay resident I go to \u003ca href=\"http://rockridgemarkethall.com/hapuku-fish/hapuku-fish-shop\">Hapuku Fish Shop at Market Hall\u003c/a> in the Rockridge District of Oakland. Going to a market like Hapuku allows me to be a little lazier. The store chooses their selection according to the Monterey Bay Aquarium Seafood Watch list and they make an effort to know where their fish selection comes from and how they were caught. I now also try to avoid all large carnivorous fish because their mercury levels are higher (and, as it turns out, these fish also dominate the overfished and endangered lists).\u003c/p>\n\u003cp>But shopping at Hapuku isn't always realistic for me, and not everyone has access to a fish monger who's passionate about what he sells. When I'm shopping somewhere else, I've come up with a list of resources that help me determine what I should and should not buy. Most of the resources are online, so having a smart phone is pretty helpful when purchasing fish and although I think it's ridiculous that I need to be plugged into the Internet to buy salmon, this is sadly the world we live in now. If you don't have a smart phone, you could easily copy these resources and take them with you when shopping.\u003c/p>\n\u003cp>Here's my list. If you know of other reliable resources, please share them in the comments section.\u003cbr>\n\u003cstrong>\u003cbr>\nConsumer Fish Resource List\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli> The granddaddy of all resources is the \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium Seafood Watch List\u003c/a>, which catalogs every imaginable fish and details what is a best choice (taking into account both health issues and sustainability factors) and which fish should be avoided. If you have an iPhone or other smart phone, you can download their free app. If not, you can print their cheat sheets from their site; or you can pick up a nicely printed card from them the next time you go to their wonderful aquarium.\u003c/li>\n\u003cli>Only buy fish that is in season. Sausalito's Fish Restaurant has a fantastic \u003ca href=\"http://twoxsea.com/wp-content/uploads/2011/01/TrulySustainable.gif\">Truly Sustainable Choices cheat sheet\u003c/a> available for this purpose. When you look at it you'll see that fish have seasons, much like peaches and tomatoes, so if want to buy California Sea Bass, get it in the summer.\n\u003c/li>\u003cli>Monterey Fish Market has its own incredibly helpful\u003ca href=\"http://www.montereyfish.com/sustainability/seafoodadvisorylist.htm\"> list of sustainably-fished seafood\u003c/a> on their site that is worth checking out.\u003c/li>\n\u003cli>Erik Vance's San Francisco Magazine article \u003ca href=\"http://www.sanfranmag.com/story/the-new-school-of-fish\">The New School of Fish\u003c/a> provides an in-depth look at fishing and sustainability, but even if you don't have time to read the whole thing, it's worth taking a look at the visuals that go with it. I especially like the alternatives list, where Mr. Vance provides information on good sustainable alternatives (such as substitute California Albacore Tuna for Ahi Tuna). The article also details the difference between various fishing techniques, from rod and reel to long line (and I guarantee you that once you read about long-line fishing you'll never knowingly purchase anything that was caught that way again).\u003c/li>\n\u003cli>Whole Foods shoppers can look for the \u003ca href=\"http://www.wholefoodsmarket.com/values/certified-sustainable.php\">\"Fish Forever\" label\u003c/a>, which lists fish endorsed by the Marine Stewardship Council, although beware that this independent non-profit organization has been \u003ca href=\"http://www.timesonline.co.uk/tol/news/environment/article6908997.ece\">questioned by the Times of London\u003c/a> and that \u003ca href=\"http://www.greenpeace.org/usa/en/campaigns/oceans/seafood/certification/marine-stewardship-council/\">Greenpeace does not endorse it\u003c/a>.\u003c/li>\n\u003cli>Greenpeace has its own \u003ca href=\"http://www.greenpeace.org/international/seafood/red-list-of-species\">International Seafood Red List\u003c/a> which inventories fish to avoid.\u003c/li>\n\u003cli>And of course, there are a variety of wonderful small fish markets in the Bay Area that are run by people who are knowledgeable, so seek those out.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/fish200.jpg\" alt=\"fish. Photo by Wendy Goodfriend\" title=\"fish. Photo by Wendy Goodfriend\" width=\"200\" height=\"214\" class=\"alignleft size-full wp-image-22776\">Many San Francisco restaurants often boast that the fish they serve is \"sustainable.\" But a closer look suggests that might not be the case. \u003ca href=\"http://www.kqed.org/a/forum/R201102041000\">Forum talks\u003c/a> with restaurant owners and fish wholesalers about the challenges of catching, selling and serving \"sustainable\" fish -- and what it will take for your conscience to match what's on your plate.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a>, chef and owner of \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> restaurant and pizzeria in San Francisco\u003c/li>\n\u003cli>Erik Vance, journalist and author of the San Francisco Magazine article, \"\u003ca href=\"http://www.sanfranmag.com/story/the-new-school-of-fish\">The New School of Fish\u003c/a>\"\u003c/li>\n\u003cli>Kenny Belov, co-owner of \u003ca href=\"http://www.331fish.com/\">Fish restaurant\u003c/a> in Sausalito and the wholesale company 2xsea\u003c/li>\n\u003cli>Paul Johnson, founder and president of the \u003ca href=\"http://www.montereyfish.com/\">Monterey Fish Market\u003c/a>, a wholesale and retail fish market in the San Francisco Bay area\u003c/li>\n\u003c/ul>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201102041000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201102041000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cul>\n\u003cstrong>Related Information:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.sanfranmag.com/story/the-new-school-of-fish\">The New School of Fish\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sanfranmag.com/story/scoring-the-top-menus\">Scoring the top Bay Area restaurant menus\u003c/a> for sustainability of the fish they serve\u003c/li>\n\u003cli>Monterey Fish Market: \u003ca href=\"http://www.montereyfish.com/sustainability/seafoodadvisorylist.htm\">Fish Sustainability advisory list\u003c/a>\u003c/li>\n\u003cli>Fish Restaurant: \u003ca href=\"http://twoxsea.com/wp-content/uploads/2011/01/TrulySustainable.gif\">Truly Sustainable Fish Choices\u003c/a>\u003c/li>\n\u003cli>Monterey Bay Aquarium: \u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_recommendations.aspx\">Seafood Watch Program recommendations\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Many San Francisco restaurants often boast that the fish they serve is \"sustainable.\" But a closer look suggests that might not be the case. Forum talks with restaurant owners and fish wholesalers about the challenges of catching, selling and serving \"sustainable\" fish -- and what it will take for your conscience to match what's on your plate.",
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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": {
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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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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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},
"radiolab": {
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"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
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