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"disqusTitle": "Pal’s Take Away Rises Again at Forage Kitchen",
"title": "Pal’s Take Away Rises Again at Forage Kitchen",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When \u003ca href=\"http://www.foragekitchen.com/\" target=\"_blank\">Forage Kitchen\u003c/a>, the Oakland “co-working incubator space” for food-makers, opened in Uptown Oakland a few months ago, I toured the big, shiny facility, fantasizing about what I would make if I had a few hours each month to cut loose in the professional kitchen, tricked out with six stockpot burners, a big deep fryer, two double-stack convection ovens, and even a VacMaster Cryovac. My more realistic thoughts turned quickly to what great up-and-coming chefs might come into the space, designed to lower the financial bar for entry into food entrepreneurism by offering hourly rates on kitchen access, as well as training and visibility for aspiring makers. \u003c/p>\n\u003cfigure id=\"attachment_112739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_2201-new.jpg\" alt=\"Forage Kitchen, a shared commercial kitchen space on 25th St. in Oakland\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-112739\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2201-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2201-new-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2201-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2201-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2201-new-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2201-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2201-new-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Forage Kitchen, a shared commercial kitchen space on 25th St. in Oakland \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://palstakeaway.com/\" target=\"_blank\">Pal’s Take Away\u003c/a>, which debuted here today, will be a regular tenant, open Monday-Saturday from 11-5. Jeff Mason developed a cult following with his creative take on sandwiches at several locations in San Francisco before heading to the Easy Bay to claim “permanent pop-up” status at Firebrand Artisan Breads, which made perfect sense given Mason’s need for quality carbs to lay a base for his creations. Alas, nothing is permanent, and Mason stopped serving there back in June. \u003c/p>\n\u003cfigure id=\"attachment_112741\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_2207-new.jpg\" alt=\"Jeff Mason, sandwich mastermind at Pal’s Kitchen\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112741\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2207-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2207-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2207-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2207-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2207-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2207-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2207-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeff Mason, sandwich mastermind at Pal’s Kitchen \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Flash forward to yesterday, when Pal’s resurfaced at Forage Kitchen with a terrific new menu of sandwiches, salads and sides, as well as a daily agua fresca, beer and boxed wine. The food will appeal to neighborhood folks who want bold, assertive flavors in surprising combinations that work.\u003c/p>\n\u003cfigure id=\"attachment_112740\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_2203-new.jpg\" alt=\"The menu at Pal’s Take Away\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-112740\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2203-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2203-new-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2203-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2203-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2203-new-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2203-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2203-new-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at Pal’s Take Away \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The place is billed as a takeout joint, but there are several sunlit tables inside and even more outside, where you can sit and enjoy your meal. And even though the menu is small, I had a hard time narrowing what to try on my first visit. The bread of choice for the poached local albacore is Josey Baker, with a firm crust, moist interior, and the ability to contain the generous scoop of tuna salad loosely held together by homemade mayonnaise and punctuated with cornichons, daikon sprouts, oil-cured tomatoes, and potato chips. Yes, the kid-like gesture of the chips \u003cem>on\u003c/em> the sandwich works, especially if you eat it all up while the chips are still crunchy.\u003c/p>\n\u003cp> We got a side of the flavor-saturated broccoli rabe with chermoula dressing, a welcome raw-garlic shot to the brain.\u003c/p>\n\u003cfigure id=\"attachment_112743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_2213-new.jpg\" alt=\"Poached local albacore sandwich on Josey Baker bread with a side of broccoli rabe with chermoula dressing\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112743\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2213-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2213-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2213-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2213-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2213-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2213-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2213-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poached local albacore sandwich on Josey Baker bread with a side of broccoli rabe with chermoula dressing \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The American Kobe roast beef, cooked rare, is surrounded by pimentón cheddar spread and decked with more condiments than you can count quickly, including spicy red cabbage slaw and barbecue sauce, a weird combination that most people wouldn’t have thought of.\u003c/p>\n\u003cfigure id=\"attachment_112742\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_2209-new.jpg\" alt=\"American Kobe roast beef with pimentón cheddar spread \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112742\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2209-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2209-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2209-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2209-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2209-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2209-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2209-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">American Kobe roast beef with pimentón cheddar spread \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Any of the sandwiches can be made as a salad, and the lao sausage on little gems with wheatberries and Champagne vinaigrette is a winner. While I’m sure it would be delightful on bread, there’s something marvelous about the fatty sausage and the crisp greens that left me feeling as if I’d had a balanced meal. I mean, really, what more does a person need? The sausage is the best I’ve had in recent memory, with deep pork flavor accented by lemongrass and enough chile to keep me engaged without needing to wash it down with a beer. Because it is lunch, after all.\u003c/p>\n\u003cfigure id=\"attachment_112744\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_2215-new.jpg\" alt=\"Lao sausage salad \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2215-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2215-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2215-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2215-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2215-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2215-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2215-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lao sausage salad \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coming soon are rotisserie chickens, “hippie bowls,” and “Thanksgiving angel wings,” the latter two of which shall be mysteries until unveiled.\u003c/p>\n\u003cul>\nThis meal made me excited all over again about the other chefs now working in the space, including the following:\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/03/umeboshi-a-plum-by-any-other-name/\" target=\"_blank\">Ayako Iino\u003c/a> of \u003ca href=\"https://www.facebook.com/Yume-Boshi-Preserves-598724600291038/?ref=nf\" target=\"_blank\">Yumé Boshi\u003c/a>, who makes umeboshi (salt-cured plum pickles) and other Japanese preserves.\u003c/li>\n\u003cli>Ash Cheriyan of \u003ca href=\"https://www.thistle.co/?mc_cid=41db5ae552&mc_eid=942c944947\" target=\"_blank\">Thistle\u003c/a>, who specializes in nutritionist-designed meals for home delivery.\u003c/li>\n\u003cli>James Woodard and his \u003ca href=\"http://www.smokinwoodsbbq.com/events/?mc_cid=41db5ae552&mc_eid=942c944947\" target=\"_blank\">Smokin’ Woods BBQ\u003c/a>, which caters events large and small.\u003c/li>\n\u003cli>Camilo Velasquez, who’s made this his headquarters for \u003ca href=\"https://thebaconer.com\" target=\"_blank\">The Baconer\u003c/a>, where he transforms heritage pork into various forms of bacon.\u003c/li>\n\u003cli>Sally Rogers, of \u003ca href=\"http://www.eatnibble.com/?mc_cid=41db5ae552&mc_eid=942c944947\" target=\"_blank\">Nibble\u003c/a>, who is on a mission to reinvent snacking.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://palstakeaway.com/\" target=\"_blank\">\u003cstrong>Pal’s Take Away\u003c/strong>\u003c/a> (at \u003ca href=\"http://www.foragekitchen.com/\" target=\"_blank\">Forage Kitchen\u003c/a>)\u003cbr>\n478 25th St.\u003cbr>\nOakland, CA 94612 [\u003ca href=\"https://goo.gl/tIR7WA\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: n/a\u003cbr>\nHours: Mon-Sat, 11am-5pm; closed Sundays\u003cbr>\nPrice Range: $ (sandwiches $12)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Foragekitchen/?hc_ref=SEARCH&fref=nf\" target=\"_blank\">Forage Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/forageSF\" target=\"_blank\">@forageSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/foragesf/\" target=\"_blank\">foragesf\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Jeff Mason, sandwich genius, debuts his latest menu at Oakland’s new shared commercial kitchen.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When \u003ca href=\"http://www.foragekitchen.com/\" target=\"_blank\">Forage Kitchen\u003c/a>, the Oakland “co-working incubator space” for food-makers, opened in Uptown Oakland a few months ago, I toured the big, shiny facility, fantasizing about what I would make if I had a few hours each month to cut loose in the professional kitchen, tricked out with six stockpot burners, a big deep fryer, two double-stack convection ovens, and even a VacMaster Cryovac. My more realistic thoughts turned quickly to what great up-and-coming chefs might come into the space, designed to lower the financial bar for entry into food entrepreneurism by offering hourly rates on kitchen access, as well as training and visibility for aspiring makers. \u003c/p>\n\u003cfigure id=\"attachment_112739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_2201-new.jpg\" alt=\"Forage Kitchen, a shared commercial kitchen space on 25th St. in Oakland\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-112739\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2201-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2201-new-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2201-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2201-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2201-new-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2201-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2201-new-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Forage Kitchen, a shared commercial kitchen space on 25th St. in Oakland \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://palstakeaway.com/\" target=\"_blank\">Pal’s Take Away\u003c/a>, which debuted here today, will be a regular tenant, open Monday-Saturday from 11-5. Jeff Mason developed a cult following with his creative take on sandwiches at several locations in San Francisco before heading to the Easy Bay to claim “permanent pop-up” status at Firebrand Artisan Breads, which made perfect sense given Mason’s need for quality carbs to lay a base for his creations. Alas, nothing is permanent, and Mason stopped serving there back in June. \u003c/p>\n\u003cfigure id=\"attachment_112741\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_2207-new.jpg\" alt=\"Jeff Mason, sandwich mastermind at Pal’s Kitchen\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112741\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2207-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2207-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2207-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2207-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2207-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2207-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2207-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeff Mason, sandwich mastermind at Pal’s Kitchen \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Flash forward to yesterday, when Pal’s resurfaced at Forage Kitchen with a terrific new menu of sandwiches, salads and sides, as well as a daily agua fresca, beer and boxed wine. The food will appeal to neighborhood folks who want bold, assertive flavors in surprising combinations that work.\u003c/p>\n\u003cfigure id=\"attachment_112740\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_2203-new.jpg\" alt=\"The menu at Pal’s Take Away\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-112740\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2203-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2203-new-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2203-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2203-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2203-new-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2203-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2203-new-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at Pal’s Take Away \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The place is billed as a takeout joint, but there are several sunlit tables inside and even more outside, where you can sit and enjoy your meal. And even though the menu is small, I had a hard time narrowing what to try on my first visit. The bread of choice for the poached local albacore is Josey Baker, with a firm crust, moist interior, and the ability to contain the generous scoop of tuna salad loosely held together by homemade mayonnaise and punctuated with cornichons, daikon sprouts, oil-cured tomatoes, and potato chips. Yes, the kid-like gesture of the chips \u003cem>on\u003c/em> the sandwich works, especially if you eat it all up while the chips are still crunchy.\u003c/p>\n\u003cp> We got a side of the flavor-saturated broccoli rabe with chermoula dressing, a welcome raw-garlic shot to the brain.\u003c/p>\n\u003cfigure id=\"attachment_112743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_2213-new.jpg\" alt=\"Poached local albacore sandwich on Josey Baker bread with a side of broccoli rabe with chermoula dressing\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112743\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2213-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2213-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2213-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2213-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2213-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2213-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2213-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poached local albacore sandwich on Josey Baker bread with a side of broccoli rabe with chermoula dressing \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The American Kobe roast beef, cooked rare, is surrounded by pimentón cheddar spread and decked with more condiments than you can count quickly, including spicy red cabbage slaw and barbecue sauce, a weird combination that most people wouldn’t have thought of.\u003c/p>\n\u003cfigure id=\"attachment_112742\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_2209-new.jpg\" alt=\"American Kobe roast beef with pimentón cheddar spread \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112742\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2209-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2209-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2209-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2209-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2209-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2209-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2209-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">American Kobe roast beef with pimentón cheddar spread \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Any of the sandwiches can be made as a salad, and the lao sausage on little gems with wheatberries and Champagne vinaigrette is a winner. While I’m sure it would be delightful on bread, there’s something marvelous about the fatty sausage and the crisp greens that left me feeling as if I’d had a balanced meal. I mean, really, what more does a person need? The sausage is the best I’ve had in recent memory, with deep pork flavor accented by lemongrass and enough chile to keep me engaged without needing to wash it down with a beer. Because it is lunch, after all.\u003c/p>\n\u003cfigure id=\"attachment_112744\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_2215-new.jpg\" alt=\"Lao sausage salad \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2215-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2215-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2215-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2215-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2215-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2215-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_2215-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lao sausage salad \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coming soon are rotisserie chickens, “hippie bowls,” and “Thanksgiving angel wings,” the latter two of which shall be mysteries until unveiled.\u003c/p>\n\u003cul>\nThis meal made me excited all over again about the other chefs now working in the space, including the following:\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/03/umeboshi-a-plum-by-any-other-name/\" target=\"_blank\">Ayako Iino\u003c/a> of \u003ca href=\"https://www.facebook.com/Yume-Boshi-Preserves-598724600291038/?ref=nf\" target=\"_blank\">Yumé Boshi\u003c/a>, who makes umeboshi (salt-cured plum pickles) and other Japanese preserves.\u003c/li>\n\u003cli>Ash Cheriyan of \u003ca href=\"https://www.thistle.co/?mc_cid=41db5ae552&mc_eid=942c944947\" target=\"_blank\">Thistle\u003c/a>, who specializes in nutritionist-designed meals for home delivery.\u003c/li>\n\u003cli>James Woodard and his \u003ca href=\"http://www.smokinwoodsbbq.com/events/?mc_cid=41db5ae552&mc_eid=942c944947\" target=\"_blank\">Smokin’ Woods BBQ\u003c/a>, which caters events large and small.\u003c/li>\n\u003cli>Camilo Velasquez, who’s made this his headquarters for \u003ca href=\"https://thebaconer.com\" target=\"_blank\">The Baconer\u003c/a>, where he transforms heritage pork into various forms of bacon.\u003c/li>\n\u003cli>Sally Rogers, of \u003ca href=\"http://www.eatnibble.com/?mc_cid=41db5ae552&mc_eid=942c944947\" target=\"_blank\">Nibble\u003c/a>, who is on a mission to reinvent snacking.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://palstakeaway.com/\" target=\"_blank\">\u003cstrong>Pal’s Take Away\u003c/strong>\u003c/a> (at \u003ca href=\"http://www.foragekitchen.com/\" target=\"_blank\">Forage Kitchen\u003c/a>)\u003cbr>\n478 25th St.\u003cbr>\nOakland, CA 94612 [\u003ca href=\"https://goo.gl/tIR7WA\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: n/a\u003cbr>\nHours: Mon-Sat, 11am-5pm; closed Sundays\u003cbr>\nPrice Range: $ (sandwiches $12)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Foragekitchen/?hc_ref=SEARCH&fref=nf\" target=\"_blank\">Forage Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/forageSF\" target=\"_blank\">@forageSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/foragesf/\" target=\"_blank\">foragesf\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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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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"politicalbreakdown": {
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"title": "Political Breakdown",
"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.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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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.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
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"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.",
"airtime": "SAT 4pm-5pm",
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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",
"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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},
"science-friday": {
"id": "science-friday",
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