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"disqusTitle": "Q & A with Stephanie V.W. Lucianovic, author of \"Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate\"",
"title": "Q & A with Stephanie V.W. Lucianovic, author of \"Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate\"",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/suffering-succotash300.jpg\" alt=\"Suffering Succotash\" title=\"Suffering Succotash\" width=\"300\" height=\"469\" class=\"alignleft size-full wp-image-45383\">\u003c/a>For picky eaters worldwide, longtime \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie/\">Bay Area Bites\u003c/a> and \u003ca href=\"http://www.grubreport.com/\">Grub Report\u003c/a> blogger Stephanie V.W. Lucianovic’s first book, \u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503\">\"Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate,\"\u003c/a> will generate a collective fist-pump. “See? See? We’re not crazy!” I can imagine them shouting, slamming the book down among doubters at the dinner tables where they’ve been made to feel like freaks for their whole lives. \u003c/p>\n\u003cp>Then, for a non-picky eater like me, reading \"Suffering Succotash\" is a necessary, if guilt-inducing wake-up call: all those picky eaters I’ve known and rolled my eyes over are not necessarily passive-aggressive control freaks who enjoy wielding power at the dinner table, nor are they xenophobes or any of the other horrible things I’m sure I’ve subconsciously assumed about them. Rather, they are just like anyone else who is not in entire control of their own body. \u003c/p>\n\u003cp>Fortunately, Stephanie delivers the news with such aplomb and humor that I didn’t wind up self-flagellating with a garland of raisins for too long. There are many laugh-out loud moments in the book -- only Stephanie could write a diatribe on her mother’s nose for cat pee, after all -- but just as important, there’s more than a little something for everyone in the book (after all, everyone eats), including an introduction to the little known “sixth taste”; what tests are necessary to maybe identify a true “super taster”; useful differentiations between “lying picky eaters” and “honest picky eaters”; why from a bio-evolutionary perspective picky eating might well be advantageous; and how many a picky eater, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/02/24/the-picky-years/\">Stephanie included\u003c/a>, can wind up morphing into a full-blown foodie. Oh, and some kick-ass recipes (I’ve already made Stephanie’s standby \u003ca href=\"http://www.food52.com/recipes/2625_roasted_broccoli_with_smoked_paprika_vinaigrette_and_marcona_almonds\">roasted broccoli\u003c/a>, originally from Food 52, and I’m moving on tonight to her \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/12/okra-ok/\">sautéed okra\u003c/a>. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>What follows is a Q & A with Stephanie. \u003cem>Full disclosure:\u003c/em> I’m mentioned in her acknowledgements due to a quick allusion in \"Suffering Succotash\" to just how vain I am about my bookshelves, a characteristic I hope at least I gain points for at least being honest about it, just like an “honest picky eater.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/StephanieLucianovic560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/StephanieLucianovic500.jpg\" alt=\"Stephanie V.W. Lucianovic. Photo: Sam Breach\" title=\"Stephanie V.W. Lucianovic. Photo: Sam Breach\" width=\"500\" height=\"467\" class=\"alignnone size-full wp-image-45385\">\u003c/a>\u003cbr>\n\u003cem>Stephanie V.W. Lucianovic. Photo: Sam Breach\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>The title of your book, \"Suffering Succotash,\" is so perfect and so smart. Did you struggle to come up with that title, or did it just come to you in a flash one day?\u003c/strong>\u003c/p>\n\u003cp>I was simply brainstorming titles and subtitles one day, and among other less inspiring results like \"Confessions of a Picky Eater\" and \"From Picky to Foodie, My Painful Journey of Food Waste,\" I scribbled down \"Suffering Succotash.\" It was just working title for a long time, totally a placeholder, and I didn't want to get too attached to it. Given that it is the trademark expression of Loony Tunes' Sylvester the Cat, I really didn't think we'd be allowed to use it for the book. Luckily for me, it turns out that not even the Warner Brothers folks can lay original claim to \"Suffering Succotash,\" because it's a minced oath, which is an expression that the devout came up when they needed to swear but didn't particularly feel like going to Hell. \"Suffering Succotash\" is the de-brimstoned version of \"Suffering Savior\" -- just as \"Gosh\" or \"Golly\" subs in for \"God.\" Other lesser known minced oaths include \"Cheese and rice\" for \"Jesus Christ,\" \"Gadzooks\" for \"Gods hooks,\" which refers to the nails on Christ's cross, and \"criminy\" for \"Christ's money,\" aka the thirty pieces of silver Judas pocketed to betray Jesus. You know, good fun. \u003c/p>\n\u003cp>\u003cstrong>You take such care in the book to make clear that for picky eaters, it's not so much that they won't eat certain foods, but more that they can't -- a very important distinction and one that takes non-picky eaters like me by surprise and leaves us feeling a bit like we've been horribly insensitive and ignorant. What are other important \"takeaway\" messages about picky eaters that you think non-picky eaters really must know?\u003c/strong>\u003c/p>\n\u003cp>Being a picky eater is not fun. In fact, it really sucks. It sucks to be scared of restaurants, it sucks to get anxious when traveling in foreign locations, it sucks to avoid family gatherings, but what sucks the most is the shame and embarrassment picky eaters carry. Picky eating is not a choice. Picky eaters are not being whiny or high maintenance or xenophobic, they are reacting to their instincts, their biology, their genetics, and their past experiences.\u003c/p>\n\u003cp>Also, people have varying success when it comes to \"getting over\" picky eating. Just because some people do doesn't mean all can. I'd really like non-picky eaters to think of foods they really hate and imagine what life would be like for them if those foods were the only foods out there. Food preferences are subjective, just like music preferences. You wouldn't call me whiny, high maintenance, or tween-o-phobic just because I don't like \u003ca href=\"http://www.mileycyrus.com/\">Miley Cyrus\u003c/a>, would you?\u003c/p>\n\u003cp>No one would choose to be a picky eater. \u003c/p>\n\u003cp>\u003cstrong>What about picky eating in other cultures, specifically in ones where there is far less variety in terms of diet? Are there picky eaters everywhere, no matter what the choices and culture, or is it possible that picky eating is something of a reaction to abundance?\u003c/strong>\u003c/p>\n\u003cp>I can only hypothesize since it’s not my area of expertise, but statistically speaking, it stands to reason that when you have a large variety of choices the chances are pretty favorable that there are going to be some things you don't like. It used to be that grocery stores carried one kind of cheese or one variety of tomato, but today we theoretically have access to a larger variety of food than we ever did before, so it makes sense people aren't going to like every piece of fruit or slice of cheese out there. This is also why I question the idea that picky eating is on the rise among children or if it's simply that we now have so many more foods that have the potential to be disliked.\u003c/p>\n\u003cp>I think it's also safe to say that there are people all around the world who like some foods and dislike other foods; that's just biology, access, or life experience. Whether those dislikes translate into \"picky eating\" as we define it is not something I can say definitively. Anecdotally, my father grew up poor, and it never occurred to him not to eat the food that was put in front of him. He may not have liked everything, but he ate it anyway. \u003c/p>\n\u003cp>\u003cstrong>To non-picky eaters, until they read your book, it seems strange that an entire book could be devoted to picky eating. At what point did you know that you had an entire book’s worth of material on picky eating?\u003c/strong>\u003c/p>\n\u003cp>I always knew I had a lot to say and many stories to tell but what I didn't know was the sheer amount of information I'd be able to dig up that could explain so many things, like why always defaulting to \"let's talk about Supertasters\" when talking about picky eaters is often inaccurate and a dead end. The deeper into my research I burrowed, the more information I found and the more fascinated I became with the topic. There were so many instances of, \"Yes! This explains SO MUCH!\" Like how the horror some picky eaters have of foods touching can be related to the Borgia \"We Live to Poison\" Family and extended to the idea that picky eaters will inherit the universe. Or how a chance encounter with Hare Krishna beliefs combined with something \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/\">Jacques Pépin\u003c/a> once told me turned into a quick and painless session of family therapy that would probably resonate with other picky eaters. I could go on and on about lemonade and skunk smells and picky eaters in the Bible being killed off by plagues, but I'll save space and encourage people to just read the book.\u003c/p>\n\u003cp>\u003cstrong>Your book is in some ways a manifesto for picky eaters, and you even suggest that picky eaters \"stand proud.\" Tell us a bit more about what you mean by that.\u003c/strong>\u003c/p>\n\u003cp>Hah! I originally thought of my exhort to \"stand picky, stand proud\" as a battle cry, but I like the idea of writing an entire manifesto. Makes me sound like I\"m holed up in a bunker somewhere plotting mass raisin deaths.\u003c/p>\n\u003cp>What I mean by \"stand picky, stand proud\" is to not be ashamed of who you are. If you are picky, so be it. Own it. Realize it's not your fault, that it's out of your control, and that anyone who hassles you can read my book to educate themselves on the facts of picky eating and hopefully gain a modicum of empathy. \u003c/p>\n\u003cp>\"Suffering Succotash\" is the first book written by a picky eater for picky eaters, and part of my mission in writing it and getting all this research, information, and shared experiences out there is to, as I say in the book, give picky eaters their day in the sun. It's time someone told their story and put a kibosh on all those \"picky eaters are sooooo annoying\" articles that get written every holiday season.\u003c/p>\n\u003cp>\u003cstrong>Imagine for a moment that you are sent off to a desert island for three months, and your only food supplies to keep you going for those three months are the foods you’ve declared in \"Suffering Succotash\" you hate most: raisins, bananas, oatmeal, cream of wheat, grits, polenta, the skin of tomatoes, caviar, offal, cooked green peppers, cooked green beans, particular fish, figs, dates, particular melons, stews, braises, gelatinous desserts, rabbit, veal, dill, black licorice, tarragon, lemongrass, coleslaw, mozzarella cheese, mayonnaise, rice pudding, particular leafy greens, cooked cherries, fruit flavored chocolate, fried rice with peas and carrots, tapioca, cream sauces, and grape leaves and seaweed. What would you do?\u003c/strong>\u003c/p>\n\u003cp>Starve. No, I'm kidding. That's the list of foods I prefer not to have in my mouth if I had the choice. However since I've overcome my hatred of so many other things, I'm pretty confident I would do okay on a weird-ass island that managed to produce cream of wheat AND mayonnaise with minimal gagging. But not raisins. Raisins are pure evil.\u003c/p>\n\u003cp>I guess I would just have to get myself in \"I eat this or I die\" mindset. It would be a far more powerful motivator than trying to impress my boyfriend, which was my original impetus for getting over certain food hates. I would take deep breaths and try relax. I would have to forget the whole \"marooned on a desert island with no hope of rescue\" thing, which would probably be at odds with the \"trying to relax\" thing.\u003c/p>\n\u003cp>In the face of certain death by starvation, I don't think it would be too difficult for anyone to eat the things one hates the most. I mean, people have drunk their own urine for survival!\u003c/p>\n\u003cp>\u003cstrong>Meet Stephanie in person and buy a copy of her book at one of these Bay Area events:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>July 9, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n6:00 PM\u003c/p>\n\u003cp>\u003cstrong>July 10, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://bookpassage.com/event/stephanie-lucianovic-suffering-succotash-picky-eaters-quest-understand-why-we-hate-foods-we-ha\">Book Passage San Francisco\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n6:00 PM\u003c/p>\n\u003cp>\u003cstrong>July 26, 2012\u003c/strong>\u003cbr>\nRead-Along, Live Chat, and Raisin Bash Session\u003cbr>\n\u003ca href=\"http://tomatonation.com/culture-and-criticism/tn-read-along-15-suffering-succotash/\">Tomato Nation\u003c/a>\u003cbr>\nOnline\u003cbr>\n5:30 PT/8:30 ET\u003c/p>\n\u003cp>\u003cstrong>August 26, 2012\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.paloaltojcc.org/events/2012/08/26/community-events/litquake-a-festival-of-books-ideas-community/\">Litquake Peninsula Mini-Fest\u003c/a>\u003cbr>\nOshman Family Jewish Community Center\u003cbr>\nPalo Alto, CA\u003cbr>\n5:00 PM\u003c/p>\n\u003cp>\u003cstrong>August 29, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://www.keplers.com/keplers-events-coming-soon\">Kepler's Books\u003c/a>\u003cbr>\nMenlo Park, CA\u003cbr>\n7:00 PM\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>September 13, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://www.tylerflorence.com/\">The Tyler Florence Shops\u003c/a>\u003cbr>\nMill Valley, CA\u003cbr>\n6:00 PM\u003c/p>\n\u003cul>\n\u003cstrong>\"The Picky Years\" BAB Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/02/24/the-picky-years/\">The Picky Years\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/03/the-picky-years-part-the-second/\">The Picky Years, Part the Second \u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/10/the-picky-years-the-final-chapter/\">The Picky Years: The Final Chapter\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Stephanie V.W. Lucianovic dishes the real scoop on picky eaters in her book \"Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate\" with a generous side of belly laughs. A manifesto for picky eaters, and an explainer for omnivores!\r\n",
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"description": "Stephanie V.W. Lucianovic dishes the real scoop on picky eaters in her book "Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate" with a generous side of belly laughs. A manifesto for picky eaters, and an explainer for omnivores!\r\n",
"title": "Q & A with Stephanie V.W. Lucianovic, author of \"Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate\" | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/suffering-succotash300.jpg\" alt=\"Suffering Succotash\" title=\"Suffering Succotash\" width=\"300\" height=\"469\" class=\"alignleft size-full wp-image-45383\">\u003c/a>For picky eaters worldwide, longtime \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie/\">Bay Area Bites\u003c/a> and \u003ca href=\"http://www.grubreport.com/\">Grub Report\u003c/a> blogger Stephanie V.W. Lucianovic’s first book, \u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503\">\"Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate,\"\u003c/a> will generate a collective fist-pump. “See? See? We’re not crazy!” I can imagine them shouting, slamming the book down among doubters at the dinner tables where they’ve been made to feel like freaks for their whole lives. \u003c/p>\n\u003cp>Then, for a non-picky eater like me, reading \"Suffering Succotash\" is a necessary, if guilt-inducing wake-up call: all those picky eaters I’ve known and rolled my eyes over are not necessarily passive-aggressive control freaks who enjoy wielding power at the dinner table, nor are they xenophobes or any of the other horrible things I’m sure I’ve subconsciously assumed about them. Rather, they are just like anyone else who is not in entire control of their own body. \u003c/p>\n\u003cp>Fortunately, Stephanie delivers the news with such aplomb and humor that I didn’t wind up self-flagellating with a garland of raisins for too long. There are many laugh-out loud moments in the book -- only Stephanie could write a diatribe on her mother’s nose for cat pee, after all -- but just as important, there’s more than a little something for everyone in the book (after all, everyone eats), including an introduction to the little known “sixth taste”; what tests are necessary to maybe identify a true “super taster”; useful differentiations between “lying picky eaters” and “honest picky eaters”; why from a bio-evolutionary perspective picky eating might well be advantageous; and how many a picky eater, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/02/24/the-picky-years/\">Stephanie included\u003c/a>, can wind up morphing into a full-blown foodie. Oh, and some kick-ass recipes (I’ve already made Stephanie’s standby \u003ca href=\"http://www.food52.com/recipes/2625_roasted_broccoli_with_smoked_paprika_vinaigrette_and_marcona_almonds\">roasted broccoli\u003c/a>, originally from Food 52, and I’m moving on tonight to her \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/12/okra-ok/\">sautéed okra\u003c/a>. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>What follows is a Q & A with Stephanie. \u003cem>Full disclosure:\u003c/em> I’m mentioned in her acknowledgements due to a quick allusion in \"Suffering Succotash\" to just how vain I am about my bookshelves, a characteristic I hope at least I gain points for at least being honest about it, just like an “honest picky eater.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/StephanieLucianovic560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/StephanieLucianovic500.jpg\" alt=\"Stephanie V.W. Lucianovic. Photo: Sam Breach\" title=\"Stephanie V.W. Lucianovic. Photo: Sam Breach\" width=\"500\" height=\"467\" class=\"alignnone size-full wp-image-45385\">\u003c/a>\u003cbr>\n\u003cem>Stephanie V.W. Lucianovic. Photo: Sam Breach\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The title of your book, \"Suffering Succotash,\" is so perfect and so smart. Did you struggle to come up with that title, or did it just come to you in a flash one day?\u003c/strong>\u003c/p>\n\u003cp>I was simply brainstorming titles and subtitles one day, and among other less inspiring results like \"Confessions of a Picky Eater\" and \"From Picky to Foodie, My Painful Journey of Food Waste,\" I scribbled down \"Suffering Succotash.\" It was just working title for a long time, totally a placeholder, and I didn't want to get too attached to it. Given that it is the trademark expression of Loony Tunes' Sylvester the Cat, I really didn't think we'd be allowed to use it for the book. Luckily for me, it turns out that not even the Warner Brothers folks can lay original claim to \"Suffering Succotash,\" because it's a minced oath, which is an expression that the devout came up when they needed to swear but didn't particularly feel like going to Hell. \"Suffering Succotash\" is the de-brimstoned version of \"Suffering Savior\" -- just as \"Gosh\" or \"Golly\" subs in for \"God.\" Other lesser known minced oaths include \"Cheese and rice\" for \"Jesus Christ,\" \"Gadzooks\" for \"Gods hooks,\" which refers to the nails on Christ's cross, and \"criminy\" for \"Christ's money,\" aka the thirty pieces of silver Judas pocketed to betray Jesus. You know, good fun. \u003c/p>\n\u003cp>\u003cstrong>You take such care in the book to make clear that for picky eaters, it's not so much that they won't eat certain foods, but more that they can't -- a very important distinction and one that takes non-picky eaters like me by surprise and leaves us feeling a bit like we've been horribly insensitive and ignorant. What are other important \"takeaway\" messages about picky eaters that you think non-picky eaters really must know?\u003c/strong>\u003c/p>\n\u003cp>Being a picky eater is not fun. In fact, it really sucks. It sucks to be scared of restaurants, it sucks to get anxious when traveling in foreign locations, it sucks to avoid family gatherings, but what sucks the most is the shame and embarrassment picky eaters carry. Picky eating is not a choice. Picky eaters are not being whiny or high maintenance or xenophobic, they are reacting to their instincts, their biology, their genetics, and their past experiences.\u003c/p>\n\u003cp>Also, people have varying success when it comes to \"getting over\" picky eating. Just because some people do doesn't mean all can. I'd really like non-picky eaters to think of foods they really hate and imagine what life would be like for them if those foods were the only foods out there. Food preferences are subjective, just like music preferences. You wouldn't call me whiny, high maintenance, or tween-o-phobic just because I don't like \u003ca href=\"http://www.mileycyrus.com/\">Miley Cyrus\u003c/a>, would you?\u003c/p>\n\u003cp>No one would choose to be a picky eater. \u003c/p>\n\u003cp>\u003cstrong>What about picky eating in other cultures, specifically in ones where there is far less variety in terms of diet? Are there picky eaters everywhere, no matter what the choices and culture, or is it possible that picky eating is something of a reaction to abundance?\u003c/strong>\u003c/p>\n\u003cp>I can only hypothesize since it’s not my area of expertise, but statistically speaking, it stands to reason that when you have a large variety of choices the chances are pretty favorable that there are going to be some things you don't like. It used to be that grocery stores carried one kind of cheese or one variety of tomato, but today we theoretically have access to a larger variety of food than we ever did before, so it makes sense people aren't going to like every piece of fruit or slice of cheese out there. This is also why I question the idea that picky eating is on the rise among children or if it's simply that we now have so many more foods that have the potential to be disliked.\u003c/p>\n\u003cp>I think it's also safe to say that there are people all around the world who like some foods and dislike other foods; that's just biology, access, or life experience. Whether those dislikes translate into \"picky eating\" as we define it is not something I can say definitively. Anecdotally, my father grew up poor, and it never occurred to him not to eat the food that was put in front of him. He may not have liked everything, but he ate it anyway. \u003c/p>\n\u003cp>\u003cstrong>To non-picky eaters, until they read your book, it seems strange that an entire book could be devoted to picky eating. At what point did you know that you had an entire book’s worth of material on picky eating?\u003c/strong>\u003c/p>\n\u003cp>I always knew I had a lot to say and many stories to tell but what I didn't know was the sheer amount of information I'd be able to dig up that could explain so many things, like why always defaulting to \"let's talk about Supertasters\" when talking about picky eaters is often inaccurate and a dead end. The deeper into my research I burrowed, the more information I found and the more fascinated I became with the topic. There were so many instances of, \"Yes! This explains SO MUCH!\" Like how the horror some picky eaters have of foods touching can be related to the Borgia \"We Live to Poison\" Family and extended to the idea that picky eaters will inherit the universe. Or how a chance encounter with Hare Krishna beliefs combined with something \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/\">Jacques Pépin\u003c/a> once told me turned into a quick and painless session of family therapy that would probably resonate with other picky eaters. I could go on and on about lemonade and skunk smells and picky eaters in the Bible being killed off by plagues, but I'll save space and encourage people to just read the book.\u003c/p>\n\u003cp>\u003cstrong>Your book is in some ways a manifesto for picky eaters, and you even suggest that picky eaters \"stand proud.\" Tell us a bit more about what you mean by that.\u003c/strong>\u003c/p>\n\u003cp>Hah! I originally thought of my exhort to \"stand picky, stand proud\" as a battle cry, but I like the idea of writing an entire manifesto. Makes me sound like I\"m holed up in a bunker somewhere plotting mass raisin deaths.\u003c/p>\n\u003cp>What I mean by \"stand picky, stand proud\" is to not be ashamed of who you are. If you are picky, so be it. Own it. Realize it's not your fault, that it's out of your control, and that anyone who hassles you can read my book to educate themselves on the facts of picky eating and hopefully gain a modicum of empathy. \u003c/p>\n\u003cp>\"Suffering Succotash\" is the first book written by a picky eater for picky eaters, and part of my mission in writing it and getting all this research, information, and shared experiences out there is to, as I say in the book, give picky eaters their day in the sun. It's time someone told their story and put a kibosh on all those \"picky eaters are sooooo annoying\" articles that get written every holiday season.\u003c/p>\n\u003cp>\u003cstrong>Imagine for a moment that you are sent off to a desert island for three months, and your only food supplies to keep you going for those three months are the foods you’ve declared in \"Suffering Succotash\" you hate most: raisins, bananas, oatmeal, cream of wheat, grits, polenta, the skin of tomatoes, caviar, offal, cooked green peppers, cooked green beans, particular fish, figs, dates, particular melons, stews, braises, gelatinous desserts, rabbit, veal, dill, black licorice, tarragon, lemongrass, coleslaw, mozzarella cheese, mayonnaise, rice pudding, particular leafy greens, cooked cherries, fruit flavored chocolate, fried rice with peas and carrots, tapioca, cream sauces, and grape leaves and seaweed. What would you do?\u003c/strong>\u003c/p>\n\u003cp>Starve. No, I'm kidding. That's the list of foods I prefer not to have in my mouth if I had the choice. However since I've overcome my hatred of so many other things, I'm pretty confident I would do okay on a weird-ass island that managed to produce cream of wheat AND mayonnaise with minimal gagging. But not raisins. Raisins are pure evil.\u003c/p>\n\u003cp>I guess I would just have to get myself in \"I eat this or I die\" mindset. It would be a far more powerful motivator than trying to impress my boyfriend, which was my original impetus for getting over certain food hates. I would take deep breaths and try relax. I would have to forget the whole \"marooned on a desert island with no hope of rescue\" thing, which would probably be at odds with the \"trying to relax\" thing.\u003c/p>\n\u003cp>In the face of certain death by starvation, I don't think it would be too difficult for anyone to eat the things one hates the most. I mean, people have drunk their own urine for survival!\u003c/p>\n\u003cp>\u003cstrong>Meet Stephanie in person and buy a copy of her book at one of these Bay Area events:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>July 9, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n6:00 PM\u003c/p>\n\u003cp>\u003cstrong>July 10, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://bookpassage.com/event/stephanie-lucianovic-suffering-succotash-picky-eaters-quest-understand-why-we-hate-foods-we-ha\">Book Passage San Francisco\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n6:00 PM\u003c/p>\n\u003cp>\u003cstrong>July 26, 2012\u003c/strong>\u003cbr>\nRead-Along, Live Chat, and Raisin Bash Session\u003cbr>\n\u003ca href=\"http://tomatonation.com/culture-and-criticism/tn-read-along-15-suffering-succotash/\">Tomato Nation\u003c/a>\u003cbr>\nOnline\u003cbr>\n5:30 PT/8:30 ET\u003c/p>\n\u003cp>\u003cstrong>August 26, 2012\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.paloaltojcc.org/events/2012/08/26/community-events/litquake-a-festival-of-books-ideas-community/\">Litquake Peninsula Mini-Fest\u003c/a>\u003cbr>\nOshman Family Jewish Community Center\u003cbr>\nPalo Alto, CA\u003cbr>\n5:00 PM\u003c/p>\n\u003cp>\u003cstrong>August 29, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://www.keplers.com/keplers-events-coming-soon\">Kepler's Books\u003c/a>\u003cbr>\nMenlo Park, CA\u003cbr>\n7:00 PM\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>September 13, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://www.tylerflorence.com/\">The Tyler Florence Shops\u003c/a>\u003cbr>\nMill Valley, CA\u003cbr>\n6:00 PM\u003c/p>\n\u003cul>\n\u003cstrong>\"The Picky Years\" BAB Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/02/24/the-picky-years/\">The Picky Years\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/03/the-picky-years-part-the-second/\">The Picky Years, Part the Second \u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/10/the-picky-years-the-final-chapter/\">The Picky Years: The Final Chapter\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R6ZH9lr0hUI/AAAAAAAAACg/gSuqhSinEsE/s1600-h/taxi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R6ZH9lr0hUI/AAAAAAAAACg/gSuqhSinEsE/s320/taxi.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>You know the old saying: \"It is better to travel hopefully than to arrive\"? Well, that's literally true when you're dining out in San Francisco and relying on taxi service. Forget about the cab being on time, most of the time you just \u003ci>hope\u003c/i> it shows up at all.\u003c/p>\n\u003cp>My husband and I MUNI'd for a few years, but door-to-door, the travel time was sometimes over an hour when the restaurant was only ten minutes away by car. We have our own car, but parking is a nightmare in some neighborhoods and we enjoy wine with dinner. There are enough drunk drivers careering around the streets of San Francisco, we don't need to add to them.\u003c/p>\n\u003cp>Correct me if I'm wrong, but when you call a cab company and they tell you they're sending a cab your way, you've entered into an agreement. They've agreed to send you something, and you've agreed to wait. And wait. And wait. AND WAIT! \u003c/p>\n\u003cp>It's gotten so bad that after we call a cab, we now look at the clock and estimate how long we'll wait before we try to hail one off the street or call another company.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For us, the worst cab offenders have been \u003ca href=\"http://www.luxorcab.com/\">\u003cb>Luxor\u003c/b>\u003c/a> and \u003ca href=\"http://www.yellowcabsf.com/index.php\">\u003cb>Yellow Cab\u003c/b>\u003c/a>. They're both equally horrible, and by the time we finally weaned ourselves off of both companies, we had lost count how many times we had called for cabs that never showed up. We lost count of how many times we paced around the sidewalk outside our building, straining through the dark to find the muted light on top of a car roof. We lost count of how many times we called the cab company back to ask where the HELL our promised cab was only to be met with a busy signal over and over and over and OVER again!\u003c/p>\n\u003cp>We've also lost count of how many times we've had to call sympathetic hosts and hostesses and push our reservation by 15, 40, 60 minutes. Another time, we weren't so lucky and we lost our reservation and our dinner. We had Luxor to thank for completely ruining a night out we had been anticipating for weeks. \u003c/p>\n\u003cp>Of course now, some restaurants have even started instituting a grace period. If you don't show up, say, within 15 minutes of your original reservation time, you risk losing the reservation entirely. I don't blame the restaurants for this policy, because just like ordering a cab, a reservation is an agreement. A contract. A promise to show up when you said you would show up.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Why don't the cab companies understand this?\u003c/p>\n\n",
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"description": "You know the old saying: "It is better to travel hopefully than to arrive"? Well, that's literally true when you're dining out in San Francisco and relying on taxi service. Forget about the cab being on time, most of the time you just hope it shows up at all. My husband and I MUNI'd for",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R6ZH9lr0hUI/AAAAAAAAACg/gSuqhSinEsE/s1600-h/taxi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R6ZH9lr0hUI/AAAAAAAAACg/gSuqhSinEsE/s320/taxi.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>You know the old saying: \"It is better to travel hopefully than to arrive\"? Well, that's literally true when you're dining out in San Francisco and relying on taxi service. Forget about the cab being on time, most of the time you just \u003ci>hope\u003c/i> it shows up at all.\u003c/p>\n\u003cp>My husband and I MUNI'd for a few years, but door-to-door, the travel time was sometimes over an hour when the restaurant was only ten minutes away by car. We have our own car, but parking is a nightmare in some neighborhoods and we enjoy wine with dinner. There are enough drunk drivers careering around the streets of San Francisco, we don't need to add to them.\u003c/p>\n\u003cp>Correct me if I'm wrong, but when you call a cab company and they tell you they're sending a cab your way, you've entered into an agreement. They've agreed to send you something, and you've agreed to wait. And wait. And wait. AND WAIT! \u003c/p>\n\u003cp>It's gotten so bad that after we call a cab, we now look at the clock and estimate how long we'll wait before we try to hail one off the street or call another company.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For us, the worst cab offenders have been \u003ca href=\"http://www.luxorcab.com/\">\u003cb>Luxor\u003c/b>\u003c/a> and \u003ca href=\"http://www.yellowcabsf.com/index.php\">\u003cb>Yellow Cab\u003c/b>\u003c/a>. They're both equally horrible, and by the time we finally weaned ourselves off of both companies, we had lost count how many times we had called for cabs that never showed up. We lost count of how many times we paced around the sidewalk outside our building, straining through the dark to find the muted light on top of a car roof. We lost count of how many times we called the cab company back to ask where the HELL our promised cab was only to be met with a busy signal over and over and over and OVER again!\u003c/p>\n\u003cp>We've also lost count of how many times we've had to call sympathetic hosts and hostesses and push our reservation by 15, 40, 60 minutes. Another time, we weren't so lucky and we lost our reservation and our dinner. We had Luxor to thank for completely ruining a night out we had been anticipating for weeks. \u003c/p>\n\u003cp>Of course now, some restaurants have even started instituting a grace period. If you don't show up, say, within 15 minutes of your original reservation time, you risk losing the reservation entirely. I don't blame the restaurants for this policy, because just like ordering a cab, a reservation is an agreement. A contract. A promise to show up when you said you would show up.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Why don't the cab companies understand this?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Presidential Politicking Hits Bay Area Eateries",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R5RPtlVXFpI/AAAAAAAAACI/lThZRyUlHd8/s1600-h/flag.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R5RPtlVXFpI/AAAAAAAAACI/lThZRyUlHd8/s320/flag.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Seeing that the February 5th primary in California will actually matter for the first time in way too many election cycles, presidential candidates and their supporters are out stumping at key Bay Area cornerstones. Or, should I say that they're actually paying attention to us, the Left Coasties, because maybe JUST MAYBE our votes are finally going to count for something? (For instance, \u003cb>\u003ca href=\"http://daily.stanford.edu/article/2008/1/16/editorialChelseaLacksClassAtExclusiveEvent\">Chelsea returns to her alma mater\u003c/a>\u003c/b>, but pisses people off by making herself available only to lucky Greeks. In the hopes of being granted Chelsea face-time, some of her disappointed fans even missed out on Lake Tahoe ski trips -- oh noes!)\u003c/p>\n\u003cp>As a result of our becoming the girl who is suddenly hot when she takes off her glasses and lets her hair hang down, California's eating establishments have now become ripe targets for candidate glad-handing. The trite salt-of-the-earth diner has long been the choice site for retail politicking in down-home places like Iowa and New Hampshire, but it's a bit weird to think of our favorite hot spots being used for the same purpose.\u003c/p>\n\u003cp>For instance, just this past week, Bill Clinton was in Oakland and made national \"news\" because of \u003cb>\u003ca href=\"http://abclocal.go.com/kgo/story?section=news/local&id=5898176\">a pointed exchange he had with ABC7's Mark Matthews\u003c/a>\u003c/b>. The locale? None other than \u003cb>\u003ca href=\"http://www.eandjbbq.com/\">Everett & Jones\u003c/a>\u003c/b> barbeque, where he also held a roundtable discussion, plumping up his wife's campaign while he plumped up his waistline with E&J's succulent ribs. How true to both \u003cb>\u003ca href=\"http://www.nbc.com/Saturday_Night_Live/video/#mea=2525\">his SNL persona\u003c/a>\u003c/b> and his storied connections with the African-American community for him to choose that particular location for a photo-op.\u003c/p>\n\u003cp>Matier and Ross also reminded us this week about the California Dem vote being split between the \u003cb>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/01/16/BA99UFMNP.DTL\">beer-drinkers and the wine and cheese crowd\u003c/a>\u003c/b>. As they report it, Hillary has the ear of the blue-collar beer drinkers (mostly downstate, they note), while Obama wraps up the liberal wine-and-cheesers.\u003c/p>\n\u003cp>This got me thinking, does this mean Barack Obama needs to go to \u003ca href=\"http://www.frenchlaundry.com\">\u003cb>The French Laundry\u003c/b>\u003c/a> to answer Clinton in kind? Or better yet, given his now-infamous \u003cb>\u003ca href=\"http://www.newsweek.com/id/32213\">2007 arugula remark in Iowa\u003c/a>\u003c/b>, he could set up camp at the Ferry Building -- where everyone will always know the price of arugula.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But hey, what does all this mean for Bay Area beer-drinkers? See, we're a rarified lot up here, where many of us treat our beer like wine. This the crowd that goes to \u003cb>\u003ca href=\"http://www.suppenkuche.com/\">Suppenküche\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.toronado.com/\">Toranado\u003c/a>\u003c/b>, and \u003cb>\u003ca href=\"http://www.magnoliapub.com/\">Magnolia\u003c/a>\u003c/b>, tracking down hard-to-find Belgians, \u003cb>\u003ca href=\"http://beeradvocate.com/beer/style/35\">doppelbocks\u003c/a>\u003c/b>, and specialized microbrews. Clinton's beer is not that kind of beer. No, Clinton beer is mass-produced, domestic (preferably light) beer. And you know? There's not a whole lot of that in the Bay Area -- home of the micro/local everything.\u003c/p>\n\u003cp>So, if \u003cstrong>Hillary\u003c/strong>'s going to find her constituency at a Bay Area noshery or watering hole, she's going to have to look beyond the beer-swillers.\u003c/p>\n\u003cp>She could go where Bill goes, but I don't see her pushing up her suit sleeves to chow down at Everett & Jones without him; it seems slightly outside of her comfort zone. No, I really see her at \u003cb>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>\u003c/b>. Yes, I see Hillary in the Marina, I see her at a place that's a focal point for that not-too-young, not-too-edgy monied crowd. It's a popular place, it's a respected place, and it doesn't take chances.\u003c/p>\n\u003cp>Naturally, my mind started meandering around the city, trying to match candidate with eatery.\u003c/p>\n\u003cp>\u003cstrong>Barack\u003c/strong> would go to \u003cb>\u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>\u003c/b>, because he'd feel the need to answer Hillary's Italian in kind, but in an edgier, hipper, younger neighborhood. Think about it: A16 focusses on a single Italian region, but Delfina is known to incorporate cuisines from diverse Italian regions and even adds their own unique California touch to each dish. And as we all know, Obama is the candidate who transcends culinary divides. (But is he \u003ci>Italian\u003c/i> enough?) Plus, on his way out of town, he'd answer Bill's barbeque photo-op with a Lower Haight stop at \u003cb>\u003ca href=\"http://www.memphisminnies.com/\">Memphis Minnie's\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003cstrong>John Edwards:\u003c/strong> The \u003ca href=\"http://www.theboulevardcafe.com/\">\u003cb>Boulevard Cafe\u003c/b>\u003c/a> in suburban Daly City. It's always busy, it serves good, honest (if sometimes uninspired) food, and a lot of people \u003cb>\u003ca href=\"http://www.newsweek.com/id/78238\">forget it's even an option\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003cstrong>Rudy Giuliani:\u003c/strong> Let's give him \u003cb>\u003ca href=\"http://blogs.kqed.org/food/?p=149\">Miller's East Coast West Delicatessen\u003c/a>\u003c/b> because it's the closest he'll ever get to New York on the Left Coast.\u003c/p>\n\u003cp>\u003cstrong>John McCain:\u003c/strong> He's a military guy and would be at home at \u003cb>\u003ca href=\"http://www.presidiosocialclub.com/\">Presidio Social Club\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://www.topofthemark.com/history.html\">Top of the Mark\u003c/a>\u003c/b>. Right? I mean, he fought in WWII, didn't he? Failing that, I somehow think his platform might also gravitate towards \u003cb>\u003ca href=\"http://www.sfmaverick.com/\">Maverick\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003cstrong>Mitt Romney:\u003c/strong> With the hair, the suit, the smile, and the cloned kids, he's totally Cheesecake Factory material. And with such a large menu, no matter how many times he changes his mind, they'll be certain to have something for him.\u003c/p>\n\u003cp>\u003cstrong>Mike Huckabee:\u003c/strong> Before his salad eating days, I could see the immigrant-friendly guv hanging out at \u003cb>\u003ca href=\"http://www.meshsf.com/blogs/2004/10/taco-burrito-whats-comin-out-of-your.html\">El Farolito\u003c/a>\u003c/b>, but since the weight-loss, he's probably looking around for healthier fare. \u003ca href=\"http://www.greensrestaurant.com/\">\u003cb>Greens\u003c/b>\u003c/a> and \u003cb>\u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a>\u003c/b> are probably way too experimental and liberal for him, so he'd probably be holding court with a Baja Fresh veggie burrito in a strip mall somewhere.\u003c/p>\n\u003cp>\u003cstrong>Fred Thompson:\u003c/strong> I can't quite put my finger on it, but something about him screams somnambulistic businessmen and huge sides of beef, so I'll put him in \u003cb>\u003ca href=\"http://www.alfredssteakhouse.com/\">Alfred's Steakhouse\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://houseofprimerib.ypguides.net/\">The House of Prime Rib\u003c/a>\u003c/b>. He's the real sleeper candidate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ron Paul:\u003c/strong> As long as he puts himself as far away from City Hall as possible, he'll be good. I see Ron Paul setting up a grill and cooler in Golden Gate Park and yelling at all the kids to stay off his lawn.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R5RPtlVXFpI/AAAAAAAAACI/lThZRyUlHd8/s1600-h/flag.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R5RPtlVXFpI/AAAAAAAAACI/lThZRyUlHd8/s320/flag.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Seeing that the February 5th primary in California will actually matter for the first time in way too many election cycles, presidential candidates and their supporters are out stumping at key Bay Area cornerstones. Or, should I say that they're actually paying attention to us, the Left Coasties, because maybe JUST MAYBE our votes are finally going to count for something? (For instance, \u003cb>\u003ca href=\"http://daily.stanford.edu/article/2008/1/16/editorialChelseaLacksClassAtExclusiveEvent\">Chelsea returns to her alma mater\u003c/a>\u003c/b>, but pisses people off by making herself available only to lucky Greeks. In the hopes of being granted Chelsea face-time, some of her disappointed fans even missed out on Lake Tahoe ski trips -- oh noes!)\u003c/p>\n\u003cp>As a result of our becoming the girl who is suddenly hot when she takes off her glasses and lets her hair hang down, California's eating establishments have now become ripe targets for candidate glad-handing. The trite salt-of-the-earth diner has long been the choice site for retail politicking in down-home places like Iowa and New Hampshire, but it's a bit weird to think of our favorite hot spots being used for the same purpose.\u003c/p>\n\u003cp>For instance, just this past week, Bill Clinton was in Oakland and made national \"news\" because of \u003cb>\u003ca href=\"http://abclocal.go.com/kgo/story?section=news/local&id=5898176\">a pointed exchange he had with ABC7's Mark Matthews\u003c/a>\u003c/b>. The locale? None other than \u003cb>\u003ca href=\"http://www.eandjbbq.com/\">Everett & Jones\u003c/a>\u003c/b> barbeque, where he also held a roundtable discussion, plumping up his wife's campaign while he plumped up his waistline with E&J's succulent ribs. How true to both \u003cb>\u003ca href=\"http://www.nbc.com/Saturday_Night_Live/video/#mea=2525\">his SNL persona\u003c/a>\u003c/b> and his storied connections with the African-American community for him to choose that particular location for a photo-op.\u003c/p>\n\u003cp>Matier and Ross also reminded us this week about the California Dem vote being split between the \u003cb>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/01/16/BA99UFMNP.DTL\">beer-drinkers and the wine and cheese crowd\u003c/a>\u003c/b>. As they report it, Hillary has the ear of the blue-collar beer drinkers (mostly downstate, they note), while Obama wraps up the liberal wine-and-cheesers.\u003c/p>\n\u003cp>This got me thinking, does this mean Barack Obama needs to go to \u003ca href=\"http://www.frenchlaundry.com\">\u003cb>The French Laundry\u003c/b>\u003c/a> to answer Clinton in kind? Or better yet, given his now-infamous \u003cb>\u003ca href=\"http://www.newsweek.com/id/32213\">2007 arugula remark in Iowa\u003c/a>\u003c/b>, he could set up camp at the Ferry Building -- where everyone will always know the price of arugula.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But hey, what does all this mean for Bay Area beer-drinkers? See, we're a rarified lot up here, where many of us treat our beer like wine. This the crowd that goes to \u003cb>\u003ca href=\"http://www.suppenkuche.com/\">Suppenküche\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.toronado.com/\">Toranado\u003c/a>\u003c/b>, and \u003cb>\u003ca href=\"http://www.magnoliapub.com/\">Magnolia\u003c/a>\u003c/b>, tracking down hard-to-find Belgians, \u003cb>\u003ca href=\"http://beeradvocate.com/beer/style/35\">doppelbocks\u003c/a>\u003c/b>, and specialized microbrews. Clinton's beer is not that kind of beer. No, Clinton beer is mass-produced, domestic (preferably light) beer. And you know? There's not a whole lot of that in the Bay Area -- home of the micro/local everything.\u003c/p>\n\u003cp>So, if \u003cstrong>Hillary\u003c/strong>'s going to find her constituency at a Bay Area noshery or watering hole, she's going to have to look beyond the beer-swillers.\u003c/p>\n\u003cp>She could go where Bill goes, but I don't see her pushing up her suit sleeves to chow down at Everett & Jones without him; it seems slightly outside of her comfort zone. No, I really see her at \u003cb>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>\u003c/b>. Yes, I see Hillary in the Marina, I see her at a place that's a focal point for that not-too-young, not-too-edgy monied crowd. It's a popular place, it's a respected place, and it doesn't take chances.\u003c/p>\n\u003cp>Naturally, my mind started meandering around the city, trying to match candidate with eatery.\u003c/p>\n\u003cp>\u003cstrong>Barack\u003c/strong> would go to \u003cb>\u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>\u003c/b>, because he'd feel the need to answer Hillary's Italian in kind, but in an edgier, hipper, younger neighborhood. Think about it: A16 focusses on a single Italian region, but Delfina is known to incorporate cuisines from diverse Italian regions and even adds their own unique California touch to each dish. And as we all know, Obama is the candidate who transcends culinary divides. (But is he \u003ci>Italian\u003c/i> enough?) Plus, on his way out of town, he'd answer Bill's barbeque photo-op with a Lower Haight stop at \u003cb>\u003ca href=\"http://www.memphisminnies.com/\">Memphis Minnie's\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003cstrong>John Edwards:\u003c/strong> The \u003ca href=\"http://www.theboulevardcafe.com/\">\u003cb>Boulevard Cafe\u003c/b>\u003c/a> in suburban Daly City. It's always busy, it serves good, honest (if sometimes uninspired) food, and a lot of people \u003cb>\u003ca href=\"http://www.newsweek.com/id/78238\">forget it's even an option\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003cstrong>Rudy Giuliani:\u003c/strong> Let's give him \u003cb>\u003ca href=\"http://blogs.kqed.org/food/?p=149\">Miller's East Coast West Delicatessen\u003c/a>\u003c/b> because it's the closest he'll ever get to New York on the Left Coast.\u003c/p>\n\u003cp>\u003cstrong>John McCain:\u003c/strong> He's a military guy and would be at home at \u003cb>\u003ca href=\"http://www.presidiosocialclub.com/\">Presidio Social Club\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://www.topofthemark.com/history.html\">Top of the Mark\u003c/a>\u003c/b>. Right? I mean, he fought in WWII, didn't he? Failing that, I somehow think his platform might also gravitate towards \u003cb>\u003ca href=\"http://www.sfmaverick.com/\">Maverick\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003cstrong>Mitt Romney:\u003c/strong> With the hair, the suit, the smile, and the cloned kids, he's totally Cheesecake Factory material. And with such a large menu, no matter how many times he changes his mind, they'll be certain to have something for him.\u003c/p>\n\u003cp>\u003cstrong>Mike Huckabee:\u003c/strong> Before his salad eating days, I could see the immigrant-friendly guv hanging out at \u003cb>\u003ca href=\"http://www.meshsf.com/blogs/2004/10/taco-burrito-whats-comin-out-of-your.html\">El Farolito\u003c/a>\u003c/b>, but since the weight-loss, he's probably looking around for healthier fare. \u003ca href=\"http://www.greensrestaurant.com/\">\u003cb>Greens\u003c/b>\u003c/a> and \u003cb>\u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a>\u003c/b> are probably way too experimental and liberal for him, so he'd probably be holding court with a Baja Fresh veggie burrito in a strip mall somewhere.\u003c/p>\n\u003cp>\u003cstrong>Fred Thompson:\u003c/strong> I can't quite put my finger on it, but something about him screams somnambulistic businessmen and huge sides of beef, so I'll put him in \u003cb>\u003ca href=\"http://www.alfredssteakhouse.com/\">Alfred's Steakhouse\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://houseofprimerib.ypguides.net/\">The House of Prime Rib\u003c/a>\u003c/b>. He's the real sleeper candidate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ron Paul:\u003c/strong> As long as he puts himself as far away from City Hall as possible, he'll be good. I see Ron Paul setting up a grill and cooler in Golden Gate Park and yelling at all the kids to stay off his lawn.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Frankly, my natural politeness and desire to help my fellow foodist is wearing mighty thin these days. My website, \u003cb>\u003ca href=\"http://www.grubreport.com\">The Grub Report\u003c/a>\u003c/b>, turned five this \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/lobster.html\">past August\u003c/a>\u003c/b>, and I realized that I am still answering unsolicited requests for recipes, San Francisco restaurant and accommodation recommendations, culinary school advice, and general food information. Honestly, I have no problem answering such requests, I really don't, but I rarely get any sort of response. Do I require flowers, chocolates, wine, or proposals of marriage? Of course not. While I do happen to get a few of the latter in response to my rants and recaps at \u003cb>\u003ca href=\"http://www.televisionwithoutpity.com/\">Television Without Pity\u003c/a>\u003c/b>, I don't tend to get them at Grub Report.\u003c/p>\n\u003cp>When \u003cb>\u003ca href=\"http://becksposhnosh.blogspot.com/\">Sam\u003c/a>\u003c/b> -- possibly the most generous and non-egotistical food blogger I know -- \u003cb>\u003ca href=\"http://becksposhnosh.blogspot.com/2007/05/bay-area-food-blogs.html\">touched upon the idea of bad manners across emails\u003c/a>\u003c/b>, I knew it was okay for me to feel the way I had been feeling for well over a year.\u003c/p>\n\u003cp>Am I grateful that people read and think highly enough of me to ask for recipes, restaurant and accomodation recommendations, advice that could affect their life, and general information? Of course, but would it kill them to hit \"reply\" on their email and simply type: \"T-h-a-n-k-s\"?\u003c/p>\n\u003cp>What has happened -- and this is something I've been wondering about for years now -- to manners on the Internet? Where are the polite, the kind, and the thoughtful? I know there are some out there because when I was dealing with my fairly disturbing \u003cb>\u003ca href=\"http://www.grubreport.com/alacarte/vertigo2.html\">vertigo\u003c/a>\u003c/b>, my inbox filled with sympathy, shared experiences, and general inquiries for my well-being. When I had my \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/piewoes.html\">travails with pies\u003c/a>\u003c/b> this summer, I got a similar (and very welcome) deluge of helpful, considerate emails. I know these people exist, so why do extensively answered queries go unthanked and unrecognized? \u003c/p>\n\u003cp>Frankly, it's not even just about getting thanked (that's the least they can do, actually), because I'm genuinely interested to know if my cooking tips helped, if the local restaurant was enjoyed or hated (really, I like to know both sides), or what was thought of the suggested brunches.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I know the Internet has made it easier for people to demonstrate their rudeness, their ignorance, and their hate. I also know it's more likely that someone will take the time to write something mean than to write something nice. Just...why? Why not err on politeness and kindness? Why keep filling the world with hate and incivility?\u003c/p>\n\u003cp>The Internet never forgets. Why not make it remember the nice, rather than the nasty? Before you hit \"send\" on your email, comment, or response, double check your manners, people.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Please.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Frankly, my natural politeness and desire to help my fellow foodist is wearing mighty thin these days. My website, \u003cb>\u003ca href=\"http://www.grubreport.com\">The Grub Report\u003c/a>\u003c/b>, turned five this \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/lobster.html\">past August\u003c/a>\u003c/b>, and I realized that I am still answering unsolicited requests for recipes, San Francisco restaurant and accommodation recommendations, culinary school advice, and general food information. Honestly, I have no problem answering such requests, I really don't, but I rarely get any sort of response. Do I require flowers, chocolates, wine, or proposals of marriage? Of course not. While I do happen to get a few of the latter in response to my rants and recaps at \u003cb>\u003ca href=\"http://www.televisionwithoutpity.com/\">Television Without Pity\u003c/a>\u003c/b>, I don't tend to get them at Grub Report.\u003c/p>\n\u003cp>When \u003cb>\u003ca href=\"http://becksposhnosh.blogspot.com/\">Sam\u003c/a>\u003c/b> -- possibly the most generous and non-egotistical food blogger I know -- \u003cb>\u003ca href=\"http://becksposhnosh.blogspot.com/2007/05/bay-area-food-blogs.html\">touched upon the idea of bad manners across emails\u003c/a>\u003c/b>, I knew it was okay for me to feel the way I had been feeling for well over a year.\u003c/p>\n\u003cp>Am I grateful that people read and think highly enough of me to ask for recipes, restaurant and accomodation recommendations, advice that could affect their life, and general information? Of course, but would it kill them to hit \"reply\" on their email and simply type: \"T-h-a-n-k-s\"?\u003c/p>\n\u003cp>What has happened -- and this is something I've been wondering about for years now -- to manners on the Internet? Where are the polite, the kind, and the thoughtful? I know there are some out there because when I was dealing with my fairly disturbing \u003cb>\u003ca href=\"http://www.grubreport.com/alacarte/vertigo2.html\">vertigo\u003c/a>\u003c/b>, my inbox filled with sympathy, shared experiences, and general inquiries for my well-being. When I had my \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/piewoes.html\">travails with pies\u003c/a>\u003c/b> this summer, I got a similar (and very welcome) deluge of helpful, considerate emails. I know these people exist, so why do extensively answered queries go unthanked and unrecognized? \u003c/p>\n\u003cp>Frankly, it's not even just about getting thanked (that's the least they can do, actually), because I'm genuinely interested to know if my cooking tips helped, if the local restaurant was enjoyed or hated (really, I like to know both sides), or what was thought of the suggested brunches.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/cookbooks.png\" alt=\"Books\">\u003cbr>While on vacation in Hawaii I did not indulge in one of my addictions, watching food programs on TV. In fact, I watched very little TV at all on my trip. Vacation is my big chance to catch up on my reading. This time around I brought two books I had received review copies of--\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1600940390/kqedorg-20\">Best Food Writing 2007\u003c/a>\u003c/b> and Service Included. I was thrilled to see that my friend and Bay Area Bites colleague Shuna Fish Lydon was included in the book. Past Bay Area Bites writers to make the cut include both Catherine Nash and Stephanie Lucianovic. The book seems to be equal parts angst and humor with some thoughtful and sentimental pieces thrown In for good measure. It's a good vacation read, and provides an interesting snapshot of the food issues and obsessions of the day. Some of my favorite pieces were Cast Iron Skillet by Andrea King Collier, and A Grandchild of Italy Cracks the Spaghetti Code by Kim Severson.\u003c/p>\n\u003cp>The other book I read \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061228141/kqedorg-20\">Service Included\u003c/a>\u003c/b>, is really a gem. It gives us the flipside to Bill Buford's Heat. It's the story of being a waiter at Per Se in New York. Phoebe Damrosch is a fantastic writer with humor, wit and a great sense of irony. She is brutally honest about just about everything, herself included. Throughout the saga of the opening of Per Se in New York are little tidbits about service and how to be a good diner. The book reads like a guilty pleasure. I have even less desire to be a waiter than to be a chef, but to be a fly on the wall is just plain yummy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/cookbooks.png\" alt=\"Books\">\u003cbr>While on vacation in Hawaii I did not indulge in one of my addictions, watching food programs on TV. In fact, I watched very little TV at all on my trip. Vacation is my big chance to catch up on my reading. This time around I brought two books I had received review copies of--\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1600940390/kqedorg-20\">Best Food Writing 2007\u003c/a>\u003c/b> and Service Included. I was thrilled to see that my friend and Bay Area Bites colleague Shuna Fish Lydon was included in the book. Past Bay Area Bites writers to make the cut include both Catherine Nash and Stephanie Lucianovic. The book seems to be equal parts angst and humor with some thoughtful and sentimental pieces thrown In for good measure. It's a good vacation read, and provides an interesting snapshot of the food issues and obsessions of the day. Some of my favorite pieces were Cast Iron Skillet by Andrea King Collier, and A Grandchild of Italy Cracks the Spaghetti Code by Kim Severson.\u003c/p>\n\u003cp>The other book I read \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061228141/kqedorg-20\">Service Included\u003c/a>\u003c/b>, is really a gem. It gives us the flipside to Bill Buford's Heat. It's the story of being a waiter at Per Se in New York. Phoebe Damrosch is a fantastic writer with humor, wit and a great sense of irony. She is brutally honest about just about everything, herself included. Throughout the saga of the opening of Per Se in New York are little tidbits about service and how to be a good diner. The book reads like a guilty pleasure. I have even less desire to be a waiter than to be a chef, but to be a fly on the wall is just plain yummy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R2YcatSdjyI/AAAAAAAAABo/6CqIpQXf7EI/s1600-h/escargotbab.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R2YcatSdjyI/AAAAAAAAABo/6CqIpQXf7EI/s320/escargotbab.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Back when my plans for Christmas Eve crab were threatened by some \u003cb>\u003ca href=\"http://kqedbayareabites.blogspot.com/2007/11/no-crab-for-christmas.jsp\">dumb-ass humans\u003c/a>\u003c/b>, I decided to resurrect a Christmas Eve tradition from my childhood: snails. That's right, people, I grew up a \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/eatlikekeckler.html\">picky eater\u003c/a>\u003c/b> in Minnesota where I gagged on string beans, yet I ate snails. \u003c/p>\n\u003cp>There's no explanation, but where my mom failed with wild rice, succatash, and scalloped potatoes, she succeeded with hot, buttery, garlicky gastropods. As much as my sister and I loved escargots, we never asked for it any time of the year other than Christmas Eve. It was tradition and we loved our \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/eve.html\">Christmas Eve traditions\u003c/a>\u003c/b>. \u003c/p>\n\u003cp>We sat on the floor in front of the fire and ate our Christmas Eve dinner from the coffee table. We felt elegant, grown up, and quite worldly as we carefully applied the escargots pincers to the natural shells and pulled out the butter-soaked meats with tiny forks. Small and soft rounds of baguette were used to wipe the plates clean and stuffed into the shells to soak up every possible spot of garlic butter.\u003c/p>\n\u003cp>\u003cb>The Vander Weide Family's Christmas Eve Escargots\u003c/b>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1 can large snails\u003cbr>Natural shells (you can also use frozen pastry or phyllo shells)\u003cbr>1/4 lb. unsalted butter, softened\u003cbr>3 cloves garlic, minced\u003cbr>2 scallions, chopped\u003cbr>Salt, to taste\u003c/p>\n\u003cp>Preheat oven to 375°\u003c/p>\n\u003cp>1. Pour off liquid from snails, rinse under cold, running water.\u003c/p>\n\u003cp>2. Combine butter with garlic, scallions, and salt. Smudge a small amount of butter inside each shell, stuff the snail in, and pack it in with more butter. Let snails chill overnight.\u003c/p>\n\u003cp>3. Put snails upright in a \u003cb>\u003ca href=\"http://www.surlatable.com/product/porcelain+escargot+plate.do?search=basic&keyword=escargot&sortby=gsa&asc=true&page=1\">baking dish\u003c/a>\u003c/b> and bake on lower rack for about 25 minutes. Serve with baguette.\u003c/p>\n\u003cp>Last year, I revived the family escargots tradition and brought the sumptuous snails to a Christmas Eve party. However, instead of my mother's traditional recipe, I used the one I discovered in my 1963 copy of Samuel Chamberlain's \u003cem>Bouquet de France\u003c/em>. \u003c/p>\n\u003cp>The squeamish didn't partake, but those who did came back for seconds until there were no seconds left. The highest compliment I received came from a French guest who told me my escargots tasted exactly like the escargots she enjoys in Paris.\u003c/p>\n\u003cp>\u003cb>Escargots Maison from \u003cem>Bouquet de France\u003c/em>\u003c/b>\u003c/p>\n\u003cp>2 cans large snails\u003cbr>1 cup butter, softened\u003cbr>8 tablespoons parsley, finely chopped\u003cbr>4 cloves garlic, minced\u003cbr>1 shallot, minced\u003cbr>1 teaspoon salt\u003cbr>1 teaspoon freshly ground black pepper\u003cbr>Large pinch of grated nutmeg\u003cbr>6-8 blanched almonds, chopped and finely pounded\u003c/p>\n\u003cp>Preheat oven to 375°\u003c/p>\n\u003cp>1. Pour off liquid from snails, rinse under cold, running water.\u003c/p>\n\u003cp>2. Combine the butter, parsley, garlic, shallot, salt, pepper, nutmeg, and almonds. Smudge a small amount of butter inside each shell, stuff the snail in, and pack it in with more butter. Let snails chill overnight.\u003c/p>\n\u003cp>3. Put snails upright in a \u003cb>\u003ca href=\"http://www.surlatable.com/product/porcelain+escargot+plate.do?search=basic&keyword=escargot&sortby=gsa&asc=true&page=1\">baking dish\u003c/a>\u003c/b> and bake on lower rack for about 25 minutes. Serve with baguette.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve either recipe with Champagne or a red wine from Burgundy.\u003c/p>\n\n",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/elc-714470.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/elc-714468.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>One of the most exciting pieces of food news this year is that \"locavore\" has been \u003cb>\u003ca href=\"http://www.publishersweekly.com/blog/670000267/post/800017280.html?nid=3339\">knighted \"word of the year\" by the Oxford University Press\u003c/a>\u003c/b>. However, I absorbed the concept of the \u003cb>\u003ca href=\"http://www.eatlocalchallenge.com/\">Eat Local Challenge\u003c/a>\u003c/b> before I did \"locavore,\" which, in all honesty, I thought had something to do with the phases of the moon and the lycanthrope society. (It's possible I've watched one too many \u003cb>\u003ca href=\"http://www.geocities.com/hollywood/derby/3267/519.html\">\u003ci>Frasier\u003c/i>\u003c/a>\u003c/b>s.)\u003c/p>\n\u003cp>The first time I heard about the Eat Local movement, it was over two years ago, and since I was still trying to ferret out where to buy my favorite French nut oil, Mexican ginger beer, and \u003cb>\u003ca href=\"http://www.brooklynbrewery.com/beer/?id=pumpkin_ale\">New England pumpkin ale\u003c/a>\u003c/b>, I felt totally overwhelmed.\u003c/p>\n\u003cp>Did I really need to think about each and every food product that came into my kitchen when I was just starting to find my cooking legs in San Francisco? Of course not. If you give the smallest crap about eating local, it's not necessary to ensure that \u003ci>every\u003c/i> food product -- salt, coffee, flour, sugar, produce, meat, Diet Coke -- in your kitchen is from local purveyors. If you give the smallest crap about eating local, you just \u003ci>think\u003c/i> about what you're buying and wonder if it's local. Because you care.\u003c/p>\n\u003cp>That's all you need to do to effect change: start thinking about it. Start caring about it. Then maybe, you'll start acting on it. Frankly, if it hadn't been for Jen Maiser, I'd still be just thinking about eating local and not actually doing anything about it. Not only does Jen blog about eating local at her own site, \u003cb>\u003ca href=\"http://fogcity.blogs.com/\">Life Begins at 30\u003c/a>\u003c/b>, she's also the editor of the Eat Local Challenge blog and has worked at various farmers' stands at the Ferry Plaza Farmers' Market. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After my \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/05/local-st-happens.jsp\">failed first attempt\u003c/a>\u003c/b> at participating in an Eat Local Challenge, I started following Jen's efforts more and more. Her passionate, yet refreshingly frank and evenhanded writing style drew me in deeper and deeper, and before I knew it, not only was I examining every tag, sticker, and vittles visa at Andronico's, but I was delivering earnest, flushed-cheek diatribes to my Minneapolian parents and sister about why they should think to ask, \"Where did this come from?\" before they stuck anything in their mouths. It got to the point when my mom was collaring the hapless meat guy at Whole Foods and demanding to know why he was offering her lamb from New Zealand and not from \u003cb>\u003ca href=\"http://www.eatwild.com/products/minnesota.html\">Minnesota\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>Jen shares her information widely, energetically, and -- most importantly -- nonjudgmentally. She embodies the sentiment that \u003cb>\u003ca href=\"http://www.eatlocalchallenge.com/2007/11/fair-trade-vs-e.html#more\">you don't have to harvest your own coffee beans\u003c/a>\u003c/b>, dry your own salt, or refine your own sugar to be a conscientious eater, you just need to wonder, \"Where?\" \u003c/p>\n\u003cp>In fact, \"Where?\" is the sentiment of the newest Eat Local Challenge. According to Jen, the next ELC -- set to be unveiled early next year -- is: \"a challenge focused on where our everyday foods are sourced from. Instead of challenging participants to eat food from as close to home as possible, we will be asking them to take everyday items that their families eat -- processed foods like crackers and potato chips, mass-produced products, and fast food items -- and try to find out the source of the product ingredients. I think it will be interesting to learn what we can, and can't, find out about our food.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I'm thrilled that \"locavore\" is being recorded in the annals of history, but without the Eat Local Challenge spurring me to think, question, act, and eat, I have a feeling I'd still be assuming that locavores howled at the moon and stuffed pillows with their own hair.\u003c/p>\n\n",
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"description": "One of the most exciting pieces of food news this year is that "locavore" has been knighted "word of the year" by the Oxford University Press. However, I absorbed the concept of the Eat Local Challenge before I did "locavore," which, in all honesty, I thought had something to do with the phases of the",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/elc-714470.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/elc-714468.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>One of the most exciting pieces of food news this year is that \"locavore\" has been \u003cb>\u003ca href=\"http://www.publishersweekly.com/blog/670000267/post/800017280.html?nid=3339\">knighted \"word of the year\" by the Oxford University Press\u003c/a>\u003c/b>. However, I absorbed the concept of the \u003cb>\u003ca href=\"http://www.eatlocalchallenge.com/\">Eat Local Challenge\u003c/a>\u003c/b> before I did \"locavore,\" which, in all honesty, I thought had something to do with the phases of the moon and the lycanthrope society. (It's possible I've watched one too many \u003cb>\u003ca href=\"http://www.geocities.com/hollywood/derby/3267/519.html\">\u003ci>Frasier\u003c/i>\u003c/a>\u003c/b>s.)\u003c/p>\n\u003cp>The first time I heard about the Eat Local movement, it was over two years ago, and since I was still trying to ferret out where to buy my favorite French nut oil, Mexican ginger beer, and \u003cb>\u003ca href=\"http://www.brooklynbrewery.com/beer/?id=pumpkin_ale\">New England pumpkin ale\u003c/a>\u003c/b>, I felt totally overwhelmed.\u003c/p>\n\u003cp>Did I really need to think about each and every food product that came into my kitchen when I was just starting to find my cooking legs in San Francisco? Of course not. If you give the smallest crap about eating local, it's not necessary to ensure that \u003ci>every\u003c/i> food product -- salt, coffee, flour, sugar, produce, meat, Diet Coke -- in your kitchen is from local purveyors. If you give the smallest crap about eating local, you just \u003ci>think\u003c/i> about what you're buying and wonder if it's local. Because you care.\u003c/p>\n\u003cp>That's all you need to do to effect change: start thinking about it. Start caring about it. Then maybe, you'll start acting on it. Frankly, if it hadn't been for Jen Maiser, I'd still be just thinking about eating local and not actually doing anything about it. Not only does Jen blog about eating local at her own site, \u003cb>\u003ca href=\"http://fogcity.blogs.com/\">Life Begins at 30\u003c/a>\u003c/b>, she's also the editor of the Eat Local Challenge blog and has worked at various farmers' stands at the Ferry Plaza Farmers' Market. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After my \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/05/local-st-happens.jsp\">failed first attempt\u003c/a>\u003c/b> at participating in an Eat Local Challenge, I started following Jen's efforts more and more. Her passionate, yet refreshingly frank and evenhanded writing style drew me in deeper and deeper, and before I knew it, not only was I examining every tag, sticker, and vittles visa at Andronico's, but I was delivering earnest, flushed-cheek diatribes to my Minneapolian parents and sister about why they should think to ask, \"Where did this come from?\" before they stuck anything in their mouths. It got to the point when my mom was collaring the hapless meat guy at Whole Foods and demanding to know why he was offering her lamb from New Zealand and not from \u003cb>\u003ca href=\"http://www.eatwild.com/products/minnesota.html\">Minnesota\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>Jen shares her information widely, energetically, and -- most importantly -- nonjudgmentally. She embodies the sentiment that \u003cb>\u003ca href=\"http://www.eatlocalchallenge.com/2007/11/fair-trade-vs-e.html#more\">you don't have to harvest your own coffee beans\u003c/a>\u003c/b>, dry your own salt, or refine your own sugar to be a conscientious eater, you just need to wonder, \"Where?\" \u003c/p>\n\u003cp>In fact, \"Where?\" is the sentiment of the newest Eat Local Challenge. According to Jen, the next ELC -- set to be unveiled early next year -- is: \"a challenge focused on where our everyday foods are sourced from. Instead of challenging participants to eat food from as close to home as possible, we will be asking them to take everyday items that their families eat -- processed foods like crackers and potato chips, mass-produced products, and fast food items -- and try to find out the source of the product ingredients. I think it will be interesting to learn what we can, and can't, find out about our food.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I'm thrilled that \"locavore\" is being recorded in the annals of history, but without the Eat Local Challenge spurring me to think, question, act, and eat, I have a feeling I'd still be assuming that locavores howled at the moon and stuffed pillows with their own hair.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "No Crab for Christmas",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/crab-731167.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/crab-731162.jpg\" border=\"0\" alt=\"crab\">\u003c/a>\u003cbr>Between November 7th and 8th, the Bay Area saw an initial and completely \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/11/09/BA66T8SUR.DTL\">\u003cb>erroneous report of 140 gallons\u003c/b>\u003c/a> of fuel oil dumped into the bay by the container ship \u003ci>Cosco Busan\u003c/i> gush wildly up to a disgusting 58,000 gallons. While lawsuits and finger-pointing are pending, wildlife and beaches suffer and, following a decision made on Saturday afternoon, so does the crab fishing.\u003c/p>\n\u003cp>On November 10, commercial crabbers from Bodega Bay to Half Moon Bay voted to \u003cb>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/11/10/SPEJTABVG.DTL\">postpone the opening of the crab season\u003c/a>\u003c/b>, set to open Thursday, November 15th. Larry Collins, the president of the Crab Boat Owners Association, is quoted as asking for \"the immediate closure\" of commercial and sport crab fishing. \u003c/p>\n\u003cp>While I, for one, will sorely miss our \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/cafall.html\">traditional Dungeness crab Christmas Eve dinner\u003c/a>\u003c/b>, the crabbers will \u003cb>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/11/11/SPEJTABJD.DTL\">miss that essential income more\u003c/a>\u003c/b>, especially since the article mentions that we crabovores might be able to get our hands on Dungeness from the Pacific Northwest. Additionally, other fish, like salmon, might also be adversely affected by the oil spill.\u003c/p>\n\u003cp>Some salmon fisherman \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/11/10/MNDAT9KJB.DTL\">\u003cb>reported\u003c/b>\u003c/a> having no problems bringing in their boat's limit of salmon from an area 13 miles north of the Golden Gate Bridge. While the commercial salmon fisherman are seeing plenty of evidence of the spilled fuel on their way to their fishing grounds, at least a few of them think it will be safe for their customers to eat the fish they bring back from non-affected waters.\u003c/p>\n\u003cp>From the article: \"Robertson had calls from worried customers Wednesday night. 'They wanted to know if I was still fishing and if it was OK to fish,' Robertson said. 'I told them it should be fine, if we fished out of the fuel.'\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However, officials from the \u003cb>\u003ca href=\"http://www.dfg.ca.gov/\">Department of Fish and Game\u003c/a>\u003c/b> are not necessarily saying the same thing:\u003c/p>\n\u003cp>\"'We're assessing the situation now,' said Pete Kalvas, a senior biologist with the department's marine region in Fort Bragg (Mendocino County). 'We just don't have a blanket opinion on eating fish from the bay right now. The problems seem to be localized, and different harbor commissions and park districts will be posting their own warnings, as they see fit.'\"\u003c/p>\n\u003cp>The salmon season is set to close today, and the commercial fishermen also voted to immediately close the sport fishing season.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The deadly effect on the wildlife is \u003cb>\u003ca href=\"http://www.grubreport.com/alacarte/oilspill.html\">heartbreaking\u003c/a>\u003c/b> and the destruction is noxious, and I'd like to apologize to all the suffering \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?file=/c/a/2007/11/11/MNFSTA5L9.DTL\">\u003cb>birds and beasts, flora and fauna\u003c/b>\u003c/a> that humans are so goddamned stupid. Meanwhile, it's gratifying to learn that the number of volunteers \u003cb>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/11/10/BASETAB1P.DTL\">exceeds the current demand\u003c/a>\u003c/b>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/crab-731167.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/crab-731162.jpg\" border=\"0\" alt=\"crab\">\u003c/a>\u003cbr>Between November 7th and 8th, the Bay Area saw an initial and completely \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/11/09/BA66T8SUR.DTL\">\u003cb>erroneous report of 140 gallons\u003c/b>\u003c/a> of fuel oil dumped into the bay by the container ship \u003ci>Cosco Busan\u003c/i> gush wildly up to a disgusting 58,000 gallons. While lawsuits and finger-pointing are pending, wildlife and beaches suffer and, following a decision made on Saturday afternoon, so does the crab fishing.\u003c/p>\n\u003cp>On November 10, commercial crabbers from Bodega Bay to Half Moon Bay voted to \u003cb>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/11/10/SPEJTABVG.DTL\">postpone the opening of the crab season\u003c/a>\u003c/b>, set to open Thursday, November 15th. Larry Collins, the president of the Crab Boat Owners Association, is quoted as asking for \"the immediate closure\" of commercial and sport crab fishing. \u003c/p>\n\u003cp>While I, for one, will sorely miss our \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/cafall.html\">traditional Dungeness crab Christmas Eve dinner\u003c/a>\u003c/b>, the crabbers will \u003cb>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/11/11/SPEJTABJD.DTL\">miss that essential income more\u003c/a>\u003c/b>, especially since the article mentions that we crabovores might be able to get our hands on Dungeness from the Pacific Northwest. Additionally, other fish, like salmon, might also be adversely affected by the oil spill.\u003c/p>\n\u003cp>Some salmon fisherman \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/11/10/MNDAT9KJB.DTL\">\u003cb>reported\u003c/b>\u003c/a> having no problems bringing in their boat's limit of salmon from an area 13 miles north of the Golden Gate Bridge. While the commercial salmon fisherman are seeing plenty of evidence of the spilled fuel on their way to their fishing grounds, at least a few of them think it will be safe for their customers to eat the fish they bring back from non-affected waters.\u003c/p>\n\u003cp>From the article: \"Robertson had calls from worried customers Wednesday night. 'They wanted to know if I was still fishing and if it was OK to fish,' Robertson said. 'I told them it should be fine, if we fished out of the fuel.'\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However, officials from the \u003cb>\u003ca href=\"http://www.dfg.ca.gov/\">Department of Fish and Game\u003c/a>\u003c/b> are not necessarily saying the same thing:\u003c/p>\n\u003cp>\"'We're assessing the situation now,' said Pete Kalvas, a senior biologist with the department's marine region in Fort Bragg (Mendocino County). 'We just don't have a blanket opinion on eating fish from the bay right now. The problems seem to be localized, and different harbor commissions and park districts will be posting their own warnings, as they see fit.'\"\u003c/p>\n\u003cp>The salmon season is set to close today, and the commercial fishermen also voted to immediately close the sport fishing season.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The deadly effect on the wildlife is \u003cb>\u003ca href=\"http://www.grubreport.com/alacarte/oilspill.html\">heartbreaking\u003c/a>\u003c/b> and the destruction is noxious, and I'd like to apologize to all the suffering \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?file=/c/a/2007/11/11/MNFSTA5L9.DTL\">\u003cb>birds and beasts, flora and fauna\u003c/b>\u003c/a> that humans are so goddamned stupid. Meanwhile, it's gratifying to learn that the number of volunteers \u003cb>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/11/10/BASETAB1P.DTL\">exceeds the current demand\u003c/a>\u003c/b>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/smokedchevre-757089.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/smokedchevre-757086.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I am not a fan of smoked cheese. I don't like smoked provolone, smoked cheddar is just unnecessary, and I gag over the weird yellow dappling that smoking mozzarella brings about. Therefore, I didn't expect to like \u003cb>\u003ca href=\"http://www.elkcreamery.com/\">Elk Creamery's Smoked Chèvre\u003c/a>\u003c/b>. But I bought it anyway. I have an open mind and an open palate, and I was intrigued by this fairly new (to me) offering from the Mendocino-based cheesemakers.\u003c/p>\n\u003cp>Smoked with organic alderwood and applewood on the Elk Creamery goat farm, the cheese smells like an entire side of St. Louis ribs AND a safely contained Brownie campfire. I had absolutely no desire to eat this tangy, smoky cheese raw, on crackers or on anything else, but my esteemed colleague, Head Cheese, brilliantly suggested I find some way of cooking with it. Pizza seemed to be the answer. A vegetarian pizza, to be precise; no need for any meats to add to the rich flavors the smoke was already bringing to the party. \u003c/p>\n\u003cp>After grabbing some Trader Joe's whole wheat ready-to-roll-and-bake pizza dough, a couple of veggies, and sloshing up some roasted tomato sauce, I was ready to build my pizza. The result was surprising. I was fully expecting to hate the cheese even in this iteration, but the combination of the spicy tomato sauce, the sweetly caramelized fennel, and the woodsy asparagus all managed, not to repel the smoked chévre, but to embrace it and welcome it into the pizza as just another flavorful topping.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/smokedchevre2-793619.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/smokedchevre2-793616.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2 heads of fennel\u003cbr>3-4 olive oil\u003cbr>1 teaspoon salt\u003cbr>1 teaspoon freshly ground black pepper\u003cbr>1 recipe pizza dough\u003cbr>1 cup tomato sauce, bought or homemade and cooled\u003cbr>1/3 cup slivered asparagus\u003cbr>1 ounce Elk Creamery Smoked Chèvre, chilled\u003c/p>\n\u003cp>1. Preheat your oven to 475°. Slice the fennel thinly and place it in a large roasting pan. Toss the slivers with the olive oil, salt, and pepper and roast until slightly caramelized for about 10 minutes. Set aside.\u003c/p>\n\u003cp>2. Flour a pizza peel and douse it with a handful of cornmeal. The cornmeal will act as ball bearings when you slide your pizza into the oven. Roll the dough into a 12-inch round and ladle on the tomato sauce. Spread it evenly around the dough and evenly distribute the roasted fennel slivers and asparagus on top of the sauce.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Using a vegetable peeler, shave thin curls of Elk Creamery Smoked Chèvre over the pizza. Slide the pizza into the oven -- preferably on a heated pizza stone -- and bake for 10-12 minutes.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/smokedchevre-757089.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/smokedchevre-757086.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I am not a fan of smoked cheese. I don't like smoked provolone, smoked cheddar is just unnecessary, and I gag over the weird yellow dappling that smoking mozzarella brings about. Therefore, I didn't expect to like \u003cb>\u003ca href=\"http://www.elkcreamery.com/\">Elk Creamery's Smoked Chèvre\u003c/a>\u003c/b>. But I bought it anyway. I have an open mind and an open palate, and I was intrigued by this fairly new (to me) offering from the Mendocino-based cheesemakers.\u003c/p>\n\u003cp>Smoked with organic alderwood and applewood on the Elk Creamery goat farm, the cheese smells like an entire side of St. Louis ribs AND a safely contained Brownie campfire. I had absolutely no desire to eat this tangy, smoky cheese raw, on crackers or on anything else, but my esteemed colleague, Head Cheese, brilliantly suggested I find some way of cooking with it. Pizza seemed to be the answer. A vegetarian pizza, to be precise; no need for any meats to add to the rich flavors the smoke was already bringing to the party. \u003c/p>\n\u003cp>After grabbing some Trader Joe's whole wheat ready-to-roll-and-bake pizza dough, a couple of veggies, and sloshing up some roasted tomato sauce, I was ready to build my pizza. The result was surprising. I was fully expecting to hate the cheese even in this iteration, but the combination of the spicy tomato sauce, the sweetly caramelized fennel, and the woodsy asparagus all managed, not to repel the smoked chévre, but to embrace it and welcome it into the pizza as just another flavorful topping.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/smokedchevre2-793619.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/smokedchevre2-793616.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2 heads of fennel\u003cbr>3-4 olive oil\u003cbr>1 teaspoon salt\u003cbr>1 teaspoon freshly ground black pepper\u003cbr>1 recipe pizza dough\u003cbr>1 cup tomato sauce, bought or homemade and cooled\u003cbr>1/3 cup slivered asparagus\u003cbr>1 ounce Elk Creamery Smoked Chèvre, chilled\u003c/p>\n\u003cp>1. Preheat your oven to 475°. Slice the fennel thinly and place it in a large roasting pan. Toss the slivers with the olive oil, salt, and pepper and roast until slightly caramelized for about 10 minutes. Set aside.\u003c/p>\n\u003cp>2. Flour a pizza peel and douse it with a handful of cornmeal. The cornmeal will act as ball bearings when you slide your pizza into the oven. Roll the dough into a 12-inch round and ladle on the tomato sauce. Spread it evenly around the dough and evenly distribute the roasted fennel slivers and asparagus on top of the sauce.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Using a vegetable peeler, shave thin curls of Elk Creamery Smoked Chèvre over the pizza. Slide the pizza into the oven -- preferably on a heated pizza stone -- and bake for 10-12 minutes.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Green Chile Kitchen",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chix-711355.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chix-711351.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Comfort food is different for every person. It might be your mother's meatloaf, a bowl of butter-padded mashed potatoes, or a vat of chicken soup. Personally, I never thought I'd be looking to a New Mexican restaurant as my comfort food source, but that's exact what Green Chile Kitchen has come to mean for me.\u003c/p>\n\u003cp>Working on a KQED cooking show has meant that my past week was filled with twelve hour days where I rarely sit down, lots of running, and lots of food. The sad thing is, I didn't want to eat that food. It's no reflection on the chef, mind you, but it's long been a foible of mine that if I cook something all day, I completely lose my appetite for it.\u003c/p>\n\u003cp>There have been two constants of comfort during this past week of twelve hour days: my husband and Green Chile Kitchen. Green Chile Kitchen moved into the vacated Baker/Fulton corner nearly two years ago and while we have been fairly frequent patrons, I have never written about it.\u003c/p>\n\u003cp>They have a fresh greens salad to which you are allowed to add five additions from all manner of fresh ingredients. You can also choose to add applewood smoked bacon, avocado, and Fulton Valley chicken breast. I've actually developed my own salad mix that I consider to be the ultimate order. Aside from the greens I request walnuts, blue cheese, red onion, corn, and for my fifth choice, I just get more corn. When I'm really hungry, I'll add chicken breast and avocado to the salad. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When it comes to salad dressing, I'm a purist. I make my own and there are only certain restaurants I trust to get it right. Zuni, Suppenkuche, and Chez Panisse get it right, but a lot of other places don't. It's either bottled or delivered on the side, and on the side just doesn't cut it with me. I mean, unless you're going to bring out a big ol' bowl along with the \"on the side\" that allows me to slap everything with an even, glistening coat, don't bother. Green Chile Kitchen gets it right. Their balsamic vinaigrette, chipotle lime vinaigrette, citrus vinaigrette, and green chile buttermilk are all made from scratch and they toss the dressing for you. There's no need to dump the dressing on, seal up the box, and shake your foodie, praying that oily droplets don't spew everywhere. \u003c/p>\n\u003cp>So yeah, I love their organic green salad. I also love their burritos, and their guacamole has recently been made amazing by the piquant addition of chiles. Finally, their green chile stew -- veg or fully meaty with slow-roasted Niman Ranch pork -- is something to tuck your body into on a cold autumn night. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/porkstew-751987.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/porkstew-751984.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>But lately, a side order of their rice and pinto beans is all I need to sustain me during these trying weeks, and it's also about all I have time to shove into my mouth before collapsing, insensible, into bed. \u003c/p>\n\u003cp>Over this past weekend, where I did little else but sleep and brunch with friends, the thought of being back in my kitchen didn't repulse me, as much as it made me narcoleptic every time I set foot in it. Food was needed. Outside food. Comfort food. Once again, Green Chile Kitchen via my husband came to my rescue. 1/4 of a citrus-herb roasted chicken -- all juicy white meat -- some roasted potatoes, a warm, soft, folded tortilla with fire-roasted salsa, and a glass of Geyser Peak Merlot from Trader Joe's was all my exhausted soul needed to regenerate. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/guacomole.jpg\" alt=\"guacomole\">\u003c/p>\n\u003cp>A few quibbles: their overly complicated menu, riddled with so many choices of sides and accompaniments, confuses both the order takers and the order fulfillers, not to mention the patrons. They could also do with another register. While you can stake out the dark wood booths and eat in the welcoming cafe area, we're only three blocks away, so we mostly do pick up. Unfortunately, with one line and one register for everyone, it means if you've placed your order over the phone, you are often standing in a long line with people who haven't placed their order, don't know what they want, and waste your already-packed order's precious heat by browsing the menu and asking lots of questions. Not that I begrudge them the time to make up their minds, mind you, it's just that two lines -- one for pick-ups and one for everyone else -- would make so much more sense.\u003c/p>\n\u003cp>Green Chile Kitchen\u003cbr>601 Baker (at Fulton)\u003cbr>San Francisco, CA 94117\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>415.614.9411\u003c/p>\n\n",
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"description": "Comfort food is different for every person. It might be your mother's meatloaf, a bowl of butter-padded mashed potatoes, or a vat of chicken soup. Personally, I never thought I'd be looking to a New Mexican restaurant as my comfort food source, but that's exact what Green Chile Kitchen has come to mean for me.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chix-711355.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chix-711351.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Comfort food is different for every person. It might be your mother's meatloaf, a bowl of butter-padded mashed potatoes, or a vat of chicken soup. Personally, I never thought I'd be looking to a New Mexican restaurant as my comfort food source, but that's exact what Green Chile Kitchen has come to mean for me.\u003c/p>\n\u003cp>Working on a KQED cooking show has meant that my past week was filled with twelve hour days where I rarely sit down, lots of running, and lots of food. The sad thing is, I didn't want to eat that food. It's no reflection on the chef, mind you, but it's long been a foible of mine that if I cook something all day, I completely lose my appetite for it.\u003c/p>\n\u003cp>There have been two constants of comfort during this past week of twelve hour days: my husband and Green Chile Kitchen. Green Chile Kitchen moved into the vacated Baker/Fulton corner nearly two years ago and while we have been fairly frequent patrons, I have never written about it.\u003c/p>\n\u003cp>They have a fresh greens salad to which you are allowed to add five additions from all manner of fresh ingredients. You can also choose to add applewood smoked bacon, avocado, and Fulton Valley chicken breast. I've actually developed my own salad mix that I consider to be the ultimate order. Aside from the greens I request walnuts, blue cheese, red onion, corn, and for my fifth choice, I just get more corn. When I'm really hungry, I'll add chicken breast and avocado to the salad. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When it comes to salad dressing, I'm a purist. I make my own and there are only certain restaurants I trust to get it right. Zuni, Suppenkuche, and Chez Panisse get it right, but a lot of other places don't. It's either bottled or delivered on the side, and on the side just doesn't cut it with me. I mean, unless you're going to bring out a big ol' bowl along with the \"on the side\" that allows me to slap everything with an even, glistening coat, don't bother. Green Chile Kitchen gets it right. Their balsamic vinaigrette, chipotle lime vinaigrette, citrus vinaigrette, and green chile buttermilk are all made from scratch and they toss the dressing for you. There's no need to dump the dressing on, seal up the box, and shake your foodie, praying that oily droplets don't spew everywhere. \u003c/p>\n\u003cp>So yeah, I love their organic green salad. I also love their burritos, and their guacamole has recently been made amazing by the piquant addition of chiles. Finally, their green chile stew -- veg or fully meaty with slow-roasted Niman Ranch pork -- is something to tuck your body into on a cold autumn night. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/porkstew-751987.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/porkstew-751984.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>But lately, a side order of their rice and pinto beans is all I need to sustain me during these trying weeks, and it's also about all I have time to shove into my mouth before collapsing, insensible, into bed. \u003c/p>\n\u003cp>Over this past weekend, where I did little else but sleep and brunch with friends, the thought of being back in my kitchen didn't repulse me, as much as it made me narcoleptic every time I set foot in it. Food was needed. Outside food. Comfort food. Once again, Green Chile Kitchen via my husband came to my rescue. 1/4 of a citrus-herb roasted chicken -- all juicy white meat -- some roasted potatoes, a warm, soft, folded tortilla with fire-roasted salsa, and a glass of Geyser Peak Merlot from Trader Joe's was all my exhausted soul needed to regenerate. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/guacomole.jpg\" alt=\"guacomole\">\u003c/p>\n\u003cp>A few quibbles: their overly complicated menu, riddled with so many choices of sides and accompaniments, confuses both the order takers and the order fulfillers, not to mention the patrons. They could also do with another register. While you can stake out the dark wood booths and eat in the welcoming cafe area, we're only three blocks away, so we mostly do pick up. Unfortunately, with one line and one register for everyone, it means if you've placed your order over the phone, you are often standing in a long line with people who haven't placed their order, don't know what they want, and waste your already-packed order's precious heat by browsing the menu and asking lots of questions. Not that I begrudge them the time to make up their minds, mind you, it's just that two lines -- one for pick-ups and one for everyone else -- would make so much more sense.\u003c/p>\n\u003cp>Green Chile Kitchen\u003cbr>601 Baker (at Fulton)\u003cbr>San Francisco, CA 94117\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>415.614.9411\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Piercing the Heart of Fall: Cowgirl Creamery's Pierce Pt.",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/piercept3-729247.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/piercept3-729243.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Ask five people what they taste when they suck a plush gobbet of Cowgirl Creamery's Pierce Pt. off their finger and you'll get five different answers. \"Chamomile!\" \"Fennel!\" \"Coriander!\" Personally, I always manage to pull out a flavor that reminds me of the big steaming bowls of oatmeal my mother used to dish out on cold Minnesota mornings. And now, with San Francisco skies waxing chill and nights that stretch dark and long like a Halloween cat flexing its supple spine, Pierce Pt. is once again of the season. \u003c/p>\n\u003cp>Once upon a time when I was a sweet young cheesemonger, Pierce Pt. was thick with herbs that scattered messily as a knife pulled through the encrusted round. It was a delicious mess, however, because I delighted in taking small white wedges and stamping them all over the plate, sticking up the herbs in a woodsy, furry collection. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/piercept2-794794.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/piercept2-794792.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Although it continues to be made with organic whole milk from the Straus Family dairy, today's Pierce Pt. is more restrained, refined, and graced with a delicate scattering of herbs that grow around the coastal climes of Tomales Bay. A quick spritz of a sweet and golden wine from Fetzer deepens the cheese's flavor and encourages the gilding of chamomile, fennel, bay, and coriander to cling fast to the natural, soft mold.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/piercept-753613.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/piercept-753611.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Delicately creamy, Pierce Pt.'s many levels of flavors unfold gently on your tongue. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Taste fall.\u003c/p>\n\n",
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"description": "Ask five people what they taste when they suck a plush gobbet of Cowgirl Creamery's Pierce Pt. off their finger and you'll get five different answers. "Chamomile!" "Fennel!" "Coriander!" Personally, I always manage to pull out a flavor that reminds me of the big steaming bowls of oatmeal my mother used to dish out on",
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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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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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