Bay Area Food Tours: Behind the Scenes With Edible Excursions Founder Lisa Rogovin
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Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"sarahhenry":{"type":"authors","id":"5125","meta":{"index":"authors_1591205172","id":"5125","found":true},"name":"Sarah Henry","firstName":"Sarah","lastName":"Henry","slug":"sarahhenry","email":"sarahhenry0509@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.","avatar":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twitter":"lettuceeatkale","facebook":"pages/Lettuce-Eat-Kale/239312194611","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sarah Henry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sarahhenry"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_126157":{"type":"posts","id":"bayareabites_126157","meta":{"index":"posts_1591205157","site":"bayareabites","id":"126157","score":null,"sort":[1523464780000]},"guestAuthors":[],"slug":"san-francisco-bakeries-doing-the-rye-thing","title":"San Francisco Bakeries Doing the Rye Thing","publishDate":1523464780,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>As a born and bred Jewish New Yorker, I recently satisfied my craving for rye bread by exploring \u003ca href=\"https://www.kqed.org/bayareabites/125527/east-bay-bakeries-doing-the-rye-thing\">six East Bay bakeries\u003c/a>. But with Passover over, I decided to cross the bridge to see what kind of rye San Francisco had to offer. During this bread adventure, I found four more guide-worthy bakeries making quality loaves.\u003c/p>\n\u003cp>Having lived half my life in the Bay Area, I've developed a California conscience about knowing where my food comes from. And, in my quest for satisfying my appetite, it has become equally important to know the best business practices of companies supplying products I crave, and ultimately purchase.\u003c/p>\n\u003cp>So, in searching for rye bread, besides taste, texture, and loaf longevity; I also wanted to know about the bakeries choices regarding: source and quality of ingredients, environmentally-conscious production processes, benefits for employees and hiring practices, community involvement, and altruistic endeavors. My intention was to not only satisfy my yen but to also support local bakeries doing the right thing.\u003c/p>\n\u003cp>I was open to exploring and tasting a variety of types beyond the classic Jewish deli rye and found a range of styles originating from mostly European countries. I woke up to the fact that rye bread is not synonymous with the taste of caraway and there are cultural and environmental influences that determine flavor, density and digestibility.\u003c/p>\n\u003cp>Tartine co-owner and baker Chad Robertson shared that for the past five to seven years he has been inspired by a modern grain resurgence that has dominated the bread landscape- a movement to bring back heirloom and ancient grains. He went to Denmark where heirloom Nordic grains were being revived, specifically varieties of rye popular with Danish culture and the open-faced sandwiches known as \u003ca href=\"https://en.wikipedia.org/wiki/Sm%C3%B8rrebr%C3%B8d\">smørrebrød\u003c/a> (essentially, a Danish \u003ca href=\"https://en.wikipedia.org/wiki/Open_sandwich\">tartine\u003c/a>). He loved the idea of this culinary trend but realized the bread was hard on his digestion. He discovered that sprouting the rye alleviated these problems and this realization along with the recipe from his Danish chef friend, René’s Bolvig, became the inspiration for the Seeded Sprouted Rye available at Tartine (the recipe is called René’s Rye and is available in his book, Tartine Book No.3.)\u003c/p>\n\u003cfigure id=\"attachment_126447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126447\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1040-new1.jpg\" alt=\"The interiors exposed of rye breads from San Francisco bakeries.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interiors exposed of rye breads from San Francisco bakeries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tasting the Rye\u003c/strong>\u003cbr>\nThe rye tasting was based on sampling the fresh bread plain and then tasting it as toast with unsalted butter. I was curious about flavor, consistency, the relationship between crust and \u003ca href=\"http://www.thefreshloaf.com/faqs/glossary\">crumb\u003c/a>, the effect of toasting the bread, and loaf longevity. After three days of storage, using \u003ca href=\"http://www.joseybakerbread.com/home\">Josey Baker’s\u003c/a> advice on \u003ca href=\"http://www.joseybakerbread.com/love-your-loaf/\">How To Love Your Loaf\u003c/a>, the breads were assessed for level of freshness and eat-ability – both plain and toasted.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Check out the Ryes sampled in San Francisco:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_126458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126458\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1088-new.jpg\" alt=\"Noe Valley Bakery rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://noevalleybakery.com/\">Noe Valley Bakery\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://noevalleybakery.com/pages/what-we-make\">\u003cstrong>Rye Bread\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Rye Bread\u003c/em>: Organic whole dark rye flour, organic wheat flour, organic whole wheat flour, water, sea salt, caraway seeds. Price: $5.25\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nNoe Valley Bakery's \u003cem>Rye Bread\u003c/em> is a fairly dense sour-based rye with a thick crust, chewy crumb, and strong but not too intense caraway flavor. According to co-owner/baker Michael Gassen, the rye is styled to resemble a good German rye, satisfy his wife's and mother-in-law's cravings for rye toast with cream cheese, and please Jewish East Coast transplants who, like me, miss the real deal. The crust was a bit tough when plain but became nice and crunchy when toasted. After day three, the rye was best consumed as toast with butter.\u003c/p>\n\u003cp>I found the bread scoring on this loaf to be quite attractive and Michael said it functioned to help keep the bread's cylindrical shape. To further maintain its shape, this rye goes through a long \u003ca href=\"https://www.thespruce.com/retarding-427620\">retardation\u003c/a> (a cold process versus the warm process of fermentation), is free form, and \u003ca href=\"https://en.wikipedia.org/wiki/Proofing_(baking_technique)\">proofed\u003c/a> in a \u003ca href=\"https://www.google.com/search?q=what+is+a+couche+for+bread&rlz=1C5CHFA_enUS708US709&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiHzrTCyLLaAhWBGnwKHeIWChQQ_AUICygC&biw=1279&bih=727\">couche\u003c/a> as opposed to a \u003ca href=\"https://www.google.com/search?q=what+is+a+banneton+for+bread&rlz=1C5CHFA_enUS708US709&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjhqJmOybLaAhUJr1QKHWLMB8EQ_AUICygC&biw=1279&bih=727\">banneton\u003c/a>. The sourdough starter used for this bread dates back to 1983, a blend of Italian \u003ca href=\"https://en.wikipedia.org/wiki/Muscat_(grape)\">Muscat\u003c/a> grapes and organic rye flour from Giusto's.\u003c/p>\n\u003cfigure id=\"attachment_126460\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1122-new.jpg\" alt=\"Noe Valley Bakery rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAll of Noe Valley Bakery's cake and bread flours are organic and are purchased from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply\u003c/a> and \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a>.\u003c/p>\n\u003cp>Since the bakery opened, all leftovers have been donated to Mary Risley's \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> which collects and distributes food to those in need. Recently, Noe Valley Bakery has started to work with Cathrine Sneed's \u003ca href=\"https://www.gardenproject.org/\">The Garden Project\u003c/a> whose mission is to empower at risk youth by teaching them organic gardening and landscaping skills. The food they grow gets donated to local pantries and the bakery will be contributing the bread portion of that donation. Noe Valley Bakery also does demonstrations and participates in bake sales to support local public schools.\u003c/p>\n\u003cp>Environmental best practices include working with \u003ca href=\"https://www.recology.com/recology-san-francisco/\">Recology\u003c/a> to recycle and compost. The bakery is conscious of packaging waste and makes sure use compostable materials.\u003c/p>\n\u003cp>Before San Francisco mandated that \u003ca href=\"http://sfcityoption.org/hcso-compliance/employer-spending-requirement-esr/\">small business employers provide healthcare\u003c/a> for employees, Noe Valley bakery had already been offering full and part-time employees health benefits since 1994 when the bakery opened. Michael emphasized that the management cares about what is going on, pays attention, and works to fix problems related to conflict amongst employees in the bakery. He talked about how retention has become more difficult in the bakery business due to increased competition and they try to be fair with pay increases, \"When minimum wages go up – everyone’s wages go up.\"\u003c/p>\n\u003cfigure id=\"attachment_126451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126451\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7077-new.jpg\" alt=\"Noe Valley Bakery bread display on 24th Street.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery bread display on 24th Street. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126453\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7080-new.jpg\" alt=\"Noe Valley Bakery 24th Street interior.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery 24th Street interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/Noe+Valley+Bakery/@37.7459128,-122.467453,14z\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>4073 24th Street, San Francisco\u003c/li>\n\u003cli>28 West Portal Avenue, San Francisco\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126480\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0814-new.jpg\" alt=\"Wise Sons Deli Jewish Rye Bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Sons Deli Jewish Rye Bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://wisesonsdeli.com/\">Wise Sons Jewish Delicatessen\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://wisesonsdeli.com/about/our-food/\">\u003cstrong>Jewish Rye Bread\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Jewish Rye Bread\u003c/em>: Flour, yeast, sea salt, water, caraway, rye flour, natural starter. Price: $8.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nWise Sons \u003cem>Jewish Rye\u003c/em> lives up to what it was intended for...a classic sandwich bread to accompany a hefty portion of pastrami or corned beef. The crumb is spongy but not mushy, the cornmeal crust adds some texture to contrast with the soft interior, and the caraway and sour flavors seem just right. The bread uses both yeast as well as natural sourdough starter to help with the leavening and the starter provides good sour flavor. This big loaf makes great toast on day one, as well as on day three.\u003c/p>\n\u003cp>Co-founder Evan Bloom grew up in Los Angeles eating seeded Jewish corn rye from \u003ca href=\"http://beasbakery.com/\">Bea's Bakery\u003c/a>, the inspiration for Wise Sons rye. According to Evan, Bea's is a main bread supplier to many of the famous LA delis.\u003c/p>\n\u003cp>\u003cem>Evan shared a tip that you can do at home:\u003c/em>\u003cbr>\n\"One trick we do in the store is called 'double baking.' When you put a loaf of bread in a plastic bag it tends to get a little soft, so we put the bread into the oven for a few minutes at 400 degrees. That gets the whole loaf extra crunchy on the outside and then when you slice it, you have this nice contrast, and your sandwich is crusty outside and soft inside, which I think is one of the keys to a good pastrami sandwich.\"\u003c/p>\n\u003cfigure id=\"attachment_126477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126477\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0921-use1.jpg\" alt=\"Wise Sons Deli Jewish Rye Bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Sons Deli Jewish Rye Bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nWise Sons uses \u003ca href=\"http://giustos.com/\">Giusto's\u003c/a> peak performer unbleached wheat flour which is a medium gluten bread flour, for their rye. It is not organic. They also use \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> flour for the bagels they produce.\u003c/p>\n\u003cp>The ingredients used for the products are kosher but the baking facility is not. Their green practices include recycling and composting waste.\u003c/p>\n\u003cp>Wise Sons donates their leftover when they have them to \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> and does many local non-profit in-kind donations for auctions and events.\u003c/p>\n\u003cp>Full comprehensive health insurance is completely covered for all employees. They offer job skills training and teach computer skills to employees who express interest. The company promotes from within whenever possible and compensates at appropriate rates above market rate. Wise Sons also offers a 401k but not many employees have taken advantage of this benefit.\u003c/p>\n\u003cfigure id=\"attachment_126473\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-126473\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7058-new.jpg\" alt=\"Bread display inside Wise Sons Deli on 24th Street - the rye bread is on the top left.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Bread display inside Wise Sons Deli on 24th Street - the rye bread is on the top left.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126474\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7063-new.jpg\" alt=\"Outside WIse Sons Deli on 24th Street.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside WIse Sons Deli on 24th Street.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003cem>24th Street Deli:\u003c/em> 3150 24th Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Jewish+Delicatessen/@37.752537,-122.4175279,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e40e70998bd:0xcebdc35b2cd197a6!8m2!3d37.7525328!4d-122.4153339\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Fillmore Bagel & Bakery:\u003c/em> 1520 Fillmore Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Bagel+%26+Bakery/@37.7836479,-122.4346643,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b90ac02eb3:0xfb26b42f3af4831d!8m2!3d37.7836437!4d-122.4324703\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Hayes Valley Bagel & Coffee:\u003c/em> 537 Octavia Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Bagel+%26+Coffee/@37.7772839,-122.4271466,17z/data=!3m1!4b1!4m5!3m4!1s0x808580a263bb8675:0x1392aff566f1c214!8m2!3d37.7772839!4d-122.4249579\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Inside the Contemporary Jewish Museum:\u003c/em> 736 Mission St, San Francisco \u003ca href=\"https://www.google.com/maps/place/736+Mission+St%2C+San+Francisco%2C+CA+94103\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Larkspur Bagelry:\u003c/em> 2227 Larkspur Landing Circle, Larkspur \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Larkspur+Bagelry/@37.947393,-122.5113227,17z/data=!3m1!4b1!4m5!3m4!1s0x80859a4387ce842d:0x52c5b7d13eff6188!8m2!3d37.947393!4d-122.509134\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Wise Sons Tokyo:\u003c/em> Marunouchi Building B1F 2-4-1 Marunouchi Chiyoda-ku Tokyo 100-6390 Japan \u003ca href=\"https://www.google.com/maps/place/WISE+SONS+TOKYO/@35.6809891,139.7614621,17z/data=!4m8!1m2!2m1!1z44Ov44Kk44K6IOOCteODs-OCuiDjg4jjgqbjgq3jg6fjgqYgTWFydW5vdWNoaSBCdWlsZGluZyBCMUYgMi00LTEgTWFydW5vdWNoaSBDaGl5b2RhLWt1IFRva3lvIDEwMC02MzkwIEphcGFuIOadseS6rOmDveWNg-S7o-eUsOWMuuS4uOOBruWGhSAyLTQtMSDkuLjjg5Pjg6sgQjFG!3m4!1s0x60188bf9f1df2f21:0x3764b3ec6b6d6639!8m2!3d35.6809285!4d139.7635127\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wisesonsdeli.com/location/farmersmarket/\">Farmers' Markets\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wisesonsdeli.com/location/retail-locations/\">Retail Outlets\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126507\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0824-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Dark Mountain Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.joseybakerbread.com/\">Josey Baker Bread\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.joseybakerbread.com/bread/\">\u003cstrong>Dark Mountain Rye and Red, White & Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Dark Mountain Rye\u003c/em>: Organic whole rye flour, sesame seeds, sunflower seeds, flax seeds, cornmeal, sourdough culture, sea salt. Price: $7.49\u003c/p>\n\u003cfigure id=\"attachment_126524\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126524\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7035-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread for sale at The Mill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Dark Mountain Rye bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Red, White & Rye\u003c/em>: Organic whole wheat flour, organic whole rye flour, sourdough culture, sea salt. Price: $6.99\u003c/p>\n\u003cfigure id=\"attachment_126523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126523\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7034-new.jpg\" alt=\"Josey Baker Red, White & Rye bread for sale at The Mill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Josey Baker Bread also sells other breads that contain rye: \u003cem>Whole-Grain Wonder Bread\u003c/em>, \u003cem>Molasses Bread\u003c/em>, \u003cem>Sesame Seed Bread\u003c/em>, \u003cem>JBB Griddle Cake Mix\u003c/em>, and \u003cem>100% Stone Ground Whole Rye Flour\u003c/em> (and technically Josey said all the breads have an element of rye in them since a rye sourdough starter is used for all breads)\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\n\u003cem>Dark Mountain Rye\u003c/em>\u003cbr>\nJosey's Dark Mountain Rye is savory and seedy (in a good way). It's a hearty, brawny bread that would be good for survival outings in the woods since it packs some serious loaf longevity. By day three, the rye was still soft enough to eat plain but tasted best toasted with butter. This high fiber, dense bread, is pure rye with no wheat added. The organic rye flour is freshly milled at The Mill and is also available for purchase. Only rye sourdough starter is used to bake all the breads, commercial yeast is not included.\u003c/p>\n\u003cp>Josey said he was never attracted to Jewish deli-style rye which he called, \"white bread with a token of rye and an overpowering amount of caraway.\" He was inspired by Scandinavian-style ryes like \u003ca href=\"https://www.facebook.com/annasrye/\">Anna's Daughters' Rye\u003c/a>, \u003ca href=\"http://kantinesf.com/buy-our-rye-bread/\">Kantine Sprouted Rye\u003c/a>, as well as Tartine's Danish Seeded Sprouted Rye (featured in this guide).\u003c/p>\n\u003cfigure id=\"attachment_126514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126514\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0883-use1.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker's Dark Mountain Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126515\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0895-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker's Dark Mountain Rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Red, White & Rye\u003c/em>\u003cbr>\nThis hearth (round) loaf is cakey, spongy and has a unique sweet flavor that tastes amazing! When asked about this specific flavor Josey replied, \"That’s actually just a naturally occurring flavor of the red wheat that we use, and it pops like that because of the fresh Milling!!\"\u003c/p>\n\u003cp>As toast, the moist crumb remains but the crust is crispier and adds a nice textural contrast. By day three, the bread is not as spongy but is still great \u003ca href=\"http://www.businessinsider.com/we-tried-the-fancy-4-toast-san-francisco-is-going-crazy-for-2015-6\">$4 toast\u003c/a>.\u003c/p>\n\u003cp>This bread uses the same dough as the Whole-Grain Wonder Bread but the Wonder Bread is baked in a pan. These breads are mostly wheat—a blend of red and white wheat and some rye as well.\u003c/p>\n\u003cfigure id=\"attachment_126509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126509\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0841-new.jpg\" alt=\"Josey Baker Red, White & Rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126520\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0963-new.jpg\" alt=\"Josey Baker Red, White & Rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nJosey Baker Bread uses all organic flour and grains. The whole grain flours are milled at The Mill and the sifted flour is from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply\u003c/a>. \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> in Petaluma is the source of whole grain rye and wheat is grown in California by \u003ca href=\"https://www.communitygrains.com/our-farms/\">Fritz Durst\u003c/a> and \u003ca href=\"https://www.communitygrains.com/\">Community Grains\u003c/a> serves as the matchmaker between JBB and Fritz.\u003c/p>\n\u003cp>Like Wise Sons and Noe Valley Bakery, Josey Baker Breads donates leftover products to \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a>. JBB also donates a couple of pizza parties a month and participates in auctions and raffles.\u003c/p>\n\u003cp>Josey used to be an educator so he is inclined to be supportive to local schools. JBB plans to take on high school interns this summer to give them experience working in a bakery. They have classes several times a week at The Mill and a formal apprenticeship program.\u003c/p>\n\u003cp>The bakery is green-friendly. Bags are recyclable and for wholesale deliveries large trays are used instead of bags. Sourcing organic ingredients contributes to having environmentally conscious practices. And since they deal mostly with flour and water, natural cleaning products are used.\u003c/p>\n\u003cp>When discussing employer practices Josey said, \"I am proud of our culture and business.\" JBB provides employees with flexible work schedules, pays 100% healthcare, includes dental and vision for a minimal fee, has a partnership with a yoga studio so employees pay $5 for yoga classes, feeds employees meals during shifts, and has competitive salaries that start above minimum wage. He differentiated his company practices from traditional kitchen culture which he defines as \"militaristic, hierarchical, misogynist bullshit.\" The majority of people on his management team are women and they prioritize to keep shifts at 7-8 hours.\u003c/p>\n\u003cfigure id=\"attachment_126525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126525\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7037-new.jpg\" alt=\"The Mill open kitchen and baking area behind the payment counter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Mill open kitchen and baking area behind the payment counter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126575\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7043-new1.jpg\" alt=\"The Mill open kitchen baking area.\" width=\"1920\" height=\"896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-800x373.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-768x358.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-1020x476.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-1180x551.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-960x448.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-240x112.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-375x175.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-520x243.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Mill open kitchen baking area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-126522\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7032-new.jpg\" alt=\"Josey Baker bread for sale at The Mill.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003cem>\u003ca href=\"http://www.themillsf.com/\">The Mill\u003c/a>:\u003c/em> 736 Divisadero Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/The+Mill/@37.7764702,-122.4400264,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b02db73457:0x185a61a92a363ce8!8m2!3d37.776466!4d-122.4378324\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.joseybakerbread.com/where/\">Restaurants, Bars and Markets\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126560\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126560\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0856-new.jpg\" alt=\"Tartine's Danish Style Rye.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Sprouted Rye. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.tartinemanufactory.com/\">Tartine Manufactory\u003c/a> / \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery & Cafe\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/bread/\">\u003cstrong>Danish Style Seeded Sprouted Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Danish Style Seeded Sprouted Rye\u003c/em>: High-extraction organic spelt flour, organic whole-grain dark rye flour, buttermilk, dark beer, dark malt syrup, water, leaven, fine sea salt, organic sprouted rye berries, sunflower seeds, whole brown flaxseeds, coarsely ground brown flaxseeds, unhulled brown sesame seeds, pumpkin seeds. Price: $13.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nTartine's \u003cem>Danish Style Seeded Sprouted Rye\u003c/em> is dense, sweet and nutty. It is great plain as thinly sliced bread but even better as warm toast spread with melted sweet butter. This sprouted rye tastes healthy and did not bother my stomach. By day three, the plain version was a bit drier but as toast it was still delicious.\u003c/p>\n\u003cfigure id=\"attachment_126558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126558\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0848-new.jpg\" alt=\"Tartine's Danish Style Rye.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0989-new.jpg\" alt=\"Tartine's Danish Style Rye interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAccording to co-owner/baker Chad Robertson, all the ingredients at Tartine are organic. The bakery is in partnership with a mill and a farming collective. Two mills work closely together in Washington and Oregon - \u003ca href=\"https://www.camascountrymill.com/\">Camas\u003c/a> is in Oregon, they are farmer millers and grow a lot of grains for Tartine, mill it fresh and ship it every two weeks. \u003ca href=\"http://www.cairnspring.com/\">Cairnspring Mills\u003c/a> in Skagit Valley Washington is one of the richest grain-growing regions in the world with amazing soil. Tartine is building a similar network on the East Coast where they will be expanding next year.\u003c/p>\n\u003cp>Breads are not certified kosher but they may seek out certification at some point.\u003c/p>\n\u003cp>Tartine does not typically have a lot of leftovers but when they do they donate goods to shelters that distribute food. The bakery is supportive to schools, \u003ca href=\"https://edibleschoolyard.org/\">The Edible Schoolyard Project\u003c/a>, and other local community charity organizations. Tartine also provides bakery and pastry donations, gift certificates, and school tours to demonstrate the baking process in action.\u003c/p>\n\u003cp>Regarding environmental-friendly practices, Chad explains that the city of San Francisco provides business incentives to separate out recycled and compostable materials as well as increase the use of compostable products. All of Tartine's to-go containers are compostable.\u003c/p>\n\u003cp>In San Francisco, it is the law to provide healthcare to small business employees and Tartine has been offering the basic requirements: healthcare, paid sick leave, and maternity leave for quite some time. Chad claims they had been providing competitive salaries and were already paying above minimum wage when rates increased.\u003c/p>\n\u003cp>The program that Chad was most excited to talk about was the exchange program with South Korea and Japan. Tartine just opened up in Seoul and they are opening up in Tokyo later this year. They have an exchange program in place where Japanese and Korean bakers come to California to learn from the team in the United States and then bakers from the California team travel to Tokyo or Seoul to collaborate with the teams in Asia.\u003c/p>\n\u003cp>Chad said, \"For me that is something I really love. I have been doing that for a decade and I really wanted to make that opportunity available to my staff. It helps you grow – it helps anyone grow. The more you can travel and see different parts of the world, and the ways that people work, and the things that people make, along with different styles of doing things, it makes life much richer.\"\u003c/p>\n\u003cp>Chad also shared that the Asian teams are being creative, incorporating culturally specific Korean and Japanese ingredients into the Tartine breads they bake. And like the Scandinavian influence we are appreciating via the Seeded Sprouted Rye, Tartine plans to introduce the Bay Area to new breads influenced by the tastes and flavors of Korea and Japan.\u003c/p>\n\u003cfigure id=\"attachment_126563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126563\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7592-new.jpg\" alt=\"Tartine's Danish Style Rye on display along with other breads at the Manufactory.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye on display along with other breads at the Manufactory. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126564\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7594-new.jpg\" alt=\"Tartine's bread and pastries on display at the Manufactory.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's bread and pastries on display at the Manufactory. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tartinemanufactory.com/\">\u003cem>Tartine Manufactory\u003c/em>\u003c/a>: 595 Alabama Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Tartine+Manufactory/@37.7618501,-122.4141415,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e308f2ed1bb:0x88d7d35712aa2ba3!8m2!3d37.7618459!4d-122.4119475\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tartinebakery.com/\">\u003cem>Tartine Bakery and Cafe\u003c/em>\u003c/a>: 600 Guerrero Street San Francisco \u003ca href=\"https://www.google.com/maps/place/Tartine+Bakery/@37.7614211,-122.4262871,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e1807365605:0x601f7a97f0ce6c6b!8m2!3d37.7614169!4d-122.4240931\">MAP\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Final Note: Rye Love\u003c/strong>\u003cbr>\nThrough this rye exploration, I became aware of the relationship bakers have to their sourdough starter. There is a love connection that spans the time of an intimate and meaningful relationship. The starter is a living organism involved in the birth of their products, co-creating something precious, sacred and unique.\u003c/p>\n\u003cp>When Evan Bloom was told he had 10 minutes to go inside the commissary bakery fire in the Mission and take only what he needed, the eight-year old starter was at the top of the list.\u003c/p>\n\u003cp>Michael Gassen has been using the three starters: white, rye and wheat he initiated in 1993 which form the foundation of the breads and business he shares with his wife, Mary.\u003c/p>\n\u003cp>Josey Baker proudly said: “If you want to get technical about it, rye is in all of our breads because our sourdough culture is a 100% whole grain rye, so the seed from which all of our breads are made is a whole grain rye seed. Rye is at the heart of our bakery.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>What was heartwarming to me was the bakers I spoke with all seemed to love their work. Their passion for the craft was reflected in the products as well as their practices. Most were invested in supporting education – both in the community as well as in their businesses. And this sense of nurturance and altruism extended to what they do on a daily basis – feeding people, creating a sense of family amongst their workers, and dough-nating to others in need.\u003c/p>\n\n","blocks":[],"excerpt":"After discovering six excellent bakeries making rye bread in the East Bay, I crossed the bridge to find four more in San Francisco. Not only was the bread excellent, but they were also businesses doing the right thing.","status":"publish","parent":0,"modified":1523810471,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":60,"wordCount":3239},"headData":{"title":"San Francisco Bakeries Doing the Rye Thing | KQED","description":"After discovering six excellent bakeries making rye bread in the East Bay, I crossed the bridge to find four more in San Francisco. Not only was the bread excellent, but they were also businesses doing the right thing.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"San Francisco Bakeries Doing the Rye Thing","datePublished":"2018-04-11T16:39:40.000Z","dateModified":"2018-04-15T16:41:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"126157 https://ww2.kqed.org/bayareabites/?p=126157","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/11/san-francisco-bakeries-doing-the-rye-thing/","disqusTitle":"San Francisco Bakeries Doing the Rye Thing","source":"Guides","sourceUrl":"https://www.kqed.org/bayareabites/category/guides-2","path":"/bayareabites/126157/san-francisco-bakeries-doing-the-rye-thing","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As a born and bred Jewish New Yorker, I recently satisfied my craving for rye bread by exploring \u003ca href=\"https://www.kqed.org/bayareabites/125527/east-bay-bakeries-doing-the-rye-thing\">six East Bay bakeries\u003c/a>. But with Passover over, I decided to cross the bridge to see what kind of rye San Francisco had to offer. During this bread adventure, I found four more guide-worthy bakeries making quality loaves.\u003c/p>\n\u003cp>Having lived half my life in the Bay Area, I've developed a California conscience about knowing where my food comes from. And, in my quest for satisfying my appetite, it has become equally important to know the best business practices of companies supplying products I crave, and ultimately purchase.\u003c/p>\n\u003cp>So, in searching for rye bread, besides taste, texture, and loaf longevity; I also wanted to know about the bakeries choices regarding: source and quality of ingredients, environmentally-conscious production processes, benefits for employees and hiring practices, community involvement, and altruistic endeavors. My intention was to not only satisfy my yen but to also support local bakeries doing the right thing.\u003c/p>\n\u003cp>I was open to exploring and tasting a variety of types beyond the classic Jewish deli rye and found a range of styles originating from mostly European countries. I woke up to the fact that rye bread is not synonymous with the taste of caraway and there are cultural and environmental influences that determine flavor, density and digestibility.\u003c/p>\n\u003cp>Tartine co-owner and baker Chad Robertson shared that for the past five to seven years he has been inspired by a modern grain resurgence that has dominated the bread landscape- a movement to bring back heirloom and ancient grains. He went to Denmark where heirloom Nordic grains were being revived, specifically varieties of rye popular with Danish culture and the open-faced sandwiches known as \u003ca href=\"https://en.wikipedia.org/wiki/Sm%C3%B8rrebr%C3%B8d\">smørrebrød\u003c/a> (essentially, a Danish \u003ca href=\"https://en.wikipedia.org/wiki/Open_sandwich\">tartine\u003c/a>). He loved the idea of this culinary trend but realized the bread was hard on his digestion. He discovered that sprouting the rye alleviated these problems and this realization along with the recipe from his Danish chef friend, René’s Bolvig, became the inspiration for the Seeded Sprouted Rye available at Tartine (the recipe is called René’s Rye and is available in his book, Tartine Book No.3.)\u003c/p>\n\u003cfigure id=\"attachment_126447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126447\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1040-new1.jpg\" alt=\"The interiors exposed of rye breads from San Francisco bakeries.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interiors exposed of rye breads from San Francisco bakeries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tasting the Rye\u003c/strong>\u003cbr>\nThe rye tasting was based on sampling the fresh bread plain and then tasting it as toast with unsalted butter. I was curious about flavor, consistency, the relationship between crust and \u003ca href=\"http://www.thefreshloaf.com/faqs/glossary\">crumb\u003c/a>, the effect of toasting the bread, and loaf longevity. After three days of storage, using \u003ca href=\"http://www.joseybakerbread.com/home\">Josey Baker’s\u003c/a> advice on \u003ca href=\"http://www.joseybakerbread.com/love-your-loaf/\">How To Love Your Loaf\u003c/a>, the breads were assessed for level of freshness and eat-ability – both plain and toasted.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Check out the Ryes sampled in San Francisco:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_126458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126458\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1088-new.jpg\" alt=\"Noe Valley Bakery rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://noevalleybakery.com/\">Noe Valley Bakery\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://noevalleybakery.com/pages/what-we-make\">\u003cstrong>Rye Bread\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Rye Bread\u003c/em>: Organic whole dark rye flour, organic wheat flour, organic whole wheat flour, water, sea salt, caraway seeds. Price: $5.25\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nNoe Valley Bakery's \u003cem>Rye Bread\u003c/em> is a fairly dense sour-based rye with a thick crust, chewy crumb, and strong but not too intense caraway flavor. According to co-owner/baker Michael Gassen, the rye is styled to resemble a good German rye, satisfy his wife's and mother-in-law's cravings for rye toast with cream cheese, and please Jewish East Coast transplants who, like me, miss the real deal. The crust was a bit tough when plain but became nice and crunchy when toasted. After day three, the rye was best consumed as toast with butter.\u003c/p>\n\u003cp>I found the bread scoring on this loaf to be quite attractive and Michael said it functioned to help keep the bread's cylindrical shape. To further maintain its shape, this rye goes through a long \u003ca href=\"https://www.thespruce.com/retarding-427620\">retardation\u003c/a> (a cold process versus the warm process of fermentation), is free form, and \u003ca href=\"https://en.wikipedia.org/wiki/Proofing_(baking_technique)\">proofed\u003c/a> in a \u003ca href=\"https://www.google.com/search?q=what+is+a+couche+for+bread&rlz=1C5CHFA_enUS708US709&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiHzrTCyLLaAhWBGnwKHeIWChQQ_AUICygC&biw=1279&bih=727\">couche\u003c/a> as opposed to a \u003ca href=\"https://www.google.com/search?q=what+is+a+banneton+for+bread&rlz=1C5CHFA_enUS708US709&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjhqJmOybLaAhUJr1QKHWLMB8EQ_AUICygC&biw=1279&bih=727\">banneton\u003c/a>. The sourdough starter used for this bread dates back to 1983, a blend of Italian \u003ca href=\"https://en.wikipedia.org/wiki/Muscat_(grape)\">Muscat\u003c/a> grapes and organic rye flour from Giusto's.\u003c/p>\n\u003cfigure id=\"attachment_126460\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1122-new.jpg\" alt=\"Noe Valley Bakery rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAll of Noe Valley Bakery's cake and bread flours are organic and are purchased from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply\u003c/a> and \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a>.\u003c/p>\n\u003cp>Since the bakery opened, all leftovers have been donated to Mary Risley's \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> which collects and distributes food to those in need. Recently, Noe Valley Bakery has started to work with Cathrine Sneed's \u003ca href=\"https://www.gardenproject.org/\">The Garden Project\u003c/a> whose mission is to empower at risk youth by teaching them organic gardening and landscaping skills. The food they grow gets donated to local pantries and the bakery will be contributing the bread portion of that donation. Noe Valley Bakery also does demonstrations and participates in bake sales to support local public schools.\u003c/p>\n\u003cp>Environmental best practices include working with \u003ca href=\"https://www.recology.com/recology-san-francisco/\">Recology\u003c/a> to recycle and compost. The bakery is conscious of packaging waste and makes sure use compostable materials.\u003c/p>\n\u003cp>Before San Francisco mandated that \u003ca href=\"http://sfcityoption.org/hcso-compliance/employer-spending-requirement-esr/\">small business employers provide healthcare\u003c/a> for employees, Noe Valley bakery had already been offering full and part-time employees health benefits since 1994 when the bakery opened. Michael emphasized that the management cares about what is going on, pays attention, and works to fix problems related to conflict amongst employees in the bakery. He talked about how retention has become more difficult in the bakery business due to increased competition and they try to be fair with pay increases, \"When minimum wages go up – everyone’s wages go up.\"\u003c/p>\n\u003cfigure id=\"attachment_126451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126451\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7077-new.jpg\" alt=\"Noe Valley Bakery bread display on 24th Street.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery bread display on 24th Street. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126453\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7080-new.jpg\" alt=\"Noe Valley Bakery 24th Street interior.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery 24th Street interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/Noe+Valley+Bakery/@37.7459128,-122.467453,14z\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>4073 24th Street, San Francisco\u003c/li>\n\u003cli>28 West Portal Avenue, San Francisco\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126480\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0814-new.jpg\" alt=\"Wise Sons Deli Jewish Rye Bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Sons Deli Jewish Rye Bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://wisesonsdeli.com/\">Wise Sons Jewish Delicatessen\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://wisesonsdeli.com/about/our-food/\">\u003cstrong>Jewish Rye Bread\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Jewish Rye Bread\u003c/em>: Flour, yeast, sea salt, water, caraway, rye flour, natural starter. Price: $8.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nWise Sons \u003cem>Jewish Rye\u003c/em> lives up to what it was intended for...a classic sandwich bread to accompany a hefty portion of pastrami or corned beef. The crumb is spongy but not mushy, the cornmeal crust adds some texture to contrast with the soft interior, and the caraway and sour flavors seem just right. The bread uses both yeast as well as natural sourdough starter to help with the leavening and the starter provides good sour flavor. This big loaf makes great toast on day one, as well as on day three.\u003c/p>\n\u003cp>Co-founder Evan Bloom grew up in Los Angeles eating seeded Jewish corn rye from \u003ca href=\"http://beasbakery.com/\">Bea's Bakery\u003c/a>, the inspiration for Wise Sons rye. According to Evan, Bea's is a main bread supplier to many of the famous LA delis.\u003c/p>\n\u003cp>\u003cem>Evan shared a tip that you can do at home:\u003c/em>\u003cbr>\n\"One trick we do in the store is called 'double baking.' When you put a loaf of bread in a plastic bag it tends to get a little soft, so we put the bread into the oven for a few minutes at 400 degrees. That gets the whole loaf extra crunchy on the outside and then when you slice it, you have this nice contrast, and your sandwich is crusty outside and soft inside, which I think is one of the keys to a good pastrami sandwich.\"\u003c/p>\n\u003cfigure id=\"attachment_126477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126477\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0921-use1.jpg\" alt=\"Wise Sons Deli Jewish Rye Bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Sons Deli Jewish Rye Bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nWise Sons uses \u003ca href=\"http://giustos.com/\">Giusto's\u003c/a> peak performer unbleached wheat flour which is a medium gluten bread flour, for their rye. It is not organic. They also use \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> flour for the bagels they produce.\u003c/p>\n\u003cp>The ingredients used for the products are kosher but the baking facility is not. Their green practices include recycling and composting waste.\u003c/p>\n\u003cp>Wise Sons donates their leftover when they have them to \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> and does many local non-profit in-kind donations for auctions and events.\u003c/p>\n\u003cp>Full comprehensive health insurance is completely covered for all employees. They offer job skills training and teach computer skills to employees who express interest. The company promotes from within whenever possible and compensates at appropriate rates above market rate. Wise Sons also offers a 401k but not many employees have taken advantage of this benefit.\u003c/p>\n\u003cfigure id=\"attachment_126473\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-126473\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7058-new.jpg\" alt=\"Bread display inside Wise Sons Deli on 24th Street - the rye bread is on the top left.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Bread display inside Wise Sons Deli on 24th Street - the rye bread is on the top left.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126474\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7063-new.jpg\" alt=\"Outside WIse Sons Deli on 24th Street.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside WIse Sons Deli on 24th Street.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003cem>24th Street Deli:\u003c/em> 3150 24th Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Jewish+Delicatessen/@37.752537,-122.4175279,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e40e70998bd:0xcebdc35b2cd197a6!8m2!3d37.7525328!4d-122.4153339\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Fillmore Bagel & Bakery:\u003c/em> 1520 Fillmore Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Bagel+%26+Bakery/@37.7836479,-122.4346643,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b90ac02eb3:0xfb26b42f3af4831d!8m2!3d37.7836437!4d-122.4324703\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Hayes Valley Bagel & Coffee:\u003c/em> 537 Octavia Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Bagel+%26+Coffee/@37.7772839,-122.4271466,17z/data=!3m1!4b1!4m5!3m4!1s0x808580a263bb8675:0x1392aff566f1c214!8m2!3d37.7772839!4d-122.4249579\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Inside the Contemporary Jewish Museum:\u003c/em> 736 Mission St, San Francisco \u003ca href=\"https://www.google.com/maps/place/736+Mission+St%2C+San+Francisco%2C+CA+94103\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Larkspur Bagelry:\u003c/em> 2227 Larkspur Landing Circle, Larkspur \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Larkspur+Bagelry/@37.947393,-122.5113227,17z/data=!3m1!4b1!4m5!3m4!1s0x80859a4387ce842d:0x52c5b7d13eff6188!8m2!3d37.947393!4d-122.509134\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Wise Sons Tokyo:\u003c/em> Marunouchi Building B1F 2-4-1 Marunouchi Chiyoda-ku Tokyo 100-6390 Japan \u003ca href=\"https://www.google.com/maps/place/WISE+SONS+TOKYO/@35.6809891,139.7614621,17z/data=!4m8!1m2!2m1!1z44Ov44Kk44K6IOOCteODs-OCuiDjg4jjgqbjgq3jg6fjgqYgTWFydW5vdWNoaSBCdWlsZGluZyBCMUYgMi00LTEgTWFydW5vdWNoaSBDaGl5b2RhLWt1IFRva3lvIDEwMC02MzkwIEphcGFuIOadseS6rOmDveWNg-S7o-eUsOWMuuS4uOOBruWGhSAyLTQtMSDkuLjjg5Pjg6sgQjFG!3m4!1s0x60188bf9f1df2f21:0x3764b3ec6b6d6639!8m2!3d35.6809285!4d139.7635127\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wisesonsdeli.com/location/farmersmarket/\">Farmers' Markets\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wisesonsdeli.com/location/retail-locations/\">Retail Outlets\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126507\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0824-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Dark Mountain Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.joseybakerbread.com/\">Josey Baker Bread\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.joseybakerbread.com/bread/\">\u003cstrong>Dark Mountain Rye and Red, White & Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Dark Mountain Rye\u003c/em>: Organic whole rye flour, sesame seeds, sunflower seeds, flax seeds, cornmeal, sourdough culture, sea salt. Price: $7.49\u003c/p>\n\u003cfigure id=\"attachment_126524\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126524\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7035-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread for sale at The Mill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Dark Mountain Rye bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Red, White & Rye\u003c/em>: Organic whole wheat flour, organic whole rye flour, sourdough culture, sea salt. Price: $6.99\u003c/p>\n\u003cfigure id=\"attachment_126523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126523\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7034-new.jpg\" alt=\"Josey Baker Red, White & Rye bread for sale at The Mill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Josey Baker Bread also sells other breads that contain rye: \u003cem>Whole-Grain Wonder Bread\u003c/em>, \u003cem>Molasses Bread\u003c/em>, \u003cem>Sesame Seed Bread\u003c/em>, \u003cem>JBB Griddle Cake Mix\u003c/em>, and \u003cem>100% Stone Ground Whole Rye Flour\u003c/em> (and technically Josey said all the breads have an element of rye in them since a rye sourdough starter is used for all breads)\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\n\u003cem>Dark Mountain Rye\u003c/em>\u003cbr>\nJosey's Dark Mountain Rye is savory and seedy (in a good way). It's a hearty, brawny bread that would be good for survival outings in the woods since it packs some serious loaf longevity. By day three, the rye was still soft enough to eat plain but tasted best toasted with butter. This high fiber, dense bread, is pure rye with no wheat added. The organic rye flour is freshly milled at The Mill and is also available for purchase. Only rye sourdough starter is used to bake all the breads, commercial yeast is not included.\u003c/p>\n\u003cp>Josey said he was never attracted to Jewish deli-style rye which he called, \"white bread with a token of rye and an overpowering amount of caraway.\" He was inspired by Scandinavian-style ryes like \u003ca href=\"https://www.facebook.com/annasrye/\">Anna's Daughters' Rye\u003c/a>, \u003ca href=\"http://kantinesf.com/buy-our-rye-bread/\">Kantine Sprouted Rye\u003c/a>, as well as Tartine's Danish Seeded Sprouted Rye (featured in this guide).\u003c/p>\n\u003cfigure id=\"attachment_126514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126514\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0883-use1.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker's Dark Mountain Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126515\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0895-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker's Dark Mountain Rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Red, White & Rye\u003c/em>\u003cbr>\nThis hearth (round) loaf is cakey, spongy and has a unique sweet flavor that tastes amazing! When asked about this specific flavor Josey replied, \"That’s actually just a naturally occurring flavor of the red wheat that we use, and it pops like that because of the fresh Milling!!\"\u003c/p>\n\u003cp>As toast, the moist crumb remains but the crust is crispier and adds a nice textural contrast. By day three, the bread is not as spongy but is still great \u003ca href=\"http://www.businessinsider.com/we-tried-the-fancy-4-toast-san-francisco-is-going-crazy-for-2015-6\">$4 toast\u003c/a>.\u003c/p>\n\u003cp>This bread uses the same dough as the Whole-Grain Wonder Bread but the Wonder Bread is baked in a pan. These breads are mostly wheat—a blend of red and white wheat and some rye as well.\u003c/p>\n\u003cfigure id=\"attachment_126509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126509\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0841-new.jpg\" alt=\"Josey Baker Red, White & Rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126520\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0963-new.jpg\" alt=\"Josey Baker Red, White & Rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nJosey Baker Bread uses all organic flour and grains. The whole grain flours are milled at The Mill and the sifted flour is from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply\u003c/a>. \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> in Petaluma is the source of whole grain rye and wheat is grown in California by \u003ca href=\"https://www.communitygrains.com/our-farms/\">Fritz Durst\u003c/a> and \u003ca href=\"https://www.communitygrains.com/\">Community Grains\u003c/a> serves as the matchmaker between JBB and Fritz.\u003c/p>\n\u003cp>Like Wise Sons and Noe Valley Bakery, Josey Baker Breads donates leftover products to \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a>. JBB also donates a couple of pizza parties a month and participates in auctions and raffles.\u003c/p>\n\u003cp>Josey used to be an educator so he is inclined to be supportive to local schools. JBB plans to take on high school interns this summer to give them experience working in a bakery. They have classes several times a week at The Mill and a formal apprenticeship program.\u003c/p>\n\u003cp>The bakery is green-friendly. Bags are recyclable and for wholesale deliveries large trays are used instead of bags. Sourcing organic ingredients contributes to having environmentally conscious practices. And since they deal mostly with flour and water, natural cleaning products are used.\u003c/p>\n\u003cp>When discussing employer practices Josey said, \"I am proud of our culture and business.\" JBB provides employees with flexible work schedules, pays 100% healthcare, includes dental and vision for a minimal fee, has a partnership with a yoga studio so employees pay $5 for yoga classes, feeds employees meals during shifts, and has competitive salaries that start above minimum wage. He differentiated his company practices from traditional kitchen culture which he defines as \"militaristic, hierarchical, misogynist bullshit.\" The majority of people on his management team are women and they prioritize to keep shifts at 7-8 hours.\u003c/p>\n\u003cfigure id=\"attachment_126525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126525\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7037-new.jpg\" alt=\"The Mill open kitchen and baking area behind the payment counter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Mill open kitchen and baking area behind the payment counter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126575\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7043-new1.jpg\" alt=\"The Mill open kitchen baking area.\" width=\"1920\" height=\"896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-800x373.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-768x358.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-1020x476.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-1180x551.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-960x448.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-240x112.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-375x175.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-520x243.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Mill open kitchen baking area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-126522\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7032-new.jpg\" alt=\"Josey Baker bread for sale at The Mill.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003cem>\u003ca href=\"http://www.themillsf.com/\">The Mill\u003c/a>:\u003c/em> 736 Divisadero Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/The+Mill/@37.7764702,-122.4400264,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b02db73457:0x185a61a92a363ce8!8m2!3d37.776466!4d-122.4378324\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.joseybakerbread.com/where/\">Restaurants, Bars and Markets\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126560\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126560\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0856-new.jpg\" alt=\"Tartine's Danish Style Rye.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Sprouted Rye. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.tartinemanufactory.com/\">Tartine Manufactory\u003c/a> / \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery & Cafe\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/bread/\">\u003cstrong>Danish Style Seeded Sprouted Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Danish Style Seeded Sprouted Rye\u003c/em>: High-extraction organic spelt flour, organic whole-grain dark rye flour, buttermilk, dark beer, dark malt syrup, water, leaven, fine sea salt, organic sprouted rye berries, sunflower seeds, whole brown flaxseeds, coarsely ground brown flaxseeds, unhulled brown sesame seeds, pumpkin seeds. Price: $13.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nTartine's \u003cem>Danish Style Seeded Sprouted Rye\u003c/em> is dense, sweet and nutty. It is great plain as thinly sliced bread but even better as warm toast spread with melted sweet butter. This sprouted rye tastes healthy and did not bother my stomach. By day three, the plain version was a bit drier but as toast it was still delicious.\u003c/p>\n\u003cfigure id=\"attachment_126558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126558\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0848-new.jpg\" alt=\"Tartine's Danish Style Rye.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0989-new.jpg\" alt=\"Tartine's Danish Style Rye interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAccording to co-owner/baker Chad Robertson, all the ingredients at Tartine are organic. The bakery is in partnership with a mill and a farming collective. Two mills work closely together in Washington and Oregon - \u003ca href=\"https://www.camascountrymill.com/\">Camas\u003c/a> is in Oregon, they are farmer millers and grow a lot of grains for Tartine, mill it fresh and ship it every two weeks. \u003ca href=\"http://www.cairnspring.com/\">Cairnspring Mills\u003c/a> in Skagit Valley Washington is one of the richest grain-growing regions in the world with amazing soil. Tartine is building a similar network on the East Coast where they will be expanding next year.\u003c/p>\n\u003cp>Breads are not certified kosher but they may seek out certification at some point.\u003c/p>\n\u003cp>Tartine does not typically have a lot of leftovers but when they do they donate goods to shelters that distribute food. The bakery is supportive to schools, \u003ca href=\"https://edibleschoolyard.org/\">The Edible Schoolyard Project\u003c/a>, and other local community charity organizations. Tartine also provides bakery and pastry donations, gift certificates, and school tours to demonstrate the baking process in action.\u003c/p>\n\u003cp>Regarding environmental-friendly practices, Chad explains that the city of San Francisco provides business incentives to separate out recycled and compostable materials as well as increase the use of compostable products. All of Tartine's to-go containers are compostable.\u003c/p>\n\u003cp>In San Francisco, it is the law to provide healthcare to small business employees and Tartine has been offering the basic requirements: healthcare, paid sick leave, and maternity leave for quite some time. Chad claims they had been providing competitive salaries and were already paying above minimum wage when rates increased.\u003c/p>\n\u003cp>The program that Chad was most excited to talk about was the exchange program with South Korea and Japan. Tartine just opened up in Seoul and they are opening up in Tokyo later this year. They have an exchange program in place where Japanese and Korean bakers come to California to learn from the team in the United States and then bakers from the California team travel to Tokyo or Seoul to collaborate with the teams in Asia.\u003c/p>\n\u003cp>Chad said, \"For me that is something I really love. I have been doing that for a decade and I really wanted to make that opportunity available to my staff. It helps you grow – it helps anyone grow. The more you can travel and see different parts of the world, and the ways that people work, and the things that people make, along with different styles of doing things, it makes life much richer.\"\u003c/p>\n\u003cp>Chad also shared that the Asian teams are being creative, incorporating culturally specific Korean and Japanese ingredients into the Tartine breads they bake. And like the Scandinavian influence we are appreciating via the Seeded Sprouted Rye, Tartine plans to introduce the Bay Area to new breads influenced by the tastes and flavors of Korea and Japan.\u003c/p>\n\u003cfigure id=\"attachment_126563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126563\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7592-new.jpg\" alt=\"Tartine's Danish Style Rye on display along with other breads at the Manufactory.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye on display along with other breads at the Manufactory. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126564\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7594-new.jpg\" alt=\"Tartine's bread and pastries on display at the Manufactory.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's bread and pastries on display at the Manufactory. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tartinemanufactory.com/\">\u003cem>Tartine Manufactory\u003c/em>\u003c/a>: 595 Alabama Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Tartine+Manufactory/@37.7618501,-122.4141415,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e308f2ed1bb:0x88d7d35712aa2ba3!8m2!3d37.7618459!4d-122.4119475\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tartinebakery.com/\">\u003cem>Tartine Bakery and Cafe\u003c/em>\u003c/a>: 600 Guerrero Street San Francisco \u003ca href=\"https://www.google.com/maps/place/Tartine+Bakery/@37.7614211,-122.4262871,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e1807365605:0x601f7a97f0ce6c6b!8m2!3d37.7614169!4d-122.4240931\">MAP\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Final Note: Rye Love\u003c/strong>\u003cbr>\nThrough this rye exploration, I became aware of the relationship bakers have to their sourdough starter. There is a love connection that spans the time of an intimate and meaningful relationship. The starter is a living organism involved in the birth of their products, co-creating something precious, sacred and unique.\u003c/p>\n\u003cp>When Evan Bloom was told he had 10 minutes to go inside the commissary bakery fire in the Mission and take only what he needed, the eight-year old starter was at the top of the list.\u003c/p>\n\u003cp>Michael Gassen has been using the three starters: white, rye and wheat he initiated in 1993 which form the foundation of the breads and business he shares with his wife, Mary.\u003c/p>\n\u003cp>Josey Baker proudly said: “If you want to get technical about it, rye is in all of our breads because our sourdough culture is a 100% whole grain rye, so the seed from which all of our breads are made is a whole grain rye seed. Rye is at the heart of our bakery.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What was heartwarming to me was the bakers I spoke with all seemed to love their work. Their passion for the craft was reflected in the products as well as their practices. Most were invested in supporting education – both in the community as well as in their businesses. And this sense of nurturance and altruism extended to what they do on a daily basis – feeding people, creating a sense of family amongst their workers, and dough-nating to others in need.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/126157/san-francisco-bakeries-doing-the-rye-thing","authors":["5014"],"categories":["bayareabites_109","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_13746","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_358","bayareabites_1873"],"tags":["bayareabites_13421","bayareabites_3148","bayareabites_12360","bayareabites_16076","bayareabites_3147","bayareabites_12122","bayareabites_14923"],"featImg":"bayareabites_126440","label":"source_bayareabites_126157"},"bayareabites_66849":{"type":"posts","id":"bayareabites_66849","meta":{"index":"posts_1591205157","site":"bayareabites","id":"66849","score":null,"sort":[1375293428000]},"guestAuthors":[],"slug":"bay-area-food-tours-behind-the-scenes-with-edible-excursions-founder-lisa-rogovin","title":"Bay Area Food Tours: Behind the Scenes With Edible Excursions Founder Lisa Rogovin","publishDate":1375293428,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_66944\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\" alt=\"A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, founder of Edible Excursions. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, owner of Edible Excursions. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In today's \u003cem>\u003ca href=\"http://www.nytimes.com/2013/07/31/dining/food-sherpas-guide-you-to-a-citys-culinary-secrets.html?ref=dining\">New York Times\u003c/a>\u003c/em> food section Jeff Gordinier checks in with local \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions\u003c/a> owner Lisa Rogovin about what to look for when choosing a food tour here or abroad. Rogovin spent seven years in sales with \u003cem>Gourmet\u003c/em> magazine before launching her own food tour company in 2004. She's been pounding the pavement introducing guests to restaurants, cafes, and food producers in San Francisco, the East Bay, and Marin for the past nine years. Currently, a dozen guides lead 25-40 intimate food forays a month that showcase culinary picks in the city's \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>, \u003ca href=\"http://www.sfweekly.com/bestof/2011/award/best-way-to-eat-your-way-through-the-mission-2481708/\">Mission District\u003c/a>, and \u003ca href=\"http://sfjapantown.org/\">Japantown\u003c/a>, as well as Berkeley's \u003ca href=\"http://www.gourmetghetto.org/\">Gourmet Ghetto\u003c/a> and Oakland's \u003ca href=\"http://www.modernluxury.com/san-francisco/story/best-of-the-bay-2013-food\">Temescal neighborhood\u003c/a>.\u003c/p>\n\u003cp>Rogovin, 43, lives with her husband and two children in Glen Park. She spoke with BAB's Sarah Henry about what her job entails and why there's such a demand for food tours. (Full disclosure: Henry met Rogovin three years ago, when she interviewed her for a \u003ca href=\"http://www.berkeleyside.com/2010/07/23/berkeley-bites-lisa-rogovin-epicurean-concierge/\">story\u003c/a>. For the past two years she's led East Bay jaunts for Edible Excursions and curated the latest tour \u003ca href=\"http://www.forbes.com/sites/melaniehaiken/2013/05/31/5-hot-new-food-tours-and-foodie-meccas-for-summer/\">Temescal Tastes\u003c/a>.)\u003c/p>\n\u003cp>The edible entrepreneur shares some of her favorite local dining destinations, chimes in on what she thinks of terms like \"foodie,\" and offers a sneak peek into her new tours. Cocktails anyone?\u003c/p>\n\u003cfigure id=\"attachment_66942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\" alt=\"Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\" width=\"1000\" height=\"713\" class=\"size-full wp-image-66942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is the biggest myth about your day job?\u003c/strong>\u003c/p>\n\u003cp>People think that I eat all day. It's true I eat out a ton but I also run a business, with all that that entails. Even when I lead a tour I don't eat at every stop or I'd end up in a food coma.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Do you eat on tours you lead?\u003c/strong>\u003c/p>\n\u003cp>There's usually at least one or two stops I can't resist on every tour: Sake Onigiri at Kissako Tea in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">Japantown\u003c/a>, the \u003ca href=\"http://thelocalbutchershop.com/sandwiches/\">Local Butcher Shop sandwich\u003c/a> and everything and anything from \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a> in Berkeley, \u003ca href=\"http://wisesonsdeli.com/\">Wise Sons\u003c/a> for pastrami on the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/26/mission-reinvention-food-businesses-buck-recession/\">Mission 24th tour\u003c/a>, \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> on the Mission 18th tour.\u003c/p>\n\u003cp>\u003cstrong>What does a typical work week look like for you?\u003c/strong>\u003c/p>\n\u003cp>I lead private and Japantown tours. Last week I lead a group of Genentech employees through the Ferry Building and a Contiki group through the Mission. I spent most of Wednesday scouting locations for an upcoming Oakland tour, followed by drinks with girlfriends at \u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a>, owned by my friend \u003ca href=\"http://bsidebbq.com/\">Tanya Holland\u003c/a>. We took Tanya to \u003ca href=\"http://duendeoakland.com/\">Duende\u003c/a> in Uptown for dinner. I recommend the \u003cem>arroz negro\u003c/em>. I had business meetings at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> twice last week and two meals at \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>. From around six in the morning to about 11 at night I'm continually fielding questions and requests from my tour coordinator, guides, and guests. I make a point of staying connected with my existing food partners, building and maintaining those relationships and making sure things are working for them in relation to our tours. There's also website updating and social media to do. Last week I also worked on proposals for potential tours, one for next year's \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a>, one for a Google group, and another for a delegation of dentists from Korea coming to San Francisco for a convention. I met with UC Berkeley contacts about offering tours to different departments there and I interviewed a potential new guide. I go over scheduling, invoicing, and other administrative stuff like handling fundraising requests with my operations manager.\u003c/p>\n\u003cp>My husband and I celebrated the eighth anniversary of our meeting with dinner at \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> and dessert at \u003ca href=\"http://theicecreambarsf.com/\">The Ice Cream Bar\u003c/a> in Cole Valley (malted milkshake and brownie sundae.) I'm a mom, so there's the care, feeding, and transporting of children too. It's important to me that we have family meals together. That's how childhood memories are made. We took the kids to \u003ca href=\"http://www.sundaystreetssf.com/\">Sunday Streets\u003c/a> in the Mission and had lunch at \u003ca href=\"http://www.missionpicnic.com/\">Mission Picnic\u003c/a>. I try to exercise five times a week—running, Zumba, working out with a personal trainer--it's necessary in this job to burn calories. I exercise to eat.\u003c/p>\n\u003cfigure id=\"attachment_66934\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\" alt=\"Lisa Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\" width=\"400\" class=\"size-full wp-image-66934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How often do you eat out and do you ever tire of restaurant food? \u003c/strong>\u003c/p>\n\u003cp>I eat at restaurants about seven times a week. Eating out is my sport of choice. I love variety so I enjoy both hole-in-the-walls such as \u003ca href=\"http://basaseafoodexpress.net/\">Basa Seafood\u003c/a> for clam chowder or \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a> for \u003cem>al pastor\u003c/em> tacos. I like neighborhood joints like \u003ca href=\"http://www.dosasf.com/\">Dosa\u003c/a> as much if not more than sleek and trendy spots. I'm not really into the three-hour, high-end dining experiences like I used to do at \u003cem>Gourmet\u003c/em>. I'm just not into the pomp and circumstance. There was a time when I went to places like \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> or \u003ca href=\"http://quincerestaurant.com/\">Quince\u003c/a> for dinners three times a week but now I choose simpler dining experiences. I did have an impressive meal recently at \u003ca href=\"http://www.sonsanddaughterssf.com/\">Sons & Daughters\u003c/a>. They're crazy talented and creative in the kitchen. I ate Fort Bragg sea urchin with Delta asparagus. My most memorable meal lately was at \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>. The dining experience is executed in a unique way I found exciting. The menu changes all night long: What's available at 6 may not be available at 9. We had a smoked sturgeon pancake with horseradish schmear that was delicious.\u003c/p>\n\u003cp>\u003cstrong>What kind of home cook are you and what's your go-to family dinner?\u003c/strong>\u003c/p>\n\u003cp>Cooking at home has changed drastically since my little ones (Livia, 2 and Matthew, 4) came along. Popping corn for my kids is considered cooking these days. I enjoy cooking but I have five minutes max of uninterrupted kitchen time. Now I cook about once a week when a recipe I read inspires me. I love \u003cem>Bon Appetit\u003c/em> since Adam Rapoport came on as editor-in-chief. I just bought ingredients for Corn Maque Choux from the July issue. I hope I find time to make the dish or else I'll throw the corn and some protein on the grill. We just started having a personal chef, \u003ca href=\"http://www.kitchit.com/profiles/chefs/joshua-clever\">Joshua Clever\u003c/a>, who also happens to be one of my guides, come to our house twice a month and he cooks entrees and sides and fixes salads. My husband and I love salads: Micro greens, arugula, toasted nuts, dried or fresh seasonal fruit and some Israeli feta or blue or shaved aged goat. \u003c/p>\n\u003cp>\u003cstrong>What do you think of the terms \"foodie\" and \"gourmet\" and do these labels describe you?\u003c/strong>\u003c/p>\n\u003cp>Gourmet feels stodgy. Old school. Foodie is ubiquitous these days. What does that word even mean? I don't spend a moment thinking about these words. Maybe \"food obsessed\" is a better label for me. \u003c/p>\n\u003cfigure id=\"attachment_66941\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\" alt=\"Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the culinary landscape evolved in the nine years you've lead food tours?\u003c/strong>\u003c/p>\n\u003cp>There's been great food in the Bay Area for decades, thanks to the California Cuisine movement a la \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> and its many disciples. But I think there's lots more of it now and it has spread way beyond Berkeley's Gourmet Ghetto and San Francisco's Ferry Building. \u003c/p>\n\u003cp>\u003cstrong>Did you coin the term \"epicurean concierge\" and what does it mean to you?\u003c/strong>\u003c/p>\n\u003cp>When I worked for \u003cem>Gourmet\u003c/em> a colleague who worked for \u003cem>Vanity Fair\u003c/em> thought I should call myself an \"epicurean concierge.\" I love the title. You turn to a hotel concierge to find out about a region and what to do. Guests can turn to Edible Excursions guides to learn about the food scene here. That's one of the cool things about having your own business. You can call yourself whatever you want. \u003c/p>\n\u003cp>\u003cstrong>Why do you think there's so much interest now in the Bay Area in what we eat?\u003c/strong>\u003c/p>\n\u003cp>Bay Area people have been focused on what they eat for decades. In part, it has to do with our access to high quality ingredients year round growing within close proximity to the public. In recent years, the number of farmers' markets have grown so you can find a market six days a week. People aren't waiting for Saturday to head to the Ferry Plaza they're going to the Fillmore, Castro, Civic Center, Noe Valley and Glen Park. \u003c/p>\n\u003cp>Food TV, Instagram, Twitter, Facebook, Pinterest, Meetup and a slew of other social media have put a magnifying glass over what and where people eat. I get it. I love to look at food. I follow \u003ca href=\"http://instagram.com/offalchris#\">Chris Cosentino\u003c/a> of \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> on Instagram to see what dishes he's prepared for his menu. He can make something like offal, which may not initially sound appealing, come to life with Gravenstein apples and toasted walnuts. I grew up with a dad who loved to take pictures of food. One of my favorite photos from my childhood is a plate of perfectly charred steak at \u003ca href=\"http://www.peterluger.com/brooklyn.cfm\">Peter Lugar's in Brooklyn\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\" alt=\"The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-66940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What do you want guests to take away from a food tour?\u003c/strong>\u003c/p>\n\u003cp>People get so much more than food on an Edible Excursion tour. They also glean insights and information about the people making or growing the food, regional history, and local culture. Hopefully, that experience will help shape the way people shop for food or select a restaurant. \u003c/p>\n\u003cp>\u003cstrong>Who takes your tours?\u003c/strong>\u003c/p>\n\u003cp>Family, friends, and coworkers. Lawyers, builders, doctors, retired grandmas, finance people, high-school sweethearts, activists, and moms who met when their kids were in preschool but are now in college or married with kids of their own. We offer \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/18/deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language/\">sign-language tours to the deaf community\u003c/a> too. Some guests are just there to take it all in. Others think they are the world's foremost authorities about everything and want to share their knowledge with the rest of the group. As their guides, it's our job to manage the more challenging personalities so they're not interfering with other guests' experiences. Another typical personality we come across is someone who just can't get enough info and fires off question after question. It's great to have engaged customers but we're on a tight timeline so we know how to move things along gently so as not to offend or dismiss anyone. \u003c/p>\n\u003cfigure id=\"attachment_67069\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\" alt=\"Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67069\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What qualities do you look for in a guide?\u003c/strong>\u003c/p>\n\u003cp>A genuine desire to educate guests about the local food scene and the surrounding community. A great anticipator: A person who has a calm and collected demeanor in the face of disaster and difficult personalities who can adapt depending on the group, weather, or what's going on for our partner businesses. Someone who can build a strong rapport with guests and merchants. There's definitely a performance aspect to it: A guide needs to be on for three hours, even when most peoples' attention spans wane around the 30 minute mark. That's why we keep things moving.\u003c/p>\n\u003cp>\u003cstrong>What's next for Edible Excursions?\u003c/strong>\u003c/p>\n\u003cp>New tours, in no particular order: A San Francisco Cocktail Tour: The drinks menu has become an increasingly creative place and we want to spotlight the bartenders who are crafting these specialty sips. And, maybe because I'm a mom, I really look forward to a cocktail at the end of the day. More Oakland tours, in Uptown, Old Oakland, and beyond because the food scene there is exploding. There's incredible local pride along with a lot of chefs who might have opened in San Francisco who are heading to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/24/chef-preeti-mistry-juhu-beach-club-in-temescal/\">Oakland\u003c/a> instead. It's perhaps the most exciting and talked about food scene locally. And Dogpatch in the city, because it's a hidden gem yet to get the attention it deserves. \u003c/p>\n\u003cp>I also want to offer culinary excursions for young families. So many kids are picky eaters and I think if they're given a fun way to explore other foods and flavors they might buy into it. Kids who are picky are more likely to try new things if the idea doesn't originate from their parents. Food tours are a great thing to do with terrible teens too; food really does help break down barriers and connect people.\u003c/p>\n\u003cp>\u003cstrong>If you could choose ahead, what would your Last Supper look like?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I could see going out with a smile after eating a Reuben sandwich from \u003ca href=\"http://stagslunchette.com/\">Stag's Lunchette\u003c/a>. But I'd need some clean greens on the side for a balance so maybe steamed broccoli rabe too. Oh, and a tequila cocktail to round out the mix.\u003c/p>\n\n","blocks":[],"excerpt":"Edible Excursions owner Lisa Rogovin explains what a typical week for a food tour company operator looks like. It's not all about what she eats.","status":"publish","parent":0,"modified":1377539767,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":2172},"headData":{"title":"Bay Area Food Tours: Behind the Scenes With Edible Excursions Founder Lisa Rogovin | KQED","description":"Edible Excursions owner Lisa Rogovin explains what a typical week for a food tour company operator looks like. It's not all about what she eats.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Food Tours: Behind the Scenes With Edible Excursions Founder Lisa Rogovin","datePublished":"2013-07-31T17:57:08.000Z","dateModified":"2013-08-26T17:56:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"66849 http://blogs.kqed.org/bayareabites/?p=66849","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/31/bay-area-food-tours-behind-the-scenes-with-edible-excursions-founder-lisa-rogovin/","disqusTitle":"Bay Area Food Tours: Behind the Scenes With Edible Excursions Founder Lisa Rogovin","path":"/bayareabites/66849/bay-area-food-tours-behind-the-scenes-with-edible-excursions-founder-lisa-rogovin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66944\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-3036.jpg\" alt=\"A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, founder of Edible Excursions. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A food sherpa, epicurean concierge, or culinary guide? Lisa Rogovin, owner of Edible Excursions. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In today's \u003cem>\u003ca href=\"http://www.nytimes.com/2013/07/31/dining/food-sherpas-guide-you-to-a-citys-culinary-secrets.html?ref=dining\">New York Times\u003c/a>\u003c/em> food section Jeff Gordinier checks in with local \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions\u003c/a> owner Lisa Rogovin about what to look for when choosing a food tour here or abroad. Rogovin spent seven years in sales with \u003cem>Gourmet\u003c/em> magazine before launching her own food tour company in 2004. She's been pounding the pavement introducing guests to restaurants, cafes, and food producers in San Francisco, the East Bay, and Marin for the past nine years. Currently, a dozen guides lead 25-40 intimate food forays a month that showcase culinary picks in the city's \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>, \u003ca href=\"http://www.sfweekly.com/bestof/2011/award/best-way-to-eat-your-way-through-the-mission-2481708/\">Mission District\u003c/a>, and \u003ca href=\"http://sfjapantown.org/\">Japantown\u003c/a>, as well as Berkeley's \u003ca href=\"http://www.gourmetghetto.org/\">Gourmet Ghetto\u003c/a> and Oakland's \u003ca href=\"http://www.modernluxury.com/san-francisco/story/best-of-the-bay-2013-food\">Temescal neighborhood\u003c/a>.\u003c/p>\n\u003cp>Rogovin, 43, lives with her husband and two children in Glen Park. She spoke with BAB's Sarah Henry about what her job entails and why there's such a demand for food tours. (Full disclosure: Henry met Rogovin three years ago, when she interviewed her for a \u003ca href=\"http://www.berkeleyside.com/2010/07/23/berkeley-bites-lisa-rogovin-epicurean-concierge/\">story\u003c/a>. For the past two years she's led East Bay jaunts for Edible Excursions and curated the latest tour \u003ca href=\"http://www.forbes.com/sites/melaniehaiken/2013/05/31/5-hot-new-food-tours-and-foodie-meccas-for-summer/\">Temescal Tastes\u003c/a>.)\u003c/p>\n\u003cp>The edible entrepreneur shares some of her favorite local dining destinations, chimes in on what she thinks of terms like \"foodie,\" and offers a sneak peek into her new tours. Cocktails anyone?\u003c/p>\n\u003cfigure id=\"attachment_66942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2634.jpg\" alt=\"Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\" width=\"1000\" height=\"713\" class=\"size-full wp-image-66942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Learning about the finer points of coffee from Luigi Oldani of Cro Cafe on Edible Excursions' Temescal tour with guide Eve Mezvinsky in foreground. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is the biggest myth about your day job?\u003c/strong>\u003c/p>\n\u003cp>People think that I eat all day. It's true I eat out a ton but I also run a business, with all that that entails. Even when I lead a tour I don't eat at every stop or I'd end up in a food coma.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Do you eat on tours you lead?\u003c/strong>\u003c/p>\n\u003cp>There's usually at least one or two stops I can't resist on every tour: Sake Onigiri at Kissako Tea in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">Japantown\u003c/a>, the \u003ca href=\"http://thelocalbutchershop.com/sandwiches/\">Local Butcher Shop sandwich\u003c/a> and everything and anything from \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a> in Berkeley, \u003ca href=\"http://wisesonsdeli.com/\">Wise Sons\u003c/a> for pastrami on the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/26/mission-reinvention-food-businesses-buck-recession/\">Mission 24th tour\u003c/a>, \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> on the Mission 18th tour.\u003c/p>\n\u003cp>\u003cstrong>What does a typical work week look like for you?\u003c/strong>\u003c/p>\n\u003cp>I lead private and Japantown tours. Last week I lead a group of Genentech employees through the Ferry Building and a Contiki group through the Mission. I spent most of Wednesday scouting locations for an upcoming Oakland tour, followed by drinks with girlfriends at \u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a>, owned by my friend \u003ca href=\"http://bsidebbq.com/\">Tanya Holland\u003c/a>. We took Tanya to \u003ca href=\"http://duendeoakland.com/\">Duende\u003c/a> in Uptown for dinner. I recommend the \u003cem>arroz negro\u003c/em>. I had business meetings at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> twice last week and two meals at \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>. From around six in the morning to about 11 at night I'm continually fielding questions and requests from my tour coordinator, guides, and guests. I make a point of staying connected with my existing food partners, building and maintaining those relationships and making sure things are working for them in relation to our tours. There's also website updating and social media to do. Last week I also worked on proposals for potential tours, one for next year's \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a>, one for a Google group, and another for a delegation of dentists from Korea coming to San Francisco for a convention. I met with UC Berkeley contacts about offering tours to different departments there and I interviewed a potential new guide. I go over scheduling, invoicing, and other administrative stuff like handling fundraising requests with my operations manager.\u003c/p>\n\u003cp>My husband and I celebrated the eighth anniversary of our meeting with dinner at \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> and dessert at \u003ca href=\"http://theicecreambarsf.com/\">The Ice Cream Bar\u003c/a> in Cole Valley (malted milkshake and brownie sundae.) I'm a mom, so there's the care, feeding, and transporting of children too. It's important to me that we have family meals together. That's how childhood memories are made. We took the kids to \u003ca href=\"http://www.sundaystreetssf.com/\">Sunday Streets\u003c/a> in the Mission and had lunch at \u003ca href=\"http://www.missionpicnic.com/\">Mission Picnic\u003c/a>. I try to exercise five times a week—running, Zumba, working out with a personal trainer--it's necessary in this job to burn calories. I exercise to eat.\u003c/p>\n\u003cfigure id=\"attachment_66934\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/taco-hand.jpg\" alt=\"Lisa Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\" width=\"400\" class=\"size-full wp-image-66934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rogovin favors simple fare such as tacos over fancy pants food. Photo: Robin Jolin\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How often do you eat out and do you ever tire of restaurant food? \u003c/strong>\u003c/p>\n\u003cp>I eat at restaurants about seven times a week. Eating out is my sport of choice. I love variety so I enjoy both hole-in-the-walls such as \u003ca href=\"http://basaseafoodexpress.net/\">Basa Seafood\u003c/a> for clam chowder or \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a> for \u003cem>al pastor\u003c/em> tacos. I like neighborhood joints like \u003ca href=\"http://www.dosasf.com/\">Dosa\u003c/a> as much if not more than sleek and trendy spots. I'm not really into the three-hour, high-end dining experiences like I used to do at \u003cem>Gourmet\u003c/em>. I'm just not into the pomp and circumstance. There was a time when I went to places like \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> or \u003ca href=\"http://quincerestaurant.com/\">Quince\u003c/a> for dinners three times a week but now I choose simpler dining experiences. I did have an impressive meal recently at \u003ca href=\"http://www.sonsanddaughterssf.com/\">Sons & Daughters\u003c/a>. They're crazy talented and creative in the kitchen. I ate Fort Bragg sea urchin with Delta asparagus. My most memorable meal lately was at \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>. The dining experience is executed in a unique way I found exciting. The menu changes all night long: What's available at 6 may not be available at 9. We had a smoked sturgeon pancake with horseradish schmear that was delicious.\u003c/p>\n\u003cp>\u003cstrong>What kind of home cook are you and what's your go-to family dinner?\u003c/strong>\u003c/p>\n\u003cp>Cooking at home has changed drastically since my little ones (Livia, 2 and Matthew, 4) came along. Popping corn for my kids is considered cooking these days. I enjoy cooking but I have five minutes max of uninterrupted kitchen time. Now I cook about once a week when a recipe I read inspires me. I love \u003cem>Bon Appetit\u003c/em> since Adam Rapoport came on as editor-in-chief. I just bought ingredients for Corn Maque Choux from the July issue. I hope I find time to make the dish or else I'll throw the corn and some protein on the grill. We just started having a personal chef, \u003ca href=\"http://www.kitchit.com/profiles/chefs/joshua-clever\">Joshua Clever\u003c/a>, who also happens to be one of my guides, come to our house twice a month and he cooks entrees and sides and fixes salads. My husband and I love salads: Micro greens, arugula, toasted nuts, dried or fresh seasonal fruit and some Israeli feta or blue or shaved aged goat. \u003c/p>\n\u003cp>\u003cstrong>What do you think of the terms \"foodie\" and \"gourmet\" and do these labels describe you?\u003c/strong>\u003c/p>\n\u003cp>Gourmet feels stodgy. Old school. Foodie is ubiquitous these days. What does that word even mean? I don't spend a moment thinking about these words. Maybe \"food obsessed\" is a better label for me. \u003c/p>\n\u003cfigure id=\"attachment_66941\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2496.jpg\" alt=\"Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-66941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ex-Edible Excursions guide Preeti Mistry of Juhu Beach Club opened a restaurant in Oakland instead of San Francisco. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the culinary landscape evolved in the nine years you've lead food tours?\u003c/strong>\u003c/p>\n\u003cp>There's been great food in the Bay Area for decades, thanks to the California Cuisine movement a la \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> and its many disciples. But I think there's lots more of it now and it has spread way beyond Berkeley's Gourmet Ghetto and San Francisco's Ferry Building. \u003c/p>\n\u003cp>\u003cstrong>Did you coin the term \"epicurean concierge\" and what does it mean to you?\u003c/strong>\u003c/p>\n\u003cp>When I worked for \u003cem>Gourmet\u003c/em> a colleague who worked for \u003cem>Vanity Fair\u003c/em> thought I should call myself an \"epicurean concierge.\" I love the title. You turn to a hotel concierge to find out about a region and what to do. Guests can turn to Edible Excursions guides to learn about the food scene here. That's one of the cool things about having your own business. You can call yourself whatever you want. \u003c/p>\n\u003cp>\u003cstrong>Why do you think there's so much interest now in the Bay Area in what we eat?\u003c/strong>\u003c/p>\n\u003cp>Bay Area people have been focused on what they eat for decades. In part, it has to do with our access to high quality ingredients year round growing within close proximity to the public. In recent years, the number of farmers' markets have grown so you can find a market six days a week. People aren't waiting for Saturday to head to the Ferry Plaza they're going to the Fillmore, Castro, Civic Center, Noe Valley and Glen Park. \u003c/p>\n\u003cp>Food TV, Instagram, Twitter, Facebook, Pinterest, Meetup and a slew of other social media have put a magnifying glass over what and where people eat. I get it. I love to look at food. I follow \u003ca href=\"http://instagram.com/offalchris#\">Chris Cosentino\u003c/a> of \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> on Instagram to see what dishes he's prepared for his menu. He can make something like offal, which may not initially sound appealing, come to life with Gravenstein apples and toasted walnuts. I grew up with a dad who loved to take pictures of food. One of my favorite photos from my childhood is a plate of perfectly charred steak at \u003ca href=\"http://www.peterluger.com/brooklyn.cfm\">Peter Lugar's in Brooklyn\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2413.jpg\" alt=\"The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-66940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kouign amann from Brian Wood of Starter Bakery has quite the cult following in the East Bay. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What do you want guests to take away from a food tour?\u003c/strong>\u003c/p>\n\u003cp>People get so much more than food on an Edible Excursion tour. They also glean insights and information about the people making or growing the food, regional history, and local culture. Hopefully, that experience will help shape the way people shop for food or select a restaurant. \u003c/p>\n\u003cp>\u003cstrong>Who takes your tours?\u003c/strong>\u003c/p>\n\u003cp>Family, friends, and coworkers. Lawyers, builders, doctors, retired grandmas, finance people, high-school sweethearts, activists, and moms who met when their kids were in preschool but are now in college or married with kids of their own. We offer \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/18/deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language/\">sign-language tours to the deaf community\u003c/a> too. Some guests are just there to take it all in. Others think they are the world's foremost authorities about everything and want to share their knowledge with the rest of the group. As their guides, it's our job to manage the more challenging personalities so they're not interfering with other guests' experiences. Another typical personality we come across is someone who just can't get enough info and fires off question after question. It's great to have engaged customers but we're on a tight timeline so we know how to move things along gently so as not to offend or dismiss anyone. \u003c/p>\n\u003cfigure id=\"attachment_67069\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fiss-2915.jpg\" alt=\"Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67069\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edible Excursions tour in Oakland's Temescal neighborhood. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What qualities do you look for in a guide?\u003c/strong>\u003c/p>\n\u003cp>A genuine desire to educate guests about the local food scene and the surrounding community. A great anticipator: A person who has a calm and collected demeanor in the face of disaster and difficult personalities who can adapt depending on the group, weather, or what's going on for our partner businesses. Someone who can build a strong rapport with guests and merchants. There's definitely a performance aspect to it: A guide needs to be on for three hours, even when most peoples' attention spans wane around the 30 minute mark. That's why we keep things moving.\u003c/p>\n\u003cp>\u003cstrong>What's next for Edible Excursions?\u003c/strong>\u003c/p>\n\u003cp>New tours, in no particular order: A San Francisco Cocktail Tour: The drinks menu has become an increasingly creative place and we want to spotlight the bartenders who are crafting these specialty sips. And, maybe because I'm a mom, I really look forward to a cocktail at the end of the day. More Oakland tours, in Uptown, Old Oakland, and beyond because the food scene there is exploding. There's incredible local pride along with a lot of chefs who might have opened in San Francisco who are heading to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/24/chef-preeti-mistry-juhu-beach-club-in-temescal/\">Oakland\u003c/a> instead. It's perhaps the most exciting and talked about food scene locally. And Dogpatch in the city, because it's a hidden gem yet to get the attention it deserves. \u003c/p>\n\u003cp>I also want to offer culinary excursions for young families. So many kids are picky eaters and I think if they're given a fun way to explore other foods and flavors they might buy into it. Kids who are picky are more likely to try new things if the idea doesn't originate from their parents. Food tours are a great thing to do with terrible teens too; food really does help break down barriers and connect people.\u003c/p>\n\u003cp>\u003cstrong>If you could choose ahead, what would your Last Supper look like?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I could see going out with a smile after eating a Reuben sandwich from \u003ca href=\"http://stagslunchette.com/\">Stag's Lunchette\u003c/a>. But I'd need some clean greens on the side for a balance so maybe steamed broccoli rabe too. Oh, and a tequila cocktail to round out the mix.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/66849/bay-area-food-tours-behind-the-scenes-with-edible-excursions-founder-lisa-rogovin","authors":["5125"],"categories":["bayareabites_109","bayareabites_63","bayareabites_1146","bayareabites_1246","bayareabites_1875","bayareabites_1807","bayareabites_90","bayareabites_181"],"tags":["bayareabites_9996","bayareabites_12125","bayareabites_12121","bayareabites_1883","bayareabites_10964","bayareabites_4190","bayareabites_12123","bayareabites_9142","bayareabites_12126","bayareabites_8869","bayareabites_11449","bayareabites_2788","bayareabites_9108","bayareabites_10523","bayareabites_9144","bayareabites_12120","bayareabites_12128","bayareabites_12127","bayareabites_12124","bayareabites_9765","bayareabites_10313","bayareabites_9966","bayareabites_8925","bayareabites_10293","bayareabites_12122"],"featImg":"bayareabites_67078","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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