Archive for January, 2012

KQED’s Forum: The Changing Face of Farming

KQED’s Forum: The Changing Face of Farming

| January 14, 2012 | 1 Comment

Officials say the average farmer in California is nearly 60 years old — and nearly 20 percent are older than 70. They say without an influx of younger and more ethnically diverse farmers, the state’s $37 billion industry will suffer.

KQED’s Forum discusses the graying of the agriculture industry in a broadcast from our Sacramento studios.

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Q&A: Anthony Bourdain Says He’s in a Zen-like State

Q&A: Anthony Bourdain Says He’s in a Zen-like State

| January 13, 2012 | 0 Comments

This Monday marked the debut of the San Francisco episode of The Layover, where Anthony Bourdain showed some local love for San Francisco. Bay Area Bites caught up with Bourdain via email for a quick Q&A. Watch the San Francisco Layover episode in this post.

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Good Food Awards: An Insider Takes BAB Behind-the-Scenes

Good Food Awards: An Insider Takes BAB Behind-the-Scenes

| January 13, 2012 | 0 Comments

Good Food Awards insider and BAB contributor Karen Solomon offers a behind-the-scenes peek at the sustainable eats competition.

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Tasting Tour Uncovers Japantown’s Tempting Secrets

Tasting Tour Uncovers Japantown’s Tempting Secrets

| January 12, 2012 | 6 Comments

A tasting tour of SF Japantown with Edible Excursions offers a dozen sweet and savory samples of not the usual sushi and tempura. Learn about and nibble mochi, okonomiyaki pancake, taiyaki fish shaped pastries, seaweed salads, onigiri rice balls and sweet potato lattes.

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The New “Oaktown Spice Shop” Charms Oakland

The New “Oaktown Spice Shop” Charms Oakland

| January 11, 2012 | 3 Comments

With their high-quality spices, herbs, and hand-crafted blends, the new Oaktown Spice Shop is delighting residents of the Grand/Lakeshore neighborhood of Oakland.

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Let Them Cook For You: Haven

Let Them Cook For You: Haven

| January 10, 2012 | 1 Comment

Before you make a reservation at Haven, the latest addition to chef / restauranteur Daniel Patterson’s growing restaurant group, be sure you are hungry. Very hungry.

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KQED’s Forum: SF’s Coffee Innovators

KQED’s Forum: SF’s Coffee Innovators

| January 9, 2012 | 0 Comments

The Bay Area has been at the forefront of a coffee renaissance in recent years, and local boutique companies like Blue Bottle, Ritual and Four Barrel are now spreading their roasting philosophy — and their coffee beans — across the country. KQED’s Forum talks to some of the entrepreneurs behind the so-called “third-wave” coffee movement.

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Milling at the Bale Grist Mill

Milling at the Bale Grist Mill

Tour the oldest water-wheel grist mill in California, the Bale Grist Mill in Calistoga, and make a breakfast-perfect, scone-like whole grain loaf with your freshly milled grains.

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Jacques Pepin Cooking Tips: How to Make Haddock Steaks in Rice Paper

Jacques Pepin Cooking Tips: How to Make Haddock Steaks in Rice Paper

| January 8, 2012 | 0 Comments

Chef Jacques Pépin demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. This video clip is a web-exclusive that was taped during the filming of Jacques’ series Essential Pépin.

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Jacques Pepin Cooking Tips: How to Clean Mussels

Jacques Pepin Cooking Tips: How to Clean Mussels

| January 7, 2012 | 0 Comments

Chef Jacques Pépin demonstrates how to clean and prepare mussels. He is joined by his daughter, Claudine on the set of his TV series Essential Pépin.

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KQED’s Forum: Putting the Brakes on Food Trucks?

KQED’s Forum: Putting the Brakes on Food Trucks?

| January 6, 2012 | 0 Comments

The Bay Area’s foodie culture has gone mobile in recent years, as food trucks offering everything from creme brulee to empanadas to curry-filled burritos have proliferated. But in San Francisco, some restaurant owners say the carts are cutting into their business and are asking City Hall to step in. Meanwhile, food truck vendors complain about the red tape and confusing permit process. Both sides are unhappy with the current rules, and they have come to the table to hash out new regulations.

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Jacques Pepin Cooking Tips: How to Make Candied Orange Peels

Jacques Pepin Cooking Tips: How to Make Candied Orange Peels

| January 6, 2012 | 0 Comments

Chef Jacques Pépin demonstrates how to crystallize orange skin to make candied orange peels. This video clip is a web-exclusive that was taped during the filming of Jacques’ series Essential Pépin.

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Q&A with Simon Doonan, Author of “Gay Men Don’t Get Fat”

Q&A with Simon Doonan, Author of “Gay Men Don’t Get Fat”

| January 5, 2012 | 2 Comments

Simon Doonan is the author of the new book Gay Men Don’t Get Fat, (Blue Rider Press, $24.95) which is a twist on the 1970s book Real Men Don’t Eat Quiche and the more recent book French Women Don’t Get Fat. Doonan will be signing books at Barneys San Francisco on Saturday, January 21 from 2 to 4 p.m.

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Jacques Pepin Cooking Tips: How to Debone a Quail

Jacques Pepin Cooking Tips: How to Debone a Quail

| January 4, 2012 | 0 Comments

Chef Jacques Pépin demonstrates how to debone a quail. This video clip is a web-exclusive that was taped during the filming of Jacques’ series Essential Pépin.

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