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Will Wait For Good Food: Eat Real Festival 2011
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Sponsored
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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"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"megangordon":{"type":"authors","id":"5072","meta":{"index":"authors_1591205172","id":"5072","found":true},"name":"Megan Gordon","firstName":"Megan","lastName":"Gordon","slug":"megangordon","email":"meganjgordon@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"},"illyannamaisonet":{"type":"authors","id":"11551","meta":{"index":"authors_1591205172","id":"11551","found":true},"name":"illyanna Maisonet","firstName":"illyanna","lastName":"Maisonet","slug":"illyannamaisonet","email":"sfmuralista@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Illyanna Maisonet is a first-generation Puerto Rican and a cook. She sometimes writes about food, too. She has written for Food&Wine, Vice Munchies, Food52 and Lucky Peach. Her column, \u003cem>Cocina Boricua\u003c/em>, explores and preserves traditional Puerto Rican recipes.\r\n\r\nTwitter: \u003ca title=\"@eatgordaeat\" href=\"http://twitter.com/eatgordaeat\">@eatgordaeat\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f31d42ce3acd0a990fc99ced73504d06?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"illyanna Maisonet | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f31d42ce3acd0a990fc99ced73504d06?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f31d42ce3acd0a990fc99ced73504d06?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/illyannamaisonet"}},"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_132646":{"type":"posts","id":"bayareabites_132646","meta":{"index":"posts_1591205157","site":"bayareabites","id":"132646","score":null,"sort":[1551716233000]},"guestAuthors":[],"slug":"five-late-night-wings-tacos-and-breakfasts-eats-in-the-east-bay","title":"Five Late Night Wings, Tacos and Breakfasts Eats In the East Bay","publishDate":1551716233,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>We’ve all been there. We’ve been with someone who was so hungry and impatient that they demanded, loudly, that food be thrown into their gob instantaneously. Whether you’re coming from the club, a gathering, getting off that late night shift or just want to get outside for a while, we’ve got you covered. While some of these late night spots might already be your go-to destinations for all things soak-up-the-booze, maybe you’re just someone who loves to patronize eateries while the rest of the world sleeps.\u003c/p>\n\u003ch2>Sam’s Quarter Pound Burgers\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/18401+Hesperian+Blvd,+San+Lorenzo,+CA+94580/data=!4m2!3m1!1s0x808f91075f6deced:0xd3258b09fd523b73?ved=2ahUKEwjFxtH4k7XgAhUmwFQKHWTYAUsQ8gEwAHoECAAQAQ\" target=\"_blank\" rel=\"noopener\">18401 Hesperian Blvd\u003c/a>\u003cbr>\nSan Lorenzo, CA\u003cbr>\n94580\u003c/p>\n\u003cfigure id=\"attachment_132649\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-132649 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Drive-thru at Sam’s Quarter Pound Burger (Jerry Wong via Facebook)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">There used to be nine locations throughout the SF Bay Area, but now you can only find \u003c/span>\u003ca href=\"http://www.samssuperburgers.com/\">Sam’s Burgers\u003c/a>\u003cspan style=\"font-weight: 400\"> in San Lorenzo and San Leandro. There’s hardly any information online about these two locations. When I discovered a website for Sam’s, I reached out to the webmaster inquiring about more information. Even he didn’t know anything, “...\u003c/span>\u003cspan style=\"font-weight: 400\">when I did try to look them up, I never had any luck finding any contact informa\u003c/span>\u003cspan style=\"font-weight: 400\">tion for them either.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With a little bit of dig, I found a business listing stating that both locations are currently up for sale as turn-keys. \u003c/span>\u003cspan style=\"font-weight: 400\">“Sam's Super Burgers No. 1 has been operating in this same location since the 1960s. The present owner has been operating the business since 2001.” These locations are incredibly convenient to two types of people: those who begrudge stripping themselves of their pajamas in order to acquire late night munchies and those who would like an alternative to corporate fast food chains. The menu is extremely limited, with only 11 options plus beverages. But, I guess it makes it easier for you to focus on what you want to order. Indulge yourself in one of their cheeseburgers, cheese fries, milkshakes and a corn dog — they’re one of the few spots left making their corn dogs in house!\u003c/span>\u003c/p>\n\u003ch2>Tacos El Autlense\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/601+San+Pablo+Ave,+Albany,+CA+94706/data=!4m2!3m1!1s0x808579255ab3464b:0x1a1d72988c4bf877?ved=2ahUKEwja7-GYtLXgAhWhPH0KHc5tAPUQ8gEwAHoECAAQAQ\" target=\"_blank\" rel=\"noopener\">601 San Pablo Ave\u003c/a>\u003cbr>\nAlbany, CA\u003cbr>\n94706\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-132653 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/415300_364234386930124_772756488_o-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/415300_364234386930124_772756488_o-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/415300_364234386930124_772756488_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/415300_364234386930124_772756488_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/415300_364234386930124_772756488_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/415300_364234386930124_772756488_o.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rodrigo and Enedina Anguiano, owners of Tacos El Autlense (Jeremy Brooks)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/hotsytacos/\" target=\"_blank\" rel=\"noopener\">Tacos El Autlense’s\u003c/a> Facebook claims, “The best tacos this side of International Blvd” and I’m in no position to argue that. When the atheists are lining up to receive a side of “porque nada es imposible para dios” (because nothing is impossible with god) with their tacos, you know the food is otherworldly.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The truck used to be situated in Richmond, Ca, but moved to their current location in 2010 when the Hotsy Totsy bar asked them to fill a void. Before these tacos, Autlán de Navarro’s only claim to fame, known to me, was birthing Carlos Santana. The tacos brought the truck its second claim to fame: an Instagram photo showing that \u003ca href=\"https://www.instagram.com/p/BmFOpqOh79A/\" target=\"_blank\" rel=\"noopener\">Alexis Ohanian\u003c/a> brought Serena Williams there to chomp down! The truck is open late every day of the week to provide a much needed sponge of flavor to those stumbling out of the bar that the truck shares a parking lot with. This is also one of the only trucks to use yellow corn tortillas (it’s a bigger deal than you think).\u003c/p>\n\u003ch2>Nikko’s Family Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/340+23rd+Ave,+Oakland,+CA+94606/@37.773379,-122.2378197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f86ec8b346b5b:0x9b7256f535ec9085!8m2!3d37.773379!4d-122.235631\" target=\"_blank\" rel=\"noopener\">340 23rd Ave\u003c/a>\u003cbr>\nOakland, CA\u003cbr>\n94606\u003c/p>\n\u003cp>https://www.instagram.com/p/BVIJt9ijIWV/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Located in the middle of an incredibly busy and circular intersection, Nikko’s opened its doors in 1956. They’ve been serving the East Oakland community for 24 hours a day for over 60 years. That’s a lot of french fries. As one of two 24 hour non-chain restaurants in the entire East Bay (the other being \u003c/span>\u003cspan style=\"font-weight: 400\">1/4 Lb Big Burger in Martinez), you get a parking lot, a chill environment and affordable prices. You’ll often find an interesting intersection of late night constituents from Oakland and Alameda, since the restaurant sits right at the entrance (or exit) of the Park Street bridge. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">You’ll also find your model diner with a veneer counter and stools facing the kitchen. There’s several booths with vinyl seats. It’s best to leave any fresh leafy greens out of the equation for fear of disappointment —stick to things like their patty melts. Even better, try The San Franciscan: a beef patty on butter griddled sourdough bread slices with Swiss cheese and fried onions.\u003c/span>\u003c/p>\n\u003ch2>Rudy’s Can’t Fail Cafe\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Rudy's+Can't+Fail+Cafe/@37.8309642,-122.2881817,17z/data=!3m1!4b1!4m5!3m4!1s0x80857e1518030fc1:0xea496f32d455a58d!8m2!3d37.83096!4d-122.285993\" target=\"_blank\" rel=\"noopener\">4081 Hollis St\u003c/a>\u003cbr>\nEmeryville, CA 94608\u003c/p>\n\u003cp>https://www.instagram.com/p/BkYL39HgQJ6/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although the Oakland branch of \u003ca href=\"https://www.iamrudy.com/menu/\" target=\"_blank\" rel=\"noopener\">Rudy’s\u003c/a> shuttered its doors in 2018, this Rudy’s seems to be undefeated as the Emeryville go-to during all hours of the night and day. Don’t even think about coming here on the weekends without standing in giant lines! There are some fun trivia facts about Rudy’s people will always tell you: first, the restaurant was named after the 1979 song Rudie Can't Fail by The Clash and second, co-owner Mike Dirnt, the Berkeley-born bassist for the band Green Day, help to establish the original Rudy's in 2002. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Rudy’s extensive menu reminds you that not everything you eat late at night has to be soaked in grease. They offer some solid healthy options like grilled chicken salads and club sandwiches. But, make no mistake, you can still find those Americana classics: patty melts, fried chicken dinners and pie!\u003c/span>\u003c/p>\n\u003ch2>Monkey King Pub & Grub\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1315+Park+St,+Alameda,+CA+94501/data=!4m2!3m1!1s0x808f86bdc2f73311:0x37db1cd6d034af1f?ved=2ahUKEwjvs_SOxb7gAhXLIDQIHVBvDiUQ8gEwAHoECAAQAQ\" target=\"_blank\" rel=\"noopener\">1315 Park St\u003c/a>\u003cbr>\nAlameda, CA 94501\u003c/p>\n\u003cp>https://www.instagram.com/p/BmRRBL1n4X9/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It seems like Alameda shuts down early. With its popular bars like Forbidden Island Tiki Lounge (seen on HBO’s \u003c/span>\u003ca href=\"http://siliconvalleyism.com/silicon-valley-filming-locations.php\">\u003ci>\u003cspan style=\"font-weight: 400\">Silicon Valley\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">) and Lucky 13, patrons are bound to be on the lookout for some grub come last call. Opened in 2012, \u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/18204/check-please-bay-area-season-12-reviews-monkey-king-pub-and-grub-farmstead-at-long-meadow-ranch-grand-lake-kitchen\">\u003cspan style=\"font-weight: 400\">Monkey King Pub & Grub\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> does the job with hours going as late as 2am. They’ll even deliver during all of their opening hours. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Monkey King Pub & Grub doesn’t seem to have any stand out dishes because it’s all so good! Their dried fried ribs seem to be just as popular as their jambalaya fried rice (add optional runny yolk), jambalaya noodles, garlic noodles and chicken wings. But, one of their more unique offerings are Disco Fries which are a uniquely New Jersey creation and can be seen on a lot of East Coast diner menus. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you happen to be around during regular humanoid hours, you can also visit their Monkey King at the Brewery, which has some different food options than the pub. \u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"Five spots to eat at night from taco trucks, Asian mashups and a diner opened by a famous band member.","status":"publish","parent":0,"modified":1551808917,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1143},"headData":{"title":"Five Late Night Wings, Tacos and Breakfasts Eats In the East Bay | KQED","description":"Five spots to eat at night from taco trucks, Asian mashups and a diner opened by a famous band member.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"132646 https://ww2.kqed.org/bayareabites/?p=132646","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/03/04/five-late-night-wings-tacos-and-breakfasts-eats-in-the-east-bay/","disqusTitle":"Five Late Night Wings, Tacos and Breakfasts Eats In the East Bay","path":"/bayareabites/132646/five-late-night-wings-tacos-and-breakfasts-eats-in-the-east-bay","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>We’ve all been there. We’ve been with someone who was so hungry and impatient that they demanded, loudly, that food be thrown into their gob instantaneously. Whether you’re coming from the club, a gathering, getting off that late night shift or just want to get outside for a while, we’ve got you covered. While some of these late night spots might already be your go-to destinations for all things soak-up-the-booze, maybe you’re just someone who loves to patronize eateries while the rest of the world sleeps.\u003c/p>\n\u003ch2>Sam’s Quarter Pound Burgers\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/18401+Hesperian+Blvd,+San+Lorenzo,+CA+94580/data=!4m2!3m1!1s0x808f91075f6deced:0xd3258b09fd523b73?ved=2ahUKEwjFxtH4k7XgAhUmwFQKHWTYAUsQ8gEwAHoECAAQAQ\" target=\"_blank\" rel=\"noopener\">18401 Hesperian Blvd\u003c/a>\u003cbr>\nSan Lorenzo, CA\u003cbr>\n94580\u003c/p>\n\u003cfigure id=\"attachment_132649\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-132649 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Drive-thru at Sam’s Quarter Pound Burger (Jerry Wong via Facebook)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">There used to be nine locations throughout the SF Bay Area, but now you can only find \u003c/span>\u003ca href=\"http://www.samssuperburgers.com/\">Sam’s Burgers\u003c/a>\u003cspan style=\"font-weight: 400\"> in San Lorenzo and San Leandro. There’s hardly any information online about these two locations. When I discovered a website for Sam’s, I reached out to the webmaster inquiring about more information. Even he didn’t know anything, “...\u003c/span>\u003cspan style=\"font-weight: 400\">when I did try to look them up, I never had any luck finding any contact informa\u003c/span>\u003cspan style=\"font-weight: 400\">tion for them either.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With a little bit of dig, I found a business listing stating that both locations are currently up for sale as turn-keys. \u003c/span>\u003cspan style=\"font-weight: 400\">“Sam's Super Burgers No. 1 has been operating in this same location since the 1960s. The present owner has been operating the business since 2001.” These locations are incredibly convenient to two types of people: those who begrudge stripping themselves of their pajamas in order to acquire late night munchies and those who would like an alternative to corporate fast food chains. The menu is extremely limited, with only 11 options plus beverages. But, I guess it makes it easier for you to focus on what you want to order. Indulge yourself in one of their cheeseburgers, cheese fries, milkshakes and a corn dog — they’re one of the few spots left making their corn dogs in house!\u003c/span>\u003c/p>\n\u003ch2>Tacos El Autlense\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/601+San+Pablo+Ave,+Albany,+CA+94706/data=!4m2!3m1!1s0x808579255ab3464b:0x1a1d72988c4bf877?ved=2ahUKEwja7-GYtLXgAhWhPH0KHc5tAPUQ8gEwAHoECAAQAQ\" target=\"_blank\" rel=\"noopener\">601 San Pablo Ave\u003c/a>\u003cbr>\nAlbany, CA\u003cbr>\n94706\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-132653 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/415300_364234386930124_772756488_o-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/415300_364234386930124_772756488_o-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/415300_364234386930124_772756488_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/415300_364234386930124_772756488_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/415300_364234386930124_772756488_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/415300_364234386930124_772756488_o.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rodrigo and Enedina Anguiano, owners of Tacos El Autlense (Jeremy Brooks)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/hotsytacos/\" target=\"_blank\" rel=\"noopener\">Tacos El Autlense’s\u003c/a> Facebook claims, “The best tacos this side of International Blvd” and I’m in no position to argue that. When the atheists are lining up to receive a side of “porque nada es imposible para dios” (because nothing is impossible with god) with their tacos, you know the food is otherworldly.\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>The truck used to be situated in Richmond, Ca, but moved to their current location in 2010 when the Hotsy Totsy bar asked them to fill a void. Before these tacos, Autlán de Navarro’s only claim to fame, known to me, was birthing Carlos Santana. The tacos brought the truck its second claim to fame: an Instagram photo showing that \u003ca href=\"https://www.instagram.com/p/BmFOpqOh79A/\" target=\"_blank\" rel=\"noopener\">Alexis Ohanian\u003c/a> brought Serena Williams there to chomp down! The truck is open late every day of the week to provide a much needed sponge of flavor to those stumbling out of the bar that the truck shares a parking lot with. This is also one of the only trucks to use yellow corn tortillas (it’s a bigger deal than you think).\u003c/p>\n\u003ch2>Nikko’s Family Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/340+23rd+Ave,+Oakland,+CA+94606/@37.773379,-122.2378197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f86ec8b346b5b:0x9b7256f535ec9085!8m2!3d37.773379!4d-122.235631\" target=\"_blank\" rel=\"noopener\">340 23rd Ave\u003c/a>\u003cbr>\nOakland, CA\u003cbr>\n94606\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BVIJt9ijIWV"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Located in the middle of an incredibly busy and circular intersection, Nikko’s opened its doors in 1956. They’ve been serving the East Oakland community for 24 hours a day for over 60 years. That’s a lot of french fries. As one of two 24 hour non-chain restaurants in the entire East Bay (the other being \u003c/span>\u003cspan style=\"font-weight: 400\">1/4 Lb Big Burger in Martinez), you get a parking lot, a chill environment and affordable prices. You’ll often find an interesting intersection of late night constituents from Oakland and Alameda, since the restaurant sits right at the entrance (or exit) of the Park Street bridge. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">You’ll also find your model diner with a veneer counter and stools facing the kitchen. There’s several booths with vinyl seats. It’s best to leave any fresh leafy greens out of the equation for fear of disappointment —stick to things like their patty melts. Even better, try The San Franciscan: a beef patty on butter griddled sourdough bread slices with Swiss cheese and fried onions.\u003c/span>\u003c/p>\n\u003ch2>Rudy’s Can’t Fail Cafe\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Rudy's+Can't+Fail+Cafe/@37.8309642,-122.2881817,17z/data=!3m1!4b1!4m5!3m4!1s0x80857e1518030fc1:0xea496f32d455a58d!8m2!3d37.83096!4d-122.285993\" target=\"_blank\" rel=\"noopener\">4081 Hollis St\u003c/a>\u003cbr>\nEmeryville, CA 94608\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BkYL39HgQJ6"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Although the Oakland branch of \u003ca href=\"https://www.iamrudy.com/menu/\" target=\"_blank\" rel=\"noopener\">Rudy’s\u003c/a> shuttered its doors in 2018, this Rudy’s seems to be undefeated as the Emeryville go-to during all hours of the night and day. Don’t even think about coming here on the weekends without standing in giant lines! There are some fun trivia facts about Rudy’s people will always tell you: first, the restaurant was named after the 1979 song Rudie Can't Fail by The Clash and second, co-owner Mike Dirnt, the Berkeley-born bassist for the band Green Day, help to establish the original Rudy's in 2002. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Rudy’s extensive menu reminds you that not everything you eat late at night has to be soaked in grease. They offer some solid healthy options like grilled chicken salads and club sandwiches. But, make no mistake, you can still find those Americana classics: patty melts, fried chicken dinners and pie!\u003c/span>\u003c/p>\n\u003ch2>Monkey King Pub & Grub\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1315+Park+St,+Alameda,+CA+94501/data=!4m2!3m1!1s0x808f86bdc2f73311:0x37db1cd6d034af1f?ved=2ahUKEwjvs_SOxb7gAhXLIDQIHVBvDiUQ8gEwAHoECAAQAQ\" target=\"_blank\" rel=\"noopener\">1315 Park St\u003c/a>\u003cbr>\nAlameda, CA 94501\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BmRRBL1n4X9"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">It seems like Alameda shuts down early. With its popular bars like Forbidden Island Tiki Lounge (seen on HBO’s \u003c/span>\u003ca href=\"http://siliconvalleyism.com/silicon-valley-filming-locations.php\">\u003ci>\u003cspan style=\"font-weight: 400\">Silicon Valley\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">) and Lucky 13, patrons are bound to be on the lookout for some grub come last call. Opened in 2012, \u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/18204/check-please-bay-area-season-12-reviews-monkey-king-pub-and-grub-farmstead-at-long-meadow-ranch-grand-lake-kitchen\">\u003cspan style=\"font-weight: 400\">Monkey King Pub & Grub\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> does the job with hours going as late as 2am. They’ll even deliver during all of their opening hours. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Monkey King Pub & Grub doesn’t seem to have any stand out dishes because it’s all so good! Their dried fried ribs seem to be just as popular as their jambalaya fried rice (add optional runny yolk), jambalaya noodles, garlic noodles and chicken wings. But, one of their more unique offerings are Disco Fries which are a uniquely New Jersey creation and can be seen on a lot of East Coast diner menus. \u003c/span>\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>\u003cspan style=\"font-weight: 400\">If you happen to be around during regular humanoid hours, you can also visit their Monkey King at the Brewery, which has some different food options than the pub. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/132646/five-late-night-wings-tacos-and-breakfasts-eats-in-the-east-bay","authors":["11551"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_366","bayareabites_1807","bayareabites_181"],"tags":["bayareabites_16336","bayareabites_13285","bayareabites_9995","bayareabites_16244","bayareabites_16243","bayareabites_14453","bayareabites_8369","bayareabites_758","bayareabites_14757","bayareabites_16335"],"featImg":"bayareabites_132788","label":"bayareabites"},"bayareabites_124967":{"type":"posts","id":"bayareabites_124967","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124967","score":null,"sort":[1518140121000]},"guestAuthors":[],"slug":"building-a-latino-muslim-coalition-with-tacotrucksateverymosque","title":"Building A Latino-Muslim Coalition With #TacoTrucksAtEveryMosque","publishDate":1518140121,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The connection between Middle Eastern and Mexican food goes all the way back to the Moors, and is well-known in culinary circles. Al pastor tacos are just a pork version of the shawarma spits that Lebanese immigrants brought with them to Mexico City in the 1930s. In nearby Puebla, a wrap called tacos \u003cem>árabes \u003c/em>— Arabic tacos — uses a flatbread that's halfway between pita and lavash. Kibbe (fried meatballs made from bulghur wheat) is popular in the Yucatán, thanks to Syrians who settled in the Peninsula over the past century. And the Lebanese-Mexican Chedraui family of Mexico City owns one of the largest Latino supermarket chains in the United States, El Super.\u003c/p>\n\u003cp>But it wasn't until Orange County, Calif., residents Rida Hamida and Ben Vazquez created #TacoTrucksAtEveryMosque that someone tried to explore the political potential between Muslims and Mexicans in the United States with their shared foodways. The two put on events that are exactly what the hashtag promises. A \u003cem>lonchera\u003c/em> parks at a mosque and serves free tacos after a religious service that includes a talk urging Latino-Muslim unity. Visitors feast on tacos of \u003cem>carne asada\u003c/em> and chicken prepared by a halal-certified butcher.\u003c/p>\n\u003cp>#TacoTrucksAtEveryMosque is more than an epicurean evening of education, though. \"There are layers of sharing beyond just food,\" says Vazquez, a history teacher at Valley High School in Santa Ana, Calif. \"It's our job as activists to nurture understanding and build relationships. And we are developing deeper relationships as we build this.\"\u003c/p>\n\u003cp>\"Dismissed people are longing for a space in these divisive times,\" says Hamida, a staffer for Los Angeles-area Assemblywoman Cristina Garcia, a Democrat. \"And they're doing it in a delicious way.\"\u003c/p>\n\u003cp>It's a perfect meeting ground for Latinos and Muslims in Orange County, a long-conservative place that has changed dramatically since Hamida and Vazquez attended high school there during the 1990s. Today, Orange County is majority-minority; Latinos make up about a third of the county's 3.2 million residents, while an estimated 120,000 Muslims live there.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the two groups continue to lack political power: There is only one Muslim elected official in Orange County, while Latino politicians are concentrated mostly in the cities of Santa Ana and Anaheim, cities that happen to have sizable Latino and Muslim communities. And the groups suffered the majority of\u003ca href=\"https://www.ocregister.com/2017/06/02/new-report-shows-o-c-hate-crimes-on-the-rise-spiking-since-november/\"> documented hate crimes in Orange County\u003c/a> in 2016, the last full year for which the Orange County Human Relations Commission has statistics.\u003c/p>\n\u003cp>\"We're our neighbors, but we don't know one another,\" says Hamida. \"We go and fight for justice at protests and stand side by side, but we really don't know our stories.\"\u003c/p>\n\u003cp>Hamida and Vazquez first met at a rally in 2015, and realized they shared a passion for immigrant rights because of their families: Vazquez's parents are from the Mexican state of Zacatecas, while Hamida's family is Palestinian. Their first collaboration happened in 2016 with \"Adventures in Al-Andalus,\" \u003ca href=\"https://www.ocweekly.com/mark-gonzales-bridges-muslim-and-latino-worlds-at-valley-hs-in-santa-ana-7011219/\">a lecture series in high schools\u003c/a> that sought to emphasize the commonality of Latinos and Muslims; it also included a voter registration drive at a mosque and a \u003ca href=\"http://www.ocweekly.com/restaurants/arab-americans-take-latinos-on-taste-tour-of-anaheims-little-arabia-7138026\">culinary tour of Little Arabia\u003c/a>, an Anaheim neighborhood that's the largest Middle Eastern enclave in the United States outside of Michigan.\u003c/p>\n\u003cp>The friends also organized #IStandWithHijabis, an evening presentation at the Islamic Society of Orange County in Garden Grove, where Muslim women talked about wearing hijabs with non-Muslim women who wore them throughout that day in solidarity.\u003c/p>\n\u003cp>The two would've continued with similar, relatively mainstream workshops if not for Marco Gutierrez. In the fall of 2016, the Latinos for Trump founder appeared on Joy Reid's MSNBC show \u003ca href=\"https://www.youtube.com/watch?v=PzbusRK7YKM\">and declared\u003c/a>, \"My culture is a very dominant culture, and it's imposing and it's causing problems. If you don't do something about it, you're going to have taco trucks on every corner.\"\u003c/p>\n\u003cp>The statement became instantly infamous, and is mocked to this day in Mexican-American circles. But it particularly bothered Vazquez. His hometown of Santa Ana is the largest city in the United States with an all-Latino city council, yet members have long tried to outlaw \u003cem>loncheras\u003c/em>. And as Hamida and Vazquez were thinking up a new program, his mind kept returning to Gutierrez's comment.\u003c/p>\n\u003cp>\"We have to protect folks who carve out a life any way possible,\" Vazquez says. \"When we organize with taco trucks, we give them the stage and dignity we all deserve.\"\u003c/p>\n\u003cp>\"It wasn't enough to take the [Muslim] community out of their space and bring [it] to a Latino-centric space,\" Hamida adds. \"It's about bringing that taco truck model that everyone is demonizing, and embracing it and welcoming it to our space.\"\u003c/p>\n\u003cp>The first #TacoTrucksAtEveryMosque happened last June during Ramadan at the Islamic Center of Santa Ana, a mosque comprised mainly of Cham, Cambodian and Vietnamese Muslims. Latinos and Muslims alike initially had concerns about the food that was served – though for different reasons.\u003c/p>\n\u003cp>Hamida assured Muslims that the meats were fully halal, with no contamination. \"We had halal markets cut it taco style and pre-marinate it, to ensure it was halal,\" Hamida said. Meanwhile, she says she had to convince some Latinos who went to the event that \"eating a halal taco doesn't make you Muslim. [People] thought they were compromising their own faith!\"\u003c/p>\n\u003cp>The kickoff event drew more than 400 people. (Hamida's dad ate 10 tacos). More than 1,400 people attended the second happening, held a couple of weeks later at the Islamic Society. Since then, #TacoTrucksAtEveryMosque has traveled as far south as Baja California, in Mexico, and as far north as Sacramento, where they held an event last week. All told, Hamida estimates they've served 7,300 people — and nearly 29,000 tacos – at the seven events they've held so far. (They've also \u003ca href=\"http://marufmilwaukee.com/taco-truck-at-every-mosque/\">inspired imitators\u003c/a>.)\u003c/p>\n\u003cp>The taco tour quickly got national attention — a profile on NBC Nightly News, stories in the \u003cem>Los Angeles Times\u003c/em> and PRI's \u003cem>The World\u003c/em>. It even got the attention of Gutierrez: On Instagram, he posted a video of Hamida with the message, \"I tried to warn you people. #TacoTrucksOnEveryCorner has mutated into #TacoTrucksatEveryMosque!\"\u003c/p>\n\u003cp>The next taco tour won't happen until May. In the meantime, Hamida and Vazquez are preparing high school Latino-Muslim unity lectures where students will snack on halal tacos. \"At the end of the events, they're not talking about how amazing the halal tacos are, although the tacos are great,\" Hamida points out. \"They're saying, 'Now, we can fight together.' \"\u003c/p>\n\u003cp>Hamida says she's even seen conservative protesters who initially showed up to troll #TacoTrucksatEveryMosque line up instead at their events. \"I guess they just wanted the halal tacos,\" she now says with a laugh. \"They wanted to know what the magic is.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Gustavo Arellano is the author of \u003c/em>Taco USA: How Mexican Food Conquered America\u003cem>, and a longtime guest on NPR's \"Barbershop\" segment on \u003c/em>Weekend All Things Considered. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"It's just what it sounds like. Food trucks show up at mosques to hand out free halal tacos after religious services. The goal: to foster unity between two communities facing increasing discrimination.","status":"publish","parent":0,"modified":1546975110,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1192},"headData":{"title":"Building A Latino-Muslim Coalition With #TacoTrucksAtEveryMosque | KQED","description":"It's just what it sounds like. Food trucks show up at mosques to hand out free halal tacos after religious services. The goal: to foster unity between two communities facing increasing discrimination.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"124967 https://ww2.kqed.org/bayareabites/?p=124967","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/02/08/building-a-latino-muslim-coalition-with-tacotrucksateverymosque/","disqusTitle":"Building A Latino-Muslim Coalition With #TacoTrucksAtEveryMosque","nprByline":"Gustavo Arellano, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Rida Hamida","nprStoryId":"584057034","nprApiLink":"http://api.npr.org/query?id=584057034&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/02/08/584057034/building-a-latino-muslim-coalition-with-tacotrucksateverymosque?ft=nprml&f=584057034","nprRetrievedStory":"1","nprPubDate":"Thu, 08 Feb 2018 17:09:00 -0500","nprStoryDate":"Thu, 08 Feb 2018 11:47:00 -0500","nprLastModifiedDate":"Thu, 08 Feb 2018 17:09:28 -0500","path":"/bayareabites/124967/building-a-latino-muslim-coalition-with-tacotrucksateverymosque","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The connection between Middle Eastern and Mexican food goes all the way back to the Moors, and is well-known in culinary circles. Al pastor tacos are just a pork version of the shawarma spits that Lebanese immigrants brought with them to Mexico City in the 1930s. In nearby Puebla, a wrap called tacos \u003cem>árabes \u003c/em>— Arabic tacos — uses a flatbread that's halfway between pita and lavash. Kibbe (fried meatballs made from bulghur wheat) is popular in the Yucatán, thanks to Syrians who settled in the Peninsula over the past century. And the Lebanese-Mexican Chedraui family of Mexico City owns one of the largest Latino supermarket chains in the United States, El Super.\u003c/p>\n\u003cp>But it wasn't until Orange County, Calif., residents Rida Hamida and Ben Vazquez created #TacoTrucksAtEveryMosque that someone tried to explore the political potential between Muslims and Mexicans in the United States with their shared foodways. The two put on events that are exactly what the hashtag promises. A \u003cem>lonchera\u003c/em> parks at a mosque and serves free tacos after a religious service that includes a talk urging Latino-Muslim unity. Visitors feast on tacos of \u003cem>carne asada\u003c/em> and chicken prepared by a halal-certified butcher.\u003c/p>\n\u003cp>#TacoTrucksAtEveryMosque is more than an epicurean evening of education, though. \"There are layers of sharing beyond just food,\" says Vazquez, a history teacher at Valley High School in Santa Ana, Calif. \"It's our job as activists to nurture understanding and build relationships. And we are developing deeper relationships as we build this.\"\u003c/p>\n\u003cp>\"Dismissed people are longing for a space in these divisive times,\" says Hamida, a staffer for Los Angeles-area Assemblywoman Cristina Garcia, a Democrat. \"And they're doing it in a delicious way.\"\u003c/p>\n\u003cp>It's a perfect meeting ground for Latinos and Muslims in Orange County, a long-conservative place that has changed dramatically since Hamida and Vazquez attended high school there during the 1990s. Today, Orange County is majority-minority; Latinos make up about a third of the county's 3.2 million residents, while an estimated 120,000 Muslims live there.\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>But the two groups continue to lack political power: There is only one Muslim elected official in Orange County, while Latino politicians are concentrated mostly in the cities of Santa Ana and Anaheim, cities that happen to have sizable Latino and Muslim communities. And the groups suffered the majority of\u003ca href=\"https://www.ocregister.com/2017/06/02/new-report-shows-o-c-hate-crimes-on-the-rise-spiking-since-november/\"> documented hate crimes in Orange County\u003c/a> in 2016, the last full year for which the Orange County Human Relations Commission has statistics.\u003c/p>\n\u003cp>\"We're our neighbors, but we don't know one another,\" says Hamida. \"We go and fight for justice at protests and stand side by side, but we really don't know our stories.\"\u003c/p>\n\u003cp>Hamida and Vazquez first met at a rally in 2015, and realized they shared a passion for immigrant rights because of their families: Vazquez's parents are from the Mexican state of Zacatecas, while Hamida's family is Palestinian. Their first collaboration happened in 2016 with \"Adventures in Al-Andalus,\" \u003ca href=\"https://www.ocweekly.com/mark-gonzales-bridges-muslim-and-latino-worlds-at-valley-hs-in-santa-ana-7011219/\">a lecture series in high schools\u003c/a> that sought to emphasize the commonality of Latinos and Muslims; it also included a voter registration drive at a mosque and a \u003ca href=\"http://www.ocweekly.com/restaurants/arab-americans-take-latinos-on-taste-tour-of-anaheims-little-arabia-7138026\">culinary tour of Little Arabia\u003c/a>, an Anaheim neighborhood that's the largest Middle Eastern enclave in the United States outside of Michigan.\u003c/p>\n\u003cp>The friends also organized #IStandWithHijabis, an evening presentation at the Islamic Society of Orange County in Garden Grove, where Muslim women talked about wearing hijabs with non-Muslim women who wore them throughout that day in solidarity.\u003c/p>\n\u003cp>The two would've continued with similar, relatively mainstream workshops if not for Marco Gutierrez. In the fall of 2016, the Latinos for Trump founder appeared on Joy Reid's MSNBC show \u003ca href=\"https://www.youtube.com/watch?v=PzbusRK7YKM\">and declared\u003c/a>, \"My culture is a very dominant culture, and it's imposing and it's causing problems. If you don't do something about it, you're going to have taco trucks on every corner.\"\u003c/p>\n\u003cp>The statement became instantly infamous, and is mocked to this day in Mexican-American circles. But it particularly bothered Vazquez. His hometown of Santa Ana is the largest city in the United States with an all-Latino city council, yet members have long tried to outlaw \u003cem>loncheras\u003c/em>. And as Hamida and Vazquez were thinking up a new program, his mind kept returning to Gutierrez's comment.\u003c/p>\n\u003cp>\"We have to protect folks who carve out a life any way possible,\" Vazquez says. \"When we organize with taco trucks, we give them the stage and dignity we all deserve.\"\u003c/p>\n\u003cp>\"It wasn't enough to take the [Muslim] community out of their space and bring [it] to a Latino-centric space,\" Hamida adds. \"It's about bringing that taco truck model that everyone is demonizing, and embracing it and welcoming it to our space.\"\u003c/p>\n\u003cp>The first #TacoTrucksAtEveryMosque happened last June during Ramadan at the Islamic Center of Santa Ana, a mosque comprised mainly of Cham, Cambodian and Vietnamese Muslims. Latinos and Muslims alike initially had concerns about the food that was served – though for different reasons.\u003c/p>\n\u003cp>Hamida assured Muslims that the meats were fully halal, with no contamination. \"We had halal markets cut it taco style and pre-marinate it, to ensure it was halal,\" Hamida said. Meanwhile, she says she had to convince some Latinos who went to the event that \"eating a halal taco doesn't make you Muslim. [People] thought they were compromising their own faith!\"\u003c/p>\n\u003cp>The kickoff event drew more than 400 people. (Hamida's dad ate 10 tacos). More than 1,400 people attended the second happening, held a couple of weeks later at the Islamic Society. Since then, #TacoTrucksAtEveryMosque has traveled as far south as Baja California, in Mexico, and as far north as Sacramento, where they held an event last week. All told, Hamida estimates they've served 7,300 people — and nearly 29,000 tacos – at the seven events they've held so far. (They've also \u003ca href=\"http://marufmilwaukee.com/taco-truck-at-every-mosque/\">inspired imitators\u003c/a>.)\u003c/p>\n\u003cp>The taco tour quickly got national attention — a profile on NBC Nightly News, stories in the \u003cem>Los Angeles Times\u003c/em> and PRI's \u003cem>The World\u003c/em>. It even got the attention of Gutierrez: On Instagram, he posted a video of Hamida with the message, \"I tried to warn you people. #TacoTrucksOnEveryCorner has mutated into #TacoTrucksatEveryMosque!\"\u003c/p>\n\u003cp>The next taco tour won't happen until May. In the meantime, Hamida and Vazquez are preparing high school Latino-Muslim unity lectures where students will snack on halal tacos. \"At the end of the events, they're not talking about how amazing the halal tacos are, although the tacos are great,\" Hamida points out. \"They're saying, 'Now, we can fight together.' \"\u003c/p>\n\u003cp>Hamida says she's even seen conservative protesters who initially showed up to troll #TacoTrucksatEveryMosque line up instead at their events. \"I guess they just wanted the halal tacos,\" she now says with a laugh. \"They wanted to know what the magic is.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Gustavo Arellano is the author of \u003c/em>Taco USA: How Mexican Food Conquered America\u003cem>, and a longtime guest on NPR's \"Barbershop\" segment on \u003c/em>Weekend All Things Considered. \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> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124967/building-a-latino-muslim-coalition-with-tacotrucksateverymosque","authors":["byline_bayareabites_124967"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_2035","bayareabites_181"],"tags":["bayareabites_16263","bayareabites_14775","bayareabites_8369","bayareabites_266"],"featImg":"bayareabites_124968","label":"bayareabites"},"bayareabites_99122":{"type":"posts","id":"bayareabites_99122","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99122","score":null,"sort":[1439017771000]},"guestAuthors":[],"slug":"foodie-guide-to-outside-lands-2015","title":"GUIDE: Here's What You Need to Eat at Outside Lands This Weekend","publishDate":1439017771,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Lucky enough to have a ticket to San Francisco’s \u003ca href=\"http://www.sfoutsidelands.com/\" target=\"_blank\">Outside Lands Festival\u003c/a> this weekend? Consider us your gastronomic advance party.\u003c/p>\n\u003cp>With almost 80 restaurants, nearly 40 wineries and over 30 breweries, working out exactly what to eat in between the\u003ca href=\"http://lineup.sfoutsidelands.com/?sort=day\" target=\"_blank\"> incredible musical offerings\u003c/a> can be daunting, and you don't want to waste a second of your precious festival time. So we hit Outside Lands bright and early to bring you our tried-and-(literally)-tasted recommendations:\u003c/p>\n\u003ch3>Best for \"weird and wonderful\"\u003c/h3>\n\u003cp>\u003cstrong>“The Ringmaster” Donut Cheeseburger from \u003ca href=\"http://www.strawsf.com/\" target=\"_blank\">Straw\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99140\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0087.jpg\" alt='\"The Ringmaster\" from Straw' width=\"1920\" height=\"1193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-400x249.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-800x497.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-1440x895.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-1180x733.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-960x597.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"The Ringmaster\" from Straw \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A.K.A. the most Instagrammed food of Outside Lands 2015. If you're paying Golden Gate Park a visit this weekend, expect to be surrounded by people either eating or photographing this audacious #donutburger concoction (or both) -- but what is it? Imagine, if you will, a beef patty topped with cheese and crispy bacon snuggled between two glazed donut “buns.” (Note: that’s not a donut sliced in half – that’s \u003cem>two actual donuts\u003c/em>.) I approached this beast with some trepidation, but to my utter astonishment, The Ringmaster totally works – because of the saltiness of the bacon, which works both with and against the sweetness of the donuts. Be warned: if you’re brave enough to try the #donutburger this year, people \u003cem>will\u003c/em> come up to you and ask you what the hell you’re eating. (One person actually approached me on behalf of her boyfriend, who was convinced he was hallucinating a woman eating a cheeseburger on a donut. No sir, that’s just me!)\u003c/p>\n\u003ch3>\u003cstrong>Best for post-entry brunch\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Classic Grilled Cheese Sandwich from \u003ca href=\"http://theamericansf.com/\" target=\"_blank\">American Grilled Cheese Kitchen\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99143\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99143\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_9987.jpg\" alt=\"Grilled Cheese Sandwich from The American Grilled Cheese Kitchen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Cheese Sandwich from The American Grilled Cheese Kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unless you live undetected in a treehouse in Golden Gate Park, getting to Outside Lands itself probably took you a while. If you’re ready for brunch the minute you get past the entrance line, your most satisfying option is the American Grilled Cheese Kitchen’s Classic Grilled Cheese Sandwich. The basic version comprises cheddar and Monterey Jack, but I had mine with an oozing fried egg (available as part of their Breakfast Special until 12 noon), \u003ca href=\"http://zoesmeats.com/\" target=\"_blank\">Zoe’s\u003c/a> bacon and lightly-fried jalapenos. It was the 11am diner food of my dreams, but served in a big sunny field.\u003c/p>\n\u003ch3>\u003cstrong>Best for snacking \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Fabulous Frickles from \u003ca href=\"http://fabulousfrickles.com/\" target=\"_blank\">Those Fabulous Frickle Brothers\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0435.jpg\" alt=\"Fabulous Frickles from Those Fabulous Frickle Brothers\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fabulous Frickles from Those Fabulous Frickle Brothers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another treat that ensures passers-by will stop you and either say “ooh, the frickles!” or “where did you get those things?” I urge you to visit Outside Lands’ one and only fried pickle truck for a generous portion of these super-crisp, intensely-seasoned little pickle slices, which somehow manage to stay crunchy under that bready fried coating. The frickles (so fun to say!) also come with a choice of house-made yogurt-based sauces, the most popular of which are the \"Cukaracha Srichacha\" with spicy cilantro and mint and the \"Herman's German\" with curry mustard and dill. To be honest, these sauces all tasted kind of the same, but who cares when you’re eating FRICKLES. Buyer beware: these innocent-looking discs are secretly dangerous, because they’re so light you don’t feel like you’re overloading on fried food – and before you know it, you’ll have eaten the whole tray.\u003c/p>\n\u003ch3>Best for carnivores\u003c/h3>\n\u003cp>\u003cstrong>Porchetta Taco from \u003ca href=\"http://www.laurbanasf.com/\" target=\"_blank\">La Urbana\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99161\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/PorchettaTaco.jpg\" alt=\"Porchetta Taco from La Urbana\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Porchetta Taco from La Urbana \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’ll be brutally honest: I wasn’t blown away by this taco’s appearance when it first arrived into my hands. But wait! The blue-corn hand-rolled taco, while dismayingly drab and gray, was actually a soft yet mealy (\u003cem>and\u003c/em> gluten-free) treat. And the worryingly crumbly porchetta inside? It turned out to be one of the tastiest things I ate at Outside Lands this year, studded with bonus pieces of crispy pork. Don’t judge a taco by its cover, guys! Be warned: the habanero salsa that comes with it is super-spicy – I loved it, but don’t dump the whole miniature container of it over your precious porchetta until you know you will too.\u003c/p>\n\u003ch3>Best for a sugar high\u003c/h3>\n\u003cp>\u003cstrong>Griddled French Toast from\u003ca href=\"http://canerossosf.com/\" target=\"_blank\"> Il Cane Rosso\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99139\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0074.jpg\" alt=\"Griddled French Toast from Il Cane Rosso\" width=\"1920\" height=\"1129\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-400x235.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-800x470.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-1440x847.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-1180x694.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-960x565.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Griddled French Toast from Il Cane Rosso \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re expecting something like sliced bread, guess again: this awesomely dense, soggy brick of home-made “toast” is more like a squidgy slab of cake, fried until crisped and warm on the griddle then doused in syrupy maple sauce. Having impaled it, my fork then refused to come back out without a fight. I strongly recommend buying one to share with a friend -- or perhaps ten of them. (While you’re at Il Cane Rosso’s stall, get one of their famous Olive Oil Fried Egg Sandwiches: apparently a particular hit with the roadies of Outside Lands.)\u003c/p>\n\u003ch3>Best for late-night warmth\u003c/h3>\n\u003cp>\u003cstrong>Hot Chocolate from \u003ca href=\"http://www.charleschocolates.com/\" target=\"_blank\">Charles Chocolates\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99163\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-99163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/chocolate-marshmellow.jpg\" alt=\"Hot Chocolate from Charles Chocolates with homemade marshmellows.\" width=\"960\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow-800x1067.jpg 800w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Hot Chocolate from Charles Chocolates with homemade marshmellows. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a given that at some point, the Ocean Beach fog is going to roll in to Golden Gate Park (you brought your layers, right, like everyone told you to?) and this French-style hot chocolate is basically like pouring molten warmth into your veins through your throat. Super-thick and velvety, it’s like eating melted chocolate – mainly because that’s exactly what it is, accompanied by whole milk, a touch of cream and vanilla beans. It's even better with a sprinkling of gem-like marshmallows, which start to ooze into the drink as they soften, complementing its slight bitterness with their sweetness. This hot chocolate is the stuff that Charles Chocolates is rightly famous for (although oddly enough, their team say that it’s not this but their Brownie Ice Cream Sundae that festival-goers ask for most after dark.) For the true campfire experience, pair it with one of their Gourmet S’mores.\u003c/p>\n\u003cfigure id=\"attachment_99169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99169\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/charles-chocolate-smores.jpg\" alt=\"Charles Chocolates S'mores\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates S'mores \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cstrong>Best for the hangry\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>“The Works” from\u003ca href=\"http://www.littleskilletsf.com/#eat-together\" target=\"_blank\"> Little Skillet\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99171\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/chix-waffles1.jpg\" alt=\"“The Works” from Little Skillet\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The Works” from Little Skillet \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not cheap at $18, but if your stomach demands comfort food satisfaction, “The Works” is for you. Your money gets you two huge portions of delicious, crunchy fried chicken, plus nicely-sharp mac and cheese and a waffle the size of an iPad Mini. With maple syrup and Louisiana hot sauce available for liberal squirting, the only weak link is the cornbread – while still perfectly tasty, it’s a teeny, somewhat squished serving that doesn’t seem to belong on this otherwise bountiful plate.\u003c/p>\n\u003ch3>\u003cstrong>Best for pizza addicts\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Margherita pizza from \u003ca href=\"http://www.delpopolosf.com/\" target=\"_blank\">Del Popolo\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99150\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0075.jpg\" alt=\"Margherita Pizza from Del Popolo\" width=\"1920\" height=\"1246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-400x260.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-1440x935.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-1180x766.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-960x623.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Margherita Pizza from Del Popolo \u003ccite>(Carly Severn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, if you’re set on buying by the slice then head over to Escape from New York a few stalls down – but in all other cases, brave the line for Del Popolo’s phenomenal Margherita pizza. A perfectly light, puffy crust that’s blistered from just a moment in the pizza oven topped with fresh, sweet tomato sauce, a few dabs of creamy mozzarella and ever-so-slightly charred torn basil leaves: honestly, I defy anyone not to wolf down a whole one themselves. It’s the polar opposite of overly-cheesy takeout pizza and as close as you’re going to get to the authentic Italian version – ie. perfection – as you’re going to get without a very long flight. And you’re eating it at a music festival! What a time to be alive.\u003c/p>\n\u003ch3>\u003cstrong>Best from Chocolands\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Melted Chocolate Bar from \u003ca href=\"https://www.guittard.com/\" target=\"_blank\">Guittard\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0736.jpg\">\u003cimg class=\"size-full wp-image-99147\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0736.jpg\" alt=\"Melted Chocolate Bar from Guittard Chocolate\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melted Chocolate Bar from Guittard Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, you could get something from San Francisco food truck staples \u003ca href=\"http://www.thecremebruleecart.com/\" target=\"_blank\">Crème Brulee Cart\u003c/a> or \u003ca href=\"https://karascupcakes.com/\" target=\"_blank\">Kara’s Cupcakes\u003c/a> in \u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">Chocolands \u003c/a>– and you probably should, because they’re delicious. But if you try one thing in this cocoa-dedicated haven this year, have the Melted Chocolate Bar from Guittard, described to me by their team as “warm chocolate ice-cream.” This pretty much nails it: imagine a cup-full of oozing melted dark chocolate (or milk, if you prefer) topped with your choice of toffee bits, almonds, cocoa nibs or chocolate chips. I chose a combination of the first two, which made for a delicious crunch amidst the intense lava river of chocolate. It’s tactically accompanied by a tiny spoon, which you’ll soon realized is necessary for preventing a melted chocolate overdose.\u003c/p>\n\u003ch3>Best for fish fans\u003c/h3>\n\u003cp>\u003cstrong>Fish and chips from \u003ca href=\"http://pacificcatch.com/\" target=\"_blank\">Pacific Catch\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99172\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/fish-chips.jpg\" alt=\"Fish and chips from Pacific Catch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish and chips from Pacific Catch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take it from a native Brit who is mildly obsessed with the topic: these are really good fish and chips. The batter is light and crisp and the fish fresh and rich, improved by a squeeze of lemon. The sweet potato fries served up on the side are an unexpected treat, too: no sad soggy orange strips here, but perfectly-crunchy, salty bites. Of course, you’re still eating fried food, but it doesn’t feel that way.\u003c/p>\n\u003ch3>\u003cstrong>Best faux-veggie option \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Spicy Eggplant Parm from \u003ca href=\"http://stonesthrowsf.com/\" target=\"_blank\">Stone’s Throw\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99153\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_00841.jpg\" alt=\"Spicy Eggplant Parm from Stone's Thow\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-1440x975.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Eggplant Parm from Stone's Thow \u003ccite>(Carly Severn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A.K.A the delish veggie sandwich that could totally pass for meat (which may or may not be what you want.) Stone’s Throw’s veggie variant on their popular Spicy Chicken Parm boasts a big, crackly-fried slice of breaded eggplant, but the real star here is the not-too-spicy marinara sauce. It’s all arranged on a bed of pickled vegetables, topped with a sheet of provolone with garlicky herb butter and wrapped in ciabatta bread and it’s very, very satisfying.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What bites are you looking forward to -- or have eaten before -- at \u003c/em>\u003c/strong>\u003cstrong>\u003cem>Outside Lands? Let me know in the comments!\u003c/em>\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"Lucky enough to have a ticket to Outside Lands this weekend? Consider us your gastronomic advance party.","status":"publish","parent":0,"modified":1439136584,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1728},"headData":{"title":"GUIDE: Here's What You Need to Eat at Outside Lands This Weekend | KQED","description":"Lucky enough to have a ticket to Outside Lands this weekend? Consider us your gastronomic advance party.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"99122 http://ww2.kqed.org/bayareabites/?p=99122","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/08/foodie-guide-to-outside-lands-2015/","disqusTitle":"GUIDE: Here's What You Need to Eat at Outside Lands This Weekend","path":"/bayareabites/99122/foodie-guide-to-outside-lands-2015","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lucky enough to have a ticket to San Francisco’s \u003ca href=\"http://www.sfoutsidelands.com/\" target=\"_blank\">Outside Lands Festival\u003c/a> this weekend? Consider us your gastronomic advance party.\u003c/p>\n\u003cp>With almost 80 restaurants, nearly 40 wineries and over 30 breweries, working out exactly what to eat in between the\u003ca href=\"http://lineup.sfoutsidelands.com/?sort=day\" target=\"_blank\"> incredible musical offerings\u003c/a> can be daunting, and you don't want to waste a second of your precious festival time. So we hit Outside Lands bright and early to bring you our tried-and-(literally)-tasted recommendations:\u003c/p>\n\u003ch3>Best for \"weird and wonderful\"\u003c/h3>\n\u003cp>\u003cstrong>“The Ringmaster” Donut Cheeseburger from \u003ca href=\"http://www.strawsf.com/\" target=\"_blank\">Straw\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99140\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0087.jpg\" alt='\"The Ringmaster\" from Straw' width=\"1920\" height=\"1193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-400x249.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-800x497.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-1440x895.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-1180x733.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-960x597.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"The Ringmaster\" from Straw \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A.K.A. the most Instagrammed food of Outside Lands 2015. If you're paying Golden Gate Park a visit this weekend, expect to be surrounded by people either eating or photographing this audacious #donutburger concoction (or both) -- but what is it? Imagine, if you will, a beef patty topped with cheese and crispy bacon snuggled between two glazed donut “buns.” (Note: that’s not a donut sliced in half – that’s \u003cem>two actual donuts\u003c/em>.) I approached this beast with some trepidation, but to my utter astonishment, The Ringmaster totally works – because of the saltiness of the bacon, which works both with and against the sweetness of the donuts. Be warned: if you’re brave enough to try the #donutburger this year, people \u003cem>will\u003c/em> come up to you and ask you what the hell you’re eating. (One person actually approached me on behalf of her boyfriend, who was convinced he was hallucinating a woman eating a cheeseburger on a donut. No sir, that’s just me!)\u003c/p>\n\u003ch3>\u003cstrong>Best for post-entry brunch\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Classic Grilled Cheese Sandwich from \u003ca href=\"http://theamericansf.com/\" target=\"_blank\">American Grilled Cheese Kitchen\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99143\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99143\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_9987.jpg\" alt=\"Grilled Cheese Sandwich from The American Grilled Cheese Kitchen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Cheese Sandwich from The American Grilled Cheese Kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unless you live undetected in a treehouse in Golden Gate Park, getting to Outside Lands itself probably took you a while. If you’re ready for brunch the minute you get past the entrance line, your most satisfying option is the American Grilled Cheese Kitchen’s Classic Grilled Cheese Sandwich. The basic version comprises cheddar and Monterey Jack, but I had mine with an oozing fried egg (available as part of their Breakfast Special until 12 noon), \u003ca href=\"http://zoesmeats.com/\" target=\"_blank\">Zoe’s\u003c/a> bacon and lightly-fried jalapenos. It was the 11am diner food of my dreams, but served in a big sunny field.\u003c/p>\n\u003ch3>\u003cstrong>Best for snacking \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Fabulous Frickles from \u003ca href=\"http://fabulousfrickles.com/\" target=\"_blank\">Those Fabulous Frickle Brothers\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0435.jpg\" alt=\"Fabulous Frickles from Those Fabulous Frickle Brothers\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fabulous Frickles from Those Fabulous Frickle Brothers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another treat that ensures passers-by will stop you and either say “ooh, the frickles!” or “where did you get those things?” I urge you to visit Outside Lands’ one and only fried pickle truck for a generous portion of these super-crisp, intensely-seasoned little pickle slices, which somehow manage to stay crunchy under that bready fried coating. The frickles (so fun to say!) also come with a choice of house-made yogurt-based sauces, the most popular of which are the \"Cukaracha Srichacha\" with spicy cilantro and mint and the \"Herman's German\" with curry mustard and dill. To be honest, these sauces all tasted kind of the same, but who cares when you’re eating FRICKLES. Buyer beware: these innocent-looking discs are secretly dangerous, because they’re so light you don’t feel like you’re overloading on fried food – and before you know it, you’ll have eaten the whole tray.\u003c/p>\n\u003ch3>Best for carnivores\u003c/h3>\n\u003cp>\u003cstrong>Porchetta Taco from \u003ca href=\"http://www.laurbanasf.com/\" target=\"_blank\">La Urbana\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99161\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/PorchettaTaco.jpg\" alt=\"Porchetta Taco from La Urbana\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Porchetta Taco from La Urbana \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’ll be brutally honest: I wasn’t blown away by this taco’s appearance when it first arrived into my hands. But wait! The blue-corn hand-rolled taco, while dismayingly drab and gray, was actually a soft yet mealy (\u003cem>and\u003c/em> gluten-free) treat. And the worryingly crumbly porchetta inside? It turned out to be one of the tastiest things I ate at Outside Lands this year, studded with bonus pieces of crispy pork. Don’t judge a taco by its cover, guys! Be warned: the habanero salsa that comes with it is super-spicy – I loved it, but don’t dump the whole miniature container of it over your precious porchetta until you know you will too.\u003c/p>\n\u003ch3>Best for a sugar high\u003c/h3>\n\u003cp>\u003cstrong>Griddled French Toast from\u003ca href=\"http://canerossosf.com/\" target=\"_blank\"> Il Cane Rosso\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99139\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0074.jpg\" alt=\"Griddled French Toast from Il Cane Rosso\" width=\"1920\" height=\"1129\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-400x235.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-800x470.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-1440x847.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-1180x694.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-960x565.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Griddled French Toast from Il Cane Rosso \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re expecting something like sliced bread, guess again: this awesomely dense, soggy brick of home-made “toast” is more like a squidgy slab of cake, fried until crisped and warm on the griddle then doused in syrupy maple sauce. Having impaled it, my fork then refused to come back out without a fight. I strongly recommend buying one to share with a friend -- or perhaps ten of them. (While you’re at Il Cane Rosso’s stall, get one of their famous Olive Oil Fried Egg Sandwiches: apparently a particular hit with the roadies of Outside Lands.)\u003c/p>\n\u003ch3>Best for late-night warmth\u003c/h3>\n\u003cp>\u003cstrong>Hot Chocolate from \u003ca href=\"http://www.charleschocolates.com/\" target=\"_blank\">Charles Chocolates\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99163\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-99163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/chocolate-marshmellow.jpg\" alt=\"Hot Chocolate from Charles Chocolates with homemade marshmellows.\" width=\"960\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow-800x1067.jpg 800w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Hot Chocolate from Charles Chocolates with homemade marshmellows. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a given that at some point, the Ocean Beach fog is going to roll in to Golden Gate Park (you brought your layers, right, like everyone told you to?) and this French-style hot chocolate is basically like pouring molten warmth into your veins through your throat. Super-thick and velvety, it’s like eating melted chocolate – mainly because that’s exactly what it is, accompanied by whole milk, a touch of cream and vanilla beans. It's even better with a sprinkling of gem-like marshmallows, which start to ooze into the drink as they soften, complementing its slight bitterness with their sweetness. This hot chocolate is the stuff that Charles Chocolates is rightly famous for (although oddly enough, their team say that it’s not this but their Brownie Ice Cream Sundae that festival-goers ask for most after dark.) For the true campfire experience, pair it with one of their Gourmet S’mores.\u003c/p>\n\u003cfigure id=\"attachment_99169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99169\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/charles-chocolate-smores.jpg\" alt=\"Charles Chocolates S'mores\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates S'mores \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cstrong>Best for the hangry\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>“The Works” from\u003ca href=\"http://www.littleskilletsf.com/#eat-together\" target=\"_blank\"> Little Skillet\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99171\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/chix-waffles1.jpg\" alt=\"“The Works” from Little Skillet\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The Works” from Little Skillet \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not cheap at $18, but if your stomach demands comfort food satisfaction, “The Works” is for you. Your money gets you two huge portions of delicious, crunchy fried chicken, plus nicely-sharp mac and cheese and a waffle the size of an iPad Mini. With maple syrup and Louisiana hot sauce available for liberal squirting, the only weak link is the cornbread – while still perfectly tasty, it’s a teeny, somewhat squished serving that doesn’t seem to belong on this otherwise bountiful plate.\u003c/p>\n\u003ch3>\u003cstrong>Best for pizza addicts\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Margherita pizza from \u003ca href=\"http://www.delpopolosf.com/\" target=\"_blank\">Del Popolo\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99150\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0075.jpg\" alt=\"Margherita Pizza from Del Popolo\" width=\"1920\" height=\"1246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-400x260.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-1440x935.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-1180x766.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-960x623.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Margherita Pizza from Del Popolo \u003ccite>(Carly Severn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, if you’re set on buying by the slice then head over to Escape from New York a few stalls down – but in all other cases, brave the line for Del Popolo’s phenomenal Margherita pizza. A perfectly light, puffy crust that’s blistered from just a moment in the pizza oven topped with fresh, sweet tomato sauce, a few dabs of creamy mozzarella and ever-so-slightly charred torn basil leaves: honestly, I defy anyone not to wolf down a whole one themselves. It’s the polar opposite of overly-cheesy takeout pizza and as close as you’re going to get to the authentic Italian version – ie. perfection – as you’re going to get without a very long flight. And you’re eating it at a music festival! What a time to be alive.\u003c/p>\n\u003ch3>\u003cstrong>Best from Chocolands\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Melted Chocolate Bar from \u003ca href=\"https://www.guittard.com/\" target=\"_blank\">Guittard\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0736.jpg\">\u003cimg class=\"size-full wp-image-99147\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0736.jpg\" alt=\"Melted Chocolate Bar from Guittard Chocolate\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melted Chocolate Bar from Guittard Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, you could get something from San Francisco food truck staples \u003ca href=\"http://www.thecremebruleecart.com/\" target=\"_blank\">Crème Brulee Cart\u003c/a> or \u003ca href=\"https://karascupcakes.com/\" target=\"_blank\">Kara’s Cupcakes\u003c/a> in \u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">Chocolands \u003c/a>– and you probably should, because they’re delicious. But if you try one thing in this cocoa-dedicated haven this year, have the Melted Chocolate Bar from Guittard, described to me by their team as “warm chocolate ice-cream.” This pretty much nails it: imagine a cup-full of oozing melted dark chocolate (or milk, if you prefer) topped with your choice of toffee bits, almonds, cocoa nibs or chocolate chips. I chose a combination of the first two, which made for a delicious crunch amidst the intense lava river of chocolate. It’s tactically accompanied by a tiny spoon, which you’ll soon realized is necessary for preventing a melted chocolate overdose.\u003c/p>\n\u003ch3>Best for fish fans\u003c/h3>\n\u003cp>\u003cstrong>Fish and chips from \u003ca href=\"http://pacificcatch.com/\" target=\"_blank\">Pacific Catch\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99172\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/fish-chips.jpg\" alt=\"Fish and chips from Pacific Catch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish and chips from Pacific Catch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take it from a native Brit who is mildly obsessed with the topic: these are really good fish and chips. The batter is light and crisp and the fish fresh and rich, improved by a squeeze of lemon. The sweet potato fries served up on the side are an unexpected treat, too: no sad soggy orange strips here, but perfectly-crunchy, salty bites. Of course, you’re still eating fried food, but it doesn’t feel that way.\u003c/p>\n\u003ch3>\u003cstrong>Best faux-veggie option \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Spicy Eggplant Parm from \u003ca href=\"http://stonesthrowsf.com/\" target=\"_blank\">Stone’s Throw\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99153\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_00841.jpg\" alt=\"Spicy Eggplant Parm from Stone's Thow\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-1440x975.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Eggplant Parm from Stone's Thow \u003ccite>(Carly Severn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A.K.A the delish veggie sandwich that could totally pass for meat (which may or may not be what you want.) Stone’s Throw’s veggie variant on their popular Spicy Chicken Parm boasts a big, crackly-fried slice of breaded eggplant, but the real star here is the not-too-spicy marinara sauce. It’s all arranged on a bed of pickled vegetables, topped with a sheet of provolone with garlicky herb butter and wrapped in ciabatta bread and it’s very, very satisfying.\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>\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>\u003cstrong>\u003cem>What bites are you looking forward to -- or have eaten before -- at \u003c/em>\u003c/strong>\u003cstrong>\u003cem>Outside Lands? Let me know in the comments!\u003c/em>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99122/foodie-guide-to-outside-lands-2015","authors":["3243","5014"],"categories":["bayareabites_109","bayareabites_50","bayareabites_13746","bayareabites_1875","bayareabites_10851","bayareabites_10","bayareabites_90","bayareabites_181"],"tags":["bayareabites_1123","bayareabites_8369","bayareabites_14695","bayareabites_2565","bayareabites_2599","bayareabites_443"],"featImg":"bayareabites_99155","label":"bayareabites"},"bayareabites_48893":{"type":"posts","id":"bayareabites_48893","meta":{"index":"posts_1591205157","site":"bayareabites","id":"48893","score":null,"sort":[1347872974000]},"guestAuthors":[],"slug":"kqeds-check-please-at-soma-streat-food-park","title":"KQED's Check, Please! at SoMa StrEat Food Park","publishDate":1347872974,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-streatfood1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-streatfood1000.jpg\" alt=\"Check, Please! host Leslie Sbrocco tasting Smokin Warehouse Barbecue at SoMa StrEat Food Park KQED event. Photo: Wendy Goodfriend\" title=\"Check, Please! host Leslie Sbrocco tasting Smokin Warehouse Barbecue at SoMa StrEat Food Park KQED event. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48931\">\u003c/a>\u003cbr>\n\u003cem>Check, Please! Bay Area host Leslie Sbrocco tasting Smokin' Warehouse Barbecue at SoMa StrEat Food Park KQED event.\u003c/em>\u003c/p>\n\u003cp>All photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>On Friday night, to celebrate the continuation of the seventh season of \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> on KQED, host \u003ca href=\"http://blogs.kqed.org/checkplease/host-biography/\">Leslie Sbrocco\u003c/a> and her crew were taking it to the streets--or more specifically, to the \u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a>, the city's latest food-truck hangout. It was a savvy pick for the everyone's-a-critic show, in which a roundtable of everyday Bay Area denizens dine and debate the merits (and mistakes) of their favorite neighborhood restaurants. After all, nothing sparks easy, whaddya-got chat like a food truck event, where the buy-in's cheap (most of the items on offer were $10 or less) and the casual, picnic-table environment makes foodie cross-talk a breeze. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eating-area1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eating-area1000.jpg\" alt=\"Picnic-style eating area at SoMa StrEat Food Park. Photo: Wendy Goodfriend\" title=\"Picnic-style eating area at SoMa StrEat Food Park. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48957\">\u003c/a>\u003cbr>\n\u003cem>Picnic-table environment at SoMa StrEat Food Park.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-eating-waffle1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-eating-waffle1000a.jpg\" alt=\"Leslie Sbrocco trying some Golden Waffles at SoMa StrEat Food Park KQED event\" title=\"Leslie Sbrocco trying some Golden Waffles at SoMa StrEat Food Park KQED event\" width=\"560\" class=\"alignnone size-full wp-image-48926\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco trying some \u003ca href=\"http://www.goldenwaffle.net/#!home/mainPage\">Golden Waffles\u003c/a>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, of course, the presence of the blonde, wide-smiling Sbrocco--in 4-inch-high silver wedge sandals and a deep V-neck blue dress, trailing a mike and a camera crew--added some glamour to the next-to-the-freeway event. Making the rounds of the park's handful of trucks, Sbrocco did brief on-camera interviews with each truck's owners, enthusiastically sampling everything from Belgian waffles to Argentinian empanadas. In between bites, Sbrocco paused to chat with fans of the show, posing for snapshots and swapping restaurant tips. \u003c/p>\n\u003cp>As usual with food trucks, the focus was meat: in a bun, in a crust, piled high, squirted with sauces mayo-y, herby, smoky or sweet. For sheer size, there were the sloppy, Godzilla-sized sandwiches of \u003ca href=\"http://www.adamsgrubtruck.com\">Adam's Grub Truck\u003c/a>, colossally stacked combos of panko-fried or garlicky grilled chicken cutlets, pulled pork, cheese, bacon, fried eggs, and chunky Napa cabbage slaw on squashy, sweet brioche buns. And for sheer deliciousness, there were the can't-miss Hawaiian sliders served under a roll-down thatched palapa awning by \u003ca href=\"http://www.slidershacksf.com/\">Slider Shack\u003c/a>, fluffy little buns filled to bursting with succulent strands of slow-cooked BBQ pork or carnitas-like chunks of kalua pork, dolloped with a mouth-tingling cilantro sauce fiery with fresh hot peppers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adam-bomb-ultimate500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adam-bomb-ultimate500.jpg\" alt=\"Mars Pasache and the Adam Bomb from Adam's Grub Truck\" title=\"Mars Pasache and the Adam Bomb from Adam's Grub Truck\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-48919\">\u003c/a>\u003cbr>\n\u003cem>Mars Pasache and the Adam Bomb from Adam's Grub Truck\u003c/em>\u003c/p>\n\u003cp>Slider Shack owner John Cade, a native San Franciscan whose truck has been serving for just 6 months, got into the biz after 14 years in finance and at least a decade of dedicated backyard barbecuing for family and friends. His Hawaiian mother took the family back the islands frequently, and he grew up on Hawaiian staples like kalua pork. But right now, it's the green sauce he's most excited about. In a month or so, Slider Shack will have it bottled for sale on the truck, with grocery stores to follow. The inspiration? The green sauce at \u003ca href=\"http://www.sophiescuban.com/\">Sophie's Cuban\u003c/a> restaurant near the American Stock Exchange in New York City, where Cade spent time during his finance career. He and a buddy would lunch there every day, emptying the tabletop bottle of green sauce (which, thanks to Peruvian owners, was a jalapeno-based variation of Peruvian aji sauce) on every visit. Determined to reverse-engineer the sauce, Cade ended up with his own creation, one that was herby, tangy, and spicy, a perfect foil to the unctuous pork. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/pork-2ways-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/pork-2ways-1000.jpg\" alt=\"Slider Shack Pork Sliders. Photo: Wendy Goodfriend\" title=\"Slider Shack Pork Sliders.Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48932\">\u003c/a>\u003cbr>\n\u003cem>Slider Shack Hawaiian Pork Sliders.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/slidershack1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/slidershack1000a.jpg\" alt=\"Leslie Sbrocco tasting the sliders. Photo: Wendy Goodfriend\" title=\"Leslie Sbrocco tasting the sliders. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48974\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco, Slider Shack owner John Cade and KQED camera engineer Blake McHugh\u003c/em>\u003c/p>\n\u003cp>As for the South Seas theme of the truck, it's Cade's hope that his customers can relax and enjoy a little Pacific-island getaway over their kalua pork or panko chicken rather than just the usual deli grab-and-go before returning to cubicle-land. (There's even a Cast Away-style Wilson volleyball tied to the surfboard-mounted menu in front of the truck.) \u003c/p>\n\u003cp>Meanwhile, over at \u003ca href=\"http://www.facebook.com/LetsEatGrillStop\">Let's Eat Grill Stop\u003c/a>, the showstopper is the South-by-Southwest buttermilk-fried chicken, zingy with Southwestern spices and a lime-cilantro-Sriracha butter, alongside an arugula salad (one of the few green vegetables to be seen on these meat-dominated menus). Owner Carlos Williams, based in Mill Valley, was also touting his wild salmon plate, served over a bed of similar greens with avocado and red onions. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-salmon1000.jpg\" alt=\"Leslie Sbrocco and Owner Carlos Williams at Lets Eat Grill Stop. Photo: Wendy Goodfriend\" title=\"Leslie Sbrocco and Owner Carlos Williams at Lets Eat Grill Stop. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48930\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco and Owner Carlos Williams at Lets Eat Grill Stop.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/fried-chix1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/fried-chix1000.jpg\" alt=\"Lets Eat Grill Stop Fried Chicken. Photo: Wendy Goodfriend\" title=\"Lets Eat Grill Stop Fried Chicken. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48923\">\u003c/a>\u003cbr>\n\u003cem>Let's Eat Grill Stop Fried Chicken.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salmon1000.jpg\" alt=\"Lets Eat Grill Stop Salmon. Photo: Wendy Goodfriend\" title=\"Lets Eat Grill Stop Salmon. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48934\">\u003c/a>\u003cbr>\n\u003cem>Let's Eat Grill Stop Salmon.\u003c/em> \u003c/p>\n\u003cp>To wash it down? From the new StrEat Brew truck, PBR, Stella, Sierra, Blue Moon, Bud, a couple of not-so-great wines but four tasty sangrias, including white with watermelon and strawberries, and red with orange and ginger. (And hey, they're \u003ca href=\"http://sfbay.craigslist.org/sfc/fbh/3221493580.html\">hiring\u003c/a>!)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/alcoholic-bev1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/alcoholic-bev1000.jpg\" alt=\"Sangria, beer and wine were available. Photo: Wendy Goodfriend\" title=\"Sangria, beer and wine were available. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48958\">\u003c/a>\u003cbr>\n\u003cem>Sangria, beer and wine were available.\u003c/em>\u003c/p>\n\u003cp>Still hungry? Not to be missed were the hot, buttery-crusted empanadas from \u003ca href=\"http://www.elsursf.com/\">El Sur\u003c/a>'s groovy, cream-colored Citroen van. This time, having tried the beef version at last month's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a>, we went for the pollo (delish, with bits of hard-boiled egg and olives) and verde (chard and spinach with onions and five cheeses) which had a nuanced hint of nutmeg. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/veg-empanada1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/veg-empanada1000a.jpg\" alt=\"Verde - Vegetarian empanada from El Sur. Photo: Wendy Goodfriend\" title=\"Verde - Vegetarian empanada from El Sur. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48940\">\u003c/a>\u003cbr>\n\u003cem>Verde - Vegetarian empanada from El Sur.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-el-sur-empanadas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-el-sur-empanadas1000.jpg\" alt=\"Leslie Sbrocco with El Sur owner Marianne Despres. Photo: Wendy Goodfriend\" title=\"Leslie Sbrocco with El Sur owner Marianne Despres. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48928\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco with El Sur owner Marianne Despres.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/streateats-kqed-signage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/streateats-kqed-signage1000.jpg\" alt=\"SoMa StrEat Food Park and KQED signage. Photo: Wendy Goodfriend\" title=\"SoMa StrEat Food Park and KQED signage. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48937\">\u003c/a>\u003cbr>\n\u003cem>SoMa StrEat Food Park and KQED signage\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Check, Please! host Leslie Sbrocco takes it to the streets to promote season 7, making the rounds of the food trucks at the Soma StrEat Food Park on Friday. ","status":"publish","parent":0,"modified":1347898658,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":883},"headData":{"title":"KQED's Check, Please! at SoMa StrEat Food Park | KQED","description":"Check, Please! host Leslie Sbrocco takes it to the streets to promote season 7, making the rounds of the food trucks at the Soma StrEat Food Park on Friday. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"48893 http://blogs.kqed.org/bayareabites/?p=48893","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/09/17/kqeds-check-please-at-soma-streat-food-park/","disqusTitle":"KQED's Check, Please! at SoMa StrEat Food Park","path":"/bayareabites/48893/kqeds-check-please-at-soma-streat-food-park","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-streatfood1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-streatfood1000.jpg\" alt=\"Check, Please! host Leslie Sbrocco tasting Smokin Warehouse Barbecue at SoMa StrEat Food Park KQED event. Photo: Wendy Goodfriend\" title=\"Check, Please! host Leslie Sbrocco tasting Smokin Warehouse Barbecue at SoMa StrEat Food Park KQED event. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48931\">\u003c/a>\u003cbr>\n\u003cem>Check, Please! Bay Area host Leslie Sbrocco tasting Smokin' Warehouse Barbecue at SoMa StrEat Food Park KQED event.\u003c/em>\u003c/p>\n\u003cp>All photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>On Friday night, to celebrate the continuation of the seventh season of \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> on KQED, host \u003ca href=\"http://blogs.kqed.org/checkplease/host-biography/\">Leslie Sbrocco\u003c/a> and her crew were taking it to the streets--or more specifically, to the \u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a>, the city's latest food-truck hangout. It was a savvy pick for the everyone's-a-critic show, in which a roundtable of everyday Bay Area denizens dine and debate the merits (and mistakes) of their favorite neighborhood restaurants. After all, nothing sparks easy, whaddya-got chat like a food truck event, where the buy-in's cheap (most of the items on offer were $10 or less) and the casual, picnic-table environment makes foodie cross-talk a breeze. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eating-area1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eating-area1000.jpg\" alt=\"Picnic-style eating area at SoMa StrEat Food Park. Photo: Wendy Goodfriend\" title=\"Picnic-style eating area at SoMa StrEat Food Park. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48957\">\u003c/a>\u003cbr>\n\u003cem>Picnic-table environment at SoMa StrEat Food Park.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-eating-waffle1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-eating-waffle1000a.jpg\" alt=\"Leslie Sbrocco trying some Golden Waffles at SoMa StrEat Food Park KQED event\" title=\"Leslie Sbrocco trying some Golden Waffles at SoMa StrEat Food Park KQED event\" width=\"560\" class=\"alignnone size-full wp-image-48926\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco trying some \u003ca href=\"http://www.goldenwaffle.net/#!home/mainPage\">Golden Waffles\u003c/a>\u003c/em>\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>And, of course, the presence of the blonde, wide-smiling Sbrocco--in 4-inch-high silver wedge sandals and a deep V-neck blue dress, trailing a mike and a camera crew--added some glamour to the next-to-the-freeway event. Making the rounds of the park's handful of trucks, Sbrocco did brief on-camera interviews with each truck's owners, enthusiastically sampling everything from Belgian waffles to Argentinian empanadas. In between bites, Sbrocco paused to chat with fans of the show, posing for snapshots and swapping restaurant tips. \u003c/p>\n\u003cp>As usual with food trucks, the focus was meat: in a bun, in a crust, piled high, squirted with sauces mayo-y, herby, smoky or sweet. For sheer size, there were the sloppy, Godzilla-sized sandwiches of \u003ca href=\"http://www.adamsgrubtruck.com\">Adam's Grub Truck\u003c/a>, colossally stacked combos of panko-fried or garlicky grilled chicken cutlets, pulled pork, cheese, bacon, fried eggs, and chunky Napa cabbage slaw on squashy, sweet brioche buns. And for sheer deliciousness, there were the can't-miss Hawaiian sliders served under a roll-down thatched palapa awning by \u003ca href=\"http://www.slidershacksf.com/\">Slider Shack\u003c/a>, fluffy little buns filled to bursting with succulent strands of slow-cooked BBQ pork or carnitas-like chunks of kalua pork, dolloped with a mouth-tingling cilantro sauce fiery with fresh hot peppers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adam-bomb-ultimate500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adam-bomb-ultimate500.jpg\" alt=\"Mars Pasache and the Adam Bomb from Adam's Grub Truck\" title=\"Mars Pasache and the Adam Bomb from Adam's Grub Truck\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-48919\">\u003c/a>\u003cbr>\n\u003cem>Mars Pasache and the Adam Bomb from Adam's Grub Truck\u003c/em>\u003c/p>\n\u003cp>Slider Shack owner John Cade, a native San Franciscan whose truck has been serving for just 6 months, got into the biz after 14 years in finance and at least a decade of dedicated backyard barbecuing for family and friends. His Hawaiian mother took the family back the islands frequently, and he grew up on Hawaiian staples like kalua pork. But right now, it's the green sauce he's most excited about. In a month or so, Slider Shack will have it bottled for sale on the truck, with grocery stores to follow. The inspiration? The green sauce at \u003ca href=\"http://www.sophiescuban.com/\">Sophie's Cuban\u003c/a> restaurant near the American Stock Exchange in New York City, where Cade spent time during his finance career. He and a buddy would lunch there every day, emptying the tabletop bottle of green sauce (which, thanks to Peruvian owners, was a jalapeno-based variation of Peruvian aji sauce) on every visit. Determined to reverse-engineer the sauce, Cade ended up with his own creation, one that was herby, tangy, and spicy, a perfect foil to the unctuous pork. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/pork-2ways-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/pork-2ways-1000.jpg\" alt=\"Slider Shack Pork Sliders. Photo: Wendy Goodfriend\" title=\"Slider Shack Pork Sliders.Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48932\">\u003c/a>\u003cbr>\n\u003cem>Slider Shack Hawaiian Pork Sliders.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/slidershack1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/slidershack1000a.jpg\" alt=\"Leslie Sbrocco tasting the sliders. Photo: Wendy Goodfriend\" title=\"Leslie Sbrocco tasting the sliders. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48974\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco, Slider Shack owner John Cade and KQED camera engineer Blake McHugh\u003c/em>\u003c/p>\n\u003cp>As for the South Seas theme of the truck, it's Cade's hope that his customers can relax and enjoy a little Pacific-island getaway over their kalua pork or panko chicken rather than just the usual deli grab-and-go before returning to cubicle-land. (There's even a Cast Away-style Wilson volleyball tied to the surfboard-mounted menu in front of the truck.) \u003c/p>\n\u003cp>Meanwhile, over at \u003ca href=\"http://www.facebook.com/LetsEatGrillStop\">Let's Eat Grill Stop\u003c/a>, the showstopper is the South-by-Southwest buttermilk-fried chicken, zingy with Southwestern spices and a lime-cilantro-Sriracha butter, alongside an arugula salad (one of the few green vegetables to be seen on these meat-dominated menus). Owner Carlos Williams, based in Mill Valley, was also touting his wild salmon plate, served over a bed of similar greens with avocado and red onions. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-salmon1000.jpg\" alt=\"Leslie Sbrocco and Owner Carlos Williams at Lets Eat Grill Stop. Photo: Wendy Goodfriend\" title=\"Leslie Sbrocco and Owner Carlos Williams at Lets Eat Grill Stop. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48930\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco and Owner Carlos Williams at Lets Eat Grill Stop.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/fried-chix1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/fried-chix1000.jpg\" alt=\"Lets Eat Grill Stop Fried Chicken. Photo: Wendy Goodfriend\" title=\"Lets Eat Grill Stop Fried Chicken. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48923\">\u003c/a>\u003cbr>\n\u003cem>Let's Eat Grill Stop Fried Chicken.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salmon1000.jpg\" alt=\"Lets Eat Grill Stop Salmon. Photo: Wendy Goodfriend\" title=\"Lets Eat Grill Stop Salmon. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48934\">\u003c/a>\u003cbr>\n\u003cem>Let's Eat Grill Stop Salmon.\u003c/em> \u003c/p>\n\u003cp>To wash it down? From the new StrEat Brew truck, PBR, Stella, Sierra, Blue Moon, Bud, a couple of not-so-great wines but four tasty sangrias, including white with watermelon and strawberries, and red with orange and ginger. (And hey, they're \u003ca href=\"http://sfbay.craigslist.org/sfc/fbh/3221493580.html\">hiring\u003c/a>!)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/alcoholic-bev1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/alcoholic-bev1000.jpg\" alt=\"Sangria, beer and wine were available. Photo: Wendy Goodfriend\" title=\"Sangria, beer and wine were available. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48958\">\u003c/a>\u003cbr>\n\u003cem>Sangria, beer and wine were available.\u003c/em>\u003c/p>\n\u003cp>Still hungry? Not to be missed were the hot, buttery-crusted empanadas from \u003ca href=\"http://www.elsursf.com/\">El Sur\u003c/a>'s groovy, cream-colored Citroen van. This time, having tried the beef version at last month's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a>, we went for the pollo (delish, with bits of hard-boiled egg and olives) and verde (chard and spinach with onions and five cheeses) which had a nuanced hint of nutmeg. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/veg-empanada1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/veg-empanada1000a.jpg\" alt=\"Verde - Vegetarian empanada from El Sur. Photo: Wendy Goodfriend\" title=\"Verde - Vegetarian empanada from El Sur. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48940\">\u003c/a>\u003cbr>\n\u003cem>Verde - Vegetarian empanada from El Sur.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-el-sur-empanadas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-el-sur-empanadas1000.jpg\" alt=\"Leslie Sbrocco with El Sur owner Marianne Despres. Photo: Wendy Goodfriend\" title=\"Leslie Sbrocco with El Sur owner Marianne Despres. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48928\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco with El Sur owner Marianne Despres.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/streateats-kqed-signage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/streateats-kqed-signage1000.jpg\" alt=\"SoMa StrEat Food Park and KQED signage. Photo: Wendy Goodfriend\" title=\"SoMa StrEat Food Park and KQED signage. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48937\">\u003c/a>\u003cbr>\n\u003cem>SoMa StrEat Food Park and KQED signage\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/48893/kqeds-check-please-at-soma-streat-food-park","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_50","bayareabites_45","bayareabites_1875","bayareabites_90","bayareabites_181","bayareabites_1593"],"tags":["bayareabites_757","bayareabites_8369","bayareabites_14740","bayareabites_867","bayareabites_10493"],"featImg":"bayareabites_48924","label":"bayareabites"},"bayareabites_43419":{"type":"posts","id":"bayareabites_43419","meta":{"index":"posts_1591205157","site":"bayareabites","id":"43419","score":null,"sort":[1337238145000]},"guestAuthors":[],"slug":"check-please-bay-area-reviews-rivoli-the-chairman-food-truck-station-house-cafe","title":"Check, Please! Bay Area reviews: Rivoli, The Chairman (Food Truck), Station House Café","publishDate":1337238145,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp704group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp704group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 704 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 704 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43438\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 704 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 4 (704) airs Thursday May 17 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6849\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The fourth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6859\">Rivoli Restaurant\u003c/a> (Berkeley), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6871\">The Chairman\u003c/a> (Food Truck in San Francisco, Bay Area) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6880\">Station House Café\u003c/a> (Point Reyes Station).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- About Decanting\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/WiP7DEj7QmM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n","blocks":[],"excerpt":"Restaurants reviewed: Rivoli Restaurant (Berkeley), The Chairman (Food Truck in San Francisco, Bay Area), Station House Café (Point Reyes Station)","status":"publish","parent":0,"modified":1337632075,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/WiP7DEj7QmM"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":140},"headData":{"title":"Check, Please! Bay Area reviews: Rivoli, The Chairman (Food Truck), Station House Café | KQED","description":"Restaurants reviewed: Rivoli Restaurant (Berkeley), The Chairman (Food Truck in San Francisco, Bay Area), Station House Café (Point Reyes Station)","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"43419 http://blogs.kqed.org/bayareabites/?p=43419","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/05/17/check-please-bay-area-reviews-rivoli-the-chairman-food-truck-station-house-cafe/","disqusTitle":"Check, Please! Bay Area reviews: Rivoli, The Chairman (Food Truck), Station House Café","path":"/bayareabites/43419/check-please-bay-area-reviews-rivoli-the-chairman-food-truck-station-house-cafe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp704group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp704group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 704 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 704 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43438\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 704 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 4 (704) airs Thursday May 17 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6849\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The fourth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6859\">Rivoli Restaurant\u003c/a> (Berkeley), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6871\">The Chairman\u003c/a> (Food Truck in San Francisco, Bay Area) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6880\">Station House Café\u003c/a> (Point Reyes Station).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- About Decanting\u003c/strong>\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>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/WiP7DEj7QmM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/43419/check-please-bay-area-reviews-rivoli-the-chairman-food-truck-station-house-cafe","authors":["5014"],"categories":["bayareabites_109","bayareabites_752","bayareabites_45","bayareabites_1807","bayareabites_181","bayareabites_1593"],"tags":["bayareabites_14751","bayareabites_8721","bayareabites_763","bayareabites_8369","bayareabites_2339","bayareabites_9643","bayareabites_10446","bayareabites_10401","bayareabites_10447"],"featImg":"bayareabites_43438","label":"bayareabites"},"bayareabites_37324":{"type":"posts","id":"bayareabites_37324","meta":{"index":"posts_1591205157","site":"bayareabites","id":"37324","score":null,"sort":[1325885642000]},"guestAuthors":[],"slug":"kqeds-forum-putting-the-brakes-on-food-trucks","title":"KQED's Forum: Putting the Brakes on Food Trucks?","publishDate":1325885642,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathFoodTruck.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathFoodTruck.jpg\" alt=\"Curry Up Now Food Truck - Telstar Logistics/Flickr\" title=\"Curry Up Now Food Truck - Telstar Logistics/Flickr\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-37329\">\u003c/a>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.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201201050900\">Original Broadcast:\u003c/a> Thu, Jan 5, 2012 -- 9:00 AM\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201201050900.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201201050900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Scott Shafer\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Ken Cleaveland, director of government and public affairs for the Building Owners and Managers Association of San Francisco (\u003ca href=\"http://www.bomasf.org/\">BOMA\u003c/a>)\u003c/li>\n\u003cli>Matthew Cohen, founder of \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\u003c/li>\n\u003cli>Rob Black, executive director of the \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a>\u003c/li>\n\u003cli>Tim Volkema, co-owner of the Kasa Indian eatery and the \u003ca href=\"http://kasaindian.com/indian-restaurant-sf/truck/\">Kasa Indian food truck\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"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.","status":"publish","parent":0,"modified":1325885642,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":150},"headData":{"title":"KQED's Forum: Putting the Brakes on Food Trucks? | KQED","description":"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.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"37324 http://blogs.kqed.org/bayareabites/?p=37324","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/01/06/kqeds-forum-putting-the-brakes-on-food-trucks/","disqusTitle":"KQED's Forum: Putting the Brakes on Food Trucks?","path":"/bayareabites/37324/kqeds-forum-putting-the-brakes-on-food-trucks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathFoodTruck.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathFoodTruck.jpg\" alt=\"Curry Up Now Food Truck - Telstar Logistics/Flickr\" title=\"Curry Up Now Food Truck - Telstar Logistics/Flickr\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-37329\">\u003c/a>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.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201201050900\">Original Broadcast:\u003c/a> Thu, Jan 5, 2012 -- 9:00 AM\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201201050900.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201201050900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Scott Shafer\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Ken Cleaveland, director of government and public affairs for the Building Owners and Managers Association of San Francisco (\u003ca href=\"http://www.bomasf.org/\">BOMA\u003c/a>)\u003c/li>\n\u003cli>Matthew Cohen, founder of \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\u003c/li>\n\u003cli>Rob Black, executive director of the \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a>\u003c/li>\n\u003cli>Tim Volkema, co-owner of the Kasa Indian eatery and the \u003ca href=\"http://kasaindian.com/indian-restaurant-sf/truck/\">Kasa Indian food truck\u003c/a>\u003c/li>\n\u003c/ul>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/37324/kqeds-forum-putting-the-brakes-on-food-trucks","authors":["5014"],"categories":["bayareabites_109","bayareabites_45","bayareabites_1875","bayareabites_34","bayareabites_90","bayareabites_181"],"tags":["bayareabites_8369","bayareabites_1325","bayareabites_10045","bayareabites_8754","bayareabites_9187"],"featImg":"bayareabites_37329","label":"bayareabites"},"bayareabites_34313":{"type":"posts","id":"bayareabites_34313","meta":{"index":"posts_1591205157","site":"bayareabites","id":"34313","score":null,"sort":[1318884822000]},"guestAuthors":[],"slug":"treasure-island-music-festival-sounds-tastes-of-indian-summer-slideshow","title":"Treasure Island Music Festival: Sounds & Tastes of Indian Summer (Slideshows)","publishDate":1318884822,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Post by Emmanuel Hapsis\u003c/strong>\u003cbr>\n\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.treasureislandfestival.com/2011/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ti-200x200.jpg\" alt=\"\" title=\"TIMF logo\" width=\"200\" height=\"200\" class=\"alignleft size-full wp-image-34344\">\u003c/a>This year's \u003ca href=\"http://www.treasureislandfestival.com/2011/\" title=\"TIMF \">Treasure Island Music Festival\u003c/a> couldn't have been more heavenly: Indian summer in full swing, out-of-control views, scantily clad hipsters, and of course hours and hours of great music. Check out photos of the scene, from the colorful crowds to the 60-foot Ferris wheel to scene-stealers St. Vincent and YACHT. It's all here! \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>ARTS & CRAFTS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/TIMFnightscape560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/TIMFnightscape560.jpg\" alt=\"TIMF nightscape\" title=\"TIMF nightscape\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34337\">\u003c/a>\u003c/p>\n\u003cp>The wonderful people from \u003ca href=\"http://www.workshopsf.org/\" title=\"Workshop\">Workshop\u003c/a> were camped out in a D.I.Y. tent, where they taught abbreviated versions of the classes they offer at their NOPA location. Need a cozy for your beer? No problem, they'll teach you how to make one. Want to put together a terrarium and lug it back home for 2 hours on public transport? No sweat! Other notable art was the face painting booth, where I may or may not have gotten an Adam and the Ants inspired look two days in a row. Caution: rad face paint will attract excitable drunks.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The focal point of the festival was a Bliss sculpture by Marco Cochrane that presided over the whole affair. Made of steel that weighs a whopping 7,000 pounds and consumes a space 40 feet by 30 feet, this gigantic representation of the naked female form was the perfect reminder to let go of inhibitions and feel as free as you do in your birthday suit. Another Burning Man-esque attraction was a bus that was converted into a pirate ship. One brief trip up a ladder led to the top deck, where you could get a good survey of the land while feeling as though the bus might tip over and crush you at any moment.\u003c/p>\n\u003cp>\u003cstrong>SAN FRANDISCO\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/silent-disco560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/silent-disco560.jpg\" alt=\"Silent Disco\" title=\"Silent Disco\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34334\">\u003c/a>\u003c/p>\n\u003cp>I thought the Silent Disco was a strange idea, until I paid a visit and saw the headphoned crowd grooving and then all freaking out at the same time to the same song unheard by non-participating spectators. Now I know what people on the street think when they look into my apartment and wonder if I'm having a seizure.\u003c/p>\n\u003cp>\u003cstrong>RANDOM REVELRY\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/monsters560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/monsters560.jpg\" alt=\"Friendly dancing Monsters invaded TIMF\" title=\"Friendly dancing Monsters invaded TIMF\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34333\">\u003c/a>\u003c/p>\n\u003cp>Other revelers roaming around the festival were a posse of monsters who cut a grassy rug and the liveliest bateria imaginable called the \u003ca href=\"http://www.theloydfamilyplayers.com/\" title=\"Loyd Family Players\">Loyd Family Players\u003c/a>, who compelled bystanders with various dancing abilities to join the professional movers and shakers.\u003c/p>\n\u003cp>\u003cstrong>THE GRUB\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/the-american-grilled-cheese560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/the-american-grilled-cheese560.jpg\" alt=\"The American Grilled Cheese Kitchen sandwich\" title=\"The American Grilled Cheese Kitchen sandwich\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34336\">\u003c/a>\u003c/p>\n\u003cp>You can't really expect to dance and roam for 12 hours without some sustenance. Thankfully, there were some seriously delish food vendors on deck. \u003ca href=\"http://theamericansf.com/\" title=\"The American Grilled Cheese Kitchen\">The American Grilled Cheese Kitchen\u003c/a> offered up that gooey classic with tomato and fresh jalapenos for added bite. Epic Cookies provided sugar rushes galore (the chocolate cookie and coconut macaroon were tops). And there were spinach and potato knishes (what's that you ask? a dumpling of dough stuffed with goodness), as well as to more standard favorites like wraps and hot slices of pizza that were perfect for the chilly night shows. Everything tastes better when the sun's out and cute people with face paint are smiling in your face.\u003c/p>\n\u003cp>\u003cstrong>THE MUSIC\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/stvincent560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/stvincent560.jpg\" alt=\"St Vincent\" title=\"St Vincent\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34335\">\u003c/a>\u003c/p>\n\u003cp>In my \u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=71226\" title=\"TIMF preview\">Treasure Island preview\u003c/a>, I said that you would be a fool to miss St. Vincent's live set and I'm taking this opportunity to tap myself on the back because I was infinitely right about that. From the moment Annie Clark came out on the stage, she commanded the entire festival's attention. Her voice was immaculate, her guitar throttling was so intense that she broke a string, and her general demeanor was that of the girl you just fell perilously in love with.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/friendly-fires560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/friendly-fires560.jpg\" alt=\"Friendly Fires\" title=\"Friendly Fires\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34414\">\u003c/a>\u003c/p>\n\u003cp>The biggest surprise of the festival was British band Friendly Fires. I knew next to nothing about them, but my friend advised me that I should get ready to dance my heart out. Lead singer Ed Macfarlane is perhaps the goofiest dancer I've ever seen, hand placed at the back of his head and hips everywhere. His dancing with abandon was utterly infectious and had the crowd spazzing out as the sun blasted its rays into our faces. Every time the set seemed to be winding down, the band would surprise us with another conniption. Hysteria never felt so good.\u003c/p>\n\u003cp>Whoever orchestrated Beach House playing at sunset deserves a promotion. The golden light was the perfect glaze for the band's euphoric sonic dreams. The usually reserved Victoria Legrand was downright playful with the crowd and the band unveiled brand new songs that prove beyond a doubt that this duo is just getting started.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/yacht560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/yacht560.jpg\" alt=\"Yacht\" title=\"Yacht\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34331\">\u003c/a>\u003c/p>\n\u003cp>With the San Francisco skyline serving as a backdrop, YACHT took to the stage and delivered a high-energy set full of positivity and coordinated dance moves. Claire L. Evans played the role of the slinky temptress as Joan Bechtolt played every instrument on the stage. \"Come on over, we're having a party for you,\" they sing on \"Psychic City,\" and it truly felt like these two were putting on a fiesta for just us, their best friends.\u003c/p>\n\u003cp>The six members of The Head and the Heart met at an open mic night they all frequented in Seattle and went on to hone their sound in their practice space: a public library. That setting must have rubbed off on them because the lyrics of their harmonious folk tunes are perfectly worded and evocative. For example: \"One day, we'll all be ghosts trippin' around in someone else's home.\" The band appeared to be having the time of their lives on stage. It's always nice to witness people living out their dreams.\u003c/p>\n\u003cp>For those who want to see more of all the Treasure Island happenings and for those who just want to relive it all, check out our slideshows of all the festival's greatness below. Only 52 weeks to go until we do it all again!\u003c/p>\n\u003cp>\u003ca href=\"http://m.flickr.com/#/photos/bayareabites/sets/72157627916992866/\" title=\"link to mobile version of flickr set for TIMF Saturday\">\u003cstrong>SATURDAY SLIDESHOW mobile version\u003c/strong>\u003c/a>\u003cbr>\n\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627916992866%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627916992866%2F&set_id=72157627916992866&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=107931\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=107931\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627916992866%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627916992866%2F&set_id=72157627916992866&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://m.flickr.com/#/photos/bayareabites/sets/72157627796046357/\" title=\"link to mobile version of Flickr set for TIMF Sunday\">\u003cstrong>SUNDAY SLIDESHOW mobile version\u003c/strong>\u003c/a>\u003cbr>\n\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627796046357%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627796046357%2F&set_id=72157627796046357&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=107931\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=107931\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627796046357%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627796046357%2F&set_id=72157627796046357&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\n","blocks":[],"excerpt":"This year's Treasure Island Music Festival couldn't have been more heavenly: Indian summer in full swing, out-of-control views, scantily clad hipsters, and of course hours and hours of great music. Check out photos of the scene, from the colorful crowds to the 60-foot Ferris wheel to scene-stealers St. Vincent and YACHT. \u003cem>Post by Emmanuel Hapsis\u003c/em>","status":"publish","parent":0,"modified":1353748290,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":984},"headData":{"title":"Treasure Island Music Festival: Sounds & Tastes of Indian Summer (Slideshows) | KQED","description":"This year's Treasure Island Music Festival couldn't have been more heavenly: Indian summer in full swing, out-of-control views, scantily clad hipsters, and of course hours and hours of great music. Check out photos of the scene, from the colorful crowds to the 60-foot Ferris wheel to scene-stealers St. Vincent and YACHT. Post by Emmanuel Hapsis","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"34313 http://blogs.kqed.org/bayareabites/?p=34313","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/10/17/treasure-island-music-festival-sounds-tastes-of-indian-summer-slideshow/","disqusTitle":"Treasure Island Music Festival: Sounds & Tastes of Indian Summer (Slideshows)","path":"/bayareabites/34313/treasure-island-music-festival-sounds-tastes-of-indian-summer-slideshow","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Post by Emmanuel Hapsis\u003c/strong>\u003cbr>\n\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.treasureislandfestival.com/2011/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ti-200x200.jpg\" alt=\"\" title=\"TIMF logo\" width=\"200\" height=\"200\" class=\"alignleft size-full wp-image-34344\">\u003c/a>This year's \u003ca href=\"http://www.treasureislandfestival.com/2011/\" title=\"TIMF \">Treasure Island Music Festival\u003c/a> couldn't have been more heavenly: Indian summer in full swing, out-of-control views, scantily clad hipsters, and of course hours and hours of great music. Check out photos of the scene, from the colorful crowds to the 60-foot Ferris wheel to scene-stealers St. Vincent and YACHT. It's all here! \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>ARTS & CRAFTS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/TIMFnightscape560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/TIMFnightscape560.jpg\" alt=\"TIMF nightscape\" title=\"TIMF nightscape\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34337\">\u003c/a>\u003c/p>\n\u003cp>The wonderful people from \u003ca href=\"http://www.workshopsf.org/\" title=\"Workshop\">Workshop\u003c/a> were camped out in a D.I.Y. tent, where they taught abbreviated versions of the classes they offer at their NOPA location. Need a cozy for your beer? No problem, they'll teach you how to make one. Want to put together a terrarium and lug it back home for 2 hours on public transport? No sweat! Other notable art was the face painting booth, where I may or may not have gotten an Adam and the Ants inspired look two days in a row. Caution: rad face paint will attract excitable drunks.\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>The focal point of the festival was a Bliss sculpture by Marco Cochrane that presided over the whole affair. Made of steel that weighs a whopping 7,000 pounds and consumes a space 40 feet by 30 feet, this gigantic representation of the naked female form was the perfect reminder to let go of inhibitions and feel as free as you do in your birthday suit. Another Burning Man-esque attraction was a bus that was converted into a pirate ship. One brief trip up a ladder led to the top deck, where you could get a good survey of the land while feeling as though the bus might tip over and crush you at any moment.\u003c/p>\n\u003cp>\u003cstrong>SAN FRANDISCO\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/silent-disco560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/silent-disco560.jpg\" alt=\"Silent Disco\" title=\"Silent Disco\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34334\">\u003c/a>\u003c/p>\n\u003cp>I thought the Silent Disco was a strange idea, until I paid a visit and saw the headphoned crowd grooving and then all freaking out at the same time to the same song unheard by non-participating spectators. Now I know what people on the street think when they look into my apartment and wonder if I'm having a seizure.\u003c/p>\n\u003cp>\u003cstrong>RANDOM REVELRY\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/monsters560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/monsters560.jpg\" alt=\"Friendly dancing Monsters invaded TIMF\" title=\"Friendly dancing Monsters invaded TIMF\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34333\">\u003c/a>\u003c/p>\n\u003cp>Other revelers roaming around the festival were a posse of monsters who cut a grassy rug and the liveliest bateria imaginable called the \u003ca href=\"http://www.theloydfamilyplayers.com/\" title=\"Loyd Family Players\">Loyd Family Players\u003c/a>, who compelled bystanders with various dancing abilities to join the professional movers and shakers.\u003c/p>\n\u003cp>\u003cstrong>THE GRUB\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/the-american-grilled-cheese560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/the-american-grilled-cheese560.jpg\" alt=\"The American Grilled Cheese Kitchen sandwich\" title=\"The American Grilled Cheese Kitchen sandwich\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34336\">\u003c/a>\u003c/p>\n\u003cp>You can't really expect to dance and roam for 12 hours without some sustenance. Thankfully, there were some seriously delish food vendors on deck. \u003ca href=\"http://theamericansf.com/\" title=\"The American Grilled Cheese Kitchen\">The American Grilled Cheese Kitchen\u003c/a> offered up that gooey classic with tomato and fresh jalapenos for added bite. Epic Cookies provided sugar rushes galore (the chocolate cookie and coconut macaroon were tops). And there were spinach and potato knishes (what's that you ask? a dumpling of dough stuffed with goodness), as well as to more standard favorites like wraps and hot slices of pizza that were perfect for the chilly night shows. Everything tastes better when the sun's out and cute people with face paint are smiling in your face.\u003c/p>\n\u003cp>\u003cstrong>THE MUSIC\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/stvincent560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/stvincent560.jpg\" alt=\"St Vincent\" title=\"St Vincent\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34335\">\u003c/a>\u003c/p>\n\u003cp>In my \u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=71226\" title=\"TIMF preview\">Treasure Island preview\u003c/a>, I said that you would be a fool to miss St. Vincent's live set and I'm taking this opportunity to tap myself on the back because I was infinitely right about that. From the moment Annie Clark came out on the stage, she commanded the entire festival's attention. Her voice was immaculate, her guitar throttling was so intense that she broke a string, and her general demeanor was that of the girl you just fell perilously in love with.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/friendly-fires560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/friendly-fires560.jpg\" alt=\"Friendly Fires\" title=\"Friendly Fires\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34414\">\u003c/a>\u003c/p>\n\u003cp>The biggest surprise of the festival was British band Friendly Fires. I knew next to nothing about them, but my friend advised me that I should get ready to dance my heart out. Lead singer Ed Macfarlane is perhaps the goofiest dancer I've ever seen, hand placed at the back of his head and hips everywhere. His dancing with abandon was utterly infectious and had the crowd spazzing out as the sun blasted its rays into our faces. Every time the set seemed to be winding down, the band would surprise us with another conniption. Hysteria never felt so good.\u003c/p>\n\u003cp>Whoever orchestrated Beach House playing at sunset deserves a promotion. The golden light was the perfect glaze for the band's euphoric sonic dreams. The usually reserved Victoria Legrand was downright playful with the crowd and the band unveiled brand new songs that prove beyond a doubt that this duo is just getting started.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/yacht560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/yacht560.jpg\" alt=\"Yacht\" title=\"Yacht\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34331\">\u003c/a>\u003c/p>\n\u003cp>With the San Francisco skyline serving as a backdrop, YACHT took to the stage and delivered a high-energy set full of positivity and coordinated dance moves. Claire L. Evans played the role of the slinky temptress as Joan Bechtolt played every instrument on the stage. \"Come on over, we're having a party for you,\" they sing on \"Psychic City,\" and it truly felt like these two were putting on a fiesta for just us, their best friends.\u003c/p>\n\u003cp>The six members of The Head and the Heart met at an open mic night they all frequented in Seattle and went on to hone their sound in their practice space: a public library. That setting must have rubbed off on them because the lyrics of their harmonious folk tunes are perfectly worded and evocative. For example: \"One day, we'll all be ghosts trippin' around in someone else's home.\" The band appeared to be having the time of their lives on stage. It's always nice to witness people living out their dreams.\u003c/p>\n\u003cp>For those who want to see more of all the Treasure Island happenings and for those who just want to relive it all, check out our slideshows of all the festival's greatness below. Only 52 weeks to go until we do it all again!\u003c/p>\n\u003cp>\u003ca href=\"http://m.flickr.com/#/photos/bayareabites/sets/72157627916992866/\" title=\"link to mobile version of flickr set for TIMF Saturday\">\u003cstrong>SATURDAY SLIDESHOW mobile version\u003c/strong>\u003c/a>\u003cbr>\n\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627916992866%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627916992866%2F&set_id=72157627916992866&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=107931\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=107931\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627916992866%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627916992866%2F&set_id=72157627916992866&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://m.flickr.com/#/photos/bayareabites/sets/72157627796046357/\" title=\"link to mobile version of Flickr set for TIMF Sunday\">\u003cstrong>SUNDAY SLIDESHOW mobile version\u003c/strong>\u003c/a>\u003cbr>\n\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627796046357%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627796046357%2F&set_id=72157627796046357&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=107931\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=107931\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627796046357%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627796046357%2F&set_id=72157627796046357&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/34313/treasure-island-music-festival-sounds-tastes-of-indian-summer-slideshow","authors":["5014"],"categories":["bayareabites_109","bayareabites_50","bayareabites_2407","bayareabites_1875","bayareabites_181"],"tags":["bayareabites_451","bayareabites_9277","bayareabites_8369","bayareabites_2599","bayareabites_9828","bayareabites_9815","bayareabites_9829","bayareabites_9816","bayareabites_9812","bayareabites_9813","bayareabites_9811"],"featImg":"bayareabites_34336","label":"bayareabites"},"bayareabites_33501":{"type":"posts","id":"bayareabites_33501","meta":{"index":"posts_1591205157","site":"bayareabites","id":"33501","score":null,"sort":[1317058625000]},"guestAuthors":[],"slug":"will-wait-for-good-food-eat-real-festival-2011","title":"Will Wait For Good Food: Eat Real Festival 2011","publishDate":1317058625,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/eatreal-crowd560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33599\" title=\"Eat Real Festival Crowd in Jack London Square, Oakland\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/eatreal-crowd560.jpg\" alt=\"Eat Real Festival Crowd in Jack London Square, Oakland\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Eat Real Festival Crowd in Jack London Square, Oakland.\u003c/em>\u003cbr>\n\u003cem>\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://eatrealfest.com/\">3rd Annual Eat Real Festival\u003c/a> kicked off their food extravaganza this past weekend, and the eager and hungry masses descended upon Jack London Square in full force once again.\u003c/p>\n\u003cp>I've attended the event since its inception and have always come away with a full, happy belly and lots of \u003ca href=\"http://www.flickr.com/photos/plattyjo/3873622254/\">food porn\u003c/a>. This dazzling array of culinary delights came about through a \"\u003ca href=\"http://livecultureco.com/\">social venture business\u003c/a>\" whose \"mission is to help revitalize regional food systems, build public awareness of and respect for the craft of making good food and to encourage the growth of American food entrepreneurs,\" according to their website.\u003c/p>\n\u003cp>And Eat Real goes all out to foster this mission. This year they hosted 60 street food vendors, had 30 beers and wines on tap, an indoor marketplace with 30 craft food vendors, urban farmers leading Q & A sessions about homesteading, DIY workshops and demonstrations about baked goods, cheese and other foodstuffs, live music performances from local bands and DJs, butchery contests and more.\u003c/p>\n\u003cp>It's easy to get overloaded with this packed schedule -- even with 30 less food vendors than last year -- so I decided to seek out vendors that were new to the festival or that I hadn't checked out in previous years. I met up with BAB's editor and photographer extraordinaire, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, in downtown Oakland on Saturday morning.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bikes560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33662\" title=\"East Bay Bike Coalition Bike Parking. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bikes560.jpg\" alt=\"East Bay Bike Coalition Bike Parking. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>After checking in my bicycle at the \u003ca href=\"http://www.ebbc.org/\">East Bay Bike Coalition\u003c/a>'s free bike valet, we were ready to get our grub on. One of the first vendors that caught my eye was \u003ca href=\"http://fruitmeetsfun.com/\">Fatface\u003c/a> that hails from Davis. I've tried their \u003ca href=\"http://www.flickr.com/photos/plattyjo/4936895310/in/photostream\">popsicles\u003c/a> before, so I was planning on strolling right on by until I saw the big sign that advertised a \"bacon and egg\" popsicle. (I think this sign made most people stop in their tracks.) Then I read the description: \"Ginger-bacon caramel and vanilla egg custard featuring eggs from Vega Farm and bacon from Blesdoe pork also made with vanilla bean, heavy cream, milk, ginger, filtered water and cane sugar.\" After reading that list of ingredients and noticing that it was a \"limited edition,\" I couldn't resist the call of the swine. I figured this would be a lovely breakfast (which I had skipped in anticipation of the afternoon of decadence) despite it being dessert. And it didn't disappoint. The frozen egg custard was rich and creamy, with a luscious caramel center of bacony goodness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33655\" title=\"Fat Face booth. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface560.jpg\" alt=\"Fat Face booth. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface-baconegg560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33606\" title=\"Fat Face Bacon and Egg Popsicle. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface-baconegg560.jpg\" alt=\"Fat Face Bacon and Egg Popsicle. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Next on the list was the San Rafael-based food truck \u003ca href=\"http://thetacoguys.com/\">The Taco Guys\u003c/a>. This was their second visit to Eat Real, and Jason Hoffman and Justin Close are two chefs with 20 years of culinary experience under their belts that decided to branch out on their own into the street food scene. My husband Shawn ordered their Maui Fish Taco (panko-battered and fried Pacific rock cod, savoy cabbage slaw, pico de gallo, Sriracha mayo and pickled onions), while I had to try the Burmese Lamb taco (Fallon Hills lamb, Thai cucumber salad, preserved Meyer lemon yogurt, sweet herbs). We bumped into the guys later on as we were wandering through the festival, and they asked us how we liked their food. I let them know that we agreed with their slogan that it was \"ridiculously tasty.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33657\" title=\"Taco Guy. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy560.jpg\" alt=\"Taco Guy. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy-mauifish560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33614\" title=\"Taco Guys - Maui Fish Taco. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy-mauifish560.jpg\" alt=\"Taco Guys - Maui Fish Taco. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Onto the next course; the \u003ca href=\"https://twitter.com/#!/thewowtruck\">WOW Truck\u003c/a> of San Jose was conveniently parked right near by. Despite being Eat Real first-timers, their popularity preceded them and they had a long line of patient folks queueing up for their fusion Filipino fare. And no wonder; I was willing to wait 15 minutes for a \"WOW Silog Taco\" with Niman Ranch cage-free egg and beef tapa, garlic fried rice and heirloom tomato on a flour tortilla. And I also had to try the \"Silog Sushi Bite\" with a fried quail egg on top of garlic fried rice, seaweed, hand-harvested Philippine sea salt (!) and Niman Ranch beef. Shawn went right for the \"Turon Turon,\" a fried saba banana fritter roll. The Sushi Bite was one of my favorites of the day. It had an incredible savory quality that was umami to the hilt. (I'll stop now before I throw in any more pretentious adjectives, so I'll end with the declaration that it was unbelievably delicious.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-sushibite560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33609\" title=\"WOW Silog Sushi Bite. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-sushibite560.jpg\" alt=\"WOW Silog Sushi Bite. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-truck560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33639\" title=\"WOW Truck. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-truck560.jpg\" alt=\"WOW Truck. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-silog-taco560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33666\" title=\"WOW Silog Taco. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-silog-taco560.jpg\" alt=\"WOW Silog Taco. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>We decided to give our stomachs a time-out before diving into the next course. After perusing the goods in the indoor craft food market, we headed over to the \u003ca href=\"http://eatrealfest.com/event/Oakland/California/2011/guide-schedule\">DIY Eat It & Oven\u003c/a> area. Amy Remsen and Blake Joffe of \u003ca href=\"http://www.facebook.com/beautysbagelshop\">Beauty's Bagel Shop\u003c/a> were just finishing up their bagel making workshop. This was the first appearance at Eat Real for the Oakland-based duo, and they're currently looking for a space to set up a brick-and-mortar bagel shop. In the meantime, Amy and Blake have a wholesale business making Montreal-style bagels that are \"hand-rolled, boiled in honey water and baked in a wood-fired oven\" for local restaurants \u003ca href=\"http://www.saulsdeli.com/\">Saul's Restaurant & Delicatessen\u003c/a> in Berkeley and San Francisco's pop-up deli \u003ca href=\"http://www.wisesonsdeli.com/\">Wise Sons Delicatessen\u003c/a>. They also sell their bagels through a vendor at the \u003ca href=\"http://www.aboutkensington.com/farmersmarket.html\">Kensington Farmers' Market\u003c/a>. I was lucky enough to score a sample of one their freshly baked bagels from a workshop participant, which was still warm from the handmade on-site clay oven.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bagels560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33612\" title=\"DIY Bagel- Making\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bagels560.jpg\" alt=\"DIY Bagel- Making\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Moving onwards, we stopped by the latest venture of Eat Real founder \u003ca href=\"http://livecultureco.com/about.htm\">Anya Fernald\u003c/a>, who is also the CEO of \u003ca href=\"http://www.belcampomeatco.com/\">Belcampo Meat Company\u003c/a>. They made their debut at the \u003ca href=\"http://eatrealfest.com/event/Los%20Angeles/California/2011\">Los Angeles Eat Real Festival\u003c/a> in July and were making their first appearance as both a sponsor and vendor in Oakland this year. Based near Mt. Shasta, they're a \"multi-species organic start-up farm\" that raises grass-fed and pastured animals -- everything from \"cattle to quail,\" according to farmer Kylan Hoover. Kylan, who was helping to serve up their hot dogs with his co-worker Peter Sterling, used to run his own farm in Livermore. He now works with Belcampo in designing and managing the Siskiyou County farm, which has been in the research and development phase for the past 5 years. They plan to open up butcher shops throughout the state along with their own processing facility in Yreka in 2012. I decided to try a cone of their French fries, which were golden and crispy as a result of being fried in grass-fed beef tallow.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tallow-fries-jenny560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33616\" title=\"Belcampo Tallow Fries. Photo: Jenny Oh\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tallow-fries-jenny560.jpg\" alt=\"Belcampo Tallow Fries. Photo: Jenny Oh\" width=\"560\" height=\"417\">\u003c/a>\u003cbr>\n\u003cem>Photo: Jenny Oh\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/belcampo560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33618\" title=\"Belcampo Signage - Dogs made of Cows. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/belcampo560.jpg\" alt=\"Belcampo Signage - Dogs made of Cows. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>There were long, long lines for festival newbie \u003ca href=\"http://www.tikkabytes.com/\">Tikka Bytes\u003c/a>, \"savory Indian bites\" from Milpitas, so alas, I had to pass them up. Lines were also snaking around the plaza for the seasoned festival darlings \u003ca href=\"https://twitter.com/#!/chairmantruck\">Chairman Bao Truck\u003c/a>, \u003ca href=\"http://www.senorsisig.com/\">Senor Sisig\u003c/a>, and \u003ca href=\"http://www.trugourmet.com/\">Tru Gourmet Dim Sum\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/line-senor-sisig560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33642\" title=\"Line for Senor Sisig. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/line-senor-sisig560.jpg\" alt=\"Line for Senor Sisig. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Wendy grabbed a bite to eat at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/23/theres-a-new-food-truck-on-the-block-vesta-flatbread/\">Vesta Flatbread\u003c/a> -- she had been showing great discipline up until now -- and ordered up their vegetarian dish with carrot hazelnut pate, labne, beet salad, and of course, their delicious flatbread made right in their truck.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vegetarian-mezze-vesta5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-33651\" title=\"Vesta Flatbread Vegetarian Mezze. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vegetarian-mezze-vesta5601.jpg\" alt=\"Vesta Flatbread Vegetarian Mezze. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vesta-flatbread400.jpg\">\u003cimg class=\"alignnone size-full wp-image-33620\" title=\"Making Vesta Flatbread on truck. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vesta-flatbread400.jpg\" alt=\"Making Vesta Flatbread on truck. Photo: Wendy Goodfriend\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>We said hello to Steven Gdula of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/07/gobba-gobba-hey/\">Gobba Gobba Hey\u003c/a>, who had his new cookbook and cool Indian-inspired Ganesh t-shirt for sale along with his fantastic treats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gobbagobbahey560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33644\" title=\"Gobba Gobba Hey. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gobbagobbahey560.jpg\" alt=\"Gobba Gobba Hey. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>We also popped by to chat with Ryan Farr of \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>, who showed us his fresh-off-the-presses galley copy of his new cookbook that's due out in November. He was slapping cheese on his burgers in rapid fire -- \"it's like dealing cards\" -- while extolling the virtues of his immensely popular \"bacon-studded hot dog on a stick.\" Ryan serves up these crowd-pleasers at festivals because, \"Who doesn't love food on a stick?\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-4505-560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33664\" title=\"Ryan Farr with his new book Whole Beast Butchery. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-4505-560.jpg\" alt=\"Ryan Farr with his new book Whole Beast Butchery. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-meatonstick-4001.jpg\">\u003cimg class=\"alignnone size-full wp-image-33631\" title=\"4505 Meats - Meat on a Stick - Ryan Farr. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-meatonstick-4001.jpg\" alt=\"4505 Meats - Meat on a Stick - Ryan Farr. Photo: Wendy Goodfriend\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>This was Iso Rabins' (\u003ca href=\"http://foragesf.com/\">ForageSF\u003c/a>) third time at Eat Real, but this year he decided to \"go for it\" and cook this year. Preparing food for \"over a thousand people was taking it to the next level\" (thus he'd had only 2 hours of sleep the night before), but he was thrilled with selling food made on the spot as opposed to pre-made goods in the craft market. Iso was serving up deep-fried smelt (which he personally deep-fried himself) because he \"loved bait fish such as mackerel, sardines and anchovies.\" A colleague told him that he was taking a risk with selling this unfamiliar fish, but he wanted to take a gamble and \"introduce people to new food.\" Iso flirted with the idea of calling them, \"fries with eyes,\" but thought it might be \"off-putting\" to the masses. (I think it would have worked like a charm, personally.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/iso-rabins560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33637\" title=\"Iso Rabins - founder of ForageSF. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/iso-rabins560.jpg\" alt=\"Iso Rabins - founder of ForageSF. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>We took another food break and listened to part of the Q & A session with Heidi Kooy of \u003ca href=\"http://ittybittyfarminthecity.blogspot.com/\">The Itty Bitty Farm in the City\u003c/a>. Heidi and her husband have a contracting business, but they're also urban homesteaders in San Francisco who raise chickens, bees and goats -- one of which she was milking onstage as she answered questions from the audience. The other one was gamely allowing adoring fans to pet her.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/goat-milking-demo560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33624\" title=\"Goat-Milking Demo. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/goat-milking-demo560.jpg\" alt=\"Goat-Milking Demo. Photo: Wendy Goodfriend\" width=\"560\" height=\"450\">\u003c/a>\u003c/p>\n\u003cp>After all of this gorging, did I have room to eat any more food? Apparently so. I'm a sucker for a good grilled cheese sandwich, so GBD (which stands for Golden Brown Delicious) was my last food order for the day. \u003ca href=\"http://www.facebook.com/pointreyesfarmersmarket\">The Point Reyes Farmers' Market \u003c/a> was on the lookout for some prepared food vendors to augment their produce stands, and \u003ca href=\"http://osteriastellina.com/\">Osteria Stellina\u003c/a>'s chef-owner Christian Caiazzo thought grilled cheese sandwiches would be the perfect item. He knew there were plenty of great cheesemakers in Marin to source the main ingredient, such as \u003ca href=\"http://pointreyescheese.com/\">Pt. Reyes Farmstead Cheese Company\u003c/a> and \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. The Eat Real edition of GBD grilled cheese sandwiches were made with Estera Gold cheese from \u003ca href=\"http://www.valleyfordcheeseco.com/\">Valley Ford Cheese Company\u003c/a> and generously brushed with butter from \u003ca href=\"http://www.strausfamilycreamery.com/\">Strauss Family Creamery\u003c/a>. \u003ca href=\"http://www.metropolisbaking.com/\">Metropolis Bakery \u003c/a>of Berkeley provided the delicious sourdough bread (normally Christian bakes his own bread, but he couldn't handle the volume required for the festival). I ordered the \"The Bill From Bo,\" the grilled cheese made with brisket prepared with beef from \u003ca href=\"http://www.nytimes.com/2008/10/15/dining/15goat.html\">BN Ranch\u003c/a>, Bill Niman's illustrious new company.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33628\" title=\"GBD Osteria Stellina's chef-owner Christian Caiazzo on right. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD560.jpg\" alt=\"GBD Osteria Stellina's chef-owner Christian Caiazzo on right. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD-sandwich560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33629\" title=\"GBD sandwich. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD-sandwich560.jpg\" alt=\"GBD sandwich. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Wendy and I were ready to call it a day after over 5 hours of snacking and sampling (Shawn had already reached his crowd saturation point several hours earlier). On my way back to the bike valet, I realized I was a) terribly thirsty and b) passing by the opulent and vaudeville-esque booth belonging to \u003ca href=\"http://taylorstonics.com/\">Taylor's Tonics\u003c/a> of San Francisco and Santa Cruz. We stopped to talk with the nattily dressed Aaron Dolson, one of the co-founders, while his equally dapper partner Taylor Peck handed out samples and sold bottles of their \u003ca href=\"http://www.taylorstonics.com/chai_cola.html\">Chai Cola\u003c/a>. This was their first visit to Eat Real -- and it had been quite successful, as they had sold out of everything but their cola. Aaron's background included working with a raw juice co-op based in Eugene, Oregon, while Taylor was an experienced chai barista (read more about his \u003ca href=\"http://www.imbibemagazine.com/Characters-Taylor-Peck\">eclectic background here\u003c/a>) before they launched their successful enterprise. Aaron's a firm believer in the health benefits of tea and they use only natural ingredients in their drinks. They keep the sugar content low (and no high-fructose corn syrup), add medicinal herbs such as nettle and ginger, and use pasteurization and citric acid to preserve the drinks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tailors-tonics560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33603\" title=\"Tailors Tonics. Photos: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tailors-tonics560.jpg\" alt=\"Tailors Tonics. Photos: Wendy Goodfriend\" width=\"560\" height=\"418\">\u003c/a>\u003c/p>\n\u003cp>The spicy, sparkling Chai Cola was a refreshing way to end the day, and I was ready to roll home -- literally and figuratively. Tired and sated, we bid farewell to the event until next year, when we'll be ready for another round of the East Bay Eat Real Festival.\u003c/p>\n\u003cp>\u003cstrong>Check out BAB's Eat Real Fest slideshow to view more of the festivities.\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/apps/slideshow/show.swf?v=107931\">http://www.flickr.com/apps/slideshow/show.swf?v=107931\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"The 3rd Annual Eat Real Festival kicked off their food extravaganza this past weekend. I've attended the event since its inception and have always come away with a full, happy belly. ","status":"publish","parent":0,"modified":1550606356,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":44,"wordCount":1969},"headData":{"title":"Will Wait For Good Food: Eat Real Festival 2011 | KQED","description":"The 3rd Annual Eat Real Festival kicked off their food extravaganza this past weekend. I've attended the event since its inception and have always come away with a full, happy belly. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"33501 http://blogs.kqed.org/bayareabites/?p=33501","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/26/will-wait-for-good-food-eat-real-festival-2011/","disqusTitle":"Will Wait For Good Food: Eat Real Festival 2011","path":"/bayareabites/33501/will-wait-for-good-food-eat-real-festival-2011","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/eatreal-crowd560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33599\" title=\"Eat Real Festival Crowd in Jack London Square, Oakland\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/eatreal-crowd560.jpg\" alt=\"Eat Real Festival Crowd in Jack London Square, Oakland\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Eat Real Festival Crowd in Jack London Square, Oakland.\u003c/em>\u003cbr>\n\u003cem>\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://eatrealfest.com/\">3rd Annual Eat Real Festival\u003c/a> kicked off their food extravaganza this past weekend, and the eager and hungry masses descended upon Jack London Square in full force once again.\u003c/p>\n\u003cp>I've attended the event since its inception and have always come away with a full, happy belly and lots of \u003ca href=\"http://www.flickr.com/photos/plattyjo/3873622254/\">food porn\u003c/a>. This dazzling array of culinary delights came about through a \"\u003ca href=\"http://livecultureco.com/\">social venture business\u003c/a>\" whose \"mission is to help revitalize regional food systems, build public awareness of and respect for the craft of making good food and to encourage the growth of American food entrepreneurs,\" according to their website.\u003c/p>\n\u003cp>And Eat Real goes all out to foster this mission. This year they hosted 60 street food vendors, had 30 beers and wines on tap, an indoor marketplace with 30 craft food vendors, urban farmers leading Q & A sessions about homesteading, DIY workshops and demonstrations about baked goods, cheese and other foodstuffs, live music performances from local bands and DJs, butchery contests and more.\u003c/p>\n\u003cp>It's easy to get overloaded with this packed schedule -- even with 30 less food vendors than last year -- so I decided to seek out vendors that were new to the festival or that I hadn't checked out in previous years. I met up with BAB's editor and photographer extraordinaire, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, in downtown Oakland on Saturday morning.\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>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bikes560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33662\" title=\"East Bay Bike Coalition Bike Parking. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bikes560.jpg\" alt=\"East Bay Bike Coalition Bike Parking. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>After checking in my bicycle at the \u003ca href=\"http://www.ebbc.org/\">East Bay Bike Coalition\u003c/a>'s free bike valet, we were ready to get our grub on. One of the first vendors that caught my eye was \u003ca href=\"http://fruitmeetsfun.com/\">Fatface\u003c/a> that hails from Davis. I've tried their \u003ca href=\"http://www.flickr.com/photos/plattyjo/4936895310/in/photostream\">popsicles\u003c/a> before, so I was planning on strolling right on by until I saw the big sign that advertised a \"bacon and egg\" popsicle. (I think this sign made most people stop in their tracks.) Then I read the description: \"Ginger-bacon caramel and vanilla egg custard featuring eggs from Vega Farm and bacon from Blesdoe pork also made with vanilla bean, heavy cream, milk, ginger, filtered water and cane sugar.\" After reading that list of ingredients and noticing that it was a \"limited edition,\" I couldn't resist the call of the swine. I figured this would be a lovely breakfast (which I had skipped in anticipation of the afternoon of decadence) despite it being dessert. And it didn't disappoint. The frozen egg custard was rich and creamy, with a luscious caramel center of bacony goodness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33655\" title=\"Fat Face booth. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface560.jpg\" alt=\"Fat Face booth. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface-baconegg560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33606\" title=\"Fat Face Bacon and Egg Popsicle. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/fatface-baconegg560.jpg\" alt=\"Fat Face Bacon and Egg Popsicle. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Next on the list was the San Rafael-based food truck \u003ca href=\"http://thetacoguys.com/\">The Taco Guys\u003c/a>. This was their second visit to Eat Real, and Jason Hoffman and Justin Close are two chefs with 20 years of culinary experience under their belts that decided to branch out on their own into the street food scene. My husband Shawn ordered their Maui Fish Taco (panko-battered and fried Pacific rock cod, savoy cabbage slaw, pico de gallo, Sriracha mayo and pickled onions), while I had to try the Burmese Lamb taco (Fallon Hills lamb, Thai cucumber salad, preserved Meyer lemon yogurt, sweet herbs). We bumped into the guys later on as we were wandering through the festival, and they asked us how we liked their food. I let them know that we agreed with their slogan that it was \"ridiculously tasty.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33657\" title=\"Taco Guy. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy560.jpg\" alt=\"Taco Guy. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy-mauifish560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33614\" title=\"Taco Guys - Maui Fish Taco. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tacoguy-mauifish560.jpg\" alt=\"Taco Guys - Maui Fish Taco. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Onto the next course; the \u003ca href=\"https://twitter.com/#!/thewowtruck\">WOW Truck\u003c/a> of San Jose was conveniently parked right near by. Despite being Eat Real first-timers, their popularity preceded them and they had a long line of patient folks queueing up for their fusion Filipino fare. And no wonder; I was willing to wait 15 minutes for a \"WOW Silog Taco\" with Niman Ranch cage-free egg and beef tapa, garlic fried rice and heirloom tomato on a flour tortilla. And I also had to try the \"Silog Sushi Bite\" with a fried quail egg on top of garlic fried rice, seaweed, hand-harvested Philippine sea salt (!) and Niman Ranch beef. Shawn went right for the \"Turon Turon,\" a fried saba banana fritter roll. The Sushi Bite was one of my favorites of the day. It had an incredible savory quality that was umami to the hilt. (I'll stop now before I throw in any more pretentious adjectives, so I'll end with the declaration that it was unbelievably delicious.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-sushibite560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33609\" title=\"WOW Silog Sushi Bite. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-sushibite560.jpg\" alt=\"WOW Silog Sushi Bite. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-truck560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33639\" title=\"WOW Truck. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-truck560.jpg\" alt=\"WOW Truck. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-silog-taco560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33666\" title=\"WOW Silog Taco. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/wow-silog-taco560.jpg\" alt=\"WOW Silog Taco. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>We decided to give our stomachs a time-out before diving into the next course. After perusing the goods in the indoor craft food market, we headed over to the \u003ca href=\"http://eatrealfest.com/event/Oakland/California/2011/guide-schedule\">DIY Eat It & Oven\u003c/a> area. Amy Remsen and Blake Joffe of \u003ca href=\"http://www.facebook.com/beautysbagelshop\">Beauty's Bagel Shop\u003c/a> were just finishing up their bagel making workshop. This was the first appearance at Eat Real for the Oakland-based duo, and they're currently looking for a space to set up a brick-and-mortar bagel shop. In the meantime, Amy and Blake have a wholesale business making Montreal-style bagels that are \"hand-rolled, boiled in honey water and baked in a wood-fired oven\" for local restaurants \u003ca href=\"http://www.saulsdeli.com/\">Saul's Restaurant & Delicatessen\u003c/a> in Berkeley and San Francisco's pop-up deli \u003ca href=\"http://www.wisesonsdeli.com/\">Wise Sons Delicatessen\u003c/a>. They also sell their bagels through a vendor at the \u003ca href=\"http://www.aboutkensington.com/farmersmarket.html\">Kensington Farmers' Market\u003c/a>. I was lucky enough to score a sample of one their freshly baked bagels from a workshop participant, which was still warm from the handmade on-site clay oven.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bagels560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33612\" title=\"DIY Bagel- Making\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bagels560.jpg\" alt=\"DIY Bagel- Making\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Moving onwards, we stopped by the latest venture of Eat Real founder \u003ca href=\"http://livecultureco.com/about.htm\">Anya Fernald\u003c/a>, who is also the CEO of \u003ca href=\"http://www.belcampomeatco.com/\">Belcampo Meat Company\u003c/a>. They made their debut at the \u003ca href=\"http://eatrealfest.com/event/Los%20Angeles/California/2011\">Los Angeles Eat Real Festival\u003c/a> in July and were making their first appearance as both a sponsor and vendor in Oakland this year. Based near Mt. Shasta, they're a \"multi-species organic start-up farm\" that raises grass-fed and pastured animals -- everything from \"cattle to quail,\" according to farmer Kylan Hoover. Kylan, who was helping to serve up their hot dogs with his co-worker Peter Sterling, used to run his own farm in Livermore. He now works with Belcampo in designing and managing the Siskiyou County farm, which has been in the research and development phase for the past 5 years. They plan to open up butcher shops throughout the state along with their own processing facility in Yreka in 2012. I decided to try a cone of their French fries, which were golden and crispy as a result of being fried in grass-fed beef tallow.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tallow-fries-jenny560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33616\" title=\"Belcampo Tallow Fries. Photo: Jenny Oh\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tallow-fries-jenny560.jpg\" alt=\"Belcampo Tallow Fries. Photo: Jenny Oh\" width=\"560\" height=\"417\">\u003c/a>\u003cbr>\n\u003cem>Photo: Jenny Oh\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/belcampo560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33618\" title=\"Belcampo Signage - Dogs made of Cows. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/belcampo560.jpg\" alt=\"Belcampo Signage - Dogs made of Cows. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>There were long, long lines for festival newbie \u003ca href=\"http://www.tikkabytes.com/\">Tikka Bytes\u003c/a>, \"savory Indian bites\" from Milpitas, so alas, I had to pass them up. Lines were also snaking around the plaza for the seasoned festival darlings \u003ca href=\"https://twitter.com/#!/chairmantruck\">Chairman Bao Truck\u003c/a>, \u003ca href=\"http://www.senorsisig.com/\">Senor Sisig\u003c/a>, and \u003ca href=\"http://www.trugourmet.com/\">Tru Gourmet Dim Sum\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/line-senor-sisig560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33642\" title=\"Line for Senor Sisig. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/line-senor-sisig560.jpg\" alt=\"Line for Senor Sisig. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Wendy grabbed a bite to eat at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/23/theres-a-new-food-truck-on-the-block-vesta-flatbread/\">Vesta Flatbread\u003c/a> -- she had been showing great discipline up until now -- and ordered up their vegetarian dish with carrot hazelnut pate, labne, beet salad, and of course, their delicious flatbread made right in their truck.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vegetarian-mezze-vesta5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-33651\" title=\"Vesta Flatbread Vegetarian Mezze. Photo by Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vegetarian-mezze-vesta5601.jpg\" alt=\"Vesta Flatbread Vegetarian Mezze. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vesta-flatbread400.jpg\">\u003cimg class=\"alignnone size-full wp-image-33620\" title=\"Making Vesta Flatbread on truck. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/vesta-flatbread400.jpg\" alt=\"Making Vesta Flatbread on truck. Photo: Wendy Goodfriend\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>We said hello to Steven Gdula of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/07/gobba-gobba-hey/\">Gobba Gobba Hey\u003c/a>, who had his new cookbook and cool Indian-inspired Ganesh t-shirt for sale along with his fantastic treats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gobbagobbahey560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33644\" title=\"Gobba Gobba Hey. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/gobbagobbahey560.jpg\" alt=\"Gobba Gobba Hey. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>We also popped by to chat with Ryan Farr of \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>, who showed us his fresh-off-the-presses galley copy of his new cookbook that's due out in November. He was slapping cheese on his burgers in rapid fire -- \"it's like dealing cards\" -- while extolling the virtues of his immensely popular \"bacon-studded hot dog on a stick.\" Ryan serves up these crowd-pleasers at festivals because, \"Who doesn't love food on a stick?\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-4505-560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33664\" title=\"Ryan Farr with his new book Whole Beast Butchery. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-4505-560.jpg\" alt=\"Ryan Farr with his new book Whole Beast Butchery. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-meatonstick-4001.jpg\">\u003cimg class=\"alignnone size-full wp-image-33631\" title=\"4505 Meats - Meat on a Stick - Ryan Farr. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ryan-farr-meatonstick-4001.jpg\" alt=\"4505 Meats - Meat on a Stick - Ryan Farr. Photo: Wendy Goodfriend\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>This was Iso Rabins' (\u003ca href=\"http://foragesf.com/\">ForageSF\u003c/a>) third time at Eat Real, but this year he decided to \"go for it\" and cook this year. Preparing food for \"over a thousand people was taking it to the next level\" (thus he'd had only 2 hours of sleep the night before), but he was thrilled with selling food made on the spot as opposed to pre-made goods in the craft market. Iso was serving up deep-fried smelt (which he personally deep-fried himself) because he \"loved bait fish such as mackerel, sardines and anchovies.\" A colleague told him that he was taking a risk with selling this unfamiliar fish, but he wanted to take a gamble and \"introduce people to new food.\" Iso flirted with the idea of calling them, \"fries with eyes,\" but thought it might be \"off-putting\" to the masses. (I think it would have worked like a charm, personally.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/iso-rabins560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33637\" title=\"Iso Rabins - founder of ForageSF. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/iso-rabins560.jpg\" alt=\"Iso Rabins - founder of ForageSF. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>We took another food break and listened to part of the Q & A session with Heidi Kooy of \u003ca href=\"http://ittybittyfarminthecity.blogspot.com/\">The Itty Bitty Farm in the City\u003c/a>. Heidi and her husband have a contracting business, but they're also urban homesteaders in San Francisco who raise chickens, bees and goats -- one of which she was milking onstage as she answered questions from the audience. The other one was gamely allowing adoring fans to pet her.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/goat-milking-demo560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33624\" title=\"Goat-Milking Demo. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/goat-milking-demo560.jpg\" alt=\"Goat-Milking Demo. Photo: Wendy Goodfriend\" width=\"560\" height=\"450\">\u003c/a>\u003c/p>\n\u003cp>After all of this gorging, did I have room to eat any more food? Apparently so. I'm a sucker for a good grilled cheese sandwich, so GBD (which stands for Golden Brown Delicious) was my last food order for the day. \u003ca href=\"http://www.facebook.com/pointreyesfarmersmarket\">The Point Reyes Farmers' Market \u003c/a> was on the lookout for some prepared food vendors to augment their produce stands, and \u003ca href=\"http://osteriastellina.com/\">Osteria Stellina\u003c/a>'s chef-owner Christian Caiazzo thought grilled cheese sandwiches would be the perfect item. He knew there were plenty of great cheesemakers in Marin to source the main ingredient, such as \u003ca href=\"http://pointreyescheese.com/\">Pt. Reyes Farmstead Cheese Company\u003c/a> and \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. The Eat Real edition of GBD grilled cheese sandwiches were made with Estera Gold cheese from \u003ca href=\"http://www.valleyfordcheeseco.com/\">Valley Ford Cheese Company\u003c/a> and generously brushed with butter from \u003ca href=\"http://www.strausfamilycreamery.com/\">Strauss Family Creamery\u003c/a>. \u003ca href=\"http://www.metropolisbaking.com/\">Metropolis Bakery \u003c/a>of Berkeley provided the delicious sourdough bread (normally Christian bakes his own bread, but he couldn't handle the volume required for the festival). I ordered the \"The Bill From Bo,\" the grilled cheese made with brisket prepared with beef from \u003ca href=\"http://www.nytimes.com/2008/10/15/dining/15goat.html\">BN Ranch\u003c/a>, Bill Niman's illustrious new company.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33628\" title=\"GBD Osteria Stellina's chef-owner Christian Caiazzo on right. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD560.jpg\" alt=\"GBD Osteria Stellina's chef-owner Christian Caiazzo on right. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD-sandwich560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33629\" title=\"GBD sandwich. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/GBD-sandwich560.jpg\" alt=\"GBD sandwich. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Wendy and I were ready to call it a day after over 5 hours of snacking and sampling (Shawn had already reached his crowd saturation point several hours earlier). On my way back to the bike valet, I realized I was a) terribly thirsty and b) passing by the opulent and vaudeville-esque booth belonging to \u003ca href=\"http://taylorstonics.com/\">Taylor's Tonics\u003c/a> of San Francisco and Santa Cruz. We stopped to talk with the nattily dressed Aaron Dolson, one of the co-founders, while his equally dapper partner Taylor Peck handed out samples and sold bottles of their \u003ca href=\"http://www.taylorstonics.com/chai_cola.html\">Chai Cola\u003c/a>. This was their first visit to Eat Real -- and it had been quite successful, as they had sold out of everything but their cola. Aaron's background included working with a raw juice co-op based in Eugene, Oregon, while Taylor was an experienced chai barista (read more about his \u003ca href=\"http://www.imbibemagazine.com/Characters-Taylor-Peck\">eclectic background here\u003c/a>) before they launched their successful enterprise. Aaron's a firm believer in the health benefits of tea and they use only natural ingredients in their drinks. They keep the sugar content low (and no high-fructose corn syrup), add medicinal herbs such as nettle and ginger, and use pasteurization and citric acid to preserve the drinks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tailors-tonics560.jpg\">\u003cimg class=\"alignnone size-full wp-image-33603\" title=\"Tailors Tonics. Photos: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tailors-tonics560.jpg\" alt=\"Tailors Tonics. Photos: Wendy Goodfriend\" width=\"560\" height=\"418\">\u003c/a>\u003c/p>\n\u003cp>The spicy, sparkling Chai Cola was a refreshing way to end the day, and I was ready to roll home -- literally and figuratively. Tired and sated, we bid farewell to the event until next year, when we'll be ready for another round of the East Bay Eat Real Festival.\u003c/p>\n\u003cp>\u003cstrong>Check out BAB's Eat Real Fest slideshow to view more of the festivities.\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>\u003ca href=\"http://www.flickr.com/apps/slideshow/show.swf?v=107931\">http://www.flickr.com/apps/slideshow/show.swf?v=107931\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/33501/will-wait-for-good-food-eat-real-festival-2011","authors":["2100"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2638","bayareabites_50","bayareabites_2554","bayareabites_1875","bayareabites_181"],"tags":["bayareabites_2959","bayareabites_9754","bayareabites_9757","bayareabites_8721","bayareabites_9762","bayareabites_2642","bayareabites_9760","bayareabites_8369","bayareabites_3391","bayareabites_9357","bayareabites_14757","bayareabites_9758","bayareabites_9761","bayareabites_9756","bayareabites_9759","bayareabites_9650","bayareabites_9755"],"featImg":"bayareabites_33599","label":"bayareabites"},"bayareabites_31896":{"type":"posts","id":"bayareabites_31896","meta":{"index":"posts_1591205157","site":"bayareabites","id":"31896","score":null,"sort":[1314140378000]},"guestAuthors":[],"slug":"theres-a-new-food-truck-on-the-block-vesta-flatbread","title":"There's a New Food Truck on the Block: Vesta Flatbread","publishDate":1314140378,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/vesta1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/vesta1.jpg\" alt=\"vesta\" title=\"vesta\" width=\"500\" height=\"252\" class=\"alignnone size-full wp-image-31961\">\u003c/a>\u003c/p>\n\u003cp>What do you get when you combine three former Arizmendi bakers with an uber-cool new food truck (housing its own oven)? Well, \u003ca href=\"http://www.vestaflatbread.com/\">Vesta Flatbread\u003c/a>, of course. Perhaps you've seen them Saturdays at the Grand Lake Farmers Market in Oakland; now Jenya Chernoff, Traci Prendergast and Aron Ford are taking to the streets with their seasonal flatbreads and housemade drinks. Jenya and Traci founded Vesta in 2009 and Aron officially jumped on board this summer. I share a commercial kitchen space with them in Richmond, and was immediately struck with their positive energy, excitement for their new project, and the fact that they prepare beautiful meals for each other while they're cooking in the kitchen (something so many of us neglect to do). So I wanted to chat with them and find out more about their business, the mobile food truck culture, and where they see themselves in the future. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_06621.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_06621.jpg\" alt=\"roasting peppers\" title=\"roasting peppers\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-31964\">\u003c/a>\u003cbr>\n\u003cem>Traci roasting peppers \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>1. Tell me a little about your business and how/why you decided to start it.\u003c/strong>\u003cbr>\nAll three of us met while bakers/co-owners of \u003ca href=\"http://www.arizmendi-bakery.org/\">Arizmendi Bakery in Emeryville\u003c/a>. We love the tradition and community of artisan baking and knew we wanted to make our own bread, but we wanted to expand our skills and creativity and create a business we could put our personal stamp on. Our menu was the marriage of our desire to evoke an ancient region of the world with wanting to dream up something creative and delicious using minimal equipment to sell on the streets. We’d like to think we ended up with a product that has thousands of years of history while reflecting our own “modern” food sensibilities.\u003c/p>\n\u003cp>\u003cstrong>2. Do you think living in the Bay Area allows your business to flourish? If so, how so?\u003c/strong>\u003cbr>\nAbsolutely. People here understand and appreciate our values towards supporting local farms, ranches and dairies, even if this means our products can't be dirt cheap. For us, feeding others is an act of love, and the exchange we have with customers is important. Bay area folks are willing to try new things and explore, they are curious and open-minded.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>3. What have been the highlights of being a small business owner in the Bay Area thus far?\u003c/strong>\u003cbr>\nBecoming part of the vibrant street food and farmers market community. Since becoming mobile vendors we have been able to meet so many wonderful, dedicated and creative people from all aspects of the food business, talk to farmers about their production, learn about their work and challenges and have a much broader understanding of the processes that bring food to the table.\u003cbr>\n\u003cstrong>\u003cbr>\n4. What challenges are you facing right now in terms of growth or vision?\u003c/strong>\u003cbr>\nWell, one big challenge is finding our own retail/kitchen space. We have been sharing commercial kitchens, and we are grateful that such places exist. It is extremely difficult to find a reasonably sized space in a neighborhood that can support a retail food business. Mostly this is because of the regulations on building & permit processes in California, which jack up the costs of buying/building to a level prohibitive for most food businesses.\u003cbr>\n\u003cstrong>\u003cbr>\n5. What inspires you, day to day?\u003c/strong>\u003cbr>\nThe farmers' market, the seasons, other chefs.\u003c/p>\n\u003cp>\u003cstrong>6. What are your goals for the future of Vesta?\u003c/strong>\u003cbr>\nOur long term dream is to have our own kitchen and retail space. Given we launched our new truck August 25th, we are mainly just excited to become part of the nomadic kitchen culture of street food, and start serving up flatbread sandwiches in the East Bay and San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.vestaflatbread.com/\">Vesta Flatbread\u003c/a>\u003cbr>\nFind them: Saturdays from 9 am-2 pm at the Grand Lake Farmers Market, Oakland. And soon: out on the road in the truck!\u003cbr>\nFor more information:\u003cbr>\nLike them on \u003ca href=\"http://www.facebook.com/vestaflatbread?sk=wall\">Facebook\u003c/a>\u003cbr>\nFollow them on \u003ca href=\"http://twitter.com/#!/vestaflatbread\">Twitter\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon chats with the three owners of Vesta Flatbread, a new mobile food truck about to take to the streets of the Bay Area. ","status":"publish","parent":0,"modified":1314203651,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":645},"headData":{"title":"There's a New Food Truck on the Block: Vesta Flatbread | KQED","description":"Megan Gordon chats with the three owners of Vesta Flatbread, a new mobile food truck about to take to the streets of the Bay Area. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"31896 http://blogs.kqed.org/bayareabites/?p=31896","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/08/23/theres-a-new-food-truck-on-the-block-vesta-flatbread/","disqusTitle":"There's a New Food Truck on the Block: Vesta Flatbread","path":"/bayareabites/31896/theres-a-new-food-truck-on-the-block-vesta-flatbread","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/vesta1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/vesta1.jpg\" alt=\"vesta\" title=\"vesta\" width=\"500\" height=\"252\" class=\"alignnone size-full wp-image-31961\">\u003c/a>\u003c/p>\n\u003cp>What do you get when you combine three former Arizmendi bakers with an uber-cool new food truck (housing its own oven)? Well, \u003ca href=\"http://www.vestaflatbread.com/\">Vesta Flatbread\u003c/a>, of course. Perhaps you've seen them Saturdays at the Grand Lake Farmers Market in Oakland; now Jenya Chernoff, Traci Prendergast and Aron Ford are taking to the streets with their seasonal flatbreads and housemade drinks. Jenya and Traci founded Vesta in 2009 and Aron officially jumped on board this summer. I share a commercial kitchen space with them in Richmond, and was immediately struck with their positive energy, excitement for their new project, and the fact that they prepare beautiful meals for each other while they're cooking in the kitchen (something so many of us neglect to do). So I wanted to chat with them and find out more about their business, the mobile food truck culture, and where they see themselves in the future. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_06621.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_06621.jpg\" alt=\"roasting peppers\" title=\"roasting peppers\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-31964\">\u003c/a>\u003cbr>\n\u003cem>Traci roasting peppers \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>1. Tell me a little about your business and how/why you decided to start it.\u003c/strong>\u003cbr>\nAll three of us met while bakers/co-owners of \u003ca href=\"http://www.arizmendi-bakery.org/\">Arizmendi Bakery in Emeryville\u003c/a>. We love the tradition and community of artisan baking and knew we wanted to make our own bread, but we wanted to expand our skills and creativity and create a business we could put our personal stamp on. Our menu was the marriage of our desire to evoke an ancient region of the world with wanting to dream up something creative and delicious using minimal equipment to sell on the streets. We’d like to think we ended up with a product that has thousands of years of history while reflecting our own “modern” food sensibilities.\u003c/p>\n\u003cp>\u003cstrong>2. Do you think living in the Bay Area allows your business to flourish? If so, how so?\u003c/strong>\u003cbr>\nAbsolutely. People here understand and appreciate our values towards supporting local farms, ranches and dairies, even if this means our products can't be dirt cheap. For us, feeding others is an act of love, and the exchange we have with customers is important. Bay area folks are willing to try new things and explore, they are curious and open-minded.\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>3. What have been the highlights of being a small business owner in the Bay Area thus far?\u003c/strong>\u003cbr>\nBecoming part of the vibrant street food and farmers market community. Since becoming mobile vendors we have been able to meet so many wonderful, dedicated and creative people from all aspects of the food business, talk to farmers about their production, learn about their work and challenges and have a much broader understanding of the processes that bring food to the table.\u003cbr>\n\u003cstrong>\u003cbr>\n4. What challenges are you facing right now in terms of growth or vision?\u003c/strong>\u003cbr>\nWell, one big challenge is finding our own retail/kitchen space. We have been sharing commercial kitchens, and we are grateful that such places exist. It is extremely difficult to find a reasonably sized space in a neighborhood that can support a retail food business. Mostly this is because of the regulations on building & permit processes in California, which jack up the costs of buying/building to a level prohibitive for most food businesses.\u003cbr>\n\u003cstrong>\u003cbr>\n5. What inspires you, day to day?\u003c/strong>\u003cbr>\nThe farmers' market, the seasons, other chefs.\u003c/p>\n\u003cp>\u003cstrong>6. What are your goals for the future of Vesta?\u003c/strong>\u003cbr>\nOur long term dream is to have our own kitchen and retail space. Given we launched our new truck August 25th, we are mainly just excited to become part of the nomadic kitchen culture of street food, and start serving up flatbread sandwiches in the East Bay and San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.vestaflatbread.com/\">Vesta Flatbread\u003c/a>\u003cbr>\nFind them: Saturdays from 9 am-2 pm at the Grand Lake Farmers Market, Oakland. And soon: out on the road in the truck!\u003cbr>\nFor more information:\u003cbr>\nLike them on \u003ca href=\"http://www.facebook.com/vestaflatbread?sk=wall\">Facebook\u003c/a>\u003cbr>\nFollow them on \u003ca href=\"http://twitter.com/#!/vestaflatbread\">Twitter\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/31896/theres-a-new-food-truck-on-the-block-vesta-flatbread","authors":["5072"],"categories":["bayareabites_109","bayareabites_752","bayareabites_95","bayareabites_4084","bayareabites_181"],"tags":["bayareabites_723","bayareabites_8369","bayareabites_9322","bayareabites_9650"],"featImg":"bayareabites_31961","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.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. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. 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Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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