First Taste: AL's Deli serves up Israeli street food and Jewish classics by way of California
Move Over, Brisket. There Are Fresher Foods 'Too Good To Passover'
East Bay Bakeries Doing The Rye Thing
Jews Feast on Forbidden Foods to Remember Rabbis' Radical Banquet
For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)
Bread Recipe: Rich, Eggy, Golden Challah
Eating History: Food Films at the SF Jewish Film Fest
Celebrate Passover with (Almost) Mom’s Amazing Belgian Brisket
The Seasonal Jewish Kitchen: Contemporary Recipes for the Holidays and Every Day
Sponsored
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He teaches Media Studies at the University of San Francisco and is exploring the connection between film and food. \u003ca href=\"http://emptypictures.net/\">Visit Mark Taylor's website\u003c/a> at emptypictures.net.","avatar":"https://secure.gravatar.com/avatar/3452322b4dec4379500b11b74718f5da?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["Administrator","contributor"]},{"site":"bayareabites","roles":["author"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Mark Taylor | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3452322b4dec4379500b11b74718f5da?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3452322b4dec4379500b11b74718f5da?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/marktaylor-2"},"wendy-goodfriend":{"type":"authors","id":"5014","meta":{"index":"authors_1591205172","id":"5014","found":true},"name":"Wendy Goodfriend","firstName":"Wendy","lastName":"Goodfriend","slug":"wendy-goodfriend","email":"wendy@wendygoodfriend.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"kim-laidlaw":{"type":"authors","id":"5015","meta":{"index":"authors_1591205172","id":"5015","found":true},"name":"Kim Laidlaw","firstName":"Kim","lastName":"Laidlaw","slug":"kim-laidlaw","email":"kim_laidlaw@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"annamindess":{"type":"authors","id":"5283","meta":{"index":"authors_1591205172","id":"5283","found":true},"name":"Anna Mindess","firstName":"Anna","lastName":"Mindess","slug":"annamindess","email":"amindess@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Anna Mindess | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/annamindess"},"kimwesterman":{"type":"authors","id":"5575","meta":{"index":"authors_1591205172","id":"5575","found":true},"name":"Kim Westerman","firstName":"Kim","lastName":"Westerman","slug":"kimwesterman","email":"kim.westerman@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"},"7x7bayarea":{"type":"authors","id":"11590","meta":{"index":"authors_1591205172","id":"11590","found":true},"name":"7x7 Bay Area","firstName":"7x7 Bay Area","lastName":null,"slug":"7x7bayarea","email":"edit@7x7.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Founded in 2001, 7x7 is an independently owned and totally authentic guide to life in the San Francisco Bay Area. Our 24/7 online resource serves up stories on the best food and drink, arts and culture, style and design, hikes and wellness, regional travel, and more. Visit us anytime at \u003ca href=\"https://www.7x7.com/\">7x7.com\u003c/a>, and also find us on \u003ca href=\"https://www.facebook.com/7x7/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/7x7bayarea/\">Instagram\u003c/a>, and \u003ca href=\"https://twitter.com/7x7\">Twitter\u003c/a>. Plus, subscribe to our podcast, \u003ca href=\"https://itunes.apple.com/us/podcast/7x7-bay-area-people-will-talk/id1444756628\">\"People Will Talk,\"\u003c/a> for insightful interviews with Bay Area luminaries; you'll find it on iTunes and wherever you get your podcasts.","avatar":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"7x7 Bay Area | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/7x7bayarea"}},"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_134297":{"type":"posts","id":"bayareabites_134297","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134297","score":null,"sort":[1564515458000]},"guestAuthors":[],"slug":"first-taste-als-deli-serves-up-israeli-street-food-and-jewish-classics-by-way-of-california","title":"First Taste: AL's Deli serves up Israeli street food and Jewish classics by way of California","publishDate":1564515458,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='checkplease_20185' label='AL's Place on Check, Please! Bay Area']\u003c/p>\n\u003cp>\u003ci>by Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>Aaron London, owner of the lauded veggie-centric restaurant, AL's Place, is taking the basic daytime diet of sandos, salads, and sides from mundane to must-have at his new AL's Deli, on the corner of 18th and Guerrero in the Mission.\u003c/p>\n\u003cfigure id=\"attachment_134300\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-exterior.jpg\" alt=\"\" width=\"980\" height=\"653\" class=\"size-full wp-image-134300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-exterior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-exterior-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">AL's Deli will catch your eye with bubblegum-pink trim on a sweet gray brick facade. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a few successful years in upscale dining, the restaurateur—whose initials are A.L., get it?—is mixing it up with a fast-casual spot blending Californian ingredients into Jewish deli classics and some Israeli street food for no-rules, good, affordable food.\u003c/p>\n\u003cfigure id=\"attachment_134303\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-latkes.jpg\" alt=\"Peruse the menu till you find the section for Crispy Crunchy Things; the potato latkes are a must-order. A hot-pocket shaped mashup of fried hash browns hugging a bundle of avocado and grapefruit make this treat the perfect cross between Californian and Jewish food.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-latkes.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-latkes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-latkes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-latkes-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Peruse the menu till you find the section for Crispy Crunchy Things; the potato latkes are a must-order. A hot-pocket shaped mashup of fried hash browns hugging a bundle of avocado and grapefruit make this treat the perfect cross between Californian and Jewish food. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Diving into London's menu, you'll find a bit of everything: shawarma spiced chicken, smokey brisket, crunchy falafel, and a mix of roasted eggplant and cauliflower, all of which can become pita sandwiches or bountiful green salads. There's a menu section dedicated to \"crispy, crunchy things\" (all of which you must order) like herby fries, stuffed potato latkes, and corn dog bites with a twist. Chicken soup, small salads, and hummus round out the offering.\u003c/p>\n\u003cfigure id=\"attachment_134302\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-falafel-bites.jpg\" alt=\"These corn dog bites have been given the Aaron London treatment: an upgrade from traditional corn dog breading to a variation made with tasty falafel.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-falafel-bites.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-falafel-bites-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-falafel-bites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-falafel-bites-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">These corn dog bites have been given the Aaron London treatment: an upgrade from traditional corn dog breading to a variation made with tasty falafel. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The ideas and flavors stem from London's childhood, when smoked meats and deli runs permeated his time spent between Montreal and Sonoma. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I miss foods from the East Coast deli of my youth, and fell in love with the dishes I had while traveling thought Israel. It didn't feel right to me to do a restaurant that tried to be authentically either, but I became really excited about the prospect of making one restaurant that drew from both.\"\u003c/p>\n\u003cfigure id=\"attachment_134304\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-salad.jpg\" alt=\"AL's Deli offers four basic entree bases, each of which can be served as a salad or pita sandwich. Here, the spiced chicken shawarma finds a home among sumac onions, cucumbers, tomatoes, pickles, and a few sauces (garlic, tahini, and hummus) and a sprinkling of the Middle Eastern herb blend, schug.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-salad.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-salad-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">AL's Deli offers four basic entree bases, each of which can be served as a salad or pita sandwich. Here, the spiced chicken shawarma finds a home among sumac onions, cucumbers, tomatoes, pickles, and a few sauces (garlic, tahini, and hummus) and a sprinkling of the Middle Eastern herb blend, schug. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Still not getting it? Think Souvla, only more interesting, with lots of toppings, condiments, and sides that will keep you trying different combinations with every visit.\u003c/p>\n\u003cfigure id=\"attachment_134305\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-pita-sandwich.jpg\" alt=\"\" width=\"980\" height=\"653\" class=\"size-full wp-image-134305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-pita-sandwich.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-pita-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-pita-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-pita-sandwich-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Made to grab-and-go en route to Dolores Park, this pita sandwich has tender, thick pieces of smokey brisket, crumbles of hard-boiled egg, chili cabbage slaw, a few french fries, and mustard. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space is also delightfully cheery, with two-story windows streaming natural light and decor in shades of baby pink and blue, some leafy plants, teal tile work, and light-hearted bubbly light fixtures. AL's Deli gets bonus points for proximity to Dolores Park.\u003c/p>\n\u003cfigure id=\"attachment_134301\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-interior.jpg\" alt=\"Inside, crisp white contrasts against teal walls for a carefree, youthful ambiance.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-interior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-interior-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Inside, crisp white contrasts against teal walls for a carefree, youthful ambiance. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-als-deli-2639419118.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"How's a sandwich spot to stand out in a city where you can find one on almost any block? Aaron London seems to have cracked the code.","status":"publish","parent":0,"modified":1564515458,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":541},"headData":{"title":"First Taste: AL's Deli serves up Israeli street food and Jewish classics by way of California | KQED","description":"How's a sandwich spot to stand out in a city where you can find one on almost any block? Aaron London seems to have cracked the code.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"First Taste: AL's Deli serves up Israeli street food and Jewish classics by way of California","datePublished":"2019-07-30T19:37:38.000Z","dateModified":"2019-07-30T19:37:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134297 https://ww2.kqed.org/bayareabites/?p=134297","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/07/30/first-taste-als-deli-serves-up-israeli-street-food-and-jewish-classics-by-way-of-california/","disqusTitle":"First Taste: AL's Deli serves up Israeli street food and Jewish classics by way of California","path":"/bayareabites/134297/first-taste-als-deli-serves-up-israeli-street-food-and-jewish-classics-by-way-of-california","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"checkplease_20185","label":"label='AL's Place on Check, Please! Bay Area'"},"numeric":["label='AL's","Place","on","Check,","Please!","Bay","Area'"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>by Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>Aaron London, owner of the lauded veggie-centric restaurant, AL's Place, is taking the basic daytime diet of sandos, salads, and sides from mundane to must-have at his new AL's Deli, on the corner of 18th and Guerrero in the Mission.\u003c/p>\n\u003cfigure id=\"attachment_134300\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-exterior.jpg\" alt=\"\" width=\"980\" height=\"653\" class=\"size-full wp-image-134300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-exterior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-exterior-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">AL's Deli will catch your eye with bubblegum-pink trim on a sweet gray brick facade. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a few successful years in upscale dining, the restaurateur—whose initials are A.L., get it?—is mixing it up with a fast-casual spot blending Californian ingredients into Jewish deli classics and some Israeli street food for no-rules, good, affordable food.\u003c/p>\n\u003cfigure id=\"attachment_134303\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-latkes.jpg\" alt=\"Peruse the menu till you find the section for Crispy Crunchy Things; the potato latkes are a must-order. A hot-pocket shaped mashup of fried hash browns hugging a bundle of avocado and grapefruit make this treat the perfect cross between Californian and Jewish food.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-latkes.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-latkes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-latkes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-latkes-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Peruse the menu till you find the section for Crispy Crunchy Things; the potato latkes are a must-order. A hot-pocket shaped mashup of fried hash browns hugging a bundle of avocado and grapefruit make this treat the perfect cross between Californian and Jewish food. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Diving into London's menu, you'll find a bit of everything: shawarma spiced chicken, smokey brisket, crunchy falafel, and a mix of roasted eggplant and cauliflower, all of which can become pita sandwiches or bountiful green salads. There's a menu section dedicated to \"crispy, crunchy things\" (all of which you must order) like herby fries, stuffed potato latkes, and corn dog bites with a twist. Chicken soup, small salads, and hummus round out the offering.\u003c/p>\n\u003cfigure id=\"attachment_134302\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-falafel-bites.jpg\" alt=\"These corn dog bites have been given the Aaron London treatment: an upgrade from traditional corn dog breading to a variation made with tasty falafel.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-falafel-bites.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-falafel-bites-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-falafel-bites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-falafel-bites-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">These corn dog bites have been given the Aaron London treatment: an upgrade from traditional corn dog breading to a variation made with tasty falafel. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The ideas and flavors stem from London's childhood, when smoked meats and deli runs permeated his time spent between Montreal and Sonoma. \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>\"I miss foods from the East Coast deli of my youth, and fell in love with the dishes I had while traveling thought Israel. It didn't feel right to me to do a restaurant that tried to be authentically either, but I became really excited about the prospect of making one restaurant that drew from both.\"\u003c/p>\n\u003cfigure id=\"attachment_134304\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-salad.jpg\" alt=\"AL's Deli offers four basic entree bases, each of which can be served as a salad or pita sandwich. Here, the spiced chicken shawarma finds a home among sumac onions, cucumbers, tomatoes, pickles, and a few sauces (garlic, tahini, and hummus) and a sprinkling of the Middle Eastern herb blend, schug.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-salad.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-salad-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">AL's Deli offers four basic entree bases, each of which can be served as a salad or pita sandwich. Here, the spiced chicken shawarma finds a home among sumac onions, cucumbers, tomatoes, pickles, and a few sauces (garlic, tahini, and hummus) and a sprinkling of the Middle Eastern herb blend, schug. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Still not getting it? Think Souvla, only more interesting, with lots of toppings, condiments, and sides that will keep you trying different combinations with every visit.\u003c/p>\n\u003cfigure id=\"attachment_134305\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-pita-sandwich.jpg\" alt=\"\" width=\"980\" height=\"653\" class=\"size-full wp-image-134305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-pita-sandwich.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-pita-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-pita-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-pita-sandwich-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Made to grab-and-go en route to Dolores Park, this pita sandwich has tender, thick pieces of smokey brisket, crumbles of hard-boiled egg, chili cabbage slaw, a few french fries, and mustard. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space is also delightfully cheery, with two-story windows streaming natural light and decor in shades of baby pink and blue, some leafy plants, teal tile work, and light-hearted bubbly light fixtures. AL's Deli gets bonus points for proximity to Dolores Park.\u003c/p>\n\u003cfigure id=\"attachment_134301\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/als-deli-interior.jpg\" alt=\"Inside, crisp white contrasts against teal walls for a carefree, youthful ambiance.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-interior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/als-deli-interior-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Inside, crisp white contrasts against teal walls for a carefree, youthful ambiance. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-als-deli-2639419118.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134297/first-taste-als-deli-serves-up-israeli-street-food-and-jewish-classics-by-way-of-california","authors":["11590"],"categories":["bayareabites_10028","bayareabites_1807","bayareabites_90","bayareabites_181"],"tags":["bayareabites_3328","bayareabites_16444","bayareabites_16445","bayareabites_3662","bayareabites_92","bayareabites_14745"],"featImg":"bayareabites_134299","label":"bayareabites"},"bayareabites_126221":{"type":"posts","id":"bayareabites_126221","meta":{"index":"posts_1591205157","site":"bayareabites","id":"126221","score":null,"sort":[1522703921000]},"guestAuthors":[],"slug":"move-over-brisket-there-are-fresher-foods-too-good-to-passover","title":"Move Over, Brisket. There Are Fresher Foods 'Too Good To Passover'","publishDate":1522703921,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Passover is a holiday celebrating the Jews' exodus from slavery — and also a broader embrace of the coming spring, of fresh green shoots both literal and metaphorical. But the menu? More often than not, in America, you're talking stodgy winter foods like gefilte fish and brisket, seasoned (if at all) with heavy aromatics. These aren't dishes that point to the coming spring. They're dishes that come from the root cellar.\u003cbr>\n[aside postID=\"bayareabites_94614,bayareabites_80324\"]\u003cbr>\nThat's because the majority of American Jews are Ashkenazim, with roots in chilly Eastern Europe. But cookbook writer and culinary instructor \u003ca href=\"http://www.jenniferabadi.com/\">Jennifer Abadi'\u003c/a>s family (and family recipes) came from Syria. Growing up, Seder meals involved lamb shanks and lemony soup with rice and meatballs. And after teaching cooking classes where students were hungry for these sunnier flavors, she began collecting recipes from other Sephardic and Judeo-Arabic first-generation families, preserving both the dishes and the stories behind them.\u003c/p>\n\u003cp>Abadi's new cookbook, \u003ca href=\"https://toogoodtopassover.com/\">Too Good To Passover\u003c/a>, collects Passover recipes from nearly two dozen countries, from Algeria (where broken-up matzo is steamed in a \u003cem>couscousiere\u003c/em>) to Georgia (where a sheet of softened matzo would be used instead of a not-kosher-for-Passover crepe to wrap chicken or cheese \u003cem>blinchiki). \u003c/em>The book also captures oral histories of the traditions that unfold around a Seder table — from sealing drops of wine in a bottle representing the traditional curses of one's enemies (Iraq) to circling the Seder plate over the head of each participant (Gibraltar).\u003c/p>\n\u003cp>The recipes themselves span such a geographic range that it's hard to find a particularly unifying dish or flavor palette. Not even rice. Many American Jews assume Sephardic Jews continue to eat \u003ca href=\"https://www.npr.org/sections/thesalt/2016/04/23/475266363/beans-and-rice-for-passover-a-divisive-question-gets-the-rabbis-ok\">\u003cem>kitniyot\u003c/em>\u003c/a> — the small items like rice and legumes that many Ashkenazim cut from their Passover diets. But Abadi found even this is not universal.\u003c/p>\n\u003cp>\"It was really hard to say with absolute confirmation that people who were from all the Middle East and Mediterranean ate rice, and that as soon as you went into Poland, Russia, and so on you didn't,\" Abadi explains. \"What I found was a \u003cem>tendency\u003c/em>. A tendency for the Syrians to eat rice ... Moroccans not to eat rice, while Tunisians tended to eat rice.\"\u003c/p>\n\u003cp>Abadi says it's not just, say, North Africa versus the Mediterranean versus Central Asia. \"It's a general tendency in a region, but then it came down to often even just a matter of what city and town you were from, and how old you were when you were there (because that was maybe the jurisdiction of a certain rabbi), or a certain immigrant group that might have settled there from somewhere else, and brought with them their custom of eating (or not eating).\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But while there is diversity, there are some delicious flavors you won't find in the chillier climes of Eastern Europe: the saffron, the lamb, the piles of fresh herbs. Many of the recipes Abadi collected have made their way onto her own Passover table — especially the layered matzo pies, and the fritters and doughnuts you find cropping up in a surprising number of countries.\u003c/p>\n\u003cp>\"It's like \u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/10/523022832/wake-up-and-smell-the-matzo-a-passover-breakfast-tradition\">matzo brei\u003c/a>,\" laughs Abadi, about the concept of frying up bits of matzo in an eggy batter. \"A Bukharian couple showed a matzo \u003cem>babka\u003c/em>. And then in the Syrian world, we have something we call \u003cem>ijeh\u003c/em>, a fritter. Usually it's meat with spices and onions, and in this case it would be broken-down matzo. And then when you get to the Greek/Turkish/Bulgarian tradition, you'll have the \u003cem>bimuelos \u003c/em>[fritters common in the Ottoman empire].\"\u003c/p>\n\u003ch2>What’s On Seder Plates Around The World\u003c/h2>\n\u003cp>The traditional Jewish centerpiece of the Passover table, the Seder plate is filled with symbols of the Jews’ slavery in and later exodus from Egypt. As cookbook author Jennifer Abadi found, countries in the Sephardic and Judeo-Arabic world fill the same symbolic spaces with different local ingredients.\u003c/p>\n\u003cdiv id=\"graphic\" class=\"graphic\">\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Matzo\u003c/h2>\n\u003cp>\u003cem>Unleavened bread symbolizing the slaves' rush to leave Egypt\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> thin large square or rectangular, often commercially made\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> softened slightly with water, round and 2 feet in diameter\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> dinner-plate size to 18 inches, crispy or soft\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> round, 7 inches\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> pizza-size flatbread, or cracker 6-12 inches, depending on region\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> thick and woven or an asymmetrical circle\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Zeroa\u003c/h2>\n\u003cp>\u003cem>Passover sacrifice\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> lamb shank or chicken bone, no meat\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> lamb shank, roasted, no meat\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> lamb shank roasted with meat\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> lamb shank\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> roasted chicken wing or leg, charcoal-roasted goat leg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> roasted lamb or chicken leg, no meat\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Beitza\u003c/h2>\n\u003cp>\u003cem>Festive sacrifice\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> eggs dyed brown with onion skins and coffee grounds\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> roasted or hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> hardboiled egg or egg roasted with onion skins, vinegar, and saffron\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Maror\u003c/h2>\n\u003cp>\u003cem>Bitter herbs symbolizing bondage\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> horseradish\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> endive, radish dipped in pepper, romaine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> collard greens\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> celery heart/bottom, romaine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> spring onions, fresh ginger, celery stalks/leaves, romaine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> chicory root, endive, escarole, romaine\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Charoset\u003c/h2>\n\u003cp>\u003cem>A sweet mixture symbolizing the mortar Jewish slaves used\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> diced/chopped apples, walnuts, sweet red wine, sometimes raisins and sugar\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> whole dates dipped in nuts\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> dates, figs, fresh ginger\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> walnuts, raisins and wine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> date paste/syrup\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> dates, bananas, oranges, cinnamon, cloves, chestnuts\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Karpas\u003c/h2>\n\u003cp>\u003cem>Spring greens\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> lettuce or parsley\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> parsley, celery, Swiss chard\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> lettuce\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> celery leaves\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> parsley, celery, lettuce\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> celery stalk/leaves, radishes, potatoes\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Tears/sweat of enslaved Israelites\u003c/h2>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> salt water\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> salt water, white wine vinegar\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> salt water\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> red wine or apple cider vinegar, separate bowl of salt\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> lemon juice mixed with water or white vinegar, salt water\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> red or white vinegar\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"footer\">\n\u003cp>\u003cem>Source: Jennifer Abadi\u003c/em>\u003cbr>\n\u003cem>Credit: Deena Prichep, Katie Park and April Fulton/NPR\u003c/em>\u003c/p>\n\u003c/div>\n\u003chr>\n\u003cp>Reading through the book raises the question of what it actually means for something to be a Passover dish. Sure, there are items like matzo or charoset (the paste of fruit and nuts) which actually have a ceremonial role. But what about the other dishes?\u003c/p>\n\u003cp>It turns out that in the Sephardic and Judeo-Arabic world — like in the Ashkenazi world — this can be a fuzzy line. Some of these are just dishes that were common in a particular place and time.\u003c/p>\n\u003cp>\"Certain communities will often take a food that they know, and then they'll change it slightly, and make it their own. Because recipes are always evolving,\" explains Abadi. Dishes like gefilte fish and brisket, for example, which are now required dining on many Jewish holiday tables, were just nice dinners years ago in Eastern Europe. But over time, with tradition, immigration, and culinary identity, they took on a greater, more specific importance. And so it is with many of the recipes Abadi collected.\u003c/p>\n\u003cp>\"Certainly some dishes, if they're served for Passover only, they \u003cem>become\u003c/em> Jewish,\" Abadi explains. Many of the dishes of a particular region became Passover dishes when they were made with matzo — like American Jews' \u003ca href=\"http://whatjewwannaeat.com/matzah-pizza-two-ways/\">matzo pizza\u003c/a>.\u003c/p>\n\u003cp>And while a Bulgarian layered herb and cheese pie may have a more exciting flavor profile than, say, gefilte fish, it shares a similar sentimental attachment. Because these dishes are ties to a collective past. And Passover itself, a holiday celebrating a biblical exodus, takes on special importance for those people who themselves have been exiled: Many of the countries profiled in Abadi's book no longer have any sort of Jewish population.\u003c/p>\n\u003cp>\"One of the reasons Passover continues to be such a popular, and even growing, holiday, from the most traditional to the least observant, is because it resonates all the time,\" Abadi reflects. \"You have to keep telling the story, because not only do you owe it to your ancestors (however you think in terms of observance and religion and belief), but also it's important to remember so you understand what's happening in your lifetime.\"\u003c/p>\n\u003cp>And this collective remembrance doesn't just come from a book. It comes around the table — in the telling, in the ritual made by the people sitting together, and in the delicious foods they share.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Syrian-Style Charoset (Apricot Spread with Pistachios, and Orange Blossom Water)\u003c/strong>\u003c/h3>\n\u003cp>Yield: Serves 8 / Makes 2 Cups\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For Charoset:\u003c/em>\u003c/strong>\n\u003cli>2 cups whole Turkish dried apricots\u003c/li>\n\u003cli>½ cup orange juice\u003c/li>\n\u003cli>¾ cup hot water\u003c/li>\n\u003cli>2 tablespoons coconut sugar or unrefined whole cane sugar\u003c/li>\n\u003cli>3 tablespoons freshly squeezed lemon juice\u003c/li>\n\u003cli>2 to 3 tablespoons orange blossom water\u003c/li>\n\u003cli>¼ cup shelled, unsalted pistachios or whole blanched almonds, coarsely chopped\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For Serving\u003c/em>\u003c/strong>\n\u003cli>2 tablespoons unsalted pistachios, or whole blanched almonds, finely ground\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine apricots, orange juice, water, and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, until apricots are very soft and mushy, 30 to 40 minutes. (Make sure to stir every 5 to 10 minutes to prevent burning.)\u003c/p>\n\u003cp>Pour hot apricot mixture into a food processor and add the lemon juice and orange blossom water. Pulse 1 to 2 minutes until a smooth paste. Scoop out into a medium sized bowl and mix in the chopped nuts by hand. Cool to room temperature.\u003c/p>\n\u003cp>Serve charoset at room temperature in a small, decorative bowl garnished with finely ground pistachios or almonds.\u003c/p>\n\u003cp>\u003cem>Recipe courtesy Jennifer Abadi,\u003c/em> Too Good To Passover\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":"If the idea of the same-old brisket is giving you the Passover blues this year, author Jennifer Abadi will inspire a lighter, brighter table with Jewish recipes from all over the world.","status":"publish","parent":0,"modified":1554137927,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1634},"headData":{"title":"Move Over, Brisket. There Are Fresher Foods 'Too Good To Passover' | KQED","description":"If the idea of the same-old brisket is giving you the Passover blues this year, author Jennifer Abadi will inspire a lighter, brighter table with Jewish recipes from all over the world.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Move Over, Brisket. There Are Fresher Foods 'Too Good To Passover'","datePublished":"2018-04-02T21:18:41.000Z","dateModified":"2019-04-01T16:58:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"126221 https://ww2.kqed.org/bayareabites/?p=126221","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/02/move-over-brisket-there-are-fresher-foods-too-good-to-passover/","disqusTitle":"Move Over, Brisket. There Are Fresher Foods 'Too Good To Passover'","nprByline":"Deena Prichep, NPR Food","nprImageAgency":"Jennifer Abadi","nprStoryId":"597127739","nprApiLink":"http://api.npr.org/query?id=597127739&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/03/29/597127739/move-over-brisket-there-are-fresher-foods-too-good-to-passover?ft=nprml&f=597127739","nprRetrievedStory":"1","nprPubDate":"Thu, 29 Mar 2018 12:52:00 -0400","nprStoryDate":"Thu, 29 Mar 2018 12:52:00 -0400","nprLastModifiedDate":"Thu, 29 Mar 2018 12:52:25 -0400","path":"/bayareabites/126221/move-over-brisket-there-are-fresher-foods-too-good-to-passover","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Passover is a holiday celebrating the Jews' exodus from slavery — and also a broader embrace of the coming spring, of fresh green shoots both literal and metaphorical. But the menu? More often than not, in America, you're talking stodgy winter foods like gefilte fish and brisket, seasoned (if at all) with heavy aromatics. These aren't dishes that point to the coming spring. They're dishes that come from the root cellar.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_94614,bayareabites_80324","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThat's because the majority of American Jews are Ashkenazim, with roots in chilly Eastern Europe. But cookbook writer and culinary instructor \u003ca href=\"http://www.jenniferabadi.com/\">Jennifer Abadi'\u003c/a>s family (and family recipes) came from Syria. Growing up, Seder meals involved lamb shanks and lemony soup with rice and meatballs. And after teaching cooking classes where students were hungry for these sunnier flavors, she began collecting recipes from other Sephardic and Judeo-Arabic first-generation families, preserving both the dishes and the stories behind them.\u003c/p>\n\u003cp>Abadi's new cookbook, \u003ca href=\"https://toogoodtopassover.com/\">Too Good To Passover\u003c/a>, collects Passover recipes from nearly two dozen countries, from Algeria (where broken-up matzo is steamed in a \u003cem>couscousiere\u003c/em>) to Georgia (where a sheet of softened matzo would be used instead of a not-kosher-for-Passover crepe to wrap chicken or cheese \u003cem>blinchiki). \u003c/em>The book also captures oral histories of the traditions that unfold around a Seder table — from sealing drops of wine in a bottle representing the traditional curses of one's enemies (Iraq) to circling the Seder plate over the head of each participant (Gibraltar).\u003c/p>\n\u003cp>The recipes themselves span such a geographic range that it's hard to find a particularly unifying dish or flavor palette. Not even rice. Many American Jews assume Sephardic Jews continue to eat \u003ca href=\"https://www.npr.org/sections/thesalt/2016/04/23/475266363/beans-and-rice-for-passover-a-divisive-question-gets-the-rabbis-ok\">\u003cem>kitniyot\u003c/em>\u003c/a> — the small items like rice and legumes that many Ashkenazim cut from their Passover diets. But Abadi found even this is not universal.\u003c/p>\n\u003cp>\"It was really hard to say with absolute confirmation that people who were from all the Middle East and Mediterranean ate rice, and that as soon as you went into Poland, Russia, and so on you didn't,\" Abadi explains. \"What I found was a \u003cem>tendency\u003c/em>. A tendency for the Syrians to eat rice ... Moroccans not to eat rice, while Tunisians tended to eat rice.\"\u003c/p>\n\u003cp>Abadi says it's not just, say, North Africa versus the Mediterranean versus Central Asia. \"It's a general tendency in a region, but then it came down to often even just a matter of what city and town you were from, and how old you were when you were there (because that was maybe the jurisdiction of a certain rabbi), or a certain immigrant group that might have settled there from somewhere else, and brought with them their custom of eating (or not eating).\"\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 while there is diversity, there are some delicious flavors you won't find in the chillier climes of Eastern Europe: the saffron, the lamb, the piles of fresh herbs. Many of the recipes Abadi collected have made their way onto her own Passover table — especially the layered matzo pies, and the fritters and doughnuts you find cropping up in a surprising number of countries.\u003c/p>\n\u003cp>\"It's like \u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/10/523022832/wake-up-and-smell-the-matzo-a-passover-breakfast-tradition\">matzo brei\u003c/a>,\" laughs Abadi, about the concept of frying up bits of matzo in an eggy batter. \"A Bukharian couple showed a matzo \u003cem>babka\u003c/em>. And then in the Syrian world, we have something we call \u003cem>ijeh\u003c/em>, a fritter. Usually it's meat with spices and onions, and in this case it would be broken-down matzo. And then when you get to the Greek/Turkish/Bulgarian tradition, you'll have the \u003cem>bimuelos \u003c/em>[fritters common in the Ottoman empire].\"\u003c/p>\n\u003ch2>What’s On Seder Plates Around The World\u003c/h2>\n\u003cp>The traditional Jewish centerpiece of the Passover table, the Seder plate is filled with symbols of the Jews’ slavery in and later exodus from Egypt. As cookbook author Jennifer Abadi found, countries in the Sephardic and Judeo-Arabic world fill the same symbolic spaces with different local ingredients.\u003c/p>\n\u003cdiv id=\"graphic\" class=\"graphic\">\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Matzo\u003c/h2>\n\u003cp>\u003cem>Unleavened bread symbolizing the slaves' rush to leave Egypt\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> thin large square or rectangular, often commercially made\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> softened slightly with water, round and 2 feet in diameter\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> dinner-plate size to 18 inches, crispy or soft\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> round, 7 inches\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> pizza-size flatbread, or cracker 6-12 inches, depending on region\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> thick and woven or an asymmetrical circle\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Zeroa\u003c/h2>\n\u003cp>\u003cem>Passover sacrifice\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> lamb shank or chicken bone, no meat\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> lamb shank, roasted, no meat\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> lamb shank roasted with meat\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> lamb shank\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> roasted chicken wing or leg, charcoal-roasted goat leg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> roasted lamb or chicken leg, no meat\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Beitza\u003c/h2>\n\u003cp>\u003cem>Festive sacrifice\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> eggs dyed brown with onion skins and coffee grounds\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> roasted or hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> hardboiled egg or egg roasted with onion skins, vinegar, and saffron\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Maror\u003c/h2>\n\u003cp>\u003cem>Bitter herbs symbolizing bondage\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> horseradish\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> endive, radish dipped in pepper, romaine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> collard greens\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> celery heart/bottom, romaine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> spring onions, fresh ginger, celery stalks/leaves, romaine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> chicory root, endive, escarole, romaine\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Charoset\u003c/h2>\n\u003cp>\u003cem>A sweet mixture symbolizing the mortar Jewish slaves used\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> diced/chopped apples, walnuts, sweet red wine, sometimes raisins and sugar\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> whole dates dipped in nuts\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> dates, figs, fresh ginger\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> walnuts, raisins and wine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> date paste/syrup\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> dates, bananas, oranges, cinnamon, cloves, chestnuts\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Karpas\u003c/h2>\n\u003cp>\u003cem>Spring greens\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> lettuce or parsley\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> parsley, celery, Swiss chard\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> lettuce\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> celery leaves\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> parsley, celery, lettuce\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> celery stalk/leaves, radishes, potatoes\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Tears/sweat of enslaved Israelites\u003c/h2>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> salt water\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> salt water, white wine vinegar\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> salt water\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> red wine or apple cider vinegar, separate bowl of salt\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> lemon juice mixed with water or white vinegar, salt water\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> red or white vinegar\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"footer\">\n\u003cp>\u003cem>Source: Jennifer Abadi\u003c/em>\u003cbr>\n\u003cem>Credit: Deena Prichep, Katie Park and April Fulton/NPR\u003c/em>\u003c/p>\n\u003c/div>\n\u003chr>\n\u003cp>Reading through the book raises the question of what it actually means for something to be a Passover dish. Sure, there are items like matzo or charoset (the paste of fruit and nuts) which actually have a ceremonial role. But what about the other dishes?\u003c/p>\n\u003cp>It turns out that in the Sephardic and Judeo-Arabic world — like in the Ashkenazi world — this can be a fuzzy line. Some of these are just dishes that were common in a particular place and time.\u003c/p>\n\u003cp>\"Certain communities will often take a food that they know, and then they'll change it slightly, and make it their own. Because recipes are always evolving,\" explains Abadi. Dishes like gefilte fish and brisket, for example, which are now required dining on many Jewish holiday tables, were just nice dinners years ago in Eastern Europe. But over time, with tradition, immigration, and culinary identity, they took on a greater, more specific importance. And so it is with many of the recipes Abadi collected.\u003c/p>\n\u003cp>\"Certainly some dishes, if they're served for Passover only, they \u003cem>become\u003c/em> Jewish,\" Abadi explains. Many of the dishes of a particular region became Passover dishes when they were made with matzo — like American Jews' \u003ca href=\"http://whatjewwannaeat.com/matzah-pizza-two-ways/\">matzo pizza\u003c/a>.\u003c/p>\n\u003cp>And while a Bulgarian layered herb and cheese pie may have a more exciting flavor profile than, say, gefilte fish, it shares a similar sentimental attachment. Because these dishes are ties to a collective past. And Passover itself, a holiday celebrating a biblical exodus, takes on special importance for those people who themselves have been exiled: Many of the countries profiled in Abadi's book no longer have any sort of Jewish population.\u003c/p>\n\u003cp>\"One of the reasons Passover continues to be such a popular, and even growing, holiday, from the most traditional to the least observant, is because it resonates all the time,\" Abadi reflects. \"You have to keep telling the story, because not only do you owe it to your ancestors (however you think in terms of observance and religion and belief), but also it's important to remember so you understand what's happening in your lifetime.\"\u003c/p>\n\u003cp>And this collective remembrance doesn't just come from a book. It comes around the table — in the telling, in the ritual made by the people sitting together, and in the delicious foods they share.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Syrian-Style Charoset (Apricot Spread with Pistachios, and Orange Blossom Water)\u003c/strong>\u003c/h3>\n\u003cp>Yield: Serves 8 / Makes 2 Cups\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For Charoset:\u003c/em>\u003c/strong>\n\u003cli>2 cups whole Turkish dried apricots\u003c/li>\n\u003cli>½ cup orange juice\u003c/li>\n\u003cli>¾ cup hot water\u003c/li>\n\u003cli>2 tablespoons coconut sugar or unrefined whole cane sugar\u003c/li>\n\u003cli>3 tablespoons freshly squeezed lemon juice\u003c/li>\n\u003cli>2 to 3 tablespoons orange blossom water\u003c/li>\n\u003cli>¼ cup shelled, unsalted pistachios or whole blanched almonds, coarsely chopped\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For Serving\u003c/em>\u003c/strong>\n\u003cli>2 tablespoons unsalted pistachios, or whole blanched almonds, finely ground\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine apricots, orange juice, water, and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, until apricots are very soft and mushy, 30 to 40 minutes. (Make sure to stir every 5 to 10 minutes to prevent burning.)\u003c/p>\n\u003cp>Pour hot apricot mixture into a food processor and add the lemon juice and orange blossom water. Pulse 1 to 2 minutes until a smooth paste. Scoop out into a medium sized bowl and mix in the chopped nuts by hand. Cool to room temperature.\u003c/p>\n\u003cp>Serve charoset at room temperature in a small, decorative bowl garnished with finely ground pistachios or almonds.\u003c/p>\n\u003cp>\u003cem>Recipe courtesy Jennifer Abadi,\u003c/em> Too Good To Passover\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/126221/move-over-brisket-there-are-fresher-foods-too-good-to-passover","authors":["byline_bayareabites_126221"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_3662","bayareabites_2041"],"featImg":"bayareabites_126222","label":"bayareabites"},"bayareabites_125527":{"type":"posts","id":"bayareabites_125527","meta":{"index":"posts_1591205157","site":"bayareabites","id":"125527","score":null,"sort":[1521650077000]},"guestAuthors":[],"slug":"east-bay-bakeries-doing-the-rye-thing","title":"East Bay Bakeries Doing The Rye Thing","publishDate":1521650077,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cfigure id=\"attachment_125539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125539\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0790-new.jpg\" alt=\"Rye Breads from East Bay bakeries\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rye Breads from East Bay bakeries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a born and bred Jewish New Yorker, I recently started craving rye bread. Nostalgic for a taste of lower Manhattan, I began searching the East Bay and \u003ca href=\"https://www.kqed.org/bayareabites/126157/san-francisco-bakeries-doing-the-rye-thing\">San Francisco\u003c/a> for fresh-baked rye and found ten guide-worthy bakeries making quality loaves.\u003c/p>\n\u003cp>Having lived half my life in the Bay Area, I've developed a California conscience about knowing where my food comes from. And, in my quest for satisfying my appetite, it has become equally important to know the best business practices of companies supplying products I crave, and ultimately purchase.\u003c/p>\n\u003cp>So, in searching for rye bread, besides taste, texture, and loaf longevity; I also wanted to know about the bakeries choices regarding: source and quality of ingredients, environmentally-conscious production processes, benefits for employees and hiring practices, community involvement, and altruistic endeavors. My intention was to not only satisfy my yen but to also support local bakeries doing the right thing.\u003c/p>\n\u003cp>I was open to exploring and tasting a variety of types beyond the classic Jewish deli rye and found a range of styles originating from mostly European countries. The bakeries in this guide are primarily based in the East Bay but four out of the six businesses distribute their products within stores throughout the Bay Area. \u003c/p>\n\u003cp>Historically, dark rye was a staple back in the \u003ca href=\"http://www.medievalists.net/2013/07/bread-in-the-middle-ages/\">Middle Ages\u003c/a> and was typically the bread for lower classes, while lighter wheat was reserved for upper class folks. The wheat bread was considered healthier and easier to digest, and during this period a horrific illness known as \"holy fire\" or “\u003ca href=\"http://www.botany.hawaii.edu/faculty/wong/BOT135/LECT12.HTM\">Saint Anthony's fire\u003c/a>” reached epidemic proportions. The origin of this syndrome remained a mystery until 1670 when a French physician, Thuillier, discovered that the cause of this illness, now known as \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1637017/\">ergotism\u003c/a>, was \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4379517/\">ergot\u003c/a> poisoning from infected rye bread. Currently, technology to sanitize grains has \u003ca href=\"https://www.researchgate.net/publication/272479115_Cases_of_ergotism_in_livestock_and_associated_ergot_alkaloid_concentrations_in_feed\">eliminated ergotism as a human disease\u003c/a> but it remains a problem with livestock and other animals.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These days, \u003ca href=\"https://en.wikipedia.org/wiki/Rye_bread\">whole grain rye bread\u003c/a> is seen as a healthy alternative to white bread because it is high in fiber, low in fat, and has a lower \u003ca href=\"https://en.wikipedia.org/wiki/Glycemic_index\">glycemic index\u003c/a>—which results in less of a \u003ca href=\"https://www.hsph.harvard.edu/nutritionsource/carbohydrates/carbohydrates-and-blood-sugar/\">spike in blood sugar\u003c/a> after eating.\u003c/p>\n\u003cp>If you are concerned about gluten, you should know that rye is not gluten-free, but it does have less gluten than wheat. However, this is why wheat flour is typically included in rye bread—to compensate for \u003ca href=\"https://en.wikipedia.org/wiki/Rye_bread\">rye's lower gluten levels\u003c/a>, which along with the enzyme rye amylase, inhibits the dough from rising. Naturally fermented sourdough starter helps the leavening process as well but most pure rye-only breads, like German-style \u003ca href=\"https://en.wikipedia.org/wiki/Pumpernickel\">pumpernickel\u003c/a>, are extremely dense. All the ryes featured in this guide include some wheat flour in the ingredients.\u003c/p>\n\u003cfigure id=\"attachment_125537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125537\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0534-new.jpg\" alt=\"Rye Breads from East Bay bakeries\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rye Breads from East Bay bakeries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tasting the Rye\u003c/strong>\u003cbr>\nThe rye tasting was based on sampling the fresh bread plain and then tasting it as toast with unsalted butter. I was curious about flavor, consistency, the relationship between crust and \u003ca href=\"http://www.thefreshloaf.com/faqs/glossary\">crumb\u003c/a>, the effect of toasting the bread, and loaf longevity. After three days of storage, using \u003ca href=\"http://www.joseybakerbread.com/home\">Josey Baker’s\u003c/a> advice on \u003ca href=\"http://www.joseybakerbread.com/love-your-loaf/\">How To Love Your Loaf\u003c/a>, the breads were assessed for level of freshness and eat-ability – both plain and toasted.\u003c/p>\n\u003cp>\u003cstrong>Check out the Ryes sampled in the East Bay:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_125555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0184-new.jpg\" alt=\"La Farine's Rustic Rye Batard and Rye Raisin Roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125555\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's Rustic Rye Batard and Rye Raisin Roll \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.lafarine.com/\">La Farine\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lafarine.com/breads/\">\u003cstrong>Rustic Rye Batard and Rye Raisin Rolls\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Rustic Rye Batard\u003c/em>: Unbleached white flour, organic whole wheat flour, organic rye flour, natural fermented rye starter, water, salt and caraway seeds. Price: $4.35\u003c/p>\n\u003cp>\u003cem>Rye Raisin Rolls\u003c/em>: Unbleached white flour, organic whole wheat flour, organic rye flour, natural fermented rye starter, water, salt, caraway seeds, golden raisins, cornmeal. Price: $1.55\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nThe \u003cem>Rustic Rye Batard\u003c/em> is a classic light country rye, naturally fermented (long fermentation), and has a chewy, spongy crumb with medium density and a contrasting harder crispy crust. There is a good ratio of caraway seeds providing robust flavor. As toast with butter, there was an added crunch to the surface that blended perfectly with the chewy interior. The taste and texture reminded me of NYC rye and satisfied my craving. At day three, the bread was still moist in the center, but was best toasted.\u003c/p>\n\u003cfigure id=\"attachment_125558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0425-new.jpg\" alt=\"La Farine's Rustic Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's Rustic Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Rye Raisin Rolls\u003c/em> are dense, moist and chewy with a hint of sweetness from the raisins that contrasts with the savory caraway seeds. The cornmeal crust adds a nice crunchy texture. Toasted with butter the crust became a bit tough so I preferred the roll fresh. The cut roll was hard by day three, so best eaten on day one.\u003c/p>\n\u003cfigure id=\"attachment_125559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0452-new.jpg\" alt=\"La Farine's Rye Raisin Roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125559\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's Rye Raisin Roll \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nOwner Jeff Dodge believes that La Farine has a \u003ca href=\"http://www.lafarine.com/community/\">commitment to the neighborhoods\u003c/a> they serve, and so the bakery donates leftover goods \u003cem>daily\u003c/em> to \u003ca href=\"http://www.healingimprovisations.net/social/dailybread.htm\">Daily Bread\u003c/a>—which picks up and distributes the products to local food banks and other organizations in need. A couple of local senior centers also pick up and distribute leftovers from La Farine. The bakery is also very supportive of East Bay public schools.\u003c/p>\n\u003cp>La Farine uses a combination of organic (from \u003ca href=\"http://giustos.com/\">Giusto's\u003c/a>) and non-organic locally-sourced flours (\u003ca href=\"https://millermilling.com/\">Miller Milling\u003c/a>, \u003ca href=\"http://www.ardentmills.com/our-facilities/\">Ardent Mills\u003c/a>), that according to Dodge doesn't compromise taste while keeping costs accessible to consumers. The bakery supports environmentally-friendly practices and is a \u003ca href=\"https://greenbusinessca.org/what-is-a-certified-business/\">certified green business\u003c/a>. Dodge says they recycle 95% of everything they take into the bakery.\u003c/p>\n\u003cp>Regarding employee benefits, workers make much higher than minimum wage on average ($18.60 before benefits), working 32 hours a week entitles workers to full benefits, they get health and dental insurance as well as anniversary and holiday bonuses.\u003c/p>\n\u003cfigure id=\"attachment_125563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6883-new.jpg\" alt=\"The bread display inside La Farine Bakery in Oakland\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bread display inside La Farine Bakery in Oakland \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/La+Farine+Bakery,+Oakland,+CA/@37.8236629,-122.2660398,12z/data=!3m1!4b1?hl=en\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>3411 Fruitvale Avenue, Oakland\u003c/li>\n\u003cli>6323 College Avenue, Oakland\u003c/li>\n\u003cli>4094 Piedmont Avenue, Oakland\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_125577\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0214-new.jpg\" alt=\"Acme's New York rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125577\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's New York rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.acmebread.com/\">Acme Bread Company\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.acmebread.com/bread/rye\">\u003cstrong>New York Rye and Sourdough Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>New York Rye:\u003c/em> Water, organic unbleached wheat flour (organic malted barley flour), organic rye flour, sea salt, whole caraway seed, ground fennel, coriander, caraway seeds and yeast. Price: $4.32\u003c/p>\n\u003cp>\u003cem>Sourdough Rye:\u003c/em> Organic unbleached wheat flour (organic malted barley flour), water, organic whole rye flour, organic whole wheat flour, French hard cider and sea salt. (\u003cem>not available on Sunday\u003c/em>) Price: $3.55\u003c/p>\n\u003cp>Acme also sells: \u003cem>Rye Raisin Rabbits (available Monday, Wednesday, Friday, Saturday), Current Pumpernickel (only Thursday), Pumpernickel (only Thursday, Tuesday), Dark Rye with Sunflower Seeds (only Friday)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6917-new.jpg\" alt=\"Baking inside Acme Bread Company in Berkeley\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baking inside Acme Bread Company in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nAcme's \u003cem>New York Rye\u003c/em> is light, spongy and airy with good caraway seed flavor that is not overpowering. The ground fennel and coriander flavors are not obvious and there is not as strong a sour flavor as with other ryes tasted. The crust is a bit chewy and hard to pull apart. When toasted with butter, the crust is crispy, thin, and works better as a complement to the chewy crumb. By day three, the bread was still soft and moist and made excellent toast.\u003c/p>\n\u003cfigure id=\"attachment_125573\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0467-new.jpg\" alt=\"Acme's New York rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125573\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's New York rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Sourdough Rye\u003c/em> is a medium seedless rye that includes French hard cider and was developed specifically for Chez Panisse to accompany oysters. (Steven Sullivan, one of the founders of Acme, baked bread at Chez Panisse before starting the company.) The loaf has a smooth exterior and is dense and spongy. You can smell the sourdough as well as taste the sweetness from the cider. The consistency is almost cake-like when plain. As toast with butter the crust crisps up and the bread is not as cakey - I preferred the fresh bread untoasted. By day three the bread was still moist, although a bit tougher, and tasted best as toast.\u003c/p>\n\u003cfigure id=\"attachment_125575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0238-new.jpg\" alt=\"Acme's sourdough rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's sourdough rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125574\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0472-new.jpg\" alt=\"Acme's sourdough rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's sourdough rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAcme uses only organic flour for their products, sourced from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply (KGBS)\u003c/a>. Other ingredients used are also organic and locally-sourced but may vary at times due to availability and cost.\u003c/p>\n\u003cp>Leftover products from the day are donated to charitable organizations, schools, and non-profits; and other goods that are damaged or returned are donated to produce organic livestock feed.\u003c/p>\n\u003cp>In terms of environmentally-friendly practices, Acme's Berkeley wholesale bakery generates much of its own electricity using photovoltaic panels and they use renewable biodiesel to fuel the delivery trucks and generators.\u003c/p>\n\u003cp>Employees receive benefit packages including: health insurance, 401K with employer matching, paid lunch breaks; and the minimum wage at Acme is $15 an hour with the average wage being around $20 an hour. \u003c/p>\n\u003cfigure id=\"attachment_125578\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6903-new.jpg\" alt=\"Outside Acme Bread in Berkeley\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125578\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Acme Bread in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/Acme+Bread+Co+retail/@37.8409917,-122.363789,11.39z\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>1601 San Pablo Avenue, Berkeley\u003c/li>\n\u003cli>1 Ferry Building, San Francisco\u003c/li>\n\u003c/ul>\n\u003cp>Acme sells bread wholesale, in Bay Area grocery stores, and at local farmers' markets. \u003ca href=\"http://www.acmebread.com/locations\">View locations.\u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_125597\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0558-new.jpg\" alt=\"Semifreddi's Deli Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Deli Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.semifreddis.com/\">Semifreddi's\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.semifreddis.com/products\">\u003cstrong>Odessa Rye and Deli Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Odessa Rye:\u003c/em> Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, rye flour, caraway seeds, malt, sea salt, and yeast. Price: $3.49\u003c/p>\n\u003cp>\u003cem>Deli Rye:\u003c/em> Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, rye flour, caraway seeds, sea salt, malt, and yeast. (\u003cem>only available for retail at the location in Kensington\u003c/em>) Price: $3.95\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nSemifreddi's \u003cem>Odessa Rye\u003c/em> loaf has an impressive textured design on the crust along with good sour flavor and an optimal amount of caraway seeds that don't dominate the flavor. The crust is harder than on the Deli Rye for a more textured contrast between crust and crumb and it makes excellent toast. By day three, the Odessa Rye is still great for toasting.\u003c/p>\n\u003cfigure id=\"attachment_125592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0603-new.jpg\" alt=\"Semifreddi's Odessa Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Odessa Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0624-new.jpg\" alt=\"Semifreddi's Odessa Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Odessa Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Deli Rye\u003c/em> is chewy, sour and not too dense with a uniform consistency and light crust. It is made from the same ingredients as the Odessa Rye but is prepared in a pan in a rack oven versus in a hearth oven. The bread was developed to be a New York Jewish-style rye sandwich bread with traditional caraway seed flavor but uses a dark rye flour, rye sour, and dark malted barley extract for more intense flavor. The Deli Rye tasted best toasted, was still soft on day three, but for optimal flavor and texture toasting is the way to go.\u003c/p>\n\u003cfigure id=\"attachment_125596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0565-new.jpg\" alt=\"Semifreddi's Deli Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Deli Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nCo-owner Mike Rose shared that the wheat flour used in Semifreddi's breads is milled locally in Oakland by \u003ca href=\"https://millermilling.com/\">Miller Milling\u003c/a> and the rye flour is sourced from \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> (Utah/Petaluma). The breads do not use organic flour and Mike said that choice is based on there not being a taste advantage as well as keeping costs down to make products more affordable to consumers. The breads are Certified Kosher \u003ca href=\"https://en.wikipedia.org/wiki/Pareve\">Pareve\u003c/a> and Semifreddi's is a certified \u003ca href=\"http://www.semifreddis.com/our-story/greenbaking\">green business\u003c/a>.\u003c/p>\n\u003cp>Leftover products are donated daily to a variety of \u003ca href=\"http://www.semifreddis.com/community-kids\">community organizations\u003c/a> and dough waste is recycled into chicken feed.\u003c/p>\n\u003cp>\u003ca href=\"http://www.semifreddis.com/contact-us/careers\">Semifreddi's\u003c/a> claims to pay better than most in the industry, has provided health insurance for the past 30 years (almost the entire life of the company), and \u003ca href=\"http://www.semifreddis.com/our-story/our-people\">hires workers from within the company\u003c/a> to move up into management. The company also provides educational tours of the baking facility to students.\u003c/p>\n\u003cfigure id=\"attachment_125588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6989-new.jpg\" alt=\"Semifreddi's cafe in Kensington\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's cafe in Kensington \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail location: \u003ca href=\"https://www.google.com/maps/place/Semifreddi's+Bakery/@37.8996895,-122.2898901,17z/data=!3m1!4b1!4m5!3m4!1s0x808579478e851f9f:0x82f68a91e65b3552!8m2!3d37.8996895!4d-122.2876961\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>372 Colusa Avenue, Kensington\u003c/li>\n\u003c/ul>\n\u003cp>Semifreddi's also sells bread \u003ca href=\"http://www.semifreddis.com/contact-us\">wholesale\u003c/a> and in Bay Area \u003ca href=\"http://www.semifreddis.com/where-to-buy/grocerystores\">grocery stores.\u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_125629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0258-new.jpg\" alt=\"Firebrand's German Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's German Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.firebrandbread.com/\">Firebrand Artisan Bread\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.firebrandbread.com/bread/\">\u003cstrong>German Rye Batard, Sprouted Rye Batard, and Sprouted Rye Demi Baguette\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>German Rye Batard:\u003c/em> Organic whole rye flour, organic rye flour, organic wheat flour, water, sea salt. Price: $5.00\u003c/p>\n\u003cp>\u003cem>Sprouted Rye Batard:\u003c/em> Organic wheat flour, organic toasted rye flour, organic whole wheat flour, organic whole rye berries, water, sea salt, yeast, organic malted barley flour, sesame seeds. Price: $6.00\u003c/p>\n\u003cp>\u003cem>Sprouted Rye Demi Baguette:\u003c/em> Organic wheat flour, organic toasted rye flour, organic whole wheat flour, organic whole rye berries, water, sea salt, yeast, organic malted barley flour, sesame seeds. Price: $3.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nFirebrand's \u003cem>German Rye Batard\u003c/em> is based on an eastern European rye and is dark, dense and sour. There is a molasses-like flavor but there is no added molasses and there are no seeds in this bread. This rye batard is predominantly made from whole rye flour but has some wheat in it and is a flatter more compact loaf. Toasted with sweet butter, this classic bread develops a crispier crust and the flavors deepen. On day three, the bread was still moist but is a bit harder and drier, but still toasted up nicely.\u003c/p>\n\u003cfigure id=\"attachment_125632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0404-new.jpg\" alt=\"Firebrand's German Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's German Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Firebrand's \u003cem>Sprouted Rye Batard\u003c/em> and \u003cem>Sprouted Rye Demi Baguette\u003c/em> are made from the same ingredients but delivered in a different style of bread. The rye is light and chewy but airy. It's got a distinctive crust with sesame seeds. You might not even know you are eating rye due to the light airy quality and absence of caraway seeds but the organic whole rye berries tip you off, adding a nice chewy texture.\u003c/p>\n\u003cp>This rye is great as toast with butter. The crust and sesame seeds get crispy adding a toasted flavor while the bread retains its elasticity and the porous surface speaks well to the butter. \u003c/p>\n\u003cp>By day three, the baguette was totally hard but the batard held up, was still moist and springy, and made excellent toast.\u003c/p>\n\u003cfigure id=\"attachment_125630\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0276-new.jpg\" alt=\"Firebrand's German Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0436-new.jpg\" alt=\"Firebrand's Sprouted Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0293-new.jpg\" alt=\"Firebrand's Sprouted Rye Demi Baguette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Demi Baguette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0499-new.jpg\" alt=\"Firebrand's Sprouted Rye Demi Baguette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Demi Baguette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nFirebrand's founder, Matt Kreutz, shared that the bakery uses organic flour from \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> in Petaluma. The food served in the cafe and other products are locally sourced.\u003c/p>\n\u003cp>Located at The Hive in Uptown Oakland, Firebrand claims to be a community-driven bakery and has \u003ca href=\"http://www.firebrandbread.com/charity-program/\">a charity program\u003c/a>, an \u003ca href=\"http://www.firebrandbread.com/art-program/\">art program\u003c/a> and \u003ca href=\"http://www.firebrandbread.com/bread-baking/\">classes\u003c/a> to support this mission. They also sell their products wholesale and do catering. The bakery and cafe is an open kitchen space where customers can watch the baking process in action. \u003c/p>\n\u003cp>Leftovers are donated to non-profits. Their environmentally-friendly practices revolve around managing waste and having an elaborate oven filtration system.\u003c/p>\n\u003cp>Employees are paid above minimum wage, and the bakery provides health benefits, trains employees in financial literacy, and practices \u003ca href=\"http://greyston.org/wp-content/uploads/2017/08/Open-Hiring-Animation_small.mp4\">open hiring\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_125692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6897-new2.jpg\" alt=\"At the counter inside Firebrand Artisan Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At the counter inside Firebrand Artisan Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nBakery and retail location: \u003ca href=\"https://www.google.com/maps/place/Firebrand+Artisan+Breads/@37.81297,-122.2682559,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80acc89a2f71:0xa26f46c0c5e2d5c1!8m2!3d37.8129658!4d-122.2660619\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>2343 Broadway, Oakland\u003c/li>\n\u003c/ul>\n\u003cp>Firebrand also sells bread \u003ca href=\"http://www.firebrandbread.com/wholesale/\">wholesale\u003c/a> and in Bay Area \u003ca href=\"http://www.firebrandbread.com/find-us/\">grocery stores.\u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_125700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0687-new.jpg\" alt=\"Cheeseboard's Light Rye Bagel and Light Rye Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Light Rye Bagel and Light Rye Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://cheeseboardcollective.coop/\">The Cheeseboard Collective\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/bakery-cheese/breads-index/\">\u003cstrong>New York Rye, Sourdough Rye, Marble Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Light Rye:\u003c/em> Caraway seeds, molasses, organic cornmeal, organic cracked rye, organic rye flour, organic semolina, organic white flour, sea salt, sourdough starter, water (\u003cem>available only Saturday\u003c/em>). Price: $3.50\u003c/p>\n\u003cp>\u003cem>Light Rye Bagel:\u003c/em> Caraway seeds, molasses, organic cornmeal, organic cracked rye, organic rye flour, organic semolina, organic white flour, sea salt, sourdough starter, water (\u003cem>available only Tuesday and Saturday\u003c/em>). Price: $1.00\u003c/p>\n\u003cp>\u003cem>Marble Rye:\u003c/em> Caraway seeds, molasses, organic cornmeal, organic cracked rye, organic rye flour, organic semolina, organic white flour, sea salt, sourdough starter, water (\u003cem>available only Tuesday\u003c/em>). Price: $3.50\u003c/p>\n\u003cp>The Cheeseboard also sells: \u003cem>Beer Rye (available only Tuesday), Seedy Rye (available only Thursday) \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\n\u003cem>The Light Rye\u003c/em> is spongy, elastic and has great flavor, including caraway. The bread is not overly dense or airy—it is all purpose and good for sandwiches. When toasted, the crust crisps up nicely to provide contrast to the soft chewy crumb. On day three, the Light Rye was good for toast.\u003c/p>\n\u003cfigure id=\"attachment_125698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0709-new.jpg\" alt=\"Cheeseboard's Light Rye Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125698\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Light Rye Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>The Light Rye Bagel\u003c/em> is made from the same ingredients as the Light Rye and Marble Rye. The consistency of the bagel is not chewy but is a more grainy, porous bagel with good caraway flavor. The bagel works better as toast when the outside becomes crispy. By day three, the bagel was hard.\u003c/p>\n\u003cfigure id=\"attachment_125696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0763-new.jpg\" alt=\"Cheeseboard's Light Rye Bagel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Light Rye Bagel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Marble Rye\u003c/em> is pretty! This two-toned rye shares the same ingredients as the Light Rye and bagel and has a caraway forward taste and good density. It would work well for sandwiches. When toasted the crust gets crunchy and is a good contrast to the chewy crumb. On day three, the Marble Rye was good for toast.\u003c/p>\n\u003cfigure id=\"attachment_125720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1217-new.jpg\" alt=\"Cheeseboard's Marble Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Marble Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1227-new.jpg\" alt=\"Cheeseboard's Marble Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Marble Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nThe iconic Cheeseboard in Berkeley has been a \u003ca href=\"http://cheeseboardcollective.coop/about-us/about-main/\">worker-owned collective\u003c/a> since 1971 and therefore all workers get paid the same wages and make decisions about the business as a group through \u003ca href=\"http://cultivate.coop/wiki/Consensus_decision_making\">modified consensus\u003c/a>. In addition to setting wages, these responsibilities include: deciding employee benefits, determining production processes and products, and participation in community projects.\u003c/p>\n\u003cp>All the flours used are organic and the source is \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a>. However, some of the products they use are not organic, like the butter used in breads and pastries. \u003c/p>\n\u003cp>The Cheeseboard donates daily leftovers to many different organizations and groups in need. The collective also mobilizes to support local communities with food during difficult times, like helping provide relief through fundraisers to undocumented workers during the North Bay fires. They have a teen program where they hire and train a teenager to be a good worker and their earnings go into a scholarship fund.\u003c/p>\n\u003cp>Environmentally-friendly practices generally revolve around dealing with waste—donating, composting and recycling.\u003c/p>\n\u003cfigure id=\"attachment_125695\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6972-new2.jpg\" alt=\"Saturday morning line outside the Cheeseboard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125695\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saturday morning line outside the Cheeseboard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6974-new1.jpg\" alt=\"Inside the Cheeseboard on a Saturday morning.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Cheeseboard on a Saturday morning. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nBakery and retail location: \u003ca href=\"https://www.google.com/maps/place/Cheese+Board+Bakery/@37.8799754,-122.271719,17z/data=!3m1!4b1!4m5!3m4!1s0x80857ea13528cbc3:0x79357f8d8f0d5b54!8m2!3d37.8799754!4d-122.2695303\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>1504 Shattuck Avenue, Berkeley\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_125702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0183-new1.jpg\" alt=\"Vital Vittles' Sourdough Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125702\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vital Vittles' Sourdough Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.vitalvittles.com/\">Vital Vittles\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.vitalvittles.com/html/shop/b-sourdoughrye.html\">\u003cstrong>Sourdough Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Sourdough Rye\u003c/em>: Vital Vittles 100% whole-wheat flour freshly stone ground from organic hard red winter wheat, organic rye flour, filtered water, caraway seeds, sea salt (no baker's yeast added). Price: $5.00 (at the bakery retail outlet)\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nThe \u003cem>Sourdough Rye\u003c/em> is moist, flavorful (caraway, sour, nutty), dense and chewy in a good way. It's a good sandwich bread since the crust is not hard and the closed crumb is soft with a uniform consistency. Toasted with butter, the bread gains a surface crunch to complement the chewy interior, the nutty flavor deepens and it is very rich and cake-like. After 3 days, the bread was drier but still good as toast.\u003c/p>\n\u003cfigure id=\"attachment_125703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0373-new.jpg\" alt=\"Vital Vittles' Sourdough Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125703\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vital Vittles' Sourdough Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nVital Vittles has been milling their own flour, grinding organic whole grains using a granite stone mill since 1976. The Tran family, who had been working with the original owners, Joe and Kass Schwin, since the 80s bought Vital Vittles in 2006. \u003c/p>\n\u003cp>They only mill the whole-wheat and corn flour at their bakery (which you can purchase there in addition to the bread) and their organic rye is sourced locally, reportedly from Giusto's. All the grains, nuts, fruits, and oils used in breads are certified organic. The breads are kosher and dairy-free. Vital Vittles has been a \u003ca href=\"https://greenbusinessca.org/what-is-a-certified-business/\">certified green business\u003c/a> for many years.\u003c/p>\n\u003cp>The bakery donates leftover products to food pantries and other community organizations in need and they have been supportive to the refugee community in hiring employees.\u003c/p>\n\u003cfigure id=\"attachment_125704\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6932-new.jpg\" alt=\"Outside Vital Vittles in Berkeley\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125704\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Vital Vittles in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6920-new.jpg\" alt=\"Inside Vital VIttles\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Vital VIttles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nBakery retail location: \u003ca>\u003c/a>\u003ca href=\"https://www.google.com/maps/place/Vital+Vittles+Organic+Bakery/@37.8556969,-122.2901888,17z/data=!3m1!4b1!4m5!3m4!1s0x80857ef352f9224b:0x329c9704eaba5548!8m2!3d37.8556969!4d-122.2880001\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>2810 San Pablo Avenue, Berkeley\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Vital Vittles also \u003ca href=\"http://www.vitalvittles.com/html/splash-shipping.html\">sells bread online\u003c/a> via the website, at Bay Area and throughout \u003ca href=\"http://www.vitalvittles.com/html/stores.html\">California grocery stores\u003c/a>, and at \u003ca href=\"http://www.vitalvittles.com/html/stores-markets.html\">Bay Area farmers' markets\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"As a born and bred Jewish New Yorker, I recently started craving rye bread. Nostalgic for a taste of lower Manhattan, I began searching the East Bay for fresh-baked rye and found six guide-worthy bakeries making quality loaves.","status":"publish","parent":0,"modified":1523465284,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":77,"wordCount":3373},"headData":{"title":"East Bay Bakeries Doing The Rye Thing | KQED","description":"As a born and bred Jewish New Yorker, I recently started craving rye bread. Nostalgic for a taste of lower Manhattan, I began searching the East Bay for fresh-baked rye and found six guide-worthy bakeries making quality loaves.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"East Bay Bakeries Doing The Rye Thing","datePublished":"2018-03-21T16:34:37.000Z","dateModified":"2018-04-11T16:48:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"125527 https://ww2.kqed.org/bayareabites/?p=125527","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/03/21/east-bay-bakeries-doing-the-rye-thing/","disqusTitle":"East Bay Bakeries Doing The Rye Thing","source":"Guides","sourceUrl":"https://www.kqed.org/bayareabites/category/guides-2","path":"/bayareabites/125527/east-bay-bakeries-doing-the-rye-thing","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_125539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125539\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0790-new.jpg\" alt=\"Rye Breads from East Bay bakeries\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rye Breads from East Bay bakeries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a born and bred Jewish New Yorker, I recently started craving rye bread. Nostalgic for a taste of lower Manhattan, I began searching the East Bay and \u003ca href=\"https://www.kqed.org/bayareabites/126157/san-francisco-bakeries-doing-the-rye-thing\">San Francisco\u003c/a> for fresh-baked rye and found ten guide-worthy bakeries making quality loaves.\u003c/p>\n\u003cp>Having lived half my life in the Bay Area, I've developed a California conscience about knowing where my food comes from. And, in my quest for satisfying my appetite, it has become equally important to know the best business practices of companies supplying products I crave, and ultimately purchase.\u003c/p>\n\u003cp>So, in searching for rye bread, besides taste, texture, and loaf longevity; I also wanted to know about the bakeries choices regarding: source and quality of ingredients, environmentally-conscious production processes, benefits for employees and hiring practices, community involvement, and altruistic endeavors. My intention was to not only satisfy my yen but to also support local bakeries doing the right thing.\u003c/p>\n\u003cp>I was open to exploring and tasting a variety of types beyond the classic Jewish deli rye and found a range of styles originating from mostly European countries. The bakeries in this guide are primarily based in the East Bay but four out of the six businesses distribute their products within stores throughout the Bay Area. \u003c/p>\n\u003cp>Historically, dark rye was a staple back in the \u003ca href=\"http://www.medievalists.net/2013/07/bread-in-the-middle-ages/\">Middle Ages\u003c/a> and was typically the bread for lower classes, while lighter wheat was reserved for upper class folks. The wheat bread was considered healthier and easier to digest, and during this period a horrific illness known as \"holy fire\" or “\u003ca href=\"http://www.botany.hawaii.edu/faculty/wong/BOT135/LECT12.HTM\">Saint Anthony's fire\u003c/a>” reached epidemic proportions. The origin of this syndrome remained a mystery until 1670 when a French physician, Thuillier, discovered that the cause of this illness, now known as \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1637017/\">ergotism\u003c/a>, was \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4379517/\">ergot\u003c/a> poisoning from infected rye bread. Currently, technology to sanitize grains has \u003ca href=\"https://www.researchgate.net/publication/272479115_Cases_of_ergotism_in_livestock_and_associated_ergot_alkaloid_concentrations_in_feed\">eliminated ergotism as a human disease\u003c/a> but it remains a problem with livestock and other animals.\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>These days, \u003ca href=\"https://en.wikipedia.org/wiki/Rye_bread\">whole grain rye bread\u003c/a> is seen as a healthy alternative to white bread because it is high in fiber, low in fat, and has a lower \u003ca href=\"https://en.wikipedia.org/wiki/Glycemic_index\">glycemic index\u003c/a>—which results in less of a \u003ca href=\"https://www.hsph.harvard.edu/nutritionsource/carbohydrates/carbohydrates-and-blood-sugar/\">spike in blood sugar\u003c/a> after eating.\u003c/p>\n\u003cp>If you are concerned about gluten, you should know that rye is not gluten-free, but it does have less gluten than wheat. However, this is why wheat flour is typically included in rye bread—to compensate for \u003ca href=\"https://en.wikipedia.org/wiki/Rye_bread\">rye's lower gluten levels\u003c/a>, which along with the enzyme rye amylase, inhibits the dough from rising. Naturally fermented sourdough starter helps the leavening process as well but most pure rye-only breads, like German-style \u003ca href=\"https://en.wikipedia.org/wiki/Pumpernickel\">pumpernickel\u003c/a>, are extremely dense. All the ryes featured in this guide include some wheat flour in the ingredients.\u003c/p>\n\u003cfigure id=\"attachment_125537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125537\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0534-new.jpg\" alt=\"Rye Breads from East Bay bakeries\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rye Breads from East Bay bakeries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tasting the Rye\u003c/strong>\u003cbr>\nThe rye tasting was based on sampling the fresh bread plain and then tasting it as toast with unsalted butter. I was curious about flavor, consistency, the relationship between crust and \u003ca href=\"http://www.thefreshloaf.com/faqs/glossary\">crumb\u003c/a>, the effect of toasting the bread, and loaf longevity. After three days of storage, using \u003ca href=\"http://www.joseybakerbread.com/home\">Josey Baker’s\u003c/a> advice on \u003ca href=\"http://www.joseybakerbread.com/love-your-loaf/\">How To Love Your Loaf\u003c/a>, the breads were assessed for level of freshness and eat-ability – both plain and toasted.\u003c/p>\n\u003cp>\u003cstrong>Check out the Ryes sampled in the East Bay:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_125555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0184-new.jpg\" alt=\"La Farine's Rustic Rye Batard and Rye Raisin Roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125555\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's Rustic Rye Batard and Rye Raisin Roll \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.lafarine.com/\">La Farine\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lafarine.com/breads/\">\u003cstrong>Rustic Rye Batard and Rye Raisin Rolls\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Rustic Rye Batard\u003c/em>: Unbleached white flour, organic whole wheat flour, organic rye flour, natural fermented rye starter, water, salt and caraway seeds. Price: $4.35\u003c/p>\n\u003cp>\u003cem>Rye Raisin Rolls\u003c/em>: Unbleached white flour, organic whole wheat flour, organic rye flour, natural fermented rye starter, water, salt, caraway seeds, golden raisins, cornmeal. Price: $1.55\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nThe \u003cem>Rustic Rye Batard\u003c/em> is a classic light country rye, naturally fermented (long fermentation), and has a chewy, spongy crumb with medium density and a contrasting harder crispy crust. There is a good ratio of caraway seeds providing robust flavor. As toast with butter, there was an added crunch to the surface that blended perfectly with the chewy interior. The taste and texture reminded me of NYC rye and satisfied my craving. At day three, the bread was still moist in the center, but was best toasted.\u003c/p>\n\u003cfigure id=\"attachment_125558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0425-new.jpg\" alt=\"La Farine's Rustic Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's Rustic Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Rye Raisin Rolls\u003c/em> are dense, moist and chewy with a hint of sweetness from the raisins that contrasts with the savory caraway seeds. The cornmeal crust adds a nice crunchy texture. Toasted with butter the crust became a bit tough so I preferred the roll fresh. The cut roll was hard by day three, so best eaten on day one.\u003c/p>\n\u003cfigure id=\"attachment_125559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0452-new.jpg\" alt=\"La Farine's Rye Raisin Roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125559\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's Rye Raisin Roll \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nOwner Jeff Dodge believes that La Farine has a \u003ca href=\"http://www.lafarine.com/community/\">commitment to the neighborhoods\u003c/a> they serve, and so the bakery donates leftover goods \u003cem>daily\u003c/em> to \u003ca href=\"http://www.healingimprovisations.net/social/dailybread.htm\">Daily Bread\u003c/a>—which picks up and distributes the products to local food banks and other organizations in need. A couple of local senior centers also pick up and distribute leftovers from La Farine. The bakery is also very supportive of East Bay public schools.\u003c/p>\n\u003cp>La Farine uses a combination of organic (from \u003ca href=\"http://giustos.com/\">Giusto's\u003c/a>) and non-organic locally-sourced flours (\u003ca href=\"https://millermilling.com/\">Miller Milling\u003c/a>, \u003ca href=\"http://www.ardentmills.com/our-facilities/\">Ardent Mills\u003c/a>), that according to Dodge doesn't compromise taste while keeping costs accessible to consumers. The bakery supports environmentally-friendly practices and is a \u003ca href=\"https://greenbusinessca.org/what-is-a-certified-business/\">certified green business\u003c/a>. Dodge says they recycle 95% of everything they take into the bakery.\u003c/p>\n\u003cp>Regarding employee benefits, workers make much higher than minimum wage on average ($18.60 before benefits), working 32 hours a week entitles workers to full benefits, they get health and dental insurance as well as anniversary and holiday bonuses.\u003c/p>\n\u003cfigure id=\"attachment_125563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6883-new.jpg\" alt=\"The bread display inside La Farine Bakery in Oakland\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bread display inside La Farine Bakery in Oakland \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/La+Farine+Bakery,+Oakland,+CA/@37.8236629,-122.2660398,12z/data=!3m1!4b1?hl=en\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>3411 Fruitvale Avenue, Oakland\u003c/li>\n\u003cli>6323 College Avenue, Oakland\u003c/li>\n\u003cli>4094 Piedmont Avenue, Oakland\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_125577\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0214-new.jpg\" alt=\"Acme's New York rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125577\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's New York rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.acmebread.com/\">Acme Bread Company\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.acmebread.com/bread/rye\">\u003cstrong>New York Rye and Sourdough Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>New York Rye:\u003c/em> Water, organic unbleached wheat flour (organic malted barley flour), organic rye flour, sea salt, whole caraway seed, ground fennel, coriander, caraway seeds and yeast. Price: $4.32\u003c/p>\n\u003cp>\u003cem>Sourdough Rye:\u003c/em> Organic unbleached wheat flour (organic malted barley flour), water, organic whole rye flour, organic whole wheat flour, French hard cider and sea salt. (\u003cem>not available on Sunday\u003c/em>) Price: $3.55\u003c/p>\n\u003cp>Acme also sells: \u003cem>Rye Raisin Rabbits (available Monday, Wednesday, Friday, Saturday), Current Pumpernickel (only Thursday), Pumpernickel (only Thursday, Tuesday), Dark Rye with Sunflower Seeds (only Friday)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6917-new.jpg\" alt=\"Baking inside Acme Bread Company in Berkeley\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baking inside Acme Bread Company in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nAcme's \u003cem>New York Rye\u003c/em> is light, spongy and airy with good caraway seed flavor that is not overpowering. The ground fennel and coriander flavors are not obvious and there is not as strong a sour flavor as with other ryes tasted. The crust is a bit chewy and hard to pull apart. When toasted with butter, the crust is crispy, thin, and works better as a complement to the chewy crumb. By day three, the bread was still soft and moist and made excellent toast.\u003c/p>\n\u003cfigure id=\"attachment_125573\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0467-new.jpg\" alt=\"Acme's New York rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125573\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's New York rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Sourdough Rye\u003c/em> is a medium seedless rye that includes French hard cider and was developed specifically for Chez Panisse to accompany oysters. (Steven Sullivan, one of the founders of Acme, baked bread at Chez Panisse before starting the company.) The loaf has a smooth exterior and is dense and spongy. You can smell the sourdough as well as taste the sweetness from the cider. The consistency is almost cake-like when plain. As toast with butter the crust crisps up and the bread is not as cakey - I preferred the fresh bread untoasted. By day three the bread was still moist, although a bit tougher, and tasted best as toast.\u003c/p>\n\u003cfigure id=\"attachment_125575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0238-new.jpg\" alt=\"Acme's sourdough rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's sourdough rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125574\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0472-new.jpg\" alt=\"Acme's sourdough rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's sourdough rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAcme uses only organic flour for their products, sourced from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply (KGBS)\u003c/a>. Other ingredients used are also organic and locally-sourced but may vary at times due to availability and cost.\u003c/p>\n\u003cp>Leftover products from the day are donated to charitable organizations, schools, and non-profits; and other goods that are damaged or returned are donated to produce organic livestock feed.\u003c/p>\n\u003cp>In terms of environmentally-friendly practices, Acme's Berkeley wholesale bakery generates much of its own electricity using photovoltaic panels and they use renewable biodiesel to fuel the delivery trucks and generators.\u003c/p>\n\u003cp>Employees receive benefit packages including: health insurance, 401K with employer matching, paid lunch breaks; and the minimum wage at Acme is $15 an hour with the average wage being around $20 an hour. \u003c/p>\n\u003cfigure id=\"attachment_125578\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6903-new.jpg\" alt=\"Outside Acme Bread in Berkeley\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125578\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Acme Bread in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/Acme+Bread+Co+retail/@37.8409917,-122.363789,11.39z\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>1601 San Pablo Avenue, Berkeley\u003c/li>\n\u003cli>1 Ferry Building, San Francisco\u003c/li>\n\u003c/ul>\n\u003cp>Acme sells bread wholesale, in Bay Area grocery stores, and at local farmers' markets. \u003ca href=\"http://www.acmebread.com/locations\">View locations.\u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_125597\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0558-new.jpg\" alt=\"Semifreddi's Deli Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Deli Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.semifreddis.com/\">Semifreddi's\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.semifreddis.com/products\">\u003cstrong>Odessa Rye and Deli Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Odessa Rye:\u003c/em> Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, rye flour, caraway seeds, malt, sea salt, and yeast. Price: $3.49\u003c/p>\n\u003cp>\u003cem>Deli Rye:\u003c/em> Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, rye flour, caraway seeds, sea salt, malt, and yeast. (\u003cem>only available for retail at the location in Kensington\u003c/em>) Price: $3.95\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nSemifreddi's \u003cem>Odessa Rye\u003c/em> loaf has an impressive textured design on the crust along with good sour flavor and an optimal amount of caraway seeds that don't dominate the flavor. The crust is harder than on the Deli Rye for a more textured contrast between crust and crumb and it makes excellent toast. By day three, the Odessa Rye is still great for toasting.\u003c/p>\n\u003cfigure id=\"attachment_125592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0603-new.jpg\" alt=\"Semifreddi's Odessa Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Odessa Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0624-new.jpg\" alt=\"Semifreddi's Odessa Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Odessa Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Deli Rye\u003c/em> is chewy, sour and not too dense with a uniform consistency and light crust. It is made from the same ingredients as the Odessa Rye but is prepared in a pan in a rack oven versus in a hearth oven. The bread was developed to be a New York Jewish-style rye sandwich bread with traditional caraway seed flavor but uses a dark rye flour, rye sour, and dark malted barley extract for more intense flavor. The Deli Rye tasted best toasted, was still soft on day three, but for optimal flavor and texture toasting is the way to go.\u003c/p>\n\u003cfigure id=\"attachment_125596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0565-new.jpg\" alt=\"Semifreddi's Deli Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Deli Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nCo-owner Mike Rose shared that the wheat flour used in Semifreddi's breads is milled locally in Oakland by \u003ca href=\"https://millermilling.com/\">Miller Milling\u003c/a> and the rye flour is sourced from \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> (Utah/Petaluma). The breads do not use organic flour and Mike said that choice is based on there not being a taste advantage as well as keeping costs down to make products more affordable to consumers. The breads are Certified Kosher \u003ca href=\"https://en.wikipedia.org/wiki/Pareve\">Pareve\u003c/a> and Semifreddi's is a certified \u003ca href=\"http://www.semifreddis.com/our-story/greenbaking\">green business\u003c/a>.\u003c/p>\n\u003cp>Leftover products are donated daily to a variety of \u003ca href=\"http://www.semifreddis.com/community-kids\">community organizations\u003c/a> and dough waste is recycled into chicken feed.\u003c/p>\n\u003cp>\u003ca href=\"http://www.semifreddis.com/contact-us/careers\">Semifreddi's\u003c/a> claims to pay better than most in the industry, has provided health insurance for the past 30 years (almost the entire life of the company), and \u003ca href=\"http://www.semifreddis.com/our-story/our-people\">hires workers from within the company\u003c/a> to move up into management. The company also provides educational tours of the baking facility to students.\u003c/p>\n\u003cfigure id=\"attachment_125588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6989-new.jpg\" alt=\"Semifreddi's cafe in Kensington\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's cafe in Kensington \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail location: \u003ca href=\"https://www.google.com/maps/place/Semifreddi's+Bakery/@37.8996895,-122.2898901,17z/data=!3m1!4b1!4m5!3m4!1s0x808579478e851f9f:0x82f68a91e65b3552!8m2!3d37.8996895!4d-122.2876961\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>372 Colusa Avenue, Kensington\u003c/li>\n\u003c/ul>\n\u003cp>Semifreddi's also sells bread \u003ca href=\"http://www.semifreddis.com/contact-us\">wholesale\u003c/a> and in Bay Area \u003ca href=\"http://www.semifreddis.com/where-to-buy/grocerystores\">grocery stores.\u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_125629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0258-new.jpg\" alt=\"Firebrand's German Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's German Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.firebrandbread.com/\">Firebrand Artisan Bread\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.firebrandbread.com/bread/\">\u003cstrong>German Rye Batard, Sprouted Rye Batard, and Sprouted Rye Demi Baguette\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>German Rye Batard:\u003c/em> Organic whole rye flour, organic rye flour, organic wheat flour, water, sea salt. Price: $5.00\u003c/p>\n\u003cp>\u003cem>Sprouted Rye Batard:\u003c/em> Organic wheat flour, organic toasted rye flour, organic whole wheat flour, organic whole rye berries, water, sea salt, yeast, organic malted barley flour, sesame seeds. Price: $6.00\u003c/p>\n\u003cp>\u003cem>Sprouted Rye Demi Baguette:\u003c/em> Organic wheat flour, organic toasted rye flour, organic whole wheat flour, organic whole rye berries, water, sea salt, yeast, organic malted barley flour, sesame seeds. Price: $3.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nFirebrand's \u003cem>German Rye Batard\u003c/em> is based on an eastern European rye and is dark, dense and sour. There is a molasses-like flavor but there is no added molasses and there are no seeds in this bread. This rye batard is predominantly made from whole rye flour but has some wheat in it and is a flatter more compact loaf. Toasted with sweet butter, this classic bread develops a crispier crust and the flavors deepen. On day three, the bread was still moist but is a bit harder and drier, but still toasted up nicely.\u003c/p>\n\u003cfigure id=\"attachment_125632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0404-new.jpg\" alt=\"Firebrand's German Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's German Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Firebrand's \u003cem>Sprouted Rye Batard\u003c/em> and \u003cem>Sprouted Rye Demi Baguette\u003c/em> are made from the same ingredients but delivered in a different style of bread. The rye is light and chewy but airy. It's got a distinctive crust with sesame seeds. You might not even know you are eating rye due to the light airy quality and absence of caraway seeds but the organic whole rye berries tip you off, adding a nice chewy texture.\u003c/p>\n\u003cp>This rye is great as toast with butter. The crust and sesame seeds get crispy adding a toasted flavor while the bread retains its elasticity and the porous surface speaks well to the butter. \u003c/p>\n\u003cp>By day three, the baguette was totally hard but the batard held up, was still moist and springy, and made excellent toast.\u003c/p>\n\u003cfigure id=\"attachment_125630\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0276-new.jpg\" alt=\"Firebrand's German Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0436-new.jpg\" alt=\"Firebrand's Sprouted Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0293-new.jpg\" alt=\"Firebrand's Sprouted Rye Demi Baguette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Demi Baguette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0499-new.jpg\" alt=\"Firebrand's Sprouted Rye Demi Baguette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Demi Baguette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nFirebrand's founder, Matt Kreutz, shared that the bakery uses organic flour from \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> in Petaluma. The food served in the cafe and other products are locally sourced.\u003c/p>\n\u003cp>Located at The Hive in Uptown Oakland, Firebrand claims to be a community-driven bakery and has \u003ca href=\"http://www.firebrandbread.com/charity-program/\">a charity program\u003c/a>, an \u003ca href=\"http://www.firebrandbread.com/art-program/\">art program\u003c/a> and \u003ca href=\"http://www.firebrandbread.com/bread-baking/\">classes\u003c/a> to support this mission. They also sell their products wholesale and do catering. The bakery and cafe is an open kitchen space where customers can watch the baking process in action. \u003c/p>\n\u003cp>Leftovers are donated to non-profits. Their environmentally-friendly practices revolve around managing waste and having an elaborate oven filtration system.\u003c/p>\n\u003cp>Employees are paid above minimum wage, and the bakery provides health benefits, trains employees in financial literacy, and practices \u003ca href=\"http://greyston.org/wp-content/uploads/2017/08/Open-Hiring-Animation_small.mp4\">open hiring\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_125692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6897-new2.jpg\" alt=\"At the counter inside Firebrand Artisan Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At the counter inside Firebrand Artisan Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nBakery and retail location: \u003ca href=\"https://www.google.com/maps/place/Firebrand+Artisan+Breads/@37.81297,-122.2682559,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80acc89a2f71:0xa26f46c0c5e2d5c1!8m2!3d37.8129658!4d-122.2660619\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>2343 Broadway, Oakland\u003c/li>\n\u003c/ul>\n\u003cp>Firebrand also sells bread \u003ca href=\"http://www.firebrandbread.com/wholesale/\">wholesale\u003c/a> and in Bay Area \u003ca href=\"http://www.firebrandbread.com/find-us/\">grocery stores.\u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_125700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0687-new.jpg\" alt=\"Cheeseboard's Light Rye Bagel and Light Rye Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Light Rye Bagel and Light Rye Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://cheeseboardcollective.coop/\">The Cheeseboard Collective\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/bakery-cheese/breads-index/\">\u003cstrong>New York Rye, Sourdough Rye, Marble Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Light Rye:\u003c/em> Caraway seeds, molasses, organic cornmeal, organic cracked rye, organic rye flour, organic semolina, organic white flour, sea salt, sourdough starter, water (\u003cem>available only Saturday\u003c/em>). Price: $3.50\u003c/p>\n\u003cp>\u003cem>Light Rye Bagel:\u003c/em> Caraway seeds, molasses, organic cornmeal, organic cracked rye, organic rye flour, organic semolina, organic white flour, sea salt, sourdough starter, water (\u003cem>available only Tuesday and Saturday\u003c/em>). Price: $1.00\u003c/p>\n\u003cp>\u003cem>Marble Rye:\u003c/em> Caraway seeds, molasses, organic cornmeal, organic cracked rye, organic rye flour, organic semolina, organic white flour, sea salt, sourdough starter, water (\u003cem>available only Tuesday\u003c/em>). Price: $3.50\u003c/p>\n\u003cp>The Cheeseboard also sells: \u003cem>Beer Rye (available only Tuesday), Seedy Rye (available only Thursday) \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\n\u003cem>The Light Rye\u003c/em> is spongy, elastic and has great flavor, including caraway. The bread is not overly dense or airy—it is all purpose and good for sandwiches. When toasted, the crust crisps up nicely to provide contrast to the soft chewy crumb. On day three, the Light Rye was good for toast.\u003c/p>\n\u003cfigure id=\"attachment_125698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0709-new.jpg\" alt=\"Cheeseboard's Light Rye Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125698\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Light Rye Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>The Light Rye Bagel\u003c/em> is made from the same ingredients as the Light Rye and Marble Rye. The consistency of the bagel is not chewy but is a more grainy, porous bagel with good caraway flavor. The bagel works better as toast when the outside becomes crispy. By day three, the bagel was hard.\u003c/p>\n\u003cfigure id=\"attachment_125696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0763-new.jpg\" alt=\"Cheeseboard's Light Rye Bagel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Light Rye Bagel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Marble Rye\u003c/em> is pretty! This two-toned rye shares the same ingredients as the Light Rye and bagel and has a caraway forward taste and good density. It would work well for sandwiches. When toasted the crust gets crunchy and is a good contrast to the chewy crumb. On day three, the Marble Rye was good for toast.\u003c/p>\n\u003cfigure id=\"attachment_125720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1217-new.jpg\" alt=\"Cheeseboard's Marble Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Marble Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1227-new.jpg\" alt=\"Cheeseboard's Marble Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Marble Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nThe iconic Cheeseboard in Berkeley has been a \u003ca href=\"http://cheeseboardcollective.coop/about-us/about-main/\">worker-owned collective\u003c/a> since 1971 and therefore all workers get paid the same wages and make decisions about the business as a group through \u003ca href=\"http://cultivate.coop/wiki/Consensus_decision_making\">modified consensus\u003c/a>. In addition to setting wages, these responsibilities include: deciding employee benefits, determining production processes and products, and participation in community projects.\u003c/p>\n\u003cp>All the flours used are organic and the source is \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a>. However, some of the products they use are not organic, like the butter used in breads and pastries. \u003c/p>\n\u003cp>The Cheeseboard donates daily leftovers to many different organizations and groups in need. The collective also mobilizes to support local communities with food during difficult times, like helping provide relief through fundraisers to undocumented workers during the North Bay fires. They have a teen program where they hire and train a teenager to be a good worker and their earnings go into a scholarship fund.\u003c/p>\n\u003cp>Environmentally-friendly practices generally revolve around dealing with waste—donating, composting and recycling.\u003c/p>\n\u003cfigure id=\"attachment_125695\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6972-new2.jpg\" alt=\"Saturday morning line outside the Cheeseboard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125695\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saturday morning line outside the Cheeseboard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6974-new1.jpg\" alt=\"Inside the Cheeseboard on a Saturday morning.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Cheeseboard on a Saturday morning. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nBakery and retail location: \u003ca href=\"https://www.google.com/maps/place/Cheese+Board+Bakery/@37.8799754,-122.271719,17z/data=!3m1!4b1!4m5!3m4!1s0x80857ea13528cbc3:0x79357f8d8f0d5b54!8m2!3d37.8799754!4d-122.2695303\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>1504 Shattuck Avenue, Berkeley\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_125702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0183-new1.jpg\" alt=\"Vital Vittles' Sourdough Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125702\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vital Vittles' Sourdough Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.vitalvittles.com/\">Vital Vittles\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.vitalvittles.com/html/shop/b-sourdoughrye.html\">\u003cstrong>Sourdough Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Sourdough Rye\u003c/em>: Vital Vittles 100% whole-wheat flour freshly stone ground from organic hard red winter wheat, organic rye flour, filtered water, caraway seeds, sea salt (no baker's yeast added). Price: $5.00 (at the bakery retail outlet)\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nThe \u003cem>Sourdough Rye\u003c/em> is moist, flavorful (caraway, sour, nutty), dense and chewy in a good way. It's a good sandwich bread since the crust is not hard and the closed crumb is soft with a uniform consistency. Toasted with butter, the bread gains a surface crunch to complement the chewy interior, the nutty flavor deepens and it is very rich and cake-like. After 3 days, the bread was drier but still good as toast.\u003c/p>\n\u003cfigure id=\"attachment_125703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0373-new.jpg\" alt=\"Vital Vittles' Sourdough Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125703\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vital Vittles' Sourdough Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nVital Vittles has been milling their own flour, grinding organic whole grains using a granite stone mill since 1976. The Tran family, who had been working with the original owners, Joe and Kass Schwin, since the 80s bought Vital Vittles in 2006. \u003c/p>\n\u003cp>They only mill the whole-wheat and corn flour at their bakery (which you can purchase there in addition to the bread) and their organic rye is sourced locally, reportedly from Giusto's. All the grains, nuts, fruits, and oils used in breads are certified organic. The breads are kosher and dairy-free. Vital Vittles has been a \u003ca href=\"https://greenbusinessca.org/what-is-a-certified-business/\">certified green business\u003c/a> for many years.\u003c/p>\n\u003cp>The bakery donates leftover products to food pantries and other community organizations in need and they have been supportive to the refugee community in hiring employees.\u003c/p>\n\u003cfigure id=\"attachment_125704\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6932-new.jpg\" alt=\"Outside Vital Vittles in Berkeley\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125704\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Vital Vittles in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6920-new.jpg\" alt=\"Inside Vital VIttles\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Vital VIttles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nBakery retail location: \u003ca>\u003c/a>\u003ca href=\"https://www.google.com/maps/place/Vital+Vittles+Organic+Bakery/@37.8556969,-122.2901888,17z/data=!3m1!4b1!4m5!3m4!1s0x80857ef352f9224b:0x329c9704eaba5548!8m2!3d37.8556969!4d-122.2880001\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>2810 San Pablo Avenue, Berkeley\u003c/li>\n\u003c/ul>\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>Vital Vittles also \u003ca href=\"http://www.vitalvittles.com/html/splash-shipping.html\">sells bread online\u003c/a> via the website, at Bay Area and throughout \u003ca href=\"http://www.vitalvittles.com/html/stores.html\">California grocery stores\u003c/a>, and at \u003ca href=\"http://www.vitalvittles.com/html/stores-markets.html\">Bay Area farmers' markets\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/125527/east-bay-bakeries-doing-the-rye-thing","authors":["5014"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_358","bayareabites_1873"],"tags":["bayareabites_59","bayareabites_71","bayareabites_3662","bayareabites_16076","bayareabites_1678"],"featImg":"bayareabites_125539","label":"source_bayareabites_125527"},"bayareabites_124545":{"type":"posts","id":"bayareabites_124545","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124545","score":null,"sort":[1516817603000]},"guestAuthors":[],"slug":"jews-feast-on-forbidden-foods-to-remember-rabbis-radical-banquet","title":"Jews Feast on Forbidden Foods to Remember Rabbis' Radical Banquet","publishDate":1516817603,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When a journalist and chef made the decision to host a dinner party and invite members of the Illuminoshi (a not-so-secret society of San Francisco Bay Area Jewish food professionals) to eat a meal of pork and shellfish-filled dishes in the name of education, she knew that more than a few people would have some beef with the menu.\u003c/p>\n\u003cp>An event like that takes lots of, as the Jews say, \u003cem>chutzpah\u003c/em> to put on. Which is why Alix Wall prefaced the announcement of Trefa Banquet 2.0 with an apology.\u003c/p>\n\u003cp>\"I can hear the groans coming from a few of you,\" Wall, the founder of the \u003ca href=\"https://www.jweekly.com/2016/04/15/a-not-so-secret-society-for-jewish-foodies/\">Illuminoshi\u003c/a>, writes in the invitation. \"I want to explain that I am not doing this just to be disrespectful by celebrating Jews' love for all things forbidden to us, even though we all know it's real. I thought a celebration of \u003cem>treyf\u003c/em> should be accompanied by learning about the real one.\"\u003c/p>\n\u003cp>The real \u003cem>treyf\u003c/em> (a Yiddish word for non-kosher) was \u003ca href=\"http://americanjewisharchives.org/publications/journal/PDF/2005_57_01_02_sussman.pdf\">the original Trefa Banquet\u003c/a>, a scandalous summer evening in 1883 when a group of newly appointed rabbis of the reform movement's Hebrew Union College in Cincinnati commemorated their achievements as most do, by treating themselves. Except this treat included nine courses of non-kosher French food — beginning with littleneck clams on the half-shell and ending with a spread of ice cream and cheese for dessert.\u003c/p>\n\u003cp>The meal became a myth of sorts among the community, thanks to varying accounts of what happened that night. Some American Jews say that several of the newly ordained rabbis, in true \u003cem>Real Housewives\u003c/em> style, caused a commotion at the table, then fled the dinner in horror — and kept running until they found a place to start the flagship rabbinical school of the conservative Jewish movement, the Jewish Theological Seminary, three years later.\u003c/p>\n\u003cfigure id=\"attachment_124551\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85.jpg\">\u003cimg class=\"size-full wp-image-124551\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85.jpg\" alt='The crowd of diners at the Trefa Banquet 2.0 event. \"Today, American Jews remember the [original 1883] meal as a statement about the values of the reform movement,\" says Rachel Gross, a professor of Jewish Studies at San Francisco State University.' width=\"1500\" height=\"998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-520x346.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The crowd of diners at the Trefa Banquet 2.0 event. \"Today, American Jews remember the [original 1883] meal as a statement about the values of the reform movement,\" says Rachel Gross, a professor of Jewish Studies at San Francisco State University. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The rules of keeping kosher, or \u003cem>kashrut\u003c/em>, are a complex symbol of holiness in the Torah and an example of one's ability to practice discipline during the necessary human act of eating. According to the \u003ca href=\"http://www.koshercertification.org.uk/whatdoe.html\">somewhat confusing Jewish dietary laws\u003c/a>, fish with fins and scales can be eaten (hence the ubiquity of lox), but scaleless finned catfish are sinful. \u003ca href=\"http://www.ok.org/companies/what-is-kosher/meat-dairy-pareve-setting-boundaries/\">Animals with a \"split hoof\" who \"chew the cud,\u003c/a>\" a digestive process that could make you swear-off eating altogether, are all the livestock that are allowed. This means burgers are aplenty but no rabbit or pork in all of their glorious forms.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cheeseburgers, however, are forbidden. The Torah explains that \u003ca href=\"http://www.jewishencyclopedia.com/articles/5191-dietary-laws%23anchor5\">cooking a calf in mother's milk is prohibited\u003c/a>, a rule that later transformed into restricting the consumption of dairy and meat both at the same time and during the same meal (no dairy in your coffee or dessert if you've eaten meat).\u003c/p>\n\u003cp>Of course, when \u003cem>kashrut\u003c/em> laws were created, Moses didn't have the benefit of food safety laws. Which invites the dilemma that America Jews in the last century have faced when it comes to the food they eat. The rules of \u003cem>kashrut \u003c/em>are elaborate, and some have argued that the dietary laws were merely given as an example of a time when man must obey God's authority without asking why.\u003c/p>\n\u003cp>Which is exactly why reform Rabbi Camille Angel found the treyf 2.0 event to be kosher in her book. \"I don't keep kosher at home, so the opportunity to be part of an educational gourmet evening out with community is compelling and fun,\" explains Angel, the daughter of a lobster-eating reform rabbi. \"Many people here didn't know about this historic moment in the the reform movement. We were radical then, and we continue to push the boundaries of progress now. You can be Jewish and modern, whether or not you keep kosher.\"\u003c/p>\n\u003cfigure id=\"attachment_124552\" class=\"wp-caption alignright\" style=\"max-width: 600px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85.jpg\">\u003cimg class=\"size-full wp-image-124552\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85.jpg\" alt=\"Chef Ari Feingold created these peanut butter pies with bacon. What illicit hooch meant to Prohibition, pork meant to Trefa Banquet 2.0.\" width=\"600\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-150x150.jpg 150w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Ari Feingold created these peanut butter pies with bacon. What illicit hooch meant to Prohibition, pork meant to Trefa Banquet 2.0. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back at the original banquet, no pork was served, although there was plenty of shellfish. According to Rachel Gross, a kosher-keeping professor of Jewish Studies at San Francisco State University who attended Trefa Banquet 2.0, the lack of pork suggests that the menu was a snapshot of what most American Jews ate in the late 19th century, practicing selective \u003cem>kashrut\u003c/em> because there was no standardized oversight of kosher meat at that time.\u003c/p>\n\u003cp>\"Today, American Jews remember the meal as a statement about the values of the reform movement,\" said Gross at the dinner. \"Ideas about what is and is not acceptable to eat are important ways in which humans have organized their societies and the way [Jewish] people have thought about themselves as Jews and as Americans.\"\u003c/p>\n\u003cp>While the chefs at Trefa Banquet 2.0 were all non-kosher Jews, the dishes were put together like they had been waiting their entire lives to add pork to their favorite Jewish foods. Like they could never put their finger on what was missing from potato \u003cem>kugel\u003c/em> until they added some pulled pork to it. Bacon also found its way into several dishes that night. Diners snacked on bacon jam-topped chicken liver profiteroles, potato pancakes garnished with crispy bacon, and even miniature peanut butter pies sprinkled with fresh bacon bits.\u003c/p>\n\u003cp>What illicit hooch meant to Prohibition, pork meant to Trefa Banquet 2.0.\u003c/p>\n\u003cp>Before we dug into the swine-y supper, Rabbi Sydney Mintz (a lesbian with a stand-up comedy side-hustle) of Reform Congregation Emanu-El in San Francisco gave the banquet her blessing, mentioning to the crowd that she and many other modern Jews have shifted their focus from kosher food to humanely, ethically, and sustainably raised meat. In fact, the pork and rabbit we ate that night was donated by the Jewish farmers from Devil's Gulch Ranch who practice exactly that on the Northern California coast.\u003c/p>\n\u003cp>For some Jews like Wall, eating pork is actually a part of their Jewish identity. As a child during the Holocaust, Wall's mother hid with a pork-eating Catholic family in Poland. She \u003ca href=\"https://porkmemoirs.com/2011/12/30/surviving-on-raw-bacon-in-wartime-poland/\">ate the raw bacon meals\u003c/a> that she was served. When she came to America, eating pork was a symbol of nostalgia for her, and eating \u003cem>treyf\u003c/em> foods became a part of Wall's connection to her Jewishness.\u003c/p>\n\u003cp>Whatever happened during that first \u003cem>treyf\u003c/em> banquet, many Jews know how they \u003cem>feel \u003c/em>about the idea of what happened that night. Which invites the modern dilemma Americans face today: Do feelings or facts matter more?\u003c/p>\n\u003cp>Which got me thinking about the way the treyf diet has been marketed. What if the reformed kosher diet was rebranded as \"Jewish-American fusion?\" Would the Jewish community be supportive of more treyf dinner parties? Who doesn't love a good fusion restaurant?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Ancient Jewish teachings ban pork, shellfish, and meat mixed with dairy in the same meal. Some modern Jews wanting to evolve the way they eat look to a scandalous feast of the past for inspiration.","status":"publish","parent":0,"modified":1516817603,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1176},"headData":{"title":"Jews Feast on Forbidden Foods to Remember Rabbis' Radical Banquet | KQED","description":"Ancient Jewish teachings ban pork, shellfish, and meat mixed with dairy in the same meal. Some modern Jews wanting to evolve the way they eat look to a scandalous feast of the past for inspiration.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Jews Feast on Forbidden Foods to Remember Rabbis' Radical Banquet","datePublished":"2018-01-24T18:13:23.000Z","dateModified":"2018-01-24T18:13:23.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124545 https://ww2.kqed.org/bayareabites/?p=124545","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/24/jews-feast-on-forbidden-foods-to-remember-rabbis-radical-banquet/","disqusTitle":"Jews Feast on Forbidden Foods to Remember Rabbis' Radical Banquet","nprByline":"Ashley Goldsmith, \u003cstrong>\u003ca href=\"https://www.npr.org/sections/thesalt/2018/01/24/579008070/jews-feast-on-forbidden-foods-to-remember-rabbis-radical-banquet\">NPR Food\u003c/a>\u003c/strong>","nprImageAgency":"Lydia Daniller","nprStoryId":"579008070","nprApiLink":"http://api.npr.org/query?id=579008070&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/01/24/579008070/jews-feast-on-forbidden-foods-to-remember-rabbis-radical-banquet?ft=nprml&f=579008070","nprRetrievedStory":"1","nprPubDate":"Wed, 24 Jan 2018 12:37:00 -0500","nprStoryDate":"Wed, 24 Jan 2018 08:00:00 -0500","nprLastModifiedDate":"Wed, 24 Jan 2018 12:37:17 -0500","path":"/bayareabites/124545/jews-feast-on-forbidden-foods-to-remember-rabbis-radical-banquet","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When a journalist and chef made the decision to host a dinner party and invite members of the Illuminoshi (a not-so-secret society of San Francisco Bay Area Jewish food professionals) to eat a meal of pork and shellfish-filled dishes in the name of education, she knew that more than a few people would have some beef with the menu.\u003c/p>\n\u003cp>An event like that takes lots of, as the Jews say, \u003cem>chutzpah\u003c/em> to put on. Which is why Alix Wall prefaced the announcement of Trefa Banquet 2.0 with an apology.\u003c/p>\n\u003cp>\"I can hear the groans coming from a few of you,\" Wall, the founder of the \u003ca href=\"https://www.jweekly.com/2016/04/15/a-not-so-secret-society-for-jewish-foodies/\">Illuminoshi\u003c/a>, writes in the invitation. \"I want to explain that I am not doing this just to be disrespectful by celebrating Jews' love for all things forbidden to us, even though we all know it's real. I thought a celebration of \u003cem>treyf\u003c/em> should be accompanied by learning about the real one.\"\u003c/p>\n\u003cp>The real \u003cem>treyf\u003c/em> (a Yiddish word for non-kosher) was \u003ca href=\"http://americanjewisharchives.org/publications/journal/PDF/2005_57_01_02_sussman.pdf\">the original Trefa Banquet\u003c/a>, a scandalous summer evening in 1883 when a group of newly appointed rabbis of the reform movement's Hebrew Union College in Cincinnati commemorated their achievements as most do, by treating themselves. Except this treat included nine courses of non-kosher French food — beginning with littleneck clams on the half-shell and ending with a spread of ice cream and cheese for dessert.\u003c/p>\n\u003cp>The meal became a myth of sorts among the community, thanks to varying accounts of what happened that night. Some American Jews say that several of the newly ordained rabbis, in true \u003cem>Real Housewives\u003c/em> style, caused a commotion at the table, then fled the dinner in horror — and kept running until they found a place to start the flagship rabbinical school of the conservative Jewish movement, the Jewish Theological Seminary, three years later.\u003c/p>\n\u003cfigure id=\"attachment_124551\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85.jpg\">\u003cimg class=\"size-full wp-image-124551\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85.jpg\" alt='The crowd of diners at the Trefa Banquet 2.0 event. \"Today, American Jews remember the [original 1883] meal as a statement about the values of the reform movement,\" says Rachel Gross, a professor of Jewish Studies at San Francisco State University.' width=\"1500\" height=\"998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-107_custom-e4537658dad15725ffdda41822e4cf2d2dab837b-s1500-c85-520x346.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The crowd of diners at the Trefa Banquet 2.0 event. \"Today, American Jews remember the [original 1883] meal as a statement about the values of the reform movement,\" says Rachel Gross, a professor of Jewish Studies at San Francisco State University. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The rules of keeping kosher, or \u003cem>kashrut\u003c/em>, are a complex symbol of holiness in the Torah and an example of one's ability to practice discipline during the necessary human act of eating. According to the \u003ca href=\"http://www.koshercertification.org.uk/whatdoe.html\">somewhat confusing Jewish dietary laws\u003c/a>, fish with fins and scales can be eaten (hence the ubiquity of lox), but scaleless finned catfish are sinful. \u003ca href=\"http://www.ok.org/companies/what-is-kosher/meat-dairy-pareve-setting-boundaries/\">Animals with a \"split hoof\" who \"chew the cud,\u003c/a>\" a digestive process that could make you swear-off eating altogether, are all the livestock that are allowed. This means burgers are aplenty but no rabbit or pork in all of their glorious forms.\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>Cheeseburgers, however, are forbidden. The Torah explains that \u003ca href=\"http://www.jewishencyclopedia.com/articles/5191-dietary-laws%23anchor5\">cooking a calf in mother's milk is prohibited\u003c/a>, a rule that later transformed into restricting the consumption of dairy and meat both at the same time and during the same meal (no dairy in your coffee or dessert if you've eaten meat).\u003c/p>\n\u003cp>Of course, when \u003cem>kashrut\u003c/em> laws were created, Moses didn't have the benefit of food safety laws. Which invites the dilemma that America Jews in the last century have faced when it comes to the food they eat. The rules of \u003cem>kashrut \u003c/em>are elaborate, and some have argued that the dietary laws were merely given as an example of a time when man must obey God's authority without asking why.\u003c/p>\n\u003cp>Which is exactly why reform Rabbi Camille Angel found the treyf 2.0 event to be kosher in her book. \"I don't keep kosher at home, so the opportunity to be part of an educational gourmet evening out with community is compelling and fun,\" explains Angel, the daughter of a lobster-eating reform rabbi. \"Many people here didn't know about this historic moment in the the reform movement. We were radical then, and we continue to push the boundaries of progress now. You can be Jewish and modern, whether or not you keep kosher.\"\u003c/p>\n\u003cfigure id=\"attachment_124552\" class=\"wp-caption alignright\" style=\"max-width: 600px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85.jpg\">\u003cimg class=\"size-full wp-image-124552\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85.jpg\" alt=\"Chef Ari Feingold created these peanut butter pies with bacon. What illicit hooch meant to Prohibition, pork meant to Trefa Banquet 2.0.\" width=\"600\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/treyfa-054a_custom-cc4db1a4b8ef52f2e4e6ddb6719ce3d4d58b88f5-s600-c85-150x150.jpg 150w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Ari Feingold created these peanut butter pies with bacon. What illicit hooch meant to Prohibition, pork meant to Trefa Banquet 2.0. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back at the original banquet, no pork was served, although there was plenty of shellfish. According to Rachel Gross, a kosher-keeping professor of Jewish Studies at San Francisco State University who attended Trefa Banquet 2.0, the lack of pork suggests that the menu was a snapshot of what most American Jews ate in the late 19th century, practicing selective \u003cem>kashrut\u003c/em> because there was no standardized oversight of kosher meat at that time.\u003c/p>\n\u003cp>\"Today, American Jews remember the meal as a statement about the values of the reform movement,\" said Gross at the dinner. \"Ideas about what is and is not acceptable to eat are important ways in which humans have organized their societies and the way [Jewish] people have thought about themselves as Jews and as Americans.\"\u003c/p>\n\u003cp>While the chefs at Trefa Banquet 2.0 were all non-kosher Jews, the dishes were put together like they had been waiting their entire lives to add pork to their favorite Jewish foods. Like they could never put their finger on what was missing from potato \u003cem>kugel\u003c/em> until they added some pulled pork to it. Bacon also found its way into several dishes that night. Diners snacked on bacon jam-topped chicken liver profiteroles, potato pancakes garnished with crispy bacon, and even miniature peanut butter pies sprinkled with fresh bacon bits.\u003c/p>\n\u003cp>What illicit hooch meant to Prohibition, pork meant to Trefa Banquet 2.0.\u003c/p>\n\u003cp>Before we dug into the swine-y supper, Rabbi Sydney Mintz (a lesbian with a stand-up comedy side-hustle) of Reform Congregation Emanu-El in San Francisco gave the banquet her blessing, mentioning to the crowd that she and many other modern Jews have shifted their focus from kosher food to humanely, ethically, and sustainably raised meat. In fact, the pork and rabbit we ate that night was donated by the Jewish farmers from Devil's Gulch Ranch who practice exactly that on the Northern California coast.\u003c/p>\n\u003cp>For some Jews like Wall, eating pork is actually a part of their Jewish identity. As a child during the Holocaust, Wall's mother hid with a pork-eating Catholic family in Poland. She \u003ca href=\"https://porkmemoirs.com/2011/12/30/surviving-on-raw-bacon-in-wartime-poland/\">ate the raw bacon meals\u003c/a> that she was served. When she came to America, eating pork was a symbol of nostalgia for her, and eating \u003cem>treyf\u003c/em> foods became a part of Wall's connection to her Jewishness.\u003c/p>\n\u003cp>Whatever happened during that first \u003cem>treyf\u003c/em> banquet, many Jews know how they \u003cem>feel \u003c/em>about the idea of what happened that night. Which invites the modern dilemma Americans face today: Do feelings or facts matter more?\u003c/p>\n\u003cp>Which got me thinking about the way the treyf diet has been marketed. What if the reformed kosher diet was rebranded as \"Jewish-American fusion?\" Would the Jewish community be supportive of more treyf dinner parties? Who doesn't love a good fusion restaurant?\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/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124545/jews-feast-on-forbidden-foods-to-remember-rabbis-radical-banquet","authors":["byline_bayareabites_124545"],"categories":["bayareabites_109","bayareabites_50","bayareabites_12493","bayareabites_2090"],"tags":["bayareabites_3662","bayareabites_2042"],"featImg":"bayareabites_124546","label":"bayareabites"},"bayareabites_120534":{"type":"posts","id":"bayareabites_120534","meta":{"index":"posts_1591205157","site":"bayareabites","id":"120534","score":null,"sort":[1505229888000]},"guestAuthors":[],"slug":"for-a-sweet-jewish-new-year-10-bay-area-bakeries-with-honey-cake-round-challah-and-more-gf-too","title":"For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)","publishDate":1505229888,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>My grandmother swore the secret to her moist Rosh Hashanah honey cake was the black cherry soda she added to the batter. Although I never discovered the origin of her quirky recipe, I have often recreated it to feel close to her memory.\u003c/p>\n\u003cp>This year, if I don’t have time to bake, no worries, as there’s a bevy of bakeries preparing classic treats to celebrate the Jewish New Year 5778 that begins the night of September 20. The traditional way to usher in Rosh Hashanah is with apple slices dipped in honey, signifying a wish for a sweet year ahead. Honey also has a starring role in dark, spiced honey cake, while the apples, which are believed to have healing properties, find their way into various cakes and baked goods. The third member of the edible holiday triumvirate is a round challah, whose circular shape symbolizes the cycle of life. Its chubby braided coils are variously described as a “turban,” “ring,” \"spiral\" or “crown.” The round loaves can be plain, studded with raisins or sprinkled with seeds or nuts.\u003c/p>\n\u003cfigure id=\"attachment_120615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120615\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg\" alt=\"Dipping apple slices in honey is the traditional way to wish for a sweet year ahead.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dipping apple slices in honey is the traditional way to wish for a sweet year ahead. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jewish culture is by no means the only one to link eating sweet things with ensuring a new year filled with sweetness. A similarly optimistic coupling of food and future is enjoyed in New Year dishes from \u003ca href=\"https://www.justonecookbook.com/osechi-ryori-japanese-new-year-food/\">Japan\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet\">Vietnam\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats\">Persian Norooz\u003c/a>, to mention only a few. Among the multitude of \u003ca href=\"http://www.latimes.com/projects/la-fo-chinese-new-year-2017/\">meaningful dishes prepared for Chinese New Year\u003c/a>, \u003cem>\u003ca href=\"https://www.chinahighlights.com/travelguide/chinese-food/chinese-new-year-cake.htm\">nian gao \u003c/a>(\u003c/em>\u003cem>higher year\u003c/em>\u003cem>)\u003c/em> is a round, glutinous rice flour cake often decorated by an auspicious character for \"prosperity.\"\u003c/p>\n\u003ch2>Where to find Rosh Hashanah Cakes and Challah in the Bay Area\u003c/h2>\n\u003cp>Although many outlets will have these special breads and cakes available from two days up to a week, to avoid disappointment, it’s a good idea to pre-order, either in person, online or by phone, depending on each store’s preference. Some of the bakeries listed below also have several locations, so it’s best to check directly with the one you are planning to visit.\u003c/p>\n\u003cfigure id=\"attachment_120616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120616\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg\" alt='Acme turban challah with raisins (you can see why they call it a \"turban\")' width=\"1920\" height=\"1645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-800x685.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-768x658.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1020x874.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1180x1011.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-960x823.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-240x206.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-375x321.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-520x446.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme turban challah with raisins (you can see why they call it a \"turban\") \u003ccite>(Courtesy Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.acmebread.com/locations\">Acme Bread\u003c/a>, Berkeley and San Francisco\u003c/h3>\n\u003cp>Turban Challahs, either plain or with raisins\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Berkeley Store\u003c/strong> – Available Sept. 19, 20, 21, 29. They say they are making “plenty” but if you want to be sure, go in person and pre-pay up till two days before you want it.\u003c/p>\n\u003cp>\u003cstrong>SF Ferry Building\u003c/strong> - Available Sept. 19, 20, 21, 29. They will have a few extra for retail sales, but you can go in, order and pre-pay up until noon the day before you want it.\u003c/p>\n\u003ch3>\u003ca href=\"https://www.arizmendibakery.com/\">Arizmendi\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Crown challah, either plain or raisin almond, and a honey tea cake loaf. Available Sept. 20 - 22 and 29 -30. Orders encouraged, call (415) 566-3117. Check with their other locations (San Rafael, Emeryville, Oakland) as each is independently owned.\u003c/p>\n\u003cfigure id=\"attachment_120617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg\" alt=\"Avi Edri, co-owner of Frena Bakery, with one of their honey cakes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avi Edri, co-owner of Frena Bakery, with one of their honey cakes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.frenabakery.com/\">Frena Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>The acclaim is rising for this new Kosher bakery’s Israeli street food: savory stuffed breads, jelly doughnuts and assorted baked goods.\u003c/p>\n\u003cp>In its first nine months, Frena has already attracted a diverse clientele to its SoMa bakery and will now celebrate its first Rosh Hashanah. Co-owner Avi Edri described the two kinds of honey cake they will feature, one made with coffee, the other with orange juice. Do order in advance, as he already has over 1000 pre-orders for honey cake from local schools and other groups.\u003c/p>\n\u003cfigure id=\"attachment_120618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-120618\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg\" alt=\"Frena Bakery's traditional honey cake.\" width=\"1000\" height=\"1210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-160x194.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-800x968.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-768x929.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-960x1162.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-240x290.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-375x454.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-520x629.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Frena Bakery's traditional honey cake. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since my family is from Eastern Europe (Ashkenazi) and Frena’s owners trace Moroccan, Libyan and Iraqi roots (Sephardic), I was curious whether honey cake was also part of Edri’s family tradition.\u003c/p>\n\u003cp>\"People always say it’s the traditional Rosh Hashanah sweet for Ashenazi Jews,\" agreed Edri, \"but my Libyan grandmother made it and told me she learned from her Libyan grandmother.”\u003c/p>\n\u003cp>Frena will also make round challahs, although not with raisins, which, Edri informed me, interfere with optimal rising. \"The round challah is a symbol for the circle of life,\" he said. \"And the repeating cycle of the year.\"\u003c/p>\n\u003cp>While honey cake is apparently universal for the holidays, Edri informed me that \u003cem>kugel\u003c/em> (a baked pudding or casserole) is definitely an Ashenazi taste. “My mom says it’s too sweet. Sephardics prefer savory baked things. One Rosh Hashanah tradition that is very Sephardic is a bowl of pomegranate seeds eaten with sugar or honey,” Edri told me. (An explanation is that pomegranates are thought to have 613 arils, the same number of commandments in the Torah.)\u003c/p>\n\u003cfigure id=\"attachment_120619\" class=\"wp-caption aligncenter\" style=\"max-width: 1750px\">\u003cimg class=\"size-full wp-image-120619\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg\" alt=\"Variations on a spiral challah by Noe Valley Bakery.\" width=\"1750\" height=\"1167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg 1750w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-520x347.jpg 520w\" sizes=\"(max-width: 1750px) 100vw, 1750px\">\u003cfigcaption class=\"wp-caption-text\">Variations on a spiral challah by Noe Valley Bakery. \u003ccite>(Courtesy Noe Valley Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://noevalleybakery.com/collections/rosh-hashanah\">Noe Valley Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Spiral challah, plain or topped with poppy or sesame seeds, Raisin challah topped with almonds. Honey cake, a moist spice cake made with earl grey tea and bourbon and an apple streusel cake.\u003c/p>\n\u003cp>Orders can be placed anytime and picked up at either of the bakery’s locations (Noe Valley and West Portal) between Sept 20-30.\u003c/p>\n\u003cfigure id=\"attachment_120620\" class=\"wp-caption aligncenter\" style=\"max-width: 1152px\">\u003cimg class=\"size-full wp-image-120620\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg\" alt=\"Challah with golden raisins by Wise Sons Deli\" width=\"1152\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-960x600.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-520x325.jpg 520w\" sizes=\"(max-width: 1152px) 100vw, 1152px\">\u003cfigcaption class=\"wp-caption-text\">Challah with golden raisins by Wise Sons Deli \u003ccite>(Courtesy Wise Sons Deli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://wisesonsdeli.com/catering/highholidays/\">Wise Sons Deli\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Round raisin challah, from September 18 to the end of Yom Kippur (September 29-30) at all their locations, plus their retails partners, including Bi-rite Markets, Rainbow Grocery and Good Eggs.\u003c/p>\n\u003cfigure id=\"attachment_120621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg\" alt=\"Honey cake and apple upside down cake by Hana from Saul's.\" width=\"1920\" height=\"1860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-160x155.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-800x775.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-768x744.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1020x988.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1180x1143.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-960x930.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-240x233.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-375x363.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-520x504.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Honey cake and apple upside down cake by Hana from Saul's. \u003ccite>(Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the East Bay, three venerable spots happen to share the same stretch of North Berkeley’s Shattuck Avenue:\u003c/p>\n\u003ch3>\u003ca href=\"http://www.saulsdeli.com/\">Saul’s Restaurant and Delicatessen\u003c/a>, Berkeley\u003c/h3>\n\u003cp>Besides selling Acme’s turban challah, Saul’s features its own dessert creations: traditional moist honey cake and an upside down apple sponge cake are made by an Israeli baker named Hana. And Saul’s Executive chef and co-owner Peter Levitt adds his own spin on a “not-too-sweet apple noodle kugel” (maybe Avi Edri’s mother would even approve). All are available for pick-up Sept 20-21, which are the nights when Saul’s also serves an entire Rosh Hashanah dinner. \u003ca href=\"http://www.saulsdeli.com/rosh-hashanah/\">See menu\u003c/a>. Pre-order/reserve to be sure.\u003c/p>\n\u003ch3>\u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, Berkeley\u003c/h3>\n\u003cp>The cheese shop and bakery is the (older) sister store to the legendary Cheese Board Pizzeria. The collective is celebrating its 50\u003csup>th\u003c/sup> year and has been making round turban fruited challahs for Rosh Hashanah for the last 45, with dried apricots, golden raisins and currants. Choice of topping: plain, poppy seeds, or mixed seeds. Available Sept. 20, 21 and 29. Order by phone only (510) 549-3183.\u003c/p>\n\u003cfigure id=\"attachment_120622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120622\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg\" alt=\"Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.massespastries.com/\">Masse’s Pastries\u003c/a>, Berkeley\u003c/h3>\n\u003cp>If you are looking for something with a little more elegance, master pastry chef Paul Masse’s edible artwork may fill the bill. He trained in New York, worked in Switzerland and opened his intimate, stylish bakery 20 years ago. Paul and wife Marcia are committed to reflecting the cultural diversity of their North Berkeley neighborhood. Their creations honor a calendar full of holidays, from firecracker cakes for Lunar New Year to pomegranate cakes for Yalda, the Persian winter solstice celebration.\u003c/p>\n\u003cp>For Rosh Hashanah, Paul makes several items, including a spiced honey cake (recipe courtesy of a customer's mother in New Jersey), which he studs with pecans and orange slices, and a glazed apple frangipane tart with a hazelnut sablé crust. An apple walnut torte features a walnut sponge cake, caramelized apple compote and cinnamon mascarpone Bavarian crème. Heavenly layers, light as a cloud, and it’s also gluten-free! All cakes will be available starting Sept. 16, until the end of the month. Order by phone (510) 649-1004.\u003c/p>\n\u003cp>Speaking of gluten-free, if you need a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/30/5-dedicated-gluten-free-bakeries-around-the-bay-area/\">\u003cstrong>“Dedicated Gluten Free Bakery”\u003c/strong>\u003c/a> here are two that make Rosh Hashanah treats:\u003c/p>\n\u003ch3>\u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a>, Oakland and San Francisco\u003c/h3>\n\u003cp>Mariposa's G/F honey cake in a bundt spiral, topped with toasted almonds, available Sept. 14-21 and round challah available Sept. 19-21. They also do mail orders all over the country, if you want to send a loved one a G/F Rosh Hashanah treat.\u003c/p>\n\u003cfigure id=\"attachment_120623\" class=\"wp-caption aligncenter\" style=\"max-width: 907px\">\u003cimg class=\"size-full wp-image-120623\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg\" alt=\"Mariposa's G/F honey bundt cake.\" width=\"907\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg 907w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-520x391.jpg 520w\" sizes=\"(max-width: 907px) 100vw, 907px\">\u003cfigcaption class=\"wp-caption-text\">Mariposa's G/F honey bundt cake. \u003ccite>(Courtesy Mariposa Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://flourcraftbakery.com/\"> Flour Craft Bakery\u003c/a>, San Anselmo\u003c/h3>\n\u003cp>Owner and pastry chef Heather Hardcastle will make G/F large and small round challahs, and an apple and honey galette, Available Sept. 20-22.\u003c/p>\n\u003cp>Perusing the swarm of honey cake recipes, I am struck by a revelation: they each contain a wet, \"wild card.\" Besides the conventional cake ingredients of honey, flour, oil, spices and eggs, there is a variable fluid: sometimes coffee, tea, orange juice and/or whiskey or bourbon. My grandmother’s black cherry soda is just the liquid outlier that made her honey cake quintessentially hers!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cb>L'Shanah Tovah!\u003c/b>\u003c/em> (Happy New Year)!\u003c/p>\n\n","blocks":[],"excerpt":"Honey cake and round challahs are as important as apples and honey to celebrate Rosh Hashanah, the Jewish New Year. The Bay Area has a bevy of bakeries (including gluten-free) making these festive treats. Here's a list of 10 where you can find them.","status":"publish","parent":0,"modified":1554413256,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1601},"headData":{"title":"For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too) | KQED","description":"Honey cake and round challahs are as important as apples and honey to celebrate Rosh Hashanah, the Jewish New Year. The Bay Area has a bevy of bakeries (including gluten-free) making these festive treats. Here's a list of 10 where you can find them.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)","datePublished":"2017-09-12T15:24:48.000Z","dateModified":"2019-04-04T21:27:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"120534 https://ww2.kqed.org/bayareabites/?p=120534","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/09/12/for-a-sweet-jewish-new-year-10-bay-area-bakeries-with-honey-cake-round-challah-and-more-gf-too/","disqusTitle":"For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/120534/for-a-sweet-jewish-new-year-10-bay-area-bakeries-with-honey-cake-round-challah-and-more-gf-too","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>My grandmother swore the secret to her moist Rosh Hashanah honey cake was the black cherry soda she added to the batter. Although I never discovered the origin of her quirky recipe, I have often recreated it to feel close to her memory.\u003c/p>\n\u003cp>This year, if I don’t have time to bake, no worries, as there’s a bevy of bakeries preparing classic treats to celebrate the Jewish New Year 5778 that begins the night of September 20. The traditional way to usher in Rosh Hashanah is with apple slices dipped in honey, signifying a wish for a sweet year ahead. Honey also has a starring role in dark, spiced honey cake, while the apples, which are believed to have healing properties, find their way into various cakes and baked goods. The third member of the edible holiday triumvirate is a round challah, whose circular shape symbolizes the cycle of life. Its chubby braided coils are variously described as a “turban,” “ring,” \"spiral\" or “crown.” The round loaves can be plain, studded with raisins or sprinkled with seeds or nuts.\u003c/p>\n\u003cfigure id=\"attachment_120615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120615\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg\" alt=\"Dipping apple slices in honey is the traditional way to wish for a sweet year ahead.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dipping apple slices in honey is the traditional way to wish for a sweet year ahead. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jewish culture is by no means the only one to link eating sweet things with ensuring a new year filled with sweetness. A similarly optimistic coupling of food and future is enjoyed in New Year dishes from \u003ca href=\"https://www.justonecookbook.com/osechi-ryori-japanese-new-year-food/\">Japan\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet\">Vietnam\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats\">Persian Norooz\u003c/a>, to mention only a few. Among the multitude of \u003ca href=\"http://www.latimes.com/projects/la-fo-chinese-new-year-2017/\">meaningful dishes prepared for Chinese New Year\u003c/a>, \u003cem>\u003ca href=\"https://www.chinahighlights.com/travelguide/chinese-food/chinese-new-year-cake.htm\">nian gao \u003c/a>(\u003c/em>\u003cem>higher year\u003c/em>\u003cem>)\u003c/em> is a round, glutinous rice flour cake often decorated by an auspicious character for \"prosperity.\"\u003c/p>\n\u003ch2>Where to find Rosh Hashanah Cakes and Challah in the Bay Area\u003c/h2>\n\u003cp>Although many outlets will have these special breads and cakes available from two days up to a week, to avoid disappointment, it’s a good idea to pre-order, either in person, online or by phone, depending on each store’s preference. Some of the bakeries listed below also have several locations, so it’s best to check directly with the one you are planning to visit.\u003c/p>\n\u003cfigure id=\"attachment_120616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120616\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg\" alt='Acme turban challah with raisins (you can see why they call it a \"turban\")' width=\"1920\" height=\"1645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-800x685.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-768x658.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1020x874.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1180x1011.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-960x823.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-240x206.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-375x321.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-520x446.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme turban challah with raisins (you can see why they call it a \"turban\") \u003ccite>(Courtesy Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.acmebread.com/locations\">Acme Bread\u003c/a>, Berkeley and San Francisco\u003c/h3>\n\u003cp>Turban Challahs, either plain or with raisins\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>Berkeley Store\u003c/strong> – Available Sept. 19, 20, 21, 29. They say they are making “plenty” but if you want to be sure, go in person and pre-pay up till two days before you want it.\u003c/p>\n\u003cp>\u003cstrong>SF Ferry Building\u003c/strong> - Available Sept. 19, 20, 21, 29. They will have a few extra for retail sales, but you can go in, order and pre-pay up until noon the day before you want it.\u003c/p>\n\u003ch3>\u003ca href=\"https://www.arizmendibakery.com/\">Arizmendi\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Crown challah, either plain or raisin almond, and a honey tea cake loaf. Available Sept. 20 - 22 and 29 -30. Orders encouraged, call (415) 566-3117. Check with their other locations (San Rafael, Emeryville, Oakland) as each is independently owned.\u003c/p>\n\u003cfigure id=\"attachment_120617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg\" alt=\"Avi Edri, co-owner of Frena Bakery, with one of their honey cakes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avi Edri, co-owner of Frena Bakery, with one of their honey cakes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.frenabakery.com/\">Frena Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>The acclaim is rising for this new Kosher bakery’s Israeli street food: savory stuffed breads, jelly doughnuts and assorted baked goods.\u003c/p>\n\u003cp>In its first nine months, Frena has already attracted a diverse clientele to its SoMa bakery and will now celebrate its first Rosh Hashanah. Co-owner Avi Edri described the two kinds of honey cake they will feature, one made with coffee, the other with orange juice. Do order in advance, as he already has over 1000 pre-orders for honey cake from local schools and other groups.\u003c/p>\n\u003cfigure id=\"attachment_120618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-120618\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg\" alt=\"Frena Bakery's traditional honey cake.\" width=\"1000\" height=\"1210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-160x194.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-800x968.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-768x929.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-960x1162.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-240x290.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-375x454.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-520x629.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Frena Bakery's traditional honey cake. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since my family is from Eastern Europe (Ashkenazi) and Frena’s owners trace Moroccan, Libyan and Iraqi roots (Sephardic), I was curious whether honey cake was also part of Edri’s family tradition.\u003c/p>\n\u003cp>\"People always say it’s the traditional Rosh Hashanah sweet for Ashenazi Jews,\" agreed Edri, \"but my Libyan grandmother made it and told me she learned from her Libyan grandmother.”\u003c/p>\n\u003cp>Frena will also make round challahs, although not with raisins, which, Edri informed me, interfere with optimal rising. \"The round challah is a symbol for the circle of life,\" he said. \"And the repeating cycle of the year.\"\u003c/p>\n\u003cp>While honey cake is apparently universal for the holidays, Edri informed me that \u003cem>kugel\u003c/em> (a baked pudding or casserole) is definitely an Ashenazi taste. “My mom says it’s too sweet. Sephardics prefer savory baked things. One Rosh Hashanah tradition that is very Sephardic is a bowl of pomegranate seeds eaten with sugar or honey,” Edri told me. (An explanation is that pomegranates are thought to have 613 arils, the same number of commandments in the Torah.)\u003c/p>\n\u003cfigure id=\"attachment_120619\" class=\"wp-caption aligncenter\" style=\"max-width: 1750px\">\u003cimg class=\"size-full wp-image-120619\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg\" alt=\"Variations on a spiral challah by Noe Valley Bakery.\" width=\"1750\" height=\"1167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg 1750w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-520x347.jpg 520w\" sizes=\"(max-width: 1750px) 100vw, 1750px\">\u003cfigcaption class=\"wp-caption-text\">Variations on a spiral challah by Noe Valley Bakery. \u003ccite>(Courtesy Noe Valley Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://noevalleybakery.com/collections/rosh-hashanah\">Noe Valley Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Spiral challah, plain or topped with poppy or sesame seeds, Raisin challah topped with almonds. Honey cake, a moist spice cake made with earl grey tea and bourbon and an apple streusel cake.\u003c/p>\n\u003cp>Orders can be placed anytime and picked up at either of the bakery’s locations (Noe Valley and West Portal) between Sept 20-30.\u003c/p>\n\u003cfigure id=\"attachment_120620\" class=\"wp-caption aligncenter\" style=\"max-width: 1152px\">\u003cimg class=\"size-full wp-image-120620\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg\" alt=\"Challah with golden raisins by Wise Sons Deli\" width=\"1152\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-960x600.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-520x325.jpg 520w\" sizes=\"(max-width: 1152px) 100vw, 1152px\">\u003cfigcaption class=\"wp-caption-text\">Challah with golden raisins by Wise Sons Deli \u003ccite>(Courtesy Wise Sons Deli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://wisesonsdeli.com/catering/highholidays/\">Wise Sons Deli\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Round raisin challah, from September 18 to the end of Yom Kippur (September 29-30) at all their locations, plus their retails partners, including Bi-rite Markets, Rainbow Grocery and Good Eggs.\u003c/p>\n\u003cfigure id=\"attachment_120621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg\" alt=\"Honey cake and apple upside down cake by Hana from Saul's.\" width=\"1920\" height=\"1860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-160x155.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-800x775.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-768x744.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1020x988.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1180x1143.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-960x930.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-240x233.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-375x363.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-520x504.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Honey cake and apple upside down cake by Hana from Saul's. \u003ccite>(Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the East Bay, three venerable spots happen to share the same stretch of North Berkeley’s Shattuck Avenue:\u003c/p>\n\u003ch3>\u003ca href=\"http://www.saulsdeli.com/\">Saul’s Restaurant and Delicatessen\u003c/a>, Berkeley\u003c/h3>\n\u003cp>Besides selling Acme’s turban challah, Saul’s features its own dessert creations: traditional moist honey cake and an upside down apple sponge cake are made by an Israeli baker named Hana. And Saul’s Executive chef and co-owner Peter Levitt adds his own spin on a “not-too-sweet apple noodle kugel” (maybe Avi Edri’s mother would even approve). All are available for pick-up Sept 20-21, which are the nights when Saul’s also serves an entire Rosh Hashanah dinner. \u003ca href=\"http://www.saulsdeli.com/rosh-hashanah/\">See menu\u003c/a>. Pre-order/reserve to be sure.\u003c/p>\n\u003ch3>\u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, Berkeley\u003c/h3>\n\u003cp>The cheese shop and bakery is the (older) sister store to the legendary Cheese Board Pizzeria. The collective is celebrating its 50\u003csup>th\u003c/sup> year and has been making round turban fruited challahs for Rosh Hashanah for the last 45, with dried apricots, golden raisins and currants. Choice of topping: plain, poppy seeds, or mixed seeds. Available Sept. 20, 21 and 29. Order by phone only (510) 549-3183.\u003c/p>\n\u003cfigure id=\"attachment_120622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120622\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg\" alt=\"Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.massespastries.com/\">Masse’s Pastries\u003c/a>, Berkeley\u003c/h3>\n\u003cp>If you are looking for something with a little more elegance, master pastry chef Paul Masse’s edible artwork may fill the bill. He trained in New York, worked in Switzerland and opened his intimate, stylish bakery 20 years ago. Paul and wife Marcia are committed to reflecting the cultural diversity of their North Berkeley neighborhood. Their creations honor a calendar full of holidays, from firecracker cakes for Lunar New Year to pomegranate cakes for Yalda, the Persian winter solstice celebration.\u003c/p>\n\u003cp>For Rosh Hashanah, Paul makes several items, including a spiced honey cake (recipe courtesy of a customer's mother in New Jersey), which he studs with pecans and orange slices, and a glazed apple frangipane tart with a hazelnut sablé crust. An apple walnut torte features a walnut sponge cake, caramelized apple compote and cinnamon mascarpone Bavarian crème. Heavenly layers, light as a cloud, and it’s also gluten-free! All cakes will be available starting Sept. 16, until the end of the month. Order by phone (510) 649-1004.\u003c/p>\n\u003cp>Speaking of gluten-free, if you need a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/30/5-dedicated-gluten-free-bakeries-around-the-bay-area/\">\u003cstrong>“Dedicated Gluten Free Bakery”\u003c/strong>\u003c/a> here are two that make Rosh Hashanah treats:\u003c/p>\n\u003ch3>\u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a>, Oakland and San Francisco\u003c/h3>\n\u003cp>Mariposa's G/F honey cake in a bundt spiral, topped with toasted almonds, available Sept. 14-21 and round challah available Sept. 19-21. They also do mail orders all over the country, if you want to send a loved one a G/F Rosh Hashanah treat.\u003c/p>\n\u003cfigure id=\"attachment_120623\" class=\"wp-caption aligncenter\" style=\"max-width: 907px\">\u003cimg class=\"size-full wp-image-120623\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg\" alt=\"Mariposa's G/F honey bundt cake.\" width=\"907\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg 907w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-520x391.jpg 520w\" sizes=\"(max-width: 907px) 100vw, 907px\">\u003cfigcaption class=\"wp-caption-text\">Mariposa's G/F honey bundt cake. \u003ccite>(Courtesy Mariposa Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://flourcraftbakery.com/\"> Flour Craft Bakery\u003c/a>, San Anselmo\u003c/h3>\n\u003cp>Owner and pastry chef Heather Hardcastle will make G/F large and small round challahs, and an apple and honey galette, Available Sept. 20-22.\u003c/p>\n\u003cp>Perusing the swarm of honey cake recipes, I am struck by a revelation: they each contain a wet, \"wild card.\" Besides the conventional cake ingredients of honey, flour, oil, spices and eggs, there is a variable fluid: sometimes coffee, tea, orange juice and/or whiskey or bourbon. My grandmother’s black cherry soda is just the liquid outlier that made her honey cake quintessentially hers!\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>\u003cb>L'Shanah Tovah!\u003c/b>\u003c/em> (Happy New Year)!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/120534/for-a-sweet-jewish-new-year-10-bay-area-bakeries-with-honey-cake-round-challah-and-more-gf-too","authors":["5283"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1763","bayareabites_1875","bayareabites_15153","bayareabites_15155","bayareabites_366","bayareabites_90"],"tags":["bayareabites_8300","bayareabites_723","bayareabites_8551","bayareabites_12121","bayareabites_14904","bayareabites_15958","bayareabites_3662","bayareabites_16351","bayareabites_16350","bayareabites_3211","bayareabites_3148","bayareabites_8373","bayareabites_15116","bayareabites_9156"],"featImg":"bayareabites_120614","label":"source_bayareabites_120534"},"bayareabites_108524":{"type":"posts","id":"bayareabites_108524","meta":{"index":"posts_1591205157","site":"bayareabites","id":"108524","score":null,"sort":[1475261389000]},"guestAuthors":[],"slug":"bread-recipe-rich-eggy-golden-challah","title":"Bread Recipe: Rich, Eggy, Golden Challah","publishDate":1475261389,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A beautifully braided loaf of \u003ca href=\"https://en.wikipedia.org/wiki/Challah\" target=\"_blank\">challah\u003c/a> (pronounced “ha-luh” not “cha-la”) is a traditional yeasted bread, rich with eggs and butter, that has religious and cultural significance in the Jewish culture. It is historically eaten on the Friday Sabbath (when two challahs are served side by side) or during certain Jewish holidays like Rosh Hashanah. If you are making it for Rosh Hashanah, it is traditional to shape it into a round. \u003c/p>\n\u003cp>But this tender, eggy bread—which is similar to brioche—can be enjoyed anytime. It’s great alongside soups and salads, made into sandwiches with thinly sliced roast beef, or served as part of a bigger celebratory meal. Not only is challah terrific on its own, but once it’s a few days old, it makes superb \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/06/mothers-day-challah-french-toast-with-fresh-ricotta-and-strawberries/\" target=\"_blank\">French toast\u003c/a>. Just use it in this scrumptious recipe or your favorite recipe and serve it with maple syrup or plenty of fresh, seasonal fruit.\u003c/p>\n\u003cp>This recipe makes one large loaf, but you can divide the dough in half and create two smaller loaves if you like, either for serving on a Friday Sabbath when two loaves are more traditional or to make one for yourself and one to share (or put a baked challah in the freezer for another time). You can even divide it into multiple smaller pieces and create lovely dinner rolls or sandwich buns.\u003c/p>\n\u003cp>Keep this plain or top it with sesame seeds, poppy seeds, or flaked salt like Maldon (or a combination of any of these). Just add the seeds right after you brush the challah with the egg wash right before popping in the oven.\u003c/p>\n\u003cfigure id=\"attachment_112034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah-final1.jpg\" alt=\"Rich, Eggy, Golden Challah\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rich, Eggy, Golden Challah \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rich, Eggy, Golden Challah\u003c/h3>\n\u003cp>\u003cem>Makes 1 large loaf\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 envelope (2 1/4 teaspoons) active dry yeast\u003c/li>\n\u003cli>2 tablespoons sugar\u003c/li>\n\u003cli>4 tablespoons unsalted butter\u003c/li>\n\u003cli>1/2 cup plus 2 tablespoons whole milk\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 tablespoon honey\u003c/li>\n\u003cli>2 large eggs, plus 1 egg for egg wash\u003c/li>\n\u003cli>3 1/4 cups bread flour\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003cli>Sesame seeds, poppy seeds, or coarse salt (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In the bowl of a stand mixer, stir together the yeast and sugar. In a small saucepan over medium heat, melt the butter. Add the milk, water, and honey and heat until just warm (105°F to 115°F; use a thermometer to check the temperature). Pour the milk mixture into the stand mixer and stir to combine with the yeast. Let sit until the yeast has dissolved and starts to look creamy, about 5 minutes.\u003c/li>\n\u003cfigure id=\"attachment_112369\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah0.jpg\" alt=\"Challah dough ingredients and equipment.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Challah dough ingredients and equipment. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah1.jpg\" alt=\"In a small saucepan over medium heat, melt the butter. Add the milk, water, and honey and heat until just warm.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112370\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small saucepan over medium heat, melt the butter. Add the milk, water, and honey and heat until just warm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah2.jpg\" alt=\"Pour the milk mixture into the stand mixer and stir to combine with the yeast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the milk mixture into the stand mixer and stir to combine with the yeast. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fit the stand mixer with the dough hook, then add the 2 eggs, the flour, and the salt. Beat on low speed for a minute or so, until the dough starts to come together. Increase the speed to medium and knead for 8 to 10 minutes, until the dough softens and looks smooth and soft.\u003c/li>\n\u003cfigure id=\"attachment_112372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah3.jpg\" alt=\"Fit the stand mixer with the dough hook, then add the 2 eggs, the flour, and the salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fit the stand mixer with the dough hook, then add the 2 eggs, the flour, and the salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah4.jpg\" alt=\"Increase the speed to medium and knead for 8 to 10 minutes, until the dough softens and looks smooth and soft.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112373\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Increase the speed to medium and knead for 8 to 10 minutes, until the dough softens and looks smooth and soft. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove the dough from the bowl, oil the bowl, then return the dough to the bowl. Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel. Let the dough rise at room temperature for about 1 hour or until doubled in size.\u003c/li>\n\u003cfigure id=\"attachment_112375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah6.jpg\" alt=\"Remove the dough from the bowl, oil the bowl, then return the dough to the bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the dough from the bowl, oil the bowl, then return the dough to the bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah7.jpg\" alt=\"Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah9.jpg\" alt=\"Let the dough rise at room temperature for about 1 hour or until doubled in size.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the dough rise at room temperature for about 1 hour or until doubled in size. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Line a large (12 x 17 inches) rimmed baking sheet with parchment paper. Turn the dough out onto a lightly floured work surface.\u003c/li>\n\u003cli>Divide the dough into 3 equal pieces. (If you’d like, you can make 2 smaller loaves by dividing the dough in half, and then dividing each half into 3 pieces to braid.) Roll each piece into a rope that is about 15 inches long. When rolling the rope, keep it thick in the center and tapered at the ends. Line up the ropes side by side and braid half from the center down. When you reach the end, turn the loaf around so that the unbraided half is in front of you, then braid the other half upside down.\u003c/li>\n\u003cfigure id=\"attachment_112378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah10.jpg\" alt=\"Divide the dough into 3 equal pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough into 3 equal pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah11.jpg\" alt=\"When rolling the rope, keep it thick in the center and tapered at the ends.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When rolling the rope, keep it thick in the center and tapered at the ends. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah12.jpg\" alt=\"Roll each piece into a rope that is about 15 inches long.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll each piece into a rope that is about 15 inches long. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah13.jpg\" alt=\"Line up the ropes side by side and braid half from the center down.\" width=\"1920\" height=\"1078\" class=\"size-full wp-image-112381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-960x539.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line up the ropes side by side and braid half from the center down. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>https://youtu.be/3KalZlYdVww\u003c/p>\n\u003cli>Pinch the ends together, then tuck them under the loaf. Transfer the loaf to the baking sheet and gently plump it so that the center is slightly thicker than the ends. Loosely cover the loaf with plastic wrap, then let rise in a warm, draft-free place until the bread is puffy and nearly doubles in size, about 30 to 60 minutes.\u003c/li>\n\u003cfigure id=\"attachment_112384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah16.jpg\" alt=\" Loosely cover the loaf with plastic wrap, then let rise in a warm, draft-free place.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Loosely cover the loaf with plastic wrap, then let rise in a warm, draft-free place. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah15.jpg\" alt=\"Wait until the bread is puffy and nearly doubles in size, about 30 to 60 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wait until the bread is puffy and nearly doubles in size, about 30 to 60 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the loaves are proofing, preheat the oven to 375°F. In a small bowl, whisk the remaining egg with 1 teaspoon water until well combined. Using a pastry brush, very gently brush the tops and sides of the challah with the egg wash. If you like, dust the loaves with the seeds or sprinkle with coarse salt.\u003c/li>\n\u003cfigure id=\"attachment_112387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah18.jpg\" alt=\"In a small bowl, whisk the remaining egg with 1 teaspoon water until well combined. Using a pastry brush, very gently brush the tops and sides of the challah with the egg wash.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112387\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small bowl, whisk the remaining egg with 1 teaspoon water until well combined. Using a pastry brush, very gently brush the tops and sides of the challah with the egg wash. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until golden and hollow when thumped on the bottom, about 40 minutes. If the loaf starts to brown too quickly, cover it loosely with a piece of foil. Let cool on a rack before slicing.\u003c/li>\n\u003cfigure id=\"attachment_112392\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah22a.jpg\" alt=\"Bake until golden and hollow when thumped on the bottom, about 40 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden and hollow when thumped on the bottom, about 40 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112368\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah-slice.jpg\" alt=\"Let cool on a rack before slicing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112368\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool on a rack before slicing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Grace your table with an impressive loaf of enticing, home-baked challah! Eggy and slightly sweet, this easy-to-make yeasted bread is similar to brioche and every bit as delicious.","status":"publish","parent":0,"modified":1475522775,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":1127},"headData":{"title":"Bread Recipe: Rich, Eggy, Golden Challah | KQED","description":"Grace your table with an impressive loaf of enticing, home-baked challah! Eggy and slightly sweet, this easy-to-make yeasted bread is similar to brioche and every bit as delicious.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bread Recipe: Rich, Eggy, Golden Challah","datePublished":"2016-09-30T18:49:49.000Z","dateModified":"2016-10-03T19:26:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"108524 http://ww2.kqed.org/bayareabites/?p=108524","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/09/30/bread-recipe-rich-eggy-golden-challah/","disqusTitle":"Bread Recipe: Rich, Eggy, Golden Challah","path":"/bayareabites/108524/bread-recipe-rich-eggy-golden-challah","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A beautifully braided loaf of \u003ca href=\"https://en.wikipedia.org/wiki/Challah\" target=\"_blank\">challah\u003c/a> (pronounced “ha-luh” not “cha-la”) is a traditional yeasted bread, rich with eggs and butter, that has religious and cultural significance in the Jewish culture. It is historically eaten on the Friday Sabbath (when two challahs are served side by side) or during certain Jewish holidays like Rosh Hashanah. If you are making it for Rosh Hashanah, it is traditional to shape it into a round. \u003c/p>\n\u003cp>But this tender, eggy bread—which is similar to brioche—can be enjoyed anytime. It’s great alongside soups and salads, made into sandwiches with thinly sliced roast beef, or served as part of a bigger celebratory meal. Not only is challah terrific on its own, but once it’s a few days old, it makes superb \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/06/mothers-day-challah-french-toast-with-fresh-ricotta-and-strawberries/\" target=\"_blank\">French toast\u003c/a>. Just use it in this scrumptious recipe or your favorite recipe and serve it with maple syrup or plenty of fresh, seasonal fruit.\u003c/p>\n\u003cp>This recipe makes one large loaf, but you can divide the dough in half and create two smaller loaves if you like, either for serving on a Friday Sabbath when two loaves are more traditional or to make one for yourself and one to share (or put a baked challah in the freezer for another time). You can even divide it into multiple smaller pieces and create lovely dinner rolls or sandwich buns.\u003c/p>\n\u003cp>Keep this plain or top it with sesame seeds, poppy seeds, or flaked salt like Maldon (or a combination of any of these). Just add the seeds right after you brush the challah with the egg wash right before popping in the oven.\u003c/p>\n\u003cfigure id=\"attachment_112034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah-final1.jpg\" alt=\"Rich, Eggy, Golden Challah\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rich, Eggy, Golden Challah \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rich, Eggy, Golden Challah\u003c/h3>\n\u003cp>\u003cem>Makes 1 large loaf\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 envelope (2 1/4 teaspoons) active dry yeast\u003c/li>\n\u003cli>2 tablespoons sugar\u003c/li>\n\u003cli>4 tablespoons unsalted butter\u003c/li>\n\u003cli>1/2 cup plus 2 tablespoons whole milk\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 tablespoon honey\u003c/li>\n\u003cli>2 large eggs, plus 1 egg for egg wash\u003c/li>\n\u003cli>3 1/4 cups bread flour\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003cli>Sesame seeds, poppy seeds, or coarse salt (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In the bowl of a stand mixer, stir together the yeast and sugar. In a small saucepan over medium heat, melt the butter. Add the milk, water, and honey and heat until just warm (105°F to 115°F; use a thermometer to check the temperature). Pour the milk mixture into the stand mixer and stir to combine with the yeast. Let sit until the yeast has dissolved and starts to look creamy, about 5 minutes.\u003c/li>\n\u003cfigure id=\"attachment_112369\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah0.jpg\" alt=\"Challah dough ingredients and equipment.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah0-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Challah dough ingredients and equipment. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah1.jpg\" alt=\"In a small saucepan over medium heat, melt the butter. Add the milk, water, and honey and heat until just warm.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112370\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small saucepan over medium heat, melt the butter. Add the milk, water, and honey and heat until just warm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah2.jpg\" alt=\"Pour the milk mixture into the stand mixer and stir to combine with the yeast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the milk mixture into the stand mixer and stir to combine with the yeast. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fit the stand mixer with the dough hook, then add the 2 eggs, the flour, and the salt. Beat on low speed for a minute or so, until the dough starts to come together. Increase the speed to medium and knead for 8 to 10 minutes, until the dough softens and looks smooth and soft.\u003c/li>\n\u003cfigure id=\"attachment_112372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah3.jpg\" alt=\"Fit the stand mixer with the dough hook, then add the 2 eggs, the flour, and the salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fit the stand mixer with the dough hook, then add the 2 eggs, the flour, and the salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah4.jpg\" alt=\"Increase the speed to medium and knead for 8 to 10 minutes, until the dough softens and looks smooth and soft.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112373\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Increase the speed to medium and knead for 8 to 10 minutes, until the dough softens and looks smooth and soft. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove the dough from the bowl, oil the bowl, then return the dough to the bowl. Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel. Let the dough rise at room temperature for about 1 hour or until doubled in size.\u003c/li>\n\u003cfigure id=\"attachment_112375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah6.jpg\" alt=\"Remove the dough from the bowl, oil the bowl, then return the dough to the bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah6-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the dough from the bowl, oil the bowl, then return the dough to the bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah7.jpg\" alt=\"Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah7-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the dough to coat with oil, cover the bowl loosely with plastic wrap, then drape with a kitchen towel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah9.jpg\" alt=\"Let the dough rise at room temperature for about 1 hour or until doubled in size.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah9-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the dough rise at room temperature for about 1 hour or until doubled in size. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Line a large (12 x 17 inches) rimmed baking sheet with parchment paper. Turn the dough out onto a lightly floured work surface.\u003c/li>\n\u003cli>Divide the dough into 3 equal pieces. (If you’d like, you can make 2 smaller loaves by dividing the dough in half, and then dividing each half into 3 pieces to braid.) Roll each piece into a rope that is about 15 inches long. When rolling the rope, keep it thick in the center and tapered at the ends. Line up the ropes side by side and braid half from the center down. When you reach the end, turn the loaf around so that the unbraided half is in front of you, then braid the other half upside down.\u003c/li>\n\u003cfigure id=\"attachment_112378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah10.jpg\" alt=\"Divide the dough into 3 equal pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah10-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough into 3 equal pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah11.jpg\" alt=\"When rolling the rope, keep it thick in the center and tapered at the ends.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When rolling the rope, keep it thick in the center and tapered at the ends. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah12.jpg\" alt=\"Roll each piece into a rope that is about 15 inches long.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah12-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll each piece into a rope that is about 15 inches long. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah13.jpg\" alt=\"Line up the ropes side by side and braid half from the center down.\" width=\"1920\" height=\"1078\" class=\"size-full wp-image-112381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah13-960x539.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line up the ropes side by side and braid half from the center down. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/3KalZlYdVww'\n title='//www.youtube.com/embed/3KalZlYdVww'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cli>Pinch the ends together, then tuck them under the loaf. Transfer the loaf to the baking sheet and gently plump it so that the center is slightly thicker than the ends. Loosely cover the loaf with plastic wrap, then let rise in a warm, draft-free place until the bread is puffy and nearly doubles in size, about 30 to 60 minutes.\u003c/li>\n\u003cfigure id=\"attachment_112384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah16.jpg\" alt=\" Loosely cover the loaf with plastic wrap, then let rise in a warm, draft-free place.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah16-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Loosely cover the loaf with plastic wrap, then let rise in a warm, draft-free place. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah15.jpg\" alt=\"Wait until the bread is puffy and nearly doubles in size, about 30 to 60 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah15-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wait until the bread is puffy and nearly doubles in size, about 30 to 60 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the loaves are proofing, preheat the oven to 375°F. In a small bowl, whisk the remaining egg with 1 teaspoon water until well combined. Using a pastry brush, very gently brush the tops and sides of the challah with the egg wash. If you like, dust the loaves with the seeds or sprinkle with coarse salt.\u003c/li>\n\u003cfigure id=\"attachment_112387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah18.jpg\" alt=\"In a small bowl, whisk the remaining egg with 1 teaspoon water until well combined. Using a pastry brush, very gently brush the tops and sides of the challah with the egg wash.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112387\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah18-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small bowl, whisk the remaining egg with 1 teaspoon water until well combined. Using a pastry brush, very gently brush the tops and sides of the challah with the egg wash. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until golden and hollow when thumped on the bottom, about 40 minutes. If the loaf starts to brown too quickly, cover it loosely with a piece of foil. Let cool on a rack before slicing.\u003c/li>\n\u003cfigure id=\"attachment_112392\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah22a.jpg\" alt=\"Bake until golden and hollow when thumped on the bottom, about 40 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah22a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden and hollow when thumped on the bottom, about 40 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112368\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/challah-slice.jpg\" alt=\"Let cool on a rack before slicing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112368\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/challah-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool on a rack before slicing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\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>\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\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/108524/bread-recipe-rich-eggy-golden-challah","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_59","bayareabites_1583","bayareabites_71","bayareabites_3662","bayareabites_8373","bayareabites_15421"],"featImg":"bayareabites_112033","label":"bayareabites"},"bayareabites_110775":{"type":"posts","id":"bayareabites_110775","meta":{"index":"posts_1591205157","site":"bayareabites","id":"110775","score":null,"sort":[1468884431000]},"guestAuthors":[],"slug":"eating-history-food-films-at-the-sf-jewish-film-fest","title":"Eating History: Food Films at the SF Jewish Film Fest","publishDate":1468884431,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>My husband has a gag record called “What I Like About Jew,” which he now plays exclusively on Jewish holidays. One track features a pop culture-garbled recounting of Jewish history that wickedly sums up the format of holiday celebrations thus: “They tried to kill us. We survived. Let’s eat.” This funny and apt conflation of food and history came to mind while I watched Roger Sherman’s new documentary, \u003cem>In Search of Israeli Cuisine\u003c/em>. The film follows Pittsburgh-based, James Beard award-winning chef Michael Solomonov as he travels the length and breadth of Israel trying to nail down a definition of a food influenced by a diaspora that spanned the former Soviet Union, Europe, the Middle East and beyond.\u003c/p>\n\u003cp>\u003cem>In Search of Israeli Cuisine\u003c/em> is one of three food-related films featured at this year’s San Francisco Jewish Film Festival, which runs July 21 through August 7, 2016 at locations across the Bay. The others stick to subjects that are obvious, matzo, and fascinatingly controversial, hummus. All three films are really fun and enlightening, each in its own way. \u003c/p>\n\u003cp>https://youtu.be/mv_f11Ukz-I\u003c/p>\n\u003cp>My favorite by far is \u003cem>In Search of Israeli Cuisine\u003c/em>, mostly because it contains so many twists as Solomonov delves deep into Jewish cooking traditions and the fascinating histories with which they are freighted. He notes the country itself is the size of New Jersey but contains multitudes: a long coastline, a mountainous region, the desert, a religious capital and a secular center. Israel somehow brings together the contradictory impulses of old and new within its food, the observations of ancient traditions and practices alongside the fusion of ingredients, spices and techniques from around the world. \u003c/p>\n\u003cp>The film visits world-class chefs in gorgeous settings who are serving up fresh local ingredients to an appreciative population. Interestingly, the country's food boom has only occurred within the last few decades. Many of the chefs interviewed attribute this to survivor guilt, but it may also be a function of newfound affluence. Food as a lifestyle is a recent luxury and modern Israelis are working hard to reverse some of the practices and misconceptions about food (and wine) that formed during the country's infancy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Israel has both an ancient history and a short one. The Jewish culture, alongside the Arabs, can be regionally traced back to the beginning of recorded history, while the state is only in its late sixties. That recent history is infused with a peasant mentality imported from the old world that the population is struggling to shed. Naturally, the transported culture was powerfully connected to food, its ingredients, traditions, preparation and signification. \u003c/p>\n\u003cp>In a scant ninety-seven minutes, Sherman and Solomonov unpack a whole range of messy and fascinating truths about food in general and the Israeli relationship to it in particular. Every piece of food Solomonov puts into his mouth comes with a complex backstory often involving family, history, tradition and struggle. \u003c/p>\n\u003cp>Most chefs cite their grandmothers as their leading influence, crediting their decision to cook for others to a nostalgia for the comforting tastes of their youth. A great question then is what happens in the kitchen when Moroccan and Polish Jews marry? When a Jew whose grandmother grew up in Europe joins forces with one whose family emigrated from Iraq? Ashkenazi dishes, spices (or the apparent lack thereof) and ingredients go head to head with the items and practices found in a Sephardic kitchen. And along with this comes controversy. Many of the dishes that are considered as necessarily central to any definition of Israeli cuisine are also powerfully connected to Arab traditions. \u003c/p>\n\u003cp>Not the least of which is hummus. I love the tagline for \u003cem>Hummus! The Movie\u003c/em>: \"It unites. It divides. It's delicious.\" That pretty much captures the film's irreverent tone and the array of colorful characters it lovingly captures. Centered on three chefs from three different regions of Israel, \u003cem>Hummus!\u003c/em> tells their personal stories intimately with a loving humor. My favorite character is Suheila Al Hindi, a Muslim woman who devoted her life to the family restaurant following the death of her father. She exhibits a quiet confidence while cooking that you can tell flavors her hummus with care and makes her restaurant a popular destination. \u003c/p>\n\u003cp>https://youtu.be/uMNQ7poN3JQ\u003c/p>\n\u003cp>We also follow Jalil Dabit, a restaurateur who is going through a life-defining transition trying to modernize his father's business and strike out on his own. \u003c/p>\n\u003cp>The most colorful characters appear in Eliyahu Shmueli's story. A tattoo-covered vagabond, Shmueli struggles to keep his restaurant kosher and studies martial arts under the tutelage of a Jamaican-born black belt and hip hop musician who is famous for a rap about how \"hummus makes you stupid.\" Oh, and there is also an order of Benedictine monks and a contest with Lebanon to produce the world's largest plate of hummus.\u003c/p>\n\u003cp>https://youtu.be/IAPN6yXFlkA\u003c/p>\n\u003cp>Finally, \u003cem>Streit's Matzo and the American Dream\u003c/em> tells the story of a matzo factory located on New York City's Lower East Side since 1925. The factory and the business have remained in the Streit family for generations, though the film chronicles its recent battle with the brutal forces of Manhattan gentrification. There is a fascinating section in the center of this film that shows how special ovens built specifically for the factory are believed to contribute to the Streit brand's unique flavor. The building, located on Rivington street, was formed from the joining of two tenements. The ovens were built in place to fit the space. We see how assiduously these aging pieces of vital equipment are monitored to control the bread's color and crispness. While considering their limited options as the ovens begin to fail (new parts are unavailable and must be specially tooled at great cost), the remaining family members worry that relocating their business will also mean losing their distinctive taste. They also fear they will lose the workforce that has produced a quality product for, in most cases, the last forty years. \u003c/p>\n\u003cp>This is a lovely portrait of a dying breed, the family business in the age of the global conglomerate.\u003c/p>\n\u003cp>And I didn't even get to tell you about the most interesting thing I learned about ancient Nabatene practices for capturing flood waters in the desert. I guess you will have to go and see these films for yourself. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The San Francisco Jewish Film Festival opens Thursday, July 21 at the Castro Theatre with Daniel Burman's romantic comedy, \u003cem>The Tenth Man\u003c/em> and runs through August 7, 2016 at various Bay Area locations. For tickets and information, visit \u003ca href=\"http://sfjff36.jfi.org/\" target=\"_blank\">sfjff36.jfi.org\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Three food-related films at this year's San Francisco Jewish Film Festival explore Jewish identity through food. ","status":"publish","parent":0,"modified":1468968734,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1126},"headData":{"title":"Eating History: Food Films at the SF Jewish Film Fest | KQED","description":"Three food-related films at this year's San Francisco Jewish Film Festival explore Jewish identity through food. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Eating History: Food Films at the SF Jewish Film Fest","datePublished":"2016-07-18T23:27:11.000Z","dateModified":"2016-07-19T22:52:14.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"110775 http://ww2.kqed.org/bayareabites/?p=110775","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/07/18/eating-history-food-films-at-the-sf-jewish-film-fest/","disqusTitle":"Eating History: Food Films at the SF Jewish Film Fest","path":"/bayareabites/110775/eating-history-food-films-at-the-sf-jewish-film-fest","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>My husband has a gag record called “What I Like About Jew,” which he now plays exclusively on Jewish holidays. One track features a pop culture-garbled recounting of Jewish history that wickedly sums up the format of holiday celebrations thus: “They tried to kill us. We survived. Let’s eat.” This funny and apt conflation of food and history came to mind while I watched Roger Sherman’s new documentary, \u003cem>In Search of Israeli Cuisine\u003c/em>. The film follows Pittsburgh-based, James Beard award-winning chef Michael Solomonov as he travels the length and breadth of Israel trying to nail down a definition of a food influenced by a diaspora that spanned the former Soviet Union, Europe, the Middle East and beyond.\u003c/p>\n\u003cp>\u003cem>In Search of Israeli Cuisine\u003c/em> is one of three food-related films featured at this year’s San Francisco Jewish Film Festival, which runs July 21 through August 7, 2016 at locations across the Bay. The others stick to subjects that are obvious, matzo, and fascinatingly controversial, hummus. All three films are really fun and enlightening, each in its own way. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/mv_f11Ukz-I'\n title='//www.youtube.com/embed/mv_f11Ukz-I'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>My favorite by far is \u003cem>In Search of Israeli Cuisine\u003c/em>, mostly because it contains so many twists as Solomonov delves deep into Jewish cooking traditions and the fascinating histories with which they are freighted. He notes the country itself is the size of New Jersey but contains multitudes: a long coastline, a mountainous region, the desert, a religious capital and a secular center. Israel somehow brings together the contradictory impulses of old and new within its food, the observations of ancient traditions and practices alongside the fusion of ingredients, spices and techniques from around the world. \u003c/p>\n\u003cp>The film visits world-class chefs in gorgeous settings who are serving up fresh local ingredients to an appreciative population. Interestingly, the country's food boom has only occurred within the last few decades. Many of the chefs interviewed attribute this to survivor guilt, but it may also be a function of newfound affluence. Food as a lifestyle is a recent luxury and modern Israelis are working hard to reverse some of the practices and misconceptions about food (and wine) that formed during the country's infancy.\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>Israel has both an ancient history and a short one. The Jewish culture, alongside the Arabs, can be regionally traced back to the beginning of recorded history, while the state is only in its late sixties. That recent history is infused with a peasant mentality imported from the old world that the population is struggling to shed. Naturally, the transported culture was powerfully connected to food, its ingredients, traditions, preparation and signification. \u003c/p>\n\u003cp>In a scant ninety-seven minutes, Sherman and Solomonov unpack a whole range of messy and fascinating truths about food in general and the Israeli relationship to it in particular. Every piece of food Solomonov puts into his mouth comes with a complex backstory often involving family, history, tradition and struggle. \u003c/p>\n\u003cp>Most chefs cite their grandmothers as their leading influence, crediting their decision to cook for others to a nostalgia for the comforting tastes of their youth. A great question then is what happens in the kitchen when Moroccan and Polish Jews marry? When a Jew whose grandmother grew up in Europe joins forces with one whose family emigrated from Iraq? Ashkenazi dishes, spices (or the apparent lack thereof) and ingredients go head to head with the items and practices found in a Sephardic kitchen. And along with this comes controversy. Many of the dishes that are considered as necessarily central to any definition of Israeli cuisine are also powerfully connected to Arab traditions. \u003c/p>\n\u003cp>Not the least of which is hummus. I love the tagline for \u003cem>Hummus! The Movie\u003c/em>: \"It unites. It divides. It's delicious.\" That pretty much captures the film's irreverent tone and the array of colorful characters it lovingly captures. Centered on three chefs from three different regions of Israel, \u003cem>Hummus!\u003c/em> tells their personal stories intimately with a loving humor. My favorite character is Suheila Al Hindi, a Muslim woman who devoted her life to the family restaurant following the death of her father. She exhibits a quiet confidence while cooking that you can tell flavors her hummus with care and makes her restaurant a popular destination. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/uMNQ7poN3JQ'\n title='//www.youtube.com/embed/uMNQ7poN3JQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>We also follow Jalil Dabit, a restaurateur who is going through a life-defining transition trying to modernize his father's business and strike out on his own. \u003c/p>\n\u003cp>The most colorful characters appear in Eliyahu Shmueli's story. A tattoo-covered vagabond, Shmueli struggles to keep his restaurant kosher and studies martial arts under the tutelage of a Jamaican-born black belt and hip hop musician who is famous for a rap about how \"hummus makes you stupid.\" Oh, and there is also an order of Benedictine monks and a contest with Lebanon to produce the world's largest plate of hummus.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/IAPN6yXFlkA'\n title='//www.youtube.com/embed/IAPN6yXFlkA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Finally, \u003cem>Streit's Matzo and the American Dream\u003c/em> tells the story of a matzo factory located on New York City's Lower East Side since 1925. The factory and the business have remained in the Streit family for generations, though the film chronicles its recent battle with the brutal forces of Manhattan gentrification. There is a fascinating section in the center of this film that shows how special ovens built specifically for the factory are believed to contribute to the Streit brand's unique flavor. The building, located on Rivington street, was formed from the joining of two tenements. The ovens were built in place to fit the space. We see how assiduously these aging pieces of vital equipment are monitored to control the bread's color and crispness. While considering their limited options as the ovens begin to fail (new parts are unavailable and must be specially tooled at great cost), the remaining family members worry that relocating their business will also mean losing their distinctive taste. They also fear they will lose the workforce that has produced a quality product for, in most cases, the last forty years. \u003c/p>\n\u003cp>This is a lovely portrait of a dying breed, the family business in the age of the global conglomerate.\u003c/p>\n\u003cp>And I didn't even get to tell you about the most interesting thing I learned about ancient Nabatene practices for capturing flood waters in the desert. I guess you will have to go and see these films for yourself. \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>The San Francisco Jewish Film Festival opens Thursday, July 21 at the Castro Theatre with Daniel Burman's romantic comedy, \u003cem>The Tenth Man\u003c/em> and runs through August 7, 2016 at various Bay Area locations. For tickets and information, visit \u003ca href=\"http://sfjff36.jfi.org/\" target=\"_blank\">sfjff36.jfi.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/110775/eating-history-food-films-at-the-sf-jewish-film-fest","authors":["8"],"categories":["bayareabites_11028","bayareabites_4084","bayareabites_61","bayareabites_1593"],"tags":["bayareabites_2658","bayareabites_3662","bayareabites_11436"],"featImg":"bayareabites_110776","label":"bayareabites"},"bayareabites_108527":{"type":"posts","id":"bayareabites_108527","meta":{"index":"posts_1591205157","site":"bayareabites","id":"108527","score":null,"sort":[1461086694000]},"guestAuthors":[],"slug":"celebrate-passover-with-almost-moms-amazing-belgian-brisket","title":"Celebrate Passover with (Almost) Mom’s Amazing Belgian Brisket","publishDate":1461086694,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Wendy Goodfriend’s lovely mom Suzi has been making this brisket for longer than I can remember, and I’ve known her for well over twenty years. In fact, she’s been making it for so long, and serving it at her annual Passover dinners, that it’s become legendary amongst her friends and family. I was lucky enough to get her recipe years ago, a scribbled note on a well-used (splattered) recipe card, which contains brief instructions that can be interpreted in multiple ways.\u003cbr>\n[aside postID=\"bayareabites_94614,bayareabites_94355\"]\u003cbr>\nThis is my version of Suzi’s brisket, but with more detailed directions (and maybe a few embellishments of my own). I used a first cut brisket, which is what Suzi has always used. It’s the leaner cut of brisket, but as long as you leave a nice layer of fat on top (don’t trim it all away or the brisket won’t end up meltingly tender!) it turns out great. \u003c/p>\n\u003cp>The brisket is seasoned simply with salt and plenty of freshly ground black pepper, then seared until brown on the stovetop. I throw plenty of onions in with the browned bits left in the pan to sop up all the flavor, and cook those until tender and golden before adding celery, plenty of garlic, and a bottle of beer. The secret ingredient though is the bottle of Heinz Chili Sauce that is spread over the top of the brisket. It adds a nice sweet and chili-spiced flavor to the tender, fall-apart slices of brisket.\u003c/p>\n\u003cp>After about 6 hours, I like to remove the brisket, get it all prepped and sliced, and then return it to the oven to finish cooking. That way, when it is fall-apart tender and ready to eat, you can take it directly from the oven to the table without any hassle. A great time-saver when you have a lot of guests around the table. \u003c/p>\n\u003cp>Roast the carrots separately and then use them to garnish the brisket. If you like, you could also add a couple of finely diced carrots to the onions to sweeten the sauce.\u003c/p>\n\u003cfigure id=\"attachment_108652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-finished-above.jpg\" alt=\" Ma’s Passover Brisket\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ma’s Passover Brisket \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mom’s Passover Brisket\u003c/h3>\n\u003cp>\u003cem>Makes about 10 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>5–6 pound first cut (or center cut) beef brisket\u003c/li>\n\u003cli>1 1/2 tablespoons kosher salt, plus more as needed\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>3 tablespoons plus 2 teaspoons olive oil\u003c/li>\n\u003cli>3 large yellow onions, peeled, quartered, and thinly sliced\u003c/li>\n\u003cli>3 stalks celery, finely diced\u003c/li>\n\u003cli>4 large cloves garlic, minced\u003c/li>\n\u003cli>1-2 (12 fl oz) bottle amber beer or Guinness Stout for extra rich flavor (\u003cem>not kosher for Passover\u003c/em>)\u003c/li>\n\u003cli>1 (12 oz) bottle Heinz Chili Sauce (\u003cem>not kosher for Passover\u003c/em>)\u003c/li>\n\u003cli>1 large bunch small carrots, trimmed, scrubbed, and halved if large\u003c/li>\n\u003cli>Handful fresh chopped parsley, for garnish (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 325°F. Position one oven rack in the center of the oven and one in the lower third of the oven. Trim the thick layer of fat from the brisket, leaving 1/4 inch of fat. Pat the brisket dry, then season the brisket all over with the salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_108659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-raw-seasoned.jpg\" alt=\"Pat the brisket dry, then season the brisket all over with the salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-raw-seasoned.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-raw-seasoned-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-raw-seasoned-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-raw-seasoned-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-raw-seasoned-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-raw-seasoned-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-raw-seasoned-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pat the brisket dry, then season the brisket all over with the salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place a heavy roasting pan just large enough to hold the brisket on the stovetop and heat over medium-high. Add the 3 tablespoons oil, then add the brisket. Sear until well-browned on both sides, turning once, about 10 minutes total. Transfer to a platter.\u003c/li>\n\u003cfigure id=\"attachment_108661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-seared.jpg\" alt=\"Sear until well-browned on both sides, turning once, about 10 minutes total.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-seared.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-seared-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-seared-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-seared-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-seared-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-seared-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-seared-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear until well-browned on both sides, turning once, about 10 minutes total. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the sliced onions to the pan and stir with a wooden spoon to scrape up any browned bits stuck to the bottom. Cook until golden and softened, about 10 minutes. Stir in the celery, garlic, and beer, and turn off the heat.\u003c/li>\n\u003cfigure id=\"attachment_108663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-veg.jpg\" alt=\"Add the sliced onions to the pan and stir with a wooden spoon to scrape up any browned bits stuck to the bottom. Cook until golden and softened, about 10 minutes. Stir in the celery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sliced onions to the pan and stir with a wooden spoon to scrape up any browned bits stuck to the bottom. Cook until golden and softened, about 10 minutes. Stir in the celery. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108646\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-beer.jpg\" alt=\"Add beer, and turn off the heat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-beer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-beer-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-beer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-beer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-beer-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-beer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-beer-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add beer, and turn off the heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the brisket, fat side up, on top of the onion mixture. Pour the chili sauce evenly over the brisket. Cover the roasting pan tightly with two layers of aluminum foil. Transfer to the middle rack of the oven and braise, basting about once an hour, until the brisket is very tender, about 6 hours. (Add another beer to the sauce/braising liquid if it gets low or dry.)\u003c/li>\n\u003cfigure id=\"attachment_108648\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-chili-sauce1.jpg\" alt=\"Place the brisket, fat side up, on top of the onion mixture. Pour the chili sauce evenly over the brisket.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108648\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-chili-sauce1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-chili-sauce1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-chili-sauce1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-chili-sauce1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-chili-sauce1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-chili-sauce1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-chili-sauce1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the brisket, fat side up, on top of the onion mixture. Pour the chili sauce evenly over the brisket. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-cover-foil.jpg\" alt=\"Cover the roasting pan tightly with two layers of aluminum foil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-cover-foil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-cover-foil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-cover-foil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-cover-foil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-cover-foil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-cover-foil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-cover-foil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the roasting pan tightly with two layers of aluminum foil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-finished-baste.jpg\" alt=\"Transfer to the middle rack of the oven and braise, basting about once an hour.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-baste.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-baste-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-baste-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-baste-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-baste-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-baste-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-baste-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the middle rack of the oven and braise, basting about once an hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the brisket to a cutting board and tent with foil. Pour the sauce through a sieve into a bowl and skim the grease off the top. Add about half the onions to a 9x13 inch baking dish. Scrape the chili sauce off the top of the brisket and transfer to a small bowl. Trim away as much fat as you like, then cut the brisket across the grain into thin slices. Add the brisket slices to the baking dish, spread with the chili sauce, and top with the remaining onions. Add enough of the cooking liquid to come halfway up the side of the dish. Cover tightly with the foil and return to the oven for one more hour, or until the brisket is fall-apart tender.\u003c/li>\n\u003cli>At the same time, spread the carrots on a baking sheet, drizzle with olive oil and sprinkle with salt. Place the baking sheet on the lower oven rack.\u003c/li>\n\u003cli>You can serve the brisket straight out of the baking dish, topped with the carrots or transfer to a warm serving platter and surround with the carrots.\u003c/li>\n\u003cfigure id=\"attachment_108655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-finished.jpg\" alt=\"Transfer to a warm serving platter and surround with the carrots.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108655\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a warm serving platter and surround with the carrots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Fall-apart tender braised brisket is a mainstay on many Passover tables. And it couldn’t be simpler to make!","status":"publish","parent":0,"modified":1554138362,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":1027},"headData":{"title":"Celebrate Passover with (Almost) Mom’s Amazing Belgian Brisket | KQED","description":"Fall-apart tender braised brisket is a mainstay on many Passover tables. And it couldn’t be simpler to make!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Celebrate Passover with (Almost) Mom’s Amazing Belgian Brisket","datePublished":"2016-04-19T17:24:54.000Z","dateModified":"2019-04-01T17:06:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"108527 http://ww2.kqed.org/bayareabites/?p=108527","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/04/19/celebrate-passover-with-almost-moms-amazing-belgian-brisket/","disqusTitle":"Celebrate Passover with (Almost) Mom’s Amazing Belgian Brisket","source":"Holiday Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/","path":"/bayareabites/108527/celebrate-passover-with-almost-moms-amazing-belgian-brisket","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Wendy Goodfriend’s lovely mom Suzi has been making this brisket for longer than I can remember, and I’ve known her for well over twenty years. In fact, she’s been making it for so long, and serving it at her annual Passover dinners, that it’s become legendary amongst her friends and family. I was lucky enough to get her recipe years ago, a scribbled note on a well-used (splattered) recipe card, which contains brief instructions that can be interpreted in multiple ways.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_94614,bayareabites_94355","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis is my version of Suzi’s brisket, but with more detailed directions (and maybe a few embellishments of my own). I used a first cut brisket, which is what Suzi has always used. It’s the leaner cut of brisket, but as long as you leave a nice layer of fat on top (don’t trim it all away or the brisket won’t end up meltingly tender!) it turns out great. \u003c/p>\n\u003cp>The brisket is seasoned simply with salt and plenty of freshly ground black pepper, then seared until brown on the stovetop. I throw plenty of onions in with the browned bits left in the pan to sop up all the flavor, and cook those until tender and golden before adding celery, plenty of garlic, and a bottle of beer. The secret ingredient though is the bottle of Heinz Chili Sauce that is spread over the top of the brisket. It adds a nice sweet and chili-spiced flavor to the tender, fall-apart slices of brisket.\u003c/p>\n\u003cp>After about 6 hours, I like to remove the brisket, get it all prepped and sliced, and then return it to the oven to finish cooking. That way, when it is fall-apart tender and ready to eat, you can take it directly from the oven to the table without any hassle. A great time-saver when you have a lot of guests around the table. \u003c/p>\n\u003cp>Roast the carrots separately and then use them to garnish the brisket. If you like, you could also add a couple of finely diced carrots to the onions to sweeten the sauce.\u003c/p>\n\u003cfigure id=\"attachment_108652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-finished-above.jpg\" alt=\" Ma’s Passover Brisket\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ma’s Passover Brisket \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mom’s Passover Brisket\u003c/h3>\n\u003cp>\u003cem>Makes about 10 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>5–6 pound first cut (or center cut) beef brisket\u003c/li>\n\u003cli>1 1/2 tablespoons kosher salt, plus more as needed\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>3 tablespoons plus 2 teaspoons olive oil\u003c/li>\n\u003cli>3 large yellow onions, peeled, quartered, and thinly sliced\u003c/li>\n\u003cli>3 stalks celery, finely diced\u003c/li>\n\u003cli>4 large cloves garlic, minced\u003c/li>\n\u003cli>1-2 (12 fl oz) bottle amber beer or Guinness Stout for extra rich flavor (\u003cem>not kosher for Passover\u003c/em>)\u003c/li>\n\u003cli>1 (12 oz) bottle Heinz Chili Sauce (\u003cem>not kosher for Passover\u003c/em>)\u003c/li>\n\u003cli>1 large bunch small carrots, trimmed, scrubbed, and halved if large\u003c/li>\n\u003cli>Handful fresh chopped parsley, for garnish (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 325°F. Position one oven rack in the center of the oven and one in the lower third of the oven. Trim the thick layer of fat from the brisket, leaving 1/4 inch of fat. Pat the brisket dry, then season the brisket all over with the salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_108659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-raw-seasoned.jpg\" alt=\"Pat the brisket dry, then season the brisket all over with the salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-raw-seasoned.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-raw-seasoned-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-raw-seasoned-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-raw-seasoned-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-raw-seasoned-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-raw-seasoned-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-raw-seasoned-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pat the brisket dry, then season the brisket all over with the salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place a heavy roasting pan just large enough to hold the brisket on the stovetop and heat over medium-high. Add the 3 tablespoons oil, then add the brisket. Sear until well-browned on both sides, turning once, about 10 minutes total. Transfer to a platter.\u003c/li>\n\u003cfigure id=\"attachment_108661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-seared.jpg\" alt=\"Sear until well-browned on both sides, turning once, about 10 minutes total.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-seared.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-seared-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-seared-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-seared-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-seared-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-seared-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-seared-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sear until well-browned on both sides, turning once, about 10 minutes total. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the sliced onions to the pan and stir with a wooden spoon to scrape up any browned bits stuck to the bottom. Cook until golden and softened, about 10 minutes. Stir in the celery, garlic, and beer, and turn off the heat.\u003c/li>\n\u003cfigure id=\"attachment_108663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-veg.jpg\" alt=\"Add the sliced onions to the pan and stir with a wooden spoon to scrape up any browned bits stuck to the bottom. Cook until golden and softened, about 10 minutes. Stir in the celery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sliced onions to the pan and stir with a wooden spoon to scrape up any browned bits stuck to the bottom. Cook until golden and softened, about 10 minutes. Stir in the celery. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108646\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-beer.jpg\" alt=\"Add beer, and turn off the heat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-beer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-beer-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-beer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-beer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-beer-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-beer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-beer-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add beer, and turn off the heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the brisket, fat side up, on top of the onion mixture. Pour the chili sauce evenly over the brisket. Cover the roasting pan tightly with two layers of aluminum foil. Transfer to the middle rack of the oven and braise, basting about once an hour, until the brisket is very tender, about 6 hours. (Add another beer to the sauce/braising liquid if it gets low or dry.)\u003c/li>\n\u003cfigure id=\"attachment_108648\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-chili-sauce1.jpg\" alt=\"Place the brisket, fat side up, on top of the onion mixture. Pour the chili sauce evenly over the brisket.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108648\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-chili-sauce1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-chili-sauce1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-chili-sauce1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-chili-sauce1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-chili-sauce1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-chili-sauce1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-chili-sauce1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the brisket, fat side up, on top of the onion mixture. Pour the chili sauce evenly over the brisket. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-cover-foil.jpg\" alt=\"Cover the roasting pan tightly with two layers of aluminum foil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-cover-foil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-cover-foil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-cover-foil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-cover-foil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-cover-foil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-cover-foil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-cover-foil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the roasting pan tightly with two layers of aluminum foil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-finished-baste.jpg\" alt=\"Transfer to the middle rack of the oven and braise, basting about once an hour.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-baste.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-baste-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-baste-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-baste-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-baste-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-baste-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-baste-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the middle rack of the oven and braise, basting about once an hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the brisket to a cutting board and tent with foil. Pour the sauce through a sieve into a bowl and skim the grease off the top. Add about half the onions to a 9x13 inch baking dish. Scrape the chili sauce off the top of the brisket and transfer to a small bowl. Trim away as much fat as you like, then cut the brisket across the grain into thin slices. Add the brisket slices to the baking dish, spread with the chili sauce, and top with the remaining onions. Add enough of the cooking liquid to come halfway up the side of the dish. Cover tightly with the foil and return to the oven for one more hour, or until the brisket is fall-apart tender.\u003c/li>\n\u003cli>At the same time, spread the carrots on a baking sheet, drizzle with olive oil and sprinkle with salt. Place the baking sheet on the lower oven rack.\u003c/li>\n\u003cli>You can serve the brisket straight out of the baking dish, topped with the carrots or transfer to a warm serving platter and surround with the carrots.\u003c/li>\n\u003cfigure id=\"attachment_108655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/brisket-finished.jpg\" alt=\"Transfer to a warm serving platter and surround with the carrots.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108655\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/brisket-finished-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a warm serving platter and surround with the carrots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\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/108527/celebrate-passover-with-almost-moms-amazing-belgian-brisket","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_12300","bayareabites_3662","bayareabites_2041","bayareabites_3664"],"featImg":"bayareabites_108656","label":"source_bayareabites_108527"},"bayareabites_100443":{"type":"posts","id":"bayareabites_100443","meta":{"index":"posts_1591205157","site":"bayareabites","id":"100443","score":null,"sort":[1442259766000]},"guestAuthors":[],"slug":"the-seasonal-jewish-kitchen-contemporary-recipes-for-the-holidays-and-every-day","title":"The Seasonal Jewish Kitchen: Contemporary Recipes for the Holidays and Every Day","publishDate":1442259766,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Amelia Saltsman grew up in Los Angeles in a Japanese neighborhood with her Romanian mother and Iraqi father, Israelis who met while serving in the army. Her first book, \u003cem>The Santa Monica Farmers’ Market Cookbook\u003c/em>, champions all thing local, fresh, and simple, and lays out her general approach to cooking as opportunistic: first, what do you have? Then, how can you make it shine with the least amount of intervention? Her most recent book, out in time for Rosh Hashanah, is \u003ca href=\"http://www.amazon.com/The-Seasonal-Jewish-Kitchen-Tradition/dp/145491436X\" target=\"_blank\">\u003cem>The Seasonal Jewish Kitchen: A Fresh Take on Tradition\u003c/em>\u003c/a> (Sterling Epicure, 2015), in which she offers a seasonal, and global, approach to traditional Jewish cooking, lightening it for contemporary eating styles and ingredients and making it accessible to all.\u003c/p>\n\u003cp>One revelation here is that Jewish cooking isn’t relegated to the flavors of Eastern Europe, as many a cookbook might lead one to believe. This book is full of recipes from North Africa, the Middle East, and the whole of the Mediterranean, and utilizes ingredients widely found throughout the U.S., focusing on freshness and quality. I spoke with Amelia about the new book last week, and here’s what she had to say.\u003c/p>\n\u003cfigure id=\"attachment_100450\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/Amelia-Saltsman_vertical_300dpi_727KB_Photo-by-Patricia-Williams-2015-400x483.jpg\" alt=\"Cookbook author Amelia Saltsman\" width=\"400\" height=\"483\" class=\"size-thumbnail wp-image-100450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/Amelia-Saltsman_vertical_300dpi_727KB_Photo-by-Patricia-Williams-2015-400x483.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Amelia-Saltsman_vertical_300dpi_727KB_Photo-by-Patricia-Williams-2015.jpg 662w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Cookbook author Amelia Saltsman \u003ccite>(Patricia Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What inspired your seasonal approach to the book?\u003c/strong>\u003c/p>\n\u003cp>Three things: A desire to reconnect what we often overlook today; the innate seasonality of Jewish food, from the late-summer/early-fall pomegranates, apples, and quince of Rosh Hashanah and the etrog (citron fruit) of Sukkot, to the spring lamb and herbs of Passover. That Jewish food can be reframed through the lighter, brighter lens of how we eat today while still being true to its traditional roots. (Take a look at Golden Borscht with Buttermilk and Ginger, page 218.) And the harmonious way the lunar Jewish calendar syncs with the natural cycles of the year.\u003c/p>\n\u003cp>\u003cstrong>What do you think will be the most surprising discoveries for people who are accustomed to traditional Jewish recipes?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The great diversity of Jewish cuisine. The Jewish Diaspora, or migration, is thousands of years old, and it’s global. When you say “traditional Jewish recipes,” I immediately assume you mean eastern European food. But Jewish food is actually a patchwork of regional cuisines that includes the deli foods of Eastern Europe \u003cem>and\u003c/em> the bold flavors of North Africa, the Middle East, the Mediterranean, and more. Historically, people have always cooked “local,” using the ingredients and techniques available to them and adapting them culturally, as needed.\u003c/p>\n\u003cp>\u003cstrong>Your mother is Romanian and your father, Iraqi. Did growing up with them result in any interesting fusion cooking?\u003c/strong>\u003c/p>\n\u003cp>You have no idea! Imagine 1950s SoCal, living isolated from extended family and in a predominantly Japanese neighborhood, and being the child of students who worked to make ends meet at the L.A.-iconic VandeKamp Bakery. I was a food-curious child exposed to an eclectic array of flavors: sautéed calves’ brains; my father’s recreation of an Iraqi breakfast pastry, kahi (reimagined as Cheese and Honey Filo Pie in the book, page 237); Israeli salad; L.A. citrus; canned spinach; American burgers, apple pie, and layer cake; and for me (not my parents), an immediate love affair with the Japanese foods my friends’ parents cooked.\u003c/p>\n\u003cp>\u003cstrong>How did your childhood in Los Angeles influence the way you cook today?\u003c/strong>\u003c/p>\n\u003cp>Because my little family lived for the most part outside a \u003cem>bubbe\u003c/em>-influenced food world, there were no food rules. We took a Catholic approach to what our melting-pot lives had to offer. And because I am the child of Israeli parents and have always lived in southern California’s produce-rich Mediterranean climate, fresh, ripe ingredients have always been important…. aside from that canned spinach.\u003c/p>\n\u003cp>\u003cstrong>What are the five or so essential ingredients to have on hand for last-minute cooking in this style? \u003c/strong>\u003c/p>\n\u003cp>Honestly, you could manage with just two—great olive oil and salt. Beyond that, I’d add an acid—lemon, good vinegar, or sumac, the tart seasoning ground from the bright purple berries from the sumac bush, popular in Iranian and Middle Eastern cuisines; and some heat, usually from a red pepper—Aleppo, Maras, espelette, or half-sharp paprika—that adds fruity and earthy complexities beyond a Scoville rating.\u003c/p>\n\u003cp>\u003cstrong>I love shakshuka, and I've made my way through many different versions. Can you describe your approach to this classic dish?\u003c/strong>\u003c/p>\n\u003cp>On a trip to Israel last year, I learned the secret of great shakshuka from my cousin, Pazit Gabai. Begin with her recipe for Matboucha (on page 32 of the book), a long-cooked, but simple, spicy tomato sauce, which she learned to make from her Moroccan sisters-in-law. Such “\u003cem>salades cuites\u003c/em>,” or cooked salads, are traditional to North African cuisines, most of which claim some version of shakshuka as their own. Her recipe is basically tomatoes, spicy peppers (jalapeños, or some such), and garlic. When I make a big batch of matboucha from rich, late-season meaty tomatoes, such as the Costoluto Genovese variety, the resulting thick sauce is transcendent. I use some of it to poach eggs for shakshua, and use the rest as a condiment or to simmer black- or pink-eyed shell beans for a hearty rice or grain bowl-meal. (Winter matboucha made from good canned tomatoes isn’t bad, either!)\u003c/p>\n\u003cp>\u003cstrong>Which recipes in the book would you recommend to novice cooks or those new to this style of cooking?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_100490\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-400x599.jpg\" alt=\"Roasted Carrot and Sweet Potato Tzimmes\" width=\"400\" height=\"599\" class=\"size-thumbnail wp-image-100490\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-800x1199.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-1440x2158.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-1180x1768.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-960x1439.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Roasted Carrot and Sweet Potato Tzimmes \u003ccite>( Staci Valentine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty to choose from! Because my cooking is mainly about showcasing the natural lusciousness of great seasonal ingredients, my recipes tend to be very simple, often as basic as shoving something into a hot oven to roast and caramelize or pulling together interesting assemblages of contrasting flavors, colors, and textures. Start with the tastiest ingredients you can find, and dishes like Roasted Carrot and Sweet Potato Tzimmes or Autumn Slaw with Beets, Carrots, and Kohlrabi will sing. And a \u003cem>salade composée\u003c/em> of pickled herring, boiled potatoes and eggs becomes a contemporary work of art. I’d also refer readers to the Roasted Vegetable Primer in my first book, \u003cem>The Santa Monica Farmers’ Market Cookbook\u003c/em>, which shows beginners how to get incredibly diverse results from one simple technique.\u003c/p>\n\u003cp>\u003cstrong>What are your current favorite restaurants in Los Angeles? \u003c/strong>\u003c/p>\n\u003cp>I especially enjoy the way Suzanne Goin of Lucques, AOC, and Tavern restaurants has redefined Cal-Med to include \u003cem>eastern\u003c/em> Mediterranean flavors. And I love how innovative chef Jeremy Fox at Rustic Canyon in Santa Monica uses \u003cem>gribenes\u003c/em> (a Yiddish word for fried chicken or goose skin) within decidedly non-Jewish dishes. Perfect examples of how a market-driven, seasonal approach meshes seamlessly with traditional elements.\u003c/p>\n\u003cp>\u003cstrong>Who/what are the chief inspirations for your work? \u003c/strong>\u003c/p>\n\u003cp>Without a doubt, the passionate farmers who grow for flavor first. Their perseverance and dedication to quality and to being good stewards of the land have transformed the way I think about food. I try to show my respect and gratitude by simplifying my cooking to better show off their efforts!\u003c/p>\n\u003cp>And my two grandmothers, Mina and Rachel, whose cooking I first tasted when I was ten-years-old on our first trip to Israel and forever changed my life.\u003c/p>\n\u003cp>S\u003cem>altsman will be at \u003ca href=\"http://www.omnivorebooks.com/events.html\" target=\"_blank\">Omnivore Books\u003c/a> in San Francisco on Sunday, September 27 from 3-5pm.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch2>RECIPES\u003c/h2>\n\u003cfigure id=\"attachment_100491\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/SHAKSHUKA-1920-800x1199.jpg\" alt=\"Shakshuka from The Seasonal Jewish Kitchen\" width=\"800\" height=\"1199\" class=\"size-medium wp-image-100491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-800x1199.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-1440x2158.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-1180x1768.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-960x1439.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Shakshuka from The Seasonal Jewish Kitchen \u003ccite>( Staci Valentine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Shakshuka\u003c/h3>\n\u003cp>\u003cem>(makes six servings)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups Matboucha (see recipe below)\u003c/li>\n\u003cli>2 Tbsps extra-virgin olive oil\u003c/li>\n\u003cli>6 eggs\u003c/li>\n\u003cli>Kosher or sea salt (optional)\u003c/li>\n\u003cli>Generous handful of chopped fresh Italian parsley\u003c/li>\n\u003cli>Labneh, homemade or store-bought\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Thickly sliced country bread, toasted, or pita bread\u003cbr>\nIn a 12-inch skillet, thin the Matboucha with water, to the consistency of thick spaghetti sauce. Add the olive oil and set over medium heat. When the sauce is bubbling, reduce the heat to medium-low.\n\u003c/li>\n\u003cli>Using the back of a large spoon, make an indentation in the sauce at the 12 o’clock position. Crack an egg into the depression. Repeat with remaining eggs, spacing them evenly in the pan. Cook until the eggs are set to your liking, about 7 minutes for over-easy. Cover the pan to hasten cooking, especially if you like your eggs more well-done.\u003c/li>\n\u003cli>Season the eggs with salt, if desired, and shower the parsley over all. Serve directly from the pan into shallow individual bowls, accompanied by labneh and bread or pita.\u003c/li>\n\u003c/ol>\n\u003ch3>Matboucha\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>(makes about 2 ½ cups)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 ½ pounds meaty tomatoes, such as Roma or Costoluto Genovese, or 1 can (28 oz.) crushed tomatoes\u003c/li>\n\u003cli>2 to 4 chiles, such as jalapeño or habañero or a mix, 2 to 4 oz.\u003c/li>\n\u003cli>8 cloves garlic, minced\u003c/li>\n\u003cli>1 Tbsp sweet paprika\u003c/li>\n\u003cli>1 ½ tsps hot paprika, or to taste\u003c/li>\n\u003cli>½ cup grapeseed or other mild oil\u003c/li>\n\u003cli>Kosher or sea salt\u003c/li>\n\u003cli>Sugar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To peel the tomatoes, either use a swivel-blade vegetable peeler or immerse them in boiling water and slip off the skins. If you like, cut the tomatoes in half and squeeze them to remove the seeds. Skip this step if the seeds don’t bother you. Chop the tomatoes into ½- to 1-inch pieces. You should have 3 ¼ to 3 ½ cups altogether. Place them in a wide pit or a deep sauté pan.\u003c/li>\n\u003cli>Mince the chiles and add them to the pan along with some or all of their seeds for added heat. Add the garlic, stir in the paprika, and pour the olive oil over all. Start cooking the mixture over medium-high heat, stirring occasionally to prevent sticking. Once the mixture comes to a boil, reduce the heat as necessary to keep it from bubbling without burning and cook until very thick and glossy, about 1 hour. Use a splatter screen to keep your stove clean, if you like.\u003c/li>\n\u003cli>Remove from the heat and season to taste with salt and sugar, adding about 1 teaspoon of each. Let cool and transfer to 1 or 2 tightly capped jars. The condiment will keep in the refrigerator for 1 week and in the freezer for up to two months.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"\u003cem>The Seasonal Jewish Kitchen\u003c/em> offers a seasonal, and global, approach to traditional Jewish cooking, lightening it for contemporary eating styles and ingredients and making it accessible to all. ","status":"publish","parent":0,"modified":1442348926,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1728},"headData":{"title":"The Seasonal Jewish Kitchen: Contemporary Recipes for the Holidays and Every Day | KQED","description":"The Seasonal Jewish Kitchen offers a seasonal, and global, approach to traditional Jewish cooking, lightening it for contemporary eating styles and ingredients and making it accessible to all. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Seasonal Jewish Kitchen: Contemporary Recipes for the Holidays and Every Day","datePublished":"2015-09-14T19:42:46.000Z","dateModified":"2015-09-15T20:28:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"100443 http://ww2.kqed.org/bayareabites/?p=100443","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/14/the-seasonal-jewish-kitchen-contemporary-recipes-for-the-holidays-and-every-day/","disqusTitle":"The Seasonal Jewish Kitchen: Contemporary Recipes for the Holidays and Every Day","path":"/bayareabites/100443/the-seasonal-jewish-kitchen-contemporary-recipes-for-the-holidays-and-every-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Amelia Saltsman grew up in Los Angeles in a Japanese neighborhood with her Romanian mother and Iraqi father, Israelis who met while serving in the army. Her first book, \u003cem>The Santa Monica Farmers’ Market Cookbook\u003c/em>, champions all thing local, fresh, and simple, and lays out her general approach to cooking as opportunistic: first, what do you have? Then, how can you make it shine with the least amount of intervention? Her most recent book, out in time for Rosh Hashanah, is \u003ca href=\"http://www.amazon.com/The-Seasonal-Jewish-Kitchen-Tradition/dp/145491436X\" target=\"_blank\">\u003cem>The Seasonal Jewish Kitchen: A Fresh Take on Tradition\u003c/em>\u003c/a> (Sterling Epicure, 2015), in which she offers a seasonal, and global, approach to traditional Jewish cooking, lightening it for contemporary eating styles and ingredients and making it accessible to all.\u003c/p>\n\u003cp>One revelation here is that Jewish cooking isn’t relegated to the flavors of Eastern Europe, as many a cookbook might lead one to believe. This book is full of recipes from North Africa, the Middle East, and the whole of the Mediterranean, and utilizes ingredients widely found throughout the U.S., focusing on freshness and quality. I spoke with Amelia about the new book last week, and here’s what she had to say.\u003c/p>\n\u003cfigure id=\"attachment_100450\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/Amelia-Saltsman_vertical_300dpi_727KB_Photo-by-Patricia-Williams-2015-400x483.jpg\" alt=\"Cookbook author Amelia Saltsman\" width=\"400\" height=\"483\" class=\"size-thumbnail wp-image-100450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/Amelia-Saltsman_vertical_300dpi_727KB_Photo-by-Patricia-Williams-2015-400x483.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Amelia-Saltsman_vertical_300dpi_727KB_Photo-by-Patricia-Williams-2015.jpg 662w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Cookbook author Amelia Saltsman \u003ccite>(Patricia Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What inspired your seasonal approach to the book?\u003c/strong>\u003c/p>\n\u003cp>Three things: A desire to reconnect what we often overlook today; the innate seasonality of Jewish food, from the late-summer/early-fall pomegranates, apples, and quince of Rosh Hashanah and the etrog (citron fruit) of Sukkot, to the spring lamb and herbs of Passover. That Jewish food can be reframed through the lighter, brighter lens of how we eat today while still being true to its traditional roots. (Take a look at Golden Borscht with Buttermilk and Ginger, page 218.) And the harmonious way the lunar Jewish calendar syncs with the natural cycles of the year.\u003c/p>\n\u003cp>\u003cstrong>What do you think will be the most surprising discoveries for people who are accustomed to traditional Jewish recipes?\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>The great diversity of Jewish cuisine. The Jewish Diaspora, or migration, is thousands of years old, and it’s global. When you say “traditional Jewish recipes,” I immediately assume you mean eastern European food. But Jewish food is actually a patchwork of regional cuisines that includes the deli foods of Eastern Europe \u003cem>and\u003c/em> the bold flavors of North Africa, the Middle East, the Mediterranean, and more. Historically, people have always cooked “local,” using the ingredients and techniques available to them and adapting them culturally, as needed.\u003c/p>\n\u003cp>\u003cstrong>Your mother is Romanian and your father, Iraqi. Did growing up with them result in any interesting fusion cooking?\u003c/strong>\u003c/p>\n\u003cp>You have no idea! Imagine 1950s SoCal, living isolated from extended family and in a predominantly Japanese neighborhood, and being the child of students who worked to make ends meet at the L.A.-iconic VandeKamp Bakery. I was a food-curious child exposed to an eclectic array of flavors: sautéed calves’ brains; my father’s recreation of an Iraqi breakfast pastry, kahi (reimagined as Cheese and Honey Filo Pie in the book, page 237); Israeli salad; L.A. citrus; canned spinach; American burgers, apple pie, and layer cake; and for me (not my parents), an immediate love affair with the Japanese foods my friends’ parents cooked.\u003c/p>\n\u003cp>\u003cstrong>How did your childhood in Los Angeles influence the way you cook today?\u003c/strong>\u003c/p>\n\u003cp>Because my little family lived for the most part outside a \u003cem>bubbe\u003c/em>-influenced food world, there were no food rules. We took a Catholic approach to what our melting-pot lives had to offer. And because I am the child of Israeli parents and have always lived in southern California’s produce-rich Mediterranean climate, fresh, ripe ingredients have always been important…. aside from that canned spinach.\u003c/p>\n\u003cp>\u003cstrong>What are the five or so essential ingredients to have on hand for last-minute cooking in this style? \u003c/strong>\u003c/p>\n\u003cp>Honestly, you could manage with just two—great olive oil and salt. Beyond that, I’d add an acid—lemon, good vinegar, or sumac, the tart seasoning ground from the bright purple berries from the sumac bush, popular in Iranian and Middle Eastern cuisines; and some heat, usually from a red pepper—Aleppo, Maras, espelette, or half-sharp paprika—that adds fruity and earthy complexities beyond a Scoville rating.\u003c/p>\n\u003cp>\u003cstrong>I love shakshuka, and I've made my way through many different versions. Can you describe your approach to this classic dish?\u003c/strong>\u003c/p>\n\u003cp>On a trip to Israel last year, I learned the secret of great shakshuka from my cousin, Pazit Gabai. Begin with her recipe for Matboucha (on page 32 of the book), a long-cooked, but simple, spicy tomato sauce, which she learned to make from her Moroccan sisters-in-law. Such “\u003cem>salades cuites\u003c/em>,” or cooked salads, are traditional to North African cuisines, most of which claim some version of shakshuka as their own. Her recipe is basically tomatoes, spicy peppers (jalapeños, or some such), and garlic. When I make a big batch of matboucha from rich, late-season meaty tomatoes, such as the Costoluto Genovese variety, the resulting thick sauce is transcendent. I use some of it to poach eggs for shakshua, and use the rest as a condiment or to simmer black- or pink-eyed shell beans for a hearty rice or grain bowl-meal. (Winter matboucha made from good canned tomatoes isn’t bad, either!)\u003c/p>\n\u003cp>\u003cstrong>Which recipes in the book would you recommend to novice cooks or those new to this style of cooking?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_100490\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-400x599.jpg\" alt=\"Roasted Carrot and Sweet Potato Tzimmes\" width=\"400\" height=\"599\" class=\"size-thumbnail wp-image-100490\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-800x1199.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-1440x2158.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-1180x1768.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-960x1439.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Roasted Carrot and Sweet Potato Tzimmes \u003ccite>( Staci Valentine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty to choose from! Because my cooking is mainly about showcasing the natural lusciousness of great seasonal ingredients, my recipes tend to be very simple, often as basic as shoving something into a hot oven to roast and caramelize or pulling together interesting assemblages of contrasting flavors, colors, and textures. Start with the tastiest ingredients you can find, and dishes like Roasted Carrot and Sweet Potato Tzimmes or Autumn Slaw with Beets, Carrots, and Kohlrabi will sing. And a \u003cem>salade composée\u003c/em> of pickled herring, boiled potatoes and eggs becomes a contemporary work of art. I’d also refer readers to the Roasted Vegetable Primer in my first book, \u003cem>The Santa Monica Farmers’ Market Cookbook\u003c/em>, which shows beginners how to get incredibly diverse results from one simple technique.\u003c/p>\n\u003cp>\u003cstrong>What are your current favorite restaurants in Los Angeles? \u003c/strong>\u003c/p>\n\u003cp>I especially enjoy the way Suzanne Goin of Lucques, AOC, and Tavern restaurants has redefined Cal-Med to include \u003cem>eastern\u003c/em> Mediterranean flavors. And I love how innovative chef Jeremy Fox at Rustic Canyon in Santa Monica uses \u003cem>gribenes\u003c/em> (a Yiddish word for fried chicken or goose skin) within decidedly non-Jewish dishes. Perfect examples of how a market-driven, seasonal approach meshes seamlessly with traditional elements.\u003c/p>\n\u003cp>\u003cstrong>Who/what are the chief inspirations for your work? \u003c/strong>\u003c/p>\n\u003cp>Without a doubt, the passionate farmers who grow for flavor first. Their perseverance and dedication to quality and to being good stewards of the land have transformed the way I think about food. I try to show my respect and gratitude by simplifying my cooking to better show off their efforts!\u003c/p>\n\u003cp>And my two grandmothers, Mina and Rachel, whose cooking I first tasted when I was ten-years-old on our first trip to Israel and forever changed my life.\u003c/p>\n\u003cp>S\u003cem>altsman will be at \u003ca href=\"http://www.omnivorebooks.com/events.html\" target=\"_blank\">Omnivore Books\u003c/a> in San Francisco on Sunday, September 27 from 3-5pm.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch2>RECIPES\u003c/h2>\n\u003cfigure id=\"attachment_100491\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/SHAKSHUKA-1920-800x1199.jpg\" alt=\"Shakshuka from The Seasonal Jewish Kitchen\" width=\"800\" height=\"1199\" class=\"size-medium wp-image-100491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-800x1199.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-1440x2158.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-1180x1768.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-960x1439.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Shakshuka from The Seasonal Jewish Kitchen \u003ccite>( Staci Valentine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Shakshuka\u003c/h3>\n\u003cp>\u003cem>(makes six servings)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups Matboucha (see recipe below)\u003c/li>\n\u003cli>2 Tbsps extra-virgin olive oil\u003c/li>\n\u003cli>6 eggs\u003c/li>\n\u003cli>Kosher or sea salt (optional)\u003c/li>\n\u003cli>Generous handful of chopped fresh Italian parsley\u003c/li>\n\u003cli>Labneh, homemade or store-bought\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Thickly sliced country bread, toasted, or pita bread\u003cbr>\nIn a 12-inch skillet, thin the Matboucha with water, to the consistency of thick spaghetti sauce. Add the olive oil and set over medium heat. When the sauce is bubbling, reduce the heat to medium-low.\n\u003c/li>\n\u003cli>Using the back of a large spoon, make an indentation in the sauce at the 12 o’clock position. Crack an egg into the depression. Repeat with remaining eggs, spacing them evenly in the pan. Cook until the eggs are set to your liking, about 7 minutes for over-easy. Cover the pan to hasten cooking, especially if you like your eggs more well-done.\u003c/li>\n\u003cli>Season the eggs with salt, if desired, and shower the parsley over all. Serve directly from the pan into shallow individual bowls, accompanied by labneh and bread or pita.\u003c/li>\n\u003c/ol>\n\u003ch3>Matboucha\u003c/h3>\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>(makes about 2 ½ cups)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 ½ pounds meaty tomatoes, such as Roma or Costoluto Genovese, or 1 can (28 oz.) crushed tomatoes\u003c/li>\n\u003cli>2 to 4 chiles, such as jalapeño or habañero or a mix, 2 to 4 oz.\u003c/li>\n\u003cli>8 cloves garlic, minced\u003c/li>\n\u003cli>1 Tbsp sweet paprika\u003c/li>\n\u003cli>1 ½ tsps hot paprika, or to taste\u003c/li>\n\u003cli>½ cup grapeseed or other mild oil\u003c/li>\n\u003cli>Kosher or sea salt\u003c/li>\n\u003cli>Sugar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To peel the tomatoes, either use a swivel-blade vegetable peeler or immerse them in boiling water and slip off the skins. If you like, cut the tomatoes in half and squeeze them to remove the seeds. Skip this step if the seeds don’t bother you. Chop the tomatoes into ½- to 1-inch pieces. You should have 3 ¼ to 3 ½ cups altogether. Place them in a wide pit or a deep sauté pan.\u003c/li>\n\u003cli>Mince the chiles and add them to the pan along with some or all of their seeds for added heat. Add the garlic, stir in the paprika, and pour the olive oil over all. Start cooking the mixture over medium-high heat, stirring occasionally to prevent sticking. Once the mixture comes to a boil, reduce the heat as necessary to keep it from bubbling without burning and cook until very thick and glossy, about 1 hour. Use a splatter screen to keep your stove clean, if you like.\u003c/li>\n\u003cli>Remove from the heat and season to taste with salt and sugar, adding about 1 teaspoon of each. Let cool and transfer to 1 or 2 tightly capped jars. The condiment will keep in the refrigerator for 1 week and in the freezer for up to two months.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/100443/the-seasonal-jewish-kitchen-contemporary-recipes-for-the-holidays-and-every-day","authors":["5575"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_71","bayareabites_3662","bayareabites_3532","bayareabites_137","bayareabites_14823"],"featImg":"bayareabites_100448","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. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.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://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.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. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","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. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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