Plumcots, Apriums, Pluots and Their Father of Invention
Sourdough Tutorial. Local Bloggers Share Recipes, Information & Toast. Part 2
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Photography is a passion, and I have had photos printed in \u003cem>National Geographic Traveler\u003c/em> and \u003cem>Travel + Leisure\u003c/em>.\r\n\r\nI contributed to a Williams-Sonoma cookbook: \u003ca href=\"http://www.williams-sonoma.com/products/cooking-from-the-farmers-market-cookbook/\">Cooking from the Farmers' Market\u003c/a>, which was released in February 2010.\r\n\r\nI live in San Francisco, California and can often be found at local farmers markets seeking out the best of what's in season and chatting with farmers.","avatar":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Jennifer Maiser | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jennifer-maiser"},"shuna-lydon":{"type":"authors","id":"5021","meta":{"index":"authors_1591205172","id":"5021","found":true},"name":"Shuna Fish Lydon","firstName":"Shuna","lastName":"Lydon","slug":"shuna-lydon","email":"shunafish.l@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Shuna fish Lydon was whisked and baked in San Francisco but served and eaten in New York City. She's had a 16 year tumultuous love affair with professional cooking and has BFA in photography from CCAC. \r\n\r\nWorking with and for some of the best chefs in NYC and California, \u003ca href=\"http://www.chefdb.com/nm/6272/\">Shuna's resume reads like the who's who of cooking today.\u003c/a> She identifies as a fruit-inspired pastry chef and calls the many local farmers' markets her muse.\r\n\r\nCurrently \"at large,\" Shuna spends her time teaching baking and knife skills classes, consulting at local restaurants and writing for a number of outlets about deliciousness.","avatar":"https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Shuna Fish Lydon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shuna-lydon"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"}},"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_9858":{"type":"posts","id":"bayareabites_9858","meta":{"index":"posts_1591205157","site":"bayareabites","id":"9858","score":null,"sort":[1264358331000]},"guestAuthors":[],"slug":"gelateria-naia-goes-local","title":"Gelateria Naia Goes Local","publishDate":1264358331,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Trevor Morris is a lot like any other Bay Area foodie. When he tastes something great, he can't wait to use it, share it, and think about how it could become part of his culinary repertoire. But as the co-founder of \u003ca href=\"http://www.gelaterianaia.com\">Gelateria Naia\u003c/a>, his first thought upon tasting anything particularly delicious is, \u003cem>Could I make gelato out of this? \u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/flavors500.jpg\" alt=\"flavors\" title=\"flavors\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9964\">\u003c/p>\n\u003cp>As anyone who's watched the original Japanese Iron Chef knows, just about anything can be made into something resembling a frozen dessert. (Tasting the buttered lobster ice cream sold at a popular ice-cream shop in Bar Harbor, Maine remains a low point of my tongue's career.) Even as simple a flavor as coffee can be trickier to perfect than one might assume. \u003c/p>\n\u003cp>The company's years of dedication have paid off. Naia now has 4 gelato shops around the Bay Area, and freestanding counters in numerous Whole Foods stores throughout Northern California. \u003c/p>\n\u003cp>But it wasn't until last week's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/18/2010-fancy-food-show/\">Fancy Food Show\u003c/a> in San Francisco that I tasted gelati that transported me from the fluorescent-lit Moscone Center to the arched pergolas of a Bologna side street, to where I spent many a euro (and lazy afternoon) at \u003ca href=\"http://www.lasorbetteria.it/categoria_eng.php?id=1\">La Sorbetteria Castiglione\u003c/a>, that gastronomic city's best gelateria. And it wasn't in the Italian-food aisle, but California-made at Gelateria Naia. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What set these gelati apart was their purity and depth of flavor. Not too sweet, they were satiny smooth, pillowy and cool on the tongue, nipping right from the tongue straight to the brain's joy button. There was a deep, mellow coffee, rich but unbitter, made with \u003ca href=\"http://bluebottlecoffee.net/\">Blue Bottle\u003c/a> beans. There was a lovely, perfumey Earl Gray tea gelato steeped with a \u003ca href=\"http://www.numitea.com\">Numi Organic\u003c/a> blend. A \u003ca href=\"http://www.stgeorgespirits.com/\">St. George Spirits\u003c/a> single-malt gelato called out to be drenched with a shot of whiskey like a grown-up affogato. Chocolate was suave and mellow, the raw material provided by \u003ca href=\"http://www.tcho.com/\">Tcho\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/stgeorge500.jpg\" alt=\"st george\" title=\"st george\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9963\">\u003c/p>\n\u003cp>What was the one thing all these flavors had in common? They were all locally inspired, featuring some of the best artisanal products from around the Bay Area. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/local-vendors500.jpg\" alt=\"local vendors\" title=\"local vendors\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9965\">\u003c/p>\n\u003cp>Part of the reasoning is, of course, a dedication to staying local. The company already gets many of its ingredients from nearby farms and producers, listing the day's sources on chalkboards in each of its stores. Yogurt from Pavel's, honey from Palamino Farms, fruits and nuts from Fiddyment Farms and B&B Ranch, among others, have become an integral part of Naia's offerings. As Morris notes,\u003c/p>\n\u003cblockquote>\u003cp> \"We opened our first store in 2002 and a year later decided to stop using the semi-finished ingredients we were importing from Italy. They tasted fine but it was a silly way to make gelato. Why buy chocolate from Italy when Guittard is right down the road? Why import pistachios when we can call and discuss different roasts with the grower in Roseville? And why would you ever use coffee flavoring when you can just use coffee beans? \u003c/p>\u003c/blockquote>\n\u003cp>But there's also the undeniable business sense of cross-branding with a company that already has its dedicated fans, as Blue Bottle does. Most important, though, said Trevor as he handed me yet another spoonful to taste, is the brainstorming and resource-sharing that happens when obsessive geniuses get together. \u003c/p>\n\u003cp>Instead of trying to learn everything about coffee in order to make a superlative coffee gelato, you go to a guy like Blue Bottle founder James Freeman, a man who probably spends most of his waking hours thinking about coffee. (Who needs sleep, when there's espresso?) And you sit down and talk, and by the time you get up from the table, you've hashed out a new cold-brewing method of getting big-bean flavor into your product without astringency or bitterness. Or you come back to the test kitchen with dozens of Numi teas, thinking you'll make one, two, maybe three tea flavors at the most. And then you taste tea after tea, each remarkable, each stunningly original, and you realize that you want to make a gelato out of almost every tea. \u003c/p>\n\u003cp>Same went with Tcho chocolate; to avoid the cloying heaviness that can weigh down some chocolate gelato, Naia gets pure chocolate liquor, without cocoa butter, for use in its version. Making gelato with high-proof alcohol is a dicey undertaking, since it resists freezing, but since their success with St. George's single-malt whiskey, they're now working on a similar gelato made with the company's popular Absinthe Verte. \u003c/p>\n\u003cp>Plans for other partnerships are in the works (Morris is already working with chocolate star Michael Ricchiuti on a few possibilities), and the new local flavors should be available in Naia's shops in early February. But those who can't wait can attend Naia's upcoming \u003cstrong>Pre-Release Gelato Tasting Benefit\u003c/strong> on Feb. 4, held from 6-9pm at the Berkeley store at 2106 Shattuck Ave. (The $5 fee goes to Doctors Without Borders.)\u003c/p>\n\u003cp>There will more than 20 brand-new flavors available featuring ingredients from TCHO Chocolate (TCHO Nutty, TCHO Chocolatey), Numi Tea (Earl Grey, Green Tea, Jasmine, Golden Chai, Rooibos), Blue Bottle Coffee (Bella Donovan, Hayes Valley Espresso, Sidamo), St George Spirits (absinthe, eau de vie) and Recchiuti Chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.brownpapertickets.com/event/96909%20\">Get more information and buy tickets\u003c/a>\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"What happens when a local gelato company teams up with some of the Bay Area's best artisanal food producers? Gelato that will transport you instantly to a sunny Italian sidewalk, no passport required. ","status":"publish","parent":0,"modified":1264358393,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":892},"headData":{"title":"Gelateria Naia Goes Local | KQED","description":"What happens when a local gelato company teams up with some of the Bay Area's best artisanal food producers? Gelato that will transport you instantly to a sunny Italian sidewalk, no passport required. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"9858 http://blogs.kqed.org/bayareabites/?p=9858","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/01/24/gelateria-naia-goes-local/","disqusTitle":"Gelateria Naia Goes Local","path":"/bayareabites/9858/gelateria-naia-goes-local","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Trevor Morris is a lot like any other Bay Area foodie. When he tastes something great, he can't wait to use it, share it, and think about how it could become part of his culinary repertoire. But as the co-founder of \u003ca href=\"http://www.gelaterianaia.com\">Gelateria Naia\u003c/a>, his first thought upon tasting anything particularly delicious is, \u003cem>Could I make gelato out of this? \u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/flavors500.jpg\" alt=\"flavors\" title=\"flavors\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9964\">\u003c/p>\n\u003cp>As anyone who's watched the original Japanese Iron Chef knows, just about anything can be made into something resembling a frozen dessert. (Tasting the buttered lobster ice cream sold at a popular ice-cream shop in Bar Harbor, Maine remains a low point of my tongue's career.) Even as simple a flavor as coffee can be trickier to perfect than one might assume. \u003c/p>\n\u003cp>The company's years of dedication have paid off. Naia now has 4 gelato shops around the Bay Area, and freestanding counters in numerous Whole Foods stores throughout Northern California. \u003c/p>\n\u003cp>But it wasn't until last week's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/18/2010-fancy-food-show/\">Fancy Food Show\u003c/a> in San Francisco that I tasted gelati that transported me from the fluorescent-lit Moscone Center to the arched pergolas of a Bologna side street, to where I spent many a euro (and lazy afternoon) at \u003ca href=\"http://www.lasorbetteria.it/categoria_eng.php?id=1\">La Sorbetteria Castiglione\u003c/a>, that gastronomic city's best gelateria. And it wasn't in the Italian-food aisle, but California-made at Gelateria Naia. \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>What set these gelati apart was their purity and depth of flavor. Not too sweet, they were satiny smooth, pillowy and cool on the tongue, nipping right from the tongue straight to the brain's joy button. There was a deep, mellow coffee, rich but unbitter, made with \u003ca href=\"http://bluebottlecoffee.net/\">Blue Bottle\u003c/a> beans. There was a lovely, perfumey Earl Gray tea gelato steeped with a \u003ca href=\"http://www.numitea.com\">Numi Organic\u003c/a> blend. A \u003ca href=\"http://www.stgeorgespirits.com/\">St. George Spirits\u003c/a> single-malt gelato called out to be drenched with a shot of whiskey like a grown-up affogato. Chocolate was suave and mellow, the raw material provided by \u003ca href=\"http://www.tcho.com/\">Tcho\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/stgeorge500.jpg\" alt=\"st george\" title=\"st george\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9963\">\u003c/p>\n\u003cp>What was the one thing all these flavors had in common? They were all locally inspired, featuring some of the best artisanal products from around the Bay Area. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/local-vendors500.jpg\" alt=\"local vendors\" title=\"local vendors\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9965\">\u003c/p>\n\u003cp>Part of the reasoning is, of course, a dedication to staying local. The company already gets many of its ingredients from nearby farms and producers, listing the day's sources on chalkboards in each of its stores. Yogurt from Pavel's, honey from Palamino Farms, fruits and nuts from Fiddyment Farms and B&B Ranch, among others, have become an integral part of Naia's offerings. As Morris notes,\u003c/p>\n\u003cblockquote>\u003cp> \"We opened our first store in 2002 and a year later decided to stop using the semi-finished ingredients we were importing from Italy. They tasted fine but it was a silly way to make gelato. Why buy chocolate from Italy when Guittard is right down the road? Why import pistachios when we can call and discuss different roasts with the grower in Roseville? And why would you ever use coffee flavoring when you can just use coffee beans? \u003c/p>\u003c/blockquote>\n\u003cp>But there's also the undeniable business sense of cross-branding with a company that already has its dedicated fans, as Blue Bottle does. Most important, though, said Trevor as he handed me yet another spoonful to taste, is the brainstorming and resource-sharing that happens when obsessive geniuses get together. \u003c/p>\n\u003cp>Instead of trying to learn everything about coffee in order to make a superlative coffee gelato, you go to a guy like Blue Bottle founder James Freeman, a man who probably spends most of his waking hours thinking about coffee. (Who needs sleep, when there's espresso?) And you sit down and talk, and by the time you get up from the table, you've hashed out a new cold-brewing method of getting big-bean flavor into your product without astringency or bitterness. Or you come back to the test kitchen with dozens of Numi teas, thinking you'll make one, two, maybe three tea flavors at the most. And then you taste tea after tea, each remarkable, each stunningly original, and you realize that you want to make a gelato out of almost every tea. \u003c/p>\n\u003cp>Same went with Tcho chocolate; to avoid the cloying heaviness that can weigh down some chocolate gelato, Naia gets pure chocolate liquor, without cocoa butter, for use in its version. Making gelato with high-proof alcohol is a dicey undertaking, since it resists freezing, but since their success with St. George's single-malt whiskey, they're now working on a similar gelato made with the company's popular Absinthe Verte. \u003c/p>\n\u003cp>Plans for other partnerships are in the works (Morris is already working with chocolate star Michael Ricchiuti on a few possibilities), and the new local flavors should be available in Naia's shops in early February. But those who can't wait can attend Naia's upcoming \u003cstrong>Pre-Release Gelato Tasting Benefit\u003c/strong> on Feb. 4, held from 6-9pm at the Berkeley store at 2106 Shattuck Ave. (The $5 fee goes to Doctors Without Borders.)\u003c/p>\n\u003cp>There will more than 20 brand-new flavors available featuring ingredients from TCHO Chocolate (TCHO Nutty, TCHO Chocolatey), Numi Tea (Earl Grey, Green Tea, Jasmine, Golden Chai, Rooibos), Blue Bottle Coffee (Bella Donovan, Hayes Valley Espresso, Sidamo), St George Spirits (absinthe, eau de vie) and Recchiuti Chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.brownpapertickets.com/event/96909%20\">Get more information and buy tickets\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/9858/gelateria-naia-goes-local","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1653","bayareabites_1875"],"tags":["bayareabites_2223","bayareabites_3367","bayareabites_3366","bayareabites_1298","bayareabites_110","bayareabites_3370","bayareabites_3368","bayareabites_607","bayareabites_3369"],"label":"bayareabites"},"bayareabites_4140":{"type":"posts","id":"bayareabites_4140","meta":{"index":"posts_1591205157","site":"bayareabites","id":"4140","score":null,"sort":[1243710038000]},"guestAuthors":[],"slug":"nduja-n-judah","title":"Nduja? N-Judah?","publishDate":1243710038,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/nduja.jpg\" alt=\"nduja\" title=\"nduja\" width=\"297\" height=\"240\" class=\"alignleft size-full wp-image-4141\">We carnivores who live in the Bay Area are a privileged bunch -- on any given day, we can choose to eat \u003ca href=\"http://fattedcalf.com/\">Fatted Calf's bacon\u003c/a>, \u003ca href=\"http://framani.com/\">Fra Mani's salami\u003c/a>, \u003ca href=\"http://www.4505meats.com/\">4505's chicharrones\u003c/a> and countless other artisan charcuterie around the city. To that list, I would add \u003ca href=\"http://www.boccalone.com/index.cfm\">Boccalone's pork ragu\u003c/a>. It's a lucious ragu that is intensely spiced and just perfect when tossed with pappardelle. Until a couple weeks ago, my main interface with Boccalone was to buy the ragu, or to pick up a sandwich or two for a picnic.\u003c/p>\n\u003cp>Boccalone is a store that is located in the Ferry Building, and is the brainchild of Incanto chef Chris Cosentino and his business partner Mark Pastore. It has been open less than a year, and attracts great attention in the Ferry Building with its pristine meat slicers and case of hanging meats. In addition to their delectable porcine products, Boccalone also offers sparkling water (like what is offered at \u003ca href=\"http://www.incanto.biz\">Incanto\u003c/a>) -- I love filling up my bottle on farmers market days before I battle the crowds.\u003c/p>\n\u003cp>I've been spending more time at Boccalone these days, however, and it's all the fault of a delicious new product called Nduja. Let's all say it together, class: en-doo-ya. Can't remember how to pronounce it? Ask for the \"N-Judah,\" like I do, and you will get a smile and the lovely Boccalone staff will hand over the $11 salami-shaped package. Nduja is a Calabrian spreadable salami that is spicy and full of flavor. I love bringing it to room temperature and eating it on fresh bread. Once it's at room temperature, it spreads just like butter and is has a great mouthfeel. Nduja roots come from the French andouille sausage and the flavor profile is not unlike the andouille in smokiness and layers of flavor. Friends have been tweeting about mixing a dollop of it in omelettes. \u003c/p>\n\u003cp>Because this is such a new and unusual product, the folks at Boccalone tend to have some out on sample -- I would suggest that you try it next time you're at the Ferry Building.\u003c/p>\n\u003cp>\u003cem>Photo Credit: \u003ca href=\"http://www.bunrab.com\">Bunrab\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Boccalone is a store that is located in the Ferry Building, and is the brainchild of Incanto chef Chris Cosentino and his business partner Mark Pastore. It has been open less than a year, and attracts great attention in the Ferry Building with its pristine meat slicers and case of hanging meats. In addition to their delectable porcine products, Boccalone also offers sparkling water (like what is offered at \u003ca href=\"http://www.incanto.biz\">Incanto\u003c/a>) -- I love filling up my bottle on farmers market days before I battle the crowds.","status":"publish","parent":0,"modified":1243789386,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":363},"headData":{"title":"Nduja? N-Judah? | KQED","description":"Boccalone is a store that is located in the Ferry Building, and is the brainchild of Incanto chef Chris Cosentino and his business partner Mark Pastore. It has been open less than a year, and attracts great attention in the Ferry Building with its pristine meat slicers and case of hanging meats. In addition to their delectable porcine products, Boccalone also offers sparkling water (like what is offered at Incanto) -- I love filling up my bottle on farmers market days before I battle the crowds.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"4140 http://blogs.kqed.org/bayareabites/?p=4140","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/05/30/nduja-n-judah/","disqusTitle":"Nduja? N-Judah?","path":"/bayareabites/4140/nduja-n-judah","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/nduja.jpg\" alt=\"nduja\" title=\"nduja\" width=\"297\" height=\"240\" class=\"alignleft size-full wp-image-4141\">We carnivores who live in the Bay Area are a privileged bunch -- on any given day, we can choose to eat \u003ca href=\"http://fattedcalf.com/\">Fatted Calf's bacon\u003c/a>, \u003ca href=\"http://framani.com/\">Fra Mani's salami\u003c/a>, \u003ca href=\"http://www.4505meats.com/\">4505's chicharrones\u003c/a> and countless other artisan charcuterie around the city. To that list, I would add \u003ca href=\"http://www.boccalone.com/index.cfm\">Boccalone's pork ragu\u003c/a>. It's a lucious ragu that is intensely spiced and just perfect when tossed with pappardelle. Until a couple weeks ago, my main interface with Boccalone was to buy the ragu, or to pick up a sandwich or two for a picnic.\u003c/p>\n\u003cp>Boccalone is a store that is located in the Ferry Building, and is the brainchild of Incanto chef Chris Cosentino and his business partner Mark Pastore. It has been open less than a year, and attracts great attention in the Ferry Building with its pristine meat slicers and case of hanging meats. In addition to their delectable porcine products, Boccalone also offers sparkling water (like what is offered at \u003ca href=\"http://www.incanto.biz\">Incanto\u003c/a>) -- I love filling up my bottle on farmers market days before I battle the crowds.\u003c/p>\n\u003cp>I've been spending more time at Boccalone these days, however, and it's all the fault of a delicious new product called Nduja. Let's all say it together, class: en-doo-ya. Can't remember how to pronounce it? Ask for the \"N-Judah,\" like I do, and you will get a smile and the lovely Boccalone staff will hand over the $11 salami-shaped package. Nduja is a Calabrian spreadable salami that is spicy and full of flavor. I love bringing it to room temperature and eating it on fresh bread. Once it's at room temperature, it spreads just like butter and is has a great mouthfeel. Nduja roots come from the French andouille sausage and the flavor profile is not unlike the andouille in smokiness and layers of flavor. Friends have been tweeting about mixing a dollop of it in omelettes. \u003c/p>\n\u003cp>Because this is such a new and unusual product, the folks at Boccalone tend to have some out on sample -- I would suggest that you try it next time you're at the Ferry Building.\u003c/p>\n\u003cp>\u003cem>Photo Credit: \u003ca href=\"http://www.bunrab.com\">Bunrab\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/4140/nduja-n-judah","authors":["5019"],"categories":["bayareabites_752","bayareabites_60"],"tags":["bayareabites_2223","bayareabites_2221","bayareabites_110","bayareabites_2224","bayareabites_616","bayareabites_2222"],"label":"bayareabites"},"bayareabites_2600":{"type":"posts","id":"bayareabites_2600","meta":{"index":"posts_1591205157","site":"bayareabites","id":"2600","score":null,"sort":[1237817842000]},"guestAuthors":[],"slug":"local-wine-shops","title":"Local Wine Shops","publishDate":1237817842,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/chuck-hayward.jpg\" alt=\"Chuck Hayward\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-2605\">\u003cbr>\n\u003cem>Chuck Hayward from The Jug Shop\u003c/em>\u003c/p>\n\u003cp>I'm a wine devotée, so I'm also a habitué of wine shops, and a seeker after their treasures. The best stores are often cool, warehouse-like spaces, with cases of wine stacked precariously, row upon row. The wine shops where I've worked--in Northampton, Mass., New York City, and San Francisco were all modest establishments, but in each one a customer could find a small masterpiece, a miracle of art and nature. \u003c/p>\n\u003cp> The good bottles, and there were always more good than bad, captured the sun and warmth of a fall day, and the full ripeness of the harvest. Open a bottle, and the wine tells a story about geography and weather, about a winemaker and his or her passions. \u003c/p>\n\u003cp> In New York one year, we sold 1973 \u003ca href=\"http://www.bpdr.com/\">Chateau Mouton Rothschild\u003c/a> for just $11.99 a bottle. Not a great vintage, but still a great value-- a wine of grace and power. The bottles bore a label featuring a drawing by Pablo Picasso, one of his last commissions. That was the year Mouton won long sought \"first-growth\" status, the only promotion ever granted after the \u003ca href=\"http://en.wikipedia.org/wiki/Bordeaux_Wine_Official_Classification_of_1855\">1855 classification\u003c/a>. See: not just a bottle of wine, but a piece of cultural history.\u003c/p>\n\u003cp> So I'm writing today about wine shops, and what I look for in them, now, as a customer. Please submit your comments, noting your favorite wine shops, or warehouses, and why you like them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/chuck-hayward-wineshop.jpg\" alt=\"Chuck Hayward in wine shop\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-2606\">\u003cbr>\n\u003cem>Chuck Hayward from The Jug Shop\u003c/em>\u003c/p>\n\u003cp> For example, I like \u003ca href=\"http://www.thejugshop.com/stores/?storeID=68\">The Jug Shop\u003c/a> on San Francisco's Polk Street, because \u003cstrong>Chuck Hayward\u003c/strong> and his staff are such a gas. Hayward says a good retailer \"has an incredible thirst for knowledge, and an incredible thirst.\" He talks very fast as he says that, and then explains how he began specializing in wines from the Southern Hemisphere in the early '90s, to distinguish his store from bigger chains. Now he's the man to see for hard to find New Zealand Pinot Noirs, and Australian GSM wines (that’s Aussie Châteauneuf-du-Pape: Grenache, Shiraz, and Mourvèdre).\u003c/p>\n\u003cblockquote>\u003cp>\"We have to be like record shops and book stores, and come up with unique offerings.\"\u003c/p>\u003c/blockquote>\n\u003cp> I especially like Hayward's disdain for wine snobbery, what he calls \"The piss down approach to wine sales. If you don't like the wine I recommend, you're stupid.\"\u003c/p>\n\u003cp> Instead he flatters his customers. \"They're very smart, he says, they know good wine, but these days they're looking for the $10 wine that tastes like $20; and the $20 bottle that tastes like $40.\"\u003c/p>\n\u003cp> I asked for two recommendations, a red and a white, for the modern, budget minded shopper; say someone celebrating landing a half-time job just good enough to pay the rent. He showed me a bottle of 2006 \u003ca href=\"http://www.sebastiani.com/home.asp\">Sebastiani\u003c/a> Sonoma Unoaked Chardonnay, a crisp, golden delicious apple of a wine, and a deal at $9.99. For a red he suggested The 2006 \u003ca href=\"http://www.darenberg.com.au/home\">D'Arenberg Stump Jump\u003c/a>, an Australian GSM wine full of raspberries and spice for $9.99.\u003c/p>\n\u003cp> Hayward and his staff host a lot of tastings (recently they coordinated the first \u003ca href=\"http://twitter.com/jugshop\">Twitter\u003c/a> tasting of Pinot Noir I've heard of), and that's also the mark of a great wine shop. It's one reason I stop in often at \u003ca href=\"http://www.farmsteadcheesesandwines.com/\">Farmstead Cheeses and Wines\u003c/a>, with its two East Bay locations, Alameda and Montclair Village. Wine makers and wine brokers stop in on Friday (Montclair), and Saturday (Alameda) to pour in the back of these two tiny shops. You can taste upward of half a dozen wines (Your $3 is reimbursed if you buy anything; there's no cost to wine club members), before choosing what you want for dinner. It's very civilized.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/jeff-diamond.jpg\" alt=\"Jeff Diamond\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-2607\">\u003cbr>\n\u003cem>Jeff Diamond owner of Farmstead Cheeses and Wines\u003c/em>\u003c/p>\n\u003cp> Owner \u003cstrong>Jeff Diamond\u003c/strong> is a warm, effervescent man, a former publicist for arts groups and nonprofits. He embraces the scholarly connoisseur looking for St. Joseph from \u003ca href=\"http://www.thewinedoctor.com/tastingsprofile/cuilleron.shtml\">Yves Cuilleron\u003c/a>, or Viognier from \u003ca href=\"http://wine.appellationamerica.com/vineyard/Alban_Vineyards.html\">Alban Vineyards\u003c/a>, as well as the picnicker upgrading from White Zinfandel. His motto: \"Relax, it's just food.\" In fact, he got into the wine business to offer an alternative to elitist stores. \"I would buy wine and come home really angry,\" Diamond says. \"And my wife, Carol, would ask, 'Why are you so upset?' And I'd say, 'I just spent $1000 and I had to put up with someone else's agenda.'\"\u003c/p>\n\u003cp> Diamond says Farmstead has one advantage over other shops, \"Wine and cheese speak to each other.\" He often has California burrata (a kind of mozzarella with a creamy center). So on a Saturday afternoon, you can stop by the Feel Good Bakery, housed in the same \u003ca href=\"http://www.alamedamarketplace.com/\">Alameda Marketplace\u003c/a> as Farmstead, and buy a baguette to rival any in the East Bay, then taste wine and cheese at Farmstead, tearing off pieces of your baguette to wash it down. \u003c/p>\n\u003cp> I challenged Diamond, as I did Chuck Hayward, for two wallet friendly wines, bottles to stave off thirst while preparing my taxes. He responded with the 2007 Morandé Terrarum Sauvignon Blanc from Chile ($10). It features fabulous lemon grass and grapefruit aromas, and leaves you wanting more and more. His favorite value in reds (this week) is the \u003ca href=\"http://www.cellartracker.com/wine.asp?iWine=524683&iNote=950127\">2007 Monte Oton\u003c/a> from Spain's Bodegas Borsao, a raspberry and black pepper treat made with grapes from 50-75 year old Grenache vines ($10).\u003c/p>\n\u003cp> You can't beat the attention and care that Diamond and Hayward take as they match their inventories to the tastes of their customers. But I confess I also buy wine at Safeway, which features utter commercial dreck next to incredible values. This week I'm drinking the terrific 2007 Ménage à Trois California Red from Napa's \u003ca href=\"http://www.folieadeux.com/\">Folie a Deux\u003c/a> ($7.98). They blend Zinfandel, Merlot, and Cabernet into a wine that's full-bodied, spicy, and gulpable. For a white, I grabbed the 2007 \u003ca href=\"http://www.closlachance.com/\">Clos la Chance\u003c/a> Unoaked Chardonnay ($6.98). It's crisp and lemony, and without another thought in its head. These are great bargains, but you won't find interesting imports at Safeway, or knowledgeable staff to help to match the wine to your meal.\u003c/p>\n\u003cp> Here in Northern California, we have dozens of other fabulous stores (and I hope you, my readers, will tell us about more of them). \u003ca href=\"http://www.klwines.com/\">K&L\u003c/a> features a dazzlingly deep selection online and in its three stores (San Francisco, Redwood City, and Hollywood). The East Bay features \u003ca href=\"http://www.kermitlynch.com/\">Kermit Lynch\u003c/a>, arguably the most influential shop in the U.S., but narrow in its focus (France and Italy), and pricey. \u003ca href=\"http://www.northberkeleyimports.com/home/\">North Berkeley Imports\u003c/a> has carved out a niche for its exclusive imports from Burgundy and Champagne. \u003ca href=\"http://www.solanocellars.com/\">Solano Cellars\u003c/a> pours oodles of good wine at its wine bar, and \u003ca href=\"http://www.paulmarcuswines.com/\">Paul Marcus\u003c/a> shows off his impeccable taste at his store in Rockridge Market Hall.\u003c/p>\n\u003cp> The best thing is finding a store in your neighborhood-- (it's nice to walk home, not drive, after tastings!), where they get to know you, in the same way your barber or hairstylist knows you. And if you say you want a fruity red, with a little off the top, they know just what your palate needs.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Next time, I'll talk about buying online.\u003c/p>\n\n","blocks":[],"excerpt":" So I'm writing today about wine shops, and what I look for in them, now, as a customer. And I hope you'll send in comments naming your favorite wine shops, or warehouses, and why you like them.\r\n","status":"publish","parent":0,"modified":1241915288,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1225},"headData":{"title":"Local Wine Shops | KQED","description":" So I'm writing today about wine shops, and what I look for in them, now, as a customer. And I hope you'll send in comments naming your favorite wine shops, or warehouses, and why you like them.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"2600 http://blogs.kqed.org/bayareabites/?p=2600","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/03/23/local-wine-shops/","disqusTitle":"Local Wine Shops","path":"/bayareabites/2600/local-wine-shops","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/chuck-hayward.jpg\" alt=\"Chuck Hayward\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-2605\">\u003cbr>\n\u003cem>Chuck Hayward from The Jug Shop\u003c/em>\u003c/p>\n\u003cp>I'm a wine devotée, so I'm also a habitué of wine shops, and a seeker after their treasures. The best stores are often cool, warehouse-like spaces, with cases of wine stacked precariously, row upon row. The wine shops where I've worked--in Northampton, Mass., New York City, and San Francisco were all modest establishments, but in each one a customer could find a small masterpiece, a miracle of art and nature. \u003c/p>\n\u003cp> The good bottles, and there were always more good than bad, captured the sun and warmth of a fall day, and the full ripeness of the harvest. Open a bottle, and the wine tells a story about geography and weather, about a winemaker and his or her passions. \u003c/p>\n\u003cp> In New York one year, we sold 1973 \u003ca href=\"http://www.bpdr.com/\">Chateau Mouton Rothschild\u003c/a> for just $11.99 a bottle. Not a great vintage, but still a great value-- a wine of grace and power. The bottles bore a label featuring a drawing by Pablo Picasso, one of his last commissions. That was the year Mouton won long sought \"first-growth\" status, the only promotion ever granted after the \u003ca href=\"http://en.wikipedia.org/wiki/Bordeaux_Wine_Official_Classification_of_1855\">1855 classification\u003c/a>. See: not just a bottle of wine, but a piece of cultural history.\u003c/p>\n\u003cp> So I'm writing today about wine shops, and what I look for in them, now, as a customer. Please submit your comments, noting your favorite wine shops, or warehouses, and why you like them.\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>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/chuck-hayward-wineshop.jpg\" alt=\"Chuck Hayward in wine shop\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-2606\">\u003cbr>\n\u003cem>Chuck Hayward from The Jug Shop\u003c/em>\u003c/p>\n\u003cp> For example, I like \u003ca href=\"http://www.thejugshop.com/stores/?storeID=68\">The Jug Shop\u003c/a> on San Francisco's Polk Street, because \u003cstrong>Chuck Hayward\u003c/strong> and his staff are such a gas. Hayward says a good retailer \"has an incredible thirst for knowledge, and an incredible thirst.\" He talks very fast as he says that, and then explains how he began specializing in wines from the Southern Hemisphere in the early '90s, to distinguish his store from bigger chains. Now he's the man to see for hard to find New Zealand Pinot Noirs, and Australian GSM wines (that’s Aussie Châteauneuf-du-Pape: Grenache, Shiraz, and Mourvèdre).\u003c/p>\n\u003cblockquote>\u003cp>\"We have to be like record shops and book stores, and come up with unique offerings.\"\u003c/p>\u003c/blockquote>\n\u003cp> I especially like Hayward's disdain for wine snobbery, what he calls \"The piss down approach to wine sales. If you don't like the wine I recommend, you're stupid.\"\u003c/p>\n\u003cp> Instead he flatters his customers. \"They're very smart, he says, they know good wine, but these days they're looking for the $10 wine that tastes like $20; and the $20 bottle that tastes like $40.\"\u003c/p>\n\u003cp> I asked for two recommendations, a red and a white, for the modern, budget minded shopper; say someone celebrating landing a half-time job just good enough to pay the rent. He showed me a bottle of 2006 \u003ca href=\"http://www.sebastiani.com/home.asp\">Sebastiani\u003c/a> Sonoma Unoaked Chardonnay, a crisp, golden delicious apple of a wine, and a deal at $9.99. For a red he suggested The 2006 \u003ca href=\"http://www.darenberg.com.au/home\">D'Arenberg Stump Jump\u003c/a>, an Australian GSM wine full of raspberries and spice for $9.99.\u003c/p>\n\u003cp> Hayward and his staff host a lot of tastings (recently they coordinated the first \u003ca href=\"http://twitter.com/jugshop\">Twitter\u003c/a> tasting of Pinot Noir I've heard of), and that's also the mark of a great wine shop. It's one reason I stop in often at \u003ca href=\"http://www.farmsteadcheesesandwines.com/\">Farmstead Cheeses and Wines\u003c/a>, with its two East Bay locations, Alameda and Montclair Village. Wine makers and wine brokers stop in on Friday (Montclair), and Saturday (Alameda) to pour in the back of these two tiny shops. You can taste upward of half a dozen wines (Your $3 is reimbursed if you buy anything; there's no cost to wine club members), before choosing what you want for dinner. It's very civilized.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/jeff-diamond.jpg\" alt=\"Jeff Diamond\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-2607\">\u003cbr>\n\u003cem>Jeff Diamond owner of Farmstead Cheeses and Wines\u003c/em>\u003c/p>\n\u003cp> Owner \u003cstrong>Jeff Diamond\u003c/strong> is a warm, effervescent man, a former publicist for arts groups and nonprofits. He embraces the scholarly connoisseur looking for St. Joseph from \u003ca href=\"http://www.thewinedoctor.com/tastingsprofile/cuilleron.shtml\">Yves Cuilleron\u003c/a>, or Viognier from \u003ca href=\"http://wine.appellationamerica.com/vineyard/Alban_Vineyards.html\">Alban Vineyards\u003c/a>, as well as the picnicker upgrading from White Zinfandel. His motto: \"Relax, it's just food.\" In fact, he got into the wine business to offer an alternative to elitist stores. \"I would buy wine and come home really angry,\" Diamond says. \"And my wife, Carol, would ask, 'Why are you so upset?' And I'd say, 'I just spent $1000 and I had to put up with someone else's agenda.'\"\u003c/p>\n\u003cp> Diamond says Farmstead has one advantage over other shops, \"Wine and cheese speak to each other.\" He often has California burrata (a kind of mozzarella with a creamy center). So on a Saturday afternoon, you can stop by the Feel Good Bakery, housed in the same \u003ca href=\"http://www.alamedamarketplace.com/\">Alameda Marketplace\u003c/a> as Farmstead, and buy a baguette to rival any in the East Bay, then taste wine and cheese at Farmstead, tearing off pieces of your baguette to wash it down. \u003c/p>\n\u003cp> I challenged Diamond, as I did Chuck Hayward, for two wallet friendly wines, bottles to stave off thirst while preparing my taxes. He responded with the 2007 Morandé Terrarum Sauvignon Blanc from Chile ($10). It features fabulous lemon grass and grapefruit aromas, and leaves you wanting more and more. His favorite value in reds (this week) is the \u003ca href=\"http://www.cellartracker.com/wine.asp?iWine=524683&iNote=950127\">2007 Monte Oton\u003c/a> from Spain's Bodegas Borsao, a raspberry and black pepper treat made with grapes from 50-75 year old Grenache vines ($10).\u003c/p>\n\u003cp> You can't beat the attention and care that Diamond and Hayward take as they match their inventories to the tastes of their customers. But I confess I also buy wine at Safeway, which features utter commercial dreck next to incredible values. This week I'm drinking the terrific 2007 Ménage à Trois California Red from Napa's \u003ca href=\"http://www.folieadeux.com/\">Folie a Deux\u003c/a> ($7.98). They blend Zinfandel, Merlot, and Cabernet into a wine that's full-bodied, spicy, and gulpable. For a white, I grabbed the 2007 \u003ca href=\"http://www.closlachance.com/\">Clos la Chance\u003c/a> Unoaked Chardonnay ($6.98). It's crisp and lemony, and without another thought in its head. These are great bargains, but you won't find interesting imports at Safeway, or knowledgeable staff to help to match the wine to your meal.\u003c/p>\n\u003cp> Here in Northern California, we have dozens of other fabulous stores (and I hope you, my readers, will tell us about more of them). \u003ca href=\"http://www.klwines.com/\">K&L\u003c/a> features a dazzlingly deep selection online and in its three stores (San Francisco, Redwood City, and Hollywood). The East Bay features \u003ca href=\"http://www.kermitlynch.com/\">Kermit Lynch\u003c/a>, arguably the most influential shop in the U.S., but narrow in its focus (France and Italy), and pricey. \u003ca href=\"http://www.northberkeleyimports.com/home/\">North Berkeley Imports\u003c/a> has carved out a niche for its exclusive imports from Burgundy and Champagne. \u003ca href=\"http://www.solanocellars.com/\">Solano Cellars\u003c/a> pours oodles of good wine at its wine bar, and \u003ca href=\"http://www.paulmarcuswines.com/\">Paul Marcus\u003c/a> shows off his impeccable taste at his store in Rockridge Market Hall.\u003c/p>\n\u003cp> The best thing is finding a store in your neighborhood-- (it's nice to walk home, not drive, after tastings!), where they get to know you, in the same way your barber or hairstylist knows you. And if you say you want a fruity red, with a little off the top, they know just what your palate needs.\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>Next time, I'll talk about buying online.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/2600/local-wine-shops","authors":["32"],"categories":["bayareabites_119"],"tags":["bayareabites_110","bayareabites_2178"],"label":"bayareabites"},"bayareabites_815":{"type":"posts","id":"bayareabites_815","meta":{"index":"posts_1591205157","site":"bayareabites","id":"815","score":null,"sort":[1198180980000]},"guestAuthors":[],"slug":"menu-for-hope-just-2-days-left","title":"Menu for Hope: Just 2 Days Left...","publishDate":1198180980,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">\u003cimg src=\"http://bp2.blogger.com/_3CJ3D3a-cUA/R15CroDQ0WI/AAAAAAAAAAM/J8dTN6kTjTk/s320/menuforhope4map.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>You have until tomorrow, Friday December 21st, to donate to Menu for Hope, and bid on any number of priceless prizes donated by food bloggers all over the world. \u003ca href=\"http://kqedbayareabites.blogspot.com/2007/12/menu-for-hope-food-bloggers-give-back.html\">As you already know\u003c/a>, Ms. Pim of Chez Pim has organized this impressive fund raising event for the past four years. This year she's picked \u003ca href=\"http://www.wfp.org/english/\">The United Nations' World Food Programme\u003c/a>, as she did last year, but for 2007 \u003ca href=\"http://www.chezpim.com/blogs/2007/11/menu-for-hope-4.html\">she's made a special request\u003c/a>,\u003c/p>\n\u003cp>\"With a special permission from the WFP, the funds raised by Menu for Hope 4 will be earmarked for the school lunch program in Lesotho, Africa. We chose to support the school lunch program because providing food for the children not only keeps them alive, but keeps them in school so that they learn the skills to feed themselves in the future. We chose to support the program in Lesotho because it is a model program in local procurement - buying food locally to support local farmers and the local economy. Instead of shipping surplus corn across the ocean, the WFP is buying directly from local subsistent farmers who practice conservation farming methods in Lesotho to feed the children there.\"\u003c/p>\n\u003cp>In the spirit of supporting local food economy, one of the USA West Coast prizes has been amended as of the afternoon of Wednesday December 19.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2007/12/menu-for-hope-i.html\">(UW17) Dinner for 8 prepared by Brett Emerson\u003c/a>\u003c/strong>\u003cbr>Brett Emerson, owner of the soon to be opened Contigo, is offering dinner made for 8 people in his new Noe Valley home. Wines to be paired and picked by none other than our very own wine blogging superstar, Alder Yarrow of \u003ca href=\"http://www.vinography.com/\">Vinography\u003c/a>. And desserts will be made by yours truly, Shuna fish Lydon of \u003ca href=\"http://eggbeater.typepad.com/\">Eggbeater\u003c/a>. Triple threat, no doubt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This all-star dinner could be yours for a mere $10!\u003c/p>\n\u003cp>More USA West Coast prizes can be found here at \u003ca href=\"http://www.rasamalaysia.com/2007/12/menu-for-hope-4-complete-west-coast_10.html\">Rasa Malaysia\u003c/a>. But if you're a jet-setting world traveler you may want to bid on a personal tour of the El Bulli kitchen {EU31}, or have lunch with your not-so-secret lover at Alain Passard's 3 Michelin star L'Arpege in Paris one lovely afternoon {EU40}, to name just 2 insanely amazing possibilities!\u003c/p>\n\u003cp>The prizes are varied and beyond your wildest imagination. Delicious in every regard. Please take a few minutes to head over to First Giving and help us raise a record amount this year. (Last year we raised $60,925.12)\u003c/p>\n\u003cp>How To?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>- To donate, go to \u003cstrong>\u003ca href=\"http://www.firstgiving.com/menuforhope4\">First Giving\u003c/a>\u003c/strong>. To specify a specific prize, \u003cstrong>\u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">follow the instructions on the Chez Pim website\u003c/a>\u003c/strong> (scroll down to the instructions and screenshots). \u003cstrong>\u003ca name=\"money\">\u003c/a>\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1198180980,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":435},"headData":{"title":"Menu for Hope: Just 2 Days Left... | KQED","description":"You have until tomorrow, Friday December 21st, to donate to Menu for Hope, and bid on any number of priceless prizes donated by food bloggers all over the world. As you already know, Ms. Pim of Chez Pim has organized this impressive fund raising event for the past four years. This year she's picked The","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"815 http://blogs.kqed.org/bayareabites/2007/12/20/menu-for-hope-just-2-days-left/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/12/20/menu-for-hope-just-2-days-left/","disqusTitle":"Menu for Hope: Just 2 Days Left...","path":"/bayareabites/815/menu-for-hope-just-2-days-left","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">\u003cimg src=\"http://bp2.blogger.com/_3CJ3D3a-cUA/R15CroDQ0WI/AAAAAAAAAAM/J8dTN6kTjTk/s320/menuforhope4map.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>You have until tomorrow, Friday December 21st, to donate to Menu for Hope, and bid on any number of priceless prizes donated by food bloggers all over the world. \u003ca href=\"http://kqedbayareabites.blogspot.com/2007/12/menu-for-hope-food-bloggers-give-back.html\">As you already know\u003c/a>, Ms. Pim of Chez Pim has organized this impressive fund raising event for the past four years. This year she's picked \u003ca href=\"http://www.wfp.org/english/\">The United Nations' World Food Programme\u003c/a>, as she did last year, but for 2007 \u003ca href=\"http://www.chezpim.com/blogs/2007/11/menu-for-hope-4.html\">she's made a special request\u003c/a>,\u003c/p>\n\u003cp>\"With a special permission from the WFP, the funds raised by Menu for Hope 4 will be earmarked for the school lunch program in Lesotho, Africa. We chose to support the school lunch program because providing food for the children not only keeps them alive, but keeps them in school so that they learn the skills to feed themselves in the future. We chose to support the program in Lesotho because it is a model program in local procurement - buying food locally to support local farmers and the local economy. Instead of shipping surplus corn across the ocean, the WFP is buying directly from local subsistent farmers who practice conservation farming methods in Lesotho to feed the children there.\"\u003c/p>\n\u003cp>In the spirit of supporting local food economy, one of the USA West Coast prizes has been amended as of the afternoon of Wednesday December 19.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2007/12/menu-for-hope-i.html\">(UW17) Dinner for 8 prepared by Brett Emerson\u003c/a>\u003c/strong>\u003cbr>Brett Emerson, owner of the soon to be opened Contigo, is offering dinner made for 8 people in his new Noe Valley home. Wines to be paired and picked by none other than our very own wine blogging superstar, Alder Yarrow of \u003ca href=\"http://www.vinography.com/\">Vinography\u003c/a>. And desserts will be made by yours truly, Shuna fish Lydon of \u003ca href=\"http://eggbeater.typepad.com/\">Eggbeater\u003c/a>. Triple threat, no doubt.\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>This all-star dinner could be yours for a mere $10!\u003c/p>\n\u003cp>More USA West Coast prizes can be found here at \u003ca href=\"http://www.rasamalaysia.com/2007/12/menu-for-hope-4-complete-west-coast_10.html\">Rasa Malaysia\u003c/a>. But if you're a jet-setting world traveler you may want to bid on a personal tour of the El Bulli kitchen {EU31}, or have lunch with your not-so-secret lover at Alain Passard's 3 Michelin star L'Arpege in Paris one lovely afternoon {EU40}, to name just 2 insanely amazing possibilities!\u003c/p>\n\u003cp>The prizes are varied and beyond your wildest imagination. Delicious in every regard. Please take a few minutes to head over to First Giving and help us raise a record amount this year. (Last year we raised $60,925.12)\u003c/p>\n\u003cp>How To?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>- To donate, go to \u003cstrong>\u003ca href=\"http://www.firstgiving.com/menuforhope4\">First Giving\u003c/a>\u003c/strong>. To specify a specific prize, \u003cstrong>\u003ca href=\"http://www.chezpim.com/blogs/2007/12/menu-for-hope-4.html\">follow the instructions on the Chez Pim website\u003c/a>\u003c/strong> (scroll down to the instructions and screenshots). \u003cstrong>\u003ca name=\"money\">\u003c/a>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/815/menu-for-hope-just-2-days-left","authors":["5021"],"categories":["bayareabites_109","bayareabites_90"],"tags":["bayareabites_604","bayareabites_603","bayareabites_587","bayareabites_110","bayareabites_586","bayareabites_58"],"label":"bayareabites"},"bayareabites_795":{"type":"posts","id":"bayareabites_795","meta":{"index":"posts_1591205157","site":"bayareabites","id":"795","score":null,"sort":[1196323200000]},"guestAuthors":[],"slug":"monterey-market-always-worth-a-visit","title":"Monterey Market: Always Worth A Visit!","publishDate":1196323200,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>If you love produce as much as I do you know that living in the East Bay is better than living in San Francisco. I realize I could start a riot here, but I've lived in 3 out of four directions of the peninsula, in various neighborhoods and cities, and no matter where I was, no matter if I was in possession of a drivers license or not, I made it to \u003ca href=\"http://www.berkeleybowl.com/pages/main.html\">Berkeley Bowl\u003c/a> and Monterey Market, and/ or the Berkeley Farmers' Markets, because there was more to see, smell, taste, touch and procure in these markets.\u003c/p>\n\u003cp>And until I moved to North Berkeley myself, I was a tried and true Berkeley Bowl Trooper, from the old school-- back when it started in the old bowling alley. I still love to get there when I have my list in Excel spreadsheet form and the time is early enough before rush hour clogs the insane parking lot and creates lines worse than LA traffic.\u003c/p>\n\u003cp>But now I have been seduced by \u003ca href=\"http://www.montereymarket.com/index.htm\">Monterey Market\u003c/a>. I used to laugh at its size, comparable to Rainbow Grocery but tiny compared to Berkeley Bowl. But then. But then I found its buried treasure. One day two summers ago I stopped by for a few things and bought an entire flat of the best boysenberries I have ever seen, smelled or tasted! I went home and ate about four baskets, made pie with a few more and froze the rest. Returning just a day or two later I found that I had bought something which would not be back again until the following year... Sad...but also something to look forward to.\u003c/p>\n\u003cp>You can go to the same place day after day, year after year, and find everything ok, get what you need for the price you like and shrug shoulders at the prospect of change.\u003c/p>\n\u003cp>Until. Until one day you pick the best looking toad you can find for toad soup and when you get through checkout you realize your bag is exploding with a Prince and your car has been moved closer to the horizon, where a pretty sunset awaits you.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few days ago is a perfect example. I needed some citrus and butter and cranberries. I like to stock up on cranberries before they disappear so I can whip up a batch of my favorite \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/10/if_you_have_eve.html\">walnut-cranberry-orange bread,\u003c/a> which I love to toast and smother with butter. (It really can be whipped up-- it's a one bowl and wooden spoon recipe!)\u003c/p>\n\u003cp>\u003ca href=\"http://eggbeater.typepad.com/shuna/2007/11/winter-desserts.html\">I'm in love with citrus\u003c/a> and I always look at what's going on. Scratch and sniff is the best way to learn about new citrus. Both blossom and skin will tell you what unique flavor and perfume are awaiting you. While scanning high bins of yellow and green and orange globes my eyes did a double-take on a gnarly looking fruit.\u003c/p>\n\u003cp>YUZU! Fresh, California grown \u003ca href=\"http://en.wikipedia.org/wiki/Yuzu\">Yuzu\u003c/a> were staring at me. Like a collector at a yard sale discovering a priceless chair, I monitored my breathing and tried not to look around frantically. I bit my tongue when I wanted to jump up and down and yell, \"Hey?! Do you see what I see?! Look! It's fresh Yuzu, here, in Berkeley, California, yours for the having!! Can you believe such a thing? It's so wonderful!!!!!\"\u003c/p>\n\u003cp>But instead I kept walking and went back nonchalantly, looking puzzled on the outside and then hunkered in and bought at least 5 pounds.\u003c/p>\n\u003cp>Yuzu is a fruit I only saw one of once, while living in Napa. A famous chef I knew had smuggled one in from a recent trip to Japan. Like Bergamot, it's an ugly mottled fruit, but it's exquisite perfume and flavor lives in every molecule of its being.\u003c/p>\n\u003cp>Monterey Market is a cold market, mostly outside and seemingly unkempt. But it's a facade, truly, because you never know what you will find there. \u003ca href=\"http://www.montereymarket.com/history.html#page0\">Bill Fujimoto\u003c/a> buys small and large shipments directly from farmers single and corporate. The back room, unseen by the average consumer, is a carefully organized chaos of fruit and vegetable back-stock/ cases, available to restaurants, chefs and caterers who want to buy direct and avoid (or amend as the case may be) produce companies or farmers' markets.\u003c/p>\n\u003cp>And if I haven't sold you yet, \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/03/eat_at_bills_a_.html\">I beg of you\u003c/a> to rent or buy \u003ca href=\"http://www.tangerineman.com/eab.htm\">Eat At Bill's, a lovingly made documentary about Monterey Market and its beloved workers\u003c/a>. Watch it just to see the massive pumpkins, which get brought in on elephant transport trucks and the joy so many people share about cherry season, and one particular cherry in particular.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When we talk about shopping and eating local we often overlook our markets with rooftops. But Monterey Market, Berkeley Bowl, \u003ca href=\"http://www.foodmillonline.com/retailer/store_templates/shell_id_1.asp?storeID=026BBA9AF5D94884990AC012E72A676B\">The Food Mill\u003c/a>, Rainbow Grocery, Bi Rite market, \u003ca href=\"http://www.kqed.org/weblog/food/2006/06/new-farmer-joes-market.jsp\">Farmer Joe's\u003c/a> and so many more in the Bay Area are all about shopping locally. These businesses are still independent, many of them family and/or co-operatively owned. If you can't get to the farmers' market, find your CSA box lacking this week or next month, or just want to see that there are a dozen kinds of sweet potatoes, countless citrus varietals, far out and funky shaped mushrooms, head over to a new market for countless fruit and veggie adventures. They await you in one corner of the bay or the other...\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1196323200,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":909},"headData":{"title":"Monterey Market: Always Worth A Visit! | KQED","description":"If you love produce as much as I do you know that living in the East Bay is better than living in San Francisco. I realize I could start a riot here, but I've lived in 3 out of four directions of the peninsula, in various neighborhoods and cities, and no matter where I was,","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"795 http://blogs.kqed.org/bayareabites/2007/11/29/monterey-market-always-worth-a-visit/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/11/29/monterey-market-always-worth-a-visit/","disqusTitle":"Monterey Market: Always Worth A Visit!","path":"/bayareabites/795/monterey-market-always-worth-a-visit","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you love produce as much as I do you know that living in the East Bay is better than living in San Francisco. I realize I could start a riot here, but I've lived in 3 out of four directions of the peninsula, in various neighborhoods and cities, and no matter where I was, no matter if I was in possession of a drivers license or not, I made it to \u003ca href=\"http://www.berkeleybowl.com/pages/main.html\">Berkeley Bowl\u003c/a> and Monterey Market, and/ or the Berkeley Farmers' Markets, because there was more to see, smell, taste, touch and procure in these markets.\u003c/p>\n\u003cp>And until I moved to North Berkeley myself, I was a tried and true Berkeley Bowl Trooper, from the old school-- back when it started in the old bowling alley. I still love to get there when I have my list in Excel spreadsheet form and the time is early enough before rush hour clogs the insane parking lot and creates lines worse than LA traffic.\u003c/p>\n\u003cp>But now I have been seduced by \u003ca href=\"http://www.montereymarket.com/index.htm\">Monterey Market\u003c/a>. I used to laugh at its size, comparable to Rainbow Grocery but tiny compared to Berkeley Bowl. But then. But then I found its buried treasure. One day two summers ago I stopped by for a few things and bought an entire flat of the best boysenberries I have ever seen, smelled or tasted! I went home and ate about four baskets, made pie with a few more and froze the rest. Returning just a day or two later I found that I had bought something which would not be back again until the following year... Sad...but also something to look forward to.\u003c/p>\n\u003cp>You can go to the same place day after day, year after year, and find everything ok, get what you need for the price you like and shrug shoulders at the prospect of change.\u003c/p>\n\u003cp>Until. Until one day you pick the best looking toad you can find for toad soup and when you get through checkout you realize your bag is exploding with a Prince and your car has been moved closer to the horizon, where a pretty sunset awaits you.\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>A few days ago is a perfect example. I needed some citrus and butter and cranberries. I like to stock up on cranberries before they disappear so I can whip up a batch of my favorite \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/10/if_you_have_eve.html\">walnut-cranberry-orange bread,\u003c/a> which I love to toast and smother with butter. (It really can be whipped up-- it's a one bowl and wooden spoon recipe!)\u003c/p>\n\u003cp>\u003ca href=\"http://eggbeater.typepad.com/shuna/2007/11/winter-desserts.html\">I'm in love with citrus\u003c/a> and I always look at what's going on. Scratch and sniff is the best way to learn about new citrus. Both blossom and skin will tell you what unique flavor and perfume are awaiting you. While scanning high bins of yellow and green and orange globes my eyes did a double-take on a gnarly looking fruit.\u003c/p>\n\u003cp>YUZU! Fresh, California grown \u003ca href=\"http://en.wikipedia.org/wiki/Yuzu\">Yuzu\u003c/a> were staring at me. Like a collector at a yard sale discovering a priceless chair, I monitored my breathing and tried not to look around frantically. I bit my tongue when I wanted to jump up and down and yell, \"Hey?! Do you see what I see?! Look! It's fresh Yuzu, here, in Berkeley, California, yours for the having!! Can you believe such a thing? It's so wonderful!!!!!\"\u003c/p>\n\u003cp>But instead I kept walking and went back nonchalantly, looking puzzled on the outside and then hunkered in and bought at least 5 pounds.\u003c/p>\n\u003cp>Yuzu is a fruit I only saw one of once, while living in Napa. A famous chef I knew had smuggled one in from a recent trip to Japan. Like Bergamot, it's an ugly mottled fruit, but it's exquisite perfume and flavor lives in every molecule of its being.\u003c/p>\n\u003cp>Monterey Market is a cold market, mostly outside and seemingly unkempt. But it's a facade, truly, because you never know what you will find there. \u003ca href=\"http://www.montereymarket.com/history.html#page0\">Bill Fujimoto\u003c/a> buys small and large shipments directly from farmers single and corporate. The back room, unseen by the average consumer, is a carefully organized chaos of fruit and vegetable back-stock/ cases, available to restaurants, chefs and caterers who want to buy direct and avoid (or amend as the case may be) produce companies or farmers' markets.\u003c/p>\n\u003cp>And if I haven't sold you yet, \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/03/eat_at_bills_a_.html\">I beg of you\u003c/a> to rent or buy \u003ca href=\"http://www.tangerineman.com/eab.htm\">Eat At Bill's, a lovingly made documentary about Monterey Market and its beloved workers\u003c/a>. Watch it just to see the massive pumpkins, which get brought in on elephant transport trucks and the joy so many people share about cherry season, and one particular cherry in particular.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When we talk about shopping and eating local we often overlook our markets with rooftops. But Monterey Market, Berkeley Bowl, \u003ca href=\"http://www.foodmillonline.com/retailer/store_templates/shell_id_1.asp?storeID=026BBA9AF5D94884990AC012E72A676B\">The Food Mill\u003c/a>, Rainbow Grocery, Bi Rite market, \u003ca href=\"http://www.kqed.org/weblog/food/2006/06/new-farmer-joes-market.jsp\">Farmer Joe's\u003c/a> and so many more in the Bay Area are all about shopping locally. These businesses are still independent, many of them family and/or co-operatively owned. If you can't get to the farmers' market, find your CSA box lacking this week or next month, or just want to see that there are a dozen kinds of sweet potatoes, countless citrus varietals, far out and funky shaped mushrooms, head over to a new market for countless fruit and veggie adventures. They await you in one corner of the bay or the other...\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/795/monterey-market-always-worth-a-visit","authors":["5021"],"categories":["bayareabites_109"],"tags":["bayareabites_14751","bayareabites_55","bayareabites_555","bayareabites_70","bayareabites_244","bayareabites_110","bayareabites_556","bayareabites_58"],"label":"bayareabites"},"bayareabites_699":{"type":"posts","id":"bayareabites_699","meta":{"index":"posts_1591205157","site":"bayareabites","id":"699","score":null,"sort":[1186988460000]},"guestAuthors":[],"slug":"slideluckpotshow-in-san-francisco","title":"Slideluckpotshow in San Francisco!","publishDate":1186988460,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/slideluckpotshow_main_logo-755994.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/slideluckpotshow_main_logo-755992.gif\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\n\u003cp>This past weekend many of my favorite activities came together under one roof for \u003ca href=\"http://slideluckpotshow.com/sanfrancisco.php\">one night only in San Francisco\u003c/a>. On Saturday August 12, from 7 - 9 PM \u003ca href=\"http://slideluckpotshow.com/index.php\">Slideluckpotshow\u003c/a> brought handmade food, art, artists, friendliness, beautiful thought-provoking images, eating new things, seeing old friends and making new ones, giddy excitement at the spontaneousness of it all, and deeply inspiring ideas about creating community together. It met me when I left the just cooling breeze of San Francisco's dusk and entered the vast white space that is \u003ca href=\"http://www.sandboxstudio.com/\">Sandbox Studios\u003c/a> on Minnesota Street. \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/08/slideluckpotsho.html\">Slideluckpotshow met all my expectations\u003c/a> and then far exceeded them in a few minutes, when, after arriving too early with my carpool, put me to \"work\" being a 20 minute volunteer.\u003c/p>\n\u003cp>The first time I read about Slideluckpotshow was in \u003ca href=\"http://slideluckpotshow.com/index2.php?PageName=press\">Time Out NY\u003c/a> on a trip there. I kicked myself for not thinking of the brilliant idea myself. And then I wished I still lived in New York City. Well, for a minute, at any rate.\u003c/p>\n\u003cp>Recently, via Marcia of \u003ca href=\"http://www.tablehopper.com/\">Tablehopper\u003c/a> and through an odd series of random emails, all mere days before the event, I heard that Slideluckpotshow was coming to my fine, fair city. I could barely contain myself long enough to think about what dish I might create to welcome Slideluckpotshow's founder \u003ca href=\"http://heyhotshot.com/blog/2006/06/05/an-interview-with-casey-kelbaugh/\">Casey Kelbaugh\u003c/a> and his crew. How could I convince them to come to SF again? How could I gather all the troops possibly interested in coming to an event displaying such an incredible amalgamation of ideas?\u003c/p>\n\u003cp>It's true, \u003ca href=\"http://www.flickr.com/groups/35034356356@N01/discuss/72157600694209134/\">Slideluckpotshow had little advertising\u003c/a>. Until I posted the information on eggbeater no one I knew had heard of it or realized they were coming SF at all. Which is really unfortunate, because it was right up our alley!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The requirements for attending for Slideluckpotshow were easy. Make \u003ca href=\"http://slideluckpotshow.com/index2.php?PageName=recipes\">food\u003c/a> (I made enough for 30 people but most people made enough for about 12, depending on the portion size), or bring really good dishes from a reputable prepared-food vending source. Make or bring great beverages. If the first two are not possible, give a good donation at the door. {My friend DB gave $10.} Come hungry at least a few minutes, or up to 2 hours, before the slide-show. Be prepared to sit on the ground if you don't get there early enough to nab a seat in a chair or on a comfy couch. Wear the eye glasses you do for watching a movie, if needed. Enter a small body of images for the show and make the deadline. Or don't submit \"slides\" but be prepared for seeing/ experiencing a wide range of aesthetics and mediums projected on a 20 foot screen via an Apple computer. There were two sections of the slide show, each running at about an hour, with an intermission in the middle.\u003c/p>\n\u003cp>My favorite artists from Saturday night's SF showing are the following:\u003c/p>\n\u003cp>\u003ca href=\"http://www.jessicarosen.com/T001.html\">Jessica Rosen\u003c/a>'s powerful images of transsexual women in Brazil, high contrast, slightly ironic (fashion or not?) portraits by \u003ca href=\"http://www.olivierlaude.com/\">Olivier Laude\u003c/a>, \u003ca href=\"http://jonathansolo.tribe.net/\">Jonathan Solo\u003c/a>'s graphite pencil work wherein he, \"collages the drawings... to create meta-feminine/masculine figures from a fantastical assemblage of physical characteristics.\" There were two artists whose photographic \u003ca href=\"http://www.hsfoto.com/portfolio.htm\">documentation of America's wars\u003c/a> in Iraq and Afghanistan reached into my core, but \u003ca href=\"http://www.hsfoto.com/biography.htm\">Heidi Schumann\u003c/a>'s images and astute interplay between sound (all the slide-sets were accompanied by music of the artist's choice) rendered me speechless. Although it's difficult to pick a favorite set and artist, I will. \u003ca href=\"http://www.gasperak.com/\">Tim Gasperak\u003c/a> contributed a series of photographs stark, detailed, evocative, lovely and textured from two series, \u003ca href=\"http://www.gasperak.com/gallery/iceland/14.php\">Mystery of Iceland\u003c/a> and \u003ca href=\"http://www.gasperak.com/gallery/landscapes/12.php\">Isolated Landscapes\u003c/a>. Even \u003ca href=\"http://www.gasperak.com/about/\">his bio\u003c/a> is well written.\u003c/p>\n\u003cp>What did I make for the pot-luck? A fruit salad composed of the juiciest, most absolute ripe beyond ripe farmers' market fruit. Something similar to \u003ca href=\"http://www.kqed.org/weblog/food/2006/08/gazpacho-shuna-athens-late-summer.jsp\">Shuna & Athen's Famous Gazpacho\u003c/a>. A quick photo of the finished bowl can be found \u003ca href=\"http://www.flickr.com/photos/aranyamei/1091965526/\">by clicking on this link\u003c/a>. From my assembled posse there was also a beautiful pecan-peach cake made by \u003ca href=\"http://marcsala.blogspot.com/\">Marc,\u003c/a> and a clean squid and broad bean salad made by none other than \u003ca href=\"http://www.inpraiseofsardines.com/\">Brett\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Slideluckpotshow could not be a better event for me: a chef with over 10 years of fine art training and a BFA in photography. If you're a person who appreciates Open Studios or museums, \u003ca href=\"http://www.flickr.com/search/?q=slideluckpotshow&w=all\">Flickr\u003c/a> or \u003ca href=\"http://www.jpgmag.com/\">JPG\u003c/a>, or just the occasional food porn photograph, this is an event I beg of you to attend if \u003ca href=\"http://www.flickr.com/photos/aranyamei/1091107155/\">it comes to a wide open room\u003c/a> near you.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1186988460,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":763},"headData":{"title":"Slideluckpotshow in San Francisco! | KQED","description":"This past weekend many of my favorite activities came together under one roof for one night only in San Francisco. On Saturday August 12, from 7 - 9 PM Slideluckpotshow brought handmade food, art, artists, friendliness, beautiful thought-provoking images, eating new things, seeing old friends and making new ones, giddy excitement at the spontaneousness of","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"699 http://blogs.kqed.org/bayareabites/2007/08/13/slideluckpotshow-in-san-francisco/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/08/13/slideluckpotshow-in-san-francisco/","disqusTitle":"Slideluckpotshow in San Francisco!","path":"/bayareabites/699/slideluckpotshow-in-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/slideluckpotshow_main_logo-755994.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/slideluckpotshow_main_logo-755992.gif\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\n\u003cp>This past weekend many of my favorite activities came together under one roof for \u003ca href=\"http://slideluckpotshow.com/sanfrancisco.php\">one night only in San Francisco\u003c/a>. On Saturday August 12, from 7 - 9 PM \u003ca href=\"http://slideluckpotshow.com/index.php\">Slideluckpotshow\u003c/a> brought handmade food, art, artists, friendliness, beautiful thought-provoking images, eating new things, seeing old friends and making new ones, giddy excitement at the spontaneousness of it all, and deeply inspiring ideas about creating community together. It met me when I left the just cooling breeze of San Francisco's dusk and entered the vast white space that is \u003ca href=\"http://www.sandboxstudio.com/\">Sandbox Studios\u003c/a> on Minnesota Street. \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/08/slideluckpotsho.html\">Slideluckpotshow met all my expectations\u003c/a> and then far exceeded them in a few minutes, when, after arriving too early with my carpool, put me to \"work\" being a 20 minute volunteer.\u003c/p>\n\u003cp>The first time I read about Slideluckpotshow was in \u003ca href=\"http://slideluckpotshow.com/index2.php?PageName=press\">Time Out NY\u003c/a> on a trip there. I kicked myself for not thinking of the brilliant idea myself. And then I wished I still lived in New York City. Well, for a minute, at any rate.\u003c/p>\n\u003cp>Recently, via Marcia of \u003ca href=\"http://www.tablehopper.com/\">Tablehopper\u003c/a> and through an odd series of random emails, all mere days before the event, I heard that Slideluckpotshow was coming to my fine, fair city. I could barely contain myself long enough to think about what dish I might create to welcome Slideluckpotshow's founder \u003ca href=\"http://heyhotshot.com/blog/2006/06/05/an-interview-with-casey-kelbaugh/\">Casey Kelbaugh\u003c/a> and his crew. How could I convince them to come to SF again? How could I gather all the troops possibly interested in coming to an event displaying such an incredible amalgamation of ideas?\u003c/p>\n\u003cp>It's true, \u003ca href=\"http://www.flickr.com/groups/35034356356@N01/discuss/72157600694209134/\">Slideluckpotshow had little advertising\u003c/a>. Until I posted the information on eggbeater no one I knew had heard of it or realized they were coming SF at all. Which is really unfortunate, because it was right up our alley!\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 requirements for attending for Slideluckpotshow were easy. Make \u003ca href=\"http://slideluckpotshow.com/index2.php?PageName=recipes\">food\u003c/a> (I made enough for 30 people but most people made enough for about 12, depending on the portion size), or bring really good dishes from a reputable prepared-food vending source. Make or bring great beverages. If the first two are not possible, give a good donation at the door. {My friend DB gave $10.} Come hungry at least a few minutes, or up to 2 hours, before the slide-show. Be prepared to sit on the ground if you don't get there early enough to nab a seat in a chair or on a comfy couch. Wear the eye glasses you do for watching a movie, if needed. Enter a small body of images for the show and make the deadline. Or don't submit \"slides\" but be prepared for seeing/ experiencing a wide range of aesthetics and mediums projected on a 20 foot screen via an Apple computer. There were two sections of the slide show, each running at about an hour, with an intermission in the middle.\u003c/p>\n\u003cp>My favorite artists from Saturday night's SF showing are the following:\u003c/p>\n\u003cp>\u003ca href=\"http://www.jessicarosen.com/T001.html\">Jessica Rosen\u003c/a>'s powerful images of transsexual women in Brazil, high contrast, slightly ironic (fashion or not?) portraits by \u003ca href=\"http://www.olivierlaude.com/\">Olivier Laude\u003c/a>, \u003ca href=\"http://jonathansolo.tribe.net/\">Jonathan Solo\u003c/a>'s graphite pencil work wherein he, \"collages the drawings... to create meta-feminine/masculine figures from a fantastical assemblage of physical characteristics.\" There were two artists whose photographic \u003ca href=\"http://www.hsfoto.com/portfolio.htm\">documentation of America's wars\u003c/a> in Iraq and Afghanistan reached into my core, but \u003ca href=\"http://www.hsfoto.com/biography.htm\">Heidi Schumann\u003c/a>'s images and astute interplay between sound (all the slide-sets were accompanied by music of the artist's choice) rendered me speechless. Although it's difficult to pick a favorite set and artist, I will. \u003ca href=\"http://www.gasperak.com/\">Tim Gasperak\u003c/a> contributed a series of photographs stark, detailed, evocative, lovely and textured from two series, \u003ca href=\"http://www.gasperak.com/gallery/iceland/14.php\">Mystery of Iceland\u003c/a> and \u003ca href=\"http://www.gasperak.com/gallery/landscapes/12.php\">Isolated Landscapes\u003c/a>. Even \u003ca href=\"http://www.gasperak.com/about/\">his bio\u003c/a> is well written.\u003c/p>\n\u003cp>What did I make for the pot-luck? A fruit salad composed of the juiciest, most absolute ripe beyond ripe farmers' market fruit. Something similar to \u003ca href=\"http://www.kqed.org/weblog/food/2006/08/gazpacho-shuna-athens-late-summer.jsp\">Shuna & Athen's Famous Gazpacho\u003c/a>. A quick photo of the finished bowl can be found \u003ca href=\"http://www.flickr.com/photos/aranyamei/1091965526/\">by clicking on this link\u003c/a>. From my assembled posse there was also a beautiful pecan-peach cake made by \u003ca href=\"http://marcsala.blogspot.com/\">Marc,\u003c/a> and a clean squid and broad bean salad made by none other than \u003ca href=\"http://www.inpraiseofsardines.com/\">Brett\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Slideluckpotshow could not be a better event for me: a chef with over 10 years of fine art training and a BFA in photography. If you're a person who appreciates Open Studios or museums, \u003ca href=\"http://www.flickr.com/search/?q=slideluckpotshow&w=all\">Flickr\u003c/a> or \u003ca href=\"http://www.jpgmag.com/\">JPG\u003c/a>, or just the occasional food porn photograph, this is an event I beg of you to attend if \u003ca href=\"http://www.flickr.com/photos/aranyamei/1091107155/\">it comes to a wide open room\u003c/a> near you.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/699/slideluckpotshow-in-san-francisco","authors":["5021"],"categories":["bayareabites_109","bayareabites_90"],"tags":["bayareabites_127","bayareabites_250","bayareabites_14741","bayareabites_110","bayareabites_58"],"label":"bayareabites"},"bayareabites_691":{"type":"posts","id":"bayareabites_691","meta":{"index":"posts_1591205157","site":"bayareabites","id":"691","score":null,"sort":[1186390800000]},"guestAuthors":[],"slug":"peach-advice","title":"Peach Advice.","publishDate":1186390800,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Love is in the air: peaches are here, and all is right with the world. Yes, my sunglasses are rose- tinted, why do you ask?\u003c/p>\n\u003cp>I've been on the road, taking my show with me. First NYC, then Portland and most recently, Chicago. It's been fun, educational, hot, and delicious, but I've missed being home. Home is where the peaches are. Home is where I know the season's signage at my local farmers' market is. I wait and pine for strawberries, cherries soon follow, and after cherries, O Glorious stone fruit arrives, bang! a cornucopia drops out of the sky and lands on my head! It's fast. It's furious. And no one can keep up. Chefs and pastry chefs change menus daily, attempting to think of newfangled dishes to highlight summer's overwhelming, non-stop conveyor belt of tree fruit to farm, to market. It's all about pitting and prepping and ripening, and those of us who really care, trying to keep our fruit out of walk-ins.\u003c/p>\n\u003cp>We want our diners to get a taste of what we felt when scooping up the first apricots, felt their soft downy skin and licked our chins attempting to keep every last drop of apricot nectar, spilling out like the well which \u003ca href=\"http://disney.go.com/vault/archives/movies/fantasia/fantasia.html\">Micky and the sinister brooms\u003c/a> let loose in the night.\u003c/p>\n\u003cp>This past weekend I had the extraordinary pleasure of working for my favorite peach farmer, \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_91.php\">Carl Rosato of Woodleaf Farm\u003c/a>. On \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/08/woodleaf-carl-r.html\">Saturday and Sunday I joined an exceptional crew\u003c/a> to sell August's first Cassie peaches, pears, a few undercover Pink Pearl Apples (!!!), tiny sweet green grapes, red pears, mixed figs, white peaches, a dozen or so nectarines and Suncrest peaches.\u003c/p>\n\u003cp>Cassie peaches, in my humble opinion, are a reason for living.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While working at the markets this weekend I gave out a lot of peach advice. Peach advice for ripening, baking, storing, freezing, jamming, eating, and handling. I received a funny email, in fact, from my friend \u003ca href=\"http://www.cyberbilly.com/about.html\">Guy\u003c/a> today,\u003cbr> \"That was cool running in to you yesterday, selling peaches. Can't imagine what the customers though when they asked, 'Do you have any good ideas what to do with them?' AHAHHAHAH.\"\u003c/p>\n\u003cp>A fruit-inspired pastry chef could not be happier having a job wherein he was surrounded by exquisite fruit all the day long. Fruit is an exciting field of study because not all fruit is created equal. One must know the inner workings of the family of fruit when one approaches a new branch.\u003c/p>\n\u003cp>Some fruit must always be picked unripe from the tree, the best example being pears. Certain fruits will continue to ripen off the tree, two examples are pineapples, and most stone fruit. There are cranky fruits who do not like to be picked with a machine, cherries, for example. And there are laid back fruits which can go either way, they're easy, like oranges or walnuts.\u003c/p>\n\u003cp>Peaches will ripen off the tree, on your counter, if you so wish. A good farmer will pick fruit right at the moment where she/he can get it to market looking alright and then allow the eater to ripen it a bit more to get it where it's desired. Many fruits will get softer but not sweeter if picked too early; mangoes are a great example of a fruit whose perfume is stolen when picked green or green-ish.\u003c/p>\n\u003cp>This weekend, in the midst of excitedly talking a mile-a-minute about peaches, I heard some great peach advice from customers. My favorite tidbit came from a fellow at the San Rafael market in Marin named Patrick. It made me stop dead in my tracks and so I wanted to share it with y'all.\u003c/p>\n\u003cp>What works for me, and so I share it with others is this: place peaches shoulder side down (aka \"stem end\"), on a flat surface, at room temperature, just until there's a bit of give under the skin, then refrigerate or eat.\u003c/p>\n\u003cp>But Patrick had a brilliant idea. Refrigerate peaches/stone fruit all at once and take out, placing on counter (or plate) as I've described, a few days before eating. Refrigerating fruit at home, (as opposed to the massive cold storage facilities in the \"produce stream\" wherein \"refrigerators\" are the size of private airplane hangers and temperatures are kept between 30-34F), means the fruit's ripening process is slowed down, but not stopped. With Patrick's method you don't have a lot of really ripe fruit in the fridge at once. And, also, you horde a some power over the ripening process, therefore giving yourself more time to relax, find recipes you love, and do with that fruit what you want without the pressure of doing that right now!\u003c/p>\n\u003cp>Patrick's method also allows you to buy a little more fruit than you might need or want to consume in one day or week. (Which of course makes the farmers happy.)\u003c/p>\n\u003cp>Every peach is a snowflake. \u003ca href=\"http://www.kqed.org/weblog/food/2007/05/plumcots-apriums-pluots-and-their.jsp\">Every varietal is different\u003c/a>, every farm growing a particular varietal grows them differently. Every soil and location and method will produce a different peach. Every tree on in that orchard growing that peach will ripen and concentrate its sugars and acids differently. Depending on how much of one kind a farmer has, and which market they're selling them at, will determine or \u003ca href=\"http://www.kqed.org/weblog/food/2007/07/cost-of-flavorful-peach.jsp\">fetch a different price.\u003c/a> And every mouth eating that peach like a snowflake will react to it differently.\u003c/p>\n\u003cp>We all know at what point exactly we like to eat a banana. Even within one family each member will like a slightly more or less green specimen.\u003c/p>\n\u003cp>My Peach Advice? Jot down the names and details of the peaches and the farmers with whom you interacted with this year so that next year you will leap at the chance to buy your favorites, have mouth notes from which to comparison shop/eat, and ripen gently and slowly the fruit you choose to buy.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And if you see me selling peaches, please stop by and say hello, I'd love to expound further, or just introduce you to my favorite fruit!\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1233852803,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1034},"headData":{"title":"Peach Advice. | KQED","description":"Love is in the air: peaches are here, and all is right with the world. Yes, my sunglasses are rose- tinted, why do you ask? I've been on the road, taking my show with me. First NYC, then Portland and most recently, Chicago. It's been fun, educational, hot, and delicious, but I've missed being home.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"691 http://blogs.kqed.org/bayareabites/2007/08/06/peach-advice/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/08/06/peach-advice/","disqusTitle":"Peach Advice.","path":"/bayareabites/691/peach-advice","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Love is in the air: peaches are here, and all is right with the world. Yes, my sunglasses are rose- tinted, why do you ask?\u003c/p>\n\u003cp>I've been on the road, taking my show with me. First NYC, then Portland and most recently, Chicago. It's been fun, educational, hot, and delicious, but I've missed being home. Home is where the peaches are. Home is where I know the season's signage at my local farmers' market is. I wait and pine for strawberries, cherries soon follow, and after cherries, O Glorious stone fruit arrives, bang! a cornucopia drops out of the sky and lands on my head! It's fast. It's furious. And no one can keep up. Chefs and pastry chefs change menus daily, attempting to think of newfangled dishes to highlight summer's overwhelming, non-stop conveyor belt of tree fruit to farm, to market. It's all about pitting and prepping and ripening, and those of us who really care, trying to keep our fruit out of walk-ins.\u003c/p>\n\u003cp>We want our diners to get a taste of what we felt when scooping up the first apricots, felt their soft downy skin and licked our chins attempting to keep every last drop of apricot nectar, spilling out like the well which \u003ca href=\"http://disney.go.com/vault/archives/movies/fantasia/fantasia.html\">Micky and the sinister brooms\u003c/a> let loose in the night.\u003c/p>\n\u003cp>This past weekend I had the extraordinary pleasure of working for my favorite peach farmer, \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_91.php\">Carl Rosato of Woodleaf Farm\u003c/a>. On \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/08/woodleaf-carl-r.html\">Saturday and Sunday I joined an exceptional crew\u003c/a> to sell August's first Cassie peaches, pears, a few undercover Pink Pearl Apples (!!!), tiny sweet green grapes, red pears, mixed figs, white peaches, a dozen or so nectarines and Suncrest peaches.\u003c/p>\n\u003cp>Cassie peaches, in my humble opinion, are a reason for living.\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>While working at the markets this weekend I gave out a lot of peach advice. Peach advice for ripening, baking, storing, freezing, jamming, eating, and handling. I received a funny email, in fact, from my friend \u003ca href=\"http://www.cyberbilly.com/about.html\">Guy\u003c/a> today,\u003cbr> \"That was cool running in to you yesterday, selling peaches. Can't imagine what the customers though when they asked, 'Do you have any good ideas what to do with them?' AHAHHAHAH.\"\u003c/p>\n\u003cp>A fruit-inspired pastry chef could not be happier having a job wherein he was surrounded by exquisite fruit all the day long. Fruit is an exciting field of study because not all fruit is created equal. One must know the inner workings of the family of fruit when one approaches a new branch.\u003c/p>\n\u003cp>Some fruit must always be picked unripe from the tree, the best example being pears. Certain fruits will continue to ripen off the tree, two examples are pineapples, and most stone fruit. There are cranky fruits who do not like to be picked with a machine, cherries, for example. And there are laid back fruits which can go either way, they're easy, like oranges or walnuts.\u003c/p>\n\u003cp>Peaches will ripen off the tree, on your counter, if you so wish. A good farmer will pick fruit right at the moment where she/he can get it to market looking alright and then allow the eater to ripen it a bit more to get it where it's desired. Many fruits will get softer but not sweeter if picked too early; mangoes are a great example of a fruit whose perfume is stolen when picked green or green-ish.\u003c/p>\n\u003cp>This weekend, in the midst of excitedly talking a mile-a-minute about peaches, I heard some great peach advice from customers. My favorite tidbit came from a fellow at the San Rafael market in Marin named Patrick. It made me stop dead in my tracks and so I wanted to share it with y'all.\u003c/p>\n\u003cp>What works for me, and so I share it with others is this: place peaches shoulder side down (aka \"stem end\"), on a flat surface, at room temperature, just until there's a bit of give under the skin, then refrigerate or eat.\u003c/p>\n\u003cp>But Patrick had a brilliant idea. Refrigerate peaches/stone fruit all at once and take out, placing on counter (or plate) as I've described, a few days before eating. Refrigerating fruit at home, (as opposed to the massive cold storage facilities in the \"produce stream\" wherein \"refrigerators\" are the size of private airplane hangers and temperatures are kept between 30-34F), means the fruit's ripening process is slowed down, but not stopped. With Patrick's method you don't have a lot of really ripe fruit in the fridge at once. And, also, you horde a some power over the ripening process, therefore giving yourself more time to relax, find recipes you love, and do with that fruit what you want without the pressure of doing that right now!\u003c/p>\n\u003cp>Patrick's method also allows you to buy a little more fruit than you might need or want to consume in one day or week. (Which of course makes the farmers happy.)\u003c/p>\n\u003cp>Every peach is a snowflake. \u003ca href=\"http://www.kqed.org/weblog/food/2007/05/plumcots-apriums-pluots-and-their.jsp\">Every varietal is different\u003c/a>, every farm growing a particular varietal grows them differently. Every soil and location and method will produce a different peach. Every tree on in that orchard growing that peach will ripen and concentrate its sugars and acids differently. Depending on how much of one kind a farmer has, and which market they're selling them at, will determine or \u003ca href=\"http://www.kqed.org/weblog/food/2007/07/cost-of-flavorful-peach.jsp\">fetch a different price.\u003c/a> And every mouth eating that peach like a snowflake will react to it differently.\u003c/p>\n\u003cp>We all know at what point exactly we like to eat a banana. Even within one family each member will like a slightly more or less green specimen.\u003c/p>\n\u003cp>My Peach Advice? Jot down the names and details of the peaches and the farmers with whom you interacted with this year so that next year you will leap at the chance to buy your favorites, have mouth notes from which to comparison shop/eat, and ripen gently and slowly the fruit you choose to buy.\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>And if you see me selling peaches, please stop by and say hello, I'd love to expound further, or just introduce you to my favorite fruit!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/691/peach-advice","authors":["5021"],"categories":["bayareabites_95"],"tags":["bayareabites_14751","bayareabites_134","bayareabites_244","bayareabites_110","bayareabites_367","bayareabites_137","bayareabites_58","bayareabites_343"],"label":"bayareabites"},"bayareabites_625":{"type":"posts","id":"bayareabites_625","meta":{"index":"posts_1591205157","site":"bayareabites","id":"625","score":null,"sort":[1180340700000]},"guestAuthors":[],"slug":"plumcots-apriums-pluots-and-their-father-of-invention","title":"Plumcots, Apriums, Pluots and Their Father of Invention","publishDate":1180340700,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>It's that time of year. When Bay Area markets are jumping with stone fruits. Names whimsical, actual and unpronounceable and downright silly fill signage over mysterious glowing orbs. People want to know, \"What's the difference between a pluot and a plumcot, a nectarcot and an aprium? Why all the funny names? What happened to the straight up plum, apricot, nectarine and peach?\"\u003c/p>\n\u003cp>The full answer is too wordy for this medium. But, truth be told, there are almost no fruits we eat out hand today which are their true selves in their original form. \u003ca href=\"http://en.wikipedia.org/wiki/Prunus\">All stone fruits are hybrids\u003c/a> of the bitter almond tree, and all have been developed by horticulturalists for hundreds of years to withstand certain weather conditions, soils and various interfering pests. And in the last one hundred years or so, farmers have been juggling/gambling with different trees in an attempt to provide Americans with what appears to be one fruit during the course of a season. The peach you eat in May is not the peach you eat in June or July. But the hope is that on each of these hot summer days, you can find, buy and eat a peach.\u003c/p>\n\u003cp>It's almost impossible to keep up with all the stone fruit hybrids once summer begins. They rush at us like stars in a meteor shower. Some varietals last a month, but many come and go within a week or even days! My favorite farm for stone fruit is \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_8.php\">Blossom Bluff\u003c/a>. Ted and Fran Loewen grow dozens of varietals, oftentimes experimenting or sticking with more difficult trees and fruit to provide their customers with a delicious spectrum of complex, aromatic, texturally sensuous fruits.\u003c/p>\n\u003cp>It's been as big a surprise to me, as anyone else, that peaches and various plum-apricot hybrids are arriving at the farmers' market as early as this. It's May; still spring by the calendar! But here they all are, available for the picking, and in wide sweeping arrays and displays at \u003ca href=\"http://www.berkeleybowl.com/pages/produce.html\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.montereymarket.com/index.htm\">Monterey Market\u003c/a> and local farmers' markets.\u003c/p>\n\u003cp>Unless a farmer has stayed loyal to calling these hybrids their proper names, what you buy here will be named something different there. As of yet there's little regulation to insure names stay consistent. Train your nose and mouth to recognize new varietals. Pick fruit that has a strong scent when you go in for the smell. All stone fruit can ripen off the tree. Unless your house is very hot or humid, ripen fruit further by setting fruit on its shoulders, stem side down, until, when pressed, flesh has a bit of give. If the fruit you buy is very ripe, be sure to refrigerate it immediately.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Early fruits will be smaller and higher in acid than their later cousins. Fruit whose color bleeds right down into the stem end will ripen sweeter than those whose color is yellow or green by the stem. Look for fruit with saturated color. The sun's blush is what determines sugar in stone fruit.\u003c/p>\n\u003cp>But remember, some of these varietals will be gone before you can decide if you'll like them! Buy a few of each as the season progresses and jot down the name on the placard as well as the name of the farm stand. These notes will help you get a head-start on next years stone fruit onslaught.\u003c/p>\n\u003cp>If you have an interest in the history of these quirky hybrids, \u003ca href=\"http://en.wikipedia.org/wiki/Zaiger%27s_Genetics\">Mr. Floyd Zaiger\u003c/a> is the first person to learn about. He has contributed more to stone fruit hybridization than any other person to date.\u003c/p>\n\u003cp>Short Pieces on Floyd Zaiger:\u003c/p>\n\u003cp>\u003ca href=\"http://www.yourproduceman.com/news_aug_1_05.html\">Your Produce Man\u003c/a>\u003cbr>News from \u003ca href=\"http://www.davewilson.com/z_file/TOC_zaiger.html\">The Dave Wilson Nursery\u003c/a> (where many California farmers buy these various hybrids.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And if you are a nerdy (budding) fruit historian (pun intended) like me, you'll enjoy words written by and about the infamous David Karp, Fruit Detective extraordinaire:\u003cbr>\u003ca href=\"http://www.californiaheartland.org/archive/hl_735/fruitdetect.htm\">\u003cbr> California Heartland . Org\u003c/a>\u003cbr>\u003ca href=\"http://www.booknoise.net/johnseabrook/stories/culture/detective/index.html\">John Seabrook from The New Yorker\u003c/a> spends a few days with our man.\u003cbr>\u003ca href=\"http://www.smithsonianmagazine.com/issues/2006/july/karp.php\">Smithsonian Magazine interview\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1180340700,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":671},"headData":{"title":"Plumcots, Apriums, Pluots and Their Father of Invention | KQED","description":"It's that time of year. When Bay Area markets are jumping with stone fruits. Names whimsical, actual and unpronounceable and downright silly fill signage over mysterious glowing orbs. People want to know, "What's the difference between a pluot and a plumcot, a nectarcot and an aprium? Why all the funny names? What happened to the","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"625 http://blogs.kqed.org/bayareabites/2007/05/28/plumcots-apriums-pluots-and-their-father-of-invention/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/05/28/plumcots-apriums-pluots-and-their-father-of-invention/","disqusTitle":"Plumcots, Apriums, Pluots and Their Father of Invention","path":"/bayareabites/625/plumcots-apriums-pluots-and-their-father-of-invention","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's that time of year. When Bay Area markets are jumping with stone fruits. Names whimsical, actual and unpronounceable and downright silly fill signage over mysterious glowing orbs. People want to know, \"What's the difference between a pluot and a plumcot, a nectarcot and an aprium? Why all the funny names? What happened to the straight up plum, apricot, nectarine and peach?\"\u003c/p>\n\u003cp>The full answer is too wordy for this medium. But, truth be told, there are almost no fruits we eat out hand today which are their true selves in their original form. \u003ca href=\"http://en.wikipedia.org/wiki/Prunus\">All stone fruits are hybrids\u003c/a> of the bitter almond tree, and all have been developed by horticulturalists for hundreds of years to withstand certain weather conditions, soils and various interfering pests. And in the last one hundred years or so, farmers have been juggling/gambling with different trees in an attempt to provide Americans with what appears to be one fruit during the course of a season. The peach you eat in May is not the peach you eat in June or July. But the hope is that on each of these hot summer days, you can find, buy and eat a peach.\u003c/p>\n\u003cp>It's almost impossible to keep up with all the stone fruit hybrids once summer begins. They rush at us like stars in a meteor shower. Some varietals last a month, but many come and go within a week or even days! My favorite farm for stone fruit is \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_8.php\">Blossom Bluff\u003c/a>. Ted and Fran Loewen grow dozens of varietals, oftentimes experimenting or sticking with more difficult trees and fruit to provide their customers with a delicious spectrum of complex, aromatic, texturally sensuous fruits.\u003c/p>\n\u003cp>It's been as big a surprise to me, as anyone else, that peaches and various plum-apricot hybrids are arriving at the farmers' market as early as this. It's May; still spring by the calendar! But here they all are, available for the picking, and in wide sweeping arrays and displays at \u003ca href=\"http://www.berkeleybowl.com/pages/produce.html\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.montereymarket.com/index.htm\">Monterey Market\u003c/a> and local farmers' markets.\u003c/p>\n\u003cp>Unless a farmer has stayed loyal to calling these hybrids their proper names, what you buy here will be named something different there. As of yet there's little regulation to insure names stay consistent. Train your nose and mouth to recognize new varietals. Pick fruit that has a strong scent when you go in for the smell. All stone fruit can ripen off the tree. Unless your house is very hot or humid, ripen fruit further by setting fruit on its shoulders, stem side down, until, when pressed, flesh has a bit of give. If the fruit you buy is very ripe, be sure to refrigerate it immediately.\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>Early fruits will be smaller and higher in acid than their later cousins. Fruit whose color bleeds right down into the stem end will ripen sweeter than those whose color is yellow or green by the stem. Look for fruit with saturated color. The sun's blush is what determines sugar in stone fruit.\u003c/p>\n\u003cp>But remember, some of these varietals will be gone before you can decide if you'll like them! Buy a few of each as the season progresses and jot down the name on the placard as well as the name of the farm stand. These notes will help you get a head-start on next years stone fruit onslaught.\u003c/p>\n\u003cp>If you have an interest in the history of these quirky hybrids, \u003ca href=\"http://en.wikipedia.org/wiki/Zaiger%27s_Genetics\">Mr. Floyd Zaiger\u003c/a> is the first person to learn about. He has contributed more to stone fruit hybridization than any other person to date.\u003c/p>\n\u003cp>Short Pieces on Floyd Zaiger:\u003c/p>\n\u003cp>\u003ca href=\"http://www.yourproduceman.com/news_aug_1_05.html\">Your Produce Man\u003c/a>\u003cbr>News from \u003ca href=\"http://www.davewilson.com/z_file/TOC_zaiger.html\">The Dave Wilson Nursery\u003c/a> (where many California farmers buy these various hybrids.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And if you are a nerdy (budding) fruit historian (pun intended) like me, you'll enjoy words written by and about the infamous David Karp, Fruit Detective extraordinaire:\u003cbr>\u003ca href=\"http://www.californiaheartland.org/archive/hl_735/fruitdetect.htm\">\u003cbr> California Heartland . Org\u003c/a>\u003cbr>\u003ca href=\"http://www.booknoise.net/johnseabrook/stories/culture/detective/index.html\">John Seabrook from The New Yorker\u003c/a> spends a few days with our man.\u003cbr>\u003ca href=\"http://www.smithsonianmagazine.com/issues/2006/july/karp.php\">Smithsonian Magazine interview\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/625/plumcots-apriums-pluots-and-their-father-of-invention","authors":["5021"],"categories":["bayareabites_109","bayareabites_64","bayareabites_95","bayareabites_60"],"tags":["bayareabites_129","bayareabites_134","bayareabites_244","bayareabites_14769","bayareabites_110","bayareabites_65","bayareabites_132","bayareabites_137","bayareabites_58","bayareabites_218"],"label":"bayareabites"},"bayareabites_597":{"type":"posts","id":"bayareabites_597","meta":{"index":"posts_1591205157","site":"bayareabites","id":"597","score":null,"sort":[1177922400000]},"guestAuthors":[],"slug":"sourdough-tutorial-local-bloggers-share-recipes-information-toast-part-2","title":"Sourdough Tutorial. Local Bloggers Share Recipes, Information & Toast. Part 2","publishDate":1177922400,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0224.JPG\">\u003c/p>\n\u003cp>Continued from \u003ca href=\"http://www.kqed.org/weblog/food/2007/04/sourdough-tutorial-local-bloggers-share.jsp\">Part One on Monday April 16\u003c/a>.\u003c/p>\n\u003cp>In California we have more than our fair share of live yeast in the air. \u003ca href=\"http://en.wikipedia.org/wiki/Sourdough\">Catching it and turning it into \"sourdough starter\" or \"natural starter\" is pretty easy\u003c/a>. All one needs to do is to feed one's starter with cold water and bread flour every week or so. The concept of the 100 years old starter, though, is negligible. But I'm not here to rain on your sourdough starter parade. Although I will mention that sourdough is just that. It was not, originally, a nice thing to say about one's bread. It meant bad. It meant that your bread had gone off.\u003c/p>\n\u003cp>Like trifle, sourdough was originally a mistake. Or an exaggeration of a mistake. I have heard more than one Master Bread Baker disparage sourdough bread.\u003c/p>\n\u003cp>Also, for the sake of clarity, sourdough bread and sourdough starter are not the same. It is possible to make bread from live yeast cultures, whether they are from wheat or grapes or some other source, and not have it \"taste sour.\" Although the nomenclature is the same, there's an argument here for saying starter when one means just that, and sourdough starter when one means the starter to make sourdough bread.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, who's on first?\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0213.JPG\">\u003c/p>\n\u003cp>All this being said, I had quite a lot of fun and education whilst hanging out with the humble Dylan of \u003ca href=\"http://sourdoughmonkeywrangler.blogspot.com/\">Sourdough Monkey Wrangler\u003c/a>. A student of the live yeast culture, this man has come far in his self-education of all things involving bread flour. And he's neat and clean to boot.\u003c/p>\n\u003cp>Is there someone in your community you want to learn from? Maybe pick up a new skill? What stops you from calling them? Do you feel like they need to be paid for their time? Do you have anything to barter?\u003c/p>\n\u003cp>In my profession we have open doors for barter. I can give my time to just about any chef in whose kitchen I want to learn. We call this a \"trail\" or a \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/06/stagiere_manres.html\">stagiere\u003c/a>.\u003c/p>\n\u003cp>In March, Dylan came to \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/02/baking_classes__1.html\">one of my classes\u003c/a>, and afterwards brought me some sourdough inspired gifts. Very lucky for me there was a generous bag of homemade English muffins. I could not have been happier!\u003c/p>\n\u003cp>I love English muffins.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0234.JPG\">\u003c/p>\n\u003cp>Dylan's English muffin recipe is based on one he found at \u003ca href=\"http://bakingbites.com/2005/12/cooking-school-sourdough-english-muffins/#more-286\">Nicole's Baking Bites\u003c/a>. He adapts his to include favorite locally grown and milled whole wheat flour from \u003ca href=\"http://www.fullbellyfarm.com/about.html\">Full Belly Farm\u003c/a>, as well as milk instead of water.\u003c/p>\n\u003cp>Milk is a traditional addition to English muffins, as well as Crumpets, which are basically English muffins, but griddled on only one side. In bread, milk becomes a softener. It feeds the yeast an alternative, tastier sugar, and the butterfat relaxes the crumb for a more pliable mouth feel.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0279.JPG\">\u003c/p>\n\u003cp>When one bakes bread, a baked good of few ingredients, one must really know what each ingredient does, can do and is doing. Yeast, obviously, helps things rise. But the more you use, the faster bread goes stale. (The same goes for baking powder.) Flour and water combine to bind bread. But inherent in most flours is gluten. Gluten is protein, in its simplest terms, and, once \"activated,\" is the structure builder, the 2X4's of bread doughs. Without gluten, there is no barn to raise. This, \u003ca href=\"http://www.grindstonebakery.com/allproducts.htm\">as we well know in Northern California\u003c/a>, does not mean bread cannot be made without gluten. Tall, light bread, though, cannot be made without gluten.\u003c/p>\n\u003cp>Sugar, even the sugar that exists in the starch of the flour, feeds the yeast. Yeast is an animal, albeit a small single-celled one. (Ask the vegans if yeast is an animal they won't eat, and you will get a myriad of answers.) It eats sugar and emits gas (carbon dioxide), creating the bubbles that will, hours later, become the holes, or the nooks & crannies, in your bread. When flour has enough protein in it, the bubbles will keep their shape as they encircle the gas.\u003c/p>\n\u003cp>In bread, everything after yeast, flour, and water is dessert. Fat, in any form, is a softener. I'm not talking Wonder Bread here; I'm talking a palatable mouth feel. Think matzoh compared to challah, or French bread compared to brioche. Most people would rather make bread pudding or French toast with brioche, rather than ciabatta.\u003c/p>\n\u003cp>Flavorings are just that.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0284.JPG\">\u003c/p>\n\u003cp>When working with natural starters one can develop far more flavor in bread. This is a funny sentence if you've not made bread. The concept is that the longer it takes to \"proof\" bread, or make it rise, the better the overall end result will be. Yeast does not like to be rushed. In turn, if you give it all the atmospheric elements it loves: humidity, mild warmth, time, it gives you rewards tenfold.\u003c/p>\n\u003cp>Bread tastes best when all you taste is bread. It's why Tartine's bread has such a following, even though it has more restrictions than a reservation at The French Laundry.\u003c/p>\n\u003cp>I have never been the type of person to have and keep a natural starter around. Dylan has a worm farm in his kitchen for easy apartment composting. I guerilla compost. Dylan rides his bike, I drive. Dylan feeds his starters on a schedule, I water my plants to keep them looking pretty on my window ledge.\u003c/p>\n\u003cp>But in the past weeks I've done some natural starter experiments. The recipes he gave me are a 3-day process. Day one you feed the starter and keep it out on the counter. Use a larger bowl than you need and make sure it's not metal. Day two combine starter with milk and flours. Day three add rest of flour, baking soda, salt and sugar, proof and begin muffin production.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0290.JPG\">\u003c/p>\n\u003cp>English muffin production looks like this:\u003c/p>\n\u003cp>Knead dough a bit. The longer you knead it, the more likely it will hold it's round shape later and rise evenly. Roll dough out, cut, lay on heavily floured (or cornmeal covered) sheet, proof in a warm-ish, moist place (Dylan puts a measuring cup of very hot water in the oven for a more controlled atmosphere), and griddle until done. \"Fork\" to open, toast and eat with the best butter you can get your hands on. Have you eaten \u003ca href=\"http://cloverstornetta.com/show/xmlsite/xml-standard.xml/xsl-generic_list_1_page.xsl/start_id-bbpcajhlodngclgcnihnangmmehkglbabobpmcal/\">Clover's new Organic butter\u003c/a> line yet? It's the bomb. So to speak.\u003c/p>\n\u003cp>I wouldn't call this the simplest, most efficient way to get to English muffins, but I will say that all the steps are important and worth it in the end.\u003c/p>\n\u003cp>Dylan and I use \u003ca href=\"http://www.kingarthurflour.com/flour/home.html\">King Arthur bread flour\u003c/a>, the blue paper bag. King Arthur has been extremely helpful when it comes to answering my questions about the protein contents and wheat origins of their flours. (Northern wheat is considered \"stronger\" with higher protein than Southern grown wheat that is considered \"softer,\" White Lily being the best example.) \u003ca href=\"http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/giustos/home.d2w/report\">Giusto's\u003c/a> is a local company, but I can't seem to get them on the phone to answer questions to save my life. If you long to buy flour in bulk, which is less expensive than paying for the pretty packaging, head over to Rainbow Grocery in SF or Berkeley Bowl in the East Bay.\u003c/p>\n\u003cp>Most \"sourdough\" people will share a bit of their starter with you if this is the extra hobby you've been waiting for. For all your spare time.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0298.JPG\">\u003c/p>\n\u003cp>But even if you take the time to make a starter which you keep alive for a few months in order to make two or three batches of these glorious homemade English muffins, I can guarantee you at least one happy mouth, your own, if not a messianic following. Not to mention the immeasurable learning one acquires from understanding the basics in the relationship between flour, yeast, air and water.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>There's a chance that Dylan and I will co-teach a class on this very subject. \u003ca href=\"http://eggbeater.typepad.com/shuna/classes/index.html\">Keep up with this link\u003c/a> for announcements.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1207778626,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":1346},"headData":{"title":"Sourdough Tutorial. Local Bloggers Share Recipes, Information & Toast. Part 2 | KQED","description":"Continued from Part One on Monday April 16. In California we have more than our fair share of live yeast in the air. Catching it and turning it into "sourdough starter" or "natural starter" is pretty easy. All one needs to do is to feed one's starter with cold water and bread flour every week","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"597 http://blogs.kqed.org/bayareabites/2007/04/30/sourdough-tutorial-local-bloggers-share-recipes-information-toast-part-2/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/04/30/sourdough-tutorial-local-bloggers-share-recipes-information-toast-part-2/","disqusTitle":"Sourdough Tutorial. Local Bloggers Share Recipes, Information & Toast. Part 2","path":"/bayareabites/597/sourdough-tutorial-local-bloggers-share-recipes-information-toast-part-2","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0224.JPG\">\u003c/p>\n\u003cp>Continued from \u003ca href=\"http://www.kqed.org/weblog/food/2007/04/sourdough-tutorial-local-bloggers-share.jsp\">Part One on Monday April 16\u003c/a>.\u003c/p>\n\u003cp>In California we have more than our fair share of live yeast in the air. \u003ca href=\"http://en.wikipedia.org/wiki/Sourdough\">Catching it and turning it into \"sourdough starter\" or \"natural starter\" is pretty easy\u003c/a>. All one needs to do is to feed one's starter with cold water and bread flour every week or so. The concept of the 100 years old starter, though, is negligible. But I'm not here to rain on your sourdough starter parade. Although I will mention that sourdough is just that. It was not, originally, a nice thing to say about one's bread. It meant bad. It meant that your bread had gone off.\u003c/p>\n\u003cp>Like trifle, sourdough was originally a mistake. Or an exaggeration of a mistake. I have heard more than one Master Bread Baker disparage sourdough bread.\u003c/p>\n\u003cp>Also, for the sake of clarity, sourdough bread and sourdough starter are not the same. It is possible to make bread from live yeast cultures, whether they are from wheat or grapes or some other source, and not have it \"taste sour.\" Although the nomenclature is the same, there's an argument here for saying starter when one means just that, and sourdough starter when one means the starter to make sourdough bread.\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>Now, who's on first?\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0213.JPG\">\u003c/p>\n\u003cp>All this being said, I had quite a lot of fun and education whilst hanging out with the humble Dylan of \u003ca href=\"http://sourdoughmonkeywrangler.blogspot.com/\">Sourdough Monkey Wrangler\u003c/a>. A student of the live yeast culture, this man has come far in his self-education of all things involving bread flour. And he's neat and clean to boot.\u003c/p>\n\u003cp>Is there someone in your community you want to learn from? Maybe pick up a new skill? What stops you from calling them? Do you feel like they need to be paid for their time? Do you have anything to barter?\u003c/p>\n\u003cp>In my profession we have open doors for barter. I can give my time to just about any chef in whose kitchen I want to learn. We call this a \"trail\" or a \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/06/stagiere_manres.html\">stagiere\u003c/a>.\u003c/p>\n\u003cp>In March, Dylan came to \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/02/baking_classes__1.html\">one of my classes\u003c/a>, and afterwards brought me some sourdough inspired gifts. Very lucky for me there was a generous bag of homemade English muffins. I could not have been happier!\u003c/p>\n\u003cp>I love English muffins.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0234.JPG\">\u003c/p>\n\u003cp>Dylan's English muffin recipe is based on one he found at \u003ca href=\"http://bakingbites.com/2005/12/cooking-school-sourdough-english-muffins/#more-286\">Nicole's Baking Bites\u003c/a>. He adapts his to include favorite locally grown and milled whole wheat flour from \u003ca href=\"http://www.fullbellyfarm.com/about.html\">Full Belly Farm\u003c/a>, as well as milk instead of water.\u003c/p>\n\u003cp>Milk is a traditional addition to English muffins, as well as Crumpets, which are basically English muffins, but griddled on only one side. In bread, milk becomes a softener. It feeds the yeast an alternative, tastier sugar, and the butterfat relaxes the crumb for a more pliable mouth feel.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0279.JPG\">\u003c/p>\n\u003cp>When one bakes bread, a baked good of few ingredients, one must really know what each ingredient does, can do and is doing. Yeast, obviously, helps things rise. But the more you use, the faster bread goes stale. (The same goes for baking powder.) Flour and water combine to bind bread. But inherent in most flours is gluten. Gluten is protein, in its simplest terms, and, once \"activated,\" is the structure builder, the 2X4's of bread doughs. Without gluten, there is no barn to raise. This, \u003ca href=\"http://www.grindstonebakery.com/allproducts.htm\">as we well know in Northern California\u003c/a>, does not mean bread cannot be made without gluten. Tall, light bread, though, cannot be made without gluten.\u003c/p>\n\u003cp>Sugar, even the sugar that exists in the starch of the flour, feeds the yeast. Yeast is an animal, albeit a small single-celled one. (Ask the vegans if yeast is an animal they won't eat, and you will get a myriad of answers.) It eats sugar and emits gas (carbon dioxide), creating the bubbles that will, hours later, become the holes, or the nooks & crannies, in your bread. When flour has enough protein in it, the bubbles will keep their shape as they encircle the gas.\u003c/p>\n\u003cp>In bread, everything after yeast, flour, and water is dessert. Fat, in any form, is a softener. I'm not talking Wonder Bread here; I'm talking a palatable mouth feel. Think matzoh compared to challah, or French bread compared to brioche. Most people would rather make bread pudding or French toast with brioche, rather than ciabatta.\u003c/p>\n\u003cp>Flavorings are just that.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0284.JPG\">\u003c/p>\n\u003cp>When working with natural starters one can develop far more flavor in bread. This is a funny sentence if you've not made bread. The concept is that the longer it takes to \"proof\" bread, or make it rise, the better the overall end result will be. Yeast does not like to be rushed. In turn, if you give it all the atmospheric elements it loves: humidity, mild warmth, time, it gives you rewards tenfold.\u003c/p>\n\u003cp>Bread tastes best when all you taste is bread. It's why Tartine's bread has such a following, even though it has more restrictions than a reservation at The French Laundry.\u003c/p>\n\u003cp>I have never been the type of person to have and keep a natural starter around. Dylan has a worm farm in his kitchen for easy apartment composting. I guerilla compost. Dylan rides his bike, I drive. Dylan feeds his starters on a schedule, I water my plants to keep them looking pretty on my window ledge.\u003c/p>\n\u003cp>But in the past weeks I've done some natural starter experiments. The recipes he gave me are a 3-day process. Day one you feed the starter and keep it out on the counter. Use a larger bowl than you need and make sure it's not metal. Day two combine starter with milk and flours. Day three add rest of flour, baking soda, salt and sugar, proof and begin muffin production.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0290.JPG\">\u003c/p>\n\u003cp>English muffin production looks like this:\u003c/p>\n\u003cp>Knead dough a bit. The longer you knead it, the more likely it will hold it's round shape later and rise evenly. Roll dough out, cut, lay on heavily floured (or cornmeal covered) sheet, proof in a warm-ish, moist place (Dylan puts a measuring cup of very hot water in the oven for a more controlled atmosphere), and griddle until done. \"Fork\" to open, toast and eat with the best butter you can get your hands on. Have you eaten \u003ca href=\"http://cloverstornetta.com/show/xmlsite/xml-standard.xml/xsl-generic_list_1_page.xsl/start_id-bbpcajhlodngclgcnihnangmmehkglbabobpmcal/\">Clover's new Organic butter\u003c/a> line yet? It's the bomb. So to speak.\u003c/p>\n\u003cp>I wouldn't call this the simplest, most efficient way to get to English muffins, but I will say that all the steps are important and worth it in the end.\u003c/p>\n\u003cp>Dylan and I use \u003ca href=\"http://www.kingarthurflour.com/flour/home.html\">King Arthur bread flour\u003c/a>, the blue paper bag. King Arthur has been extremely helpful when it comes to answering my questions about the protein contents and wheat origins of their flours. (Northern wheat is considered \"stronger\" with higher protein than Southern grown wheat that is considered \"softer,\" White Lily being the best example.) \u003ca href=\"http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/giustos/home.d2w/report\">Giusto's\u003c/a> is a local company, but I can't seem to get them on the phone to answer questions to save my life. If you long to buy flour in bulk, which is less expensive than paying for the pretty packaging, head over to Rainbow Grocery in SF or Berkeley Bowl in the East Bay.\u003c/p>\n\u003cp>Most \"sourdough\" people will share a bit of their starter with you if this is the extra hobby you've been waiting for. For all your spare time.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0298.JPG\">\u003c/p>\n\u003cp>But even if you take the time to make a starter which you keep alive for a few months in order to make two or three batches of these glorious homemade English muffins, I can guarantee you at least one happy mouth, your own, if not a messianic following. Not to mention the immeasurable learning one acquires from understanding the basics in the relationship between flour, yeast, air and water.\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>There's a chance that Dylan and I will co-teach a class on this very subject. \u003ca href=\"http://eggbeater.typepad.com/shuna/classes/index.html\">Keep up with this link\u003c/a> for announcements.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/597/sourdough-tutorial-local-bloggers-share-recipes-information-toast-part-2","authors":["5021"],"categories":["bayareabites_64","bayareabites_12"],"tags":["bayareabites_59","bayareabites_66","bayareabites_110","bayareabites_58"],"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? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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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. 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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://ww2.kqed.org/app/uploads/2021/10/ME_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/01/OOW_Tile_Final.png","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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