The Perennial Plate's Real Food Road Trip: Q&A with Daniel Klein
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The episodes follow the culinary, agricultural and hunting explorations of chef and activist, Daniel Klein. Season One took place over a calendar year in Minnesota where every Monday for 52 weeks, Daniel and cameragirl Mirra Fine released short films about good food. In Season Two, they will be traveling across America, taking the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites\u003c/em> asked Daniel about Season Two's \u003cem>Real Food Road Trip\u003c/em> -- the mission, the project, the plan for the Bay Area and how people can participate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/daniel-mirra-jumping.jpg\" alt=\"Daniel Klein and Mirra Fine getting excited about The Real Food Road Trip\" title=\"Daniel Klein and Mirra Fine getting excited about The Real Food Road Trip\" width=\"500\" height=\"282\" class=\"alignnone size-full wp-image-25324\">\u003cbr>\n\u003cem>Daniel Klein and Mirra Fine jump for joy in front of the vehicle that will take them on the Real Food Road Trip. Photo: Tim Klein\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>\u003cem>BAB:\u003c/em> What is the mission of you trip? How does a road trip around the country fit in with your project? What do you expect to accomplish? Why did you choose the specific destinations you plan to explore?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> The mission of our trip is to explore and promote what good food is in this country. What “good food” or “real food” means is, of course, up for question. And we don’t pretend to know. This trip is about engaging and learning with the people who are passionate about their food.\u003c/p>\n\u003cp>The first phase of The Perennial Plate was about Minnesota. It was extremely local and/or regional. There is fantastic stuff happening here, much like the rest of the country. We couldn’t move on and just do a year in Iowa, so we decided to take on the whole country and show glimpses of these places in all their similarities and differences. It also just seemed like the logical next step for the show.\u003c/p>\n\u003cp>We expect to learn a lot. What I film is generally something I want to learn about, so we just bring the viewers along on that same educational and entertaining journey. Beyond learning, we hope to meet (and entertain) a lot of people, and develop a project that is a real celebration of all that goes into food (animals, the earth, water, money, politics, humans, love).\u003c/p>\n\u003cp>The destinations on our map are not set in stone. We want this journey to be guided by the people who \u003ca href=\"http://www.theperennialplate.com/get-involved/submit-an-idea-for-story/\">submit ideas\u003c/a>, or have stories to tell. We drew a map of places we wanted to visit, but it will surely change and develop.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.theperennialplate.com/map\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/real-food-roadtrip.jpg\" alt=\"The Perennial Plate Real Food Road Trip map\" title=\"The Perennial Plate Real Food Road Trip map\" width=\"500\" height=\"325\" class=\"alignnone size-full wp-image-25307\">\u003c/a>\u003cbr>\n\u003cem>Real Food Road Trip Map. Illustration: Mirra Fine\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> After a year documenting local Minnesota food + farming what kinds of local stories will you seek from specific regions? Are you going to try to capture the essence of the local cuisine? Or are you just looking for compelling stories? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> There are some regions where we really want to focus on the food that makes that place famous, but other places we’ll avoid the obvious choices. The truth of the matter is we don’t know yet. In the first few days of announcing the project, we received hundreds of story ideas, we are still sorting through them.\u003c/p>\n\u003cp>We are looking for compelling stories most of all. But each episode will vary. One week may just cover “Iowa” and have several short stories about food in that state. Another week could be a more in depth look at just one fisherman in Louisiana. We don’t like to repeat a format each week, and we think that changing things up keeps people coming back. One thing that will stay constant is that each week will keep moving, we’ve only got 6 months to cross the country.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> When do you anticipate being in the Bay Area? What types of stories are you looking for to capture the food culture of the Bay Area? Do you have anything lined up yet? How can people submit their stories?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> We expect to be in the Bay Area in late June, early July. I am really excited about the Bay Area, but also a little nervous. There are so many stories there, it seems like everyone and there brother is involved with food in some way. So we could do something on just how prevalent and awesome good food is. We have been in touch with a number of folks in the Bay Area, but nothing is confirmed yet. On our website we also got hundreds of stories from across the US, many were from the Bay Area. We are still accepting ideas on our site, please: \u003ca href=\"http://www.theperennialplate.com/get-involved/submit-an-idea-for-story/\">Tell Us Your Local Food Story\u003c/a>.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Mirra-Filming500.jpg\" alt=\"Mirra Filming with second camera. Photo: Chuck Peterson\" title=\"Mirra Filming with second camera. Photo: Chuck Peterson\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25371\">\u003cbr>\n\u003cem>Mirra Filming with second camera. Photo: \u003ca href=\"http://duskwindfarm.blogspot.com/\">Chuck Peterson\u003c/a>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> I am curious about your production process -- how will you produce segments while on the road? What kind of setup do you have?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Working from the road is going to be a challenge, however after filming and editing 52 videos, we are relatively proficient in the process. Our setup will include a laptop, many hard drives, 2 cameras (one HD video camera and one DSLR camera that will be used to film occasionally but more often to capture pictures for our blog and the post-trip cookbook).\u003c/p>\n\u003cp>Our plan is to always be a week ahead of our videos, so its pretty real time. We are leaving on May 9th and we will release our first video on the 16th. We will film an episode every week as well as extra footage that may not make it into the series, but could appear in a film or mini-series version of the project.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> I hear that Mirra, your vegetarian girlfriend and videographer will be blogging to document your journey in addition to shooting the segments. You say she will provide a vegetarian perspective to the experience -- what does that mean? Why do you want to include this POV?\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/daniel-mirra-cooking.jpg\" alt=\"Daniel and Mirra working together. Photo: Stephanie Watts\" title=\"Daniel and Mirra working together. Photo: Stephanie Watts\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25338\">\u003cbr>\n\u003cem>Daniel and Mirra working together at a Harvest Dinner. Photo: Stephanie Watts\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Mirra will be \u003ca href=\"http://www.theperennialplate.com/blog/2011/03/who-dat-the-perennial-plate-vegetarian/\">blogging\u003c/a>. She’s always been a part of the project, though very behind the scenes. But she is a funny writer with a very different POV from my own (when it comes to food). We say she will bring a vegetarian perspective, but really she will just bring her own thoughts to the project, they just happen to be vegetarian. That means when I am excited about some meat, or discussing the morality of killing an animal, she may have something different to say. It won’t all be serious of course, I expect her to make fun of me often. \u003c/p>\n\u003cp>The show is very much about connecting people to their food and making them think about it. We are learning and don’t know the answers, so by having two very different food perspectives, we are playing to that concept of dialogue and reason. Also, the first episode turned Mirra into a vegetarian -- it may do the same to others -- and that’s ok. The more folks are conscious about what they eat, the better.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pumpkin-bread-pudding-menu.jpg\" alt=\"Bread pudding with pumpkin soup and harvest dinner menu. Photos by Stephanie Watts\" title=\"Bread pudding with pumpkin soup and harvest dinner menu. Photos by Stephanie Watts\" width=\"507\" height=\"250\" class=\"alignnone size-full wp-image-25350\">\u003cbr>\n\u003cem>\u003ca href=\"http://www.theperennialplate.com/recipes/2011/01/butternut-and-apple-bread-pudding/\">Bread Pudding\u003c/a> + Pumpkin Soup and Harvest Dinner Menu. Photos: Stephanie Watts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> You also talk about doing events while on the road that people can get involved in. Can you clarify the details for people that might be interested? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> There are two types of events: harvest dinner and screening. We are working on a 30 minute version of the Minnesota series that we will be showing across the country (along with a Q&A). These screenings can be in at a restaurant, farm, home, theatre... wherever there is space and the appropriate equipment for screening as well as a reasonable size crowd (20+)\u003c/p>\n\u003cp>For the dinners, we will be cook (and film) and promote the dinner. The host is expected to organize the location, kitchen, money (for food) as well as bring together the guests. The event can be a fundraiser for an organization, a farm or The Perennial Plate. Events must have at least 20 people.\u003c/p>\n\u003cp>To host an event, please \u003ca href=\"http://www.theperennialplate.com/get-involved/host-an-event/\">Submit Your Idea\u003c/a>.\u003c/p>\u003c/blockquote>\n\u003cp> \u003cstrong>\u003cem>BAB:\u003c/em> Is the Perennial Plate slated to become a documentary film? A TV series?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> We plan on turning the 6 months of filming into a documentary film or mini-series. Although we are releasing a video every week, we will be filming other content that will make this next phase possible.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> How have you funded your project for the past year? How do you plan to fund your upcoming Real Food Road Trip?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Last year was funded out of pocket as well as through crowd funding and hosting harvest dinners. For Season 2 we are raising $20K on Kickstarter (\u003ca href=\"http://www.kickstarter.com/projects/588580164/the-perennial-plate-sustainable-food-series-films\">Please Donate!\u003c/a>) and also looking for sponsors. It's a lot cheaper to drive around Minnesota than to drive cross-country. We want the viewership to both guide the trip as well as help pay for it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> What do you hope people will learn from The Perennial Plate?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> I hope people are entertained and through that entertainment, become more engaged with what they eat. Even if they go in a different direction than I would, if they are thinking and making a choice about it, that is positive.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> How has your project affected the way you view food? View life?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> The project has made me more open minded about food. I don’t think there is one answer, and when you meet with people who have different points of view, but a similar passion for making good food available, you realize that this process has many paths.\u003c/p>\n\u003cp>The project has made me look differently at filmmaking and storytelling. I focus more on the person and less on the project, looking for moments of humanity rather than a clear explanation.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://theperennialplate.com/\">The Perennial Plate\u003c/a> | \u003ca href=\"http://twitter.com/#!/perennialplate\">Twitter\u003c/a> | \u003ca href=\"http://www.facebook.com/pages/Perennial-Plate/200850638937\">Facebook\u003c/a> | \u003ca href=\"http://foursquare.com/perennialplate\">Foursquare\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/20990152?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n","blocks":[],"excerpt":"The Perennial Plate is an online weekly documentary series dedicated to socially responsible and adventurous eating. In Season Two, Daniel Klein and Mirra Fine will be traveling across America, taking the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it. BAB asked Daniel about the mission, the project, the plan for the Bay Area and how people can participate.","status":"publish","parent":0,"modified":1300723212,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://player.vimeo.com/video/20990152"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":39,"wordCount":1651},"headData":{"title":"The Perennial Plate's Real Food Road Trip: Q&A with Daniel Klein | KQED","description":"The Perennial Plate is an online weekly documentary series dedicated to socially responsible and adventurous eating. In Season Two, Daniel Klein and Mirra Fine will be traveling across America, taking the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it. BAB asked Daniel about the mission, the project, the plan for the Bay Area and how people can participate.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Perennial Plate's Real Food Road Trip: Q&A with Daniel Klein ","datePublished":"2011-03-21T15:35:44.000Z","dateModified":"2011-03-21T16:00:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"25277 http://blogs.kqed.org/bayareabites/?p=25277","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/03/21/the-perennial-plates-real-food-road-trip-qa-with-daniel-klein/","disqusTitle":"The Perennial Plate's Real Food Road Trip: Q&A with Daniel Klein ","path":"/bayareabites/25277/the-perennial-plates-real-food-road-trip-qa-with-daniel-klein","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.theperennialplate.com/about/\">The Perennial Plate\u003c/a> is an online weekly documentary series dedicated to socially responsible and adventurous eating. The episodes follow the culinary, agricultural and hunting explorations of chef and activist, Daniel Klein. Season One took place over a calendar year in Minnesota where every Monday for 52 weeks, Daniel and cameragirl Mirra Fine released short films about good food. In Season Two, they will be traveling across America, taking the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites\u003c/em> asked Daniel about Season Two's \u003cem>Real Food Road Trip\u003c/em> -- the mission, the project, the plan for the Bay Area and how people can participate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/daniel-mirra-jumping.jpg\" alt=\"Daniel Klein and Mirra Fine getting excited about The Real Food Road Trip\" title=\"Daniel Klein and Mirra Fine getting excited about The Real Food Road Trip\" width=\"500\" height=\"282\" class=\"alignnone size-full wp-image-25324\">\u003cbr>\n\u003cem>Daniel Klein and Mirra Fine jump for joy in front of the vehicle that will take them on the Real Food Road Trip. Photo: Tim Klein\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>\u003cem>BAB:\u003c/em> What is the mission of you trip? How does a road trip around the country fit in with your project? What do you expect to accomplish? Why did you choose the specific destinations you plan to explore?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> The mission of our trip is to explore and promote what good food is in this country. What “good food” or “real food” means is, of course, up for question. And we don’t pretend to know. This trip is about engaging and learning with the people who are passionate about their food.\u003c/p>\n\u003cp>The first phase of The Perennial Plate was about Minnesota. It was extremely local and/or regional. There is fantastic stuff happening here, much like the rest of the country. We couldn’t move on and just do a year in Iowa, so we decided to take on the whole country and show glimpses of these places in all their similarities and differences. It also just seemed like the logical next step for the show.\u003c/p>\n\u003cp>We expect to learn a lot. What I film is generally something I want to learn about, so we just bring the viewers along on that same educational and entertaining journey. Beyond learning, we hope to meet (and entertain) a lot of people, and develop a project that is a real celebration of all that goes into food (animals, the earth, water, money, politics, humans, love).\u003c/p>\n\u003cp>The destinations on our map are not set in stone. We want this journey to be guided by the people who \u003ca href=\"http://www.theperennialplate.com/get-involved/submit-an-idea-for-story/\">submit ideas\u003c/a>, or have stories to tell. We drew a map of places we wanted to visit, but it will surely change and develop.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.theperennialplate.com/map\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/real-food-roadtrip.jpg\" alt=\"The Perennial Plate Real Food Road Trip map\" title=\"The Perennial Plate Real Food Road Trip map\" width=\"500\" height=\"325\" class=\"alignnone size-full wp-image-25307\">\u003c/a>\u003cbr>\n\u003cem>Real Food Road Trip Map. Illustration: Mirra Fine\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> After a year documenting local Minnesota food + farming what kinds of local stories will you seek from specific regions? Are you going to try to capture the essence of the local cuisine? Or are you just looking for compelling stories? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> There are some regions where we really want to focus on the food that makes that place famous, but other places we’ll avoid the obvious choices. The truth of the matter is we don’t know yet. In the first few days of announcing the project, we received hundreds of story ideas, we are still sorting through them.\u003c/p>\n\u003cp>We are looking for compelling stories most of all. But each episode will vary. One week may just cover “Iowa” and have several short stories about food in that state. Another week could be a more in depth look at just one fisherman in Louisiana. We don’t like to repeat a format each week, and we think that changing things up keeps people coming back. One thing that will stay constant is that each week will keep moving, we’ve only got 6 months to cross the country.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> When do you anticipate being in the Bay Area? What types of stories are you looking for to capture the food culture of the Bay Area? Do you have anything lined up yet? How can people submit their stories?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> We expect to be in the Bay Area in late June, early July. I am really excited about the Bay Area, but also a little nervous. There are so many stories there, it seems like everyone and there brother is involved with food in some way. So we could do something on just how prevalent and awesome good food is. We have been in touch with a number of folks in the Bay Area, but nothing is confirmed yet. On our website we also got hundreds of stories from across the US, many were from the Bay Area. We are still accepting ideas on our site, please: \u003ca href=\"http://www.theperennialplate.com/get-involved/submit-an-idea-for-story/\">Tell Us Your Local Food Story\u003c/a>.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Mirra-Filming500.jpg\" alt=\"Mirra Filming with second camera. Photo: Chuck Peterson\" title=\"Mirra Filming with second camera. Photo: Chuck Peterson\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25371\">\u003cbr>\n\u003cem>Mirra Filming with second camera. Photo: \u003ca href=\"http://duskwindfarm.blogspot.com/\">Chuck Peterson\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> I am curious about your production process -- how will you produce segments while on the road? What kind of setup do you have?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Working from the road is going to be a challenge, however after filming and editing 52 videos, we are relatively proficient in the process. Our setup will include a laptop, many hard drives, 2 cameras (one HD video camera and one DSLR camera that will be used to film occasionally but more often to capture pictures for our blog and the post-trip cookbook).\u003c/p>\n\u003cp>Our plan is to always be a week ahead of our videos, so its pretty real time. We are leaving on May 9th and we will release our first video on the 16th. We will film an episode every week as well as extra footage that may not make it into the series, but could appear in a film or mini-series version of the project.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> I hear that Mirra, your vegetarian girlfriend and videographer will be blogging to document your journey in addition to shooting the segments. You say she will provide a vegetarian perspective to the experience -- what does that mean? Why do you want to include this POV?\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/daniel-mirra-cooking.jpg\" alt=\"Daniel and Mirra working together. Photo: Stephanie Watts\" title=\"Daniel and Mirra working together. Photo: Stephanie Watts\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25338\">\u003cbr>\n\u003cem>Daniel and Mirra working together at a Harvest Dinner. Photo: Stephanie Watts\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Mirra will be \u003ca href=\"http://www.theperennialplate.com/blog/2011/03/who-dat-the-perennial-plate-vegetarian/\">blogging\u003c/a>. She’s always been a part of the project, though very behind the scenes. But she is a funny writer with a very different POV from my own (when it comes to food). We say she will bring a vegetarian perspective, but really she will just bring her own thoughts to the project, they just happen to be vegetarian. That means when I am excited about some meat, or discussing the morality of killing an animal, she may have something different to say. It won’t all be serious of course, I expect her to make fun of me often. \u003c/p>\n\u003cp>The show is very much about connecting people to their food and making them think about it. We are learning and don’t know the answers, so by having two very different food perspectives, we are playing to that concept of dialogue and reason. Also, the first episode turned Mirra into a vegetarian -- it may do the same to others -- and that’s ok. The more folks are conscious about what they eat, the better.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pumpkin-bread-pudding-menu.jpg\" alt=\"Bread pudding with pumpkin soup and harvest dinner menu. Photos by Stephanie Watts\" title=\"Bread pudding with pumpkin soup and harvest dinner menu. Photos by Stephanie Watts\" width=\"507\" height=\"250\" class=\"alignnone size-full wp-image-25350\">\u003cbr>\n\u003cem>\u003ca href=\"http://www.theperennialplate.com/recipes/2011/01/butternut-and-apple-bread-pudding/\">Bread Pudding\u003c/a> + Pumpkin Soup and Harvest Dinner Menu. Photos: Stephanie Watts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> You also talk about doing events while on the road that people can get involved in. Can you clarify the details for people that might be interested? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> There are two types of events: harvest dinner and screening. We are working on a 30 minute version of the Minnesota series that we will be showing across the country (along with a Q&A). These screenings can be in at a restaurant, farm, home, theatre... wherever there is space and the appropriate equipment for screening as well as a reasonable size crowd (20+)\u003c/p>\n\u003cp>For the dinners, we will be cook (and film) and promote the dinner. The host is expected to organize the location, kitchen, money (for food) as well as bring together the guests. The event can be a fundraiser for an organization, a farm or The Perennial Plate. Events must have at least 20 people.\u003c/p>\n\u003cp>To host an event, please \u003ca href=\"http://www.theperennialplate.com/get-involved/host-an-event/\">Submit Your Idea\u003c/a>.\u003c/p>\u003c/blockquote>\n\u003cp> \u003cstrong>\u003cem>BAB:\u003c/em> Is the Perennial Plate slated to become a documentary film? A TV series?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> We plan on turning the 6 months of filming into a documentary film or mini-series. Although we are releasing a video every week, we will be filming other content that will make this next phase possible.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> How have you funded your project for the past year? How do you plan to fund your upcoming Real Food Road Trip?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Last year was funded out of pocket as well as through crowd funding and hosting harvest dinners. For Season 2 we are raising $20K on Kickstarter (\u003ca href=\"http://www.kickstarter.com/projects/588580164/the-perennial-plate-sustainable-food-series-films\">Please Donate!\u003c/a>) and also looking for sponsors. It's a lot cheaper to drive around Minnesota than to drive cross-country. We want the viewership to both guide the trip as well as help pay for it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> What do you hope people will learn from The Perennial Plate?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> I hope people are entertained and through that entertainment, become more engaged with what they eat. Even if they go in a different direction than I would, if they are thinking and making a choice about it, that is positive.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> How has your project affected the way you view food? View life?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> The project has made me more open minded about food. I don’t think there is one answer, and when you meet with people who have different points of view, but a similar passion for making good food available, you realize that this process has many paths.\u003c/p>\n\u003cp>The project has made me look differently at filmmaking and storytelling. I focus more on the person and less on the project, looking for moments of humanity rather than a clear explanation.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://theperennialplate.com/\">The Perennial Plate\u003c/a> | \u003ca href=\"http://twitter.com/#!/perennialplate\">Twitter\u003c/a> | \u003ca href=\"http://www.facebook.com/pages/Perennial-Plate/200850638937\">Facebook\u003c/a> | \u003ca href=\"http://foursquare.com/perennialplate\">Foursquare\u003c/a>\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>\u003ciframe src=\"http://player.vimeo.com/video/20990152?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/25277/the-perennial-plates-real-food-road-trip-qa-with-daniel-klein","authors":["5014"],"categories":["bayareabites_1874","bayareabites_1865","bayareabites_60","bayareabites_61","bayareabites_1593","bayareabites_1873"],"tags":["bayareabites_8917","bayareabites_9136","bayareabites_1178","bayareabites_14742","bayareabites_8916"],"label":"bayareabites"},"bayareabites_5377":{"type":"posts","id":"bayareabites_5377","meta":{"index":"posts_1591205157","site":"bayareabites","id":"5377","score":null,"sort":[1248279076000]},"guestAuthors":[],"slug":"oyster-orgy-hog-island-oyster-farm","title":"Oyster Orgy: Hog Island Oyster Farm","publishDate":1248279076,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-054.jpg\" alt=\"Hog Island Oyster Co.\" title=\"Hog Island Oyster Co.\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5388\">\u003cbr>\n\u003cem>Photo Credit: Ali LaRaia, A Date With Flavor\u003c/em>\u003c/p>\n\u003cp>About 50 miles north of SF, nestled away in Marshall, CA, is a treasure trove full of riches from the sea. \"X\" marks the spot at the \u003ca href=\"http://www.hogislandoysters.com/\">Hog Island Oyster Farm\u003c/a>. The jewels you'll find are the sweetest, most succulent oysters harvested from the pristine waters of Tomales Bay. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-033.jpg\" alt=\"Hog Island Oyster Co., X-Small Sweetwaters\" title=\"Hog Island Oyster Co., X-Small Sweetwaters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5384\">\u003cbr>\n\u003cem>Hog Island Oyster Co., X-Small Sweetwaters\u003c/em>\u003c/p>\n\u003cp>There is nothing like feasting on fresh, raw oysters. The satisfaction of prying them open. The sensuous delight of slurping the plump morsel straight off the shell, salty juices running down your arms. And that smooth, rich, burst of ocean that floods your mouth. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-063.jpg\" alt=\"Hog Island Oyster Co. picnic view, Marshall, CA\" title=\"Hog Island Oyster Co. picnic view, Marshall, CA\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5389\">\u003cbr>\n\u003cem>Hog Island Oyster Co. picnic view, Marshall, CA\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-024-zoom.jpg\" alt=\"The Goods at the Hog Shack\" title=\"The Goods at the Hog Shack\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5395\">\u003cbr>\n\u003cem>The Goods at the Hog Shack\u003c/em>\u003c/p>\n\u003cp>The best part of indulging in all of this at the farm? Other than getting them straight from the source, and enjoying the picturesque bay views, with prices ranging from $32-$52 for 50 oysters, you can truly indulge. Seriously, go nuts. Shuck and slurp to your heart's content.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-037.jpg\" alt=\"Hog Island Farm Picnic\" title=\"Hog Island Farm Picnic\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5386\">\u003cbr>\n\u003cem>Hog Island Farm Picnic\u003c/em>\u003c/p>\n\u003cp>This trip up Route 1 has quickly topped my list of favorite day trips in the Bay Area. Tip for the motion-sick prone, bring your Dramamine -- this topsy turvy highway can be a doozy. But it is all worth it. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/tomales-bay-foods.jpg\" alt=\"Tomales Bay Foods, Pt. Reyes Station\" title=\"Tomales Bay Foods, Pt. Reyes Station\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5378\">\u003cbr>\n\u003cem>Tomales Bay Foods, Pt. Reyes Station\u003c/em>\u003c/p>\n\u003cp>If you're driving up from SF, be sure to stop by the quaint town of \u003cstrong>Point Reyes Station\u003c/strong>. Stop for a cup of coffee, a stroll through town, and pick up the makings of a perfect picnic at Tomales Bay Foods, an old restored barn housing the original \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/cowgirl-creamery-019.jpg\" alt=\"Cowgirl Creamery Cowgirls\" title=\"Cowgirl Creamery Cowgirls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5380\">\u003cbr>\n\u003cem>Cowgirls\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/cowgirl-creamery-005.jpg\" alt=\"Cowgirl Creamery Red Hawk\" title=\"Cowgirl Creamery Red Hawk\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5379\">\u003cbr>\n\u003cem>Today we are making amazingness\u003c/em>\u003c/p>\n\u003cp>We picked up some of Cowgirl's famous \u003cstrong>Red Hawk\u003c/strong> (a triple-cream cow's milk cheese, aged six weeks and washed with a brine solution that creates its signature sunset red-orange tinted rind), a big loaf of olive bread from \u003ca href=\"http://www.ptreyeslight.com/cgi/news.pl?record=112\">Brickmaiden Breads\u003c/a>, and a chilled bottle of sauvignon blanc to round out our stash of cherries, peaches, and spiced pecans in tow. \u003c/p>\n\u003cp>And then it was back on the oyster trail. \u003c/p>\n\u003cp>There are two Hog Island Oyster Co. picnic spots along Route 1 where you can shuck your own oysters, and either enjoy them in their naked gloriousness or grill them on one of the barbeques they have on site. The one further south is a bit larger and has more seating area, but had a fewer selection of oysters available. We drove on about another 5 minutes to the next location. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-023.jpg\" alt=\"The Hog Shack\" title=\"The Hog Shack\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5381\">\u003cbr>\n\u003cem>The Hog Shack\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-034.jpg\" alt=\"Shucking gloves on the line\" title=\"Shucking gloves on the line\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5385\">\u003cbr>\n\u003cem>Shucking gloves on the line\u003c/em>\u003c/p>\n\u003cp>As soon as we entered the premises we were hit with the intoxicating scent of salty sea air. Turned the corner and lo and behold, bushels and bushels of Kumas, Atlantics, Sweetwaters … good God, I was in heaven.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-027.jpg\" alt=\"Hog Island Atlantic Oysters\" title=\"Hog Island Atlantic Oysters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5383\">\u003cbr>\n\u003cem>Fifty Atlantic Oysters\u003c/em>\u003c/p>\n\u003cp>We learned from our shuck master the difference in flavor of each variety. The \u003cstrong>Kumamoto oysters\u003c/strong>, originally from the Kumamoto area of Kyushu, Japan, are the sweetest of the three varieties available. They have a mild, almost fruity flavor. The \u003cstrong>Atlantic oysters\u003c/strong> are a native East Coast species called the Blue Point oyster. They are the saltiest of the bunch and have a slightly more mineral taste. And then there are my personal favorite, the popular \u003cstrong>Sweetwater oysters\u003c/strong>, a native West Coast oyster whose flavor falls somewhere in between the Kuma and the Atlantic. They are slightly salty, with a rich smoky-sweet flavor. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-038.jpg\" alt=\"Hog Island Oyster Co.\" title=\"Hog Island Oyster Co.\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5387\">\u003cbr>\n\u003cem>Oyster orgy time\u003c/em>\u003c/p>\n\u003cp>Shucking the oysters can be tricky at first. A shucking knife is long and pointed (like an envelope opener) with a dulled edge on both sides. The key to a successful shuck is in first getting the knife lodged into the point of the oyster where the two halves of the shell hinge, the apex if you will. As a beginner, I found it helpful to have a dish towel (remember to bring your own) under the oyster and my left hand (safely ensconced in a protective glove) holding it steady. With my right (dominant) hand, I went at the sweet spot at a slightly downward angle to get it in. You'll feel a give in pressure. Once it's in, rock your knife back and forth, making a motion with your wrist like you’re jiggling a doorknob. The shell should pop loose, allowing you to slide your knife around the edges to complete the process. \u003c/p>\n\u003cp>For a great visual demo from a pro, check out this \u003ca href=\"http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2007/09/26/FDK9SA706.DTL&o=0\">video\u003c/a> from SF Gate. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-067.jpg\" alt=\"Hog Island Oyster feast\" title=\"Hog Island Oyster feast\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5390\">\u003cbr>\n\u003cem>62 oysters later: happy and sated\u003c/em>\u003c/p>\n\u003cp>We didn't have time this trip, but next time I'll take my oysters to go and picnic on the beach at the Point Reyes National Seashore, about 20 minutes south on Route 1. \u003c/p>\n\u003cp>If you can't make it out to Point Reyes anytime soon, take heart, you can still oyster orgy on the cheap in the city. Here is a list worth holding on to: \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/04/the_dollar_oyster_list_updated.php\">SF Weekly's running list of $1 Oyster spots\u003c/a>. \u003c/p>\n\u003cp>Happy oyster hunting!\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com/\">Hog Island Oyster Company\u003c/a> (farm)\u003cbr>\n20215, Highway 1\u003cbr>\nMarshall, CA 94940\u003cbr>\n(415) 663-9218, ext.255\u003cbr>\n\u003cem>Open 7 days a week, rain or shine! 9:00 AM to 5:00 PM\u003cbr>\nTip: Picnic reservations tend to fill up on the weekends so call in advance ($8/person with reservation on weekend, or $10/person walk-in; $5 on weekdays). Fee includes picnic table, shucking tools, access to bbq, and fresh lemons\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>\u003cbr>\n80 4th Street (at Tomales Bay Foods)\u003cbr>\nPoint Reyes Station, California 94956\u003cbr>\n(415) 663-9335\u003cbr>\n\u003cem>Open Wednesday thru Sunday\u003cbr>\nTip: Every Friday at 11:30 a.m. there is a tour consisting of a 25-minute presentation and tasting of Cowgirl Creamery cheeses ($5)\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Get out of the city and hit Highway 1. Swoop Point Reyes Station for some picnic necessities (aka Cowgirl Creamery cheese) and get ready for an oyster feast on the cheap at the Hog Island Oyster farm.","status":"publish","parent":0,"modified":1248279076,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":961},"headData":{"title":"Oyster Orgy: Hog Island Oyster Farm | KQED","description":"Get out of the city and hit Highway 1. Swoop Point Reyes Station for some picnic necessities (aka Cowgirl Creamery cheese) and get ready for an oyster feast on the cheap at the Hog Island Oyster farm.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Oyster Orgy: Hog Island Oyster Farm","datePublished":"2009-07-22T16:11:16.000Z","dateModified":"2009-07-22T16:11:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"5377 http://blogs.kqed.org/bayareabites/?p=5377","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/07/22/oyster-orgy-hog-island-oyster-farm/","disqusTitle":"Oyster Orgy: Hog Island Oyster Farm","path":"/bayareabites/5377/oyster-orgy-hog-island-oyster-farm","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-054.jpg\" alt=\"Hog Island Oyster Co.\" title=\"Hog Island Oyster Co.\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5388\">\u003cbr>\n\u003cem>Photo Credit: Ali LaRaia, A Date With Flavor\u003c/em>\u003c/p>\n\u003cp>About 50 miles north of SF, nestled away in Marshall, CA, is a treasure trove full of riches from the sea. \"X\" marks the spot at the \u003ca href=\"http://www.hogislandoysters.com/\">Hog Island Oyster Farm\u003c/a>. The jewels you'll find are the sweetest, most succulent oysters harvested from the pristine waters of Tomales Bay. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-033.jpg\" alt=\"Hog Island Oyster Co., X-Small Sweetwaters\" title=\"Hog Island Oyster Co., X-Small Sweetwaters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5384\">\u003cbr>\n\u003cem>Hog Island Oyster Co., X-Small Sweetwaters\u003c/em>\u003c/p>\n\u003cp>There is nothing like feasting on fresh, raw oysters. The satisfaction of prying them open. The sensuous delight of slurping the plump morsel straight off the shell, salty juices running down your arms. And that smooth, rich, burst of ocean that floods your mouth. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-063.jpg\" alt=\"Hog Island Oyster Co. picnic view, Marshall, CA\" title=\"Hog Island Oyster Co. picnic view, Marshall, CA\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5389\">\u003cbr>\n\u003cem>Hog Island Oyster Co. picnic view, Marshall, CA\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-024-zoom.jpg\" alt=\"The Goods at the Hog Shack\" title=\"The Goods at the Hog Shack\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5395\">\u003cbr>\n\u003cem>The Goods at the Hog Shack\u003c/em>\u003c/p>\n\u003cp>The best part of indulging in all of this at the farm? Other than getting them straight from the source, and enjoying the picturesque bay views, with prices ranging from $32-$52 for 50 oysters, you can truly indulge. Seriously, go nuts. Shuck and slurp to your heart's content.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-037.jpg\" alt=\"Hog Island Farm Picnic\" title=\"Hog Island Farm Picnic\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5386\">\u003cbr>\n\u003cem>Hog Island Farm Picnic\u003c/em>\u003c/p>\n\u003cp>This trip up Route 1 has quickly topped my list of favorite day trips in the Bay Area. Tip for the motion-sick prone, bring your Dramamine -- this topsy turvy highway can be a doozy. But it is all worth it. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/tomales-bay-foods.jpg\" alt=\"Tomales Bay Foods, Pt. Reyes Station\" title=\"Tomales Bay Foods, Pt. Reyes Station\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5378\">\u003cbr>\n\u003cem>Tomales Bay Foods, Pt. Reyes Station\u003c/em>\u003c/p>\n\u003cp>If you're driving up from SF, be sure to stop by the quaint town of \u003cstrong>Point Reyes Station\u003c/strong>. Stop for a cup of coffee, a stroll through town, and pick up the makings of a perfect picnic at Tomales Bay Foods, an old restored barn housing the original \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/cowgirl-creamery-019.jpg\" alt=\"Cowgirl Creamery Cowgirls\" title=\"Cowgirl Creamery Cowgirls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5380\">\u003cbr>\n\u003cem>Cowgirls\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/cowgirl-creamery-005.jpg\" alt=\"Cowgirl Creamery Red Hawk\" title=\"Cowgirl Creamery Red Hawk\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5379\">\u003cbr>\n\u003cem>Today we are making amazingness\u003c/em>\u003c/p>\n\u003cp>We picked up some of Cowgirl's famous \u003cstrong>Red Hawk\u003c/strong> (a triple-cream cow's milk cheese, aged six weeks and washed with a brine solution that creates its signature sunset red-orange tinted rind), a big loaf of olive bread from \u003ca href=\"http://www.ptreyeslight.com/cgi/news.pl?record=112\">Brickmaiden Breads\u003c/a>, and a chilled bottle of sauvignon blanc to round out our stash of cherries, peaches, and spiced pecans in tow. \u003c/p>\n\u003cp>And then it was back on the oyster trail. \u003c/p>\n\u003cp>There are two Hog Island Oyster Co. picnic spots along Route 1 where you can shuck your own oysters, and either enjoy them in their naked gloriousness or grill them on one of the barbeques they have on site. The one further south is a bit larger and has more seating area, but had a fewer selection of oysters available. We drove on about another 5 minutes to the next location. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-023.jpg\" alt=\"The Hog Shack\" title=\"The Hog Shack\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5381\">\u003cbr>\n\u003cem>The Hog Shack\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-034.jpg\" alt=\"Shucking gloves on the line\" title=\"Shucking gloves on the line\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5385\">\u003cbr>\n\u003cem>Shucking gloves on the line\u003c/em>\u003c/p>\n\u003cp>As soon as we entered the premises we were hit with the intoxicating scent of salty sea air. Turned the corner and lo and behold, bushels and bushels of Kumas, Atlantics, Sweetwaters … good God, I was in heaven.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-027.jpg\" alt=\"Hog Island Atlantic Oysters\" title=\"Hog Island Atlantic Oysters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5383\">\u003cbr>\n\u003cem>Fifty Atlantic Oysters\u003c/em>\u003c/p>\n\u003cp>We learned from our shuck master the difference in flavor of each variety. The \u003cstrong>Kumamoto oysters\u003c/strong>, originally from the Kumamoto area of Kyushu, Japan, are the sweetest of the three varieties available. They have a mild, almost fruity flavor. The \u003cstrong>Atlantic oysters\u003c/strong> are a native East Coast species called the Blue Point oyster. They are the saltiest of the bunch and have a slightly more mineral taste. And then there are my personal favorite, the popular \u003cstrong>Sweetwater oysters\u003c/strong>, a native West Coast oyster whose flavor falls somewhere in between the Kuma and the Atlantic. They are slightly salty, with a rich smoky-sweet flavor. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-038.jpg\" alt=\"Hog Island Oyster Co.\" title=\"Hog Island Oyster Co.\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5387\">\u003cbr>\n\u003cem>Oyster orgy time\u003c/em>\u003c/p>\n\u003cp>Shucking the oysters can be tricky at first. A shucking knife is long and pointed (like an envelope opener) with a dulled edge on both sides. The key to a successful shuck is in first getting the knife lodged into the point of the oyster where the two halves of the shell hinge, the apex if you will. As a beginner, I found it helpful to have a dish towel (remember to bring your own) under the oyster and my left hand (safely ensconced in a protective glove) holding it steady. With my right (dominant) hand, I went at the sweet spot at a slightly downward angle to get it in. You'll feel a give in pressure. Once it's in, rock your knife back and forth, making a motion with your wrist like you’re jiggling a doorknob. The shell should pop loose, allowing you to slide your knife around the edges to complete the process. \u003c/p>\n\u003cp>For a great visual demo from a pro, check out this \u003ca href=\"http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2007/09/26/FDK9SA706.DTL&o=0\">video\u003c/a> from SF Gate. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-067.jpg\" alt=\"Hog Island Oyster feast\" title=\"Hog Island Oyster feast\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5390\">\u003cbr>\n\u003cem>62 oysters later: happy and sated\u003c/em>\u003c/p>\n\u003cp>We didn't have time this trip, but next time I'll take my oysters to go and picnic on the beach at the Point Reyes National Seashore, about 20 minutes south on Route 1. \u003c/p>\n\u003cp>If you can't make it out to Point Reyes anytime soon, take heart, you can still oyster orgy on the cheap in the city. Here is a list worth holding on to: \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/04/the_dollar_oyster_list_updated.php\">SF Weekly's running list of $1 Oyster spots\u003c/a>. \u003c/p>\n\u003cp>Happy oyster hunting!\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com/\">Hog Island Oyster Company\u003c/a> (farm)\u003cbr>\n20215, Highway 1\u003cbr>\nMarshall, CA 94940\u003cbr>\n(415) 663-9218, ext.255\u003cbr>\n\u003cem>Open 7 days a week, rain or shine! 9:00 AM to 5:00 PM\u003cbr>\nTip: Picnic reservations tend to fill up on the weekends so call in advance ($8/person with reservation on weekend, or $10/person walk-in; $5 on weekdays). Fee includes picnic table, shucking tools, access to bbq, and fresh lemons\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>\u003cbr>\n80 4th Street (at Tomales Bay Foods)\u003cbr>\nPoint Reyes Station, California 94956\u003cbr>\n(415) 663-9335\u003cbr>\n\u003cem>Open Wednesday thru Sunday\u003cbr>\nTip: Every Friday at 11:30 a.m. there is a tour consisting of a 25-minute presentation and tasting of Cowgirl Creamery cheeses ($5)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/5377/oyster-orgy-hog-island-oyster-farm","authors":["5037"],"categories":["bayareabites_109","bayareabites_1875"],"tags":["bayareabites_404","bayareabites_2415","bayareabites_1021","bayareabites_2339","bayareabites_1178"],"label":"bayareabites"},"bayareabites_1201":{"type":"posts","id":"bayareabites_1201","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1201","score":null,"sort":[1214661966000]},"guestAuthors":[],"slug":"road-trip-food","title":"Road Trip Food","publishDate":1214661966,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/country-road.jpg\" alt=\"country road\">\u003c/p>\n\u003cp>I've always loved road trips. When I was a kid, my sister and I would lounge in the back of our parents' blue Caddy: heads on the leather seat; feet propped up on the door near the open windows. We would nap, read, play the license plate game (where you got to punch your sister if you spotted an out-of-state license plate first), sing \u003ca href=\"http://www.don-mclean.com/?p=68\">American Pie\u003c/a> at the top of our lungs, and argue. Between bickering and giggling, we would also enjoy quite a few scrumptious meals. \u003c/p>\n\u003cp>I realize that many people think \"scrumptious\" and \"road trip\" are two terms that should never go in the same sentence, but my parents were smart enough to avoid the trail of McDonalds and Jack In the Boxes that seemed to attract all the other families roaring down the highway at about 70 cents a gallon. My parents overlooked these \"restaurants\" as others ignore bugs smashed on a windshield. They knew they were there. They were just unappealing and so took no notice of their existence.\u003c/p>\n\u003cp>Instead of fast food, my mom would make fabulous road trip meals. One of my favorites was the Neopolitan equivalent of the Spanish tortilla (i.e., eggs and potatoes) set inside crunchy Italian bread. After sitting for a few hours in its foil wrapping, the eggs and potatoes would adhere to the squishy inside of the bread and the flavors would meld into one of the best sandwiches around. My mom would also sometimes get leftover meatballs from her \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/19/giving-up-sunday-gravy-a-lost-food-tradition\">\u003c/a>Italian gravy and make meatball sandwiches in the same Italian bread she used for the eggs. These, combined with a nice piece of fruit and an orange soda were a full meal.\u003c/p>\n\u003cp>Years later, my husband, kids and I now take our own road trips, although our excursions are a little different than the ones I took as a kid. First of all, my children are securely strapped (sitting up) in booster seats. We're also paying far more for gas than my parents ever dreamed was possible way back when. But some things never change. Although the license plate game hasn't made its way to our kids' repertoire yet, they love to play Punch Buggy (where you get to punch your sister if you see a VW bug), with no punch-backs (meaning she can't turn around, see the same VW bug, and punch you back -- that would be unfair!). They also giggle and argue, read books, and sing random songs for hours on end. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our excursions usually take us down I-5 to San Diego and LA (where our families live). Anyone who has ever driven down this populated, but seemingly desolate, asphalt line knows there are few non-fast food choices to be had, other than a Split Pea Andersen's and the Harris Ranch Restaurant, which I have never been able to set foot in after seeing those sad cows wallowing in manure for miles upon miles. So, just like my mom, I’m making our own road trip feasts.\u003c/p>\n\u003cp>I have kept the tradition of making car picnics for each journey and have been known to bring along my mother's menu of freshly made potato and egg sandwiches and fruit. I additionally like to stash some homemade banana nut muffins, peanut butter and jelly sandwiches, hard boiled eggs, dried apricots, and popcorn. Hidden away in my purse are chocolate treats, ginger chews in case anyone feels nauseous, and licorice.\u003c/p>\n\u003cp>Now that the price of gas is almost $5 a gallon, I wonder if the tradition of the summer road trip is going the way of the dinosaur. Should you take one, however, I'd love to hear what meals, if any, you're carrying along. Finally, if you're looking for a good sandwich recipe, feel free to make my mom's potato and egg on Italian bread.\u003c/p>\n\u003cp>\u003cstrong>Mama Mella's Egg and Potato Sandwiches\u003c/strong>\u003c/p>\n\u003cp> \u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1 large potato chopped into small cubes\u003cbr>\n6 eggs\u003cbr>\nSalt and pepper to taste\u003cbr>\n1 large loaf of Italian bread\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat olive oil in a large pan\u003cbr>\n2. When the pan is hot, add the potatoes and heat until they're cooked through and golden brown on the outside.\u003cbr>\n3. Season potatoes with salt and paper to taste\u003cbr>\n4. Scramble the eggs in a bowl.\u003cbr>\n5. Lower the heat on the stove to low and then add the eggs.\u003cbr>\n6. Stir as if making scrambled eggs and cook until done (I like to take mine off the stove when they're still soft)\u003cbr>\n7. Insert into cut bread to make individual sandwiches.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I sometimes add parsley and pancetta to this recipe, which is something my mom never did, but I think tastes great. To do this, just add the pancetta to the pan with the potatoes and then add the parsley while scrambling the eggs.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1216422061,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":826},"headData":{"title":"Road Trip Food | KQED","description":"I've always loved road trips. When I was a kid, my sister and I would lounge in the back of our parents' blue Caddy: heads on the leather seat; feet propped up on the door near the open windows. We would nap, read, play the license plate game (where you got to punch your sister","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Road Trip Food","datePublished":"2008-06-28T14:06:06.000Z","dateModified":"2008-07-18T23:01:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1201 http://blogs.kqed.org/bayareabites/2008/06/28/road-trip-food/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/06/28/road-trip-food/","disqusTitle":"Road Trip Food","path":"/bayareabites/1201/road-trip-food","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/country-road.jpg\" alt=\"country road\">\u003c/p>\n\u003cp>I've always loved road trips. When I was a kid, my sister and I would lounge in the back of our parents' blue Caddy: heads on the leather seat; feet propped up on the door near the open windows. We would nap, read, play the license plate game (where you got to punch your sister if you spotted an out-of-state license plate first), sing \u003ca href=\"http://www.don-mclean.com/?p=68\">American Pie\u003c/a> at the top of our lungs, and argue. Between bickering and giggling, we would also enjoy quite a few scrumptious meals. \u003c/p>\n\u003cp>I realize that many people think \"scrumptious\" and \"road trip\" are two terms that should never go in the same sentence, but my parents were smart enough to avoid the trail of McDonalds and Jack In the Boxes that seemed to attract all the other families roaring down the highway at about 70 cents a gallon. My parents overlooked these \"restaurants\" as others ignore bugs smashed on a windshield. They knew they were there. They were just unappealing and so took no notice of their existence.\u003c/p>\n\u003cp>Instead of fast food, my mom would make fabulous road trip meals. One of my favorites was the Neopolitan equivalent of the Spanish tortilla (i.e., eggs and potatoes) set inside crunchy Italian bread. After sitting for a few hours in its foil wrapping, the eggs and potatoes would adhere to the squishy inside of the bread and the flavors would meld into one of the best sandwiches around. My mom would also sometimes get leftover meatballs from her \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/19/giving-up-sunday-gravy-a-lost-food-tradition\">\u003c/a>Italian gravy and make meatball sandwiches in the same Italian bread she used for the eggs. These, combined with a nice piece of fruit and an orange soda were a full meal.\u003c/p>\n\u003cp>Years later, my husband, kids and I now take our own road trips, although our excursions are a little different than the ones I took as a kid. First of all, my children are securely strapped (sitting up) in booster seats. We're also paying far more for gas than my parents ever dreamed was possible way back when. But some things never change. Although the license plate game hasn't made its way to our kids' repertoire yet, they love to play Punch Buggy (where you get to punch your sister if you see a VW bug), with no punch-backs (meaning she can't turn around, see the same VW bug, and punch you back -- that would be unfair!). They also giggle and argue, read books, and sing random songs for hours on end. \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>Our excursions usually take us down I-5 to San Diego and LA (where our families live). Anyone who has ever driven down this populated, but seemingly desolate, asphalt line knows there are few non-fast food choices to be had, other than a Split Pea Andersen's and the Harris Ranch Restaurant, which I have never been able to set foot in after seeing those sad cows wallowing in manure for miles upon miles. So, just like my mom, I’m making our own road trip feasts.\u003c/p>\n\u003cp>I have kept the tradition of making car picnics for each journey and have been known to bring along my mother's menu of freshly made potato and egg sandwiches and fruit. I additionally like to stash some homemade banana nut muffins, peanut butter and jelly sandwiches, hard boiled eggs, dried apricots, and popcorn. Hidden away in my purse are chocolate treats, ginger chews in case anyone feels nauseous, and licorice.\u003c/p>\n\u003cp>Now that the price of gas is almost $5 a gallon, I wonder if the tradition of the summer road trip is going the way of the dinosaur. Should you take one, however, I'd love to hear what meals, if any, you're carrying along. Finally, if you're looking for a good sandwich recipe, feel free to make my mom's potato and egg on Italian bread.\u003c/p>\n\u003cp>\u003cstrong>Mama Mella's Egg and Potato Sandwiches\u003c/strong>\u003c/p>\n\u003cp> \u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1 large potato chopped into small cubes\u003cbr>\n6 eggs\u003cbr>\nSalt and pepper to taste\u003cbr>\n1 large loaf of Italian bread\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat olive oil in a large pan\u003cbr>\n2. When the pan is hot, add the potatoes and heat until they're cooked through and golden brown on the outside.\u003cbr>\n3. Season potatoes with salt and paper to taste\u003cbr>\n4. Scramble the eggs in a bowl.\u003cbr>\n5. Lower the heat on the stove to low and then add the eggs.\u003cbr>\n6. Stir as if making scrambled eggs and cook until done (I like to take mine off the stove when they're still soft)\u003cbr>\n7. Insert into cut bread to make individual sandwiches.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I sometimes add parsley and pancetta to this recipe, which is something my mom never did, but I think tastes great. To do this, just add the pancetta to the pan with the potatoes and then add the parsley while scrambling the eggs.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1201/road-trip-food","authors":["5016"],"categories":["bayareabites_752","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_1179","bayareabites_1178","bayareabites_1180"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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