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You'll usually find her sniffing out great ingredient sources, locating intriguing food stories, inventing recipes and exercising like a demon as an antidote to her passion. This Bay Area native is a longtime food & wine journalist and blogger who has contributed to regional publications such as the San Jose Mercury News and its affiliates, Metro, San Francisco Chronicle, South Bay Accent, Urbanspoon and other epistles that are lucky enough not to have been killed off yet by the publishing crisis.","avatar":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Susan Hathaway | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/susanhathaway"}},"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_121324":{"type":"posts","id":"bayareabites_121324","meta":{"index":"posts_1591205157","site":"bayareabites","id":"121324","score":null,"sort":[1507571840000]},"guestAuthors":[],"slug":"santa-cruzs-veg-on-the-edge-is-probably-the-only-vegan-kosher-and-gluten-free-african-restaurant-in-the-world","title":"Santa Cruz's Veg on the Edge is Probably the Only Vegan, Kosher and Gluten-Free African Restaurant in the World","publishDate":1507571840,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Santa Cruz is known for being quirky and off-beat. So perhaps it’s only fitting that it is home to what is most likely the only vegan, gluten-free and kosher West African restaurant in the world.\u003c/p>\n\u003cp>Called \u003ca href=\"https://vegontheedge.com/\">Veg On the Edge\u003c/a>, it's located in a new food court called \u003ca href=\"http://www.abbottsquare.org/\">Abbott Square\u003c/a>, that's in the heart of downtown in this beach city of 65,000, adjacent to the \u003ca href=\"https://santacruzmah.org/\">Santa Cruz Museum of Art & History\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_121359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121359\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_1218-new.jpg\" alt=\"The courtyard of Abbott Square.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The courtyard of Abbott Square. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Its owner, Akindele Bankole, is of Nigerian descent, of the Yoruba people specifically, and grew up in both Nigeria and Germany, the son of two doctors. Living in Germany, he became interested in Judaism, and much later, converted, which is why he took on the extra work and expense of kosher certification. It’s the only kosher restaurant in a city that hasn’t had one in around 20 years, and even when it did, it was just a Noah’s Bagel’s franchise.\u003c/p>\n\u003cblockquote>\u003cp>“I want this to be a place where people with special dietary needs can come,” he said. “Whether you are kosher or gluten-free or vegan, this is a place where you can easily choose from anything on the menu.”\u003c/p>\n\u003cp>He continued, “There’s a lot of consciousness to what we’re doing. We don’t merely serve, we have to consciously serve.”\u003c/p>\u003c/blockquote>\n\u003cp>A Yoruba greeting is posted on the wall, “E kú,” which means “I greet and recognize you” but it’s also a philosophical concept that “helps ensure harmony in the community,” says Bankole. He has it posted to show his customers that his intention is for them to feel they are not only fed well, but are valued, recognized and honored.\u003c/p>\n\u003cfigure id=\"attachment_121362\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-121362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_1207-new.jpg\" alt=\"The motto of the restaurant.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The motto of the restaurant. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bankole came to the U.S. in the early eighties to study at Sacramento State University. For a time, he was an opera singer and still composes music in his spare time (though opening a restaurant has left little of that in his life as of late.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While in college and for many years beyond, he worked in a managerial position at McDonald’s and then as a business consultant. A few years ago, motivated by changes in own diet, he began to kick around the idea of opening up a juice bar. That morphed into a vegetarian restaurant or café, but of course, Santa Cruz had the vegetarian market already well-covered. African food seemed to spark people’s interest in a way that other ideas he had thought of did not.\u003c/p>\n\u003cp>Though Bankole said he liked to bake cakes for people as a youngster he is not a chef himself. So he hired a local chef, Jonathan Miller, to develop recipes for the dishes he grew up with – minus the meat, though there are some other non-African items as well. Suya, grilled meat on a stick in Africa, is made here with shiitake mushrooms instead. They are dusted in a spice mix that is heavy on black pepper, spices and ground peanuts. The suya is a key ingredient to several dishes on the menu, including the burger, in which the shiitake mushroom suya is the stand-in for the burger itself with a thin layer of house-made cashew cheese, tomato slice and lettuce leaf on an artisanal gluten-free bun.\u003c/p>\n\u003cfigure id=\"attachment_121356\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121356\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_1213-new.jpg\" alt=\"The burger.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The burger. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Moin moin is an interesting stand-in for tofu, though it’s made from mashed black-eyed peas.\u003c/p>\n\u003cfigure id=\"attachment_121364\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121364\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_1212-new.jpg\" alt=\"Moin moin with suya, yaji sauce and rice.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Moin moin with suya, yaji sauce and rice. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Noting that it’s kind of like tamales in consistency, Bankole said the puree of black-eyed peas is infused with a caramelized onion and tomato sauce that’s been reduced to lose the acidity of the tomato.\u003c/p>\n\u003cp>“Even someone who has acid reflux can have it,” said Bankole, adding that in Nigeria, the puree is shaped and then put into a banana leaf and then steamed. Here, he uses a mold to hold it together.\u003c/p>\n\u003cfigure id=\"attachment_121363\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121363\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_1211-new.jpg\" alt=\"Plantain fries.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Plantain fries. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are also sides like potato balls, in which mashed potatoes are held together with chick pea flour, and plantain fries. There is also a raw plantain salad with zucchini “noodles,” and other vegetables.\u003c/p>\n\u003cfigure id=\"attachment_121357\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121357\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_1215-new.jpg\" alt=\"A raw plantain salad with edamame.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A raw plantain salad with zucchini noodles and edamame. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Normally West African cuisine is very meat heavy,” Bankole said. “But after thinking about it, I realized that this food is unique and interesting to people here, and could work with a vegetarian twist.”\u003c/p>\n\u003cp>One of the most popular non-African items on the menu is a rice bowl with black rice, mushrooms, bok choy and scallions, a decidedly Asian treatment but flavorful nonetheless.\u003c/p>\n\u003cfigure id=\"attachment_121358\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121358\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_1216-new.jpg\" alt=\"Forbidden rice with bok choy and mushrooms.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Forbidden rice with bok choy and mushrooms and a side of potato balls made with chick pea flour. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is also tofu and tempeh as add-ons, but no fake meat. Much of the produce is organic and comes from local farms.\u003c/p>\n\u003cp>There are also fresh juices and a separate breakfast menu on weekends, with the plantain waffle proving to be exceptionally popular.\u003c/p>\n\u003cp>The restaurant has been embraced by vegan and gluten-free meet-up groups in the area, kosher visitors who happen to be driving through who find Veg on the Edge via Google, and others looking for something unusual to try.\u003c/p>\n\u003cp>Going out of his way to serve all of these disparate diets might make some restauranteurs crazy, but despite the hard work, Bankole thinks it’s paying off.\u003c/p>\n\u003cp>“People on special diets are used to being limited to the one or two things they can eat on the menu,” he said. “Here they can choose from the entire menu. While it did seem really hard at first, now after seeing how happy that makes people, it makes sense and it’s worth it.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://vegontheedge.com/\">\u003cstrong>Veg On the Edge\u003c/strong>\u003c/a>\u003cbr>\n725 Front St., Santa Cruz, CA 95060\u003cbr>\nHours: Open daily from Mon-Thu, 11am-9pm; Fri, 11am-10pm; Sat, 9am-10pm and Sun, 9am-9pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thevedgeontheedge/\">thevedgeontheedge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Veg_OnTheEdge\">@Veg_ontheEdge\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/veg_ontheedge/\">@veg_ontheedge\u003c/a>\u003cbr>\nPrice Range $ entrees averaging around $9.\u003c/p>\n\n","blocks":[],"excerpt":"Santa Cruz is known for being quirky and off-beat. So perhaps it’s only fitting that it is home to what is most likely the only vegan, gluten-free and kosher West African restaurant in the world.","status":"publish","parent":0,"modified":1507753165,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1060},"headData":{"title":"Santa Cruz's Veg on the Edge is Probably the Only Vegan, Kosher and Gluten-Free African Restaurant in the World | KQED","description":"Santa Cruz is known for being quirky and off-beat. So perhaps it’s only fitting that it is home to what is most likely the only vegan, gluten-free and kosher West African restaurant in the world.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Santa Cruz's Veg on the Edge is Probably the Only Vegan, Kosher and Gluten-Free African Restaurant in the World","datePublished":"2017-10-09T17:57:20.000Z","dateModified":"2017-10-11T20:19:25.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"121324 https://ww2.kqed.org/bayareabites/?p=121324","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/10/09/santa-cruzs-veg-on-the-edge-is-probably-the-only-vegan-kosher-and-gluten-free-african-restaurant-in-the-world/","disqusTitle":"Santa Cruz's Veg on the Edge is Probably the Only Vegan, Kosher and Gluten-Free African Restaurant in the World","source":"Restaurants, Bars, Cafes, Pop-Ups","sourceUrl":"https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/","path":"/bayareabites/121324/santa-cruzs-veg-on-the-edge-is-probably-the-only-vegan-kosher-and-gluten-free-african-restaurant-in-the-world","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Santa Cruz is known for being quirky and off-beat. So perhaps it’s only fitting that it is home to what is most likely the only vegan, gluten-free and kosher West African restaurant in the world.\u003c/p>\n\u003cp>Called \u003ca href=\"https://vegontheedge.com/\">Veg On the Edge\u003c/a>, it's located in a new food court called \u003ca href=\"http://www.abbottsquare.org/\">Abbott Square\u003c/a>, that's in the heart of downtown in this beach city of 65,000, adjacent to the \u003ca href=\"https://santacruzmah.org/\">Santa Cruz Museum of Art & History\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_121359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121359\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_1218-new.jpg\" alt=\"The courtyard of Abbott Square.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The courtyard of Abbott Square. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Its owner, Akindele Bankole, is of Nigerian descent, of the Yoruba people specifically, and grew up in both Nigeria and Germany, the son of two doctors. Living in Germany, he became interested in Judaism, and much later, converted, which is why he took on the extra work and expense of kosher certification. It’s the only kosher restaurant in a city that hasn’t had one in around 20 years, and even when it did, it was just a Noah’s Bagel’s franchise.\u003c/p>\n\u003cblockquote>\u003cp>“I want this to be a place where people with special dietary needs can come,” he said. “Whether you are kosher or gluten-free or vegan, this is a place where you can easily choose from anything on the menu.”\u003c/p>\n\u003cp>He continued, “There’s a lot of consciousness to what we’re doing. We don’t merely serve, we have to consciously serve.”\u003c/p>\u003c/blockquote>\n\u003cp>A Yoruba greeting is posted on the wall, “E kú,” which means “I greet and recognize you” but it’s also a philosophical concept that “helps ensure harmony in the community,” says Bankole. He has it posted to show his customers that his intention is for them to feel they are not only fed well, but are valued, recognized and honored.\u003c/p>\n\u003cfigure id=\"attachment_121362\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-121362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_1207-new.jpg\" alt=\"The motto of the restaurant.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The motto of the restaurant. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bankole came to the U.S. in the early eighties to study at Sacramento State University. For a time, he was an opera singer and still composes music in his spare time (though opening a restaurant has left little of that in his life as of late.)\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 in college and for many years beyond, he worked in a managerial position at McDonald’s and then as a business consultant. A few years ago, motivated by changes in own diet, he began to kick around the idea of opening up a juice bar. That morphed into a vegetarian restaurant or café, but of course, Santa Cruz had the vegetarian market already well-covered. African food seemed to spark people’s interest in a way that other ideas he had thought of did not.\u003c/p>\n\u003cp>Though Bankole said he liked to bake cakes for people as a youngster he is not a chef himself. So he hired a local chef, Jonathan Miller, to develop recipes for the dishes he grew up with – minus the meat, though there are some other non-African items as well. Suya, grilled meat on a stick in Africa, is made here with shiitake mushrooms instead. They are dusted in a spice mix that is heavy on black pepper, spices and ground peanuts. The suya is a key ingredient to several dishes on the menu, including the burger, in which the shiitake mushroom suya is the stand-in for the burger itself with a thin layer of house-made cashew cheese, tomato slice and lettuce leaf on an artisanal gluten-free bun.\u003c/p>\n\u003cfigure id=\"attachment_121356\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121356\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_1213-new.jpg\" alt=\"The burger.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The burger. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Moin moin is an interesting stand-in for tofu, though it’s made from mashed black-eyed peas.\u003c/p>\n\u003cfigure id=\"attachment_121364\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121364\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_1212-new.jpg\" alt=\"Moin moin with suya, yaji sauce and rice.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Moin moin with suya, yaji sauce and rice. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Noting that it’s kind of like tamales in consistency, Bankole said the puree of black-eyed peas is infused with a caramelized onion and tomato sauce that’s been reduced to lose the acidity of the tomato.\u003c/p>\n\u003cp>“Even someone who has acid reflux can have it,” said Bankole, adding that in Nigeria, the puree is shaped and then put into a banana leaf and then steamed. Here, he uses a mold to hold it together.\u003c/p>\n\u003cfigure id=\"attachment_121363\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121363\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_1211-new.jpg\" alt=\"Plantain fries.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Plantain fries. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are also sides like potato balls, in which mashed potatoes are held together with chick pea flour, and plantain fries. There is also a raw plantain salad with zucchini “noodles,” and other vegetables.\u003c/p>\n\u003cfigure id=\"attachment_121357\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121357\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_1215-new.jpg\" alt=\"A raw plantain salad with edamame.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A raw plantain salad with zucchini noodles and edamame. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Normally West African cuisine is very meat heavy,” Bankole said. “But after thinking about it, I realized that this food is unique and interesting to people here, and could work with a vegetarian twist.”\u003c/p>\n\u003cp>One of the most popular non-African items on the menu is a rice bowl with black rice, mushrooms, bok choy and scallions, a decidedly Asian treatment but flavorful nonetheless.\u003c/p>\n\u003cfigure id=\"attachment_121358\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121358\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_1216-new.jpg\" alt=\"Forbidden rice with bok choy and mushrooms.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Forbidden rice with bok choy and mushrooms and a side of potato balls made with chick pea flour. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is also tofu and tempeh as add-ons, but no fake meat. Much of the produce is organic and comes from local farms.\u003c/p>\n\u003cp>There are also fresh juices and a separate breakfast menu on weekends, with the plantain waffle proving to be exceptionally popular.\u003c/p>\n\u003cp>The restaurant has been embraced by vegan and gluten-free meet-up groups in the area, kosher visitors who happen to be driving through who find Veg on the Edge via Google, and others looking for something unusual to try.\u003c/p>\n\u003cp>Going out of his way to serve all of these disparate diets might make some restauranteurs crazy, but despite the hard work, Bankole thinks it’s paying off.\u003c/p>\n\u003cp>“People on special diets are used to being limited to the one or two things they can eat on the menu,” he said. “Here they can choose from the entire menu. While it did seem really hard at first, now after seeing how happy that makes people, it makes sense and it’s worth it.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://vegontheedge.com/\">\u003cstrong>Veg On the Edge\u003c/strong>\u003c/a>\u003cbr>\n725 Front St., Santa Cruz, CA 95060\u003cbr>\nHours: Open daily from Mon-Thu, 11am-9pm; Fri, 11am-10pm; Sat, 9am-10pm and Sun, 9am-9pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thevedgeontheedge/\">thevedgeontheedge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Veg_OnTheEdge\">@Veg_ontheEdge\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/veg_ontheedge/\">@veg_ontheedge\u003c/a>\u003cbr>\nPrice Range $ entrees averaging around $9.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/121324/santa-cruzs-veg-on-the-edge-is-probably-the-only-vegan-kosher-and-gluten-free-african-restaurant-in-the-world","authors":["5567"],"categories":["bayareabites_11028","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_3637","bayareabites_141","bayareabites_15983"],"featImg":"bayareabites_121354","label":"source_bayareabites_121324"},"bayareabites_91045":{"type":"posts","id":"bayareabites_91045","meta":{"index":"posts_1591205157","site":"bayareabites","id":"91045","score":null,"sort":[1420242874000]},"guestAuthors":[],"slug":"kendra-bakers-new-santa-cruz-food-empire-gaining-fans","title":"Kendra Baker's New Santa Cruz Food Empire Gaining Fans","publishDate":1420242874,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_91052\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach.jpg\" alt=\"Former Bar Tartine and Manresa pastry chef Kendra Baker joined with business brain Zach Davis to launch a bustling food dominion on the coast. Photo: CJ Nugent\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91052\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former Bar Tartine and Manresa pastry chef Kendra Baker joined with business brain Zach Davis to launch a bustling food dominion on the coast. Photo: CJ Nugent\u003c/figcaption>\u003c/figure>\n\u003cp>Looking past the saltwater taffy, snow cones and deep-fried Twinkies that some visitors might characterize as \u003ca href=\"http://beachboardwalk.com/food/\" target=\"_blank\">cuisine\u003c/a> in the laid-back beach town of \u003ca href=\"http://www.santacruzca.org/\" target=\"_blank\">Santa Cruz\u003c/a>, a food revolution is taking place. In the last few years, talented chefs have been busily opening new eateries and the restaurant scene \"over the hill,\" as valley residents call it, is as exciting as it's ever been.\u003c/p>\n\u003cp>While guests are atwitter over all the great new eating in Santa Cruz these days, the clear leader is the now-multi-location empire of heralded pastry chef Kendra Baker, whose resume includes \u003ca href=\"http://www.bartartine.com/\" target=\"_blank\">Bar Tartine\u003c/a> and \u003ca href=\"http://www.manresarestaurant.com/\" target=\"_blank\">Manresa\u003c/a>. In just four years, Baker and her business partner, Zachary Davis, have opened three ice cream shops, a beachside lunch cafe, a serious sit-down restaurant and a pop-up space. \u003c/p>\n\u003cp>Given the fact that 60% of \u003ca href=\"http://online.csp.edu/blog/business/why-do-90-of-restaurants-fail-in-the-first-year\" target=\"_blank\">new restaurants fail in the first year\u003c/a>, it's clear that Baker and Davis are doing something right. Their restaurant group, the \u003ca href=\"http://theglassjar.com/\" target=\"_blank\">Glass Jar\u003c/a>, now has about 120 employees and an uncompromising vision of matching top-notch cooking using local organic ingredients with the unique, funky gestalt of Surf City. \u003c/p>\n\u003cp>Two-star Michelin chef \u003ca href=\"http://en.wikipedia.org/wiki/David_Kinch\" target=\"_blank\">David Kinch\u003c/a> of Manresa in Los Gatos -- Baker's previous boss -- pegged it when he called her \"obsessive,\" adding that this is a common characteristic found in many successful people. He has also called her \"smart, hardworking and ambitious.\" This might well be the combination needed to buck the odds in a tough industry.\u003c/p>\n\u003cfigure id=\"attachment_91053\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_cracking_eggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_cracking_eggs.jpg\" alt=\"Baker is a pastry whiz, where her creations at Bar Tartine and Manresa have garnered praise and happy tummies. Photo: Molly Watson\" width=\"1000\" height=\"1501\" class=\"size-full wp-image-91053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baker is a pastry whiz, where her creations at Bar Tartine and Manresa have garnered praise and happy tummies.\u003cbr>Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>Baker took an interesting route to where she sits today. Growing up in Sacramento, she regularly vacationed in Santa Cruz as a child and later attended the town's \u003ca href=\"http://www.ucsc.edu/\" target=\"_blank\">University of California\u003c/a> campus. She had no interest in food then -- her original major was chemistry -- until discovering \u003ca href=\"http://casfs.ucsc.edu/about/facilities.html\" target=\"_blank\">UCSC's 30-acre gardens\u003c/a>, a renowned agricultural research and training center. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>”I got excited about growing your own food and about all the amazing work they were doing,\" she says. \"That was really inspiring to me. As a result, I thought food was this thing that bound communities together.\"\u003c/p>\n\u003cp>During college, she started working in a local restaurant, \u003ca href=\"http://gabriellacafe.com/\" target=\"_blank\">Gabriella Cafe\u003c/a>, that was serious about organic ingredients, then took a cooking job there after graduation. Next up was culinary school -- \u003ca href=\"http://academics.jwu.edu/college-of-culinary-arts/\" target=\"_blank\">Johnson & Wales\u003c/a> in Rhode Island -- and some European training, where an internship in France with a pastry chef opened her eyes again. \"It's an incredible medium,\" she says about pastry. \"I love the whimsy I can create in my pastry desserts but I also like the control and fine details.\"\u003c/p>\n\u003cp>Working her way west, she cooked in Boston, then became the opening chef at Bar Tartine in San Francisco's Mission district, an instant hit. Later, she was plucked by Kinch to head up the pastry program at Manresa, where she and her desserts received accolades. \u003c/p>\n\u003cp>But percolating in her head was launching her own venture, working with longtime friend Davis, who had recently completed a green MBA program to complement work in technology and other businesses. While the two share an itch for achievement with good conscience, the most fortuitous aspect of their pairing is Baker's culinary prowess combined with Davis's solid business skills. \u003c/p>\n\u003cp>Their intention wasn't just to launch a food business but to locate it in a family-friendly place that would accommodate other goals. \"There were so many reasons why that was Santa Cruz,\" Baker explains. \"It's an incredible place. We have the mountains and the ocean for personal pleasure. And it's an excellent place to raise our families. On the culinary side, the bounty of \u003ca href=\"http://www.santacruzchamber.org/cwt/external/wcpages/facts/agriculture.aspx\" target=\"_blank\">agriculture\u003c/a> that's available to us here is unbelievable.\"\u003c/p>\n\u003cfigure id=\"attachment_91051\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach_Penny.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach_Penny.jpg\" alt=\"The first food business the partners opened was an ice cream parlor where everything -- even the ripples and add-ins -- is made from scratch. Photo: Molly Watson\" width=\"1000\" height=\"666\" class=\"size-full wp-image-91051\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The first food business the partners opened was an ice cream parlor where everything -- even the ripples and add-ins -- is made from scratch. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>Their timing didn't hurt, either. In 2010, when they embarked, \"We recognized that Santa Cruz was ripe for businesses like ours,\" Baker explains. \"We have a demographic here that really appreciates great food and supports our local farmers through the \u003ca href=\"http://www.santacruzfarmersmarket.org/\" target=\"_blank\">farmers markets\u003c/a> and wants good food for their families and themselves. There was a little bit of a void -- at least, not enough of this kind of food. So we recognized that there was definitely potential here for our businesses.\"\u003c/p>\n\u003cp>They wrote a 70-page business plan for an ice cream shop that they called the \u003ca href=\"http://thepennyicecreamery.com/\" target=\"_blank\">Penny Ice Creamery\u003c/a>. This is no ordinary \"gourmet\" gelato store; they applied for and received a pasteurization license so they could make their own custard base. Other ice cream shops typically use a purchased base. All ripples, add-ins and the like are house-made. Cones are baked one at a time and hand rolled. Ingredients are as organic, local and sublime as they can find. \u003c/p>\n\u003cp>Their cute downtown scoop shop offers nine flavors at a time, including classics along with a rotating list of luscious seasonal choices like brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. Customers can get a cap of toasted, house-made marshmallow fluff if they desire.\u003c/p>\n\u003cfigure id=\"attachment_91054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_hand_rolled_cones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_hand_rolled_cones.jpg\" alt=\"Not only does the Penny Ice Creamery make its own custard base but the cones are individually hand rolled and baked on site. Photo: Molly Watson\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91054\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Not only does the Penny Ice Creamery make its own custard base but the cones are individually hand rolled and baked on site. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>Given such attention to quality and detail, \"the Penny,\" as Baker calls it, proudly identifies itself as “the only ice cream shop in Northern California making all our ice cream completely from scratch.” Shortly before the shop opened, Baker and Davis each became new parents -- their respective sons were born two weeks apart -- then they started working 100-hour weeks as their business geared up.\u003c/p>\n\u003cp>A key aspect that made the Penny possible was a $250,000 loan obtained through \u003ca href=\"http://www.allbusiness.com/government/government-bodies-offices-government/11820858-1.html\" target=\"_blank\">Obama's SBA Recovery Act\u003c/a>. To show their appreciation, Baker and Davis made a \u003ca href=\"https://www.youtube.com/watch?v=AmWjlA9FlAo&feature=player_embedded\" target=\"_blank\">YouTube thank-you video\u003c/a> receiving more than 100,000 hits, which got the attention of Joe Biden (he called them) and Michelle Obama's office (inviting them to a State of the Union address and reception). \u003c/p>\n\u003cp>Baker and Davis only spent enough time in the capitol to sit in the First Lady's box and meet some dignitaries, then flew back to scoop ice cream. Not surprising, since the Penny's business was going gangbusters. Far exceeding projections, the explosive sales enabled two more scoop shops to be opened in Santa Cruz as well as new kiosks at local farmers markets. \u003c/p>\n\u003cfigure id=\"attachment_91055\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_scoop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_scoop.jpg\" alt=\"Among a slew of delectable flavors are brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. Photo: Molly Watson\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91055\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Among a slew of delectable flavors are brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>In 2011, the partners opened a super-casual beachfront cafe that they called \u003ca href=\"http://thepicnicbasketsc.com/\" target=\"_blank\">The Picnic Basket\u003c/a> that followed the same freshness-first mentality of their ice cream stores. Sandwiches and salads are inventive, delicious and available for eating in or out. House-made pickles and just-baked bread enhance classics like a killer BLT or reuben, while the chicken salad sandwich with avocado, greens and pickled onions is amazing.\u003c/p>\n\u003cp>Naturally, corned beef and hot dogs come from renowned local butcher and salumi maker, \u003ca href=\"http://www.elsalchichero.com/\" target=\"_blank\">El Salchichero\u003c/a>, and ice cream is from the Penny. A long deck in front delivers views of the beach and nearby pier. The crowds were large from the moment this eating spot opened.\u003c/p>\n\u003cfigure id=\"attachment_91056\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Picnic_Basket_Exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Picnic_Basket_Exterior.jpg\" alt=\"Located across from the beach, The Picnic Basket has become the town's go-to place for sandwiches, salads and snacks. Photo: Zachary Davis\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91056\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Located across from the beach, the Picnic Basket has become the town's go-to place for sandwiches, salads and snacks. Photo: Zachary Davis\u003c/figcaption>\u003c/figure>\n\u003cp>The pair's most ambitious step took place in early 2014 with the opening of \u003ca href=\"http://assembleforfood.com/\" target=\"_blank\">Assembly\u003c/a> in downtown Santa Cruz. A spacious, modern sit-down restaurant that celebrates local ingredients in a deceptively rustic menu -- like chicken leg confit with merquez sausage, carrot-lentil puree and artichoke/green olive relish -- this eatery was also mobbed from the day it opened. \u003c/p>\n\u003cp>At Assembly, Baker works with executive chef Carlo Espinas, formerly of Comstock Saloon in San Francisco, to produce comforting, affordable fare with enough pizzazz to attract foodies. Communal tables encourage the neighborly vibe that Baker has been seeking since she was first enthralled with the gardens at UCSC. \u003c/p>\n\u003cp>Assembly has been smiled upon by critics like the San Francisco Chronicle's Michael Bauer. Regarding The Picnic Basket, he wrote: \"For my money, it's the only place to stop.\" \u003c/p>\n\u003cfigure id=\"attachment_91049\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_interior.jpg\" alt=\"This modern, sit-down restaurant features rustic, fresh cuisine and several communal tables. Photo: Nicole Nelson\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-91049\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This modern, sit-down restaurant features rustic, fresh cuisine and several communal tables. Photo: Nicole Nelson\u003c/figcaption>\u003c/figure>\n\u003cp>Baker's and Davis's youngest venture is \u003ca href=\"http://heypopup.com/\" target=\"_blank\">POPUP\u003c/a>, a space adjacent to Assembly whose charter is showcasing intriguing, emerging food businesses that deserve local discovery. Besides being a weekly source for the wondrous bread and pastries from the \u003ca href=\"http://manresarestaurant.blogspot.com/2013/03/manresa-bread-project.html\" target=\"_blank\">Manresa Bread Project\u003c/a>, POPUP has presented scrumptious pies from \u003ca href=\"http://companionbakeshop.com/%20\" target=\"_blank\">Companion Bakeshop\u003c/a> (think Meyer lemon buttermilk) and delicious, small-batch steam buns and other snacks from \u003ca href=\"http://mortaldumpling.com/\" target=\"_blank\">Mortal Dumpling\u003c/a>.\u003c/p>\n\u003cp>While shooting for multiple Michelin stars might be the egotistical objective of some new chefs when they open their own boîte, this is not in Baker's business plan. \"We have foodies in this community but we also have people who just want to eat,\" she explains. \"We want to create a place where people feel comfortable and where it's not like a '\u003ca href=\"http://en.wikipedia.org/wiki/Portlandia_%28TV_series%29\" target=\"_blank\">Portlandia\u003c/a>' skit.\"\u003c/p>\n\u003cfigure id=\"attachment_91050\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_Sidewalk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_Sidewalk.jpg\" alt=\"Located in downtown Santa Cruz, Assembly serves food throughout the day and has moderate prices. Photo: Molly Watson\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Located in downtown Santa Cruz, Assembly serves food throughout the day and has moderate prices. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>All their businesses aim to please the cross section of people that make up just about any community, she says. \"We made a conscious decision to balance our menu with things that are known and comfortable and accessible with things that are out there. For example, in the ice cream shop, we always have our Tahitian vanilla bean and our chocolate sorbet, but then we'll throw something like candy cap mushroom in the case or strawberry pink peppercorn.\"\u003c/p>\n\u003cp>For a chef who proudly states that \"I don't do precious,\" the various enterprises within The Glass Jar would seem to be a success. Baker's role these days might be overseeing menu development while Davis handles business as CEO but this is just one element in the overall game plan that brought them to Santa Cruz and business ownership. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>With their families, Baker and Davis have put down roots in the coastal town. Davis now has three young children and Baker just gave birth to another baby. In a business empire dedicated to celebrating food and community, they haven't forgotten that all-important second element.\u003c/p>\n\n","blocks":[],"excerpt":"There's more than surf up these days in coastside Santa Cruz, where pastry chef Kendra Baker and business partner Zach Davis have launched no less than six successful food outposts since 2010. ","status":"publish","parent":0,"modified":1420326101,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1785},"headData":{"title":"Kendra Baker's New Santa Cruz Food Empire Gaining Fans | KQED","description":"There's more than surf up these days in coastside Santa Cruz, where pastry chef Kendra Baker and business partner Zach Davis have launched no less than six successful food outposts since 2010. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Kendra Baker's New Santa Cruz Food Empire Gaining Fans","datePublished":"2015-01-02T23:54:34.000Z","dateModified":"2015-01-03T23:01:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"91045 http://blogs.kqed.org/bayareabites/?p=91045","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/02/kendra-bakers-new-santa-cruz-food-empire-gaining-fans/","disqusTitle":"Kendra Baker's New Santa Cruz Food Empire Gaining Fans","path":"/bayareabites/91045/kendra-bakers-new-santa-cruz-food-empire-gaining-fans","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91052\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach.jpg\" alt=\"Former Bar Tartine and Manresa pastry chef Kendra Baker joined with business brain Zach Davis to launch a bustling food dominion on the coast. Photo: CJ Nugent\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91052\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former Bar Tartine and Manresa pastry chef Kendra Baker joined with business brain Zach Davis to launch a bustling food dominion on the coast. Photo: CJ Nugent\u003c/figcaption>\u003c/figure>\n\u003cp>Looking past the saltwater taffy, snow cones and deep-fried Twinkies that some visitors might characterize as \u003ca href=\"http://beachboardwalk.com/food/\" target=\"_blank\">cuisine\u003c/a> in the laid-back beach town of \u003ca href=\"http://www.santacruzca.org/\" target=\"_blank\">Santa Cruz\u003c/a>, a food revolution is taking place. In the last few years, talented chefs have been busily opening new eateries and the restaurant scene \"over the hill,\" as valley residents call it, is as exciting as it's ever been.\u003c/p>\n\u003cp>While guests are atwitter over all the great new eating in Santa Cruz these days, the clear leader is the now-multi-location empire of heralded pastry chef Kendra Baker, whose resume includes \u003ca href=\"http://www.bartartine.com/\" target=\"_blank\">Bar Tartine\u003c/a> and \u003ca href=\"http://www.manresarestaurant.com/\" target=\"_blank\">Manresa\u003c/a>. In just four years, Baker and her business partner, Zachary Davis, have opened three ice cream shops, a beachside lunch cafe, a serious sit-down restaurant and a pop-up space. \u003c/p>\n\u003cp>Given the fact that 60% of \u003ca href=\"http://online.csp.edu/blog/business/why-do-90-of-restaurants-fail-in-the-first-year\" target=\"_blank\">new restaurants fail in the first year\u003c/a>, it's clear that Baker and Davis are doing something right. Their restaurant group, the \u003ca href=\"http://theglassjar.com/\" target=\"_blank\">Glass Jar\u003c/a>, now has about 120 employees and an uncompromising vision of matching top-notch cooking using local organic ingredients with the unique, funky gestalt of Surf City. \u003c/p>\n\u003cp>Two-star Michelin chef \u003ca href=\"http://en.wikipedia.org/wiki/David_Kinch\" target=\"_blank\">David Kinch\u003c/a> of Manresa in Los Gatos -- Baker's previous boss -- pegged it when he called her \"obsessive,\" adding that this is a common characteristic found in many successful people. He has also called her \"smart, hardworking and ambitious.\" This might well be the combination needed to buck the odds in a tough industry.\u003c/p>\n\u003cfigure id=\"attachment_91053\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_cracking_eggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_cracking_eggs.jpg\" alt=\"Baker is a pastry whiz, where her creations at Bar Tartine and Manresa have garnered praise and happy tummies. Photo: Molly Watson\" width=\"1000\" height=\"1501\" class=\"size-full wp-image-91053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baker is a pastry whiz, where her creations at Bar Tartine and Manresa have garnered praise and happy tummies.\u003cbr>Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>Baker took an interesting route to where she sits today. Growing up in Sacramento, she regularly vacationed in Santa Cruz as a child and later attended the town's \u003ca href=\"http://www.ucsc.edu/\" target=\"_blank\">University of California\u003c/a> campus. She had no interest in food then -- her original major was chemistry -- until discovering \u003ca href=\"http://casfs.ucsc.edu/about/facilities.html\" target=\"_blank\">UCSC's 30-acre gardens\u003c/a>, a renowned agricultural research and training center. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>”I got excited about growing your own food and about all the amazing work they were doing,\" she says. \"That was really inspiring to me. As a result, I thought food was this thing that bound communities together.\"\u003c/p>\n\u003cp>During college, she started working in a local restaurant, \u003ca href=\"http://gabriellacafe.com/\" target=\"_blank\">Gabriella Cafe\u003c/a>, that was serious about organic ingredients, then took a cooking job there after graduation. Next up was culinary school -- \u003ca href=\"http://academics.jwu.edu/college-of-culinary-arts/\" target=\"_blank\">Johnson & Wales\u003c/a> in Rhode Island -- and some European training, where an internship in France with a pastry chef opened her eyes again. \"It's an incredible medium,\" she says about pastry. \"I love the whimsy I can create in my pastry desserts but I also like the control and fine details.\"\u003c/p>\n\u003cp>Working her way west, she cooked in Boston, then became the opening chef at Bar Tartine in San Francisco's Mission district, an instant hit. Later, she was plucked by Kinch to head up the pastry program at Manresa, where she and her desserts received accolades. \u003c/p>\n\u003cp>But percolating in her head was launching her own venture, working with longtime friend Davis, who had recently completed a green MBA program to complement work in technology and other businesses. While the two share an itch for achievement with good conscience, the most fortuitous aspect of their pairing is Baker's culinary prowess combined with Davis's solid business skills. \u003c/p>\n\u003cp>Their intention wasn't just to launch a food business but to locate it in a family-friendly place that would accommodate other goals. \"There were so many reasons why that was Santa Cruz,\" Baker explains. \"It's an incredible place. We have the mountains and the ocean for personal pleasure. And it's an excellent place to raise our families. On the culinary side, the bounty of \u003ca href=\"http://www.santacruzchamber.org/cwt/external/wcpages/facts/agriculture.aspx\" target=\"_blank\">agriculture\u003c/a> that's available to us here is unbelievable.\"\u003c/p>\n\u003cfigure id=\"attachment_91051\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach_Penny.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach_Penny.jpg\" alt=\"The first food business the partners opened was an ice cream parlor where everything -- even the ripples and add-ins -- is made from scratch. Photo: Molly Watson\" width=\"1000\" height=\"666\" class=\"size-full wp-image-91051\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The first food business the partners opened was an ice cream parlor where everything -- even the ripples and add-ins -- is made from scratch. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>Their timing didn't hurt, either. In 2010, when they embarked, \"We recognized that Santa Cruz was ripe for businesses like ours,\" Baker explains. \"We have a demographic here that really appreciates great food and supports our local farmers through the \u003ca href=\"http://www.santacruzfarmersmarket.org/\" target=\"_blank\">farmers markets\u003c/a> and wants good food for their families and themselves. There was a little bit of a void -- at least, not enough of this kind of food. So we recognized that there was definitely potential here for our businesses.\"\u003c/p>\n\u003cp>They wrote a 70-page business plan for an ice cream shop that they called the \u003ca href=\"http://thepennyicecreamery.com/\" target=\"_blank\">Penny Ice Creamery\u003c/a>. This is no ordinary \"gourmet\" gelato store; they applied for and received a pasteurization license so they could make their own custard base. Other ice cream shops typically use a purchased base. All ripples, add-ins and the like are house-made. Cones are baked one at a time and hand rolled. Ingredients are as organic, local and sublime as they can find. \u003c/p>\n\u003cp>Their cute downtown scoop shop offers nine flavors at a time, including classics along with a rotating list of luscious seasonal choices like brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. Customers can get a cap of toasted, house-made marshmallow fluff if they desire.\u003c/p>\n\u003cfigure id=\"attachment_91054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_hand_rolled_cones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_hand_rolled_cones.jpg\" alt=\"Not only does the Penny Ice Creamery make its own custard base but the cones are individually hand rolled and baked on site. Photo: Molly Watson\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91054\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Not only does the Penny Ice Creamery make its own custard base but the cones are individually hand rolled and baked on site. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>Given such attention to quality and detail, \"the Penny,\" as Baker calls it, proudly identifies itself as “the only ice cream shop in Northern California making all our ice cream completely from scratch.” Shortly before the shop opened, Baker and Davis each became new parents -- their respective sons were born two weeks apart -- then they started working 100-hour weeks as their business geared up.\u003c/p>\n\u003cp>A key aspect that made the Penny possible was a $250,000 loan obtained through \u003ca href=\"http://www.allbusiness.com/government/government-bodies-offices-government/11820858-1.html\" target=\"_blank\">Obama's SBA Recovery Act\u003c/a>. To show their appreciation, Baker and Davis made a \u003ca href=\"https://www.youtube.com/watch?v=AmWjlA9FlAo&feature=player_embedded\" target=\"_blank\">YouTube thank-you video\u003c/a> receiving more than 100,000 hits, which got the attention of Joe Biden (he called them) and Michelle Obama's office (inviting them to a State of the Union address and reception). \u003c/p>\n\u003cp>Baker and Davis only spent enough time in the capitol to sit in the First Lady's box and meet some dignitaries, then flew back to scoop ice cream. Not surprising, since the Penny's business was going gangbusters. Far exceeding projections, the explosive sales enabled two more scoop shops to be opened in Santa Cruz as well as new kiosks at local farmers markets. \u003c/p>\n\u003cfigure id=\"attachment_91055\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_scoop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_scoop.jpg\" alt=\"Among a slew of delectable flavors are brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. Photo: Molly Watson\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91055\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Among a slew of delectable flavors are brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>In 2011, the partners opened a super-casual beachfront cafe that they called \u003ca href=\"http://thepicnicbasketsc.com/\" target=\"_blank\">The Picnic Basket\u003c/a> that followed the same freshness-first mentality of their ice cream stores. Sandwiches and salads are inventive, delicious and available for eating in or out. House-made pickles and just-baked bread enhance classics like a killer BLT or reuben, while the chicken salad sandwich with avocado, greens and pickled onions is amazing.\u003c/p>\n\u003cp>Naturally, corned beef and hot dogs come from renowned local butcher and salumi maker, \u003ca href=\"http://www.elsalchichero.com/\" target=\"_blank\">El Salchichero\u003c/a>, and ice cream is from the Penny. A long deck in front delivers views of the beach and nearby pier. The crowds were large from the moment this eating spot opened.\u003c/p>\n\u003cfigure id=\"attachment_91056\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Picnic_Basket_Exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Picnic_Basket_Exterior.jpg\" alt=\"Located across from the beach, The Picnic Basket has become the town's go-to place for sandwiches, salads and snacks. Photo: Zachary Davis\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91056\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Located across from the beach, the Picnic Basket has become the town's go-to place for sandwiches, salads and snacks. Photo: Zachary Davis\u003c/figcaption>\u003c/figure>\n\u003cp>The pair's most ambitious step took place in early 2014 with the opening of \u003ca href=\"http://assembleforfood.com/\" target=\"_blank\">Assembly\u003c/a> in downtown Santa Cruz. A spacious, modern sit-down restaurant that celebrates local ingredients in a deceptively rustic menu -- like chicken leg confit with merquez sausage, carrot-lentil puree and artichoke/green olive relish -- this eatery was also mobbed from the day it opened. \u003c/p>\n\u003cp>At Assembly, Baker works with executive chef Carlo Espinas, formerly of Comstock Saloon in San Francisco, to produce comforting, affordable fare with enough pizzazz to attract foodies. Communal tables encourage the neighborly vibe that Baker has been seeking since she was first enthralled with the gardens at UCSC. \u003c/p>\n\u003cp>Assembly has been smiled upon by critics like the San Francisco Chronicle's Michael Bauer. Regarding The Picnic Basket, he wrote: \"For my money, it's the only place to stop.\" \u003c/p>\n\u003cfigure id=\"attachment_91049\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_interior.jpg\" alt=\"This modern, sit-down restaurant features rustic, fresh cuisine and several communal tables. Photo: Nicole Nelson\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-91049\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This modern, sit-down restaurant features rustic, fresh cuisine and several communal tables. Photo: Nicole Nelson\u003c/figcaption>\u003c/figure>\n\u003cp>Baker's and Davis's youngest venture is \u003ca href=\"http://heypopup.com/\" target=\"_blank\">POPUP\u003c/a>, a space adjacent to Assembly whose charter is showcasing intriguing, emerging food businesses that deserve local discovery. Besides being a weekly source for the wondrous bread and pastries from the \u003ca href=\"http://manresarestaurant.blogspot.com/2013/03/manresa-bread-project.html\" target=\"_blank\">Manresa Bread Project\u003c/a>, POPUP has presented scrumptious pies from \u003ca href=\"http://companionbakeshop.com/%20\" target=\"_blank\">Companion Bakeshop\u003c/a> (think Meyer lemon buttermilk) and delicious, small-batch steam buns and other snacks from \u003ca href=\"http://mortaldumpling.com/\" target=\"_blank\">Mortal Dumpling\u003c/a>.\u003c/p>\n\u003cp>While shooting for multiple Michelin stars might be the egotistical objective of some new chefs when they open their own boîte, this is not in Baker's business plan. \"We have foodies in this community but we also have people who just want to eat,\" she explains. \"We want to create a place where people feel comfortable and where it's not like a '\u003ca href=\"http://en.wikipedia.org/wiki/Portlandia_%28TV_series%29\" target=\"_blank\">Portlandia\u003c/a>' skit.\"\u003c/p>\n\u003cfigure id=\"attachment_91050\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_Sidewalk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_Sidewalk.jpg\" alt=\"Located in downtown Santa Cruz, Assembly serves food throughout the day and has moderate prices. Photo: Molly Watson\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Located in downtown Santa Cruz, Assembly serves food throughout the day and has moderate prices. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>All their businesses aim to please the cross section of people that make up just about any community, she says. \"We made a conscious decision to balance our menu with things that are known and comfortable and accessible with things that are out there. For example, in the ice cream shop, we always have our Tahitian vanilla bean and our chocolate sorbet, but then we'll throw something like candy cap mushroom in the case or strawberry pink peppercorn.\"\u003c/p>\n\u003cp>For a chef who proudly states that \"I don't do precious,\" the various enterprises within The Glass Jar would seem to be a success. Baker's role these days might be overseeing menu development while Davis handles business as CEO but this is just one element in the overall game plan that brought them to Santa Cruz and business ownership. \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>With their families, Baker and Davis have put down roots in the coastal town. Davis now has three young children and Baker just gave birth to another baby. In a business empire dedicated to celebrating food and community, they haven't forgotten that all-important second element.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/91045/kendra-bakers-new-santa-cruz-food-empire-gaining-fans","authors":["5578"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1653","bayareabites_4084","bayareabites_1875","bayareabites_2035","bayareabites_1807"],"tags":["bayareabites_14044","bayareabites_3952","bayareabites_2763","bayareabites_14039","bayareabites_3997","bayareabites_14041","bayareabites_14040","bayareabites_8979","bayareabites_14042","bayareabites_141","bayareabites_14043","bayareabites_14045"],"featImg":"bayareabites_91051","label":"bayareabites"},"bayareabites_77729":{"type":"posts","id":"bayareabites_77729","meta":{"index":"posts_1591205157","site":"bayareabites","id":"77729","score":null,"sort":[1391636798000]},"guestAuthors":[],"slug":"california-is-so-dry-some-diners-wont-get-water-unless-they-ask","title":"California Is So Dry, Some Diners Won't Get Water Unless They Ask","publishDate":1391636798,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_77730\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000008009154medium_wide-e6a1a033cc629d46fef625cbec7f1831a73f9a32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000008009154medium_wide-e6a1a033cc629d46fef625cbec7f1831a73f9a32-1024x576.jpg\" alt=\"In California, some restaurants are changing their policy to only serve water to patrons upon request. Photo: Stockphoto\" width=\"1024\" height=\"576\" class=\"size-large wp-image-77730\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In California, some restaurants are changing their policy to only serve water to patrons upon request. Photo: Stockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/05/271997854/california-is-so-dry-some-diners-wont-get-water-unless-they-ask\">The Salt at NPR Food\u003c/a> (2/5/14)\u003c/p>\n\u003cp>California's drought is getting very serious — so serious that even those water refills you didn't ask for at restaurants are now under scrutiny.\u003c/p>\n\u003cp>\"We have not had this dry a time period in all of California's history since we've been keeping records — that's how bad it is,\" Rep. Jim Costa, D-CA, who represents a district in the Central Valley, told reporters on Tuesday.\u003c/p>\n\u003cp>Across the state, towns and cities are looking for ways to prod businesses and consumers to cut back on water use. Some cities' water-rationing plans are even aiming at restaurants, some of which routinely waste a lot of water every day when they dump out the glasses customers leave on the table.\u003c/p>\n\u003cp>\"The water left on the table seems like such a small thing, but it's something that adds up over time, especially if the restaurant has busers refilling glasses,\" says Angelica Pappas of the California Restaurant Association.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Santa Cruz is one of the first cities \u003ca href=\"http://www.cityofsantacruz.com/index.aspx?page=396\">to bar\u003c/a> restaurants from serving drinking water unless diners request it. The restaurant chain F. McLintocks in San Luis Obispo \u003ca href=\"http://www.nbcnews.com/id/54198987/ns/local_news-san_luis_obispo_ca/t/local-restaurant-cuts-out-automatically-serving-water-guests-offset-drought/\">is voluntarily\u003c/a> doing it, too, KSBY News reports.\u003c/p>\n\u003cp>At the state level, restaurants aren't huge users of water, of course — it's farmers who are the water hogs, guzzling 80 percent of the water in the state. And even inside the restaurant, some 84 percent of the water use happens in the kitchen and the bathroom, \u003ca href=\"http://www.epa.gov/watersense/commercial/docs/factsheets/restaurants_fact_sheet_508.pdf\">according to\u003c/a> the Environmental Protection Agency.\u003c/p>\n\u003cp>But according to \u003ca href=\"http://www.linkedin.com/pub/bruce-mcadams/17/BA9/4A3\">Bruce McAdams\u003c/a>, an assistant professor at the University of Guelph in Canada who studies food and water waste, restaurants could stand to ease off the water glasses in a drought, especially because they haven't traditionally paid much mind to this water they throw out with the uneaten food on people's plates.\u003c/p>\n\u003cp>\"The entire idea of 'auto-items' is a huge generator of waste in North American restaurants, and it is often associated with 'good service,' \" McAdams tells The Salt.\u003c/p>\n\u003cp>Still, during past droughts, some cities have instituted bans on serving water unless patrons ask for it. As \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2014/02/05/nyregion/little-known-regulation-on-tap-water-in-restaurants-is-set-to-fade-away.html\">reported\u003c/a>, New York City had that regulation since at least 1991, when the city was facing a drought emergency, until it was repealed last month. But, as the paper notes, it has barely been enforced because restaurants have generally sought to sell other beverages rather than supply free tap water.\u003c/p>\n\u003cp>But Pappas says many restaurants in California do serve plenty of water that's never consumed. In these arid times, some are going to stop putting carafes of water on the tables automatically, while others are going to train staff not to refill glasses unless requested, or pour smaller glasses of water, she says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Across the state, towns and cities now see waste in the the full water glasses left on diners' tables. Santa Cruz is one of the first California towns to bar restaurants from serving drinking water unless diners request it.","status":"publish","parent":0,"modified":1391636798,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":498},"headData":{"title":"California Is So Dry, Some Diners Won't Get Water Unless They Ask | KQED","description":"Across the state, towns and cities now see waste in the the full water glasses left on diners' tables. Santa Cruz is one of the first California towns to bar restaurants from serving drinking water unless diners request it.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"California Is So Dry, Some Diners Won't Get Water Unless They Ask","datePublished":"2014-02-05T21:46:38.000Z","dateModified":"2014-02-05T21:46:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"77729 http://blogs.kqed.org/bayareabites/?p=77729","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/05/california-is-so-dry-some-diners-wont-get-water-unless-they-ask/","disqusTitle":"California Is So Dry, Some Diners Won't Get Water Unless They Ask","nprByline":"Eliza Barclay","nprStoryId":"271997854","nprApiLink":"http://api.npr.org/query?id=271997854&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/02/05/271997854/california-is-so-dry-some-diners-wont-get-water-unless-they-ask?ft=3&f=271997854","nprRetrievedStory":"1","nprPubDate":"Wed, 05 Feb 2014 16:16:00 -0500","nprStoryDate":"Wed, 05 Feb 2014 16:06:00 -0500","nprLastModifiedDate":"Wed, 05 Feb 2014 16:16:56 -0500","path":"/bayareabites/77729/california-is-so-dry-some-diners-wont-get-water-unless-they-ask","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77730\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000008009154medium_wide-e6a1a033cc629d46fef625cbec7f1831a73f9a32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000008009154medium_wide-e6a1a033cc629d46fef625cbec7f1831a73f9a32-1024x576.jpg\" alt=\"In California, some restaurants are changing their policy to only serve water to patrons upon request. Photo: Stockphoto\" width=\"1024\" height=\"576\" class=\"size-large wp-image-77730\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In California, some restaurants are changing their policy to only serve water to patrons upon request. Photo: Stockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/05/271997854/california-is-so-dry-some-diners-wont-get-water-unless-they-ask\">The Salt at NPR Food\u003c/a> (2/5/14)\u003c/p>\n\u003cp>California's drought is getting very serious — so serious that even those water refills you didn't ask for at restaurants are now under scrutiny.\u003c/p>\n\u003cp>\"We have not had this dry a time period in all of California's history since we've been keeping records — that's how bad it is,\" Rep. Jim Costa, D-CA, who represents a district in the Central Valley, told reporters on Tuesday.\u003c/p>\n\u003cp>Across the state, towns and cities are looking for ways to prod businesses and consumers to cut back on water use. Some cities' water-rationing plans are even aiming at restaurants, some of which routinely waste a lot of water every day when they dump out the glasses customers leave on the table.\u003c/p>\n\u003cp>\"The water left on the table seems like such a small thing, but it's something that adds up over time, especially if the restaurant has busers refilling glasses,\" says Angelica Pappas of the California Restaurant Association.\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>Santa Cruz is one of the first cities \u003ca href=\"http://www.cityofsantacruz.com/index.aspx?page=396\">to bar\u003c/a> restaurants from serving drinking water unless diners request it. The restaurant chain F. McLintocks in San Luis Obispo \u003ca href=\"http://www.nbcnews.com/id/54198987/ns/local_news-san_luis_obispo_ca/t/local-restaurant-cuts-out-automatically-serving-water-guests-offset-drought/\">is voluntarily\u003c/a> doing it, too, KSBY News reports.\u003c/p>\n\u003cp>At the state level, restaurants aren't huge users of water, of course — it's farmers who are the water hogs, guzzling 80 percent of the water in the state. And even inside the restaurant, some 84 percent of the water use happens in the kitchen and the bathroom, \u003ca href=\"http://www.epa.gov/watersense/commercial/docs/factsheets/restaurants_fact_sheet_508.pdf\">according to\u003c/a> the Environmental Protection Agency.\u003c/p>\n\u003cp>But according to \u003ca href=\"http://www.linkedin.com/pub/bruce-mcadams/17/BA9/4A3\">Bruce McAdams\u003c/a>, an assistant professor at the University of Guelph in Canada who studies food and water waste, restaurants could stand to ease off the water glasses in a drought, especially because they haven't traditionally paid much mind to this water they throw out with the uneaten food on people's plates.\u003c/p>\n\u003cp>\"The entire idea of 'auto-items' is a huge generator of waste in North American restaurants, and it is often associated with 'good service,' \" McAdams tells The Salt.\u003c/p>\n\u003cp>Still, during past droughts, some cities have instituted bans on serving water unless patrons ask for it. As \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2014/02/05/nyregion/little-known-regulation-on-tap-water-in-restaurants-is-set-to-fade-away.html\">reported\u003c/a>, New York City had that regulation since at least 1991, when the city was facing a drought emergency, until it was repealed last month. But, as the paper notes, it has barely been enforced because restaurants have generally sought to sell other beverages rather than supply free tap water.\u003c/p>\n\u003cp>But Pappas says many restaurants in California do serve plenty of water that's never consumed. In these arid times, some are going to stop putting carafes of water on the tables automatically, while others are going to train staff not to refill glasses unless requested, or pour smaller glasses of water, she says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/77729/california-is-so-dry-some-diners-wont-get-water-unless-they-ask","authors":["byline_bayareabites_77729"],"categories":["bayareabites_109","bayareabites_10916","bayareabites_60"],"tags":["bayareabites_250","bayareabites_11813","bayareabites_141","bayareabites_10921","bayareabites_1344"],"featImg":"bayareabites_77733","label":"bayareabites"},"bayareabites_68996":{"type":"posts","id":"bayareabites_68996","meta":{"index":"posts_1591205157","site":"bayareabites","id":"68996","score":null,"sort":[1377707748000]},"guestAuthors":[],"slug":"to-grow-sweeter-produce-california-farmers-turn-off-the-water","title":"To Grow Sweeter Produce, California Farmers Turn Off The Water","publishDate":1377707748,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/23/214884366/to-grow-sweeter-produce-california-farmers-turn-off-the-water\">The Salt at NPR Food\u003c/a> (8/28/13)\u003c/p>\n\u003cfigure id=\"attachment_69003\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/happyboy-tomato.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/happyboy-tomato.jpg\" alt=\"At Happy Boy Farms near Santa Cruz, Calif., Early Girl tomatoes are grown using dry farming methods. The tomatoes have become increasingly popular with chefs and wholesalers. Photo: Courtesy Jen Lynne/Happy Boy Farms\" width=\"1120\" height=\"840\" class=\"size-full wp-image-69003\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Happy Boy Farms near Santa Cruz, Calif., Early Girl tomatoes are grown using dry farming methods. The tomatoes have become increasingly popular with chefs and wholesalers. Photo: Courtesy Jen Lynne/Happy Boy Farms\u003c/figcaption>\u003c/figure>\n\u003cp>A week without water can easily kill the average person.\u003c/p>\n\u003cp>But a garden that goes unwatered for months may produce sweeter, more flavorful fruits than anything available in most mainstream supermarkets--even in the scorching heat of a California summer. Commercial growers call it \"dry farming,\" and throughout the state, this unconventional technique seems to be catching on among small producers of tomatoes, apples, grapes, melons, and potatoes.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.happyboyfarms.com/\">Happy Boy Farms\u003c/a>, near Santa Cruz, sales director Jen Lynne believes dry farming could be an important agricultural practice in the future, when water will likely be a less abundant resource.\u003c/p>\n\u003cp>But the taste of her dry-farmed Early Girl tomatoes is the main reason chefs, wholesalers and individuals around the country are increasingly calling to place orders. She notes that many calls come from places where rains falls through the summer, making dry farming impossible.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Once you taste a dry-farmed tomato, you'll never want anything else,\" she says, adding that she could be selling hundreds of 14-pound cases per day if her 10-acre tomato field could meet the demand.\u003c/p>\n\u003cp>At Whole Foods Market in Sebastopol, about 50 miles north of San Francisco, dry-farmed tomatoes have become a shopper attraction, according to produce buyer Allan Timpe.\u003c/p>\n\u003cp>\"People definitely come here to get them,\" he says. \"Once someone tastes a dry-farmed tomato, you've got a customer for life.\"\u003c/p>\n\u003cp>Timpe also carries locally grown, dry-farmed potatoes, which he says \"are dense and really flavorful.\"\u003c/p>\n\u003cp>The idea behind dry farming is that by restricting a plant's water intake, its fruits wind up with less water content and a greater density of sugar and other flavor compounds. But the practice isn't as simple as just cutting off the water.\u003cstrong> \u003c/strong>First, dry farming in sandy soil, through which water drains easily, doesn't work. Just as importantly, the plants, or trees, must be dry-farmed from the time they're planted.\u003c/p>\n\u003cp>\"We get the plants going with a little water, then cut it off after a few weeks,\" says Kevin McEnnis, who dry farms Early Girl tomatoes at \u003ca href=\"http://www.quetzalfarm.com/practices.htm\">Quetzal Farm\u003c/a> in Santa Rosa.\u003c/p>\n\u003cp>Then, he explains, as the young but quickly growing vines become thirsty, they send their roots deeper underground than they otherwise would to find moisture, which can remain in the soil all year.\u003c/p>\n\u003cp>A technique that also helps dry farmers lock water underground is frequently tilling the top foot of soil into a fluffy dust layer. Underground moisture that creeps upward through the earth cannot break through this layer, and it remains below the surface.\u003c/p>\n\u003cp>But farming without irrigation has a major drawback: dramatically reduced yields.\u003c/p>\n\u003cp>Stan Devoto, a farmer in Northern California, says his dry-farmed trees produce 12 to 15 tons of apples per acre per year. Irrigated trees, on the other hand, may bear 40 or 50 tons. And McEnnis says he harvests about four tons of tomatoes off his acre of vines each summer and fall, whereas conventional growers may reap 40 tons per acre.\u003c/p>\n\u003cp>Indeed, in most areas of conventional agriculture, dry farming is unprofitable and unusual. Exceptions include most European wine grapes — which local winemaking laws actually require be grown without irrigation — and much of America's grain production.\u003c/p>\n\u003cp>\u003ca href=\"http://ucanr.edu/?facultyid=2365\">Paul Vossen\u003c/a>, a University of California farm adviser in Sonoma County, says many people who dry farm do so only because they have no water with which to irrigate their land. \"They do it because they have to, and so they'll make it part of their marketing strategy,\" he says.\u003c/p>\n\u003cp>But winemaker Will Bucklin, of \u003ca href=\"http://www.buckzin.com/\">Old Hill Ranch\u003c/a> in the Sonoma Valley, has an underground water supply. Still, he dry farms 15 acres of old-vine Syrah, Zinfandel and other varieties — one of just a few California winemakers currently dry farming. His grapes are smaller, and yields at harvest time slightly lower, than on irrigated vineyards.\u003c/p>\n\u003cp>\"But the small size of the berries means there is a lower juice-to-skin ratio,\" Bucklin says.\u003c/p>\n\u003cp>Since grape skins contain flavor-making tannins and polyphenols, dry farming can — at least in theory — produce richer, more intense wines. Bucklin concedes that he isn't certain that a novice taster, or even an expert one, could tell a dry-farmed wine from a conventional one in a blind tasting.\u003c/p>\n\u003cp>But in a highly populated state where water tables are dropping and rivers dwindling to trickles, Bucklin is confident, at least, of one thing:\u003c/p>\n\u003cp>\"I'm using a lot less water than my neighbor.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"California's small producers of tomatoes, grapes and other crops are increasingly taking up dry farming, which involves growing crops without watering them for months. The technique, which obviously saves water, can produce more flavorful crops.","status":"publish","parent":0,"modified":1377707748,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":808},"headData":{"title":"To Grow Sweeter Produce, California Farmers Turn Off The Water | KQED","description":"California's small producers of tomatoes, grapes and other crops are increasingly taking up dry farming, which involves growing crops without watering them for months. The technique, which obviously saves water, can produce more flavorful crops.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"To Grow Sweeter Produce, California Farmers Turn Off The Water","datePublished":"2013-08-28T16:35:48.000Z","dateModified":"2013-08-28T16:35:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"68996 http://blogs.kqed.org/bayareabites/?p=68996","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/28/to-grow-sweeter-produce-california-farmers-turn-off-the-water/","disqusTitle":"To Grow Sweeter Produce, California Farmers Turn Off The Water","nprByline":"Alastair Bland","nprStoryId":"214884366","nprApiLink":"http://api.npr.org/query?id=214884366&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/08/23/214884366/to-grow-sweeter-produce-california-farmers-turn-off-the-water?ft=3&f=214884366","nprRetrievedStory":"1","nprPubDate":"Wed, 28 Aug 2013 11:38:00 -0400","nprStoryDate":"Wed, 28 Aug 2013 10:20:00 -0400","nprLastModifiedDate":"Wed, 28 Aug 2013 11:38:11 -0400","path":"/bayareabites/68996/to-grow-sweeter-produce-california-farmers-turn-off-the-water","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/23/214884366/to-grow-sweeter-produce-california-farmers-turn-off-the-water\">The Salt at NPR Food\u003c/a> (8/28/13)\u003c/p>\n\u003cfigure id=\"attachment_69003\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/happyboy-tomato.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/happyboy-tomato.jpg\" alt=\"At Happy Boy Farms near Santa Cruz, Calif., Early Girl tomatoes are grown using dry farming methods. The tomatoes have become increasingly popular with chefs and wholesalers. Photo: Courtesy Jen Lynne/Happy Boy Farms\" width=\"1120\" height=\"840\" class=\"size-full wp-image-69003\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Happy Boy Farms near Santa Cruz, Calif., Early Girl tomatoes are grown using dry farming methods. The tomatoes have become increasingly popular with chefs and wholesalers. Photo: Courtesy Jen Lynne/Happy Boy Farms\u003c/figcaption>\u003c/figure>\n\u003cp>A week without water can easily kill the average person.\u003c/p>\n\u003cp>But a garden that goes unwatered for months may produce sweeter, more flavorful fruits than anything available in most mainstream supermarkets--even in the scorching heat of a California summer. Commercial growers call it \"dry farming,\" and throughout the state, this unconventional technique seems to be catching on among small producers of tomatoes, apples, grapes, melons, and potatoes.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.happyboyfarms.com/\">Happy Boy Farms\u003c/a>, near Santa Cruz, sales director Jen Lynne believes dry farming could be an important agricultural practice in the future, when water will likely be a less abundant resource.\u003c/p>\n\u003cp>But the taste of her dry-farmed Early Girl tomatoes is the main reason chefs, wholesalers and individuals around the country are increasingly calling to place orders. She notes that many calls come from places where rains falls through the summer, making dry farming impossible.\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>\"Once you taste a dry-farmed tomato, you'll never want anything else,\" she says, adding that she could be selling hundreds of 14-pound cases per day if her 10-acre tomato field could meet the demand.\u003c/p>\n\u003cp>At Whole Foods Market in Sebastopol, about 50 miles north of San Francisco, dry-farmed tomatoes have become a shopper attraction, according to produce buyer Allan Timpe.\u003c/p>\n\u003cp>\"People definitely come here to get them,\" he says. \"Once someone tastes a dry-farmed tomato, you've got a customer for life.\"\u003c/p>\n\u003cp>Timpe also carries locally grown, dry-farmed potatoes, which he says \"are dense and really flavorful.\"\u003c/p>\n\u003cp>The idea behind dry farming is that by restricting a plant's water intake, its fruits wind up with less water content and a greater density of sugar and other flavor compounds. But the practice isn't as simple as just cutting off the water.\u003cstrong> \u003c/strong>First, dry farming in sandy soil, through which water drains easily, doesn't work. Just as importantly, the plants, or trees, must be dry-farmed from the time they're planted.\u003c/p>\n\u003cp>\"We get the plants going with a little water, then cut it off after a few weeks,\" says Kevin McEnnis, who dry farms Early Girl tomatoes at \u003ca href=\"http://www.quetzalfarm.com/practices.htm\">Quetzal Farm\u003c/a> in Santa Rosa.\u003c/p>\n\u003cp>Then, he explains, as the young but quickly growing vines become thirsty, they send their roots deeper underground than they otherwise would to find moisture, which can remain in the soil all year.\u003c/p>\n\u003cp>A technique that also helps dry farmers lock water underground is frequently tilling the top foot of soil into a fluffy dust layer. Underground moisture that creeps upward through the earth cannot break through this layer, and it remains below the surface.\u003c/p>\n\u003cp>But farming without irrigation has a major drawback: dramatically reduced yields.\u003c/p>\n\u003cp>Stan Devoto, a farmer in Northern California, says his dry-farmed trees produce 12 to 15 tons of apples per acre per year. Irrigated trees, on the other hand, may bear 40 or 50 tons. And McEnnis says he harvests about four tons of tomatoes off his acre of vines each summer and fall, whereas conventional growers may reap 40 tons per acre.\u003c/p>\n\u003cp>Indeed, in most areas of conventional agriculture, dry farming is unprofitable and unusual. Exceptions include most European wine grapes — which local winemaking laws actually require be grown without irrigation — and much of America's grain production.\u003c/p>\n\u003cp>\u003ca href=\"http://ucanr.edu/?facultyid=2365\">Paul Vossen\u003c/a>, a University of California farm adviser in Sonoma County, says many people who dry farm do so only because they have no water with which to irrigate their land. \"They do it because they have to, and so they'll make it part of their marketing strategy,\" he says.\u003c/p>\n\u003cp>But winemaker Will Bucklin, of \u003ca href=\"http://www.buckzin.com/\">Old Hill Ranch\u003c/a> in the Sonoma Valley, has an underground water supply. Still, he dry farms 15 acres of old-vine Syrah, Zinfandel and other varieties — one of just a few California winemakers currently dry farming. His grapes are smaller, and yields at harvest time slightly lower, than on irrigated vineyards.\u003c/p>\n\u003cp>\"But the small size of the berries means there is a lower juice-to-skin ratio,\" Bucklin says.\u003c/p>\n\u003cp>Since grape skins contain flavor-making tannins and polyphenols, dry farming can — at least in theory — produce richer, more intense wines. Bucklin concedes that he isn't certain that a novice taster, or even an expert one, could tell a dry-farmed wine from a conventional one in a blind tasting.\u003c/p>\n\u003cp>But in a highly populated state where water tables are dropping and rivers dwindling to trickles, Bucklin is confident, at least, of one thing:\u003c/p>\n\u003cp>\"I'm using a lot less water than my neighbor.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/68996/to-grow-sweeter-produce-california-farmers-turn-off-the-water","authors":["byline_bayareabites_68996"],"categories":["bayareabites_109","bayareabites_1874","bayareabites_4084","bayareabites_1875","bayareabites_10916"],"tags":["bayareabites_129","bayareabites_12282","bayareabites_8395","bayareabites_244","bayareabites_12281","bayareabites_12283","bayareabites_141","bayareabites_10921","bayareabites_1344"],"featImg":"bayareabites_69002","label":"bayareabites"},"bayareabites_57125":{"type":"posts","id":"bayareabites_57125","meta":{"index":"posts_1591205157","site":"bayareabites","id":"57125","score":null,"sort":[1361489714000]},"guestAuthors":[],"slug":"my-american-pantry-map-celebrates-local-food-producers","title":"My American Pantry (MAP) Celebrates Local Food Producers","publishDate":1361489714,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_57212\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-1.jpg\" alt=\"An aerial photo of Santa Cruz-area food and drink makers. Photo credit: Andrea Blum of My American Pantry and Kenny Blum Photography.\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An aerial photo of Santa Cruz-area food and drink makers. Photo credit: Andrea Blum of My American Pantry and Kenny Blum Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>Andrea Blum has spent much of her life following others. She once followed a cheesemaker back to his village in Italy to learn about where the milk came from. That's also how she ended up in a butcher shop in Switzerland watching the curing of meats, or in a basement in Austria sampling homemade schnapps.\u003c/p>\n\u003cblockquote>\u003cp>\"It's a passion of mine to go beyond what I'm eating and find the story behind it,\" Blum says.\u003c/p>\u003c/blockquote>\n\u003cp>That curiosity about the people behind our food led her to create \u003ca href=\"http://myamericanpantry.com/\" title=\"My American Pantry\" target=\"_blank\">My American Pantry\u003c/a> (MAP), a start-up company that promotes regional food and drink producers across the country. Blum is laying the groundwork for an online marketplace with a series of aerial photos of food artisans with their goods.\u003c/p>\n\u003cp>\"I think of it as a \u003ca href=\"http://www.kickstarter.com/\" title=\"Kickstarter\" target=\"_blank\">Kickstarter\u003c/a> for food artisans, where people can launch their businesses but in a very curated, beautiful and artistic way with recipes, videos, multimedia,\" says Blum, who is a \u003ca href=\"http://montalvoarts.org/participants/andrea_blum/\" title=\"Culinary artist in residence - Montalvo\" target=\"_blank\">culinary artist in residence\u003c/a> at the \u003ca href=\"http://montalvoarts.org/\" title=\"Montalvo Arts Center\" target=\"_blank\">Montalvo Arts Center\u003c/a> in Saratoga. \u003c/p>\n\u003cfigure id=\"attachment_57213\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-2.jpg\" alt=\"Andrea Blum with her brother Kenny, who built the remote-controlled helicopter used for the aerial photo.\" width=\"1000\" height=\"660\" class=\"size-full wp-image-57213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andrea Blum with her brother Kenny, who built the remote-controlled helicopter used for the aerial photo.\u003c/figcaption>\u003c/figure>\n\u003cp>MAP just held its second aerial photo shoot in Santa Cruz on Sunday with nearly two dozen local food and drink makers, including the \u003ca href=\"http://www.scmbrew.com/\" title=\"Santa Cruz Mountain Brewing Co.\" target=\"_blank\">Santa Cruz Mountain Brewing Co.\u003c/a>, \u003ca href=\"http://www.creativeculturesfoods.com/blog/\" title=\"Creative Cultures\" target=\"_blank\">Creative Cultures\u003c/a>, \u003ca href=\"http://www.uncommonbrewers.com/\" title=\"Uncommon Brewers\" target=\"_blank\">Uncommon Brewers\u003c/a> and \u003ca href=\"http://www.shelleysbiscotti.com/\" title=\"Shelley's Biscotti\" target=\"_blank\">Shelley's Biscotti\u003c/a>. The first aerial photo took place in Marin last month. \u003c/p>\n\u003cp>The aerial photos are a way for Blum to bootstrap her company while she fine-tunes her business plan and raises capital. She says she may turn to Kickstarter herself to drum up funds so she can travel around the country taking photos of food and drink makers. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Blum plans to stitch the photos together into a multi-layered atlas. Users will be able to view food makers by region, along with their personal stories, recipes and videos. They would also be able to purchase products through the online marketplace, which she hopes to launch later this year. Blum also envisions regionally-focused cookbooks with recipes from the MAP producers. \u003c/p>\n\u003cp>One of the first videos MAP produced is a profile of Connie Green, who is something of a local legend who leads chefs on foraging expeditions and owns \u003ca href=\"http://wineforest.com/\" title=\"Wine Forest Wild Foods\" target=\"_blank\">Wine Forest Wild Foods\u003c/a>. \u003c/p>\n\u003cblockquote>\u003cp>\"She talks about her passion of collecting things in the woods, collecting mushrooms,\" Blum says. \"She was able to make it into a business that really represents herself. She made it her life.\"\u003c/p>\u003c/blockquote>\n\u003cp>https://vimeo.com/58071230\u003c/p>\n\u003cp>In Santa Cruz, a new group of food and drink makers gathered at the \u003ca href=\"http://www.homelessgardenproject.org/index.php\" title=\"Homeless Garden Project\" target=\"_blank\">Homeless Garden Project\u003c/a> farm in Santa Cruz with examples of their products, including apples, jams, sausages, mini-kegs and even a mild-mannered black duck. \u003c/p>\n\u003cfigure id=\"attachment_57214\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-3.jpg\" alt=\"Denise Arasin is a volunteer at the Homeless Garden Project farm and founder of Duck Lovers Adoptions.\" width=\"1000\" height=\"689\" class=\"size-full wp-image-57214\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Denise Arasin is a volunteer at the Homeless Garden Project farm and founder of Duck Lovers Adoptions.\u003c/figcaption>\u003c/figure>\n\u003cp>The farm is community supported with some 1,200 volunteers, which Blum realized added another layer of meaning to the photo. This gave her the idea of also highlighting non-profits that are contributing to local food systems and economic development in future aerial photos.\u003c/p>\n\u003cfigure id=\"attachment_57215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-4.jpg\" alt=\"During the shoot, Andrea Blum controlled the camera while her brother Kenny operated the remote-controlled helicopter, which he built.\" width=\"1000\" height=\"700\" class=\"size-full wp-image-57215\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">During the shoot, Andrea Blum controlled the camera while her brother Kenny operated the remote-controlled helicopter, which he built.\u003c/figcaption>\u003c/figure>\n\u003cp>To take the aerial photos, Blum uses a camera strapped to a remote-controlled helicopter built by her brother and fellow collaborator Kenny Blum. It rose above the group of food and drink makers assembled in a grid.\u003c/p>\n\u003cfigure id=\"attachment_57235\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-7.jpg\" alt=\"The Blums use two different remote-controlled helicopters for the project, including one with four propellers and one with eight, which is shown here and used in windy conditions.\" width=\"1000\" height=\"635\" class=\"size-full wp-image-57235\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Blums use two different remote-controlled helicopters for the project, including one with four propellers and one with eight, which is shown here and used in windy conditions.\u003c/figcaption>\u003c/figure>\n\u003cp>\"As a food producer, you don't get to lay down very often,\" says Melinda Harrower, owner of \u003ca href=\"http://melindasglutenfree.com/\" title=\"Melinda's Gluten Free\" target=\"_blank\">Melinda's Gluten Free\u003c/a>. \"It was nice to just lay in the sun in a field.\"\u003c/p>\n\u003cp>Shelley Fryer, owner of Shelley's Biscotti, read about the photo shoot in the local newspaper and loved how Blum arranged the first group of artisans in Marin to resemble a quilt. Fryer hopes people will appreciate the diversity of food makers represented in the MAP photos, some of whom she'd heard about but had never met.\u003c/p>\n\u003cfigure id=\"attachment_57216\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-5.jpg\" alt=\"Shelley Fryer launched Shelley's Biscotti 16 years ago in Santa Cruz. She says she hardly ever misses a day at the bakery.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57216\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley Fryer launched Shelley's Biscotti 16 years ago in Santa Cruz. She says she hardly ever misses a day at the bakery.\u003c/figcaption>\u003c/figure>\n\u003cp>\"I work all the time so I don't really see other people who do what I do,\" Fryer says. \"I'm aware of them but haven't had the chance to connect, so it was nice to have that opportunity.\"\u003c/p>\n\u003cp>Kristen Cederquist, co-owner of \u003ca href=\"http://www.serendipityspreads.com/\" title=\"Serendipity Saucy Spreads\" target=\"_blank\">Serendipity Saucy Spreads\u003c/a>, also doesn't get many chances to hang out with fellow food producers in such a laid-back setting. She even discussed a potential collaboration with Chris LaVeque, a butcher with \u003ca href=\"http://www.elsalchichero.com/\" title=\"El Salchichero\" target=\"_blank\">El Salchichero\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_57217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-6.jpg\" alt=\"Melinda Harrower of Melinda's Gluten Free and Kristen Cederquist of Serendipity Saucy Spreads talk shop in between photos.\" width=\"1000\" height=\"722\" class=\"size-full wp-image-57217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melinda Harrower of Melinda's Gluten Free and Kristen Cederquist of Serendipity Saucy Spreads talk shop in between photos.\u003c/figcaption>\u003c/figure>\n\u003cp>Cederquist sees the MAP project as another way to tell her story and add a human dimension to her products. She and her mother have been making fruit preserves since they were both children and they created their company out of this family tradition. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"It's not made in a factory,\" she says. \"Everything is made with our hands and we love what we do.\"\u003c/p>\n\n","blocks":[],"excerpt":"Founder Andrea Blum is laying the groundwork for an online marketplace with an aerial photo series highlighting regional food and drink makers.","status":"publish","parent":0,"modified":1454710554,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":910},"headData":{"title":"My American Pantry (MAP) Celebrates Local Food Producers | KQED","description":"Founder Andrea Blum is laying the groundwork for an online marketplace with an aerial photo series highlighting regional food and drink makers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"My American Pantry (MAP) Celebrates Local Food Producers","datePublished":"2013-02-21T23:35:14.000Z","dateModified":"2016-02-05T22:15:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"57125 http://blogs.kqed.org/bayareabites/?p=57125","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/21/my-american-pantry-map-celebrates-local-food-producers/","disqusTitle":"My American Pantry (MAP) Celebrates Local Food Producers","path":"/bayareabites/57125/my-american-pantry-map-celebrates-local-food-producers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57212\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-1.jpg\" alt=\"An aerial photo of Santa Cruz-area food and drink makers. Photo credit: Andrea Blum of My American Pantry and Kenny Blum Photography.\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An aerial photo of Santa Cruz-area food and drink makers. Photo credit: Andrea Blum of My American Pantry and Kenny Blum Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>Andrea Blum has spent much of her life following others. She once followed a cheesemaker back to his village in Italy to learn about where the milk came from. That's also how she ended up in a butcher shop in Switzerland watching the curing of meats, or in a basement in Austria sampling homemade schnapps.\u003c/p>\n\u003cblockquote>\u003cp>\"It's a passion of mine to go beyond what I'm eating and find the story behind it,\" Blum says.\u003c/p>\u003c/blockquote>\n\u003cp>That curiosity about the people behind our food led her to create \u003ca href=\"http://myamericanpantry.com/\" title=\"My American Pantry\" target=\"_blank\">My American Pantry\u003c/a> (MAP), a start-up company that promotes regional food and drink producers across the country. Blum is laying the groundwork for an online marketplace with a series of aerial photos of food artisans with their goods.\u003c/p>\n\u003cp>\"I think of it as a \u003ca href=\"http://www.kickstarter.com/\" title=\"Kickstarter\" target=\"_blank\">Kickstarter\u003c/a> for food artisans, where people can launch their businesses but in a very curated, beautiful and artistic way with recipes, videos, multimedia,\" says Blum, who is a \u003ca href=\"http://montalvoarts.org/participants/andrea_blum/\" title=\"Culinary artist in residence - Montalvo\" target=\"_blank\">culinary artist in residence\u003c/a> at the \u003ca href=\"http://montalvoarts.org/\" title=\"Montalvo Arts Center\" target=\"_blank\">Montalvo Arts Center\u003c/a> in Saratoga. \u003c/p>\n\u003cfigure id=\"attachment_57213\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-2.jpg\" alt=\"Andrea Blum with her brother Kenny, who built the remote-controlled helicopter used for the aerial photo.\" width=\"1000\" height=\"660\" class=\"size-full wp-image-57213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andrea Blum with her brother Kenny, who built the remote-controlled helicopter used for the aerial photo.\u003c/figcaption>\u003c/figure>\n\u003cp>MAP just held its second aerial photo shoot in Santa Cruz on Sunday with nearly two dozen local food and drink makers, including the \u003ca href=\"http://www.scmbrew.com/\" title=\"Santa Cruz Mountain Brewing Co.\" target=\"_blank\">Santa Cruz Mountain Brewing Co.\u003c/a>, \u003ca href=\"http://www.creativeculturesfoods.com/blog/\" title=\"Creative Cultures\" target=\"_blank\">Creative Cultures\u003c/a>, \u003ca href=\"http://www.uncommonbrewers.com/\" title=\"Uncommon Brewers\" target=\"_blank\">Uncommon Brewers\u003c/a> and \u003ca href=\"http://www.shelleysbiscotti.com/\" title=\"Shelley's Biscotti\" target=\"_blank\">Shelley's Biscotti\u003c/a>. The first aerial photo took place in Marin last month. \u003c/p>\n\u003cp>The aerial photos are a way for Blum to bootstrap her company while she fine-tunes her business plan and raises capital. She says she may turn to Kickstarter herself to drum up funds so she can travel around the country taking photos of food and drink makers. \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>Blum plans to stitch the photos together into a multi-layered atlas. Users will be able to view food makers by region, along with their personal stories, recipes and videos. They would also be able to purchase products through the online marketplace, which she hopes to launch later this year. Blum also envisions regionally-focused cookbooks with recipes from the MAP producers. \u003c/p>\n\u003cp>One of the first videos MAP produced is a profile of Connie Green, who is something of a local legend who leads chefs on foraging expeditions and owns \u003ca href=\"http://wineforest.com/\" title=\"Wine Forest Wild Foods\" target=\"_blank\">Wine Forest Wild Foods\u003c/a>. \u003c/p>\n\u003cblockquote>\u003cp>\"She talks about her passion of collecting things in the woods, collecting mushrooms,\" Blum says. \"She was able to make it into a business that really represents herself. She made it her life.\"\u003c/p>\u003c/blockquote>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"vimeoLink","attributes":{"named":{"vimeoId":"58071230"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In Santa Cruz, a new group of food and drink makers gathered at the \u003ca href=\"http://www.homelessgardenproject.org/index.php\" title=\"Homeless Garden Project\" target=\"_blank\">Homeless Garden Project\u003c/a> farm in Santa Cruz with examples of their products, including apples, jams, sausages, mini-kegs and even a mild-mannered black duck. \u003c/p>\n\u003cfigure id=\"attachment_57214\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-3.jpg\" alt=\"Denise Arasin is a volunteer at the Homeless Garden Project farm and founder of Duck Lovers Adoptions.\" width=\"1000\" height=\"689\" class=\"size-full wp-image-57214\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Denise Arasin is a volunteer at the Homeless Garden Project farm and founder of Duck Lovers Adoptions.\u003c/figcaption>\u003c/figure>\n\u003cp>The farm is community supported with some 1,200 volunteers, which Blum realized added another layer of meaning to the photo. This gave her the idea of also highlighting non-profits that are contributing to local food systems and economic development in future aerial photos.\u003c/p>\n\u003cfigure id=\"attachment_57215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-4.jpg\" alt=\"During the shoot, Andrea Blum controlled the camera while her brother Kenny operated the remote-controlled helicopter, which he built.\" width=\"1000\" height=\"700\" class=\"size-full wp-image-57215\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">During the shoot, Andrea Blum controlled the camera while her brother Kenny operated the remote-controlled helicopter, which he built.\u003c/figcaption>\u003c/figure>\n\u003cp>To take the aerial photos, Blum uses a camera strapped to a remote-controlled helicopter built by her brother and fellow collaborator Kenny Blum. It rose above the group of food and drink makers assembled in a grid.\u003c/p>\n\u003cfigure id=\"attachment_57235\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-7.jpg\" alt=\"The Blums use two different remote-controlled helicopters for the project, including one with four propellers and one with eight, which is shown here and used in windy conditions.\" width=\"1000\" height=\"635\" class=\"size-full wp-image-57235\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Blums use two different remote-controlled helicopters for the project, including one with four propellers and one with eight, which is shown here and used in windy conditions.\u003c/figcaption>\u003c/figure>\n\u003cp>\"As a food producer, you don't get to lay down very often,\" says Melinda Harrower, owner of \u003ca href=\"http://melindasglutenfree.com/\" title=\"Melinda's Gluten Free\" target=\"_blank\">Melinda's Gluten Free\u003c/a>. \"It was nice to just lay in the sun in a field.\"\u003c/p>\n\u003cp>Shelley Fryer, owner of Shelley's Biscotti, read about the photo shoot in the local newspaper and loved how Blum arranged the first group of artisans in Marin to resemble a quilt. Fryer hopes people will appreciate the diversity of food makers represented in the MAP photos, some of whom she'd heard about but had never met.\u003c/p>\n\u003cfigure id=\"attachment_57216\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-5.jpg\" alt=\"Shelley Fryer launched Shelley's Biscotti 16 years ago in Santa Cruz. She says she hardly ever misses a day at the bakery.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57216\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley Fryer launched Shelley's Biscotti 16 years ago in Santa Cruz. She says she hardly ever misses a day at the bakery.\u003c/figcaption>\u003c/figure>\n\u003cp>\"I work all the time so I don't really see other people who do what I do,\" Fryer says. \"I'm aware of them but haven't had the chance to connect, so it was nice to have that opportunity.\"\u003c/p>\n\u003cp>Kristen Cederquist, co-owner of \u003ca href=\"http://www.serendipityspreads.com/\" title=\"Serendipity Saucy Spreads\" target=\"_blank\">Serendipity Saucy Spreads\u003c/a>, also doesn't get many chances to hang out with fellow food producers in such a laid-back setting. She even discussed a potential collaboration with Chris LaVeque, a butcher with \u003ca href=\"http://www.elsalchichero.com/\" title=\"El Salchichero\" target=\"_blank\">El Salchichero\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_57217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-6.jpg\" alt=\"Melinda Harrower of Melinda's Gluten Free and Kristen Cederquist of Serendipity Saucy Spreads talk shop in between photos.\" width=\"1000\" height=\"722\" class=\"size-full wp-image-57217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melinda Harrower of Melinda's Gluten Free and Kristen Cederquist of Serendipity Saucy Spreads talk shop in between photos.\u003c/figcaption>\u003c/figure>\n\u003cp>Cederquist sees the MAP project as another way to tell her story and add a human dimension to her products. She and her mother have been making fruit preserves since they were both children and they created their company out of this family tradition. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"It's not made in a factory,\" she says. \"Everything is made with our hands and we love what we do.\"\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/57125/my-american-pantry-map-celebrates-local-food-producers","authors":["5392"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_301","bayareabites_63","bayareabites_2638","bayareabites_50","bayareabites_1874","bayareabites_2407","bayareabites_1875","bayareabites_1927"],"tags":["bayareabites_11225","bayareabites_8731","bayareabites_11242","bayareabites_11224","bayareabites_11239","bayareabites_11243","bayareabites_11240","bayareabites_141","bayareabites_8980"],"featImg":"bayareabites_57225","label":"bayareabites"},"bayareabites_23299":{"type":"posts","id":"bayareabites_23299","meta":{"index":"posts_1591205157","site":"bayareabites","id":"23299","score":null,"sort":[1297633809000]},"guestAuthors":[],"slug":"valentines-day-with-sexpert-susie-bright","title":"Valentine's Day with Sexpert Susie Bright","publishDate":1297633809,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/susie-bright-heart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/susie-bright-heart.jpg\" alt=\"Susie Bright. Photo: Jill Posener\" title=\"Susie Bright. Photo: Jill Posener\" width=\"604\" height=\"453\" class=\"alignnone size-full wp-image-23339\">\u003c/a>\u003cbr>\n\u003cem>Susie Bright. Photo: Jill Posener\u003c/em>\u003c/p>\n\u003cp>When it comes to talking about food and sex for Valentine's Day, you don't want to ask a chef. For a professional, Valentine's Day is like catering for Noah's Ark: a long, sweaty, jammed-full night making dinners for all those expectant couples tromping in two by two for champagne and crab salad, rare steaks and roses, not to mention the anticipation of double-caret diamonds hidden in the passion-fruit mousse. \u003c/p>\n\u003cp>Instead, why not talk to someone who has made the pleasures of the flesh her life's work? Here in the Bay Area, there's no shortage of experts on this subject, but few have influenced the cultural, political, and literary landscape like \u003ca href=\"http://www.susiebright.com/\">Susie Bright\u003c/a>. She has written and edited dozens of books of erotica, cultural critiques, personal essays, how-to's, and more, worked as the \"lesbian sex consultant\" on the butch-femme neo-noir \u003ca href=\"http://www.imdb.com/title/tt0115736/\">Bound\u003c/a>, helped bring quality sex toys into the mainstream, raised a daughter, spoken and taught all over the world, and fought for the personal expression of freedom and pleasure in all its forms. Her popular \u003ca href=\"http://www.susiebright.com/\">blog\u003c/a> (and its accompanying podcast) is sharp, smart, funny and unabashedly political. Her latest book is the sure-to-be-juicy memoir \u003ca href=\"http://www.bigsexlittledeath.com\">Big Sex Little Death\u003c/a>, to be released by Seal Press next month. \u003c/p>\n\u003cp>But only close readers of a book like \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/156025551X/kqedorg-20\">Mommy's Little Girl: On Sex, Motherhood, Porn & Cherry Pie\u003c/a> might catch that the pie of the title isn't metaphorical. Head to the last chapter, and you'll find a recipe for a real pie, filled with fresh Bing cherries and laced with lemon zest, almond extract and a splash of brandy, and called, completely appropriately, \u003cstrong>Eternal Cherry Devotion Pie.\u003c/strong> Susie, it turns out, is a truly passionate cook, eater, and \u003ca href=\"http://bigsexlittledeath.com/my-autobiography-a-cocktail-epilogue\">cocktail aficionado\u003c/a> (yes, she makes her own nocino). As she writes about her cherry pie,\u003c/p>\n\u003cblockquote>\u003cp>\"Sometimes you need to prepare a meal that will make someone fall in love with you. Sometimes you need a dessert with an enchantment so strong that your lover will never leave you, no matter what the temptation.\u003c/p>\n\u003cp>Don't make this pie if you're just toying with someone--you'll be sorry. Don't make this pie for your lover if you don't want him or her by your side forever, then moaning at your grave when you're gone. This is serious stuff.\"\u003c/p>\u003c/blockquote>\n\u003cp>So, what would Susie propose for a Valentine's Day meal? Red and spicy is on the top of her list. Red velvet cake, beet salad, rice with tomatoes or red peppers--and for the \u003cem>piece de resistance\u003c/em>, tandoori chicken, fiery and magenta-skinned, picked up from your favorite Indian restaurant. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Living in Santa Cruz, I'm really deprived of good Indian food,\" she laments. \"In San Francisco, I could just walk to my tandoori chicken,\" usually from one of the Tenderloin's many hole-in-the-wall Indian and Pakistani restaurants. \"For a luxurious place, though, \u003ca href=\"http://www.amber-india.com/\">Amber India\u003c/a>, near the Yerba Buena Center, has a hot and spicy green apple-curry soup that's insane.\"\u003c/p>\n\u003cp>But Santa Cruz does have its delights, not the least being its status as a perfectly laid-back, spontaneously romantic getaway. Where you can stroll the boardwalk, wake up to the sound of waves and barking seals, take walks on the beach or hikes under the redwoods...and then wallow in the hot-fudge sauce that the veggie-punk \u003ca href=\"http://www.saturncafe.com/\">Saturn Cafe\u003c/a> ladles over its ice-cream sundaes. \u003c/p>\n\u003cp>\"It's the best hot fudge I've had in a lifetime of international travel. It blows my mind, especially over vanilla-bean ice cream.\" She's been known to beg a pint of it to go, and isn't above pleading and cajoling former Saturn Cafe waiters and cooks for the recipe. \"But it's supersecret, and no one will tell me.\" (Happily, Saturn now has a branch in downtown Berkeley with the same secret sauce on tap.)\u003c/p>\n\u003cp>So, what about some first-date eateries? There's \u003ca href=\"http://www.bettyburgers.com\">Betty Burgers\u003c/a> (slogan, \"Juicy Patties, Hot Buns\") which now has two locations, the better to fill up hungry diners with handfuls like the Big Betty (described on the menu as \"a half-pound burger with Betty's secret lube\") or the Betty on Top, a burger patty nestled into a piled-high veggie salad.\u003c/p>\n\u003cp>There's also \u003ca href=\"http://www.engferpizzaworks.com\"> Engfer Pizza Works\u003c/a>, \"started by a couple of lesbian feminists, which warms my heart,\" as does the ping-pong room, the checkers, the excellent beer selection, and of course the pizzas, baked in a wood-fired oven and topped with everything from spectacular local sausages from \u003ca href=\"http://www.yelp.com/biz/corralitos-market-and-sausage-company-corralitos\">Corralitos Market\u003c/a> to a tofu-based vegan cheese alternative they've dubbed Megan's Vegan. \"Even as a \u003cem>cheese fanatic\u003c/em>, I get it as a topping. With extra cheese!\"\u003c/p>\n\u003cp>Afterwards, of course, there's \u003ca href=\"http://thepennyicecreamery.com/\">Penny Ice Creamery\u003c/a>, whose locavore owners are chummy with Michelle Obama, as well as longtime favorite \u003ca href=\"http://www.yelp.com/biz/mariannes-ice-cream-santa-cruz\">Marianne's\u003c/a>. \"Marianne's cardamom-pistachio ice cream...holy shit! It's unreal. You go get some hot fudge sauce from Saturn Cafe, pour it over that, you can just lay down and die.\"\u003c/p>\n\u003cp>To really cinch the deal, there's the rapidly expanding \"food heaven\" in the Swift Street Courtyard on Ingalls Street, including \u003ca href=\"http://www.bonnydoonvineyard.com\">Bonny Doon's\u003c/a> tasting room and Cellar Door Cafe, shaped like an enormous wine cask; \u003ca href=\"http://www.santacruzmountainbrewing.com/taisting.html\">Santa Cruz Mountain Brewing's\u003c/a> taproom; and \u003ca href=\"http://www.kellysfrenchbakery.com\">Kelly's French Bakery\u003c/a>. \u003c/p>\n\u003cp>Follow it up by nightcaps for two, shaken or stirred by bartender Jeff Pappas at \u003ca href=\"http://www.cloudsdowntown.com/\">Clouds\u003c/a>, right around the corner from the movie theater. \"He's our unofficial mayor, the most charming, sensitive, professional bartender ever. I don't know how he keeps that many people happy.\"\u003c/p>\n\u003cp>And for waking up with a smile on your face? Lavender-white chocolate scones or a poached egg on a chile-chive biscuit from the sweet folks at \u003ca href=\"http://www.iveta.com\">Cafe Iveta\u003c/a>. \u003c/p>\n\u003cp>Valentine's Day, it turns out, is one of Susie's very favorite holidays. \"I'm a traditionalist. I get out my heart-shaped cookie cutters, braid dough into the shape of a heart--I really like doing things in shapes, using all the Valentine symbols.\" She makes a lot of valentines and valentine treats for friends and their kids. \"Just go with it: you've got your red, your cuteness, your sweetness...it doesn't always have to do with Mr. or Ms. Right.\" \u003c/p>\n\u003cp>\"My first cookbook was \u003ca href=\"http://www.amazon.com/Betty-Crockers-Cookbook-boys-girls/dp/0307099431/ref=tmm_hrd_title_0\">Betty Crocker's Cookbook for Boys and Girls\u003c/a>. It was full of all these color pictures of the great things you could make. But my absolute favorite was a mac n' cheese casserole topped with a heart made of hotdog slices, with the word \"mom\" spelled out in hotdog inside.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Telling this story, she's suddenly inspired. Why not make a \"yuppie gourmet\" version of her old Betty Crocker favorite, with real bechamel sauce, fancy cheese and those dreamy Corralitos sausages, for a Valentine's Dinner for two with her longtime partner? Sometimes, the simplest things can say the most. \u003c/p>\n\n","blocks":[],"excerpt":"Need a little inspiration for Valentine's Day? We've got heart-tingling tips from Susie Bright, longtime sexpert, author, and pleasure aficionado.","status":"publish","parent":0,"modified":1328841630,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1184},"headData":{"title":"Valentine's Day with Sexpert Susie Bright | KQED","description":"Need a little inspiration for Valentine's Day? We've got heart-tingling tips from Susie Bright, longtime sexpert, author, and pleasure aficionado.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Valentine's Day with Sexpert Susie Bright","datePublished":"2011-02-13T21:50:09.000Z","dateModified":"2012-02-10T02:40:30.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"23299 http://blogs.kqed.org/bayareabites/?p=23299","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/02/13/valentines-day-with-sexpert-susie-bright/","disqusTitle":"Valentine's Day with Sexpert Susie Bright","path":"/bayareabites/23299/valentines-day-with-sexpert-susie-bright","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/susie-bright-heart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/susie-bright-heart.jpg\" alt=\"Susie Bright. Photo: Jill Posener\" title=\"Susie Bright. Photo: Jill Posener\" width=\"604\" height=\"453\" class=\"alignnone size-full wp-image-23339\">\u003c/a>\u003cbr>\n\u003cem>Susie Bright. Photo: Jill Posener\u003c/em>\u003c/p>\n\u003cp>When it comes to talking about food and sex for Valentine's Day, you don't want to ask a chef. For a professional, Valentine's Day is like catering for Noah's Ark: a long, sweaty, jammed-full night making dinners for all those expectant couples tromping in two by two for champagne and crab salad, rare steaks and roses, not to mention the anticipation of double-caret diamonds hidden in the passion-fruit mousse. \u003c/p>\n\u003cp>Instead, why not talk to someone who has made the pleasures of the flesh her life's work? Here in the Bay Area, there's no shortage of experts on this subject, but few have influenced the cultural, political, and literary landscape like \u003ca href=\"http://www.susiebright.com/\">Susie Bright\u003c/a>. She has written and edited dozens of books of erotica, cultural critiques, personal essays, how-to's, and more, worked as the \"lesbian sex consultant\" on the butch-femme neo-noir \u003ca href=\"http://www.imdb.com/title/tt0115736/\">Bound\u003c/a>, helped bring quality sex toys into the mainstream, raised a daughter, spoken and taught all over the world, and fought for the personal expression of freedom and pleasure in all its forms. Her popular \u003ca href=\"http://www.susiebright.com/\">blog\u003c/a> (and its accompanying podcast) is sharp, smart, funny and unabashedly political. Her latest book is the sure-to-be-juicy memoir \u003ca href=\"http://www.bigsexlittledeath.com\">Big Sex Little Death\u003c/a>, to be released by Seal Press next month. \u003c/p>\n\u003cp>But only close readers of a book like \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/156025551X/kqedorg-20\">Mommy's Little Girl: On Sex, Motherhood, Porn & Cherry Pie\u003c/a> might catch that the pie of the title isn't metaphorical. Head to the last chapter, and you'll find a recipe for a real pie, filled with fresh Bing cherries and laced with lemon zest, almond extract and a splash of brandy, and called, completely appropriately, \u003cstrong>Eternal Cherry Devotion Pie.\u003c/strong> Susie, it turns out, is a truly passionate cook, eater, and \u003ca href=\"http://bigsexlittledeath.com/my-autobiography-a-cocktail-epilogue\">cocktail aficionado\u003c/a> (yes, she makes her own nocino). As she writes about her cherry pie,\u003c/p>\n\u003cblockquote>\u003cp>\"Sometimes you need to prepare a meal that will make someone fall in love with you. Sometimes you need a dessert with an enchantment so strong that your lover will never leave you, no matter what the temptation.\u003c/p>\n\u003cp>Don't make this pie if you're just toying with someone--you'll be sorry. Don't make this pie for your lover if you don't want him or her by your side forever, then moaning at your grave when you're gone. This is serious stuff.\"\u003c/p>\u003c/blockquote>\n\u003cp>So, what would Susie propose for a Valentine's Day meal? Red and spicy is on the top of her list. Red velvet cake, beet salad, rice with tomatoes or red peppers--and for the \u003cem>piece de resistance\u003c/em>, tandoori chicken, fiery and magenta-skinned, picked up from your favorite Indian restaurant. \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>\"Living in Santa Cruz, I'm really deprived of good Indian food,\" she laments. \"In San Francisco, I could just walk to my tandoori chicken,\" usually from one of the Tenderloin's many hole-in-the-wall Indian and Pakistani restaurants. \"For a luxurious place, though, \u003ca href=\"http://www.amber-india.com/\">Amber India\u003c/a>, near the Yerba Buena Center, has a hot and spicy green apple-curry soup that's insane.\"\u003c/p>\n\u003cp>But Santa Cruz does have its delights, not the least being its status as a perfectly laid-back, spontaneously romantic getaway. Where you can stroll the boardwalk, wake up to the sound of waves and barking seals, take walks on the beach or hikes under the redwoods...and then wallow in the hot-fudge sauce that the veggie-punk \u003ca href=\"http://www.saturncafe.com/\">Saturn Cafe\u003c/a> ladles over its ice-cream sundaes. \u003c/p>\n\u003cp>\"It's the best hot fudge I've had in a lifetime of international travel. It blows my mind, especially over vanilla-bean ice cream.\" She's been known to beg a pint of it to go, and isn't above pleading and cajoling former Saturn Cafe waiters and cooks for the recipe. \"But it's supersecret, and no one will tell me.\" (Happily, Saturn now has a branch in downtown Berkeley with the same secret sauce on tap.)\u003c/p>\n\u003cp>So, what about some first-date eateries? There's \u003ca href=\"http://www.bettyburgers.com\">Betty Burgers\u003c/a> (slogan, \"Juicy Patties, Hot Buns\") which now has two locations, the better to fill up hungry diners with handfuls like the Big Betty (described on the menu as \"a half-pound burger with Betty's secret lube\") or the Betty on Top, a burger patty nestled into a piled-high veggie salad.\u003c/p>\n\u003cp>There's also \u003ca href=\"http://www.engferpizzaworks.com\"> Engfer Pizza Works\u003c/a>, \"started by a couple of lesbian feminists, which warms my heart,\" as does the ping-pong room, the checkers, the excellent beer selection, and of course the pizzas, baked in a wood-fired oven and topped with everything from spectacular local sausages from \u003ca href=\"http://www.yelp.com/biz/corralitos-market-and-sausage-company-corralitos\">Corralitos Market\u003c/a> to a tofu-based vegan cheese alternative they've dubbed Megan's Vegan. \"Even as a \u003cem>cheese fanatic\u003c/em>, I get it as a topping. With extra cheese!\"\u003c/p>\n\u003cp>Afterwards, of course, there's \u003ca href=\"http://thepennyicecreamery.com/\">Penny Ice Creamery\u003c/a>, whose locavore owners are chummy with Michelle Obama, as well as longtime favorite \u003ca href=\"http://www.yelp.com/biz/mariannes-ice-cream-santa-cruz\">Marianne's\u003c/a>. \"Marianne's cardamom-pistachio ice cream...holy shit! It's unreal. You go get some hot fudge sauce from Saturn Cafe, pour it over that, you can just lay down and die.\"\u003c/p>\n\u003cp>To really cinch the deal, there's the rapidly expanding \"food heaven\" in the Swift Street Courtyard on Ingalls Street, including \u003ca href=\"http://www.bonnydoonvineyard.com\">Bonny Doon's\u003c/a> tasting room and Cellar Door Cafe, shaped like an enormous wine cask; \u003ca href=\"http://www.santacruzmountainbrewing.com/taisting.html\">Santa Cruz Mountain Brewing's\u003c/a> taproom; and \u003ca href=\"http://www.kellysfrenchbakery.com\">Kelly's French Bakery\u003c/a>. \u003c/p>\n\u003cp>Follow it up by nightcaps for two, shaken or stirred by bartender Jeff Pappas at \u003ca href=\"http://www.cloudsdowntown.com/\">Clouds\u003c/a>, right around the corner from the movie theater. \"He's our unofficial mayor, the most charming, sensitive, professional bartender ever. I don't know how he keeps that many people happy.\"\u003c/p>\n\u003cp>And for waking up with a smile on your face? Lavender-white chocolate scones or a poached egg on a chile-chive biscuit from the sweet folks at \u003ca href=\"http://www.iveta.com\">Cafe Iveta\u003c/a>. \u003c/p>\n\u003cp>Valentine's Day, it turns out, is one of Susie's very favorite holidays. \"I'm a traditionalist. I get out my heart-shaped cookie cutters, braid dough into the shape of a heart--I really like doing things in shapes, using all the Valentine symbols.\" She makes a lot of valentines and valentine treats for friends and their kids. \"Just go with it: you've got your red, your cuteness, your sweetness...it doesn't always have to do with Mr. or Ms. Right.\" \u003c/p>\n\u003cp>\"My first cookbook was \u003ca href=\"http://www.amazon.com/Betty-Crockers-Cookbook-boys-girls/dp/0307099431/ref=tmm_hrd_title_0\">Betty Crocker's Cookbook for Boys and Girls\u003c/a>. It was full of all these color pictures of the great things you could make. But my absolute favorite was a mac n' cheese casserole topped with a heart made of hotdog slices, with the word \"mom\" spelled out in hotdog inside.\"\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>Telling this story, she's suddenly inspired. Why not make a \"yuppie gourmet\" version of her old Betty Crocker favorite, with real bechamel sauce, fancy cheese and those dreamy Corralitos sausages, for a Valentine's Dinner for two with her longtime partner? Sometimes, the simplest things can say the most. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/23299/valentines-day-with-sexpert-susie-bright","authors":["5038"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_1763","bayareabites_1807"],"tags":["bayareabites_4113","bayareabites_8976","bayareabites_8977","bayareabites_679","bayareabites_8978","bayareabites_8979","bayareabites_141","bayareabites_8980","bayareabites_8929","bayareabites_8982","bayareabites_8975","bayareabites_8981","bayareabites_3439","bayareabites_81"],"label":"bayareabites"},"bayareabites_564":{"type":"posts","id":"bayareabites_564","meta":{"index":"posts_1591205157","site":"bayareabites","id":"564","score":null,"sort":[1175151600000]},"guestAuthors":[],"slug":"sarticious-is-delicious","title":"Sarticious is Delicious","publishDate":1175151600,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sartitious-784710.doc\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sartitious-784699.doc\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I'm a gin girl. \u003cb>\u003ca href=\"http://www.drinkstreet.com/searchresults.cgi?drinkid=460&drinkname=category:8\">Gin and Ginger\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.cocktaildb.com/recipe_detail?id=3102\">Gin and Sin\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.cocktaildb.com/recipe_detail?id=4523\">Pink Gin\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.cocktail.com/recipes/g/Greyhound.htm\">Greyhound\u003c/a>\u003c/b>, Gin and Tonic -- I love them all. Yet despite that, up until a year ago I was unknowingly depriving myself of an entire world of gins. Sticking primarily with \u003cb>\u003ca href=\"http://www.tanqueray.com/agecheck/?source=http%3A%2F%2Fwww.tanqueray.com%2F\">Tanqueray\u003c/a>\u003c/b>, I treated myself every once in awhile to cold, elegantly aquamarine bottles of \u003cb>\u003ca href=\"http://www.bombaysapphire.com/\">Bombay Sapphire\u003c/a>\u003c/b>. It was my gin of indulgence. However, everything changed when I discovered a whole nother country of gin. Forget the Brit brands, I suddenly found myself swimming in premium gins in my own Californian backyard. First there was \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/1stmartini.html\">Gin 209\u003c/a>\u003c/b>, then \u003cb>\u003ca href=\"http://www.anchorbrewing.com/about_us/junipero.htm\">Junipero\u003c/a>\u003c/b>, and now, a new gin.\u003c/p>\n\u003cp>New to me, \u003cb>\u003ca href=\"http://www.sarticious.com/\">Sarticious Gin\u003c/a>\u003c/b> is locally made in Santa Cruz by Jeff Alexander.\u003c/p>\n\u003cp>Two years ago, Peggy Townsend \u003cb>\u003ca href=\"http://www.santacruzsentinel.com/archive/2004/December/29/style/stories/01style.htm\">wrote a piece\u003c/a>\u003c/b> on the Sarticious guys for the \u003ci>Santa Cruz Sentinel\u003c/i> and she explains where the crazy name came from:\u003c/p>\n\u003cblockquote>\u003cp>It comes from this time Alexander is up in Alaska drinking, watching the Northern Lights and listening to this song by some guys called Dead Can Dance. And even though these dancing dead guys are singing about \"her surreptitious smile,\" he hears them say \"sarticious smile.\"\u003c/p>\n\u003cp>Then, when this Alexander guy can't figure out what in the heck \"sarticious\" means, he decides it's like if the word \"sartorial\" and \"luscious\" got together and had a baby and it would be \"sarticious,\" which sounds like something you'd like.\u003c/p>\u003c/blockquote>\n\u003cp>How completely out-of-control awesome is that? Naming a gin because of a \u003cb>\u003ca href=\"http://www.urbandictionary.com/define.php?term=wrapped+up+like+a+douche\">\"Wrapped up like a douche\"\u003c/a>\u003c/b> moment? I love these guys already!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I took one sip of Mathra's lovingly made Sarticious gin and tonic and breathed, \"Citrus!\" Kim -- the one responsible for taking our Sarticious vir\u003ci>gin\u003c/i>ity -- thinks it tastes like pine. Mathra thinks it tastes like Granny Smith apples. All reactions are true and valid ones, and now, after a brief scurry to \u003cb>\u003ca href=\"http://www.bevmo.com/productlist.asp?area=home\">BevMo\u003c/a>\u003c/b> and a slap-down of $30.00, I am a proud pourer of this amazingly fresh and complex gin.\u003c/p>\n\u003cp>Gin makers are notoriously secretive about what all goes into their gin. Other than the usual juniper berries, there is a dizzying swirl of botanticals that all conspire, flirt, and whisper behind painted fans to perfume the gin with their ethereal souls. Bombay Sapphire has tactile white etchings down one smooth side of the gem-like bottle. Run the tip of your finger over each rough botantical representation -- both in words and sketch -- and you will learn that Bombay Sapphire gin contains angelica, grains of paradise, lemon, licorice, almonds, orris root, coriander, cassia bark, and cubeb berries. The secret is how they are all balanced.\u003c/p>\n\u003cp>Sarticious, on the other hand, will only reveal that their gin contains \"the artful blend of the best juniper berries, organic orange and cilantro, and other fresh botanicals.\" Very well, you can keep your cool shadowy shroud, Sarticious, for all I require is a moonstone of your gin in my glass. That is my satisfaction.\u003c/p>\n\u003cp>And just in case a single sip of this taste bud-smacking gin isn't recommendation enough, Alexander has liquor chops that run very deep -- he has made wine, beer, and even \u003cb>\u003ca href=\"http://tastecaliforniatravel.com/alexander-cellars.htm\">made Hanger 1 vodka\u003c/a>\u003c/b> at St. George Spirits back in the day.\u003c/p>\n\u003cp>The spare Sarticious site has a list of \u003cb>\u003ca href=\"http://www.sarticious.com/cocktails.html\">recipes\u003c/a>\u003c/b>, but quite frankly, the only accompaniment Sarticious needs is a few ice cubes and a splash of really good tonic water. More on that next week.\u003c/p>\n\u003cp>\u003ci>Sarticious Gin Distillery\u003cbr>427A Swift Street\u003cbr>Santa Cruz, CA\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sarticious Spirits is open for wine and gin tasting from noon-5pm, Friday-Sunday.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1175151600,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":595},"headData":{"title":"Sarticious is Delicious | KQED","description":"I'm a gin girl. Gin and Ginger, Gin and Sin, Pink Gin, Greyhound, Gin and Tonic -- I love them all. Yet despite that, up until a year ago I was unknowingly depriving myself of an entire world of gins. Sticking primarily with Tanqueray, I treated myself every once in awhile to cold, elegantly aquamarine","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sarticious is Delicious","datePublished":"2007-03-29T07:00:00.000Z","dateModified":"2007-03-29T07:00:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"564 http://blogs.kqed.org/bayareabites/2007/03/29/sarticious-is-delicious/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/03/29/sarticious-is-delicious/","disqusTitle":"Sarticious is Delicious","path":"/bayareabites/564/sarticious-is-delicious","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sartitious-784710.doc\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sartitious-784699.doc\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I'm a gin girl. \u003cb>\u003ca href=\"http://www.drinkstreet.com/searchresults.cgi?drinkid=460&drinkname=category:8\">Gin and Ginger\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.cocktaildb.com/recipe_detail?id=3102\">Gin and Sin\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.cocktaildb.com/recipe_detail?id=4523\">Pink Gin\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.cocktail.com/recipes/g/Greyhound.htm\">Greyhound\u003c/a>\u003c/b>, Gin and Tonic -- I love them all. Yet despite that, up until a year ago I was unknowingly depriving myself of an entire world of gins. Sticking primarily with \u003cb>\u003ca href=\"http://www.tanqueray.com/agecheck/?source=http%3A%2F%2Fwww.tanqueray.com%2F\">Tanqueray\u003c/a>\u003c/b>, I treated myself every once in awhile to cold, elegantly aquamarine bottles of \u003cb>\u003ca href=\"http://www.bombaysapphire.com/\">Bombay Sapphire\u003c/a>\u003c/b>. It was my gin of indulgence. However, everything changed when I discovered a whole nother country of gin. Forget the Brit brands, I suddenly found myself swimming in premium gins in my own Californian backyard. First there was \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/1stmartini.html\">Gin 209\u003c/a>\u003c/b>, then \u003cb>\u003ca href=\"http://www.anchorbrewing.com/about_us/junipero.htm\">Junipero\u003c/a>\u003c/b>, and now, a new gin.\u003c/p>\n\u003cp>New to me, \u003cb>\u003ca href=\"http://www.sarticious.com/\">Sarticious Gin\u003c/a>\u003c/b> is locally made in Santa Cruz by Jeff Alexander.\u003c/p>\n\u003cp>Two years ago, Peggy Townsend \u003cb>\u003ca href=\"http://www.santacruzsentinel.com/archive/2004/December/29/style/stories/01style.htm\">wrote a piece\u003c/a>\u003c/b> on the Sarticious guys for the \u003ci>Santa Cruz Sentinel\u003c/i> and she explains where the crazy name came from:\u003c/p>\n\u003cblockquote>\u003cp>It comes from this time Alexander is up in Alaska drinking, watching the Northern Lights and listening to this song by some guys called Dead Can Dance. And even though these dancing dead guys are singing about \"her surreptitious smile,\" he hears them say \"sarticious smile.\"\u003c/p>\n\u003cp>Then, when this Alexander guy can't figure out what in the heck \"sarticious\" means, he decides it's like if the word \"sartorial\" and \"luscious\" got together and had a baby and it would be \"sarticious,\" which sounds like something you'd like.\u003c/p>\u003c/blockquote>\n\u003cp>How completely out-of-control awesome is that? Naming a gin because of a \u003cb>\u003ca href=\"http://www.urbandictionary.com/define.php?term=wrapped+up+like+a+douche\">\"Wrapped up like a douche\"\u003c/a>\u003c/b> moment? I love these guys already!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I took one sip of Mathra's lovingly made Sarticious gin and tonic and breathed, \"Citrus!\" Kim -- the one responsible for taking our Sarticious vir\u003ci>gin\u003c/i>ity -- thinks it tastes like pine. Mathra thinks it tastes like Granny Smith apples. All reactions are true and valid ones, and now, after a brief scurry to \u003cb>\u003ca href=\"http://www.bevmo.com/productlist.asp?area=home\">BevMo\u003c/a>\u003c/b> and a slap-down of $30.00, I am a proud pourer of this amazingly fresh and complex gin.\u003c/p>\n\u003cp>Gin makers are notoriously secretive about what all goes into their gin. Other than the usual juniper berries, there is a dizzying swirl of botanticals that all conspire, flirt, and whisper behind painted fans to perfume the gin with their ethereal souls. Bombay Sapphire has tactile white etchings down one smooth side of the gem-like bottle. Run the tip of your finger over each rough botantical representation -- both in words and sketch -- and you will learn that Bombay Sapphire gin contains angelica, grains of paradise, lemon, licorice, almonds, orris root, coriander, cassia bark, and cubeb berries. The secret is how they are all balanced.\u003c/p>\n\u003cp>Sarticious, on the other hand, will only reveal that their gin contains \"the artful blend of the best juniper berries, organic orange and cilantro, and other fresh botanicals.\" Very well, you can keep your cool shadowy shroud, Sarticious, for all I require is a moonstone of your gin in my glass. That is my satisfaction.\u003c/p>\n\u003cp>And just in case a single sip of this taste bud-smacking gin isn't recommendation enough, Alexander has liquor chops that run very deep -- he has made wine, beer, and even \u003cb>\u003ca href=\"http://tastecaliforniatravel.com/alexander-cellars.htm\">made Hanger 1 vodka\u003c/a>\u003c/b> at St. George Spirits back in the day.\u003c/p>\n\u003cp>The spare Sarticious site has a list of \u003cb>\u003ca href=\"http://www.sarticious.com/cocktails.html\">recipes\u003c/a>\u003c/b>, but quite frankly, the only accompaniment Sarticious needs is a few ice cubes and a splash of really good tonic water. More on that next week.\u003c/p>\n\u003cp>\u003ci>Sarticious Gin Distillery\u003cbr>427A Swift Street\u003cbr>Santa Cruz, CA\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sarticious Spirits is open for wine and gin tasting from noon-5pm, Friday-Sunday.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/564/sarticious-is-delicious","authors":["5010"],"tags":["bayareabites_140","bayareabites_141","bayareabites_139","bayareabites_102"],"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. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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