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I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. 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She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"}},"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_108589":{"type":"posts","id":"bayareabites_108589","meta":{"index":"posts_1591205157","site":"bayareabites","id":"108589","score":null,"sort":[1461600030000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-9-favorite-meal-sized-salad-spots-in-berkeley-and-oakland","title":"Bay Area Bites Guide to 9 Favorite Meal-Sized Salad Spots In Berkeley and Oakland","publishDate":1461600030,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Living in a time and place where you can get any decadent dish at any time--everything from \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/\" target=\"_blank\">sushi burritos\u003c/a> to an entire restaurant \u003ca href=\"http://www.yelp.com/biz/bacon-bacon-san-francisco-5\" target=\"_blank\">devoted to bacon\u003c/a>--can be overwhelming. Sometimes, all you want is a salad. Luckily, the Bay Area’s dual obsessions with good health and good food have ensured that at most restaurants, you’ll be able to find a salad or two on the menu. And increasingly, they’ll be interesting combinations of ingredients as considered as any traditional entree. These won’t be a dismal side salad, or the ascetic salads of the low-fat nineties. These are a whole meal in a bowl: filling, protein-heavy and decadent. Here are nine options for meal-worthy salads in Berkeley and Oakland. Some might not live up to their reputation as a healthy alternative (sadly, eating fried chicken in a salad is just as unhealthy as eating it in a sandwich) but regardless, we can guarantee you’ll end up satisfied.\u003c/p>\n\u003ch2>Champa Garden\u003c/h2>\n\u003cfigure id=\"attachment_108626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5356.jpg\" alt=\"A crowded day at Champa Garden.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crowded day at Champa Garden. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in a quiet neighborhood and unassuming from the outside, cult-favorite \u003cstrong>Champa Garden\u003c/strong> has been showered by praise since it opened in 2006, lauded alternately by Zagat, Yelpers and even \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/05/fair-wage-food-tastes-better-oakland-mayor-libby-schaaf-talks-minimum-wage-hike/\" target=\"_blank\">Mayor Schaaf.\u003c/a> Their menu, from owner Phuoc Nguyen and chef San Saechao, is a mix of Thai and Laotian dishes. One of their most iconic is the Nam Khao, a Laotian fried rice ball salad, with big chunks of fried rice and coconut mixed with peanuts, preserved pork, green onions, cilantro, lime and mint. A handful of chilis added scorching heat. Each aromatic bite manages to be slightly different, alternately sweet, spicy or salty. It’s served with lettuce and herbs, so you can make wraps, but it’s addicting enough to just eat shamelessly from the plate.\u003c/p>\n\u003cfigure id=\"attachment_108628\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5361.jpg\" alt=\"The fried rice ball salad at Champa Garden.\" width=\"1920\" height=\"1226\" class=\"size-full wp-image-108628\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-400x255.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-768x490.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-1440x920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-1180x753.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-960x613.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried rice ball salad at Champa Garden. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5363.jpg\" alt=\"A lettuce wrap with the fried rice ball salad.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lettuce wrap with the fried rice ball salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">\u003cstrong>Champa Garden\u003c/strong>\u003c/a>\u003cbr>\n2102 8th Ave [\u003ca href=\"https://goo.gl/PD8Zxg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 238-8819\u003cbr>\nHours: Sun-Thu, 10am-9pm; Fri-Sat, 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Southie\u003c/h2>\n\u003cfigure id=\"attachment_108634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5325.jpg\" alt=\"Southie in Rockridge.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southie in Rockridge. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Southie\u003c/strong>, the cheaper, casual spinoff of neighboring \u003ca href=\"http://www.woodtavern.net/\" target=\"_blank\">Wood Tavern\u003c/a>, is a place built around chef’s Yang Peng’s thoughtful, seasonal sandwiches. Luckily for those eschewing carbs, their salads are equally considered. A fried chicken salad--the surrounding ingredients change seasonally, but the fried chicken remains the same--was light and spring-y, mixing snap peas, mint, lemon, and mild feta in with the romaine and earthy quinoa. Topped with a creamy lemon dressing, it combined to balance out the mildly spicy fried chicken, resulting in a wonderfully crunchy and satisfying lunch.\u003c/p>\n\u003cfigure id=\"attachment_108633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5327.jpg\" alt=\"A fried chicken salad at Southie.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fried chicken salad at Southie. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://southieoakland.com/\" target=\"_blank\">\u003cstrong>Southie\u003c/strong>\u003c/a>\u003cbr>\n6311 College Ave [\u003ca href=\"https://goo.gl/maps/6FmzkFETiTS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 654-0100\u003cbr>\nHours: Mon-Sat, 9am-9pm; Sun, 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Southie/265945323438396\" target=\"_blank\">Southie\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SouthieOakland\" target=\"_blank\">@SouthieOakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Ba Bite\u003c/h2>\n\u003cfigure id=\"attachment_108624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5332.jpg\" alt=\"Inside of Ba Bite.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside of Ba Bite. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Middle Eastern restaurant \u003cstrong>Ba Bite\u003c/strong> features sunny yellow walls, an impressive beer selection, and a menu from executive chef Mica Talmor that’s filled with customizable options, allowing you to get a smaller size or add various proteins. A big chunk of their menu is devoted to salads, and they offer a chance to try three of their salads mezza style for $15. A well-seasoned lentil and celeriac was satisfyingly crunchy and spiced with mint; and a butternut squash and quinoa salad was appealingly (to me, at least) reminiscent of a cold oatmeal: fruity and sweet from cranberries and pomegranate vinaigrette, with an interesting savory crunch from pumpkin seeds. A cabbage salad was alternately tangy from its vinaigrette and sweet from the inclusion of figs, and pleasantly crunchy.\u003c/p>\n\u003cfigure id=\"attachment_108625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5334.jpg\" alt=\"Salads at Ba Bite, clockwise from top: cabbage, lentil and celeriac, and butternut squash and quinoa.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salads at Ba Bite, clockwise from top: cabbage, lentil and celeriac, and butternut squash and quinoa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.babiteoakland.com/\" target=\"_blank\">\u003cstrong>Ba-Bite\u003c/strong>\u003c/a>\u003cbr>\n3905 Piedmont Ave [\u003ca href=\"https://goo.gl/maps/2guMhQBNEvm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 250-9526\u003cbr>\nHours: Sun-Thu, 11am-8pm; Fri-Sat, 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/babitepiedmont\" target=\"_blank\">Ba-Bite\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/babiteoakland\" target=\"_blank\">@BaBiteOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/babiteoakland/\" target=\"_blank\">@babiteoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Juice Bar Collective\u003c/h2>\n\u003cfigure id=\"attachment_108639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5487.jpg\" alt=\"Inside the Juice Bar Collective.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Juice Bar Collective. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, the \u003cstrong>Juice Bar Collective\u003c/strong> makes excellent juices. That would be more than enough, given the limitations of their walk-in freezer-sized location in North Berkeley. Yet the worker-owned collective refuses to stop there. In addition to their smoothies and juices, they produce a menu of healthy and creative lunch items. The brown rice bowl is filling enough to silence a carnivorous naysayer: a giant portion of organic brown rice slathered with a peanut or tahini sauce and topped with one of their rotating salads. When I got it, I almost dropped my to-go box due to its unexpected heft. I ordered a large salad, and my box was filled to the very top with rice; a creamy, rich tahini sauce; and two of their salads: a crunchy broccoli salad and a massaged kale salad. It’s the kind of food you could probably make yourself, but really, they’re so much better at it: their salads, satisfying combinations of acid and crunch, are simple yet thoughtfully prepared, the skillful work of a place that’s been perfecting their recipes since the seventies.\u003c/p>\n\u003cfigure id=\"attachment_108640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5491.jpg\" alt=\"The brown rice bowl at Juice Bar Collective.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The brown rice bowl at Juice Bar Collective. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/strong>\u003c/a>\u003cbr>\n2114 Vine St. [\u003ca href=\"https://goo.gl/maps/hbq1gu1CeXx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 548-8473\u003cbr>\nHours: Mon-Sat, 10am-4pm; Sat, 4pm-12am; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuiceBarCollective\" target=\"_blank\">Juice Bar Collective\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juicebar\" target=\"_blank\">@juicebar\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Sidebar\u003c/h2>\n\u003cfigure id=\"attachment_108629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5384.jpg\" alt=\"The inside of Sidebar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Sidebar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you felt like making a meal of appetizers, Lake Merritt neighborhood favorite \u003cstrong>Sidebar\u003c/strong>, guided by executive chef and owner Barbara Mulas’ sure hand, would be the place to do so. Their appetizer list is filled with small plates that are impressively sized, enough to distract from their tempting entree menu of modernized classics. One such dish is their chopped salad, a riff on the \u003ca href=\"http://articles.latimes.com/1989-04-27/food/fo-1540_1_chasen-s-chili-restaurant-times-food\" target=\"_blank\">iconic chopped salad\u003c/a> from La Scala in LA. It’s packed with chickpeas, fennel salami and thick slivers of aged provolone cheese. It’s salty, deliciously so, but the bitterness of the radicchio and the creamy herb dressing keep it balanced. It’s filling and rich, an intriguing mix of crunch and salt and fat that will make you forget all the sad appetizer salads you’ve had.\u003c/p>\n\u003cfigure id=\"attachment_108630\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5389.jpg\" alt=\"The chopped salad at Sidebar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chopped salad at Sidebar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sidebar-oaktown.com/\" target=\"_blank\">\u003cstrong>Sidebar\u003c/strong>\u003c/a>\u003cbr>\n542 Grand Ave [\u003ca href=\"https://goo.gl/maps/z7Vy6adm7RT2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 452-9500\u003cbr>\nHours: Mon-Thu, 5pm-10pm; Fri, 5pm-10:30pm; Sat, 4pm-10:30pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Sidebar-Oakland-111972871875/?rf=117681898258069\" target=\"_blank\">Sidebar-Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sidebar_oakland\" target=\"_blank\">@sidebar_oakland\u003c/a>\u003cbr>\nPrice range: $$ Starters ($8-$13), $$$ Entrees ($11-$28) \u003c/p>\n\u003ch2>Souley Vegan\u003c/h2>\n\u003cfigure id=\"attachment_108631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5397.jpg\" alt=\"The inside of Souley Vegan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Souley Vegan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The centerpiece of \u003cstrong>Souley Vegan\u003c/strong>’s menu--put together by owner Tamearra Dyson--is the collection of impressively realistic, appropriately spicy, veganized takes on soul food classics. But hidden away on their menu is something you’d expect to see at any vegetarian or vegan restaurant: something called the Monster Salad. It’s appropriately gigantic, a towering pile of several types of greens, sprouts, cucumbers, and herbs all covered in a tangy cilantro sauce. Chunks of their signature spicy tofu add bulk and heat, resulting in a salad that’s so filling that even the smaller size I ordered took me two days to finish.\u003c/p>\n\u003cfigure id=\"attachment_108632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5405.jpg\" alt=\"Souley Vegan's Monster Salad.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Souley Vegan's Monster Salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/\" target=\"_blank\">\u003cstrong>Souley Vegan\u003c/strong>\u003c/a>\u003cbr>\n301 Broadway [\u003ca href=\"https://goo.gl/maps/CKtpZfEzCkJ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 922-1615\u003cbr>\nHours: Mon, closed; Tue-Thu, 11am-10:30pm; Fri-Sat, 11am-11:30pm; Sun, 10am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouleyVegan/\" target=\"_blank\">Souley Vegan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SouleyVegan\" target=\"_blank\">@SouleyVegan\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/souleyvegan/\" target=\"_blank\">@souleyvegan\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Stag’s Lunchette\u003c/h2>\n\u003cfigure id=\"attachment_108635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5448.jpg\" alt=\"Inside of Stag's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside of Stag's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you got to \u003cstrong>Stag’s Lunchette\u003c/strong> for breakfast, there are any number of tempting options, including their \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/5-bites-the-best-breakfast-sandwiches-in-oakland/\" target=\"_blank\">gooey breakfast sandwich\u003c/a> or a bagel sandwich topped with a slab of smoked fish. A breakfast salad might sound downright boring in comparison. Thankfully, it’s not. A pile of mixed greens is topped with a runny oil-poached egg, and a collection of piquant additions--briny capers, pickled red onions and dabs of salty goat cheese--add tang to every rich bite. The best addition? A handful of mini tater tots, shatteringly crisp puffs of potato that add crunch and serve as a delightful alternative to croutons.\u003c/p>\n\u003cfigure id=\"attachment_108636\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5454.jpg\" alt=\"The Breakfast Salad at Stag's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Breakfast Salad at Stag's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://stagslunchette.com/\" target=\"_blank\">\u003cstrong>Stag's Lunchette\u003c/strong>\u003c/a>\u003cbr>\n362 17th St [\u003ca href=\"https://goo.gl/maps/uYYRoiLMC5T2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-7824\u003cbr>\nHours: Mon-Fri, 8am-3pm; Sat, 9am-3pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/stagslunchette/\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Grocery Cafe\u003c/h2>\n\u003cfigure id=\"attachment_108637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/gcinterior.jpg\" alt=\"The inside of Grocery Cafe.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Grocery Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area has one of the \u003ca href=\"http://www.brfn.org/\" target=\"_blank\">largest Burmese communities\u003c/a> in the United States and the number of Burmese restaurants grows every year, as diners become increasingly familiar with dishes like tea leaf salad (for more on the history of Burmese food in the Bay Area, read Jonathan Kauffman’s \u003ca href=\"http://www.sfchronicle.com/food/article/The-Bay-Area-s-Burmese-food-boom-6251404.php\" target=\"_blank\">fascinating \u003cem>Chronicle\u003c/em> article\u003c/a> from last year). Now, there’s every type of Burmese restaurant, from trendy spots with artisan cocktails and hour-long wait times, to funky food trucks experimenting with bold flavor combinations. Oakland’s \u003cstrong>Grocery Cafe,\u003c/strong> put together by co-owner William Lue and cook Koot Aung, falls in the middle of the spectrum. It’s a tiny restaurant tucked away in a residential neighborhood (just a few blocks away from Champa Garden if you wanted to make a day of it!). It’s charmingly homey, with mismatched furniture and a peach mango body spray in the bathroom. The menu is small, focusing on a handful of common dishes, with most priced at $9. The tea leaf salad, a mix of fermented tea leaves, crunchy seeds, chickpeas and garlic was a more assertive version than I’ve had elsewhere: with a crunchier texture, from the inclusion of dried shrimp, and a stronger interplay of salt-sweet-bitter flavors.\u003c/p>\n\u003cfigure id=\"attachment_108638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5517.jpg\" alt=\"Tea Leaf Salad at Grocery Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tea Leaf Salad at Grocery Cafe. \u003ccite>(Tea Leaf Salad at Grocery Cafe.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/grocery-cafe-oakland\" target=\"_blank\">\u003cstrong>Grocery Cafe\u003c/strong>\u003c/a>\u003cbr>\n2248 10th Ave [\u003ca href=\"https://goo.gl/maps/qTpQACmz2Tp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (925) 566-4877\u003cbr>\nHours: Mon-Sat, 11:30am-2:30pm 5:30–8:30pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/grocerycafe/\" target=\"_blank\">Grocery Cafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>sweetgreen\u003c/h2>\n\u003cfigure id=\"attachment_108754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5577-1.jpg\" alt=\"The salad bar at sweetgreen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The salad bar at sweetgreen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s easy to see the transformation of \u003ca href=\"http://www.berkeleyside.com/2015/05/26/oscars-hot-dogs-to-close-after-65-years-in-berkeley/\" target=\"_blank\">Oscar’s in Berkeley\u003c/a>--from a historic, dingy joint with grouchy workers serving satisfyingly old-school burgers into \u003cstrong>sweetgreen,\u003c/strong> a bright and sleek salad chain--as slightly nefarious, an almost too-perfect metaphor for the changing Bay Area. While I was first a little wary of the restaurant--so blazingly white! Workers with shirts that say “Beets, don’t kale my vibe”! Almost a nauseatingly perfect fit for healthy North Berkeley!--I found myself falling for its charms. It’s a bright, energetic environment, with loud music and piles of produce stacked high behind the counter.This is the fourth sweetgreen in California, and the first Bay Area location. The chain was founded in 2007 by Nicolas Jammet, Nathaniel Ru, Jonathan Neman Twith, a DC store, and they now have more than 30 locations throughout the country. The centerpiece of their menus, which include an impressive amount of local products, are the salads, tossed in front of you in giant metal mixing bowls. Customers can choose from a list of creative combinations (Spicy Sabzi, OMG Omega) or build their own salad. A chicken salad, from their seasonal spring menu, was excellent: a filling mix of kale and mesclun, tossed with roasted squash, asparagus, and roasted Mary’s chicken. A bright pesto vinaigrette added richness, and salty parmesan crisps contributed a welcome crunch. “I’ve been waiting for you to open for months,” a customer gushed on the first day, and it was easy to see why: sometimes, change is a good thing.\u003c/p>\n\u003cfigure id=\"attachment_108755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5585-1.jpg\" alt=\"A spring chicken salad from sweetgreen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spring chicken salad from sweetgreen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sweetgreen.com/\" target=\"_blank\">\u003cstrong>sweetgreen\u003c/strong>\u003c/a>\u003cbr>\n1890 Shattuck Ave [\u003ca href=\"https://goo.gl/maps/dX5yuAmttRy\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (212) 334-3021\u003cbr>\nHours: Mon-Sun, 10:30am-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sweetgreen/\" target=\"_blank\">sweetgreen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sweetgreen\" target=\"_blank\">@sweetgreen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sweetgreen/?hl=en\" target=\"_blank\">@sweetgreen\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"From fried chicken salads to a monstrous vegan salad, we guarantee that you won’t leave the table hungry. \r\n","status":"publish","parent":0,"modified":1461773548,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":2048},"headData":{"title":"Bay Area Bites Guide to 9 Favorite Meal-Sized Salad Spots In Berkeley and Oakland | KQED","description":"From fried chicken salads to a monstrous vegan salad, we guarantee that you won’t leave the table hungry. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 9 Favorite Meal-Sized Salad Spots In Berkeley and Oakland","datePublished":"2016-04-25T16:00:30.000Z","dateModified":"2016-04-27T16:12:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"108589 http://ww2.kqed.org/bayareabites/?p=108589","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/04/25/bay-area-bites-guide-to-9-favorite-meal-sized-salad-spots-in-berkeley-and-oakland/","disqusTitle":"Bay Area Bites Guide to 9 Favorite Meal-Sized Salad Spots In Berkeley and Oakland","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/108589/bay-area-bites-guide-to-9-favorite-meal-sized-salad-spots-in-berkeley-and-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Living in a time and place where you can get any decadent dish at any time--everything from \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/\" target=\"_blank\">sushi burritos\u003c/a> to an entire restaurant \u003ca href=\"http://www.yelp.com/biz/bacon-bacon-san-francisco-5\" target=\"_blank\">devoted to bacon\u003c/a>--can be overwhelming. Sometimes, all you want is a salad. Luckily, the Bay Area’s dual obsessions with good health and good food have ensured that at most restaurants, you’ll be able to find a salad or two on the menu. And increasingly, they’ll be interesting combinations of ingredients as considered as any traditional entree. These won’t be a dismal side salad, or the ascetic salads of the low-fat nineties. These are a whole meal in a bowl: filling, protein-heavy and decadent. Here are nine options for meal-worthy salads in Berkeley and Oakland. Some might not live up to their reputation as a healthy alternative (sadly, eating fried chicken in a salad is just as unhealthy as eating it in a sandwich) but regardless, we can guarantee you’ll end up satisfied.\u003c/p>\n\u003ch2>Champa Garden\u003c/h2>\n\u003cfigure id=\"attachment_108626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5356.jpg\" alt=\"A crowded day at Champa Garden.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crowded day at Champa Garden. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in a quiet neighborhood and unassuming from the outside, cult-favorite \u003cstrong>Champa Garden\u003c/strong> has been showered by praise since it opened in 2006, lauded alternately by Zagat, Yelpers and even \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/05/fair-wage-food-tastes-better-oakland-mayor-libby-schaaf-talks-minimum-wage-hike/\" target=\"_blank\">Mayor Schaaf.\u003c/a> Their menu, from owner Phuoc Nguyen and chef San Saechao, is a mix of Thai and Laotian dishes. One of their most iconic is the Nam Khao, a Laotian fried rice ball salad, with big chunks of fried rice and coconut mixed with peanuts, preserved pork, green onions, cilantro, lime and mint. A handful of chilis added scorching heat. Each aromatic bite manages to be slightly different, alternately sweet, spicy or salty. It’s served with lettuce and herbs, so you can make wraps, but it’s addicting enough to just eat shamelessly from the plate.\u003c/p>\n\u003cfigure id=\"attachment_108628\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5361.jpg\" alt=\"The fried rice ball salad at Champa Garden.\" width=\"1920\" height=\"1226\" class=\"size-full wp-image-108628\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-400x255.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-768x490.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-1440x920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-1180x753.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-960x613.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried rice ball salad at Champa Garden. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5363.jpg\" alt=\"A lettuce wrap with the fried rice ball salad.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lettuce wrap with the fried rice ball salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">\u003cstrong>Champa Garden\u003c/strong>\u003c/a>\u003cbr>\n2102 8th Ave [\u003ca href=\"https://goo.gl/PD8Zxg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 238-8819\u003cbr>\nHours: Sun-Thu, 10am-9pm; Fri-Sat, 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Southie\u003c/h2>\n\u003cfigure id=\"attachment_108634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5325.jpg\" alt=\"Southie in Rockridge.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southie in Rockridge. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Southie\u003c/strong>, the cheaper, casual spinoff of neighboring \u003ca href=\"http://www.woodtavern.net/\" target=\"_blank\">Wood Tavern\u003c/a>, is a place built around chef’s Yang Peng’s thoughtful, seasonal sandwiches. Luckily for those eschewing carbs, their salads are equally considered. A fried chicken salad--the surrounding ingredients change seasonally, but the fried chicken remains the same--was light and spring-y, mixing snap peas, mint, lemon, and mild feta in with the romaine and earthy quinoa. Topped with a creamy lemon dressing, it combined to balance out the mildly spicy fried chicken, resulting in a wonderfully crunchy and satisfying lunch.\u003c/p>\n\u003cfigure id=\"attachment_108633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5327.jpg\" alt=\"A fried chicken salad at Southie.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fried chicken salad at Southie. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://southieoakland.com/\" target=\"_blank\">\u003cstrong>Southie\u003c/strong>\u003c/a>\u003cbr>\n6311 College Ave [\u003ca href=\"https://goo.gl/maps/6FmzkFETiTS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 654-0100\u003cbr>\nHours: Mon-Sat, 9am-9pm; Sun, 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Southie/265945323438396\" target=\"_blank\">Southie\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SouthieOakland\" target=\"_blank\">@SouthieOakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Ba Bite\u003c/h2>\n\u003cfigure id=\"attachment_108624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5332.jpg\" alt=\"Inside of Ba Bite.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside of Ba Bite. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Middle Eastern restaurant \u003cstrong>Ba Bite\u003c/strong> features sunny yellow walls, an impressive beer selection, and a menu from executive chef Mica Talmor that’s filled with customizable options, allowing you to get a smaller size or add various proteins. A big chunk of their menu is devoted to salads, and they offer a chance to try three of their salads mezza style for $15. A well-seasoned lentil and celeriac was satisfyingly crunchy and spiced with mint; and a butternut squash and quinoa salad was appealingly (to me, at least) reminiscent of a cold oatmeal: fruity and sweet from cranberries and pomegranate vinaigrette, with an interesting savory crunch from pumpkin seeds. A cabbage salad was alternately tangy from its vinaigrette and sweet from the inclusion of figs, and pleasantly crunchy.\u003c/p>\n\u003cfigure id=\"attachment_108625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5334.jpg\" alt=\"Salads at Ba Bite, clockwise from top: cabbage, lentil and celeriac, and butternut squash and quinoa.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salads at Ba Bite, clockwise from top: cabbage, lentil and celeriac, and butternut squash and quinoa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.babiteoakland.com/\" target=\"_blank\">\u003cstrong>Ba-Bite\u003c/strong>\u003c/a>\u003cbr>\n3905 Piedmont Ave [\u003ca href=\"https://goo.gl/maps/2guMhQBNEvm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 250-9526\u003cbr>\nHours: Sun-Thu, 11am-8pm; Fri-Sat, 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/babitepiedmont\" target=\"_blank\">Ba-Bite\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/babiteoakland\" target=\"_blank\">@BaBiteOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/babiteoakland/\" target=\"_blank\">@babiteoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Juice Bar Collective\u003c/h2>\n\u003cfigure id=\"attachment_108639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5487.jpg\" alt=\"Inside the Juice Bar Collective.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Juice Bar Collective. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, the \u003cstrong>Juice Bar Collective\u003c/strong> makes excellent juices. That would be more than enough, given the limitations of their walk-in freezer-sized location in North Berkeley. Yet the worker-owned collective refuses to stop there. In addition to their smoothies and juices, they produce a menu of healthy and creative lunch items. The brown rice bowl is filling enough to silence a carnivorous naysayer: a giant portion of organic brown rice slathered with a peanut or tahini sauce and topped with one of their rotating salads. When I got it, I almost dropped my to-go box due to its unexpected heft. I ordered a large salad, and my box was filled to the very top with rice; a creamy, rich tahini sauce; and two of their salads: a crunchy broccoli salad and a massaged kale salad. It’s the kind of food you could probably make yourself, but really, they’re so much better at it: their salads, satisfying combinations of acid and crunch, are simple yet thoughtfully prepared, the skillful work of a place that’s been perfecting their recipes since the seventies.\u003c/p>\n\u003cfigure id=\"attachment_108640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5491.jpg\" alt=\"The brown rice bowl at Juice Bar Collective.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The brown rice bowl at Juice Bar Collective. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/strong>\u003c/a>\u003cbr>\n2114 Vine St. [\u003ca href=\"https://goo.gl/maps/hbq1gu1CeXx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 548-8473\u003cbr>\nHours: Mon-Sat, 10am-4pm; Sat, 4pm-12am; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuiceBarCollective\" target=\"_blank\">Juice Bar Collective\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juicebar\" target=\"_blank\">@juicebar\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Sidebar\u003c/h2>\n\u003cfigure id=\"attachment_108629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5384.jpg\" alt=\"The inside of Sidebar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Sidebar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you felt like making a meal of appetizers, Lake Merritt neighborhood favorite \u003cstrong>Sidebar\u003c/strong>, guided by executive chef and owner Barbara Mulas’ sure hand, would be the place to do so. Their appetizer list is filled with small plates that are impressively sized, enough to distract from their tempting entree menu of modernized classics. One such dish is their chopped salad, a riff on the \u003ca href=\"http://articles.latimes.com/1989-04-27/food/fo-1540_1_chasen-s-chili-restaurant-times-food\" target=\"_blank\">iconic chopped salad\u003c/a> from La Scala in LA. It’s packed with chickpeas, fennel salami and thick slivers of aged provolone cheese. It’s salty, deliciously so, but the bitterness of the radicchio and the creamy herb dressing keep it balanced. It’s filling and rich, an intriguing mix of crunch and salt and fat that will make you forget all the sad appetizer salads you’ve had.\u003c/p>\n\u003cfigure id=\"attachment_108630\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5389.jpg\" alt=\"The chopped salad at Sidebar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chopped salad at Sidebar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sidebar-oaktown.com/\" target=\"_blank\">\u003cstrong>Sidebar\u003c/strong>\u003c/a>\u003cbr>\n542 Grand Ave [\u003ca href=\"https://goo.gl/maps/z7Vy6adm7RT2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 452-9500\u003cbr>\nHours: Mon-Thu, 5pm-10pm; Fri, 5pm-10:30pm; Sat, 4pm-10:30pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Sidebar-Oakland-111972871875/?rf=117681898258069\" target=\"_blank\">Sidebar-Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sidebar_oakland\" target=\"_blank\">@sidebar_oakland\u003c/a>\u003cbr>\nPrice range: $$ Starters ($8-$13), $$$ Entrees ($11-$28) \u003c/p>\n\u003ch2>Souley Vegan\u003c/h2>\n\u003cfigure id=\"attachment_108631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5397.jpg\" alt=\"The inside of Souley Vegan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Souley Vegan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The centerpiece of \u003cstrong>Souley Vegan\u003c/strong>’s menu--put together by owner Tamearra Dyson--is the collection of impressively realistic, appropriately spicy, veganized takes on soul food classics. But hidden away on their menu is something you’d expect to see at any vegetarian or vegan restaurant: something called the Monster Salad. It’s appropriately gigantic, a towering pile of several types of greens, sprouts, cucumbers, and herbs all covered in a tangy cilantro sauce. Chunks of their signature spicy tofu add bulk and heat, resulting in a salad that’s so filling that even the smaller size I ordered took me two days to finish.\u003c/p>\n\u003cfigure id=\"attachment_108632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5405.jpg\" alt=\"Souley Vegan's Monster Salad.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Souley Vegan's Monster Salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/\" target=\"_blank\">\u003cstrong>Souley Vegan\u003c/strong>\u003c/a>\u003cbr>\n301 Broadway [\u003ca href=\"https://goo.gl/maps/CKtpZfEzCkJ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 922-1615\u003cbr>\nHours: Mon, closed; Tue-Thu, 11am-10:30pm; Fri-Sat, 11am-11:30pm; Sun, 10am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouleyVegan/\" target=\"_blank\">Souley Vegan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SouleyVegan\" target=\"_blank\">@SouleyVegan\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/souleyvegan/\" target=\"_blank\">@souleyvegan\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Stag’s Lunchette\u003c/h2>\n\u003cfigure id=\"attachment_108635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5448.jpg\" alt=\"Inside of Stag's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside of Stag's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you got to \u003cstrong>Stag’s Lunchette\u003c/strong> for breakfast, there are any number of tempting options, including their \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/5-bites-the-best-breakfast-sandwiches-in-oakland/\" target=\"_blank\">gooey breakfast sandwich\u003c/a> or a bagel sandwich topped with a slab of smoked fish. A breakfast salad might sound downright boring in comparison. Thankfully, it’s not. A pile of mixed greens is topped with a runny oil-poached egg, and a collection of piquant additions--briny capers, pickled red onions and dabs of salty goat cheese--add tang to every rich bite. The best addition? A handful of mini tater tots, shatteringly crisp puffs of potato that add crunch and serve as a delightful alternative to croutons.\u003c/p>\n\u003cfigure id=\"attachment_108636\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5454.jpg\" alt=\"The Breakfast Salad at Stag's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Breakfast Salad at Stag's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://stagslunchette.com/\" target=\"_blank\">\u003cstrong>Stag's Lunchette\u003c/strong>\u003c/a>\u003cbr>\n362 17th St [\u003ca href=\"https://goo.gl/maps/uYYRoiLMC5T2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-7824\u003cbr>\nHours: Mon-Fri, 8am-3pm; Sat, 9am-3pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/stagslunchette/\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Grocery Cafe\u003c/h2>\n\u003cfigure id=\"attachment_108637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/gcinterior.jpg\" alt=\"The inside of Grocery Cafe.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Grocery Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area has one of the \u003ca href=\"http://www.brfn.org/\" target=\"_blank\">largest Burmese communities\u003c/a> in the United States and the number of Burmese restaurants grows every year, as diners become increasingly familiar with dishes like tea leaf salad (for more on the history of Burmese food in the Bay Area, read Jonathan Kauffman’s \u003ca href=\"http://www.sfchronicle.com/food/article/The-Bay-Area-s-Burmese-food-boom-6251404.php\" target=\"_blank\">fascinating \u003cem>Chronicle\u003c/em> article\u003c/a> from last year). Now, there’s every type of Burmese restaurant, from trendy spots with artisan cocktails and hour-long wait times, to funky food trucks experimenting with bold flavor combinations. Oakland’s \u003cstrong>Grocery Cafe,\u003c/strong> put together by co-owner William Lue and cook Koot Aung, falls in the middle of the spectrum. It’s a tiny restaurant tucked away in a residential neighborhood (just a few blocks away from Champa Garden if you wanted to make a day of it!). It’s charmingly homey, with mismatched furniture and a peach mango body spray in the bathroom. The menu is small, focusing on a handful of common dishes, with most priced at $9. The tea leaf salad, a mix of fermented tea leaves, crunchy seeds, chickpeas and garlic was a more assertive version than I’ve had elsewhere: with a crunchier texture, from the inclusion of dried shrimp, and a stronger interplay of salt-sweet-bitter flavors.\u003c/p>\n\u003cfigure id=\"attachment_108638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5517.jpg\" alt=\"Tea Leaf Salad at Grocery Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tea Leaf Salad at Grocery Cafe. \u003ccite>(Tea Leaf Salad at Grocery Cafe.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/grocery-cafe-oakland\" target=\"_blank\">\u003cstrong>Grocery Cafe\u003c/strong>\u003c/a>\u003cbr>\n2248 10th Ave [\u003ca href=\"https://goo.gl/maps/qTpQACmz2Tp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (925) 566-4877\u003cbr>\nHours: Mon-Sat, 11:30am-2:30pm 5:30–8:30pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/grocerycafe/\" target=\"_blank\">Grocery Cafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>sweetgreen\u003c/h2>\n\u003cfigure id=\"attachment_108754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5577-1.jpg\" alt=\"The salad bar at sweetgreen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The salad bar at sweetgreen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s easy to see the transformation of \u003ca href=\"http://www.berkeleyside.com/2015/05/26/oscars-hot-dogs-to-close-after-65-years-in-berkeley/\" target=\"_blank\">Oscar’s in Berkeley\u003c/a>--from a historic, dingy joint with grouchy workers serving satisfyingly old-school burgers into \u003cstrong>sweetgreen,\u003c/strong> a bright and sleek salad chain--as slightly nefarious, an almost too-perfect metaphor for the changing Bay Area. While I was first a little wary of the restaurant--so blazingly white! Workers with shirts that say “Beets, don’t kale my vibe”! Almost a nauseatingly perfect fit for healthy North Berkeley!--I found myself falling for its charms. It’s a bright, energetic environment, with loud music and piles of produce stacked high behind the counter.This is the fourth sweetgreen in California, and the first Bay Area location. The chain was founded in 2007 by Nicolas Jammet, Nathaniel Ru, Jonathan Neman Twith, a DC store, and they now have more than 30 locations throughout the country. The centerpiece of their menus, which include an impressive amount of local products, are the salads, tossed in front of you in giant metal mixing bowls. Customers can choose from a list of creative combinations (Spicy Sabzi, OMG Omega) or build their own salad. A chicken salad, from their seasonal spring menu, was excellent: a filling mix of kale and mesclun, tossed with roasted squash, asparagus, and roasted Mary’s chicken. A bright pesto vinaigrette added richness, and salty parmesan crisps contributed a welcome crunch. “I’ve been waiting for you to open for months,” a customer gushed on the first day, and it was easy to see why: sometimes, change is a good thing.\u003c/p>\n\u003cfigure id=\"attachment_108755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5585-1.jpg\" alt=\"A spring chicken salad from sweetgreen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spring chicken salad from sweetgreen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sweetgreen.com/\" target=\"_blank\">\u003cstrong>sweetgreen\u003c/strong>\u003c/a>\u003cbr>\n1890 Shattuck Ave [\u003ca href=\"https://goo.gl/maps/dX5yuAmttRy\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (212) 334-3021\u003cbr>\nHours: Mon-Sun, 10:30am-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sweetgreen/\" target=\"_blank\">sweetgreen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sweetgreen\" target=\"_blank\">@sweetgreen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sweetgreen/?hl=en\" target=\"_blank\">@sweetgreen\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/108589/bay-area-bites-guide-to-9-favorite-meal-sized-salad-spots-in-berkeley-and-oakland","authors":["5566"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366"],"tags":["bayareabites_15409","bayareabites_15408","bayareabites_9282","bayareabites_1815","bayareabites_15410","bayareabites_8636","bayareabites_9117","bayareabites_12124","bayareabites_15411"],"featImg":"bayareabites_108628","label":"source_bayareabites_108589"},"bayareabites_82357":{"type":"posts","id":"bayareabites_82357","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82357","score":null,"sort":[1414422885000]},"guestAuthors":[],"slug":"5-bites-excellent-vegan-eats-in-oakland","title":"5 Bites: Excellent Vegan Eats in Oakland","publishDate":1414422885,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_87458\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/mammas4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/mammas4.jpg\" alt=\"Californian Florentine\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87458\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Californian Florentine from Two Mammas' Vegan Kitchen in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>Need a break from BBQ, or prefer dining on dairy and meat-free cuisine? There's loads of wonderful options in the East Bay, with many restaurants that exclusively serve fine vegan fare in Oakland. Here's a selection of five of our favorites; let us know your top choices in the comments. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87455,87456,87457,87459\"]\u003c/p>\n\u003cp>Just a few blocks down from Fruitvale BART resides the homey Two Mammas' Vegan Kitchen, run by the partners in life and business Jess and Jules Piovarcsik-Diliberto. Stop in for breakfast, lunch or weekend brunch prepared with local, seasonal and organic ingredients. Try the \"California Florentine\" with sautéed mushrooms, fresh tomato slices and avocado on English muffins dressed with a curry-infused vegan hollandaise sauce, or a savory crepe stuffed with sautéed spinach, tomato and almond \"ricotta\" cheese topped with an amazingly rich and creamy basil pesto. Entrees are served with a side salad that includes fresh fruit, nuts and 20-year aged balsamic vinaigrette or roasted potatoes topped with spicy cashew cheese. There's also fresh juices and smoothies made to order, such as the kale, almond, avocado and cocoa smoothie. For diners eschewing wheat, there's plenty of gluten-free options to choose from, as well as homemade pastries and ice cream, too. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.twomammasvegankitchen.com\" target=\"_blank\">Two Mammas’ Vegan Kitchen\u003c/a>\u003cbr>\n\u003c/strong>3700 E. 12th St. [\u003ca href=\"http://goo.gl/K3LMdr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 606-0596\u003cbr>\nHours: Everyday 10am-3pm, Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TwoMammasVeganKitchen\" target=\"_blank\">Two Mammas Vegan Kitchen\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"84229,84243,84241,84242,84229,84231\"]\u003c/p>\n\u003cp>Spot the giant hot pink doughnut parked on the sidewalk on San Pablo Avenue near 60th Street, and you’ll find the entrance to Pepples Donut Farm. This bakery is one of those local gems that will make you skeptical that there's no butter, cream or other dairy-based ingredients used in their rich, decadent confections. And you’ll find no stale doughnuts here; all of their baked goods are prepared fresh daily from organic ingredients. If you’re in the mood for something more substantial, they serve up excellent lunches and weekend brunch, too. Try their breakfast burrito or a bowl of their homemade granola with fresh fruit and your choice of soy or hemp milk. You can also find their doughnuts at select locations in the Bay Area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pepplesdonuts.com\" target=\"_blank\">Pepples Donut Farm\u003c/a>\u003c/strong>\u003cbr>\n6037 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/fjOPD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 338-6319\u003cbr>\nHours: Everyday Mon-Fri 7:30am-3pm serving donuts & coffee; Lunch is 10am-2pm; Weekends 9am-3pm serving donuts and brunch until 2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pepples-Donuts/31322732286#/pages/Pepples-Donuts/31322732286\" target=\"_blank\">Pepples Donuts\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vegan_donuts\" target=\"_blank\">@vegan_donuts\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88436,88437,88438,88439,88440,88441,88442\"]\u003c/p>\n\u003cp>The organic, macrobiotic menu is no-frills at Shangri-La Vegan, a modest Tibetan restaurant located on the border of Emeryville and Oakland. You choose from their daily specials (posted \u003ca href=\"http://www.shangri-lavegan.com/\" target=\"_blank\">online on their website\u003c/a>) and basically decide how much you want to eat: full, moderate or simple portions (which is also spice / salt-free). But you'll be impressed by their flavorful food, such as the offerings on one moderate plate: steamed mixed brown rice; curried garbanzo beans with leeks and garlic; baked red beets and turnips, rutabaga and kabocha seasoned with garlic and dill; steamed kale and collard greens with a creamy shiitake mushroom garlic sauce; a mixed green salad dressed with pureed beets, basil, vinegar, tahini and agave syrup. There's also complimentary kukicha tea and filtered water for customers, an assortment of vegan desserts (go for the pies over the pastries, which can be a tad dry) and a small outdoor patio area out front if you'd like to dine outside.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.shangri-lavegan.com/\" target=\"_blank\">Shangri-La Vegan\u003c/a>\u003c/strong>\u003cbr>\n4001 Linden St. [\u003ca href=\"https://goo.gl/maps/0UZwH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 547-1842\u003cbr>\nHours: Everyday from 11am-3pm; 5:30pm-9pm\u003cbr>\nPrice range: Price range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"82961,82962,82963,82970,82964,82965,82967,82968,82969,82971\"]\u003c/p>\n\u003cp>While chef/owner Tamearra Dyson grew up in Louisiana, a state not known for its health-conscious cuisine, her mother raised Dyson and her siblings on a mostly vegetarian diet in an effort to impart the benefits of a meatless lifestyle to her children. Dyson's restaurant, Souley Vegan, is her take on classic Southern and soul food dishes made without refined sugars, artificial ingredients and other additives, and also serves local and organic produce when possible. Check the blackboard for their daily specials, like chicken-fried \"steak\" or deep-fried seitan, grilled onions and gravy with a baked potato, \"butter\" and asparagus. Portions are substantial, so if you're going for the \"Monster Salad\", a garden-sized helping of lettuce, baby spinach, falafel crumbles, 5-spice tofu cubes, avocado, tomatoes and cucumber tossed with with a creamy, Caesar-like dressing -- it's enough to share among 3-4 people, plus it comes with a side of white or whole wheat \u003cem>zapaton\u003c/em> bread (Italian for \"long shoe\"). Ditto goes for the sampler platter, an overflowing smorgasbord of food, and you can add on extra items for a few more dollars. It comes with Southern-fried tofu (fried in a cornmeal crust with a texture and appearance reminiscent of catfish), BBQ tofu, black-eyed peas, lentils, sauteed greens, mashed yams, potato salad, sweet cornbread, mac n' \"cheese\", red beans and rice and fried okra (accompanied with a vegan tartar-like dipping sauce.) If you have room for dessert, there's an assortment of cobblers, cakes and other treats to choose from, including the strawberry lemon cupcake with grated coconut. Wash it down with local beers, soju cocktails or homemade drinks such as strawberry ginger juice. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.souleyvegan.com/\" target=\"_blank\">Souley Vegan\u003c/a>\u003c/strong>\u003cbr>\n301 Broadway [\u003ca href=\"https://goo.gl/maps/Qzz8p\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 922-1615\u003cbr>\nHours: Tue-Thu 11am-10:30pm; Fri-Sat 11am-11:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouleyVegan\" target=\"_blank\">Souley Vegan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/souleyvegan\" target=\"_blank\">@SouleyVegan\u003c/a>\u003cbr>\nCASH ONLY\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89233,89240,89235,89234,89237,89236,89238,89239\"]\u003c/p>\n\u003cp>Located in the heart of Oakland's Chinatown near the 12th Street BART station is Nature's Vegetarian, a humble restaurant that specializes in healthy, vegan Chinese cuisine. A pot of hot black tea and pickled vegetables are complimentary starters; pot stickers filled with cabbage, carrots and \"pork\" and crispy salt-and-pepper tofu with basil, scallions and chilies are tasty fried appetizers. The hearty entree of shiitake and button mushrooms sautéed with sliced celery, bell peppers and mixed nuts (almonds, cashews, walnuts and macadamias) is tossed with a rich, garlicky soy sauce. Their signature fried rice eschews the usual ingredients and has morsels of \u003ca href=\"http://en.wikipedia.org/wiki/Goji\" target=\"_blank\">dried goji berries\u003c/a>, pine nuts, corn, minced asparagus and raisins. And a popular favorite, General Tso's \"chicken,\" is prepared with textured vegetable protein to simulate its meaty Chinese-American counterpart and served with fresh steamed broccoli. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.naturevegetarianrestaurant.com/index.html\" target=\"_blank\">Nature Vegetarian Restaurant\u003c/a>\u003cbr>\n\u003c/strong>1116 Franklin St. [\u003ca href=\"https://goo.gl/maps/lDsq4\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 238-9688\u003cbr>\nHours: Everyday 10am-9pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n","blocks":[],"excerpt":"Need a break from BBQ, or prefer dining on dairy and meat-free cuisine? There's loads of wonderful options in the East Bay, with many restaurants that exclusively serve fine vegan fare in Oakland. ","status":"publish","parent":0,"modified":1438795818,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1189},"headData":{"title":"5 Bites: Excellent Vegan Eats in Oakland | KQED","description":"Need a break from BBQ, or prefer dining on dairy and meat-free cuisine? There's loads of wonderful options in the East Bay, with many restaurants that exclusively serve fine vegan fare in Oakland. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Bites: Excellent Vegan Eats in Oakland","datePublished":"2014-10-27T15:14:45.000Z","dateModified":"2015-08-05T17:30:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"82357 http://blogs.kqed.org/bayareabites/?p=82357","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/10/27/5-bites-excellent-vegan-eats-in-oakland/","disqusTitle":"5 Bites: Excellent Vegan Eats in Oakland","path":"/bayareabites/82357/5-bites-excellent-vegan-eats-in-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87458\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/mammas4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/mammas4.jpg\" alt=\"Californian Florentine\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87458\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Californian Florentine from Two Mammas' Vegan Kitchen in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>Need a break from BBQ, or prefer dining on dairy and meat-free cuisine? There's loads of wonderful options in the East Bay, with many restaurants that exclusively serve fine vegan fare in Oakland. Here's a selection of five of our favorites; let us know your top choices in the comments. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"87455,87456,87457,87459","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just a few blocks down from Fruitvale BART resides the homey Two Mammas' Vegan Kitchen, run by the partners in life and business Jess and Jules Piovarcsik-Diliberto. Stop in for breakfast, lunch or weekend brunch prepared with local, seasonal and organic ingredients. Try the \"California Florentine\" with sautéed mushrooms, fresh tomato slices and avocado on English muffins dressed with a curry-infused vegan hollandaise sauce, or a savory crepe stuffed with sautéed spinach, tomato and almond \"ricotta\" cheese topped with an amazingly rich and creamy basil pesto. Entrees are served with a side salad that includes fresh fruit, nuts and 20-year aged balsamic vinaigrette or roasted potatoes topped with spicy cashew cheese. There's also fresh juices and smoothies made to order, such as the kale, almond, avocado and cocoa smoothie. For diners eschewing wheat, there's plenty of gluten-free options to choose from, as well as homemade pastries and ice cream, too. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.twomammasvegankitchen.com\" target=\"_blank\">Two Mammas’ Vegan Kitchen\u003c/a>\u003cbr>\n\u003c/strong>3700 E. 12th St. [\u003ca href=\"http://goo.gl/K3LMdr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 606-0596\u003cbr>\nHours: Everyday 10am-3pm, Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TwoMammasVeganKitchen\" target=\"_blank\">Two Mammas Vegan Kitchen\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"84229,84243,84241,84242,84229,84231","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Spot the giant hot pink doughnut parked on the sidewalk on San Pablo Avenue near 60th Street, and you’ll find the entrance to Pepples Donut Farm. This bakery is one of those local gems that will make you skeptical that there's no butter, cream or other dairy-based ingredients used in their rich, decadent confections. And you’ll find no stale doughnuts here; all of their baked goods are prepared fresh daily from organic ingredients. If you’re in the mood for something more substantial, they serve up excellent lunches and weekend brunch, too. Try their breakfast burrito or a bowl of their homemade granola with fresh fruit and your choice of soy or hemp milk. You can also find their doughnuts at select locations in the Bay Area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pepplesdonuts.com\" target=\"_blank\">Pepples Donut Farm\u003c/a>\u003c/strong>\u003cbr>\n6037 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/fjOPD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 338-6319\u003cbr>\nHours: Everyday Mon-Fri 7:30am-3pm serving donuts & coffee; Lunch is 10am-2pm; Weekends 9am-3pm serving donuts and brunch until 2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pepples-Donuts/31322732286#/pages/Pepples-Donuts/31322732286\" target=\"_blank\">Pepples Donuts\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vegan_donuts\" target=\"_blank\">@vegan_donuts\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"88436,88437,88438,88439,88440,88441,88442","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The organic, macrobiotic menu is no-frills at Shangri-La Vegan, a modest Tibetan restaurant located on the border of Emeryville and Oakland. You choose from their daily specials (posted \u003ca href=\"http://www.shangri-lavegan.com/\" target=\"_blank\">online on their website\u003c/a>) and basically decide how much you want to eat: full, moderate or simple portions (which is also spice / salt-free). But you'll be impressed by their flavorful food, such as the offerings on one moderate plate: steamed mixed brown rice; curried garbanzo beans with leeks and garlic; baked red beets and turnips, rutabaga and kabocha seasoned with garlic and dill; steamed kale and collard greens with a creamy shiitake mushroom garlic sauce; a mixed green salad dressed with pureed beets, basil, vinegar, tahini and agave syrup. There's also complimentary kukicha tea and filtered water for customers, an assortment of vegan desserts (go for the pies over the pastries, which can be a tad dry) and a small outdoor patio area out front if you'd like to dine outside.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.shangri-lavegan.com/\" target=\"_blank\">Shangri-La Vegan\u003c/a>\u003c/strong>\u003cbr>\n4001 Linden St. [\u003ca href=\"https://goo.gl/maps/0UZwH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 547-1842\u003cbr>\nHours: Everyday from 11am-3pm; 5:30pm-9pm\u003cbr>\nPrice range: Price range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"82961,82962,82963,82970,82964,82965,82967,82968,82969,82971","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While chef/owner Tamearra Dyson grew up in Louisiana, a state not known for its health-conscious cuisine, her mother raised Dyson and her siblings on a mostly vegetarian diet in an effort to impart the benefits of a meatless lifestyle to her children. Dyson's restaurant, Souley Vegan, is her take on classic Southern and soul food dishes made without refined sugars, artificial ingredients and other additives, and also serves local and organic produce when possible. Check the blackboard for their daily specials, like chicken-fried \"steak\" or deep-fried seitan, grilled onions and gravy with a baked potato, \"butter\" and asparagus. Portions are substantial, so if you're going for the \"Monster Salad\", a garden-sized helping of lettuce, baby spinach, falafel crumbles, 5-spice tofu cubes, avocado, tomatoes and cucumber tossed with with a creamy, Caesar-like dressing -- it's enough to share among 3-4 people, plus it comes with a side of white or whole wheat \u003cem>zapaton\u003c/em> bread (Italian for \"long shoe\"). Ditto goes for the sampler platter, an overflowing smorgasbord of food, and you can add on extra items for a few more dollars. It comes with Southern-fried tofu (fried in a cornmeal crust with a texture and appearance reminiscent of catfish), BBQ tofu, black-eyed peas, lentils, sauteed greens, mashed yams, potato salad, sweet cornbread, mac n' \"cheese\", red beans and rice and fried okra (accompanied with a vegan tartar-like dipping sauce.) If you have room for dessert, there's an assortment of cobblers, cakes and other treats to choose from, including the strawberry lemon cupcake with grated coconut. Wash it down with local beers, soju cocktails or homemade drinks such as strawberry ginger juice. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.souleyvegan.com/\" target=\"_blank\">Souley Vegan\u003c/a>\u003c/strong>\u003cbr>\n301 Broadway [\u003ca href=\"https://goo.gl/maps/Qzz8p\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 922-1615\u003cbr>\nHours: Tue-Thu 11am-10:30pm; Fri-Sat 11am-11:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouleyVegan\" target=\"_blank\">Souley Vegan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/souleyvegan\" target=\"_blank\">@SouleyVegan\u003c/a>\u003cbr>\nCASH ONLY\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"89233,89240,89235,89234,89237,89236,89238,89239","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located in the heart of Oakland's Chinatown near the 12th Street BART station is Nature's Vegetarian, a humble restaurant that specializes in healthy, vegan Chinese cuisine. A pot of hot black tea and pickled vegetables are complimentary starters; pot stickers filled with cabbage, carrots and \"pork\" and crispy salt-and-pepper tofu with basil, scallions and chilies are tasty fried appetizers. The hearty entree of shiitake and button mushrooms sautéed with sliced celery, bell peppers and mixed nuts (almonds, cashews, walnuts and macadamias) is tossed with a rich, garlicky soy sauce. Their signature fried rice eschews the usual ingredients and has morsels of \u003ca href=\"http://en.wikipedia.org/wiki/Goji\" target=\"_blank\">dried goji berries\u003c/a>, pine nuts, corn, minced asparagus and raisins. And a popular favorite, General Tso's \"chicken,\" is prepared with textured vegetable protein to simulate its meaty Chinese-American counterpart and served with fresh steamed broccoli. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.naturevegetarianrestaurant.com/index.html\" target=\"_blank\">Nature Vegetarian Restaurant\u003c/a>\u003cbr>\n\u003c/strong>1116 Franklin St. [\u003ca href=\"https://goo.gl/maps/lDsq4\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 238-9688\u003cbr>\nHours: Everyday 10am-9pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82357/5-bites-excellent-vegan-eats-in-oakland","authors":["2100"],"categories":["bayareabites_13036","bayareabites_109","bayareabites_752","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_10","bayareabites_1873"],"tags":["bayareabites_13800","bayareabites_14757","bayareabites_9974","bayareabites_8636","bayareabites_13801","bayareabites_13799","bayareabites_1871","bayareabites_108"],"featImg":"bayareabites_87458","label":"bayareabites"},"bayareabites_44986":{"type":"posts","id":"bayareabites_44986","meta":{"index":"posts_1591205157","site":"bayareabites","id":"44986","score":null,"sort":[1340661235000]},"guestAuthors":[],"slug":"film-soul-food-junkies-examines-african-american-cuisine-and-culture","title":"Film \"Soul Food Junkies\" Examines African American Cuisine and Culture","publishDate":1340661235,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/37075801\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe> \u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/37075801\">\"Soul Food Junkies\" 2012 Trailer\u003c/a> from \u003ca href=\"http://vimeo.com/byronhurt\">Byron Hurt\u003c/a>.\u003c/p>\n\u003cp>Mac and cheese oozing buttery-goodness, thickly-crusted golden fried chicken, greens swimming in pork fat, chunky ribs slathered in smoky sauce, red velvet cake sporting an inch of icing. Are these a cherished part of African American culture or a recipe for an early death? The answer is both, as last Thursday’s West Coast premiere of \u003ca href=\"http://www.bhurt.com/\">Byron Hurt\u003c/a>’s movie \u003ca href=\"https://www.facebook.com/SoulFoodJunkies\">Soul Food Junkies\u003c/a> vividly demonstrated. The screening at the \u003ca href=\"http://www.oakarts.org/\">Oakland School for the Arts\u003c/a> was co-sponsored by KQED and \u003ca href=\"http://bayarea.the-hub.net/\">the HUB\u003c/a>. The event closed the \u003ca href=\"http://www.huboakland.net/hub-oakland-kqed-co-sponsor-the-oakland-innovation-film-lab-june-18-21-2012/\">The Oakland Innovation Film Lab\u003c/a> and was followed by a panel discussion with local food activists and a spread of treats from \u003ca href=\"http://www.yelp.com/biz/souley-vegan-oakland\">Souley Vegan Restaurant\u003c/a> in Oakland. All three aspects of the evening were enthusiastically received by the young, artistic-looking, urban, mostly African American crowd.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Tamearra-Dyson.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Tamearra-Dyson.jpg\" alt=\"Tamearra Dyson\" title=\"Tamearra Dyson\" width=\"400\" height=\"539\" class=\"alignnone size-full wp-image-44995\">\u003c/a>\u003cbr>\n\u003cem>Souley Vegan's Tamearra Dyson and a plate of fried okra\u003c/em>\u003c/p>\n\u003cp>In this documentary film, selected by KQED’s \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=8630\">Independent Lens Series\u003c/a> to air in the upcoming 2012-13 season, Hurt uses his own family’s story as a through-line, centering on his father’s unflagging devotion to the artery-clogging classic dishes in the soul food repertoire. Hurt recalls that growing up he wanted to be just like his “Pops” and copied his Sunday breakfast ritual of grits and eggs, smothered with cheese, salt pork and bacon. After college, Hurt, (as well as his sister and mother) altered their diets. But, his father continued to gain weight, refusing to change his eating habits, even in the face of the pancreatic cancer that ultimately took his life at an early age. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Hurt's personal story is flanked throughout the film by commentary from a range of historians, scholars, soul food chefs, doctors, and everyday folk who illuminate the cultural complexities in the African American relationship to food. “Soul food is a repository for our history,” says one. \u003c/p>\n\u003cp>Discussions about food in the historical context of slavery and the Jim Crow era help to illuminate the subject. Slavery was an economic institution and slaves had to be fed enough to survive the long voyage. Once here, some were expected to grow their own food and others hunted and fished like they did back in Africa. Also, female slaves were doing the cooking for the people in the big house and taking care of the children. “The hand of the African in the pot transformed Southern cooking,” comments one food expert. “Survival food for slaves became delicacies.”\u003c/p>\n\u003cp>“Slaves did what they needed to do to survive and make it through harsh times,\" explains Hurt. \"Then that way of cooking got passed down from generation to generation. And today there is a reluctance to let go of the vestiges of the way of life of our forefathers and foremothers, even though things have changed: foods are now processed and full of chemicals and we’re not as active as previous generations.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj-fried-chicken.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj-fried-chicken.jpeg\" alt=\"soul food junkies fried chicken\" title=\"soul food junkies fried chicken\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-45002\">\u003c/a>\u003cbr>\n\u003cem>Fried chicken. Photo: Shawn Escoffery\u003c/em>\u003c/p>\n\u003cp>Hurt’s mother describes the reasons she always prepared box lunches for the family to eat on their annual drives from their home in Long Island to Georgia. Because of Jim Crow laws, Black people could not be sure of finding hotels or restaurants that would serve them during road trips and so routinely brought hearty lunches of fried chicken and sides to keep them satisfied until they reached their destination.\u003c/p>\n\u003cp>More recent history shows that there has been a movement for healthy food awareness in African American culture for many years. “The best moments of the black freedom struggle, was with organizations like the \u003ca href=\"http://en.wikipedia.org/wiki/Black_Panther_Party\">Black Panthers\u003c/a>,\" comments a food historian. \"They understood the relationship of developing a Black nation and the necessity of developing a healthy diet.” \u003c/p>\n\u003cp>Others interviewed in the film, however, are still very attached to Soul Food (the term was first coined in the '60s) and find creative rationalizations to keep eating it, such as, “Eve was made out of Adam’s rib, so ribs must be good.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj.jpeg\" alt=\"Ribs, cabbage, rice, and potato salad on the side. Photo: Shawn Escoffery\" title=\"Ribs, cabbage, rice, and potato salad on the side. Photo: Shawn Escoffery\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-45004\">\u003c/a>\u003cbr>\n\u003cem>Ribs, cabbage, rice, and potato salad on the side. Photo: Shawn Escoffery\u003c/em>\u003c/p>\n\u003cp>A poignant scene has Hurt stopping by some tailgating partiers at Mississippi's Jackson State University. The affable group of guys shows Hurt their “Junk Pot”--a huge stock pot filled with corn, pigs ears, pig feet and “everything else that’s not good for you.” With classic Southern hospitality, they invite him to have a sample. Hurt, who has stopped eating pork, doesn’t wish to offend these gentlemen, and so delicately extracts a small cob of corn to taste. This ploy does not escape the partiers who insist he take some meat. Hurt finally does sample a dripping turkey neck and reluctantly admits how delicious it is.\u003c/p>\n\u003cp>Educating any cultural group about the unhealthiness of treasured comfort food is a challenge because the concept of “comfort” connects us to foods that mom or grandma made and even fed us with her own hands. This primal, sensory gratification exists on an emotional, pre-verbal level, which does not speak the rational language of blood pressure screenings. In 2010, \u003ca href=\"http://saulsdeli.com/deli/referendum-on-the-deli-menu/\">Saul’s Deli in Berkeley\u003c/a> engaged in a similar debate and dialogue regarding nostalgia for “real” deli food (e.g. mile-high pastrami sandwiches) vs. the wisdom of sustainability. \u003c/p>\n\u003cp>As a woman in \u003cstrong>Soul Food Junkies\u003c/strong> put it simply, “It’s comfort food, you eat it and it makes you feel better.” \u003c/p>\n\u003cp>Yet, in the face of staggering statistics of diabetes, high blood pressure, and certain types of cancer rampant the African American community, food experts in the film comment on the urgent need to increase awareness and make changes now, before it’s too late. \u003c/p>\n\u003cblockquote>\u003cp>“If you want to wipe out an entire generation of people and engage in a 21st century genocide, all you have to do is to continue doing what we’re doing and deprive people of access to healthy food.”\n\u003c/p>\u003c/blockquote>\n\u003cp>Food justice, food deserts, lack of access to healthy food and the proliferation of fast food all play a critical role in this discussion. As one food scholar puts it, “In America, there is a class-based apartheid in the food system.” Hurt realizes that traditions, especially those that speak to times of family togetherness and comfort, are resistant to change. Instead of quitting classic soul food dishes cold turkey, some cooks in the film choose to tweak traditional recipes, like making oven-baked, skinless chicken instead of deep-fried. “We have to make it a part of popular culture. We have the power to change and if we don’t, we’ll be sick and die.”\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/SoulFoodJunkies\">Soul Food Junkies\u003c/a> makes clear that hope for the future rests with the children. One of the last shots in the film is a group of African American elementary school children from \u003ca href=\"http://www.stphilipsacademy.org/\">St. Philips Academy\u003c/a> in Newark, New Jersey. The school’s “family-style lunch program, rooftop garden, teaching kitchen and science lab encourage an understanding of sustainability from seed to table.” We see the children yell happily, “Vegetables are Soul Food!”\u003c/p>\n\u003cp>Hurt’s last film, \u003ca href=\"http://www.bhurt.com/beyondBeatsAndRhymes.php\">Hip-Hop: Beyond Beats and Rhymes\u003c/a>, an award-winning documentary, was also selected for Independent Lens. It examines \"masculinity and manhood in rap and hip-hop, where creative genius collides with misogyny, violence and homophobia, exposing the complex intersections of culture and commerce.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/byron-hurt400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/byron-hurt400.jpg\" alt=\"Byron Hurt credit Rebecca Bfresh McDonald\" title=\"Byron Hurt credit Rebecca Bfresh McDonald\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-45014\">\u003c/a>\u003cbr>\n\u003cem> Filmmaker Byron Hurt. Photo: Rebecca Bfresh McDonald\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>INTERVIEW WITH BYRON HURT\u003c/strong>\u003c/p>\n\u003cp>BAB briefly interviewed \u003ca href=\"https://twitter.com/#!/byronhurt\">Byron Hurt\u003c/a> by phone, while he was attending the \u003ca href=\"http://abff.com/festival/\">American Black Film Festival\u003c/a> in Miami where \u003ca href=\"https://www.facebook.com/SoulFoodJunkies\">Soul Food Junkies\u003c/a> won Best Documentary.\u003c/p>\n\u003cp>\u003cstrong>First you took on hip-hop and now soul food, are you trying to change African American culture?\u003c/strong>\u003cbr>\nI’d say I’m trying to make the culture better and stronger and challenge people to think critically about their culture.\u003c/p>\n\u003cp>\u003cstrong>What is your goal?\u003c/strong>\u003cbr>\nTo challenge and inform people’s thinking. I‘m trying to create tools that inspire and educate so there can be a transformation and evolution to greater self-awareness. I used myself and my family as examples of what happens when you decide to change your diet and when you don’t. There might be many people out there who have been wanting to change, but need a nudge or some inspiration. Or maybe they want to help a family member or co-worker to change.\u003c/p>\n\u003cp>\u003cstrong>Isn’t comfort food hard to be rational about?\u003c/strong>\u003cbr>\nIt is a very hard thing. I may have underestimated how hard it is. I saw with my own eyes that despite all the health challenges, it was still difficult for my father to change the way he ate.\u003c/p>\n\u003cp>\u003cstrong>What inspired you personally to change your diet?\u003c/strong>\u003cbr>\nIt was my sister who set the first example in my family when she changed to a plant-based diet and I saw how healthy she looked. I had started to gain weight in my late 20s and early 30s. I realized that not being involved in athletics anymore [Hurt was a football quarterback in college] I couldn’t continue to eat and eat and eat the same way I had been. So I changed my diet and lost weight and felt better. My mom was more open than my father. She was a nurturer. She changed the way she cooked because she wanted to make us happy.\u003c/p>\n\u003cp>\u003cstrong>LOCAL RESPONSE FROM PANEL\u003c/strong>\u003c/p>\n\u003cp>Closer to home, the panel of food activists after the Oakland screening of \u003cstrong>Soul Food Junkies\u003c/strong> said much to stir up the crowd.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Aekta300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Aekta300.jpg\" alt=\"Aekta Shah of I-SEEED\" title=\"Aekta Shah of I-SEEED\" width=\"300\" height=\"352\" class=\"alignnone size-full wp-image-45017\">\u003c/a>\u003cbr>\n\u003cem>Aekta Shah of I-SEEED at Harvard. Photo courtesy of Aekta Shah\u003c/em>\u003c/p>\n\u003cp>Aekta Shah, who works with \u003ca href=\"http://iseeed.org/\">I-SEEED\u003c/a> -- The Institute for Sustainable Economic, Educational, and Environmental Design, described two exciting projects. In 2011, about 30 high school students from Oakland, Richmond and San Leandro hit the streets to check out the statistics from the Alameda County Department of Public Health report that there were about 100 grocery stores in Oakland. First the students had to come up with their own definition of “grocery store.” Does that mean it carries fresh produce? Skim, 1% and 2% milk, instead of just whole milk? A certain ratio of healthy to junk food? Affordable choices? Then they formed teams and walked through stores in their own neighborhoods, documenting what they found, recording audio testimonials, taking photos of the shelves. The students uploaded their data and photos onto a Google-map-like interface and ultimately shared their findings with representatives of Alameda County Public Health Department to begin a dialogue around community-based solutions to these issues of food access. In a related follow up, \u003ca href=\"https://www.facebook.com/ISEEED\">I-SEEED\u003c/a> is in conversation with \u003ca href=\"http://www.cafreshworks.com/\">California FreshWorks\u003c/a> around partnering to help finance owners of neighborhood liquor stores to transform their stores into grocery stores stocking healthy food.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Bryant-Terry.credit-jennifer-martine-aspx1.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Bryant-Terry.credit-jennifer-martine-aspx1.jpeg\" alt=\"Eco-chef and author Bryant Terry. Photo: Jennifer Martin\" title=\"Eco-chef and author Bryant Terry. Photo: Jennifer Martin\" width=\"560\" height=\"468\" class=\"alignnone size-full wp-image-44994\">\u003c/a>\u003cbr>\n\u003cem>Eco-chef and author Bryant Terry. Photo: Jennifer Martin\u003c/em>\u003c/p>\n\u003cp>Eco-chef, food activist and author of several \u003ca href=\"http://www.bryant-terry.com/autho/\">vegan soul food cookbooks\u003c/a>, \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a> spoke eloquently both as a commenter in Hurt’s film as well as a panelist. The problem, says Terry, is not soul food per se, but the industrialization of our food supply. The industrial food complex spends billions of dollars trying to convince people to eat food that’s the worst for them: highest in fat and sugar.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/bryantterry\">Terry\u003c/a>, who moved to Oakland in 2006 for its natural beauty and calls the Bay Area “my spiritual home,” points out that, “Eating close to the land is not a new invention, African Americas have been green, with aunties and grandmothers who grew their own food for generations. You can still be a “brother of color and eat healthy. You don’t have to be a crunchy-granola, Birkenstock-wearing hippie.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"When people say African American cuisine, they think it’s synonymous with Soul Food, the deep-fried fatty meats like fried chicken and sugary desserts like red velvet cake -- which used to be just for holidays and celebrations. I’m not necessarily trying to discard those completely but get people to recognize these are only a part of our food ways. Things have changed over the past 40-50 years. My grandparents had an urban farm. They grew vegetables, fruits and nuts. Any dietician would tell you we should all be eating more fruit and vegetables. Somehow growing food has taken on the meaning of being backward and just country folk. But it is vital to our society.\"\u003c/p>\n\u003cblockquote>\u003cp>\"We are in a war!,\" declared Terry, \"If people are not aware and do not learn how to grow their own food they will be starving in a few decades. Corporations like Whole Foods are not the answer. What’s important is that people empower themselves to be self-sufficient!\"\u003c/p>\u003c/blockquote>\n\n","blocks":[],"excerpt":"Soul Food Junkies, a new film by Byron Hurt which will be featured on KQED's Independent Lens series, had its West Coast premiere in Oakland. Soul Food is both a beloved part of African American culture and a leading cause behind the epidemic of diabetes, heart disease and other health issues. The film details the historical and social influences on soul food and efforts by many to change the eating habits of a whole generation.","status":"publish","parent":0,"modified":1358219739,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://player.vimeo.com/video/37075801"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":39,"wordCount":2183},"headData":{"title":"Film \"Soul Food Junkies\" Examines African American Cuisine and Culture | KQED","description":"Soul Food Junkies, a new film by Byron Hurt which will be featured on KQED's Independent Lens series, had its West Coast premiere in Oakland. Soul Food is both a beloved part of African American culture and a leading cause behind the epidemic of diabetes, heart disease and other health issues. The film details the historical and social influences on soul food and efforts by many to change the eating habits of a whole generation.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Film \"Soul Food Junkies\" Examines African American Cuisine and Culture","datePublished":"2012-06-25T21:53:55.000Z","dateModified":"2013-01-15T03:15:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"44986 http://blogs.kqed.org/bayareabites/?p=44986","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/25/film-soul-food-junkies-examines-african-american-cuisine-and-culture/","disqusTitle":"Film \"Soul Food Junkies\" Examines African American Cuisine and Culture","path":"/bayareabites/44986/film-soul-food-junkies-examines-african-american-cuisine-and-culture","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/37075801\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe> \u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/37075801\">\"Soul Food Junkies\" 2012 Trailer\u003c/a> from \u003ca href=\"http://vimeo.com/byronhurt\">Byron Hurt\u003c/a>.\u003c/p>\n\u003cp>Mac and cheese oozing buttery-goodness, thickly-crusted golden fried chicken, greens swimming in pork fat, chunky ribs slathered in smoky sauce, red velvet cake sporting an inch of icing. Are these a cherished part of African American culture or a recipe for an early death? The answer is both, as last Thursday’s West Coast premiere of \u003ca href=\"http://www.bhurt.com/\">Byron Hurt\u003c/a>’s movie \u003ca href=\"https://www.facebook.com/SoulFoodJunkies\">Soul Food Junkies\u003c/a> vividly demonstrated. The screening at the \u003ca href=\"http://www.oakarts.org/\">Oakland School for the Arts\u003c/a> was co-sponsored by KQED and \u003ca href=\"http://bayarea.the-hub.net/\">the HUB\u003c/a>. The event closed the \u003ca href=\"http://www.huboakland.net/hub-oakland-kqed-co-sponsor-the-oakland-innovation-film-lab-june-18-21-2012/\">The Oakland Innovation Film Lab\u003c/a> and was followed by a panel discussion with local food activists and a spread of treats from \u003ca href=\"http://www.yelp.com/biz/souley-vegan-oakland\">Souley Vegan Restaurant\u003c/a> in Oakland. All three aspects of the evening were enthusiastically received by the young, artistic-looking, urban, mostly African American crowd.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Tamearra-Dyson.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Tamearra-Dyson.jpg\" alt=\"Tamearra Dyson\" title=\"Tamearra Dyson\" width=\"400\" height=\"539\" class=\"alignnone size-full wp-image-44995\">\u003c/a>\u003cbr>\n\u003cem>Souley Vegan's Tamearra Dyson and a plate of fried okra\u003c/em>\u003c/p>\n\u003cp>In this documentary film, selected by KQED’s \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=8630\">Independent Lens Series\u003c/a> to air in the upcoming 2012-13 season, Hurt uses his own family’s story as a through-line, centering on his father’s unflagging devotion to the artery-clogging classic dishes in the soul food repertoire. Hurt recalls that growing up he wanted to be just like his “Pops” and copied his Sunday breakfast ritual of grits and eggs, smothered with cheese, salt pork and bacon. After college, Hurt, (as well as his sister and mother) altered their diets. But, his father continued to gain weight, refusing to change his eating habits, even in the face of the pancreatic cancer that ultimately took his life at an early age. \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>Hurt's personal story is flanked throughout the film by commentary from a range of historians, scholars, soul food chefs, doctors, and everyday folk who illuminate the cultural complexities in the African American relationship to food. “Soul food is a repository for our history,” says one. \u003c/p>\n\u003cp>Discussions about food in the historical context of slavery and the Jim Crow era help to illuminate the subject. Slavery was an economic institution and slaves had to be fed enough to survive the long voyage. Once here, some were expected to grow their own food and others hunted and fished like they did back in Africa. Also, female slaves were doing the cooking for the people in the big house and taking care of the children. “The hand of the African in the pot transformed Southern cooking,” comments one food expert. “Survival food for slaves became delicacies.”\u003c/p>\n\u003cp>“Slaves did what they needed to do to survive and make it through harsh times,\" explains Hurt. \"Then that way of cooking got passed down from generation to generation. And today there is a reluctance to let go of the vestiges of the way of life of our forefathers and foremothers, even though things have changed: foods are now processed and full of chemicals and we’re not as active as previous generations.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj-fried-chicken.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj-fried-chicken.jpeg\" alt=\"soul food junkies fried chicken\" title=\"soul food junkies fried chicken\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-45002\">\u003c/a>\u003cbr>\n\u003cem>Fried chicken. Photo: Shawn Escoffery\u003c/em>\u003c/p>\n\u003cp>Hurt’s mother describes the reasons she always prepared box lunches for the family to eat on their annual drives from their home in Long Island to Georgia. Because of Jim Crow laws, Black people could not be sure of finding hotels or restaurants that would serve them during road trips and so routinely brought hearty lunches of fried chicken and sides to keep them satisfied until they reached their destination.\u003c/p>\n\u003cp>More recent history shows that there has been a movement for healthy food awareness in African American culture for many years. “The best moments of the black freedom struggle, was with organizations like the \u003ca href=\"http://en.wikipedia.org/wiki/Black_Panther_Party\">Black Panthers\u003c/a>,\" comments a food historian. \"They understood the relationship of developing a Black nation and the necessity of developing a healthy diet.” \u003c/p>\n\u003cp>Others interviewed in the film, however, are still very attached to Soul Food (the term was first coined in the '60s) and find creative rationalizations to keep eating it, such as, “Eve was made out of Adam’s rib, so ribs must be good.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj.jpeg\" alt=\"Ribs, cabbage, rice, and potato salad on the side. Photo: Shawn Escoffery\" title=\"Ribs, cabbage, rice, and potato salad on the side. Photo: Shawn Escoffery\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-45004\">\u003c/a>\u003cbr>\n\u003cem>Ribs, cabbage, rice, and potato salad on the side. Photo: Shawn Escoffery\u003c/em>\u003c/p>\n\u003cp>A poignant scene has Hurt stopping by some tailgating partiers at Mississippi's Jackson State University. The affable group of guys shows Hurt their “Junk Pot”--a huge stock pot filled with corn, pigs ears, pig feet and “everything else that’s not good for you.” With classic Southern hospitality, they invite him to have a sample. Hurt, who has stopped eating pork, doesn’t wish to offend these gentlemen, and so delicately extracts a small cob of corn to taste. This ploy does not escape the partiers who insist he take some meat. Hurt finally does sample a dripping turkey neck and reluctantly admits how delicious it is.\u003c/p>\n\u003cp>Educating any cultural group about the unhealthiness of treasured comfort food is a challenge because the concept of “comfort” connects us to foods that mom or grandma made and even fed us with her own hands. This primal, sensory gratification exists on an emotional, pre-verbal level, which does not speak the rational language of blood pressure screenings. In 2010, \u003ca href=\"http://saulsdeli.com/deli/referendum-on-the-deli-menu/\">Saul’s Deli in Berkeley\u003c/a> engaged in a similar debate and dialogue regarding nostalgia for “real” deli food (e.g. mile-high pastrami sandwiches) vs. the wisdom of sustainability. \u003c/p>\n\u003cp>As a woman in \u003cstrong>Soul Food Junkies\u003c/strong> put it simply, “It’s comfort food, you eat it and it makes you feel better.” \u003c/p>\n\u003cp>Yet, in the face of staggering statistics of diabetes, high blood pressure, and certain types of cancer rampant the African American community, food experts in the film comment on the urgent need to increase awareness and make changes now, before it’s too late. \u003c/p>\n\u003cblockquote>\u003cp>“If you want to wipe out an entire generation of people and engage in a 21st century genocide, all you have to do is to continue doing what we’re doing and deprive people of access to healthy food.”\n\u003c/p>\u003c/blockquote>\n\u003cp>Food justice, food deserts, lack of access to healthy food and the proliferation of fast food all play a critical role in this discussion. As one food scholar puts it, “In America, there is a class-based apartheid in the food system.” Hurt realizes that traditions, especially those that speak to times of family togetherness and comfort, are resistant to change. Instead of quitting classic soul food dishes cold turkey, some cooks in the film choose to tweak traditional recipes, like making oven-baked, skinless chicken instead of deep-fried. “We have to make it a part of popular culture. We have the power to change and if we don’t, we’ll be sick and die.”\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/SoulFoodJunkies\">Soul Food Junkies\u003c/a> makes clear that hope for the future rests with the children. One of the last shots in the film is a group of African American elementary school children from \u003ca href=\"http://www.stphilipsacademy.org/\">St. Philips Academy\u003c/a> in Newark, New Jersey. The school’s “family-style lunch program, rooftop garden, teaching kitchen and science lab encourage an understanding of sustainability from seed to table.” We see the children yell happily, “Vegetables are Soul Food!”\u003c/p>\n\u003cp>Hurt’s last film, \u003ca href=\"http://www.bhurt.com/beyondBeatsAndRhymes.php\">Hip-Hop: Beyond Beats and Rhymes\u003c/a>, an award-winning documentary, was also selected for Independent Lens. It examines \"masculinity and manhood in rap and hip-hop, where creative genius collides with misogyny, violence and homophobia, exposing the complex intersections of culture and commerce.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/byron-hurt400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/byron-hurt400.jpg\" alt=\"Byron Hurt credit Rebecca Bfresh McDonald\" title=\"Byron Hurt credit Rebecca Bfresh McDonald\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-45014\">\u003c/a>\u003cbr>\n\u003cem> Filmmaker Byron Hurt. Photo: Rebecca Bfresh McDonald\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>INTERVIEW WITH BYRON HURT\u003c/strong>\u003c/p>\n\u003cp>BAB briefly interviewed \u003ca href=\"https://twitter.com/#!/byronhurt\">Byron Hurt\u003c/a> by phone, while he was attending the \u003ca href=\"http://abff.com/festival/\">American Black Film Festival\u003c/a> in Miami where \u003ca href=\"https://www.facebook.com/SoulFoodJunkies\">Soul Food Junkies\u003c/a> won Best Documentary.\u003c/p>\n\u003cp>\u003cstrong>First you took on hip-hop and now soul food, are you trying to change African American culture?\u003c/strong>\u003cbr>\nI’d say I’m trying to make the culture better and stronger and challenge people to think critically about their culture.\u003c/p>\n\u003cp>\u003cstrong>What is your goal?\u003c/strong>\u003cbr>\nTo challenge and inform people’s thinking. I‘m trying to create tools that inspire and educate so there can be a transformation and evolution to greater self-awareness. I used myself and my family as examples of what happens when you decide to change your diet and when you don’t. There might be many people out there who have been wanting to change, but need a nudge or some inspiration. Or maybe they want to help a family member or co-worker to change.\u003c/p>\n\u003cp>\u003cstrong>Isn’t comfort food hard to be rational about?\u003c/strong>\u003cbr>\nIt is a very hard thing. I may have underestimated how hard it is. I saw with my own eyes that despite all the health challenges, it was still difficult for my father to change the way he ate.\u003c/p>\n\u003cp>\u003cstrong>What inspired you personally to change your diet?\u003c/strong>\u003cbr>\nIt was my sister who set the first example in my family when she changed to a plant-based diet and I saw how healthy she looked. I had started to gain weight in my late 20s and early 30s. I realized that not being involved in athletics anymore [Hurt was a football quarterback in college] I couldn’t continue to eat and eat and eat the same way I had been. So I changed my diet and lost weight and felt better. My mom was more open than my father. She was a nurturer. She changed the way she cooked because she wanted to make us happy.\u003c/p>\n\u003cp>\u003cstrong>LOCAL RESPONSE FROM PANEL\u003c/strong>\u003c/p>\n\u003cp>Closer to home, the panel of food activists after the Oakland screening of \u003cstrong>Soul Food Junkies\u003c/strong> said much to stir up the crowd.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Aekta300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Aekta300.jpg\" alt=\"Aekta Shah of I-SEEED\" title=\"Aekta Shah of I-SEEED\" width=\"300\" height=\"352\" class=\"alignnone size-full wp-image-45017\">\u003c/a>\u003cbr>\n\u003cem>Aekta Shah of I-SEEED at Harvard. Photo courtesy of Aekta Shah\u003c/em>\u003c/p>\n\u003cp>Aekta Shah, who works with \u003ca href=\"http://iseeed.org/\">I-SEEED\u003c/a> -- The Institute for Sustainable Economic, Educational, and Environmental Design, described two exciting projects. In 2011, about 30 high school students from Oakland, Richmond and San Leandro hit the streets to check out the statistics from the Alameda County Department of Public Health report that there were about 100 grocery stores in Oakland. First the students had to come up with their own definition of “grocery store.” Does that mean it carries fresh produce? Skim, 1% and 2% milk, instead of just whole milk? A certain ratio of healthy to junk food? Affordable choices? Then they formed teams and walked through stores in their own neighborhoods, documenting what they found, recording audio testimonials, taking photos of the shelves. The students uploaded their data and photos onto a Google-map-like interface and ultimately shared their findings with representatives of Alameda County Public Health Department to begin a dialogue around community-based solutions to these issues of food access. In a related follow up, \u003ca href=\"https://www.facebook.com/ISEEED\">I-SEEED\u003c/a> is in conversation with \u003ca href=\"http://www.cafreshworks.com/\">California FreshWorks\u003c/a> around partnering to help finance owners of neighborhood liquor stores to transform their stores into grocery stores stocking healthy food.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Bryant-Terry.credit-jennifer-martine-aspx1.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Bryant-Terry.credit-jennifer-martine-aspx1.jpeg\" alt=\"Eco-chef and author Bryant Terry. Photo: Jennifer Martin\" title=\"Eco-chef and author Bryant Terry. Photo: Jennifer Martin\" width=\"560\" height=\"468\" class=\"alignnone size-full wp-image-44994\">\u003c/a>\u003cbr>\n\u003cem>Eco-chef and author Bryant Terry. Photo: Jennifer Martin\u003c/em>\u003c/p>\n\u003cp>Eco-chef, food activist and author of several \u003ca href=\"http://www.bryant-terry.com/autho/\">vegan soul food cookbooks\u003c/a>, \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a> spoke eloquently both as a commenter in Hurt’s film as well as a panelist. The problem, says Terry, is not soul food per se, but the industrialization of our food supply. The industrial food complex spends billions of dollars trying to convince people to eat food that’s the worst for them: highest in fat and sugar.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/bryantterry\">Terry\u003c/a>, who moved to Oakland in 2006 for its natural beauty and calls the Bay Area “my spiritual home,” points out that, “Eating close to the land is not a new invention, African Americas have been green, with aunties and grandmothers who grew their own food for generations. You can still be a “brother of color and eat healthy. You don’t have to be a crunchy-granola, Birkenstock-wearing hippie.”\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>\"When people say African American cuisine, they think it’s synonymous with Soul Food, the deep-fried fatty meats like fried chicken and sugary desserts like red velvet cake -- which used to be just for holidays and celebrations. I’m not necessarily trying to discard those completely but get people to recognize these are only a part of our food ways. Things have changed over the past 40-50 years. My grandparents had an urban farm. They grew vegetables, fruits and nuts. Any dietician would tell you we should all be eating more fruit and vegetables. Somehow growing food has taken on the meaning of being backward and just country folk. But it is vital to our society.\"\u003c/p>\n\u003cblockquote>\u003cp>\"We are in a war!,\" declared Terry, \"If people are not aware and do not learn how to grow their own food they will be starving in a few decades. Corporations like Whole Foods are not the answer. What’s important is that people empower themselves to be self-sufficient!\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/44986/film-soul-food-junkies-examines-african-american-cuisine-and-culture","authors":["5283"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_588","bayareabites_50","bayareabites_2090","bayareabites_1245","bayareabites_45","bayareabites_1875","bayareabites_2035","bayareabites_1807","bayareabites_1873"],"tags":["bayareabites_10547","bayareabites_10544","bayareabites_9094","bayareabites_10546","bayareabites_10548","bayareabites_10549","bayareabites_10551","bayareabites_10552","bayareabites_10545","bayareabites_8636","bayareabites_10550","bayareabites_1871"],"featImg":"bayareabites_44995","label":"bayareabites"},"bayareabites_35262":{"type":"posts","id":"bayareabites_35262","meta":{"index":"posts_1591205157","site":"bayareabites","id":"35262","score":null,"sort":[1321023644000]},"guestAuthors":[],"slug":"your-bay-area-vegan-thanksgiving-event-and-meal-guide","title":"Your Bay Area Vegan Thanksgiving Event and Meal Guide","publishDate":1321023644,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Thanksgiving works a little differently for us vegans and vegetarians. We also love to celebrate and give thanks with those closest to us. We also love to share a grand meal and reflect on the past year. We also love pie.\u003c/p>\n\u003cp>What we do differently is not just swap out the meat with a squash or a store-bought substitute. We also make sure to think about the hundreds of millions of birds who are slaughtered each year during this time and give thanks to the individuals at sanctuaries around the country who take in the more fortunate. We thank the restaurants who cater to our lifestyle of compassion. And we thank the animals who make our lives richer, funnier, eye-opening, and loving. \u003c/p>\n\u003cp>Below is a list of events happening in the area to celebrate Thanksgiving AND the turkeys, plus options on places to order a vegan meal and desserts: \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>November 12: \u003c/strong>Join \u003ca href=\"http://harvesthomesanctuary.org/\">Harvest Home Animal Sanctuary\u003c/a> for \u003ca href=\"http://harvesthomesanctuary.org/check-out-the-event-schedule-for-toast-to-the-turkeys-in-november/\">\u003cem>Toast for the Turkeys\u003c/em>\u003c/a> in honor of the rescued turkeys at the sanctuary.\n\u003cp>\u003ca href=\"http://harvesthomesanctuary.org/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Turkeys-Bill-and-Sierra.jpg\" alt=\"Turkeys Bill and Sierra\" title=\"Turkeys Bill and Sierra\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-35325\">\u003c/a>\u003cbr>\n\u003cem>Two of the residents at Harvest Home Animal Sanctuary, Bill and Sierra. Bill was found wandering the streets of Berkeley before being pickup by Animal Control. He is a gentle giant with the manners of a perfect gentleman. He spends his days gracing the green pasture with his buddy, Sierra. Photo Credit: Christine Morrissey\u003c/em>\u003c/p>\n\u003cp>The event, sponsored by such Bay Area establishments as \u003ca href=\"http://www.cinnaholic-berkeley.com/\">Cinnaholic\u003c/a>, \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a>, \u003ca href=\"http://www.dovedistributors.com/\">D.O.V.E. Distributors\u003c/a>, and \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> will also feature a “Humane Harvest” vegetarian food drive, to benefit the \u003ca href=\"http://www.stocktonfoodbank.org/\">Emergency Food Bank of Stockton/San Joaquin\u003c/a>.\u003c/p>\u003c/li>\n\u003cp>Check out this video from last year's Toast to the Turkeys:\u003c/p>\n\u003cp>http://www.youtube.com/embed/049Bt2yrhpg\u003c/p>\n\u003cli>\n\u003cstrong>November 19: \u003c/strong>Take part in \u003ca href=\"http://www.farmsanctuary.org/\">Farm Sanctuary\u003c/a>’s annual \u003ca href=\"http://www.farmsanctuary.org/farm/calendar/celebrations/ca.html\">Celebration FOR the Turkeys\u003c/a> which features a vegan feast, musical performance, guest presentations, and the most adored of all – the Feeding of the Turkeys celebration, where the turkeys are the center of attention and dine on squash, pumpkin pie, and cranberries (on silver platters of course!). \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Vi-and-Turkey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Vi-and-Turkey.jpg\" alt=\"Vi and Turkey\" title=\"Vi and Turkey\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-35311\">\u003c/a>\u003cbr>\n\u003cem>Me bonding with a turkey at the 2009 Feeding of the Turkeys. They are incredibly friendly animals and love to socialize and be petted!\u003c/em>\u003c/p>\n\u003cp>This year’s guests will include vegan writer and chef \u003ca href=\"http://www.compassionatecooks.com/\">Colleen Patrick-Goudreau\u003c/a> and \u003ca href=\"http://www.huffingtonpost.com/2011/09/22/biz-stone-my-sf_n_976042.html\">Biz Stone\u003c/a>, co-founder of Twitter and the new \u003ca href=\"http://www.bizandlivia.org/\">Biz & Livia Stone Foundation\u003c/a>, who became vegan after visiting Farm Sanctuary. You will also be able to tour the farm and visit with all the other animals. I was taken to the Celebration FOR the Turkeys for my 30th birthday, and it was the best birthday I ever had (good job, husband!). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Two-Turkeys-and-Squash.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Two-Turkeys-and-Squash.jpg\" alt=\"Two Turkeys and Squash\" title=\"Two Turkeys and Squash\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-35318\">\u003c/a>\u003cbr>\n\u003cem>Two turkeys enjoying their feast of pumpkin and veggies. At factory farms, turkeys' beaks and toes are clipped (without anesthesia), so these guys have a little trouble eating without getting messy. But they definitely still enjoy the feast that so many turkeys don't get to experience. \u003c/em> \u003c/p>\n\u003cp>Farm Sanctuary (who recently \u003ca href=\"http://www.farmsanctuary.org/mediacenter/2011/pr_baby_turkeys.html\">took in 25 baby turkeys\u003c/a> from a factory farm that were dumped on their doorstep) truly changes your perspective on farm animals as you spend time with them, experience their different personalities, and watch them thrive in a free and loving environment. [If you can’t make it, consider \u003ca href=\"http://www.adoptaturkey.org/aat/adopt/index.html\">sponsoring a turkey\u003c/a>!] \u003c/p>\u003c/li>\n\u003cli>\u003cstrong>November 24:\u003c/strong> Join \u003ca href=\"http://cafegratitude.com/\">Café Gratitude\u003c/a> (who recently \u003ca href=\"http://www.cafegratitude.com/component/content/article/40-home-area-three/223-cafe-gratitude-la-grand-opening\">opened a location in LA\u003c/a>!) for their annual vegan \u003ca href=\"http://sf.funcheap.com/free-thanksgiving-cafe-gratitude-sf/\">Free Thanksgiving Meal\u003c/a>, where this super compassionate establishment gives back with a feast served by volunteers from the community.\n\u003cp>\u003ca href=\"http://cafegratitude.com/events/calendar/icalrepeat.detail/2011/11/24/351/-/free-thanksgiving-at-berkeley-san-rafael-and-sf-mission-cafes\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cafe-gratitude-thanksgiving.jpg\" alt=\"cafe gratitude thanksgiving\" title=\"cafe gratitude thanksgiving\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-35368\">\u003c/a>\u003cbr>\n\u003cem>Cafe Gratitude's Annual Free Thanksgiving Meal. Photo Credit: Cary Mosier\u003cbr>\n\u003c/em>\u003cbr>\nIf you prefer to stay in, you can still experience some Gratitude on your table by \u003ca href=\"http://www.cafegratitude.com/component/content/article/36-home-slides/436-this-year-bring-home-the-pie\">ordering a pie to go\u003c/a>. Their desserts are seriously delicious (and probably the most healthy you’ll ever eat). It's sure to please vegans and omnis alike. \u003c/p>\u003c/li>\n\u003cli>Order your vegan holiday meal from \u003ca href=\"http://souleyvegan.com/Home.html\">Souley Vegan\u003c/a>, everyone’s favorite vegan soul food restaurant! This year the offerings include Southern fried tofu, roasted garlic mashed potato with gravy, and cornbread dressing, among other delicious options. You can also order pies and cheesecakes.\n\u003cp>\u003ca href=\"http://www.souleyvegan.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/souleyvegan.jpg\" alt=\"Souley Vegan\" title=\"Souley Vegan\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-35304\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Souley Vegan\u003c/em>\u003c/p>\n\u003cp>Check out their \u003ca href=\"http://souleyvegan.com/Home.html\">homepage\u003c/a> for a link to the menu and ordering instructions (order must be received by November 21). \u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cinnaholic-berkeley.com/2011/10/its-our-favorite-time-of-year/\">Cinnaholic\u003c/a> is promising some exciting holiday flavors this year, including pumpkin spice and egg nog frostings, and toppings like gingersnaps, candy cane pieces, and peppermint “Oreos.”\n\u003cp>\u003ca href=\"http://www.cinnaholic-berkeley.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cinnamonbun.jpg\" alt=\"Cinnaholic Cinnamon Bun\" title=\"Cinnaholic Cinnamon Bun\" width=\"500\" height=\"360\" class=\"alignnone size-full wp-image-35299\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Michael Lang/Cinnaholic\u003c/em>\u003c/p>\n\u003cp>They’ve also teamed up with the aforementioned \u003ca href=\"http://harvesthomeanimal.org/\">Harvest Home Sanctuary\u003c/a> to celebrate the \u003ca href=\"http://www.harvesthomeanimal.org/toasttotheturkeys/index.html\">Toast to the Turkeys\u003c/a> by donating, for the entire month of November, 50% of all Baby Bun sales to help out with feeding, housing, and general care for the animals. \u003c/p>\u003c/li>\n\u003c/ol>\n\u003cp>And if you are simply looking for a way to complete your holiday table with something sweet, here are a few other places to check out for ordering Thanksgiving desserts: \u003c/p>\n\u003cp>\u003ca href=\"http://www.wholesomebakery.com/index.php\">Wholesome Bakery\u003c/a>: Try their Sweet Potato Pecan Baby Pies\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/bakery/\">Rainbow Grocery\u003c/a>: They always have an assortment of vegan treats from various local bakeries.\u003cbr>\n\u003ca href=\"http://missionpie.com/?p=677\">Mission Pie\u003c/a>: They're offering a Vegan Apple-Cranberry crumb-top pie this year for Thanksgiving.\u003cbr>\n\u003ca href=\"http://fatbottombakery.blogspot.com/2011/09/new-website.html\">Fat Bottom Bakery\u003c/a>: You can special order some Pumpkin Cupcakes with vegan cream cheese frosting.\u003cbr>\n\u003ca href=\"http://www.idlehandsbakingcompany.com/Items.html\">Idle Hands Baking Company\u003c/a>: Try their Spice Cake (gluten-free option available) or Pumpkin Chocolate Chip Cake. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy Thanksgiving, everyone!\u003c/p>\n\n","blocks":[],"excerpt":"Vegans and vegetarians also love to celebrate Thanksgiving with those closest to them and share a grand meal. What we do differently is not just swap out the meat -- we also thank the animals who make our lives richer, funnier, eye-opening, and loving. Here is a list of events and meal options in the area that are sure to make your veggie Thanksgiving a fabulous one!","status":"publish","parent":0,"modified":1510691206,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":890},"headData":{"title":"Your Bay Area Vegan Thanksgiving Event and Meal Guide | KQED","description":"Vegans and vegetarians also love to celebrate Thanksgiving with those closest to them and share a grand meal. What we do differently is not just swap out the meat -- we also thank the animals who make our lives richer, funnier, eye-opening, and loving. Here is a list of events and meal options in the area that are sure to make your veggie Thanksgiving a fabulous one!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Your Bay Area Vegan Thanksgiving Event and Meal Guide","datePublished":"2011-11-11T15:00:44.000Z","dateModified":"2017-11-14T20:26:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"35262 http://blogs.kqed.org/bayareabites/?p=35262","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/11/11/your-bay-area-vegan-thanksgiving-event-and-meal-guide/","disqusTitle":"Your Bay Area Vegan Thanksgiving Event and Meal Guide","path":"/bayareabites/35262/your-bay-area-vegan-thanksgiving-event-and-meal-guide","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thanksgiving works a little differently for us vegans and vegetarians. We also love to celebrate and give thanks with those closest to us. We also love to share a grand meal and reflect on the past year. We also love pie.\u003c/p>\n\u003cp>What we do differently is not just swap out the meat with a squash or a store-bought substitute. We also make sure to think about the hundreds of millions of birds who are slaughtered each year during this time and give thanks to the individuals at sanctuaries around the country who take in the more fortunate. We thank the restaurants who cater to our lifestyle of compassion. And we thank the animals who make our lives richer, funnier, eye-opening, and loving. \u003c/p>\n\u003cp>Below is a list of events happening in the area to celebrate Thanksgiving AND the turkeys, plus options on places to order a vegan meal and desserts: \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>November 12: \u003c/strong>Join \u003ca href=\"http://harvesthomesanctuary.org/\">Harvest Home Animal Sanctuary\u003c/a> for \u003ca href=\"http://harvesthomesanctuary.org/check-out-the-event-schedule-for-toast-to-the-turkeys-in-november/\">\u003cem>Toast for the Turkeys\u003c/em>\u003c/a> in honor of the rescued turkeys at the sanctuary.\n\u003cp>\u003ca href=\"http://harvesthomesanctuary.org/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Turkeys-Bill-and-Sierra.jpg\" alt=\"Turkeys Bill and Sierra\" title=\"Turkeys Bill and Sierra\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-35325\">\u003c/a>\u003cbr>\n\u003cem>Two of the residents at Harvest Home Animal Sanctuary, Bill and Sierra. Bill was found wandering the streets of Berkeley before being pickup by Animal Control. He is a gentle giant with the manners of a perfect gentleman. He spends his days gracing the green pasture with his buddy, Sierra. Photo Credit: Christine Morrissey\u003c/em>\u003c/p>\n\u003cp>The event, sponsored by such Bay Area establishments as \u003ca href=\"http://www.cinnaholic-berkeley.com/\">Cinnaholic\u003c/a>, \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a>, \u003ca href=\"http://www.dovedistributors.com/\">D.O.V.E. Distributors\u003c/a>, and \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> will also feature a “Humane Harvest” vegetarian food drive, to benefit the \u003ca href=\"http://www.stocktonfoodbank.org/\">Emergency Food Bank of Stockton/San Joaquin\u003c/a>.\u003c/p>\u003c/li>\n\u003cp>Check out this video from last year's Toast to the Turkeys:\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/049Bt2yrhpg'\n title='//www.youtube.com/embed/049Bt2yrhpg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cli>\n\u003cstrong>November 19: \u003c/strong>Take part in \u003ca href=\"http://www.farmsanctuary.org/\">Farm Sanctuary\u003c/a>’s annual \u003ca href=\"http://www.farmsanctuary.org/farm/calendar/celebrations/ca.html\">Celebration FOR the Turkeys\u003c/a> which features a vegan feast, musical performance, guest presentations, and the most adored of all – the Feeding of the Turkeys celebration, where the turkeys are the center of attention and dine on squash, pumpkin pie, and cranberries (on silver platters of course!). \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Vi-and-Turkey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Vi-and-Turkey.jpg\" alt=\"Vi and Turkey\" title=\"Vi and Turkey\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-35311\">\u003c/a>\u003cbr>\n\u003cem>Me bonding with a turkey at the 2009 Feeding of the Turkeys. They are incredibly friendly animals and love to socialize and be petted!\u003c/em>\u003c/p>\n\u003cp>This year’s guests will include vegan writer and chef \u003ca href=\"http://www.compassionatecooks.com/\">Colleen Patrick-Goudreau\u003c/a> and \u003ca href=\"http://www.huffingtonpost.com/2011/09/22/biz-stone-my-sf_n_976042.html\">Biz Stone\u003c/a>, co-founder of Twitter and the new \u003ca href=\"http://www.bizandlivia.org/\">Biz & Livia Stone Foundation\u003c/a>, who became vegan after visiting Farm Sanctuary. You will also be able to tour the farm and visit with all the other animals. I was taken to the Celebration FOR the Turkeys for my 30th birthday, and it was the best birthday I ever had (good job, husband!). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Two-Turkeys-and-Squash.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Two-Turkeys-and-Squash.jpg\" alt=\"Two Turkeys and Squash\" title=\"Two Turkeys and Squash\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-35318\">\u003c/a>\u003cbr>\n\u003cem>Two turkeys enjoying their feast of pumpkin and veggies. At factory farms, turkeys' beaks and toes are clipped (without anesthesia), so these guys have a little trouble eating without getting messy. But they definitely still enjoy the feast that so many turkeys don't get to experience. \u003c/em> \u003c/p>\n\u003cp>Farm Sanctuary (who recently \u003ca href=\"http://www.farmsanctuary.org/mediacenter/2011/pr_baby_turkeys.html\">took in 25 baby turkeys\u003c/a> from a factory farm that were dumped on their doorstep) truly changes your perspective on farm animals as you spend time with them, experience their different personalities, and watch them thrive in a free and loving environment. [If you can’t make it, consider \u003ca href=\"http://www.adoptaturkey.org/aat/adopt/index.html\">sponsoring a turkey\u003c/a>!] \u003c/p>\u003c/li>\n\u003cli>\u003cstrong>November 24:\u003c/strong> Join \u003ca href=\"http://cafegratitude.com/\">Café Gratitude\u003c/a> (who recently \u003ca href=\"http://www.cafegratitude.com/component/content/article/40-home-area-three/223-cafe-gratitude-la-grand-opening\">opened a location in LA\u003c/a>!) for their annual vegan \u003ca href=\"http://sf.funcheap.com/free-thanksgiving-cafe-gratitude-sf/\">Free Thanksgiving Meal\u003c/a>, where this super compassionate establishment gives back with a feast served by volunteers from the community.\n\u003cp>\u003ca href=\"http://cafegratitude.com/events/calendar/icalrepeat.detail/2011/11/24/351/-/free-thanksgiving-at-berkeley-san-rafael-and-sf-mission-cafes\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cafe-gratitude-thanksgiving.jpg\" alt=\"cafe gratitude thanksgiving\" title=\"cafe gratitude thanksgiving\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-35368\">\u003c/a>\u003cbr>\n\u003cem>Cafe Gratitude's Annual Free Thanksgiving Meal. Photo Credit: Cary Mosier\u003cbr>\n\u003c/em>\u003cbr>\nIf you prefer to stay in, you can still experience some Gratitude on your table by \u003ca href=\"http://www.cafegratitude.com/component/content/article/36-home-slides/436-this-year-bring-home-the-pie\">ordering a pie to go\u003c/a>. Their desserts are seriously delicious (and probably the most healthy you’ll ever eat). It's sure to please vegans and omnis alike. \u003c/p>\u003c/li>\n\u003cli>Order your vegan holiday meal from \u003ca href=\"http://souleyvegan.com/Home.html\">Souley Vegan\u003c/a>, everyone’s favorite vegan soul food restaurant! This year the offerings include Southern fried tofu, roasted garlic mashed potato with gravy, and cornbread dressing, among other delicious options. You can also order pies and cheesecakes.\n\u003cp>\u003ca href=\"http://www.souleyvegan.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/souleyvegan.jpg\" alt=\"Souley Vegan\" title=\"Souley Vegan\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-35304\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Souley Vegan\u003c/em>\u003c/p>\n\u003cp>Check out their \u003ca href=\"http://souleyvegan.com/Home.html\">homepage\u003c/a> for a link to the menu and ordering instructions (order must be received by November 21). \u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cinnaholic-berkeley.com/2011/10/its-our-favorite-time-of-year/\">Cinnaholic\u003c/a> is promising some exciting holiday flavors this year, including pumpkin spice and egg nog frostings, and toppings like gingersnaps, candy cane pieces, and peppermint “Oreos.”\n\u003cp>\u003ca href=\"http://www.cinnaholic-berkeley.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cinnamonbun.jpg\" alt=\"Cinnaholic Cinnamon Bun\" title=\"Cinnaholic Cinnamon Bun\" width=\"500\" height=\"360\" class=\"alignnone size-full wp-image-35299\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Michael Lang/Cinnaholic\u003c/em>\u003c/p>\n\u003cp>They’ve also teamed up with the aforementioned \u003ca href=\"http://harvesthomeanimal.org/\">Harvest Home Sanctuary\u003c/a> to celebrate the \u003ca href=\"http://www.harvesthomeanimal.org/toasttotheturkeys/index.html\">Toast to the Turkeys\u003c/a> by donating, for the entire month of November, 50% of all Baby Bun sales to help out with feeding, housing, and general care for the animals. \u003c/p>\u003c/li>\n\u003c/ol>\n\u003cp>And if you are simply looking for a way to complete your holiday table with something sweet, here are a few other places to check out for ordering Thanksgiving desserts: \u003c/p>\n\u003cp>\u003ca href=\"http://www.wholesomebakery.com/index.php\">Wholesome Bakery\u003c/a>: Try their Sweet Potato Pecan Baby Pies\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/bakery/\">Rainbow Grocery\u003c/a>: They always have an assortment of vegan treats from various local bakeries.\u003cbr>\n\u003ca href=\"http://missionpie.com/?p=677\">Mission Pie\u003c/a>: They're offering a Vegan Apple-Cranberry crumb-top pie this year for Thanksgiving.\u003cbr>\n\u003ca href=\"http://fatbottombakery.blogspot.com/2011/09/new-website.html\">Fat Bottom Bakery\u003c/a>: You can special order some Pumpkin Cupcakes with vegan cream cheese frosting.\u003cbr>\n\u003ca href=\"http://www.idlehandsbakingcompany.com/Items.html\">Idle Hands Baking Company\u003c/a>: Try their Spice Cake (gluten-free option available) or Pumpkin Chocolate Chip Cake. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy Thanksgiving, everyone!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/35262/your-bay-area-vegan-thanksgiving-event-and-meal-guide","authors":["5126"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_50","bayareabites_1763","bayareabites_1246","bayareabites_1875","bayareabites_90","bayareabites_1873"],"tags":["bayareabites_9886","bayareabites_9887","bayareabites_99","bayareabites_9888","bayareabites_8520","bayareabites_8625","bayareabites_9778","bayareabites_9891","bayareabites_8963","bayareabites_8815","bayareabites_9884","bayareabites_9890","bayareabites_9889","bayareabites_227","bayareabites_1236","bayareabites_8636","bayareabites_530","bayareabites_543","bayareabites_9885","bayareabites_1871","bayareabites_8634","bayareabites_108","bayareabites_8631"],"featImg":"bayareabites_35325","label":"bayareabites"},"bayareabites_29404":{"type":"posts","id":"bayareabites_29404","meta":{"index":"posts_1591205157","site":"bayareabites","id":"29404","score":null,"sort":[1308754805000]},"guestAuthors":[],"slug":"gluten-free-vegan-options-in-the-bay-area-yes-they-are-out-there","title":"Gluten-Free Vegan Options in the Bay Area: Yes, They Are Out There","publishDate":1308754805,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.gluten.net/gfco/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Certified-Gluten_Free-Logo300.jpg\" alt=\"Certified Gluten-Free Logo\" title=\"Certified Gluten-Free Logo\" width=\"300\" height=\"241\" class=\"alignleft size-full wp-image-29519\">\u003c/a>People are giving up gluten. It may be because of a diagnosis of \u003ca href=\"http://en.wikipedia.org/wiki/Coeliac_disease\">celiac disease\u003c/a> or finding out you have a genetic predisposition to it. It may be a wheat allergy or from simply experiencing gluten intolerance whenever you eat it. Or it may just be a lifestyle choice after reading how gluten is a \u003ca href=\"http://www.freefromgluten.com/blogs/health-and-welness/2790712-the-history-of-gluten-in-the-human-diet\">very recent addition to the human diet\u003c/a> and that the medical community is realizing that the prevalence of celiac disease seems to have \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19362553\">increased dramatically in recent years\u003c/a>.\u003c/p>\n\u003cp>Unfortunately, testing for celiac disease and gluten intolerance is not perfect, so many individuals rely on their own instincts and bodies and embark on a complete makeover of their eating habits, realizing that they just feel better when they don't eat gluten. \u003c/p>\n\u003cp>Gluten and gluten-contaminated products are everywhere. And, often, they are in the foods we love the most. Bread, pasta, and cake are the most obvious culprits. But what about the wheat in soy sauce (used in the fermentation process), creamed soups (in the roux), or cola (via the caramel color)? Or malt vinegar, barley, rye, oats, triticale, and beer? Gluten hides in the most unexpected places.\u003c/p>\n\u003cp>Now imagine if you are gluten intolerant AND vegan. As I mentioned in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/15/gluten-free-vegan-macaroni-and-cheese/\">a previous post\u003c/a>, just because a vegan has to or chooses to avoid gluten, his or her ethical stance about animal products doesn't change. So, the elimination of gluten gets added to the vegan lifestyle. Luckily, awareness about gluten intolerance is becoming more prominent, making it easier for everyone to find food that works for them. Mainstream grocery stores like Safeway are \u003ca href=\"http://www.safeway.com/IFL/Grocery/SimpleNutrition-Program-Tags\">tagging\u003c/a> their gluten-free items. More and more exclusively vegan companies, like \u003ca href=\"http://www.eatpastry.com/html/products\">Eat Pastry\u003c/a> are offering gluten-free products. Churches are even offering \u003ca href=\"http://blog.chron.com/believeitornot/2011/06/christians-with-celiacs-rejoice-more-churches-adopt-gluten-free-communion/\">gluten-free wafers\u003c/a> for communion. Allyson Kramer of \u003ca href=\"http://www.manifestvegan.com/\">Manifest Vegan\u003c/a> transformed her vegan food blog to a gluten-free vegan food blog when she was diagnosed with celiac disease in 2009. And a recently launched blog called \u003ca href=\"http://xgfx.org/\">xgfx\u003c/a> offers up animal-friendly, gluten-free recipes and resources because \"While there are plenty of great resources out there for vegans, and many for the gluten-free crowd, there seem to be very few for folks like us who dwell in both camps.\" So, it’s easier than ever to find recipes and products that are safe and restaurants that are sensitive to the topic. But it's still rare enough that a little advice doesn't hurt.\u003c/p>\n\u003cp>In the Bay Area, several restaurants offer gluten-free vegan options that are definitely worth checking out. If you have celiac disease, or are severely gluten intolerant, I recommend calling ahead to see what practices they have in place in their kitchens to avoid contamination. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gracias-Outdoor-Patio.jpg\" alt=\"Gracias Outdoor Patio\" title=\"Gracias Outdoor Patio\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29409\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Gracias Madre\u003c/em>\u003c/p>\n\u003cp>Most of \u003ca href=\"http://www.gracias-madre.com/web/\">Gracias Madre\u003c/a>'s menu is gluten-free. There are only a few items that aren’t. I recommend… everything! But The Papas al Horno, Quesadillas de Camote, Enchiladas con Mole, Platillo de Legumbres, and whatever cheesecake they have at the moment should be the first things you try. Can you tell \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/02/an-interview-with-gracias-madres-eva-ackerman/\">this is my favorite restaurant\u003c/a>? \u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/souley-vegan-collage.jpg\" alt=\"souley vegan collage\" title=\"souley vegan collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29501\">\u003c/a>\u003cbr>\n\u003cem>Souley Vegan's Fried Okra, Yams, Mustard Greens, Potato Salad, and Cayenne Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/Home.html\">Souley Vegan\u003c/a> is your destination for comforting, healthy, simple soul food in a truly caring and down-to-earth environment. You can tell that owner \u003ca href=\"http://www.souleyvegan.com/About.html\">Tamearra Dyson\u003c/a> built this restaurant out of love and it's become a destination for home cooking for the community surrounding it, vegan or not. Souley Vegan labels the items on the menu that contain wheat. My recommendations are the crispy and light fried okra, the simple and tender yams, and the mustard greens. And make sure to grab a cayenne lemonade to sip on!\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gratitude-Collage1.jpg\" alt=\"Gratitude Collage\" title=\"Gratitude Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29411\">\u003c/a>\u003cbr>\n\u003cem>Cafe Gratitude's \"I Am Thriving\" creamy tomato soup, \"I Am Hearty\" deep-dish pizza, \"I Am Fortified\" quinoa bowl, and \"I Am Awakening\" raw key lime pie\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">Café Gratitude\u003c/a> recently went through a \u003ca href=\"http://www.cafegratitude.com/images/Cafe_Gratitude/Posters_Fliers/menuhbmc5.19.11.pdf\">menu\u003c/a> change (they are not exclusively raw anymore and have expanded to include cooked items). They've also lowered their prices by 24% in response to the rising cost of food and healthcare. They even offer a community-supported \"I am Grateful\" grain bowl where payment for the bowl is by donation ($7 recommended) and no one is turned away. The bowl was created \"to allow for those in financial need to have access to organic vegan food.\" You don't see many restaurants offering that kind of service to their community. \u003c/p>\n\u003cp>They also happen to offer great gluten-free options -- as in pretty much the entire menu. Live mac and cheese, maple coconut \"bacon\" BLTs, and raw deep dish pizza. The creativity at Gratitude never ceases to amaze me. \u003cstrong>Important tip:\u003c/strong> make sure to eat dessert there (key lime pie highly recommended). \u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Source-Collage.jpg\" alt=\"Source Collage\" title=\"Source Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29424\">\u003c/a>\u003cbr>\n\u003cem>Source's Dan Dan Noodles, Truffle Macaroni & Cheese, and Baked Vegan Spinach Artichoke Fondue\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/our_food.php/\">Source\u003c/a> is one of the most health-conscious, allergy-conscious, vegan-conscious places I have ever experienced. The staff is beyond kind and patient as you ask them over and over your usual \"does this have...?\" questions. Their cashew-cheese-based mac and cheese is gluten-free (if you ask for no breadcrumbs) and insanely yummy with truffle oil and a red pepper sauce drizzle. The gorgeous Dan Dan noodles are creamy and satisfying in an almond sweet soy sauce. And ask for live chips to go with an order of the Baked Vegan Spinach Artichoke Fondue to make it gluten-free. You won’t be disappointed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.vikschaatcorner.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/viks1.jpg\" alt=\"Vik's Chaat Corner\" title=\"Vik's Chaat Corner\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-29430\">\u003c/a>\u003cbr>\n\u003cem>VIK's Mix Vegetable Pakoras, Idli, and Masala Dosa.\u003c/em>\u003c/p>\n\u003cp>I love \u003ca href=\"http://www.vikschaatcorner.com/\">VIK's\u003c/a>. It's one of my favorite destinations on the weekend. Take \u003ca href=\"http://www.flickr.com/photos/vizahajszky/5492197601/in/photostream\">the pup\u003c/a> to \u003ca href=\"http://www.yelp.com/biz/point-isabel-dog-park-richmond\">Point Isabel\u003c/a>, then pick up some Indian \u003ca href=\"http://en.wikipedia.org/wiki/Chaat\">chaat\u003c/a> and reminisce about my trip to Mumbai and Goa a few years back when I was too afraid to try anything served on the street. What’s great is that they recently started labeling their online \u003ca href=\"http://www.vikschaatcorner.com/menu.htm\">menu\u003c/a> with symbols for what's vegan and gluten-free, and luckily they have several items that are both—namely the Mix Vegetable Pakoras, Vegetable or Masala Dosa, Uttapam, and the Idli.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Here are a few additional places to check out:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>The Buddha Girl Roll at \u003ca href=\"http://www.sushirrito.com/food/\">Sushirrito\u003c/a> is gluten-free and vegan and has a delectable combination of \u003ca href=\"http://hodosoy.com/products/grab-and-go/\">Hodo Soy Spicy Tofu Strips\u003c/a>, roasted garnet yams, shiitake mushroom, shaved cabbage, avocado, green onions, and crumbled rice chips.\u003c/li>\n\u003cli>Vegan restaurant chain, \u003ca href=\"http://lovinghut.us/sf_westfield/\">Loving Hut\u003c/a>, is happy to accommodate gluten-free guests. My fave is the Spicy Royal Noodle Soup at Westfield Centre. Just ask for gluten-free and they adjust the order for you. \u003c/li>\n\u003cli>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/02/vegans-vegetarians-carnivores-dine-together-at-gather/\">Gather\u003c/a> in Berkeley clearly marks their menu for gluten-free and vegan options, and urges guests to notify servers of any dietary restrictions so that they can be accommodated. Some of the gluten-free/vegan options currently include yuba \"pappardelle\" in a mushroom \"Bolognese\" sauce; a young carrot plate with hen of the woods mushrooms, hay-carrot top pesto, fava beans, dehydrated kale, charred peel, and espelette peppers; and their \u003ca href=\"http://vegansaurus.com/post/963303120/vegan-charcuterie-at-gather\">famous vegan \"charcuterie.\"\u003c/a> \u003c/li>\n\u003cli>Vegetarian (and super vegan-friendly) restaurant \u003ca href=\"http://ubuntunapa.com/food-wine/\">Ubuntu\u003c/a> in Napa (named the #2 best new restaurant in the country by \u003ca href=\"http://www.nytimes.com/2008/03/19/dining/19two.html?_r=1&scp=2&sq=Ubuntu+and+Bruni+&st=nyt\">New York Times\u003c/a> when it opened in 2008) has a lot of gluten-sensitive guests so they happily offer many options. \u003c/li>\n\u003cli>\u003ca href=\"http://www.millenniumrestaurant.com/index.html\">Millennium\u003c/a> is a great destination for gluten-free vegan eating. The restaurant even held a \u003ca href=\"http://vegansaurus.com/post/3771532827/give-it-to-me-gluten-free-winemaker-dinner-at\">Gluten-Free Winemaker Dinner\u003c/a> back in March. A must-eat is their plate of Crusted Oyster Mushrooms (with chickpea flour & thyme dredge, radish salad with ginger aioli, and grapefruit-habanero chile jam). \u003c/li>\n\u003cli>\u003ca href=\"http://shangri-lavegan.com/\">Shangri-La Vegan\u003c/a> in Oakland offers some of the cleanest food you can imagine. They post their menu daily on their website and most of the time the entire menu is gluten-free. With a Macrobiotic/Tibetan/Buddhist/100% organic menu (at very affordable prices), you will leave satisfied, light, and guilt-free.\u003c/li>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\" alt=\"Shangri-La moderate meal\" title=\"Shangri-La moderate meal\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29505\">\u003c/a>\u003cbr>\n\u003cem>Shangri-La Vegan moderate meal. Photo Credit: Wendy Goodfriend\u003c/em>\n\u003c/p>\u003c/ul>\n\n","blocks":[],"excerpt":"People are giving up gluten. Whether it's due to celiac disease or a dietary lifestyle choice, the need for more and more gluten-free food options is growing. Now, what if you are vegan? Ethical choices don't change, so the elimination of gluten just gets added to your lifestyle! Luckily, the Bay Area has multiple options for a great meal. ","status":"publish","parent":0,"modified":1308763537,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1334},"headData":{"title":"Gluten-Free Vegan Options in the Bay Area: Yes, They Are Out There | KQED","description":"People are giving up gluten. Whether it's due to celiac disease or a dietary lifestyle choice, the need for more and more gluten-free food options is growing. Now, what if you are vegan? Ethical choices don't change, so the elimination of gluten just gets added to your lifestyle! Luckily, the Bay Area has multiple options for a great meal. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Gluten-Free Vegan Options in the Bay Area: Yes, They Are Out There","datePublished":"2011-06-22T15:00:05.000Z","dateModified":"2011-06-22T17:25:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"29404 http://blogs.kqed.org/bayareabites/?p=29404","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/06/22/gluten-free-vegan-options-in-the-bay-area-yes-they-are-out-there/","disqusTitle":"Gluten-Free Vegan Options in the Bay Area: Yes, They Are Out There","path":"/bayareabites/29404/gluten-free-vegan-options-in-the-bay-area-yes-they-are-out-there","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.gluten.net/gfco/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Certified-Gluten_Free-Logo300.jpg\" alt=\"Certified Gluten-Free Logo\" title=\"Certified Gluten-Free Logo\" width=\"300\" height=\"241\" class=\"alignleft size-full wp-image-29519\">\u003c/a>People are giving up gluten. It may be because of a diagnosis of \u003ca href=\"http://en.wikipedia.org/wiki/Coeliac_disease\">celiac disease\u003c/a> or finding out you have a genetic predisposition to it. It may be a wheat allergy or from simply experiencing gluten intolerance whenever you eat it. Or it may just be a lifestyle choice after reading how gluten is a \u003ca href=\"http://www.freefromgluten.com/blogs/health-and-welness/2790712-the-history-of-gluten-in-the-human-diet\">very recent addition to the human diet\u003c/a> and that the medical community is realizing that the prevalence of celiac disease seems to have \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19362553\">increased dramatically in recent years\u003c/a>.\u003c/p>\n\u003cp>Unfortunately, testing for celiac disease and gluten intolerance is not perfect, so many individuals rely on their own instincts and bodies and embark on a complete makeover of their eating habits, realizing that they just feel better when they don't eat gluten. \u003c/p>\n\u003cp>Gluten and gluten-contaminated products are everywhere. And, often, they are in the foods we love the most. Bread, pasta, and cake are the most obvious culprits. But what about the wheat in soy sauce (used in the fermentation process), creamed soups (in the roux), or cola (via the caramel color)? Or malt vinegar, barley, rye, oats, triticale, and beer? Gluten hides in the most unexpected places.\u003c/p>\n\u003cp>Now imagine if you are gluten intolerant AND vegan. As I mentioned in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/15/gluten-free-vegan-macaroni-and-cheese/\">a previous post\u003c/a>, just because a vegan has to or chooses to avoid gluten, his or her ethical stance about animal products doesn't change. So, the elimination of gluten gets added to the vegan lifestyle. Luckily, awareness about gluten intolerance is becoming more prominent, making it easier for everyone to find food that works for them. Mainstream grocery stores like Safeway are \u003ca href=\"http://www.safeway.com/IFL/Grocery/SimpleNutrition-Program-Tags\">tagging\u003c/a> their gluten-free items. More and more exclusively vegan companies, like \u003ca href=\"http://www.eatpastry.com/html/products\">Eat Pastry\u003c/a> are offering gluten-free products. Churches are even offering \u003ca href=\"http://blog.chron.com/believeitornot/2011/06/christians-with-celiacs-rejoice-more-churches-adopt-gluten-free-communion/\">gluten-free wafers\u003c/a> for communion. Allyson Kramer of \u003ca href=\"http://www.manifestvegan.com/\">Manifest Vegan\u003c/a> transformed her vegan food blog to a gluten-free vegan food blog when she was diagnosed with celiac disease in 2009. And a recently launched blog called \u003ca href=\"http://xgfx.org/\">xgfx\u003c/a> offers up animal-friendly, gluten-free recipes and resources because \"While there are plenty of great resources out there for vegans, and many for the gluten-free crowd, there seem to be very few for folks like us who dwell in both camps.\" So, it’s easier than ever to find recipes and products that are safe and restaurants that are sensitive to the topic. But it's still rare enough that a little advice doesn't hurt.\u003c/p>\n\u003cp>In the Bay Area, several restaurants offer gluten-free vegan options that are definitely worth checking out. If you have celiac disease, or are severely gluten intolerant, I recommend calling ahead to see what practices they have in place in their kitchens to avoid contamination. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gracias-Outdoor-Patio.jpg\" alt=\"Gracias Outdoor Patio\" title=\"Gracias Outdoor Patio\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29409\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Gracias Madre\u003c/em>\u003c/p>\n\u003cp>Most of \u003ca href=\"http://www.gracias-madre.com/web/\">Gracias Madre\u003c/a>'s menu is gluten-free. There are only a few items that aren’t. I recommend… everything! But The Papas al Horno, Quesadillas de Camote, Enchiladas con Mole, Platillo de Legumbres, and whatever cheesecake they have at the moment should be the first things you try. Can you tell \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/02/an-interview-with-gracias-madres-eva-ackerman/\">this is my favorite restaurant\u003c/a>? \u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/souley-vegan-collage.jpg\" alt=\"souley vegan collage\" title=\"souley vegan collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29501\">\u003c/a>\u003cbr>\n\u003cem>Souley Vegan's Fried Okra, Yams, Mustard Greens, Potato Salad, and Cayenne Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/Home.html\">Souley Vegan\u003c/a> is your destination for comforting, healthy, simple soul food in a truly caring and down-to-earth environment. You can tell that owner \u003ca href=\"http://www.souleyvegan.com/About.html\">Tamearra Dyson\u003c/a> built this restaurant out of love and it's become a destination for home cooking for the community surrounding it, vegan or not. Souley Vegan labels the items on the menu that contain wheat. My recommendations are the crispy and light fried okra, the simple and tender yams, and the mustard greens. And make sure to grab a cayenne lemonade to sip on!\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gratitude-Collage1.jpg\" alt=\"Gratitude Collage\" title=\"Gratitude Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29411\">\u003c/a>\u003cbr>\n\u003cem>Cafe Gratitude's \"I Am Thriving\" creamy tomato soup, \"I Am Hearty\" deep-dish pizza, \"I Am Fortified\" quinoa bowl, and \"I Am Awakening\" raw key lime pie\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">Café Gratitude\u003c/a> recently went through a \u003ca href=\"http://www.cafegratitude.com/images/Cafe_Gratitude/Posters_Fliers/menuhbmc5.19.11.pdf\">menu\u003c/a> change (they are not exclusively raw anymore and have expanded to include cooked items). They've also lowered their prices by 24% in response to the rising cost of food and healthcare. They even offer a community-supported \"I am Grateful\" grain bowl where payment for the bowl is by donation ($7 recommended) and no one is turned away. The bowl was created \"to allow for those in financial need to have access to organic vegan food.\" You don't see many restaurants offering that kind of service to their community. \u003c/p>\n\u003cp>They also happen to offer great gluten-free options -- as in pretty much the entire menu. Live mac and cheese, maple coconut \"bacon\" BLTs, and raw deep dish pizza. The creativity at Gratitude never ceases to amaze me. \u003cstrong>Important tip:\u003c/strong> make sure to eat dessert there (key lime pie highly recommended). \u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Source-Collage.jpg\" alt=\"Source Collage\" title=\"Source Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29424\">\u003c/a>\u003cbr>\n\u003cem>Source's Dan Dan Noodles, Truffle Macaroni & Cheese, and Baked Vegan Spinach Artichoke Fondue\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/our_food.php/\">Source\u003c/a> is one of the most health-conscious, allergy-conscious, vegan-conscious places I have ever experienced. The staff is beyond kind and patient as you ask them over and over your usual \"does this have...?\" questions. Their cashew-cheese-based mac and cheese is gluten-free (if you ask for no breadcrumbs) and insanely yummy with truffle oil and a red pepper sauce drizzle. The gorgeous Dan Dan noodles are creamy and satisfying in an almond sweet soy sauce. And ask for live chips to go with an order of the Baked Vegan Spinach Artichoke Fondue to make it gluten-free. You won’t be disappointed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.vikschaatcorner.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/viks1.jpg\" alt=\"Vik's Chaat Corner\" title=\"Vik's Chaat Corner\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-29430\">\u003c/a>\u003cbr>\n\u003cem>VIK's Mix Vegetable Pakoras, Idli, and Masala Dosa.\u003c/em>\u003c/p>\n\u003cp>I love \u003ca href=\"http://www.vikschaatcorner.com/\">VIK's\u003c/a>. It's one of my favorite destinations on the weekend. Take \u003ca href=\"http://www.flickr.com/photos/vizahajszky/5492197601/in/photostream\">the pup\u003c/a> to \u003ca href=\"http://www.yelp.com/biz/point-isabel-dog-park-richmond\">Point Isabel\u003c/a>, then pick up some Indian \u003ca href=\"http://en.wikipedia.org/wiki/Chaat\">chaat\u003c/a> and reminisce about my trip to Mumbai and Goa a few years back when I was too afraid to try anything served on the street. What’s great is that they recently started labeling their online \u003ca href=\"http://www.vikschaatcorner.com/menu.htm\">menu\u003c/a> with symbols for what's vegan and gluten-free, and luckily they have several items that are both—namely the Mix Vegetable Pakoras, Vegetable or Masala Dosa, Uttapam, and the Idli.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Here are a few additional places to check out:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>The Buddha Girl Roll at \u003ca href=\"http://www.sushirrito.com/food/\">Sushirrito\u003c/a> is gluten-free and vegan and has a delectable combination of \u003ca href=\"http://hodosoy.com/products/grab-and-go/\">Hodo Soy Spicy Tofu Strips\u003c/a>, roasted garnet yams, shiitake mushroom, shaved cabbage, avocado, green onions, and crumbled rice chips.\u003c/li>\n\u003cli>Vegan restaurant chain, \u003ca href=\"http://lovinghut.us/sf_westfield/\">Loving Hut\u003c/a>, is happy to accommodate gluten-free guests. My fave is the Spicy Royal Noodle Soup at Westfield Centre. Just ask for gluten-free and they adjust the order for you. \u003c/li>\n\u003cli>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/02/vegans-vegetarians-carnivores-dine-together-at-gather/\">Gather\u003c/a> in Berkeley clearly marks their menu for gluten-free and vegan options, and urges guests to notify servers of any dietary restrictions so that they can be accommodated. Some of the gluten-free/vegan options currently include yuba \"pappardelle\" in a mushroom \"Bolognese\" sauce; a young carrot plate with hen of the woods mushrooms, hay-carrot top pesto, fava beans, dehydrated kale, charred peel, and espelette peppers; and their \u003ca href=\"http://vegansaurus.com/post/963303120/vegan-charcuterie-at-gather\">famous vegan \"charcuterie.\"\u003c/a> \u003c/li>\n\u003cli>Vegetarian (and super vegan-friendly) restaurant \u003ca href=\"http://ubuntunapa.com/food-wine/\">Ubuntu\u003c/a> in Napa (named the #2 best new restaurant in the country by \u003ca href=\"http://www.nytimes.com/2008/03/19/dining/19two.html?_r=1&scp=2&sq=Ubuntu+and+Bruni+&st=nyt\">New York Times\u003c/a> when it opened in 2008) has a lot of gluten-sensitive guests so they happily offer many options. \u003c/li>\n\u003cli>\u003ca href=\"http://www.millenniumrestaurant.com/index.html\">Millennium\u003c/a> is a great destination for gluten-free vegan eating. The restaurant even held a \u003ca href=\"http://vegansaurus.com/post/3771532827/give-it-to-me-gluten-free-winemaker-dinner-at\">Gluten-Free Winemaker Dinner\u003c/a> back in March. A must-eat is their plate of Crusted Oyster Mushrooms (with chickpea flour & thyme dredge, radish salad with ginger aioli, and grapefruit-habanero chile jam). \u003c/li>\n\u003cli>\u003ca href=\"http://shangri-lavegan.com/\">Shangri-La Vegan\u003c/a> in Oakland offers some of the cleanest food you can imagine. They post their menu daily on their website and most of the time the entire menu is gluten-free. With a Macrobiotic/Tibetan/Buddhist/100% organic menu (at very affordable prices), you will leave satisfied, light, and guilt-free.\u003c/li>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\" alt=\"Shangri-La moderate meal\" title=\"Shangri-La moderate meal\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29505\">\u003c/a>\u003cbr>\n\u003cem>Shangri-La Vegan moderate meal. Photo Credit: Wendy Goodfriend\u003c/em>\n\u003c/p>\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/29404/gluten-free-vegan-options-in-the-bay-area-yes-they-are-out-there","authors":["5126"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1245","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_1873"],"tags":["bayareabites_8520","bayareabites_1859","bayareabites_8632","bayareabites_138","bayareabites_9381","bayareabites_8628","bayareabites_3583","bayareabites_9444","bayareabites_8627","bayareabites_9442","bayareabites_8636","bayareabites_9089","bayareabites_9443","bayareabites_2105","bayareabites_1871","bayareabites_9441"],"featImg":"bayareabites_29501","label":"bayareabites"},"bayareabites_21186":{"type":"posts","id":"bayareabites_21186","meta":{"index":"posts_1591205157","site":"bayareabites","id":"21186","score":null,"sort":[1295026670000]},"guestAuthors":[],"slug":"sf-vegan-bakesale-eat-cake-save-animals","title":"SF Vegan Bakesale: Eat Cake, Save Animals","publishDate":1295026670,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jan2010_sf_vegan_bakesale500.jpg\" alt=\"SF Vegan Baksale poster\" title=\"SF Vegan Baksale poster\" width=\"500\" height=\"647\" class=\"alignnone size-full wp-image-21304\">\u003c/a>\u003cbr>\n\u003cem>Poster designed by Megan of \u003ca href=\"http://sayitsnotsoy.com/\">Say It’s Not Soy\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Get ready to have your preconceptions about vegan desserts knocked down in a very delicious way. This ain't your elementary school's bakesale. \u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">The SF Vegan Bakesale\u003c/a>, sponsored by \u003ca href=\"http://vegansaurus.com/\">Vegansaurus.com\u003c/a> and \u003ca href=\"http://www.vegnews.com/web/home.do\">VegNews Magazine\u003c/a>, is a tradition that started in 2009 and is organized by Laura Beck and Karin Olsson. Every few months the vegans of the Bay Area band together, hold a sale and donate all the proceeds to various charities, mostly animal welfare organizations.\u003c/p>\n\u003cp>The next one takes place this Saturday, January 15, 11am-3pm, in front of \u003ca href=\"http://www.speesees.com/\">SpeeSees\u003c/a> at 1415 Valencia Street with over 30 home bakers participating, as well as several professional ones, including \u003ca href=\"http://cinnaholic.com/\">Cinnaholic\u003c/a>, \u003ca href=\"http://afireinsideforno.com/\">A Fire Inside\u003c/a>, \u003ca href=\"http://twitter.com/#!/scarlettepoppy\">Scarlette Poppy\u003c/a>, \u003ca href=\"http://www.facebook.com/profile.php?id=100001725456577&sk=wall\">Por Vida\u003c/a>, \u003ca href=\"http://sugarbeatsweets.com/\">Sugar Beat Sweets\u003c/a>, and \u003ca href=\"http://fatbottombakery.blogspot.com/\">Fat Bottom Bakery\u003c/a>. Proceeds from this sale are going to \u003ca href=\"http://mickacoo.org/\">MickaCoo Bird Rescue\u003c/a> and \u003ca href=\"http://www.muttville.org/\">Muttville Senior Dog Rescue\u003c/a>. SpeeSees is also offering a 10% discount on their organic kids clothing to all bakesale customers. Follow updates on the bakesale on twitter \u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">@SFVeganBakeSale\u003c/a>. \u003c/p>\n\u003cp>But none of all this good-doing would be possible without those two lovely vegan ladies who work their butts off each time for an event that is truly about nothing but helping animals. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Laura Beck pretty much has her hands in every vegan event or animal-rights-related initiative in the Bay Area and is a founding editor of SF-based vegan lifestyle guide \u003ca href=\"http://vegansaurus.com/\">Vegansaurus.com\u003c/a>. She has worked for several animal rescue, welfare, and rights organizations and is the community manager for vegan recipe site \u003ca href=\"http://vegweb.com/\">VegWeb.com\u003c/a>. She is also a columnist for \u003ca href=\"http://www.vegnews.com/web/home.do\">VegNews Magazine\u003c/a> and has contributed to \u003ca href=\"http://sfist.com/2010/06/09/three_vegan_dishes_worth_creaming_y.php\">SFist\u003c/a>, \u003ca href=\"http://www.huffingtonpost.com/laura-beck\">Huffington Post\u003c/a>, \u003ca href=\"http://thebolditalic.com/\">The Bold Italic\u003c/a>, \u003ca href=\"http://crazysexylife.com/2009/blog-power/\">Crazy Sexy Life\u003c/a>, \u003ca href=\"http://www.sfweekly.com/search/index?collection=blogs&keywords=Laura%20Beck\">SF Weekly\u003c/a>, \u003ca href=\"http://www.sanfranmag.com/story/vegan-upgrade\">San Francisco Magazine\u003c/a>, and \u003ca href=\"http://sf.eater.com/search.php?origin=esf&sites=locale&blogs=7%2C14&query=%22laura+beck%22\">Eater SF\u003c/a>, among others.\u003c/p>\n\u003cp>Karin Olsson has volunteered with various animal groups. She was one of the organizers for California’s \u003ca href=\"http://www.humanesociety.org/news/press_releases/2008/11/californians_deliver_decisive_victory_on_prop_2_110508.html\">Prop 2 campaign\u003c/a>, which passed in a landslide victory in 2008 and outlawed the cruel confinement of egg-laying hens, veal calves, and pregnant pigs. For her day job, Karin works with schools and restaurants to adopt corporate policies that improve animal welfare (such as ending their use of eggs from caged hens and adding more meatless menu options).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/laura-karin500.jpg\" alt=\"Laura Beck and Karin Olsson\" title=\"Laura Beck and Karin Olsson\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-21297\">\u003cbr>\n\u003cem>Laura Beck and Karin Olsson. Photos by Mark Shrayber of Legally Blind Photography and Walker Phillips\u003c/em>\u003c/p>\n\u003cp>Here, Laura and Karin tell us a little about how the SF Vegan Bakesale started, their thoughts on a vegan lifestyle, and what animals share their homes with them.\u003c/p>\n\u003cp>\u003cstrong>How were the SF Vegan Bakesales started and what do you hope they'll accomplish?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> We were inspired by the \u003ca href=\"http://www.veganbakesale.org/veganbakesale/index.html\">Worldwide Vegan Bakesale\u003c/a> and grew from there into a more regular event in San Francisco. We want to spread the joy and awesomeness of vegan baked goods and show the world that veganism is fun and tasty and should always involve cake. \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> After the Worldwide Vegan Bakesale, Laura and I got to talking about doing a sale to benefit a local cat rescue that was in desperate need of funds. Thanks to a bunch of wonderful volunteers who donated their time and baked goods, we were able to raise nearly $3,000 for the cat rescue in just a few short hours. We realized what a great tool this was to raise funds for local charities and decided to make it a regular thing. The bakesales are such fun events that bring so many people together for a good cause. Plus they’re an excellent excuse to stuff your face with cupcakes and brownies!\u003c/p>\n\u003cp>\u003cstrong>How do you choose the beneficiaries of each bakesale?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> We choose local organizations that the money can hopefully really impact. We've done everything from bunny rescue to programs that help kids from low-income families get bicycles. If you know of any organizations that could use our help, please \u003ca href=\"mailto:laura@vegansaurus.com\">let us know\u003c/a>! We're always taking ideas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bunnies500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bunnies500.jpg\" alt=\"bunnies for adoption at previous vegan bakesale\" title=\"bunnies for adoption at previous vegan bakesale\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21288\">\u003c/a>\u003cbr>\n\u003cem>Bunnies up for adoption at previous Vegan Bakesale\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What is the most delicious pastry you’ve had at a bakesale? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> Uhhh... that's REALLY hard. Davey from \u003ca href=\"http://afireinsideforno.com/\">A Fire Inside\u003c/a> makes these tremendous cinnamon rolls called \"Weekend Ruiners\" that are mind-blowing. \u003ca href=\"http://cinnaholic.com/\">Cinnaholic\u003c/a> also makes amaaaaaazing cinnamon rolls with a variety of crazy delicious toppings. \u003ca href=\"http://fatbottombakery.blogspot.com/\">Fat Bottom Bakery\u003c/a> makes killer baklava. And \u003ca href=\"http://sugarbeatsweets.com/\">Sugar Beat Sweets\u003c/a> has the greatest brownies on earth. And that's just the beginning. We've had such luck with tasty treats, from \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pie's\u003c/a> delicious hand-held pies to homemade sea salt caramels. Seriously, it's out of control.\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> Oh man, there have been so many… Some highlights for me have included strawberry shortcake, chocolate croissants, and white chocolate chip macadamia nut cookies. Oooh, and of course \u003ca href=\"http://www.pepplesdonuts.com/\">Pepples Donuts’\u003c/a> glazed raised donuts, \u003ca href=\"http://www.idlehandsbakingcompany.com/\">Idle Hands Baking Company’s\u003c/a> cookies n’ cream cupcakes, \u003ca href=\"http://philipgelb.blogspot.com/\">In the Mood for Food’s\u003c/a> bialys with cashew cream cheese, and Fat Bottom Bakery’s savory hand pies are all out of this world. And ditto on Sugar Beat Sweets’ brownies! I’m getting hungry just thinking about this!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesale-table500.jpg\" alt=\"vegan bakesale table\" title=\"vegan bakesale table\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21291\">\u003cbr>\n\u003cem>Pastries at a previous bakesale\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>When did you decide to be vegan and what led you to that decision?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I became vegan after reading \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0915811812/kqedorg-20\">Diet for a New America\u003c/a> by John Robbins. I'd been vegetarian previously because I didn't want to eat animals. Why should I hug my dog and eat a pig? A pig is smarter than my dog! But my reasoning didn't go much beyond that. Reading \u003cem>Diet for a New America\u003c/em> really drove home all that's wrong with the way we raise and slaughter \"food animals.\" I mean, it's beyond screwed-up from any perspective. I figured the best way to fight back was with my wallet since all animal-product-producing companies care about is money.\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I’ve always loved animals, and even as a young kid I couldn’t bear the thought of eating them. My folks were very supportive of my vegetarianism, and my mom used to make her own tofu burgers (which was pretty unheard of in the 80s). Once I began to learn more about factory farming and the abuses that occur not only in the meat industry but also in the egg and dairy industries, I went vegan.\u003c/p>\n\u003cp>\u003cstrong>What do you feel is the biggest misconception about a vegan lifestyle?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> That we don't eat and enjoy delicious food. The opposite is true; the people I know who love food the most are vegans. Honestly, Karin and I are two of the most food-motivated people you will ever meet. Over the holiday break, we both went on eating tours of other cities. Karin even had all of her meals planned out on an Excel spreadsheet! \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> It’s true—I did plan an epic eating tour in Excel. I have to second what Laura said—vegans do eat amazing flavorful food, and yes, we do get enough protein.\u003c/p>\n\u003cp>\u003cstrong>If a friend were visiting the Bay Area for just one day, where would you take him/her out to eat for breakfast, lunch, and dinner?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> Breakfast: brunch at \u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a> in Oakland (biscuits and gravy!). Lunch would probably be falafel at \u003ca href=\"http://www.oldjerusalemsf.com/\">Old Jerusalem\u003c/a> or a vegan cheesesteak at \u003ca href=\"http://jayscheesesteak.com/\">Jay's Cheesesteak\u003c/a>. Dinner would either be \u003ca href=\"http://www.sahasf.com/\">Saha\u003c/a> or \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a>. Only one day? That's hard!\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> For breakfast I’d have to go with the soyrizo breakfast burritos or vegan french toast from \u003ca href=\"http://sunriserestaurantsf.com/Welcome.html\">Sun Rise Restaurant\u003c/a> in the Mission. Then I’d do a quick trip over to the East Bay for cinnamon rolls from Cinnaholic and a vegan milkshake at \u003ca href=\"http://www.saturncafe.com/\">Saturn Café\u003c/a>, followed by lunch at \u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-berkeley\">Cha-Ya [Vegetarian Japanese Restaurant]\u003c/a>. I’d definitely pick Millennium for dinner, and if we needed a late night snack, I’d take them to get vegan pizza at \u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>What is your favorite vegan dish in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I always crave \u003ca href=\"http://ilikeikesplace.com/\">Ike’s\u003c/a> sandwiches. There are so many amazing \u003ca href=\"http://ilikeikesplace.com/sanfran/vegan/\">vegan options\u003c/a> to choose from, but my standby is the Meatless Mike. Ike’s is now at \u003ca href=\"http://www.lime-sf.com/\">Lime\u003c/a>, so you can grab a drink (or three) to go with your sandwich! [Rumor has it that Ike’s in SF is moving again to a new permanent location of their own soon.]\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> \u003ca href=\"http://blogs.sfweekly.com/foodie/souley-vegan-toasty.jpeg\">The Toasty Crispy\u003c/a> at Souley Vegan!\u003c/p>\n\u003cp>\u003cstrong>What is the one ingredient you couldn’t live without?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I'm gonna be totally lame and healthy and say kale. But also, chocolate chips for baking. And \u003ca href=\"http://www.gardein.com/\">Gardein\u003c/a> Buffalo wings. Uh, I could go on. \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> \u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance Natural Buttery Spread\u003c/a>. It bakes up just like butter! And soy yogurt—it’s delicious on its own but also works as a super easy egg replacer in cakes and muffins.\u003c/p>\n\u003cp>\u003cstrong>Do you have any companion animals? What are their names/hopes and dreams?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I have a wonderful rescued cat named Sweetie Pancakes whose favorite pastime is to sit in the bathtub and drink water out of the faucet. \u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I have an adorable pit bull from \u003ca href=\"http://www.rocketdogrescue.org/\">Rocket Dog Rescue\u003c/a>. Her name is Hazel and I think one day she'd like to be a professional eater. We have that in common.\u003c/p>\n\u003chr>\n\u003cp>So, grab a wad of cash and hit the SF Vegan Bakesale this Saturday for scrumptious treats, and adorable dogs and pigeons. I mean, frankly, if charity isn't a good enough reason to gorge yourself on pastries, then I don't know what is.\u003c/p>\n\u003cp>To pump you up for the sale, we’ve included a recipe from bakesale volunteer baker Robin Means of \u003ca href=\"http://ieatcupcakes.com/\">ieatcupcakes.com\u003c/a> for vegan cupcakes that will be making an appearance at the sale. Based on vegan cream-filled chocolate-glazed donuts that are offered at two favorite vegan-friendly donut shops (\u003ca href=\"http://www.yelp.com/biz/ronalds-donuts-las-vegas\">Ronald’s Donuts\u003c/a> in Las Vegas and \u003ca href=\"http://www.voodoodoughnut.com/\">Voodoo Doughnut\u003c/a> in Portland), these sweet treats are her take on the donuts in cupcake form. It is a reimagining of a recipe for Boston Cream Pie Cupcakes featured in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1569242739/kqedorg-20\">Vegan Cupcakes Take Over The World\u003c/a>. We figured you’d want this, in case you go to the sale, taste them, realize you can’t live without them, and decide to make a batch everyday for the rest of your life.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/donut-cupcake5001.jpg\" alt=\"Voodoo Ronalds Donut Cupcake. Photo by Robin Means\" title=\"Voodoo Ronalds Donut Cupcake. Photo by Robin Means\" width=\"500\" height=\"356\" class=\"alignnone size-full wp-image-21264\">\u003c/p>\n\u003cp>\u003cstrong>Voodoo Ronald's Donut Cupcakes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 22 cupcakes with icing\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Cake:\u003c/em>\u003cbr>\n3 c unbleached white flour\u003cbr>\n½ T baking soda\u003cbr>\n½ T baking powder\u003cbr>\n2 T cornstarch\u003cbr>\n½ t salt\u003cbr>\n1 ½ c sugar\u003cbr>\n2/3 c sunflower oil\u003cbr>\n1 ½ c soymilk\u003cbr>\n½ c water\u003cbr>\n1 T vanilla extract\u003cbr>\n1 T apple cider vinegar\u003c/p>\n\u003cp>\u003cem>Filling:\u003c/em>\u003cbr>\n1 c soymilk\u003cbr>\n1 t agar powder\u003cbr>\n3 T arrowroot powder\u003cbr>\n1 package silken tofu\u003cbr>\n2/3 c powdered sugar\u003cbr>\n1 T vanilla extract\u003c/p>\n\u003cp>\u003cem> Icing:\u003c/em>\u003cbr>\n1 12 oz bag of chocolate chips\u003cbr>\n½ c soymilk\u003cbr>\n3 T agave nectar\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Cake Preparation: \u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350º. Line muffin pans with paper liners or set up silicone wrappers on baking sheets.\u003c/li>\n\u003cli>Combine vinegar and soymilk and let sit. In another bowl, sift the flour, soda, powder, cornstarch, and salt. \u003c/li>\n\u003cli>Mix oil, sugar, water, vanilla, and the soymilk mixture and beat for 2 minutes. Add dry ingredients slowly and mix until smooth.\u003c/li>\n\u003cli>Fill the baking cups about 2/3 full.\u003c/li>\n\u003cli>Bake for approximately 18 minutes. When you insert a toothpick into the center of one, it should come out clean. Cool for 2 minutes in pan, then remove and put on a cooling rack.\u003c/li>\n\u003c/ol>\n\u003col>\n\u003cstrong>Filling Preparation:\u003c/strong>\n\u003cli>Boil half the soymilk and the agar. Once boiling, reduce heat and simmer for 3 minutes or until the agar dissolves.\u003c/li>\n\u003cli>Whisk half the soymilk and the arrowroot. Add mixture to pot and whisk for 3 minutes over heat. Remove from heat.\u003c/li>\n\u003cli>Blend tofu, sugar, and cooked mixture until creamy. Add vanilla extract and blend more. Transfer to Tupperware with lid and chill for 2-3 hours.\u003c/li>\n\u003c/ol>\n\u003col>\n\u003cstrong>Icing Preparation:\u003c/strong>\n\u003cli>Boil the soymilk and then remove from heat and add remaining ingredients. Mix until smooth.\u003c/li>\n\u003cli>Dip the top of each filled cupcake into the ganache and set on a cooling rack to harden.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"The SF Vegan Bakesale takes place this Saturday, January 15, 11am-3pm, at SpeeSees on 1415 Valencia Street. Vegans of the Bay Area band together every few months and hold a sale with all proceeds donated to charities. Organized by Laura Beck and Karin Olsson, these bakesales have been a huge success for the past two years. ","status":"publish","parent":0,"modified":1295045572,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":50,"wordCount":2040},"headData":{"title":"SF Vegan Bakesale: Eat Cake, Save Animals | KQED","description":"The SF Vegan Bakesale takes place this Saturday, January 15, 11am-3pm, at SpeeSees on 1415 Valencia Street. Vegans of the Bay Area band together every few months and hold a sale with all proceeds donated to charities. Organized by Laura Beck and Karin Olsson, these bakesales have been a huge success for the past two years. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"SF Vegan Bakesale: Eat Cake, Save Animals","datePublished":"2011-01-14T17:37:50.000Z","dateModified":"2011-01-14T22:52:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"21186 http://blogs.kqed.org/bayareabites/?p=21186","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/14/sf-vegan-bakesale-eat-cake-save-animals/","disqusTitle":"SF Vegan Bakesale: Eat Cake, Save Animals","path":"/bayareabites/21186/sf-vegan-bakesale-eat-cake-save-animals","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jan2010_sf_vegan_bakesale500.jpg\" alt=\"SF Vegan Baksale poster\" title=\"SF Vegan Baksale poster\" width=\"500\" height=\"647\" class=\"alignnone size-full wp-image-21304\">\u003c/a>\u003cbr>\n\u003cem>Poster designed by Megan of \u003ca href=\"http://sayitsnotsoy.com/\">Say It’s Not Soy\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Get ready to have your preconceptions about vegan desserts knocked down in a very delicious way. This ain't your elementary school's bakesale. \u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">The SF Vegan Bakesale\u003c/a>, sponsored by \u003ca href=\"http://vegansaurus.com/\">Vegansaurus.com\u003c/a> and \u003ca href=\"http://www.vegnews.com/web/home.do\">VegNews Magazine\u003c/a>, is a tradition that started in 2009 and is organized by Laura Beck and Karin Olsson. Every few months the vegans of the Bay Area band together, hold a sale and donate all the proceeds to various charities, mostly animal welfare organizations.\u003c/p>\n\u003cp>The next one takes place this Saturday, January 15, 11am-3pm, in front of \u003ca href=\"http://www.speesees.com/\">SpeeSees\u003c/a> at 1415 Valencia Street with over 30 home bakers participating, as well as several professional ones, including \u003ca href=\"http://cinnaholic.com/\">Cinnaholic\u003c/a>, \u003ca href=\"http://afireinsideforno.com/\">A Fire Inside\u003c/a>, \u003ca href=\"http://twitter.com/#!/scarlettepoppy\">Scarlette Poppy\u003c/a>, \u003ca href=\"http://www.facebook.com/profile.php?id=100001725456577&sk=wall\">Por Vida\u003c/a>, \u003ca href=\"http://sugarbeatsweets.com/\">Sugar Beat Sweets\u003c/a>, and \u003ca href=\"http://fatbottombakery.blogspot.com/\">Fat Bottom Bakery\u003c/a>. Proceeds from this sale are going to \u003ca href=\"http://mickacoo.org/\">MickaCoo Bird Rescue\u003c/a> and \u003ca href=\"http://www.muttville.org/\">Muttville Senior Dog Rescue\u003c/a>. SpeeSees is also offering a 10% discount on their organic kids clothing to all bakesale customers. Follow updates on the bakesale on twitter \u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">@SFVeganBakeSale\u003c/a>. \u003c/p>\n\u003cp>But none of all this good-doing would be possible without those two lovely vegan ladies who work their butts off each time for an event that is truly about nothing but helping animals. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Laura Beck pretty much has her hands in every vegan event or animal-rights-related initiative in the Bay Area and is a founding editor of SF-based vegan lifestyle guide \u003ca href=\"http://vegansaurus.com/\">Vegansaurus.com\u003c/a>. She has worked for several animal rescue, welfare, and rights organizations and is the community manager for vegan recipe site \u003ca href=\"http://vegweb.com/\">VegWeb.com\u003c/a>. She is also a columnist for \u003ca href=\"http://www.vegnews.com/web/home.do\">VegNews Magazine\u003c/a> and has contributed to \u003ca href=\"http://sfist.com/2010/06/09/three_vegan_dishes_worth_creaming_y.php\">SFist\u003c/a>, \u003ca href=\"http://www.huffingtonpost.com/laura-beck\">Huffington Post\u003c/a>, \u003ca href=\"http://thebolditalic.com/\">The Bold Italic\u003c/a>, \u003ca href=\"http://crazysexylife.com/2009/blog-power/\">Crazy Sexy Life\u003c/a>, \u003ca href=\"http://www.sfweekly.com/search/index?collection=blogs&keywords=Laura%20Beck\">SF Weekly\u003c/a>, \u003ca href=\"http://www.sanfranmag.com/story/vegan-upgrade\">San Francisco Magazine\u003c/a>, and \u003ca href=\"http://sf.eater.com/search.php?origin=esf&sites=locale&blogs=7%2C14&query=%22laura+beck%22\">Eater SF\u003c/a>, among others.\u003c/p>\n\u003cp>Karin Olsson has volunteered with various animal groups. She was one of the organizers for California’s \u003ca href=\"http://www.humanesociety.org/news/press_releases/2008/11/californians_deliver_decisive_victory_on_prop_2_110508.html\">Prop 2 campaign\u003c/a>, which passed in a landslide victory in 2008 and outlawed the cruel confinement of egg-laying hens, veal calves, and pregnant pigs. For her day job, Karin works with schools and restaurants to adopt corporate policies that improve animal welfare (such as ending their use of eggs from caged hens and adding more meatless menu options).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/laura-karin500.jpg\" alt=\"Laura Beck and Karin Olsson\" title=\"Laura Beck and Karin Olsson\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-21297\">\u003cbr>\n\u003cem>Laura Beck and Karin Olsson. Photos by Mark Shrayber of Legally Blind Photography and Walker Phillips\u003c/em>\u003c/p>\n\u003cp>Here, Laura and Karin tell us a little about how the SF Vegan Bakesale started, their thoughts on a vegan lifestyle, and what animals share their homes with them.\u003c/p>\n\u003cp>\u003cstrong>How were the SF Vegan Bakesales started and what do you hope they'll accomplish?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> We were inspired by the \u003ca href=\"http://www.veganbakesale.org/veganbakesale/index.html\">Worldwide Vegan Bakesale\u003c/a> and grew from there into a more regular event in San Francisco. We want to spread the joy and awesomeness of vegan baked goods and show the world that veganism is fun and tasty and should always involve cake. \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> After the Worldwide Vegan Bakesale, Laura and I got to talking about doing a sale to benefit a local cat rescue that was in desperate need of funds. Thanks to a bunch of wonderful volunteers who donated their time and baked goods, we were able to raise nearly $3,000 for the cat rescue in just a few short hours. We realized what a great tool this was to raise funds for local charities and decided to make it a regular thing. The bakesales are such fun events that bring so many people together for a good cause. Plus they’re an excellent excuse to stuff your face with cupcakes and brownies!\u003c/p>\n\u003cp>\u003cstrong>How do you choose the beneficiaries of each bakesale?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> We choose local organizations that the money can hopefully really impact. We've done everything from bunny rescue to programs that help kids from low-income families get bicycles. If you know of any organizations that could use our help, please \u003ca href=\"mailto:laura@vegansaurus.com\">let us know\u003c/a>! We're always taking ideas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bunnies500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bunnies500.jpg\" alt=\"bunnies for adoption at previous vegan bakesale\" title=\"bunnies for adoption at previous vegan bakesale\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21288\">\u003c/a>\u003cbr>\n\u003cem>Bunnies up for adoption at previous Vegan Bakesale\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What is the most delicious pastry you’ve had at a bakesale? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> Uhhh... that's REALLY hard. Davey from \u003ca href=\"http://afireinsideforno.com/\">A Fire Inside\u003c/a> makes these tremendous cinnamon rolls called \"Weekend Ruiners\" that are mind-blowing. \u003ca href=\"http://cinnaholic.com/\">Cinnaholic\u003c/a> also makes amaaaaaazing cinnamon rolls with a variety of crazy delicious toppings. \u003ca href=\"http://fatbottombakery.blogspot.com/\">Fat Bottom Bakery\u003c/a> makes killer baklava. And \u003ca href=\"http://sugarbeatsweets.com/\">Sugar Beat Sweets\u003c/a> has the greatest brownies on earth. And that's just the beginning. We've had such luck with tasty treats, from \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pie's\u003c/a> delicious hand-held pies to homemade sea salt caramels. Seriously, it's out of control.\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> Oh man, there have been so many… Some highlights for me have included strawberry shortcake, chocolate croissants, and white chocolate chip macadamia nut cookies. Oooh, and of course \u003ca href=\"http://www.pepplesdonuts.com/\">Pepples Donuts’\u003c/a> glazed raised donuts, \u003ca href=\"http://www.idlehandsbakingcompany.com/\">Idle Hands Baking Company’s\u003c/a> cookies n’ cream cupcakes, \u003ca href=\"http://philipgelb.blogspot.com/\">In the Mood for Food’s\u003c/a> bialys with cashew cream cheese, and Fat Bottom Bakery’s savory hand pies are all out of this world. And ditto on Sugar Beat Sweets’ brownies! I’m getting hungry just thinking about this!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesale-table500.jpg\" alt=\"vegan bakesale table\" title=\"vegan bakesale table\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21291\">\u003cbr>\n\u003cem>Pastries at a previous bakesale\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>When did you decide to be vegan and what led you to that decision?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I became vegan after reading \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0915811812/kqedorg-20\">Diet for a New America\u003c/a> by John Robbins. I'd been vegetarian previously because I didn't want to eat animals. Why should I hug my dog and eat a pig? A pig is smarter than my dog! But my reasoning didn't go much beyond that. Reading \u003cem>Diet for a New America\u003c/em> really drove home all that's wrong with the way we raise and slaughter \"food animals.\" I mean, it's beyond screwed-up from any perspective. I figured the best way to fight back was with my wallet since all animal-product-producing companies care about is money.\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I’ve always loved animals, and even as a young kid I couldn’t bear the thought of eating them. My folks were very supportive of my vegetarianism, and my mom used to make her own tofu burgers (which was pretty unheard of in the 80s). Once I began to learn more about factory farming and the abuses that occur not only in the meat industry but also in the egg and dairy industries, I went vegan.\u003c/p>\n\u003cp>\u003cstrong>What do you feel is the biggest misconception about a vegan lifestyle?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> That we don't eat and enjoy delicious food. The opposite is true; the people I know who love food the most are vegans. Honestly, Karin and I are two of the most food-motivated people you will ever meet. Over the holiday break, we both went on eating tours of other cities. Karin even had all of her meals planned out on an Excel spreadsheet! \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> It’s true—I did plan an epic eating tour in Excel. I have to second what Laura said—vegans do eat amazing flavorful food, and yes, we do get enough protein.\u003c/p>\n\u003cp>\u003cstrong>If a friend were visiting the Bay Area for just one day, where would you take him/her out to eat for breakfast, lunch, and dinner?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> Breakfast: brunch at \u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a> in Oakland (biscuits and gravy!). Lunch would probably be falafel at \u003ca href=\"http://www.oldjerusalemsf.com/\">Old Jerusalem\u003c/a> or a vegan cheesesteak at \u003ca href=\"http://jayscheesesteak.com/\">Jay's Cheesesteak\u003c/a>. Dinner would either be \u003ca href=\"http://www.sahasf.com/\">Saha\u003c/a> or \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a>. Only one day? That's hard!\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> For breakfast I’d have to go with the soyrizo breakfast burritos or vegan french toast from \u003ca href=\"http://sunriserestaurantsf.com/Welcome.html\">Sun Rise Restaurant\u003c/a> in the Mission. Then I’d do a quick trip over to the East Bay for cinnamon rolls from Cinnaholic and a vegan milkshake at \u003ca href=\"http://www.saturncafe.com/\">Saturn Café\u003c/a>, followed by lunch at \u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-berkeley\">Cha-Ya [Vegetarian Japanese Restaurant]\u003c/a>. I’d definitely pick Millennium for dinner, and if we needed a late night snack, I’d take them to get vegan pizza at \u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>What is your favorite vegan dish in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I always crave \u003ca href=\"http://ilikeikesplace.com/\">Ike’s\u003c/a> sandwiches. There are so many amazing \u003ca href=\"http://ilikeikesplace.com/sanfran/vegan/\">vegan options\u003c/a> to choose from, but my standby is the Meatless Mike. Ike’s is now at \u003ca href=\"http://www.lime-sf.com/\">Lime\u003c/a>, so you can grab a drink (or three) to go with your sandwich! [Rumor has it that Ike’s in SF is moving again to a new permanent location of their own soon.]\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> \u003ca href=\"http://blogs.sfweekly.com/foodie/souley-vegan-toasty.jpeg\">The Toasty Crispy\u003c/a> at Souley Vegan!\u003c/p>\n\u003cp>\u003cstrong>What is the one ingredient you couldn’t live without?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I'm gonna be totally lame and healthy and say kale. But also, chocolate chips for baking. And \u003ca href=\"http://www.gardein.com/\">Gardein\u003c/a> Buffalo wings. Uh, I could go on. \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> \u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance Natural Buttery Spread\u003c/a>. It bakes up just like butter! And soy yogurt—it’s delicious on its own but also works as a super easy egg replacer in cakes and muffins.\u003c/p>\n\u003cp>\u003cstrong>Do you have any companion animals? What are their names/hopes and dreams?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I have a wonderful rescued cat named Sweetie Pancakes whose favorite pastime is to sit in the bathtub and drink water out of the faucet. \u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I have an adorable pit bull from \u003ca href=\"http://www.rocketdogrescue.org/\">Rocket Dog Rescue\u003c/a>. Her name is Hazel and I think one day she'd like to be a professional eater. We have that in common.\u003c/p>\n\u003chr>\n\u003cp>So, grab a wad of cash and hit the SF Vegan Bakesale this Saturday for scrumptious treats, and adorable dogs and pigeons. I mean, frankly, if charity isn't a good enough reason to gorge yourself on pastries, then I don't know what is.\u003c/p>\n\u003cp>To pump you up for the sale, we’ve included a recipe from bakesale volunteer baker Robin Means of \u003ca href=\"http://ieatcupcakes.com/\">ieatcupcakes.com\u003c/a> for vegan cupcakes that will be making an appearance at the sale. Based on vegan cream-filled chocolate-glazed donuts that are offered at two favorite vegan-friendly donut shops (\u003ca href=\"http://www.yelp.com/biz/ronalds-donuts-las-vegas\">Ronald’s Donuts\u003c/a> in Las Vegas and \u003ca href=\"http://www.voodoodoughnut.com/\">Voodoo Doughnut\u003c/a> in Portland), these sweet treats are her take on the donuts in cupcake form. It is a reimagining of a recipe for Boston Cream Pie Cupcakes featured in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1569242739/kqedorg-20\">Vegan Cupcakes Take Over The World\u003c/a>. We figured you’d want this, in case you go to the sale, taste them, realize you can’t live without them, and decide to make a batch everyday for the rest of your life.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/donut-cupcake5001.jpg\" alt=\"Voodoo Ronalds Donut Cupcake. Photo by Robin Means\" title=\"Voodoo Ronalds Donut Cupcake. Photo by Robin Means\" width=\"500\" height=\"356\" class=\"alignnone size-full wp-image-21264\">\u003c/p>\n\u003cp>\u003cstrong>Voodoo Ronald's Donut Cupcakes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 22 cupcakes with icing\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Cake:\u003c/em>\u003cbr>\n3 c unbleached white flour\u003cbr>\n½ T baking soda\u003cbr>\n½ T baking powder\u003cbr>\n2 T cornstarch\u003cbr>\n½ t salt\u003cbr>\n1 ½ c sugar\u003cbr>\n2/3 c sunflower oil\u003cbr>\n1 ½ c soymilk\u003cbr>\n½ c water\u003cbr>\n1 T vanilla extract\u003cbr>\n1 T apple cider vinegar\u003c/p>\n\u003cp>\u003cem>Filling:\u003c/em>\u003cbr>\n1 c soymilk\u003cbr>\n1 t agar powder\u003cbr>\n3 T arrowroot powder\u003cbr>\n1 package silken tofu\u003cbr>\n2/3 c powdered sugar\u003cbr>\n1 T vanilla extract\u003c/p>\n\u003cp>\u003cem> Icing:\u003c/em>\u003cbr>\n1 12 oz bag of chocolate chips\u003cbr>\n½ c soymilk\u003cbr>\n3 T agave nectar\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cake Preparation: \u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350º. Line muffin pans with paper liners or set up silicone wrappers on baking sheets.\u003c/li>\n\u003cli>Combine vinegar and soymilk and let sit. In another bowl, sift the flour, soda, powder, cornstarch, and salt. \u003c/li>\n\u003cli>Mix oil, sugar, water, vanilla, and the soymilk mixture and beat for 2 minutes. Add dry ingredients slowly and mix until smooth.\u003c/li>\n\u003cli>Fill the baking cups about 2/3 full.\u003c/li>\n\u003cli>Bake for approximately 18 minutes. When you insert a toothpick into the center of one, it should come out clean. Cool for 2 minutes in pan, then remove and put on a cooling rack.\u003c/li>\n\u003c/ol>\n\u003col>\n\u003cstrong>Filling Preparation:\u003c/strong>\n\u003cli>Boil half the soymilk and the agar. Once boiling, reduce heat and simmer for 3 minutes or until the agar dissolves.\u003c/li>\n\u003cli>Whisk half the soymilk and the arrowroot. Add mixture to pot and whisk for 3 minutes over heat. Remove from heat.\u003c/li>\n\u003cli>Blend tofu, sugar, and cooked mixture until creamy. Add vanilla extract and blend more. Transfer to Tupperware with lid and chill for 2-3 hours.\u003c/li>\n\u003c/ol>\n\u003col>\n\u003cstrong>Icing Preparation:\u003c/strong>\n\u003cli>Boil the soymilk and then remove from heat and add remaining ingredients. Mix until smooth.\u003c/li>\n\u003cli>Dip the top of each filled cupcake into the ganache and set on a cooling rack to harden.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/21186/sf-vegan-bakesale-eat-cake-save-animals","authors":["5126"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_1653","bayareabites_50","bayareabites_1865","bayareabites_1875","bayareabites_12","bayareabites_90","bayareabites_1873"],"tags":["bayareabites_8635","bayareabites_8625","bayareabites_1867","bayareabites_8820","bayareabites_8824","bayareabites_8815","bayareabites_8823","bayareabites_8235","bayareabites_8821","bayareabites_8818","bayareabites_8819","bayareabites_8627","bayareabites_8822","bayareabites_8813","bayareabites_8636","bayareabites_8814","bayareabites_1871","bayareabites_8825","bayareabites_8634","bayareabites_8817","bayareabites_8816"],"label":"bayareabites"},"bayareabites_19913":{"type":"posts","id":"bayareabites_19913","meta":{"index":"posts_1591205157","site":"bayareabites","id":"19913","score":null,"sort":[1292883014000]},"guestAuthors":[],"slug":"top-12-vegan-ways-to-celebrate-the-holidays-in-the-bay-area","title":"Top 12 Vegan Ways to Celebrate the Holidays in the Bay Area","publishDate":1292883014,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Many folks believe that being a vegan during the holidays is a challenge. Au contraire! I look at it as a way to be more creative and celebrate many of the awesome vegan options that abound in the Bay Area. Here is my top twelve list of the best ways for vegans to indulge in some local holiday spirit.\u003c/p>\n\u003cp>\u003cstrong>1. Have a Candy Cane Cinnamon Bun and Peppermint Stick Soy Hot Chocolate with Vegan Vanilla Marshmallows at Cinnaholic\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cinnaholic-berkeley.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/candycane-cinnamonbun-new.jpg\" alt=\"Candy Cane Cinnamon Bun\" title=\"Candy Cane Cinnamon Bun\" width=\"500\" height=\"360\" class=\"alignnone size-full wp-image-20170\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Michael Lang/Cinnaholic\u003c/em>\u003c/p>\n\u003cp>Ok, so it may not be super cold and snowy here. But, who says we can't have a hot cup of cocoa and a warm cinnamon roll to warm us from all this… errr… rain..?\u003c/p>\n\u003cp>Hugely anticipated by the vegan community, Shannon Michelle Radke and Florian Radke opened vegan bakery \u003ca href=\"http://www.cinnaholic-berkeley.com/\">Cinnaholic\u003c/a> this past year in Berkeley. The expectations certainly paid off and are exemplified by these amazing, fluffy, chewy, \u003ca href=\"http://www.cinnaholic-berkeley.com/menu/flavors/\">customizable cinnamon rolls\u003c/a> -- 30 different frostings and toppings, plus pie and specialty rolls. And each day they announce their \"$4 Special of the Day\" on \u003ca href=\"http://www.facebook.com/pages/Confessions-of-a-Cinnaholic/126784347931\">Facebook\u003c/a> and \u003ca href=\"http://twitter.com/#!/cinnaholic\">@Cinnaholic\u003c/a> on Twitter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For the holidays, they've added Candy Cane and Peppermint Oreo toppings (Yes, Oreos are indeed vegan) to their catalog. And they're offering Peppermint Stick Soy Hot Chocolate with \u003ca href=\"http://www.chicagosoydairy.com/dandies_vegan_marshmallows/\">Dandies Vanilla Marshmallows\u003c/a>. Can you say indulgence?\u003c/p>\n\u003cp>\u003cstrong>2. Leave EatPastry Vegan Cookie Dough out for Santa\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatpastry.com/html/index.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/vegancookiedough.jpg\" alt=\"vegan cookie dough\" title=\"vegan cookie dough\" width=\"420\" height=\"420\" class=\"alignnone size-full wp-image-20178\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Moxie Sozo/EatPastry\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatpastry.com/html/index.php\">EatPastry\u003c/a> is a San Diego company that creates seriously delicious cookie dough. In my house we rarely get past the dough, but once you make yourself stop devouring the whole tub, the cookies that bake up are chewy and soft and flavorful. The six flavors (one of them gluten-free) are available at \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>.\u003c/p>\n\u003cp>So, on Christmas Eve, whip up a batch of EatPastry for Santa -- or, you know, just leave him the tub with a big spoon in it.\u003c/p>\n\u003cp>\u003cstrong>3. Get fancy with Millennium at their New Year's Eve Event\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.millenniumrestaurant.com/index.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/millenium.jpg\" alt=\"Millenium\" title=\"Millenium\" width=\"469\" height=\"321\" class=\"alignnone size-full wp-image-20200\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Millennium\u003c/em>\u003c/p>\n\u003cp>Everyone's favorite classy vegan joint, \u003ca href=\"http://www.millenniumrestaurant.com/index.html\">Millennium\u003c/a> is celebrating the season and ringing in the \u003ca href=\"http://www.millenniumrestaurant.com/restaurant/events.html\">New Year with an event\u003c/a> featuring a special 5-course prix fixe menu, optional wine pairing and a glass of complimentary bubbly.\u003c/p>\n\u003cp>And if you can't make it to Millennium you can always create your own wine party with your own fancy selection of \u003ca href=\"http://www.barnivore.com/wine\">vegan wines\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>4. Get comfy with some vegan soul food at Souley Vegan\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://souleyvegan.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/souleyvegan.jpg\" alt=\"Souley Vegan\" title=\"Souley Vegan\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-20205\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Souley Vegan\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a> in Oakland is adding holiday specials to their already amazing menu (I mean, they have something called the Jumbo Crispy) to be included in their Christmas Eve meal packages. Meals must be ordered by December 23rd at 5pm and picked up by December 24th at 5pm.\u003c/p>\n\u003cp>\u003cstrong>Offerings include:\u003c/strong> cornbread dressing, mashed potatoes with gravy, herbed corn with bell pepper, and biscuits and gravy.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you can't make it to Souley Vegan, you can always pick up selections from their menu in the refrigerated section of Rainbow Grocery.\u003c/p>\n\u003cp>\u003cstrong>5. Try Seasonal Offerings at Gracias Madre\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gracias-madre.jpg\" alt=\"Gracias Madre\" title=\"Gracias Madre\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20207\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Gracias Madre\u003c/em>\u003c/p>\n\u003cp>Ok, if you haven't been to \u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a> yet, you need to put down whatever unnecessary thing you are doing (paying bills, feeding a child, etc.) and just go. Now. The organic restaurant serves up Mexican deliciousness with a majority of their produce from their very own Organic Biodynamic Be Love Farm in Vacaville, CA.\u003c/p>\n\u003cp>\u003cstrong>Must Eats:\u003c/strong> Papas al Horno, Key Lime Pie, and whatever vegetable is in gratin form at the time. They've just added their seasonal offerings to their menu including: Roasted Butternut Squash, Brussels Sprout Gratin with melted cashew cheese and garlic breadcrumbs, Roasted Turnips with garlic, Pear & Apple Cobbler with Dulce de Leche Ice Cream and Climax Noel holiday beer from Eel River Brewing Company (a hoppy, red winter ale).\u003c/p>\n\u003cp>\u003cstrong>6. Drink some [eggless] nog\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theppk.com/2010/12/matrioshka-eggnog/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/eggless-nog.jpg\" alt=\"Eggless Nog\" title=\"Eggless Nog\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20214\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Isa Chandra Moskowitz/Post Punk Kitchen\u003c/em>\u003c/p>\n\u003cp>Vegansaurus is offering up \u003ca href=\"http://vegansaurus.com/post/2315992809/you-guys-its-not-too-late-to-throw-together-a\">some ideas\u003c/a> for all your holiday nog needs, including \u003ca href=\"http://www.theppk.com/2010/12/matrioshka-eggnog/\">a recipe for Matrioshka Eggnog\u003c/a> from Isa Chandra Moskowitz's \u003ca href=\"http://www.theppk.com/\">Post Punk Kitchen\u003c/a> blog that makes one hella thick and creamy holiday libation. Also, Russian nesting dolls are SO in right now. They are this year's owl. I saw the adorable glass she uses at \u003ca href=\"http://www.shoplavish.com/catalog/product_info.php?cPath=51_63&products_id=1215\">Lavish\u003c/a> in Hayes Valley.\u003c/p>\n\u003cp>\u003cstrong>7. Eat a Sweet Potato Pecan Baby Pie at Wholesome Bakery\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wholesomebakery.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/wholesome-bakery1.jpg\" alt=\"Sweet Potato Pecan Baby Pie\" title=\"Sweet Potato Pecan Baby Pie\" width=\"443\" height=\"299\" class=\"alignnone size-full wp-image-20244\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Rob Williamson/Wholesome Bakery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wholesomebakery.com/\">Wholesome Bakery\u003c/a> is a vegan bakery that was originally part of the street food movement. Their products are vegan, low-glycemic, whole-grain, high-fiber, soy-free, yeast-free, cholesterol-free. Don't miss out on their seasonal special, \u003cem>Sweet Potato Pecan Pie\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>8. Include a Poached Yuba Loaf from Hodo Soy Beanery in your holiday feast\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/yuba-loaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/yuba-loaf.jpg\" alt=\"Yuba Loaf\" title=\"Yuba Loaf\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20225\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Hodo Soy Beanery\u003c/em>\u003c/p>\n\u003cp>Hodo Soy Beanery makes tofu the way it should be made -- fresh, like in Asia where tofu is meant to be eaten the day it is made. This incredibly clean and adorable factory in Oakland offers semi-monthly tours and tastings. You can read about my \u003ca href=\"http://vegansaurus.com/post/1044465547/guest-post-hodo-soy-beanery-tour\">experience of the tour\u003c/a> on Veganasaurus.\u003c/p>\n\u003cp>For the holidays, Hodo is offering a light soy & anise broth Poached Yuba Loaf. Yuba is the skin that forms on top of the heated soy milk during the process of making tofu. It's tender and slightly chewy and works wonderfully in braised dishes or in soup. The geniuses at Hodo managed to create an entire loaf out of yuba, which works perfectly as an alternative to a meat-centered main Christmas dish. You can purchase the loaf at Hodo's stands at \u003ca href=\"http://hodosoy.com/where-to-find-hodo/farmers%E2%80%99-markets/\">various farmers' markets\u003c/a> in the area.\u003c/p>\n\u003cp>\u003cstrong>9. Celebrate New Year's Eve at Gather in Berkeley\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gatherrestaurant.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gather.jpg\" alt=\"Gather\" title=\"Gather\" width=\"299\" height=\"448\" class=\"alignnone size-full wp-image-20221\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Gather\u003c/em>\u003c/p>\n\u003cp>Enjoy a farm-to-table experience at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley with creations from Executive Chef/Co-Owner Sean Baker of Millennium fame who was recently honored as Chef of the Year by Esquire (while Gather was named Best New Restaurant). This place is the home of the \"Vegan Charcuterie\" with items like \"mushroom tartar, parsnip 'lardo' roasted garlic\" and \"grilled watermelon radish 'steak' leek 'butter' horseradish salsa verde, pomegranate.\" \u003c/p>\n\u003cp>On New Year's Eve you can celebrate at Gather with a \u003ca href=\"http://www.gatherrestaurant.com/images/uploads/NYE_Dinner_Menu.pdf\">four-course prix fixe vegan dinner \u003c/a>for $65 per person (accompanying wine pairing $30 per person).\u003c/p>\n\u003cp>\u003cstrong>10. Eat some soba for a long life\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/soba.jpg\" alt=\"Soba noodles\" title=\"Soba noodles\" width=\"218\" height=\"240\" class=\"alignnone size-full wp-image-20231\">\u003cbr>\n\u003cem>Photo Credit: Vi Zahajszky\u003c/em>\u003c/p>\n\u003cp>In Japan, Toshikoshi Soba noodles are eaten during New Year's as a symbol of longevity. Every family has their own way of preparing it, so there is no standard Toshikoshi Soba recipe. If you're in the mood for a long life this New Year's, head to \u003cstrong>Cha-Ya Vegetarian Japanese Restaurant\u003c/strong> (completely vegan) in \u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-san-francisco\">San Francisco\u003c/a> or \u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-berkeley\">Berkeley\u003c/a> for some comforting, hot or cold soba of which they have 12 varieties. Their broth is phenomenal -- just the right amount of salt, with a rich base that doesn't miss the bonito that is used in most traditional dashi bases. While you are there, try some of my personal faves: the Goma Ae (Sesame Greens) and the Avocado Tempura roll (you haven't lived until you've had fried avocado). This no-frills restaurant is one you'll want to come back to again and again for the clean, flavorful, and light food, as well as the incredibly friendly staff.\u003c/p>\n\u003cp>\u003cstrong>11. For New Year's Day, get out of San Francisco and head to Sugar Plum Vegan Cafe\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sugarplumvegan.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/sugarplum.jpg\" alt=\"Sugar Plum Cafe\" title=\"Sugar Plum Cafe\" width=\"476\" height=\"252\" class=\"alignnone size-full wp-image-20232\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Sugar Plum Vegan Cafe\u003c/em>\u003c/p>\n\u003cp>Yeah, it's a bit of a drive to \u003ca href=\"http://www.sugarplumvegan.com/\">Sugar Plum Vegan Cafe\u003c/a> in Sacramento on New Year's Day, but it's worth it for a bottomless brunch of blueberry pancakes with pomegranate syrup, swiss chard tofu frittata, biscuits and country gravy, hoppin' john, sesame noodles, and cinnamon rolls -- for just $15 per person!\u003c/p>\n\u003cp>\u003cstrong>12. Make the king of desserts: Crème Brûlée\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/creme-brulee-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/creme-brulee-new.jpg\" alt=\"Creme Brulee\" title=\"Creme Brulee\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-20235\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Vi Zahajszky\u003c/em>\u003c/p>\n\u003cp>Chef Chloe Coscarelli is seriously taking the vegan cooking and baking world by storm. A former chef at Millennium and \u003ca href=\"http://www.herbivorerestaurant.com/\">Herbivore\u003c/a> and winner of Food Network's \u003ca href=\"http://www.chefchloe.com/videos/video/12-cupcake-wars.html\">Cupcake Wars\u003c/a> where she beat out a group of non-vegan chefs, this 23 year-old is showing the world that vegan food (including dessert!) can be just as amazing as non-vegan food.\u003c/p>\n\u003cp>So it seems apropos to share Chef Chloe's \u003ca href=\"http://www.chefchloe.com/blog/2/43-holiday-spiced-creme-brulee.html\">Holiday-Spiced Crème Brûlée\u003c/a> –- which is as indulgent and rich as any dairy and egg-containing counterpart.\u003c/p>\n\u003cp>My favorite dessert before going vegan was Crème Brûlée. If a restaurant had it on the menu, I would automatically order it. So this recipe was a dream come true for me, and I have to say, the results of my first ever attempt at Crème Brûlée were intimidating, but surprisingly easy, and super delicious! The torch freaked me out at first but after a few tries I got the hang of it. The recipe below is from \u003ca href=\"http://www.chefchloe.com/\">Chef Chloe’s website\u003c/a>. I used \u003ca href=\"http://www.turtlemountain.com/products/coconut_milk_creamer.html\">So Delicious Coconut Milk Creamer\u003c/a> instead of a non-dairy milk to add more richness. This dessert is very sweet, so if you prefer something milder, I would suggest using an unsweetened milk (I like either \u003ca href=\"http://www.livingharvest.com/products/milk\">hemp\u003c/a> or \u003ca href=\"http://www.turtlemountain.com/products/coconut_milk_beverage.html\">coconut\u003c/a>).\u003c/p>\n\u003cp>\u003cstrong>Holiday-Spiced Crème Brûlée\u003c/strong>\u003cbr>\n\u003cem>Published with permission from Chloe Coscarelli\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n¼ cup non-dairy milk (rice or almond milk to make it soy-free)\u003cbr>\n¼ cup organic cornstarch\u003cbr>\n1 14-ounce can coconut milk\u003cbr>\n½ cup sugar + extra for brûlée\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n½ teaspoon ground ginger\u003cbr>\n¼ teaspoon ground nutmeg\u003cbr>\n¼ teaspoon ground cloves\u003cbr>\n1/8 teaspoon salt\u003cbr>\n1 teaspoon pure vanilla extract (or seeds scraped from 1 vanilla bean)\u003c/p>\n\u003cp>\u003cstrong>Procedure:\u003c/strong>\u003cbr>\n1. In a small bowl, thoroughly mix the non-dairy milk and cornstarch with a whisk or fork and set aside.\u003c/p>\n\u003cp>2. In a medium saucepan, heat the coconut milk, ½ cup sugar, cinnamon, ginger, nutmeg, cloves, and salt over medium/high heat just until boiling.\u003c/p>\n\u003cp>3. Turn the heat to medium/low and slowly drizzle the cornstarch mixture into the saucepot, whisking continuously. Keep whisking until the mixture becomes very thick in texture (about 1-2 minutes). Turn off the heat and whisk in the vanilla.\u003c/p>\n\u003cp>4. Pour the custard evenly into your crème brulèe or custard dishes (you can use ramekins or coffee mugs as well). Let them cool for 10 minutes then chill in the refrigerator for 4 hours or overnight.\u003c/p>\n\u003cp>5. Remove the crème brulèe 1 hour before torching so that it comes down to room temperature. Sprinkle about 2 teaspoons of sugar onto each ramekin then shake it so that it spreads evenly. Do not use brown sugar because the molasses will burn.\u003c/p>\n\u003cp>6. Hold your torch about 2-3 inches from the sugar and melt the sugar until it bubbles and turns slightly golden. Be sure to move your torch back and forth continuously so that it does not burn in one spot. If you see any black spots forming, move your torch away from that area as it is beginning to burn, which you do not want. Once there is no more visible dry sugar, let the crème brûlée sit for 3-5 minutes and serve immediately. \u003cstrong>Note:\u003c/strong> For an extra thick crackly top, add 2 more teaspoons of sugar and repeat the torching process.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Enjoy and have a happy (and delicious) holiday!\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"Many folks believe that being a vegan during the holidays is a challenge. Au contraire! I look at it as a way to be more creative and celebrate many of the awesome vegan options that abound in the Bay Area. Here is my top twelve list of the best ways for vegans to indulge in some local holiday spirit.","status":"publish","parent":0,"modified":1292978830,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":60,"wordCount":1932},"headData":{"title":"Top 12 Vegan Ways to Celebrate the Holidays in the Bay Area | KQED","description":"Many folks believe that being a vegan during the holidays is a challenge. Au contraire! I look at it as a way to be more creative and celebrate many of the awesome vegan options that abound in the Bay Area. Here is my top twelve list of the best ways for vegans to indulge in some local holiday spirit.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Top 12 Vegan Ways to Celebrate the Holidays in the Bay Area","datePublished":"2010-12-20T22:10:14.000Z","dateModified":"2010-12-22T00:47:10.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"19913 http://blogs.kqed.org/bayareabites/?p=19913","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/12/20/top-12-vegan-ways-to-celebrate-the-holidays-in-the-bay-area/","disqusTitle":"Top 12 Vegan Ways to Celebrate the Holidays in the Bay Area","path":"/bayareabites/19913/top-12-vegan-ways-to-celebrate-the-holidays-in-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Many folks believe that being a vegan during the holidays is a challenge. Au contraire! I look at it as a way to be more creative and celebrate many of the awesome vegan options that abound in the Bay Area. Here is my top twelve list of the best ways for vegans to indulge in some local holiday spirit.\u003c/p>\n\u003cp>\u003cstrong>1. Have a Candy Cane Cinnamon Bun and Peppermint Stick Soy Hot Chocolate with Vegan Vanilla Marshmallows at Cinnaholic\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cinnaholic-berkeley.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/candycane-cinnamonbun-new.jpg\" alt=\"Candy Cane Cinnamon Bun\" title=\"Candy Cane Cinnamon Bun\" width=\"500\" height=\"360\" class=\"alignnone size-full wp-image-20170\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Michael Lang/Cinnaholic\u003c/em>\u003c/p>\n\u003cp>Ok, so it may not be super cold and snowy here. But, who says we can't have a hot cup of cocoa and a warm cinnamon roll to warm us from all this… errr… rain..?\u003c/p>\n\u003cp>Hugely anticipated by the vegan community, Shannon Michelle Radke and Florian Radke opened vegan bakery \u003ca href=\"http://www.cinnaholic-berkeley.com/\">Cinnaholic\u003c/a> this past year in Berkeley. The expectations certainly paid off and are exemplified by these amazing, fluffy, chewy, \u003ca href=\"http://www.cinnaholic-berkeley.com/menu/flavors/\">customizable cinnamon rolls\u003c/a> -- 30 different frostings and toppings, plus pie and specialty rolls. And each day they announce their \"$4 Special of the Day\" on \u003ca href=\"http://www.facebook.com/pages/Confessions-of-a-Cinnaholic/126784347931\">Facebook\u003c/a> and \u003ca href=\"http://twitter.com/#!/cinnaholic\">@Cinnaholic\u003c/a> on Twitter.\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>For the holidays, they've added Candy Cane and Peppermint Oreo toppings (Yes, Oreos are indeed vegan) to their catalog. And they're offering Peppermint Stick Soy Hot Chocolate with \u003ca href=\"http://www.chicagosoydairy.com/dandies_vegan_marshmallows/\">Dandies Vanilla Marshmallows\u003c/a>. Can you say indulgence?\u003c/p>\n\u003cp>\u003cstrong>2. Leave EatPastry Vegan Cookie Dough out for Santa\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatpastry.com/html/index.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/vegancookiedough.jpg\" alt=\"vegan cookie dough\" title=\"vegan cookie dough\" width=\"420\" height=\"420\" class=\"alignnone size-full wp-image-20178\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Moxie Sozo/EatPastry\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatpastry.com/html/index.php\">EatPastry\u003c/a> is a San Diego company that creates seriously delicious cookie dough. In my house we rarely get past the dough, but once you make yourself stop devouring the whole tub, the cookies that bake up are chewy and soft and flavorful. The six flavors (one of them gluten-free) are available at \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>.\u003c/p>\n\u003cp>So, on Christmas Eve, whip up a batch of EatPastry for Santa -- or, you know, just leave him the tub with a big spoon in it.\u003c/p>\n\u003cp>\u003cstrong>3. Get fancy with Millennium at their New Year's Eve Event\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.millenniumrestaurant.com/index.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/millenium.jpg\" alt=\"Millenium\" title=\"Millenium\" width=\"469\" height=\"321\" class=\"alignnone size-full wp-image-20200\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Millennium\u003c/em>\u003c/p>\n\u003cp>Everyone's favorite classy vegan joint, \u003ca href=\"http://www.millenniumrestaurant.com/index.html\">Millennium\u003c/a> is celebrating the season and ringing in the \u003ca href=\"http://www.millenniumrestaurant.com/restaurant/events.html\">New Year with an event\u003c/a> featuring a special 5-course prix fixe menu, optional wine pairing and a glass of complimentary bubbly.\u003c/p>\n\u003cp>And if you can't make it to Millennium you can always create your own wine party with your own fancy selection of \u003ca href=\"http://www.barnivore.com/wine\">vegan wines\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>4. Get comfy with some vegan soul food at Souley Vegan\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://souleyvegan.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/souleyvegan.jpg\" alt=\"Souley Vegan\" title=\"Souley Vegan\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-20205\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Souley Vegan\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a> in Oakland is adding holiday specials to their already amazing menu (I mean, they have something called the Jumbo Crispy) to be included in their Christmas Eve meal packages. Meals must be ordered by December 23rd at 5pm and picked up by December 24th at 5pm.\u003c/p>\n\u003cp>\u003cstrong>Offerings include:\u003c/strong> cornbread dressing, mashed potatoes with gravy, herbed corn with bell pepper, and biscuits and gravy.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you can't make it to Souley Vegan, you can always pick up selections from their menu in the refrigerated section of Rainbow Grocery.\u003c/p>\n\u003cp>\u003cstrong>5. Try Seasonal Offerings at Gracias Madre\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gracias-madre.jpg\" alt=\"Gracias Madre\" title=\"Gracias Madre\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20207\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Gracias Madre\u003c/em>\u003c/p>\n\u003cp>Ok, if you haven't been to \u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a> yet, you need to put down whatever unnecessary thing you are doing (paying bills, feeding a child, etc.) and just go. Now. The organic restaurant serves up Mexican deliciousness with a majority of their produce from their very own Organic Biodynamic Be Love Farm in Vacaville, CA.\u003c/p>\n\u003cp>\u003cstrong>Must Eats:\u003c/strong> Papas al Horno, Key Lime Pie, and whatever vegetable is in gratin form at the time. They've just added their seasonal offerings to their menu including: Roasted Butternut Squash, Brussels Sprout Gratin with melted cashew cheese and garlic breadcrumbs, Roasted Turnips with garlic, Pear & Apple Cobbler with Dulce de Leche Ice Cream and Climax Noel holiday beer from Eel River Brewing Company (a hoppy, red winter ale).\u003c/p>\n\u003cp>\u003cstrong>6. Drink some [eggless] nog\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theppk.com/2010/12/matrioshka-eggnog/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/eggless-nog.jpg\" alt=\"Eggless Nog\" title=\"Eggless Nog\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20214\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Isa Chandra Moskowitz/Post Punk Kitchen\u003c/em>\u003c/p>\n\u003cp>Vegansaurus is offering up \u003ca href=\"http://vegansaurus.com/post/2315992809/you-guys-its-not-too-late-to-throw-together-a\">some ideas\u003c/a> for all your holiday nog needs, including \u003ca href=\"http://www.theppk.com/2010/12/matrioshka-eggnog/\">a recipe for Matrioshka Eggnog\u003c/a> from Isa Chandra Moskowitz's \u003ca href=\"http://www.theppk.com/\">Post Punk Kitchen\u003c/a> blog that makes one hella thick and creamy holiday libation. Also, Russian nesting dolls are SO in right now. They are this year's owl. I saw the adorable glass she uses at \u003ca href=\"http://www.shoplavish.com/catalog/product_info.php?cPath=51_63&products_id=1215\">Lavish\u003c/a> in Hayes Valley.\u003c/p>\n\u003cp>\u003cstrong>7. Eat a Sweet Potato Pecan Baby Pie at Wholesome Bakery\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wholesomebakery.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/wholesome-bakery1.jpg\" alt=\"Sweet Potato Pecan Baby Pie\" title=\"Sweet Potato Pecan Baby Pie\" width=\"443\" height=\"299\" class=\"alignnone size-full wp-image-20244\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Rob Williamson/Wholesome Bakery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wholesomebakery.com/\">Wholesome Bakery\u003c/a> is a vegan bakery that was originally part of the street food movement. Their products are vegan, low-glycemic, whole-grain, high-fiber, soy-free, yeast-free, cholesterol-free. Don't miss out on their seasonal special, \u003cem>Sweet Potato Pecan Pie\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>8. Include a Poached Yuba Loaf from Hodo Soy Beanery in your holiday feast\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/yuba-loaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/yuba-loaf.jpg\" alt=\"Yuba Loaf\" title=\"Yuba Loaf\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20225\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Hodo Soy Beanery\u003c/em>\u003c/p>\n\u003cp>Hodo Soy Beanery makes tofu the way it should be made -- fresh, like in Asia where tofu is meant to be eaten the day it is made. This incredibly clean and adorable factory in Oakland offers semi-monthly tours and tastings. You can read about my \u003ca href=\"http://vegansaurus.com/post/1044465547/guest-post-hodo-soy-beanery-tour\">experience of the tour\u003c/a> on Veganasaurus.\u003c/p>\n\u003cp>For the holidays, Hodo is offering a light soy & anise broth Poached Yuba Loaf. Yuba is the skin that forms on top of the heated soy milk during the process of making tofu. It's tender and slightly chewy and works wonderfully in braised dishes or in soup. The geniuses at Hodo managed to create an entire loaf out of yuba, which works perfectly as an alternative to a meat-centered main Christmas dish. You can purchase the loaf at Hodo's stands at \u003ca href=\"http://hodosoy.com/where-to-find-hodo/farmers%E2%80%99-markets/\">various farmers' markets\u003c/a> in the area.\u003c/p>\n\u003cp>\u003cstrong>9. Celebrate New Year's Eve at Gather in Berkeley\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gatherrestaurant.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gather.jpg\" alt=\"Gather\" title=\"Gather\" width=\"299\" height=\"448\" class=\"alignnone size-full wp-image-20221\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Gather\u003c/em>\u003c/p>\n\u003cp>Enjoy a farm-to-table experience at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley with creations from Executive Chef/Co-Owner Sean Baker of Millennium fame who was recently honored as Chef of the Year by Esquire (while Gather was named Best New Restaurant). This place is the home of the \"Vegan Charcuterie\" with items like \"mushroom tartar, parsnip 'lardo' roasted garlic\" and \"grilled watermelon radish 'steak' leek 'butter' horseradish salsa verde, pomegranate.\" \u003c/p>\n\u003cp>On New Year's Eve you can celebrate at Gather with a \u003ca href=\"http://www.gatherrestaurant.com/images/uploads/NYE_Dinner_Menu.pdf\">four-course prix fixe vegan dinner \u003c/a>for $65 per person (accompanying wine pairing $30 per person).\u003c/p>\n\u003cp>\u003cstrong>10. Eat some soba for a long life\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/soba.jpg\" alt=\"Soba noodles\" title=\"Soba noodles\" width=\"218\" height=\"240\" class=\"alignnone size-full wp-image-20231\">\u003cbr>\n\u003cem>Photo Credit: Vi Zahajszky\u003c/em>\u003c/p>\n\u003cp>In Japan, Toshikoshi Soba noodles are eaten during New Year's as a symbol of longevity. Every family has their own way of preparing it, so there is no standard Toshikoshi Soba recipe. If you're in the mood for a long life this New Year's, head to \u003cstrong>Cha-Ya Vegetarian Japanese Restaurant\u003c/strong> (completely vegan) in \u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-san-francisco\">San Francisco\u003c/a> or \u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-berkeley\">Berkeley\u003c/a> for some comforting, hot or cold soba of which they have 12 varieties. Their broth is phenomenal -- just the right amount of salt, with a rich base that doesn't miss the bonito that is used in most traditional dashi bases. While you are there, try some of my personal faves: the Goma Ae (Sesame Greens) and the Avocado Tempura roll (you haven't lived until you've had fried avocado). This no-frills restaurant is one you'll want to come back to again and again for the clean, flavorful, and light food, as well as the incredibly friendly staff.\u003c/p>\n\u003cp>\u003cstrong>11. For New Year's Day, get out of San Francisco and head to Sugar Plum Vegan Cafe\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sugarplumvegan.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/sugarplum.jpg\" alt=\"Sugar Plum Cafe\" title=\"Sugar Plum Cafe\" width=\"476\" height=\"252\" class=\"alignnone size-full wp-image-20232\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Sugar Plum Vegan Cafe\u003c/em>\u003c/p>\n\u003cp>Yeah, it's a bit of a drive to \u003ca href=\"http://www.sugarplumvegan.com/\">Sugar Plum Vegan Cafe\u003c/a> in Sacramento on New Year's Day, but it's worth it for a bottomless brunch of blueberry pancakes with pomegranate syrup, swiss chard tofu frittata, biscuits and country gravy, hoppin' john, sesame noodles, and cinnamon rolls -- for just $15 per person!\u003c/p>\n\u003cp>\u003cstrong>12. Make the king of desserts: Crème Brûlée\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/creme-brulee-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/creme-brulee-new.jpg\" alt=\"Creme Brulee\" title=\"Creme Brulee\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-20235\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Vi Zahajszky\u003c/em>\u003c/p>\n\u003cp>Chef Chloe Coscarelli is seriously taking the vegan cooking and baking world by storm. A former chef at Millennium and \u003ca href=\"http://www.herbivorerestaurant.com/\">Herbivore\u003c/a> and winner of Food Network's \u003ca href=\"http://www.chefchloe.com/videos/video/12-cupcake-wars.html\">Cupcake Wars\u003c/a> where she beat out a group of non-vegan chefs, this 23 year-old is showing the world that vegan food (including dessert!) can be just as amazing as non-vegan food.\u003c/p>\n\u003cp>So it seems apropos to share Chef Chloe's \u003ca href=\"http://www.chefchloe.com/blog/2/43-holiday-spiced-creme-brulee.html\">Holiday-Spiced Crème Brûlée\u003c/a> –- which is as indulgent and rich as any dairy and egg-containing counterpart.\u003c/p>\n\u003cp>My favorite dessert before going vegan was Crème Brûlée. If a restaurant had it on the menu, I would automatically order it. So this recipe was a dream come true for me, and I have to say, the results of my first ever attempt at Crème Brûlée were intimidating, but surprisingly easy, and super delicious! The torch freaked me out at first but after a few tries I got the hang of it. The recipe below is from \u003ca href=\"http://www.chefchloe.com/\">Chef Chloe’s website\u003c/a>. I used \u003ca href=\"http://www.turtlemountain.com/products/coconut_milk_creamer.html\">So Delicious Coconut Milk Creamer\u003c/a> instead of a non-dairy milk to add more richness. This dessert is very sweet, so if you prefer something milder, I would suggest using an unsweetened milk (I like either \u003ca href=\"http://www.livingharvest.com/products/milk\">hemp\u003c/a> or \u003ca href=\"http://www.turtlemountain.com/products/coconut_milk_beverage.html\">coconut\u003c/a>).\u003c/p>\n\u003cp>\u003cstrong>Holiday-Spiced Crème Brûlée\u003c/strong>\u003cbr>\n\u003cem>Published with permission from Chloe Coscarelli\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n¼ cup non-dairy milk (rice or almond milk to make it soy-free)\u003cbr>\n¼ cup organic cornstarch\u003cbr>\n1 14-ounce can coconut milk\u003cbr>\n½ cup sugar + extra for brûlée\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n½ teaspoon ground ginger\u003cbr>\n¼ teaspoon ground nutmeg\u003cbr>\n¼ teaspoon ground cloves\u003cbr>\n1/8 teaspoon salt\u003cbr>\n1 teaspoon pure vanilla extract (or seeds scraped from 1 vanilla bean)\u003c/p>\n\u003cp>\u003cstrong>Procedure:\u003c/strong>\u003cbr>\n1. In a small bowl, thoroughly mix the non-dairy milk and cornstarch with a whisk or fork and set aside.\u003c/p>\n\u003cp>2. In a medium saucepan, heat the coconut milk, ½ cup sugar, cinnamon, ginger, nutmeg, cloves, and salt over medium/high heat just until boiling.\u003c/p>\n\u003cp>3. Turn the heat to medium/low and slowly drizzle the cornstarch mixture into the saucepot, whisking continuously. Keep whisking until the mixture becomes very thick in texture (about 1-2 minutes). Turn off the heat and whisk in the vanilla.\u003c/p>\n\u003cp>4. Pour the custard evenly into your crème brulèe or custard dishes (you can use ramekins or coffee mugs as well). Let them cool for 10 minutes then chill in the refrigerator for 4 hours or overnight.\u003c/p>\n\u003cp>5. Remove the crème brulèe 1 hour before torching so that it comes down to room temperature. Sprinkle about 2 teaspoons of sugar onto each ramekin then shake it so that it spreads evenly. Do not use brown sugar because the molasses will burn.\u003c/p>\n\u003cp>6. Hold your torch about 2-3 inches from the sugar and melt the sugar until it bubbles and turns slightly golden. Be sure to move your torch back and forth continuously so that it does not burn in one spot. If you see any black spots forming, move your torch away from that area as it is beginning to burn, which you do not want. Once there is no more visible dry sugar, let the crème brûlée sit for 3-5 minutes and serve immediately. \u003cstrong>Note:\u003c/strong> For an extra thick crackly top, add 2 more teaspoons of sugar and repeat the torching process.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Enjoy and have a happy (and delicious) holiday!\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/19913/top-12-vegan-ways-to-celebrate-the-holidays-in-the-bay-area","authors":["5126"],"categories":["bayareabites_1763","bayareabites_1873"],"tags":["bayareabites_8635","bayareabites_8625","bayareabites_8626","bayareabites_8632","bayareabites_8628","bayareabites_8629","bayareabites_3583","bayareabites_8630","bayareabites_8627","bayareabites_8633","bayareabites_8636","bayareabites_1871","bayareabites_8634","bayareabites_8631"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. 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How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. 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. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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