A growing number of Bay Area residents are so enamored of the concept of Wine Country that they've created one in their backyard. Literally.
Suburban vineyards have become a more fashionable form of landscaping for well-heeled residents in posh zip codes around the region, with cabernet sauvignon and pinot noir replacing ground cover while homeowners get an up-close-and-personal taste of the wine lifestyle.
Locals have counted more than 100 home vineyards of late in exclusive Los Altos Hills on the Peninsula while nearby wealthy hamlets like Saratoga, Woodside and Portola Valley are studded with grapevines spreading over expansive properties that also contain multi-million-dollar houses. Another booming suburban wine country is the East Bay's Lamorinda (Lafayette, Moraga, Orinda), where numerous homeowners have planted vineyards in a region that recently obtained its own AVA.
"I'm lovin' it!" says a Los Altos Hills vineyard owner about his wine avocation. Romance aside, however, vineyard hobbyists soon realize that tending to vitus vinifera grapes and addressing the resulting winemaking required can be a demanding, costly, time-intensive activity. Coming to the rescue in the Bay Area is a retinue of vineyard managers, personal winemakers and consultants who take over these chores for those with better things to do.
As winemaker Katie Fox of Private Vine Wines in Santa Cruz explains it, "They're farmers now and the cows keep needing to be milked. Every fall, they'll have a lot of grapes. What are they going to do with them? They're not going to make jam. I try to take the pain away because most of them work so much that they're never home. Everybody is doing something to make a lot of money to be able to afford these places."
The main task of her company, which is also a bonded winery, is to do all the work required to make the wine for clients from their grapes, providing the space, equipment, barrels, corks, storage and know-how, then delivering finished bottles of wine. "We get some lots that are so small that we don't use our equipment. I just jump in there like Lucille Ball and crush them because it takes, like, two hours to clean our crusher."
Fox also does a lot of hand holding, extracting details about the kinds of wines clients like and connecting them to other professionals who can assist with viticulture issues and other tasks. She relates the tale of one client -- a top tech executive -- who decided he wanted to start doing his own winemaking. He purchased pricey equipment for that purpose, only to come back to Private Vine Wines. "You can't be flying off to South Korea all the time and be a winemaker," Fox explains.
While she says many of her clients are surprised at the price of outsourcing the winemaking, colleague Ron Mosley, proprietor of Vinescape in Gilroy, reports that his clients "don't care what it costs." He manages 80 vineyards-- most of them non-commercial-- from Woodside to Gilroy, also performing winemaking and whatever else clients require. Many of Mosley's clients are high-powered CEOs who are used to giving orders, he says. "That four-letter word 'done' is now part of my mantra," he notes.
This client attitude extends to some vineyard aspects that would be non-issues in a commercial winery. Say, after Mosley's vineyard workers haven't adequately manicured the rows to country-club standards. "I'll go pull the three weeds they left and then the client is happy," he says. But Mosley puts his foot down regarding certain requests, like moving the harvest date to accommodate a client's trip to Italy, which can negatively impact wine quality.
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He's learned to be crafty to maintain harmony, like scheduling the fruit thinning that high-end vineyards often need. Seeing grapes on the ground horrifies clients so now Mosley says, "I ask, 'When are you going on vacation?' That's when we go in and thin and take the fruit out of there in buckets." Before implementing this strategy, his crews would thin in the usual way, leaving the fruit. Says Mosley, "Oh god, did I get phone calls!"
To avoid the drama, vineyard manager/winemaker Nancy Freire has just a handful of carefully chosen clients on the Peninsula and in the South Bay who give her carte blanche to produce wine as good as possible from vineyards that, ideally, she specified and planted. Her company, Vino Fino Consulting, "specializes in what I would call estate wines where the family loves having the vineyard on their property and they love the concept of having wine made from their vineyard only. But they don't have the time or knowledge to do it themselves."
Some competing services can vinify grapes together that come from different properties-- a less costly approach-- thus not delivering true estate wines to clients. But Freire says not everyone wants to pay for her high-end method. "A lot of people who buy homes with vineyards on them are not prepared to drop $12,000 a year or more to have their own wine made," she explains. Even at that, "Nobody's getting rich off making wine," says the former Silicon Valley engineer.
Although agriculture certainly isn't as controllable as high-tech manufacturing-- "In 2008, the vines froze in March so there was no fruit," Freire recalls-- one of the many aha aspects of becoming a gentleman farmer is the possible excess product. "Even if you only have half an acre, if you end up with a decent crop, you're gonna have two barrels" of wine, she reports. That translates to roughly 120 gallons or around 576 bottles of wine for just one year. That's a lot of Christmas gifts.
Most consultants like Freire and Mosley can help clients sell their excess-- fruit or wine-- to bonded wineries. In fact, Mosley's recently established TASS Winery in Gilroy will sell blended wines from client grapes in the near future. Meanwhile, some existing commercial operations have secondary businesses that suck up the surfeit. San Martin's Clos LaChance Winery has a division called CK Vines that offers a "soil to sipping" service that does it all for clients, as does Post & Trellis, part of La Honda Winery in Redwood City. These companies usually use client grapes in commercial wines under the wineries' label, returning some bottles of wine to the vineyard owners. Wines from locally grown grapes can be tasted at these wineries.
Those wanting their grapes put into estate wines are also accommodated -- for a price. According to the Post & Trellis website, the charge for such estate wines will work out to $20 to $36 per bottle depending on various options. In general, "Selling grapes to wineries is not a super-profitable market," explains consultant Prudy Foxx, a viticulture expert who's been called "the Grape Whisperer" because she fixes the many things that can go wrong during the grape-growing process.
"Nobody calls me because they're happy," explains Foxx, who is one of the specialists frequently tapped by homeowners and their vineyard managers. "Some people don't realize how much work it is and don't have the commitment to the timing aspects," she says. "If you miss those early sprays, you're messed up for the whole year. There's nothing more depressing than a bunch of mildewed grapes."
Foxx often has to reset some of her clients' erroneous ideas, like what "organic" means. "They think it means you don't have to do anything," she explains. If true, that would certainly be easier and cheaper for homeowners but, "In reality, it means you use organic products," Foxx explains.
Another common fallacy is that making vineyards suffer produces better wine. "I see lots of vineyards that weren't planted in good sites and aren't well cared for because people have this misguided idea that a tortured vineyard is a good vineyard. That stress is good," she reports.
According to Foxx, many mistakes can be made by home vineyard owners. "They could have an unsuitable site. Poor drainage, a cold spot-- there's any number of things that could make it not suitable. Those are the ones who I recommend should buy a really nice wine cellar. Take the money they would have invested in that vineyard and take a high-quality trip to Bordeaux and buy nice wines," she says.
Fellow consultant Shea Comfort is a fermentation expert in Walnut Creek who often works with the growing number of home vineyard owners in Lamorinda. Some of his clients have had manicured vineyards that mainly functioned as trendy landscaping-- and they didn't usually keep the resulting not-so-great wine. But since it's Comfort's job to maximize the wine that each site can produce, "Those who have worked to improve grape quality are often amazed when they taste the resulting wine afterward," he says, noting that their common reaction is, "Wow, this is what I've been giving away?"
But the forceful one-percenters who can afford home vineyards sometimes persist in their fantasies, like insisting on planting their favorite varietals on their property, regardless of the site characteristics. To a pinot noir-loving client with an estate in hot Brentwood, he might ask, "'Why are you doing this?' 'Because I like pinot.' That's the wrong answer. Pinot doesn't like Brentwood,'" Comfort explains to them. "I ask them, 'Do you want to make really nice wine or do you want to struggle with something because you like it and never be happy with it?'"
Comfort and his fellow experts are unanimous about the terrible economics of home wine growing, with properly maintaining small vineyards requiring the same financial outlays as doing so on the larger scale of a commercial vineyard. But this hardly deters those with money who fall in love with the idea of planting vineyards and having their own wine.
Count Moraga home vineyard owner Carol Haag and her husband as part of the converted. They pay skilled vineyard managers and a local winemaker to do the hard work, reveling in the resulting wine, which she says is quite good. Admits Haag: "We figured that for what we pay, a bottle of our wine would be $80. We're not in it to make money but to enjoy it."
But farming being farming, things can still go wrong. "The second year, we had all these wild critters, primarily raccoons, that ate all our grapes and had the nerve to swim in our pool afterwards and left all this purple residue everywhere. So we literally lost the first harvest," Haag recalls. She also keeps an eye out for the birds that are always waiting to swoop down for a grape treat.
Like other Bay Area home vineyard owners, the joy outweighs the challenges for Haag. "It's fun," she says. "A real feeling of accomplishment. You feel like a farmer because you're out in the elements." And the deeply pleasurable aspects can carry away some suburban grape growers, who begin nourishing dreams of going commercial and making a living at it. "Good luck with that is what I say," Haag states. "I'll just be a little grape grower."
The many challenges inherent in making good wine are onerous enough for bonded wineries, so most home vineyard owners hire professionals to do the work. But a small subset of passionate residents are stepping up to the plate and doing everything themselves. Retired semiconductor executive Scott Bryan of Los Altos Hills has "made about every mistake you can make in the planting, growing and making of wine," he reports. Snails and rodents have consumed his plants, powdery mildew has ruined his crop, birds and deer are ever watchful for a free meal.
But after reading "hundreds of papers," taking classes at UC Davis and addressing vineyard management and winemaking as yet another engineering problem, he seems to have muscled his way to a satisfying and successful result. After being pushed by his adult children to enter a home winemaking contest, four of six wines from his 2013 vintage were awarded medals, including a hard-to-get double gold. Now he's seriously hooked.
When he pours his rich reds at wine events in town, tasters frequently want to buy some. But despite the flattery, he easily ignores the siren song of going commercial. "This is my retirement job -- but I don't consider it much of a job. It's a hobby. I spend a lot of time out here," he says, pointing at the orderly vines marching down from his hilltop site.
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As consultant Shea Comfort explains, "Most of the hobby guys are doing it for love. It's beautiful. They make wine they can share. They're proud of it. Some guys, when they start making nice wines, they go, 'Oh, maybe I want to start a winery.' I say, 'You should think again about that. Seriously, let's sit down and let your head cool off.'"
Where to taste locally grown wines:
La Honda Winery, 2645 Fair Oaks Ave., Redwood City. Private tours and tastings can be scheduled and monthly events are held for wine club members. (650) 366-4104
Clos LaChance Winery, 1 Hummingbird Lane, San Martin. The tasting room is open most of the year from 11 to 4:30. (800) 487-9463
TASS Winery, 3200-A Dryden Ave., Gilroy. Currently, some locally grown blends can be sampled at barrel tastings by appointment only. The winery will officially open in June. (408) 858-1862
Public tastings of wines made from home vineyards in Los Altos Hills are held periodically at "Vines & Wines" events. To see event listings, go to the town's community calendar. The next scheduled activity is a Vintner’s Appreciation Day on July 10, 2016, from 3-6 p.m. at the Los Altos Hills Town Hall.
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Visit \u003ca href=\"http://sonomamag.com\">sonomamag.com\u003c/a> to sign up for a subscription and find out what’s new in Wine Country.\u003c/p>","avatar":"https://secure.gravatar.com/avatar/7f30e2b81d7fa7b716644bdceabc490b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sonoma Magazine | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7f30e2b81d7fa7b716644bdceabc490b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7f30e2b81d7fa7b716644bdceabc490b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sonomamagazine"},"susanhathaway":{"type":"authors","id":"5578","meta":{"index":"authors_1591205172","id":"5578","found":true},"name":"Susan Hathaway","firstName":"Susan","lastName":"Hathaway","slug":"susanhathaway","email":"susan@redpenassoc.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"From making blob-shaped pancakes for her family at age 6 to presumptuously reinventing recipes from well-known chefs, Susan has had a life-long food love affair. 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This Bay Area native is a longtime food & wine journalist and blogger who has contributed to regional publications such as the San Jose Mercury News and its affiliates, Metro, San Francisco Chronicle, South Bay Accent, Urbanspoon and other epistles that are lucky enough not to have been killed off yet by the publishing crisis.","avatar":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Susan Hathaway | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/susanhathaway"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"food_1337599":{"type":"posts","id":"food_1337599","meta":{"index":"posts_1591205157","site":"food","id":"1337599","found":true},"guestAuthors":[],"slug":"rocky-road-ice-cream","title":"The Chilling History of Ice Cream","publishDate":1715643778,"format":"video","headTitle":"The Chilling History of Ice Cream | KQED","labelTerm":{},"content":"\u003cp>Uncover the sweet saga behind Rocky Road ice cream. We dive into this iconic treat’s roots and discover how the tumultuous 1920s, Prohibition, and World War II all played a pivotal role in transforming ice cream into the ultimate American comfort food. From humble beginnings to becoming a nationwide sensation, explore how Rocky Road became not just a flavor, but a symbol of resilience and indulgence in the face of adversity.\u003c/p>\n\u003cp>Thank you to Juliet Pries, owner of \u003ca href=\"https://www.theicecreambarsf.com/\" target=\"_blank\" rel=\"noopener\">The Ice Cream Bar\u003c/a>, for sharing her rocky road ice cream with marshmallow fluff.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://qz.com/quartzy/1376713/who-invented-rocky-road-ice-cream-its-complicated\" target=\"_blank\" rel=\"noopener\">Who Invented Rocky Road ice cream? It’s complicated.\u003c/a>\u003cbr>\n\u003ca href=\"https://www.theatlantic.com/health/archive/2017/08/ice-cream-military/535980/\" target=\"_blank\" rel=\"noopener\">How Ice Cream Helped America at War\u003c/a>\u003cbr>\n\u003ca href=\"https://www.loc.gov/resource/mtj1.056_0146_0146/\" target=\"_blank\" rel=\"noopener\">Thomas Jefferson’s Original Ice Cream Recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1715707072,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":253},"headData":{"title":"The Chilling History of Ice Cream | KQED","description":"Uncover the sweet saga behind Rocky Road ice cream. We dive into this iconic treat’s roots and discover how the tumultuous 1920s, Prohibition, and World War II all played a pivotal role in transforming ice cream into the ultimate American comfort food. From humble beginnings to becoming a nationwide sensation, explore how Rocky Road became not just a flavor, but a symbol of resilience and indulgence in the face of adversity. Thank you to Juliet Pries, owner of The Ice Cream Bar, for sharing her rocky road ice cream with marshmallow fluff. Subscribe to KQED Food’s YouTube channel to watch","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Chilling History of Ice Cream","datePublished":"2024-05-13T16:42:58-07:00","dateModified":"2024-05-14T10:17:52-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/We53t1xfCSU?si=g9xTxquLDrbUujd9","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprByline":"Myles Bess","subhead":"The delicious origins of Rocky Road ice cream involve The Great Depression and Prohibition.","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"Yes","articleAge":"0","path":"/food/1337599/rocky-road-ice-cream","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Uncover the sweet saga behind Rocky Road ice cream. We dive into this iconic treat’s roots and discover how the tumultuous 1920s, Prohibition, and World War II all played a pivotal role in transforming ice cream into the ultimate American comfort food. From humble beginnings to becoming a nationwide sensation, explore how Rocky Road became not just a flavor, but a symbol of resilience and indulgence in the face of adversity.\u003c/p>\n\u003cp>Thank you to Juliet Pries, owner of \u003ca href=\"https://www.theicecreambarsf.com/\" target=\"_blank\" rel=\"noopener\">The Ice Cream Bar\u003c/a>, for sharing her rocky road ice cream with marshmallow fluff.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://qz.com/quartzy/1376713/who-invented-rocky-road-ice-cream-its-complicated\" target=\"_blank\" rel=\"noopener\">Who Invented Rocky Road ice cream? It’s complicated.\u003c/a>\u003cbr>\n\u003ca href=\"https://www.theatlantic.com/health/archive/2017/08/ice-cream-military/535980/\" target=\"_blank\" rel=\"noopener\">How Ice Cream Helped America at War\u003c/a>\u003cbr>\n\u003ca href=\"https://www.loc.gov/resource/mtj1.056_0146_0146/\" target=\"_blank\" rel=\"noopener\">Thomas Jefferson’s Original Ice Cream Recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337599/rocky-road-ice-cream","authors":["byline_food_1337599"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_328","food_176"],"featImg":"food_1337603","label":"source_food_1337599"},"food_1337525":{"type":"posts","id":"food_1337525","meta":{"index":"posts_1591205157","site":"food","id":"1337525","found":true},"guestAuthors":[],"slug":"chinatowns-li-po-lounge-is-a-portal-into-the-past","title":"Chinatown's Li Po Lounge is a Portal Into the Past","publishDate":1716232409,"format":"video","headTitle":"Chinatown’s Li Po Lounge is a Portal Into the Past | KQED","labelTerm":{},"content":"\u003cp>Walking through San Francisco’s Chinatown, you may be surprised to stumble across a literal cave in the middle of Grant Street. Welcome to the historic Li Po Lounge, your portal into the 1930s and home to one of the most potent Mai Tais ever to cross our lips.\u003c/p>\n\u003cp>Typically, a Mai Tai is a combination of rums, lime juice, and liqueur. The Li Po’s Mai Tai recipe is a long-kept secret but it includes Chinese wine and a nutty earthiness that balances the typical Mai-Tai sweetness.\u003c/p>\n\u003cp>With vintage neon, faded celebrity photos (hi, Anthony Bourdain) and red vinyl booths, the Li Po Lounge is a moment forever caught in time in the midst of San Francisco’s constant changes.\u003c/p>\n\u003cp>\u003cstrong>About No Crumbs: \u003c/strong>\u003c/p>\n\u003cp>No Crumbs’ host Josh Decolongon dives into the histories and mysteries of Bay Area food culture. Whether he’s explaining the difference between Mission and California-style burritos (spoiler alert: it’s the fries) or tracking down the diner that inspired animated sitcom \u003cem>Bob’s Burgers\u003c/em>, No Crumbs will inspire new perspectives on the Bay Area food scene you thought you knew.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Watch more on KQED Food \u003ca href=\"http://www.instagram.com/kqedfood\">Instagram\u003c/a> and \u003ca href=\"http://www.youtube.com/kqedfood\">YouTube\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1716233055,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":205},"headData":{"title":"Chinatown's Li Po Lounge is a Portal Into the Past | KQED","description":"There is a literal cave in San Francisco's Chinatown. Welcome to the Li Po Lounge, home of one of the strongest Mai Tais in the Bay Area.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","socialDescription":"There is a literal cave in San Francisco's Chinatown. Welcome to the Li Po Lounge, home of one of the strongest Mai Tais in the Bay Area.","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chinatown's Li Po Lounge is a Portal Into the Past","datePublished":"2024-05-20T12:13:29-07:00","dateModified":"2024-05-20T12:24:15-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/im2GgJx_3NU?si=-ku_RowHR2UpBBtK","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprByline":"Josh Decolongon","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337525/chinatowns-li-po-lounge-is-a-portal-into-the-past","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Walking through San Francisco’s Chinatown, you may be surprised to stumble across a literal cave in the middle of Grant Street. Welcome to the historic Li Po Lounge, your portal into the 1930s and home to one of the most potent Mai Tais ever to cross our lips.\u003c/p>\n\u003cp>Typically, a Mai Tai is a combination of rums, lime juice, and liqueur. The Li Po’s Mai Tai recipe is a long-kept secret but it includes Chinese wine and a nutty earthiness that balances the typical Mai-Tai sweetness.\u003c/p>\n\u003cp>With vintage neon, faded celebrity photos (hi, Anthony Bourdain) and red vinyl booths, the Li Po Lounge is a moment forever caught in time in the midst of San Francisco’s constant changes.\u003c/p>\n\u003cp>\u003cstrong>About No Crumbs: \u003c/strong>\u003c/p>\n\u003cp>No Crumbs’ host Josh Decolongon dives into the histories and mysteries of Bay Area food culture. Whether he’s explaining the difference between Mission and California-style burritos (spoiler alert: it’s the fries) or tracking down the diner that inspired animated sitcom \u003cem>Bob’s Burgers\u003c/em>, No Crumbs will inspire new perspectives on the Bay Area food scene you thought you knew.\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>Watch more on KQED Food \u003ca href=\"http://www.instagram.com/kqedfood\">Instagram\u003c/a> and \u003ca href=\"http://www.youtube.com/kqedfood\">YouTube\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337525/chinatowns-li-po-lounge-is-a-portal-into-the-past","authors":["byline_food_1337525"],"series":["food_331"],"categories":["food_1"],"tags":["food_333","food_335","food_334","food_261","food_230"],"featImg":"food_1337529","label":"source_food_1337525"},"bayareabites_1446":{"type":"posts","id":"bayareabites_1446","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1446","found":true},"guestAuthors":[],"slug":"ending-it-all-how-to-finish-your-dinner","title":"Ending It All: How to Finish Your Dinner","publishDate":1221240843,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/knifeandfork.jpg\" alt=\"knife and fork placesetting\" align=\"left\">I've served dinner to thousands of people over the span of my adult life. In that time, I have been alarmed-- though seldom to the point of fits-- by the number of those people who do not know how to behave at table. Proper table etiquette is often poorly executed.\u003c/p>\n\u003cp>I don't mention this for reasons of stodginess, I mention it because I see what is happening at the tables of countless business dinners and first dates-- people trying to impress one another and failing miserably. On one end of the spectrum, there are the overly cautious-- those who navigate their dinner with extreme caution, eating their olives with knife and fork, for example. Then, of course, there is the other, cork-sniffing variety too hideous to mention this morning. Most people, fortunately, fall somewhere in between, but are sadly unclear on the finer and much more subtle points of dining. So I thought I might drop in from time to time and explain, as gently as I can, how you might avoid some of the most common pitfalls of eating in public.\u003c/p>\n\u003cp>Since my mood this week is decidedly morbid, I thought I would share with you the proper way of ending it all.\u003c/p>\n\u003cp>\u003cstrong>Finishing Your Meal\u003c/strong>\u003c/p>\n\u003cp>When one has had enough of whatever is placed in front of him, no pushing away of the plate is necessary, no handing your mess off to the first member of the wait staff who passes by, no verbal proclamations other than those that convey how lovely everything was, is necessary to let others know your condition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Only one simple, silent act is necessary to communicate your state of doneness. For those of you who do not already know this, here's how:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/correct.jpg\" alt=\"correct placement of utensils\">\u003c/p>\n\u003cp>The above photo illustrates the proper way to tell the world \"Yes, I have finished with my meal.\" Place your knife and fork together, with the business ends point roughly to \"10 o'clock\" on the clock face that is quite often your dinner plate and with the sharp end of your knife facing inward to avoid any show of aggression, no matter how you might actually feel. It is a clear and, hopefully, unmistakable signal to your fellow diners and to whomever may be clearing your plate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/incorrect.jpg\" alt=\"incorrect placement of utensils\">\u003c/p>\n\u003cp>Do not make an \"x\" with your utensils. Not only is this incorrect and, frankly, boorish, it is a potential hazard-waiting-to-happen. Proper placement of utensils allows whoever is removing your plate to stabilize the knife and fork with his or her thumb, ensuring that, upon removal, they do not slide off the plate and on to your clothing. Improper placement means your server must spend more time interfering with the flow of business conversation or the ogling of your date's décolletage. And no one wants that-- not you, not your server.\u003c/p>\n\u003cp>You should also be aware of when you finish. It is just as rude to lag far behind in pace with your fellow diners as it is to race too far ahead. Though you may be engrossed in deep conversation with the person sitting on your right, you may have failed to notice that everyone else at your table has been finished with their meal for a good fifteen minutes. No fine dining server worth his or her grey sea salt is going to clear anyone's plate from your table until the last person has finished. But patience has its limits. For example, I occasionally have to let some of my guests sit with dirty plates for up to half an hour while their blithely unaware tortoise of a tablemate chews and chatters while everyone else squirms, wants coffee, or is jonesing for a post-prandial sugar rush. In such cases, I feel I have to act in the interest of the table as a whole and somehow signal to the lagger that he is on his own. The irritation of everyone from one's boss (or clients) to the wait staff is palpable. Be aware of your surroundings.\u003c/p>\n\u003cp>I hope this has been enlightening. It felt very, very good to share it today.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now, if you will please excuse me, I have to go to work and wait on some more people so I can come back and tell you you what they're doing wrong.\u003c/p>\n\n","blocks":[],"excerpt":"I've served dinner to thousands of people over the span of my adult life. In that time, I have been alarmed-- though seldom to the point of fits-- by the number of those people who do not know how to behave at table. Proper table etiquette is often poorly executed.","status":"publish","parent":0,"modified":1221240843,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":728},"headData":{"title":"Ending It All: How to Finish Your Dinner | KQED","description":"I've served dinner to thousands of people over the span of my adult life. In that time, I have been alarmed-- though seldom to the point of fits-- by the number of those people who do not know how to behave at table. Proper table etiquette is often poorly executed.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ending It All: How to Finish Your Dinner","datePublished":"2008-09-12T10:34:03-07:00","dateModified":"2008-09-12T10:34:03-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1446 http://blogs.kqed.org/bayareabites/2008/09/12/ending-it-all-how-to-finish-your-dinner/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/09/12/ending-it-all-how-to-finish-your-dinner/","disqusTitle":"Ending It All: How to Finish Your Dinner","path":"/bayareabites/1446/ending-it-all-how-to-finish-your-dinner","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/knifeandfork.jpg\" alt=\"knife and fork placesetting\" align=\"left\">I've served dinner to thousands of people over the span of my adult life. In that time, I have been alarmed-- though seldom to the point of fits-- by the number of those people who do not know how to behave at table. Proper table etiquette is often poorly executed.\u003c/p>\n\u003cp>I don't mention this for reasons of stodginess, I mention it because I see what is happening at the tables of countless business dinners and first dates-- people trying to impress one another and failing miserably. On one end of the spectrum, there are the overly cautious-- those who navigate their dinner with extreme caution, eating their olives with knife and fork, for example. Then, of course, there is the other, cork-sniffing variety too hideous to mention this morning. Most people, fortunately, fall somewhere in between, but are sadly unclear on the finer and much more subtle points of dining. So I thought I might drop in from time to time and explain, as gently as I can, how you might avoid some of the most common pitfalls of eating in public.\u003c/p>\n\u003cp>Since my mood this week is decidedly morbid, I thought I would share with you the proper way of ending it all.\u003c/p>\n\u003cp>\u003cstrong>Finishing Your Meal\u003c/strong>\u003c/p>\n\u003cp>When one has had enough of whatever is placed in front of him, no pushing away of the plate is necessary, no handing your mess off to the first member of the wait staff who passes by, no verbal proclamations other than those that convey how lovely everything was, is necessary to let others know your condition.\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>Only one simple, silent act is necessary to communicate your state of doneness. For those of you who do not already know this, here's how:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/correct.jpg\" alt=\"correct placement of utensils\">\u003c/p>\n\u003cp>The above photo illustrates the proper way to tell the world \"Yes, I have finished with my meal.\" Place your knife and fork together, with the business ends point roughly to \"10 o'clock\" on the clock face that is quite often your dinner plate and with the sharp end of your knife facing inward to avoid any show of aggression, no matter how you might actually feel. It is a clear and, hopefully, unmistakable signal to your fellow diners and to whomever may be clearing your plate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/incorrect.jpg\" alt=\"incorrect placement of utensils\">\u003c/p>\n\u003cp>Do not make an \"x\" with your utensils. Not only is this incorrect and, frankly, boorish, it is a potential hazard-waiting-to-happen. Proper placement of utensils allows whoever is removing your plate to stabilize the knife and fork with his or her thumb, ensuring that, upon removal, they do not slide off the plate and on to your clothing. Improper placement means your server must spend more time interfering with the flow of business conversation or the ogling of your date's décolletage. And no one wants that-- not you, not your server.\u003c/p>\n\u003cp>You should also be aware of when you finish. It is just as rude to lag far behind in pace with your fellow diners as it is to race too far ahead. Though you may be engrossed in deep conversation with the person sitting on your right, you may have failed to notice that everyone else at your table has been finished with their meal for a good fifteen minutes. No fine dining server worth his or her grey sea salt is going to clear anyone's plate from your table until the last person has finished. But patience has its limits. For example, I occasionally have to let some of my guests sit with dirty plates for up to half an hour while their blithely unaware tortoise of a tablemate chews and chatters while everyone else squirms, wants coffee, or is jonesing for a post-prandial sugar rush. In such cases, I feel I have to act in the interest of the table as a whole and somehow signal to the lagger that he is on his own. The irritation of everyone from one's boss (or clients) to the wait staff is palpable. Be aware of your surroundings.\u003c/p>\n\u003cp>I hope this has been enlightening. It felt very, very good to share it today.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now, if you will please excuse me, I have to go to work and wait on some more people so I can come back and tell you you what they're doing wrong.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1446/ending-it-all-how-to-finish-your-dinner","authors":["5017"],"categories":["bayareabites_752"],"tags":["bayareabites_666","bayareabites_806"],"label":"bayareabites"},"bayareabites_51586":{"type":"posts","id":"bayareabites_51586","meta":{"index":"posts_1591205157","site":"bayareabites","id":"51586","found":true},"guestAuthors":[],"slug":"food-labeling-how-to-identify-conventional-organic-and-gmo-produce","title":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","publishDate":1353400487,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"What can you tell from those numbers on fruit and vegetable stickers? The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store.","status":"publish","parent":0,"modified":1502454171,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":217},"headData":{"title":"Food Labeling: How to Identify Conventional, Organic and GMO Produce | KQED","description":"What can you tell from those numbers on fruit and vegetable stickers? The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","datePublished":"2012-11-20T00:34:47-08:00","dateModified":"2017-08-11T05:22:51-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"51586 http://blogs.kqed.org/bayareabites/?p=51586","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/11/20/food-labeling-how-to-identify-conventional-organic-and-gmo-produce/","disqusTitle":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","videoEmbed":"https://youtu.be/0eL_W48yGP0","path":"/bayareabites/51586/food-labeling-how-to-identify-conventional-organic-and-gmo-produce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/51586/food-labeling-how-to-identify-conventional-organic-and-gmo-produce","authors":["5397"],"categories":["bayareabites_752","bayareabites_4084","bayareabites_1245","bayareabites_2035","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_10802","bayareabites_10772","bayareabites_10882","bayareabites_10787","bayareabites_10774","bayareabites_65"],"featImg":"bayareabites_51594","label":"bayareabites"},"bayareabites_85169":{"type":"posts","id":"bayareabites_85169","meta":{"index":"posts_1591205157","site":"bayareabites","id":"85169","found":true},"guestAuthors":[],"slug":"sweet-revenge-dr-robert-lustig-explains-how-to-cut-sugar-lose-weight-and-turn-the-tables-on-processed-foods","title":"Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods","publishDate":1407341598,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_85320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\" alt=\"Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the New York Times asked if \u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?pagewanted=all&_r=0\" target=\"_blank\">sugar was toxic\u003c/a>, before Michael Bloomberg \u003ca href=\"http://en.wikipedia.org/wiki/New_York_City_soft_drink_size_limit\" target=\"_blank\">tried to ban\u003c/a> large sodas in New York City, before people starting calling sugar “\u003ca href=\"http://www.bloomberg.com/video/-fed-up-is-sugar-the-new-tobacco-OJp4SJCORu2GNkCA~9PDvw.html\" target=\"_blank\">the new tobacco\u003c/a>,” UCSF endocrinologist Robert Lustig stood in front of a crowd of UCSF extension students and told them that the increase in obesity over the last 30 years is the result of one thing: \u003cstrong>increased amounts of sugar in our diet\u003c/strong>. \u003ca href=\"https://www.youtube.com/watch?v=dBnniua6-oM\" target=\"_blank\">Lustig’s lecture\u003c/a>—a combination of righteous anger and dry science—went on to become a surprise viral hit: since it debuted on YouTube in 2009, it’s been viewed almost five million times.\u003c/p>\n\u003cp>That lecture was just the beginning of Lustig’s campaign to prove that sugar is the cause of the rise of obesity and other dangerous diseases. He wrote a New York Times bestseller, 2012’s \u003ca href=\"http://www.amazon.com/Fat-Chance-Beating-Against-Processed/dp/0142180432/ref=sr_1_1?ie=UTF8&qid=1406681873&sr=8-1&keywords=fat+chance\" target=\"_blank\">\u003cem>Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease\u003c/em>\u003c/a>, and came out with a companion cookbook \u003ca href=\"http://www.amazon.com/The-Fat-Chance-Cookbook-Recipes/dp/1594632944/ref=sr_1_2?ie=UTF8&qid=1406681873&sr=8-2&keywords=fat+chance\" target=\"_blank\">\u003cem>The Fat Chance Cookbook: More Than 100 Recipes Ready in Under 30 Minutes to Help You Lose the Sugar and the Weight\u003c/em>\u003c/a>, in December of 2013. Recently, he spoke at KQED for a special presentation (airing in October) called “\u003cstrong>Sweet Revenge: Turning the Tables on Processed Food\u003c/strong>.”\u003c/p>\n\u003cp>Lustig’s popularity can partially be attributed to his message that obesity is the result of a broken food system—not laziness or gluttony. For many people, who’ve been told for years that if they simply had more willpower, they’d be guaranteed thinness and good health, his message is a relief.\u003c/p>\n\u003cp>One of those people is Cindy Gershen. When Lustig met Gershen, the owner of \u003ca href=\"http://sunrisebistrocatering.com/\" target=\"_blank\">Walnut Creek’s Sunrise Bistro\u003c/a>, she was 100 pounds overweight. After meeting Lustig and following his eating advice, she lost the weight and started teaching a nutrition class at Concord’s Mt. Diablo High School, where many of her students have undergone similar weight loss transformations. In 2007, she created the \u003ca href=\"http://www.wellnesscitychallenge.org/about/\" target=\"_blank\">Wellness City Challenge\u003c/a>, a healthy living advocacy group that encouraged restaurants to remove trans fats and citizens to exercise.\u003c/p>\n\u003cfigure id=\"attachment_85330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\" alt=\"Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Gershen, who developed the recipes for last year’s Fat Chance cookbook, described Lustig’s message as a revelation: “I tried every kind of dieting. They said decrease your calories; increase your exercise; you’re lazy; you’re stressed out. And then I met Dr. Lustig. He said it was none of those things. It was all the sugar and it was a lack of fiber. I changed my food to the things that he told me to do. I’ve lost 100 pounds; I’ve restored my vitality, my health, and I’m happy.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lustig instead attributes the rise in obesity (increasing one percent every year) and other related health problems to the rise of sugary processed foods. His catchphrase—repeated throughout his lecture and his books— is that \u003cstrong>a calorie is not a calorie\u003c/strong>. Our body processes different types of fats and carbs in radically different ways. Take fat. There are good fats, like the omega-3 fatty acids (found in wild fish and flax,) and bad fats, like omega-6 fatty acid found in corn-fed beef. Omega-3s reduce inflammation and repair membranes, whereas omega-6s cause inflammation and increases risk of health problems like arthritis and cancer.\u003c/p>\n\u003cfigure id=\"attachment_85314\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\" alt=\"We Get Too Much...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Much...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The same goes for carbs. There are good carbs, like lactose, the sugar found in milk, or fiber-heavy foods like vegetables and whole grains. But the worst carb of all, says Lustig, is sugar. It’s omnipresent in our food supply (77% of the foods in the America food supply include added sugar), and plays a huge role in metabolic syndrome, which leads to diseases like diabetes: Lustig cited a study that showed while eating an extra 150 calories per day did not increase diabetes prevalence worldwide, if those calories came from soda, diabetes prevalence went up 11-fold for the same number of calories.\u003c/p>\n\u003cfigure id=\"attachment_85315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\" alt=\"We Get Too Little...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Little...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The negative effects sugar has on our bodies are staggering: sugar alters our hormones so we don’t register hunger the way we normally would, making us eat more; it spikes our dopamine, making us requiring us to eat more sugar for the same effect; and it affects our liver in the same way that alcohol does. We consume an astounding 18 bags of sugar per year, and half of that is added sugar, hidden away in our ketchup and potato chips under names like brown rice syrup and fruit puree (last year, Lustig wrote an ebook called \u003ca href=\"http://www.amazon.com/Sugar-Has-56-Names-Shoppers-ebook/dp/B00E8OLID2/ref=la_B00ABNHXOW_1_3?s=books&ie=UTF8&qid=1406682134&sr=1-3\" target=\"_blank\">Sugar Has 56 Names: A Shopper's Guide\u003c/a>). And even if we tried to cut down on sugar, food companies have every incentive to keep us from doing just that: sugar is a cheap preservative that extends food’s shelf life and keeps prices low.\u003c/p>\n\u003cp>Listening to Lustig’s lecture, it’s easy to feel powerless, or think back guiltily to the honey in your tea or the granola you ate with your yogurt this morning (“Granola,” Lustig said sternly, “is a dessert.”). Yet, there are things we can do to fix what Lustig calls our “toxic food environment.”\u003c/p>\n\u003cfigure id=\"attachment_85312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\" alt=\"Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The most valuable change, he says, is shifting your diet to one low in sugar and high in fiber. You don’t need to skip every birthday cake or break room muffin, but toss the soda and juice (which is just as bad as soda, according to Lustig) and start eating more vegetables and whole grains. Lustig cited the famous \u003ca href=\"http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?pagewanted=all\" target=\"_blank\">Michael Pollan maxim\u003c/a> to “Eat food, not too much, mostly plants” but told the audience to focus on the first part of the sentence—focusing on eating real food, he said, the kind your grandmother would recognize, is the most efficient way to better health.\u003c/p>\n\u003cp>Lustig, a former college actor, has a flair for the dramatic. At the beginning of his lecture at KQED, he promised to “change your whole thinking about obesity, diets, and what really causes many of our most dangerous diseases.” It’s a bold claim, especially when we’re awash in diets all claiming to be the healthiest choice, with the high fat Paleo crowd competing against the low fat diet advocates (A debate which Lustig is ambivalent on: they’re both healthy, he said, but he has no preference for any particular diet as long as it’s high fiber, low sugar and free of processed foods.)\u003c/p>\n\u003cp>Yet, even if you’re one of the millions who watched Lustig’s original lecture, or you’ve read one of the countless articles about cutting your sugar intake, there’s still much to be gained from reading Lustig’s books, or watching his KQED lecture when it airs in October. Lustig has the ability to distill complex biological processes into simple explanations, the case studies from his work illuminate the misconceptions we have about obesity (it’s hard to argue that obesity is a personal choice when confronted with an obese six month old), and perhaps most importantly, the ability to inspire hope about an issue that often seems impossible to fix.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It’s easy to watch a YouTube video and resolve to drink less juice. It’s not as easy to get large swathes of people to stop buying soda, to reform school lunch menus or make unprocessed food more accessible to lower income populations. Yet watching Lustig talk about the injustices in our food system, his Brooklyn accent growing thicker the faster and more passionately he speaks, gives you hope. Our government may not care that they’re drowning us in sugar. The companies that sell us our food certainly don’t. But Lustig does, and he’s not going to stop talking until people listen.\u003c/p>\n\u003cblockquote>\n\u003ch3>Lustig’s Dos and Don’ts\u003c/h3>\n\u003cul>\u003cstrong>Do:\u003c/strong>\n\u003cli>Shop the edges of the store, not aisles for real food\u003c/li>\n\u003cli>Eat more omega-3 fatty acids, found in wild fish and flax\u003c/li>\n\u003cli>Eat fruit as dessert, and if you’re craving cookies or cake, make your own\u003c/li>\n\u003cli>Increase consumption of micronutrients, the vitamins and minerals found in fruits and vegetables\u003c/li>\n\u003cli>Up your fiber intake. Fiber protects your liver from sugar, says Lustig, and keeps you from overeating.\u003c/li>\n\u003cli>Eat more whole grains like farro, quinoa, steel-cut oats, hulled barley or brown rice\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>Don’t:\u003c/strong>\n\u003cli>Drink your calories. Avoid soda, sports drinks and juice\u003c/li>\n\u003cli>Shop hungry—it leads to poor food choices\u003c/li>\n\u003cli>Eat anything with “partially hydrogenated” in the ingredient list. That means it contains trans fat, which our bodies can’t metabolize and ends up lining our arteries.\u003c/li>\n\u003cli>Buy anything that has sugar as one of the first three ingredients\u003c/li>\n\u003cli>Eat corn fed beef or farmed fish. Corn oil contains omega 6 fatty acids, which lead to inflammation\u003c/li>\n\u003cli>Buy processed food. “If it comes with a label,” says Lustig, “think of it as a warning label.”\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\n","blocks":[],"excerpt":"The UCSF endocrinologist tells you how (and why) to start reducing sugar in your diet...and yes, you can still eat dessert.","status":"publish","parent":0,"modified":1428534851,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1598},"headData":{"title":"Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods | KQED","description":"The UCSF endocrinologist tells you how (and why) to start reducing sugar in your diet...and yes, you can still eat dessert.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods","datePublished":"2014-08-06T09:13:18-07:00","dateModified":"2015-04-08T16:14:11-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"85169 http://blogs.kqed.org/bayareabites/?p=85169","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/06/sweet-revenge-dr-robert-lustig-explains-how-to-cut-sugar-lose-weight-and-turn-the-tables-on-processed-foods/","disqusTitle":"Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods","path":"/bayareabites/85169/sweet-revenge-dr-robert-lustig-explains-how-to-cut-sugar-lose-weight-and-turn-the-tables-on-processed-foods","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\" alt=\"Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the New York Times asked if \u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?pagewanted=all&_r=0\" target=\"_blank\">sugar was toxic\u003c/a>, before Michael Bloomberg \u003ca href=\"http://en.wikipedia.org/wiki/New_York_City_soft_drink_size_limit\" target=\"_blank\">tried to ban\u003c/a> large sodas in New York City, before people starting calling sugar “\u003ca href=\"http://www.bloomberg.com/video/-fed-up-is-sugar-the-new-tobacco-OJp4SJCORu2GNkCA~9PDvw.html\" target=\"_blank\">the new tobacco\u003c/a>,” UCSF endocrinologist Robert Lustig stood in front of a crowd of UCSF extension students and told them that the increase in obesity over the last 30 years is the result of one thing: \u003cstrong>increased amounts of sugar in our diet\u003c/strong>. \u003ca href=\"https://www.youtube.com/watch?v=dBnniua6-oM\" target=\"_blank\">Lustig’s lecture\u003c/a>—a combination of righteous anger and dry science—went on to become a surprise viral hit: since it debuted on YouTube in 2009, it’s been viewed almost five million times.\u003c/p>\n\u003cp>That lecture was just the beginning of Lustig’s campaign to prove that sugar is the cause of the rise of obesity and other dangerous diseases. He wrote a New York Times bestseller, 2012’s \u003ca href=\"http://www.amazon.com/Fat-Chance-Beating-Against-Processed/dp/0142180432/ref=sr_1_1?ie=UTF8&qid=1406681873&sr=8-1&keywords=fat+chance\" target=\"_blank\">\u003cem>Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease\u003c/em>\u003c/a>, and came out with a companion cookbook \u003ca href=\"http://www.amazon.com/The-Fat-Chance-Cookbook-Recipes/dp/1594632944/ref=sr_1_2?ie=UTF8&qid=1406681873&sr=8-2&keywords=fat+chance\" target=\"_blank\">\u003cem>The Fat Chance Cookbook: More Than 100 Recipes Ready in Under 30 Minutes to Help You Lose the Sugar and the Weight\u003c/em>\u003c/a>, in December of 2013. Recently, he spoke at KQED for a special presentation (airing in October) called “\u003cstrong>Sweet Revenge: Turning the Tables on Processed Food\u003c/strong>.”\u003c/p>\n\u003cp>Lustig’s popularity can partially be attributed to his message that obesity is the result of a broken food system—not laziness or gluttony. For many people, who’ve been told for years that if they simply had more willpower, they’d be guaranteed thinness and good health, his message is a relief.\u003c/p>\n\u003cp>One of those people is Cindy Gershen. When Lustig met Gershen, the owner of \u003ca href=\"http://sunrisebistrocatering.com/\" target=\"_blank\">Walnut Creek’s Sunrise Bistro\u003c/a>, she was 100 pounds overweight. After meeting Lustig and following his eating advice, she lost the weight and started teaching a nutrition class at Concord’s Mt. Diablo High School, where many of her students have undergone similar weight loss transformations. In 2007, she created the \u003ca href=\"http://www.wellnesscitychallenge.org/about/\" target=\"_blank\">Wellness City Challenge\u003c/a>, a healthy living advocacy group that encouraged restaurants to remove trans fats and citizens to exercise.\u003c/p>\n\u003cfigure id=\"attachment_85330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\" alt=\"Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Gershen, who developed the recipes for last year’s Fat Chance cookbook, described Lustig’s message as a revelation: “I tried every kind of dieting. They said decrease your calories; increase your exercise; you’re lazy; you’re stressed out. And then I met Dr. Lustig. He said it was none of those things. It was all the sugar and it was a lack of fiber. I changed my food to the things that he told me to do. I’ve lost 100 pounds; I’ve restored my vitality, my health, and I’m happy.”\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>Lustig instead attributes the rise in obesity (increasing one percent every year) and other related health problems to the rise of sugary processed foods. His catchphrase—repeated throughout his lecture and his books— is that \u003cstrong>a calorie is not a calorie\u003c/strong>. Our body processes different types of fats and carbs in radically different ways. Take fat. There are good fats, like the omega-3 fatty acids (found in wild fish and flax,) and bad fats, like omega-6 fatty acid found in corn-fed beef. Omega-3s reduce inflammation and repair membranes, whereas omega-6s cause inflammation and increases risk of health problems like arthritis and cancer.\u003c/p>\n\u003cfigure id=\"attachment_85314\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\" alt=\"We Get Too Much...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Much...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The same goes for carbs. There are good carbs, like lactose, the sugar found in milk, or fiber-heavy foods like vegetables and whole grains. But the worst carb of all, says Lustig, is sugar. It’s omnipresent in our food supply (77% of the foods in the America food supply include added sugar), and plays a huge role in metabolic syndrome, which leads to diseases like diabetes: Lustig cited a study that showed while eating an extra 150 calories per day did not increase diabetes prevalence worldwide, if those calories came from soda, diabetes prevalence went up 11-fold for the same number of calories.\u003c/p>\n\u003cfigure id=\"attachment_85315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\" alt=\"We Get Too Little...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Little...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The negative effects sugar has on our bodies are staggering: sugar alters our hormones so we don’t register hunger the way we normally would, making us eat more; it spikes our dopamine, making us requiring us to eat more sugar for the same effect; and it affects our liver in the same way that alcohol does. We consume an astounding 18 bags of sugar per year, and half of that is added sugar, hidden away in our ketchup and potato chips under names like brown rice syrup and fruit puree (last year, Lustig wrote an ebook called \u003ca href=\"http://www.amazon.com/Sugar-Has-56-Names-Shoppers-ebook/dp/B00E8OLID2/ref=la_B00ABNHXOW_1_3?s=books&ie=UTF8&qid=1406682134&sr=1-3\" target=\"_blank\">Sugar Has 56 Names: A Shopper's Guide\u003c/a>). And even if we tried to cut down on sugar, food companies have every incentive to keep us from doing just that: sugar is a cheap preservative that extends food’s shelf life and keeps prices low.\u003c/p>\n\u003cp>Listening to Lustig’s lecture, it’s easy to feel powerless, or think back guiltily to the honey in your tea or the granola you ate with your yogurt this morning (“Granola,” Lustig said sternly, “is a dessert.”). Yet, there are things we can do to fix what Lustig calls our “toxic food environment.”\u003c/p>\n\u003cfigure id=\"attachment_85312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\" alt=\"Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The most valuable change, he says, is shifting your diet to one low in sugar and high in fiber. You don’t need to skip every birthday cake or break room muffin, but toss the soda and juice (which is just as bad as soda, according to Lustig) and start eating more vegetables and whole grains. Lustig cited the famous \u003ca href=\"http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?pagewanted=all\" target=\"_blank\">Michael Pollan maxim\u003c/a> to “Eat food, not too much, mostly plants” but told the audience to focus on the first part of the sentence—focusing on eating real food, he said, the kind your grandmother would recognize, is the most efficient way to better health.\u003c/p>\n\u003cp>Lustig, a former college actor, has a flair for the dramatic. At the beginning of his lecture at KQED, he promised to “change your whole thinking about obesity, diets, and what really causes many of our most dangerous diseases.” It’s a bold claim, especially when we’re awash in diets all claiming to be the healthiest choice, with the high fat Paleo crowd competing against the low fat diet advocates (A debate which Lustig is ambivalent on: they’re both healthy, he said, but he has no preference for any particular diet as long as it’s high fiber, low sugar and free of processed foods.)\u003c/p>\n\u003cp>Yet, even if you’re one of the millions who watched Lustig’s original lecture, or you’ve read one of the countless articles about cutting your sugar intake, there’s still much to be gained from reading Lustig’s books, or watching his KQED lecture when it airs in October. Lustig has the ability to distill complex biological processes into simple explanations, the case studies from his work illuminate the misconceptions we have about obesity (it’s hard to argue that obesity is a personal choice when confronted with an obese six month old), and perhaps most importantly, the ability to inspire hope about an issue that often seems impossible to fix.\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>It’s easy to watch a YouTube video and resolve to drink less juice. It’s not as easy to get large swathes of people to stop buying soda, to reform school lunch menus or make unprocessed food more accessible to lower income populations. Yet watching Lustig talk about the injustices in our food system, his Brooklyn accent growing thicker the faster and more passionately he speaks, gives you hope. Our government may not care that they’re drowning us in sugar. The companies that sell us our food certainly don’t. But Lustig does, and he’s not going to stop talking until people listen.\u003c/p>\n\u003cblockquote>\n\u003ch3>Lustig’s Dos and Don’ts\u003c/h3>\n\u003cul>\u003cstrong>Do:\u003c/strong>\n\u003cli>Shop the edges of the store, not aisles for real food\u003c/li>\n\u003cli>Eat more omega-3 fatty acids, found in wild fish and flax\u003c/li>\n\u003cli>Eat fruit as dessert, and if you’re craving cookies or cake, make your own\u003c/li>\n\u003cli>Increase consumption of micronutrients, the vitamins and minerals found in fruits and vegetables\u003c/li>\n\u003cli>Up your fiber intake. Fiber protects your liver from sugar, says Lustig, and keeps you from overeating.\u003c/li>\n\u003cli>Eat more whole grains like farro, quinoa, steel-cut oats, hulled barley or brown rice\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>Don’t:\u003c/strong>\n\u003cli>Drink your calories. Avoid soda, sports drinks and juice\u003c/li>\n\u003cli>Shop hungry—it leads to poor food choices\u003c/li>\n\u003cli>Eat anything with “partially hydrogenated” in the ingredient list. That means it contains trans fat, which our bodies can’t metabolize and ends up lining our arteries.\u003c/li>\n\u003cli>Buy anything that has sugar as one of the first three ingredients\u003c/li>\n\u003cli>Eat corn fed beef or farmed fish. Corn oil contains omega 6 fatty acids, which lead to inflammation\u003c/li>\n\u003cli>Buy processed food. “If it comes with a label,” says Lustig, “think of it as a warning label.”\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/85169/sweet-revenge-dr-robert-lustig-explains-how-to-cut-sugar-lose-weight-and-turn-the-tables-on-processed-foods","authors":["5566","5014"],"categories":["bayareabites_752","bayareabites_13306","bayareabites_2254","bayareabites_588","bayareabites_1653","bayareabites_2090","bayareabites_4084","bayareabites_1245","bayareabites_1246","bayareabites_45","bayareabites_2035","bayareabites_358","bayareabites_11070"],"tags":["bayareabites_13615","bayareabites_11215","bayareabites_9771","bayareabites_11101","bayareabites_13616","bayareabites_2613","bayareabites_13614","bayareabites_13613","bayareabites_9224","bayareabites_511"],"featImg":"bayareabites_85323","label":"bayareabites"},"bayareabites_95128":{"type":"posts","id":"bayareabites_95128","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95128","found":true},"guestAuthors":[],"slug":"springtime-delight-rhubarb-puff-tart-pockets","title":"Springtime Delight: Rhubarb Puff-Tart Pockets","publishDate":1432134035,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.\u003c/em>\u003c/p>\n\u003cp>One of my all-time favorite fruits has to be rhubarb. (Yes, yes, it is botanically a vegetable but everyone uses it as a fruit.) And these puff tarts – kinda like pop-tarts only way better – have to be one of my all-time favorite ways to eat it. Gently simmered and perfumed with vanilla bean, the rhubarb compote is stuffed into flaky, buttery puff pastry then baked until the pastry is shatter-crisp and golden brown on the outside and the hidden tart-sweet fruit bubbles on the inside.\u003c/p>\n\u003cp>[contextly_sidebar id=\"PZakeBeS83KC8k8Pkmm643cXc8VpOYjg\"]\u003c/p>\n\u003cp>I recommend seeking out a great-quality, all-butter puff pastry such as \u003ca href=\"http://www.dufourpastrykitchens.com/products-puff.php\" target=\"_blank\" rel=\"noopener\">Dufour\u003c/a>, which you can typically find at Whole Foods or other upscale markets. Some bakeries will also sell it by the pound, such as \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine Bakery\u003c/a> in Rockridge.\u003c/p>\n\u003cp>You may end up with more rhubarb than you need but it’s great spooned over plain yogurt, pound cake, or vanilla ice cream. Use the juice to make rhubarb sodas or as a simple syrup in a cocktail.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Also, when it’s not in season, feel free to swap out the rhubarb for other fruits: berries, peaches, nectarines, apples, or pears all make superb puff tarts!\u003c/p>\n\u003cfigure id=\"attachment_96135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-dice.jpg\" alt=\"Rhubarb, trimmed and cut into 1/2-inch pieces\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb, trimmed and cut into 1/2-inch pieces \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rhubarb Puff-Tart Pockets\u003c/h3>\n\u003cp>\u003cem>Makes 8 tarts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 lbs (about 4–5 stalks) rhubarb, trimmed and cut into 1/2-inch pieces\u003c/li>\n\u003cli>About 1/3 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean\u003c/li>\n\u003cli>1 lb puff pastry\u003c/li>\n\u003cli>1 egg, beaten with 1 tablespoon water\u003c/li>\n\u003cli>Turbinado sugar, for sprinkling\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a paring knife, split the vanilla bean lengthwise and scrape out the seeds with the back of the knife. Add the rhubarb, sugar, and vanilla bean seeds and pod to a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the rhubarb releases its juices and becomes tender but still holds its shape, about 5 minutes. Remove from the heat and set aside to cool completely. (You may have more than you need; store any remaining in an airtight container for up to 1 week.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96156,96145,96131,96132\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line two baking sheets with parchment. On a lightly floured work surface roll out the puff to a rectangle just larger than 10-by-20-inches. Trim the edges to 10-by-20-inches. Cut out eight 5-inch squares (or, if you cut out 8 rectangles, that’s fine too). Place the squares on one baking sheet and refrigerate for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96148,96134,96152\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Space the racks are equally in the middle of the oven and preheat the oven to 400F.\u003c/li>\n\u003cli>Moving quickly, remove the puff from the refrigerator. For each turnover, using a slotted spoon and letting the juices drain back into the bowl, place a few tablespoons rhubarb in the center of the square. Brush two sides of the dough with the egg wash and fold over into a rectangle (you can also fold it into a triangle if it’s a perfect square). Crimp the edge with a fork and place on the prepared baking sheet. Repeat with all 8 turnovers, placing 4 on each baking sheet. Refrigerate for about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96151,96137,96139,96141,96144\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush with the egg wash, pierce the top a few times with a fork or make cuts with a knife, sprinkle with the turbinado sugar, and bake until nicely browned and puffy, about 25 minutes. Let cool for 5 minutes, then dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96130,96149,96154,96128,96133\"]\u003c/p>\n\u003cfigure id=\"attachment_96142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg\" alt=\"Rhubarb Puff-Tart Pockets\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Puff-Tart Pockets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.","status":"publish","parent":0,"modified":1556744711,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":653},"headData":{"title":"Springtime Delight: Rhubarb Puff-Tart Pockets | KQED","description":"Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Springtime Delight: Rhubarb Puff-Tart Pockets","datePublished":"2015-05-20T08:00:35-07:00","dateModified":"2019-05-01T14:05:11-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"95128 http://ww2.kqed.org/bayareabites/?p=95128","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/20/springtime-delight-rhubarb-puff-tart-pockets/","disqusTitle":"Springtime Delight: Rhubarb Puff-Tart Pockets","path":"/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.\u003c/em>\u003c/p>\n\u003cp>One of my all-time favorite fruits has to be rhubarb. (Yes, yes, it is botanically a vegetable but everyone uses it as a fruit.) And these puff tarts – kinda like pop-tarts only way better – have to be one of my all-time favorite ways to eat it. Gently simmered and perfumed with vanilla bean, the rhubarb compote is stuffed into flaky, buttery puff pastry then baked until the pastry is shatter-crisp and golden brown on the outside and the hidden tart-sweet fruit bubbles on the inside.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I recommend seeking out a great-quality, all-butter puff pastry such as \u003ca href=\"http://www.dufourpastrykitchens.com/products-puff.php\" target=\"_blank\" rel=\"noopener\">Dufour\u003c/a>, which you can typically find at Whole Foods or other upscale markets. Some bakeries will also sell it by the pound, such as \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine Bakery\u003c/a> in Rockridge.\u003c/p>\n\u003cp>You may end up with more rhubarb than you need but it’s great spooned over plain yogurt, pound cake, or vanilla ice cream. Use the juice to make rhubarb sodas or as a simple syrup in a cocktail.\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>Also, when it’s not in season, feel free to swap out the rhubarb for other fruits: berries, peaches, nectarines, apples, or pears all make superb puff tarts!\u003c/p>\n\u003cfigure id=\"attachment_96135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-dice.jpg\" alt=\"Rhubarb, trimmed and cut into 1/2-inch pieces\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb, trimmed and cut into 1/2-inch pieces \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rhubarb Puff-Tart Pockets\u003c/h3>\n\u003cp>\u003cem>Makes 8 tarts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 lbs (about 4–5 stalks) rhubarb, trimmed and cut into 1/2-inch pieces\u003c/li>\n\u003cli>About 1/3 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean\u003c/li>\n\u003cli>1 lb puff pastry\u003c/li>\n\u003cli>1 egg, beaten with 1 tablespoon water\u003c/li>\n\u003cli>Turbinado sugar, for sprinkling\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a paring knife, split the vanilla bean lengthwise and scrape out the seeds with the back of the knife. Add the rhubarb, sugar, and vanilla bean seeds and pod to a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the rhubarb releases its juices and becomes tender but still holds its shape, about 5 minutes. Remove from the heat and set aside to cool completely. (You may have more than you need; store any remaining in an airtight container for up to 1 week.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96156,96145,96131,96132","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line two baking sheets with parchment. On a lightly floured work surface roll out the puff to a rectangle just larger than 10-by-20-inches. Trim the edges to 10-by-20-inches. Cut out eight 5-inch squares (or, if you cut out 8 rectangles, that’s fine too). Place the squares on one baking sheet and refrigerate for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96148,96134,96152","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Space the racks are equally in the middle of the oven and preheat the oven to 400F.\u003c/li>\n\u003cli>Moving quickly, remove the puff from the refrigerator. For each turnover, using a slotted spoon and letting the juices drain back into the bowl, place a few tablespoons rhubarb in the center of the square. Brush two sides of the dough with the egg wash and fold over into a rectangle (you can also fold it into a triangle if it’s a perfect square). Crimp the edge with a fork and place on the prepared baking sheet. Repeat with all 8 turnovers, placing 4 on each baking sheet. Refrigerate for about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96151,96137,96139,96141,96144","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush with the egg wash, pierce the top a few times with a fork or make cuts with a knife, sprinkle with the turbinado sugar, and bake until nicely browned and puffy, about 25 minutes. Let cool for 5 minutes, then dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96130,96149,96154,96128,96133","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_96142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg\" alt=\"Rhubarb Puff-Tart Pockets\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Puff-Tart Pockets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_12550","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_16291","bayareabites_14738","bayareabites_2139","bayareabites_8986"],"featImg":"bayareabites_96143","label":"bayareabites"},"bayareabites_3920":{"type":"posts","id":"bayareabites_3920","meta":{"index":"posts_1591205157","site":"bayareabites","id":"3920","found":true},"guestAuthors":[],"slug":"check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable","title":"Check, Please: How to Pay without looking like a fool or making everyone uncomfortable.","publishDate":1243008279,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. It never fails to amaze me how many people screw this up.\u003c/p>\n\u003cp>The ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\u003c/p>\n\u003cp>This should be obvious to most of you out there. Hopefully. Sadly, it isn't to everyone.\u003c/p>\n\u003cp>\u003cstrong>Here are a few handy tips on how to pay a restaurant bill with grace:\u003c/strong>\u003c/p>\n\u003cp>1. In a fine dining environment, when a server delivers the bill to a table, he or she will either place it nearest the host or hand it directly to him/her if the host reaches out for it, or place the bill in the center of the table if the host is not clearly certain (for example, if more than one person orders wine or food for the table as a whole). Typically, we assume that the person paying is the one who asks for the check. If that happens to be you, please proceed to step 2.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. When you are ready to make payment, place your credit card, cash, cowrie shells, or whatever method of payment is accepted inside the bill folder with just enough spilling out to indicate that you are ready to make payment. This is important. It is most likely (and hoped for) that your server will not be staring at you as you rifle through your wallet. When you have accomplished this feat, place the bill folder at the edge of the table next to you or, if you are seated in a booth, the end of the table nearest the server's approach.\u003c/p>\n\u003cp>I find it surprising how many people do not understand this small-but-important ritual. The folder could be stuffed with cash, but if it looks as though it has been both untouched and unmoved, it's not going anywhere. Servers are often expected to read the minds of guests, but I think they deserve a little help on this one. Please, make it obvious that you are ready to give payment.\u003c/p>\n\u003cp>3. When the server hands you back your bill, sign it at your leisure, but when you are finished, please place it back on the edge of the table. Your server may then take it away. He (in most cases) is not taking it away out of greed, but rather to take care of the paperwork, especially if you have paid by credit card. Your bill must be closed with the proper paperwork. \u003cstrong>Read: the restaurant's copy of the credit card receipt.\u003c/strong> If, in your wine-soaked joy of the evening, you have accidentally pocketed the receipt (and we've all done it at least once, waiters included), the server might gently ask you for it as you leave. You might expect your server to guess what sort of wine you might like with your pork, but do you really expect him or her to guess the amount of gratuity you've left? I didn't think so.\u003c/p>\n\u003cp>Isn't that easy? Yes.\u003c/p>\n\u003cp>Now for a couple of other hints.\u003c/p>\n\u003cp>\u003cstrong>You've been Declined\u003c/strong>\u003c/p>\n\u003cp>If your credit card is declined, it is not necessarily your fault (credit card companies sometimes put a hold on cards on which an unusual amount of spending has occurred at any given time, etc.), but it definitely is not your server's. As a waiter, this can be remarkably painful. I worry that I am embarrassing one of my guests-- especially one of my guests who happens to be leaving me a tip. Any server worth his salt will just treat it (outwardly) that it's no big deal and, rather than say, \"I'm sorry, your card's been declined,\" will say something to the effect of, \"Excuse me, do you have another card? This one doesn't seem to be working.\" Unless I'm handed one of those black titanium American Express cards. Then I always give a little frown and tell them it's declined. The response is invariably one of, \"Uh huh. Sure it is.\" And then I go away and giggle. \u003c/p>\n\u003cp>Essentially, if you are planning on taking people out to dinner, have a back up payment method. If you see no reason your card should be declined, your server will be happy to make a call for you and look into it. Remain calm.\u003c/p>\n\u003cp>\u003cstrong>Fighting Over the Check\u003c/strong>\u003c/p>\n\u003cp>One of the most irritating things about waiting tables is guests fighting over the check. Suddenly, the food-and-alcohol-induced peace and harmony at the table is shattered by diners grabbing the checks and credit cards out of each others' hands in a seriously misguided effort to pay for the meal and be \"hospitable.\" Or they're just trying to play Alpha Dog. There is a certain ritual to this that must be followed:\u003c/p>\n\u003cp>One of your dining parters grabs the check and insists on paying. You then say, \"Oh, no, I just \u003cem>couldn't\u003c/em> let you do that.\" Then they counter with something like, \"But I'd really like to treat you to dinner tonight. Really, it would make me \u003cem>very\u003c/em> happy to do it!\" You are then supposed to respond with something to the effect of, \"Well... alright, if it will make you happy, but\u003cem> I'm\u003c/em> taking \u003cem>you\u003c/em> out next time.\"\u003c/p>\n\u003cp>And then you're done.\u003c/p>\n\u003cp>Do not, I repeat, \u003cstrong>do not\u003c/strong> drag the server into this. At my tables, I have in most cases been spending the previous two hours making sure that everyone in my charge is as comfortable and happy as possible. I am not there to referee. Taking sides is not in my economic interest. If I am approached privately by a member of a dining party who hands me his or her card and insists on paying, I will: a) run the credit card and hand back at the end of the meal, run and ready so that he or she is one step ahead of arguments, or b) if the card-giver is not the clear-cut host, I will hand the card back uncharged. To the host.\u003c/p>\n\u003cp>In extreme cases, when different people start shoving cards or check presenters in my face (it happens) saying everything but \"Pick me! Pick me!\" I am polite, but firm. And mildly, chidingly sarcastic. I tell the contenders something akin to, \"Oh, you're all just so \u003cem>wonderful\u003c/em> to want to pay for dinner, I wish I could pick \u003cem>all\u003c/em> of you!\" I then take a step back from the table, saying, \"I can't \u003cem>wait\u003c/em> to see who wins!\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And then I walk away.\u003c/p>\n\n","blocks":[],"excerpt":" For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. Sadly, it never fails to amaze me just how many people screw this up.\r\n\r\nThe ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\r\n\r\nThis should be obvious to most of you out there. Hopefully. \r\n\r\n\u003cstrong>Here are a few handy tips on how to pay a restaurant bill with grace.\u003c/strong>","status":"publish","parent":0,"modified":1520897284,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1150},"headData":{"title":"Check, Please: How to Pay without looking like a fool or making everyone uncomfortable. | KQED","description":" For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. Sadly, it never fails to amaze me just how many people screw this up.\r\n\r\nThe ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\r\n\r\nThis should be obvious to most of you out there. Hopefully. \r\n\r\nHere are a few handy tips on how to pay a restaurant bill with grace.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Check, Please: How to Pay without looking like a fool or making everyone uncomfortable.","datePublished":"2009-05-22T09:04:39-07:00","dateModified":"2018-03-12T16:28:04-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"3920 http://blogs.kqed.org/bayareabites/?p=3920","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/05/22/check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable/","disqusTitle":"Check, Please: How to Pay without looking like a fool or making everyone uncomfortable.","path":"/bayareabites/3920/check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. It never fails to amaze me how many people screw this up.\u003c/p>\n\u003cp>The ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\u003c/p>\n\u003cp>This should be obvious to most of you out there. Hopefully. Sadly, it isn't to everyone.\u003c/p>\n\u003cp>\u003cstrong>Here are a few handy tips on how to pay a restaurant bill with grace:\u003c/strong>\u003c/p>\n\u003cp>1. In a fine dining environment, when a server delivers the bill to a table, he or she will either place it nearest the host or hand it directly to him/her if the host reaches out for it, or place the bill in the center of the table if the host is not clearly certain (for example, if more than one person orders wine or food for the table as a whole). Typically, we assume that the person paying is the one who asks for the check. If that happens to be you, please proceed to step 2.\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>2. When you are ready to make payment, place your credit card, cash, cowrie shells, or whatever method of payment is accepted inside the bill folder with just enough spilling out to indicate that you are ready to make payment. This is important. It is most likely (and hoped for) that your server will not be staring at you as you rifle through your wallet. When you have accomplished this feat, place the bill folder at the edge of the table next to you or, if you are seated in a booth, the end of the table nearest the server's approach.\u003c/p>\n\u003cp>I find it surprising how many people do not understand this small-but-important ritual. The folder could be stuffed with cash, but if it looks as though it has been both untouched and unmoved, it's not going anywhere. Servers are often expected to read the minds of guests, but I think they deserve a little help on this one. Please, make it obvious that you are ready to give payment.\u003c/p>\n\u003cp>3. When the server hands you back your bill, sign it at your leisure, but when you are finished, please place it back on the edge of the table. Your server may then take it away. He (in most cases) is not taking it away out of greed, but rather to take care of the paperwork, especially if you have paid by credit card. Your bill must be closed with the proper paperwork. \u003cstrong>Read: the restaurant's copy of the credit card receipt.\u003c/strong> If, in your wine-soaked joy of the evening, you have accidentally pocketed the receipt (and we've all done it at least once, waiters included), the server might gently ask you for it as you leave. You might expect your server to guess what sort of wine you might like with your pork, but do you really expect him or her to guess the amount of gratuity you've left? I didn't think so.\u003c/p>\n\u003cp>Isn't that easy? Yes.\u003c/p>\n\u003cp>Now for a couple of other hints.\u003c/p>\n\u003cp>\u003cstrong>You've been Declined\u003c/strong>\u003c/p>\n\u003cp>If your credit card is declined, it is not necessarily your fault (credit card companies sometimes put a hold on cards on which an unusual amount of spending has occurred at any given time, etc.), but it definitely is not your server's. As a waiter, this can be remarkably painful. I worry that I am embarrassing one of my guests-- especially one of my guests who happens to be leaving me a tip. Any server worth his salt will just treat it (outwardly) that it's no big deal and, rather than say, \"I'm sorry, your card's been declined,\" will say something to the effect of, \"Excuse me, do you have another card? This one doesn't seem to be working.\" Unless I'm handed one of those black titanium American Express cards. Then I always give a little frown and tell them it's declined. The response is invariably one of, \"Uh huh. Sure it is.\" And then I go away and giggle. \u003c/p>\n\u003cp>Essentially, if you are planning on taking people out to dinner, have a back up payment method. If you see no reason your card should be declined, your server will be happy to make a call for you and look into it. Remain calm.\u003c/p>\n\u003cp>\u003cstrong>Fighting Over the Check\u003c/strong>\u003c/p>\n\u003cp>One of the most irritating things about waiting tables is guests fighting over the check. Suddenly, the food-and-alcohol-induced peace and harmony at the table is shattered by diners grabbing the checks and credit cards out of each others' hands in a seriously misguided effort to pay for the meal and be \"hospitable.\" Or they're just trying to play Alpha Dog. There is a certain ritual to this that must be followed:\u003c/p>\n\u003cp>One of your dining parters grabs the check and insists on paying. You then say, \"Oh, no, I just \u003cem>couldn't\u003c/em> let you do that.\" Then they counter with something like, \"But I'd really like to treat you to dinner tonight. Really, it would make me \u003cem>very\u003c/em> happy to do it!\" You are then supposed to respond with something to the effect of, \"Well... alright, if it will make you happy, but\u003cem> I'm\u003c/em> taking \u003cem>you\u003c/em> out next time.\"\u003c/p>\n\u003cp>And then you're done.\u003c/p>\n\u003cp>Do not, I repeat, \u003cstrong>do not\u003c/strong> drag the server into this. At my tables, I have in most cases been spending the previous two hours making sure that everyone in my charge is as comfortable and happy as possible. I am not there to referee. Taking sides is not in my economic interest. If I am approached privately by a member of a dining party who hands me his or her card and insists on paying, I will: a) run the credit card and hand back at the end of the meal, run and ready so that he or she is one step ahead of arguments, or b) if the card-giver is not the clear-cut host, I will hand the card back uncharged. To the host.\u003c/p>\n\u003cp>In extreme cases, when different people start shoving cards or check presenters in my face (it happens) saying everything but \"Pick me! Pick me!\" I am polite, but firm. And mildly, chidingly sarcastic. I tell the contenders something akin to, \"Oh, you're all just so \u003cem>wonderful\u003c/em> to want to pay for dinner, I wish I could pick \u003cem>all\u003c/em> of you!\" I then take a step back from the table, saying, \"I can't \u003cem>wait\u003c/em> to see who wins!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And then I walk away.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/3920/check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable","authors":["5017"],"categories":["bayareabites_752","bayareabites_1146"],"tags":["bayareabites_666","bayareabites_2193","bayareabites_92"],"featImg":"bayareabites_3921","label":"bayareabites"},"bayareabites_133741":{"type":"posts","id":"bayareabites_133741","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133741","found":true},"guestAuthors":[],"slug":"how-to-bottlerock-like-a-pro-tips-and-tricks-from-a-napa-local","title":"How to BottleRock Like a Pro: Tips and Tricks from a Napa Local","publishDate":1558654351,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_133371,arts_13848210' label='More BottleRock 2019']\u003cbr>\n\u003ci>by Jess Landers\u003c/i>\u003c/p>\n\u003cp>As a Napa local, I’ve been attending the BottleRock music festival since its inception in 2013, which featured The Black Keys, Kings of Leon, and the Zac Brown Band as headliners. I’ve only missed one year—in 2017, I was on my honeymoon—and have mastered how to make the most of the festival weekend even as BottleRock continues to grow in popularity and size.\u003c/p>\n\u003cp>From where you can find free nearby parking to why you should always pack extra toilet paper, here are some of my top tips and tricks for BottleRocking like a local.\u003c/p>\n\u003ch2>Pack like a Pro\u003c/h2>\n\u003cfigure id=\"attachment_133744\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-133744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bottlerock-backpack-1024x682.jpg\" alt=\"BottleRock attendee with JaM Cellars balloon and wine.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-1020x679.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">BottleRock attendee with Jam Cellars balloon and wine. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s important to note that BottleRock has a \u003ca href=\"https://www.bottlerocknapavalley.com/info/\">new bag policy\u003c/a> this year, which bans backpacks. As for what you should put in your bag: \u003cb>a hat and sunscreen\u003c/b> (lotion, not spray; aerosol cans are banned) will keep you protected from the sun—there is very limited shade in General Admission—and \u003cb>a jacket\u003c/b> will keep you warm at night. I can’t stress this enough: the temperature will drop significantly when the sun goes down.\u003c/p>\n\u003cp>\u003cb>Toilet paper and hand sanitizer\u003c/b> always come in handy when the porta potties inevitably run out of TP and soap. I also like to bring a \u003cstrong>portable charger\u003c/strong> to power up my phone, which always ends up dying before the headlining act from all of the photos and videos I take.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>An \u003cstrong>empty stainless steel water bottle\u003c/strong> is an absolute must. It’s good for the environment and your wallet, for BottleRock has free refilling stations throughout the festival so you can keep hydrated. But \u003cstrong>the water bottle can have a dual purpose\u003c/strong>. My trick: I purchase two alcohol beverages at once, drink one, and pour the other in my water bottle to keep it cold. This saves you from having to weave through thick crowds and wait in line every time you’re ready for a drink. For this, I recommend a bottle that keeps beverages cold.\u003c/p>\n\u003ch2>Getting There\u003c/h2>\n\u003cfigure id=\"attachment_133745\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-Uber.jpg\" alt=\"\" width=\"960\" height=\"636\" class=\"size-full wp-image-133745\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-768x509.jpg 768w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Uber and Lyft are always great options, especially if you’ll be drinking, but expect them to have surging prices due to high volume, which also means you could end up waiting a while to get one. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are many \u003ca href=\"https://www.bottlerocknapavalley.com/transportation/\">transportation options\u003c/a> available for getting to and from the festival. BottleRock is selling tickets to \u003ca href=\"https://www.eventbrite.com/e/bottlerock-bus-program-2019-tickets-52672298262\">chartered buses\u003c/a> going to and from San Francisco, Sacramento, Oakland, San Jose, Fairfield, Sonoma, Mill Valley, Palo Alto, and Santa Rosa. Uber and Lyft are always great options, especially if you’ll be drinking, but expect them to have surging prices due to high volume, which also means you could end up waiting a while to get one.\u003c/p>\n\u003cp>If you’re staying in or near Napa and are close enough to bike, there is \u003cstrong>free bicycle parking\u003c/strong> (don’t forget a lock), but \u003cstrong>Napa Valley’s local \u003ca href=\"http://www.vinetransit.com/bottlerock2019\">Vine bus\u003c/a>\u003c/strong> is one of the most underrated ways to get to the festival. It’s extremely clean, efficient, and most importantly, free, plus they have extended the hours on their routes for concert goers.\u003c/p>\n\u003cp>\u003cstrong>Driving should be a last-resort option\u003c/strong>, but if you do take your own vehicle, don’t worry about shelling out the big bucks for a parking pass. \u003cstrong>It’s totally possible to find non-metered street parking on the outskirts of downtown Napa\u003c/strong>, especially earlier in the day. I like to search in the area around the St. John the Baptist Church on Caymus St. From there, it’s roughly a 15-minute walk to the gates.\u003c/p>\n\u003ch2>Getting In\u003c/h2>\n\u003cfigure id=\"attachment_133746\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696.jpg\" alt=\"\" width=\"1024\" height=\"696\" class=\"size-full wp-image-133746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-1020x693.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The VIP lane at BottleRock \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At last year’s festival, it took me at least 30-45 minutes each day to get through the gates. The earlier you arrive, the shorter the lines will be, but unless you snagged a VIP or Platinum wristband,\u003cstrong> I suggest arriving an hour ahead of showtime\u003c/strong> for the first artist you want to see to ensure you don’t miss them.\u003c/p>\n\u003cp>There are \u003cstrong>two entrances\u003c/strong>. The main one is a bit of a free-for-all, but \u003cstrong>the side entrance on Brunel St. tends to be quicker, more civilized, and less claustrophobic\u003c/strong> (it’s a single file line, whereas everyone really just clumps together at the front entrance).\u003c/p>\n\u003cfigure id=\"attachment_133747\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/IdentoGO-TSA-Pre%E2%9C%93-Fast-Pass-Lane-1024x685-1024x685.png\" alt=\"There is a fast track option for anyone enrolled in TSA Pre.\" width=\"1024\" height=\"685\" class=\"size-full wp-image-133747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685.png 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-800x535.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-768x514.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-1020x682.png 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">There is a fast track option for anyone enrolled in TSA Pre. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m hopeful that the BottleRock team has found a way to speed up the entrance process this year, but at the very least, they are offering\u003cstrong> a fast track option for anyone enrolled in TSA Pre ✓®\u003c/strong> . Find the TSA Pre ✓® RV parked on the corner of Bailey and 3rd, show your known traveler number, and they’ll give you a Fast Pass wristband to use at the main gate. You can also sign up for TSA Pre ✓® there; just bring your passport or proof of U.S. Citizenship and $85.\u003c/p>\n\u003ch2>Keep Your Friends Close\u003c/h2>\n\u003cfigure id=\"attachment_133748\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639.jpg\" alt=\"Macklemore & Ryan Lewis rock the BottleRock crowd on the Jam Cellars stage at the Napa Expo.\" width=\"1024\" height=\"639\" class=\"size-full wp-image-133748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-1020x637.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Macklemore & Ryan Lewis rock the BottleRock crowd on the Jam Cellars stage at the Napa Expo. \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are tens of thousands of people at BottleRock, so it’s very easy to lose track of your friends as you separate to use the restroom, find food and drink, etc. When you return to the stage to find them, it can be nearly impossible as the crowds fill in. Moreover, \u003cstrong>cell phone service can be quite finicky\u003c/strong>.\u003c/p>\n\u003cp>Creating \u003cstrong>a totem\u003c/strong> is a great tool for keeping your group together. This consists simply of \u003cstrong>a stick and something your friends can identify tied to the top\u003c/strong>, perhaps a stuffed teddy bear or a cowboy boot. Bonus points if it lights up at night. Take turns holding the totem up throughout the festival and your friends will have a much easier time reuniting with you.\u003c/p>\n\u003ch2>Top Picks for Food & Drink\u003c/h2>\n\u003cfigure id=\"attachment_133749\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696.jpg\" alt=\"A glass of rosé in the air at BottleRock\" width=\"1024\" height=\"696\" class=\"size-full wp-image-133749\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-1020x693.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">A glass of rosé in the air at BottleRock \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The number one thing that separates BottleRock from every other music festival is its world-class \u003ca href=\"https://www.bottlerocknapavalley.com/food-and-drink/\">wine and food offerings\u003c/a>. It’s a great opportunity to experience some of the top wineries and restaurants in Napa Valley—at a fraction of the price of a full meal or bottle—so \u003cstrong>I recommend keeping it hyper-local\u003c/strong>.\u003c/p>\n\u003cp>As someone who visits these wineries and restaurants regularly, I’m providing \u003cstrong>my top BottleRock food and drink picks\u003c/strong>: for wine, get your \u003cstrong>bubbly from Schramsberg, rosé from Blackbird Vineyards, and sauvignon blanc from St. Supery\u003c/strong>. Personally, I don’t think red wine pairs great with warm festival days.\u003c/p>\n\u003cp>\u003cstrong>The Citrus Mistress from Hop Valley\u003c/strong>, an Oregon brewery, is my favorite festival refresher (find it at the Beer Bend), but if you want to keep it local, \u003cstrong>try the Hatchet from Trade Brewing\u003c/strong>, which has a taproom just a few blocks from BottleRock. As for cocktails, \u003cstrong>the Sun God from Hendrick’s Gin\u003c/strong> (with Lillet Blanc, fresh cucumber, lemon, and soda) is the definition of a porch pounder.\u003c/p>\n\u003cfigure id=\"attachment_133750\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682.jpg\" alt=\"The fried chicken sliders from Brix are a longtime BottleRock staple.\" width=\"1024\" height=\"682\" class=\"size-full wp-image-133750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-1020x679.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken sliders from Brix are a longtime BottleRock staple. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year I will be going straight for \u003cstrong>a bucket of fried chicken from Thomas Keller’s Ad Hoc\u003c/strong> (if you haven’t had his fried chicken before, you haven’t lived). As an alternative option, \u003cstrong>the fried chicken sliders from Brix\u003c/strong> are a longtime BottleRock favorite. \u003c/p>\n\u003cfigure id=\"attachment_133753\" class=\"wp-caption aligncenter\" style=\"max-width: 966px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM.png\" alt=\"The Menchi Katsu Burger from Morimoto has become a BottleRock standby, and the wait in line is totally worth it.\" width=\"966\" height=\"622\" class=\"size-full wp-image-133753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM.png 966w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-160x103.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-800x515.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-768x495.png 768w\" sizes=\"(max-width: 966px) 100vw, 966px\">\u003cfigcaption class=\"wp-caption-text\">The Menchi Katsu Burger from Morimoto has become a BottleRock standby, and the wait in line is totally worth it. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Menchi Katsu Burger from Morimoto\u003c/strong> has become a BottleRock standby, but the wait in line is worth it. Like Ad Hoc, \u003cstrong>Boon Fly is also new to the roster this year and they’re bringing their famous donuts\u003c/strong>, a perfect treat if you want something sweet. For a snack that’s both light and refreshing, \u003cstrong>head to FARM for a cup of spicy watermelon\u003c/strong>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/how-to-bottlerock-like-a-pro-tips-and-tricks-from-a-napa-local\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"From where you can find free nearby parking to why you should always pack extra toilet paper, a Napa local shares her tips and tricks for BottleRock. ","status":"publish","parent":0,"modified":1558654428,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1395},"headData":{"title":"How to BottleRock Like a Pro: Tips and Tricks from a Napa Local | KQED","description":"From where you can find free nearby parking to why you should always pack extra toilet paper, a Napa local shares her tips and tricks for BottleRock. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How to BottleRock Like a Pro: Tips and Tricks from a Napa Local","datePublished":"2019-05-23T16:32:31-07:00","dateModified":"2019-05-23T16:33:48-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"133741 https://ww2.kqed.org/bayareabites/?p=133741","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/05/23/how-to-bottlerock-like-a-pro-tips-and-tricks-from-a-napa-local/","disqusTitle":"How to BottleRock Like a Pro: Tips and Tricks from a Napa Local","path":"/bayareabites/133741/how-to-bottlerock-like-a-pro-tips-and-tricks-from-a-napa-local","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_133371,arts_13848210","label":"More BottleRock 2019 "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>by Jess Landers\u003c/i>\u003c/p>\n\u003cp>As a Napa local, I’ve been attending the BottleRock music festival since its inception in 2013, which featured The Black Keys, Kings of Leon, and the Zac Brown Band as headliners. I’ve only missed one year—in 2017, I was on my honeymoon—and have mastered how to make the most of the festival weekend even as BottleRock continues to grow in popularity and size.\u003c/p>\n\u003cp>From where you can find free nearby parking to why you should always pack extra toilet paper, here are some of my top tips and tricks for BottleRocking like a local.\u003c/p>\n\u003ch2>Pack like a Pro\u003c/h2>\n\u003cfigure id=\"attachment_133744\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-133744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bottlerock-backpack-1024x682.jpg\" alt=\"BottleRock attendee with JaM Cellars balloon and wine.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-1020x679.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">BottleRock attendee with Jam Cellars balloon and wine. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s important to note that BottleRock has a \u003ca href=\"https://www.bottlerocknapavalley.com/info/\">new bag policy\u003c/a> this year, which bans backpacks. As for what you should put in your bag: \u003cb>a hat and sunscreen\u003c/b> (lotion, not spray; aerosol cans are banned) will keep you protected from the sun—there is very limited shade in General Admission—and \u003cb>a jacket\u003c/b> will keep you warm at night. I can’t stress this enough: the temperature will drop significantly when the sun goes down.\u003c/p>\n\u003cp>\u003cb>Toilet paper and hand sanitizer\u003c/b> always come in handy when the porta potties inevitably run out of TP and soap. I also like to bring a \u003cstrong>portable charger\u003c/strong> to power up my phone, which always ends up dying before the headlining act from all of the photos and videos I take.\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>An \u003cstrong>empty stainless steel water bottle\u003c/strong> is an absolute must. It’s good for the environment and your wallet, for BottleRock has free refilling stations throughout the festival so you can keep hydrated. But \u003cstrong>the water bottle can have a dual purpose\u003c/strong>. My trick: I purchase two alcohol beverages at once, drink one, and pour the other in my water bottle to keep it cold. This saves you from having to weave through thick crowds and wait in line every time you’re ready for a drink. For this, I recommend a bottle that keeps beverages cold.\u003c/p>\n\u003ch2>Getting There\u003c/h2>\n\u003cfigure id=\"attachment_133745\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-Uber.jpg\" alt=\"\" width=\"960\" height=\"636\" class=\"size-full wp-image-133745\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-768x509.jpg 768w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Uber and Lyft are always great options, especially if you’ll be drinking, but expect them to have surging prices due to high volume, which also means you could end up waiting a while to get one. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are many \u003ca href=\"https://www.bottlerocknapavalley.com/transportation/\">transportation options\u003c/a> available for getting to and from the festival. BottleRock is selling tickets to \u003ca href=\"https://www.eventbrite.com/e/bottlerock-bus-program-2019-tickets-52672298262\">chartered buses\u003c/a> going to and from San Francisco, Sacramento, Oakland, San Jose, Fairfield, Sonoma, Mill Valley, Palo Alto, and Santa Rosa. Uber and Lyft are always great options, especially if you’ll be drinking, but expect them to have surging prices due to high volume, which also means you could end up waiting a while to get one.\u003c/p>\n\u003cp>If you’re staying in or near Napa and are close enough to bike, there is \u003cstrong>free bicycle parking\u003c/strong> (don’t forget a lock), but \u003cstrong>Napa Valley’s local \u003ca href=\"http://www.vinetransit.com/bottlerock2019\">Vine bus\u003c/a>\u003c/strong> is one of the most underrated ways to get to the festival. It’s extremely clean, efficient, and most importantly, free, plus they have extended the hours on their routes for concert goers.\u003c/p>\n\u003cp>\u003cstrong>Driving should be a last-resort option\u003c/strong>, but if you do take your own vehicle, don’t worry about shelling out the big bucks for a parking pass. \u003cstrong>It’s totally possible to find non-metered street parking on the outskirts of downtown Napa\u003c/strong>, especially earlier in the day. I like to search in the area around the St. John the Baptist Church on Caymus St. From there, it’s roughly a 15-minute walk to the gates.\u003c/p>\n\u003ch2>Getting In\u003c/h2>\n\u003cfigure id=\"attachment_133746\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696.jpg\" alt=\"\" width=\"1024\" height=\"696\" class=\"size-full wp-image-133746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-1020x693.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The VIP lane at BottleRock \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At last year’s festival, it took me at least 30-45 minutes each day to get through the gates. The earlier you arrive, the shorter the lines will be, but unless you snagged a VIP or Platinum wristband,\u003cstrong> I suggest arriving an hour ahead of showtime\u003c/strong> for the first artist you want to see to ensure you don’t miss them.\u003c/p>\n\u003cp>There are \u003cstrong>two entrances\u003c/strong>. The main one is a bit of a free-for-all, but \u003cstrong>the side entrance on Brunel St. tends to be quicker, more civilized, and less claustrophobic\u003c/strong> (it’s a single file line, whereas everyone really just clumps together at the front entrance).\u003c/p>\n\u003cfigure id=\"attachment_133747\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/IdentoGO-TSA-Pre%E2%9C%93-Fast-Pass-Lane-1024x685-1024x685.png\" alt=\"There is a fast track option for anyone enrolled in TSA Pre.\" width=\"1024\" height=\"685\" class=\"size-full wp-image-133747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685.png 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-800x535.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-768x514.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-1020x682.png 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">There is a fast track option for anyone enrolled in TSA Pre. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m hopeful that the BottleRock team has found a way to speed up the entrance process this year, but at the very least, they are offering\u003cstrong> a fast track option for anyone enrolled in TSA Pre ✓®\u003c/strong> . Find the TSA Pre ✓® RV parked on the corner of Bailey and 3rd, show your known traveler number, and they’ll give you a Fast Pass wristband to use at the main gate. You can also sign up for TSA Pre ✓® there; just bring your passport or proof of U.S. Citizenship and $85.\u003c/p>\n\u003ch2>Keep Your Friends Close\u003c/h2>\n\u003cfigure id=\"attachment_133748\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639.jpg\" alt=\"Macklemore & Ryan Lewis rock the BottleRock crowd on the Jam Cellars stage at the Napa Expo.\" width=\"1024\" height=\"639\" class=\"size-full wp-image-133748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-1020x637.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Macklemore & Ryan Lewis rock the BottleRock crowd on the Jam Cellars stage at the Napa Expo. \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are tens of thousands of people at BottleRock, so it’s very easy to lose track of your friends as you separate to use the restroom, find food and drink, etc. When you return to the stage to find them, it can be nearly impossible as the crowds fill in. Moreover, \u003cstrong>cell phone service can be quite finicky\u003c/strong>.\u003c/p>\n\u003cp>Creating \u003cstrong>a totem\u003c/strong> is a great tool for keeping your group together. This consists simply of \u003cstrong>a stick and something your friends can identify tied to the top\u003c/strong>, perhaps a stuffed teddy bear or a cowboy boot. Bonus points if it lights up at night. Take turns holding the totem up throughout the festival and your friends will have a much easier time reuniting with you.\u003c/p>\n\u003ch2>Top Picks for Food & Drink\u003c/h2>\n\u003cfigure id=\"attachment_133749\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696.jpg\" alt=\"A glass of rosé in the air at BottleRock\" width=\"1024\" height=\"696\" class=\"size-full wp-image-133749\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-1020x693.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">A glass of rosé in the air at BottleRock \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The number one thing that separates BottleRock from every other music festival is its world-class \u003ca href=\"https://www.bottlerocknapavalley.com/food-and-drink/\">wine and food offerings\u003c/a>. It’s a great opportunity to experience some of the top wineries and restaurants in Napa Valley—at a fraction of the price of a full meal or bottle—so \u003cstrong>I recommend keeping it hyper-local\u003c/strong>.\u003c/p>\n\u003cp>As someone who visits these wineries and restaurants regularly, I’m providing \u003cstrong>my top BottleRock food and drink picks\u003c/strong>: for wine, get your \u003cstrong>bubbly from Schramsberg, rosé from Blackbird Vineyards, and sauvignon blanc from St. Supery\u003c/strong>. Personally, I don’t think red wine pairs great with warm festival days.\u003c/p>\n\u003cp>\u003cstrong>The Citrus Mistress from Hop Valley\u003c/strong>, an Oregon brewery, is my favorite festival refresher (find it at the Beer Bend), but if you want to keep it local, \u003cstrong>try the Hatchet from Trade Brewing\u003c/strong>, which has a taproom just a few blocks from BottleRock. As for cocktails, \u003cstrong>the Sun God from Hendrick’s Gin\u003c/strong> (with Lillet Blanc, fresh cucumber, lemon, and soda) is the definition of a porch pounder.\u003c/p>\n\u003cfigure id=\"attachment_133750\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682.jpg\" alt=\"The fried chicken sliders from Brix are a longtime BottleRock staple.\" width=\"1024\" height=\"682\" class=\"size-full wp-image-133750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-1020x679.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken sliders from Brix are a longtime BottleRock staple. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year I will be going straight for \u003cstrong>a bucket of fried chicken from Thomas Keller’s Ad Hoc\u003c/strong> (if you haven’t had his fried chicken before, you haven’t lived). As an alternative option, \u003cstrong>the fried chicken sliders from Brix\u003c/strong> are a longtime BottleRock favorite. \u003c/p>\n\u003cfigure id=\"attachment_133753\" class=\"wp-caption aligncenter\" style=\"max-width: 966px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM.png\" alt=\"The Menchi Katsu Burger from Morimoto has become a BottleRock standby, and the wait in line is totally worth it.\" width=\"966\" height=\"622\" class=\"size-full wp-image-133753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM.png 966w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-160x103.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-800x515.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-768x495.png 768w\" sizes=\"(max-width: 966px) 100vw, 966px\">\u003cfigcaption class=\"wp-caption-text\">The Menchi Katsu Burger from Morimoto has become a BottleRock standby, and the wait in line is totally worth it. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Menchi Katsu Burger from Morimoto\u003c/strong> has become a BottleRock standby, but the wait in line is worth it. Like Ad Hoc, \u003cstrong>Boon Fly is also new to the roster this year and they’re bringing their famous donuts\u003c/strong>, a perfect treat if you want something sweet. For a snack that’s both light and refreshing, \u003cstrong>head to FARM for a cup of spicy watermelon\u003c/strong>.\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>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/how-to-bottlerock-like-a-pro-tips-and-tricks-from-a-napa-local\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133741/how-to-bottlerock-like-a-pro-tips-and-tricks-from-a-napa-local","authors":["11349"],"categories":["bayareabites_301","bayareabites_1244","bayareabites_50","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_15155","bayareabites_119"],"tags":["bayareabites_3786","bayareabites_16393","bayareabites_11543","bayareabites_187","bayareabites_16340"],"featImg":"bayareabites_133743","label":"bayareabites"},"bayareabites_95791":{"type":"posts","id":"bayareabites_95791","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95791","found":true},"guestAuthors":[],"slug":"rooibos-tea-the-myth-and-the-magic","title":"Rooibos Tea: The Myth and the Magic","publishDate":1430476823,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I’m not a coffee drinker, but I do love my tea. For years I greeted each day with a steaming mug of Earl Grey tea by my side. In the afternoon I would make another pot of black or green tea, sipping my way through the rest of the workday. But when I started having trouble sleeping a few years ago, I cut out almost all caffeine -- with the exception of small amounts of dark chocolate, crucial to my existence. Saying goodbye to tea was tough, but I found rooibos tea -- AKA “red tea” -- to be a satisfying, caffeine-free stand-in for my usual brew. I liked its earthy flavor, and it was full-bodied enough to support a splash of milk. Plus, I was still reaping the benefits of all those antioxidants and other magical chemical compounds found in tea -- or so I thought.\u003c/p>\n\u003cp>In truth, rooibos is not tea at all. It’s not even a distant relative to the tea plant (\u003cem>Camellia sinensis\u003c/em>). Rooibos is an herbal infusion made from a plant called \u003cem>Aspalathus linearis\u003c/em> that’s native to South Africa, where it thrives in the wild and as a cultivated crop. The word rooibos (pronounced roy-bus) translates as “red bush,” which refers to the way that the green, needle-shaped leaves turn red when they fall off the bush and oxidize in the sun. Most rooibos tea is made from these oxidized leaves, although a variety known as “green rooibos” is crafted from leaves that do not undergo oxidization.\u003c/p>\n\u003cp>Rooibos leaves are often blended with fragrant spices, dried fruits and other flavors the same way that black teas are. I’m partial to rooibos chai, like the one made by \u003ca href=\"http://shop.numitea.com/Rooibos-Chai/p/NUMIS-10200&c=NumiTeaStore@Teabag@Herbal\" target=\"_blank\" rel=\"noopener\">Numi\u003c/a> of Oakland and \u003ca href=\"http://www.teavana.com/the-teas/rooibos-teas\" target=\"_blank\" rel=\"noopener\">Teavana’s\u003c/a> Dosha Chai, a loose-leaf blend that contains cinnamon, coconut, ginger, cardamom, vanilla and rose blossoms.\u003c/p>\n\u003cfigure id=\"attachment_95801\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/teavana-CU-opt.jpg\">\u003cimg class=\"size-full wp-image-95801\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/teavana-CU-opt.jpg\" alt=\"Teavana’s Dosha Chai blend.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Teavana’s Dosha Chai blend. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although long popular in South Africa, rooibos was virtually unheard of in the U.S. until 2001, when Marin County based \u003ca href=\"http://www.republicoftea.com/?gclid=CMCXtOWJncUCFYpgfgod2HoA-Q\" target=\"_blank\" rel=\"noopener\">The Republic of Tea\u003c/a> start selling it. Today, rooibos is sold by many other companies, but they all import it from South Africa, according to The Republic of Tea’s Minister of Commerce, Kristina Richens.\u003c/p>\n\u003cp>“There have been attempts to grow it in other places without any success. It only seems to thrive in South Africa’s unique subclimate,” Richens says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The company’s rooibos sales have climbed steadily over the past 14 years. Their current menu includes more than 30 blends. One of their biggest sellers is Double Red Rooibos, a concoction that contains rooibos powder (pulverized leaves) to enrich the taste and color of the brew.\u003c/p>\n\u003cfigure id=\"attachment_95799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rooibos-glassopt.jpg\">\u003cimg class=\"size-full wp-image-95799\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rooibos-glassopt.jpg\" alt=\"The Republic of Tea’s most popular rooibos teas.\" width=\"1920\" height=\"1420\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-800x592.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-1440x1065.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-1180x873.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-960x710.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Republic of Tea’s most popular rooibos teas. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I probably assumed that rooibos was an actual tea because of blends like Double Red Rooibos, that do taste a little like black tea. The myth is also perpetrated by tea purveyors, some of whom market rooibos alongside oolongs, pu-erhs and other real teas without listing it as herbal or making a clear distinction to customers.\u003c/p>\n\u003cp>The good news is that despite not being an actual, antioxidant-packed tea, studies suggest that rooibos does have some magic of its own to offer.\u003c/p>\n\u003cp>\u003cstrong>Beyond the Hype, Potential Health Benefits\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_95800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Teavana-counter-opt.jpg\">\u003cimg class=\"size-full wp-image-95800\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Teavana-counter-opt.jpg\" alt=\"Teavana offers multiple rooibos blends in their Corte Madera store.\" width=\"1920\" height=\"1439\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Teavana offers multiple rooibos blends in their Corte Madera store. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hype about rooibos’ potential health benefits may have peaked in the U.S. last week when Time Magazine listed it as one of the \u003ca href=\"http://time.com/3724505/50-healthiest-foods/\" target=\"_blank\" rel=\"noopener\">50 healthiest foods of all time\u003c/a>. Although it’s tempting to write it off as just another trend set in motion by our superfood-obsessed culture, South Africans have long touted rooibos as a wonder bush with medicinal properties. For hundreds of years it's been purported to help alleviate symptoms associated with asthma, eczema, heartburn, insomnia and nausea, among other problems.\u003c/p>\n\u003cp>Evidence to support these claims is largely anecdotal, but there is a growing body of science-based research that suggests rooibos may offer a number of impressive health benefits.\u003c/p>\n\u003cp>One thing we do know for sure is that rooibos is rich in beneficial polyphenols, including \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16927447\" target=\"_blank\" rel=\"noopener\">two rare flavonoids known as aspalathin and nothofagin\u003c/a>. \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/11566638\" target=\"_blank\" rel=\"noopener\">Flavonoids\u003c/a> are generally known for their potent antioxidant, anti-inflammatory, anti-tumor and antiviral activities, many of which play a role in helping our bodies fend off chronic diseases. But studies of the specific flavonoids found in red tea have not been studied as extensively as others.\u003c/p>\n\u003cp>The South African Rooibos Council posted on its website a roundup of a \u003ca href=\"http://www.sarooibos.org.za/images/the-science-behind-rooibos-july2013.pdf\" target=\"_blank\" rel=\"noopener\">wide range of promising studies\u003c/a> conducted between 2009 and 2013, including research into rooibos’ ability to offer cardiovascular protection, help prevent diabetes, improve male fertility and \u003ca href=\"http://www.sarooibos.org.za/home-mainmenu-1/179-rooibos-helps-protect-against-skin-cancer\" target=\"_blank\" rel=\"noopener\">inhibit the development skin cancer when applied topically\u003c/a>.\u003c/p>\n\u003cp>The catch is that most of the studies to date have been conducted in test tubes or with rats, as opposed to actual human beings. That said, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20833235\" target=\"_blank\" rel=\"noopener\">one clinical study\u003c/a> out of South Africa did catch my eye. After 40 human volunteers drank six cups of fermented rooibos daily for six weeks, researchers found that the tea had significantly reduced “bad” cholesterol (LDL), and increased “good” cholesterol (HDL). The study also suggested “the antioxidant activity of the tea could be relevant in reducing the risk of developing cardiovascular disease.”\u003c/p>\n\u003cp>Regardless of what further research yields, it seems to me that there are already plenty of good reasons to swap your usual hot beverage for a mug of rooibos tea on occasion. It’s tasty, calorie- and caffeine-free, and perfect for washing down a piece of dark chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclaimer: Although adverse reactions to rooibos have not been reported, people that are ill, have pre-existing health conditions or are taking medications should consult a physician.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Also known as “red tea,” rooibos tea offers potential health benefits, but marketing strategies can mislead consumers.","status":"publish","parent":0,"modified":1556738671,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":987},"headData":{"title":"Rooibos Tea: The Myth and the Magic | KQED","description":"Also known as “red tea,” rooibos tea offers potential health benefits, but marketing strategies can mislead consumers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Rooibos Tea: The Myth and the Magic","datePublished":"2015-05-01T03:40:23-07:00","dateModified":"2019-05-01T12:24:31-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"95791 http://ww2.kqed.org/bayareabites/?p=95791","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/01/rooibos-tea-the-myth-and-the-magic/","disqusTitle":"Rooibos Tea: The Myth and the Magic","path":"/bayareabites/95791/rooibos-tea-the-myth-and-the-magic","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m not a coffee drinker, but I do love my tea. For years I greeted each day with a steaming mug of Earl Grey tea by my side. In the afternoon I would make another pot of black or green tea, sipping my way through the rest of the workday. But when I started having trouble sleeping a few years ago, I cut out almost all caffeine -- with the exception of small amounts of dark chocolate, crucial to my existence. Saying goodbye to tea was tough, but I found rooibos tea -- AKA “red tea” -- to be a satisfying, caffeine-free stand-in for my usual brew. I liked its earthy flavor, and it was full-bodied enough to support a splash of milk. Plus, I was still reaping the benefits of all those antioxidants and other magical chemical compounds found in tea -- or so I thought.\u003c/p>\n\u003cp>In truth, rooibos is not tea at all. It’s not even a distant relative to the tea plant (\u003cem>Camellia sinensis\u003c/em>). Rooibos is an herbal infusion made from a plant called \u003cem>Aspalathus linearis\u003c/em> that’s native to South Africa, where it thrives in the wild and as a cultivated crop. The word rooibos (pronounced roy-bus) translates as “red bush,” which refers to the way that the green, needle-shaped leaves turn red when they fall off the bush and oxidize in the sun. Most rooibos tea is made from these oxidized leaves, although a variety known as “green rooibos” is crafted from leaves that do not undergo oxidization.\u003c/p>\n\u003cp>Rooibos leaves are often blended with fragrant spices, dried fruits and other flavors the same way that black teas are. I’m partial to rooibos chai, like the one made by \u003ca href=\"http://shop.numitea.com/Rooibos-Chai/p/NUMIS-10200&c=NumiTeaStore@Teabag@Herbal\" target=\"_blank\" rel=\"noopener\">Numi\u003c/a> of Oakland and \u003ca href=\"http://www.teavana.com/the-teas/rooibos-teas\" target=\"_blank\" rel=\"noopener\">Teavana’s\u003c/a> Dosha Chai, a loose-leaf blend that contains cinnamon, coconut, ginger, cardamom, vanilla and rose blossoms.\u003c/p>\n\u003cfigure id=\"attachment_95801\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/teavana-CU-opt.jpg\">\u003cimg class=\"size-full wp-image-95801\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/teavana-CU-opt.jpg\" alt=\"Teavana’s Dosha Chai blend.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Teavana’s Dosha Chai blend. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although long popular in South Africa, rooibos was virtually unheard of in the U.S. until 2001, when Marin County based \u003ca href=\"http://www.republicoftea.com/?gclid=CMCXtOWJncUCFYpgfgod2HoA-Q\" target=\"_blank\" rel=\"noopener\">The Republic of Tea\u003c/a> start selling it. Today, rooibos is sold by many other companies, but they all import it from South Africa, according to The Republic of Tea’s Minister of Commerce, Kristina Richens.\u003c/p>\n\u003cp>“There have been attempts to grow it in other places without any success. It only seems to thrive in South Africa’s unique subclimate,” Richens says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The company’s rooibos sales have climbed steadily over the past 14 years. Their current menu includes more than 30 blends. One of their biggest sellers is Double Red Rooibos, a concoction that contains rooibos powder (pulverized leaves) to enrich the taste and color of the brew.\u003c/p>\n\u003cfigure id=\"attachment_95799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rooibos-glassopt.jpg\">\u003cimg class=\"size-full wp-image-95799\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rooibos-glassopt.jpg\" alt=\"The Republic of Tea’s most popular rooibos teas.\" width=\"1920\" height=\"1420\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-800x592.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-1440x1065.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-1180x873.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-960x710.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Republic of Tea’s most popular rooibos teas. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I probably assumed that rooibos was an actual tea because of blends like Double Red Rooibos, that do taste a little like black tea. The myth is also perpetrated by tea purveyors, some of whom market rooibos alongside oolongs, pu-erhs and other real teas without listing it as herbal or making a clear distinction to customers.\u003c/p>\n\u003cp>The good news is that despite not being an actual, antioxidant-packed tea, studies suggest that rooibos does have some magic of its own to offer.\u003c/p>\n\u003cp>\u003cstrong>Beyond the Hype, Potential Health Benefits\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_95800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Teavana-counter-opt.jpg\">\u003cimg class=\"size-full wp-image-95800\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Teavana-counter-opt.jpg\" alt=\"Teavana offers multiple rooibos blends in their Corte Madera store.\" width=\"1920\" height=\"1439\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Teavana offers multiple rooibos blends in their Corte Madera store. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hype about rooibos’ potential health benefits may have peaked in the U.S. last week when Time Magazine listed it as one of the \u003ca href=\"http://time.com/3724505/50-healthiest-foods/\" target=\"_blank\" rel=\"noopener\">50 healthiest foods of all time\u003c/a>. Although it’s tempting to write it off as just another trend set in motion by our superfood-obsessed culture, South Africans have long touted rooibos as a wonder bush with medicinal properties. For hundreds of years it's been purported to help alleviate symptoms associated with asthma, eczema, heartburn, insomnia and nausea, among other problems.\u003c/p>\n\u003cp>Evidence to support these claims is largely anecdotal, but there is a growing body of science-based research that suggests rooibos may offer a number of impressive health benefits.\u003c/p>\n\u003cp>One thing we do know for sure is that rooibos is rich in beneficial polyphenols, including \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16927447\" target=\"_blank\" rel=\"noopener\">two rare flavonoids known as aspalathin and nothofagin\u003c/a>. \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/11566638\" target=\"_blank\" rel=\"noopener\">Flavonoids\u003c/a> are generally known for their potent antioxidant, anti-inflammatory, anti-tumor and antiviral activities, many of which play a role in helping our bodies fend off chronic diseases. But studies of the specific flavonoids found in red tea have not been studied as extensively as others.\u003c/p>\n\u003cp>The South African Rooibos Council posted on its website a roundup of a \u003ca href=\"http://www.sarooibos.org.za/images/the-science-behind-rooibos-july2013.pdf\" target=\"_blank\" rel=\"noopener\">wide range of promising studies\u003c/a> conducted between 2009 and 2013, including research into rooibos’ ability to offer cardiovascular protection, help prevent diabetes, improve male fertility and \u003ca href=\"http://www.sarooibos.org.za/home-mainmenu-1/179-rooibos-helps-protect-against-skin-cancer\" target=\"_blank\" rel=\"noopener\">inhibit the development skin cancer when applied topically\u003c/a>.\u003c/p>\n\u003cp>The catch is that most of the studies to date have been conducted in test tubes or with rats, as opposed to actual human beings. That said, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20833235\" target=\"_blank\" rel=\"noopener\">one clinical study\u003c/a> out of South Africa did catch my eye. After 40 human volunteers drank six cups of fermented rooibos daily for six weeks, researchers found that the tea had significantly reduced “bad” cholesterol (LDL), and increased “good” cholesterol (HDL). The study also suggested “the antioxidant activity of the tea could be relevant in reducing the risk of developing cardiovascular disease.”\u003c/p>\n\u003cp>Regardless of what further research yields, it seems to me that there are already plenty of good reasons to swap your usual hot beverage for a mug of rooibos tea on occasion. It’s tasty, calorie- and caffeine-free, and perfect for washing down a piece of dark chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclaimer: Although adverse reactions to rooibos have not been reported, people that are ill, have pre-existing health conditions or are taking medications should consult a physician.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95791/rooibos-tea-the-myth-and-the-magic","authors":["5412"],"categories":["bayareabites_752","bayareabites_1245","bayareabites_1248"],"tags":["bayareabites_16403","bayareabites_1608","bayareabites_16402","bayareabites_165"],"featImg":"bayareabites_95797","label":"bayareabites"},"bayareabites_11956":{"type":"posts","id":"bayareabites_11956","meta":{"index":"posts_1591205157","site":"bayareabites","id":"11956","found":true},"guestAuthors":[],"slug":"fromage-de-chat","title":"Fromage de Chat (aka Cat Milk Cheese)","publishDate":1270131420,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_12033\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/catmilk-cheese31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/catmilk-cheese31.jpg\" alt=\"Fromage de Chat\" width=\"500\" height=\"335\" class=\"size-full wp-image-12033\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fromage de Chat \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last week I was introduced to something I didn't even know existed: cat cheese. Known to cheese mongers as \u003cem>Fromage de Chat\u003c/em> (or often just chat fromage), this cheese has become the new \"it\" food in the culinary world. \u003c/p>\n\u003cp>So what is cat cheese? As you may suspect, it's simply cheese made from the milk of a feline. According to \u003ca href=\"http://cheesemonger.wordpress.com/2009/07/19/cat-milk-cheese/\">Cheesemonger's Weblog\u003c/a>, it's quite popular in Eastern Europe, which makes sense as the Siberian cat has particularly rich milk and there's really not a lot to eat in that part of the world. But cat cheese has been a staple in many cultures since the pharaohs began demanding it at their dinner tables thousands of years ago to honor \u003ca href=\"http://en.wikipedia.org/wiki/Mafdet\">Mafdet\u003c/a>, the lion goddess. According to historical records, cats were first tamed by Egyptians to help control their diets and thus shape the milk's taste. Although some people seemed to enjoy the natural flavors of wild cat's milk, the pharaohs wanted their cheese to taste more like river fish than mongoose and rats, and so the domesticated cat was born.\u003c/p>\n\u003cp>Cat cheese is currently made mostly in small urban farms. Each city seems to have its own purveyor. In the Bay Area, Freyja Jones, a 70-year old woman who lives in Montclair, is the resident cat dairy woman. Living in an old hunting cabin near a local swimming and tennis club, Freyja has over 200 cats on her property. And while that may seem like a lot of animals to put in a 1500 square foot house, Freyja's operation is a smooth running machine and she says she wouldn't mind having \u003ca href=\"http://www.amazon.com/Millions-Cats-Paperstar-Wanda-Gag/dp/0698113632\">millions of cats\u003c/a>. At the moment, there are Siamese in the master bedroom, Angoras in the den, calicos in the living room, and then mixed breeds everywhere else. For a while, Freyja toyed with using hairless cats, but found their milk to be a bit anemic and so offered them up for adoption.\u003c/p>\n\u003cp>During my visit, I was honored to be included in the milking process. Freyja and her 40-year old daughter Dinah milk each cat by hand. For a while they used an invention by Dinah called \u003cem>The Pussy Milker\u003c/em>, but decided it was more difficult to place the cats in a harness than it was to actually milk them in their laps, so gave up on it. While I looked on as Freya and Dinah laid cats on their laps for milking, Freyja looked up at me and yelled above the din of meowing \"Don't forget to wear your gloves!\" as a large Angora batted a paw full of sharp claws at her.\u003c/p>\n\u003cp>After trying a few varieties, I've found that cat cheese has many unique flavors. Siamese milk has an underlying sardine taste, which makes it perfect for using as the base in hard cheeses, while Angora milk has a more musky flavor best used for ash-covered cheeses. The standard house cat, however, produces the creamiest milk of all, which is then used to make a tangy mozzarella de gatto.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Freyja mentioned that while she specializes is small domestic cats, there is also a growing movement to collect milk from large wild cats. Apparently the milk of both mountain lions and panthers is so rich and creamy that cheese mongers and yogurt makers alike will pay a very high price for it. But don't worry, those big cats aren't harmed in any way by this growing industry. Shot with tranquilizer pellets, the hunters simply milk the cats while they sleep and then carry off the milk before the cats awake in a type of milk and dash operation. From what I hear, mountain lion milk fetches up to $1,000 a gallon.\u003c/p>\n\u003cp>\u003cem>Fromage de Chat\u003c/em> has also become quite popular in celebrity circles. Because most cat dairies use abandoned cats (thereby saving them from being killed in shelters), cat cheese has become the new celebrity food craze. According to a reliable source, it's the only cheese \u003ca href=\"http://en.wikipedia.org/wiki/Bob_Barker\">Bob Barker\u003c/a> will eat and \u003ca href=\"http://en.wikipedia.org/wiki/Pamela_Anderson\">Pamela Anderson\u003c/a> has even invested in a cat dairy in Calabasas Hills.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So the next time you're browsing the cheese section of your local cheese shop, keep an eye out for \u003cem>Fromage de Chat\u003c/em>. You'll find yourself purring at the taste.\u003c/p>\n\n","blocks":[],"excerpt":"Last week I was introduced to something I didn't even know existed: cat cheese. Known to cheese mongers as \u003cem>Fromage de Chat\u003c/em> (or often just chat fromage), this cheese has become the new \"it\" food in the culinary world. ","status":"publish","parent":0,"modified":1427824579,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":731},"headData":{"title":"Fromage de Chat (aka Cat Milk Cheese) | KQED","description":"Last week I was introduced to something I didn't even know existed: cat cheese. Known to cheese mongers as Fromage de Chat (or often just chat fromage), this cheese has become the new "it" food in the culinary world. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fromage de Chat (aka Cat Milk Cheese)","datePublished":"2010-04-01T07:17:00-07:00","dateModified":"2015-03-31T10:56:19-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"11956 http://blogs.kqed.org/bayareabites/?p=11956","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/04/01/fromage-de-chat/","disqusTitle":"Fromage de Chat (aka Cat Milk Cheese)","path":"/bayareabites/11956/fromage-de-chat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_12033\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/catmilk-cheese31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/catmilk-cheese31.jpg\" alt=\"Fromage de Chat\" width=\"500\" height=\"335\" class=\"size-full wp-image-12033\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fromage de Chat \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last week I was introduced to something I didn't even know existed: cat cheese. Known to cheese mongers as \u003cem>Fromage de Chat\u003c/em> (or often just chat fromage), this cheese has become the new \"it\" food in the culinary world. \u003c/p>\n\u003cp>So what is cat cheese? As you may suspect, it's simply cheese made from the milk of a feline. According to \u003ca href=\"http://cheesemonger.wordpress.com/2009/07/19/cat-milk-cheese/\">Cheesemonger's Weblog\u003c/a>, it's quite popular in Eastern Europe, which makes sense as the Siberian cat has particularly rich milk and there's really not a lot to eat in that part of the world. But cat cheese has been a staple in many cultures since the pharaohs began demanding it at their dinner tables thousands of years ago to honor \u003ca href=\"http://en.wikipedia.org/wiki/Mafdet\">Mafdet\u003c/a>, the lion goddess. According to historical records, cats were first tamed by Egyptians to help control their diets and thus shape the milk's taste. Although some people seemed to enjoy the natural flavors of wild cat's milk, the pharaohs wanted their cheese to taste more like river fish than mongoose and rats, and so the domesticated cat was born.\u003c/p>\n\u003cp>Cat cheese is currently made mostly in small urban farms. Each city seems to have its own purveyor. In the Bay Area, Freyja Jones, a 70-year old woman who lives in Montclair, is the resident cat dairy woman. Living in an old hunting cabin near a local swimming and tennis club, Freyja has over 200 cats on her property. And while that may seem like a lot of animals to put in a 1500 square foot house, Freyja's operation is a smooth running machine and she says she wouldn't mind having \u003ca href=\"http://www.amazon.com/Millions-Cats-Paperstar-Wanda-Gag/dp/0698113632\">millions of cats\u003c/a>. At the moment, there are Siamese in the master bedroom, Angoras in the den, calicos in the living room, and then mixed breeds everywhere else. For a while, Freyja toyed with using hairless cats, but found their milk to be a bit anemic and so offered them up for adoption.\u003c/p>\n\u003cp>During my visit, I was honored to be included in the milking process. Freyja and her 40-year old daughter Dinah milk each cat by hand. For a while they used an invention by Dinah called \u003cem>The Pussy Milker\u003c/em>, but decided it was more difficult to place the cats in a harness than it was to actually milk them in their laps, so gave up on it. While I looked on as Freya and Dinah laid cats on their laps for milking, Freyja looked up at me and yelled above the din of meowing \"Don't forget to wear your gloves!\" as a large Angora batted a paw full of sharp claws at her.\u003c/p>\n\u003cp>After trying a few varieties, I've found that cat cheese has many unique flavors. Siamese milk has an underlying sardine taste, which makes it perfect for using as the base in hard cheeses, while Angora milk has a more musky flavor best used for ash-covered cheeses. The standard house cat, however, produces the creamiest milk of all, which is then used to make a tangy mozzarella de gatto.\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>Freyja mentioned that while she specializes is small domestic cats, there is also a growing movement to collect milk from large wild cats. Apparently the milk of both mountain lions and panthers is so rich and creamy that cheese mongers and yogurt makers alike will pay a very high price for it. But don't worry, those big cats aren't harmed in any way by this growing industry. Shot with tranquilizer pellets, the hunters simply milk the cats while they sleep and then carry off the milk before the cats awake in a type of milk and dash operation. From what I hear, mountain lion milk fetches up to $1,000 a gallon.\u003c/p>\n\u003cp>\u003cem>Fromage de Chat\u003c/em> has also become quite popular in celebrity circles. Because most cat dairies use abandoned cats (thereby saving them from being killed in shelters), cat cheese has become the new celebrity food craze. According to a reliable source, it's the only cheese \u003ca href=\"http://en.wikipedia.org/wiki/Bob_Barker\">Bob Barker\u003c/a> will eat and \u003ca href=\"http://en.wikipedia.org/wiki/Pamela_Anderson\">Pamela Anderson\u003c/a> has even invested in a cat dairy in Calabasas Hills.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So the next time you're browsing the cheese section of your local cheese shop, keep an eye out for \u003cem>Fromage de Chat\u003c/em>. You'll find yourself purring at the taste.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/11956/fromage-de-chat","authors":["5016"],"categories":["bayareabites_334","bayareabites_1875"],"tags":["bayareabites_3693","bayareabites_3677","bayareabites_10156","bayareabites_3678","bayareabites_14750","bayareabites_1621"],"featImg":"bayareabites_12033","label":"bayareabites"},"bayareabites_108596":{"type":"posts","id":"bayareabites_108596","meta":{"index":"posts_1591205157","site":"bayareabites","id":"108596","found":true},"guestAuthors":[],"slug":"the-magic-of-wine-country-is-popping-up-in-wealthy-hamlets-across-the-bay-area","title":"The Magic of Wine Country is Popping Up in Wealthy Hamlets Across the Bay Area","publishDate":1463091931,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A growing number of Bay Area residents are so enamored of the concept of Wine Country that they've created one in their backyard. Literally. \u003c/p>\n\u003cp>Suburban vineyards have become a more fashionable form of landscaping for well-heeled residents in posh zip codes around the region, with cabernet sauvignon and pinot noir replacing ground cover while homeowners get an up-close-and-personal taste of the wine lifestyle.\u003c/p>\n\u003cp>Locals have counted more than 100 home vineyards of late in exclusive \u003ca href=\"https://en.wikipedia.org/wiki/Los_Altos_Hills,_California\" target=\"_blank\">Los Altos Hills\u003c/a> on the Peninsula while nearby wealthy hamlets like \u003ca href=\"https://en.wikipedia.org/wiki/Saratoga,_California\" target=\"_blank\">Saratoga\u003c/a>, \u003ca href=\"https://en.wikipedia.org/wiki/Woodside,_California\" target=\"_blank\">Woodside\u003c/a> and \u003ca href=\"https://en.wikipedia.org/wiki/Portola_Valley,_California\" target=\"_blank\">Portola Valley\u003c/a> are studded with grapevines spreading over expansive properties that also contain multi-million-dollar houses. Another booming suburban wine country is the East Bay's \u003ca href=\"https://en.wikipedia.org/wiki/Lamorinda\" target=\"_blank\">Lamorinda\u003c/a> (Lafayette, Moraga, Orinda), where numerous homeowners have planted vineyards in a region that recently obtained its \u003ca href=\"http://captainvineyards.com/2016/02/say-hello-to-californias-newest-ava-lamorinda/\" target=\"_blank\">own AVA\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_108820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Moraga-vineyard.jpg\" alt=\"This Lamorinda home vineyard sits next to the deck, where homeowners can admire their orderly rows of cabernet and syrah vines, which grow well in the region.\" width=\"1920\" height=\"2363\" class=\"size-full wp-image-108820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Moraga-vineyard.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Moraga-vineyard-400x492.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Moraga-vineyard-800x985.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Moraga-vineyard-768x945.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Moraga-vineyard-1440x1772.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Moraga-vineyard-1180x1452.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Moraga-vineyard-960x1182.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This Lamorinda home vineyard sits next to the deck, where homeowners can admire their orderly rows of cabernet and syrah vines, which grow well in the region. \u003ccite>(Carol Haag)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I'm lovin' it!\" says a Los Altos Hills vineyard owner about his wine avocation. Romance aside, however, vineyard hobbyists soon realize that tending to \u003ca href=\"https://en.wikipedia.org/wiki/Vitis_vinifera\" target=\"_blank\">vitus vinifera\u003c/a> grapes and addressing the resulting winemaking required can be a demanding, costly, time-intensive activity. Coming to the rescue in the Bay Area is a retinue of vineyard managers, personal winemakers and consultants who take over these chores for those with better things to do.\u003c/p>\n\u003cp>As winemaker Katie Fox of \u003ca href=\"http://privatevinewines.com/\" target=\"_blank\">Private Vine Wines\u003c/a> in Santa Cruz explains it, \"They're farmers now and the cows keep needing to be milked. Every fall, they'll have a lot of grapes. What are they going to do with them? They're not going to make jam. I try to take the pain away because most of them work so much that they're never home. Everybody is doing something to make a lot of money to be able to afford these places.\"\u003c/p>\n\u003cfigure id=\"attachment_108819\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Katie-Fox-and-partner.jpg\" alt=\"Winemaker Katie Fox and business partner Dan Santa craft wines for home vineyard owners who are often located in wealthy towns in the Santa Cruz Mountains area on each side of the range that faces the coast and the valley.\" width=\"1920\" height=\"1746\" class=\"size-full wp-image-108819\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Katie-Fox-and-partner.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Katie-Fox-and-partner-400x364.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Katie-Fox-and-partner-800x728.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Katie-Fox-and-partner-768x698.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Katie-Fox-and-partner-1440x1310.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Katie-Fox-and-partner-1180x1073.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Katie-Fox-and-partner-960x873.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Winemaker Katie Fox and business partner Dan Santa craft wines for home vineyard owners who are often located in wealthy towns in the Santa Cruz Mountains area on each side of the range that faces the coast and the valley. \u003ccite>(Private Vine Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main task of her company, which is also a \u003ca href=\"http://www.kenswineguide.com/wine.php?word=127\" target=\"_blank\">bonded winery\u003c/a>, is to do all the work required to make the wine for clients from their grapes, providing the space, equipment, barrels, corks, storage and know-how, then delivering finished bottles of wine. \"We get some lots that are so small that we don't use our equipment. I just jump in there like \u003ca href=\"https://www.youtube.com/watch?v=fUxjOS3g6Uc\" target=\"_blank\">Lucille Ball\u003c/a> and crush them because it takes, like, two hours to clean our crusher.\"\u003c/p>\n\u003cfigure id=\"attachment_108826\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/vineyard-with-netting.jpg\" alt=\"This vineyard in Portola Valley belongs to a well-known billionaire, who like most home vineyard owners, puts up nets to protect grapes from ravaging birds. Such owners guard their privacy when it comes to their wine activities.\" width=\"1920\" height=\"1271\" class=\"size-full wp-image-108826\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/vineyard-with-netting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/vineyard-with-netting-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/vineyard-with-netting-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/vineyard-with-netting-768x508.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/vineyard-with-netting-1440x953.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/vineyard-with-netting-1180x781.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/vineyard-with-netting-960x636.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This vineyard in Portola Valley belongs to a well-known billionaire, who like most home vineyard owners, puts up nets to protect grapes from ravaging birds. Such owners guard their privacy when it comes to their wine activities. \u003ccite>(Private Vine Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fox also does a lot of hand holding, extracting details about the kinds of wines clients like and connecting them to other professionals who can assist with viticulture issues and other tasks. She relates the tale of one client -- a top tech executive -- who decided he wanted to start doing his own winemaking. He purchased pricey equipment for that purpose, only to come back to Private Vine Wines. \"You can't be flying off to South Korea all the time and be a winemaker,\" Fox explains.\u003c/p>\n\u003cfigure id=\"attachment_108815\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/customer-label.jpg\" alt=\"Private Vine Wines clients usually have special labels made for the wines that are produced from their home vineyards that sometimes reflect their cultural heritage.\" width=\"1920\" height=\"1738\" class=\"size-full wp-image-108815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/customer-label.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/customer-label-400x362.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/customer-label-800x724.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/customer-label-768x695.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/customer-label-1440x1304.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/customer-label-1180x1068.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/customer-label-960x869.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Private Vine Wines clients usually have special labels made for the wines that are produced from their home vineyards that sometimes reflect their cultural heritage. \u003ccite>(Private Vine Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While she says many of her clients are surprised at the price of outsourcing the winemaking, colleague Ron Mosley, proprietor of Vinescape in Gilroy, reports that his clients \"don't care what it costs.\" He manages 80 vineyards-- most of them non-commercial-- from Woodside to Gilroy, also performing winemaking and whatever else clients require. Many of Mosley's clients are high-powered CEOs who are used to giving orders, he says. \"That four-letter word 'done' is now part of my mantra,\" he notes. \u003c/p>\n\u003cfigure id=\"attachment_108822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Ron-Mosley-photo.jpg\" alt=\"Winemaker Ron Mosley has been making wine for over 30 years and currently manages 80 vineyards located from Woodside to Gilroy, where his winery is located.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108822\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Ron-Mosley-photo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Ron-Mosley-photo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Ron-Mosley-photo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Ron-Mosley-photo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Ron-Mosley-photo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Ron-Mosley-photo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Ron-Mosley-photo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Winemaker Ron Mosley has been making wine for over 30 years and currently manages 80 vineyards located from Woodside to Gilroy, where his winery is located. \u003ccite>(Kevin Jones)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This client attitude extends to some vineyard aspects that would be non-issues in a commercial winery. Say, after Mosley's vineyard workers haven't adequately manicured the rows to country-club standards. \"I'll go pull the three weeds they left and then the client is happy,\" he says. But Mosley puts his foot down regarding certain requests, like moving the harvest date to accommodate a client's trip to Italy, which can negatively impact wine quality.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He's learned to be crafty to maintain harmony, like scheduling the \u003ca href=\"http://www.enologyinternational.com/yield/yieldvsq3.html\" target=\"_blank\">fruit thinning\u003c/a> that high-end vineyards often need. Seeing grapes on the ground horrifies clients so now Mosley says, \"I ask, 'When are you going on vacation?' That's when we go in and thin and take the fruit out of there in buckets.\" Before implementing this strategy, his crews would thin in the usual way, leaving the fruit. Says Mosley, \"Oh god, did I get phone calls!\"\u003c/p>\n\u003cfigure id=\"attachment_108821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Nancy-Friere.jpg\" alt=\"Vineyard manager/winemaker Nancy Freire specified and planted this pinot noir vineyard in a cool spot in Portola Valley, where the vines surround a large estate and pool.\" width=\"1920\" height=\"1273\" class=\"size-full wp-image-108821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Nancy-Friere.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Nancy-Friere-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Nancy-Friere-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Nancy-Friere-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Nancy-Friere-1440x955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Nancy-Friere-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Nancy-Friere-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vineyard manager/winemaker Nancy Freire specified and planted this pinot noir vineyard in a cool spot in Portola Valley, where the vines surround a large estate and pool. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To avoid the drama, vineyard manager/winemaker Nancy Freire has just a handful of carefully chosen clients on the Peninsula and in the South Bay who give her carte blanche to produce wine as good as possible from vineyards that, ideally, she specified and planted. Her company, \u003ca href=\"http://www.vinofinoconsulting.com/\" target=\"_blank\">Vino Fino Consulting\u003c/a>, \"specializes in what I would call estate wines where the family loves having the vineyard on their property and they love the concept of having wine made from their vineyard only. But they don't have the time or knowledge to do it themselves.\"\u003c/p>\n\u003cp>Some competing services can \u003ca href=\"http://www.merriam-webster.com/dictionary/vinify\" target=\"_blank\">vinify\u003c/a> grapes together that come from different properties-- a less costly approach-- thus not delivering true estate wines to clients. But Freire says not everyone wants to pay for her high-end method. \"A lot of people who buy homes with vineyards on them are not prepared to drop $12,000 a year or more to have their own wine made,\" she explains. Even at that, \"Nobody's getting rich off making wine,\" says the former Silicon Valley engineer. \u003c/p>\n\u003cp>Although agriculture certainly isn't as controllable as high-tech manufacturing-- \"In 2008, the vines froze in March so there was no fruit,\" Freire recalls-- one of the many aha aspects of becoming a gentleman farmer is the possible excess product. \"Even if you only have half an acre, if you end up with a decent crop, you're gonna have two barrels\" of wine, she reports. That translates to roughly 120 gallons or around 576 bottles of wine for just one year. That's a lot of Christmas gifts.\u003c/p>\n\u003cfigure id=\"attachment_108825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/vineyard-and-tennis-court.jpg\" alt=\"Home vineyards on private estates might also serve as the backdrop for the pool or the family tennis court, like at this Portola Valley property.\" width=\"1920\" height=\"1142\" class=\"size-full wp-image-108825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/vineyard-and-tennis-court.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/vineyard-and-tennis-court-400x238.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/vineyard-and-tennis-court-800x476.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/vineyard-and-tennis-court-768x457.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/vineyard-and-tennis-court-1440x857.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/vineyard-and-tennis-court-1180x702.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/vineyard-and-tennis-court-960x571.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Home vineyards on private estates might also serve as the backdrop for the pool or the family tennis court, like at this Portola Valley property. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most consultants like Freire and Mosley can help clients sell their excess-- fruit or wine-- to bonded wineries. In fact, Mosley's recently established \u003ca href=\"http://www.americanwineryguide.com/wineries/tass-vineyards-and-winery/\" target=\"_blank\">TASS Winery\u003c/a> in Gilroy will sell blended wines from client grapes in the near future. Meanwhile, some existing commercial operations have secondary businesses that suck up the surfeit. San Martin's \u003ca href=\"http://clos.com/\" target=\"_blank\">Clos LaChance Winery\u003c/a> has a division called \u003ca href=\"http://209.160.5.6/ckvines.com/aboutus.html\" target=\"_blank\">CK Vines\u003c/a> that offers a \"soil to sipping\" service that does it all for clients, as does \u003ca href=\"http://postandtrellis.com/\" target=\"_blank\">Post & Trellis\u003c/a>, part of \u003ca href=\"http://www.lahondawinery.com/\" target=\"_blank\">La Honda Winery\u003c/a> in Redwood City. These companies usually use client grapes in commercial wines under the wineries' label, returning some bottles of wine to the vineyard owners. Wines from locally grown grapes can be tasted at these wineries.\u003c/p>\n\u003cp>Those wanting their grapes put into estate wines are also accommodated -- for a price. According to the Post & Trellis website, the charge for such estate wines will work out to $20 to $36 per bottle depending on various options. In general, \"Selling grapes to wineries is not a super-profitable market,\" explains consultant \u003ca href=\"http://foxxviticulture.com/\" target=\"_blank\">Prudy Foxx\u003c/a>, a viticulture expert who's been called \"\u003ca href=\"http://www.mercurynews.com/ci_21562999/\" target=\"_blank\">the Grape Whisperer\u003c/a>\" because she fixes the many things that can go wrong during the grape-growing process.\u003c/p>\n\u003cfigure id=\"attachment_108823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Saratoga-wine-estate.jpg\" alt='At this Saratoga property, a vineyard lies dormant during the winter. It overlooks the patio and mansion. Conscientious owners will hire experienced vineyard managers rather than the cheaper \"mow and blow\" operators that deliver minimal attention to the vines.' width=\"1920\" height=\"1440\" class=\"size-full wp-image-108823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Saratoga-wine-estate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Saratoga-wine-estate-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Saratoga-wine-estate-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Saratoga-wine-estate-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Saratoga-wine-estate-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Saratoga-wine-estate-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Saratoga-wine-estate-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At this Saratoga property, a vineyard lies dormant during the winter. It overlooks the patio and mansion. Conscientious owners will hire experienced vineyard managers rather than the cheaper \"mow and blow\" operators that deliver minimal attention to the vines. \u003ccite>(Private Vine Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Nobody calls me because they're happy,\" explains Foxx, who is one of the specialists frequently tapped by homeowners and their vineyard managers. \"Some people don't realize how much work it is and don't have the commitment to the timing aspects,\" she says. \"If you miss those early sprays, you're messed up for the whole year. There's nothing more depressing than a bunch of \u003ca href=\"https://en.wikipedia.org/wiki/Downy_mildew\" target=\"_blank\">mildewed grapes\u003c/a>.\"\u003c/p>\n\u003cp>Foxx often has to reset some of her clients' erroneous ideas, like what \"organic\" means. \"They think it means you don't have to do anything,\" she explains. If true, that would certainly be easier and cheaper for homeowners but, \"In reality, it means you use organic products,\" Foxx explains. \u003c/p>\n\u003cp>Another common fallacy is that making vineyards suffer produces better wine. \"I see lots of vineyards that weren't planted in good sites and aren't well cared for because people have this misguided idea that a tortured vineyard is a good vineyard. That stress is good,\" she reports. \u003c/p>\n\u003cp>According to Foxx, many mistakes can be made by home vineyard owners. \"They could have an unsuitable site. Poor drainage, a cold spot-- there's any number of things that could make it not suitable. Those are the ones who I recommend should buy a really nice wine cellar. Take the money they would have invested in that vineyard and take a high-quality trip to Bordeaux and buy nice wines,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_108816\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/gated-vineyard-Woodside.jpg\" alt=\"Home vineyards in many parts of the Bay Area -- like this one in Woodside -- are on gated estates and are almost always fenced to keep out deer and other predators.\" width=\"1920\" height=\"1217\" class=\"size-full wp-image-108816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/gated-vineyard-Woodside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gated-vineyard-Woodside-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gated-vineyard-Woodside-800x507.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gated-vineyard-Woodside-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gated-vineyard-Woodside-1440x913.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gated-vineyard-Woodside-1180x748.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gated-vineyard-Woodside-960x609.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Home vineyards in many parts of the Bay Area -- like this one in Woodside -- are on gated estates and are almost always fenced to keep out deer and other predators. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fellow consultant \u003ca href=\"http://www.yeastwhisperer.com/\" target=\"_blank\">Shea Comfort\u003c/a> is a fermentation expert in Walnut Creek who often works with the growing number of home vineyard owners in Lamorinda. Some of his clients have had manicured vineyards that mainly functioned as trendy landscaping-- and they didn't usually keep the resulting not-so-great wine. But since it's Comfort's job to maximize the wine that each site can produce, \"Those who have worked to improve grape quality are often amazed when they taste the resulting wine afterward,\" he says, noting that their common reaction is, \"Wow, this is what I've been giving away?\" \u003c/p>\n\u003cp>But the forceful one-percenters who can afford home vineyards sometimes persist in their fantasies, like insisting on planting their favorite varietals on their property, regardless of the site characteristics. To a pinot noir-loving client with an estate in hot Brentwood, he might ask, \"'Why are you doing this?' 'Because I like pinot.' That's the wrong answer. Pinot doesn't like Brentwood,'\" Comfort explains to them. \"I ask them, 'Do you want to make really nice wine or do you want to struggle with something because you like it and never be happy with it?'\"\u003c/p>\n\u003cp>Comfort and his fellow experts are unanimous about the terrible economics of home wine growing, with properly maintaining small vineyards requiring the same financial outlays as doing so on the larger scale of a commercial vineyard. But this hardly deters those with money who fall in love with the idea of planting vineyards and having their own wine. \u003c/p>\n\u003cfigure id=\"attachment_108817\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Haag-vineyard-and-pool.jpg\" alt=\"Carol Haag's Moraga vineyard is the place where marauding raccoons once stripped all the fruit then washed up in her pool, leaving a red mess behind.\" width=\"1920\" height=\"1434\" class=\"size-full wp-image-108817\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Haag-vineyard-and-pool.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Haag-vineyard-and-pool-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Haag-vineyard-and-pool-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Haag-vineyard-and-pool-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Haag-vineyard-and-pool-1440x1076.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Haag-vineyard-and-pool-1180x881.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Haag-vineyard-and-pool-960x717.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carol Haag's Moraga vineyard is the place where marauding raccoons once stripped all the fruit then washed up in her pool, leaving a red mess behind. \u003ccite>(Carol Haag)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Count Moraga home vineyard owner Carol Haag and her husband as part of the converted. They pay skilled vineyard managers and a local winemaker to do the hard work, reveling in the resulting wine, which she says is quite good. Admits Haag: \"We figured that for what we pay, a bottle of our wine would be $80. We're not in it to make money but to enjoy it.\" \u003c/p>\n\u003cp>But farming being farming, things can still go wrong. \"The second year, we had all these wild critters, primarily raccoons, that ate all our grapes and had the nerve to swim in our pool afterwards and left all this purple residue everywhere. So we literally lost the first harvest,\" Haag recalls. She also keeps an eye out for the birds that are always waiting to swoop down for a grape treat. \u003c/p>\n\u003cp>Like other Bay Area home vineyard owners, the joy outweighs the challenges for Haag. \"It's fun,\" she says. \"A real feeling of accomplishment. You feel like a farmer because you're out in the elements.\" And the deeply pleasurable aspects can carry away some suburban grape growers, who begin nourishing \u003ca href=\"https://www.guidantfinancial.com/article/a-guide-to-opening-a-vineyard-and-entering-the-wine-industry/\" target=\"_blank\">dreams of going commercial\u003c/a> and making a living at it. \"Good luck with that is what I say,\" Haag states. \"I'll just be a little grape grower.\"\u003c/p>\n\u003cfigure id=\"attachment_108824\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Scott-Bryan.jpg\" alt=\"Scott Bryan has done all the work himself on clearing and planting his vineyard and performs all the winemaking. He even constructed a small winery building on his property with stone walls.\" width=\"1920\" height=\"1373\" class=\"size-full wp-image-108824\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Scott-Bryan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Scott-Bryan-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Scott-Bryan-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Scott-Bryan-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Scott-Bryan-1440x1030.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Scott-Bryan-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Scott-Bryan-960x687.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scott Bryan has done all the work himself on clearing and planting his vineyard and performs all the winemaking. He even constructed a small winery building on his property with stone walls. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The many challenges inherent in making good wine are onerous enough for bonded wineries, so most home vineyard owners hire professionals to do the work. But a small subset of passionate residents are stepping up to the plate and doing everything themselves. Retired semiconductor executive Scott Bryan of Los Altos Hills has \"made about every mistake you can make in the planting, growing and making of wine,\" he reports. Snails and rodents have consumed his plants, powdery mildew has ruined his crop, birds and deer are ever watchful for a free meal.\u003c/p>\n\u003cp>But after reading \"hundreds of papers,\" taking classes at UC Davis and addressing vineyard management and winemaking as yet another engineering problem, he seems to have muscled his way to a satisfying and successful result. After being pushed by his adult children to enter a home winemaking contest, four of six wines from his 2013 vintage were awarded medals, including a hard-to-get double gold. Now he's seriously hooked. \u003c/p>\n\u003cfigure id=\"attachment_108814\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Bryan-wines.jpg\" alt=\"Scott Bryan's serious winemaking hobby has earned him medals at home winemaking competitions. His wines have humorous names like Goofy Gopher, Quirky Quail and Dad's Blend.\" width=\"1920\" height=\"1273\" class=\"size-full wp-image-108814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bryan-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bryan-wines-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bryan-wines-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bryan-wines-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bryan-wines-1440x955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bryan-wines-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bryan-wines-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scott Bryan's serious winemaking hobby has earned him medals at home winemaking competitions. His wines have humorous names like Goofy Gopher, Quirky Quail and Dad's Blend. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When he pours his rich reds at wine events in town, tasters frequently want to buy some. But despite the flattery, he easily ignores the siren song of going commercial. \"This is my retirement job -- but I don't consider it much of a job. It's a hobby. I spend a lot of time out here,\" he says, pointing at the orderly vines marching down from his hilltop site.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>As consultant Shea Comfort explains, \"Most of the hobby guys are doing it for love. It's beautiful. They make wine they can share. They're proud of it. Some guys, when they start making nice wines, they go, 'Oh, maybe I want to start a winery.' I say, 'You should think again about that. Seriously, let's sit down and let your head cool off.'\"\u003c/p>\n\u003cfigure id=\"attachment_108813\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Bryan-view.jpg\" alt=\"Scott Bryan's 300 vines and five varietals in Los Altos Hills overlooks some neighboring wine estates in this town where vineyards are booming.\" width=\"1920\" height=\"1273\" class=\"size-full wp-image-108813\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bryan-view.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bryan-view-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bryan-view-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bryan-view-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bryan-view-1440x955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bryan-view-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bryan-view-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scott Bryan's 300 vines and five varietals in Los Altos Hills overlooks some neighboring wine estates in this town where vineyards are booming. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Where to taste locally grown wines:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.lahondawinery.com/\" target=\"_blank\">La Honda Winery\u003c/a>, 2645 Fair Oaks Ave., Redwood City. Private tours and tastings can be scheduled and monthly events are held for wine club members. (650) 366-4104\u003c/li>\n\u003cli>\u003ca href=\"http://clos.com/\" target=\"_blank\">Clos LaChance Winery\u003c/a>, 1 Hummingbird Lane, San Martin. The tasting room is open most of the year from 11 to 4:30. (800) 487-9463\u003c/li>\n\u003cli>\u003ca href=\"http://www.americanwineryguide.com/wineries/tass-vineyards-and-winery/\" target=\"_blank\">TASS Winery\u003c/a>, 3200-A Dryden Ave., Gilroy. Currently, some locally grown blends can be sampled at barrel tastings by appointment only. The winery will officially open in June. (408) 858-1862\u003c/li>\n\u003cli>Public tastings of wines made from home vineyards in Los Altos Hills are held periodically at \"Vines & Wines\" events. To see event listings, go to the town's \u003ca href=\"http://www.losaltoshills.ca.gov/calendar.aspx\" target=\"_blank\">community calendar\u003c/a>. The next scheduled activity is a Vintner’s Appreciation Day on July 10, 2016, from 3-6 p.m. at the Los Altos Hills Town Hall.\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"A growing number of one-percenters in the Bay Area are replacing their lawns with grapevines and shooting for more-than-just-drinkable vintages. While these homeowners soon learn that lots of things can go wrong in farming, the siren song of Wine Country is hard to extinguish. ","status":"publish","parent":0,"modified":1463413045,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":2764},"headData":{"title":"The Magic of Wine Country is Popping Up in Wealthy Hamlets Across the Bay Area | KQED","description":"A growing number of one-percenters in the Bay Area are replacing their lawns with grapevines and shooting for more-than-just-drinkable vintages. While these homeowners soon learn that lots of things can go wrong in farming, the siren song of Wine Country is hard to extinguish. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Magic of Wine Country is Popping Up in Wealthy Hamlets Across the Bay Area","datePublished":"2016-05-12T15:25:31-07:00","dateModified":"2016-05-16T08:37:25-07:00","image":"https://ww2.kqed.org/app/uploads/sites/24/2016/04/home-vineyards-1440x1031.jpg","author":{"@type":"Person","name":"Susan Hathaway","jobTitle":"Journalist","url":"https://www.kqed.org/author/susanhathaway"}},"authorsData":[{"type":"authors","id":"5578","meta":{"index":"authors_1591205172","id":"5578","found":true},"name":"Susan Hathaway","firstName":"Susan","lastName":"Hathaway","slug":"susanhathaway","email":"susan@redpenassoc.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"From making blob-shaped pancakes for her family at age 6 to presumptuously reinventing recipes from well-known chefs, Susan has had a life-long food love affair. You'll usually find her sniffing out great ingredient sources, locating intriguing food stories, inventing recipes and exercising like a demon as an antidote to her passion. This Bay Area native is a longtime food & wine journalist and blogger who has contributed to regional publications such as the San Jose Mercury News and its affiliates, Metro, San Francisco Chronicle, South Bay Accent, Urbanspoon and other epistles that are lucky enough not to have been killed off yet by the publishing crisis.","avatar":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Susan Hathaway | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/susanhathaway"}],"imageData":{"ogImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/04/home-vineyards-1440x1031.jpg","width":1440,"height":1031,"mimeType":"image/jpeg"},"ogImageWidth":"1440","ogImageHeight":"1031","twitterImageUrl":"https://ww2.kqed.org/app/uploads/sites/24/2016/04/home-vineyards-1440x1031.jpg","twImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/04/home-vineyards-1440x1031.jpg","width":1440,"height":1031,"mimeType":"image/jpeg"},"twitterCard":"summary_large_image"},"tagData":{"tags":["home vineyards","wine"]}},"disqusIdentifier":"108596 http://ww2.kqed.org/bayareabites/?p=108596","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/12/the-magic-of-wine-country-is-popping-up-in-wealthy-hamlets-across-the-bay-area/","disqusTitle":"The Magic of Wine Country is Popping Up in Wealthy Hamlets Across the Bay Area","path":"/bayareabites/108596/the-magic-of-wine-country-is-popping-up-in-wealthy-hamlets-across-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A growing number of Bay Area residents are so enamored of the concept of Wine Country that they've created one in their backyard. Literally. \u003c/p>\n\u003cp>Suburban vineyards have become a more fashionable form of landscaping for well-heeled residents in posh zip codes around the region, with cabernet sauvignon and pinot noir replacing ground cover while homeowners get an up-close-and-personal taste of the wine lifestyle.\u003c/p>\n\u003cp>Locals have counted more than 100 home vineyards of late in exclusive \u003ca href=\"https://en.wikipedia.org/wiki/Los_Altos_Hills,_California\" target=\"_blank\">Los Altos Hills\u003c/a> on the Peninsula while nearby wealthy hamlets like \u003ca href=\"https://en.wikipedia.org/wiki/Saratoga,_California\" target=\"_blank\">Saratoga\u003c/a>, \u003ca href=\"https://en.wikipedia.org/wiki/Woodside,_California\" target=\"_blank\">Woodside\u003c/a> and \u003ca href=\"https://en.wikipedia.org/wiki/Portola_Valley,_California\" target=\"_blank\">Portola Valley\u003c/a> are studded with grapevines spreading over expansive properties that also contain multi-million-dollar houses. Another booming suburban wine country is the East Bay's \u003ca href=\"https://en.wikipedia.org/wiki/Lamorinda\" target=\"_blank\">Lamorinda\u003c/a> (Lafayette, Moraga, Orinda), where numerous homeowners have planted vineyards in a region that recently obtained its \u003ca href=\"http://captainvineyards.com/2016/02/say-hello-to-californias-newest-ava-lamorinda/\" target=\"_blank\">own AVA\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_108820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Moraga-vineyard.jpg\" alt=\"This Lamorinda home vineyard sits next to the deck, where homeowners can admire their orderly rows of cabernet and syrah vines, which grow well in the region.\" width=\"1920\" height=\"2363\" class=\"size-full wp-image-108820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Moraga-vineyard.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Moraga-vineyard-400x492.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Moraga-vineyard-800x985.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Moraga-vineyard-768x945.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Moraga-vineyard-1440x1772.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Moraga-vineyard-1180x1452.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Moraga-vineyard-960x1182.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This Lamorinda home vineyard sits next to the deck, where homeowners can admire their orderly rows of cabernet and syrah vines, which grow well in the region. \u003ccite>(Carol Haag)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I'm lovin' it!\" says a Los Altos Hills vineyard owner about his wine avocation. Romance aside, however, vineyard hobbyists soon realize that tending to \u003ca href=\"https://en.wikipedia.org/wiki/Vitis_vinifera\" target=\"_blank\">vitus vinifera\u003c/a> grapes and addressing the resulting winemaking required can be a demanding, costly, time-intensive activity. Coming to the rescue in the Bay Area is a retinue of vineyard managers, personal winemakers and consultants who take over these chores for those with better things to do.\u003c/p>\n\u003cp>As winemaker Katie Fox of \u003ca href=\"http://privatevinewines.com/\" target=\"_blank\">Private Vine Wines\u003c/a> in Santa Cruz explains it, \"They're farmers now and the cows keep needing to be milked. Every fall, they'll have a lot of grapes. What are they going to do with them? They're not going to make jam. I try to take the pain away because most of them work so much that they're never home. Everybody is doing something to make a lot of money to be able to afford these places.\"\u003c/p>\n\u003cfigure id=\"attachment_108819\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Katie-Fox-and-partner.jpg\" alt=\"Winemaker Katie Fox and business partner Dan Santa craft wines for home vineyard owners who are often located in wealthy towns in the Santa Cruz Mountains area on each side of the range that faces the coast and the valley.\" width=\"1920\" height=\"1746\" class=\"size-full wp-image-108819\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Katie-Fox-and-partner.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Katie-Fox-and-partner-400x364.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Katie-Fox-and-partner-800x728.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Katie-Fox-and-partner-768x698.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Katie-Fox-and-partner-1440x1310.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Katie-Fox-and-partner-1180x1073.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Katie-Fox-and-partner-960x873.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Winemaker Katie Fox and business partner Dan Santa craft wines for home vineyard owners who are often located in wealthy towns in the Santa Cruz Mountains area on each side of the range that faces the coast and the valley. \u003ccite>(Private Vine Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main task of her company, which is also a \u003ca href=\"http://www.kenswineguide.com/wine.php?word=127\" target=\"_blank\">bonded winery\u003c/a>, is to do all the work required to make the wine for clients from their grapes, providing the space, equipment, barrels, corks, storage and know-how, then delivering finished bottles of wine. \"We get some lots that are so small that we don't use our equipment. I just jump in there like \u003ca href=\"https://www.youtube.com/watch?v=fUxjOS3g6Uc\" target=\"_blank\">Lucille Ball\u003c/a> and crush them because it takes, like, two hours to clean our crusher.\"\u003c/p>\n\u003cfigure id=\"attachment_108826\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/vineyard-with-netting.jpg\" alt=\"This vineyard in Portola Valley belongs to a well-known billionaire, who like most home vineyard owners, puts up nets to protect grapes from ravaging birds. Such owners guard their privacy when it comes to their wine activities.\" width=\"1920\" height=\"1271\" class=\"size-full wp-image-108826\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/vineyard-with-netting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/vineyard-with-netting-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/vineyard-with-netting-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/vineyard-with-netting-768x508.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/vineyard-with-netting-1440x953.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/vineyard-with-netting-1180x781.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/vineyard-with-netting-960x636.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This vineyard in Portola Valley belongs to a well-known billionaire, who like most home vineyard owners, puts up nets to protect grapes from ravaging birds. Such owners guard their privacy when it comes to their wine activities. \u003ccite>(Private Vine Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fox also does a lot of hand holding, extracting details about the kinds of wines clients like and connecting them to other professionals who can assist with viticulture issues and other tasks. She relates the tale of one client -- a top tech executive -- who decided he wanted to start doing his own winemaking. He purchased pricey equipment for that purpose, only to come back to Private Vine Wines. \"You can't be flying off to South Korea all the time and be a winemaker,\" Fox explains.\u003c/p>\n\u003cfigure id=\"attachment_108815\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/customer-label.jpg\" alt=\"Private Vine Wines clients usually have special labels made for the wines that are produced from their home vineyards that sometimes reflect their cultural heritage.\" width=\"1920\" height=\"1738\" class=\"size-full wp-image-108815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/customer-label.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/customer-label-400x362.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/customer-label-800x724.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/customer-label-768x695.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/customer-label-1440x1304.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/customer-label-1180x1068.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/customer-label-960x869.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Private Vine Wines clients usually have special labels made for the wines that are produced from their home vineyards that sometimes reflect their cultural heritage. \u003ccite>(Private Vine Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While she says many of her clients are surprised at the price of outsourcing the winemaking, colleague Ron Mosley, proprietor of Vinescape in Gilroy, reports that his clients \"don't care what it costs.\" He manages 80 vineyards-- most of them non-commercial-- from Woodside to Gilroy, also performing winemaking and whatever else clients require. Many of Mosley's clients are high-powered CEOs who are used to giving orders, he says. \"That four-letter word 'done' is now part of my mantra,\" he notes. \u003c/p>\n\u003cfigure id=\"attachment_108822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Ron-Mosley-photo.jpg\" alt=\"Winemaker Ron Mosley has been making wine for over 30 years and currently manages 80 vineyards located from Woodside to Gilroy, where his winery is located.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108822\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Ron-Mosley-photo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Ron-Mosley-photo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Ron-Mosley-photo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Ron-Mosley-photo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Ron-Mosley-photo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Ron-Mosley-photo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Ron-Mosley-photo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Winemaker Ron Mosley has been making wine for over 30 years and currently manages 80 vineyards located from Woodside to Gilroy, where his winery is located. \u003ccite>(Kevin Jones)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This client attitude extends to some vineyard aspects that would be non-issues in a commercial winery. Say, after Mosley's vineyard workers haven't adequately manicured the rows to country-club standards. \"I'll go pull the three weeds they left and then the client is happy,\" he says. But Mosley puts his foot down regarding certain requests, like moving the harvest date to accommodate a client's trip to Italy, which can negatively impact wine quality.\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>He's learned to be crafty to maintain harmony, like scheduling the \u003ca href=\"http://www.enologyinternational.com/yield/yieldvsq3.html\" target=\"_blank\">fruit thinning\u003c/a> that high-end vineyards often need. Seeing grapes on the ground horrifies clients so now Mosley says, \"I ask, 'When are you going on vacation?' That's when we go in and thin and take the fruit out of there in buckets.\" Before implementing this strategy, his crews would thin in the usual way, leaving the fruit. Says Mosley, \"Oh god, did I get phone calls!\"\u003c/p>\n\u003cfigure id=\"attachment_108821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Nancy-Friere.jpg\" alt=\"Vineyard manager/winemaker Nancy Freire specified and planted this pinot noir vineyard in a cool spot in Portola Valley, where the vines surround a large estate and pool.\" width=\"1920\" height=\"1273\" class=\"size-full wp-image-108821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Nancy-Friere.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Nancy-Friere-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Nancy-Friere-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Nancy-Friere-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Nancy-Friere-1440x955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Nancy-Friere-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Nancy-Friere-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vineyard manager/winemaker Nancy Freire specified and planted this pinot noir vineyard in a cool spot in Portola Valley, where the vines surround a large estate and pool. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To avoid the drama, vineyard manager/winemaker Nancy Freire has just a handful of carefully chosen clients on the Peninsula and in the South Bay who give her carte blanche to produce wine as good as possible from vineyards that, ideally, she specified and planted. Her company, \u003ca href=\"http://www.vinofinoconsulting.com/\" target=\"_blank\">Vino Fino Consulting\u003c/a>, \"specializes in what I would call estate wines where the family loves having the vineyard on their property and they love the concept of having wine made from their vineyard only. But they don't have the time or knowledge to do it themselves.\"\u003c/p>\n\u003cp>Some competing services can \u003ca href=\"http://www.merriam-webster.com/dictionary/vinify\" target=\"_blank\">vinify\u003c/a> grapes together that come from different properties-- a less costly approach-- thus not delivering true estate wines to clients. But Freire says not everyone wants to pay for her high-end method. \"A lot of people who buy homes with vineyards on them are not prepared to drop $12,000 a year or more to have their own wine made,\" she explains. Even at that, \"Nobody's getting rich off making wine,\" says the former Silicon Valley engineer. \u003c/p>\n\u003cp>Although agriculture certainly isn't as controllable as high-tech manufacturing-- \"In 2008, the vines froze in March so there was no fruit,\" Freire recalls-- one of the many aha aspects of becoming a gentleman farmer is the possible excess product. \"Even if you only have half an acre, if you end up with a decent crop, you're gonna have two barrels\" of wine, she reports. That translates to roughly 120 gallons or around 576 bottles of wine for just one year. That's a lot of Christmas gifts.\u003c/p>\n\u003cfigure id=\"attachment_108825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/vineyard-and-tennis-court.jpg\" alt=\"Home vineyards on private estates might also serve as the backdrop for the pool or the family tennis court, like at this Portola Valley property.\" width=\"1920\" height=\"1142\" class=\"size-full wp-image-108825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/vineyard-and-tennis-court.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/vineyard-and-tennis-court-400x238.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/vineyard-and-tennis-court-800x476.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/vineyard-and-tennis-court-768x457.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/vineyard-and-tennis-court-1440x857.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/vineyard-and-tennis-court-1180x702.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/vineyard-and-tennis-court-960x571.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Home vineyards on private estates might also serve as the backdrop for the pool or the family tennis court, like at this Portola Valley property. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most consultants like Freire and Mosley can help clients sell their excess-- fruit or wine-- to bonded wineries. In fact, Mosley's recently established \u003ca href=\"http://www.americanwineryguide.com/wineries/tass-vineyards-and-winery/\" target=\"_blank\">TASS Winery\u003c/a> in Gilroy will sell blended wines from client grapes in the near future. Meanwhile, some existing commercial operations have secondary businesses that suck up the surfeit. San Martin's \u003ca href=\"http://clos.com/\" target=\"_blank\">Clos LaChance Winery\u003c/a> has a division called \u003ca href=\"http://209.160.5.6/ckvines.com/aboutus.html\" target=\"_blank\">CK Vines\u003c/a> that offers a \"soil to sipping\" service that does it all for clients, as does \u003ca href=\"http://postandtrellis.com/\" target=\"_blank\">Post & Trellis\u003c/a>, part of \u003ca href=\"http://www.lahondawinery.com/\" target=\"_blank\">La Honda Winery\u003c/a> in Redwood City. These companies usually use client grapes in commercial wines under the wineries' label, returning some bottles of wine to the vineyard owners. Wines from locally grown grapes can be tasted at these wineries.\u003c/p>\n\u003cp>Those wanting their grapes put into estate wines are also accommodated -- for a price. According to the Post & Trellis website, the charge for such estate wines will work out to $20 to $36 per bottle depending on various options. In general, \"Selling grapes to wineries is not a super-profitable market,\" explains consultant \u003ca href=\"http://foxxviticulture.com/\" target=\"_blank\">Prudy Foxx\u003c/a>, a viticulture expert who's been called \"\u003ca href=\"http://www.mercurynews.com/ci_21562999/\" target=\"_blank\">the Grape Whisperer\u003c/a>\" because she fixes the many things that can go wrong during the grape-growing process.\u003c/p>\n\u003cfigure id=\"attachment_108823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Saratoga-wine-estate.jpg\" alt='At this Saratoga property, a vineyard lies dormant during the winter. It overlooks the patio and mansion. Conscientious owners will hire experienced vineyard managers rather than the cheaper \"mow and blow\" operators that deliver minimal attention to the vines.' width=\"1920\" height=\"1440\" class=\"size-full wp-image-108823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Saratoga-wine-estate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Saratoga-wine-estate-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Saratoga-wine-estate-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Saratoga-wine-estate-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Saratoga-wine-estate-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Saratoga-wine-estate-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Saratoga-wine-estate-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At this Saratoga property, a vineyard lies dormant during the winter. It overlooks the patio and mansion. Conscientious owners will hire experienced vineyard managers rather than the cheaper \"mow and blow\" operators that deliver minimal attention to the vines. \u003ccite>(Private Vine Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Nobody calls me because they're happy,\" explains Foxx, who is one of the specialists frequently tapped by homeowners and their vineyard managers. \"Some people don't realize how much work it is and don't have the commitment to the timing aspects,\" she says. \"If you miss those early sprays, you're messed up for the whole year. There's nothing more depressing than a bunch of \u003ca href=\"https://en.wikipedia.org/wiki/Downy_mildew\" target=\"_blank\">mildewed grapes\u003c/a>.\"\u003c/p>\n\u003cp>Foxx often has to reset some of her clients' erroneous ideas, like what \"organic\" means. \"They think it means you don't have to do anything,\" she explains. If true, that would certainly be easier and cheaper for homeowners but, \"In reality, it means you use organic products,\" Foxx explains. \u003c/p>\n\u003cp>Another common fallacy is that making vineyards suffer produces better wine. \"I see lots of vineyards that weren't planted in good sites and aren't well cared for because people have this misguided idea that a tortured vineyard is a good vineyard. That stress is good,\" she reports. \u003c/p>\n\u003cp>According to Foxx, many mistakes can be made by home vineyard owners. \"They could have an unsuitable site. Poor drainage, a cold spot-- there's any number of things that could make it not suitable. Those are the ones who I recommend should buy a really nice wine cellar. Take the money they would have invested in that vineyard and take a high-quality trip to Bordeaux and buy nice wines,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_108816\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/gated-vineyard-Woodside.jpg\" alt=\"Home vineyards in many parts of the Bay Area -- like this one in Woodside -- are on gated estates and are almost always fenced to keep out deer and other predators.\" width=\"1920\" height=\"1217\" class=\"size-full wp-image-108816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/gated-vineyard-Woodside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gated-vineyard-Woodside-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gated-vineyard-Woodside-800x507.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gated-vineyard-Woodside-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gated-vineyard-Woodside-1440x913.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gated-vineyard-Woodside-1180x748.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gated-vineyard-Woodside-960x609.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Home vineyards in many parts of the Bay Area -- like this one in Woodside -- are on gated estates and are almost always fenced to keep out deer and other predators. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fellow consultant \u003ca href=\"http://www.yeastwhisperer.com/\" target=\"_blank\">Shea Comfort\u003c/a> is a fermentation expert in Walnut Creek who often works with the growing number of home vineyard owners in Lamorinda. Some of his clients have had manicured vineyards that mainly functioned as trendy landscaping-- and they didn't usually keep the resulting not-so-great wine. But since it's Comfort's job to maximize the wine that each site can produce, \"Those who have worked to improve grape quality are often amazed when they taste the resulting wine afterward,\" he says, noting that their common reaction is, \"Wow, this is what I've been giving away?\" \u003c/p>\n\u003cp>But the forceful one-percenters who can afford home vineyards sometimes persist in their fantasies, like insisting on planting their favorite varietals on their property, regardless of the site characteristics. To a pinot noir-loving client with an estate in hot Brentwood, he might ask, \"'Why are you doing this?' 'Because I like pinot.' That's the wrong answer. Pinot doesn't like Brentwood,'\" Comfort explains to them. \"I ask them, 'Do you want to make really nice wine or do you want to struggle with something because you like it and never be happy with it?'\"\u003c/p>\n\u003cp>Comfort and his fellow experts are unanimous about the terrible economics of home wine growing, with properly maintaining small vineyards requiring the same financial outlays as doing so on the larger scale of a commercial vineyard. But this hardly deters those with money who fall in love with the idea of planting vineyards and having their own wine. \u003c/p>\n\u003cfigure id=\"attachment_108817\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Haag-vineyard-and-pool.jpg\" alt=\"Carol Haag's Moraga vineyard is the place where marauding raccoons once stripped all the fruit then washed up in her pool, leaving a red mess behind.\" width=\"1920\" height=\"1434\" class=\"size-full wp-image-108817\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Haag-vineyard-and-pool.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Haag-vineyard-and-pool-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Haag-vineyard-and-pool-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Haag-vineyard-and-pool-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Haag-vineyard-and-pool-1440x1076.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Haag-vineyard-and-pool-1180x881.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Haag-vineyard-and-pool-960x717.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carol Haag's Moraga vineyard is the place where marauding raccoons once stripped all the fruit then washed up in her pool, leaving a red mess behind. \u003ccite>(Carol Haag)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Count Moraga home vineyard owner Carol Haag and her husband as part of the converted. They pay skilled vineyard managers and a local winemaker to do the hard work, reveling in the resulting wine, which she says is quite good. Admits Haag: \"We figured that for what we pay, a bottle of our wine would be $80. We're not in it to make money but to enjoy it.\" \u003c/p>\n\u003cp>But farming being farming, things can still go wrong. \"The second year, we had all these wild critters, primarily raccoons, that ate all our grapes and had the nerve to swim in our pool afterwards and left all this purple residue everywhere. So we literally lost the first harvest,\" Haag recalls. She also keeps an eye out for the birds that are always waiting to swoop down for a grape treat. \u003c/p>\n\u003cp>Like other Bay Area home vineyard owners, the joy outweighs the challenges for Haag. \"It's fun,\" she says. \"A real feeling of accomplishment. You feel like a farmer because you're out in the elements.\" And the deeply pleasurable aspects can carry away some suburban grape growers, who begin nourishing \u003ca href=\"https://www.guidantfinancial.com/article/a-guide-to-opening-a-vineyard-and-entering-the-wine-industry/\" target=\"_blank\">dreams of going commercial\u003c/a> and making a living at it. \"Good luck with that is what I say,\" Haag states. \"I'll just be a little grape grower.\"\u003c/p>\n\u003cfigure id=\"attachment_108824\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Scott-Bryan.jpg\" alt=\"Scott Bryan has done all the work himself on clearing and planting his vineyard and performs all the winemaking. He even constructed a small winery building on his property with stone walls.\" width=\"1920\" height=\"1373\" class=\"size-full wp-image-108824\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Scott-Bryan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Scott-Bryan-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Scott-Bryan-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Scott-Bryan-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Scott-Bryan-1440x1030.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Scott-Bryan-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Scott-Bryan-960x687.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scott Bryan has done all the work himself on clearing and planting his vineyard and performs all the winemaking. He even constructed a small winery building on his property with stone walls. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The many challenges inherent in making good wine are onerous enough for bonded wineries, so most home vineyard owners hire professionals to do the work. But a small subset of passionate residents are stepping up to the plate and doing everything themselves. Retired semiconductor executive Scott Bryan of Los Altos Hills has \"made about every mistake you can make in the planting, growing and making of wine,\" he reports. Snails and rodents have consumed his plants, powdery mildew has ruined his crop, birds and deer are ever watchful for a free meal.\u003c/p>\n\u003cp>But after reading \"hundreds of papers,\" taking classes at UC Davis and addressing vineyard management and winemaking as yet another engineering problem, he seems to have muscled his way to a satisfying and successful result. After being pushed by his adult children to enter a home winemaking contest, four of six wines from his 2013 vintage were awarded medals, including a hard-to-get double gold. Now he's seriously hooked. \u003c/p>\n\u003cfigure id=\"attachment_108814\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Bryan-wines.jpg\" alt=\"Scott Bryan's serious winemaking hobby has earned him medals at home winemaking competitions. His wines have humorous names like Goofy Gopher, Quirky Quail and Dad's Blend.\" width=\"1920\" height=\"1273\" class=\"size-full wp-image-108814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bryan-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bryan-wines-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bryan-wines-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bryan-wines-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bryan-wines-1440x955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bryan-wines-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bryan-wines-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scott Bryan's serious winemaking hobby has earned him medals at home winemaking competitions. His wines have humorous names like Goofy Gopher, Quirky Quail and Dad's Blend. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When he pours his rich reds at wine events in town, tasters frequently want to buy some. But despite the flattery, he easily ignores the siren song of going commercial. \"This is my retirement job -- but I don't consider it much of a job. It's a hobby. I spend a lot of time out here,\" he says, pointing at the orderly vines marching down from his hilltop site.\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>As consultant Shea Comfort explains, \"Most of the hobby guys are doing it for love. It's beautiful. They make wine they can share. They're proud of it. Some guys, when they start making nice wines, they go, 'Oh, maybe I want to start a winery.' I say, 'You should think again about that. Seriously, let's sit down and let your head cool off.'\"\u003c/p>\n\u003cfigure id=\"attachment_108813\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Bryan-view.jpg\" alt=\"Scott Bryan's 300 vines and five varietals in Los Altos Hills overlooks some neighboring wine estates in this town where vineyards are booming.\" width=\"1920\" height=\"1273\" class=\"size-full wp-image-108813\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bryan-view.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bryan-view-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bryan-view-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bryan-view-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bryan-view-1440x955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bryan-view-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bryan-view-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scott Bryan's 300 vines and five varietals in Los Altos Hills overlooks some neighboring wine estates in this town where vineyards are booming. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Where to taste locally grown wines:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.lahondawinery.com/\" target=\"_blank\">La Honda Winery\u003c/a>, 2645 Fair Oaks Ave., Redwood City. Private tours and tastings can be scheduled and monthly events are held for wine club members. (650) 366-4104\u003c/li>\n\u003cli>\u003ca href=\"http://clos.com/\" target=\"_blank\">Clos LaChance Winery\u003c/a>, 1 Hummingbird Lane, San Martin. The tasting room is open most of the year from 11 to 4:30. (800) 487-9463\u003c/li>\n\u003cli>\u003ca href=\"http://www.americanwineryguide.com/wineries/tass-vineyards-and-winery/\" target=\"_blank\">TASS Winery\u003c/a>, 3200-A Dryden Ave., Gilroy. Currently, some locally grown blends can be sampled at barrel tastings by appointment only. The winery will officially open in June. (408) 858-1862\u003c/li>\n\u003cli>Public tastings of wines made from home vineyards in Los Altos Hills are held periodically at \"Vines & Wines\" events. To see event listings, go to the town's \u003ca href=\"http://www.losaltoshills.ca.gov/calendar.aspx\" target=\"_blank\">community calendar\u003c/a>. The next scheduled activity is a Vintner’s Appreciation Day on July 10, 2016, from 3-6 p.m. at the Los Altos Hills Town Hall.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/108596/the-magic-of-wine-country-is-popping-up-in-wealthy-hamlets-across-the-bay-area","authors":["5578"],"categories":["bayareabites_119"],"tags":["bayareabites_15430","bayareabites_14748"],"featImg":"bayareabites_108818","label":"bayareabites","isLoading":false,"hasAllInfo":true}},"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. 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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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