Bay Area Bites Guide to 5 Favorite Waffles in San Francisco, Alameda, Oakland and Berkeley
Barista Secrets: 3 Tips For A Better At-Home Cup
Cruising for Caffeine: 4th Annual Coffee Ride
Art as Food as Art: Caitlin Freeman and her "Modern Art Desserts"
Cruising for Caffeine - The East Bay Edition
Cruising for Caffeine
Food Secrets of Chef/Restaurateur/Writer Daniel Patterson
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When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"},"ashleyrodriguez":{"type":"authors","id":"11604","meta":{"index":"authors_1591205172","id":"11604","found":true},"name":"Ashley Rodriguez","firstName":"Ashley","lastName":"Rodriguez","slug":"ashleyrodriguez","email":"ashleyisacommonname@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Ashley Rodriguez is a freelance writer and editor for Barista Magazine. She also hosts a coffee podcast called Boss Barista, exploring issues of equity and inclusion within the coffee industry.","avatar":"https://secure.gravatar.com/avatar/b5e530458ae6781c587db0f6fefde450?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Ashley Rodriguez | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/b5e530458ae6781c587db0f6fefde450?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/b5e530458ae6781c587db0f6fefde450?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/ashleyrodriguez"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_133282":{"type":"posts","id":"bayareabites_133282","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133282","score":null,"sort":[1555519408000]},"guestAuthors":[],"slug":"whats-so-great-about-bay-area-coffee-anyway","title":"What's So Great About Bay Area Coffee, Anyway?","publishDate":1555519408,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_130682,bayareabites_125102,bayareabites_60709' label='Sip on This']\u003cbr>\n\u003cem>Cover photo by \u003ca href=\"https://unsplash.com/photos/Y3AqmbmtLQI?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText\">Nathan Dumlao\u003c/a> on \u003ca href=\"https://unsplash.com/?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText\">Unsplash\u003c/a>\u003c/em>\u003c/p>\n\u003cp>I remember the day I moved to the Bay Area. I had coffee at a small shop in Oakland — the sun was shining, folks from the neighborhood were milling about with their kids, and a woman with a comically small Pomeranian, one that you might expect has its own Instagram account, kept the café crowd entertained by throwing a bouncy ball around the store, prompting the dog to run and chase the ball around the room. It was some sort of magic.\u003c/p>\n\u003cp>Now, after living in and leaving the Bay Area, I keep coming back to the reasons why its coffee community is unlike any other. Although experiences like the one I shared perhaps aren’t unique to any one city, there are a number of factors that make the coffee industry and its people in the Bay Area truly special.\u003c/p>\n\u003ch2>A Place to be a Coffee Professional\u003c/h2>\n\u003cp>The Bay Area is a breeding ground for coffee professionals — not just the baristas who are picking up shifts to fill in gaps in their schoolwork or to supplement a second job, but folks who truly love their craft.\u003c/p>\n\u003cp>“My first day in the Bay Area, I woke up off my friend’s couch in Oakland and hiked over to the \u003ca href=\"https://uvfm.org/temescal-sunday\">Temescal Farmers’ Market,\u003c/a>” shares Evan Gilman, Creative Director for \u003ca href=\"https://royalcoffee.com/\">Royal Coffee\u003c/a>, an importer based in Oakland, and its specialty coffee branch, \u003ca href=\"https://royalcoffee.com/the-crown/\">The Crown\u003c/a>. Eventually, Gilman ended up at \u003ca href=\"https://bluebottlecoffee.com/\">Blue Bottle\u003c/a>, an early tenant of the Temescal Farmers’ Market, and there he connected with a number of folks who started their careers at Blue Bottle and never stopped their journey through coffee.\u003c/p>\n\u003cfigure id=\"attachment_133287\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133287\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/pic5-800x600.jpg\" alt=\"evan gilman pouring coffee beans\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Evan Gilman, Creative Director for Royal Coffee, remembers his early days in the coffee industry, and has seen colleagues he started out with advance and create meaningful careers. \u003ccite>(by Hiền Nguyễn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The people I met and worked with went on to do admirable, incredible, amazing things. Blue Bottle was chock full of talented coffee people, and really drew the best people into the fold. I was fortunate enough to train some of them,” Gilman says. “James Parrish now has \u003ca href=\"https://rhetoric-coffee.myshopify.com/\">Rhetoric Coffee\u003c/a> and works at the \u003ca href=\"https://www.corocoffee.com/\">CoRo Coffee Room\u003c/a> as the manager. I recently traveled with Alicia Adams, who now works as the Green Buyer for \u003ca href=\"https://www.redbaycoffee.com/\">Red Bay Coffee\u003c/a>. I work with Sandra Loofbourow, Ruthie Knudsen, and Jen Apodaca here at The Crown, and I worked with them all at Blue Bottle.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And he knows that list only scratches the surface: “sorry if I’m forgetting anyone!”\u003c/p>\n\u003cp>Gilman, like many coffee pros who look to expand their careers in the Bay, works for an importer bringing in green coffee, or coffee before it’s roasted, from all over the world. The \u003ca href=\"https://www.portofoakland.com/\">Port of Oakland\u003c/a> is one of the main ports for green coffee, meaning that a number of importers call Oakland home.\u003c/p>\n\u003cfigure id=\"attachment_133288\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133288\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-800x976.jpeg\" alt=\"rj joseph red fox wall photo\" width=\"800\" height=\"976\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-800x976.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-160x195.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-768x937.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-1020x1244.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-984x1200.jpeg 984w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">RJ Joseph is a lab technician and content writer for Red Fox Coffee Merchants. Her and her wife, Ellan, moved to the Bay Area for better coffee opportunities. \u003ccite>(Jenn Chen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“What I think makes coffee in the Bay special is the diverse array of coffee professionals and businesses in the region,” says RJ Joseph, Lab Technician for \u003ca href=\"http://www.redfoxcoffeemerchants.com/\">Red Fox Coffee Merchants\u003c/a> and freelance journalist. “Countless studies show that the more diversity teams have, the better they perform, and in the Bay Area, this couldn't be more true.”\u003c/p>\n\u003ch2>Creating Equitable Communities\u003c/h2>\n\u003cp>Along with writing and working for Red Fox, Joseph is also involved with local coffee organizations, and started Queer Cup with her wife, Ellan Kline, to address issues facing the queer coffee community in the Bay Area. “In particular, the community organizers who have taken the time to make the community what it is today are from diverse backgrounds and bring diverse unique perspectives to the table.” Kline says. “Even as the vast majority of coffee workers in the Bay Area (especially in positions of power) are white, the people from marginalized identities work hard to create and grow alternative space and uplift others, and I think that has a cumulative effect of making this a stronger space as a whole.”\u003c/p>\n\u003cp>Folks like Joseph and Kline came to the Bay Area specifically because of the opportunities to learn and expand their coffee careers. Kline is the Head of Retail Training for \u003ca href=\"https://www.ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>, which means she works with new and seasoned baristas to hone their skills over Ritual’s six retail locations.\u003c/p>\n\u003cfigure id=\"attachment_133289\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133289\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/rj-pouring-cupping-photo-800x450.jpg\" alt=\"rj pouring cupping photo\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Joseph, pictured here conducting a cupping, or a formal coffee tasting, notes the variety of jobs available to people who want to make their career in coffee. However, she also notes the pitfalls—primarily wages and a lack of diversity. \u003ccite>(Christy Duggan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I came to The Bay because, with the concentration of great cafes and roasters, it represented the possibility to create a career in coffee as a barista while still providing opportunities to advance that career,” Kline notes.\u003c/p>\n\u003cp>The diversity of both businesses and individuals in the Bay Area means that the coffee community is robust. “I think having so many different types of companies based here (nonprofits to importers to cafes) offers us a chance to have more nuanced conversations and diverse events,” says Jenn Chen, a \u003ca href=\"https://jennchen.com/\">coffee marketer\u003c/a> based in San Francisco, “We don’t have only baristas on a panel. We’re likely to see an event with a producer in the same month as an event with a co-roasting organization. I love this variety and this constant desire among all of us to learn more about the industry.”\u003c/p>\n\u003cp>While these opportunities are enriching for coffee professionals, folks are starting to extend their hands out to customers as more and more events become available to the general public. “The Royal Crown [Royal Coffee’s retail and education space] just opened up, and they will be hosting a lot of great classes. \u003ca href=\"https://www.sweetmarias.com/\">Sweet Maria’s\u003c/a> also does classes and events in their education space, and of course, there’s a \u003ca href=\"https://counterculturecoffee.com/\">Counter Culture\u003c/a> training center in Emeryville,” notes Umeko Motoyoshi, CEO of \u003ca href=\"https://umeshiso.com/\">umeshiso.com\u003c/a>, which sells coffee gear to coffee pros and enthusiasts alike. Places like Counter Culture and Royal Crown do trainings on things like latte art, how to brew better coffee at home, and often host public coffee tastings open to anyone.\u003c/p>\n\u003cfigure id=\"attachment_133286\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133286\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/pic2-800x600.jpg\" alt=\"cupping with mokhtar\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">At The Crown, both coffee pros and home brewers can learn about the ins and outs of brewing, and participate in special events, like this cupping with Mokhtar Alkhanshali, a coffee importer from Yemen and subject of the newest Dave Eggers' book, The Monk of Mokha. \u003ccite>(Mokhtar Alkhanshali)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s a really nice thing to see, especially with Oakland being a historic port town. The more coffee education, the better I think — especially since these classes are almost all open to the public. It helps to deepen the public’s understanding of why specialty coffee costs more, which is always a great thing,” says Motoyoshi.\u003c/p>\n\u003ch2>Room To Grow\u003c/h2>\n\u003cp>As knowledge rich as the community is, there are still concerns. Increasing rents threaten the livelihood of most coffee professionals — many who are baristas — and they can’t afford to keep up with the continuing rising cost of living.\u003c/p>\n\u003cp>“Many companies aren't able to pay enough to make ends meet and retain talent, and hardly anyone on the labor side makes a living wage,” Joseph shares.\u003c/p>\n\u003cp>“With the ever-increasing costs of living and operating continually accelerating ahead of wage raises, less and less coffee people are able to make it here for a significant amount of time,” Kline explains.. Many baristas have to work two jobs to make ends meet, but most still find the time to work with and engage in local community events.\u003c/p>\n\u003cp>However, Kline is hopeful that the Bay Area can set an example for how coffee pros can live a balanced life.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“One inspiring thing about that shift is that the sense of community is shifting from folks who are continually hustling, effectively working huge amounts of overtime for no pay in order to build community, towards folks who have stronger, healthier boundaries between work and the rest of their lives.\"\u003c/p>\n\n","blocks":[],"excerpt":"Our local coffee scene is famed. A Bay Area coffee lover explains why the hype is justified (think: expertise.)","status":"publish","parent":0,"modified":1562788182,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1428},"headData":{"title":"What's So Great About Bay Area Coffee, Anyway? | KQED","description":"Our local coffee scene is famed. A Bay Area coffee lover explains why the hype is justified (think: expertise.)","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"133282 https://ww2.kqed.org/bayareabites/?p=133282","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/04/17/whats-so-great-about-bay-area-coffee-anyway/","disqusTitle":"What's So Great About Bay Area Coffee, Anyway?","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/133282/whats-so-great-about-bay-area-coffee-anyway","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_130682,bayareabites_125102,bayareabites_60709","label":"Sip on This "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cem>Cover photo by \u003ca href=\"https://unsplash.com/photos/Y3AqmbmtLQI?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText\">Nathan Dumlao\u003c/a> on \u003ca href=\"https://unsplash.com/?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText\">Unsplash\u003c/a>\u003c/em>\u003c/p>\n\u003cp>I remember the day I moved to the Bay Area. I had coffee at a small shop in Oakland — the sun was shining, folks from the neighborhood were milling about with their kids, and a woman with a comically small Pomeranian, one that you might expect has its own Instagram account, kept the café crowd entertained by throwing a bouncy ball around the store, prompting the dog to run and chase the ball around the room. It was some sort of magic.\u003c/p>\n\u003cp>Now, after living in and leaving the Bay Area, I keep coming back to the reasons why its coffee community is unlike any other. Although experiences like the one I shared perhaps aren’t unique to any one city, there are a number of factors that make the coffee industry and its people in the Bay Area truly special.\u003c/p>\n\u003ch2>A Place to be a Coffee Professional\u003c/h2>\n\u003cp>The Bay Area is a breeding ground for coffee professionals — not just the baristas who are picking up shifts to fill in gaps in their schoolwork or to supplement a second job, but folks who truly love their craft.\u003c/p>\n\u003cp>“My first day in the Bay Area, I woke up off my friend’s couch in Oakland and hiked over to the \u003ca href=\"https://uvfm.org/temescal-sunday\">Temescal Farmers’ Market,\u003c/a>” shares Evan Gilman, Creative Director for \u003ca href=\"https://royalcoffee.com/\">Royal Coffee\u003c/a>, an importer based in Oakland, and its specialty coffee branch, \u003ca href=\"https://royalcoffee.com/the-crown/\">The Crown\u003c/a>. Eventually, Gilman ended up at \u003ca href=\"https://bluebottlecoffee.com/\">Blue Bottle\u003c/a>, an early tenant of the Temescal Farmers’ Market, and there he connected with a number of folks who started their careers at Blue Bottle and never stopped their journey through coffee.\u003c/p>\n\u003cfigure id=\"attachment_133287\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133287\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/pic5-800x600.jpg\" alt=\"evan gilman pouring coffee beans\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Evan Gilman, Creative Director for Royal Coffee, remembers his early days in the coffee industry, and has seen colleagues he started out with advance and create meaningful careers. \u003ccite>(by Hiền Nguyễn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The people I met and worked with went on to do admirable, incredible, amazing things. Blue Bottle was chock full of talented coffee people, and really drew the best people into the fold. I was fortunate enough to train some of them,” Gilman says. “James Parrish now has \u003ca href=\"https://rhetoric-coffee.myshopify.com/\">Rhetoric Coffee\u003c/a> and works at the \u003ca href=\"https://www.corocoffee.com/\">CoRo Coffee Room\u003c/a> as the manager. I recently traveled with Alicia Adams, who now works as the Green Buyer for \u003ca href=\"https://www.redbaycoffee.com/\">Red Bay Coffee\u003c/a>. I work with Sandra Loofbourow, Ruthie Knudsen, and Jen Apodaca here at The Crown, and I worked with them all at Blue Bottle.”\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>And he knows that list only scratches the surface: “sorry if I’m forgetting anyone!”\u003c/p>\n\u003cp>Gilman, like many coffee pros who look to expand their careers in the Bay, works for an importer bringing in green coffee, or coffee before it’s roasted, from all over the world. The \u003ca href=\"https://www.portofoakland.com/\">Port of Oakland\u003c/a> is one of the main ports for green coffee, meaning that a number of importers call Oakland home.\u003c/p>\n\u003cfigure id=\"attachment_133288\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133288\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-800x976.jpeg\" alt=\"rj joseph red fox wall photo\" width=\"800\" height=\"976\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-800x976.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-160x195.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-768x937.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-1020x1244.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-984x1200.jpeg 984w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">RJ Joseph is a lab technician and content writer for Red Fox Coffee Merchants. Her and her wife, Ellan, moved to the Bay Area for better coffee opportunities. \u003ccite>(Jenn Chen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“What I think makes coffee in the Bay special is the diverse array of coffee professionals and businesses in the region,” says RJ Joseph, Lab Technician for \u003ca href=\"http://www.redfoxcoffeemerchants.com/\">Red Fox Coffee Merchants\u003c/a> and freelance journalist. “Countless studies show that the more diversity teams have, the better they perform, and in the Bay Area, this couldn't be more true.”\u003c/p>\n\u003ch2>Creating Equitable Communities\u003c/h2>\n\u003cp>Along with writing and working for Red Fox, Joseph is also involved with local coffee organizations, and started Queer Cup with her wife, Ellan Kline, to address issues facing the queer coffee community in the Bay Area. “In particular, the community organizers who have taken the time to make the community what it is today are from diverse backgrounds and bring diverse unique perspectives to the table.” Kline says. “Even as the vast majority of coffee workers in the Bay Area (especially in positions of power) are white, the people from marginalized identities work hard to create and grow alternative space and uplift others, and I think that has a cumulative effect of making this a stronger space as a whole.”\u003c/p>\n\u003cp>Folks like Joseph and Kline came to the Bay Area specifically because of the opportunities to learn and expand their coffee careers. Kline is the Head of Retail Training for \u003ca href=\"https://www.ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>, which means she works with new and seasoned baristas to hone their skills over Ritual’s six retail locations.\u003c/p>\n\u003cfigure id=\"attachment_133289\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133289\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/rj-pouring-cupping-photo-800x450.jpg\" alt=\"rj pouring cupping photo\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Joseph, pictured here conducting a cupping, or a formal coffee tasting, notes the variety of jobs available to people who want to make their career in coffee. However, she also notes the pitfalls—primarily wages and a lack of diversity. \u003ccite>(Christy Duggan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I came to The Bay because, with the concentration of great cafes and roasters, it represented the possibility to create a career in coffee as a barista while still providing opportunities to advance that career,” Kline notes.\u003c/p>\n\u003cp>The diversity of both businesses and individuals in the Bay Area means that the coffee community is robust. “I think having so many different types of companies based here (nonprofits to importers to cafes) offers us a chance to have more nuanced conversations and diverse events,” says Jenn Chen, a \u003ca href=\"https://jennchen.com/\">coffee marketer\u003c/a> based in San Francisco, “We don’t have only baristas on a panel. We’re likely to see an event with a producer in the same month as an event with a co-roasting organization. I love this variety and this constant desire among all of us to learn more about the industry.”\u003c/p>\n\u003cp>While these opportunities are enriching for coffee professionals, folks are starting to extend their hands out to customers as more and more events become available to the general public. “The Royal Crown [Royal Coffee’s retail and education space] just opened up, and they will be hosting a lot of great classes. \u003ca href=\"https://www.sweetmarias.com/\">Sweet Maria’s\u003c/a> also does classes and events in their education space, and of course, there’s a \u003ca href=\"https://counterculturecoffee.com/\">Counter Culture\u003c/a> training center in Emeryville,” notes Umeko Motoyoshi, CEO of \u003ca href=\"https://umeshiso.com/\">umeshiso.com\u003c/a>, which sells coffee gear to coffee pros and enthusiasts alike. Places like Counter Culture and Royal Crown do trainings on things like latte art, how to brew better coffee at home, and often host public coffee tastings open to anyone.\u003c/p>\n\u003cfigure id=\"attachment_133286\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133286\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/pic2-800x600.jpg\" alt=\"cupping with mokhtar\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">At The Crown, both coffee pros and home brewers can learn about the ins and outs of brewing, and participate in special events, like this cupping with Mokhtar Alkhanshali, a coffee importer from Yemen and subject of the newest Dave Eggers' book, The Monk of Mokha. \u003ccite>(Mokhtar Alkhanshali)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s a really nice thing to see, especially with Oakland being a historic port town. The more coffee education, the better I think — especially since these classes are almost all open to the public. It helps to deepen the public’s understanding of why specialty coffee costs more, which is always a great thing,” says Motoyoshi.\u003c/p>\n\u003ch2>Room To Grow\u003c/h2>\n\u003cp>As knowledge rich as the community is, there are still concerns. Increasing rents threaten the livelihood of most coffee professionals — many who are baristas — and they can’t afford to keep up with the continuing rising cost of living.\u003c/p>\n\u003cp>“Many companies aren't able to pay enough to make ends meet and retain talent, and hardly anyone on the labor side makes a living wage,” Joseph shares.\u003c/p>\n\u003cp>“With the ever-increasing costs of living and operating continually accelerating ahead of wage raises, less and less coffee people are able to make it here for a significant amount of time,” Kline explains.. Many baristas have to work two jobs to make ends meet, but most still find the time to work with and engage in local community events.\u003c/p>\n\u003cp>However, Kline is hopeful that the Bay Area can set an example for how coffee pros can live a balanced life.\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>“One inspiring thing about that shift is that the sense of community is shifting from folks who are continually hustling, effectively working huge amounts of overtime for no pay in order to build community, towards folks who have stronger, healthier boundaries between work and the rest of their lives.\"\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133282/whats-so-great-about-bay-area-coffee-anyway","authors":["11604"],"categories":["bayareabites_13306","bayareabites_64","bayareabites_8770","bayareabites_1962","bayareabites_11028","bayareabites_10028","bayareabites_366","bayareabites_60","bayareabites_1248"],"tags":["bayareabites_8472","bayareabites_125","bayareabites_16387","bayareabites_16384","bayareabites_14757","bayareabites_16388","bayareabites_16385","bayareabites_16386"],"featImg":"bayareabites_133295","label":"bayareabites"},"bayareabites_109963":{"type":"posts","id":"bayareabites_109963","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109963","score":null,"sort":[1465415792000]},"guestAuthors":[],"slug":"copycake-when-food-art-ideas-get-swiped","title":"Copycake: When Food Art Ideas Get Swiped","publishDate":1465415792,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Where do you draw the line between inspiration and straight-up imitation when it comes to food?\u003c/p>\n\u003cp>A few years ago, we brought you the \u003ca href=\"http://www.npr.org/sections/thesalt/2013/04/15/177317449/modern-art-desserts-how-to-bake-a-mondrian-in-your-oven\" target=\"_blank\">story\u003c/a> of Caitlin Freeman, a pastry chef baking innovative, art-inspired cakes at the San Francisco Museum of Modern Art. Using modern art as her muse, Freeman translated what she saw in the museum into edible form at the SFMOMA's upstairs café.\u003c/p>\n\u003cfigure id=\"attachment_109974\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/sfmoma1.jpg\" alt=\"Caitlin Freeman's Oculus cake, which she and her team first created for a museum event several years ago.\" width=\"400\" height=\"601\" class=\"size-full wp-image-109974\">\u003cfigcaption class=\"wp-caption-text\">Caitlin Freeman's Oculus cake, which she and her team first created for a museum event several years ago. \u003ccite>(Clay McLachlan/Modern Art Desserts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Her creations eventually filled a cookbook, \u003cem>Modern Art Desserts\u003c/em>, and her most well-known dish, a cake composed of small, primary-colored blocks delicately cemented together with chocolate icing, graced its cover. Inspired by the geometric art of Piet Mondrian, it brought both Freeman and the café fame – and inspired many a home cook to tackle this masterpiece at home.\u003c/p>\n\u003cp>The museum closed for renovations in 2013. When it re-opened last month, the upstairs café was under new management, with a new baking team – but the art-themed desserts for sale looked suspiciously familiar to Freeman. Call it a case of copycake.\u003c/p>\n\u003cp>Blue Bottle, the coffeehouse chain owned by Freeman's husband, James Freeman, used to run the SFMOMA's upstairs café, but it failed to win its bid to return after the renovations. Freeman was disappointed, but, as a lifelong art lover, she nonetheless felt compelled to take her infant daughter to check out the refurbished museum. She even stopped for a few moments to take in the scene at the new café, now run by a catering company that had previously operated the museum's downstairs café.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That's when three \"art-inspired\" desserts the café was serving caught her eye.\u003c/p>\n\u003cp>\"I saw the Ellsworth Kelly cake, and I was like, wait a second,\" she tells NPR. That cake, according to the menu, is inspired by Kelly's painting \u003cem>Gaza\u003c/em>, and features cream mousses and sponge cake. Another, called \u003ca href=\"http://www.latimes.com/entertainment/arts/la-et-cm-warhol-trip-sfmoma-20160606-snap-htmlstory.html\" target=\"_blank\">Andy Warhol's Triple Elvis\u003c/a>, is peanut butter cream, honey and banana cake. Finally, the Oculus, a sculptural nod to the museum's architectural turret, is cream-filled sponge cake with chocolate mousse and a white chocolate disc. That dish is strikingly\u003cstrong> \u003c/strong>\u003ca href=\"http://www.modernartdesserts.com/\" target=\"_blank\">similar in both spirit and design\u003c/a> to a dessert that Freeman and her team created several years ago for a museum event.\u003c/p>\n\u003cp>\"It stings because I felt like I was doing something for beauty and for love,\" she says. \"I'm just so bummed that the SFMOMA didn't want me and my future inspiration back.\"\u003c/p>\n\u003cp>Freeman's path to baking actually traces right back the museum. It's where, as an art student, she discovered \u003ca href=\"http://www.sfmoma.org/explore/collection/artwork/65\" target=\"_blank\">Display Cakes\u003c/a>,\u003cstrong> \u003c/strong>Wayne Thiebaud's 1963 painting of frosted confections, which inspired her to pursue a career as a pastry chef. The stable of modern art desserts\u003cstrong> \u003c/strong>(and some savory items) that\u003cstrong> \u003c/strong>she and her small team made at the SFMOMA evolved organically after Blue Bottle began operating the café in 2009.\u003c/p>\n\u003cp>\"This was entirely new to me,\" she says. \"I had never heard of somebody making art desserts. I wasn't like, 'Here's a chance to do that thing I heard about.' It just came because I was where I first found my Wayne Thiebold cake, and that inspired me to be a baker.\"\u003c/p>\n\u003cp>But the museum says art as a muse for food is not a concept that belongs to Freeman. Neither the SFMOMA nor the new caterer responded to interview requests, but, in a statement, the museum said:\u003c/p>\n\u003cblockquote>\n\u003cp>\"SFMOMA is highly respectful of the expression of our partners and their desire to draw inspiration from the museum's architecture and art collection to create new work across all media, including food. Our art-inspired desserts continue a long tradition of art-inspired food served at SFMOMA and at museums and cultural institutions all over the world. We were pleased that Caitlin Freeman was a part of that legacy and are very grateful and respectful of her contributions.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>In the art world as in the food world, creators are constantly finding inspiration in — and riffing off — each other's work. But food is a difficult medium to copyright, so some chefs give credit on the menu if a dish was inspired by another chef.\u003c/p>\n\u003cp>\"Recipes are not copyrightable, nor are methods of cooking, and ideas are never copyrightable. So the idea of making desserts inspired by artworks could not be copyrighted,\" says intellectual property \u003ca href=\"http://www.eater.com/2012/12/11/6509773/intellectual-property-lawyer-naomi-straus-on-how-chefs-can-protect\" target=\"_blank\">attorney Naomi Beckman-Straus\u003c/a> with the firm Mitchell Silberberg & Knupp in Los Angeles.\u003c/p>\n\u003cfigure id=\"attachment_109965\" class=\"wp-caption aligncenter\" style=\"max-width: 2250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48.jpg\" alt=\"Left: One of Piet Mondrian's grid-like color block compositions. Right: Caitlin Freeman's cake homage.\" width=\"2250\" height=\"1498\" class=\"size-full wp-image-109965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48.jpg 2250w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48-960x639.jpg 960w\" sizes=\"(max-width: 2250px) 100vw, 2250px\">\u003cfigcaption class=\"wp-caption-text\">Left: One of Piet Mondrian's grid-like color block compositions. Right: Caitlin Freeman's cake homage. \u003ccite>(Mondrian/Holtzman Trust; Clay McLachlan/Ten Speed Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109975\" class=\"wp-caption aligncenter\" style=\"max-width: 996px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Screen-shot-2016-06-08-at-12.33.49-PM.png\" alt=\"John Zurier's minimalist painting Arabella inspired these simple strawberry and mint popsicles.\" width=\"996\" height=\"660\" class=\"size-full wp-image-109975\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Screen-shot-2016-06-08-at-12.33.49-PM.png 996w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Screen-shot-2016-06-08-at-12.33.49-PM-400x265.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Screen-shot-2016-06-08-at-12.33.49-PM-800x530.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Screen-shot-2016-06-08-at-12.33.49-PM-768x509.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Screen-shot-2016-06-08-at-12.33.49-PM-960x636.png 960w\" sizes=\"(max-width: 996px) 100vw, 996px\">\u003cfigcaption class=\"wp-caption-text\">John Zurier's minimalist painting Arabella inspired these simple strawberry and mint popsicles. \u003ccite>(John Zurier's minimalist painting Arabella inspired these simple strawberry and mint popsicles. John Zurier; Charles Villyard/Ten Speed Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"However, there is no clear reason why the visual appearance of a dish could not be copyrighted,\" she says. \"Because our legal system works on precedent, a lot of it is just that it's generally accepted that there's no copyright protection for restaurant dishes or food.\"\u003c/p>\n\u003cp>Copyright does not extend to useful articles – the basic, functional objects that people need. Like food, clothing and furniture are also not protected by copyright.\u003c/p>\n\u003cp>But what if, say, the piece of furniture has an artistic element? In a landmark case in 1954, the Supreme Court decided that sculptural, artistic bases on lamps were \"conceptually separate\" from the lamp, and therefore were eligible for copyright protection.\u003c/p>\n\u003cp>\"In theory, that could be done with food, although it hasn't really been,\" Beckman-Straus says.\u003c/p>\n\u003cp>She notes that a case currently before the Supreme Court could potentially pave the way for more people to try to fight for food copyright. The high court has agreed to hear a case involving whether the designs on cheerleading uniforms can be copyrightable.\u003c/p>\n\u003cp>\"It will hopefully [bring] some clarity on when you can separate the artistic expression part from the usefulness,\" Beckman-Straus says. \"If the ruling makes it clearer how you can prove that the visual appearance of something is different from its useful aspects, then it could open the door to more claims based on food.\"\u003c/p>\n\u003cp>In trademark law, a business can protect the overall look and feel of a product if it serves to distinguish the brand. It's called \"trade dress\" and she argues that it could be applied to plating and the way food looks. (She wrote about \u003ca href=\"http://www.uclalawreview.org/trade-dress-protection-for-cuisine-monetizing-creativity-in-a-low-ip-industry/\" target=\"_blank\">trade dress and cuisine in the UCLA Law Review\u003c/a>.)\u003c/p>\n\u003cp>\"If there's a very specific style a chef uses, or a dish that they use to signify 'This is my restaurant,' then in theory, you could try to use trade dress to get that protection,\" Beckman-Straus says.\u003c/p>\n\u003cp>As for Freeman, she says she doesn't plan to pursue legal action. But future visits to the SFMOMA, and it's café, will surely be bittersweet. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Caitlin Freeman made a name for herself selling modern art-inspired pastries at the SFMOMA. The museum's cafe just reopened with a new caterer — whose desserts look suspiciously familiar.","status":"publish","parent":0,"modified":1465424115,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1192},"headData":{"title":"Copycake: When Food Art Ideas Get Swiped | KQED","description":"Caitlin Freeman made a name for herself selling modern art-inspired pastries at the SFMOMA. The museum's cafe just reopened with a new caterer — whose desserts look suspiciously familiar.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"109963 http://ww2.kqed.org/bayareabites/?p=109963","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/06/08/copycake-when-food-art-ideas-get-swiped/","disqusTitle":"Copycake: When Food Art Ideas Get Swiped","nprByline":"Heidi Glenn, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Connor Radnovich/ Courtesy of The San Francisco Chronicle","nprStoryId":"481081074","nprApiLink":"http://api.npr.org/query?id=481081074&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/06/08/481081074/copycake-when-food-art-ideas-get-swiped?ft=nprml&f=481081074","nprRetrievedStory":"1","nprPubDate":"Wed, 08 Jun 2016 14:29:00 -0400","nprStoryDate":"Wed, 08 Jun 2016 11:53:00 -0400","nprLastModifiedDate":"Wed, 08 Jun 2016 14:29:49 -0400","path":"/bayareabites/109963/copycake-when-food-art-ideas-get-swiped","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Where do you draw the line between inspiration and straight-up imitation when it comes to food?\u003c/p>\n\u003cp>A few years ago, we brought you the \u003ca href=\"http://www.npr.org/sections/thesalt/2013/04/15/177317449/modern-art-desserts-how-to-bake-a-mondrian-in-your-oven\" target=\"_blank\">story\u003c/a> of Caitlin Freeman, a pastry chef baking innovative, art-inspired cakes at the San Francisco Museum of Modern Art. Using modern art as her muse, Freeman translated what she saw in the museum into edible form at the SFMOMA's upstairs café.\u003c/p>\n\u003cfigure id=\"attachment_109974\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/sfmoma1.jpg\" alt=\"Caitlin Freeman's Oculus cake, which she and her team first created for a museum event several years ago.\" width=\"400\" height=\"601\" class=\"size-full wp-image-109974\">\u003cfigcaption class=\"wp-caption-text\">Caitlin Freeman's Oculus cake, which she and her team first created for a museum event several years ago. \u003ccite>(Clay McLachlan/Modern Art Desserts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Her creations eventually filled a cookbook, \u003cem>Modern Art Desserts\u003c/em>, and her most well-known dish, a cake composed of small, primary-colored blocks delicately cemented together with chocolate icing, graced its cover. Inspired by the geometric art of Piet Mondrian, it brought both Freeman and the café fame – and inspired many a home cook to tackle this masterpiece at home.\u003c/p>\n\u003cp>The museum closed for renovations in 2013. When it re-opened last month, the upstairs café was under new management, with a new baking team – but the art-themed desserts for sale looked suspiciously familiar to Freeman. Call it a case of copycake.\u003c/p>\n\u003cp>Blue Bottle, the coffeehouse chain owned by Freeman's husband, James Freeman, used to run the SFMOMA's upstairs café, but it failed to win its bid to return after the renovations. Freeman was disappointed, but, as a lifelong art lover, she nonetheless felt compelled to take her infant daughter to check out the refurbished museum. She even stopped for a few moments to take in the scene at the new café, now run by a catering company that had previously operated the museum's downstairs café.\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>That's when three \"art-inspired\" desserts the café was serving caught her eye.\u003c/p>\n\u003cp>\"I saw the Ellsworth Kelly cake, and I was like, wait a second,\" she tells NPR. That cake, according to the menu, is inspired by Kelly's painting \u003cem>Gaza\u003c/em>, and features cream mousses and sponge cake. Another, called \u003ca href=\"http://www.latimes.com/entertainment/arts/la-et-cm-warhol-trip-sfmoma-20160606-snap-htmlstory.html\" target=\"_blank\">Andy Warhol's Triple Elvis\u003c/a>, is peanut butter cream, honey and banana cake. Finally, the Oculus, a sculptural nod to the museum's architectural turret, is cream-filled sponge cake with chocolate mousse and a white chocolate disc. That dish is strikingly\u003cstrong> \u003c/strong>\u003ca href=\"http://www.modernartdesserts.com/\" target=\"_blank\">similar in both spirit and design\u003c/a> to a dessert that Freeman and her team created several years ago for a museum event.\u003c/p>\n\u003cp>\"It stings because I felt like I was doing something for beauty and for love,\" she says. \"I'm just so bummed that the SFMOMA didn't want me and my future inspiration back.\"\u003c/p>\n\u003cp>Freeman's path to baking actually traces right back the museum. It's where, as an art student, she discovered \u003ca href=\"http://www.sfmoma.org/explore/collection/artwork/65\" target=\"_blank\">Display Cakes\u003c/a>,\u003cstrong> \u003c/strong>Wayne Thiebaud's 1963 painting of frosted confections, which inspired her to pursue a career as a pastry chef. The stable of modern art desserts\u003cstrong> \u003c/strong>(and some savory items) that\u003cstrong> \u003c/strong>she and her small team made at the SFMOMA evolved organically after Blue Bottle began operating the café in 2009.\u003c/p>\n\u003cp>\"This was entirely new to me,\" she says. \"I had never heard of somebody making art desserts. I wasn't like, 'Here's a chance to do that thing I heard about.' It just came because I was where I first found my Wayne Thiebold cake, and that inspired me to be a baker.\"\u003c/p>\n\u003cp>But the museum says art as a muse for food is not a concept that belongs to Freeman. Neither the SFMOMA nor the new caterer responded to interview requests, but, in a statement, the museum said:\u003c/p>\n\u003cblockquote>\n\u003cp>\"SFMOMA is highly respectful of the expression of our partners and their desire to draw inspiration from the museum's architecture and art collection to create new work across all media, including food. Our art-inspired desserts continue a long tradition of art-inspired food served at SFMOMA and at museums and cultural institutions all over the world. We were pleased that Caitlin Freeman was a part of that legacy and are very grateful and respectful of her contributions.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>In the art world as in the food world, creators are constantly finding inspiration in — and riffing off — each other's work. But food is a difficult medium to copyright, so some chefs give credit on the menu if a dish was inspired by another chef.\u003c/p>\n\u003cp>\"Recipes are not copyrightable, nor are methods of cooking, and ideas are never copyrightable. So the idea of making desserts inspired by artworks could not be copyrighted,\" says intellectual property \u003ca href=\"http://www.eater.com/2012/12/11/6509773/intellectual-property-lawyer-naomi-straus-on-how-chefs-can-protect\" target=\"_blank\">attorney Naomi Beckman-Straus\u003c/a> with the firm Mitchell Silberberg & Knupp in Los Angeles.\u003c/p>\n\u003cfigure id=\"attachment_109965\" class=\"wp-caption aligncenter\" style=\"max-width: 2250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48.jpg\" alt=\"Left: One of Piet Mondrian's grid-like color block compositions. Right: Caitlin Freeman's cake homage.\" width=\"2250\" height=\"1498\" class=\"size-full wp-image-109965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48.jpg 2250w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48-960x639.jpg 960w\" sizes=\"(max-width: 2250px) 100vw, 2250px\">\u003cfigcaption class=\"wp-caption-text\">Left: One of Piet Mondrian's grid-like color block compositions. Right: Caitlin Freeman's cake homage. \u003ccite>(Mondrian/Holtzman Trust; Clay McLachlan/Ten Speed Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109975\" class=\"wp-caption aligncenter\" style=\"max-width: 996px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Screen-shot-2016-06-08-at-12.33.49-PM.png\" alt=\"John Zurier's minimalist painting Arabella inspired these simple strawberry and mint popsicles.\" width=\"996\" height=\"660\" class=\"size-full wp-image-109975\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Screen-shot-2016-06-08-at-12.33.49-PM.png 996w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Screen-shot-2016-06-08-at-12.33.49-PM-400x265.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Screen-shot-2016-06-08-at-12.33.49-PM-800x530.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Screen-shot-2016-06-08-at-12.33.49-PM-768x509.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Screen-shot-2016-06-08-at-12.33.49-PM-960x636.png 960w\" sizes=\"(max-width: 996px) 100vw, 996px\">\u003cfigcaption class=\"wp-caption-text\">John Zurier's minimalist painting Arabella inspired these simple strawberry and mint popsicles. \u003ccite>(John Zurier's minimalist painting Arabella inspired these simple strawberry and mint popsicles. John Zurier; Charles Villyard/Ten Speed Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"However, there is no clear reason why the visual appearance of a dish could not be copyrighted,\" she says. \"Because our legal system works on precedent, a lot of it is just that it's generally accepted that there's no copyright protection for restaurant dishes or food.\"\u003c/p>\n\u003cp>Copyright does not extend to useful articles – the basic, functional objects that people need. Like food, clothing and furniture are also not protected by copyright.\u003c/p>\n\u003cp>But what if, say, the piece of furniture has an artistic element? In a landmark case in 1954, the Supreme Court decided that sculptural, artistic bases on lamps were \"conceptually separate\" from the lamp, and therefore were eligible for copyright protection.\u003c/p>\n\u003cp>\"In theory, that could be done with food, although it hasn't really been,\" Beckman-Straus says.\u003c/p>\n\u003cp>She notes that a case currently before the Supreme Court could potentially pave the way for more people to try to fight for food copyright. The high court has agreed to hear a case involving whether the designs on cheerleading uniforms can be copyrightable.\u003c/p>\n\u003cp>\"It will hopefully [bring] some clarity on when you can separate the artistic expression part from the usefulness,\" Beckman-Straus says. \"If the ruling makes it clearer how you can prove that the visual appearance of something is different from its useful aspects, then it could open the door to more claims based on food.\"\u003c/p>\n\u003cp>In trademark law, a business can protect the overall look and feel of a product if it serves to distinguish the brand. It's called \"trade dress\" and she argues that it could be applied to plating and the way food looks. (She wrote about \u003ca href=\"http://www.uclalawreview.org/trade-dress-protection-for-cuisine-monetizing-creativity-in-a-low-ip-industry/\" target=\"_blank\">trade dress and cuisine in the UCLA Law Review\u003c/a>.)\u003c/p>\n\u003cp>\"If there's a very specific style a chef uses, or a dish that they use to signify 'This is my restaurant,' then in theory, you could try to use trade dress to get that protection,\" Beckman-Straus says.\u003c/p>\n\u003cp>As for Freeman, she says she doesn't plan to pursue legal action. But future visits to the SFMOMA, and it's café, will surely be bittersweet. \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>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109963/copycake-when-food-art-ideas-get-swiped","authors":["byline_bayareabites_109963"],"categories":["bayareabites_1516","bayareabites_11028"],"tags":["bayareabites_8472","bayareabites_11575","bayareabites_15496","bayareabites_11574"],"featImg":"bayareabites_109967","label":"bayareabites"},"bayareabites_109759":{"type":"posts","id":"bayareabites_109759","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109759","score":null,"sort":[1465052741000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-5-favorite-waffles-in-san-francisco-alameda-oakland-and-berkeley","title":"Bay Area Bites Guide to 5 Favorite Waffles in San Francisco, Alameda, Oakland and Berkeley","publishDate":1465052741,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>While the word \u003ca href=\"https://en.wikipedia.org/wiki/Waffle\" target=\"_blank\">waffle\u003c/a> had its first recorded usage in 1725, Europeans have been making them since medieval times, when waffle irons depicted Jesus mid-crucifixion instead of the square pattern we happily devour today. There’s a reason they’ve remained so popular. While there’s nothing like a swarm, sweet stack of freshly pressed waffles topped with syrup, waffles are also adaptable. Unlike pancakes, they have the ability to transcend their role as a breakfast dish, working just as well as the \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/05/09/bay-area-bites-guide-to-7-favorite-fried-chicken-sandwiches-in-san-francisco-oakland-and-alameda/\" target=\"_blank\">bread in a sandwich \u003c/a>or as the ideal accompaniment to fried chicken. Here are five of our favorite waffle spots in San Francisco, Berkeley, Oakland and Alameda. Did we miss your favorite? Let us know in the comments.\u003c/p>\n\u003ch2>Beachside Coffee Bar & Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_109781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109781\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6278.jpg\" alt=\"A bacon waffle at Beachside Coffee Bar & Kitchen.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bacon waffle at Beachside Coffee Bar & Kitchen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’d be understandable if \u003cstrong>Beachside Coffee Bar & Kitchen\u003c/strong> was just ok--with their ideal location, steps from Ocean Beach, they could easily skate by with mediocrity. Thankfully, they’re better than that. The cafe, owned by Buffy and Patrick Maguire (who also own Java Beach Cafe down the street) offers coffee roasted in-house and a homey menu (from chef Nick Patchen) of comforting classics. Their bacon waffle is a tall, almost cake-y affair, sturdy enough for an onslaught of maple syrup and butter (it’s no wonder they use their waffles as the basis of a Monte Cristo sandwich). The bacon obsession of the last decade led to plenty of ill-considered dishes, including many featuring a pet peeve of mine: bacon diced into an unrecognizable dust. Not so here. The waffle is flecked with irregular, sizable chunks of delicious bacon. It’s salty, decadent, and cozy, reminding you why maple bacon is such a beloved flavor combination in everything from doughnuts to chips. It’s also the kind of meal that’s ideal when you’re warming up from the area’s chilly microclimate, whether you’re a surfer or merely coming in from a wind-whipped walk.\u003c/p>\n\u003cfigure id=\"attachment_109780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109780\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6271.jpg\" alt=\"Inside Beachside Coffee Bar & Kitchen, steps from Ocean Beach.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Beachside Coffee Bar & Kitchen, steps from Ocean Beach. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.beachsidesf.com/home/\" target=\"_blank\">\u003cstrong>Beachside Coffee Bar & Kitchen\u003c/strong>\u003c/a>\u003cbr>\n4300 Judah St [\u003ca href=\"https://goo.gl/cfguux\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nPh: (415) 682-4961\u003cbr>\nHours: Mon-Thu, 7am-4pm; Fri-Sun, 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/beachsidesf/\" target=\"_blank\">Beachside Coffee Bar And Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BeachsideSF\" target=\"_blank\">@BeachsideSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/beachsidesf/\" target=\"_blank\">@beachsidesf\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Little Gem Belgian Waffles\u003c/h2>\n\u003cfigure id=\"attachment_109775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109775\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6170.jpg\" alt=\"A Nutella and strawberry topped liege waffle at at Little Gem Belgian Waffles.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Nutella and strawberry topped liege waffle at at Little Gem Belgian Waffles. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley has many restaurants best described as “places where you can put things on other things.” There are the scads of frozen yogurt places. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/10/first-look-smokes-poutinerie-in-berkeley/\" target=\"_blank\">poutinerie\u003c/a>. The cinnamon roll cafe. And now, there is \u003cstrong>Little Gem Belgian Waffles\u003c/strong>, where you can put a variety of toppings on waffles. And not just any waffles: liege waffles, the Belgian specialty that is crispy, buttery and crunchy from pearl sugar. Husband and wife owners Chong Zhao and Janelle Wong discovered Belgian waffles on a trip to Japan (where the style is popular) and decided that Berkeley needed a waffle shop with customizable toppings. Toppings, while sweet, were surprisingly balanced. A Nutella strawberry waffle featured a modest amount of Nutella and a heap of tart strawberries. The waffle was puffy and crisp, a delicious not-too-sweet base. That restraint, and the considered touches--local Numi tea, organic ice cream, a Tcho milk chocolate spread, make it a welcome addition to the Telegraph food options, a pleasing alternative to the usual gonzo student food options (sushi burritos! Root beer-flavored cinnamon rolls!)\u003c/p>\n\u003cfigure id=\"attachment_109774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109774\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6165.jpg\" alt=\"The options at Little Gem Belgian Waffles.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The options at Little Gem Belgian Waffles. \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.littlegemwaffles.com/\" target=\"_blank\">\u003cstrong>Little Gem Belgian Waffles\u003c/strong>\u003c/a>\u003cbr>\n2468 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/rnzykqF1Km72\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 883-8922\u003cbr>\nHours: Closed Mon; Tue-Thu, 4-10pm; Fri-Sat, 12-11pm; Sun, 12-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Littlegemwaffles/\" target=\"_blank\">Little Gem Belgian Waffles\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/littlegemwaffle\" target=\"_blank\">@littlegemwaffle\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/littlegemwaffles/\" target=\"_blank\">@littlegemwaffles\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Ole's Waffle Shop\u003c/h2>\n\u003cfigure id=\"attachment_109777\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109777\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6186.jpg\" alt=\"A pecan waffle from Ole's Waffle Shop. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pecan waffle from Ole's Waffle Shop. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ole's Waffle Shop\u003c/strong> in Alameda is probably the closest thing to a Waffle House you can find in the Bay Area, featuring late night hours, capable cooks confidently serving up a menu of griddle-centric dishes, and crisp, efficient service (including a \u003ca href=\"http://www.sfchronicle.com/thetake/article/Alameda-waitress-has-been-spoiling-her-waffle-7468082.php?t=0ee87d531f&cmpid=fb-premium\" target=\"_blank\">server who has been working there 38 years\u003c/a> and who was Alameda’s first black waitress). Ole’s, run by owner Vickie Summerfield, is old school. The booths are vinyl, the walls are painted in that shade best called “Seventies Orange” and the waitress’ first words are simply “Coffee?” There are families everywhere. A pecan waffle was plate-spanningly large, with an aesthetic perfection that rivaled Eggo. The texture was light and fluffy, with the chunks of pecan weaved into the batter offering a pleasing textural contrast. It’s not fancy--it tastes best slathered with an unholy amount of butter and imitation syrup--but it’s the kind of waffle that brought me back to ages 8-10, where every one of my days began with an Eggo Homestyle waffle popped in the toaster before school. It's the opposite of a fancy Belgian waffle, but it’s comforting and satisfying in a distinctively American way.\u003c/p>\n\u003cfigure id=\"attachment_109776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109776\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6177.jpg\" alt=\"The breakfast crowd at Ole's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The breakfast crowd at Ole's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/oles-waffle-shop-alameda\" target=\"_blank\">\u003cstrong>Ole's Waffle Shop\u003c/strong>\u003c/a>\u003cbr>\n1507 Park St [\u003ca href=\"https://goo.gl/maps/M6ZozzjUV8k\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 522-8108\u003cbr>\nHours: Mon-Thu, 5:30am-8:30pm; Fri, 5:30am-12:30am; Sat, 6am-12:30am; Sun, 6am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/oleswaffleshop/\" target=\"_blank\">Ole's Waffle Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/olesws\" target=\"_blank\">@OlesWS\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>It's Tops Coffee Shop\u003c/h2>\n\u003cfigure id=\"attachment_109779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109779\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6259.jpg\" alt=\"A chedder and sausage stuffed waffle from It's Tops Coffee Shop.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chedder and sausage stuffed waffle from It's Tops Coffee Shop. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gimmicky frankenfoods--stuffed French toast, doughnut burgers--are an increasingly common site on breakfast and brunch menus. At \u003cstrong>It's Tops Coffee Shop\u003c/strong>, a Market Street institution started in 1935 and still run by the same family, the decadent choice is stuffed waffles. In a city where restaurants are filled with muted colors, ecru ceramic mugs and lighting designed for maximum Instagram appeal, it’s refreshing to know that there are still a handful of unfussy spots. And It’s Tops fits the bill, with a laconic waitress hollering at the kitchen staff, red leather booths and “Mr. Sandman” playing softly in the background. It’s run by siblings Sheila and Bruce Chapman and the menu features standards with flashes of whimsy: omelettes, a selection of “deep fried sides” and the aforementioned stuffed waffles. I opted for one with cheddar, jalapeno and sausage (Don’t worry, they also have more traditional waffle flavors). The slim waffle was rich, oozing with salty cheese and dotted with sausage chunks. In a intriguingly bizarre twist, it came sprinkled with powdered sugar. At first this horrified me. But when you think of your average breakfast plate and the tangle of flavors it produces--salty with sweet, pancake syrup running into the sausage--it almost makes sense. And it’s worth noting that this weirdly delicious waffle, like the rest of their breakfast menu, is available all day and long into the night, proving once again that San Francisco has something to satisfy every kind of eclectic craving.\u003c/p>\n\u003cfigure id=\"attachment_109778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109778\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6256.jpg\" alt=\"The retro interior of It's Tops Coffee Shop.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The retro interior of It's Tops Coffee Shop. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.itstopscoffeeshop.com/\" target=\"_blank\">\u003cstrong>It's Tops Coffee Shop\u003c/strong>\u003c/a>\u003cbr>\n1801 Market St [\u003ca href=\"https://goo.gl/maps/2ZjLhrtitvp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, California 94103\u003cbr>\nPh: (415) 431-6395\u003cbr>\nHours: Mon-Sat, 8am-3pm and 8pm-3am; Sun, 8am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Its-Tops-Restaurant-Coffee-Shop-133494676690998/\" target=\"_blank\">It's Tops Restaurant & Coffee Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/itstops\" target=\"_blank\">@ItsTops\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Blue Bottle Coffee\u003c/h2>\n\u003cfigure id=\"attachment_109773\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109773\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6160.jpg\" alt=\"Blue Bottle's liege waffle, served in a coffee filter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Bottle's liege waffle, served in a coffee filter. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Blue Bottle\u003c/strong>’s waffle has been a consistent menu item since their early days--according to their book, the sweetness built into the Liege waffle (from pastry chef Caitlin Freeman) made it the ideal on-the-go breakfast for their harried Ferry Building customers. It’s an architectural marvel, tall and stately with a light batter flecked with crispy sugar pearls. There’s a surprisingly nice crunch--something I didn’t previously realize I appreciated in a waffle--and a subtle vanilla flavor. There’s no accompaniment given or needed, and I promise: you won’t miss the syrup. Like Blue Bottle’s entire aesthetic, it’s approachably elegant.\u003c/p>\n\u003cfigure id=\"attachment_109772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109772\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6153.jpg\" alt=\"Inside Blue Bottle's W.C. Morse Café.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Blue Bottle's W.C. Morse Café. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://bluebottlecoffee.com/\" target=\"_blank\">\u003cstrong>Blue Bottle Coffee\u003c/strong>\u003c/a> (Waffle available at multiple locations)\u003cbr>\n4270 Broadway [\u003ca href=\"https://goo.gl/maps/wiV4GBEHmXv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 653-3394\u003cbr>\nHours: Mon-Sun, 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bluebottlecoffee/\" target=\"_blank\">Blue Bottle Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bluebottleroast?lang=en\" target=\"_blank\">@bluebottleroast\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/bluebottle/?hl=en\" target=\"_blank\">@bluebottle\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Your guide to finding waffles--stuffed, Belgian-style and traditional--around the Bay Area. ","status":"publish","parent":0,"modified":1503577701,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1455},"headData":{"title":"Bay Area Bites Guide to 5 Favorite Waffles in San Francisco, Alameda, Oakland and Berkeley | KQED","description":"Your guide to finding waffles--stuffed, Belgian-style and traditional--around the Bay Area. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"109759 http://ww2.kqed.org/bayareabites/?p=109759","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/06/04/bay-area-bites-guide-to-5-favorite-waffles-in-san-francisco-alameda-oakland-and-berkeley/","disqusTitle":"Bay Area Bites Guide to 5 Favorite Waffles in San Francisco, Alameda, Oakland and Berkeley","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/109759/bay-area-bites-guide-to-5-favorite-waffles-in-san-francisco-alameda-oakland-and-berkeley","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>While the word \u003ca href=\"https://en.wikipedia.org/wiki/Waffle\" target=\"_blank\">waffle\u003c/a> had its first recorded usage in 1725, Europeans have been making them since medieval times, when waffle irons depicted Jesus mid-crucifixion instead of the square pattern we happily devour today. There’s a reason they’ve remained so popular. While there’s nothing like a swarm, sweet stack of freshly pressed waffles topped with syrup, waffles are also adaptable. Unlike pancakes, they have the ability to transcend their role as a breakfast dish, working just as well as the \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/05/09/bay-area-bites-guide-to-7-favorite-fried-chicken-sandwiches-in-san-francisco-oakland-and-alameda/\" target=\"_blank\">bread in a sandwich \u003c/a>or as the ideal accompaniment to fried chicken. Here are five of our favorite waffle spots in San Francisco, Berkeley, Oakland and Alameda. Did we miss your favorite? Let us know in the comments.\u003c/p>\n\u003ch2>Beachside Coffee Bar & Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_109781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109781\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6278.jpg\" alt=\"A bacon waffle at Beachside Coffee Bar & Kitchen.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bacon waffle at Beachside Coffee Bar & Kitchen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’d be understandable if \u003cstrong>Beachside Coffee Bar & Kitchen\u003c/strong> was just ok--with their ideal location, steps from Ocean Beach, they could easily skate by with mediocrity. Thankfully, they’re better than that. The cafe, owned by Buffy and Patrick Maguire (who also own Java Beach Cafe down the street) offers coffee roasted in-house and a homey menu (from chef Nick Patchen) of comforting classics. Their bacon waffle is a tall, almost cake-y affair, sturdy enough for an onslaught of maple syrup and butter (it’s no wonder they use their waffles as the basis of a Monte Cristo sandwich). The bacon obsession of the last decade led to plenty of ill-considered dishes, including many featuring a pet peeve of mine: bacon diced into an unrecognizable dust. Not so here. The waffle is flecked with irregular, sizable chunks of delicious bacon. It’s salty, decadent, and cozy, reminding you why maple bacon is such a beloved flavor combination in everything from doughnuts to chips. It’s also the kind of meal that’s ideal when you’re warming up from the area’s chilly microclimate, whether you’re a surfer or merely coming in from a wind-whipped walk.\u003c/p>\n\u003cfigure id=\"attachment_109780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109780\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6271.jpg\" alt=\"Inside Beachside Coffee Bar & Kitchen, steps from Ocean Beach.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Beachside Coffee Bar & Kitchen, steps from Ocean Beach. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.beachsidesf.com/home/\" target=\"_blank\">\u003cstrong>Beachside Coffee Bar & Kitchen\u003c/strong>\u003c/a>\u003cbr>\n4300 Judah St [\u003ca href=\"https://goo.gl/cfguux\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nPh: (415) 682-4961\u003cbr>\nHours: Mon-Thu, 7am-4pm; Fri-Sun, 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/beachsidesf/\" target=\"_blank\">Beachside Coffee Bar And Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BeachsideSF\" target=\"_blank\">@BeachsideSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/beachsidesf/\" target=\"_blank\">@beachsidesf\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Little Gem Belgian Waffles\u003c/h2>\n\u003cfigure id=\"attachment_109775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109775\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6170.jpg\" alt=\"A Nutella and strawberry topped liege waffle at at Little Gem Belgian Waffles.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Nutella and strawberry topped liege waffle at at Little Gem Belgian Waffles. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley has many restaurants best described as “places where you can put things on other things.” There are the scads of frozen yogurt places. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/10/first-look-smokes-poutinerie-in-berkeley/\" target=\"_blank\">poutinerie\u003c/a>. The cinnamon roll cafe. And now, there is \u003cstrong>Little Gem Belgian Waffles\u003c/strong>, where you can put a variety of toppings on waffles. And not just any waffles: liege waffles, the Belgian specialty that is crispy, buttery and crunchy from pearl sugar. Husband and wife owners Chong Zhao and Janelle Wong discovered Belgian waffles on a trip to Japan (where the style is popular) and decided that Berkeley needed a waffle shop with customizable toppings. Toppings, while sweet, were surprisingly balanced. A Nutella strawberry waffle featured a modest amount of Nutella and a heap of tart strawberries. The waffle was puffy and crisp, a delicious not-too-sweet base. That restraint, and the considered touches--local Numi tea, organic ice cream, a Tcho milk chocolate spread, make it a welcome addition to the Telegraph food options, a pleasing alternative to the usual gonzo student food options (sushi burritos! Root beer-flavored cinnamon rolls!)\u003c/p>\n\u003cfigure id=\"attachment_109774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109774\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6165.jpg\" alt=\"The options at Little Gem Belgian Waffles.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The options at Little Gem Belgian Waffles. \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.littlegemwaffles.com/\" target=\"_blank\">\u003cstrong>Little Gem Belgian Waffles\u003c/strong>\u003c/a>\u003cbr>\n2468 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/rnzykqF1Km72\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 883-8922\u003cbr>\nHours: Closed Mon; Tue-Thu, 4-10pm; Fri-Sat, 12-11pm; Sun, 12-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Littlegemwaffles/\" target=\"_blank\">Little Gem Belgian Waffles\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/littlegemwaffle\" target=\"_blank\">@littlegemwaffle\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/littlegemwaffles/\" target=\"_blank\">@littlegemwaffles\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Ole's Waffle Shop\u003c/h2>\n\u003cfigure id=\"attachment_109777\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109777\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6186.jpg\" alt=\"A pecan waffle from Ole's Waffle Shop. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pecan waffle from Ole's Waffle Shop. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ole's Waffle Shop\u003c/strong> in Alameda is probably the closest thing to a Waffle House you can find in the Bay Area, featuring late night hours, capable cooks confidently serving up a menu of griddle-centric dishes, and crisp, efficient service (including a \u003ca href=\"http://www.sfchronicle.com/thetake/article/Alameda-waitress-has-been-spoiling-her-waffle-7468082.php?t=0ee87d531f&cmpid=fb-premium\" target=\"_blank\">server who has been working there 38 years\u003c/a> and who was Alameda’s first black waitress). Ole’s, run by owner Vickie Summerfield, is old school. The booths are vinyl, the walls are painted in that shade best called “Seventies Orange” and the waitress’ first words are simply “Coffee?” There are families everywhere. A pecan waffle was plate-spanningly large, with an aesthetic perfection that rivaled Eggo. The texture was light and fluffy, with the chunks of pecan weaved into the batter offering a pleasing textural contrast. It’s not fancy--it tastes best slathered with an unholy amount of butter and imitation syrup--but it’s the kind of waffle that brought me back to ages 8-10, where every one of my days began with an Eggo Homestyle waffle popped in the toaster before school. It's the opposite of a fancy Belgian waffle, but it’s comforting and satisfying in a distinctively American way.\u003c/p>\n\u003cfigure id=\"attachment_109776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109776\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6177.jpg\" alt=\"The breakfast crowd at Ole's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The breakfast crowd at Ole's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/oles-waffle-shop-alameda\" target=\"_blank\">\u003cstrong>Ole's Waffle Shop\u003c/strong>\u003c/a>\u003cbr>\n1507 Park St [\u003ca href=\"https://goo.gl/maps/M6ZozzjUV8k\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 522-8108\u003cbr>\nHours: Mon-Thu, 5:30am-8:30pm; Fri, 5:30am-12:30am; Sat, 6am-12:30am; Sun, 6am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/oleswaffleshop/\" target=\"_blank\">Ole's Waffle Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/olesws\" target=\"_blank\">@OlesWS\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>It's Tops Coffee Shop\u003c/h2>\n\u003cfigure id=\"attachment_109779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109779\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6259.jpg\" alt=\"A chedder and sausage stuffed waffle from It's Tops Coffee Shop.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chedder and sausage stuffed waffle from It's Tops Coffee Shop. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gimmicky frankenfoods--stuffed French toast, doughnut burgers--are an increasingly common site on breakfast and brunch menus. At \u003cstrong>It's Tops Coffee Shop\u003c/strong>, a Market Street institution started in 1935 and still run by the same family, the decadent choice is stuffed waffles. In a city where restaurants are filled with muted colors, ecru ceramic mugs and lighting designed for maximum Instagram appeal, it’s refreshing to know that there are still a handful of unfussy spots. And It’s Tops fits the bill, with a laconic waitress hollering at the kitchen staff, red leather booths and “Mr. Sandman” playing softly in the background. It’s run by siblings Sheila and Bruce Chapman and the menu features standards with flashes of whimsy: omelettes, a selection of “deep fried sides” and the aforementioned stuffed waffles. I opted for one with cheddar, jalapeno and sausage (Don’t worry, they also have more traditional waffle flavors). The slim waffle was rich, oozing with salty cheese and dotted with sausage chunks. In a intriguingly bizarre twist, it came sprinkled with powdered sugar. At first this horrified me. But when you think of your average breakfast plate and the tangle of flavors it produces--salty with sweet, pancake syrup running into the sausage--it almost makes sense. And it’s worth noting that this weirdly delicious waffle, like the rest of their breakfast menu, is available all day and long into the night, proving once again that San Francisco has something to satisfy every kind of eclectic craving.\u003c/p>\n\u003cfigure id=\"attachment_109778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109778\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6256.jpg\" alt=\"The retro interior of It's Tops Coffee Shop.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The retro interior of It's Tops Coffee Shop. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.itstopscoffeeshop.com/\" target=\"_blank\">\u003cstrong>It's Tops Coffee Shop\u003c/strong>\u003c/a>\u003cbr>\n1801 Market St [\u003ca href=\"https://goo.gl/maps/2ZjLhrtitvp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, California 94103\u003cbr>\nPh: (415) 431-6395\u003cbr>\nHours: Mon-Sat, 8am-3pm and 8pm-3am; Sun, 8am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Its-Tops-Restaurant-Coffee-Shop-133494676690998/\" target=\"_blank\">It's Tops Restaurant & Coffee Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/itstops\" target=\"_blank\">@ItsTops\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Blue Bottle Coffee\u003c/h2>\n\u003cfigure id=\"attachment_109773\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109773\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6160.jpg\" alt=\"Blue Bottle's liege waffle, served in a coffee filter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Bottle's liege waffle, served in a coffee filter. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Blue Bottle\u003c/strong>’s waffle has been a consistent menu item since their early days--according to their book, the sweetness built into the Liege waffle (from pastry chef Caitlin Freeman) made it the ideal on-the-go breakfast for their harried Ferry Building customers. It’s an architectural marvel, tall and stately with a light batter flecked with crispy sugar pearls. There’s a surprisingly nice crunch--something I didn’t previously realize I appreciated in a waffle--and a subtle vanilla flavor. There’s no accompaniment given or needed, and I promise: you won’t miss the syrup. Like Blue Bottle’s entire aesthetic, it’s approachably elegant.\u003c/p>\n\u003cfigure id=\"attachment_109772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109772\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6153.jpg\" alt=\"Inside Blue Bottle's W.C. Morse Café.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Blue Bottle's W.C. Morse Café. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://bluebottlecoffee.com/\" target=\"_blank\">\u003cstrong>Blue Bottle Coffee\u003c/strong>\u003c/a> (Waffle available at multiple locations)\u003cbr>\n4270 Broadway [\u003ca href=\"https://goo.gl/maps/wiV4GBEHmXv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 653-3394\u003cbr>\nHours: Mon-Sun, 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bluebottlecoffee/\" target=\"_blank\">Blue Bottle Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bluebottleroast?lang=en\" target=\"_blank\">@bluebottleroast\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/bluebottle/?hl=en\" target=\"_blank\">@bluebottle\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\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\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109759/bay-area-bites-guide-to-5-favorite-waffles-in-san-francisco-alameda-oakland-and-berkeley","authors":["5566"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_90"],"tags":["bayareabites_15482","bayareabites_8472","bayareabites_15483","bayareabites_15485","bayareabites_15484","bayareabites_4007"],"featImg":"bayareabites_109781","label":"source_bayareabites_109759"},"bayareabites_86938":{"type":"posts","id":"bayareabites_86938","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86938","score":null,"sort":[1409857432000]},"guestAuthors":[],"slug":"barista-secrets-3-tips-for-a-better-at-home-cup","title":"Barista Secrets: 3 Tips For A Better At-Home Cup","publishDate":1409857432,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_86949\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/featured.jpg\">\u003cimg class=\"size-full wp-image-86949\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/featured.jpg\" alt=\"A barista talks to a customer at Blue Bottle's W.C. Morse location in Oakland. Photo: Shelby Pope \" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A barista talks to a customer at Blue Bottle's W.C. Morse location in Oakland. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>As much as the Bay Area loves its seemly infinite number of third wave coffee shops, it’s cheaper and more convenient to make coffee at home. And with the rise in coffee maker alternatives—the \u003ca href=\"http://www.aeropress.com/\" target=\"_blank\">Aeropress\u003c/a>, \u003ca href=\"http://www.chemexcoffeemaker.com/\" target=\"_blank\">Chemex\u003c/a> and pour over methods which have all gained popularity over the last few years—there are now more options than ever before to make a quality cup at home.\u003c/p>\n\u003cp>Yet even if you’ve dutifully followed all the advice on how to improve your home coffee making—you’ve shelled out for a burr grinder, bought a cone dripper, and have carefully selected coffee beans from your preferred third wave roaster—sometimes there’s still something missing. Why, if you’re using the same coffee as Blue Bottle/Philz/Four Barrel, will your morning cup made at home not taste as good as it does as when it’s made in their respective stores?\u003c/p>\n\u003cp>“Magic elves,” \u003ca href=\"http://en.wikipedia.org/wiki/Michael_Phillips_(barista)\">Michael Philips\u003c/a>, \u003ca href=\"http://www.bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle\u003c/a>’s director of training (and 2010 winner of the World Barista Championship) said, deadpan. “That’s the secret to everything we do.”\u003c/p>\n\u003cp>“How do you get it to taste as good as the stores? You can’t,” said \u003ca href=\"http://www.philzcoffee.com/\" target=\"_blank\">Philz Coffee\u003c/a> CEO Jacob Jaber, son of the eponymous Phil. “You can try to follow the same process and procedure but there’s so many little details that we do, from the coffee making methodology, to the equipment we use, to the amount of beans we use, to the type of grind we use, to the quality of the water we use, to the way we pour, to the way we stir, to the ingredients that are added. Those are all factors, and important ones, and unless you get all of those right, it’s going to be hard to replicate it.”\u003c/p>\n\u003cp>But while making coffee will always lacks the obvious advantages of making coffee at a shop, like the expensive equipment and access to the freshest beans, with a few easy tweaks, it’s possible to get closer to that café taste–no magic elves required.\u003c/p>\n\u003cfigure id=\"attachment_86939\" class=\"wp-caption aligncenter\" style=\"max-width: 1030px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/IMG_4284.jpg\">\u003cimg class=\"size-full wp-image-86939\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/IMG_4284.jpg\" alt=\"A cheap Brita filter can upgrade your water quality--and coffee making Photo: Shelby Pope\" width=\"1030\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A cheap Brita filter can upgrade your water quality--and coffee making. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003ch3>Water\u003c/h3>\n\u003cp>When someone opens a coffee shop, not only do they have control over which $15,000 espresso machine to buy and what type of Edison bulb will best artfully light their café, they’re able to completely control what kind of water they’re using. And since coffee is 98% water, home coffee makers are immediately at a disadvantage when it comes to getting that café taste. At home, you’re not going to have access to the state of the art reverse osmosis system Blue Bottle uses, but even just a $20 Brita filter can make a huge difference, says Erin Meister, who trains baristas for \u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">Counter Culture Coffee\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“The secret hack of making great coffee at home is not necessarily spending a ton of money and only using Fiji water to brew your coffee-- because who wants to be that person--but considering the water quality, knowing that you should always start with cold fresh water, [and] making sure that your water doesn’t impart any taste or odor,” she said. “Anybody who’s making coffee at home, anything that’s Brita level filtration should be just fine.”\u003c/p>\n\u003cfigure id=\"attachment_86942\" class=\"wp-caption aligncenter\" style=\"max-width: 1549px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/dairy.jpg\">\u003cimg class=\"size-full wp-image-86942\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/dairy.jpg\" alt=\"The right kind of dairy plays an important role in making espresso drinks Photo: Shelby Pope\" width=\"1549\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The right kind of dairy plays an important role in making espresso drinks. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003ch3>Dairy\u003c/h3>\n\u003cp>Fans of Philz Coffee are convinced the company has a secret. On a \u003ca href=\"http://www.quora.com/What-s-the-secret-ingredient-in-Philz-coffee\" target=\"_blank\">2012 Quora thread\u003c/a>, a debate sprang up: does the Bay Area chain, which encourages customers to take milk in their coffee, use olive oil to make their cream taste richer? Or is the secret extremely high fat manufacturer’s cream? It’s an urban legend about that Jaber is happy to debunk—“We do not put olive oil in our milks or cream”—but the obsession with Philz’s cream highlights the important role dairy plays in coffee.\u003c/p>\n\u003cp>If you’re simply adding coffee to your morning cup, it doesn’t matter what kind you use. Like soy, skim or even manufacturer’s cream? Keep using that. But if you’re steaming milk at home for espresso drinks, things get more complicated, as different types of milk can heat into froth that ranges from smooth and silky to dry and Styrofoam-like.\u003c/p>\n\u003cp>At \u003ca href=\"http://fourbarrelcoffee.com/\" target=\"_blank\">Four Barrel\u003c/a>, barista trainer Umeko Motoyoshi recommends that her wholesale accounts use \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-barista-milk\" target=\"_blank\">Straus Barista Milk\u003c/a>, which she prefers not only for its “pleasantly floral, very sweet” taste but its distinctive foaming properties. A few years ago, at the request of several coffee companies, Straus developed a lightly homogenized version of their milk—it’s easier to get reliable microfoam with lightly homogenized milk.\u003c/p>\n\u003cp>While the resulting Barista Milk is only available for wholesale accounts, Motoyoshi says you can get good foam from virtually any milk (except raw milk, which separates when heated). Higher fat milk has a smoother mouth feel and highlights the taste of coffee better, but don’t overdo it: half and half may be delicious, but it’s harder to steam.\u003c/p>\n\u003cfigure id=\"attachment_86943\" class=\"wp-caption aligncenter\" style=\"max-width: 2172px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/scales.jpg\">\u003cimg class=\"size-full wp-image-86943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/scales.jpg\" alt=\"A digital scale is an easy way to ensure consistency in your coffee Photo: Shelby Pope\" width=\"2172\" height=\"1327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A digital scale is an easy way to ensure consistency in your coffee. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003ch3>Testing and Consistency\u003c/h3>\n\u003cp>Yes, you know how to make a cup of coffee. But do you measure out your coffee and water—in grams, for more accuracy—the way Blue Bottle employees do?\u003c/p>\n\u003cp>“You can have the best coffee and the best espresso equipment around but if your technique is not accurate and consistent, all that will mean very little,” said Philips, who emphasized “making sure that you’re using the same amount of coffee, the same amount of water, so that you can control and recreate your formula. In a lot of our coffee bars you’ll see that we have little digital scales tucked away and those digital scales are a really easy trick for the home user to be able to take that consistency that we have in our shops into their personal lives.”\u003c/p>\n\u003cp>Every coffee shop has its own formula borne from a serious of exhaustive tests on everything from grind size to ratios—and once they’ve nailed down a formula, they don’t deviate. Start measuring your coffee and water, and it’ll be easy to isolate the characteristics you prefer to discover the formula for your personal perfect cup.\u003c/p>\n\u003cp>And if you’ve been making coffee the same way for years, try brewing a new way. Four Barrel’s Motoyoshi recommends a 1:15 coffee to water ratio, and Blue Bottle has \u003ca href=\"http://www.bluebottlecoffee.com/preparation-guides\" target=\"_blank\">instructions on their website\u003c/a> for brewing in anything from a drip machine to a moka pot to pour-over system.\u003c/p>\n\u003cp>Ultimately, the best way to improve your coffee making is to experiment with your coffee, discover what you like, and to keep trying new methods, said Philips.\u003c/p>\n\u003cp>“That’s the thing that’s great about coffee. Your personal opinion can very easily define the product that you get,” he said. “If you’re a home aficionado and you feel like you've got some basic tools, your next step is to start looking at different ways you can work with those same coffees to bring out different aspects of them and create different styles of beverages,” said Phillips.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Even though spending extra time and money on your daily cup of coffee may seem frivolous, it’s worth the effort, says Meister. “Coffee means so much to people that there’s no reason not to go whole hog and make it an occasion in your day. One of the best things you can do [for] yourself is to take a moment out of your day, to make it as pleasant a sensory experience as possible.”\u003c/p>\n\u003cfigure id=\"attachment_86944\" class=\"wp-caption aligncenter\" style=\"max-width: 1467px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/IMG_42641.jpg\">\u003cimg class=\"size-full wp-image-86944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/IMG_42641.jpg\" alt=\"Getting the coffee shop experience at home is easier than you think Photo: Shelby Pope\" width=\"1467\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Getting the coffee shop experience at home is easier than you think. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"You've bought a French press, $50 burr grinder, and coffee from your favorite local roaster—so why doesn't your coffee made at home taste as good as it does in their stores?","status":"publish","parent":0,"modified":1412102666,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1403},"headData":{"title":"Barista Secrets: 3 Tips For A Better At-Home Cup | KQED","description":"You've bought a French press, $50 burr grinder, and coffee from your favorite local roaster—so why doesn't your coffee made at home taste as good as it does in their stores?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"86938 http://blogs.kqed.org/bayareabites/?p=86938","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/04/barista-secrets-3-tips-for-a-better-at-home-cup/","disqusTitle":"Barista Secrets: 3 Tips For A Better At-Home Cup","path":"/bayareabites/86938/barista-secrets-3-tips-for-a-better-at-home-cup","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86949\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/featured.jpg\">\u003cimg class=\"size-full wp-image-86949\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/featured.jpg\" alt=\"A barista talks to a customer at Blue Bottle's W.C. Morse location in Oakland. Photo: Shelby Pope \" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A barista talks to a customer at Blue Bottle's W.C. Morse location in Oakland. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>As much as the Bay Area loves its seemly infinite number of third wave coffee shops, it’s cheaper and more convenient to make coffee at home. And with the rise in coffee maker alternatives—the \u003ca href=\"http://www.aeropress.com/\" target=\"_blank\">Aeropress\u003c/a>, \u003ca href=\"http://www.chemexcoffeemaker.com/\" target=\"_blank\">Chemex\u003c/a> and pour over methods which have all gained popularity over the last few years—there are now more options than ever before to make a quality cup at home.\u003c/p>\n\u003cp>Yet even if you’ve dutifully followed all the advice on how to improve your home coffee making—you’ve shelled out for a burr grinder, bought a cone dripper, and have carefully selected coffee beans from your preferred third wave roaster—sometimes there’s still something missing. Why, if you’re using the same coffee as Blue Bottle/Philz/Four Barrel, will your morning cup made at home not taste as good as it does as when it’s made in their respective stores?\u003c/p>\n\u003cp>“Magic elves,” \u003ca href=\"http://en.wikipedia.org/wiki/Michael_Phillips_(barista)\">Michael Philips\u003c/a>, \u003ca href=\"http://www.bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle\u003c/a>’s director of training (and 2010 winner of the World Barista Championship) said, deadpan. “That’s the secret to everything we do.”\u003c/p>\n\u003cp>“How do you get it to taste as good as the stores? You can’t,” said \u003ca href=\"http://www.philzcoffee.com/\" target=\"_blank\">Philz Coffee\u003c/a> CEO Jacob Jaber, son of the eponymous Phil. “You can try to follow the same process and procedure but there’s so many little details that we do, from the coffee making methodology, to the equipment we use, to the amount of beans we use, to the type of grind we use, to the quality of the water we use, to the way we pour, to the way we stir, to the ingredients that are added. Those are all factors, and important ones, and unless you get all of those right, it’s going to be hard to replicate it.”\u003c/p>\n\u003cp>But while making coffee will always lacks the obvious advantages of making coffee at a shop, like the expensive equipment and access to the freshest beans, with a few easy tweaks, it’s possible to get closer to that café taste–no magic elves required.\u003c/p>\n\u003cfigure id=\"attachment_86939\" class=\"wp-caption aligncenter\" style=\"max-width: 1030px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/IMG_4284.jpg\">\u003cimg class=\"size-full wp-image-86939\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/IMG_4284.jpg\" alt=\"A cheap Brita filter can upgrade your water quality--and coffee making Photo: Shelby Pope\" width=\"1030\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A cheap Brita filter can upgrade your water quality--and coffee making. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003ch3>Water\u003c/h3>\n\u003cp>When someone opens a coffee shop, not only do they have control over which $15,000 espresso machine to buy and what type of Edison bulb will best artfully light their café, they’re able to completely control what kind of water they’re using. And since coffee is 98% water, home coffee makers are immediately at a disadvantage when it comes to getting that café taste. At home, you’re not going to have access to the state of the art reverse osmosis system Blue Bottle uses, but even just a $20 Brita filter can make a huge difference, says Erin Meister, who trains baristas for \u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">Counter Culture Coffee\u003c/a>.\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 secret hack of making great coffee at home is not necessarily spending a ton of money and only using Fiji water to brew your coffee-- because who wants to be that person--but considering the water quality, knowing that you should always start with cold fresh water, [and] making sure that your water doesn’t impart any taste or odor,” she said. “Anybody who’s making coffee at home, anything that’s Brita level filtration should be just fine.”\u003c/p>\n\u003cfigure id=\"attachment_86942\" class=\"wp-caption aligncenter\" style=\"max-width: 1549px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/dairy.jpg\">\u003cimg class=\"size-full wp-image-86942\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/dairy.jpg\" alt=\"The right kind of dairy plays an important role in making espresso drinks Photo: Shelby Pope\" width=\"1549\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The right kind of dairy plays an important role in making espresso drinks. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003ch3>Dairy\u003c/h3>\n\u003cp>Fans of Philz Coffee are convinced the company has a secret. On a \u003ca href=\"http://www.quora.com/What-s-the-secret-ingredient-in-Philz-coffee\" target=\"_blank\">2012 Quora thread\u003c/a>, a debate sprang up: does the Bay Area chain, which encourages customers to take milk in their coffee, use olive oil to make their cream taste richer? Or is the secret extremely high fat manufacturer’s cream? It’s an urban legend about that Jaber is happy to debunk—“We do not put olive oil in our milks or cream”—but the obsession with Philz’s cream highlights the important role dairy plays in coffee.\u003c/p>\n\u003cp>If you’re simply adding coffee to your morning cup, it doesn’t matter what kind you use. Like soy, skim or even manufacturer’s cream? Keep using that. But if you’re steaming milk at home for espresso drinks, things get more complicated, as different types of milk can heat into froth that ranges from smooth and silky to dry and Styrofoam-like.\u003c/p>\n\u003cp>At \u003ca href=\"http://fourbarrelcoffee.com/\" target=\"_blank\">Four Barrel\u003c/a>, barista trainer Umeko Motoyoshi recommends that her wholesale accounts use \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-barista-milk\" target=\"_blank\">Straus Barista Milk\u003c/a>, which she prefers not only for its “pleasantly floral, very sweet” taste but its distinctive foaming properties. A few years ago, at the request of several coffee companies, Straus developed a lightly homogenized version of their milk—it’s easier to get reliable microfoam with lightly homogenized milk.\u003c/p>\n\u003cp>While the resulting Barista Milk is only available for wholesale accounts, Motoyoshi says you can get good foam from virtually any milk (except raw milk, which separates when heated). Higher fat milk has a smoother mouth feel and highlights the taste of coffee better, but don’t overdo it: half and half may be delicious, but it’s harder to steam.\u003c/p>\n\u003cfigure id=\"attachment_86943\" class=\"wp-caption aligncenter\" style=\"max-width: 2172px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/scales.jpg\">\u003cimg class=\"size-full wp-image-86943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/scales.jpg\" alt=\"A digital scale is an easy way to ensure consistency in your coffee Photo: Shelby Pope\" width=\"2172\" height=\"1327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A digital scale is an easy way to ensure consistency in your coffee. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003ch3>Testing and Consistency\u003c/h3>\n\u003cp>Yes, you know how to make a cup of coffee. But do you measure out your coffee and water—in grams, for more accuracy—the way Blue Bottle employees do?\u003c/p>\n\u003cp>“You can have the best coffee and the best espresso equipment around but if your technique is not accurate and consistent, all that will mean very little,” said Philips, who emphasized “making sure that you’re using the same amount of coffee, the same amount of water, so that you can control and recreate your formula. In a lot of our coffee bars you’ll see that we have little digital scales tucked away and those digital scales are a really easy trick for the home user to be able to take that consistency that we have in our shops into their personal lives.”\u003c/p>\n\u003cp>Every coffee shop has its own formula borne from a serious of exhaustive tests on everything from grind size to ratios—and once they’ve nailed down a formula, they don’t deviate. Start measuring your coffee and water, and it’ll be easy to isolate the characteristics you prefer to discover the formula for your personal perfect cup.\u003c/p>\n\u003cp>And if you’ve been making coffee the same way for years, try brewing a new way. Four Barrel’s Motoyoshi recommends a 1:15 coffee to water ratio, and Blue Bottle has \u003ca href=\"http://www.bluebottlecoffee.com/preparation-guides\" target=\"_blank\">instructions on their website\u003c/a> for brewing in anything from a drip machine to a moka pot to pour-over system.\u003c/p>\n\u003cp>Ultimately, the best way to improve your coffee making is to experiment with your coffee, discover what you like, and to keep trying new methods, said Philips.\u003c/p>\n\u003cp>“That’s the thing that’s great about coffee. Your personal opinion can very easily define the product that you get,” he said. “If you’re a home aficionado and you feel like you've got some basic tools, your next step is to start looking at different ways you can work with those same coffees to bring out different aspects of them and create different styles of beverages,” said Phillips.\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>Even though spending extra time and money on your daily cup of coffee may seem frivolous, it’s worth the effort, says Meister. “Coffee means so much to people that there’s no reason not to go whole hog and make it an occasion in your day. One of the best things you can do [for] yourself is to take a moment out of your day, to make it as pleasant a sensory experience as possible.”\u003c/p>\n\u003cfigure id=\"attachment_86944\" class=\"wp-caption aligncenter\" style=\"max-width: 1467px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/IMG_42641.jpg\">\u003cimg class=\"size-full wp-image-86944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/IMG_42641.jpg\" alt=\"Getting the coffee shop experience at home is easier than you think Photo: Shelby Pope\" width=\"1467\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Getting the coffee shop experience at home is easier than you think. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/86938/barista-secrets-3-tips-for-a-better-at-home-cup","authors":["5566"],"categories":["bayareabites_109","bayareabites_752","bayareabites_13306","bayareabites_1875","bayareabites_1248"],"tags":["bayareabites_8472","bayareabites_125","bayareabites_13767","bayareabites_8456","bayareabites_13768","bayareabites_13766","bayareabites_8345"],"featImg":"bayareabites_86949","label":"bayareabites"},"bayareabites_80824":{"type":"posts","id":"bayareabites_80824","meta":{"index":"posts_1591205157","site":"bayareabites","id":"80824","score":null,"sort":[1398723611000]},"guestAuthors":[],"slug":"cruising-for-caffeine-4th-annual-coffee-ride","title":"Cruising for Caffeine: 4th Annual Coffee Ride","publishDate":1398723611,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/1278123_10152079999986656_1382224560_o.jpg\">\u003cimg class=\"alignnone size-full wp-image-80826\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/1278123_10152079999986656_1382224560_o.jpg\" alt=\"4th Annual Coffee Ride\" width=\"1538\" height=\"1023\">\u003c/a>\u003c/p>\n\u003cp>When the calendar rolls around to April, it means it's time for me and my cycling co-conspirator, \u003ca href=\"http://www.pamelapalma.com/\" target=\"_blank\">Pamela Palma\u003c/a>, to lead another caffeine-fueled ride! We've alternated in the past between \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/28/cruising-for-caffeine-the-3rd-annual-coffee-ride/\" target=\"_blank\">San Francisco\u003c/a> and the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/01/cruising-for-caffeine-the-east-bay-edition/\" target=\"_blank\">East Bay\u003c/a>, and this year it was the latter's turn to host our adventure. Our 22-mile-ish route would make five new stops throughout Oakland, Alameda and Berkeley: \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a>; \u003ca href=\"http://www.yelp.com/biz/vines-cafe-and-gallery-alameda\" target=\"_blank\">Vines Cafe & Gallery\u003c/a>; \u003ca href=\"http://thecrocafe.com/\" target=\"_blank\">The CRO Cafe\u003c/a>; \u003ca href=\"http://www.bluebottlecoffee.com/cafes/morse\" target=\"_blank\">Blue Bottle\u003c/a>; \u003ca href=\"https://www.facebook.com/Alchemycollective\" target=\"_blank\">Alchemy Collective\u003c/a>. This ride would also be a benefit for \u003ca href=\"https://www.ebbc.org/\" target=\"_blank\">Bike East Bay\u003c/a>, the cycling organization formerly known as the East Bay Bicycle Coalition (I currently serve on the board of directors.)\u003c/p>\n\u003cfigure id=\"attachment_80910\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride10.jpg\">\u003cimg class=\"size-full wp-image-80910\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride10.jpg\" alt=\"Bicycle Coffee\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bicycle Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a> is normally closed on Sundays, but they graciously opened their shop doors for us at their Jack London Square location. Despite the light sprinkling of rain that began falling around 10AM, about 80 enthusiastic cyclists showed up at their roastery and retail shop to partake of Bicycle Coffee's delicious complimentary coffee -- single-serving, pour over cups and cold brew -- that was offered as a special treat to our group. (However, they do offer \u003ca href=\"http://www.bicyclecoffeeco.com/locations/\" target=\"_blank\">free coffee to the public on Fridays\u003c/a>!) After Renee Rivera, the Executive Director of Bike East Bay, welcomed everyone with a brief speech about the organization, we headed out into the mist towards Alameda.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"80909,80905,80906,80907,80908,80914\"]\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=mZSh_BKl8z8]\u003c/p>\n\u003cfigure id=\"attachment_80937\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride57.jpg\">\u003cimg class=\"size-full wp-image-80937\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride57.jpg\" alt=\"Vines Cafe\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vines Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>By the time we arrived at \u003ca href=\"http://www.yelp.com/biz/vines-cafe-and-gallery-alameda\" target=\"_blank\">Vines Cafe & Gallery\u003c/a>, a lovely home-now-coffeehouse next door to \u003ca href=\"http://www.yelp.com/biz/thomsens-garden-center-alameda\" target=\"_blank\">Thomsen's Garden Center\u003c/a> on Lincoln Avenue, the rain had already disappeared and been replaced by the warm spring sunshine. Towards the entrance of their building, Vines Cafe sells a selection of ceramics, prints and other collectibles. As you make your way towards the back of the space, you'll find a quiet sanctuary to enjoy your coffee and pastries -- either inside or on their lovely patio that overlooks the neighboring nursery.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"80939,80940,80941,80942,80946,80943\"]\u003c/p>\n\u003cfigure id=\"attachment_80950\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride77.jpg\">\u003cimg class=\"size-full wp-image-80950\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride77.jpg\" alt=\"Blue Bottle\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Bottle\u003c/figcaption>\u003c/figure>\n\u003cp>We took a scenic route past Shoreline Drive along the southern part of Alameda before cutting through Fruitvale to take a loop around Oakland's Lake Merritt. Then our group headed northwards on Broadway to Blue Bottle; their coffee empire continues to expand, and they've recently renovated \u003ca href=\"http://www.bluebottlecoffee.com/cafes/morse\" target=\"_blank\">W.C. Morse building\u003c/a>, a former truck showroom, into an elegant cafe with an array of high-end espresso machines and other wares.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"80962,80951,80970,80967,80969,80968\"]\u003c/p>\n\u003cfigure id=\"attachment_80974\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux21.jpg\">\u003cimg class=\"size-full wp-image-80974\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux21.jpg\" alt=\"CRO Cafe\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CRO Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>About a mile away, we dropped into \u003ca href=\"http://thecrocafe.com/\" target=\"_blank\">The CRO Cafe\u003c/a>'s newly remodeled space in Temescal Alley. They've also extended their hours from 7am-6pm. (You can read more about owner Luigi Oldani's venture \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">in my previous feature\u003c/a>.)\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"80973,80972,80975\"]\u003c/p>\n\u003cfigure id=\"attachment_80977\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux24.jpg\">\u003cimg class=\"size-full wp-image-80977\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux24.jpg\" alt=\"Alchemy Collective Cafe\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alchemy Collective Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>Our final stop was the worker-owned Berkeley cafe, the aptly named \u003ca href=\"https://www.facebook.com/Alchemycollective\" target=\"_blank\">Alchemy Collective\u003c/a>. It's a cozy storefront that serves \u003ca href=\"http://www.vervecoffeeroasters.com/\" target=\"_blank\">Verve Coffee\u003c/a> and a small selection of pastries and treats.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"80976,80978,80979,80980,80981,80982,80983,80984,80986\"]\u003c/p>\n\u003cfigure id=\"attachment_80990\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux37.jpg\">\u003cimg class=\"size-full wp-image-80990\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux37.jpg\" alt=\"Alchemy Collective Cafe\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">End of the ride!\u003c/figcaption>\u003c/figure>\n\u003cp>Thanks to all who came out on the ride and the local establishments that graciously served our thirsty crew all day. Follow me on \u003ca href=\"https://twitter.com/plattyjo\" target=\"_blank\">Twitter\u003c/a> if you'd like to learn about next year's ride! And see more photos at \u003ca href=\"https://www.flickr.com/photos/plattyjo/sets/72157644402101604/\" target=\"_blank\">my Flickr account here\u003c/a>, and Pamela has additional images \u003ca href=\"https://www.flickr.com/photos/bicigirl/sets/72157644424963683/\" target=\"_blank\">here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"//ridewithgps.com/routes/4518764/embed\" width=\"100%\" height=\"500\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n","blocks":[],"excerpt":"When the calendar rolls around to April, it means it's time for me and my cycling co-conspirator, Pamela Palma, to lead another caffeine-fueled ride! We've alternated in the past between San Francisco and the East Bay, and this year it was the latter's turn to host our adventure.","status":"publish","parent":0,"modified":1398802237,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["//ridewithgps.com/routes/4518764/embed"],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":601},"headData":{"title":"Cruising for Caffeine: 4th Annual Coffee Ride | KQED","description":"When the calendar rolls around to April, it means it's time for me and my cycling co-conspirator, Pamela Palma, to lead another caffeine-fueled ride! We've alternated in the past between San Francisco and the East Bay, and this year it was the latter's turn to host our adventure.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"80824 http://blogs.kqed.org/bayareabites/?p=80824","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/28/cruising-for-caffeine-4th-annual-coffee-ride/","disqusTitle":"Cruising for Caffeine: 4th Annual Coffee Ride","path":"/bayareabites/80824/cruising-for-caffeine-4th-annual-coffee-ride","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/1278123_10152079999986656_1382224560_o.jpg\">\u003cimg class=\"alignnone size-full wp-image-80826\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/1278123_10152079999986656_1382224560_o.jpg\" alt=\"4th Annual Coffee Ride\" width=\"1538\" height=\"1023\">\u003c/a>\u003c/p>\n\u003cp>When the calendar rolls around to April, it means it's time for me and my cycling co-conspirator, \u003ca href=\"http://www.pamelapalma.com/\" target=\"_blank\">Pamela Palma\u003c/a>, to lead another caffeine-fueled ride! We've alternated in the past between \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/28/cruising-for-caffeine-the-3rd-annual-coffee-ride/\" target=\"_blank\">San Francisco\u003c/a> and the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/01/cruising-for-caffeine-the-east-bay-edition/\" target=\"_blank\">East Bay\u003c/a>, and this year it was the latter's turn to host our adventure. Our 22-mile-ish route would make five new stops throughout Oakland, Alameda and Berkeley: \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a>; \u003ca href=\"http://www.yelp.com/biz/vines-cafe-and-gallery-alameda\" target=\"_blank\">Vines Cafe & Gallery\u003c/a>; \u003ca href=\"http://thecrocafe.com/\" target=\"_blank\">The CRO Cafe\u003c/a>; \u003ca href=\"http://www.bluebottlecoffee.com/cafes/morse\" target=\"_blank\">Blue Bottle\u003c/a>; \u003ca href=\"https://www.facebook.com/Alchemycollective\" target=\"_blank\">Alchemy Collective\u003c/a>. This ride would also be a benefit for \u003ca href=\"https://www.ebbc.org/\" target=\"_blank\">Bike East Bay\u003c/a>, the cycling organization formerly known as the East Bay Bicycle Coalition (I currently serve on the board of directors.)\u003c/p>\n\u003cfigure id=\"attachment_80910\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride10.jpg\">\u003cimg class=\"size-full wp-image-80910\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride10.jpg\" alt=\"Bicycle Coffee\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bicycle Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a> is normally closed on Sundays, but they graciously opened their shop doors for us at their Jack London Square location. Despite the light sprinkling of rain that began falling around 10AM, about 80 enthusiastic cyclists showed up at their roastery and retail shop to partake of Bicycle Coffee's delicious complimentary coffee -- single-serving, pour over cups and cold brew -- that was offered as a special treat to our group. (However, they do offer \u003ca href=\"http://www.bicyclecoffeeco.com/locations/\" target=\"_blank\">free coffee to the public on Fridays\u003c/a>!) After Renee Rivera, the Executive Director of Bike East Bay, welcomed everyone with a brief speech about the organization, we headed out into the mist towards Alameda.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"80909,80905,80906,80907,80908,80914","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/mZSh_BKl8z8'\n title='//www.youtube.com/embed/mZSh_BKl8z8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_80937\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride57.jpg\">\u003cimg class=\"size-full wp-image-80937\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride57.jpg\" alt=\"Vines Cafe\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vines Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>By the time we arrived at \u003ca href=\"http://www.yelp.com/biz/vines-cafe-and-gallery-alameda\" target=\"_blank\">Vines Cafe & Gallery\u003c/a>, a lovely home-now-coffeehouse next door to \u003ca href=\"http://www.yelp.com/biz/thomsens-garden-center-alameda\" target=\"_blank\">Thomsen's Garden Center\u003c/a> on Lincoln Avenue, the rain had already disappeared and been replaced by the warm spring sunshine. Towards the entrance of their building, Vines Cafe sells a selection of ceramics, prints and other collectibles. As you make your way towards the back of the space, you'll find a quiet sanctuary to enjoy your coffee and pastries -- either inside or on their lovely patio that overlooks the neighboring nursery.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"80939,80940,80941,80942,80946,80943","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_80950\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride77.jpg\">\u003cimg class=\"size-full wp-image-80950\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride77.jpg\" alt=\"Blue Bottle\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Bottle\u003c/figcaption>\u003c/figure>\n\u003cp>We took a scenic route past Shoreline Drive along the southern part of Alameda before cutting through Fruitvale to take a loop around Oakland's Lake Merritt. Then our group headed northwards on Broadway to Blue Bottle; their coffee empire continues to expand, and they've recently renovated \u003ca href=\"http://www.bluebottlecoffee.com/cafes/morse\" target=\"_blank\">W.C. Morse building\u003c/a>, a former truck showroom, into an elegant cafe with an array of high-end espresso machines and other wares.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"80962,80951,80970,80967,80969,80968","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_80974\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux21.jpg\">\u003cimg class=\"size-full wp-image-80974\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux21.jpg\" alt=\"CRO Cafe\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CRO Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>About a mile away, we dropped into \u003ca href=\"http://thecrocafe.com/\" target=\"_blank\">The CRO Cafe\u003c/a>'s newly remodeled space in Temescal Alley. They've also extended their hours from 7am-6pm. (You can read more about owner Luigi Oldani's venture \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">in my previous feature\u003c/a>.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"80973,80972,80975","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_80977\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux24.jpg\">\u003cimg class=\"size-full wp-image-80977\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux24.jpg\" alt=\"Alchemy Collective Cafe\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alchemy Collective Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>Our final stop was the worker-owned Berkeley cafe, the aptly named \u003ca href=\"https://www.facebook.com/Alchemycollective\" target=\"_blank\">Alchemy Collective\u003c/a>. It's a cozy storefront that serves \u003ca href=\"http://www.vervecoffeeroasters.com/\" target=\"_blank\">Verve Coffee\u003c/a> and a small selection of pastries and treats.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"80976,80978,80979,80980,80981,80982,80983,80984,80986","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_80990\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux37.jpg\">\u003cimg class=\"size-full wp-image-80990\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux37.jpg\" alt=\"Alchemy Collective Cafe\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">End of the ride!\u003c/figcaption>\u003c/figure>\n\u003cp>Thanks to all who came out on the ride and the local establishments that graciously served our thirsty crew all day. Follow me on \u003ca href=\"https://twitter.com/plattyjo\" target=\"_blank\">Twitter\u003c/a> if you'd like to learn about next year's ride! And see more photos at \u003ca href=\"https://www.flickr.com/photos/plattyjo/sets/72157644402101604/\" target=\"_blank\">my Flickr account here\u003c/a>, and Pamela has additional images \u003ca href=\"https://www.flickr.com/photos/bicigirl/sets/72157644424963683/\" target=\"_blank\">here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"//ridewithgps.com/routes/4518764/embed\" width=\"100%\" height=\"500\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/80824/cruising-for-caffeine-4th-annual-coffee-ride","authors":["2100"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_1248"],"tags":["bayareabites_13285","bayareabites_14751","bayareabites_9978","bayareabites_10346","bayareabites_8472","bayareabites_125","bayareabites_13287","bayareabites_9687","bayareabites_14757","bayareabites_8843","bayareabites_13286"],"featImg":"bayareabites_80830","label":"bayareabites"},"bayareabites_60266":{"type":"posts","id":"bayareabites_60266","meta":{"index":"posts_1591205157","site":"bayareabites","id":"60266","score":null,"sort":[1366744377000]},"guestAuthors":[],"slug":"art-as-food-as-art-caitlin-freeman-and-her-modern-art-desserts","title":"Art as Food as Art: Caitlin Freeman and her \"Modern Art Desserts\"","publishDate":1366744377,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_60359\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\" alt=\"Caitlin Freeman. Photo: Charles Villyard\" width=\"1000\" height=\"664\" class=\"size-full wp-image-60359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caitlin Freeman. Photo: Charles Villyard\u003c/figcaption>\u003c/figure>\n\u003cp>Andy Warhol as Jell-O, Jeff Koons as a gilded white hot chocolate, and Cindy Sherman as a pink ice cream float dusted with glitter are just a few of the edible art concepts cooked up by Caitlin Freeman, an artist who creates confections and fancy snacks based on special exhibitions at SFMOMA. Her new book, \"Modern Art Desserts,\" details recipes and stories from her self-made dream job: responding to art through food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Free_Modern-Art-Desserts600.jpg\" alt=\"Modern Art Desserts by Caitlin Freeman\" width=\"400\" class=\"aligncenter size-full wp-image-60357\">\u003c/a>\u003c/p>\n\u003cp>Freeman co-owned Miette pastry shops before opening the \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle Coffee\u003c/a> bar at SFMOMA’s rooftop garden with her husband \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">James\u003c/a>. From Miette, she brought along artist and pastry chef \u003ca href=\"http://www.leahrosenberg.com\">Leah Rosenberg\u003c/a>, and assistant Tess Wilson. The team’s desserts are innovative, creative and sometimes controversial. A cookie plate inspired by Richard Serra’s massive steel sculptures is likely the \u003ca href=\"http://www.bluebottlecoffee.com/2013/04/setting-the-serra-story-straight/\">first dessert to have ever received a cease and desist letter\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600-190x190.jpg\" title=\"Thiebaud Pink Cake\" alt=\"Thiebaud Pink Cake. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60362\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600-190x190.jpg\" title=\"Sherman Ice Cream Float\" alt=\"Sherman Ice Cream Float. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60361\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600-190x190.jpg\" title=\"Koons White Hot Chocolate with Lillet Marshmallows\" alt=\"Koons White Hot Chocolate with Lillet Marshmallows. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60360\">\u003c/a>\u003cbr>\n\u003cem>\u003c/em> \u003c/p>\n\u003cp>Freeman credits painter \u003ca href=\"http://www.kqed.org/arts/programs/spark/profile.jsp?essid=24225\">Wayne Thiebaud\u003c/a> with inspiring her to become a baker, and says the book is a love letter to him. Her favorite cakes to bake are buttercream party cakes, and that’s exactly what Thiebaud is known for painting. The two cake-loving artists haven’t met yet, but Freeman throws a birthday party for him every year at the cafe. Besides her most popular cakes modeled after works by Thiebaud and Piet Mondrian, 70 modern art desserts have been created over the past four years. Textile artist Ruth Laskey’s two-color weavings became conceptual sodas where flavors were assigned to each color, creating combinations like \u003ca href=\"http://www.epicurious.com/recipes/food/views/Laskey-Lemon-Soda-with-Bay-Ice-Cubes-51159600\">lemon soda with bay ice cubes\u003c/a>, and bubblegum soda (made from Dubble Bubble gum concentrate) with violet ice cubes. Freeman was interested in the overlap between colors and flavors, a concept that went through some trial and error when she focused on Andy Warhol’s self portrait in green, blue, red, and yellow. She tried to make a Bloody Mary gelée and explains, “I didn’t want to use food coloring but I figured we could use blue curacao. We made Campbell’s tomato soup Jell-O, celery, horseradish and Worcester Jell-O, and it was revolting. It shouldn’t be a surprise, but that was the one recipe that didn’t really work out.” Her aversion to food coloring had to be overcome for her Mondrian cake, a chocolate ganache grid with primary-colored cake blocks, but she’s not the only one who is wary of unnatural-looking cake dye. She says, “People easily gobble up the yellow and red, but often they’ll leave the blue square on the plate.”\u003c/p>\n\u003cfigure id=\"attachment_60486\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\" alt=\"Dessert is based on Garry Winogrand's "Kerrville, Texas" (1977). Photo: Willa Koerner.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-60486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dessert is based on Garry Winogrand's \"Kerrville, Texas\" (1977). Photo: Willa Koerner.\u003c/figcaption>\u003c/figure>\n\u003cp>Freeman’s latest concoction, inspired by a \u003ca href=\"http://www.kqed.org/arts/visualarts/article.jsp?essid=117645\">Gary Winogrand\u003c/a> photograph, is an ambitious multimedia project. As she describes it, “The piece we chose is these two people dancing on a platform that looks just like an ice cream cake. So we’re making this ridiculous multimedia cake that involves Stevie Wonder’s “Sir Duke” playing from an MP3 player inside the plate, which happened to be the number seventeen song the year the photo was taken, and looks exactly like the song they would’ve been dancing to. We’ll have two images laser-cut as cake toppers that will be dancing on the cake.” The desserts are often conceptual, and sometimes literal, like the Jasper Johns-inspired grilled cheese that looks like his piece, \u003ca href=\"http://www.washingtonpost.com/rf/image_606w/2010-2019/WashingtonPost/2012/05/29/Style/Images/KENNCOTT002_1338319201.jpg\">Bread\u003c/a>. As Freeman describes the project, “The piece is a lead panel with a piece of bread on it, so we made a grilled cheese and served it on a to-scale board painted to look like lead. It was a giant, oversized board people would have to carry back to their table.” She likes that her creations can help make the art more accessible, and says that when she walks into a gallery of California painters, “especially Diebenkorn and Thiebaud,” she often wants to take the paintings home, and says: \u003c/p>\n\u003cblockquote>\u003cp>“Making desserts is my way of owning something, of really pretending that I’m stealing it, and making it my own.”\u003c/p>\u003c/blockquote>\n\u003cp>[vimeo 63069294] \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">Modern Art Desserts\u003c/a>\" was released this month by Ten Speed Press. Freeman’s Mondrian cakes will soon be available for purchase online (available for delivery, packed in dry ice). Keep up with her projects at \u003ca href=\"http://www.modernartdesserts.com/\">modernartdesserts.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos of desserts reprinted with permission from Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art, by Caitlin Freeman, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Clay McLachlan (c) 2013\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Cailtlin Freeman's new book details the drama and recipes behind her self-made dream job: responding to SFMOMA's art through food. ","status":"publish","parent":0,"modified":1366826565,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":807},"headData":{"title":"Art as Food as Art: Caitlin Freeman and her \"Modern Art Desserts\" | KQED","description":"Cailtlin Freeman's new book details the drama and recipes behind her self-made dream job: responding to SFMOMA's art through food. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"60266 http://blogs.kqed.org/bayareabites/?p=60266","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/23/art-as-food-as-art-caitlin-freeman-and-her-modern-art-desserts/","disqusTitle":"Art as Food as Art: Caitlin Freeman and her \"Modern Art Desserts\"","path":"/bayareabites/60266/art-as-food-as-art-caitlin-freeman-and-her-modern-art-desserts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60359\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\" alt=\"Caitlin Freeman. Photo: Charles Villyard\" width=\"1000\" height=\"664\" class=\"size-full wp-image-60359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caitlin Freeman. Photo: Charles Villyard\u003c/figcaption>\u003c/figure>\n\u003cp>Andy Warhol as Jell-O, Jeff Koons as a gilded white hot chocolate, and Cindy Sherman as a pink ice cream float dusted with glitter are just a few of the edible art concepts cooked up by Caitlin Freeman, an artist who creates confections and fancy snacks based on special exhibitions at SFMOMA. Her new book, \"Modern Art Desserts,\" details recipes and stories from her self-made dream job: responding to art through food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Free_Modern-Art-Desserts600.jpg\" alt=\"Modern Art Desserts by Caitlin Freeman\" width=\"400\" class=\"aligncenter size-full wp-image-60357\">\u003c/a>\u003c/p>\n\u003cp>Freeman co-owned Miette pastry shops before opening the \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle Coffee\u003c/a> bar at SFMOMA’s rooftop garden with her husband \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">James\u003c/a>. From Miette, she brought along artist and pastry chef \u003ca href=\"http://www.leahrosenberg.com\">Leah Rosenberg\u003c/a>, and assistant Tess Wilson. The team’s desserts are innovative, creative and sometimes controversial. A cookie plate inspired by Richard Serra’s massive steel sculptures is likely the \u003ca href=\"http://www.bluebottlecoffee.com/2013/04/setting-the-serra-story-straight/\">first dessert to have ever received a cease and desist letter\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600-190x190.jpg\" title=\"Thiebaud Pink Cake\" alt=\"Thiebaud Pink Cake. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60362\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600-190x190.jpg\" title=\"Sherman Ice Cream Float\" alt=\"Sherman Ice Cream Float. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60361\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600-190x190.jpg\" title=\"Koons White Hot Chocolate with Lillet Marshmallows\" alt=\"Koons White Hot Chocolate with Lillet Marshmallows. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60360\">\u003c/a>\u003cbr>\n\u003cem>\u003c/em> \u003c/p>\n\u003cp>Freeman credits painter \u003ca href=\"http://www.kqed.org/arts/programs/spark/profile.jsp?essid=24225\">Wayne Thiebaud\u003c/a> with inspiring her to become a baker, and says the book is a love letter to him. Her favorite cakes to bake are buttercream party cakes, and that’s exactly what Thiebaud is known for painting. The two cake-loving artists haven’t met yet, but Freeman throws a birthday party for him every year at the cafe. Besides her most popular cakes modeled after works by Thiebaud and Piet Mondrian, 70 modern art desserts have been created over the past four years. Textile artist Ruth Laskey’s two-color weavings became conceptual sodas where flavors were assigned to each color, creating combinations like \u003ca href=\"http://www.epicurious.com/recipes/food/views/Laskey-Lemon-Soda-with-Bay-Ice-Cubes-51159600\">lemon soda with bay ice cubes\u003c/a>, and bubblegum soda (made from Dubble Bubble gum concentrate) with violet ice cubes. Freeman was interested in the overlap between colors and flavors, a concept that went through some trial and error when she focused on Andy Warhol’s self portrait in green, blue, red, and yellow. She tried to make a Bloody Mary gelée and explains, “I didn’t want to use food coloring but I figured we could use blue curacao. We made Campbell’s tomato soup Jell-O, celery, horseradish and Worcester Jell-O, and it was revolting. It shouldn’t be a surprise, but that was the one recipe that didn’t really work out.” Her aversion to food coloring had to be overcome for her Mondrian cake, a chocolate ganache grid with primary-colored cake blocks, but she’s not the only one who is wary of unnatural-looking cake dye. She says, “People easily gobble up the yellow and red, but often they’ll leave the blue square on the plate.”\u003c/p>\n\u003cfigure id=\"attachment_60486\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\" alt=\"Dessert is based on Garry Winogrand's "Kerrville, Texas" (1977). Photo: Willa Koerner.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-60486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dessert is based on Garry Winogrand's \"Kerrville, Texas\" (1977). Photo: Willa Koerner.\u003c/figcaption>\u003c/figure>\n\u003cp>Freeman’s latest concoction, inspired by a \u003ca href=\"http://www.kqed.org/arts/visualarts/article.jsp?essid=117645\">Gary Winogrand\u003c/a> photograph, is an ambitious multimedia project. As she describes it, “The piece we chose is these two people dancing on a platform that looks just like an ice cream cake. So we’re making this ridiculous multimedia cake that involves Stevie Wonder’s “Sir Duke” playing from an MP3 player inside the plate, which happened to be the number seventeen song the year the photo was taken, and looks exactly like the song they would’ve been dancing to. We’ll have two images laser-cut as cake toppers that will be dancing on the cake.” The desserts are often conceptual, and sometimes literal, like the Jasper Johns-inspired grilled cheese that looks like his piece, \u003ca href=\"http://www.washingtonpost.com/rf/image_606w/2010-2019/WashingtonPost/2012/05/29/Style/Images/KENNCOTT002_1338319201.jpg\">Bread\u003c/a>. As Freeman describes the project, “The piece is a lead panel with a piece of bread on it, so we made a grilled cheese and served it on a to-scale board painted to look like lead. It was a giant, oversized board people would have to carry back to their table.” She likes that her creations can help make the art more accessible, and says that when she walks into a gallery of California painters, “especially Diebenkorn and Thiebaud,” she often wants to take the paintings home, and says: \u003c/p>\n\u003cblockquote>\u003cp>“Making desserts is my way of owning something, of really pretending that I’m stealing it, and making it my own.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"vimeo","attributes":{"named":{"label":"63069294"},"numeric":["63069294"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">Modern Art Desserts\u003c/a>\" was released this month by Ten Speed Press. Freeman’s Mondrian cakes will soon be available for purchase online (available for delivery, packed in dry ice). Keep up with her projects at \u003ca href=\"http://www.modernartdesserts.com/\">modernartdesserts.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos of desserts reprinted with permission from Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art, by Caitlin Freeman, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Clay McLachlan (c) 2013\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/60266/art-as-food-as-art-caitlin-freeman-and-her-modern-art-desserts","authors":["5254"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_1653","bayareabites_2407","bayareabites_4084","bayareabites_1875","bayareabites_12","bayareabites_10","bayareabites_1248","bayareabites_1593"],"tags":["bayareabites_1415","bayareabites_8472","bayareabites_3367","bayareabites_11583","bayareabites_1255","bayareabites_125","bayareabites_3592","bayareabites_3537","bayareabites_11584","bayareabites_782","bayareabites_11573","bayareabites_10063","bayareabites_11572"],"featImg":"bayareabites_60358","label":"bayareabites"},"bayareabites_42119":{"type":"posts","id":"bayareabites_42119","meta":{"index":"posts_1591205157","site":"bayareabites","id":"42119","score":null,"sort":[1335894895000]},"guestAuthors":[],"slug":"cruising-for-caffeine-the-east-bay-edition","title":"Cruising for Caffeine - The East Bay Edition","publishDate":1335894895,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2559-e1335157660956.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2559-e1335157660956.jpg\" alt=\"coffee ride flyer\" title=\"coffee ride flyer\" width=\"304\" height=\"400\" class=\"alignnone size-full wp-image-42136\">\u003c/a>\u003c/p>\n\u003cp>Last spring, my friend \u003ca href=\"http://www.flickr.com/photos/bicigirl/sets/72157629870901831/\">Pamela Palma\u003c/a> and I organized a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/22/cruising-for-caffeine/\">big group bicycle ride\u003c/a> that visited several of our favorite coffee shops and cafes in San Francisco. For our second annual event, we created an East Bay edition comprised of six stops spread throughout Oakland and Berkeley. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2204-e1335160325955.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2204-e1335160325955.jpg\" alt=\"pamela palma\" title=\"pamela palma\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42151\">\u003c/a>\u003cbr>\n\u003cem>East Bay Coffee ride co-organizer Pamela Palma (riding along in the blue dress)\u003c/em>\u003c/p>\n\u003cp>It was a beautiful, brilliantly sunny Saturday morning when we congregated at the West Oakland BART station at 10AM. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2180-e1335156093900.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2180-e1335156093900.jpg\" alt=\"west oakland bart\" title=\"west oakland bart\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42121\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our numbers doubled this year, and over 60 cycling coffee fiends were ready to sample the East Bay’s fine caffeinated offerings and check out its diverse neighborhoods on our 18-mile tour. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2200-e1335156175333.jpg\" alt=\"heading to blue bottle\" title=\"heading to blue bottle\" width=\"550\" height=\"344\" class=\"alignnone size-full wp-image-42122\">\u003c/a>\u003c/p>\n\u003cp>Our first stop, \u003ca href=\"http://www.bluebottlecoffee.net/locations/webster-st/\">Blue Bottle Coffee\u003c/a>, is located right near Jack London Square in downtown Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2219-e1335156262452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2219-e1335156262452.jpg\" alt=\"blue bottle\" title=\"blue bottle\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42123\">\u003c/a>\u003c/p>\n\u003cp>This location is home to their roastery as well as their Oakland shop and cafe. It's always busy, especially on a weekend, but the employees didn’t mind our bicycle flash mob descending upon them and efficiently divided us up into two lines: one queue for their famous New Orleans-style iced coffee, the other for their drip coffee. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2227-e1335156341225.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2227-e1335156341225.jpg\" alt=\"blue bottle interior\" title=\"blue bottle interior\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42124\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2233-e1335156397516.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2233-e1335156397516.jpg\" alt=\"blue bottle iced coffee\" title=\"blue bottle iced coffee\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42125\">\u003c/a>\u003c/p>\n\u003cp>We then decamped for \u003ca href=\"http://www.farleyscoffee.com/oakland.html\">Farley’s East\u003c/a> on Grand Avenue, but took a longer, more leisurely scenic route that circumnavigated Lake Merritt. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2259-e1335156486172.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2259-e1335156486172.jpg\" alt=\"lake merritt\" title=\"lake merritt\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42126\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2276-e1335156548993.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2276-e1335156548993.jpg\" alt=\"laura + may\" title=\"laura + may\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42127\">\u003c/a>\u003c/p>\n\u003cp>After we improvised some bike parking out front, the Farley’s folks expertly served up our thirsty bunch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2288-e1335156816600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2288-e1335156816600.jpg\" alt=\"farley's\" title=\"farley's\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42129\">\u003c/a>\u003c/p>\n\u003cp>Then we headed off to the popular Temescal neighborhood that’s filled with many great restaurants -– Bakesale Betty’s, Pizzaiolo, Dona Tomas and Burma Superstar to name a few –- and is also home to Oakland’s Koreatown. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2322-e1335156981208.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2322-e1335156981208.jpg\" alt=\"oakland\" title=\"oakland\" width=\"550\" height=\"292\" class=\"alignnone size-full wp-image-42131\">\u003c/a>\u003c/p>\n\u003cp>After breezing past \u003ca href=\"http://www.subrosacoffee.com/\">Subrosa\u003c/a> on 40th Street, another quaint cafe located next to \u003ca href=\"http://wearemanifesto.com/\">Manifesto Bicycles\u003c/a>, we stopped at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\">Arbor Cafe\u003c/a>. It’s a relatively new establishment that serves the locally-roasted \u003ca href=\"http://www.bicyclecoffeeco.com/\">Bicycle Coffee\u003c/a>, has indoor parking for cyclists and is neighbors to another wonderful cafe, \u003ca href=\"http://remedyoakland.com/\">Remedy Coffee\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2386-e1335157094368.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2386-e1335157094368.jpg\" alt=\"arbor cafe\" title=\"arbor cafe\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42132\">\u003c/a>\u003c/p>\n\u003cp>Cruising past \u003ca href=\"http://bicacoffeehouse.com/\">Bica Coffeehouse\u003c/a>, which is located near the Rockridge BART, we rolled on over to our fourth stop, \u003ca href=\"http://www.colecoffee.com/\">Cole Coffee\u003c/a>. It’s been open on the corner of College and Alcatraz Avenues for many years, including its previous incarnation as \u003ca href=\"http://www.amoeba.com/blog/2011/02/jamoeblog/the-town-pt-vi-oakland-s-cole-coffee-where-conversation-is-celebrated-music-is-appreciated.html\">Royal Coffee\u003c/a>. Many rides begin and end at this beloved cafe which has ample sidewalk seating and has two storefronts –- one for food and drinks, while the other also sells beans for you to brew at home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2403-e1335157160483.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2403-e1335157160483.jpg\" alt=\"cole coffee\" title=\"cole coffee\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42133\">\u003c/a>\u003c/p>\n\u003cp>Winding through the lush, tree-lined streets of Berkeley, we then made our way to \u003ca href=\"http://local123cafe.com/\">Local 123\u003c/a> at San Pablo near University Avenue. This coffeehouse has a spacious patio out back that’s a relaxing oasis on warm days. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2499-e1335157348324.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2499-e1335157348324.jpg\" alt=\"local 123 patio\" title=\"local 123 patio\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42134\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://actualcafe.com/\">Actual Cafe\u003c/a> on Alcatraz and San Pablo was our last and final stop. It’s another bike-friendly business with ample indoor bike parking and also hosts \"\u003ca href=\"http://actualcafe.com/events/bicycle-bingo/\">Bicycle Bingo\u003c/a>\" on Thursday nights. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2555-e1335157438994.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2555-e1335157438994.jpg\" alt=\"actual cafe\" title=\"actual cafe\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42135\">\u003c/a>\u003c/p>\n\u003cp>By the late afternoon, our group had dwindled down to a small, stalwart crew who were ready to eat and unwind after a full day of java. With sandwiches and beer in our bellies, our afternoon came to an end as we looped back towards the West Oakland BART station to send home our San Francisco contingent. We hope to lead another adventure next year -- perhaps in Marin or the South Bay!\u003c/p>\n\u003cp>\u003ciframe width=\"550\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps/ms?msa=0&msid=201721235018429071851.0004be5248fc38c8f7282&ie=UTF8&t=m&ll=37.832294,-122.271652&spn=0.094906,0.188828&z=12&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"http://maps.google.com/maps/ms?msa=0&msid=201721235018429071851.0004be5248fc38c8f7282&ie=UTF8&t=m&ll=37.832294,-122.271652&spn=0.094906,0.188828&z=12&source=embed\">East Bay Coffee Ride!\u003c/a> in a larger map\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"550\" height=\"413\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2F&set_id=72157629879946559&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2F&set_id=72157629879946559&jump_to=\" width=\"550\" height=\"413\">\u003c/embed>\u003c/object>\u003c/p>\n\n","blocks":[],"excerpt":"Last spring, my friend Pamela Palma and I organized a big group bicycle ride that visited several of our favorite coffee shops and cafes in San Francisco. For our second annual event, we created an East Bay edition comprised of six stops spread throughout Oakland and Berkeley. ","status":"publish","parent":0,"modified":1362701517,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://maps.google.com/maps/ms"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":559},"headData":{"title":"Cruising for Caffeine - The East Bay Edition | KQED","description":"Last spring, my friend Pamela Palma and I organized a big group bicycle ride that visited several of our favorite coffee shops and cafes in San Francisco. For our second annual event, we created an East Bay edition comprised of six stops spread throughout Oakland and Berkeley. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"42119 http://blogs.kqed.org/bayareabites/?p=42119","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/05/01/cruising-for-caffeine-the-east-bay-edition/","disqusTitle":"Cruising for Caffeine - The East Bay Edition","path":"/bayareabites/42119/cruising-for-caffeine-the-east-bay-edition","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2559-e1335157660956.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2559-e1335157660956.jpg\" alt=\"coffee ride flyer\" title=\"coffee ride flyer\" width=\"304\" height=\"400\" class=\"alignnone size-full wp-image-42136\">\u003c/a>\u003c/p>\n\u003cp>Last spring, my friend \u003ca href=\"http://www.flickr.com/photos/bicigirl/sets/72157629870901831/\">Pamela Palma\u003c/a> and I organized a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/22/cruising-for-caffeine/\">big group bicycle ride\u003c/a> that visited several of our favorite coffee shops and cafes in San Francisco. For our second annual event, we created an East Bay edition comprised of six stops spread throughout Oakland and Berkeley. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2204-e1335160325955.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2204-e1335160325955.jpg\" alt=\"pamela palma\" title=\"pamela palma\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42151\">\u003c/a>\u003cbr>\n\u003cem>East Bay Coffee ride co-organizer Pamela Palma (riding along in the blue dress)\u003c/em>\u003c/p>\n\u003cp>It was a beautiful, brilliantly sunny Saturday morning when we congregated at the West Oakland BART station at 10AM. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2180-e1335156093900.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2180-e1335156093900.jpg\" alt=\"west oakland bart\" title=\"west oakland bart\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42121\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our numbers doubled this year, and over 60 cycling coffee fiends were ready to sample the East Bay’s fine caffeinated offerings and check out its diverse neighborhoods on our 18-mile tour. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2200-e1335156175333.jpg\" alt=\"heading to blue bottle\" title=\"heading to blue bottle\" width=\"550\" height=\"344\" class=\"alignnone size-full wp-image-42122\">\u003c/a>\u003c/p>\n\u003cp>Our first stop, \u003ca href=\"http://www.bluebottlecoffee.net/locations/webster-st/\">Blue Bottle Coffee\u003c/a>, is located right near Jack London Square in downtown Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2219-e1335156262452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2219-e1335156262452.jpg\" alt=\"blue bottle\" title=\"blue bottle\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42123\">\u003c/a>\u003c/p>\n\u003cp>This location is home to their roastery as well as their Oakland shop and cafe. It's always busy, especially on a weekend, but the employees didn’t mind our bicycle flash mob descending upon them and efficiently divided us up into two lines: one queue for their famous New Orleans-style iced coffee, the other for their drip coffee. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2227-e1335156341225.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2227-e1335156341225.jpg\" alt=\"blue bottle interior\" title=\"blue bottle interior\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42124\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2233-e1335156397516.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2233-e1335156397516.jpg\" alt=\"blue bottle iced coffee\" title=\"blue bottle iced coffee\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42125\">\u003c/a>\u003c/p>\n\u003cp>We then decamped for \u003ca href=\"http://www.farleyscoffee.com/oakland.html\">Farley’s East\u003c/a> on Grand Avenue, but took a longer, more leisurely scenic route that circumnavigated Lake Merritt. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2259-e1335156486172.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2259-e1335156486172.jpg\" alt=\"lake merritt\" title=\"lake merritt\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42126\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2276-e1335156548993.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2276-e1335156548993.jpg\" alt=\"laura + may\" title=\"laura + may\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42127\">\u003c/a>\u003c/p>\n\u003cp>After we improvised some bike parking out front, the Farley’s folks expertly served up our thirsty bunch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2288-e1335156816600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2288-e1335156816600.jpg\" alt=\"farley's\" title=\"farley's\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42129\">\u003c/a>\u003c/p>\n\u003cp>Then we headed off to the popular Temescal neighborhood that’s filled with many great restaurants -– Bakesale Betty’s, Pizzaiolo, Dona Tomas and Burma Superstar to name a few –- and is also home to Oakland’s Koreatown. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2322-e1335156981208.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2322-e1335156981208.jpg\" alt=\"oakland\" title=\"oakland\" width=\"550\" height=\"292\" class=\"alignnone size-full wp-image-42131\">\u003c/a>\u003c/p>\n\u003cp>After breezing past \u003ca href=\"http://www.subrosacoffee.com/\">Subrosa\u003c/a> on 40th Street, another quaint cafe located next to \u003ca href=\"http://wearemanifesto.com/\">Manifesto Bicycles\u003c/a>, we stopped at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\">Arbor Cafe\u003c/a>. It’s a relatively new establishment that serves the locally-roasted \u003ca href=\"http://www.bicyclecoffeeco.com/\">Bicycle Coffee\u003c/a>, has indoor parking for cyclists and is neighbors to another wonderful cafe, \u003ca href=\"http://remedyoakland.com/\">Remedy Coffee\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2386-e1335157094368.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2386-e1335157094368.jpg\" alt=\"arbor cafe\" title=\"arbor cafe\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42132\">\u003c/a>\u003c/p>\n\u003cp>Cruising past \u003ca href=\"http://bicacoffeehouse.com/\">Bica Coffeehouse\u003c/a>, which is located near the Rockridge BART, we rolled on over to our fourth stop, \u003ca href=\"http://www.colecoffee.com/\">Cole Coffee\u003c/a>. It’s been open on the corner of College and Alcatraz Avenues for many years, including its previous incarnation as \u003ca href=\"http://www.amoeba.com/blog/2011/02/jamoeblog/the-town-pt-vi-oakland-s-cole-coffee-where-conversation-is-celebrated-music-is-appreciated.html\">Royal Coffee\u003c/a>. Many rides begin and end at this beloved cafe which has ample sidewalk seating and has two storefronts –- one for food and drinks, while the other also sells beans for you to brew at home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2403-e1335157160483.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2403-e1335157160483.jpg\" alt=\"cole coffee\" title=\"cole coffee\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42133\">\u003c/a>\u003c/p>\n\u003cp>Winding through the lush, tree-lined streets of Berkeley, we then made our way to \u003ca href=\"http://local123cafe.com/\">Local 123\u003c/a> at San Pablo near University Avenue. This coffeehouse has a spacious patio out back that’s a relaxing oasis on warm days. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2499-e1335157348324.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2499-e1335157348324.jpg\" alt=\"local 123 patio\" title=\"local 123 patio\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42134\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://actualcafe.com/\">Actual Cafe\u003c/a> on Alcatraz and San Pablo was our last and final stop. It’s another bike-friendly business with ample indoor bike parking and also hosts \"\u003ca href=\"http://actualcafe.com/events/bicycle-bingo/\">Bicycle Bingo\u003c/a>\" on Thursday nights. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2555-e1335157438994.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2555-e1335157438994.jpg\" alt=\"actual cafe\" title=\"actual cafe\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42135\">\u003c/a>\u003c/p>\n\u003cp>By the late afternoon, our group had dwindled down to a small, stalwart crew who were ready to eat and unwind after a full day of java. With sandwiches and beer in our bellies, our afternoon came to an end as we looped back towards the West Oakland BART station to send home our San Francisco contingent. We hope to lead another adventure next year -- perhaps in Marin or the South Bay!\u003c/p>\n\u003cp>\u003ciframe width=\"550\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps/ms?msa=0&msid=201721235018429071851.0004be5248fc38c8f7282&ie=UTF8&t=m&ll=37.832294,-122.271652&spn=0.094906,0.188828&z=12&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"http://maps.google.com/maps/ms?msa=0&msid=201721235018429071851.0004be5248fc38c8f7282&ie=UTF8&t=m&ll=37.832294,-122.271652&spn=0.094906,0.188828&z=12&source=embed\">East Bay Coffee Ride!\u003c/a> in a larger map\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"550\" height=\"413\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2F&set_id=72157629879946559&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2F&set_id=72157629879946559&jump_to=\" width=\"550\" height=\"413\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/42119/cruising-for-caffeine-the-east-bay-edition","authors":["2100"],"categories":["bayareabites_109","bayareabites_752","bayareabites_50","bayareabites_1875","bayareabites_1807","bayareabites_4","bayareabites_1248"],"tags":["bayareabites_10350","bayareabites_9977","bayareabites_14751","bayareabites_10346","bayareabites_8472","bayareabites_9719","bayareabites_125","bayareabites_10348","bayareabites_9687","bayareabites_14773","bayareabites_10347","bayareabites_10349","bayareabites_14757"],"featImg":"bayareabites_42136","label":"bayareabites"},"bayareabites_26539":{"type":"posts","id":"bayareabites_26539","meta":{"index":"posts_1591205157","site":"bayareabites","id":"26539","score":null,"sort":[1303483300000]},"guestAuthors":[],"slug":"cruising-for-caffeine","title":"Cruising for Caffeine","publishDate":1303483300,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/coffee-ride.jpg\" alt=\"Coffee Ride\" title=\"Coffee Ride\" width=\"300\" height=\"402\" class=\"alignleft size-full wp-image-26761\">On one lovely sunny afternoon in early January, my friend \u003ca href=\"http://www.pamelapalma.com/\">Pamela Palma\u003c/a> and I decided to take a coffee break in the backyard of \u003ca href=\"http://www.visitgeneralstore.com/news/?p=473\">General Store\u003c/a>, a quaint little shop in the Outer Richmond located next door to \u003ca href=\"http://www.troublecoffee.com/\">Trouble Coffee\u003c/a>. We were taking a leisurely bike ride around the city and around 3 o'clock -- that magic hour that's perfect for a little caffeine boost -- we were both craving some coffee. \u003c/p>\n\u003cp>As we sat within the quiet walls of that peaceful sanctuary and sipped our drinks, we came upon the idea of creating an extended version of that day's journey: a bicycle tour that visited several of our favorite \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">coffee shops throughout the city\u003c/a>. As we're both cycling enthusiasts and devotees of good food and drink, this was the perfect blend of our passions. \u003c/p>\n\u003cp>We quickly came up with a list that would loop around the city, thus allowing our friends to burn off some caffeine if they chose to indulge themselves at each location: \u003ca href=\"http://sightglasscoffee.com/\">Sightglass Coffee\u003c/a> in SOMA; just right around the corner at Mission and 7th Street is \u003ca href=\"http://www.delapazcoffee.com/\">De La Paz Coffee\u003c/a> at their new location; \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a> at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building Marketplace\u003c/a>; \u003ca href=\"http://www.troublecoffee.com/\">Trouble Coffee\u003c/a> on Judah and 46th Street near Ocean Beach; \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a> at \u003ca href=\"http://www.floragrubb.com/idx/index.php\">Flora Grubb Gardens\u003c/a>; and \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a> in the Mission. \u003c/p>\n\u003cp>We set the date for early April and spread the word to our friends. Folks were encouraged to bring their own mugs and a steel stomach. \u003c/p>\n\u003cp>On the bright spring morning of the ride, close to 50 folks showed up for our 25-mile excursion. We hadn't warned any of the shops that we'd be arriving en masse, so our arrival felt a bit like a flash mob descending on the baristas. Their lazy Sunday turned into a Monday morning-like rush, but they were happy to accomodate us one drip coffee at a time. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After lingering at Sightglass for an hour, we ended up bypassing De La Paz as they were still renovating their new space. Onwards to the Ferry Building, where people also fueled up with Blue Bottle's delicious \u003ca href=\"http://www.flickr.com/photos/bayareabites/5635565178/in/set-72157626408920113\">caramelized Belgian-style waffles\u003c/a>. The energy came in handy as we wove through Fisherman's Wharf, Ft. Mason, zoomed past Crissy Field and climbed up through the hilly Presidio. We spread out along the vast lanes of The Great Highway, which was conveniently closed off for \u003ca href=\"http://www.sundaystreetssf.com/event-info\">Sunday Streets\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.ediblecommunities.com/sanfrancisco/index.php?/Winter-2011/giulietta-carrelli-trouble-coffee.html\">Giulietta Carrelli\u003c/a>, the proprietor of Trouble Coffee, greeted us warmly at our third stop and rang up our orders. Folks filled up on their \u003ca href=\"http://www.flickr.com/photos/bicigirl/5611001712/in/set-72157626478007522\">renowned fresh coconut water\u003c/a> and thick-sliced toast slathered with cinnamon and butter, peanut butter or Nutella. And of course, we guzzled more coffee as there was still lots of riding on the agenda. \u003c/p>\n\u003cp>After a much-needed pit stop at a public bathroom on La Playa, we meandered up the long, slow incline of Sloat Avenue, then cut through to Monterey Boulevard. Alemany Boulevard took us down to Hunter's Point, and we soon descended upon Flora Grubb Gardens, a lovely urban oasis located in Bayview. The line for Ritual Roasters was bit shorter, as people were well-buzzed, hungry for dinner and ready to retire for the day. We made an executive decision to end the tour there and Four Barrel would have to wait another time. \u003c/p>\n\u003cp>Pamela and I were thrilled to discover that we were able to introduce many of our friends to new shops and bike routes within the city. You can try out our route by following the Google Map below. Approximately half of it follows bike paths and streets with bike lanes. It's an intermediate ride with several climbs throughout the city loop, so feel free to reference the \u003ca href=\"http://www.sfbike.org/download/SF_Bike_Map_2009.pdf\">San Francisco Bike Map\u003c/a> to get approximations of elevation or to plot out an easier course. Be sure to stay well-hydrated, wear a helmet and have fun!\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&oe=UTF8&msa=0&msid=211174558017915922980.0004a14015d6fe5ef01f6&ll=37.769182,-122.450991&spn=0.078482,0.121528&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&oe=UTF8&msa=0&msid=211174558017915922980.0004a14015d6fe5ef01f6&ll=37.769182,-122.450991&spn=0.078482,0.121528&source=embed\">San Francisco Coffee Ride!\u003c/a> in a larger map\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2F&set_id=72157626408920113&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2F&set_id=72157626408920113&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Check out more photos from our coffee ride from \u003ca href=\"http://www.flickr.com/photos/bicigirl/sets/72157626478007522/\">Pamela Palma's Flickr set.\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"A scenic bicycle ride fueled by some of the best coffee in San Francisco.","status":"publish","parent":0,"modified":1303483300,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://maps.google.com/maps/ms"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":678},"headData":{"title":"Cruising for Caffeine | KQED","description":"A scenic bicycle ride fueled by some of the best coffee in San Francisco.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"26539 http://blogs.kqed.org/bayareabites/?p=26539","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/04/22/cruising-for-caffeine/","disqusTitle":"Cruising for Caffeine","path":"/bayareabites/26539/cruising-for-caffeine","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/coffee-ride.jpg\" alt=\"Coffee Ride\" title=\"Coffee Ride\" width=\"300\" height=\"402\" class=\"alignleft size-full wp-image-26761\">On one lovely sunny afternoon in early January, my friend \u003ca href=\"http://www.pamelapalma.com/\">Pamela Palma\u003c/a> and I decided to take a coffee break in the backyard of \u003ca href=\"http://www.visitgeneralstore.com/news/?p=473\">General Store\u003c/a>, a quaint little shop in the Outer Richmond located next door to \u003ca href=\"http://www.troublecoffee.com/\">Trouble Coffee\u003c/a>. We were taking a leisurely bike ride around the city and around 3 o'clock -- that magic hour that's perfect for a little caffeine boost -- we were both craving some coffee. \u003c/p>\n\u003cp>As we sat within the quiet walls of that peaceful sanctuary and sipped our drinks, we came upon the idea of creating an extended version of that day's journey: a bicycle tour that visited several of our favorite \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">coffee shops throughout the city\u003c/a>. As we're both cycling enthusiasts and devotees of good food and drink, this was the perfect blend of our passions. \u003c/p>\n\u003cp>We quickly came up with a list that would loop around the city, thus allowing our friends to burn off some caffeine if they chose to indulge themselves at each location: \u003ca href=\"http://sightglasscoffee.com/\">Sightglass Coffee\u003c/a> in SOMA; just right around the corner at Mission and 7th Street is \u003ca href=\"http://www.delapazcoffee.com/\">De La Paz Coffee\u003c/a> at their new location; \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a> at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building Marketplace\u003c/a>; \u003ca href=\"http://www.troublecoffee.com/\">Trouble Coffee\u003c/a> on Judah and 46th Street near Ocean Beach; \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a> at \u003ca href=\"http://www.floragrubb.com/idx/index.php\">Flora Grubb Gardens\u003c/a>; and \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a> in the Mission. \u003c/p>\n\u003cp>We set the date for early April and spread the word to our friends. Folks were encouraged to bring their own mugs and a steel stomach. \u003c/p>\n\u003cp>On the bright spring morning of the ride, close to 50 folks showed up for our 25-mile excursion. We hadn't warned any of the shops that we'd be arriving en masse, so our arrival felt a bit like a flash mob descending on the baristas. Their lazy Sunday turned into a Monday morning-like rush, but they were happy to accomodate us one drip coffee at a time. \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>After lingering at Sightglass for an hour, we ended up bypassing De La Paz as they were still renovating their new space. Onwards to the Ferry Building, where people also fueled up with Blue Bottle's delicious \u003ca href=\"http://www.flickr.com/photos/bayareabites/5635565178/in/set-72157626408920113\">caramelized Belgian-style waffles\u003c/a>. The energy came in handy as we wove through Fisherman's Wharf, Ft. Mason, zoomed past Crissy Field and climbed up through the hilly Presidio. We spread out along the vast lanes of The Great Highway, which was conveniently closed off for \u003ca href=\"http://www.sundaystreetssf.com/event-info\">Sunday Streets\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.ediblecommunities.com/sanfrancisco/index.php?/Winter-2011/giulietta-carrelli-trouble-coffee.html\">Giulietta Carrelli\u003c/a>, the proprietor of Trouble Coffee, greeted us warmly at our third stop and rang up our orders. Folks filled up on their \u003ca href=\"http://www.flickr.com/photos/bicigirl/5611001712/in/set-72157626478007522\">renowned fresh coconut water\u003c/a> and thick-sliced toast slathered with cinnamon and butter, peanut butter or Nutella. And of course, we guzzled more coffee as there was still lots of riding on the agenda. \u003c/p>\n\u003cp>After a much-needed pit stop at a public bathroom on La Playa, we meandered up the long, slow incline of Sloat Avenue, then cut through to Monterey Boulevard. Alemany Boulevard took us down to Hunter's Point, and we soon descended upon Flora Grubb Gardens, a lovely urban oasis located in Bayview. The line for Ritual Roasters was bit shorter, as people were well-buzzed, hungry for dinner and ready to retire for the day. We made an executive decision to end the tour there and Four Barrel would have to wait another time. \u003c/p>\n\u003cp>Pamela and I were thrilled to discover that we were able to introduce many of our friends to new shops and bike routes within the city. You can try out our route by following the Google Map below. Approximately half of it follows bike paths and streets with bike lanes. It's an intermediate ride with several climbs throughout the city loop, so feel free to reference the \u003ca href=\"http://www.sfbike.org/download/SF_Bike_Map_2009.pdf\">San Francisco Bike Map\u003c/a> to get approximations of elevation or to plot out an easier course. Be sure to stay well-hydrated, wear a helmet and have fun!\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&oe=UTF8&msa=0&msid=211174558017915922980.0004a14015d6fe5ef01f6&ll=37.769182,-122.450991&spn=0.078482,0.121528&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&oe=UTF8&msa=0&msid=211174558017915922980.0004a14015d6fe5ef01f6&ll=37.769182,-122.450991&spn=0.078482,0.121528&source=embed\">San Francisco Coffee Ride!\u003c/a> in a larger map\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2F&set_id=72157626408920113&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2F&set_id=72157626408920113&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Check out more photos from our coffee ride from \u003ca href=\"http://www.flickr.com/photos/bicigirl/sets/72157626478007522/\">Pamela Palma's Flickr set.\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/26539/cruising-for-caffeine","authors":["2100"],"categories":["bayareabites_109","bayareabites_752","bayareabites_90","bayareabites_1248","bayareabites_61"],"tags":["bayareabites_9218","bayareabites_8472","bayareabites_125","bayareabites_9215","bayareabites_9217","bayareabites_8289","bayareabites_14745","bayareabites_9214","bayareabites_9219","bayareabites_9216"],"featImg":"bayareabites_26588","label":"bayareabites"},"bayareabites_20986":{"type":"posts","id":"bayareabites_20986","meta":{"index":"posts_1591205157","site":"bayareabites","id":"20986","score":null,"sort":[1294432749000]},"guestAuthors":[],"slug":"food-secrets-of-chefrestaurateurwriter-daniel-patterson","title":"Food Secrets of Chef/Restaurateur/Writer Daniel Patterson","publishDate":1294432749,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/daniel-patterson.jpg\" alt=\"Daniel Patterson Photo by Michele Hood\" title=\"Daniel Patterson Photo by Michele Hood\" width=\"500\" height=\"494\" class=\"alignnone size-full wp-image-20987\">\u003cbr>\n\u003cem>Photo Credit: Michele Hood\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/dcpatterson\">Daniel Patterson\u003c/a> is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining \u003ca href=\"http://coirestaurant.com/\">Coi Restaurant\u003c/a> (\u003ca href=\"http://twitter.com/#!/coirestaurant\">@coirestaurant\u003c/a>) opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called \u003ca href=\"http://twitter.com/#!/canerossosf\">Il Cane Rosso\u003c/a> in the Ferry Building in 2009. \u003ca href=\"http://plumoakland.com/\">Plum\u003c/a> opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook \"at least for a little while\" for the Plum lunch debut. \u003cem>Bay Area Bites\u003c/em> caught up with Patterson soon after that via phone interview.\u003c/p>\n\u003cp>In 1994 Patterson opened \u003cstrong>Babette's\u003c/strong>, his first restaurant, in Sonoma, at the age of 25. Soon after, Food & Wine Magazine named him \"Best New Chef\" in 1997 and San Francisco Focus awarded him the title of \"Rising Star Chef\" the same year. In 2000, Daniel opened \u003cstrong>Elisabeth Daniel\u003c/strong> in San Francisco, which was nominated \"Best New Restaurant\" by the James Beard Foundation in 2001. He was named \"Chef of the Year\" by San Francisco Magazine in 2007.\u003c/p>\n\u003cp>With natural perfumer \u003ca href=\"http://twitter.com/#!/AftelierPerfume\">Mandy Aftel\u003c/a> (\u003ca href=\"http://www.aftelier.com/\">aftelier.com\u003c/a>), he wrote \"\u003ca href=\"http://www.amazon.com/Aroma-Magic-Essential-Foods-Fragrance/dp/1579652646/ref=sr_1_1?ie=UTF8&s=books&qid=1294430027&sr=8-1\">Aroma: the Magic of Essential Oils in Food and Fragrance\u003c/a>\" in 2004. His bio says that \"It was the first cookbook to explain the use of essential oils in cooking and the connection of the sense of smell to emotion and memory in this context.\" \u003c/p>\n\u003cp>Patterson reported that he and his family cook at home \"a lot\" and that he and his wife used to go out much more often before they had a child. And yes, his young son loves to eat chicken skin. As for his food favorites, Patterson paused. \"I'm not that kinda guy. I order what I'm in the mood for. It doesn't typically follow patterns.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>THE WISH LIST\u003c/strong>\u003cbr>\nPatterson wants to visit these restaurants and said it's \"My wish list, for when I get a day off\":\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://flourandwater.com/\">Flour & Water\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>: \"I've never been.\"\u003c/li>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>: \"Unbelievably, I've never been there.\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>FAMILY TIME\u003c/strong>\u003cbr>\nThe chef and his wife like to dine out near their home in the the East Bay. \"Most of the places we go our geared to (our son).\" First stops are courtesy of Charlie Hallowell: \"Usually, we get pizza from \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a> or \u003ca href=\"http://www.bootandshoeservice.com/\">Boot & Shoe\u003c/a>. I love their salads, and love the drinks at both... the Pizzaiolo head bartender is terrific.\"\u003c/p>\n\u003cp>Another family stop: Russell & Allison Moore's \u003ca href=\"http://www.caminorestaurant.com/\">Camino Restaurant\u003c/a>, which \"is geographically close to where we live.\" Patterson will generally order \"whatever they have on the menu.\"\u003c/p>\n\u003cp>In the City, Patterson's first outing of choice is the Cal-Med-Moroccan fine dining hotspot \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>, run by Chef Mourad Lahlou: \"Let (Chef) Mourad cook.\"\u003c/p>\n\u003cp>Next up are organic wood-fired comfort food at \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> and organic-sustainable Mexican food with a local bent at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>. Patterson said both restaurants are \"sensational.\"\u003c/p>\n\u003cp>For Southern-Italian food and wine, \u003ca href=\"http://www.a16sf.com/%20\">A16\u003c/a> is another San Francisco favorite. \"We used to live around the corner… we don't go to the city so much anymore.\"\u003c/p>\n\u003cp>\u003cstrong>SWEETS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/locations/kiosk/\">James Freeman's Blue Bottle\u003c/a> \"has an incredible space in the middle of the city. Cakes too. It's really special.\"\u003c/p>\n\u003cp>Patterson enjoys eating Humphry Slocombe ice cream. Humphry's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Jake Godby\u003c/a> used to do pastry work at Coi. \u003c/p>\n\u003cp>\u003ca href=\"http://www.junetaylorjams.com/\">June Taylor Preserves\u003c/a> hit the sweet spot: \"We always have some of these at home.\"\u003c/p>\n\u003cp>\u003cstrong>DRINKS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> \"is fantastic. Thad Vogler is a favorite.\"\u003c/p>\n\u003cp>\"I love the drinks at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Eric Atkins has been there a long time. He'll make stuff and it's always amazing.\" \u003c/p>\n\u003cp>\u003cstrong>ON READING\u003c/strong>\u003cbr>\nHaving a family and running three restaurants seem to leave Patterson with little free time. He said that \"I've done a lot of \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/daniel_patterson_learns_new_yo.php\">book events\u003c/a> this year. Reading time is nonexistent. I work from eight in the morning to midnight. (So) I read in concentrated bursts. Or to research.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He did cite \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/10/harold_mcgee_talks_food_scienc.php\">Harold McGee\u003c/a>'s new \u003ca href=\"http://www.curiouscook.com/cook/home.php\">Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes\u003c/a> book (The Penguin Press, $35), calling it \"fantastic.\" Daniel has written for the \u003cem>New York Times\u003c/em>, \u003cem>Food & Wine\u003c/em>, \u003cem>London Financial Times\u003c/em> and \u003cem>San Francisco Magazine\u003c/em>. Readers can look forward to Patterson's second book, which he is currently working on. It will be a Coi cookbook.\u003c/p>\n\n","blocks":[],"excerpt":"Daniel Patterson is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining Coi Restaurant opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called Il Cane Rosso in the Ferry Building in 2009. Plum opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook \"at least for a little while\" for the Plum lunch debut. \u003cem>Bay Area Bites\u003c/em> caught up with Patterson soon after that via phone interview.","status":"publish","parent":0,"modified":1294438759,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":762},"headData":{"title":"Food Secrets of Chef/Restaurateur/Writer Daniel Patterson | KQED","description":"Daniel Patterson is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining Coi Restaurant opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called Il Cane Rosso in the Ferry Building in 2009. Plum opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook "at least for a little while" for the Plum lunch debut. Bay Area Bites caught up with Patterson soon after that via phone interview.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"20986 http://blogs.kqed.org/bayareabites/?p=20986","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/","disqusTitle":"Food Secrets of Chef/Restaurateur/Writer Daniel Patterson","path":"/bayareabites/20986/food-secrets-of-chefrestaurateurwriter-daniel-patterson","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/daniel-patterson.jpg\" alt=\"Daniel Patterson Photo by Michele Hood\" title=\"Daniel Patterson Photo by Michele Hood\" width=\"500\" height=\"494\" class=\"alignnone size-full wp-image-20987\">\u003cbr>\n\u003cem>Photo Credit: Michele Hood\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/dcpatterson\">Daniel Patterson\u003c/a> is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining \u003ca href=\"http://coirestaurant.com/\">Coi Restaurant\u003c/a> (\u003ca href=\"http://twitter.com/#!/coirestaurant\">@coirestaurant\u003c/a>) opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called \u003ca href=\"http://twitter.com/#!/canerossosf\">Il Cane Rosso\u003c/a> in the Ferry Building in 2009. \u003ca href=\"http://plumoakland.com/\">Plum\u003c/a> opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook \"at least for a little while\" for the Plum lunch debut. \u003cem>Bay Area Bites\u003c/em> caught up with Patterson soon after that via phone interview.\u003c/p>\n\u003cp>In 1994 Patterson opened \u003cstrong>Babette's\u003c/strong>, his first restaurant, in Sonoma, at the age of 25. Soon after, Food & Wine Magazine named him \"Best New Chef\" in 1997 and San Francisco Focus awarded him the title of \"Rising Star Chef\" the same year. In 2000, Daniel opened \u003cstrong>Elisabeth Daniel\u003c/strong> in San Francisco, which was nominated \"Best New Restaurant\" by the James Beard Foundation in 2001. He was named \"Chef of the Year\" by San Francisco Magazine in 2007.\u003c/p>\n\u003cp>With natural perfumer \u003ca href=\"http://twitter.com/#!/AftelierPerfume\">Mandy Aftel\u003c/a> (\u003ca href=\"http://www.aftelier.com/\">aftelier.com\u003c/a>), he wrote \"\u003ca href=\"http://www.amazon.com/Aroma-Magic-Essential-Foods-Fragrance/dp/1579652646/ref=sr_1_1?ie=UTF8&s=books&qid=1294430027&sr=8-1\">Aroma: the Magic of Essential Oils in Food and Fragrance\u003c/a>\" in 2004. His bio says that \"It was the first cookbook to explain the use of essential oils in cooking and the connection of the sense of smell to emotion and memory in this context.\" \u003c/p>\n\u003cp>Patterson reported that he and his family cook at home \"a lot\" and that he and his wife used to go out much more often before they had a child. And yes, his young son loves to eat chicken skin. As for his food favorites, Patterson paused. \"I'm not that kinda guy. I order what I'm in the mood for. It doesn't typically follow patterns.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>THE WISH LIST\u003c/strong>\u003cbr>\nPatterson wants to visit these restaurants and said it's \"My wish list, for when I get a day off\":\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://flourandwater.com/\">Flour & Water\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>: \"I've never been.\"\u003c/li>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>: \"Unbelievably, I've never been there.\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>FAMILY TIME\u003c/strong>\u003cbr>\nThe chef and his wife like to dine out near their home in the the East Bay. \"Most of the places we go our geared to (our son).\" First stops are courtesy of Charlie Hallowell: \"Usually, we get pizza from \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a> or \u003ca href=\"http://www.bootandshoeservice.com/\">Boot & Shoe\u003c/a>. I love their salads, and love the drinks at both... the Pizzaiolo head bartender is terrific.\"\u003c/p>\n\u003cp>Another family stop: Russell & Allison Moore's \u003ca href=\"http://www.caminorestaurant.com/\">Camino Restaurant\u003c/a>, which \"is geographically close to where we live.\" Patterson will generally order \"whatever they have on the menu.\"\u003c/p>\n\u003cp>In the City, Patterson's first outing of choice is the Cal-Med-Moroccan fine dining hotspot \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>, run by Chef Mourad Lahlou: \"Let (Chef) Mourad cook.\"\u003c/p>\n\u003cp>Next up are organic wood-fired comfort food at \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> and organic-sustainable Mexican food with a local bent at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>. Patterson said both restaurants are \"sensational.\"\u003c/p>\n\u003cp>For Southern-Italian food and wine, \u003ca href=\"http://www.a16sf.com/%20\">A16\u003c/a> is another San Francisco favorite. \"We used to live around the corner… we don't go to the city so much anymore.\"\u003c/p>\n\u003cp>\u003cstrong>SWEETS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/locations/kiosk/\">James Freeman's Blue Bottle\u003c/a> \"has an incredible space in the middle of the city. Cakes too. It's really special.\"\u003c/p>\n\u003cp>Patterson enjoys eating Humphry Slocombe ice cream. Humphry's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Jake Godby\u003c/a> used to do pastry work at Coi. \u003c/p>\n\u003cp>\u003ca href=\"http://www.junetaylorjams.com/\">June Taylor Preserves\u003c/a> hit the sweet spot: \"We always have some of these at home.\"\u003c/p>\n\u003cp>\u003cstrong>DRINKS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> \"is fantastic. Thad Vogler is a favorite.\"\u003c/p>\n\u003cp>\"I love the drinks at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Eric Atkins has been there a long time. He'll make stuff and it's always amazing.\" \u003c/p>\n\u003cp>\u003cstrong>ON READING\u003c/strong>\u003cbr>\nHaving a family and running three restaurants seem to leave Patterson with little free time. He said that \"I've done a lot of \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/daniel_patterson_learns_new_yo.php\">book events\u003c/a> this year. Reading time is nonexistent. I work from eight in the morning to midnight. (So) I read in concentrated bursts. Or to research.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He did cite \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/10/harold_mcgee_talks_food_scienc.php\">Harold McGee\u003c/a>'s new \u003ca href=\"http://www.curiouscook.com/cook/home.php\">Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes\u003c/a> book (The Penguin Press, $35), calling it \"fantastic.\" Daniel has written for the \u003cem>New York Times\u003c/em>, \u003cem>Food & Wine\u003c/em>, \u003cem>London Financial Times\u003c/em> and \u003cem>San Francisco Magazine\u003c/em>. Readers can look forward to Patterson's second book, which he is currently working on. It will be a Coi cookbook.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/20986/food-secrets-of-chefrestaurateurwriter-daniel-patterson","authors":["5092"],"categories":["bayareabites_109","bayareabites_63","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_595","bayareabites_8789","bayareabites_8472","bayareabites_3367","bayareabites_3998","bayareabites_3999","bayareabites_8521","bayareabites_14773","bayareabites_8399","bayareabites_8790","bayareabites_219","bayareabites_4030","bayareabites_14757","bayareabites_8302","bayareabites_8785"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. 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You ask the questions. You decide what Bay Curious investigates. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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