Art as Food as Art: Caitlin Freeman and her "Modern Art Desserts"
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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":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Art as Food as Art: Caitlin Freeman and her \"Modern Art Desserts\"","datePublished":"2013-04-23T19:12:57.000Z","dateModified":"2013-04-24T18:02:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"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_14659":{"type":"posts","id":"bayareabites_14659","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14659","score":null,"sort":[1277767821000]},"guestAuthors":[],"slug":"green-wine-trends-on-food-wine-this-week","title":"\"Green\" Wine Trends on Food & Wine This Week","publishDate":1277767821,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/groupshot-500.jpg\" alt=\"Jean-Charles Boisset, Cy Musiker, Leslie Sbrocco\" title=\"Jean-Charles Boisset, Cy Musiker, Leslie Sbrocco\" width=\"500\" height=\"313\" class=\"alignnone size-full wp-image-14661\">\u003cbr>\n\u003cem>Jean-Charles Boisset, Cy Musiker, Leslie Sbrocco\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226569/e\">Food & Wine This Week\u003c/a>\u003cbr>\nLeslie Sbrocco and guests: Cy Musiker, KQED Radio & Bay Area Bites blogger and Jean-Charles Boisset, wine visionary; look at \"green\" trends in wine. Wineries are using updated packaging techniques and re-vamping traditional methods for serving and storing wine that bypass bottles completely and go straight to the barrel. By using modern versions of old techniques, the wine industry is joining the food movement to become more eco-friendly and sustainable.\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"304\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/_8kurzWsPR4&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/_8kurzWsPR4&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"304\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003cbr>\n \u003ca href=\"http://ww2.kqed.org/bayareabites/author/cyrus-musiker/\">Cy Musiker\u003c/a>, KQED Radio and Bay Area Bites blogger\u003cbr>\n\u003cstrong>Jean-Charles Boisset\u003c/strong>, wine visionary, President of \u003ca href=\"http://www.boissetfamilyestates.com/\">Boisset Family Estates\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Related Post:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/25/wine-on-tap/\">Wine on Tap\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Leslie Sbrocco and guests: Cy Musiker, KQED Radio & Bay Area Bites blogger and Jean-Charles Boisset, wine visionary; look at \"green\" trends in wine. Wineries are using updated packaging techniques and re-vamping traditional methods for serving and storing wine that bypass bottles completely and go straight to the barrel. By using modern versions of old techniques, the wine industry is joining the food movement to become more eco-friendly and sustainable.","status":"publish","parent":0,"modified":1277767821,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":112},"headData":{"title":"\"Green\" Wine Trends on Food & Wine This Week | KQED","description":"Leslie Sbrocco and guests: Cy Musiker, KQED Radio & Bay Area Bites blogger and Jean-Charles Boisset, wine visionary; look at "green" trends in wine. Wineries are using updated packaging techniques and re-vamping traditional methods for serving and storing wine that bypass bottles completely and go straight to the barrel. By using modern versions of old techniques, the wine industry is joining the food movement to become more eco-friendly and sustainable.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"\"Green\" Wine Trends on Food & Wine This Week","datePublished":"2010-06-28T23:30:21.000Z","dateModified":"2010-06-28T23:30:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"14659 http://blogs.kqed.org/bayareabites/?p=14659","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/28/green-wine-trends-on-food-wine-this-week/","disqusTitle":"\"Green\" Wine Trends on Food & Wine This Week","path":"/bayareabites/14659/green-wine-trends-on-food-wine-this-week","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/groupshot-500.jpg\" alt=\"Jean-Charles Boisset, Cy Musiker, Leslie Sbrocco\" title=\"Jean-Charles Boisset, Cy Musiker, Leslie Sbrocco\" width=\"500\" height=\"313\" class=\"alignnone size-full wp-image-14661\">\u003cbr>\n\u003cem>Jean-Charles Boisset, Cy Musiker, Leslie Sbrocco\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226569/e\">Food & Wine This Week\u003c/a>\u003cbr>\nLeslie Sbrocco and guests: Cy Musiker, KQED Radio & Bay Area Bites blogger and Jean-Charles Boisset, wine visionary; look at \"green\" trends in wine. Wineries are using updated packaging techniques and re-vamping traditional methods for serving and storing wine that bypass bottles completely and go straight to the barrel. By using modern versions of old techniques, the wine industry is joining the food movement to become more eco-friendly and sustainable.\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"304\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/_8kurzWsPR4&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/_8kurzWsPR4&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"304\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003cbr>\n \u003ca href=\"http://ww2.kqed.org/bayareabites/author/cyrus-musiker/\">Cy Musiker\u003c/a>, KQED Radio and Bay Area Bites blogger\u003cbr>\n\u003cstrong>Jean-Charles Boisset\u003c/strong>, wine visionary, President of \u003ca href=\"http://www.boissetfamilyestates.com/\">Boisset Family Estates\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Related Post:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/25/wine-on-tap/\">Wine on Tap\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14659/green-wine-trends-on-food-wine-this-week","authors":["5014"],"categories":["bayareabites_45","bayareabites_119"],"tags":["bayareabites_3537","bayareabites_4292"],"label":"bayareabites"},"bayareabites_14605":{"type":"posts","id":"bayareabites_14605","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14605","score":null,"sort":[1277497247000]},"guestAuthors":[],"slug":"wine-on-tap","title":"Wine on Tap","publishDate":1277497247,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Chris-Pastena-drawing-a-glass-at-Chop-Bar500.jpg\" alt=\"Chris Pastena drawing a glass at Chop Bar\" title=\"Chris Pastena drawing a glass at Chop Bar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14625\">\u003cbr>\n\u003cem>Chris Pastena drawing a glass at Chop Bar\u003c/em>\u003c/p>\n\u003cp>Americans are so darn rigid about wine. For instance, we used to know that good wine was French or Italian, but California made nothing but schlock. \u003c/p>\n\u003cp>Then we warmed to California wine, but knew that wine poured out of a tap at a bar was nothing but schlock. (Anheuser Busch used to sell wine on tap in the 1970s, and it wasn't very good.)\u003c/p>\n\u003cp>Think again.\u003c/p>\n\u003cp>Wine on tap is sweeping into restaurants and bars around the Bay Area because... well, let Gus Vahlkamp explain it. He's the wine director for \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a> in San Francisco (Charles Phan's new mini-chain).\u003c/p>\n\u003cblockquote>\u003cp>\"There are really three reasons. It's better to reuse than recycle, our recycling has been reduced by at least half. Also it's cost effective, because the producers aren't adding on the cost of the bottle, the cork, the carton and the transportation it comes in. I'm able to buy these wines at 25 percent off the wholesale bottle cost. And third, because these wines have not been bottled, I can go to the winery, create my own custom blend, and pour a wine that no one else in the country is going to have.\"\u003c/p>\u003c/blockquote>\n\u003cp> So it's greener than bottles, and cheaper. And Vahlkamp and other restaurateurs are passing the savings on to customers. Out The Door sells a crisp, fresh 2009 Sonoma Sauvignon Blanc for $4.50 a glass. At \u003ca href=\"http://www.oaklandchopbar.com/beer-wine-coffee/\">Chop Bar\u003c/a> in Oakland near Jack London Square, co-owner Chris Pastena (formerly of Coda) sells a \u003cem>Frogs Leap 2008 Zinfandel\u003c/em> on tap for $12 a glass, when it might go for $16 or $18 out of a bottle.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/tap-setup-at-Chop-Bar500.jpg\" alt=\"The tap setup at Chop Bar\" title=\"The tap setup at Chop Bar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14628\">\u003cbr>\n\u003cem>The tap setup at Chop Bar\u003c/em>\u003c/p>\n\u003cp>And the wine always tastes fresh. Most restaurants pour their wine-by-the-glass selections out of bottles that sit for days, often long after the contents inside have staled. But restaurants with tap systems use an inert gas like argon or nitrogen to push the wine through the lines. That gas also protects the wine for weeks against oxidation. (Wineries blanket their wines with the same gases for the same reason when they store their wines in tanks.) \u003c/p>\n\u003cblockquote>\u003cp>\"What's funny about keg wine is it's an old idea made new again,\" says Matt Licklider, co-owner of \u003ca href=\"http://www.liocowine.com/\">Lioco Wine\u003c/a> in Santa Rosa, one of Out The Door's chief suppliers.\u003c/p>\n\u003cp>\"My partners and I were inspired in creating our wine by our experience in Europe,\" Licklider says. \"We loved this idea that there was no ceremony about wine in Europe. You can take an empty jug to lots of regional coops in France and fill it up for pennies an ounce. So even when we wrote the business plan, we had always talked about alternative packaging.\"\u003c/p>\u003c/blockquote>\n\u003cp>There's also a big locavore angle to this tap wine boom. Vahlkamp picks his wine up in a van every few weeks from wineries in Carneros and Sonoma. At Chop Bar, Pastena buys a few kegs of wine, once a month, from \u003ca href=\"http://www.jccellars.com/\">JC Cellars\u003c/a>, a winery just down the block really, from the restaurant. \"I can promise you, Pastena says, \"there's no carbon emissions when we truck those kegs over here on a hand cart.\" The wine in those kegs is JC Cellars Daily Ration, a rich California red blend for just $6 a glass that goes well with The Chop Bar's Niman Ranch Burger.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Michael-Ouellette-with-a-sample500.jpg\" alt=\"Michael Ouellette with a sample\" title=\"Michael Ouellette with a sample\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14627\">\u003cbr>\n\u003cem>Michael Ouellette with a sample\u003c/em>\u003c/p>\n\u003cp>There are a few big technical questions left to resolve before this boom in tap wine goes global. Different restaurants and different wineries use different keg systems, and often have their kegs custom built, and only a few wineries own equipment to efficiently fill the kegs. Michael Ouellette of Vintap, the former wine director for \u003cem>Mustards\u003c/em> in St. Helena, now drives all over the North Coast, basically hand bottling kegs at choice wineries like \u003ca href=\"http://www.steltzner.com/\">Steltzner\u003c/a> in Stags Leap and \u003ca href=\"http://www.oakvilleranch.com/wines.html\">Oakville Ranch Vineyards\u003c/a>. Ouellette says he's designing a bottling truck to automate the process. Rudy Von Strasser at \u003ca href=\"http://www.vonstrasser.com/\">Von Strasser Winery\u003c/a> sells Ouellette a dynamite Diamond Mountain Cabernet Sauvignon for sale on tap, but he says he hates the hassle factor. And when I talked to Vahlkamp at the \u003cem>Out The Door\u003c/em> on Bush Street, he was exhausted and grubby from his keg road trip. He washes the kegs himself by hand. And you thought being a sommelier was a glamour job.\u003c/p>\n\u003cblockquote>\u003cp> \"That's one of the challenges we're facing,\" says Licklider. We need a keg wine summit, to work out all the complexities in it.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Michael-Ouellettes-Vintap-samples500.jpg\" alt=\"Michael Ouellettes Vintap samples\" title=\"Michael Ouellettes Vintap samples\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14626\">\u003cbr>\n\u003cem>Michael Ouellette's Vintap samples\u003c/em>\u003c/p>\n\u003cp>Still one of the first and most successful restaurants to serve wine on tap, \u003ca href=\"http://www.twourbanlicks.com/sub-food.htm\">Two Urban Licks\u003c/a>, makes it work all way across the country in Atlanta, with 42 wines, half white, half red. \u003c/p>\n\u003cp>And imagine a day when it's as easy to get a great local wine on tap for cheap, as it is to get a great local beer. Who says the future's not all it's cracked up to be.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A few more Bay Area restaurants serving wine on tap:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.salthousesf.com/flashsite/index.html\">Salt House\u003c/a>\u003cbr>\n\u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a>\u003cbr>\n\u003ca href=\"http://www.frances-sf.com\">Frances\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ironsidesf.com\">Ironside\u003c/a>\u003cbr>\n\u003ca href=\"http://www.codalive.com/\">Coda\u003c/a>\u003cbr>\n\u003ca href=\"http://www.annabelles.net\">Annabelle's Bar & Bistro\u003c/a>\u003cbr>\n\u003ca href=\"http://www.tavernatlarkcreek.com/\">Tavern at Lark Creek\u003c/a>\u003cbr>\n\u003ca href=\"http://www.residualsugarwine.com/index.cfm?method=homepage.showpage\">Residual Sugar Wine Bar\u003cbr>\n\u003c/a>\u003cbr>\n\u003cstrong>Cy Musiker\u003c/strong> will be discussing \"green\" trends in wine on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226569/e\">Food & Wine This Week\u003c/a> with \u003cstrong>Leslie Sbrocco\u003c/strong>, wine expert and host of \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> and \u003cstrong>Jean-Charles Boisset\u003c/strong>, wine innovator and President of \u003ca href=\"http://www.boissetfamilyestates.com/\">Boisset Family Estates\u003c/a>.\u003cbr>\nWatch Friday 6/25 at 8pm on KQED 9HD. \u003c/p>\n\n","blocks":[],"excerpt":"Wine on tap is sweeping into restaurants and bars around the Bay Area. It's greener than bottles, and cheaper. And the wine always tastes fresh. Most restaurants pour their wine-by-the-glass selections out of bottles that sit for days, often long after the contents inside have staled. But restaurants with tap systems use an inert gas like argon or nitrogen to push the wine through the lines. That gas also protects the wine for weeks against oxidation. ","status":"publish","parent":0,"modified":1277512797,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":931},"headData":{"title":"Wine on Tap | KQED","description":"Wine on tap is sweeping into restaurants and bars around the Bay Area. It's greener than bottles, and cheaper. And the wine always tastes fresh. Most restaurants pour their wine-by-the-glass selections out of bottles that sit for days, often long after the contents inside have staled. But restaurants with tap systems use an inert gas like argon or nitrogen to push the wine through the lines. That gas also protects the wine for weeks against oxidation. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Wine on Tap","datePublished":"2010-06-25T20:20:47.000Z","dateModified":"2010-06-26T00:39:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"14605 http://blogs.kqed.org/bayareabites/?p=14605","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/25/wine-on-tap/","disqusTitle":"Wine on Tap","path":"/bayareabites/14605/wine-on-tap","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Chris-Pastena-drawing-a-glass-at-Chop-Bar500.jpg\" alt=\"Chris Pastena drawing a glass at Chop Bar\" title=\"Chris Pastena drawing a glass at Chop Bar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14625\">\u003cbr>\n\u003cem>Chris Pastena drawing a glass at Chop Bar\u003c/em>\u003c/p>\n\u003cp>Americans are so darn rigid about wine. For instance, we used to know that good wine was French or Italian, but California made nothing but schlock. \u003c/p>\n\u003cp>Then we warmed to California wine, but knew that wine poured out of a tap at a bar was nothing but schlock. (Anheuser Busch used to sell wine on tap in the 1970s, and it wasn't very good.)\u003c/p>\n\u003cp>Think again.\u003c/p>\n\u003cp>Wine on tap is sweeping into restaurants and bars around the Bay Area because... well, let Gus Vahlkamp explain it. He's the wine director for \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a> in San Francisco (Charles Phan's new mini-chain).\u003c/p>\n\u003cblockquote>\u003cp>\"There are really three reasons. It's better to reuse than recycle, our recycling has been reduced by at least half. Also it's cost effective, because the producers aren't adding on the cost of the bottle, the cork, the carton and the transportation it comes in. I'm able to buy these wines at 25 percent off the wholesale bottle cost. And third, because these wines have not been bottled, I can go to the winery, create my own custom blend, and pour a wine that no one else in the country is going to have.\"\u003c/p>\u003c/blockquote>\n\u003cp> So it's greener than bottles, and cheaper. And Vahlkamp and other restaurateurs are passing the savings on to customers. Out The Door sells a crisp, fresh 2009 Sonoma Sauvignon Blanc for $4.50 a glass. At \u003ca href=\"http://www.oaklandchopbar.com/beer-wine-coffee/\">Chop Bar\u003c/a> in Oakland near Jack London Square, co-owner Chris Pastena (formerly of Coda) sells a \u003cem>Frogs Leap 2008 Zinfandel\u003c/em> on tap for $12 a glass, when it might go for $16 or $18 out of a 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> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/tap-setup-at-Chop-Bar500.jpg\" alt=\"The tap setup at Chop Bar\" title=\"The tap setup at Chop Bar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14628\">\u003cbr>\n\u003cem>The tap setup at Chop Bar\u003c/em>\u003c/p>\n\u003cp>And the wine always tastes fresh. Most restaurants pour their wine-by-the-glass selections out of bottles that sit for days, often long after the contents inside have staled. But restaurants with tap systems use an inert gas like argon or nitrogen to push the wine through the lines. That gas also protects the wine for weeks against oxidation. (Wineries blanket their wines with the same gases for the same reason when they store their wines in tanks.) \u003c/p>\n\u003cblockquote>\u003cp>\"What's funny about keg wine is it's an old idea made new again,\" says Matt Licklider, co-owner of \u003ca href=\"http://www.liocowine.com/\">Lioco Wine\u003c/a> in Santa Rosa, one of Out The Door's chief suppliers.\u003c/p>\n\u003cp>\"My partners and I were inspired in creating our wine by our experience in Europe,\" Licklider says. \"We loved this idea that there was no ceremony about wine in Europe. You can take an empty jug to lots of regional coops in France and fill it up for pennies an ounce. So even when we wrote the business plan, we had always talked about alternative packaging.\"\u003c/p>\u003c/blockquote>\n\u003cp>There's also a big locavore angle to this tap wine boom. Vahlkamp picks his wine up in a van every few weeks from wineries in Carneros and Sonoma. At Chop Bar, Pastena buys a few kegs of wine, once a month, from \u003ca href=\"http://www.jccellars.com/\">JC Cellars\u003c/a>, a winery just down the block really, from the restaurant. \"I can promise you, Pastena says, \"there's no carbon emissions when we truck those kegs over here on a hand cart.\" The wine in those kegs is JC Cellars Daily Ration, a rich California red blend for just $6 a glass that goes well with The Chop Bar's Niman Ranch Burger.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Michael-Ouellette-with-a-sample500.jpg\" alt=\"Michael Ouellette with a sample\" title=\"Michael Ouellette with a sample\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14627\">\u003cbr>\n\u003cem>Michael Ouellette with a sample\u003c/em>\u003c/p>\n\u003cp>There are a few big technical questions left to resolve before this boom in tap wine goes global. Different restaurants and different wineries use different keg systems, and often have their kegs custom built, and only a few wineries own equipment to efficiently fill the kegs. Michael Ouellette of Vintap, the former wine director for \u003cem>Mustards\u003c/em> in St. Helena, now drives all over the North Coast, basically hand bottling kegs at choice wineries like \u003ca href=\"http://www.steltzner.com/\">Steltzner\u003c/a> in Stags Leap and \u003ca href=\"http://www.oakvilleranch.com/wines.html\">Oakville Ranch Vineyards\u003c/a>. Ouellette says he's designing a bottling truck to automate the process. Rudy Von Strasser at \u003ca href=\"http://www.vonstrasser.com/\">Von Strasser Winery\u003c/a> sells Ouellette a dynamite Diamond Mountain Cabernet Sauvignon for sale on tap, but he says he hates the hassle factor. And when I talked to Vahlkamp at the \u003cem>Out The Door\u003c/em> on Bush Street, he was exhausted and grubby from his keg road trip. He washes the kegs himself by hand. And you thought being a sommelier was a glamour job.\u003c/p>\n\u003cblockquote>\u003cp> \"That's one of the challenges we're facing,\" says Licklider. We need a keg wine summit, to work out all the complexities in it.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Michael-Ouellettes-Vintap-samples500.jpg\" alt=\"Michael Ouellettes Vintap samples\" title=\"Michael Ouellettes Vintap samples\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14626\">\u003cbr>\n\u003cem>Michael Ouellette's Vintap samples\u003c/em>\u003c/p>\n\u003cp>Still one of the first and most successful restaurants to serve wine on tap, \u003ca href=\"http://www.twourbanlicks.com/sub-food.htm\">Two Urban Licks\u003c/a>, makes it work all way across the country in Atlanta, with 42 wines, half white, half red. \u003c/p>\n\u003cp>And imagine a day when it's as easy to get a great local wine on tap for cheap, as it is to get a great local beer. Who says the future's not all it's cracked up to be.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A few more Bay Area restaurants serving wine on tap:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.salthousesf.com/flashsite/index.html\">Salt House\u003c/a>\u003cbr>\n\u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a>\u003cbr>\n\u003ca href=\"http://www.frances-sf.com\">Frances\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ironsidesf.com\">Ironside\u003c/a>\u003cbr>\n\u003ca href=\"http://www.codalive.com/\">Coda\u003c/a>\u003cbr>\n\u003ca href=\"http://www.annabelles.net\">Annabelle's Bar & Bistro\u003c/a>\u003cbr>\n\u003ca href=\"http://www.tavernatlarkcreek.com/\">Tavern at Lark Creek\u003c/a>\u003cbr>\n\u003ca href=\"http://www.residualsugarwine.com/index.cfm?method=homepage.showpage\">Residual Sugar Wine Bar\u003cbr>\n\u003c/a>\u003cbr>\n\u003cstrong>Cy Musiker\u003c/strong> will be discussing \"green\" trends in wine on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226569/e\">Food & Wine This Week\u003c/a> with \u003cstrong>Leslie Sbrocco\u003c/strong>, wine expert and host of \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> and \u003cstrong>Jean-Charles Boisset\u003c/strong>, wine innovator and President of \u003ca href=\"http://www.boissetfamilyestates.com/\">Boisset Family Estates\u003c/a>.\u003cbr>\nWatch Friday 6/25 at 8pm on KQED 9HD. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14605/wine-on-tap","authors":["32"],"categories":["bayareabites_4084","bayareabites_1807","bayareabites_119"],"tags":["bayareabites_4295","bayareabites_4133","bayareabites_2101","bayareabites_3537","bayareabites_4294","bayareabites_4293","bayareabites_4028","bayareabites_387","bayareabites_406","bayareabites_4296","bayareabites_4292"],"label":"bayareabites"},"bayareabites_13890":{"type":"posts","id":"bayareabites_13890","meta":{"index":"posts_1591205157","site":"bayareabites","id":"13890","score":null,"sort":[1275091708000]},"guestAuthors":[],"slug":"urban-animal-husbandry-on-food-wine-this-week","title":"Urban Animal Husbandry on Food & Wine This Week","publishDate":1275091708,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226565/d\">\u003cimg class=\"alignnone\" title=\"Novella Carpenter, Rebecca Katz and Leslie Sbrocco\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/group500.jpg\" alt=\"Novella Carpenter, Rebecca Katz and Leslie Sbrocco\" width=\"500\" height=\"335\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226565/d\">Food & Wine This Week:\u003c/a>\u003cbr>\nCity and suburban residents who want fresh eggs, milk and produce are raising animals, poultry and bees in their yards. Leslie and her guests, Oakland-based urban farmer and author \u003cstrong>Novella Carpenter\u003c/strong>, and \u003cstrong>Rebecca Katz\u003c/strong> with San Francisco Animal Care and Control, look at a growing trend -- backyard farming in urban areas.\u003c/p>\n\u003cp>\u003cstrong>WATCH VIDEO:\u003c/strong>\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=DjS3oNqUp7s\u003c/p>\n\u003cp>\u003cstrong>VIEW SLIDESHOW:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Posts and Websites:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/20/goat-curious-take-urban-goats-101-with-novella-carpenter/\">Goat-Curious? Take Urban Goats 101 with Novella Carpenter\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/kqed-forum-novella-carpenter-farm-city/\">KQED Forum: Novella Carpenter's \"Farm City\"\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ghosttownfarm.wordpress.com/\">Ghost Town Farm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgov2.org/index.aspx?page=942\">City & County of San Francisco: Animal Care and Control\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/30/a-tomato-grows-on-capp-street/\">A Tomato Grows on Capp Street\u003c/a>\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"City and suburban residents who want fresh eggs, milk and produce are raising animals, poultry and bees in their yards. Leslie and her guests, Oakland-based urban farmer and author \u003cstrong>Novella Carpenter\u003c/strong>, and \u003cstrong>Rebecca Katz\u003c/strong> with San Francisco Animal Care and Control, look at a growing trend -- backyard farming in urban areas. ","status":"publish","parent":0,"modified":1552418421,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":109},"headData":{"title":"Urban Animal Husbandry on Food & Wine This Week | KQED","description":"City and suburban residents who want fresh eggs, milk and produce are raising animals, poultry and bees in their yards. Leslie and her guests, Oakland-based urban farmer and author Novella Carpenter, and Rebecca Katz with San Francisco Animal Care and Control, look at a growing trend -- backyard farming in urban areas. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Urban Animal Husbandry on Food & Wine This Week","datePublished":"2010-05-29T00:08:28.000Z","dateModified":"2019-03-12T19:20:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"13890 http://blogs.kqed.org/bayareabites/?p=13890","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/05/28/urban-animal-husbandry-on-food-wine-this-week/","disqusTitle":"Urban Animal Husbandry on Food & Wine This Week","path":"/bayareabites/13890/urban-animal-husbandry-on-food-wine-this-week","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226565/d\">\u003cimg class=\"alignnone\" title=\"Novella Carpenter, Rebecca Katz and Leslie Sbrocco\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/group500.jpg\" alt=\"Novella Carpenter, Rebecca Katz and Leslie Sbrocco\" width=\"500\" height=\"335\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226565/d\">Food & Wine This Week:\u003c/a>\u003cbr>\nCity and suburban residents who want fresh eggs, milk and produce are raising animals, poultry and bees in their yards. Leslie and her guests, Oakland-based urban farmer and author \u003cstrong>Novella Carpenter\u003c/strong>, and \u003cstrong>Rebecca Katz\u003c/strong> with San Francisco Animal Care and Control, look at a growing trend -- backyard farming in urban areas.\u003c/p>\n\u003cp>\u003cstrong>WATCH VIDEO:\u003c/strong>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/DjS3oNqUp7s'\n title='//www.youtube.com/embed/DjS3oNqUp7s'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>VIEW SLIDESHOW:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Posts and Websites:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/20/goat-curious-take-urban-goats-101-with-novella-carpenter/\">Goat-Curious? Take Urban Goats 101 with Novella Carpenter\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/kqed-forum-novella-carpenter-farm-city/\">KQED Forum: Novella Carpenter's \"Farm City\"\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ghosttownfarm.wordpress.com/\">Ghost Town Farm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgov2.org/index.aspx?page=942\">City & County of San Francisco: Animal Care and Control\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/30/a-tomato-grows-on-capp-street/\">A Tomato Grows on Capp Street\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/13890/urban-animal-husbandry-on-food-wine-this-week","authors":["5014"],"categories":["bayareabites_2638","bayareabites_2554","bayareabites_45"],"tags":["bayareabites_3537","bayareabites_14742","bayareabites_9351"],"label":"bayareabites"},"bayareabites_12899":{"type":"posts","id":"bayareabites_12899","meta":{"index":"posts_1591205157","site":"bayareabites","id":"12899","score":null,"sort":[1272762627000]},"guestAuthors":[],"slug":"food-runners-urban-gardens-on-food-wine-this-week","title":"Food Runners & Urban Gardens on Food & Wine This Week","publishDate":1272762627,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/group500a.jpg\" alt=\"Stephanie Rosenbaum, Mary Risley, Leslie Sbrocco\" title=\"Stephanie Rosenbaum, Mary Risley, Leslie Sbrocco\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-12901\">\u003cbr>\nWith a nod to Earth Month, \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226561/d\">Food and Wine This Week\u003c/a> looks at urban gardens emerging in San Francisco, and rides along with Food Runners as they pick up leftover food for distribution to those in need. \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a> is back with Bay Area Bites blogger, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a> and Mary Risley, founder of \u003ca href=\"http://www.foodrunners.org\">Food Runners\u003c/a> -- an organization who's mission is to help alleviate hunger in San Francisco, to help prevent waste and to help create community.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=PWHQLHMMiog\u003c/p>\n\u003cp> \u003cstrong>Related Posts and Websites:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.foodrunners.org/\">Food Runners website\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/25/food-runners-and-urban-gardens/\">Food Runners and Urban Gardens\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/18/edible-gardening-with-planting-justice/\">Edible Gardening with Planting Justice\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/06/a-pigeon-in-every-cart-wading-through-food-waste-in-california/\">A Pigeon in Every Cart: Wading Through Food Waste in California\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.littlecitygardens.com/\">Little City Gardens\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/g/a/2010/04/29/littlecitygarden.DTL&type=food\">Little City Gardens makes a go of urban agriculture in San Francisco\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.alemanyfarm.org/\">Alemany Farm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.gardenfortheenvironment.org/\">Garden for the Environment\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thefreefarm.org/\">The Free Farm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://freefarmstand.org/\">Free Farm Stand\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.plantingjustice.org/\">Planting Justice\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://neighborhoodfruit.com/\">Neighborhood Fruit\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://producetothepeople.org/\">Produce to the People\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ghosttownfarm.wordpress.com/\">Ghost Town Farm\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"With a nod to Earth Month, \u003cem>Food and Wine This Week\u003c/em> looks at urban gardens emerging in San Francisco, and rides along with Food Runners as they pick up leftover food for distribution to those in need. Leslie Sbrocco is back with Bay Area Bites blogger, Stephanie Rosenbaum and Mary Risley, founder of Food Runners -- an organization who's mission is to help alleviate hunger in San Francisco, to help prevent waste and to help create community.","status":"publish","parent":0,"modified":1430164660,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":4,"wordCount":152},"headData":{"title":"Food Runners & Urban Gardens on Food & Wine This Week | KQED","description":"With a nod to Earth Month, Food and Wine This Week looks at urban gardens emerging in San Francisco, and rides along with Food Runners as they pick up leftover food for distribution to those in need. Leslie Sbrocco is back with Bay Area Bites blogger, Stephanie Rosenbaum and Mary Risley, founder of Food Runners -- an organization who's mission is to help alleviate hunger in San Francisco, to help prevent waste and to help create community.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food Runners & Urban Gardens on Food & Wine This Week","datePublished":"2010-05-02T01:10:27.000Z","dateModified":"2015-04-27T19:57:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"12899 http://blogs.kqed.org/bayareabites/?p=12899","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/05/01/food-runners-urban-gardens-on-food-wine-this-week/","disqusTitle":"Food Runners & Urban Gardens on Food & Wine This Week","path":"/bayareabites/12899/food-runners-urban-gardens-on-food-wine-this-week","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/group500a.jpg\" alt=\"Stephanie Rosenbaum, Mary Risley, Leslie Sbrocco\" title=\"Stephanie Rosenbaum, Mary Risley, Leslie Sbrocco\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-12901\">\u003cbr>\nWith a nod to Earth Month, \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226561/d\">Food and Wine This Week\u003c/a> looks at urban gardens emerging in San Francisco, and rides along with Food Runners as they pick up leftover food for distribution to those in need. \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a> is back with Bay Area Bites blogger, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a> and Mary Risley, founder of \u003ca href=\"http://www.foodrunners.org\">Food Runners\u003c/a> -- an organization who's mission is to help alleviate hunger in San Francisco, to help prevent waste and to help create community.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/PWHQLHMMiog'\n title='//www.youtube.com/embed/PWHQLHMMiog'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp> \u003cstrong>Related Posts and Websites:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.foodrunners.org/\">Food Runners website\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/25/food-runners-and-urban-gardens/\">Food Runners and Urban Gardens\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/18/edible-gardening-with-planting-justice/\">Edible Gardening with Planting Justice\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/06/a-pigeon-in-every-cart-wading-through-food-waste-in-california/\">A Pigeon in Every Cart: Wading Through Food Waste in California\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.littlecitygardens.com/\">Little City Gardens\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/g/a/2010/04/29/littlecitygarden.DTL&type=food\">Little City Gardens makes a go of urban agriculture in San Francisco\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.alemanyfarm.org/\">Alemany Farm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.gardenfortheenvironment.org/\">Garden for the Environment\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thefreefarm.org/\">The Free Farm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://freefarmstand.org/\">Free Farm Stand\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.plantingjustice.org/\">Planting Justice\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://neighborhoodfruit.com/\">Neighborhood Fruit\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://producetothepeople.org/\">Produce to the People\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ghosttownfarm.wordpress.com/\">Ghost Town Farm\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/12899/food-runners-urban-gardens-on-food-wine-this-week","authors":["5014"],"categories":["bayareabites_1962","bayareabites_3032","bayareabites_2554","bayareabites_45","bayareabites_1875","bayareabites_1593"],"tags":["bayareabites_3537","bayareabites_3941","bayareabites_3393"],"label":"bayareabites"},"bayareabites_11825":{"type":"posts","id":"bayareabites_11825","meta":{"index":"posts_1591205157","site":"bayareabites","id":"11825","score":null,"sort":[1269790980000]},"guestAuthors":[],"slug":"sf-food-wars-on-food-wine-this-week","title":"SF Food Wars on Food & Wine This Week","publishDate":1269790980,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/group-set500.jpg\" alt=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" title=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-11840\">\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a> is back with Bay Area Bites blogger, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a> and \u003ca href=\"http://sffoodwars.com/about/\">Jeannie Choe\u003c/a>, creator of the \u003ca href=\"http://sffoodwars.com/\">San Francisco Food Wars\u003c/a> -- a local competition where seasoned chefs and home cooks alike compete for prizes and the title of SF Food Wars champion. In the latest round...\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/22/sf-food-wars-chocolate-cookie-situation/\">Who can make the ultimate chocolate chip cookie\u003c/a>? \u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/HUpdKisRUf4&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/HUpdKisRUf4&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> \u003cstrong>Related Recaps, Photos and Video:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Bay Area Bites\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/22/sf-food-wars-chocolate-cookie-situation/\">SF Food Wars: The Chocolate Cookie Situation\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Food and Wine This Week\u003c/strong> \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226556/e\">SF Food Wars on Food & Wine This Week\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://vidsf.com/2010/mar/21/sf-food-wars-the-chocolate-cookie-situation/\">SF Food Wars: The Chocolate Cookie Situation Video by VidSF\u003c/a>\u003c/li>\n\u003cli> \u003ca href=\"http://sffoodwars.com/2010/03/the-situation-all-wrapped-up/\">Recap at SF Food Wars with photos by Bryan Haggerty\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/fist-pumping_goodness_and_nigh.php\">Fist-Pumping Goodness and Nightclub Flashbacks at SF Food Wars' Chocolate Cookie Situation\u003c/a> -- \u003cstrong>Tamara Palmer at SFWeekly\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chow.com/galleries/98/chocolatecookie-tribute-to-the-jersey-shore/1559/warning-judging-may-cause-indigestion\">CHOW's Chocolate-Cookie Tribute to the Jersey Shore slideshow\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Twitter feeds:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://twitter.com/sffoodwars\">@sffoodwars\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/group-set500-nocookies1.jpg\" alt=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" title=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-11843\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Leslie Sbrocco is back with Bay Area Bites blogger, Stephanie Rosenbaum and Jeannie Choe, creator of the San Francisco Food Wars -- a local competition where seasoned chefs and home cooks alike compete for prizes and the title of SF Food Wars champion. In the latest round...\u003cstrong>Who can make the ultimate chocolate chip cookie?\u003c/strong> ","status":"publish","parent":0,"modified":1269792287,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":136},"headData":{"title":"SF Food Wars on Food & Wine This Week | KQED","description":"Leslie Sbrocco is back with Bay Area Bites blogger, Stephanie Rosenbaum and Jeannie Choe, creator of the San Francisco Food Wars -- a local competition where seasoned chefs and home cooks alike compete for prizes and the title of SF Food Wars champion. In the latest round...Who can make the ultimate chocolate chip cookie? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"SF Food Wars on Food & Wine This Week","datePublished":"2010-03-28T15:43:00.000Z","dateModified":"2010-03-28T16:04:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"11825 http://blogs.kqed.org/bayareabites/?p=11825","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/03/28/sf-food-wars-on-food-wine-this-week/","disqusTitle":"SF Food Wars on Food & Wine This Week","path":"/bayareabites/11825/sf-food-wars-on-food-wine-this-week","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/group-set500.jpg\" alt=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" title=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-11840\">\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a> is back with Bay Area Bites blogger, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a> and \u003ca href=\"http://sffoodwars.com/about/\">Jeannie Choe\u003c/a>, creator of the \u003ca href=\"http://sffoodwars.com/\">San Francisco Food Wars\u003c/a> -- a local competition where seasoned chefs and home cooks alike compete for prizes and the title of SF Food Wars champion. In the latest round...\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/22/sf-food-wars-chocolate-cookie-situation/\">Who can make the ultimate chocolate chip cookie\u003c/a>? \u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/HUpdKisRUf4&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/HUpdKisRUf4&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> \u003cstrong>Related Recaps, Photos and Video:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Bay Area Bites\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/22/sf-food-wars-chocolate-cookie-situation/\">SF Food Wars: The Chocolate Cookie Situation\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Food and Wine This Week\u003c/strong> \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226556/e\">SF Food Wars on Food & Wine This Week\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://vidsf.com/2010/mar/21/sf-food-wars-the-chocolate-cookie-situation/\">SF Food Wars: The Chocolate Cookie Situation Video by VidSF\u003c/a>\u003c/li>\n\u003cli> \u003ca href=\"http://sffoodwars.com/2010/03/the-situation-all-wrapped-up/\">Recap at SF Food Wars with photos by Bryan Haggerty\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/fist-pumping_goodness_and_nigh.php\">Fist-Pumping Goodness and Nightclub Flashbacks at SF Food Wars' Chocolate Cookie Situation\u003c/a> -- \u003cstrong>Tamara Palmer at SFWeekly\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chow.com/galleries/98/chocolatecookie-tribute-to-the-jersey-shore/1559/warning-judging-may-cause-indigestion\">CHOW's Chocolate-Cookie Tribute to the Jersey Shore slideshow\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Twitter feeds:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://twitter.com/sffoodwars\">@sffoodwars\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/group-set500-nocookies1.jpg\" alt=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" title=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-11843\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/11825/sf-food-wars-on-food-wine-this-week","authors":["5014"],"categories":["bayareabites_50","bayareabites_1865","bayareabites_45","bayareabites_1593"],"tags":["bayareabites_3623","bayareabites_833","bayareabites_3626","bayareabites_3537","bayareabites_3660","bayareabites_3658","bayareabites_3393"],"label":"bayareabites"},"bayareabites_10960":{"type":"posts","id":"bayareabites_10960","meta":{"index":"posts_1591205157","site":"bayareabites","id":"10960","score":null,"sort":[1267330069000]},"guestAuthors":[],"slug":"food-and-wine-this-week-chinese-new-year","title":"Food and Wine This Week: Chinese New Year","publishDate":1267330069,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/group-500a.jpg\" alt=\"Stephanie Im, Thy Tran and Leslie Sbrocco on Food and Wine This Week\" title=\"Stephanie Im, Thy Tran and Leslie Sbrocco on Food and Wine This Week\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-10970\">\u003c/p>\n\u003cp>Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a> join \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new local food and wine segment on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a>. This week, the conversation is about celebrating the food and traditions of the Chinese New Year. \u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/JhfDCR9HZ58&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/JhfDCR9HZ58&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003cbr>\n\u003cstrong>Posts related to this segment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/10/chinese-new-year-feast/\">Chinese New Year Feast\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/26/lunar-new-year-sweet-rice-dumplings/\">Lunar New Year Sweet Rice Dumplings\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/24/pork-and-shrimp-dumplings-jiao-zi/\">Pork and Shrimp Dumplings (Jiao Zi)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Twitter feeds:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://twitter.com/lesliesb\">Leslie Sbrocco\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/lickmyspoon\">Stephanie Im\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Bay Area Bites bloggers, Thy Tran and Stephanie Im join Leslie Sbrocco, host of Check, Please! Bay Area in a new local food and wine segment on This Week in Northern California. This week, the conversation is about celebrating the food and traditions of the Chinese New Year. ","status":"publish","parent":0,"modified":1267330069,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":81},"headData":{"title":"Food and Wine This Week: Chinese New Year | KQED","description":"Bay Area Bites bloggers, Thy Tran and Stephanie Im join Leslie Sbrocco, host of Check, Please! Bay Area in a new local food and wine segment on This Week in Northern California. This week, the conversation is about celebrating the food and traditions of the Chinese New Year. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food and Wine This Week: Chinese New Year","datePublished":"2010-02-28T04:07:49.000Z","dateModified":"2010-02-28T04:07:49.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"10960 http://blogs.kqed.org/bayareabites/?p=10960","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/02/27/food-and-wine-this-week-chinese-new-year/","disqusTitle":"Food and Wine This Week: Chinese New Year","path":"/bayareabites/10960/food-and-wine-this-week-chinese-new-year","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/group-500a.jpg\" alt=\"Stephanie Im, Thy Tran and Leslie Sbrocco on Food and Wine This Week\" title=\"Stephanie Im, Thy Tran and Leslie Sbrocco on Food and Wine This Week\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-10970\">\u003c/p>\n\u003cp>Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a> join \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new local food and wine segment on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a>. This week, the conversation is about celebrating the food and traditions of the Chinese New Year. \u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/JhfDCR9HZ58&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/JhfDCR9HZ58&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003cbr>\n\u003cstrong>Posts related to this segment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/10/chinese-new-year-feast/\">Chinese New Year Feast\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/26/lunar-new-year-sweet-rice-dumplings/\">Lunar New Year Sweet Rice Dumplings\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/24/pork-and-shrimp-dumplings-jiao-zi/\">Pork and Shrimp Dumplings (Jiao Zi)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Twitter feeds:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://twitter.com/lesliesb\">Leslie Sbrocco\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/lickmyspoon\">Stephanie Im\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/10960/food-and-wine-this-week-chinese-new-year","authors":["5014"],"categories":["bayareabites_2998","bayareabites_1763","bayareabites_45","bayareabites_12","bayareabites_90","bayareabites_1593"],"tags":["bayareabites_757","bayareabites_1784","bayareabites_3537","bayareabites_3529","bayareabites_3393","bayareabites_3536"],"label":"bayareabites"},"bayareabites_10148":{"type":"posts","id":"bayareabites_10148","meta":{"index":"posts_1591205157","site":"bayareabites","id":"10148","score":null,"sort":[1264896537000]},"guestAuthors":[],"slug":"bay-area-bites-joins-check-please-on-this-week-in-northern-ca","title":"Bay Area Bites joins Check, Please! on This Week in Northern CA","publishDate":1264896537,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/thisweek-set1.jpg\" alt=\"BAB bloggers join Leslie Sbrocco on set of This Week in Northern CA\" title=\"BAB bloggers join Leslie Sbrocco on set of This Week in Northern CA\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-10149\">\u003c/p>\n\u003cp>Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a> join \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new local food and wine segment on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a>. This week, the conversation is about restaurants and the recession and underground food markets. \u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/gSDtPyvrpWg&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/gSDtPyvrpWg&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Posts related to this segment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/underground-farmers-market/\">Underground Farmers' Market\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/cutting-corners-tipping-in-a-down-economy/\">Cutting Corners: Tipping in a Down Economy\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Twitter feeds:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://twitter.com/lesliesb\">Leslie Sbrocco\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/procopster\">Michael Procopio\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/dixieday\">Stephanie Rosenbaum\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Iso Rabins at\u003c/strong> \u003ca href=\"http://twitter.com/forageSF\">ForageSF\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/cheers-studio.jpg\" alt=\"On the set of This Week in Northern CA taping the new Food and Wine segment\" title=\"On the set of This Week in Northern CA taping the new Food and Wine segment\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-10151\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Bay Area Bites bloggers, Michael Procopio and Stephanie Rosenbaum join Leslie Sbrocco, host of Check, Please! Bay Area in a new local food and wine segment on This Week in Northern California. This week, the conversation is about restaurants and the recession and underground food markets. ","status":"publish","parent":0,"modified":1269652876,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":79},"headData":{"title":"Bay Area Bites joins Check, Please! on This Week in Northern CA | KQED","description":"Bay Area Bites bloggers, Michael Procopio and Stephanie Rosenbaum join Leslie Sbrocco, host of Check, Please! Bay Area in a new local food and wine segment on This Week in Northern California. This week, the conversation is about restaurants and the recession and underground food markets. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites joins Check, Please! on This Week in Northern CA","datePublished":"2010-01-31T00:08:57.000Z","dateModified":"2010-03-27T01:21:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"10148 http://blogs.kqed.org/bayareabites/?p=10148","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/01/30/bay-area-bites-joins-check-please-on-this-week-in-northern-ca/","disqusTitle":"Bay Area Bites joins Check, Please! on This Week in Northern CA","path":"/bayareabites/10148/bay-area-bites-joins-check-please-on-this-week-in-northern-ca","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/thisweek-set1.jpg\" alt=\"BAB bloggers join Leslie Sbrocco on set of This Week in Northern CA\" title=\"BAB bloggers join Leslie Sbrocco on set of This Week in Northern CA\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-10149\">\u003c/p>\n\u003cp>Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a> join \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new local food and wine segment on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a>. This week, the conversation is about restaurants and the recession and underground food markets. \u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/gSDtPyvrpWg&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/gSDtPyvrpWg&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Posts related to this segment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/underground-farmers-market/\">Underground Farmers' Market\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/cutting-corners-tipping-in-a-down-economy/\">Cutting Corners: Tipping in a Down Economy\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Twitter feeds:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://twitter.com/lesliesb\">Leslie Sbrocco\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/procopster\">Michael Procopio\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/dixieday\">Stephanie Rosenbaum\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Iso Rabins at\u003c/strong> \u003ca href=\"http://twitter.com/forageSF\">ForageSF\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/cheers-studio.jpg\" alt=\"On the set of This Week in Northern CA taping the new Food and Wine segment\" title=\"On the set of This Week in Northern CA taping the new Food and Wine segment\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-10151\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/10148/bay-area-bites-joins-check-please-on-this-week-in-northern-ca","authors":["5014"],"categories":["bayareabites_2638","bayareabites_1962","bayareabites_95","bayareabites_1865","bayareabites_45","bayareabites_1593"],"tags":["bayareabites_757","bayareabites_3537","bayareabites_3393","bayareabites_3389"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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