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A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. 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By day she works at KQED and is involved in the station's new media efforts. By night, her passions lie in vegan food and fashion. Her own blog, \u003ca href=\"http://plantmade.me/\">plantmade\u003c/a>, focuses on vegan and cruelty-free fashion. She is a fashion writer for eco-conscious website \u003ca href=\"http://www.onegreenplanet.org/\">One Green Planet\u003c/a>, and has contributed to SF vegan lifestyle blog \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a> and San Diego food blog \u003ca href=\"http://www.pizzellesbakery.com/blog/\">Pizzelles\u003c/a>.\r\nCurrently studying fashion design and pattern-making at Apparel Arts in San Francisco, she has plans to eventually develop a vegan clothing line. You can find her on \u003ca href=\"http://www.facebook.com/?ref=logo#!/pages/Plantmade/202383299779143\">facebook\u003c/a> and on twitter \u003ca href=\"http://twitter.com/#!/plantmade\">@plantmade\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Vi Zahajszky | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/vizahajszky"},"katewilliams":{"type":"authors","id":"5485","meta":{"index":"authors_1591205172","id":"5485","found":true},"name":"Kate Williams","firstName":"Kate","lastName":"Williams","slug":"katewilliams","email":"williaka@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. 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It’s quite easy to do — and I’ll be sharing my methods in a DIY recipe next week — but it is easy to be tempted by the wide assortment of ‘krauts available at grocery stores these days. Even at traditional grocery stores like Lucky’s, you can find true raw sauerkrauts, often from more than one brand. Before tackling a recipe, I wanted to suss out the different varieties I could find in the Bay Area.\u003c/p>\n\u003cp>I was surprised to find that every sauerkraut I tried was distinctive. Each sauerkraut maker tends to put its own spin on the product. Even amongst the plain options (just cabbage and salt), textures and levels of fermentation vary, so the end result is different. Other brands add an aromatic or two, from traditional caraway to more assertive garlic. One even threw in apple slices for a touch of sweetness.\u003c/p>\n\u003cp>There were really no losers in this taste test — a good sauerkraut tends to be in the eyes of the beholder. But I did have my favorites, so here are my tasting notes, with my picks for the top ‘krauts first:\u003c/p>\n\u003cp>\u003ca href=\"http://farmhouseculture.com/flavors/\" target=\"_blank\">\u003cstrong>Farmhouse Culture Kraut Classic Caraway\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/farmhouse-culture-in-bag.jpg\" alt=\"Farmhouse Culture sauerkraut.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-98259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-1440x1029.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-1400x1000.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-960x686.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farmhouse Culture sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/farmhouse-culture-on-plate.jpg\" alt=\"Farmhouse Culture adds caraway seeds to its plain ‘kraut.\" width=\"1920\" height=\"1387\" class=\"size-full wp-image-98260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-400x289.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-1440x1040.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-1400x1011.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-1180x852.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-960x694.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farmhouse Culture adds caraway seeds to its plain ‘kraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This Santa Cruz-based sauerkraut is an exemplary example of a mild, everyday ferment. The company makes five different sauerkrauts; the caraway variety is the most traditional. Opening the pouch (Farmhouse Culture packs its ferments in a breathable bag to allow any gasses released from the ferment to escape) reveals a pleasant anise-y aroma. The thin shreds of cabbage have a crisp-tender texture and a balanced sour tang. There’s little in the way of the yeasty fermentation flavor that accompanies longer ferments, making Farmhouse Culture a fantastic introductory sauerkraut. I’ve been eating it straight out the pouch as a snack, but it would be equally good on a grilled sausage.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonomabrinery.com/products.html\" target=\"_blank\">\u003cstrong>Sonoma Brinery Raw Sauerkraut Traditional\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sonoma-brinery-in-jar.jpg\" alt=\"Sonoma Brinery sauerkraut.\" width=\"1920\" height=\"1342\" class=\"size-full wp-image-98263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-1440x1007.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-1400x979.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-1180x825.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-960x671.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sonoma Brinery sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sonoma-brinery-on-plate.jpg\" alt=\"Sonoma Brinery has a surprising depth of flavor for its short ingredient list.\" width=\"1920\" height=\"1456\" class=\"size-full wp-image-98264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-400x303.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-800x607.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-1440x1092.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-1400x1062.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-1180x895.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-960x728.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sonoma Brinery has a surprising depth of flavor for its short ingredient list. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here is the sauerkraut you’re most likely to find at your neighborhood grocery store. Sonoma Brinery has done a very good job getting onto the shelves at stores like Lucky’s and Andronico’s, in addition to health and specialty food stores like Whole Foods, Bi-Rite, and Berkeley Bowl. It’s also the cheapest on the shelf by almost half. (It is not organic, unlike most raw ‘krauts.) Sonoma Brinery’s sauerkraut is on the stronger side; it’s not super funky, but it definitely has yeast flavor notes in the brine. There’s nothing but cabbage, salt, and water on the ingredient list, but the ‘kraut has a surprising depth of flavor. There are both sweet and sour notes to the ‘kraut, but it is balanced by the aforementioned funk. The cabbage is in long, super-thin spaghetti-like strands, which makes for pretty presentation and messy eating. I also like eating this sauerkraut straight up, but it could also hold its own on a reuben.\u003c/p>\n\u003cp>\u003ca href=\"http://bubbies.com/sauerkraut\" target=\"_blank\">\u003cstrong>Bubbies Sauerkraut\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98255\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bubbies-in-jar.jpg\" alt=\"Bubbies sauerkraut.\" width=\"1920\" height=\"1354\" class=\"size-full wp-image-98255\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-400x282.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-800x564.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-1440x1016.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-1400x987.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-1180x832.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-960x677.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bubbies sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bubbies-on-plate.jpg\" alt=\"Bubbies’ sauerkraut is extra-crisp and mild in flavor.\" width=\"1920\" height=\"1387\" class=\"size-full wp-image-98256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-400x289.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-1440x1040.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-1400x1011.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-1180x852.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-960x694.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bubbies’ sauerkraut is extra-crisp and mild in flavor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bubbies got its start in the kosher pickle business, but has since added a traditionally fermented sauerkraut to its line-up. Like Sonoma Brinery, Bubbies has a minimal ingredient list. The ‘kraut has a mildly sweet smell; you can hardly tell you’ve opened up a jar of fermented cabbage. The thin shreds are extra-crisp, and have a mild fermented funk. There are sour notes, but remarkably, you can still taste the cabbage. I would recommend Bubbies, like Farmhouse, for any sauerkraut newbies. While it isn’t quite as interesting to eat on its own, it would be a great sauerkraut for multipurpose cooking and toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://pickledplanet.com/our-products\" target=\"_blank\">\u003cstrong>Pickled Planet Great Plain Raw Sauerkraut\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/pickled-planet-in-jar.jpg\" alt=\"Pickled Planet sauerkraut.\" width=\"1920\" height=\"1367\" class=\"size-full wp-image-98261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-1440x1025.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-1400x997.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-1180x840.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-960x684.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pickled Planet sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/pickled-planet-on-plate.jpg\" alt=\"Pickled Planet’s sauerkraut is intense in flavor.\" width=\"1920\" height=\"1442\" class=\"size-full wp-image-98262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-1440x1082.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-1400x1051.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-960x721.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pickled Planet’s sauerkraut is intense in flavor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pickled Planet is an Ashland, Oregon-based company, and their labeling fits its origins; you can tell the ferments are made by alternative health nuts. Its kraut has a much stronger flavor than its smell. It is intensely sour and yeasty. In fact, my first reaction was to dismiss the ‘kraut as over-fermented, but as I kept eating, the flavor began to grow on me. Because of its strength, Pickled Planet would hold up well to cooking; it would likely be delicious in choucroute garnie (a braised sausage and sauerkraut dish). Don’t, however, feed this raw ‘kraut to picky friends.\u003c/p>\n\u003cp>\u003ca href=\"http://www.culturedpickleshop.com/products.html\" target=\"_blank\">\u003cstrong>Cultured Organic Raw Vintage Kraut\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cultured-in-jar.jpg\" alt=\"Cultured Organic sauerkraut.\" width=\"1920\" height=\"1342\" class=\"size-full wp-image-98257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-1440x1007.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-1400x979.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-1180x825.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-960x671.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cultured Organic sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cultured-on-plate.jpg\" alt=\"Cultured’s sauerkraut includes slices of green apple, caraway seeds, and juniper berries.\" width=\"1920\" height=\"1383\" class=\"size-full wp-image-98258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-1440x1037.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-1400x1008.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-1180x850.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-960x692.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cultured’s sauerkraut includes slices of green apple, caraway seeds, and juniper berries. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cultured is the smallest company selling raw sauerkraut in the Bay. The company is based in Berkeley, and it only sells through farmers’ markets and Berkeley Bowl. It is, however, making the most creative ferments around. Their most plain sauerkraut has green apple, caraway, and juniper berries in addition to the cabbage, so that’s what I’ve tasted here. The ‘kraut gives off a strong apple smell, which is a little surprising but not unpleasant. The cabbage itself is crisp and crunchy, with a very strong fermented funk. There’s little in the way of tang, and I couldn’t taste any of the caraway or juniper. I wasn’t particularly excited about this brand, but people who prefer intense flavors may like it. At $10 for 16-ounces, this is the most expensive sauerkraut on the list. I’m not convinced that it is worth the price.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wildbrine.com/product/X01-29\" target=\"_blank\">\u003cstrong>Wildbrine Dill & Garlic Sauerkraut Salad\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/wild-brine-in-jar.jpg\" alt=\"Wildbrine sauerkraut “salad.”\" width=\"1920\" height=\"1410\" class=\"size-full wp-image-98265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-1400x1028.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-960x705.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wildbrine sauerkraut “salad.” \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/wild-brine-on-plate.jpg\" alt=\"Wildbrine chops its cabbage into rough chunks instead of thin shreds.\" width=\"1920\" height=\"1470\" class=\"size-full wp-image-98266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-1440x1103.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-1400x1072.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-1180x903.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-960x735.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wildbrine chops its cabbage into rough chunks instead of thin shreds. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Cultured and Pickled Planet, Wildbrine sauerkraut is not for the faint of heart. I thought it verged on over-fermented, and its garlic flavor is just as intense. Again, I didn’t get much tang, so I found the ‘kraut to be out of balance. Unlike the other ‘krauts, Wildbrine uses chopped cabbage, which helps it to retain a distinctive crunch. If you want to add a crisp, funky flavor note to a salad or sandwich, Wildbrine could be a decent choice, but I wouldn’t choose to eat it plain.\u003c/p>\n\u003cp>In the end, I would reach for Farmhouse Culture and Sonoma Brinery before any of these other brands, but they would likely all work in a pinch. Choose wisely, though, depending on your tolerance for wild, funky flavors.\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://farmhouseculture.com\" target=\"_blank\">\u003cstrong>Farmhouse Culture\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.costco.com\" target=\"_blank\">Costco\u003c/a>, \u003ca href=\"http://www.naturalgrocery.com/retailer/store_templates/shell_id_1.asp?storeID=HEU5FKAQ17S92ND700AKHLBD34WUD8VB\" target=\"_blank\">The Natural Grocery Company\u003c/a>, \u003ca href=\"http://www.alamedanaturalgrocery.com\" target=\"_blank\">Alameda Natural Grocery\u003c/a>, \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, and area farmers markets. $7.99 for a 22-ounce package.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonomabrinery.com\" target=\"_blank\">\u003cstrong>Sonoma Brinery\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.alamedanaturalgrocery.com\" target=\"_blank\">Alameda Natural Grocery\u003c/a>, \u003ca href=\"http://www.andronicos.com\" target=\"_blank\">Andronico’s\u003c/a>, \u003ca href=\"https://www.luckysupermarkets.com\" target=\"_blank\">Lucky Supermarkets\u003c/a>, \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, and \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a>. $3.29 for a 16-ounce package.\u003c/p>\n\u003cp>\u003ca href=\"http://bubbies.com\" target=\"_blank\">\u003cstrong>Bubbies\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.andronicos.com\" target=\"_blank\">Andronico’s\u003c/a>, \u003ca href=\"https://www.luckysupermarkets.com\" target=\"_blank\">Lucky Supermarkets\u003c/a>, \u003ca href=\"http://www.alamedanaturalgrocery.com\" target=\"_blank\">Alameda Natural Grocery\u003c/a>, and \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>. $6.39 for a 25-ounce jar.\u003c/p>\n\u003cp>\u003ca href=\"http://pickledplanet.com\" target=\"_blank\">\u003cstrong>Pickled Planet\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a> and \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>. $6.49 for a 16-ounce jar.\u003c/p>\n\u003cp>\u003ca href=\"http://www.culturedpickleshop.com\" target=\"_blank\">\u003cstrong>Cultured Organic\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.culturedpickleshop.com/contact.html\" target=\"_blank\">Cultured Pickle Shop\u003c/a>, and \u003ca href=\"http://ecologycenter.org/fm/\" target=\"_blank\">Berkeley farmers markets\u003c/a>. $9.99 for a 16-ounce jar.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.wildbrine.com\" target=\"_blank\">\u003cstrong>Wildbrine\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a> and \u003ca href=\"https://www.sprouts.com\" target=\"_blank\">Sprouts Farmers Market\u003c/a>. $5.99 for an 18-ounce package.\u003c/p>\n\n","blocks":[],"excerpt":"Kate Williams reviews six store-bought brands of raw sauerkraut. See which fermented 'krauts stood out as the best and find out where to purchase these products in the Bay Area.","status":"publish","parent":0,"modified":1481593053,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1302},"headData":{"title":"Taste Test: Store-bought Raw Sauerkrauts are Surprisingly Distinctive | KQED","description":"Kate Williams reviews six store-bought brands of raw sauerkraut. See which fermented 'krauts stood out as the best and find out where to purchase these products in the Bay Area.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Taste Test: Store-bought Raw Sauerkrauts are Surprisingly Distinctive","datePublished":"2015-07-23T23:59:50.000Z","dateModified":"2016-12-13T01:37:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"98251 http://ww2.kqed.org/bayareabites/?p=98251","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/23/taste-test-store-bought-raw-sauerkrauts-are-surprisingly-distinctive/","disqusTitle":"Taste Test: Store-bought Raw Sauerkrauts are Surprisingly Distinctive","path":"/bayareabites/98251/taste-test-store-bought-raw-sauerkrauts-are-surprisingly-distinctive","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sauerkraut was one of the first fermented foods I learned to make. It’s quite easy to do — and I’ll be sharing my methods in a DIY recipe next week — but it is easy to be tempted by the wide assortment of ‘krauts available at grocery stores these days. Even at traditional grocery stores like Lucky’s, you can find true raw sauerkrauts, often from more than one brand. Before tackling a recipe, I wanted to suss out the different varieties I could find in the Bay Area.\u003c/p>\n\u003cp>I was surprised to find that every sauerkraut I tried was distinctive. Each sauerkraut maker tends to put its own spin on the product. Even amongst the plain options (just cabbage and salt), textures and levels of fermentation vary, so the end result is different. Other brands add an aromatic or two, from traditional caraway to more assertive garlic. One even threw in apple slices for a touch of sweetness.\u003c/p>\n\u003cp>There were really no losers in this taste test — a good sauerkraut tends to be in the eyes of the beholder. But I did have my favorites, so here are my tasting notes, with my picks for the top ‘krauts first:\u003c/p>\n\u003cp>\u003ca href=\"http://farmhouseculture.com/flavors/\" target=\"_blank\">\u003cstrong>Farmhouse Culture Kraut Classic Caraway\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/farmhouse-culture-in-bag.jpg\" alt=\"Farmhouse Culture sauerkraut.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-98259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-1440x1029.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-1400x1000.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-960x686.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farmhouse Culture sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/farmhouse-culture-on-plate.jpg\" alt=\"Farmhouse Culture adds caraway seeds to its plain ‘kraut.\" width=\"1920\" height=\"1387\" class=\"size-full wp-image-98260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-400x289.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-1440x1040.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-1400x1011.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-1180x852.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-960x694.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farmhouse Culture adds caraway seeds to its plain ‘kraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This Santa Cruz-based sauerkraut is an exemplary example of a mild, everyday ferment. The company makes five different sauerkrauts; the caraway variety is the most traditional. Opening the pouch (Farmhouse Culture packs its ferments in a breathable bag to allow any gasses released from the ferment to escape) reveals a pleasant anise-y aroma. The thin shreds of cabbage have a crisp-tender texture and a balanced sour tang. There’s little in the way of the yeasty fermentation flavor that accompanies longer ferments, making Farmhouse Culture a fantastic introductory sauerkraut. I’ve been eating it straight out the pouch as a snack, but it would be equally good on a grilled sausage.\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.sonomabrinery.com/products.html\" target=\"_blank\">\u003cstrong>Sonoma Brinery Raw Sauerkraut Traditional\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sonoma-brinery-in-jar.jpg\" alt=\"Sonoma Brinery sauerkraut.\" width=\"1920\" height=\"1342\" class=\"size-full wp-image-98263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-1440x1007.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-1400x979.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-1180x825.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-960x671.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sonoma Brinery sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sonoma-brinery-on-plate.jpg\" alt=\"Sonoma Brinery has a surprising depth of flavor for its short ingredient list.\" width=\"1920\" height=\"1456\" class=\"size-full wp-image-98264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-400x303.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-800x607.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-1440x1092.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-1400x1062.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-1180x895.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-960x728.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sonoma Brinery has a surprising depth of flavor for its short ingredient list. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here is the sauerkraut you’re most likely to find at your neighborhood grocery store. Sonoma Brinery has done a very good job getting onto the shelves at stores like Lucky’s and Andronico’s, in addition to health and specialty food stores like Whole Foods, Bi-Rite, and Berkeley Bowl. It’s also the cheapest on the shelf by almost half. (It is not organic, unlike most raw ‘krauts.) Sonoma Brinery’s sauerkraut is on the stronger side; it’s not super funky, but it definitely has yeast flavor notes in the brine. There’s nothing but cabbage, salt, and water on the ingredient list, but the ‘kraut has a surprising depth of flavor. There are both sweet and sour notes to the ‘kraut, but it is balanced by the aforementioned funk. The cabbage is in long, super-thin spaghetti-like strands, which makes for pretty presentation and messy eating. I also like eating this sauerkraut straight up, but it could also hold its own on a reuben.\u003c/p>\n\u003cp>\u003ca href=\"http://bubbies.com/sauerkraut\" target=\"_blank\">\u003cstrong>Bubbies Sauerkraut\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98255\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bubbies-in-jar.jpg\" alt=\"Bubbies sauerkraut.\" width=\"1920\" height=\"1354\" class=\"size-full wp-image-98255\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-400x282.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-800x564.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-1440x1016.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-1400x987.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-1180x832.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-960x677.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bubbies sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bubbies-on-plate.jpg\" alt=\"Bubbies’ sauerkraut is extra-crisp and mild in flavor.\" width=\"1920\" height=\"1387\" class=\"size-full wp-image-98256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-400x289.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-1440x1040.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-1400x1011.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-1180x852.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-960x694.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bubbies’ sauerkraut is extra-crisp and mild in flavor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bubbies got its start in the kosher pickle business, but has since added a traditionally fermented sauerkraut to its line-up. Like Sonoma Brinery, Bubbies has a minimal ingredient list. The ‘kraut has a mildly sweet smell; you can hardly tell you’ve opened up a jar of fermented cabbage. The thin shreds are extra-crisp, and have a mild fermented funk. There are sour notes, but remarkably, you can still taste the cabbage. I would recommend Bubbies, like Farmhouse, for any sauerkraut newbies. While it isn’t quite as interesting to eat on its own, it would be a great sauerkraut for multipurpose cooking and toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://pickledplanet.com/our-products\" target=\"_blank\">\u003cstrong>Pickled Planet Great Plain Raw Sauerkraut\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/pickled-planet-in-jar.jpg\" alt=\"Pickled Planet sauerkraut.\" width=\"1920\" height=\"1367\" class=\"size-full wp-image-98261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-1440x1025.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-1400x997.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-1180x840.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-960x684.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pickled Planet sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/pickled-planet-on-plate.jpg\" alt=\"Pickled Planet’s sauerkraut is intense in flavor.\" width=\"1920\" height=\"1442\" class=\"size-full wp-image-98262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-1440x1082.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-1400x1051.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-960x721.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pickled Planet’s sauerkraut is intense in flavor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pickled Planet is an Ashland, Oregon-based company, and their labeling fits its origins; you can tell the ferments are made by alternative health nuts. Its kraut has a much stronger flavor than its smell. It is intensely sour and yeasty. In fact, my first reaction was to dismiss the ‘kraut as over-fermented, but as I kept eating, the flavor began to grow on me. Because of its strength, Pickled Planet would hold up well to cooking; it would likely be delicious in choucroute garnie (a braised sausage and sauerkraut dish). Don’t, however, feed this raw ‘kraut to picky friends.\u003c/p>\n\u003cp>\u003ca href=\"http://www.culturedpickleshop.com/products.html\" target=\"_blank\">\u003cstrong>Cultured Organic Raw Vintage Kraut\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cultured-in-jar.jpg\" alt=\"Cultured Organic sauerkraut.\" width=\"1920\" height=\"1342\" class=\"size-full wp-image-98257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-1440x1007.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-1400x979.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-1180x825.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-960x671.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cultured Organic sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cultured-on-plate.jpg\" alt=\"Cultured’s sauerkraut includes slices of green apple, caraway seeds, and juniper berries.\" width=\"1920\" height=\"1383\" class=\"size-full wp-image-98258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-1440x1037.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-1400x1008.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-1180x850.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-960x692.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cultured’s sauerkraut includes slices of green apple, caraway seeds, and juniper berries. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cultured is the smallest company selling raw sauerkraut in the Bay. The company is based in Berkeley, and it only sells through farmers’ markets and Berkeley Bowl. It is, however, making the most creative ferments around. Their most plain sauerkraut has green apple, caraway, and juniper berries in addition to the cabbage, so that’s what I’ve tasted here. The ‘kraut gives off a strong apple smell, which is a little surprising but not unpleasant. The cabbage itself is crisp and crunchy, with a very strong fermented funk. There’s little in the way of tang, and I couldn’t taste any of the caraway or juniper. I wasn’t particularly excited about this brand, but people who prefer intense flavors may like it. At $10 for 16-ounces, this is the most expensive sauerkraut on the list. I’m not convinced that it is worth the price.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wildbrine.com/product/X01-29\" target=\"_blank\">\u003cstrong>Wildbrine Dill & Garlic Sauerkraut Salad\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/wild-brine-in-jar.jpg\" alt=\"Wildbrine sauerkraut “salad.”\" width=\"1920\" height=\"1410\" class=\"size-full wp-image-98265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-1400x1028.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-960x705.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wildbrine sauerkraut “salad.” \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/wild-brine-on-plate.jpg\" alt=\"Wildbrine chops its cabbage into rough chunks instead of thin shreds.\" width=\"1920\" height=\"1470\" class=\"size-full wp-image-98266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-1440x1103.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-1400x1072.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-1180x903.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-960x735.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wildbrine chops its cabbage into rough chunks instead of thin shreds. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Cultured and Pickled Planet, Wildbrine sauerkraut is not for the faint of heart. I thought it verged on over-fermented, and its garlic flavor is just as intense. Again, I didn’t get much tang, so I found the ‘kraut to be out of balance. Unlike the other ‘krauts, Wildbrine uses chopped cabbage, which helps it to retain a distinctive crunch. If you want to add a crisp, funky flavor note to a salad or sandwich, Wildbrine could be a decent choice, but I wouldn’t choose to eat it plain.\u003c/p>\n\u003cp>In the end, I would reach for Farmhouse Culture and Sonoma Brinery before any of these other brands, but they would likely all work in a pinch. Choose wisely, though, depending on your tolerance for wild, funky flavors.\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://farmhouseculture.com\" target=\"_blank\">\u003cstrong>Farmhouse Culture\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.costco.com\" target=\"_blank\">Costco\u003c/a>, \u003ca href=\"http://www.naturalgrocery.com/retailer/store_templates/shell_id_1.asp?storeID=HEU5FKAQ17S92ND700AKHLBD34WUD8VB\" target=\"_blank\">The Natural Grocery Company\u003c/a>, \u003ca href=\"http://www.alamedanaturalgrocery.com\" target=\"_blank\">Alameda Natural Grocery\u003c/a>, \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, and area farmers markets. $7.99 for a 22-ounce package.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonomabrinery.com\" target=\"_blank\">\u003cstrong>Sonoma Brinery\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.alamedanaturalgrocery.com\" target=\"_blank\">Alameda Natural Grocery\u003c/a>, \u003ca href=\"http://www.andronicos.com\" target=\"_blank\">Andronico’s\u003c/a>, \u003ca href=\"https://www.luckysupermarkets.com\" target=\"_blank\">Lucky Supermarkets\u003c/a>, \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, and \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a>. $3.29 for a 16-ounce package.\u003c/p>\n\u003cp>\u003ca href=\"http://bubbies.com\" target=\"_blank\">\u003cstrong>Bubbies\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.andronicos.com\" target=\"_blank\">Andronico’s\u003c/a>, \u003ca href=\"https://www.luckysupermarkets.com\" target=\"_blank\">Lucky Supermarkets\u003c/a>, \u003ca href=\"http://www.alamedanaturalgrocery.com\" target=\"_blank\">Alameda Natural Grocery\u003c/a>, and \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>. $6.39 for a 25-ounce jar.\u003c/p>\n\u003cp>\u003ca href=\"http://pickledplanet.com\" target=\"_blank\">\u003cstrong>Pickled Planet\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a> and \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>. $6.49 for a 16-ounce jar.\u003c/p>\n\u003cp>\u003ca href=\"http://www.culturedpickleshop.com\" target=\"_blank\">\u003cstrong>Cultured Organic\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.culturedpickleshop.com/contact.html\" target=\"_blank\">Cultured Pickle Shop\u003c/a>, and \u003ca href=\"http://ecologycenter.org/fm/\" target=\"_blank\">Berkeley farmers markets\u003c/a>. $9.99 for a 16-ounce jar.\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>\u003ca href=\"http://www.wildbrine.com\" target=\"_blank\">\u003cstrong>Wildbrine\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a> and \u003ca href=\"https://www.sprouts.com\" target=\"_blank\">Sprouts Farmers Market\u003c/a>. $5.99 for an 18-ounce package.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98251/taste-test-store-bought-raw-sauerkrauts-are-surprisingly-distinctive","authors":["5485"],"categories":["bayareabites_109","bayareabites_1875","bayareabites_10"],"tags":["bayareabites_14638","bayareabites_14641","bayareabites_14639","bayareabites_14643","bayareabites_184","bayareabites_9090","bayareabites_10079","bayareabites_14642","bayareabites_14640"],"featImg":"bayareabites_98254","label":"bayareabites"},"bayareabites_48988":{"type":"posts","id":"bayareabites_48988","meta":{"index":"posts_1591205157","site":"bayareabites","id":"48988","score":null,"sort":[1348077157000]},"guestAuthors":[],"slug":"banh-mi-love-you-long-times-vietnamese-sandwiches-at-porch-light-storytelling","title":"Banh Mi Love You Long Time's Vietnamese Sandwiches at Porchlight Storytelling ","publishDate":1348077157,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beth-arlene500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beth-arlene500.jpg\" alt=\"Beth Lisick and Arline Klatte at Porchlight\" title=\"Beth Lisick and Arline Klatte at Porchlight\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49061\">\u003c/a>\u003cbr>\n\u003cem>Beth Lisick and Arline Klatte at Porchlight\u003c/em>\u003c/p>\n\u003cp>Seriously, every storytelling/reading/performance art show should start in a room that smells like bourbon and banh mi. On Monday, that was the scene at the \u003ca href=\"http://www.verdiclub.net\">Verdi Club\u003c/a> in the northeast Mission, as a capacity crowd squeezed in for the 11th season opener of the \u003ca href=\"http://www.porchlightsf.com\">Porchlight Storytelling Series\u003c/a>. At the old-fashioned bar, the bartenders were busy mixing highballs, grabbing bottles of Peroni and filling stubby glasses to the brim with Italian red. And at a makeshift kitchen (toaster oven, a couple of crock pots, tubs of pickled chiles and squeeze bottles of Sriracha), Jessica Nguyen of \u003ca href=\"http://www.facebook.com/bikebanhmi\">Banh Mi Love You Long Time\u003c/a> was stuffing crisp-toasted lengths of baguette with curry tofu, curry chicken, or slow-cooked pork, adding the necessary magic of cilantro, cucumber, carrot, daikon, and chiles, and handing out dozens of the paper-wrapped sandwiches to the chattering crowd with a smile. At $7, a glass of wine cost a buck more than a sandwich, but with both, you could be very happy for less than fifteen bucks. (Or fifteen even, if you did right and tipped both your bartender and your sandwich-maker.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Jessica500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Jessica500.jpg\" alt=\"Jessica Nguyen of Banh Mi Love You Long Time making sandwiches\" title=\"Jessica Nguyen of Banh Mi Love You Long Time making sandwiches\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49064\">\u003c/a>\u003cbr>\n\u003cem>Jessica Nguyen of Banh Mi Love You Long Time making Vietnamese sandwiches\u003c/em>\u003c/p>\n\u003cp>Having moved to Brooklyn just 6 weeks ago, host Beth Lisick was happy to be back in town and back on stage with her co-host, Arline Klatte, after Porchlight's August hiatus. The theme this time? \u003cstrong>Double Dare\u003c/strong>, one story told in tandem by two tellers. (Although \u003ca href=\"https://twitter.com/BootsRiley\">Boots Riley\u003c/a>, of Oakland hip-hop band \u003ca href=\"http://www.facebook.com/TheCoup\">The Coup\u003c/a>, did get a pass to perform solo, by counting his 6-week-old son in the audience as his silent partner.)\u003c/p>\n\u003cp>First up, a word from the show's sponsor: a don't-quit-your-day-job turn by Chris Mittelstaedt, founder and CEO of \u003ca href=\"http://fruitguys.com\">The Fruit Guys\u003c/a>, who wore a full-length banana suit while belting out an ode to fruit, backed by Fiona and Simone, his (much cooler) twin 11-year-old daughters on drums and bass, who could ditch Dad and start a \u003ca href=\"http://www.thedonnas.com\">Donnas\u003c/a> cover band any day now.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>(In fact, as we discovered via an email from Mittelstaedt after this article was posted, the girls have been in an all-girl band, \u003ca href=\"http://www.youtube.com/watch?v=JnlEtDw3umk\">Mysturbia\u003c/a>, for several years now. They'll be playing at the \u003ca href=\"http://www.polkstreetbluesfestival.com\">Polk Street Blues Festival\u003c/a> on Sunday, September 30, at 12 noon as part of the \u003ca href=\"http://www.bird-sf.com/music.html\">Bird Music School\u003c/a> set.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Carol-Robert500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Carol-Robert500.jpg\" alt=\"Robert Lawrence and Carol Queen at Porchlight\" title=\"Robert Lawrence and Carol Queen at Porchlight\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49062\">\u003c/a>\u003cbr>\n\u003cem>Robert Lawrence and Carol Queen at Porchlight\u003c/em>\u003c/p>\n\u003cp>Next up, doctors of sexology \u003ca href=\"https://twitter.com/carolqueen\">Carol Queen\u003c/a> and Robert Lawrence, founders of the \u003ca href=\"http://www.sexandculture.org\">Center for Sex and Culture\u003c/a>, and longtime sex educators, authors, and performers. Carol and I even share a food world connection: back in 1996, we were both contributors to a (now long out-of-print) cookbook of celebrity recipes put together to raise money for AIDS organizations. Titled \u003cem>Food for Life and Other Dish, \u003c/em>it offered recipes for novelist Dorothy Allison's Red Velvet Cake, drag star RuPaul's Coush-Coush, \"The Apple Pie That Seduced My Girlfriend\" from writer Rebecca Brown, and many more. Carol was posed in front of her kitchen counter, breaking eggs, while I was snapped standing on top of my stove holding a pie while wearing a checked gingham dress and a Louise Brooks wig. \u003c/p>\n\u003cp>So, we go way back, Carol and I, but I didn't know that, around the same time as that cookbook was coming out, she and Robert had gotten a $24,000 grant from the Ford Foundation to present a sex-ed lecture (and some educational porn) to the top brass of China's health administration in Beijing. Their week in Beijing, buttressed by a squadron of translators, included a foray to what was, at the time, Beijing's only gay bar, and the discovery of the late-night gay cruising scene near the illegal bok choy market. The Chinese phrase for the semi-public sex happening wherever a tiny slice of semi-privacy could be found? \"Trembling bushes.\"\u003c/p>\n\u003cp>Then it was over to the \u003ca href=\"http://www.senorfrogs.com/\">Senor Frogs\u003c/a> in Nassau with Anneke Swinehart and Sean Kelly, a place of \"wet t-shirts, yard-long margarita glasses, and alcoholic Kool-Aid,\" that was the first stop of the Bruise Cruise, a floating indie-rock extravaganza of dozens of bands and a whole lot of booze. Swinehart came to the rescue of a friend who was about get roundhoused by a drunken \"cube of jerk\" for pointing that maybe 2AM was a little late for the guy to be out with a baby in tow. \"He was feeding the kid caffeinated beverages so the baby would stay awake and let him keep hanging out at the bar, hitting on teenagers,\" said Swinehart. \u003c/p>\n\u003cp>Instead, the \"cube of jerk\" (which, as Klatte said, should really be your next band name) punched Swinehart, Kelly jumped the guy from behind, and a lot of drunken security staff moved in. Eventually, the guy was 86'd, only to call the cops and finger a completely different guy--in fact, the drummer of one of the bands--as his attacker. It was a long night, punctuated by an \"indie rock riot\" of crying drunk girls pounding on the police car as the misidentified drummer was hauled away. Eventually, with no charges pressed, everyone got back on the boat for some much-needed cocktails, only to find out that rocker gossip had Swinehart and Kelly busted by the cops for trying to swipe the guy's kid. \u003c/p>\n\u003cp>As Swinehart deadpanned, \"We did not steal a baby at Senor Frogs.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sandwich500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sandwich500.jpg\" alt=\"Vietnamese sandwich from Banh Mi Love You Long Time\" title=\"Vietnamese sandwich from Banh Mi Love You Long Time\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49065\">\u003c/a>\u003cbr>\n\u003cem>Vietnamese sandwich from Banh Mi Love You Long Time\u003c/em>\u003c/p>\n\u003cp>During the intermission, during a second round of equally excellent Vietnamese sandwiches, we found out that Nguyen also makes sandwiches at the \u003ca href=\"http://www.reddevillounge.com/\">Red Devil Lounge\u003c/a>'s open mic every Tuesday, and does bicycle deliveries throughout the city. Her whole setup--baguettes, toaster oven, ingredients--can fit on a bike trailer. Delivery orders of pre-made sandwiches are packed in re-purposed Anchor Steam six-pack cartons and toted in panniers on her regular bike. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sandwichmaking500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sandwichmaking500.jpg\" alt=\"Making Vietnamese Sandwiches\" title=\"Making Vietnamese Sandwiches\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49066\">\u003c/a>\u003cbr>\n\u003cem>Jessica Nguyen making Vietnamese Sandwiches\u003c/em>\u003c/p>\n\u003cp>Back in our seats, we were hoping for some food talk from NPR darlings the Kitchen Sisters, Davia Nelson and Nikki Silva, but instead, they'd brought a snippet of their upcoming radio show, \u003ca href=\"http://blogs.kqed.org/makingof/\">The Making of...\u003c/a>, a collaboration with KQED. While there will be food-related segments on upcoming shows, this one focused on the making of \u003ca href=\"http://www.yelp.com/biz/homobiles-san-francisco\">Homomobiles\u003c/a>, musician/performer/writer \u003ca href=\"http://en.wikipedia.org/wiki/Lynn_Breedlove\">Lynn Breedlove\u003c/a>'s non-profit cab company geared towards anyone who, by virtue of gender identity, size of wig or volume of body glitter, might not get a fast, safe ride home in an ordinary cab. As Breedlove said, \"You don't have to be a big bad queer to get a ride, but it does help.\"\u003c/p>\n\u003cp>But then, after Boots Riley's truly hair-raising story of getting stopped by MPs on Treasure Island (lesson learned: if an MP orders you to pick up your bullet-less, legally registered gun from the trunk of your car to prove that it's unloaded, do not agree), writers and performance artists Ed Wolf and Kirk Read came on to show how it's a slippery slope from veganism to paying $700 to be locked behind barbed-wire gates while rinsing your lower intestines in wheatgrass juice. According to Wolf, identity in San Francisco was easy in the 1970s. You picked your sexual orientation, your hairdo, your drug(s) of choice, and you were set. By the 1990s, when Reed arrived in the City, \"the whole food thing had got out of hand,\" said Wolf.\u003c/p>\n\u003cp>\"You had to know what you were going to be intolerant of,\" said Reed, \"what enzyme your body was going to not produce.\" Working at a health clinic, surrounded by co-workers who smoke and drank, even did a little recreational heroin but also ate raw or were vegan, Reed heard a lot about a quasi-spiritual, raw-food retreat in San Diego. A two-for-one week was $700. How bad could it be? As freshly minted vegans, they already felt smug--not our problem!--as they drove down I-5 past the \"cowschweitz\" of the Harris Ranch feedlots. And then they arrived, to find a compound surrounded by high security gates festooned with signs reading NO PIZZA DELIVERY--a hint that maybe a week of colonics was more than some weak flesh could bear. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Ed-Kirk500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Ed-Kirk500.jpg\" alt=\"Kirk Read and Ed Wolf at Porchlight\" title=\"Kirk Read and Ed Wolf at Porchlight\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49063\">\u003c/a>\u003cbr>\n\u003cem>Kirk Read and Ed Wolf performing at Porchlight\u003c/em>\u003c/p>\n\u003cp>\"Breakfast was one disk of watermelon,\" said Wolf. \"You'd put everything, anything on it--cinnamon, seaweed flakes--trying to give it some taste.\" Exercise was impossible; people \"peeled off\" limply during the quarter-mile hikes around the grounds. The big event? The distribution of buckets filled with wheatgrass juice, not for drinking but for, well, internal cleansing. At one point, they snuck off to see \u003cem>Little Miss Sunshine\u003c/em> and share an apple from Trader Joe's. Finally, at the end of the week, they fled. Just before getting back on I-5, they saw, like a beacon of light, a Denny's. \"We put it down!\" laughed Wolf. \"Grand Slam, everything. Do you know how hard it is to spend $39 at Denny's?\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Kirk Reed will be performing as part of Yerba Buena Center for the Arts' show \u003ca href=\"http://www.ybca.org/wish-you-were-here\">Wish You Were Here\u003c/a> on Sat, Sept 22, from 8pm-12am.\u003c/em>\u003cbr>\n\u003cem>The Coup will be playing at the \u003ca href=\"http://www.treasureislandfestival.com\">Treasure Island Music Festival\u003c/a> on Sat, Oct 13.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Every performance-art event should come with a full bar and handmade banh mi. Porchlight Storytelling kicked off its 11th season at the Mission's Verdi Club with dueling tales of Chinese sex ed, wheatgrass going where no wheatgrass should go, and a very bad night at Senor Frogs. ","status":"publish","parent":0,"modified":1348158296,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1587},"headData":{"title":"Banh Mi Love You Long Time's Vietnamese Sandwiches at Porchlight Storytelling | KQED","description":"Every performance-art event should come with a full bar and handmade banh mi. Porchlight Storytelling kicked off its 11th season at the Mission's Verdi Club with dueling tales of Chinese sex ed, wheatgrass going where no wheatgrass should go, and a very bad night at Senor Frogs. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Banh Mi Love You Long Time's Vietnamese Sandwiches at Porchlight Storytelling ","datePublished":"2012-09-19T17:52:37.000Z","dateModified":"2012-09-20T16:24:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"48988 http://blogs.kqed.org/bayareabites/?p=48988","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/09/19/banh-mi-love-you-long-times-vietnamese-sandwiches-at-porch-light-storytelling/","disqusTitle":"Banh Mi Love You Long Time's Vietnamese Sandwiches at Porchlight Storytelling ","path":"/bayareabites/48988/banh-mi-love-you-long-times-vietnamese-sandwiches-at-porch-light-storytelling","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beth-arlene500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beth-arlene500.jpg\" alt=\"Beth Lisick and Arline Klatte at Porchlight\" title=\"Beth Lisick and Arline Klatte at Porchlight\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49061\">\u003c/a>\u003cbr>\n\u003cem>Beth Lisick and Arline Klatte at Porchlight\u003c/em>\u003c/p>\n\u003cp>Seriously, every storytelling/reading/performance art show should start in a room that smells like bourbon and banh mi. On Monday, that was the scene at the \u003ca href=\"http://www.verdiclub.net\">Verdi Club\u003c/a> in the northeast Mission, as a capacity crowd squeezed in for the 11th season opener of the \u003ca href=\"http://www.porchlightsf.com\">Porchlight Storytelling Series\u003c/a>. At the old-fashioned bar, the bartenders were busy mixing highballs, grabbing bottles of Peroni and filling stubby glasses to the brim with Italian red. And at a makeshift kitchen (toaster oven, a couple of crock pots, tubs of pickled chiles and squeeze bottles of Sriracha), Jessica Nguyen of \u003ca href=\"http://www.facebook.com/bikebanhmi\">Banh Mi Love You Long Time\u003c/a> was stuffing crisp-toasted lengths of baguette with curry tofu, curry chicken, or slow-cooked pork, adding the necessary magic of cilantro, cucumber, carrot, daikon, and chiles, and handing out dozens of the paper-wrapped sandwiches to the chattering crowd with a smile. At $7, a glass of wine cost a buck more than a sandwich, but with both, you could be very happy for less than fifteen bucks. (Or fifteen even, if you did right and tipped both your bartender and your sandwich-maker.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Jessica500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Jessica500.jpg\" alt=\"Jessica Nguyen of Banh Mi Love You Long Time making sandwiches\" title=\"Jessica Nguyen of Banh Mi Love You Long Time making sandwiches\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49064\">\u003c/a>\u003cbr>\n\u003cem>Jessica Nguyen of Banh Mi Love You Long Time making Vietnamese sandwiches\u003c/em>\u003c/p>\n\u003cp>Having moved to Brooklyn just 6 weeks ago, host Beth Lisick was happy to be back in town and back on stage with her co-host, Arline Klatte, after Porchlight's August hiatus. The theme this time? \u003cstrong>Double Dare\u003c/strong>, one story told in tandem by two tellers. (Although \u003ca href=\"https://twitter.com/BootsRiley\">Boots Riley\u003c/a>, of Oakland hip-hop band \u003ca href=\"http://www.facebook.com/TheCoup\">The Coup\u003c/a>, did get a pass to perform solo, by counting his 6-week-old son in the audience as his silent partner.)\u003c/p>\n\u003cp>First up, a word from the show's sponsor: a don't-quit-your-day-job turn by Chris Mittelstaedt, founder and CEO of \u003ca href=\"http://fruitguys.com\">The Fruit Guys\u003c/a>, who wore a full-length banana suit while belting out an ode to fruit, backed by Fiona and Simone, his (much cooler) twin 11-year-old daughters on drums and bass, who could ditch Dad and start a \u003ca href=\"http://www.thedonnas.com\">Donnas\u003c/a> cover band any day now.\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>(In fact, as we discovered via an email from Mittelstaedt after this article was posted, the girls have been in an all-girl band, \u003ca href=\"http://www.youtube.com/watch?v=JnlEtDw3umk\">Mysturbia\u003c/a>, for several years now. They'll be playing at the \u003ca href=\"http://www.polkstreetbluesfestival.com\">Polk Street Blues Festival\u003c/a> on Sunday, September 30, at 12 noon as part of the \u003ca href=\"http://www.bird-sf.com/music.html\">Bird Music School\u003c/a> set.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Carol-Robert500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Carol-Robert500.jpg\" alt=\"Robert Lawrence and Carol Queen at Porchlight\" title=\"Robert Lawrence and Carol Queen at Porchlight\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49062\">\u003c/a>\u003cbr>\n\u003cem>Robert Lawrence and Carol Queen at Porchlight\u003c/em>\u003c/p>\n\u003cp>Next up, doctors of sexology \u003ca href=\"https://twitter.com/carolqueen\">Carol Queen\u003c/a> and Robert Lawrence, founders of the \u003ca href=\"http://www.sexandculture.org\">Center for Sex and Culture\u003c/a>, and longtime sex educators, authors, and performers. Carol and I even share a food world connection: back in 1996, we were both contributors to a (now long out-of-print) cookbook of celebrity recipes put together to raise money for AIDS organizations. Titled \u003cem>Food for Life and Other Dish, \u003c/em>it offered recipes for novelist Dorothy Allison's Red Velvet Cake, drag star RuPaul's Coush-Coush, \"The Apple Pie That Seduced My Girlfriend\" from writer Rebecca Brown, and many more. Carol was posed in front of her kitchen counter, breaking eggs, while I was snapped standing on top of my stove holding a pie while wearing a checked gingham dress and a Louise Brooks wig. \u003c/p>\n\u003cp>So, we go way back, Carol and I, but I didn't know that, around the same time as that cookbook was coming out, she and Robert had gotten a $24,000 grant from the Ford Foundation to present a sex-ed lecture (and some educational porn) to the top brass of China's health administration in Beijing. Their week in Beijing, buttressed by a squadron of translators, included a foray to what was, at the time, Beijing's only gay bar, and the discovery of the late-night gay cruising scene near the illegal bok choy market. The Chinese phrase for the semi-public sex happening wherever a tiny slice of semi-privacy could be found? \"Trembling bushes.\"\u003c/p>\n\u003cp>Then it was over to the \u003ca href=\"http://www.senorfrogs.com/\">Senor Frogs\u003c/a> in Nassau with Anneke Swinehart and Sean Kelly, a place of \"wet t-shirts, yard-long margarita glasses, and alcoholic Kool-Aid,\" that was the first stop of the Bruise Cruise, a floating indie-rock extravaganza of dozens of bands and a whole lot of booze. Swinehart came to the rescue of a friend who was about get roundhoused by a drunken \"cube of jerk\" for pointing that maybe 2AM was a little late for the guy to be out with a baby in tow. \"He was feeding the kid caffeinated beverages so the baby would stay awake and let him keep hanging out at the bar, hitting on teenagers,\" said Swinehart. \u003c/p>\n\u003cp>Instead, the \"cube of jerk\" (which, as Klatte said, should really be your next band name) punched Swinehart, Kelly jumped the guy from behind, and a lot of drunken security staff moved in. Eventually, the guy was 86'd, only to call the cops and finger a completely different guy--in fact, the drummer of one of the bands--as his attacker. It was a long night, punctuated by an \"indie rock riot\" of crying drunk girls pounding on the police car as the misidentified drummer was hauled away. Eventually, with no charges pressed, everyone got back on the boat for some much-needed cocktails, only to find out that rocker gossip had Swinehart and Kelly busted by the cops for trying to swipe the guy's kid. \u003c/p>\n\u003cp>As Swinehart deadpanned, \"We did not steal a baby at Senor Frogs.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sandwich500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sandwich500.jpg\" alt=\"Vietnamese sandwich from Banh Mi Love You Long Time\" title=\"Vietnamese sandwich from Banh Mi Love You Long Time\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49065\">\u003c/a>\u003cbr>\n\u003cem>Vietnamese sandwich from Banh Mi Love You Long Time\u003c/em>\u003c/p>\n\u003cp>During the intermission, during a second round of equally excellent Vietnamese sandwiches, we found out that Nguyen also makes sandwiches at the \u003ca href=\"http://www.reddevillounge.com/\">Red Devil Lounge\u003c/a>'s open mic every Tuesday, and does bicycle deliveries throughout the city. Her whole setup--baguettes, toaster oven, ingredients--can fit on a bike trailer. Delivery orders of pre-made sandwiches are packed in re-purposed Anchor Steam six-pack cartons and toted in panniers on her regular bike. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sandwichmaking500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sandwichmaking500.jpg\" alt=\"Making Vietnamese Sandwiches\" title=\"Making Vietnamese Sandwiches\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49066\">\u003c/a>\u003cbr>\n\u003cem>Jessica Nguyen making Vietnamese Sandwiches\u003c/em>\u003c/p>\n\u003cp>Back in our seats, we were hoping for some food talk from NPR darlings the Kitchen Sisters, Davia Nelson and Nikki Silva, but instead, they'd brought a snippet of their upcoming radio show, \u003ca href=\"http://blogs.kqed.org/makingof/\">The Making of...\u003c/a>, a collaboration with KQED. While there will be food-related segments on upcoming shows, this one focused on the making of \u003ca href=\"http://www.yelp.com/biz/homobiles-san-francisco\">Homomobiles\u003c/a>, musician/performer/writer \u003ca href=\"http://en.wikipedia.org/wiki/Lynn_Breedlove\">Lynn Breedlove\u003c/a>'s non-profit cab company geared towards anyone who, by virtue of gender identity, size of wig or volume of body glitter, might not get a fast, safe ride home in an ordinary cab. As Breedlove said, \"You don't have to be a big bad queer to get a ride, but it does help.\"\u003c/p>\n\u003cp>But then, after Boots Riley's truly hair-raising story of getting stopped by MPs on Treasure Island (lesson learned: if an MP orders you to pick up your bullet-less, legally registered gun from the trunk of your car to prove that it's unloaded, do not agree), writers and performance artists Ed Wolf and Kirk Read came on to show how it's a slippery slope from veganism to paying $700 to be locked behind barbed-wire gates while rinsing your lower intestines in wheatgrass juice. According to Wolf, identity in San Francisco was easy in the 1970s. You picked your sexual orientation, your hairdo, your drug(s) of choice, and you were set. By the 1990s, when Reed arrived in the City, \"the whole food thing had got out of hand,\" said Wolf.\u003c/p>\n\u003cp>\"You had to know what you were going to be intolerant of,\" said Reed, \"what enzyme your body was going to not produce.\" Working at a health clinic, surrounded by co-workers who smoke and drank, even did a little recreational heroin but also ate raw or were vegan, Reed heard a lot about a quasi-spiritual, raw-food retreat in San Diego. A two-for-one week was $700. How bad could it be? As freshly minted vegans, they already felt smug--not our problem!--as they drove down I-5 past the \"cowschweitz\" of the Harris Ranch feedlots. And then they arrived, to find a compound surrounded by high security gates festooned with signs reading NO PIZZA DELIVERY--a hint that maybe a week of colonics was more than some weak flesh could bear. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Ed-Kirk500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Ed-Kirk500.jpg\" alt=\"Kirk Read and Ed Wolf at Porchlight\" title=\"Kirk Read and Ed Wolf at Porchlight\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-49063\">\u003c/a>\u003cbr>\n\u003cem>Kirk Read and Ed Wolf performing at Porchlight\u003c/em>\u003c/p>\n\u003cp>\"Breakfast was one disk of watermelon,\" said Wolf. \"You'd put everything, anything on it--cinnamon, seaweed flakes--trying to give it some taste.\" Exercise was impossible; people \"peeled off\" limply during the quarter-mile hikes around the grounds. The big event? The distribution of buckets filled with wheatgrass juice, not for drinking but for, well, internal cleansing. At one point, they snuck off to see \u003cem>Little Miss Sunshine\u003c/em> and share an apple from Trader Joe's. Finally, at the end of the week, they fled. Just before getting back on I-5, they saw, like a beacon of light, a Denny's. \"We put it down!\" laughed Wolf. \"Grand Slam, everything. Do you know how hard it is to spend $39 at Denny's?\" \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>Kirk Reed will be performing as part of Yerba Buena Center for the Arts' show \u003ca href=\"http://www.ybca.org/wish-you-were-here\">Wish You Were Here\u003c/a> on Sat, Sept 22, from 8pm-12am.\u003c/em>\u003cbr>\n\u003cem>The Coup will be playing at the \u003ca href=\"http://www.treasureislandfestival.com\">Treasure Island Music Festival\u003c/a> on Sat, Oct 13.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/48988/banh-mi-love-you-long-times-vietnamese-sandwiches-at-porch-light-storytelling","authors":["5038"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_50","bayareabites_2407","bayareabites_90","bayareabites_181"],"tags":["bayareabites_10749","bayareabites_10754","bayareabites_10747","bayareabites_10748","bayareabites_10755","bayareabites_9090","bayareabites_10752","bayareabites_10751","bayareabites_10753","bayareabites_10756","bayareabites_10750"],"featImg":"bayareabites_49061","label":"bayareabites"},"bayareabites_40898":{"type":"posts","id":"bayareabites_40898","meta":{"index":"posts_1591205157","site":"bayareabites","id":"40898","score":null,"sort":[1333129441000]},"guestAuthors":[],"slug":"super-food-dessert-recipe-chia-seed-pudding-with-cherries-coconut-and-pistachios","title":"Super Food Dessert Recipe: Chia Seed Pudding with Cherries, Coconut, and Pistachios","publishDate":1333129441,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-102.jpg\" alt=\"chia seed pudding\" title=\"chia seed pudding\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40893\">\u003c/a>\u003cbr>\nIf you've strolled the beverage aisles of your natural foods grocery store lately, you may have noticed new bottled beverages with suspended seeds strewn throughout the colorful liquid. Chia Seeds. If you ask around, you may be told they're the newest superfood, and a powerful antioxidant. A wonder seed. You may have also learned that, yes indeed, this is the same chia seed that sprouted the ever-popular \u003ca href=\"http://www.chia.com/index.php/original-chia-pet/chia-puppy\">Chia Pet\u003c/a> of TV infomercial fame. \u003c/p>\n\u003cp>Now whenever everyone starts talking about a new, exciting superfood I tend to flee in the opposite direction. Remember when the whole world was reading Jonathan Franzen's \u003cem>The Corrections\u003c/em> (even Oprah)? That made me an instant skeptic. I figured surely a book that everyone in America was reading wasn't a book that \u003cem>I\u003c/em> would find to be a good read (full disclosure: I love \u003cem>The Corrections\u003c/em>). I had a similar reaction with chia seeds. Sick of hearing all about their health benefits and listening to nutritionists discuss how they're the next big thing, I turned my back on this powerful little seed. Until just last week. \u003c/p>\n\u003cp>It's hard to fully turn your back because people are most certainly talking. The Today Show's \u003ca href=\"http://todayhealth.today.msnbc.msn.com/_news/2012/02/21/10419498-next-trendy-health-food-ch-ch-ch-chia\">Health Blog\u003c/a> identifies chia seeds as the next trendy health food while \u003ca href=\"http://www.prevention.com/food/food-remedies/are-chia-seeds-worth-cost\">Prevention Magazine\u003c/a> deems them a \"pricey new food craze\" and \u003ca href=\"http://www.besthealthmag.ca/eat-well/nutrition/5-trendy-superfoods-are-they-worth-the-cash\">Best Health Magazine\u003c/a> explores if they're \"worth the cash.\" I purchased them in bulk and got roughly 2 cups for $3, so I didn't find the cost prohibitive, but like all new food trends, there are surely folks capitalizing on the general public. The more research you do, even if you're a born skeptic like myself, the more you start to look at those teeny, tiny seeds in a new light. Then when you try them, you'll realize that they're strangely filling and energizing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/chia-seed-pudding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/chia-seed-pudding.jpg\" alt=\"chia seed pudding\" title=\"chia seed pudding\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-40895\">\u003c/a>\u003cbr>\n\u003cem>Left Side: Raw Chia Seeds; Right Side: Chia Seeds After Soaking Overnight\u003c/em>\u003c/p>\n\u003cp>The short story with chia seeds is this: chia seeds are actually a species of flowering plant in the mint family. They're rich in omega-3 fatty acids, which is usually what you hear the nutritionists discussing. The seeds themselves can be eaten raw as a whole seed, packing a good punch of protein, fat and fiber (one-ounce has 4 grams protein and 11 grams of fiber!). But they can also be ground and used in baked goods or soaked, which makes them grow in size and become gelatinous in texture. The cool thing is that unlike flax seeds, you don't need to grind them first because they're completely digestible in whole form. I've started to use them just as I would any other seed, adding them to salads or sprinkled on yogurt with my morning granola. And, of course, there's pudding. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Let's chat pudding. While I used almond milk in this recipe, you could use a splash of your favorite milk or soy milk and it'd be lovely. This is one highly adaptable recipe. The only thing you \u003cem>must\u003c/em> do is soak the chia seeds because that's how the expand and become gelatinous, much like tapioca pearls. But the ways in which you can dress it up are endless: yesterday morning, I had a mango on hand, so I sliced up a mango and added some sliced almonds for a breakfast pudding. Or you could do a version with a dollop of \u003ca href=\"http://www.oprah.com/food/Cashew-Cream\">cashew cream\u003c/a> and crushed roasted hazelnuts. You add what you like. You marvel at how you kind of enjoy these odd little seeds. You think about making them again the next day. End of story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-109.jpg\" alt=\"pudding toppings\" title=\"pudding toppings\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40894\">\u003c/a>\u003cbr>\n\u003cem>Laying out Topping Ingredients\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chia Seed Pudding with Coconut, Pistachio and Dried Cherries\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time\u003c/strong>: 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> n/a\u003cbr>\n\u003cstrong>Inactive Time:\u003c/strong> 5 hours-24 hours\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 5 hours-25 hours\u003c/p>\n\u003cp>\u003cstrong>Serves\u003c/strong>: 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 1/4 cups almond milk\u003cbr>\n1/4 teaspoon almond extract (or vanilla, if you prefer)\u003cbr>\n1/2 teaspoon ginger powder\u003cbr>\n2 tablespoons honey + 1 tablespoon for drizzing on top\u003cbr>\n2/3 cup chia seeds\u003cbr>\n1/2 teaspoon orange zest\u003cbr>\n2 tablespoons chopped dried cherries\u003cbr>\n2 tablespoons chopped raw pistachios\u003cbr>\n2 tablespoons wide-flake unsweetened coconut \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nIn a small bowl, combine the almond milk and the honey, vanilla, and ginger powder and whisk to combine. Add the chia seeds and orange zest and whisk vigorously to fully combine. Pour into a container, cover, and refrigerate at least 5 hours, and ideally overnight. \u003c/p>\n\u003cp>When ready to serve, stir well. Spoon into bowls and top with cherries, pistachios, and coconut; drizzle with a bit of honey. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong> Other Chia Seed Recipes Around the Web:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.shape.com/healthy-eating/meal-ideas/quick-and-easy-chia-seed-recipes\">Whole Wheat Chia Seed Pancakes\u003c/a> - Shape Magazine\u003c/li>\n\u003cli>\u003ca href=\"http://www.oprah.com/food/Pumpkin-Chia-Seed-Muffins\">Pumpkin Chia Seed Muffins\u003c/a> - Oprah Magazine\u003c/li>\n\u003cli>\u003ca href=\"http://www.thekitchn.com/cranberry-chiaseed-granola-fro-148650\">Roseline's Cranberry Chia Granola\u003c/a> - The Kitchn\u003c/li>\n\u003cli>\u003ca href=\"http://www.mykitchenintherockies.com/2011/10/20/chia-seed-granola-with-walnuts-and-almonds/\">Chia Seed Granola with Walnuts and Almonds\u003c/a> - My German Kitchen\u003c/li>\n\u003cli>\u003ca href=\"http://www.kingarthurflour.com/recipes/chia-seed-flatbread-recipe\">Chia Seed Flatbread\u003c/a> - King Arthur\u003c/li>\n\u003cli>\u003ca href=\"http://kelseysappleaday.blogspot.com/2012/03/lemon-chia-seed-tea-bread.html\">Lemon Chia Seed Tea Bread\u003c/a> - An Apple a Day\u003c/li>\n\u003cli>\u003ca href=\"http://honestcooking.com/2011/04/25/strawberry-banana-smoothie-with-chia-seeds/\">Strawberry Banana Smoothie with Chia Seeds\u003c/a> - Honest Cooking\u003c/li>\n\u003cli>\u003ca href=\"http://gfreelife.com/2011/01/chia-seed-smoothie-and-more-recipes/\">Tropical Chia Smoothie\u003c/a> - Glutren Free Life with Jen\u003c/li>\n\u003cli>\u003ca href=\"http://fabulouslydomestic.com/2011/08/19/chia_brownies/\">Vegan Chia Seed Brownies\u003c/a> - Fabulously Domestic\u003c/li>\n\u003cli>\u003ca href=\"http://ohsheglows.com/2010/05/21/cookie-friday-3-minute-vegan-maple-oatmeal-cookie/\">3 Minute Vegan Maple Oatmeal Cookies (with Chia)\u003c/a> - Oh She Glows\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Curious about chia seeds? Don't know where to begin? Megan Gordon develops a raw, vegan chia seed pudding recipe that capitalizes on its super food powers. And who doesn't love cherry, pistachio, and coconut? This just might be your new late-night snack. ","status":"publish","parent":0,"modified":1333129441,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":861},"headData":{"title":"Super Food Dessert Recipe: Chia Seed Pudding with Cherries, Coconut, and Pistachios | KQED","description":"Curious about chia seeds? Don't know where to begin? Megan Gordon develops a raw, vegan chia seed pudding recipe that capitalizes on its super food powers. And who doesn't love cherry, pistachio, and coconut? This just might be your new late-night snack. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Super Food Dessert Recipe: Chia Seed Pudding with Cherries, Coconut, and Pistachios","datePublished":"2012-03-30T17:44:01.000Z","dateModified":"2012-03-30T17:44:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"40898 http://blogs.kqed.org/bayareabites/?p=40898","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/03/30/super-food-dessert-recipe-chia-seed-pudding-with-cherries-coconut-and-pistachios/","disqusTitle":"Super Food Dessert Recipe: Chia Seed Pudding with Cherries, Coconut, and Pistachios","path":"/bayareabites/40898/super-food-dessert-recipe-chia-seed-pudding-with-cherries-coconut-and-pistachios","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-102.jpg\" alt=\"chia seed pudding\" title=\"chia seed pudding\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40893\">\u003c/a>\u003cbr>\nIf you've strolled the beverage aisles of your natural foods grocery store lately, you may have noticed new bottled beverages with suspended seeds strewn throughout the colorful liquid. Chia Seeds. If you ask around, you may be told they're the newest superfood, and a powerful antioxidant. A wonder seed. You may have also learned that, yes indeed, this is the same chia seed that sprouted the ever-popular \u003ca href=\"http://www.chia.com/index.php/original-chia-pet/chia-puppy\">Chia Pet\u003c/a> of TV infomercial fame. \u003c/p>\n\u003cp>Now whenever everyone starts talking about a new, exciting superfood I tend to flee in the opposite direction. Remember when the whole world was reading Jonathan Franzen's \u003cem>The Corrections\u003c/em> (even Oprah)? That made me an instant skeptic. I figured surely a book that everyone in America was reading wasn't a book that \u003cem>I\u003c/em> would find to be a good read (full disclosure: I love \u003cem>The Corrections\u003c/em>). I had a similar reaction with chia seeds. Sick of hearing all about their health benefits and listening to nutritionists discuss how they're the next big thing, I turned my back on this powerful little seed. Until just last week. \u003c/p>\n\u003cp>It's hard to fully turn your back because people are most certainly talking. The Today Show's \u003ca href=\"http://todayhealth.today.msnbc.msn.com/_news/2012/02/21/10419498-next-trendy-health-food-ch-ch-ch-chia\">Health Blog\u003c/a> identifies chia seeds as the next trendy health food while \u003ca href=\"http://www.prevention.com/food/food-remedies/are-chia-seeds-worth-cost\">Prevention Magazine\u003c/a> deems them a \"pricey new food craze\" and \u003ca href=\"http://www.besthealthmag.ca/eat-well/nutrition/5-trendy-superfoods-are-they-worth-the-cash\">Best Health Magazine\u003c/a> explores if they're \"worth the cash.\" I purchased them in bulk and got roughly 2 cups for $3, so I didn't find the cost prohibitive, but like all new food trends, there are surely folks capitalizing on the general public. The more research you do, even if you're a born skeptic like myself, the more you start to look at those teeny, tiny seeds in a new light. Then when you try them, you'll realize that they're strangely filling and energizing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/chia-seed-pudding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/chia-seed-pudding.jpg\" alt=\"chia seed pudding\" title=\"chia seed pudding\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-40895\">\u003c/a>\u003cbr>\n\u003cem>Left Side: Raw Chia Seeds; Right Side: Chia Seeds After Soaking Overnight\u003c/em>\u003c/p>\n\u003cp>The short story with chia seeds is this: chia seeds are actually a species of flowering plant in the mint family. They're rich in omega-3 fatty acids, which is usually what you hear the nutritionists discussing. The seeds themselves can be eaten raw as a whole seed, packing a good punch of protein, fat and fiber (one-ounce has 4 grams protein and 11 grams of fiber!). But they can also be ground and used in baked goods or soaked, which makes them grow in size and become gelatinous in texture. The cool thing is that unlike flax seeds, you don't need to grind them first because they're completely digestible in whole form. I've started to use them just as I would any other seed, adding them to salads or sprinkled on yogurt with my morning granola. And, of course, there's pudding. \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>Let's chat pudding. While I used almond milk in this recipe, you could use a splash of your favorite milk or soy milk and it'd be lovely. This is one highly adaptable recipe. The only thing you \u003cem>must\u003c/em> do is soak the chia seeds because that's how the expand and become gelatinous, much like tapioca pearls. But the ways in which you can dress it up are endless: yesterday morning, I had a mango on hand, so I sliced up a mango and added some sliced almonds for a breakfast pudding. Or you could do a version with a dollop of \u003ca href=\"http://www.oprah.com/food/Cashew-Cream\">cashew cream\u003c/a> and crushed roasted hazelnuts. You add what you like. You marvel at how you kind of enjoy these odd little seeds. You think about making them again the next day. End of story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-109.jpg\" alt=\"pudding toppings\" title=\"pudding toppings\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40894\">\u003c/a>\u003cbr>\n\u003cem>Laying out Topping Ingredients\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chia Seed Pudding with Coconut, Pistachio and Dried Cherries\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time\u003c/strong>: 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> n/a\u003cbr>\n\u003cstrong>Inactive Time:\u003c/strong> 5 hours-24 hours\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 5 hours-25 hours\u003c/p>\n\u003cp>\u003cstrong>Serves\u003c/strong>: 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 1/4 cups almond milk\u003cbr>\n1/4 teaspoon almond extract (or vanilla, if you prefer)\u003cbr>\n1/2 teaspoon ginger powder\u003cbr>\n2 tablespoons honey + 1 tablespoon for drizzing on top\u003cbr>\n2/3 cup chia seeds\u003cbr>\n1/2 teaspoon orange zest\u003cbr>\n2 tablespoons chopped dried cherries\u003cbr>\n2 tablespoons chopped raw pistachios\u003cbr>\n2 tablespoons wide-flake unsweetened coconut \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nIn a small bowl, combine the almond milk and the honey, vanilla, and ginger powder and whisk to combine. Add the chia seeds and orange zest and whisk vigorously to fully combine. Pour into a container, cover, and refrigerate at least 5 hours, and ideally overnight. \u003c/p>\n\u003cp>When ready to serve, stir well. Spoon into bowls and top with cherries, pistachios, and coconut; drizzle with a bit of honey. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong> Other Chia Seed Recipes Around the Web:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.shape.com/healthy-eating/meal-ideas/quick-and-easy-chia-seed-recipes\">Whole Wheat Chia Seed Pancakes\u003c/a> - Shape Magazine\u003c/li>\n\u003cli>\u003ca href=\"http://www.oprah.com/food/Pumpkin-Chia-Seed-Muffins\">Pumpkin Chia Seed Muffins\u003c/a> - Oprah Magazine\u003c/li>\n\u003cli>\u003ca href=\"http://www.thekitchn.com/cranberry-chiaseed-granola-fro-148650\">Roseline's Cranberry Chia Granola\u003c/a> - The Kitchn\u003c/li>\n\u003cli>\u003ca href=\"http://www.mykitchenintherockies.com/2011/10/20/chia-seed-granola-with-walnuts-and-almonds/\">Chia Seed Granola with Walnuts and Almonds\u003c/a> - My German Kitchen\u003c/li>\n\u003cli>\u003ca href=\"http://www.kingarthurflour.com/recipes/chia-seed-flatbread-recipe\">Chia Seed Flatbread\u003c/a> - King Arthur\u003c/li>\n\u003cli>\u003ca href=\"http://kelseysappleaday.blogspot.com/2012/03/lemon-chia-seed-tea-bread.html\">Lemon Chia Seed Tea Bread\u003c/a> - An Apple a Day\u003c/li>\n\u003cli>\u003ca href=\"http://honestcooking.com/2011/04/25/strawberry-banana-smoothie-with-chia-seeds/\">Strawberry Banana Smoothie with Chia Seeds\u003c/a> - Honest Cooking\u003c/li>\n\u003cli>\u003ca href=\"http://gfreelife.com/2011/01/chia-seed-smoothie-and-more-recipes/\">Tropical Chia Smoothie\u003c/a> - Glutren Free Life with Jen\u003c/li>\n\u003cli>\u003ca href=\"http://fabulouslydomestic.com/2011/08/19/chia_brownies/\">Vegan Chia Seed Brownies\u003c/a> - Fabulously Domestic\u003c/li>\n\u003cli>\u003ca href=\"http://ohsheglows.com/2010/05/21/cookie-friday-3-minute-vegan-maple-oatmeal-cookie/\">3 Minute Vegan Maple Oatmeal Cookies (with Chia)\u003c/a> - Oh She Glows\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/40898/super-food-dessert-recipe-chia-seed-pudding-with-cherries-coconut-and-pistachios","authors":["5072"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_4084","bayareabites_1245","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_8841","bayareabites_10274","bayareabites_10276","bayareabites_10275","bayareabites_814","bayareabites_9090","bayareabites_1699","bayareabites_10277"],"featImg":"bayareabites_40893","label":"bayareabites"},"bayareabites_28598":{"type":"posts","id":"bayareabites_28598","meta":{"index":"posts_1591205157","site":"bayareabites","id":"28598","score":null,"sort":[1308158136000]},"guestAuthors":[],"slug":"gluten-free-vegan-macaroni-and-cheese","title":"Gluten-Free Vegan Macaroni and Cheese","publishDate":1308158136,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gluten-Free-Vegan-Mac-and-Cheese1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gluten-Free-Vegan-Mac-and-Cheese1.jpg\" alt=\"Gluten Free Vegan Mac and Cheese\" title=\"Gluten Free Vegan Mac and Cheese\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28648\">\u003c/a>\u003c/p>\n\u003cp>As I'm sure you know, macaroni and cheese is all the rage right now. With \u003ca href=\"http://homeroom510.com/\">entire restaurants dedicated\u003c/a> to the creamy, comforting stuff, it's clear that it's a childhood favorite that we don't outgrow. Vegans have long been in the practice of creating amazing versions of animal-ingredient-free varieties. There's even an entire blog dedicated to it called the \u003ca href=\"http://thenoochynoodle.wordpress.com/\">Noochy Noodle\u003c/a>. But what if you are vegan and also gluten-free? Just because a vegan gets diagnosed with celiac disease or gluten sensitivity his or her ethical stance about animal products doesn't change. So, the elimination of gluten gets added to their vegan lifestyle. \u003c/p>\n\u003cp>The two main components in traditional mac and cheese are dairy and wheat. So, you may wonder how a gluten-free vegan could possibly, of all dishes, manage to eat some. Believe it or not, it's possible to create a delectable, velvety, savory bowl of noodles that will satisfy even an omnivore. I know of four restaurants in the Bay Area that serve gluten-free vegan mac and cheese: \u003ca href=\"http://source-sf.com/our_food.php\">Source\u003c/a>, \u003ca href=\"http://natures-express.com/\">Nature's Express\u003c/a>, \u003ca href=\"http://www.cafegratitude.com/\">Cafe Gratitude\u003c/a> (and a raw variety at that!), and \u003ca href=\"http://thenoochynoodle.wordpress.com/2011/02/27/oaklands-new-mac-and-cheese-restaurant-homeroom/\">Homeroom\u003c/a>. However, everyone knows that nothing beats homemade. So, let's start with some cashews and some rice pasta and take it from there...\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Vegan Macaroni and Cheese\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> \u003cem>This makes a cheesy, gooey mac and cheese. I prefer not to bake it so that the nut base doesn't get too dry or congeal. The base for the cheese sauce was inspired by the \u003ca href=\"http://chocolateandzucchini.com/archives/2008/11/raw_cashew_cheese.php\">Raw Cashew Cheese recipe on Chocolate & Zucchini\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Mac-and-Cheese-Ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Mac-and-Cheese-Ingredients1.jpg\" alt=\"Mac and Cheese Ingredients\" title=\"Mac and Cheese Ingredients\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28650\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> After soaking cashews, 15 min\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 10 min\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 15 min (some steps are done simultaneously)\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 4 2-cup servings \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cup cashews (soaked for 6 hours or overnight -- measure after soaking)\u003c/li>\n\u003cli>1/2 cup vegan milk (I used homemade \u003ca href=\"http://vegetarian.about.com/od/rawfoodsrecipes/r/cashewmilk.htm\">cashew milk\u003c/a>, but any other type would work)\u003c/li>\n\u003cli>1/4 cup roasted red peppers (from a jar works fine)\u003c/li>\n\u003cli>3 tablespoons white wine (find a \u003ca href=\"http://www.barnivore.com/\">vegan variety here\u003c/a>)*\u003c/li>\n\u003cli>2 tablespoons \u003ca href=\"http://en.wikipedia.org/wiki/Nutritional_yeast\">nutritional yeast\u003c/a>\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>1 teaspoon apple cider vinegar\u003c/li>\n\u003cli>1 tablespoon \u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance\u003c/a> (I prefer the soy-free variety, which would also make this a soy-free recipe.)\u003c/li>\n\u003cli>1 large clove of garlic, chopped\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>black pepper to taste (but I recommend a lot)\u003c/li>\n\u003cli>1 bag Trader Joe's Organic Brown Rice Fusilli Pasta (This is the best gluten-free pasta I have found, and it's only $1.99. It comes in other shapes, but fusilli is the best.)**\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Trader-Joes-Brown-Rice-Pasta1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Trader-Joes-Brown-Rice-Pasta1.jpg\" alt=\"Trader Joes Brown Rice Pasta\" title=\"Trader Joes Brown Rice Pasta\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28652\">\u003c/a>\u003c/p>\n\u003cp>*The addition of wine and vinegar helps give the sauce the sharp taste that the fermentation in dairy cheese produces.\u003cbr>\n**If you are not gluten-free, you can totally use regular wheat pasta here as well.\u003cbr>\nNote: If you're not feeling the macaroni part, you can also just make the sauce and use it for other recipes that call for cheesy concoctions, like a vegan fondue, over veggies, or drizzled on vegan pizza. \u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003c/ul>\u003col>\n\u003cli>Start cooking the pasta according to directions. I've learned that exactly 8 minutes is the ideal time for the Trader Joe's brand.\u003c/li>\n\u003cli>In the meantime put all other ingredients into a blender and gradually increase the speed to the highest possible, and blend until completely smooth. I highly recommend using a good quality (preferably high-speed) blender like a \u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a> to get the creamiest consistency possible. But whatever blender you use, the key it to get it as smooth as possible and without any gritty texture. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Cheese-Sauce-in-Blender1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Cheese-Sauce-in-Blender1.jpg\" alt=\"Cheese Sauce in Blender\" title=\"Cheese Sauce in Blender\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28654\">\u003c/a>\u003c/p>\n\u003cli>Pour \"cheese\" mixture into a pot and over medium low heat, gradually heat sauce while constantly stirring with a whisk. \u003c/li>\n\u003cli>Drain noodles, rinse for a second, and while still wet combine with cheese sauce.\u003c/li>\n\u003cli>Stir.\u003c/li>\n\u003cli>Eat.\u003c/li>\n\u003cp>You can also customize this recipe easily. Add a little cayenne or jalapeños for a kick. Sprinkle with gluten-free bread crumbs or crumbled potato chips. Stir in peas or broccoli florets. Use your imagination! Then grab a bowl, pile in the creamy pasta, and relive your childhood (maybe add some \u003ca href=\"http://www.tv.com/tvs-13-best-cartoons...-for-grown-ups/story/21454.html\">grown-up cartoons\u003c/a> for even more authenticity). \u003c/p>\n\u003c/ol>\n","blocks":[],"excerpt":"Macaroni and cheese is all the rage right now and everyone should have a chance to get in on reliving this childhood classic. Here's a creamy, velvety recipe that's vegan, gluten-free, and just as delicious as the dairy variety. ","status":"publish","parent":0,"modified":1308702152,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":692},"headData":{"title":"Gluten-Free Vegan Macaroni and Cheese | KQED","description":"Macaroni and cheese is all the rage right now and everyone should have a chance to get in on reliving this childhood classic. Here's a creamy, velvety recipe that's vegan, gluten-free, and just as delicious as the dairy variety. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Gluten-Free Vegan Macaroni and Cheese","datePublished":"2011-06-15T17:15:36.000Z","dateModified":"2011-06-22T00:22:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"28598 http://blogs.kqed.org/bayareabites/?p=28598","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/06/15/gluten-free-vegan-macaroni-and-cheese/","disqusTitle":"Gluten-Free Vegan Macaroni and Cheese","path":"/bayareabites/28598/gluten-free-vegan-macaroni-and-cheese","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gluten-Free-Vegan-Mac-and-Cheese1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gluten-Free-Vegan-Mac-and-Cheese1.jpg\" alt=\"Gluten Free Vegan Mac and Cheese\" title=\"Gluten Free Vegan Mac and Cheese\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28648\">\u003c/a>\u003c/p>\n\u003cp>As I'm sure you know, macaroni and cheese is all the rage right now. With \u003ca href=\"http://homeroom510.com/\">entire restaurants dedicated\u003c/a> to the creamy, comforting stuff, it's clear that it's a childhood favorite that we don't outgrow. Vegans have long been in the practice of creating amazing versions of animal-ingredient-free varieties. There's even an entire blog dedicated to it called the \u003ca href=\"http://thenoochynoodle.wordpress.com/\">Noochy Noodle\u003c/a>. But what if you are vegan and also gluten-free? Just because a vegan gets diagnosed with celiac disease or gluten sensitivity his or her ethical stance about animal products doesn't change. So, the elimination of gluten gets added to their vegan lifestyle. \u003c/p>\n\u003cp>The two main components in traditional mac and cheese are dairy and wheat. So, you may wonder how a gluten-free vegan could possibly, of all dishes, manage to eat some. Believe it or not, it's possible to create a delectable, velvety, savory bowl of noodles that will satisfy even an omnivore. I know of four restaurants in the Bay Area that serve gluten-free vegan mac and cheese: \u003ca href=\"http://source-sf.com/our_food.php\">Source\u003c/a>, \u003ca href=\"http://natures-express.com/\">Nature's Express\u003c/a>, \u003ca href=\"http://www.cafegratitude.com/\">Cafe Gratitude\u003c/a> (and a raw variety at that!), and \u003ca href=\"http://thenoochynoodle.wordpress.com/2011/02/27/oaklands-new-mac-and-cheese-restaurant-homeroom/\">Homeroom\u003c/a>. However, everyone knows that nothing beats homemade. So, let's start with some cashews and some rice pasta and take it from there...\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Vegan Macaroni and Cheese\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> \u003cem>This makes a cheesy, gooey mac and cheese. I prefer not to bake it so that the nut base doesn't get too dry or congeal. The base for the cheese sauce was inspired by the \u003ca href=\"http://chocolateandzucchini.com/archives/2008/11/raw_cashew_cheese.php\">Raw Cashew Cheese recipe on Chocolate & Zucchini\u003c/a>.\u003c/em> \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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Mac-and-Cheese-Ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Mac-and-Cheese-Ingredients1.jpg\" alt=\"Mac and Cheese Ingredients\" title=\"Mac and Cheese Ingredients\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28650\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> After soaking cashews, 15 min\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 10 min\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 15 min (some steps are done simultaneously)\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 4 2-cup servings \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cup cashews (soaked for 6 hours or overnight -- measure after soaking)\u003c/li>\n\u003cli>1/2 cup vegan milk (I used homemade \u003ca href=\"http://vegetarian.about.com/od/rawfoodsrecipes/r/cashewmilk.htm\">cashew milk\u003c/a>, but any other type would work)\u003c/li>\n\u003cli>1/4 cup roasted red peppers (from a jar works fine)\u003c/li>\n\u003cli>3 tablespoons white wine (find a \u003ca href=\"http://www.barnivore.com/\">vegan variety here\u003c/a>)*\u003c/li>\n\u003cli>2 tablespoons \u003ca href=\"http://en.wikipedia.org/wiki/Nutritional_yeast\">nutritional yeast\u003c/a>\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>1 teaspoon apple cider vinegar\u003c/li>\n\u003cli>1 tablespoon \u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance\u003c/a> (I prefer the soy-free variety, which would also make this a soy-free recipe.)\u003c/li>\n\u003cli>1 large clove of garlic, chopped\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>black pepper to taste (but I recommend a lot)\u003c/li>\n\u003cli>1 bag Trader Joe's Organic Brown Rice Fusilli Pasta (This is the best gluten-free pasta I have found, and it's only $1.99. It comes in other shapes, but fusilli is the best.)**\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Trader-Joes-Brown-Rice-Pasta1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Trader-Joes-Brown-Rice-Pasta1.jpg\" alt=\"Trader Joes Brown Rice Pasta\" title=\"Trader Joes Brown Rice Pasta\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28652\">\u003c/a>\u003c/p>\n\u003cp>*The addition of wine and vinegar helps give the sauce the sharp taste that the fermentation in dairy cheese produces.\u003cbr>\n**If you are not gluten-free, you can totally use regular wheat pasta here as well.\u003cbr>\nNote: If you're not feeling the macaroni part, you can also just make the sauce and use it for other recipes that call for cheesy concoctions, like a vegan fondue, over veggies, or drizzled on vegan pizza. \u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003c/ul>\u003col>\n\u003cli>Start cooking the pasta according to directions. I've learned that exactly 8 minutes is the ideal time for the Trader Joe's brand.\u003c/li>\n\u003cli>In the meantime put all other ingredients into a blender and gradually increase the speed to the highest possible, and blend until completely smooth. I highly recommend using a good quality (preferably high-speed) blender like a \u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a> to get the creamiest consistency possible. But whatever blender you use, the key it to get it as smooth as possible and without any gritty texture. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Cheese-Sauce-in-Blender1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Cheese-Sauce-in-Blender1.jpg\" alt=\"Cheese Sauce in Blender\" title=\"Cheese Sauce in Blender\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28654\">\u003c/a>\u003c/p>\n\u003cli>Pour \"cheese\" mixture into a pot and over medium low heat, gradually heat sauce while constantly stirring with a whisk. \u003c/li>\n\u003cli>Drain noodles, rinse for a second, and while still wet combine with cheese sauce.\u003c/li>\n\u003cli>Stir.\u003c/li>\n\u003cli>Eat.\u003c/li>\n\u003cp>You can also customize this recipe easily. Add a little cayenne or jalapeños for a kick. Sprinkle with gluten-free bread crumbs or crumbled potato chips. Stir in peas or broccoli florets. Use your imagination! Then grab a bowl, pile in the creamy pasta, and relive your childhood (maybe add some \u003ca href=\"http://www.tv.com/tvs-13-best-cartoons...-for-grown-ups/story/21454.html\">grown-up cartoons\u003c/a> for even more authenticity). \u003c/p>\n\u003c/ol>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/28598/gluten-free-vegan-macaroni-and-cheese","authors":["5126"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_1865","bayareabites_4084","bayareabites_1245","bayareabites_12","bayareabites_1807","bayareabites_1873"],"tags":["bayareabites_8520","bayareabites_9383","bayareabites_9382","bayareabites_1859","bayareabites_14750","bayareabites_138","bayareabites_9381","bayareabites_8995","bayareabites_677","bayareabites_9384","bayareabites_9379","bayareabites_377","bayareabites_9386","bayareabites_755","bayareabites_9090","bayareabites_9380","bayareabites_9385","bayareabites_9089","bayareabites_1829","bayareabites_1871","bayareabites_8960"],"featImg":"bayareabites_28648","label":"bayareabites"},"bayareabites_24400":{"type":"posts","id":"bayareabites_24400","meta":{"index":"posts_1591205157","site":"bayareabites","id":"24400","score":null,"sort":[1299682847000]},"guestAuthors":[],"slug":"source-vegetarian-vegan-friendly-restaurant-opens-today","title":"Source: Vegetarian + Vegan-friendly Restaurant Opens Today","publishDate":1299682847,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.source-sf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Source_heart.jpg\" alt=\"Source vegetarian restaurant\" title=\"Source vegetarian restaurant\" width=\"299\" height=\"150\" class=\"alignleft size-full wp-image-24483\">\u003c/a>Nestled between SoMa, the Mission, and Potrero (\u003ca href=\"http://sfist.com/2010/04/06/somisspo_neighborhood_accepted_on_p.php\">Somisspo\u003c/a>!), \u003ca href=\"http://source-sf.com/\">Source\u003c/a> is a vegetarian (and vegan-friendly) restaurant offering not only a varied organic menu, but also a host of mood-enhancing and body-healing atmospheric elements. \u003c/p>\n\u003cp>The feng shui'ed space will feature a waterfall, custom-designed music, a special lighting system, purified air, and heated patio.\u003c/p>\n\u003cp>The menu will be seasonal and organic offering dishes from a wide range of cuisines. The food menu is about 60% vegan, with the only non-vegan ingredients in the kitchen being honey (used in some drinks) and cheese. Many dishes do include cheese, but they are easily veganizable. And the desserts are ALL vegan! Banana Chocolate Pie anyone?\u003c/p>\n\u003cp>Everything on the \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/source-menu.pdf\">(reasonably-priced) food menu\u003c/a> sounds delicious, but these stick out as particularly intriguing: \u003c/p>\n\u003cp>\u003cem>Peking Quack [faux duck] sandwich w/ soy quack, cucumber, avocado, scallions, and black sesame hoisin sauce\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Crisp [dairy and fish-free] Caesar Salad with tamarind caesar dressing and sliced crispy pinole strips\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCountry Shepherds Pie with moo [faux beef], assorted fresh vegetables, caramelized & toasted onion, and mashed potatoes\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\n[raw and gluten-free] Pecan Date Cream Roll\u003c/em>\u003c/p>\n\u003cp>When asked about the reason for choosing onomatopoeias for the faux meat names, owner Andrew Fox replied, \"We are using the animal sounds to name the foods so that no one is offended. [Also], the sounds of the animals are their voices thanking us for saving their lives.\" The faux meats are not made in-house yet, but will be in the future. \u003c/p>\n\u003cp>The extensive menu also offers pizzas, burgers, and dosas and they will offer a whole elixer and smoothie menu, raw options, and filtered ionized water. \u003c/p>\n\u003cp>My hope is that they will venture into offering vegan cheeses for their dishes. While the option to veganize is lovely, it would be nice not to have to subtract ingredients and instead be able to replace them with something equally delicious. I know I tend to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/25/step-right-up-straw-is-open-and-its-vegan-friendly/\">challenge restaurants with this request\u003c/a>, but nut cheeses and creams are a delicious alternative that more and more restaurants are embracing (like \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/02/vegans-vegetarians-carnivores-dine-together-at-gather/\">Gather\u003c/a>, \u003ca href=\"http://www.gracias-madre.com/\">Gracias Madre\u003c/a>, and \u003ca href=\"http://www.cafegratitude.com/\">Gratitude\u003c/a>). They do offer cashew mayo and embrace raw food, so I'm hoping cashew cheese is not far off? And since the intention in their faux meat names is to acknowledge the saving of animals, a move away from dairy would acknowledge the fact that the meat and dairy industry are inherently connected. \u003c/p>\n\u003cp>Source looks to be an exciting addition to the vegetarian family of restaurants in the Bay Area. With it's wide range of culinary options, unique design elements, and welcoming spirit, it's sure to fulfill you mind, belly, and soul.\u003c/p>\n\u003cp>Source opens for dinner today, Wednesday, March 9, at 5pm. Beginning Thursday, March 10, it will be open 11am-3pm for lunch and 5pm-10pm for dinner. They will have a happy hour at 5pm on Thursday, serving elixirs, teas, coffee, dessert and some lunch and dinner fare. They will start serving brunch on Saturdays and Sundays in two weeks. (Always excited for more vegan brunch options in the Bay Area!)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">Source\u003c/a>\u003cbr>\nOpen 7 days a week, 11am to 3pm for lunch, 5pm to 10pm for dinner\u003cbr>\n11 Division Street (at the corner of Division St and De Haro St, between King St and Berry St)\u003cbr>\nSan Francisco, CA\u003cbr>\n415-864-9000\u003cbr>\ninfo@source-sf.com\u003c/p>\n\n","blocks":[],"excerpt":"Source, opening March 9th for dinner, is a vegetarian (and vegan-friendly) restaurant offering an extensive organic menu, as well as a host of mood-enhancing and body-healing atmospheric elements. ","status":"publish","parent":0,"modified":1299821476,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":562},"headData":{"title":"Source: Vegetarian + Vegan-friendly Restaurant Opens Today | KQED","description":"Source, opening March 9th for dinner, is a vegetarian (and vegan-friendly) restaurant offering an extensive organic menu, as well as a host of mood-enhancing and body-healing atmospheric elements. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Source: Vegetarian + Vegan-friendly Restaurant Opens Today","datePublished":"2011-03-09T15:00:47.000Z","dateModified":"2011-03-11T05:31:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"24400 http://blogs.kqed.org/bayareabites/?p=24400","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/03/09/source-vegetarian-vegan-friendly-restaurant-opens-today/","disqusTitle":"Source: Vegetarian + Vegan-friendly Restaurant Opens Today","path":"/bayareabites/24400/source-vegetarian-vegan-friendly-restaurant-opens-today","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.source-sf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Source_heart.jpg\" alt=\"Source vegetarian restaurant\" title=\"Source vegetarian restaurant\" width=\"299\" height=\"150\" class=\"alignleft size-full wp-image-24483\">\u003c/a>Nestled between SoMa, the Mission, and Potrero (\u003ca href=\"http://sfist.com/2010/04/06/somisspo_neighborhood_accepted_on_p.php\">Somisspo\u003c/a>!), \u003ca href=\"http://source-sf.com/\">Source\u003c/a> is a vegetarian (and vegan-friendly) restaurant offering not only a varied organic menu, but also a host of mood-enhancing and body-healing atmospheric elements. \u003c/p>\n\u003cp>The feng shui'ed space will feature a waterfall, custom-designed music, a special lighting system, purified air, and heated patio.\u003c/p>\n\u003cp>The menu will be seasonal and organic offering dishes from a wide range of cuisines. The food menu is about 60% vegan, with the only non-vegan ingredients in the kitchen being honey (used in some drinks) and cheese. Many dishes do include cheese, but they are easily veganizable. And the desserts are ALL vegan! Banana Chocolate Pie anyone?\u003c/p>\n\u003cp>Everything on the \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/source-menu.pdf\">(reasonably-priced) food menu\u003c/a> sounds delicious, but these stick out as particularly intriguing: \u003c/p>\n\u003cp>\u003cem>Peking Quack [faux duck] sandwich w/ soy quack, cucumber, avocado, scallions, and black sesame hoisin sauce\u003c/em>\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>\u003cem>Crisp [dairy and fish-free] Caesar Salad with tamarind caesar dressing and sliced crispy pinole strips\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCountry Shepherds Pie with moo [faux beef], assorted fresh vegetables, caramelized & toasted onion, and mashed potatoes\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\n[raw and gluten-free] Pecan Date Cream Roll\u003c/em>\u003c/p>\n\u003cp>When asked about the reason for choosing onomatopoeias for the faux meat names, owner Andrew Fox replied, \"We are using the animal sounds to name the foods so that no one is offended. [Also], the sounds of the animals are their voices thanking us for saving their lives.\" The faux meats are not made in-house yet, but will be in the future. \u003c/p>\n\u003cp>The extensive menu also offers pizzas, burgers, and dosas and they will offer a whole elixer and smoothie menu, raw options, and filtered ionized water. \u003c/p>\n\u003cp>My hope is that they will venture into offering vegan cheeses for their dishes. While the option to veganize is lovely, it would be nice not to have to subtract ingredients and instead be able to replace them with something equally delicious. I know I tend to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/25/step-right-up-straw-is-open-and-its-vegan-friendly/\">challenge restaurants with this request\u003c/a>, but nut cheeses and creams are a delicious alternative that more and more restaurants are embracing (like \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/02/vegans-vegetarians-carnivores-dine-together-at-gather/\">Gather\u003c/a>, \u003ca href=\"http://www.gracias-madre.com/\">Gracias Madre\u003c/a>, and \u003ca href=\"http://www.cafegratitude.com/\">Gratitude\u003c/a>). They do offer cashew mayo and embrace raw food, so I'm hoping cashew cheese is not far off? And since the intention in their faux meat names is to acknowledge the saving of animals, a move away from dairy would acknowledge the fact that the meat and dairy industry are inherently connected. \u003c/p>\n\u003cp>Source looks to be an exciting addition to the vegetarian family of restaurants in the Bay Area. With it's wide range of culinary options, unique design elements, and welcoming spirit, it's sure to fulfill you mind, belly, and soul.\u003c/p>\n\u003cp>Source opens for dinner today, Wednesday, March 9, at 5pm. Beginning Thursday, March 10, it will be open 11am-3pm for lunch and 5pm-10pm for dinner. They will have a happy hour at 5pm on Thursday, serving elixirs, teas, coffee, dessert and some lunch and dinner fare. They will start serving brunch on Saturdays and Sundays in two weeks. (Always excited for more vegan brunch options in the Bay Area!)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">Source\u003c/a>\u003cbr>\nOpen 7 days a week, 11am to 3pm for lunch, 5pm to 10pm for dinner\u003cbr>\n11 Division Street (at the corner of Division St and De Haro St, between King St and Berry St)\u003cbr>\nSan Francisco, CA\u003cbr>\n415-864-9000\u003cbr>\ninfo@source-sf.com\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/24400/source-vegetarian-vegan-friendly-restaurant-opens-today","authors":["5126"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1653","bayareabites_1875","bayareabites_1807","bayareabites_1873"],"tags":["bayareabites_9091","bayareabites_9090","bayareabites_493","bayareabites_9089","bayareabites_1871","bayareabites_108"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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. 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