I'm a big fan of bicycles and beer. As luck would have it, there's a trio of cycling beer aficionados, The Grand Cru, that organizes monthly rides for like-minded adults in search of tasty local craft beers.
Israel Figueroa, Colin Elliott and Phillip Yip of The Grand Cru with Max Hunter of the East Bay Bicycle Coalition.
Yesterday they led the 3rd Annual Tour de Biere, a 20-mile route through the East Bay in honor of San Francisco Beer Week. The $25 registration fee benefits the East Bay Bicycle Coalition, a local cycling advocacy group (and I'm serving as a board member for them this year, so I was along on the ride as an official representative.) The fee also included complimentary tastings and discounts from the participating breweries.
50 riders gathered at 9:30AM at Drake's Brewing, a short 12-minute jaunt from San Leandro BART. (Riders were encouraged to take public transportation to and from the breweries.)
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The organizers provided homemade muffins, fruit, hard boiled eggs and Bicycle Coffee for a tasty pre-ride breakfast.
Community Manager Jeff McClure and Bar Manager Gabbie Chang gave us an informative tour of the brewery, and we also sampled a new batch of their 1500 American Pale Ale. Drake's produced 12,000 kegs last year and hope to churn out at least 20,000 in 2013, as well as broaden their distribution beyond the Bay Area.
As a parting gift, they sent us away with a souvenir bottle of their IPA, their flagship brew.
Around noon, we hopped on our bikes and headed to West Oakland's Linden Street Brewery.
We had a special stop in Alameda, where one of the organizer's parents treated us to peanut butter chocolate cookies that were fresh out of the oven. (And I do believe they were among the best cookies I've ever had.)
Israel Figueroa, one of the co-founders of The Grand Cru, moved to the Bay Area after attending grad school in Chicago. "I started delving into the world of beer [there] as I started frequenting Goose Island," says Figueroa. "Around the same time, a friend of mine got me an old Bianchi off of Craigslist and got me into cycling. At some point I thought it would be a good idea to combine the two: providing a reason to drive out to an localish brewery and doing a scenic ride in a new area. I invited a bunch of friends to come along and eventually got an email list going." Their first group ride dates back to September 2008.
"Tour de Biere's always memorable because we often get a great mix of people. Some learn about it through the [East Bay] Bicycle Coalition who ride often but don't know the beer riches they have in the backyard. We also get the Beer Week beer nerds who haven't ridden in months/years and it's great to see them realize that cycling is a viable transportation option."
The Grand Cru's monthly rides vary in distance between 5 and 30 miles depending on proximity to a brewery and weather conditions -- although the rides continue rain or shine, and bad weather doesn't necessarily deter folks from venturing out for beer.
Phillip Yip, another co-founder, described one of his most memorable outings. "Despite having the worst weather for one of our rides, it somehow was our most-attended ride. My girlfriend and I decided to go for extra points and decided to add a loop through Occidental. To get there, we climbed Joy Road -- which was the Worst Name Ever for a road that was a wet and miserable climb with a bunch of false summits. But now it's a funny story. I'm amazed that my cell phone still worked after that ride. People weren't happy during the ride but everybody was in a good mood at Russian River Brewing afterward."
Linden Street Brewery is a perfect spot for parties, and I've written about their popular pig roasts in the past which they've co-hosted with Chop Bar. They're in the midst of expanding their space, and a beer garden, restaurant and wine tasting room are currently under construction. Linden is aiming to have everything open by July 1st, so for now, they're holding their tastings right out of their brewery.
Andrew Ritter, the lead brewer and manager, provided a flight of Linden's offerings: Town Lager, Black Lager, Red Lager and his personal favorite, the Common Lager.
Here's two Tour de Biere riders enjoying the Town Lager.
El Taco Bike also made an lunch time appearance and served up chorizo and pork tacos from its bicycle cart.
Our third stop was the Berkeley outpost of the Austrian company Trumer Pils Brauerei.
The Production Manager, Jeff Eaton, gave us a tour of their expansive facilities. They produce only one beer: a light, 4.9% abv German-style pilsner.
Their impressive in-house bottling facility can label up to 370 bottles a minute.
Then it was time to unwind in their posh tasting room.
The last stop on the tour was the Pyramid Brewery and Alehouse; unfortunately, I couldn't stay for the final set of tastings. Although after a full afternoon of sampling beers and pedaling in the sunshine, I don't think I had any more room for another round.
This year's Tour de Biere sold out within 48 hours, and there was a waiting list with over 80 people. Israel, Colin and Phillip hope to expand the event to accommodate more participants next year and to increase support for the East Bay Bicycle Coalition.
I had a wonderful time with The Grand Cru group today, and I highly recommend joining them for one of their well-organized, pedal-powered adventures. I'm already looking forward to 2014's Tour!
To learn more about The Grand Cru's monthly beer rides, visit their blog.
Hours & Tours:
Tours are offered at Trumer Brauerei Berkeley Monday through Friday at 3:15pm. Reservations are recommended. Please email tours@trumerbrauerei.com or call for more infor and to make a reservation.
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We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1713200804,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":296},"headData":{"title":"Samosas aren’t from India…Wait, what? | KQED","description":"Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world. Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"videoEmbed":"https://youtu.be/Hzye3hGNulQ?si=-GwUfo48P7IopX5C","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"WpOldSlug":"samosas-arent-from-indiawait-what","nprByline":"Manjula Varghese","subhead":"The samosa, the bite-size Indian street food, is actually not from India","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337576/samosa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337576/samosa","authors":["byline_food_1337576"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_143","food_328"],"featImg":"food_1337580","label":"source_food_1337576"},"food_1337457":{"type":"posts","id":"food_1337457","meta":{"index":"posts_1591205157","site":"food","id":"1337457","found":true},"guestAuthors":[],"slug":"we-recreated-an-its-it-ice-cream-sandwich-at-home-with-an-oakland-twist","title":"We Recreated an It's-It Ice Cream Sandwich at Home — With an Oakland Twist.","publishDate":1691020868,"format":"standard","headTitle":"We Recreated an It’s-It Ice Cream Sandwich at Home — With an Oakland Twist. | KQED","labelTerm":{},"content":"\u003cp>https://youtu.be/S4EHUfG3JAo?feature=shared\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>A list of things that are very San Francisco are never complete without the It’s-It ice cream sandwich. Invented by Playland-at-the-Beach amusement park owner George Whitney in 1928, an It’s-It is a scoop of ice cream sandwiched by two oatmeal cookies and then dipped into chocolate. In my opinion, the key components are the oatmeal cookies (where there are raisins: I’ve checked!), which provide a soft snap that somehow lightens the load of a regular cookie while also giving me the comfort and warmth of my grandma’s oatmeal cookies — perhaps a reminder that San Francisco is never as warm as an American summer promises. But I’m okay with that.\u003c/p>\n\u003cp>Any recreation experiment begs the question: why make your own? We’re spoiled with choice and availability in the Bay, so I’d absolutely be able to run blindfolded in any direction for half an hour before bumping into the storied ice cream treat. But, aside from the fact that I like to give myself a challenge, I simply like to create new flavor combinations. It’s-Its come in vanilla, chocolate, mint, and cappuccino, along with seasonal strawberry and pumpkin flavors, but I went off-script to make a version that was even more of an ode to the Bay Area with rocky road ice cream, a flavor that was actually invented in Oakland. In the 1920s, ice cream entrepreneur William Dreyer wanted to raise people’s spirits during the Great Depression and decided the best way to do so was with a combination of chocolate ice cream, nuts, and marshmallows.\u003c/p>\n\u003cp>First of all, I’m not going to stop you from doing your own thing. You can find your own oatmeal cookie recipe (or buy them), your own ice cream recipe (or buy it), and your own chocolate shell recipe (or buy it) and call it a day, but this is what \u003cem>I\u003c/em> did. Many recipes veer fancy in order to get as close to an It’s-It as possible, but again: why recreate it when you can re-interpret it? If the Bay Area has taught me anything, it’s that there’s room for all flavors to exist here.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can go up to a cup for each ingredient for the rocky road ice cream, but sometimes the dual textures of the hard almonds and soft marshmallows throws people off. I am not one of those people, obviously.\u003c/p>\n\u003cfigure id=\"attachment_1337463\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1337463\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png\" alt=\"A triptych image with a close up of rocky road ice cream on the left, a homemade It's-It's ice cream sandwiches on the right, and a a cross-section of both the homemade It's-It and real It's-It in the middle\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recreating the storied It’s-It ice cream sandwich from scratch requires several stages: making the ice cream, making the oatmeal cookies, and dipping them in chocolate. \u003ccite>(Josh Decolongon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ingredients for the oatmeal cookies:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup all-purpose flour\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon ground cinnamon (preferably Ceylon)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon baking soda\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon baking powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup unsalted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup brown sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup white sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 egg\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ tsp vanilla extract\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 ½ cups quick cook oats (e.g. Quaker Oats Quick 1-Minute Oats)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup chopped raisins\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Preheat oven to 350°F.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a medium bowl, combine the flour, ground cinnamon, baking soda, baking powder, and salt. Combine well – it always takes longer than you think it does!\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a large bowl, cream together the butter, brown sugar, and white sugar for around 5 minutes. Along with the rising agents, creaming this mixture creates a fluffier and softer cookie — just make sure your butter isn’t too warm, because it’ll be harder to create these micro-pockets of air. Add the egg and vanilla, and continue to beat together until combined. With a spatula, gradually add the flour mixture to the creamed mixture.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Combine the oats and raisins, the latter which, again, are definitely there in the original.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Shape into balls around an inch or so in diameter — you should have roughly enough dough for 22 cookies. Bake for around 12 minutes, and then cool them on wire racks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Optionally, you can flatten the cookies slightly with a flat kitchen utensil (like a flat spatula), but that’s totally up to you.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the rocky road ice cream:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 pint (16oz / ~480mL) heavy cream, cold\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 can (14oz / ~400g) sweetened condensed Milk\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup cocoa powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) crushed almonds \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) mini marshmallows (or cut up large marshmallows)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Whip heavy cream until there are stiff peaks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add sweetened condensed milk and cocoa powder. Beat on low speed until the mixture is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the crushed almonds (I like putting them in a ziplock bag and mashing them with the handle of my rolling pin) and mini marshmallows to the mixture. Gentle combine with spatula.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the mixture to a container and top with more crushed almonds and mini marshmallows, if you’d like.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Cover and freeze overnight.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Lick spatula.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the chocolate shell:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">14 oz bittersweet chocolate (but you can vary the ratio with semisweet chocolate, which I did)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup coconut oil\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Heat up water in a saucepan or pot.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Place both the chocolate and oil into a metal bowl that can fit on top of a saucepan or pot without being able to fall in completely. The water should have contact with most of the bowl.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Stir the mixture occasionally until it is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Let the mixture cool for 20 minutes or so. We want it to be cool enough to coat our homemade It’s-Its without melting the ice cream, but warm enough so that it can cover them easily.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>To assemble:\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Now that you have all your ingredients, remove the ice cream from the fridge and let it warm up for 10 minutes or so to soften it up slightly.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Scoop ice cream and press onto the flat side of the oatmeal cookie until your heart’s desire. You want around an inch of thickness of ice cream. Sandwich the ice cream with another cookie.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using an ice cream spatula, or a spoon, take more ice cream and fill the sides of the ice cream sandwich, smoothing out bumps and filling the empty spaces as you rotate it. When you’re happy with it, immediately transfer them to the freezer for around an hour.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using tongs, dip and flip your ice cream sandwich into the melted chocolate shell mixture and let it briefly rest on a wire rack. You can scrape excess chocolate off if you’d like a thinner shell.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">When the chocolate has hardened and takes on a more matte texture, transfer immediately to the freezer.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Josh Decolongon is a certified sommelier and holds the WSET Level 4 Diploma. He is the host and producer of “No Crumbs,” a new digital video series from KQED. Find it on Instagram \u003ca href=\"https://instagram.com/kqedfood\">@KQEDFood\u003c/a>. Follow Josh on Instagram at \u003ca href=\"https://www.instagram.com/sommeligay/\">@sommeligay\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1702666153,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":1177},"headData":{"title":"We Recreated an It's-It Ice Cream Sandwich at Home — With an Oakland Twist. | KQED","description":"It’s-It ice cream sandwiches: they’re easy to eat and easy to love, but are they easy to make? KQED's Josh Decolongon finds out.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","socialDescription":"It’s-It ice cream sandwiches: they’re easy to eat and easy to love, but are they easy to make? KQED's Josh Decolongon finds out."},"source":"Food","sticky":false,"excludeFromSiteSearch":"Include","articleAge":"0","path":"/food/1337457/we-recreated-an-its-it-ice-cream-sandwich-at-home-with-an-oakland-twist","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/S4EHUfG3JAo'\n title='//www.youtube.com/embed/S4EHUfG3JAo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp> \u003c/p>\n\u003cp>A list of things that are very San Francisco are never complete without the It’s-It ice cream sandwich. Invented by Playland-at-the-Beach amusement park owner George Whitney in 1928, an It’s-It is a scoop of ice cream sandwiched by two oatmeal cookies and then dipped into chocolate. In my opinion, the key components are the oatmeal cookies (where there are raisins: I’ve checked!), which provide a soft snap that somehow lightens the load of a regular cookie while also giving me the comfort and warmth of my grandma’s oatmeal cookies — perhaps a reminder that San Francisco is never as warm as an American summer promises. But I’m okay with that.\u003c/p>\n\u003cp>Any recreation experiment begs the question: why make your own? We’re spoiled with choice and availability in the Bay, so I’d absolutely be able to run blindfolded in any direction for half an hour before bumping into the storied ice cream treat. But, aside from the fact that I like to give myself a challenge, I simply like to create new flavor combinations. It’s-Its come in vanilla, chocolate, mint, and cappuccino, along with seasonal strawberry and pumpkin flavors, but I went off-script to make a version that was even more of an ode to the Bay Area with rocky road ice cream, a flavor that was actually invented in Oakland. In the 1920s, ice cream entrepreneur William Dreyer wanted to raise people’s spirits during the Great Depression and decided the best way to do so was with a combination of chocolate ice cream, nuts, and marshmallows.\u003c/p>\n\u003cp>First of all, I’m not going to stop you from doing your own thing. You can find your own oatmeal cookie recipe (or buy them), your own ice cream recipe (or buy it), and your own chocolate shell recipe (or buy it) and call it a day, but this is what \u003cem>I\u003c/em> did. Many recipes veer fancy in order to get as close to an It’s-It as possible, but again: why recreate it when you can re-interpret it? If the Bay Area has taught me anything, it’s that there’s room for all flavors to exist here.\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>You can go up to a cup for each ingredient for the rocky road ice cream, but sometimes the dual textures of the hard almonds and soft marshmallows throws people off. I am not one of those people, obviously.\u003c/p>\n\u003cfigure id=\"attachment_1337463\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1337463\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png\" alt=\"A triptych image with a close up of rocky road ice cream on the left, a homemade It's-It's ice cream sandwiches on the right, and a a cross-section of both the homemade It's-It and real It's-It in the middle\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recreating the storied It’s-It ice cream sandwich from scratch requires several stages: making the ice cream, making the oatmeal cookies, and dipping them in chocolate. \u003ccite>(Josh Decolongon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ingredients for the oatmeal cookies:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup all-purpose flour\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon ground cinnamon (preferably Ceylon)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon baking soda\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon baking powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup unsalted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup brown sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup white sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 egg\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ tsp vanilla extract\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 ½ cups quick cook oats (e.g. Quaker Oats Quick 1-Minute Oats)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup chopped raisins\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Preheat oven to 350°F.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a medium bowl, combine the flour, ground cinnamon, baking soda, baking powder, and salt. Combine well – it always takes longer than you think it does!\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a large bowl, cream together the butter, brown sugar, and white sugar for around 5 minutes. Along with the rising agents, creaming this mixture creates a fluffier and softer cookie — just make sure your butter isn’t too warm, because it’ll be harder to create these micro-pockets of air. Add the egg and vanilla, and continue to beat together until combined. With a spatula, gradually add the flour mixture to the creamed mixture.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Combine the oats and raisins, the latter which, again, are definitely there in the original.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Shape into balls around an inch or so in diameter — you should have roughly enough dough for 22 cookies. Bake for around 12 minutes, and then cool them on wire racks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Optionally, you can flatten the cookies slightly with a flat kitchen utensil (like a flat spatula), but that’s totally up to you.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the rocky road ice cream:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 pint (16oz / ~480mL) heavy cream, cold\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 can (14oz / ~400g) sweetened condensed Milk\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup cocoa powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) crushed almonds \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) mini marshmallows (or cut up large marshmallows)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Whip heavy cream until there are stiff peaks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add sweetened condensed milk and cocoa powder. Beat on low speed until the mixture is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the crushed almonds (I like putting them in a ziplock bag and mashing them with the handle of my rolling pin) and mini marshmallows to the mixture. Gentle combine with spatula.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the mixture to a container and top with more crushed almonds and mini marshmallows, if you’d like.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Cover and freeze overnight.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Lick spatula.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the chocolate shell:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">14 oz bittersweet chocolate (but you can vary the ratio with semisweet chocolate, which I did)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup coconut oil\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Heat up water in a saucepan or pot.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Place both the chocolate and oil into a metal bowl that can fit on top of a saucepan or pot without being able to fall in completely. The water should have contact with most of the bowl.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Stir the mixture occasionally until it is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Let the mixture cool for 20 minutes or so. We want it to be cool enough to coat our homemade It’s-Its without melting the ice cream, but warm enough so that it can cover them easily.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>To assemble:\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Now that you have all your ingredients, remove the ice cream from the fridge and let it warm up for 10 minutes or so to soften it up slightly.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Scoop ice cream and press onto the flat side of the oatmeal cookie until your heart’s desire. You want around an inch of thickness of ice cream. Sandwich the ice cream with another cookie.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using an ice cream spatula, or a spoon, take more ice cream and fill the sides of the ice cream sandwich, smoothing out bumps and filling the empty spaces as you rotate it. When you’re happy with it, immediately transfer them to the freezer for around an hour.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using tongs, dip and flip your ice cream sandwich into the melted chocolate shell mixture and let it briefly rest on a wire rack. You can scrape excess chocolate off if you’d like a thinner shell.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">When the chocolate has hardened and takes on a more matte texture, transfer immediately to the freezer.\u003c/span>\u003c/li>\n\u003c/ol>\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>Josh Decolongon is a certified sommelier and holds the WSET Level 4 Diploma. He is the host and producer of “No Crumbs,” a new digital video series from KQED. Find it on Instagram \u003ca href=\"https://instagram.com/kqedfood\">@KQEDFood\u003c/a>. Follow Josh on Instagram at \u003ca href=\"https://www.instagram.com/sommeligay/\">@sommeligay\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337457/we-recreated-an-its-it-ice-cream-sandwich-at-home-with-an-oakland-twist","authors":["11828"],"categories":["food_1"],"tags":["food_176","food_265","food_264","food_138","food_230"],"featImg":"food_1337459","label":"source_food_1337457"},"bayareabites_127618":{"type":"posts","id":"bayareabites_127618","meta":{"index":"posts_1591205157","site":"bayareabites","id":"127618","found":true},"guestAuthors":[],"slug":"taste-test-local-sustainable-whole-milk-from-6-top-california-dairies","title":"Taste Test: Local, Sustainable Whole Milk From 6 Top California Dairies","publishDate":1525370687,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>If your family drinks milk, you'll want to read this guide to the sustainable whole milk choices available in the Bay Area, including two raw milks. Read to the end for an extra tip on the best chocolate milk your kids will ever taste.\u003c/em>\u003c/p>\n\u003cp>Humans have been consuming cow's milk since European dairy farmers developed a genetic adaptation that enabled them to digest lactase about 7,500 years ago. A high-protein, calorie-dense, versatile beverage, milk is a dietary staple for millions of Americans, and it's full of calcium and Vitamin D, to boot. Whether your kids drink it by the gallon or you just splash a bit on your oatmeal every morning, here's a handy guide to the best whole milk available in the Bay Area, with tasting notes for each.\u003c/p>\n\u003cp>While American milk consumption is down 37% since 1970, the USDA estimates that U.S. residents still consume an average of .8 cups per person each day. But despite recent medical research touting the nutritional benefits of full-fat dairy products, whole milk—the focus of this guide—is still out of favor, down to .24 cups per day, on average, for U.S. consumers.\u003c/p>\n\u003cp>This may not be the case, however, in the Bay Area, where there's a tremendous amount of competition among producers of the highest quality sustainable whole milk. We identified six brands that are widely available throughout the Bay Area that meet the criteria for this guide (both sustainable and full-fat) and also taste great, albeit in vastly different ways: \u003ca href=\"https://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, \u003ca href=\"https://cloversonoma.com\">Clover Sonoma\u003c/a>, \u003ca href=\"http://www.stbenoit.com\">Saint Benoît Creamery\u003c/a>, \u003ca href=\"https://www.humboldtcreamery.com\">Humboldt Creamery\u003c/a>, and two less widely available raw milks worth seeking out, from \u003ca href=\"https://claravalefarm.com/\">Claravale\u003c/a> and \u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>.\u003c/p>\n\u003ch2>What Is Sustainable Milk?\u003c/h2>\n\u003cp>I began my research on local whole milk with a focus on organic, and then it became clear that some dairies go well beyond organic certification requirements, making significant contributions to sustainability. \"Sustainability\" is a vague word. It has no legal definition and so it's important to make subjective parameters clear. Given what is happening in California’s dairy industry, contributions to sustainability might include something as deceptively simple as reusable bottles or as obviously complex as carbon farming.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most people think of organic certification as a baseline for sustainability, and all of the milks we've included in this guide are certified organic, except for one, the Claravale raw milk (whose rationale I'll discuss later). First, a brief primer on what organic means in the world of milk, and why it's important.\u003c/p>\n\u003ch2>What Is Organic Milk?\u003c/h2>\n\u003cp>USDA organic certification for all food products is complex and multi-faceted. For consumers, the three most important rules to know about certified organic milk are:\u003c/p>\n\u003cp>\u003cstrong>It must come from cows that...\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>graze on grass for a minimum of 120 days per year;\u003c/li>\n\u003cli>have never been treated with antibiotics; and\u003c/li>\n\u003cli>are fed 100% organic grains as supplements to their forage.\u003c/li>\n\u003c/ol>\n\u003cp>More detailed information is available at the \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Dairy%20-%20Guidelines.pdf\">U.S. Department of Agriculture (USDA)\u003c/a>.\u003c/p>\n\u003ch2>Other Contributions to Sustainability\u003c/h2>\n\u003cul>While organic farming practices are a big contribution to sustainability, as they safeguard the welfare of the animals as well as protect consumers from potentially harmful antibiotics, some dairy farmers in California are also upping the ante on sustainability in other ways:\n\u003cli>Paying farmers a premium\u003c/li>\n\u003cli>Recycling water\u003c/li>\n\u003cli>Carbon Farming/Regenerative Agriculture\u003c/li>\n\u003cli>Transparency\u003c/li>\n\u003c/ul>\n\u003cp>See below for information on contributions to sustainability made by each of the dairies featured in this story.\u003c/p>\n\u003ch2>Pasteurized, Homogenized, Both or Neither?\u003c/h2>\n\u003cp>When I was a kid, milk was \"pasteurized and homogenized,\" as if it were one word. But pasteurization and homogenization are two different processes.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Pasteurization\">\u003cstrong>Pasteurization\u003c/strong>\u003c/a>, invented by Louis Pasteur in the 19th century, involves the heating of (in this case) milk to kill microbes that might be harmful. (Raw milk advocates argue that this process kills good bacteria, as well, but that's a debate for another time.) The legal minimum temperature for pasteurization is 145 degrees. \"Ultra-pasteurized\" milk is heated to at least 280 degrees, a category that applies to none of the milks featured in this story.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Homogenization_(chemistry)\">\u003cstrong>Homogenization\u003c/strong>\u003c/a> is the process of dispersing milkfat throughout the milk, preventing the cream from rising to the surface. Homogenization is primarily about appearance and texture, rather than health.\u003c/p>\n\u003cp>And now a bit about each dairy whose milk we tasted.\u003c/p>\n\u003ch3>Beyond Organic: Straus Family Creamery Is the Industry Leader in Sustainability\u003c/h3>\n\u003cfigure id=\"attachment_127718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127718\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3415-new.jpg\" alt=\"Straus organic whole milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus organic whole milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Albert Straus is a lifelong dairy farmer and an industry leader where sustainability is concerned. The milk, yogurt, butter, sour cream and ice cream produced by \u003ca href=\"https://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a> are all certified-organic products. But Straus goes far beyond organic. The glass bottles that some of their milk line is packaged in are first rinsed with recycled water before being sterilized. And because they use the rinse water to irrigate their pastures afterward, they use potassium-based cleaners that are good for the soil.\u003c/p>\n\u003cp>Straus buys 100% renewable electricity from \u003ca href=\"https://www.green-e.org/\">Green-e Energy certified\u003c/a> wind and solar power sources in California, through their partnership with \u003ca href=\"https://www.mcecleanenergy.org/100-renewable/\">Marin Clean Energy’s Deep Green Renewable Program\u003c/a>. And Straus' commitment to being a carbon-free business includes the use of LED lighting throughout the creamery, as well as energy-efficient cooling equipment, motors and monitors. They even offer plug-in electric-vehicle charging stations to their employees.\u003c/p>\n\u003cfigure id=\"attachment_127719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2353-new-1.jpg\" alt=\"Straus Go Electric!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Go Electric! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the most impressive feature of the Straus operation is its methane digester—a large pond (covered with a tarp) that converts organic waste from the cows into methane gas through the process of anaerobic digestion—that generates energy to power the farm. The digester has reduced methane emissions by more than 1,600 metric tons of greenhouse gases each year—the equivalent of eliminating the annual emissions from about 350 passenger cars. The ultimate aim of carbon farming is not just to reduce the pace of global warming, but to reverse it.\u003c/p>\n\u003cp>Straus was the first non-GMO-verified dairy in North America, and they test every load of feed to ensure that it is GMO-free.\u003c/p>\n\u003cp>Straus was also, by far, the most transparent of the dairies featured in this story, in terms of answering questions and sharing information about products and processes. They even invited us up to the creamery for a tour of the bottling line.\u003c/p>\n\u003cp>https://youtu.be/wnyhs4gb3pQ\u003c/p>\n\u003cp>In a lengthy interview, Albert Straus emphasized his commitment to transforming the dairy industry by way of all the sustainable initiatives his company has undertaken, and he's a local activist for dairy farmers, as well. He says that his life's work is to \"revitalize rural communities,\" and the nine dairy farms he works with in Marina and Sonoma counties get their checks hand-delivered by a company executive every quarter. Straus is currently advocating for dairy farmers in a \u003ca href=\"https://www.sfchronicle.com/opinion/openforum/article/Point-Reyes-lawsuit-settlement-harms-dairies-12760600.php\">dispute with Point Reyes National Seashore\u003c/a> over the presence of historic ranches and farms.\u003c/p>\n\u003cfigure id=\"attachment_127633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127633\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2342-new.jpg\" alt=\"Albert Straus being interviewed for this guide.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Albert Straus being interviewed for this guide. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Clover Sonoma: Family and Philanthropy\u003c/h3>\n\u003cfigure id=\"attachment_127716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127716\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3390-new.jpg\" alt=\"Clover Sonoma Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clover Sonoma Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cloversonoma.com/\">Clover Sonoma\u003c/a> works with 27 family dairy farms based in Marin, Sonoma and Mendocino counties, 19 of which are organic. My request for an interview with CEO Marcus Benedetti was ignored, but Kristel Corson, vice president of marketing, offered some information that isn't readily available on the Clover Sonoma website.\u003c/p>\n\u003cp>Regarding Clover Sonoma's commitment to organic farming (Clover Sonoma also sells conventional milk), Corson says, \"We are proud that we made early inroads into organic, and we are committed to growing our organic milk product line. We pay all our farmers a premium to meet our quality standards as set through our \u003ca href=\"https://cloversonoma.com/elevating-dairy/\">Clover Promise of Excellence\u003c/a>. Our organic dairy farms receive higher compensation due to the organic certification process. We see continued consumer demand for organic dairy products and Clover is committed to supporting organic farming and giving consumers what they want.\"\u003c/p>\n\u003cp>Additional sustainability initiatives include certification by the American Humane Association in 2000, the first dairy to receive this distinction. Corson also says that the company was the first dairy to say no to the synthetic growth hormone rBST.\u003c/p>\n\u003cp>Clover Sonoma also donates 5% of its profits to food banks, education non-profits, and other community organizations.\u003c/p>\n\u003ch3>Saint Benoît Offers Organic Milk From All-Jersey Cows\u003c/h3>\n\u003cfigure id=\"attachment_127715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127715\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3377-new.jpg\" alt=\"Saint Benoît Organic Jersey Cow Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saint Benoît Organic Jersey Cow Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.stbenoit.com/\">Saint Benoît\u003c/a> organic whole milk is made from 100% Jersey cows. Jersey cows produce milk with the highest content of milk-fat, giving it a creamy yellow appearance (see tasting notes below). Elyzabeth Dehapiot, marketing director for Saint Benoît, didn't speak to any of my questions about production, but did underscore the company's commitment to full-fat organic milk: \"The company was way ahead of its time, as all-Jersey milk has been used since the company's founding in 2004. Back in the early 2000s it was probably ‘off-trend’ to produce a full-fat milk. But the founders (Benoît and David de Korsak) had one objective, to keep it pure and simple.\"\u003c/p>\n\u003cp>The company used to sell this milk in returnable glass bottles, but no longer offers this option. However, the glass packaging remains reusable and recyclable.\u003c/p>\n\u003ch3>Get Humboldt Creamery Organic Whole Milk at Costco\u003c/h3>\n\u003cfigure id=\"attachment_127714\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3365-new.jpg\" alt=\"Humboldt Creamery Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Humboldt Creamery Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though I was able to reach Humboldt Creamery's marketing director, John Harrington, after multiple attempts, he was unwilling to provide me any information about the processing of the creamery's milk, beyond that \"our pasteurization temperature meets the legal definition\" and that \"our cow breeds are mostly Holstein, Jersey and cross-breeds.\"\u003c/p>\n\u003cp>Despite the company's lack of accessibility, \u003ca href=\"https://www.humboldtcreamery.com/\">Humboldt Creamery's\u003c/a> organic whole milk is a quality product that is available at Bay Area Costco stores.\u003c/p>\n\u003ch2>Controversy Aside, Raw Milk Is Delicious\u003c/h2>\n\u003cp>Raw milk is distinguished by its being unpasteurized, a controversial subject, to say the least. Advocates argue that there are more nutrients in raw milk than in pasteurized, and that they're more bioavailable. There can also be risks to consuming raw milk because of potentially harmful bacteria, but advocates assert that they're no greater than that of any unprocessed food. I think of raw milk like I do sushi; I'll happily consume it if its lineage is traceable, as is the case with both raw milks featured here. I'll leave the debate over nutrition and safety to the experts, but it's important to note that both the USDA and the California Department of Food and Agriculture have bacteriological standards that must be met in order for raw milk to be legally sold, and \u003ca href=\"https://www.cdfa.ca.gov/ahfss/Milk_and_Dairy_Food_Safety/Milk_Standards.html\">California's standards\u003c/a> are significantly higher than federal guidelines.\u003c/p>\n\u003ch3>Claravale Raw Milk: Intentionally Not Organic-Certified, Decidedly Sustainable\u003c/h3>\n\u003cfigure id=\"attachment_127717\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127717\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3396-new.jpg\" alt=\"Claravale Raw Pure Jersey Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Claravale Raw Pure Jersey Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://claravalefarm.com/\">Claravale Farm\u003c/a>, in Panoche (San Benito County), made the decision not to get organic certification because they feel that organic regulations are too strict in some ways and not strict enough in others. The company's website goes to great lengths to \u003ca href=\"https://claravalefarm.com/pages/about-us\">explain their philosophy\u003c/a>, but here's the gist: They do not use any pesticides in their feed or antibiotics for their cows, nor do they use any GMO feeds or bovine growth hormone. Further, they don't bottle milk from any dairy other than their own, which means their milk production is quite small, but they can oversee every aspect of it.\u003c/p>\n\u003cp>Claravale also sells its products directly to consumers, which eliminates extra handling by distributors. Their all-Jersey milk is packaged in returnable glass bottles.\u003c/p>\n\u003cp>One of the most fascinating efforts around sustainability being promoted by Claravale is its offer of heifers for grazing in your own backyard, allowing you to produce your own raw milk, completely unimpeded by processing, or even handling. If you have the right conditions for grazing, you can \u003ca href=\"https://claravalefarm.com/pages/backyard-family-milk-cows-available\">purchase a cow from Claravale for $2,500\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Offers Widely Available Organic-Certified Raw Milk\u003c/h3>\n\u003cfigure id=\"attachment_127713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127713\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3361-new.jpg\" alt=\"Organic Pastures Raw Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Organic Pastures Raw Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>, based in Fresno, is a fourth-generation, family-owned farm that is organic-certified and has also earned Certified Humane status. All of the farm's operations involve recycling the water back into the soil, and the farm is also solar-powered.\u003c/p>\n\u003cp>For further safety assurance, the company was the first to develop and implement a comprehensive Risk Analysis Management Program (RAMP). They collect 20 unique samples from each milk lot ID, then combine the separate samples into one composite to be sent to all three available testing labs. Each lot ID must be cleared of E. coli 0157:H7 and other bad bacteria by all three labs prior to distribution.\u003c/p>\n\u003ch2>The Taste Test: Many Milks, Many Sensory Experiences\u003c/h2>\n\u003cfigure id=\"attachment_127681\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127681\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3462-new.jpg\" alt=\"The Taste Test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Taste Test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a sensory analyst in a coffee lab, a licensed \u003ca href=\"https://www.kqed.org/bayareabites/112633/what-is-the-q-grader-coffee-system-and-what-does-it-mean-for-your-morning-cup\">Q grader\u003c/a>, certified sommelier, and wine and coffee writer, I spend a lot of time coming up with language for how to describe beverages, though I'd never conducted a formal tasting of milks before this one. I designed a tasting of these six milks to include my two kids, as well as two adult tasters who could offer their perceptions to readers. I made the structure of the tasting as simple as possible in order to cover the range of aromas, flavors and textures the average milk-drinker will experience, without getting too technical. The categories we evaluated, in a blind tasting in which all the milks were room temperature, are: color, aroma, mouthfeel, flavor and aftertaste.\u003c/p>\n\u003cfigure id=\"attachment_127683\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\">\u003cimg class=\"size-full wp-image-127683\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\" alt=\"The milk rating system for the taste test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The milk rating system for the taste test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lastly, I asked our tasters to rate each \u003cstrong>milk's sweetness on a scale of 1-5\u003c/strong> (five being the sweetest). From what I was able to glean about pasteurization (for the four milks that were pasteurized), a higher level of perceived sweetness seems to correspond with higher degrees of pasteurization. You should read this according to your own palate's threshold for sugar. For example, I don't like super-sweet beverages, so Humboldt Creamery tastes like dessert to me; I prefer the 2-3 range of sweetness, which is more balanced (3) and even savory-leaning (2). So, these sweetness ratings (an average of all tasters) is not evaluative, but rather descriptive and, in comparison with other milks on the table, intended to help steer you toward a milk you'll enjoy.\u003c/p>\n\u003cfigure id=\"attachment_127684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\">\u003cimg class=\"size-full wp-image-127684\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\" alt=\"Testing for aroma\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Testing for aroma \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead of a competition, I approached this as a sensory exploration, and here's what our tasters had to say.\u003c/p>\n\u003ch3>Straus Organic Whole Milk (glass bottle, cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 170 degrees for 18 seconds\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden white, off-white, creamy white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, crisp, rich\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> velvety, rich, viscous\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> balanced, sweetly earthy, floral\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, brisk, light, lingering\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Available at more than 25 retailers throughout the Bay Area (and many farmers' markets). The Straus website maintains a \u003ca href=\"https://www.strausfamilycreamery.com/find-our-products/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Clover Sonoma Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 179 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> very white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, uniform, bright\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> medium-bodied, silky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> unsalted butter, sweet, fruity\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, bright, crisp\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 4\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Clover Sonoma website maintains a \u003ca href=\"https://cloversonoma.com/where-to-buy/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Saint Benoît Creamery Organic Jersey Whole Milk (cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Vat-pasteurized to 145 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden, dark yellow, creamy\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> floral, cheesy, pleasantly gamey, savory\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> Full, rich, satiny\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly barnyardy, caramelized\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> long, pleasantly gamey\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Saint Benoît website maintains a \u003ca href=\"http://www.stbenoit.com/find-our-products/\">list of availability by state and region\u003c/a>.\u003c/p>\n\u003ch3>Humboldt Creamery Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes (specific information unavailable)\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, fruity, dessert-like\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> light, silky, chalky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> sweet, brown sugar\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> dry, crisp, short\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 5\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Humboldt Creamery marketing director John Harrington reports that this milk is \"sold at Costco and independents throughout the Bay Area and Central Valley.\" (More specific information was not forthcoming.)\u003c/p>\n\u003cp>\u003cstrong>Claravale Raw Whole Milk \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> yellow, tan, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> fresh, bright, floral, sweetly earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> creamy, rich, plush\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly savory, umami\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> brown sugar, floral\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Claravale milk is available at the farm (call ahead), for online order at \u003ca href=\"https://claravalefarm.com/\">claravalefarm.com\u003c/a>, and through Dairy Delivery (707-778-9970) and Real Food Bay Area (408-835-9353). I purchased the milk at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Raw Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> pale yellow, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, bright, earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> crisp, chalky, delicate\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> tangy, pleasantly barnyardy\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, dry, umami\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Organic Pastures website maintains a \u003ca href=\"https://www.organicpastures.com/find/\">searchable list of products by zip code.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127686\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3477-new.jpg\" alt=\"Taste-testing the milk for flavor\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste-testing the milk for flavor \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dessert: Straus Organic Chocolate Milk\u003c/h2>\n\u003cfigure id=\"attachment_127720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3353-new.jpg\" alt=\"Straus Organic Chocolate Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Organic Chocolate Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We threw in Straus' organic chocolate milk because we already knew we loved it. Head and shoulders above other brands on the market (yes, we've tried them all, unofficially), this relatively recent addition to the Straus lineup is made with cocoa powder from fair-trade organic cocoa beans grown in the Dominican Republic and homogenized whole milk. In the case of chocolate milk, homogenization helps to blend the cocoa powder into the cream and make the texture consistent throughout the bottle. Because there's no added emulsifiers or stabilizers, natural separation occurs. Just shake and serve, and don't let the kids drink it all! We've even heated it for easy hot chocolate.\u003c/p>\n\u003cfigure id=\"attachment_127689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127689\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3488-new.jpg\" alt=\"Straus chocolate milk ranked high for this taste-tester\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus chocolate milk ranked high for this taste-tester \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"If your family drinks milk, you'll want to read this guide to the sustainable whole milk choices available in the Bay Area, including two raw milks. Read to the end for an extra tip on the best chocolate milk your kids will ever taste.","status":"publish","parent":0,"modified":1525732422,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":47,"wordCount":2970},"headData":{"title":"Taste Test: Local, Sustainable Whole Milk From 6 Top California Dairies | KQED","description":"If your family drinks milk, you'll want to read this guide to the sustainable whole milk choices available in the Bay Area, including two raw milks. Read to the end for an extra tip on the best chocolate milk your kids will ever taste.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"127618 https://ww2.kqed.org/bayareabites/?p=127618","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/05/03/taste-test-local-sustainable-whole-milk-from-6-top-california-dairies/","disqusTitle":"Taste Test: Local, Sustainable Whole Milk From 6 Top California Dairies","source":"Guides","sourceUrl":"https://www.kqed.org/bayareabites/category/guides-2","nprByline":"\u003ca href=\"https://www.kqed.org/author/kimwesterman\">Kim Westerman\u003c/a> (writer), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos/video)","path":"/bayareabites/127618/taste-test-local-sustainable-whole-milk-from-6-top-california-dairies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>If your family drinks milk, you'll want to read this guide to the sustainable whole milk choices available in the Bay Area, including two raw milks. Read to the end for an extra tip on the best chocolate milk your kids will ever taste.\u003c/em>\u003c/p>\n\u003cp>Humans have been consuming cow's milk since European dairy farmers developed a genetic adaptation that enabled them to digest lactase about 7,500 years ago. A high-protein, calorie-dense, versatile beverage, milk is a dietary staple for millions of Americans, and it's full of calcium and Vitamin D, to boot. Whether your kids drink it by the gallon or you just splash a bit on your oatmeal every morning, here's a handy guide to the best whole milk available in the Bay Area, with tasting notes for each.\u003c/p>\n\u003cp>While American milk consumption is down 37% since 1970, the USDA estimates that U.S. residents still consume an average of .8 cups per person each day. But despite recent medical research touting the nutritional benefits of full-fat dairy products, whole milk—the focus of this guide—is still out of favor, down to .24 cups per day, on average, for U.S. consumers.\u003c/p>\n\u003cp>This may not be the case, however, in the Bay Area, where there's a tremendous amount of competition among producers of the highest quality sustainable whole milk. We identified six brands that are widely available throughout the Bay Area that meet the criteria for this guide (both sustainable and full-fat) and also taste great, albeit in vastly different ways: \u003ca href=\"https://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, \u003ca href=\"https://cloversonoma.com\">Clover Sonoma\u003c/a>, \u003ca href=\"http://www.stbenoit.com\">Saint Benoît Creamery\u003c/a>, \u003ca href=\"https://www.humboldtcreamery.com\">Humboldt Creamery\u003c/a>, and two less widely available raw milks worth seeking out, from \u003ca href=\"https://claravalefarm.com/\">Claravale\u003c/a> and \u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>.\u003c/p>\n\u003ch2>What Is Sustainable Milk?\u003c/h2>\n\u003cp>I began my research on local whole milk with a focus on organic, and then it became clear that some dairies go well beyond organic certification requirements, making significant contributions to sustainability. \"Sustainability\" is a vague word. It has no legal definition and so it's important to make subjective parameters clear. Given what is happening in California’s dairy industry, contributions to sustainability might include something as deceptively simple as reusable bottles or as obviously complex as carbon farming.\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>Most people think of organic certification as a baseline for sustainability, and all of the milks we've included in this guide are certified organic, except for one, the Claravale raw milk (whose rationale I'll discuss later). First, a brief primer on what organic means in the world of milk, and why it's important.\u003c/p>\n\u003ch2>What Is Organic Milk?\u003c/h2>\n\u003cp>USDA organic certification for all food products is complex and multi-faceted. For consumers, the three most important rules to know about certified organic milk are:\u003c/p>\n\u003cp>\u003cstrong>It must come from cows that...\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>graze on grass for a minimum of 120 days per year;\u003c/li>\n\u003cli>have never been treated with antibiotics; and\u003c/li>\n\u003cli>are fed 100% organic grains as supplements to their forage.\u003c/li>\n\u003c/ol>\n\u003cp>More detailed information is available at the \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Dairy%20-%20Guidelines.pdf\">U.S. Department of Agriculture (USDA)\u003c/a>.\u003c/p>\n\u003ch2>Other Contributions to Sustainability\u003c/h2>\n\u003cul>While organic farming practices are a big contribution to sustainability, as they safeguard the welfare of the animals as well as protect consumers from potentially harmful antibiotics, some dairy farmers in California are also upping the ante on sustainability in other ways:\n\u003cli>Paying farmers a premium\u003c/li>\n\u003cli>Recycling water\u003c/li>\n\u003cli>Carbon Farming/Regenerative Agriculture\u003c/li>\n\u003cli>Transparency\u003c/li>\n\u003c/ul>\n\u003cp>See below for information on contributions to sustainability made by each of the dairies featured in this story.\u003c/p>\n\u003ch2>Pasteurized, Homogenized, Both or Neither?\u003c/h2>\n\u003cp>When I was a kid, milk was \"pasteurized and homogenized,\" as if it were one word. But pasteurization and homogenization are two different processes.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Pasteurization\">\u003cstrong>Pasteurization\u003c/strong>\u003c/a>, invented by Louis Pasteur in the 19th century, involves the heating of (in this case) milk to kill microbes that might be harmful. (Raw milk advocates argue that this process kills good bacteria, as well, but that's a debate for another time.) The legal minimum temperature for pasteurization is 145 degrees. \"Ultra-pasteurized\" milk is heated to at least 280 degrees, a category that applies to none of the milks featured in this story.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Homogenization_(chemistry)\">\u003cstrong>Homogenization\u003c/strong>\u003c/a> is the process of dispersing milkfat throughout the milk, preventing the cream from rising to the surface. Homogenization is primarily about appearance and texture, rather than health.\u003c/p>\n\u003cp>And now a bit about each dairy whose milk we tasted.\u003c/p>\n\u003ch3>Beyond Organic: Straus Family Creamery Is the Industry Leader in Sustainability\u003c/h3>\n\u003cfigure id=\"attachment_127718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127718\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3415-new.jpg\" alt=\"Straus organic whole milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus organic whole milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Albert Straus is a lifelong dairy farmer and an industry leader where sustainability is concerned. The milk, yogurt, butter, sour cream and ice cream produced by \u003ca href=\"https://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a> are all certified-organic products. But Straus goes far beyond organic. The glass bottles that some of their milk line is packaged in are first rinsed with recycled water before being sterilized. And because they use the rinse water to irrigate their pastures afterward, they use potassium-based cleaners that are good for the soil.\u003c/p>\n\u003cp>Straus buys 100% renewable electricity from \u003ca href=\"https://www.green-e.org/\">Green-e Energy certified\u003c/a> wind and solar power sources in California, through their partnership with \u003ca href=\"https://www.mcecleanenergy.org/100-renewable/\">Marin Clean Energy’s Deep Green Renewable Program\u003c/a>. And Straus' commitment to being a carbon-free business includes the use of LED lighting throughout the creamery, as well as energy-efficient cooling equipment, motors and monitors. They even offer plug-in electric-vehicle charging stations to their employees.\u003c/p>\n\u003cfigure id=\"attachment_127719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2353-new-1.jpg\" alt=\"Straus Go Electric!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Go Electric! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the most impressive feature of the Straus operation is its methane digester—a large pond (covered with a tarp) that converts organic waste from the cows into methane gas through the process of anaerobic digestion—that generates energy to power the farm. The digester has reduced methane emissions by more than 1,600 metric tons of greenhouse gases each year—the equivalent of eliminating the annual emissions from about 350 passenger cars. The ultimate aim of carbon farming is not just to reduce the pace of global warming, but to reverse it.\u003c/p>\n\u003cp>Straus was the first non-GMO-verified dairy in North America, and they test every load of feed to ensure that it is GMO-free.\u003c/p>\n\u003cp>Straus was also, by far, the most transparent of the dairies featured in this story, in terms of answering questions and sharing information about products and processes. They even invited us up to the creamery for a tour of the bottling line.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/wnyhs4gb3pQ'\n title='//www.youtube.com/embed/wnyhs4gb3pQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>In a lengthy interview, Albert Straus emphasized his commitment to transforming the dairy industry by way of all the sustainable initiatives his company has undertaken, and he's a local activist for dairy farmers, as well. He says that his life's work is to \"revitalize rural communities,\" and the nine dairy farms he works with in Marina and Sonoma counties get their checks hand-delivered by a company executive every quarter. Straus is currently advocating for dairy farmers in a \u003ca href=\"https://www.sfchronicle.com/opinion/openforum/article/Point-Reyes-lawsuit-settlement-harms-dairies-12760600.php\">dispute with Point Reyes National Seashore\u003c/a> over the presence of historic ranches and farms.\u003c/p>\n\u003cfigure id=\"attachment_127633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127633\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2342-new.jpg\" alt=\"Albert Straus being interviewed for this guide.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Albert Straus being interviewed for this guide. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Clover Sonoma: Family and Philanthropy\u003c/h3>\n\u003cfigure id=\"attachment_127716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127716\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3390-new.jpg\" alt=\"Clover Sonoma Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clover Sonoma Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cloversonoma.com/\">Clover Sonoma\u003c/a> works with 27 family dairy farms based in Marin, Sonoma and Mendocino counties, 19 of which are organic. My request for an interview with CEO Marcus Benedetti was ignored, but Kristel Corson, vice president of marketing, offered some information that isn't readily available on the Clover Sonoma website.\u003c/p>\n\u003cp>Regarding Clover Sonoma's commitment to organic farming (Clover Sonoma also sells conventional milk), Corson says, \"We are proud that we made early inroads into organic, and we are committed to growing our organic milk product line. We pay all our farmers a premium to meet our quality standards as set through our \u003ca href=\"https://cloversonoma.com/elevating-dairy/\">Clover Promise of Excellence\u003c/a>. Our organic dairy farms receive higher compensation due to the organic certification process. We see continued consumer demand for organic dairy products and Clover is committed to supporting organic farming and giving consumers what they want.\"\u003c/p>\n\u003cp>Additional sustainability initiatives include certification by the American Humane Association in 2000, the first dairy to receive this distinction. Corson also says that the company was the first dairy to say no to the synthetic growth hormone rBST.\u003c/p>\n\u003cp>Clover Sonoma also donates 5% of its profits to food banks, education non-profits, and other community organizations.\u003c/p>\n\u003ch3>Saint Benoît Offers Organic Milk From All-Jersey Cows\u003c/h3>\n\u003cfigure id=\"attachment_127715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127715\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3377-new.jpg\" alt=\"Saint Benoît Organic Jersey Cow Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saint Benoît Organic Jersey Cow Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.stbenoit.com/\">Saint Benoît\u003c/a> organic whole milk is made from 100% Jersey cows. Jersey cows produce milk with the highest content of milk-fat, giving it a creamy yellow appearance (see tasting notes below). Elyzabeth Dehapiot, marketing director for Saint Benoît, didn't speak to any of my questions about production, but did underscore the company's commitment to full-fat organic milk: \"The company was way ahead of its time, as all-Jersey milk has been used since the company's founding in 2004. Back in the early 2000s it was probably ‘off-trend’ to produce a full-fat milk. But the founders (Benoît and David de Korsak) had one objective, to keep it pure and simple.\"\u003c/p>\n\u003cp>The company used to sell this milk in returnable glass bottles, but no longer offers this option. However, the glass packaging remains reusable and recyclable.\u003c/p>\n\u003ch3>Get Humboldt Creamery Organic Whole Milk at Costco\u003c/h3>\n\u003cfigure id=\"attachment_127714\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3365-new.jpg\" alt=\"Humboldt Creamery Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Humboldt Creamery Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though I was able to reach Humboldt Creamery's marketing director, John Harrington, after multiple attempts, he was unwilling to provide me any information about the processing of the creamery's milk, beyond that \"our pasteurization temperature meets the legal definition\" and that \"our cow breeds are mostly Holstein, Jersey and cross-breeds.\"\u003c/p>\n\u003cp>Despite the company's lack of accessibility, \u003ca href=\"https://www.humboldtcreamery.com/\">Humboldt Creamery's\u003c/a> organic whole milk is a quality product that is available at Bay Area Costco stores.\u003c/p>\n\u003ch2>Controversy Aside, Raw Milk Is Delicious\u003c/h2>\n\u003cp>Raw milk is distinguished by its being unpasteurized, a controversial subject, to say the least. Advocates argue that there are more nutrients in raw milk than in pasteurized, and that they're more bioavailable. There can also be risks to consuming raw milk because of potentially harmful bacteria, but advocates assert that they're no greater than that of any unprocessed food. I think of raw milk like I do sushi; I'll happily consume it if its lineage is traceable, as is the case with both raw milks featured here. I'll leave the debate over nutrition and safety to the experts, but it's important to note that both the USDA and the California Department of Food and Agriculture have bacteriological standards that must be met in order for raw milk to be legally sold, and \u003ca href=\"https://www.cdfa.ca.gov/ahfss/Milk_and_Dairy_Food_Safety/Milk_Standards.html\">California's standards\u003c/a> are significantly higher than federal guidelines.\u003c/p>\n\u003ch3>Claravale Raw Milk: Intentionally Not Organic-Certified, Decidedly Sustainable\u003c/h3>\n\u003cfigure id=\"attachment_127717\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127717\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3396-new.jpg\" alt=\"Claravale Raw Pure Jersey Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Claravale Raw Pure Jersey Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://claravalefarm.com/\">Claravale Farm\u003c/a>, in Panoche (San Benito County), made the decision not to get organic certification because they feel that organic regulations are too strict in some ways and not strict enough in others. The company's website goes to great lengths to \u003ca href=\"https://claravalefarm.com/pages/about-us\">explain their philosophy\u003c/a>, but here's the gist: They do not use any pesticides in their feed or antibiotics for their cows, nor do they use any GMO feeds or bovine growth hormone. Further, they don't bottle milk from any dairy other than their own, which means their milk production is quite small, but they can oversee every aspect of it.\u003c/p>\n\u003cp>Claravale also sells its products directly to consumers, which eliminates extra handling by distributors. Their all-Jersey milk is packaged in returnable glass bottles.\u003c/p>\n\u003cp>One of the most fascinating efforts around sustainability being promoted by Claravale is its offer of heifers for grazing in your own backyard, allowing you to produce your own raw milk, completely unimpeded by processing, or even handling. If you have the right conditions for grazing, you can \u003ca href=\"https://claravalefarm.com/pages/backyard-family-milk-cows-available\">purchase a cow from Claravale for $2,500\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Offers Widely Available Organic-Certified Raw Milk\u003c/h3>\n\u003cfigure id=\"attachment_127713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127713\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3361-new.jpg\" alt=\"Organic Pastures Raw Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Organic Pastures Raw Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>, based in Fresno, is a fourth-generation, family-owned farm that is organic-certified and has also earned Certified Humane status. All of the farm's operations involve recycling the water back into the soil, and the farm is also solar-powered.\u003c/p>\n\u003cp>For further safety assurance, the company was the first to develop and implement a comprehensive Risk Analysis Management Program (RAMP). They collect 20 unique samples from each milk lot ID, then combine the separate samples into one composite to be sent to all three available testing labs. Each lot ID must be cleared of E. coli 0157:H7 and other bad bacteria by all three labs prior to distribution.\u003c/p>\n\u003ch2>The Taste Test: Many Milks, Many Sensory Experiences\u003c/h2>\n\u003cfigure id=\"attachment_127681\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127681\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3462-new.jpg\" alt=\"The Taste Test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Taste Test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a sensory analyst in a coffee lab, a licensed \u003ca href=\"https://www.kqed.org/bayareabites/112633/what-is-the-q-grader-coffee-system-and-what-does-it-mean-for-your-morning-cup\">Q grader\u003c/a>, certified sommelier, and wine and coffee writer, I spend a lot of time coming up with language for how to describe beverages, though I'd never conducted a formal tasting of milks before this one. I designed a tasting of these six milks to include my two kids, as well as two adult tasters who could offer their perceptions to readers. I made the structure of the tasting as simple as possible in order to cover the range of aromas, flavors and textures the average milk-drinker will experience, without getting too technical. The categories we evaluated, in a blind tasting in which all the milks were room temperature, are: color, aroma, mouthfeel, flavor and aftertaste.\u003c/p>\n\u003cfigure id=\"attachment_127683\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\">\u003cimg class=\"size-full wp-image-127683\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\" alt=\"The milk rating system for the taste test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The milk rating system for the taste test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lastly, I asked our tasters to rate each \u003cstrong>milk's sweetness on a scale of 1-5\u003c/strong> (five being the sweetest). From what I was able to glean about pasteurization (for the four milks that were pasteurized), a higher level of perceived sweetness seems to correspond with higher degrees of pasteurization. You should read this according to your own palate's threshold for sugar. For example, I don't like super-sweet beverages, so Humboldt Creamery tastes like dessert to me; I prefer the 2-3 range of sweetness, which is more balanced (3) and even savory-leaning (2). So, these sweetness ratings (an average of all tasters) is not evaluative, but rather descriptive and, in comparison with other milks on the table, intended to help steer you toward a milk you'll enjoy.\u003c/p>\n\u003cfigure id=\"attachment_127684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\">\u003cimg class=\"size-full wp-image-127684\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\" alt=\"Testing for aroma\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Testing for aroma \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead of a competition, I approached this as a sensory exploration, and here's what our tasters had to say.\u003c/p>\n\u003ch3>Straus Organic Whole Milk (glass bottle, cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 170 degrees for 18 seconds\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden white, off-white, creamy white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, crisp, rich\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> velvety, rich, viscous\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> balanced, sweetly earthy, floral\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, brisk, light, lingering\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Available at more than 25 retailers throughout the Bay Area (and many farmers' markets). The Straus website maintains a \u003ca href=\"https://www.strausfamilycreamery.com/find-our-products/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Clover Sonoma Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 179 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> very white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, uniform, bright\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> medium-bodied, silky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> unsalted butter, sweet, fruity\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, bright, crisp\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 4\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Clover Sonoma website maintains a \u003ca href=\"https://cloversonoma.com/where-to-buy/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Saint Benoît Creamery Organic Jersey Whole Milk (cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Vat-pasteurized to 145 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden, dark yellow, creamy\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> floral, cheesy, pleasantly gamey, savory\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> Full, rich, satiny\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly barnyardy, caramelized\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> long, pleasantly gamey\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Saint Benoît website maintains a \u003ca href=\"http://www.stbenoit.com/find-our-products/\">list of availability by state and region\u003c/a>.\u003c/p>\n\u003ch3>Humboldt Creamery Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes (specific information unavailable)\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, fruity, dessert-like\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> light, silky, chalky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> sweet, brown sugar\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> dry, crisp, short\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 5\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Humboldt Creamery marketing director John Harrington reports that this milk is \"sold at Costco and independents throughout the Bay Area and Central Valley.\" (More specific information was not forthcoming.)\u003c/p>\n\u003cp>\u003cstrong>Claravale Raw Whole Milk \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> yellow, tan, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> fresh, bright, floral, sweetly earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> creamy, rich, plush\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly savory, umami\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> brown sugar, floral\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Claravale milk is available at the farm (call ahead), for online order at \u003ca href=\"https://claravalefarm.com/\">claravalefarm.com\u003c/a>, and through Dairy Delivery (707-778-9970) and Real Food Bay Area (408-835-9353). I purchased the milk at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Raw Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> pale yellow, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, bright, earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> crisp, chalky, delicate\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> tangy, pleasantly barnyardy\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, dry, umami\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Organic Pastures website maintains a \u003ca href=\"https://www.organicpastures.com/find/\">searchable list of products by zip code.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127686\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3477-new.jpg\" alt=\"Taste-testing the milk for flavor\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste-testing the milk for flavor \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dessert: Straus Organic Chocolate Milk\u003c/h2>\n\u003cfigure id=\"attachment_127720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3353-new.jpg\" alt=\"Straus Organic Chocolate Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Organic Chocolate Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\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>We threw in Straus' organic chocolate milk because we already knew we loved it. Head and shoulders above other brands on the market (yes, we've tried them all, unofficially), this relatively recent addition to the Straus lineup is made with cocoa powder from fair-trade organic cocoa beans grown in the Dominican Republic and homogenized whole milk. In the case of chocolate milk, homogenization helps to blend the cocoa powder into the cream and make the texture consistent throughout the bottle. Because there's no added emulsifiers or stabilizers, natural separation occurs. Just shake and serve, and don't let the kids drink it all! We've even heated it for easy hot chocolate.\u003c/p>\n\u003cfigure id=\"attachment_127689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127689\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3488-new.jpg\" alt=\"Straus chocolate milk ranked high for this taste-tester\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus chocolate milk ranked high for this taste-tester \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/127618/taste-test-local-sustainable-whole-milk-from-6-top-california-dairies","authors":["byline_bayareabites_127618"],"categories":["bayareabites_109","bayareabites_13306","bayareabites_1874","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_13746","bayareabites_1245","bayareabites_1875","bayareabites_15155","bayareabites_2035","bayareabites_358","bayareabites_15156","bayareabites_60","bayareabites_1873"],"tags":["bayareabites_16139","bayareabites_16136","bayareabites_14995","bayareabites_16137","bayareabites_1621","bayareabites_65","bayareabites_13552","bayareabites_16138","bayareabites_16135","bayareabites_10172"],"featImg":"bayareabites_127672","label":"source_bayareabites_127618"},"bayareabites_61214":{"type":"posts","id":"bayareabites_61214","meta":{"index":"posts_1591205157","site":"bayareabites","id":"61214","found":true},"guestAuthors":[],"slug":"soured-milks","title":"Soured Milks: What’s the Difference?","publishDate":1371479592,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>There’s a definite difference between cheese and milk. It's clear in the tastes, textures, state of matter, and smells. However, when it comes to that iffy area in-between milk and cheese it get’s a little muddy. What exactly is the difference between sour cream and crème fraîche? How is yogurt different from kefir? Why is the buttermilk purchased in stores rarely ever true buttermilk? \u003c/p>\n\u003cfigure id=\"attachment_63503\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/photo-76.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/photo-76-1024x1024.jpg\" alt=\"Kefir Drinks\" width=\"560\" height=\"560\" class=\"size-large wp-image-63503\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kefir is one of the most delightfully drinkable ways to take your milk sour.\u003c/figcaption>\u003c/figure>\n\u003cp>I think having a firm understanding of your soured dairy not only makes you a smarter consumer, but a more accomplished cook and a more refined appreciator of milk. It gives you an appreciation for the people who produce it. It also makes you a smarty pants who can brag at parties when a waiter passes around the canapés. \u003c/p>\n\u003cp>First, let’s define souring. Souring occurs when a bacterial culture is added to cream. The bacteria then begin to convert the \u003ca href=\"http://en.wikipedia.org/wiki/Lactose\">lactose\u003c/a> -- a specific sugar found in milk -- into \u003ca href=\"https://en.wikipedia.org/wiki/Lactic_acid\">lactic acid\u003c/a>. This lactic acid sours and thickens the cream by breaking down existing bundled proteins (called \u003ca href=\"http://en.wikipedia.org/wiki/Casein#Cheesemaking\">casein\u003c/a>) and turning them into a patchwork that hold together pockets of fat and water. Imagine it this way: the bacteria take a few skeins of yarn and knit them into a net to hold the milk together as a loosely solid product.\u003c/p>\n\u003ch2>Buttermilk\u003c/h2>\n\u003cp>Most buttermilk you see in stores is actually cultured buttermilk, and therefore not true buttermilk. True buttermilk is the low-fat leftovers of milk that remains after it’s been churned into butter. This milk would often sour quickly and become thick -- the flavors would be less sour, less sweet, and with a more complex flavor.\u003c/p>\n\u003cp>Cultured buttermilk is the low-fat leftover of milk that’s been run through a cream centrifuge (a device used by companies to quickly get cream out of milk to make butter). This low-fat milk is then given a heat treatment to help it thicken and the resulting product is then fermented. The result is a milk that’s sweeter and tangier. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Neither true nor cultured buttermilk is better than the other. It’s just a matter of taste.\u003c/p>\n\u003ch2>Sour Cream\u003c/h2>\n\u003cp>Sour cream has about 20% milk fat. Due to its high protein levels it doesn’t cook well and curdles easily when heat is applied. Many commercial sour creams have thickening agents added to them such as gelatin as a naturally sour cream is often somewhat runny. Sour cream with thickeners added can still be advertised as natural and organic (those tricky marketing bastards).\u003c/p>\n\u003ch2>Crème Fraîche\u003c/h2>\n\u003cp>Crème fraîche is like sour cream, but it has a 30% milk fat content. Due to a higher fat content and lower protein content it can be cooked without breaking apart of curdling. However, it is less sour than sour cream. The name is also much fancier than that of the lowbrow sour cream.\u003c/p>\n\u003cfigure id=\"attachment_63504\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/photo-77.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/photo-77-1024x1024.jpg\" alt=\"Goat yogurt with a splash of cherry jam.\" width=\"560\" height=\"560\" class=\"size-large wp-image-63504\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Goat yogurt with a splash of cherry jam.\u003c/figcaption>\u003c/figure>\n\u003ch2>Yogurt\u003c/h2>\n\u003cp>Yogurt goes through two primary stages of production: heating and fermentation. The heating process requires milk be heated to at least 185F/85C for 30 minutes or at 195F/90C for 10 minutes. This causes the various proteins and fats to bond together in a complex chain as opposed to blobs here and there floating in a liquid. \u003c/p>\n\u003cp>The fermentation stage is where bacterial cultures are added (most often \u003ca href=\"http://en.wikipedia.org/wiki/Lactobacillus_delbrueckii_subsp._bulgaricus\">Lactobacillus bulgaricus\u003c/a>). The milk begins to thicken even more and sour intensely. Due to the protein matrix developed this ingredient does not separate when allowed to sit. \u003c/p>\n\u003ch2>Kefir\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>This is a cultured milk product that is often consumed as a beverage. To make \u003ca href=\"http://en.wikipedia.org/wiki/Kefir\">kefir\u003c/a>, kefir grains are added to milk that is then agitated often and placed in an acid-proof container in a dark place to ferment. The \u003ca href=\"http://upload.wikimedia.org/wikipedia/commons/d/df/Kefirpilze.jpg\">grains are cauliflower-looking crystals of yeast and bacteria\u003c/a> trapped in a lattice of proteins and sugars. Kefir undergoes complex fermentation that releases carbon dioxide and can on occasion contribute a bit of fizziness. \u003c/p>\n\n","blocks":[],"excerpt":"There’s a definite difference between cheese and milk. It's clear in the tastes, textures, state of matter, and smells. However, when it comes to that iffy area in-between milk and cheese it get’s a little muddy. What exactly is the difference between sour cream and crème fraîche? How is yogurt different from kefir? Why is the buttermilk purchased in stores rarely ever true buttermilk? ","status":"publish","parent":0,"modified":1371580971,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":695},"headData":{"title":"Soured Milks: What’s the Difference? | KQED","description":"There’s a definite difference between cheese and milk. It's clear in the tastes, textures, state of matter, and smells. However, when it comes to that iffy area in-between milk and cheese it get’s a little muddy. What exactly is the difference between sour cream and crème fraîche? How is yogurt different from kefir? Why is the buttermilk purchased in stores rarely ever true buttermilk? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"61214 http://blogs.kqed.org/bayareabites/?p=61214","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/17/soured-milks/","disqusTitle":"Soured Milks: What’s the Difference?","path":"/bayareabites/61214/soured-milks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>There’s a definite difference between cheese and milk. It's clear in the tastes, textures, state of matter, and smells. However, when it comes to that iffy area in-between milk and cheese it get’s a little muddy. What exactly is the difference between sour cream and crème fraîche? How is yogurt different from kefir? Why is the buttermilk purchased in stores rarely ever true buttermilk? \u003c/p>\n\u003cfigure id=\"attachment_63503\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/photo-76.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/photo-76-1024x1024.jpg\" alt=\"Kefir Drinks\" width=\"560\" height=\"560\" class=\"size-large wp-image-63503\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kefir is one of the most delightfully drinkable ways to take your milk sour.\u003c/figcaption>\u003c/figure>\n\u003cp>I think having a firm understanding of your soured dairy not only makes you a smarter consumer, but a more accomplished cook and a more refined appreciator of milk. It gives you an appreciation for the people who produce it. It also makes you a smarty pants who can brag at parties when a waiter passes around the canapés. \u003c/p>\n\u003cp>First, let’s define souring. Souring occurs when a bacterial culture is added to cream. The bacteria then begin to convert the \u003ca href=\"http://en.wikipedia.org/wiki/Lactose\">lactose\u003c/a> -- a specific sugar found in milk -- into \u003ca href=\"https://en.wikipedia.org/wiki/Lactic_acid\">lactic acid\u003c/a>. This lactic acid sours and thickens the cream by breaking down existing bundled proteins (called \u003ca href=\"http://en.wikipedia.org/wiki/Casein#Cheesemaking\">casein\u003c/a>) and turning them into a patchwork that hold together pockets of fat and water. Imagine it this way: the bacteria take a few skeins of yarn and knit them into a net to hold the milk together as a loosely solid product.\u003c/p>\n\u003ch2>Buttermilk\u003c/h2>\n\u003cp>Most buttermilk you see in stores is actually cultured buttermilk, and therefore not true buttermilk. True buttermilk is the low-fat leftovers of milk that remains after it’s been churned into butter. This milk would often sour quickly and become thick -- the flavors would be less sour, less sweet, and with a more complex flavor.\u003c/p>\n\u003cp>Cultured buttermilk is the low-fat leftover of milk that’s been run through a cream centrifuge (a device used by companies to quickly get cream out of milk to make butter). This low-fat milk is then given a heat treatment to help it thicken and the resulting product is then fermented. The result is a milk that’s sweeter and tangier. \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>Neither true nor cultured buttermilk is better than the other. It’s just a matter of taste.\u003c/p>\n\u003ch2>Sour Cream\u003c/h2>\n\u003cp>Sour cream has about 20% milk fat. Due to its high protein levels it doesn’t cook well and curdles easily when heat is applied. Many commercial sour creams have thickening agents added to them such as gelatin as a naturally sour cream is often somewhat runny. Sour cream with thickeners added can still be advertised as natural and organic (those tricky marketing bastards).\u003c/p>\n\u003ch2>Crème Fraîche\u003c/h2>\n\u003cp>Crème fraîche is like sour cream, but it has a 30% milk fat content. Due to a higher fat content and lower protein content it can be cooked without breaking apart of curdling. However, it is less sour than sour cream. The name is also much fancier than that of the lowbrow sour cream.\u003c/p>\n\u003cfigure id=\"attachment_63504\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/photo-77.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/photo-77-1024x1024.jpg\" alt=\"Goat yogurt with a splash of cherry jam.\" width=\"560\" height=\"560\" class=\"size-large wp-image-63504\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Goat yogurt with a splash of cherry jam.\u003c/figcaption>\u003c/figure>\n\u003ch2>Yogurt\u003c/h2>\n\u003cp>Yogurt goes through two primary stages of production: heating and fermentation. The heating process requires milk be heated to at least 185F/85C for 30 minutes or at 195F/90C for 10 minutes. This causes the various proteins and fats to bond together in a complex chain as opposed to blobs here and there floating in a liquid. \u003c/p>\n\u003cp>The fermentation stage is where bacterial cultures are added (most often \u003ca href=\"http://en.wikipedia.org/wiki/Lactobacillus_delbrueckii_subsp._bulgaricus\">Lactobacillus bulgaricus\u003c/a>). The milk begins to thicken even more and sour intensely. Due to the protein matrix developed this ingredient does not separate when allowed to sit. \u003c/p>\n\u003ch2>Kefir\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>This is a cultured milk product that is often consumed as a beverage. To make \u003ca href=\"http://en.wikipedia.org/wiki/Kefir\">kefir\u003c/a>, kefir grains are added to milk that is then agitated often and placed in an acid-proof container in a dark place to ferment. The \u003ca href=\"http://upload.wikimedia.org/wikipedia/commons/d/df/Kefirpilze.jpg\">grains are cauliflower-looking crystals of yeast and bacteria\u003c/a> trapped in a lattice of proteins and sugars. Kefir undergoes complex fermentation that releases carbon dioxide and can on occasion contribute a bit of fizziness. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/61214/soured-milks","authors":["5433"],"categories":["bayareabites_752","bayareabites_188"],"tags":["bayareabites_8262","bayareabites_4176","bayareabites_10480","bayareabites_11449","bayareabites_11654","bayareabites_10724","bayareabites_11843","bayareabites_2890"],"featImg":"bayareabites_63518","label":"bayareabites"},"bayareabites_135723":{"type":"posts","id":"bayareabites_135723","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135723","found":true},"guestAuthors":[],"slug":"after-wwii-mutton-fell-out-of-favor-in-the-u-s-can-it-make-a-comeback","title":"After WWII, Mutton Fell Out Of Favor In The U.S. Can It Make A Comeback?","publishDate":1574875719,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When D'Abruzzo opened its first food kiosk in New York City's Bryant Park a few years ago, I dashed over to taste the Italian mountainous region's trademark mutton arrosticini and capture photographic proof of its existence in America, as this is not a dish often seen on our shores.\u003cbr>\n[aside tag='npr-food' num='2' label='More NPR Stories on KQED']\u003cbr>\nThanks to D'Abruzzo, hundreds, maybe thousands, of Americans would be able to sample the region's savory, salted, grilled sheep-meat-on-a-stick that is cooked with passion in Abruzzo, on its own specialized grill, called \u003cem>la furnacell\u003c/em>.\u003c/p>\n\u003cp>Moments after posting photos of D'Abruzzo's arrosticini and its menu on Facebook, responses from Abruzzese friends and family came flooding in. They were excited. Proud.\u003c/p>\n\u003cp>\u003cem>One of us — in Manhattan!\u003c/em>\u003c/p>\n\u003cp>They were also uniformly thrown into a state of irascibility over one unforgivable sin.\u003c/p>\n\u003cp>\"They use lamb, not mutton!\" venomously typed my Abruzzese friend, Ugo Budani, from 4,000 miles away. \"There can be no substitute!\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I should note that D'Abruzzo's lamb arrosticini tastes like heaven on a stick. But that's beside the point: On this side of the Atlantic, \u003cem>not \u003c/em>having a substitute for mutton in eateries could be professional suicide — because sheep meat never got a fighting chance in the United States.\u003c/p>\n\u003cp>\"It is close to impossible to even find mutton in the U.S.,\" says Ken Albala, professor of history at California's University of the Pacific. \"It costs more to raise sheep for longer periods of time, and the decline in wool production in the U.S. is directly related to the decline in mutton as a culinary delicacy.\"\u003c/p>\n\u003cp>That wasn't always the case. Old restaurant menus from the New York Public Library archives tell a different tale about mutton's desirability. A 1915 menu from Fraunces Tavern in New York City offered broiled English mutton chops with baked potatoes for $1.50 — 25 cents more than the price of its roast spring lamb. First-class passengers on the \u003cem>RMS Titanic\u003c/em> were served grilled mutton chops, while spring lamb was reserved for second class. And, at Keens Chophouse in NYC in 1941, the English mutton chop, kidney, sausage and bacon cost $1.61, just 60 cents less than its pricey filet mignon.\u003c/p>\n\u003cp>\"In the early 1900s there were 237 menus with mutton,\" says Keens Steakhouse manager Bonnie Jenkins. \"But after World War II, people were celebrating. They were forced to eat mutton during war time and they wanted to get away from it. You don't see it on menus in the 1950s and '60s.\"\u003c/p>\n\u003ch3>\u003cstrong>Mutton: a casualty of war\u003c/strong>\u003c/h3>\n\u003cp>Few foods suffered quite the same public relations calamity as a result of war.\u003c/p>\n\u003cp>\"U.S. GI's were fed canned Australian mutton, which by all accounts was just awful,\" says Bob Kennard, author of \u003ca href=\"http://www.muchadoaboutmutton.com/\">Much Ado About Mutton\u003c/a>. Wherever he travels, the Welsh mutton expert says he hears a similar story: \"I am told that someone's uncle or father came home from the war and wouldn't allow sheep meat in the house — they never wanted to see it again. It just went completely out of fashion.\"\u003cbr>\n[aside postID='news_11788566' align='left']\u003cbr>\nThe fact that mutton ever even rose to the ranks of high culinary fashion in the U.S. is nothing short of a miracle. The infamous sheep and cattle wars that took place in Western states like Texas, Arizona, Colorado and Wyoming between 1870 and 1920 threatened to bring the sheep industry to its knees. Shepherds, who were generally Native American or Latin American, required a free range and plenty of grass, which often left cattle subsiding on weeds and fighting for the same territory. Cattle farmers, who benefited from the support of government officials, viewed sheep as invaders. Armed conflicts ensued, leading to the slaughter of sheep — and men.\u003c/p>\n\u003cp>Thanks to the 1934 Taylor Grazing Act that regulated grazing on public land, shepherds and cattlemen could peacefully co-exist. But the fact that burgers — and not mutton chops — are served at every diner in America tells you all you need to know about who won the war.\u003c/p>\n\u003cp>The development of railroads and refrigerated railroad cars also meant that beef could be shipped all over the country, says Sarah Wassberg Johnson, a \u003ca href=\"http://www.thefoodhistorian.com/\">food historian\u003c/a>. \"Once livestock husbandry began to become more and more specialized in the United States and people were no longer subsistence producers, mutton was relegated to more regional status — the purview of shepherds culling stock, rather than John Doe consumers in Chicago or New York City buying from the butcher,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_135732\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135732 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/mutton1_wide-beba25933c16ea876de444e3218f4eeb4b178dc4-s1100-c15-800x449.jpg\" alt=\"\" width=\"800\" height=\"449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/mutton1_wide-beba25933c16ea876de444e3218f4eeb4b178dc4-s1100-c15-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mutton1_wide-beba25933c16ea876de444e3218f4eeb4b178dc4-s1100-c15-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mutton1_wide-beba25933c16ea876de444e3218f4eeb4b178dc4-s1100-c15-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mutton1_wide-beba25933c16ea876de444e3218f4eeb4b178dc4-s1100-c15-1020x573.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mutton1_wide-beba25933c16ea876de444e3218f4eeb4b178dc4-s1100-c15.jpg 1100w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Millennials and more experimental diners might be open to eating mutton. \u003ccite>(Robert Nickelsberg/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cstrong>Slow meat in a fast-paced world\u003c/strong>\u003c/h3>\n\u003cp>Even if sheep had come out as victors, our faster paced post-war lifestyle — a shift from butcher shops to grocery stores, wool clothing to polyester blends, and an increase in women leaving kitchens and entering workplaces — may not have supported mutton.\u003c/p>\n\u003cp>Mutton is a high-maintenance meat.\u003c/p>\n\u003cp>\"You've got to cook mutton long and slow, which makes it less tough,\" Kennard says. \"A leg of mutton takes 25 minutes a pound to cook.\"\u003c/p>\n\u003cp>And that's assuming you can even find mutton.\u003c/p>\n\u003cp>In countries like the U.K., lamb meat comes from sheep aged up to 1 year, hogget from animals 1 to 2 years old, and true mutton from those 2 years and older. It's worth noting that Kennard says these categories are purely unofficial, but are what are generally accepted. There is no legal definition, apart from that of lamb. But the U.S. is limited in its categories and the majority of sheep butchered is what the U.K. would consider hogget — the U.S. doesn't recognize the difference between hogget and mutton, according to Eugenie McGuire, who breeds Black Welsh Mountain sheep at \u003ca href=\"http://desertweyr.com/\">Desert Weyr\u003c/a> ranch in Colorado.\u003cbr>\n[aside postID='bayareabites_134870']\u003cbr>\nKeens Steakhouse (formerly known as Keens Chophouse), one of the few traditional restaurants that serves what they refer to as a mutton chop, purchases older lambs aged 10 months to one year, and usually a bit older, says Jenkins. While not considered mutton by U.K. standards, the taste of a 10-month-old lamb is still very different than that of a 6- to 8-month-old spring lamb.\u003c/p>\n\u003cp>The quest to score actual mutton is tricky. The meat is popular among Navajo and Pueblo peoples, is often used in Pakistani, South African and Indian curry dishes, and can be found at small suppliers like Apple Creek Farm in Maine, which sells rosemary mutton sausage.\u003c/p>\n\u003ch3>\u003cstrong>A hard find\u003c/strong>\u003c/h3>\n\u003cp>Outside of farms and niche markets, mutton still poses unique challenges. To create a tender meat, it needs to be hung in a cold room that allows its enzymes to break down. When supermarkets took over meat production, they weren't eager to hang meat because it's money in the fridge, Kennard says.\u003c/p>\n\u003cp>McGuire, who owns a modest farm, says she pays more than $150 per sheep just to have it processed, and that a severe lack of infrastructure to support sheep farming is to blame for why the meat is so expensive to maintain and ship. A local brewery buys her mutton to make a sausage dish affectionately called Baahwurst, but a local upscale chef, also a buyer, labels his \"lamb\"on menus. Despite the popularity of the dish, McGuire says customers can't get past the label \"mutton.\"\u003c/p>\n\u003cp>Millennials and more experimental diners on both coasts might be open to eating mutton, McGuire says, but when one high-end restaurant in New York City purchased her USDA-inspected mutton, it \"cost a bloody fortune to ship — three times the cost of other meat.\" Mutton must be shipped overnight and packed in dry ice, and the additional costs, McGuire explains, include a Hazmat charge on top of an overnight shipping charge.\u003c/p>\n\u003ch3>\u003cstrong>A mutton revival on the horizon?\u003c/strong>\u003c/h3>\n\u003cp>Still, McGuire, Kennard and other champions for mutton say the meat has a lot to offer and that rebranding, re-education and investment in small processing plants are needed to create new buzz around the industry. In the U.K., where the Mutton Renaissance Campaign was founded by Prince Charles, those efforts include a push to categorize mutton by location and breed. In the U.S., farmers like McGuire are also eager to differentiate between breeds and diet (grass-fed mutton is tastier, according to experts), while celebrity butchers like \u003ca href=\"https://www.instagram.com/adam_danforth/?hl=en\">Adam Danforth\u003c/a> are using social media to impart knowledge on the delicious benefits of dry-aging sheep.\u003c/p>\n\u003cp>According to Danforth, Americans have been informed, told, reminded and marketed by a commercial industry that tenderness is the ultimate characteristic of good meat, and he calls it a ploy that plays into their model — because tenderness comes from the opposite conditions that flavor does. Mutton is neither tough nor gamey, he argues, and is a superior eating experience to lamb. \"In fact, lamb these days is more and more being developed to taste less like the species of sheep and more like beef to better appeal to the mainstream,\" Danforth says.\u003c/p>\n\u003cp>Mutton's best days may actually be ahead of us.\u003c/p>\n\u003cp>\"Good mutton is like the best steak you've ever had,\" McGuire says. \"The biggest problem is getting people to try it.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Lisa Fogarty is a freelance writer from New York who covers food, health and culture. \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/11/26/781652195/after-wwii-mutton-fell-out-of-favor-in-the-u-s-can-it-make-a-comeback\">NPR.org\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":" Once the stuff of high-end cuisine, mutton consumption tanked thanks to competition from the cattle industry and GIs fed up with rations. Fans say it's time to re-embrace this underappreciated meat. ","status":"publish","parent":0,"modified":1585418046,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1604},"headData":{"title":"After WWII, Mutton Fell Out Of Favor In The U.S. Can It Make A Comeback? | KQED","description":" Once the stuff of high-end cuisine, mutton consumption tanked thanks to competition from the cattle industry and GIs fed up with rations. Fans say it's time to re-embrace this underappreciated meat. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135723 https://ww2.kqed.org/bayareabites/?p=135723","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/27/after-wwii-mutton-fell-out-of-favor-in-the-u-s-can-it-make-a-comeback/","disqusTitle":"After WWII, Mutton Fell Out Of Favor In The U.S. Can It Make A Comeback?","nprImageCredit":"Robert Nickelsberg","nprByline":"Lisa Fogarty, NPR Food","nprImageAgency":"Getty Images","nprStoryId":"781652195","nprApiLink":"http://api.npr.org/query?id=781652195&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/11/26/781652195/after-wwii-mutton-fell-out-of-favor-in-the-u-s-can-it-make-a-comeback?ft=nprml&f=781652195","nprRetrievedStory":"1","nprPubDate":"Tue, 26 Nov 2019 10:37:00 -0500","nprStoryDate":"Tue, 26 Nov 2019 10:35:05 -0500","nprLastModifiedDate":"Tue, 26 Nov 2019 10:37:58 -0500","path":"/bayareabites/135723/after-wwii-mutton-fell-out-of-favor-in-the-u-s-can-it-make-a-comeback","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When D'Abruzzo opened its first food kiosk in New York City's Bryant Park a few years ago, I dashed over to taste the Italian mountainous region's trademark mutton arrosticini and capture photographic proof of its existence in America, as this is not a dish often seen on our shores.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"npr-food","num":"2","label":"More NPR Stories on KQED "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThanks to D'Abruzzo, hundreds, maybe thousands, of Americans would be able to sample the region's savory, salted, grilled sheep-meat-on-a-stick that is cooked with passion in Abruzzo, on its own specialized grill, called \u003cem>la furnacell\u003c/em>.\u003c/p>\n\u003cp>Moments after posting photos of D'Abruzzo's arrosticini and its menu on Facebook, responses from Abruzzese friends and family came flooding in. They were excited. Proud.\u003c/p>\n\u003cp>\u003cem>One of us — in Manhattan!\u003c/em>\u003c/p>\n\u003cp>They were also uniformly thrown into a state of irascibility over one unforgivable sin.\u003c/p>\n\u003cp>\"They use lamb, not mutton!\" venomously typed my Abruzzese friend, Ugo Budani, from 4,000 miles away. \"There can be no substitute!\"\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>I should note that D'Abruzzo's lamb arrosticini tastes like heaven on a stick. But that's beside the point: On this side of the Atlantic, \u003cem>not \u003c/em>having a substitute for mutton in eateries could be professional suicide — because sheep meat never got a fighting chance in the United States.\u003c/p>\n\u003cp>\"It is close to impossible to even find mutton in the U.S.,\" says Ken Albala, professor of history at California's University of the Pacific. \"It costs more to raise sheep for longer periods of time, and the decline in wool production in the U.S. is directly related to the decline in mutton as a culinary delicacy.\"\u003c/p>\n\u003cp>That wasn't always the case. Old restaurant menus from the New York Public Library archives tell a different tale about mutton's desirability. A 1915 menu from Fraunces Tavern in New York City offered broiled English mutton chops with baked potatoes for $1.50 — 25 cents more than the price of its roast spring lamb. First-class passengers on the \u003cem>RMS Titanic\u003c/em> were served grilled mutton chops, while spring lamb was reserved for second class. And, at Keens Chophouse in NYC in 1941, the English mutton chop, kidney, sausage and bacon cost $1.61, just 60 cents less than its pricey filet mignon.\u003c/p>\n\u003cp>\"In the early 1900s there were 237 menus with mutton,\" says Keens Steakhouse manager Bonnie Jenkins. \"But after World War II, people were celebrating. They were forced to eat mutton during war time and they wanted to get away from it. You don't see it on menus in the 1950s and '60s.\"\u003c/p>\n\u003ch3>\u003cstrong>Mutton: a casualty of war\u003c/strong>\u003c/h3>\n\u003cp>Few foods suffered quite the same public relations calamity as a result of war.\u003c/p>\n\u003cp>\"U.S. GI's were fed canned Australian mutton, which by all accounts was just awful,\" says Bob Kennard, author of \u003ca href=\"http://www.muchadoaboutmutton.com/\">Much Ado About Mutton\u003c/a>. Wherever he travels, the Welsh mutton expert says he hears a similar story: \"I am told that someone's uncle or father came home from the war and wouldn't allow sheep meat in the house — they never wanted to see it again. It just went completely out of fashion.\"\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11788566","align":"left","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThe fact that mutton ever even rose to the ranks of high culinary fashion in the U.S. is nothing short of a miracle. The infamous sheep and cattle wars that took place in Western states like Texas, Arizona, Colorado and Wyoming between 1870 and 1920 threatened to bring the sheep industry to its knees. Shepherds, who were generally Native American or Latin American, required a free range and plenty of grass, which often left cattle subsiding on weeds and fighting for the same territory. Cattle farmers, who benefited from the support of government officials, viewed sheep as invaders. Armed conflicts ensued, leading to the slaughter of sheep — and men.\u003c/p>\n\u003cp>Thanks to the 1934 Taylor Grazing Act that regulated grazing on public land, shepherds and cattlemen could peacefully co-exist. But the fact that burgers — and not mutton chops — are served at every diner in America tells you all you need to know about who won the war.\u003c/p>\n\u003cp>The development of railroads and refrigerated railroad cars also meant that beef could be shipped all over the country, says Sarah Wassberg Johnson, a \u003ca href=\"http://www.thefoodhistorian.com/\">food historian\u003c/a>. \"Once livestock husbandry began to become more and more specialized in the United States and people were no longer subsistence producers, mutton was relegated to more regional status — the purview of shepherds culling stock, rather than John Doe consumers in Chicago or New York City buying from the butcher,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_135732\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135732 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/mutton1_wide-beba25933c16ea876de444e3218f4eeb4b178dc4-s1100-c15-800x449.jpg\" alt=\"\" width=\"800\" height=\"449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/mutton1_wide-beba25933c16ea876de444e3218f4eeb4b178dc4-s1100-c15-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mutton1_wide-beba25933c16ea876de444e3218f4eeb4b178dc4-s1100-c15-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mutton1_wide-beba25933c16ea876de444e3218f4eeb4b178dc4-s1100-c15-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mutton1_wide-beba25933c16ea876de444e3218f4eeb4b178dc4-s1100-c15-1020x573.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mutton1_wide-beba25933c16ea876de444e3218f4eeb4b178dc4-s1100-c15.jpg 1100w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Millennials and more experimental diners might be open to eating mutton. \u003ccite>(Robert Nickelsberg/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cstrong>Slow meat in a fast-paced world\u003c/strong>\u003c/h3>\n\u003cp>Even if sheep had come out as victors, our faster paced post-war lifestyle — a shift from butcher shops to grocery stores, wool clothing to polyester blends, and an increase in women leaving kitchens and entering workplaces — may not have supported mutton.\u003c/p>\n\u003cp>Mutton is a high-maintenance meat.\u003c/p>\n\u003cp>\"You've got to cook mutton long and slow, which makes it less tough,\" Kennard says. \"A leg of mutton takes 25 minutes a pound to cook.\"\u003c/p>\n\u003cp>And that's assuming you can even find mutton.\u003c/p>\n\u003cp>In countries like the U.K., lamb meat comes from sheep aged up to 1 year, hogget from animals 1 to 2 years old, and true mutton from those 2 years and older. It's worth noting that Kennard says these categories are purely unofficial, but are what are generally accepted. There is no legal definition, apart from that of lamb. But the U.S. is limited in its categories and the majority of sheep butchered is what the U.K. would consider hogget — the U.S. doesn't recognize the difference between hogget and mutton, according to Eugenie McGuire, who breeds Black Welsh Mountain sheep at \u003ca href=\"http://desertweyr.com/\">Desert Weyr\u003c/a> ranch in Colorado.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_134870","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nKeens Steakhouse (formerly known as Keens Chophouse), one of the few traditional restaurants that serves what they refer to as a mutton chop, purchases older lambs aged 10 months to one year, and usually a bit older, says Jenkins. While not considered mutton by U.K. standards, the taste of a 10-month-old lamb is still very different than that of a 6- to 8-month-old spring lamb.\u003c/p>\n\u003cp>The quest to score actual mutton is tricky. The meat is popular among Navajo and Pueblo peoples, is often used in Pakistani, South African and Indian curry dishes, and can be found at small suppliers like Apple Creek Farm in Maine, which sells rosemary mutton sausage.\u003c/p>\n\u003ch3>\u003cstrong>A hard find\u003c/strong>\u003c/h3>\n\u003cp>Outside of farms and niche markets, mutton still poses unique challenges. To create a tender meat, it needs to be hung in a cold room that allows its enzymes to break down. When supermarkets took over meat production, they weren't eager to hang meat because it's money in the fridge, Kennard says.\u003c/p>\n\u003cp>McGuire, who owns a modest farm, says she pays more than $150 per sheep just to have it processed, and that a severe lack of infrastructure to support sheep farming is to blame for why the meat is so expensive to maintain and ship. A local brewery buys her mutton to make a sausage dish affectionately called Baahwurst, but a local upscale chef, also a buyer, labels his \"lamb\"on menus. Despite the popularity of the dish, McGuire says customers can't get past the label \"mutton.\"\u003c/p>\n\u003cp>Millennials and more experimental diners on both coasts might be open to eating mutton, McGuire says, but when one high-end restaurant in New York City purchased her USDA-inspected mutton, it \"cost a bloody fortune to ship — three times the cost of other meat.\" Mutton must be shipped overnight and packed in dry ice, and the additional costs, McGuire explains, include a Hazmat charge on top of an overnight shipping charge.\u003c/p>\n\u003ch3>\u003cstrong>A mutton revival on the horizon?\u003c/strong>\u003c/h3>\n\u003cp>Still, McGuire, Kennard and other champions for mutton say the meat has a lot to offer and that rebranding, re-education and investment in small processing plants are needed to create new buzz around the industry. In the U.K., where the Mutton Renaissance Campaign was founded by Prince Charles, those efforts include a push to categorize mutton by location and breed. In the U.S., farmers like McGuire are also eager to differentiate between breeds and diet (grass-fed mutton is tastier, according to experts), while celebrity butchers like \u003ca href=\"https://www.instagram.com/adam_danforth/?hl=en\">Adam Danforth\u003c/a> are using social media to impart knowledge on the delicious benefits of dry-aging sheep.\u003c/p>\n\u003cp>According to Danforth, Americans have been informed, told, reminded and marketed by a commercial industry that tenderness is the ultimate characteristic of good meat, and he calls it a ploy that plays into their model — because tenderness comes from the opposite conditions that flavor does. Mutton is neither tough nor gamey, he argues, and is a superior eating experience to lamb. \"In fact, lamb these days is more and more being developed to taste less like the species of sheep and more like beef to better appeal to the mainstream,\" Danforth says.\u003c/p>\n\u003cp>Mutton's best days may actually be ahead of us.\u003c/p>\n\u003cp>\"Good mutton is like the best steak you've ever had,\" McGuire says. \"The biggest problem is getting people to try it.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Lisa Fogarty is a freelance writer from New York who covers food, health and culture. \u003c/em>\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>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/11/26/781652195/after-wwii-mutton-fell-out-of-favor-in-the-u-s-can-it-make-a-comeback\">NPR.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135723/after-wwii-mutton-fell-out-of-favor-in-the-u-s-can-it-make-a-comeback","authors":["byline_bayareabites_135723"],"categories":["bayareabites_1962","bayareabites_2090","bayareabites_10916"],"tags":["bayareabites_1608","bayareabites_16507","bayareabites_16272"],"featImg":"bayareabites_136577","label":"bayareabites"},"bayareabites_87660":{"type":"posts","id":"bayareabites_87660","meta":{"index":"posts_1591205157","site":"bayareabites","id":"87660","found":true},"guestAuthors":[],"slug":"bay-area-bites-guide-to-10-favorite-south-bay-mexican-restaurants","title":"Bay Area Bites Guide to 9 Favorite South Bay Mexican Restaurants","publishDate":1411413819,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID=\"bayareabites_96981,bayareabites_123808\"]\u003cbr>\nWhile San Francisco's \u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\" target=\"_blank\">La Taqueria\u003c/a> has been crowned \u003ca href=\"http://fivethirtyeight.com/burrito/#brackets-view\" target=\"_blank\">America’s best burrito\u003c/a>, there are still plenty of great eats from south of the border around the Bay Area. This guide to nine South Bay Mexican restaurants runs the spectrum from corner taquerias to neighborhood favorite restaurants, serving time-tested family recipes. \u003c/p>\n\u003cp>Whether you crave a simple shrimp ceviche over a tostada, chicken enchiladas with a sweet mole poblano sauce or slow roasted pork in a spicy chile sauce, (don’t forget the margaritas!) here are nine South Bay restaurants serving crowd-pleasing flavors of Mexico.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87843,87841,87838,87842,87839,87837,87845\"]\u003c/p>\n\u003cp>\u003cstrong>Mezcal\u003c/strong> specializes in the flavors of Oaxaca, with several popular mole dishes and a unique collection of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/17/mezcal-primer-tasting-event-in-san-francisco/\" target=\"_blank\">mezcals\u003c/a>. In lieu of the standard chips and salsa, a meal at Mezcal begins with chips and each of the restaurant’s different moles: Estofado, a sweet mole made of mild tomatillos and peanuts; Coloradito, a red mole made of tomatoes and chiles de arbol; and the traditional Mole Negro made from a simmered blend of chiles, chocolate and spices. \u003c/p>\n\u003cp>The appetizer menu features popular Oaxacan street foods such as memelitas and for the brave, chapulines or sauteed grasshoppers with chili, lime and salt. The Mezcalrita features the smoky Oaxacan mezcal in place of its familiar tequila relative.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://mezcalrestaurantsj.com/\" target=\"_blank\">\u003cstrong>Mezcal\u003c/strong>\u003c/a>\u003cbr>\n25 W San Fernando St, San Jose [\u003ca href=\"http://goo.gl/XncfU2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 283-9595\u003cbr>\nHours: Mon 11:30am-9pm; Tue-Thu 11:30am-10pm; Fri 11:30am-11:30pm; Sat 4pm-11:30pm; Sun 4pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mezcalsanjose?ref=br_tf\" target=\"_blank\">Mezcal Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87859,87864,87861,87857,87860,87863,87862\"]\u003c/p>\n\u003cp>\u003cstrong>Zona Rosa\u003c/strong> serves Mexican-fusion dishes made from scratch in a cozy, romantic setting. The small setting fills up so reservations are a must. On the appetizer menu, popular selections include the Dungeness crab ceviche and the house guacamole with bacon and roasted pistachios. The housemade cocktails are tasty as is the homemade horchata. Intriguing and delicious entrees include the blue corn enchiladas with sweet potato, poblano chile, caramelized onion, and a tomatillo almond pesto.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zonarosasj.com/\">\u003cstrong>Zona Rosa\u003c/strong>\u003c/a>\u003cbr>\n1411 The Alameda, San Jose [\u003ca href=\"http://goo.gl/AOWcDh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 275-1411\u003cbr>\nHours: Tue-Fri 11:30am-2pm, 5-9pm; Sat 10am-9pm; Sun 10am-2pm, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ZonaRosaSJ/info\">Zona Rosa San Jose\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87871,87869,87866,87872,87867\"]\u003c/p>\n\u003cp>\u003cstrong>La Costa\u003c/strong> serves as an inexpensive institution in East San Jose for Mexican seafood specialties. Set as an outdoor counter service, the specialty here is ceviches from simple shrimp ceviche over tostadas to ceviche de pulpo. La Costa also does taqueria standards such as tacos with various Mexican meat specialties, al pastor being the most popular. Do note that because La Costa serves a predominantly Spanish-speaking customer base, be prepared to know your order number en Espanol.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-costa-san-jose-2\" target=\"_blank\">\u003cstrong>La Costa\u003c/strong>\u003c/a>\u003cbr>\n1805 Alum Rock Ave, San Jose [\u003ca href=\"http://goo.gl/zpC8a1\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 937-1010\u003cbr>\nHours: Mon-Sun 10:30am-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under) CASH ONLY\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87874,87875,87876\"]\u003c/p>\n\u003cp>Started in 1998 across from San Jose State University, \u003cstrong>La Victoria\u003c/strong> quickly gained a following for their filling and inexpensive Mexican food and popular orange sauce. A secret family recipe, the orange sauce adds a tasty kick to anything it is put on. The taqueria now has several restaurants across the Bay Area, most open late into the night. The carne asada super burrito may be the standard favorite but La Vics does a great chile relleno burrito. Al pastor tacos, while messy, are also not too be missed.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lavicsj.com/\" target=\"_blank\">\u003cstrong>La Victoria Taqueria\u003c/strong>\u003c/a>\u003cbr>\n5015 Almaden Expwy, San Jose [\u003ca href=\"http://goo.gl/PEb7Ev\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 978-7666\u003cbr>\nHours: Mon-Wed 7-12am; Thu-Sat 7-3am; Sun 7-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/LA-VICTORIA-TAQUERIA/131921148047\" target=\"_blank\">La Victoria Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87878,87879,87880,87881\"]\u003c/p>\n\u003cp>This humble taco shop in San Jose has expanded over time from a food stand to a brick and mortar restaurant simply built around the original stand. The specialty at \u003cstrong>Dia de Pesca\u003c/strong> is fish tacos and the options expand past fried strips of snapper and cabbage. Dia de Pesca offers tacos with snapper, tilapia, breaded halibut prawn, scallops, octopus, tuna and crab. Also popular are the chickenitza tacos which have grilled chicken with an orange and cilantro marinade topped with a zesty peanut sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pescasifood.com/\" target=\"_blank\">\u003cstrong>Dia de Pesca\u003c/strong>\u003c/a>\u003cbr>\n55 N Bascom Ave, San Jose [\u003ca href=\"http://goo.gl/5E7mVB\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 287-3722\u003cbr>\nHours: Mon-Thu 10:30am-8pm; Fri-Sat 10:30am-8:30pm; Sun 10:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/D%C3%ADa-de-Pesca/121087507948209\" target=\"_blank\">Día de Pesca\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PescaSifood\" target=\"_blank\">@PescaSifood\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87886,87883,87884,87885\"]\u003c/p>\n\u003cp>This small taqueria features a menu of some delicious Mexican regional specialties as well as a salsa bar with a range of flavors. The mole poblano is the signature dish and is available as a traditional mole dish over skinless chicken or the Enchiladas Tu Mero Mole. \u003cstrong>Tu Mero Mole\u003c/strong> prepares a particularly sweet mole. Also popular here is the Cochinita Yucateca dish with pork in Mayan spices, wrapped in banana leaves and slow-roasted until it becomes moist and tender. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/tu-mero-mole-san-jose\" target=\"_blank\">\u003cstrong>Tu Mero Mole\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.kqed.org/checkplease/19990/check-please-bay-area-kids-review-zareens-park-burger-tu-mero-mole\">Watch their Check, Please! Bay Area Kids review\u003c/a>\u003cbr>\n2041 Woodard Rd, San Jose [\u003ca href=\"http://goo.gl/6Zlora\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (408) 369-9559\u003cbr>\nHours: Mon- Fri 11am-9pm; Sat-Sun 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tumero.mole.94?fref=ts\" target=\"_blank\">Tu Mero Mole\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87888,87892,87890,87889,87891\"]\u003c/p>\n\u003cp>\u003cstrong>Taqueria Tlaquepaque\u003c/strong> may appear quiet from outside but inside there is often a lengthy wait for the chimichangas and ice-cold chavelas. Of course, a menu of Mexican restaurant standards such as fajitas, enchiladas and chile rellenos remain safe choices, yet the signature dish is the perfectly-browned chimichangas alongside a dollop of sour cream with rice and beans. To wash it all down, Tlaquepaque serves refreshing chavelas and super chavelas in frosted mugs. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-tlaquepaque-san-jose-3\" target=\"_blank\">\u003cstrong>Taqueria Tlaquepaque\u003c/strong>\u003c/a>\u003cbr>\n721 Willow St, San Jose [\u003ca href=\"http://goo.gl/BBWgU7\" target=\"_blank\">Map\u003c/a>] (\u003ca href=\"http://www.yelp.com/search?find_desc=Taqueria+Tlaquepaque&find_loc=San+Jose%2C+CA&ns=1\" target=\"_blank\">multiple locations\u003c/a>)\u003cbr>\nPh: (408) 287-9777\u003cbr>\nHours: Tue-Sun 10am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Taquer%C3%ADa-Tlaquepaque/263586720455688\" target=\"_blank\">Taqueria Tlaquepaque\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87896,87894,87897,87895\"]\u003cbr>\n[aside postID=\"news_11678823,bayareabites_114118\" align=\"left\"]\u003cbr>\nThe proud owner of Mountain View’s best Mexican restaurant for the past 14 years, \u003cstrong>Fiesta Del Mar\u003c/strong> remains popular for its seafood specialties. This cozy cantina has an extensive menu of margaritas prepared to whatever your liking is. The Mariachi margarita takes the warm, bite of Herradura reposado and sweetens things up with a splash of Cointreau. \u003c/p>\n\u003cp>The main attractions are the shrimp dishes such as the Shrimp Alex with large fresh shrimp in a smoky, spicy chipotle chile sauce. If seafood is not your thing, try great grandma's special the Enchiladas de Enjococado with a special sauce made from roasted guajillo chiles. \u003c/p>\n\u003cp>\u003ca href=\"http://www.fiestadelmar.com/\" target=\"_blank\">\u003cstrong>Fiesta Del Mar\u003c/strong>\u003c/a>\u003cbr>\n198 Castro Street [\u003ca href=\"https://goo.gl/OrHMtF\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 965-9354\u003cbr>\nHours: Mon-Thur 11am-2pm, 5-9pm; Fri 11am-2pm, 5-9pm; Sat 12-9:30pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Fiesta-Del-Mar/115668985129458\" target=\"_blank\">Fiesta Del Mar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17) \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87900,87904,87901,87905,87902\"]\u003c/p>\n\u003cp>This popular Mexican restaurant brings the flavors of the city and state of Puebla, in central Mexico to the South Bay Area. \u003cstrong>ViVe Sol\u003c/strong> has both a large dining room and an outdoor cantina to entertain the crowds of guests. If you’re waiting on a table on a busy night, the front room bartender can mix up a margarita such as the house favorite Rosangel made with Centenario reposado aged in French port barrels with hibiscus flowers. \u003c/p>\n\u003cp>Food favorites include the Enchiladas Sol which combines the restaurant's most popular sauces, mole and the creamy sun-dried guajillo pepper sauce. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/vive-sol-mountain-view\" target=\"_blank\">\u003cstrong>ViVe Sol\u003c/strong>\u003c/a>\u003cbr>\n2020 W El Camino Real, Mountain View [\u003ca href=\"http://goo.gl/yTy1Vj\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 938-2020\u003cbr>\nHours: Mon-Thu 11am-2pm, 5-9pm; Fri-Sat 5-9:30pm; Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Vive-Sol-Restaurant/105963636112672?ref=br_tf\" target=\"_blank\">ViVe Sol Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17) \u003c/p>\n\n","blocks":[],"excerpt":"Whether you enjoy a rich mole poblano alongside a zesty mezcal cocktail or a fresh shrimp ceviche with a refreshing chavela, there is a broad and vibrant flavor spectrum in Mexican cuisine. This Bay Area Bites guide highlights nine South Bay restaurants worth visiting for their south of the border specialties. ","status":"publish","parent":0,"modified":1554225172,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1352},"headData":{"title":"Bay Area Bites Guide to 9 Favorite South Bay Mexican Restaurants | KQED","description":"Whether you enjoy a rich mole poblano alongside a zesty mezcal cocktail or a fresh shrimp ceviche with a refreshing chavela, there is a broad and vibrant flavor spectrum in Mexican cuisine. This Bay Area Bites guide highlights nine South Bay restaurants worth visiting for their south of the border specialties. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"87660 http://blogs.kqed.org/bayareabites/?p=87660","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/22/bay-area-bites-guide-to-10-favorite-south-bay-mexican-restaurants/","disqusTitle":"Bay Area Bites Guide to 9 Favorite South Bay Mexican Restaurants","path":"/bayareabites/87660/bay-area-bites-guide-to-10-favorite-south-bay-mexican-restaurants","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_96981,bayareabites_123808","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWhile San Francisco's \u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\" target=\"_blank\">La Taqueria\u003c/a> has been crowned \u003ca href=\"http://fivethirtyeight.com/burrito/#brackets-view\" target=\"_blank\">America’s best burrito\u003c/a>, there are still plenty of great eats from south of the border around the Bay Area. This guide to nine South Bay Mexican restaurants runs the spectrum from corner taquerias to neighborhood favorite restaurants, serving time-tested family recipes. \u003c/p>\n\u003cp>Whether you crave a simple shrimp ceviche over a tostada, chicken enchiladas with a sweet mole poblano sauce or slow roasted pork in a spicy chile sauce, (don’t forget the margaritas!) here are nine South Bay restaurants serving crowd-pleasing flavors of Mexico.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"87843,87841,87838,87842,87839,87837,87845","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Mezcal\u003c/strong> specializes in the flavors of Oaxaca, with several popular mole dishes and a unique collection of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/17/mezcal-primer-tasting-event-in-san-francisco/\" target=\"_blank\">mezcals\u003c/a>. In lieu of the standard chips and salsa, a meal at Mezcal begins with chips and each of the restaurant’s different moles: Estofado, a sweet mole made of mild tomatillos and peanuts; Coloradito, a red mole made of tomatoes and chiles de arbol; and the traditional Mole Negro made from a simmered blend of chiles, chocolate and spices. \u003c/p>\n\u003cp>The appetizer menu features popular Oaxacan street foods such as memelitas and for the brave, chapulines or sauteed grasshoppers with chili, lime and salt. The Mezcalrita features the smoky Oaxacan mezcal in place of its familiar tequila relative.\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://mezcalrestaurantsj.com/\" target=\"_blank\">\u003cstrong>Mezcal\u003c/strong>\u003c/a>\u003cbr>\n25 W San Fernando St, San Jose [\u003ca href=\"http://goo.gl/XncfU2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 283-9595\u003cbr>\nHours: Mon 11:30am-9pm; Tue-Thu 11:30am-10pm; Fri 11:30am-11:30pm; Sat 4pm-11:30pm; Sun 4pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mezcalsanjose?ref=br_tf\" target=\"_blank\">Mezcal Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"87859,87864,87861,87857,87860,87863,87862","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Zona Rosa\u003c/strong> serves Mexican-fusion dishes made from scratch in a cozy, romantic setting. The small setting fills up so reservations are a must. On the appetizer menu, popular selections include the Dungeness crab ceviche and the house guacamole with bacon and roasted pistachios. The housemade cocktails are tasty as is the homemade horchata. Intriguing and delicious entrees include the blue corn enchiladas with sweet potato, poblano chile, caramelized onion, and a tomatillo almond pesto.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zonarosasj.com/\">\u003cstrong>Zona Rosa\u003c/strong>\u003c/a>\u003cbr>\n1411 The Alameda, San Jose [\u003ca href=\"http://goo.gl/AOWcDh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 275-1411\u003cbr>\nHours: Tue-Fri 11:30am-2pm, 5-9pm; Sat 10am-9pm; Sun 10am-2pm, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ZonaRosaSJ/info\">Zona Rosa San Jose\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"87871,87869,87866,87872,87867","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>La Costa\u003c/strong> serves as an inexpensive institution in East San Jose for Mexican seafood specialties. Set as an outdoor counter service, the specialty here is ceviches from simple shrimp ceviche over tostadas to ceviche de pulpo. La Costa also does taqueria standards such as tacos with various Mexican meat specialties, al pastor being the most popular. Do note that because La Costa serves a predominantly Spanish-speaking customer base, be prepared to know your order number en Espanol.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-costa-san-jose-2\" target=\"_blank\">\u003cstrong>La Costa\u003c/strong>\u003c/a>\u003cbr>\n1805 Alum Rock Ave, San Jose [\u003ca href=\"http://goo.gl/zpC8a1\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 937-1010\u003cbr>\nHours: Mon-Sun 10:30am-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under) CASH ONLY\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"87874,87875,87876","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Started in 1998 across from San Jose State University, \u003cstrong>La Victoria\u003c/strong> quickly gained a following for their filling and inexpensive Mexican food and popular orange sauce. A secret family recipe, the orange sauce adds a tasty kick to anything it is put on. The taqueria now has several restaurants across the Bay Area, most open late into the night. The carne asada super burrito may be the standard favorite but La Vics does a great chile relleno burrito. Al pastor tacos, while messy, are also not too be missed.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lavicsj.com/\" target=\"_blank\">\u003cstrong>La Victoria Taqueria\u003c/strong>\u003c/a>\u003cbr>\n5015 Almaden Expwy, San Jose [\u003ca href=\"http://goo.gl/PEb7Ev\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 978-7666\u003cbr>\nHours: Mon-Wed 7-12am; Thu-Sat 7-3am; Sun 7-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/LA-VICTORIA-TAQUERIA/131921148047\" target=\"_blank\">La Victoria Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"87878,87879,87880,87881","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This humble taco shop in San Jose has expanded over time from a food stand to a brick and mortar restaurant simply built around the original stand. The specialty at \u003cstrong>Dia de Pesca\u003c/strong> is fish tacos and the options expand past fried strips of snapper and cabbage. Dia de Pesca offers tacos with snapper, tilapia, breaded halibut prawn, scallops, octopus, tuna and crab. Also popular are the chickenitza tacos which have grilled chicken with an orange and cilantro marinade topped with a zesty peanut sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pescasifood.com/\" target=\"_blank\">\u003cstrong>Dia de Pesca\u003c/strong>\u003c/a>\u003cbr>\n55 N Bascom Ave, San Jose [\u003ca href=\"http://goo.gl/5E7mVB\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 287-3722\u003cbr>\nHours: Mon-Thu 10:30am-8pm; Fri-Sat 10:30am-8:30pm; Sun 10:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/D%C3%ADa-de-Pesca/121087507948209\" target=\"_blank\">Día de Pesca\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PescaSifood\" target=\"_blank\">@PescaSifood\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"87886,87883,87884,87885","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This small taqueria features a menu of some delicious Mexican regional specialties as well as a salsa bar with a range of flavors. The mole poblano is the signature dish and is available as a traditional mole dish over skinless chicken or the Enchiladas Tu Mero Mole. \u003cstrong>Tu Mero Mole\u003c/strong> prepares a particularly sweet mole. Also popular here is the Cochinita Yucateca dish with pork in Mayan spices, wrapped in banana leaves and slow-roasted until it becomes moist and tender. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/tu-mero-mole-san-jose\" target=\"_blank\">\u003cstrong>Tu Mero Mole\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.kqed.org/checkplease/19990/check-please-bay-area-kids-review-zareens-park-burger-tu-mero-mole\">Watch their Check, Please! Bay Area Kids review\u003c/a>\u003cbr>\n2041 Woodard Rd, San Jose [\u003ca href=\"http://goo.gl/6Zlora\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (408) 369-9559\u003cbr>\nHours: Mon- Fri 11am-9pm; Sat-Sun 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tumero.mole.94?fref=ts\" target=\"_blank\">Tu Mero Mole\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"87888,87892,87890,87889,87891","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Taqueria Tlaquepaque\u003c/strong> may appear quiet from outside but inside there is often a lengthy wait for the chimichangas and ice-cold chavelas. Of course, a menu of Mexican restaurant standards such as fajitas, enchiladas and chile rellenos remain safe choices, yet the signature dish is the perfectly-browned chimichangas alongside a dollop of sour cream with rice and beans. To wash it all down, Tlaquepaque serves refreshing chavelas and super chavelas in frosted mugs. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-tlaquepaque-san-jose-3\" target=\"_blank\">\u003cstrong>Taqueria Tlaquepaque\u003c/strong>\u003c/a>\u003cbr>\n721 Willow St, San Jose [\u003ca href=\"http://goo.gl/BBWgU7\" target=\"_blank\">Map\u003c/a>] (\u003ca href=\"http://www.yelp.com/search?find_desc=Taqueria+Tlaquepaque&find_loc=San+Jose%2C+CA&ns=1\" target=\"_blank\">multiple locations\u003c/a>)\u003cbr>\nPh: (408) 287-9777\u003cbr>\nHours: Tue-Sun 10am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Taquer%C3%ADa-Tlaquepaque/263586720455688\" target=\"_blank\">Taqueria Tlaquepaque\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"87896,87894,87897,87895","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11678823,bayareabites_114118","align":"left","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThe proud owner of Mountain View’s best Mexican restaurant for the past 14 years, \u003cstrong>Fiesta Del Mar\u003c/strong> remains popular for its seafood specialties. This cozy cantina has an extensive menu of margaritas prepared to whatever your liking is. The Mariachi margarita takes the warm, bite of Herradura reposado and sweetens things up with a splash of Cointreau. \u003c/p>\n\u003cp>The main attractions are the shrimp dishes such as the Shrimp Alex with large fresh shrimp in a smoky, spicy chipotle chile sauce. If seafood is not your thing, try great grandma's special the Enchiladas de Enjococado with a special sauce made from roasted guajillo chiles. \u003c/p>\n\u003cp>\u003ca href=\"http://www.fiestadelmar.com/\" target=\"_blank\">\u003cstrong>Fiesta Del Mar\u003c/strong>\u003c/a>\u003cbr>\n198 Castro Street [\u003ca href=\"https://goo.gl/OrHMtF\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 965-9354\u003cbr>\nHours: Mon-Thur 11am-2pm, 5-9pm; Fri 11am-2pm, 5-9pm; Sat 12-9:30pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Fiesta-Del-Mar/115668985129458\" target=\"_blank\">Fiesta Del Mar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"87900,87904,87901,87905,87902","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This popular Mexican restaurant brings the flavors of the city and state of Puebla, in central Mexico to the South Bay Area. \u003cstrong>ViVe Sol\u003c/strong> has both a large dining room and an outdoor cantina to entertain the crowds of guests. If you’re waiting on a table on a busy night, the front room bartender can mix up a margarita such as the house favorite Rosangel made with Centenario reposado aged in French port barrels with hibiscus flowers. \u003c/p>\n\u003cp>Food favorites include the Enchiladas Sol which combines the restaurant's most popular sauces, mole and the creamy sun-dried guajillo pepper sauce. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/vive-sol-mountain-view\" target=\"_blank\">\u003cstrong>ViVe Sol\u003c/strong>\u003c/a>\u003cbr>\n2020 W El Camino Real, Mountain View [\u003ca href=\"http://goo.gl/yTy1Vj\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 938-2020\u003cbr>\nHours: Mon-Thu 11am-2pm, 5-9pm; Fri-Sat 5-9:30pm; Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Vive-Sol-Restaurant/105963636112672?ref=br_tf\" target=\"_blank\">ViVe Sol Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17) \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/87660/bay-area-bites-guide-to-10-favorite-south-bay-mexican-restaurants","authors":["5580"],"categories":["bayareabites_109","bayareabites_752","bayareabites_13306","bayareabites_13746","bayareabites_1807","bayareabites_265","bayareabites_91"],"tags":["bayareabites_9516","bayareabites_13419","bayareabites_9269","bayareabites_758","bayareabites_14752","bayareabites_14746","bayareabites_767"],"featImg":"bayareabites_87868","label":"bayareabites"},"bayareabites_98251":{"type":"posts","id":"bayareabites_98251","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98251","found":true},"guestAuthors":[],"slug":"taste-test-store-bought-raw-sauerkrauts-are-surprisingly-distinctive","title":"Taste Test: Store-bought Raw Sauerkrauts are Surprisingly Distinctive","publishDate":1437695990,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\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>[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":""},"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_640":{"type":"posts","id":"bayareabites_640","meta":{"index":"posts_1591205157","site":"bayareabites","id":"640","found":true},"guestAuthors":[],"slug":"the-last-chinese-chef","title":"The Last Chinese Chef","publishDate":1181745000,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/061861966/kqedorg-20\">\u003cimg>\u003c/a>\u003c/p>\n\u003cp> \u003ca href=\"http://www.kqed.org/arts/writersblock/episode.jsp?id=16980\">Nicole Mones reads an excerpt from \u003cstrong>\u003cem>The Last Chinese Chef\u003c/em>\u003c/strong>\u003c/a> on \u003cstrong>KQED's Writer's Block\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/061861966/kqedorg-20\">\u003cem>\u003cstrong>The Last Chinese Chef\u003c/strong>\u003c/em>\u003c/a> chronicles food writer, Maggie McElroy's journey to China one year after the untimely death of her husband. A paternity claim has been filed against her husband's estate and the question surfaces whether her husband fathered a child while he was working in Beijing. While Maggie plans her China trip to unravel the truth about her husband she is offered the opportunity to profile a rising star chef, Sam Liang. This culinary distraction turns into a life-changing healing experience.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nicolemones.com\">\u003cstrong>Nicole Mones\u003c/strong>\u003c/a> is the author of the award winning novel \u003cstrong>Lost in Translation\u003c/strong> and \u003cstrong>A Cup of Light\u003c/strong>. Since 1999 Mones has written about Chinese food for Gourmet magazine, covering the food scene in Beijing, Shanghai, and the San Gabriel Valley, east of Los Angeles. Her work has also appeared in the Los Angeles Times and the Washington Post.\u003c/p>\n\u003cp>Here are two recipes with associated excerpts from \u003cem>\u003cstrong>The Last Chinese Chef\u003c/strong>\u003c/em>: \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Beggar's Chicken\u003c/strong>\u003cbr>When Wu Xunqu, chief chef at Lou Wai Lou, divulged this recipe, he cautioned that it was most but not all of the recipe, since he had a few secret ingredients he wanted to keep to himself. He also insisted on starting with the life of the chicken. This is one of the poultry cooking secrets of Chinese haute cuisine: the last two weeks of a chicken's life must be spent outdoors, running free.\u003c/p>\n\u003cp>\u003cstrong>Ingredients & Preparation\u003c/strong>\u003cbr>1. At home, however, you may start with a whole chicken, cleaned, and 4-6 whole lotus leaves, soaked 20 minutes in warm water.\u003c/p>\n\u003cp>2. Create 3-4 Cups of concentrated soup broth from pork bone, beef bone, ham, chicken feet, onion, ginger, meiling soy sauce (it's a tiny bit sour).\u003c/p>\n\u003cp>3. When cool, combine with rice wine, starch powder, white pepper, salt, and a little soy. Marinate chicken 30 minutes.\u003c/p>\n\u003cp>4. Remove the chicken to wrap in soaked lotus leaves, first pouring over and inside one cup of the marinade (fortified with extra slivered ham, other cooked meats left from the soup, and/or soaked, slivered mushrooms).\u003c/p>\n\u003cp>5. Follow a layer of lotus with a layer of parchment and then another layer of lotus. Use plastic style baking bags and a foil wrap to create a tight seal.\u003c/p>\n\u003cp>6. Roast at 400 degrees for 1/2 hour, then at 350 degrees for up to 3 1/2 hours, depending on the bird's size and age.\u003c/p>\n\u003cp>-courtesy Wu Xunqu\u003c/p>\n\u003cp>Excerpt about \u003cstrong>Beggar's Chicken\u003c/strong> from \u003cem>\u003cstrong>The Last Chinese Chef\u003c/strong>\u003c/em>:\u003c/p>\n\u003cblockquote>\u003cp>\"Then the beggar's chicken. It looked at first like a foil-wrapped whole bird, but he undid it, folded back layers of crinkly baking bags, and broke the seal on a tight molded wrap of lotus leaves. A magnificently herbed chicken aroma rushed into the air. Maggie couldn't wait. She picked up a mouthful of chicken that fell away from the carcass and into her chopsticks at a touch. It was moist and dense with profound flavor, the good nourishment of chicken, first marinated,then spiked with the bits of aromatic vegetable and salt-cured ham which had been stuffed in the cavity and were now all over the bird. Shot through everything was the pungent musk of the lotus leaf. At once she knew she should write about this place. She should give this recipe, catch the glorious bustle of this restaurant, describe these tall windows looking over the lake and virgin green hills beyond.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Pork Spare Ribs in Lotus Leaf\u003c/strong>\u003cbr> Serves 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>1 lb pork spare ribs\u003cbr>2 dried lotus leaves\u003cbr>rice powder scented with 5-spice\u003c/p>\n\u003cp>\u003cstrong>Seasonings\u003c/strong>\u003cbr>2 Tablespoons chopped scallion\u003cbr>1 Tablespoons chopped ginger\u003cbr>1 Tablespoon each soy sauce, oil, sugar, soybean paste\u003cbr>1/2 Tablespoon sesame oil\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>1. Cut spare ribs into pieces 1 1/2 inch wide, 2 inches long, then marinate in seasonings 1/2 hour.\u003c/p>\n\u003cp>2. Cut lotus leaves into eight pieces and soak in hot water 20 minutes.\u003c/p>\n\u003cp>3. Remove marinated ribs and discard scallion and ginger.\u003c/p>\n\u003cp>4. Add rice powder and thoroughly mix with rib pieces.\u003c/p>\n\u003cp>5. Divide ribs into eight small portions.\u003c/p>\n\u003cp>6. Place each on a soaked lotus leaf, fold and roll to make a package.\u003c/p>\n\u003cp>7. Place with the smooth side down in a bowl or deep plate.\u003c/p>\n\u003cp>8. Steam over high heat for two hours until tender.\u003c/p>\n\u003cp>9. Put a serving plate face down over the bowl and turn over.\u003c/p>\n\u003cp>Excerpt about \u003cstrong>Pork Spare Ribs in Lotus Leaf\u003c/strong> from The Last Chinese Chef:\u003c/p>\n\u003cblockquote>\u003cp>\"Inside the leaves, the rib meat came away under their chopsticks, rich and lean and long-cooked with a soft crust of scented rice powder. Underneath, the darker, more complicated flavor of the meat, the marrow, and the aromatics. Maggie thought it was\u003cbr>wonderful. She ate everything except the rib bones, which she nibbled clean and folded back up, polished, inside the leaf. She wished she could lick the leaf, it was so good.\u003cbr>But Sam, watching Uncle Xie's face, said, 'You think the scallion and ginger are too strong.'\u003cbr>'This is a dish of refinement,' said Xie. 'Sophistication and subtlety are what is most important, not the peaks of flavor. Every flavor must be a play on texture, while every texture suggests a flavor. You can be rustic, but never coarse. Always believe in the intelligence of the diner. Always reward them with subtlety.'\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/images/weblog/foodblog/lastchinesechef-recipes.pdf\">\u003cstrong>Recipes for Beggar's Chicken and Pork Spare Ribs in Lotus Leaf\u003c/strong>\u003c/a> (pdf)\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1181745000,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":915},"headData":{"title":"The Last Chinese Chef | KQED","description":"Nicole Mones reads an excerpt from The Last Chinese Chef on KQED's Writer's Block. The Last Chinese Chef chronicles food writer, Maggie McElroy's journey to China one year after the untimely death of her husband. A paternity claim has been filed against her husband's estate and the question surfaces whether her husband fathered a child","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"640 http://blogs.kqed.org/bayareabites/2007/06/13/the-last-chinese-chef/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/06/13/the-last-chinese-chef/","disqusTitle":"The Last Chinese Chef","path":"/bayareabites/640/the-last-chinese-chef","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/061861966/kqedorg-20\">\u003cimg>\u003c/a>\u003c/p>\n\u003cp> \u003ca href=\"http://www.kqed.org/arts/writersblock/episode.jsp?id=16980\">Nicole Mones reads an excerpt from \u003cstrong>\u003cem>The Last Chinese Chef\u003c/em>\u003c/strong>\u003c/a> on \u003cstrong>KQED's Writer's Block\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/061861966/kqedorg-20\">\u003cem>\u003cstrong>The Last Chinese Chef\u003c/strong>\u003c/em>\u003c/a> chronicles food writer, Maggie McElroy's journey to China one year after the untimely death of her husband. A paternity claim has been filed against her husband's estate and the question surfaces whether her husband fathered a child while he was working in Beijing. While Maggie plans her China trip to unravel the truth about her husband she is offered the opportunity to profile a rising star chef, Sam Liang. This culinary distraction turns into a life-changing healing experience.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nicolemones.com\">\u003cstrong>Nicole Mones\u003c/strong>\u003c/a> is the author of the award winning novel \u003cstrong>Lost in Translation\u003c/strong> and \u003cstrong>A Cup of Light\u003c/strong>. Since 1999 Mones has written about Chinese food for Gourmet magazine, covering the food scene in Beijing, Shanghai, and the San Gabriel Valley, east of Los Angeles. Her work has also appeared in the Los Angeles Times and the Washington Post.\u003c/p>\n\u003cp>Here are two recipes with associated excerpts from \u003cem>\u003cstrong>The Last Chinese Chef\u003c/strong>\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>\u003cstrong>Beggar's Chicken\u003c/strong>\u003cbr>When Wu Xunqu, chief chef at Lou Wai Lou, divulged this recipe, he cautioned that it was most but not all of the recipe, since he had a few secret ingredients he wanted to keep to himself. He also insisted on starting with the life of the chicken. This is one of the poultry cooking secrets of Chinese haute cuisine: the last two weeks of a chicken's life must be spent outdoors, running free.\u003c/p>\n\u003cp>\u003cstrong>Ingredients & Preparation\u003c/strong>\u003cbr>1. At home, however, you may start with a whole chicken, cleaned, and 4-6 whole lotus leaves, soaked 20 minutes in warm water.\u003c/p>\n\u003cp>2. Create 3-4 Cups of concentrated soup broth from pork bone, beef bone, ham, chicken feet, onion, ginger, meiling soy sauce (it's a tiny bit sour).\u003c/p>\n\u003cp>3. When cool, combine with rice wine, starch powder, white pepper, salt, and a little soy. Marinate chicken 30 minutes.\u003c/p>\n\u003cp>4. Remove the chicken to wrap in soaked lotus leaves, first pouring over and inside one cup of the marinade (fortified with extra slivered ham, other cooked meats left from the soup, and/or soaked, slivered mushrooms).\u003c/p>\n\u003cp>5. Follow a layer of lotus with a layer of parchment and then another layer of lotus. Use plastic style baking bags and a foil wrap to create a tight seal.\u003c/p>\n\u003cp>6. Roast at 400 degrees for 1/2 hour, then at 350 degrees for up to 3 1/2 hours, depending on the bird's size and age.\u003c/p>\n\u003cp>-courtesy Wu Xunqu\u003c/p>\n\u003cp>Excerpt about \u003cstrong>Beggar's Chicken\u003c/strong> from \u003cem>\u003cstrong>The Last Chinese Chef\u003c/strong>\u003c/em>:\u003c/p>\n\u003cblockquote>\u003cp>\"Then the beggar's chicken. It looked at first like a foil-wrapped whole bird, but he undid it, folded back layers of crinkly baking bags, and broke the seal on a tight molded wrap of lotus leaves. A magnificently herbed chicken aroma rushed into the air. Maggie couldn't wait. She picked up a mouthful of chicken that fell away from the carcass and into her chopsticks at a touch. It was moist and dense with profound flavor, the good nourishment of chicken, first marinated,then spiked with the bits of aromatic vegetable and salt-cured ham which had been stuffed in the cavity and were now all over the bird. Shot through everything was the pungent musk of the lotus leaf. At once she knew she should write about this place. She should give this recipe, catch the glorious bustle of this restaurant, describe these tall windows looking over the lake and virgin green hills beyond.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Pork Spare Ribs in Lotus Leaf\u003c/strong>\u003cbr> Serves 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>1 lb pork spare ribs\u003cbr>2 dried lotus leaves\u003cbr>rice powder scented with 5-spice\u003c/p>\n\u003cp>\u003cstrong>Seasonings\u003c/strong>\u003cbr>2 Tablespoons chopped scallion\u003cbr>1 Tablespoons chopped ginger\u003cbr>1 Tablespoon each soy sauce, oil, sugar, soybean paste\u003cbr>1/2 Tablespoon sesame oil\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>1. Cut spare ribs into pieces 1 1/2 inch wide, 2 inches long, then marinate in seasonings 1/2 hour.\u003c/p>\n\u003cp>2. Cut lotus leaves into eight pieces and soak in hot water 20 minutes.\u003c/p>\n\u003cp>3. Remove marinated ribs and discard scallion and ginger.\u003c/p>\n\u003cp>4. Add rice powder and thoroughly mix with rib pieces.\u003c/p>\n\u003cp>5. Divide ribs into eight small portions.\u003c/p>\n\u003cp>6. Place each on a soaked lotus leaf, fold and roll to make a package.\u003c/p>\n\u003cp>7. Place with the smooth side down in a bowl or deep plate.\u003c/p>\n\u003cp>8. Steam over high heat for two hours until tender.\u003c/p>\n\u003cp>9. Put a serving plate face down over the bowl and turn over.\u003c/p>\n\u003cp>Excerpt about \u003cstrong>Pork Spare Ribs in Lotus Leaf\u003c/strong> from The Last Chinese Chef:\u003c/p>\n\u003cblockquote>\u003cp>\"Inside the leaves, the rib meat came away under their chopsticks, rich and lean and long-cooked with a soft crust of scented rice powder. Underneath, the darker, more complicated flavor of the meat, the marrow, and the aromatics. Maggie thought it was\u003cbr>wonderful. She ate everything except the rib bones, which she nibbled clean and folded back up, polished, inside the leaf. She wished she could lick the leaf, it was so good.\u003cbr>But Sam, watching Uncle Xie's face, said, 'You think the scallion and ginger are too strong.'\u003cbr>'This is a dish of refinement,' said Xie. 'Sophistication and subtlety are what is most important, not the peaks of flavor. Every flavor must be a play on texture, while every texture suggests a flavor. You can be rustic, but never coarse. Always believe in the intelligence of the diner. Always reward them with subtlety.'\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/images/weblog/foodblog/lastchinesechef-recipes.pdf\">\u003cstrong>Recipes for Beggar's Chicken and Pork Spare Ribs in Lotus Leaf\u003c/strong>\u003c/a> (pdf)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/640/the-last-chinese-chef","authors":["5014"],"categories":["bayareabites_2254"],"tags":["bayareabites_272","bayareabites_271","bayareabites_270"],"label":"bayareabites"},"bayareabites_106440":{"type":"posts","id":"bayareabites_106440","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106440","found":true},"guestAuthors":[],"slug":"diy-ramen-worth-the-time-and-effort","title":"DIY Ramen: Worth the Time and Effort","publishDate":1455653653,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Let’s get this out of the way first. Making ramen at home takes a long time. It requires several pots and many hours of standing around near the stove. You’ll need to go out and buy some somewhat hard-to-find ingredients. It’s not a last-minute project.\u003c/p>\n\u003cp>But it is totally, totally worth it.\u003c/p>\n\u003cp>Not only can you control every step in the process, but you can also make a better product than you can get at the majority of so-so ramen-yas around town. You can enjoy it from the comfort of your own dining room table — no lines, no wait, no loud, crowded room. Plus, there’s really nothing better to eat while continuing to brave El Niño rains.\u003c/p>\n\u003cp>So get shopping and plan a cooking schedule. It’s possible to make this recipe over the course of a weekend: Make the broth, pork, and eggs on the first day, and then prepare the \u003cstrong>menma\u003c/strong> (bamboo shoots, \u003cem>tare\u003c/em> seasoning mixture), noodles, and toppings the second day. However, you can also spread the recipe up over three days, four days, or even a week to fit it into your schedule. The most important thing to remember is that ramen needs to be served piping hot, and the noodles shouldn’t sit in the broth for more than 30 seconds before serving. Just like making a stir-fry, get all of your supplies ready before gathering your guests for dinner.\u003c/p>\n\u003cp>The first component you’ll want to make is the ramen broth. I like to make a multipurpose clear broth made from both pork and chicken. (Creamy tonkotsu broth is also possible to make at home, but it is more involved.) I personalize the broth later by adding \u003cem>tare\u003c/em>, which is essentially ramen seasoning. Below, you’ll see directions for making \u003cstrong>shio\u003c/strong> (salt), \u003cstrong>shoyu\u003c/strong> (soy sauce), and \u003cstrong>miso\u003c/strong> tares.\u003c/p>\n\u003cfigure id=\"attachment_106535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen-broth-ingredients.jpg\" alt=\"I make my ramen broth with chicken wings and pork ribs, plus aromatics.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I make my ramen broth with chicken wings and pork ribs, plus aromatics. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I use high-cartilage chicken wings and meaty pork ribs for the base, and add aromatics like shallots, garlic, and ginger. A couple carrots add sweetness. All of these ingredients simmer for around 5 hours to develop body and flavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ramen is often made with “double soup,” a mixture of two broths — meat and dashi. Instead of making both broths. I take a slight shortcut. After the meat broth has simmered for 5 hours, I “dashi” it to add even more umami and a whiff of oceanic brininess. First, I add a big sheet of kombu seaweed, which you can find at Asian markets and Berkeley Bowl. It looks like this:\u003c/p>\n\u003cfigure id=\"attachment_106529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/kombu.jpg\" alt=\"Kombu is a type of seaweed, typically used for making dashi stock.\" width=\"1920\" height=\"2192\" class=\"size-full wp-image-106529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-400x457.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-800x913.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-768x877.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-1440x1644.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-1180x1347.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-960x1096.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kombu is a type of seaweed, typically used for making dashi stock. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I simmer the kombu in the stock for about an hour. Then I add a hefty dose of kastuobushi flakes. Katsuobushi is cured bonito tuna, and it is most often sold in wispy flakes. You can find it near the kombu. It looks like this:\u003c/p>\n\u003cfigure id=\"attachment_106528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/katsuobushi.jpg\" alt=\"Katsuobushi is flaked cured bonito tuna. It is also traditionally used in dashi stock.\" width=\"1920\" height=\"2678\" class=\"size-full wp-image-106528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-400x558.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-800x1116.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-768x1071.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-1440x2009.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-1180x1646.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-960x1339.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Katsuobushi is flaked cured bonito tuna. It is also traditionally used in dashi stock. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kastuobushi only needs a few minutes in the broth, and then I strain all of the solids out of the broth. That’s it!\u003c/p>\n\u003cp>While the broth is simmering, I like to make my chashu pork. Like the broth, it is mostly a hands-off project. First, you’ll need to roll the pork belly. Some chashu recipes call for leaving the pork belly flat, but it is easy to overcook this way. Plus, spirals of pork belly are pretty. To roll the belly, lay it flat on a cutting board. Starting from the long end, roll the belly into a tight cylinder. Tie the belly with butcher’s twine at 1-inch intervals.\u003c/p>\n\u003cfigure id=\"attachment_106540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/tied-pork-belly.jpg\" alt=\" Roll the pork belly into a tight cylinder and then tie it at 1-inch intervals.\" width=\"1920\" height=\"1251\" class=\"size-full wp-image-106540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-400x261.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-1440x938.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-1180x769.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-960x626.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the pork belly into a tight cylinder and then tie it at 1-inch intervals. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/rolled-pork-belly.jpg\" alt=\"The pork belly should form a spiral.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The pork belly should form a spiral. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chashu cooking liquid is a mixture of sake, mirin, soy sauce, sugar and aromatics. Bring it all to a boil in a Dutch oven, add the pork and let it braise slowly in a 275°F oven. I’ve borrowed this cooking technique from \u003ca href=\"http://www.seriouseats.com/user/profile/Goodeaterkenji\" target=\"_blank\">J. Kenji López-Alt\u003c/a> at Serious Eats. He likes to keep the lid slightly ajar to better regulate the temperature inside the pot. You can read about the science in greater depth on his blog and in his book. Or just do it. It works.\u003c/p>\n\u003cp>Once the pork is quiveringly tender, remove it from the oven and let it cool in its cooking liquid. After the pork is cool, take it out of the pot and refrigerate overnight. Strain the cooking liquid and save it to cure the eggs. (It’s another very good idea I’ve borrowed from Kenji.)\u003c/p>\n\u003cfigure id=\"attachment_106527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/finished-pork-belly.jpg\" alt=\"The finished pork belly should be completely tender and golden brown.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished pork belly should be completely tender and golden brown. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of eggs, cured soft-boiled eggs are, in my opinion, one of best parts of ramen. But, unlike the broth and pork, they’re not exactly \u003cem>easy\u003c/em> to pull off. Frankly, I struggle with these. Why? It’s darn hard to peel soft-boiled eggs. There are a few steps to take that will make them easier to peel — drop them in boiling water, peel them under cold water — but in the end, it comes down to the egg. So, take a deep breath and take your time.\u003c/p>\n\u003cfigure id=\"attachment_106534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/poking-holes-in-eggs.jpg\" alt=\"Poking small holes in the bottom of each egg prevents air bubbles from forming.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poking small holes in the bottom of each egg prevents air bubbles from forming. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, use a thumbtack to poke a tiny hole in the large end of each egg. This hole will prevent that pesky air bubble (and subsequent flat part) on the end of the egg. Drop the eggs into boiling water and then lower the temperature to medium heat to maintain a simmer. Simmer the eggs for six minutes, then drain and rinse with cold water. Carefully, very carefully, peel the eggs and then transfer them to a shallow container and top with some of the pork cooking liquid. Covering the eggs with a paper towel will help the liquid cover the tops of the eggs. Refrigerate, but keep an eye on the clock. You really don’t want the eggs to sit in the cure for more than 12 hours or so. After that point, the salt in the cure will start to change the texture of the eggs in an unpleasant way.\u003c/p>\n\u003cfigure id=\"attachment_106539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/soaking-eggs.jpg\" alt=\"Cover the eggs with a paper towel to encourage the soaking liquid to cover the tops of the eggs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the eggs with a paper towel to encourage the soaking liquid to cover the tops of the eggs. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take a deep breath. You’ve got all of the big stuff out of the way.\u003c/p>\n\u003cp>The next day, get your toppings and tares ready.\u003c/p>\n\u003cp>First, get the bamboo shoots ready. Bamboo shoots are a traditional topping, and people either love or hate them. I love them, as long as they’re prepared properly. Most bamboo shoots come canned in water. They look like this:\u003c/p>\n\u003cfigure id=\"attachment_106526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/bamboo.jpg\" alt=\"Bamboo shoots are most often found canned in water. You can buy tips and slice them yourself, or you can buy the bamboo pre-sliced.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-106526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bamboo shoots are most often found canned in water. You can buy tips and slice them yourself, or you can buy the bamboo pre-sliced. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You \u003cem>can\u003c/em> serve them straight out of the can, but I think they have a slightly metallic taste if they haven’t been doctored in some way. I like the method that Ivan Orkin uses in his book, \u003ca href=\"http://www.amazon.com/Ivan-Ramen-Obsession-Recipes-Unlikely/dp/1607744465\" target=\"_blank\">Ivan Ramen\u003c/a>. First, soak the bamboo with katsuobushi flakes in water. Once they’ve soaked up some of that goodness, cook them in a mixture of sake, soy sauce, mirin, and sugar for several minutes. Then let the bamboo sit in the sauce until you’re ready to serve.\u003c/p>\n\u003cfigure id=\"attachment_106530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/marinating-bamboo.jpg\" alt=\"Cooking and marinating the bamboo in a soy-based sauce amps up its flavor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooking and marinating the bamboo in a soy-based sauce amps up its flavor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now choose the style of ramen you’d like to make. My favorite style of ramen is flavored with shoyu tare. Shio ramen gets a boost with sea salt, sesame oil, ginger, garlic and scallions. Miso ramen is creamy and slightly richer. All are easy to make. The only major difference in preparation is that shoyu and shio tares are added to the serving bowls and mixed into the broth one bowl at a time. The miso tare is mixed into the entire pot of broth before portioning.\u003c/p>\n\u003cfigure id=\"attachment_106538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/shoyu-tare.jpg\" alt=\"To make shoyu tare, combine soy sauce, sake, scallions, ginger, mirin, and garlic in a medium saucepan. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Strain and discard solids.\" width=\"1920\" height=\"1398\" class=\"size-full wp-image-106538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-800x583.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-1440x1049.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-1180x859.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-960x699.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make shoyu tare, combine soy sauce, sake, scallions, ginger, mirin, and garlic in a medium saucepan. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Strain and discard solids. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/shio-tare.jpg\" alt=\"To make shio tare, cook ginger, scallion, and garlic in sesame oil until fragrant. Add sake and salt, and boil the whole mixture for a minute. Let cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make shio tare, cook ginger, scallion, and garlic in sesame oil until fragrant. Add sake and salt, and boil the whole mixture for a minute. Let cool. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/miso-tare-2.jpg\" alt=\"To make miso tare, stir together red miso paste, soy sauce, and mirin until smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make miso tare, stir together red miso paste, soy sauce, and mirin until smooth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I like to add some steamed cabbage (seasoned with soy and sesame), sliced scallions, and nori to each bowl. Get all of that ready after you’ve made your tare of choice.\u003c/p>\n\u003cp>Of course, you’ll also need to cook ramen noodles. I don’t think it is worth it to make noodles from scratch. Buy high quality fresh noodles from \u003ca href=\"http://sunnoodle.com\" target=\"_blank\">Sun Noodle\u003c/a> and you won’t regret it. Read more about noodle shopping on my BAB post: \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/27/store-bought-ramen-noodles-you-dont-always-get-what-you-pay-for/\" target=\"_blank\">Store-Bought Ramen Noodles\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>But before you cook the noodles, get everything else ready:\u003c/strong> Reheat the broth and the chashu (you can heat slices of pork in some extra pork cooking liquid). Slice the eggs in half. Portion out your tare or stir it into the broth. Bring the menma to room temperature.\u003c/p>\n\u003cp>Boil the noodles until they’re almost-but-not-quite al dente and drain well. Add them to the serving bowls with hot broth. Top each bowl with chashu, eggs, cabbage, menma, scallions, nori, and maybe a drizzle of sesame oil. Serve immediately! Ramen waits for no one!\u003c/p>\n\u003cfigure id=\"attachment_106533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/plated-ramen-5_.jpg\" alt=\"Homemade shoyu ramen with chashu, soy eggs, menma, cabbage, scallions, and nori.\" width=\"1920\" height=\"1401\" class=\"size-full wp-image-106533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-400x292.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-1440x1051.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-1180x861.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-960x701.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade shoyu ramen with chashu, soy eggs, menma, cabbage, scallions, and nori. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Ramen\u003c/h3>\n\u003cp>\u003cstrong>Note:\u003c/strong> I’ve written this recipe so that you can choose from three different styles of sauce: \u003cstrong>shio\u003c/strong> (sea salt), \u003cstrong>shoyu\u003c/strong> (soy sauce), or \u003cstrong>miso\u003c/strong>. Choose your favorite; you’ll flavor the broth with one of these \u003cem>tares\u003c/em> right before serving. If you want to make a vegetable ramen, consider mixing the shoyu tare with a full-flavored vegetable broth to taste. Skip the chashu for this variation, and marinate the eggs in the shoyu tare. I prefer using \u003ca href=\"http://sunnoodle.com\" target=\"_blank\">Sun Noodle\u003c/a> brand noodles for my ramen. They make different styles of noodles for shoyu ramen and miso ramen. If you’re making shio ramen, I’d recommend the shoyu style. Discard the seasoning packets. For more on ramen noodles, \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/27/store-bought-ramen-noodles-you-dont-always-get-what-you-pay-for/\" target=\"_blank\">read my tasting post\u003c/a>. This recipe takes two full days of work. You can also split it up into three days if you prefer. Plan accordingly.\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Ramen Broth\u003c/em>\u003c/strong>\n\u003cli>4 quarts water\u003c/li>\n\u003cli>2 ½ pounds chicken wings\u003c/li>\n\u003cli>1 ½ pounds pork spare ribs, sliced into individual ribs\u003c/li>\n\u003cli>2 bunches scallions, chopped\u003c/li>\n\u003cli>2 carrots, chopped\u003c/li>\n\u003cli>1 head garlic, sliced in half horizontally\u003c/li>\n\u003cli>1 inch ginger, sliced into ¼-inch thick rounds\u003c/li>\n\u003cli>2 ounces kombu seaweed, about one 8-by-12-inch piece\u003c/li>\n\u003cli>4 ounces katsuobushi (dried bonito flakes), about 8 lightly packed cups\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Chashu Pork and Soft-Boiled Soy Eggs\u003c/em>\u003c/strong>\n\u003cli>2 pounds pork belly, skin removed\u003c/li>\n\u003cli>1 cup water\u003c/li>\n\u003cli>1 cup sake\u003c/li>\n\u003cli>¾ cup mirin\u003c/li>\n\u003cli>½ cup soy sauce\u003c/li>\n\u003cli>½ cup sugar\u003c/li>\n\u003cli>6 scallions, chopped\u003c/li>\n\u003cli>6 cloves garlic, peeled\u003c/li>\n\u003cli>2 inches ginger, sliced into ¼-inch thick rounds\u003c/li>\n\u003cli>1 skin on shallot, cut in half\u003c/li>\n\u003cli>6 large eggs\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Menma (Bamboo Shoots)\u003c/em>\u003c/strong>\n\u003cli>1 (15-oz) can bamboo shoots in water, sliced\u003c/li>\n\u003cli>1 1/2 cups water\u003c/li>\n\u003cli>½ ounce katsuobushi, about 2 lightly packed cups\u003c/li>\n\u003cli>¼ cup sake\u003c/li>\n\u003cli>2 tablespoons soy sauce\u003c/li>\n\u003cli>1 ½ tablespoons mirin\u003c/li>\n\u003cli>1 ½ teaspoons sugar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Shio Tare\u003c/em>\u003c/strong>\n\u003cli>¼ cup toasted sesame oil\u003c/li>\n\u003cli>2 tablespoons finely chopped ginger\u003c/li>\n\u003cli>2 tablespoons finely chopped scallion, white parts\u003c/li>\n\u003cli>1 tablespoon finely chopped garlic\u003c/li>\n\u003cli>1 cup sake\u003c/li>\n\u003cli>¼ cup sea salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Shoyu Tare\u003c/em>\u003c/strong>\n\u003cli>2 cups soy sauce\u003c/li>\n\u003cli>½ cup sake\u003c/li>\n\u003cli>2 scallions, chopped\u003c/li>\n\u003cli>2 inches fresh ginger, peeled and crushed\u003c/li>\n\u003cli>2 tablespoons mirin\u003c/li>\n\u003cli>2 cloves garlic, crushed\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Miso Tare\u003c/em>\u003c/strong>\n\u003cli>½ cup red miso (akamiso) paste\u003c/li>\n\u003cli>3 tablespoons soy sauce\u003c/li>\n\u003cli>1 tablespoon mirin\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Toppings and Noodles\u003c/em>\u003c/strong>\n\u003cli>2 cups shredded cabbage\u003c/li>\n\u003cli>Soy sauce\u003c/li>\n\u003cli>Sesame oil\u003c/li>\n\u003cli>6 servings fresh ramen noodles (see note)\u003c/li>\n\u003cli>2 sheets nori, quartered\u003c/li>\n\u003cli>Finely sliced scallions\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>One day ahead, prepare the ramen broth, chashu, and eggs.\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 275°F.\u003c/p>\n\u003cp>\u003cstrong>For the broth:\u003c/strong> Combine water, chicken wings, ribs, scallions, carrots, garlic and ginger. Bring to a boil over high heat. Skim off any impurities from the top of the broth. Reduce the heat to low and simmer for 5 hours, skimming occasionally. Add the kombu and continue to simmer for 1 hour. Add the bonito and simmer for 5 minutes. Strain the broth through a fine mesh strainer. Let cool to room temperature and refrigerate until ready to serve.\u003c/p>\n\u003cp>\u003cstrong>While the broth is simmering, cook the chashu:\u003c/strong> Lay the pork belly on a cutting board. Starting from the long end, roll the belly into a tight cylinder. Tie the belly with butcher’s twine at 1-inch intervals.\u003c/p>\n\u003cp>Combine the water, sake, mirin, soy sauce, sugar, scallions, garlic, ginger and shallot in a Dutch oven. Bring to a boil over high heat and add the pork belly. Cover with the lid, leaving it slightly ajar. Bake, flipping the pork belly every hour, until the pork is very tender, 3 to 4 hours. Let pork cool to room temperature in the broth. Transfer pork to a storage container and refrigerate. Strain broth and set aside.\u003c/p>\n\u003cp>\u003cstrong>While the pork is cooling, boil the eggs:\u003c/strong> Using a thumbtack, gently poke a hole in the large end of the eggs.\u003c/p>\n\u003cp>In a large saucepan, bring 2 quarts of water to a boil. Add the eggs and reduce the heat to maintain a bare simmer (medium to medium-low heat). Cook eggs for 6 minutes and then immediately drain. Run under cold water.\u003c/p>\n\u003cp>Very gently peel the eggs under cold running water. The white are very delicate, so work slowly. Transfer eggs to a storage container in which they can lay in one single layer. Cover eggs with some of the pork cooking liquid. Lay a paper towel over the eggs so that the sauce seeps up and over the top of the eggs. Refrigerate for at least 4 hours or up to 12 hours (no longer).\u003c/p>\n\u003cp>\u003cstrong>The next day, prepare the menma, tare and toppings.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Cure the menma:\u003c/strong> Rinse the bamboo shoots with cold water. Place in a medium bowl with katsuobushi and cover with cold water. Let sit for 1 hour. Drain the bamboo and remove the katsuobushi.\u003c/p>\n\u003cp>Combine sake, soy sauce, and mirin in a small saucepan. Reduce the heat to medium and simmer for 5 minutes. Add the sugar and stir to dissolve. Add the drained bamboo and simmer until very well seasoned, 7 to 10 minutes. Transfer to a storage container and refrigerate in cooking liquid.\u003c/p>\n\u003cp>\u003cstrong>For the shio tare:\u003c/strong> Heat the sesame oil in a small saucepan over medium heat. Add the ginger, scallion and garlic. Cook until fragrant, about 2 minutes. Carefully stir in sake and salt. Increase the heat to high and boil for 1 minute. Remove from the heat.\u003c/p>\n\u003cp>\u003cstrong>For the shoyu tare:\u003c/strong> Combine all ingredients in a medium saucepan. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Strain and discard solids.\u003c/p>\n\u003cp>\u003cstrong>For the miso tare:\u003c/strong> Whisk together all ingredients in a small bowl until smooth.\u003c/p>\n\u003cp>\u003cstrong>To assemble:\u003c/strong> Combine cabbage and ¼ cup water in a large saucepan. Cover and steam over medium-high heat until tender, 7 to 10 minutes. Remove from the heat and season with soy sauce and sesame oil. Gather remaining toppings and bring anything that has been chilled to room temperature.\u003c/p>\n\u003cp>Bring ramen broth to a boil. Cover and keep very hot.\u003c/p>\n\u003cp>Slice pork belly into ¼-inch-thick slices and place in a medium saucepan with some of its cooking liquid. Gently reheat over medium heat.\u003c/p>\n\u003cp>Remove eggs from soaking liquid and pat dry.\u003c/p>\n\u003cp>Bring a large pot of water to a boil. Add the ramen noodles and cook until not quite al dente, 2 to 3 minutes. Drain thoroughly.\u003c/p>\n\u003cp>\u003cstrong>For shio ramen:\u003c/strong> Pour 3 tablespoons tare in 6 large serving bowls. Top with 2 cups broth.\u003c/p>\n\u003cp>\u003cstrong>For shoyu ramen:\u003c/strong> Pour ¼ cup tare in 6 large serving bowls. Top with 2 cups broth.\u003c/p>\n\u003cp>\u003cstrong>For miso ramen:\u003c/strong> Turn off heat under ramen broth. Whisk in all of the miso tare. Divide broth between 6 large serving bowls.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Divide cooked ramen noodles between each bowl of broth. Slice each egg in half and place 2 halves in each bowl. Place 2 slices chashu alongside eggs. Slide one piece nori alongside the edge of each bowl. Top with menma, cabbage, scallions, and sesame oil (if desired). Serve immediately.\u003c/p>\n\n","blocks":[],"excerpt":" Whether rain or shine, ramen is always great comfort food. Learn how to make a delicious, steaming hot bowl of homemade ramen from scratch. Kate Williams will show you how.\r\n","status":"publish","parent":0,"modified":1455834897,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":51,"wordCount":2878},"headData":{"title":"DIY Ramen: Worth the Time and Effort | KQED","description":" Whether rain or shine, ramen is always great comfort food. Learn how to make a delicious, steaming hot bowl of homemade ramen from scratch. Kate Williams will show you how.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"106440 http://ww2.kqed.org/bayareabites/?p=106440","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/02/16/diy-ramen-worth-the-time-and-effort/","disqusTitle":"DIY Ramen: Worth the Time and Effort","path":"/bayareabites/106440/diy-ramen-worth-the-time-and-effort","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Let’s get this out of the way first. Making ramen at home takes a long time. It requires several pots and many hours of standing around near the stove. You’ll need to go out and buy some somewhat hard-to-find ingredients. It’s not a last-minute project.\u003c/p>\n\u003cp>But it is totally, totally worth it.\u003c/p>\n\u003cp>Not only can you control every step in the process, but you can also make a better product than you can get at the majority of so-so ramen-yas around town. You can enjoy it from the comfort of your own dining room table — no lines, no wait, no loud, crowded room. Plus, there’s really nothing better to eat while continuing to brave El Niño rains.\u003c/p>\n\u003cp>So get shopping and plan a cooking schedule. It’s possible to make this recipe over the course of a weekend: Make the broth, pork, and eggs on the first day, and then prepare the \u003cstrong>menma\u003c/strong> (bamboo shoots, \u003cem>tare\u003c/em> seasoning mixture), noodles, and toppings the second day. However, you can also spread the recipe up over three days, four days, or even a week to fit it into your schedule. The most important thing to remember is that ramen needs to be served piping hot, and the noodles shouldn’t sit in the broth for more than 30 seconds before serving. Just like making a stir-fry, get all of your supplies ready before gathering your guests for dinner.\u003c/p>\n\u003cp>The first component you’ll want to make is the ramen broth. I like to make a multipurpose clear broth made from both pork and chicken. (Creamy tonkotsu broth is also possible to make at home, but it is more involved.) I personalize the broth later by adding \u003cem>tare\u003c/em>, which is essentially ramen seasoning. Below, you’ll see directions for making \u003cstrong>shio\u003c/strong> (salt), \u003cstrong>shoyu\u003c/strong> (soy sauce), and \u003cstrong>miso\u003c/strong> tares.\u003c/p>\n\u003cfigure id=\"attachment_106535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen-broth-ingredients.jpg\" alt=\"I make my ramen broth with chicken wings and pork ribs, plus aromatics.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I make my ramen broth with chicken wings and pork ribs, plus aromatics. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I use high-cartilage chicken wings and meaty pork ribs for the base, and add aromatics like shallots, garlic, and ginger. A couple carrots add sweetness. All of these ingredients simmer for around 5 hours to develop body and flavor.\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>Ramen is often made with “double soup,” a mixture of two broths — meat and dashi. Instead of making both broths. I take a slight shortcut. After the meat broth has simmered for 5 hours, I “dashi” it to add even more umami and a whiff of oceanic brininess. First, I add a big sheet of kombu seaweed, which you can find at Asian markets and Berkeley Bowl. It looks like this:\u003c/p>\n\u003cfigure id=\"attachment_106529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/kombu.jpg\" alt=\"Kombu is a type of seaweed, typically used for making dashi stock.\" width=\"1920\" height=\"2192\" class=\"size-full wp-image-106529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-400x457.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-800x913.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-768x877.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-1440x1644.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-1180x1347.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-960x1096.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kombu is a type of seaweed, typically used for making dashi stock. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I simmer the kombu in the stock for about an hour. Then I add a hefty dose of kastuobushi flakes. Katsuobushi is cured bonito tuna, and it is most often sold in wispy flakes. You can find it near the kombu. It looks like this:\u003c/p>\n\u003cfigure id=\"attachment_106528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/katsuobushi.jpg\" alt=\"Katsuobushi is flaked cured bonito tuna. It is also traditionally used in dashi stock.\" width=\"1920\" height=\"2678\" class=\"size-full wp-image-106528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-400x558.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-800x1116.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-768x1071.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-1440x2009.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-1180x1646.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-960x1339.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Katsuobushi is flaked cured bonito tuna. It is also traditionally used in dashi stock. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kastuobushi only needs a few minutes in the broth, and then I strain all of the solids out of the broth. That’s it!\u003c/p>\n\u003cp>While the broth is simmering, I like to make my chashu pork. Like the broth, it is mostly a hands-off project. First, you’ll need to roll the pork belly. Some chashu recipes call for leaving the pork belly flat, but it is easy to overcook this way. Plus, spirals of pork belly are pretty. To roll the belly, lay it flat on a cutting board. Starting from the long end, roll the belly into a tight cylinder. Tie the belly with butcher’s twine at 1-inch intervals.\u003c/p>\n\u003cfigure id=\"attachment_106540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/tied-pork-belly.jpg\" alt=\" Roll the pork belly into a tight cylinder and then tie it at 1-inch intervals.\" width=\"1920\" height=\"1251\" class=\"size-full wp-image-106540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-400x261.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-1440x938.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-1180x769.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-960x626.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the pork belly into a tight cylinder and then tie it at 1-inch intervals. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/rolled-pork-belly.jpg\" alt=\"The pork belly should form a spiral.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The pork belly should form a spiral. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chashu cooking liquid is a mixture of sake, mirin, soy sauce, sugar and aromatics. Bring it all to a boil in a Dutch oven, add the pork and let it braise slowly in a 275°F oven. I’ve borrowed this cooking technique from \u003ca href=\"http://www.seriouseats.com/user/profile/Goodeaterkenji\" target=\"_blank\">J. Kenji López-Alt\u003c/a> at Serious Eats. He likes to keep the lid slightly ajar to better regulate the temperature inside the pot. You can read about the science in greater depth on his blog and in his book. Or just do it. It works.\u003c/p>\n\u003cp>Once the pork is quiveringly tender, remove it from the oven and let it cool in its cooking liquid. After the pork is cool, take it out of the pot and refrigerate overnight. Strain the cooking liquid and save it to cure the eggs. (It’s another very good idea I’ve borrowed from Kenji.)\u003c/p>\n\u003cfigure id=\"attachment_106527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/finished-pork-belly.jpg\" alt=\"The finished pork belly should be completely tender and golden brown.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished pork belly should be completely tender and golden brown. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of eggs, cured soft-boiled eggs are, in my opinion, one of best parts of ramen. But, unlike the broth and pork, they’re not exactly \u003cem>easy\u003c/em> to pull off. Frankly, I struggle with these. Why? It’s darn hard to peel soft-boiled eggs. There are a few steps to take that will make them easier to peel — drop them in boiling water, peel them under cold water — but in the end, it comes down to the egg. So, take a deep breath and take your time.\u003c/p>\n\u003cfigure id=\"attachment_106534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/poking-holes-in-eggs.jpg\" alt=\"Poking small holes in the bottom of each egg prevents air bubbles from forming.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poking small holes in the bottom of each egg prevents air bubbles from forming. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, use a thumbtack to poke a tiny hole in the large end of each egg. This hole will prevent that pesky air bubble (and subsequent flat part) on the end of the egg. Drop the eggs into boiling water and then lower the temperature to medium heat to maintain a simmer. Simmer the eggs for six minutes, then drain and rinse with cold water. Carefully, very carefully, peel the eggs and then transfer them to a shallow container and top with some of the pork cooking liquid. Covering the eggs with a paper towel will help the liquid cover the tops of the eggs. Refrigerate, but keep an eye on the clock. You really don’t want the eggs to sit in the cure for more than 12 hours or so. After that point, the salt in the cure will start to change the texture of the eggs in an unpleasant way.\u003c/p>\n\u003cfigure id=\"attachment_106539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/soaking-eggs.jpg\" alt=\"Cover the eggs with a paper towel to encourage the soaking liquid to cover the tops of the eggs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the eggs with a paper towel to encourage the soaking liquid to cover the tops of the eggs. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take a deep breath. You’ve got all of the big stuff out of the way.\u003c/p>\n\u003cp>The next day, get your toppings and tares ready.\u003c/p>\n\u003cp>First, get the bamboo shoots ready. Bamboo shoots are a traditional topping, and people either love or hate them. I love them, as long as they’re prepared properly. Most bamboo shoots come canned in water. They look like this:\u003c/p>\n\u003cfigure id=\"attachment_106526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/bamboo.jpg\" alt=\"Bamboo shoots are most often found canned in water. You can buy tips and slice them yourself, or you can buy the bamboo pre-sliced.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-106526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bamboo shoots are most often found canned in water. You can buy tips and slice them yourself, or you can buy the bamboo pre-sliced. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You \u003cem>can\u003c/em> serve them straight out of the can, but I think they have a slightly metallic taste if they haven’t been doctored in some way. I like the method that Ivan Orkin uses in his book, \u003ca href=\"http://www.amazon.com/Ivan-Ramen-Obsession-Recipes-Unlikely/dp/1607744465\" target=\"_blank\">Ivan Ramen\u003c/a>. First, soak the bamboo with katsuobushi flakes in water. Once they’ve soaked up some of that goodness, cook them in a mixture of sake, soy sauce, mirin, and sugar for several minutes. Then let the bamboo sit in the sauce until you’re ready to serve.\u003c/p>\n\u003cfigure id=\"attachment_106530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/marinating-bamboo.jpg\" alt=\"Cooking and marinating the bamboo in a soy-based sauce amps up its flavor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooking and marinating the bamboo in a soy-based sauce amps up its flavor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now choose the style of ramen you’d like to make. My favorite style of ramen is flavored with shoyu tare. Shio ramen gets a boost with sea salt, sesame oil, ginger, garlic and scallions. Miso ramen is creamy and slightly richer. All are easy to make. The only major difference in preparation is that shoyu and shio tares are added to the serving bowls and mixed into the broth one bowl at a time. The miso tare is mixed into the entire pot of broth before portioning.\u003c/p>\n\u003cfigure id=\"attachment_106538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/shoyu-tare.jpg\" alt=\"To make shoyu tare, combine soy sauce, sake, scallions, ginger, mirin, and garlic in a medium saucepan. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Strain and discard solids.\" width=\"1920\" height=\"1398\" class=\"size-full wp-image-106538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-800x583.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-1440x1049.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-1180x859.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-960x699.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make shoyu tare, combine soy sauce, sake, scallions, ginger, mirin, and garlic in a medium saucepan. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Strain and discard solids. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/shio-tare.jpg\" alt=\"To make shio tare, cook ginger, scallion, and garlic in sesame oil until fragrant. Add sake and salt, and boil the whole mixture for a minute. Let cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make shio tare, cook ginger, scallion, and garlic in sesame oil until fragrant. Add sake and salt, and boil the whole mixture for a minute. Let cool. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/miso-tare-2.jpg\" alt=\"To make miso tare, stir together red miso paste, soy sauce, and mirin until smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make miso tare, stir together red miso paste, soy sauce, and mirin until smooth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I like to add some steamed cabbage (seasoned with soy and sesame), sliced scallions, and nori to each bowl. Get all of that ready after you’ve made your tare of choice.\u003c/p>\n\u003cp>Of course, you’ll also need to cook ramen noodles. I don’t think it is worth it to make noodles from scratch. Buy high quality fresh noodles from \u003ca href=\"http://sunnoodle.com\" target=\"_blank\">Sun Noodle\u003c/a> and you won’t regret it. Read more about noodle shopping on my BAB post: \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/27/store-bought-ramen-noodles-you-dont-always-get-what-you-pay-for/\" target=\"_blank\">Store-Bought Ramen Noodles\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>But before you cook the noodles, get everything else ready:\u003c/strong> Reheat the broth and the chashu (you can heat slices of pork in some extra pork cooking liquid). Slice the eggs in half. Portion out your tare or stir it into the broth. Bring the menma to room temperature.\u003c/p>\n\u003cp>Boil the noodles until they’re almost-but-not-quite al dente and drain well. Add them to the serving bowls with hot broth. Top each bowl with chashu, eggs, cabbage, menma, scallions, nori, and maybe a drizzle of sesame oil. Serve immediately! Ramen waits for no one!\u003c/p>\n\u003cfigure id=\"attachment_106533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/plated-ramen-5_.jpg\" alt=\"Homemade shoyu ramen with chashu, soy eggs, menma, cabbage, scallions, and nori.\" width=\"1920\" height=\"1401\" class=\"size-full wp-image-106533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-400x292.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-1440x1051.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-1180x861.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-960x701.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade shoyu ramen with chashu, soy eggs, menma, cabbage, scallions, and nori. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Ramen\u003c/h3>\n\u003cp>\u003cstrong>Note:\u003c/strong> I’ve written this recipe so that you can choose from three different styles of sauce: \u003cstrong>shio\u003c/strong> (sea salt), \u003cstrong>shoyu\u003c/strong> (soy sauce), or \u003cstrong>miso\u003c/strong>. Choose your favorite; you’ll flavor the broth with one of these \u003cem>tares\u003c/em> right before serving. If you want to make a vegetable ramen, consider mixing the shoyu tare with a full-flavored vegetable broth to taste. Skip the chashu for this variation, and marinate the eggs in the shoyu tare. I prefer using \u003ca href=\"http://sunnoodle.com\" target=\"_blank\">Sun Noodle\u003c/a> brand noodles for my ramen. They make different styles of noodles for shoyu ramen and miso ramen. If you’re making shio ramen, I’d recommend the shoyu style. Discard the seasoning packets. For more on ramen noodles, \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/27/store-bought-ramen-noodles-you-dont-always-get-what-you-pay-for/\" target=\"_blank\">read my tasting post\u003c/a>. This recipe takes two full days of work. You can also split it up into three days if you prefer. Plan accordingly.\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Ramen Broth\u003c/em>\u003c/strong>\n\u003cli>4 quarts water\u003c/li>\n\u003cli>2 ½ pounds chicken wings\u003c/li>\n\u003cli>1 ½ pounds pork spare ribs, sliced into individual ribs\u003c/li>\n\u003cli>2 bunches scallions, chopped\u003c/li>\n\u003cli>2 carrots, chopped\u003c/li>\n\u003cli>1 head garlic, sliced in half horizontally\u003c/li>\n\u003cli>1 inch ginger, sliced into ¼-inch thick rounds\u003c/li>\n\u003cli>2 ounces kombu seaweed, about one 8-by-12-inch piece\u003c/li>\n\u003cli>4 ounces katsuobushi (dried bonito flakes), about 8 lightly packed cups\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Chashu Pork and Soft-Boiled Soy Eggs\u003c/em>\u003c/strong>\n\u003cli>2 pounds pork belly, skin removed\u003c/li>\n\u003cli>1 cup water\u003c/li>\n\u003cli>1 cup sake\u003c/li>\n\u003cli>¾ cup mirin\u003c/li>\n\u003cli>½ cup soy sauce\u003c/li>\n\u003cli>½ cup sugar\u003c/li>\n\u003cli>6 scallions, chopped\u003c/li>\n\u003cli>6 cloves garlic, peeled\u003c/li>\n\u003cli>2 inches ginger, sliced into ¼-inch thick rounds\u003c/li>\n\u003cli>1 skin on shallot, cut in half\u003c/li>\n\u003cli>6 large eggs\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Menma (Bamboo Shoots)\u003c/em>\u003c/strong>\n\u003cli>1 (15-oz) can bamboo shoots in water, sliced\u003c/li>\n\u003cli>1 1/2 cups water\u003c/li>\n\u003cli>½ ounce katsuobushi, about 2 lightly packed cups\u003c/li>\n\u003cli>¼ cup sake\u003c/li>\n\u003cli>2 tablespoons soy sauce\u003c/li>\n\u003cli>1 ½ tablespoons mirin\u003c/li>\n\u003cli>1 ½ teaspoons sugar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Shio Tare\u003c/em>\u003c/strong>\n\u003cli>¼ cup toasted sesame oil\u003c/li>\n\u003cli>2 tablespoons finely chopped ginger\u003c/li>\n\u003cli>2 tablespoons finely chopped scallion, white parts\u003c/li>\n\u003cli>1 tablespoon finely chopped garlic\u003c/li>\n\u003cli>1 cup sake\u003c/li>\n\u003cli>¼ cup sea salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Shoyu Tare\u003c/em>\u003c/strong>\n\u003cli>2 cups soy sauce\u003c/li>\n\u003cli>½ cup sake\u003c/li>\n\u003cli>2 scallions, chopped\u003c/li>\n\u003cli>2 inches fresh ginger, peeled and crushed\u003c/li>\n\u003cli>2 tablespoons mirin\u003c/li>\n\u003cli>2 cloves garlic, crushed\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Miso Tare\u003c/em>\u003c/strong>\n\u003cli>½ cup red miso (akamiso) paste\u003c/li>\n\u003cli>3 tablespoons soy sauce\u003c/li>\n\u003cli>1 tablespoon mirin\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Toppings and Noodles\u003c/em>\u003c/strong>\n\u003cli>2 cups shredded cabbage\u003c/li>\n\u003cli>Soy sauce\u003c/li>\n\u003cli>Sesame oil\u003c/li>\n\u003cli>6 servings fresh ramen noodles (see note)\u003c/li>\n\u003cli>2 sheets nori, quartered\u003c/li>\n\u003cli>Finely sliced scallions\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>One day ahead, prepare the ramen broth, chashu, and eggs.\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 275°F.\u003c/p>\n\u003cp>\u003cstrong>For the broth:\u003c/strong> Combine water, chicken wings, ribs, scallions, carrots, garlic and ginger. Bring to a boil over high heat. Skim off any impurities from the top of the broth. Reduce the heat to low and simmer for 5 hours, skimming occasionally. Add the kombu and continue to simmer for 1 hour. Add the bonito and simmer for 5 minutes. Strain the broth through a fine mesh strainer. Let cool to room temperature and refrigerate until ready to serve.\u003c/p>\n\u003cp>\u003cstrong>While the broth is simmering, cook the chashu:\u003c/strong> Lay the pork belly on a cutting board. Starting from the long end, roll the belly into a tight cylinder. Tie the belly with butcher’s twine at 1-inch intervals.\u003c/p>\n\u003cp>Combine the water, sake, mirin, soy sauce, sugar, scallions, garlic, ginger and shallot in a Dutch oven. Bring to a boil over high heat and add the pork belly. Cover with the lid, leaving it slightly ajar. Bake, flipping the pork belly every hour, until the pork is very tender, 3 to 4 hours. Let pork cool to room temperature in the broth. Transfer pork to a storage container and refrigerate. Strain broth and set aside.\u003c/p>\n\u003cp>\u003cstrong>While the pork is cooling, boil the eggs:\u003c/strong> Using a thumbtack, gently poke a hole in the large end of the eggs.\u003c/p>\n\u003cp>In a large saucepan, bring 2 quarts of water to a boil. Add the eggs and reduce the heat to maintain a bare simmer (medium to medium-low heat). Cook eggs for 6 minutes and then immediately drain. Run under cold water.\u003c/p>\n\u003cp>Very gently peel the eggs under cold running water. The white are very delicate, so work slowly. Transfer eggs to a storage container in which they can lay in one single layer. Cover eggs with some of the pork cooking liquid. Lay a paper towel over the eggs so that the sauce seeps up and over the top of the eggs. Refrigerate for at least 4 hours or up to 12 hours (no longer).\u003c/p>\n\u003cp>\u003cstrong>The next day, prepare the menma, tare and toppings.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Cure the menma:\u003c/strong> Rinse the bamboo shoots with cold water. Place in a medium bowl with katsuobushi and cover with cold water. Let sit for 1 hour. Drain the bamboo and remove the katsuobushi.\u003c/p>\n\u003cp>Combine sake, soy sauce, and mirin in a small saucepan. Reduce the heat to medium and simmer for 5 minutes. Add the sugar and stir to dissolve. Add the drained bamboo and simmer until very well seasoned, 7 to 10 minutes. Transfer to a storage container and refrigerate in cooking liquid.\u003c/p>\n\u003cp>\u003cstrong>For the shio tare:\u003c/strong> Heat the sesame oil in a small saucepan over medium heat. Add the ginger, scallion and garlic. Cook until fragrant, about 2 minutes. Carefully stir in sake and salt. Increase the heat to high and boil for 1 minute. Remove from the heat.\u003c/p>\n\u003cp>\u003cstrong>For the shoyu tare:\u003c/strong> Combine all ingredients in a medium saucepan. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Strain and discard solids.\u003c/p>\n\u003cp>\u003cstrong>For the miso tare:\u003c/strong> Whisk together all ingredients in a small bowl until smooth.\u003c/p>\n\u003cp>\u003cstrong>To assemble:\u003c/strong> Combine cabbage and ¼ cup water in a large saucepan. Cover and steam over medium-high heat until tender, 7 to 10 minutes. Remove from the heat and season with soy sauce and sesame oil. Gather remaining toppings and bring anything that has been chilled to room temperature.\u003c/p>\n\u003cp>Bring ramen broth to a boil. Cover and keep very hot.\u003c/p>\n\u003cp>Slice pork belly into ¼-inch-thick slices and place in a medium saucepan with some of its cooking liquid. Gently reheat over medium heat.\u003c/p>\n\u003cp>Remove eggs from soaking liquid and pat dry.\u003c/p>\n\u003cp>Bring a large pot of water to a boil. Add the ramen noodles and cook until not quite al dente, 2 to 3 minutes. Drain thoroughly.\u003c/p>\n\u003cp>\u003cstrong>For shio ramen:\u003c/strong> Pour 3 tablespoons tare in 6 large serving bowls. Top with 2 cups broth.\u003c/p>\n\u003cp>\u003cstrong>For shoyu ramen:\u003c/strong> Pour ¼ cup tare in 6 large serving bowls. Top with 2 cups broth.\u003c/p>\n\u003cp>\u003cstrong>For miso ramen:\u003c/strong> Turn off heat under ramen broth. Whisk in all of the miso tare. Divide broth between 6 large serving bowls.\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>Divide cooked ramen noodles between each bowl of broth. Slice each egg in half and place 2 halves in each bowl. Place 2 slices chashu alongside eggs. Slide one piece nori alongside the edge of each bowl. Top with menma, cabbage, scallions, and sesame oil (if desired). Serve immediately.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106440/diy-ramen-worth-the-time-and-effort","authors":["5485"],"categories":["bayareabites_2998","bayareabites_2638","bayareabites_12"],"tags":["bayareabites_987","bayareabites_15267","bayareabites_10422","bayareabites_15210","bayareabites_377","bayareabites_4042","bayareabites_15229","bayareabites_439"],"featImg":"bayareabites_106532","label":"bayareabites"},"bayareabites_139338":{"type":"posts","id":"bayareabites_139338","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139338","found":true},"guestAuthors":[],"slug":"the-fall-2020-cookbooks-worth-your-time-and-money","title":"The Fall 2020 Cookbooks Worth Your Time (and Money)","publishDate":1603318017,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The seasons are changing, and the weather is getting colder, so it’s the perfect time to get cozy with some comforting recipes. Fall signals a slew of cookbook releases and a different approach to cooking. And this year in particular, there are a number of books promising to get us out of that cooking rut.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After perusing several releases, Ruth Gebreyesus and I have come up with the top food books we want to add to our collections. More than just cookbooks, they include memoirs, drink books and more. Happy cooking and reading.\u003cem>—Urmila Ramakrishnan\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://cart.penguinrandomhouse.com/prhcart/prhcart.php\">\u003cb>Be My\u003c/b>\u003c/a>\u003ca href=\"https://cart.penguinrandomhouse.com/prhcart/prhcart.php\">\u003cb> Guest\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139339\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139339\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-800x1039.jpg\" alt=\"Be My Guest book co ver\" width=\"800\" height=\"1039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-800x1039.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-1020x1325.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-160x208.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-768x998.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-1182x1536.jpg 1182w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(November 3)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">From Priya Basil, this memoir is a self-reflection on how food and the act of serving it are used to express love and support. Basil draws on food, family, identity, immigration and hospitality to look at the world at large and how food plays a central part in its dynamics. Basil draws on some of her earliest memories of food and how it affected her upbringing and relationship with her parents. Now a parent herself, she centers food in her book’s exploration of that transition.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Urmila Ramakrishnan\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.fsgoriginals.com/books/blockchain-chicken-farm\">\u003cb>Blockchain Chicken Farm\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139340\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-139340\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/blockchain-book-cover.jpg\" alt=\"Blockchain Chicken Farm and other Stories of Tech in China's Countryside book cover\" width=\"500\" height=\"756\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/blockchain-book-cover.jpg 500w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/blockchain-book-cover-160x242.jpg 160w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of FSG Originals\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Technologist and writer Xiaowei Wang explores tech’s social and political articulations in rural China in their debut book. Wang challenges conventional assumptions about the luddite tendencies of pastoral workers with stories of farmers integrating AI to produce a perfect pig, and studies the economic and political correlations between China’s villages and globalization. The author has also included what they term “sinofuturist” recipes shaped by evolving technologies. Wang is speaking at an event later next month organized by UC Berkeley’s \u003c/span>\u003ca href=\"http://bcnm.berkeley.edu/events/324/commons-conversations/3994/blockchain-chicken-farm-and-grass-mud-horses\">\u003cspan style=\"font-weight: 400\">Center for New Media\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> with technologist and writer An Xiao Mina.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Ruth Gebreyesus\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/East-Vegetarian-recipes-Bangalore-Beijing/dp/0241387566\">\u003cb>East\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139341\" class=\"wp-caption alignnone\" style=\"max-width: 777px\">\u003cimg class=\"size-full wp-image-139341\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/east.jpg\" alt=\"East book cover\" width=\"777\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/east.jpg 777w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/east-160x206.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/east-768x988.jpg 768w\" sizes=\"(max-width: 777px) 100vw, 777px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of MacMillan Publishers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\"> (October 20)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">From Guardian columnist Meera Sodha comes a cookbook centered on all things vegetables. The book features recipes that span a variety of Asian cuisines. It’s a book that speaks to vegetarians and one that non-vegetarians can appreciate. Sodha showcases the diversity and vibrancy of vegetarian cooking with dishes like eggplant larb, salted miso brownies, mushroom bao, Bombay rolls, food court Singapore noodles and so much more. The 120 recipes cover noodles, seasonal specialties, sides, sweets, curries and salads. Helpful tips on cooking and portion sizes are peppered throughout the book as well. The sections that focus specifically on noodles and rice are particularly helpful for those looking to expand their knowledge of these carbs.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">—U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://cart.penguinrandomhouse.com/prhcart/prhcart.php\">\u003cb>Chi Spacca\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139343\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139343\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-800x897.jpg\" alt=\"Chi Spacca book cover with a butcher's knife and the title of the book\" width=\"800\" height=\"897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-800x897.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-1020x1144.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-160x179.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-768x861.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Nancy Silverton’s very meat-centric book focuses on Italian fish, vegetables and proteins. For a restaurant cookbook, it dives deep into recipes and makes them approachable. You’ll find recipes from the eponymous restaurant, such as whole roasted cauliflower, Morrocan braised lamb shanks and bone marrow pie.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Coconut-Sambal-Recipes-Indonesian-Kitchen/dp/1526603519\">\u003cb>Coconut & Sambal\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139344\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-139344\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/coconut-and-sambal.jpg\" alt=\"pink and green book cover for Coconut & Sambal by Lara Lee\" width=\"500\" height=\"651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/coconut-and-sambal.jpg 500w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/coconut-and-sambal-160x208.jpg 160w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Bloomsbury\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Lara Lee walks through traditional Indonesian recipes that range from hearty nasi goreng to fluffy pandan cake. The book weaves Lee’s memories of the various islands that make up Indonesia with techniques that are easy to replicate. The book features savory snacks, soups, rice, vegetable dishes, fish, seafood, poultry, eggs, meat, sambal, sweets and more.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Good-Drinks-Alcohol-Free-Drinking-Whatever/dp/1984856340\">\u003cstrong>Good Drinks\u003c/strong>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139345\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139345\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-800x1113.jpg\" alt=\"Stemmed glass wtih an ice cube, clear liquid and a lemon peel on a black background. Book cover for Good Drinks\" width=\"800\" height=\"1113\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-800x1113.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-1020x1420.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-160x223.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-768x1069.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-1104x1536.jpg 1104w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 6)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those who aren’t drinking or have always been looking for ways to create non-alcoholic beverages without having to scroll through countless webpages, this is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">the\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> book. Julia Bainbridge proves that a good drink doesn’t have to include alcohol, and I’m here for that.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Cook-Color-Bright-Flavors-Kitchen/dp/0762495588/ref=as_li_ss_tl?ots=1&ie=UTF8&linkCode=ll1&tag=fwlifefallcookbooks2020fweditorssep20-20&linkId=20d646d1071a16989388fd12739763ae&language=en_US\">\u003cb>I Cook in Color\u003c/b> \u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139346\" class=\"wp-caption alignnone\" style=\"max-width: 450px\">\u003cimg class=\"size-full wp-image-139346\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/9780762495580.jpg\" alt=\"Hands holding a plate with lots of different kinds of produce\" width=\"450\" height=\"446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/9780762495580.jpg 450w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/9780762495580-160x159.jpg 160w\" sizes=\"(max-width: 450px) 100vw, 450px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Running Press\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 6) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A follow up from her first cookbook \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137591/flavors-at-home-newlyweds-virtual-cooking-and-biryani\" target=\"_blank\" rel=\"noopener noreferrer\">\u003ci>\u003cspan style=\"font-weight: 400\">My Two Souths\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">, Asha Gomez focuses on the rainbow of vegetables to create desserts and cross-cultural mains that meld culinary traditions of her mother’s Keralite kitchen and Gomez’s travel experiences.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003cb>\u003ca href=\"https://www.penguinrandomhouse.com/books/606399/in-bibis-kitchen-by-hawa-hassan-with-julia-turshen/\" target=\"_blank\" rel=\"noopener noreferrer\">In Bibi’s Kitchen\u003c/a>\u003c/b>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139347\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139347\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-800x995.jpg\" alt=\"Three hands deseeding something on a table. Book cover for In Bibi's Kitchen\" width=\"800\" height=\"995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-800x995.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-1020x1269.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-768x956.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Spice entrepreneur Hawa Hassan is publishing her first cookbook along with Julia Turshen, telling the stories and recipes of eight grandmothers. Each of the eight bibis hails from a country alongside Africa’s Indian Ocean coast, including Hassan’s country of birth, Somalia, as well as Eritrea, Kenya, Tanzania and others. Recipes from coastal regions are rich by virtue of trade routes, and Hassan seems to know grandmothers are the safest place to keep that wealth.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">R.G.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Full-Plate-Flavor-Filled-Recipes-Families/dp/0316496170/?tag=epicurious09-20&ascsubtag=5f5a7ca28b768428f3ab65a1\">\u003cb>The Full Plate\u003c/b>\u003c/a>\u003c/em>\u003cb> \u003c/b>\u003c/h2>\n\u003cfigure id=\"attachment_139348\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139348\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-800x1009.jpeg\" alt=\"The Full Plate: Flavor-Filled, Easy Recipes for Families with No Time and a Lot to Do Hardcover – Illustrated, September 22, 2020 by Ayesha Curry CR: Voracious\" width=\"800\" height=\"1009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-800x1009.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-1020x1286.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-160x202.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-768x968.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-1218x1536.jpeg 1218w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate.jpeg 1333w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Voracious\u003c/figcaption>\u003c/figure>\n\u003cp>(September 22)\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those looking for under-an-hour recipes to cure kitchen apathy, Ayesha Curry’s new book is one of those. This book focuses on dishes that can feed a family. It’s a great one for beginners looking for a place to build their repertoire.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Time-Eat-Delicious-Meals-Lives/dp/024139659X\">\u003cb>Time to Eat\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139349\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139349\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-800x1031.jpg\" alt=\"Time to eat cookbook cover\" width=\"800\" height=\"1031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-800x1031.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1020x1314.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-160x206.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-768x990.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1192x1536.jpg 1192w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1589x2048.jpg 1589w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1920x2474.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-scaled.jpg 1987w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(November 10) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I\u003c/span>\u003cspan style=\"font-weight: 400\">f you’re a fan of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">The Great British Baking Show\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> and Nadiya Hussain’s Netflix series, you’ll be just as excited for the American release of this book of time-saving tips for home cooks on a budget. It’s a book to go to for inspiration that doesn’t involve countless hours of toiling over a hot stove. Ease and simplicity combine with tasty ideas that prove that cooking something good doesn’t have to take five hours.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.xianfoods.com/book\">\u003cb>Xi’an Famous Foods\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139342\" class=\"wp-caption alignnone\" style=\"max-width: 404px\">\u003cimg class=\"size-full wp-image-139342\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/xian.jpg\" alt=\"Xi'An Famous foods cookbook cover with someone pulling noodles from a bowl with chopsticks\" width=\"404\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/xian.jpg 404w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/xian-160x198.jpg 160w\" sizes=\"(max-width: 404px) 100vw, 404px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Xi'an Famous Foods\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beloved New York City noodle destination Xi’an Foods is publishing its first-ever book this month. David Shi’s Queens restaurant, which has expanded to 14 locations, highlights northwest Chinese specialities, including their famous lamb and hand-ripped noodles. The book written by Shi’s son, Jason Wang, along with Jessica K. Chou, is full of stories and recipes from the mighty New York noodle empire.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">R.G.\u003c/span>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Fall means a different way of cooking, away from the summer produce salads and into comfort. ","status":"publish","parent":0,"modified":1621631972,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1022},"headData":{"title":"The Fall 2020 Cookbooks Worth Your Time (and Money) | KQED","description":"Fall means a different way of cooking, away from the summer produce salads and into comfort. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139338 https://ww2.kqed.org/bayareabites/?p=139338","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/21/the-fall-2020-cookbooks-worth-your-time-and-money/","disqusTitle":"The Fall 2020 Cookbooks Worth Your Time (and Money)","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139338/the-fall-2020-cookbooks-worth-your-time-and-money","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The seasons are changing, and the weather is getting colder, so it’s the perfect time to get cozy with some comforting recipes. Fall signals a slew of cookbook releases and a different approach to cooking. And this year in particular, there are a number of books promising to get us out of that cooking rut.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After perusing several releases, Ruth Gebreyesus and I have come up with the top food books we want to add to our collections. More than just cookbooks, they include memoirs, drink books and more. Happy cooking and reading.\u003cem>—Urmila Ramakrishnan\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://cart.penguinrandomhouse.com/prhcart/prhcart.php\">\u003cb>Be My\u003c/b>\u003c/a>\u003ca href=\"https://cart.penguinrandomhouse.com/prhcart/prhcart.php\">\u003cb> Guest\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139339\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139339\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-800x1039.jpg\" alt=\"Be My Guest book co ver\" width=\"800\" height=\"1039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-800x1039.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-1020x1325.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-160x208.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-768x998.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover-1182x1536.jpg 1182w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/be-my-guest-book-cover.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(November 3)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">From Priya Basil, this memoir is a self-reflection on how food and the act of serving it are used to express love and support. Basil draws on food, family, identity, immigration and hospitality to look at the world at large and how food plays a central part in its dynamics. Basil draws on some of her earliest memories of food and how it affected her upbringing and relationship with her parents. Now a parent herself, she centers food in her book’s exploration of that transition.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Urmila Ramakrishnan\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.fsgoriginals.com/books/blockchain-chicken-farm\">\u003cb>Blockchain Chicken Farm\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139340\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-139340\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/blockchain-book-cover.jpg\" alt=\"Blockchain Chicken Farm and other Stories of Tech in China's Countryside book cover\" width=\"500\" height=\"756\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/blockchain-book-cover.jpg 500w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/blockchain-book-cover-160x242.jpg 160w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of FSG Originals\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\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>\u003cspan style=\"font-weight: 400\">Technologist and writer Xiaowei Wang explores tech’s social and political articulations in rural China in their debut book. Wang challenges conventional assumptions about the luddite tendencies of pastoral workers with stories of farmers integrating AI to produce a perfect pig, and studies the economic and political correlations between China’s villages and globalization. The author has also included what they term “sinofuturist” recipes shaped by evolving technologies. Wang is speaking at an event later next month organized by UC Berkeley’s \u003c/span>\u003ca href=\"http://bcnm.berkeley.edu/events/324/commons-conversations/3994/blockchain-chicken-farm-and-grass-mud-horses\">\u003cspan style=\"font-weight: 400\">Center for New Media\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> with technologist and writer An Xiao Mina.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Ruth Gebreyesus\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/East-Vegetarian-recipes-Bangalore-Beijing/dp/0241387566\">\u003cb>East\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139341\" class=\"wp-caption alignnone\" style=\"max-width: 777px\">\u003cimg class=\"size-full wp-image-139341\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/east.jpg\" alt=\"East book cover\" width=\"777\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/east.jpg 777w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/east-160x206.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/east-768x988.jpg 768w\" sizes=\"(max-width: 777px) 100vw, 777px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of MacMillan Publishers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\"> (October 20)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">From Guardian columnist Meera Sodha comes a cookbook centered on all things vegetables. The book features recipes that span a variety of Asian cuisines. It’s a book that speaks to vegetarians and one that non-vegetarians can appreciate. Sodha showcases the diversity and vibrancy of vegetarian cooking with dishes like eggplant larb, salted miso brownies, mushroom bao, Bombay rolls, food court Singapore noodles and so much more. The 120 recipes cover noodles, seasonal specialties, sides, sweets, curries and salads. Helpful tips on cooking and portion sizes are peppered throughout the book as well. The sections that focus specifically on noodles and rice are particularly helpful for those looking to expand their knowledge of these carbs.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">—U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://cart.penguinrandomhouse.com/prhcart/prhcart.php\">\u003cb>Chi Spacca\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139343\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139343\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-800x897.jpg\" alt=\"Chi Spacca book cover with a butcher's knife and the title of the book\" width=\"800\" height=\"897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-800x897.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-1020x1144.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-160x179.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca-768x861.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/chi-spacca.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Nancy Silverton’s very meat-centric book focuses on Italian fish, vegetables and proteins. For a restaurant cookbook, it dives deep into recipes and makes them approachable. You’ll find recipes from the eponymous restaurant, such as whole roasted cauliflower, Morrocan braised lamb shanks and bone marrow pie.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Coconut-Sambal-Recipes-Indonesian-Kitchen/dp/1526603519\">\u003cb>Coconut & Sambal\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139344\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-139344\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/coconut-and-sambal.jpg\" alt=\"pink and green book cover for Coconut & Sambal by Lara Lee\" width=\"500\" height=\"651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/coconut-and-sambal.jpg 500w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/coconut-and-sambal-160x208.jpg 160w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Bloomsbury\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Lara Lee walks through traditional Indonesian recipes that range from hearty nasi goreng to fluffy pandan cake. The book weaves Lee’s memories of the various islands that make up Indonesia with techniques that are easy to replicate. The book features savory snacks, soups, rice, vegetable dishes, fish, seafood, poultry, eggs, meat, sambal, sweets and more.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Good-Drinks-Alcohol-Free-Drinking-Whatever/dp/1984856340\">\u003cstrong>Good Drinks\u003c/strong>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139345\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139345\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-800x1113.jpg\" alt=\"Stemmed glass wtih an ice cube, clear liquid and a lemon peel on a black background. Book cover for Good Drinks\" width=\"800\" height=\"1113\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-800x1113.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-1020x1420.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-160x223.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-768x1069.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks-1104x1536.jpg 1104w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Good-Drinks.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 6)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those who aren’t drinking or have always been looking for ways to create non-alcoholic beverages without having to scroll through countless webpages, this is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">the\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> book. Julia Bainbridge proves that a good drink doesn’t have to include alcohol, and I’m here for that.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Cook-Color-Bright-Flavors-Kitchen/dp/0762495588/ref=as_li_ss_tl?ots=1&ie=UTF8&linkCode=ll1&tag=fwlifefallcookbooks2020fweditorssep20-20&linkId=20d646d1071a16989388fd12739763ae&language=en_US\">\u003cb>I Cook in Color\u003c/b> \u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139346\" class=\"wp-caption alignnone\" style=\"max-width: 450px\">\u003cimg class=\"size-full wp-image-139346\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/9780762495580.jpg\" alt=\"Hands holding a plate with lots of different kinds of produce\" width=\"450\" height=\"446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/9780762495580.jpg 450w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/9780762495580-160x159.jpg 160w\" sizes=\"(max-width: 450px) 100vw, 450px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Running Press\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 6) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A follow up from her first cookbook \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137591/flavors-at-home-newlyweds-virtual-cooking-and-biryani\" target=\"_blank\" rel=\"noopener noreferrer\">\u003ci>\u003cspan style=\"font-weight: 400\">My Two Souths\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">, Asha Gomez focuses on the rainbow of vegetables to create desserts and cross-cultural mains that meld culinary traditions of her mother’s Keralite kitchen and Gomez’s travel experiences.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003cb>\u003ca href=\"https://www.penguinrandomhouse.com/books/606399/in-bibis-kitchen-by-hawa-hassan-with-julia-turshen/\" target=\"_blank\" rel=\"noopener noreferrer\">In Bibi’s Kitchen\u003c/a>\u003c/b>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139347\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139347\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-800x995.jpg\" alt=\"Three hands deseeding something on a table. Book cover for In Bibi's Kitchen\" width=\"800\" height=\"995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-800x995.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-1020x1269.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen-768x956.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/In-Bibis-Kitchen.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Spice entrepreneur Hawa Hassan is publishing her first cookbook along with Julia Turshen, telling the stories and recipes of eight grandmothers. Each of the eight bibis hails from a country alongside Africa’s Indian Ocean coast, including Hassan’s country of birth, Somalia, as well as Eritrea, Kenya, Tanzania and others. Recipes from coastal regions are rich by virtue of trade routes, and Hassan seems to know grandmothers are the safest place to keep that wealth.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">R.G.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Full-Plate-Flavor-Filled-Recipes-Families/dp/0316496170/?tag=epicurious09-20&ascsubtag=5f5a7ca28b768428f3ab65a1\">\u003cb>The Full Plate\u003c/b>\u003c/a>\u003c/em>\u003cb> \u003c/b>\u003c/h2>\n\u003cfigure id=\"attachment_139348\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139348\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-800x1009.jpeg\" alt=\"The Full Plate: Flavor-Filled, Easy Recipes for Families with No Time and a Lot to Do Hardcover – Illustrated, September 22, 2020 by Ayesha Curry CR: Voracious\" width=\"800\" height=\"1009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-800x1009.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-1020x1286.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-160x202.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-768x968.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate-1218x1536.jpeg 1218w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/The-Full-Plate.jpeg 1333w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Voracious\u003c/figcaption>\u003c/figure>\n\u003cp>(September 22)\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those looking for under-an-hour recipes to cure kitchen apathy, Ayesha Curry’s new book is one of those. This book focuses on dishes that can feed a family. It’s a great one for beginners looking for a place to build their repertoire.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.amazon.com/Time-Eat-Delicious-Meals-Lives/dp/024139659X\">\u003cb>Time to Eat\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139349\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139349\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-800x1031.jpg\" alt=\"Time to eat cookbook cover\" width=\"800\" height=\"1031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-800x1031.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1020x1314.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-160x206.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-768x990.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1192x1536.jpg 1192w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1589x2048.jpg 1589w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-1920x2474.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/Time-to-Eat-scaled.jpg 1987w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Penguin Random House\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(November 10) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I\u003c/span>\u003cspan style=\"font-weight: 400\">f you’re a fan of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">The Great British Baking Show\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> and Nadiya Hussain’s Netflix series, you’ll be just as excited for the American release of this book of time-saving tips for home cooks on a budget. It’s a book to go to for inspiration that doesn’t involve countless hours of toiling over a hot stove. Ease and simplicity combine with tasty ideas that prove that cooking something good doesn’t have to take five hours.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">U.R.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>\u003cem>\u003ca href=\"https://www.xianfoods.com/book\">\u003cb>Xi’an Famous Foods\u003c/b>\u003c/a>\u003c/em>\u003c/h2>\n\u003cfigure id=\"attachment_139342\" class=\"wp-caption alignnone\" style=\"max-width: 404px\">\u003cimg class=\"size-full wp-image-139342\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/xian.jpg\" alt=\"Xi'An Famous foods cookbook cover with someone pulling noodles from a bowl with chopsticks\" width=\"404\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/xian.jpg 404w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/xian-160x198.jpg 160w\" sizes=\"(max-width: 404px) 100vw, 404px\">\u003cfigcaption class=\"wp-caption-text\">Courtesy of Xi'an Famous Foods\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">(October 13)\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beloved New York City noodle destination Xi’an Foods is publishing its first-ever book this month. David Shi’s Queens restaurant, which has expanded to 14 locations, highlights northwest Chinese specialities, including their famous lamb and hand-ripped noodles. The book written by Shi’s son, Jason Wang, along with Jessica K. Chou, is full of stories and recipes from the mighty New York noodle empire.—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">R.G.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139338/the-fall-2020-cookbooks-worth-your-time-and-money","authors":["11689","11625"],"categories":["bayareabites_16558","bayareabites_752","bayareabites_17082"],"tags":["bayareabites_14758","bayareabites_569","bayareabites_17004","bayareabites_16557","bayareabites_17002","bayareabites_17003","bayareabites_17005","bayareabites_17006","bayareabites_14738"],"featImg":"bayareabites_139352","label":"bayareabites"},"bayareabites_56553":{"type":"posts","id":"bayareabites_56553","meta":{"index":"posts_1591205157","site":"bayareabites","id":"56553","found":true},"guestAuthors":[],"slug":"the-3rd-annual-tour-de-biere-an-east-bay-bicycle-brewery-tour","title":"The 3rd Annual Tour de Biere: An East Bay Bicycle Brewery Tour","publishDate":1361130776,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-31.jpg\" alt=\"Phil of Grand Cru\" width=\"1000\" height=\"720\" class=\"alignnone size-full wp-image-56944\">\u003c/a>\u003c/p>\n\u003cp>I'm a big fan of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/09/celebrating-beer-week-with-a-bike-ride-to-marin-brewing-company/\" target=\"_blank\">bicycles and beer\u003c/a>. As luck would have it, there's a trio of cycling beer aficionados, \u003ca href=\"http://www.thegrandcru.org/\" target=\"_blank\">The Grand Cru\u003c/a>, that organizes monthly rides for like-minded adults in search of tasty local craft beers. \u003c/p>\n\u003cfigure id=\"attachment_56909\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Grand-Cru.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Grand-Cru.jpg\" alt=\"Grand Cru\" width=\"1000\" height=\"561\" class=\"size-full wp-image-56909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Israel Figueroa, Colin Elliott and Phillip Yip of The Grand Cru with Max Hunter of the East Bay Bicycle Coalition.\u003c/figcaption>\u003c/figure>\n\u003cp>Yesterday they led the 3rd Annual Tour de Biere, a 20-mile route through the East Bay in honor of San Francisco Beer Week. The $25 registration fee benefits the \u003ca href=\"http://www.ebbc.org/\" target=\"_blank\">East Bay Bicycle Coalition\u003c/a>, a local cycling advocacy group (and I'm serving as a board member for them this year, so I was along on the ride as an official representative.) The fee also included complimentary tastings and discounts from the participating breweries. \u003c/p>\n\u003cp>50 riders gathered at 9:30AM at \u003ca href=\"http://www.drinkdrakes.com/\" target=\"_blank\">Drake's Brewing\u003c/a>, a short 12-minute jaunt from San Leandro BART. (Riders were encouraged to take public transportation to and from the breweries.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake.jpg\" alt=\"Drake's Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56905\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Crowd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Crowd.jpg\" alt=\"Crowd at Drake's\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56900\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cue-Sheet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cue-Sheet.jpg\" alt=\"Cue Sheet\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56901\">\u003c/a>\u003c/p>\n\u003cp>The organizers provided homemade muffins, fruit, hard boiled eggs and \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a> for a tasty pre-ride breakfast.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coffee.jpg\" alt=\"Bicycle Coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56896\">\u003c/a>\u003c/p>\n\u003cp>Community Manager Jeff McClure and Bar Manager Gabbie Chang gave us an informative tour of the brewery, and we also sampled a new batch of their \u003ca href=\"http://drinkdrakes.com/site/the-beer/drake%E2%80%99s-1500-pale-ale-5-5-abv-48-ibus/\" target=\"_blank\">1500 American Pale Ale\u003c/a>. Drake's produced 12,000 kegs last year and hope to churn out at least 20,000 in 2013, as well as broaden their distribution beyond the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Ferment.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Ferment.jpg\" alt=\"Ferment\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56907\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Malt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Malt.jpg\" alt=\"Malt\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56914\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kegs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kegs.jpg\" alt=\"kegs\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56910\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Barrels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Barrels.jpg\" alt=\"Barrels\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56892\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Blackboard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Blackboard.jpg\" alt=\"Blackboard\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56894\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Taps.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Taps.jpg\" alt=\"Taps\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56931\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pour.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pour.jpg\" alt=\"Pour\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56916\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Sample.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Sample.jpg\" alt=\"Drake Tasting\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56904\">\u003c/a>\u003c/p>\n\u003cp>As a parting gift, they sent us away with a souvenir bottle of their IPA, \u003ca href=\"http://drinkdrakes.com/site/the-beer/drake%E2%80%99s-india-pale-ale-7-abv-65-ibus/\" target=\"_blank\">their flagship brew\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottles.jpg\" alt=\"Drake Bottles\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56903\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottle-Cage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottle-Cage.jpg\" alt=\"Drake Bottle Cage\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56902\">\u003c/a>\u003c/p>\n\u003cp>Around noon, we hopped on our bikes and headed to West Oakland's \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding.jpg\" alt=\"Riding\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56929\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-3.jpg\" alt=\"Riding San Leandro\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56919\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-7.jpg\" alt=\"Riding Oakland\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56923\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda.jpg\" alt=\"Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56891\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-10.jpg\" alt=\"Riding Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56926\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda-bridge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda-bridge.jpg\" alt=\"Alameda Bridge\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56890\">\u003c/a>\u003c/p>\n\u003cp>We had a special stop in Alameda, where one of the organizer's parents treated us to peanut butter chocolate cookies that were fresh out of the oven. (And I do believe they were among the best cookies I've ever had.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tour-de-Bier-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tour-de-Bier-sign.jpg\" alt=\"Tour de Bier Sign\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56933\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies.jpg\" alt=\"Cookie Time\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56899\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies-2.jpg\" alt=\"Peanut Butter Chocolate Kisses Cookies\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56898\">\u003c/a>\u003c/p>\n\u003cp>Israel Figueroa, one of the co-founders of The Grand Cru, moved to the Bay Area after attending grad school in Chicago. \"I started delving into the world of beer [there] as I started frequenting \u003ca href=\"http://www.gooseisland.com/\" target=\"_blank\">Goose Island\u003c/a>,\" says Figueroa. \"Around the same time, a friend of mine got me an old Bianchi off of Craigslist and got me into cycling. At some point I thought it would be a good idea to combine the two: providing a reason to drive out to an localish brewery and doing a scenic ride in a new area. I invited a bunch of friends to come along and eventually got an email list going.\" Their first group ride dates back to September 2008. \u003c/p>\n\u003cp>\"Tour de Biere's always memorable because we often get a great mix of people. Some learn about it through the [East Bay] Bicycle Coalition who ride often but don't know the beer riches they have in the backyard. We also get the Beer Week beer nerds who haven't ridden in months/years and it's great to see them realize that cycling is a viable transportation option.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-12.jpg\" alt=\"Riding Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56928\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-11.jpg\" alt=\"Riding Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56927\">\u003c/a>\u003c/p>\n\u003cp>The Grand Cru's monthly rides vary in distance between 5 and 30 miles depending on proximity to a brewery and weather conditions -- although the rides continue rain or shine, and bad weather doesn't necessarily deter folks from venturing out for beer. \u003c/p>\n\u003cp>Phillip Yip, another co-founder, described one of his most memorable outings. \"Despite having the worst weather for one of our rides, it somehow was our most-attended ride. My girlfriend and I decided to go for extra points and decided to add a loop through Occidental. To get there, we climbed Joy Road -- which was the Worst Name Ever for a road that was a wet and miserable climb with a bunch of false summits. But now it's a funny story. I'm amazed that my cell phone still worked after that ride. People weren't happy during the ride but everybody was in a good mood at \u003ca href=\"http://russianriverbrewing.com/\" target=\"_blank\">Russian River Brewing\u003c/a> afterward.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-Street-Brewery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-Street-Brewery.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56911\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56913\">\u003c/a>\u003c/p>\n\u003cp>Linden Street Brewery is a perfect spot for parties, and I've written about \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/18/getting-drunk-on-swine-at-chop-bars-pig-roast-party/\" target=\"_blank\">their popular pig roasts\u003c/a> in the past which they've co-hosted with \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-restaurant-info/\" target=\"_blank\">Chop Bar\u003c/a>. They're in the midst of expanding their space, and a beer garden, restaurant and wine tasting room are currently under construction. Linden is aiming to have everything open by July 1st, so for now, they're holding their tastings right out of their brewery. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-2.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56912\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Brewery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Brewery.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56895\">\u003c/a>\u003c/p>\n\u003cp>Andrew Ritter, the lead brewer and manager, provided a flight of \u003ca href=\"http://www.lindenbeer.com/beers.html\" target=\"_blank\">Linden's offerings\u003c/a>: Town Lager, Black Lager, Red Lager and his personal favorite, the Common Lager. \u003c/p>\n\u003cfigure id=\"attachment_56893\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bikers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bikers.jpg\" alt=\"Bikers\" width=\"1000\" height=\"561\" class=\"size-full wp-image-56893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Here's two Tour de Biere riders enjoying the Town Lager.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.eltacobike.com/\" target=\"_blank\">El Taco Bike\u003c/a> also made an lunch time appearance and served up chorizo and pork tacos from its bicycle cart.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/El-Taco-Bike.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/El-Taco-Bike.jpg\" alt=\"El Taco Bike\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56906\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tacos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tacos.jpg\" alt=\"Tacos\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56930\">\u003c/a>\u003c/p>\n\u003cp>Our third stop was the Berkeley outpost of the Austrian company \u003ca href=\"http://www.trumer-international.com/\" target=\"_blank\">Trumer Pils Brauerei\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer.jpg\" alt=\"Trumer\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-56948\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bike-Parking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bike-Parking.jpg\" alt=\"Bike Parking at Trumer\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56935\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Employees.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Employees.jpg\" alt=\"Trumer Employees\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56946\">\u003c/a>\u003c/p>\n\u003cp>The Production Manager, Jeff Eaton, gave us a tour of their expansive facilities. They produce only one beer: a light, 4.9% abv German-style pilsner. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jeff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jeff.jpg\" alt=\"Jeff at Trumer\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56938\">\u003c/a>\u003c/p>\n\u003cp>Their impressive in-house bottling facility can label up to 370 bottles a minute. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bottling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bottling.jpg\" alt=\"Bottling\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56936\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kegs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kegs.jpg\" alt=\"Kegs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56939\">\u003c/a>\u003c/p>\n\u003cp>Then it was time to unwind in their posh tasting room. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Draft.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Draft.jpg\" alt=\"Serving up Trumer\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56937\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Group.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Group.jpg\" alt=\"Trumer Group\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56947\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alfie-Lisa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alfie-Lisa.jpg\" alt=\"Alfie and Lisa\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56934\">\u003c/a>\u003c/p>\n\u003cp>The last stop on the tour was the \u003ca href=\"http://www.pyramidbrew.com/\" target=\"_blank\">Pyramid Brewery and Alehouse\u003c/a>; unfortunately, I couldn't stay for the final set of tastings. Although after a full afternoon of sampling beers and pedaling in the sunshine, I don't think I had any more room for another round. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid.jpg\" alt=\"Pyramid\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56942\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid-Brewing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid-Brewing.jpg\" alt=\"Pyramid Brewing\" width=\"1000\" height=\"707\" class=\"alignnone size-full wp-image-56941\">\u003c/a>\u003c/p>\n\u003cp>This year's Tour de Biere sold out within 48 hours, and there was a waiting list with over 80 people. Israel, Colin and Phillip hope to expand the event to accommodate more participants next year and to increase support for the East Bay Bicycle Coalition. \u003c/p>\n\u003cp>I had a wonderful time with The Grand Cru group today, and I highly recommend joining them for one of their well-organized, pedal-powered adventures. I'm already looking forward to 2014's Tour!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-21.jpg\" alt=\"Riding-2\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56943\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>To learn more about The Grand Cru's monthly beer rides, visit their \u003ca href=\"www.thegrandcru.org\" target=\"_blank\">blog\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/thegrandcru\" target=\"_blank\">The Grand Cru\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheGrandCru\" target=\"_blank\">@TheGrandCru\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.drinkdrakes.com/\" target=\"_blank\">Drake's Brewing\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/maps/WuOOO\" target=\"_blank\">map\u003c/a> (detailed directions \u003ca href=\"http://drinkdrakes.com/site/find-drake%E2%80%99s/\" target=\"_blank\">here\u003c/a>)\u003cbr>\nThe Brewery\u003cbr>\n1933 Davis Street, Building 177\u003cbr>\nSan Leandro, CA\u003cbr>\nPh: 510-568-BREW\u003c/p>\n\u003cp>Hours: Mon.-Wed. 3-9PM; Thurs. 12-9PM; Fri.-Sat. 12-10PM; Sun. 12-7PM\u003cbr>\n(First Fridays: 12-4pm full service, 4pm-6pm to-go & retail only)\u003c/p>\n\u003cp>Tour info \u003ca href=\"http://drinkdrakes.com/the-brewery/tour/\">here\u003c/a>. \u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/DrakesBrewing\" target=\"_blank\">Drake's Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"DrakesBrewery\" target=\"_blank\">@DrakesBrewery\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>\u003c/strong>\u003cbr>\nAddress: 95 Linden Street \u003ca href=\"http://goo.gl/maps/PVVFk\" target=\"_blank\">map\u003c/a>\u003cbr>\nSuite 7/8 (at W. Embarcadero)\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-251-8898\u003c/p>\n\u003cp>Hours & Tours:\u003cbr>\nThurs.-Fri.: 5-9PM\u003cbr>\nSat.-Sun.: Noon-5PM\u003cbr>\nFood served most days, tours for small groups and individuals by appointment. \u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/pages/Linden-Street-Brewery/85713982704\" target=\"_blank\">Linden Street Brewery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LindenStBrew/\" target=\"_blank\">@LindenStBrew\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.trumer-international.com/\" target=\"_blank\">Trumer Pils Brauerei\u003c/a>\u003c/strong>\u003cbr>\nAddress: 1404 4th St. \u003ca href=\"http://goo.gl/maps/0wyxR\" target=\"_blank\">map\u003c/a>\u003cbr>\nBerkeley, CA\u003cbr>\nPH: 510-526-1160\u003c/p>\n\u003cp>Hours & Tours:\u003cbr>\nTours are offered at Trumer Brauerei Berkeley Monday through Friday at 3:15pm. Reservations are recommended. Please email tours@trumerbrauerei.com or call for more infor and to make a reservation.\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/TrumerPilsUSA\" target=\"_blank\">Trumer Pils USA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TrumerPilsUSA\" target=\"_blank\">@TrumerPilsUSA\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pyramidbrew.com/\" target=\"_blank\">Pyramid Brewery and Alehouse\u003c/a>\u003c/strong>\u003cbr>\nAddress: 901 Gilman Street \u003ca href=\"http://goo.gl/maps/iXW76\" target=\"_blank\">map\u003c/a>\u003cbr>\nBerkeley, CA\u003cbr>\nPH: 510-528-9880\u003c/p>\n\u003cp>Hours & Tours:\u003cbr>\nMon.-Thurs. 11:30-10:00PM\u003cbr>\nFri. 11:30-11:00PM\u003cbr>\nSat. 11:30-11:00PM\u003cbr>\nSun. 11:30-10:00PM\u003c/p>\n\u003cp>Tours are held everyday at 4:00pm, and last appx. 45 minutes long. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/PyramidBrew\" target=\"_blank\">Pyramid Breweries\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pyramidbrew\" target=\"_blank\">@PyramidBrew\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"The 3rd Annual Tour de Biere celebrated San Francisco Beer Week by visiting breweries in the East Bay by bicycle. ","status":"publish","parent":0,"modified":1403759385,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":84,"wordCount":1233},"headData":{"title":"The 3rd Annual Tour de Biere: An East Bay Bicycle Brewery Tour | KQED","description":"The 3rd Annual Tour de Biere celebrated San Francisco Beer Week by visiting breweries in the East Bay by bicycle. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","authorsData":[{"type":"authors","id":"2100","meta":{"index":"authors_1591205172","id":"2100","found":true},"name":"Jenny Oh","firstName":"Jenny","lastName":"Oh","slug":"jennyoh","email":"joh@kqed.org","display_author_email":false,"staff_mastheads":["science"],"title":"Audience Engagement Producer, Deep Look","bio":"Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.","avatar":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["editor"]},{"site":"pop","roles":["contributor"]},{"site":"futureofyou","roles":["editor"]},{"site":"jpepinheart","roles":["editor"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["editor"]},{"site":"science","roles":["administrator"]},{"site":"education","roles":["author"]},{"site":"quest","roles":["editor"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Jenny Oh | KQED","description":"Audience Engagement Producer, Deep Look","ogImgSrc":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jennyoh"}],"imageData":{"ogImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2013/02/Drake-Bottle-Cage400x300.jpg","width":400,"height":300},"twImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2013/02/Drake-Bottle-Cage400x300.jpg","width":400,"height":300},"twitterCard":"summary_large_image"},"tagData":{"tags":["beer","cycling","drake's","grand cru","linden street","pyramid brewery","san francisco beer week","tour de biere","trumer pils"]}},"disqusIdentifier":"56553 http://blogs.kqed.org/bayareabites/?p=56553","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/17/the-3rd-annual-tour-de-biere-an-east-bay-bicycle-brewery-tour/","disqusTitle":"The 3rd Annual Tour de Biere: An East Bay Bicycle Brewery Tour","path":"/bayareabites/56553/the-3rd-annual-tour-de-biere-an-east-bay-bicycle-brewery-tour","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-31.jpg\" alt=\"Phil of Grand Cru\" width=\"1000\" height=\"720\" class=\"alignnone size-full wp-image-56944\">\u003c/a>\u003c/p>\n\u003cp>I'm a big fan of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/09/celebrating-beer-week-with-a-bike-ride-to-marin-brewing-company/\" target=\"_blank\">bicycles and beer\u003c/a>. As luck would have it, there's a trio of cycling beer aficionados, \u003ca href=\"http://www.thegrandcru.org/\" target=\"_blank\">The Grand Cru\u003c/a>, that organizes monthly rides for like-minded adults in search of tasty local craft beers. \u003c/p>\n\u003cfigure id=\"attachment_56909\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Grand-Cru.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Grand-Cru.jpg\" alt=\"Grand Cru\" width=\"1000\" height=\"561\" class=\"size-full wp-image-56909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Israel Figueroa, Colin Elliott and Phillip Yip of The Grand Cru with Max Hunter of the East Bay Bicycle Coalition.\u003c/figcaption>\u003c/figure>\n\u003cp>Yesterday they led the 3rd Annual Tour de Biere, a 20-mile route through the East Bay in honor of San Francisco Beer Week. The $25 registration fee benefits the \u003ca href=\"http://www.ebbc.org/\" target=\"_blank\">East Bay Bicycle Coalition\u003c/a>, a local cycling advocacy group (and I'm serving as a board member for them this year, so I was along on the ride as an official representative.) The fee also included complimentary tastings and discounts from the participating breweries. \u003c/p>\n\u003cp>50 riders gathered at 9:30AM at \u003ca href=\"http://www.drinkdrakes.com/\" target=\"_blank\">Drake's Brewing\u003c/a>, a short 12-minute jaunt from San Leandro BART. (Riders were encouraged to take public transportation to and from the breweries.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake.jpg\" alt=\"Drake's Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56905\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Crowd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Crowd.jpg\" alt=\"Crowd at Drake's\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56900\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cue-Sheet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cue-Sheet.jpg\" alt=\"Cue Sheet\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56901\">\u003c/a>\u003c/p>\n\u003cp>The organizers provided homemade muffins, fruit, hard boiled eggs and \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a> for a tasty pre-ride breakfast.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coffee.jpg\" alt=\"Bicycle Coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56896\">\u003c/a>\u003c/p>\n\u003cp>Community Manager Jeff McClure and Bar Manager Gabbie Chang gave us an informative tour of the brewery, and we also sampled a new batch of their \u003ca href=\"http://drinkdrakes.com/site/the-beer/drake%E2%80%99s-1500-pale-ale-5-5-abv-48-ibus/\" target=\"_blank\">1500 American Pale Ale\u003c/a>. Drake's produced 12,000 kegs last year and hope to churn out at least 20,000 in 2013, as well as broaden their distribution beyond the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Ferment.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Ferment.jpg\" alt=\"Ferment\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56907\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Malt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Malt.jpg\" alt=\"Malt\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56914\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kegs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kegs.jpg\" alt=\"kegs\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56910\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Barrels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Barrels.jpg\" alt=\"Barrels\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56892\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Blackboard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Blackboard.jpg\" alt=\"Blackboard\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56894\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Taps.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Taps.jpg\" alt=\"Taps\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56931\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pour.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pour.jpg\" alt=\"Pour\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56916\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Sample.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Sample.jpg\" alt=\"Drake Tasting\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56904\">\u003c/a>\u003c/p>\n\u003cp>As a parting gift, they sent us away with a souvenir bottle of their IPA, \u003ca href=\"http://drinkdrakes.com/site/the-beer/drake%E2%80%99s-india-pale-ale-7-abv-65-ibus/\" target=\"_blank\">their flagship brew\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottles.jpg\" alt=\"Drake Bottles\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56903\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottle-Cage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottle-Cage.jpg\" alt=\"Drake Bottle Cage\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56902\">\u003c/a>\u003c/p>\n\u003cp>Around noon, we hopped on our bikes and headed to West Oakland's \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding.jpg\" alt=\"Riding\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56929\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-3.jpg\" alt=\"Riding San Leandro\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56919\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-7.jpg\" alt=\"Riding Oakland\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56923\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda.jpg\" alt=\"Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56891\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-10.jpg\" alt=\"Riding Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56926\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda-bridge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda-bridge.jpg\" alt=\"Alameda Bridge\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56890\">\u003c/a>\u003c/p>\n\u003cp>We had a special stop in Alameda, where one of the organizer's parents treated us to peanut butter chocolate cookies that were fresh out of the oven. (And I do believe they were among the best cookies I've ever had.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tour-de-Bier-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tour-de-Bier-sign.jpg\" alt=\"Tour de Bier Sign\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56933\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies.jpg\" alt=\"Cookie Time\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56899\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies-2.jpg\" alt=\"Peanut Butter Chocolate Kisses Cookies\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56898\">\u003c/a>\u003c/p>\n\u003cp>Israel Figueroa, one of the co-founders of The Grand Cru, moved to the Bay Area after attending grad school in Chicago. \"I started delving into the world of beer [there] as I started frequenting \u003ca href=\"http://www.gooseisland.com/\" target=\"_blank\">Goose Island\u003c/a>,\" says Figueroa. \"Around the same time, a friend of mine got me an old Bianchi off of Craigslist and got me into cycling. At some point I thought it would be a good idea to combine the two: providing a reason to drive out to an localish brewery and doing a scenic ride in a new area. I invited a bunch of friends to come along and eventually got an email list going.\" Their first group ride dates back to September 2008. \u003c/p>\n\u003cp>\"Tour de Biere's always memorable because we often get a great mix of people. Some learn about it through the [East Bay] Bicycle Coalition who ride often but don't know the beer riches they have in the backyard. We also get the Beer Week beer nerds who haven't ridden in months/years and it's great to see them realize that cycling is a viable transportation option.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-12.jpg\" alt=\"Riding Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56928\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-11.jpg\" alt=\"Riding Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56927\">\u003c/a>\u003c/p>\n\u003cp>The Grand Cru's monthly rides vary in distance between 5 and 30 miles depending on proximity to a brewery and weather conditions -- although the rides continue rain or shine, and bad weather doesn't necessarily deter folks from venturing out for beer. \u003c/p>\n\u003cp>Phillip Yip, another co-founder, described one of his most memorable outings. \"Despite having the worst weather for one of our rides, it somehow was our most-attended ride. My girlfriend and I decided to go for extra points and decided to add a loop through Occidental. To get there, we climbed Joy Road -- which was the Worst Name Ever for a road that was a wet and miserable climb with a bunch of false summits. But now it's a funny story. I'm amazed that my cell phone still worked after that ride. People weren't happy during the ride but everybody was in a good mood at \u003ca href=\"http://russianriverbrewing.com/\" target=\"_blank\">Russian River Brewing\u003c/a> afterward.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-Street-Brewery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-Street-Brewery.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56911\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56913\">\u003c/a>\u003c/p>\n\u003cp>Linden Street Brewery is a perfect spot for parties, and I've written about \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/18/getting-drunk-on-swine-at-chop-bars-pig-roast-party/\" target=\"_blank\">their popular pig roasts\u003c/a> in the past which they've co-hosted with \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-restaurant-info/\" target=\"_blank\">Chop Bar\u003c/a>. They're in the midst of expanding their space, and a beer garden, restaurant and wine tasting room are currently under construction. Linden is aiming to have everything open by July 1st, so for now, they're holding their tastings right out of their brewery. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-2.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56912\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Brewery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Brewery.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56895\">\u003c/a>\u003c/p>\n\u003cp>Andrew Ritter, the lead brewer and manager, provided a flight of \u003ca href=\"http://www.lindenbeer.com/beers.html\" target=\"_blank\">Linden's offerings\u003c/a>: Town Lager, Black Lager, Red Lager and his personal favorite, the Common Lager. \u003c/p>\n\u003cfigure id=\"attachment_56893\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bikers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bikers.jpg\" alt=\"Bikers\" width=\"1000\" height=\"561\" class=\"size-full wp-image-56893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Here's two Tour de Biere riders enjoying the Town Lager.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.eltacobike.com/\" target=\"_blank\">El Taco Bike\u003c/a> also made an lunch time appearance and served up chorizo and pork tacos from its bicycle cart.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/El-Taco-Bike.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/El-Taco-Bike.jpg\" alt=\"El Taco Bike\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56906\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tacos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tacos.jpg\" alt=\"Tacos\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56930\">\u003c/a>\u003c/p>\n\u003cp>Our third stop was the Berkeley outpost of the Austrian company \u003ca href=\"http://www.trumer-international.com/\" target=\"_blank\">Trumer Pils Brauerei\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer.jpg\" alt=\"Trumer\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-56948\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bike-Parking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bike-Parking.jpg\" alt=\"Bike Parking at Trumer\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56935\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Employees.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Employees.jpg\" alt=\"Trumer Employees\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56946\">\u003c/a>\u003c/p>\n\u003cp>The Production Manager, Jeff Eaton, gave us a tour of their expansive facilities. They produce only one beer: a light, 4.9% abv German-style pilsner. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jeff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jeff.jpg\" alt=\"Jeff at Trumer\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56938\">\u003c/a>\u003c/p>\n\u003cp>Their impressive in-house bottling facility can label up to 370 bottles a minute. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bottling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bottling.jpg\" alt=\"Bottling\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56936\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kegs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kegs.jpg\" alt=\"Kegs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56939\">\u003c/a>\u003c/p>\n\u003cp>Then it was time to unwind in their posh tasting room. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Draft.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Draft.jpg\" alt=\"Serving up Trumer\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56937\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Group.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Group.jpg\" alt=\"Trumer Group\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56947\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alfie-Lisa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alfie-Lisa.jpg\" alt=\"Alfie and Lisa\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56934\">\u003c/a>\u003c/p>\n\u003cp>The last stop on the tour was the \u003ca href=\"http://www.pyramidbrew.com/\" target=\"_blank\">Pyramid Brewery and Alehouse\u003c/a>; unfortunately, I couldn't stay for the final set of tastings. Although after a full afternoon of sampling beers and pedaling in the sunshine, I don't think I had any more room for another round. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid.jpg\" alt=\"Pyramid\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56942\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid-Brewing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid-Brewing.jpg\" alt=\"Pyramid Brewing\" width=\"1000\" height=\"707\" class=\"alignnone size-full wp-image-56941\">\u003c/a>\u003c/p>\n\u003cp>This year's Tour de Biere sold out within 48 hours, and there was a waiting list with over 80 people. Israel, Colin and Phillip hope to expand the event to accommodate more participants next year and to increase support for the East Bay Bicycle Coalition. \u003c/p>\n\u003cp>I had a wonderful time with The Grand Cru group today, and I highly recommend joining them for one of their well-organized, pedal-powered adventures. I'm already looking forward to 2014's Tour!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-21.jpg\" alt=\"Riding-2\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56943\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>To learn more about The Grand Cru's monthly beer rides, visit their \u003ca href=\"www.thegrandcru.org\" target=\"_blank\">blog\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/thegrandcru\" target=\"_blank\">The Grand Cru\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheGrandCru\" target=\"_blank\">@TheGrandCru\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.drinkdrakes.com/\" target=\"_blank\">Drake's Brewing\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/maps/WuOOO\" target=\"_blank\">map\u003c/a> (detailed directions \u003ca href=\"http://drinkdrakes.com/site/find-drake%E2%80%99s/\" target=\"_blank\">here\u003c/a>)\u003cbr>\nThe Brewery\u003cbr>\n1933 Davis Street, Building 177\u003cbr>\nSan Leandro, CA\u003cbr>\nPh: 510-568-BREW\u003c/p>\n\u003cp>Hours: Mon.-Wed. 3-9PM; Thurs. 12-9PM; Fri.-Sat. 12-10PM; Sun. 12-7PM\u003cbr>\n(First Fridays: 12-4pm full service, 4pm-6pm to-go & retail only)\u003c/p>\n\u003cp>Tour info \u003ca href=\"http://drinkdrakes.com/the-brewery/tour/\">here\u003c/a>. \u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/DrakesBrewing\" target=\"_blank\">Drake's Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"DrakesBrewery\" target=\"_blank\">@DrakesBrewery\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>\u003c/strong>\u003cbr>\nAddress: 95 Linden Street \u003ca href=\"http://goo.gl/maps/PVVFk\" target=\"_blank\">map\u003c/a>\u003cbr>\nSuite 7/8 (at W. Embarcadero)\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-251-8898\u003c/p>\n\u003cp>Hours & Tours:\u003cbr>\nThurs.-Fri.: 5-9PM\u003cbr>\nSat.-Sun.: Noon-5PM\u003cbr>\nFood served most days, tours for small groups and individuals by appointment. \u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/pages/Linden-Street-Brewery/85713982704\" target=\"_blank\">Linden Street Brewery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LindenStBrew/\" target=\"_blank\">@LindenStBrew\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.trumer-international.com/\" target=\"_blank\">Trumer Pils Brauerei\u003c/a>\u003c/strong>\u003cbr>\nAddress: 1404 4th St. \u003ca href=\"http://goo.gl/maps/0wyxR\" target=\"_blank\">map\u003c/a>\u003cbr>\nBerkeley, CA\u003cbr>\nPH: 510-526-1160\u003c/p>\n\u003cp>Hours & Tours:\u003cbr>\nTours are offered at Trumer Brauerei Berkeley Monday through Friday at 3:15pm. Reservations are recommended. Please email tours@trumerbrauerei.com or call for more infor and to make a reservation.\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/TrumerPilsUSA\" target=\"_blank\">Trumer Pils USA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TrumerPilsUSA\" target=\"_blank\">@TrumerPilsUSA\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pyramidbrew.com/\" target=\"_blank\">Pyramid Brewery and Alehouse\u003c/a>\u003c/strong>\u003cbr>\nAddress: 901 Gilman Street \u003ca href=\"http://goo.gl/maps/iXW76\" target=\"_blank\">map\u003c/a>\u003cbr>\nBerkeley, CA\u003cbr>\nPH: 510-528-9880\u003c/p>\n\u003cp>Hours & Tours:\u003cbr>\nMon.-Thurs. 11:30-10:00PM\u003cbr>\nFri. 11:30-11:00PM\u003cbr>\nSat. 11:30-11:00PM\u003cbr>\nSun. 11:30-10:00PM\u003c/p>\n\u003cp>Tours are held everyday at 4:00pm, and last appx. 45 minutes long. \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>Facebook: \u003ca href=\"https://www.facebook.com/PyramidBrew\" target=\"_blank\">Pyramid Breweries\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pyramidbrew\" target=\"_blank\">@PyramidBrew\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/56553/the-3rd-annual-tour-de-biere-an-east-bay-bicycle-brewery-tour","authors":["2100"],"categories":["bayareabites_109","bayareabites_752","bayareabites_301","bayareabites_50","bayareabites_1875","bayareabites_10851","bayareabites_4"],"tags":["bayareabites_14753","bayareabites_9687","bayareabites_11190","bayareabites_11189","bayareabites_11191","bayareabites_11193","bayareabites_11182","bayareabites_11188","bayareabites_11192"],"featImg":"bayareabites_56976","label":"bayareabites","isLoading":false,"hasAllInfo":true}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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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/2021/10/ATC_1400.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://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.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://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.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://ww2.kqed.org/app/uploads/2021/10/BBC_1400.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/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","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. 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The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.","airtime":"SAT 4pm-5pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. 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