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She has been nominated for three Emmy Award nominations for her work on the program “Evening Magazine.” She then moved on to Silicon Valley where she managed social media, public relations, and event planning for various tech companies such as Intuit, BlogHer, Rocket Fuel, and Vocera.\r\n\r\n \r\n\r\nIn 2007, Elaine started her own blog (then called “VirgoBlue”) highlighting some of her favorite restaurants around the Bay Area. These days, her blog “\u003ca href=\"http://www.virgoinwonderland.wordpress.com\">Virgo in Wonderland\u003c/a>” still reflects her love of food, as well as travel, fascinating people she’s met, and her family’s Disneyland adventures. Her food dislikes include okra, lamb, sweet potatoes, and yellow cheese on pizza. Follow her on Instagram @virgoinwonderland","avatar":"https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Elaine Wu | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/elainewu"},"cuesa":{"type":"authors","id":"5484","meta":{"index":"authors_1591205172","id":"5484","found":true},"name":"CUESA","firstName":"CUESA","lastName":null,"slug":"cuesa","email":"brie@cuesa.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"CUESA (Center for Urban Education about Sustainable Agriculture) is a nonprofit organization dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn more at \u003ca href=\"http://www.cuesa.org/\">cuesa.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twitter":"cuesa","facebook":"CUESA","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CUESA | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/cuesa"},"patrickwong":{"type":"authors","id":"11494","meta":{"index":"authors_1591205172","id":"11494","found":true},"name":"Patrick Wong","firstName":"Patrick","lastName":"Wong","slug":"patrickwong","email":"patrickkaiwong@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Patrick is a Seattle native who grew up in a very food-centric family. His father owns a restaurant supply company, his two older sisters are former owners of a successful restaurant in Seattle's International District, and Patrick thinks his mother and grandmother are the best cooks in the world.\r\n\r\nAs editor of a food travel magazine in college and eating his way through New York City and Europe, it for some reason took him a long time to realize he wanted to work professionally in food. After trying to make it in television news in the Bay Area, he realized he hated it and ran for the world of food. Since then, Patrick has been able to combine his journalism chops with his love of food, dining, and cooking into lead marketing roles at several Bay Area food start-ups. Currently, he is the Brand Director for Roli Roti and is the video producer for restaurant podcast, Menu Stories and co-founder of food-inspired streetwear line, Mother Sauce. Patrick is also a contributing writer/photographer/videographer for Thrillist SF, Eater SF, SF Gate, and Tastemade.","avatar":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Patrick Wong | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/patrickwong"},"7x7bayarea":{"type":"authors","id":"11590","meta":{"index":"authors_1591205172","id":"11590","found":true},"name":"7x7 Bay Area","firstName":"7x7 Bay Area","lastName":null,"slug":"7x7bayarea","email":"edit@7x7.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Founded in 2001, 7x7 is an independently owned and totally authentic guide to life in the San Francisco Bay Area. Our 24/7 online resource serves up stories on the best food and drink, arts and culture, style and design, hikes and wellness, regional travel, and more. Visit us anytime at \u003ca href=\"https://www.7x7.com/\">7x7.com\u003c/a>, and also find us on \u003ca href=\"https://www.facebook.com/7x7/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/7x7bayarea/\">Instagram\u003c/a>, and \u003ca href=\"https://twitter.com/7x7\">Twitter\u003c/a>. Plus, subscribe to our podcast, \u003ca href=\"https://itunes.apple.com/us/podcast/7x7-bay-area-people-will-talk/id1444756628\">\"People Will Talk,\"\u003c/a> for insightful interviews with Bay Area luminaries; you'll find it on iTunes and wherever you get your podcasts.","avatar":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"7x7 Bay Area | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/7x7bayarea"},"rgebreyesus":{"type":"authors","id":"11625","meta":{"index":"authors_1591205172","id":"11625","found":true},"name":"Ruth Gebreyesus","firstName":"Ruth","lastName":"Gebreyesus","slug":"rgebreyesus","email":"rgebreyesus@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"Food Writer","bio":"Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. Through stories across various mediums, Ruth explores the creation and consumption of cultural products. You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"},"kristinacho":{"type":"authors","id":"11641","meta":{"index":"authors_1591205172","id":"11641","found":true},"name":"Kristina Cho","firstName":"Kristina","lastName":"Cho","slug":"kristinacho","email":"heykcho@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cdiv class=\"x-el x-el-div c2-1u c2-25 c2-26 c2-27 c2-1a c2-28 c2-29 c2-2a c2-2b c2-4l c2-1 c2-2 c2-4m c2-4n c2-2f c2-2g c2-2h c2-2i x-d-ux\" data-ux=\"GridCell\">\r\n\u003cdiv class=\"x-el x-el-div c2-1 c2-2 x-d-ux x-d-aid\" data-ux=\"Block\" data-aid=\"CALENDAR_DESC\">\r\n\u003cdiv class=\"x-el x-el-p c2-6 c2-7 c2-44 c2-45 c2-2 c2-v c2-1l c2-1z c2-1 c2-36 c2-37 x-d-ux x-d-route x-d-aid x-rt\" data-ux=\"Text\" data-route=\"events/0/desc\" data-aid=\"CALENDAR_DESC_TEXT\">\r\n\r\n\u003cspan class=\"x-el x-el-span c2-1 c2-2 c2-4o c2-4p x-d-ux\">Kristina Cho is a San Francisco based food blogger. The blog \u003ca class=\"x-el x-el-a c2-46 c2-3 c2-4a c2-49 c2-6 c2-7 c2-4q c2-9 c2-1 c2-h c2-i c2-4d c2-4e x-d-ux\" href=\"https://eatchofood.com/\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">\u003cspan class=\"x-el x-el-span c2-46 c2-1 c2-47 x-d-ux\">Eat Cho Food\u003c/span>\u003c/a> showcases her love of dumplings, noodles, and artful bakes. Her joyful recipes are inspired by growing up in her family's restaurant, her background in design, the seasons, and a strong love for feeding people.\u003c/span>\r\n\r\n\u003c/div>\r\n\u003c/div>\r\n\u003c/div>\r\n\u003cdiv class=\"x-el x-el-div c2-1u c2-25 c2-26 c2-27 c2-1a c2-28 c2-4r c2-2a c2-2b c2-4s c2-1 c2-2 c2-4j c2-4k c2-2f c2-2g c2-2h c2-2i x-d-ux\" data-ux=\"GridCell\">\r\n\u003ch4 class=\"x-el x-el-h4 c2-6 c2-7 c2-40 c2-43 c2-17 c2-v c2-g c2-3v c2-1x c2-1z c2-1 c2-36 c2-37 x-d-ux x-d-aid\" data-ux=\"HeadingMinor\" data-aid=\"CALENDAR_EVENT_TIME\">\u003c/h4>\r\n\u003c/div>","avatar":"https://secure.gravatar.com/avatar/99270fad706f948822fc4ac074e17c49?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Kristina Cho | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/99270fad706f948822fc4ac074e17c49?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/99270fad706f948822fc4ac074e17c49?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kristinacho"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_135820":{"type":"posts","id":"bayareabites_135820","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135820","score":null,"sort":[1575936742000]},"guestAuthors":[],"slug":"flavors-worth-finding-winter-comfort-food-isnt-always-about-soup","title":"Flavors Worth Finding: Winter Comfort Food Isn't Always About Soup","publishDate":1575936742,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, the staff at KQED Arts & Culture shares recent meals that demanded we slow down and enjoy them thoroughly.\u003c/em>\u003c/p>\n\u003cp>[aside postID='bayareabites_133626,news_10966514,bayareabites_78315' label='More servings of silog, malfatti, and Olivier salad']\u003cbr>\n \u003c/p>\n\u003ch2>Gateway Kitchen’s Crispy Chicken\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Cold day food cravings don't always call for soup—sometimes you want proper texture. So o\u003c/span>\u003cspan style=\"font-weight: 400\">n a recent chilly evening, my boyfriend and I headed to a small Filipino restaurant in Daly City called\u003ca href=\"https://www.yelp.com/biz/gateway-kitchen-daly-city\"> Gateway Kitchen\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Its menu is as efficiently sized as its interior, with silog, a hearty, classic breakfast dish, as the main offering. Each variety comes with a different protein, including crispy chicken, longanisa, bacon, Hong Kong-style pork chops and more. We chose a crispy chicken silog and a longanisa silog with a side of bacon, and each came with a heaping mound of garlic rice and pineapple. (We also added eggs to both orders.)\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135823\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135823\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1.jpg\" alt=\"Gateway Kitchen's longanisa silog served with a side of bacon and garlic rice.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gateway Kitchen's longanisa silog served with a side of bacon and garlic rice. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">At Gateway Kitchen, when you tap the surface of the chicken with a fork, the crispy, hard shell taps back. Imagine how satisfying it is to hear the crispy crunch when your fork and knife first breach that umami shell—yep, it was just as good as you’re thinking! The fatty longanisa and crispy bacon provided a great texture and flavor contrast to the garlic rice, especially once we broke the yolk and mixed it all together.\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And yes, I’m still thinking about that crispy chicken over a week later!—\u003cem>Grace Cheung\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>MAMA Oakland's Prix-Fixe Menu\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">After a trusted recommendation, I dragged along two friends to try \u003ca href=\"https://mama-oakland.com/\">MAMA Oakland\u003c/a>’s fairly affordable $30 three-course dinner. The restaurant opened this summer amid a stretch of eateries and bars on Grand Avenue, and its seasonal prix-fixe offerings make it a standout—and a hard reservation to snag on a Friday night. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Luckily, MAMA saves room for walk-ins, so my group and I settled at a cozy corner table with prime people-watching views to contemplate the night’s choices. Roasted mushroom soup or fennel-and-blood orange salad with toasted walnuts for the first course? Spaghetti with meatballs or malfatti with roasted vegetables for the second? And finally, our dessert options were a pumpkin cheesecake with rosemary graham crust or a spiced persimmon upside-down cake.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B5GFpksBapy/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Between the three of us, we were able to order every dish. But I’m here to tell you about the malfatti: the delicate spinach-and-cheese dumplings sat on a butternut squash purée, leaning on roasted root vegetables, all glistening in brown butter and topped with crispy sage. It was a thoughtful and delicious dish—so good that nothing was left on the plate by the end.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The rest of the meal was also carefully prepared and lovely, and not just for its price. Also noteworthy is MAMA’s wine list, which is much longer than its food menu. (The restaurant’s owners first started with the wine bar Bay Grape, just a block west on Grand.) I’m going back to MAMA, and probably very soon.—\u003cem>Ruth Gebreyesus\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>Homemade Belarusian Classics on Thanksgiving\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">The best thing I ate recently was a Thanksgiving meal at my mom’s place in Hayward, which featured a mix of American dishes like roasted turkey, mashed potatoes, gravy and a delicious truffle salt stuffing, and a couple of classics on the table from Belarus. My mom brought back our childhood favorites, including Russian-style deviled eggs made with mushrooms and fresh dill, and the rich Olivier salad, which is eaten across many former-Soviet nations. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Like many other salads from the region, Olivier is dressed in mayonnaise and resembles a potato salad but with more “stuff” in it: cubed potatoes, carrots, peas, mushrooms, eggs and a cured meat of some kind, usually ham. I had this dish at every family gathering growing up, but nowadays I eat it on rare occasions since it’s more laborious to put together than your average green salad. (If I'm craving it I head to San Francisco's \u003c/span>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.newworldmarketsf.com/gallery\">New World Market\u003c/a> to get my fix.) \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135825\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135825\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871.jpeg\" alt=\"The spread at Masha Pershay's mother's house on Thanksgiving.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-800x1067.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-768x1024.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-1020x1360.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-900x1200.jpeg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spread at Masha Pershay's mother's house on Thanksgiving. \u003ccite>(Oxana Sapronova)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For dessert, I was reunited with another childhood favorite, medovik, a Slavic honey cake made by my sister’s friend, who’s from Kazakhstan. Made from several thin layers of soft, honey-sweetened sponge cake with sour cream in between, the velvety, soft texture and balanced sweetness of medovik was the best way round out the holiday meal.—\u003cem>Masha Pershay\u003c/em>\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"KQED Arts & Culture writers recommend Filipino silog, Italian malfatti and Olivier salad from the former Soviet Union. ","status":"publish","parent":0,"modified":1575938141,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":824},"headData":{"title":"Flavors Worth Finding: Winter Comfort Food Isn't Always About Soup | KQED","description":"KQED Arts & Culture writers recommend Filipino silog, Italian malfatti and Olivier salad from the former Soviet Union. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135820 https://ww2.kqed.org/bayareabites/?p=135820","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/09/flavors-worth-finding-winter-comfort-food-isnt-always-about-soup/","disqusTitle":"Flavors Worth Finding: Winter Comfort Food Isn't Always About Soup","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/135820/flavors-worth-finding-winter-comfort-food-isnt-always-about-soup","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, the staff at KQED Arts & Culture shares recent meals that demanded we slow down and enjoy them thoroughly.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_133626,news_10966514,bayareabites_78315","label":"More servings of silog, malfatti, and Olivier salad "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n \u003c/p>\n\u003ch2>Gateway Kitchen’s Crispy Chicken\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Cold day food cravings don't always call for soup—sometimes you want proper texture. So o\u003c/span>\u003cspan style=\"font-weight: 400\">n a recent chilly evening, my boyfriend and I headed to a small Filipino restaurant in Daly City called\u003ca href=\"https://www.yelp.com/biz/gateway-kitchen-daly-city\"> Gateway Kitchen\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Its menu is as efficiently sized as its interior, with silog, a hearty, classic breakfast dish, as the main offering. Each variety comes with a different protein, including crispy chicken, longanisa, bacon, Hong Kong-style pork chops and more. We chose a crispy chicken silog and a longanisa silog with a side of bacon, and each came with a heaping mound of garlic rice and pineapple. (We also added eggs to both orders.)\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135823\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135823\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1.jpg\" alt=\"Gateway Kitchen's longanisa silog served with a side of bacon and garlic rice.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gateway Kitchen's longanisa silog served with a side of bacon and garlic rice. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">At Gateway Kitchen, when you tap the surface of the chicken with a fork, the crispy, hard shell taps back. Imagine how satisfying it is to hear the crispy crunch when your fork and knife first breach that umami shell—yep, it was just as good as you’re thinking! The fatty longanisa and crispy bacon provided a great texture and flavor contrast to the garlic rice, especially once we broke the yolk and mixed it all together.\u003c/span>\u003cspan style=\"font-weight: 400\"> \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\">And yes, I’m still thinking about that crispy chicken over a week later!—\u003cem>Grace Cheung\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>MAMA Oakland's Prix-Fixe Menu\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">After a trusted recommendation, I dragged along two friends to try \u003ca href=\"https://mama-oakland.com/\">MAMA Oakland\u003c/a>’s fairly affordable $30 three-course dinner. The restaurant opened this summer amid a stretch of eateries and bars on Grand Avenue, and its seasonal prix-fixe offerings make it a standout—and a hard reservation to snag on a Friday night. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Luckily, MAMA saves room for walk-ins, so my group and I settled at a cozy corner table with prime people-watching views to contemplate the night’s choices. Roasted mushroom soup or fennel-and-blood orange salad with toasted walnuts for the first course? Spaghetti with meatballs or malfatti with roasted vegetables for the second? And finally, our dessert options were a pumpkin cheesecake with rosemary graham crust or a spiced persimmon upside-down cake.\u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B5GFpksBapy"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Between the three of us, we were able to order every dish. But I’m here to tell you about the malfatti: the delicate spinach-and-cheese dumplings sat on a butternut squash purée, leaning on roasted root vegetables, all glistening in brown butter and topped with crispy sage. It was a thoughtful and delicious dish—so good that nothing was left on the plate by the end.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The rest of the meal was also carefully prepared and lovely, and not just for its price. Also noteworthy is MAMA’s wine list, which is much longer than its food menu. (The restaurant’s owners first started with the wine bar Bay Grape, just a block west on Grand.) I’m going back to MAMA, and probably very soon.—\u003cem>Ruth Gebreyesus\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>Homemade Belarusian Classics on Thanksgiving\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">The best thing I ate recently was a Thanksgiving meal at my mom’s place in Hayward, which featured a mix of American dishes like roasted turkey, mashed potatoes, gravy and a delicious truffle salt stuffing, and a couple of classics on the table from Belarus. My mom brought back our childhood favorites, including Russian-style deviled eggs made with mushrooms and fresh dill, and the rich Olivier salad, which is eaten across many former-Soviet nations. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Like many other salads from the region, Olivier is dressed in mayonnaise and resembles a potato salad but with more “stuff” in it: cubed potatoes, carrots, peas, mushrooms, eggs and a cured meat of some kind, usually ham. I had this dish at every family gathering growing up, but nowadays I eat it on rare occasions since it’s more laborious to put together than your average green salad. (If I'm craving it I head to San Francisco's \u003c/span>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.newworldmarketsf.com/gallery\">New World Market\u003c/a> to get my fix.) \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135825\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135825\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871.jpeg\" alt=\"The spread at Masha Pershay's mother's house on Thanksgiving.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-800x1067.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-768x1024.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-1020x1360.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-900x1200.jpeg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spread at Masha Pershay's mother's house on Thanksgiving. \u003ccite>(Oxana Sapronova)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For dessert, I was reunited with another childhood favorite, medovik, a Slavic honey cake made by my sister’s friend, who’s from Kazakhstan. Made from several thin layers of soft, honey-sweetened sponge cake with sour cream in between, the velvety, soft texture and balanced sweetness of medovik was the best way round out the holiday meal.—\u003cem>Masha Pershay\u003c/em>\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135820/flavors-worth-finding-winter-comfort-food-isnt-always-about-soup","authors":["11625","5083"],"categories":["bayareabites_2998","bayareabites_1516","bayareabites_109","bayareabites_1653","bayareabites_8770","bayareabites_1763","bayareabites_366","bayareabites_1807","bayareabites_1873"],"tags":["bayareabites_16243","bayareabites_9710","bayareabites_16515","bayareabites_330","bayareabites_725","bayareabites_755","bayareabites_16252","bayareabites_16516"],"featImg":"bayareabites_135822","label":"bayareabites"},"bayareabites_135744":{"type":"posts","id":"bayareabites_135744","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135744","score":null,"sort":[1575309233000]},"guestAuthors":[],"slug":"peppermint-biscuit-donuts","title":"Peppermint Biscuit Donuts","publishDate":1575309233,"format":"standard","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cp>Biscuit donuts might be one of the greatest dessert hacks of all time! Grab your favorite refrigerated tube of biscuit dough from the store. Yes, the ones you have to smack against your counter to pop open!\u003cbr>\n[aside tag='holiday-recipes' num='2' label='More Holiday Recipes']\u003cbr>\nI highly recommend classic Pillsbury Grands! Flakey Layered Biscuit Dough and avoid anything that’s described as “homestyle”. The layered biscuit doughs allow for a smoother donut texture after frying. One thing to keep in mind is that the texture of biscuit donuts are naturally more dense and slightly chewier than your typical homemade donut dough.\u003c/p>\n\u003cp>Fry up the individual biscuit rounds until they’re golden brown and cooked through. You can also roll out the biscuit dough just slightly and cut out mini donut holes using a small cookie cutter or the tip of a large piping tip. The mini donut holes will cook up in no time. \u003c/p>\n\u003cp>Decorating donuts also make for an excellent holiday party activity! These biscuit donuts can be fried in advance and kept in an airtight container until ready to glaze and decorate later. Right before you’re about to decorate, whisk together the powdered sugar, peppermint extract, and milk until you have your desired consistency. I prefer a relatively thick glaze to hold up to the holiday sprinkles and candies. \u003c/p>\n\u003cp>The sprinkles and peppermint candies will keep well on the donuts for a few hours but may have a tendency to melt after about a day… if your donuts last that long!\u003c/p>\n\u003ch2>Peppermint Biscuit Donuts\u003c/h2>\n\u003cp>\u003ci>Makes 8 large donuts\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135748\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray.jpg\" alt=\"\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-135748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Decorating donuts also make for an excellent holiday party activity \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 tube of biscuit dough\u003c/li>\n\u003cli>Canola oil for frying\u003c/li>\n\u003cli>1 ¼ cup powdered sugar\u003c/li>\n\u003cli>½ tsp peppermint extract\u003c/li>\n\u003cli>Pinch of salt\u003c/li>\n\u003cli>1-2 tbsp milk\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>For the topping:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Crush peppermint candies\u003c/li>\n\u003cli>Holiday Sprinkles\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Heat canola oil in a pot to 360 degrees.\u003c/li>\n\u003cli>Remove biscuit dough from the tube. If you want to make mini donuts, roll out the biscuit dough and cut out mini donuts with a small round cookie cutter or tip of a large piping tip.\u003c/li>\n\u003cli>Fry large donuts for 2-3 minutes on one side, flip and cook the other side for another 2-3 minutes. Small donuts will cook completely in about 2 minutes. \u003c/li>\n\u003cli>Remove donuts from oil and place on a wire rack to cool. Donuts should be golden brown and cooked through in the center.\u003c/li>\n\u003cli>Whisk together powdered sugar, peppermint extract, salt, and milk. Add a bit more milk or powdered sugar to achieve desired consistency. \u003c/li>\n\u003cli>Dip the cooled donuts in the glaze and top with peppermint candies and sprinkles. Allow glaze to harden and enjoy!\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Meet your new favorite holiday dessert hack: biscuit donuts.","status":"publish","parent":0,"modified":1575309233,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":458},"headData":{"title":"Peppermint Biscuit Donuts | KQED","description":"Meet your new favorite holiday dessert hack: biscuit donuts.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135744 https://ww2.kqed.org/bayareabites/?p=135744","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/02/peppermint-biscuit-donuts/","disqusTitle":"Peppermint Biscuit Donuts","path":"/bayareabites/135744/peppermint-biscuit-donuts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Biscuit donuts might be one of the greatest dessert hacks of all time! Grab your favorite refrigerated tube of biscuit dough from the store. Yes, the ones you have to smack against your counter to pop open!\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"holiday-recipes","num":"2","label":"More Holiday Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nI highly recommend classic Pillsbury Grands! Flakey Layered Biscuit Dough and avoid anything that’s described as “homestyle”. The layered biscuit doughs allow for a smoother donut texture after frying. One thing to keep in mind is that the texture of biscuit donuts are naturally more dense and slightly chewier than your typical homemade donut dough.\u003c/p>\n\u003cp>Fry up the individual biscuit rounds until they’re golden brown and cooked through. You can also roll out the biscuit dough just slightly and cut out mini donut holes using a small cookie cutter or the tip of a large piping tip. The mini donut holes will cook up in no time. \u003c/p>\n\u003cp>Decorating donuts also make for an excellent holiday party activity! These biscuit donuts can be fried in advance and kept in an airtight container until ready to glaze and decorate later. Right before you’re about to decorate, whisk together the powdered sugar, peppermint extract, and milk until you have your desired consistency. I prefer a relatively thick glaze to hold up to the holiday sprinkles and candies. \u003c/p>\n\u003cp>The sprinkles and peppermint candies will keep well on the donuts for a few hours but may have a tendency to melt after about a day… if your donuts last that long!\u003c/p>\n\u003ch2>Peppermint Biscuit Donuts\u003c/h2>\n\u003cp>\u003ci>Makes 8 large donuts\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135748\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray.jpg\" alt=\"\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-135748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Decorating donuts also make for an excellent holiday party activity \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 tube of biscuit dough\u003c/li>\n\u003cli>Canola oil for frying\u003c/li>\n\u003cli>1 ¼ cup powdered sugar\u003c/li>\n\u003cli>½ tsp peppermint extract\u003c/li>\n\u003cli>Pinch of salt\u003c/li>\n\u003cli>1-2 tbsp milk\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>For the topping:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Crush peppermint candies\u003c/li>\n\u003cli>Holiday Sprinkles\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Heat canola oil in a pot to 360 degrees.\u003c/li>\n\u003cli>Remove biscuit dough from the tube. If you want to make mini donuts, roll out the biscuit dough and cut out mini donuts with a small round cookie cutter or tip of a large piping tip.\u003c/li>\n\u003cli>Fry large donuts for 2-3 minutes on one side, flip and cook the other side for another 2-3 minutes. Small donuts will cook completely in about 2 minutes. \u003c/li>\n\u003cli>Remove donuts from oil and place on a wire rack to cool. Donuts should be golden brown and cooked through in the center.\u003c/li>\n\u003cli>Whisk together powdered sugar, peppermint extract, salt, and milk. Add a bit more milk or powdered sugar to achieve desired consistency. \u003c/li>\n\u003cli>Dip the cooled donuts in the glaze and top with peppermint candies and sprinkles. Allow glaze to harden and enjoy!\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135744/peppermint-biscuit-donuts","authors":["11641"],"series":["bayareabites_15122"],"categories":["bayareabites_1516","bayareabites_12744","bayareabites_1653","bayareabites_12550","bayareabites_12"],"tags":["bayareabites_16479","bayareabites_16508","bayareabites_16509","bayareabites_9710","bayareabites_16317"],"featImg":"bayareabites_135747","label":"bayareabites_15122"},"bayareabites_135674":{"type":"posts","id":"bayareabites_135674","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135674","score":null,"sort":[1574810629000]},"guestAuthors":[],"slug":"gifts-from-our-foodshed-cuesas-farmers-market-holiday-guide","title":"Gifts from Our Foodshed: CUESA's Farmers Market Holiday Guide","publishDate":1574810629,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_135544' label='More Gift Guides']\u003cbr>\nThis holiday season, give the gift of good food while supporting local farmers and food crafters. At CUESA’s farmers markets, you’ll find the makings for wholesome winter feasts, along with unique gifts that nourish the body, the earth, and our local community.\u003c/p>\n\u003cp>We’ve gathered some ideas for delicious and distinctive stocking stuffers and host gifts, as well as fixings for creating a sustainably sourced goodie basket. These are gifts with real people and stories behind them. At the farmers market, you can meet the makers, learn about their crafts, and know that you’re helping family farmers and small food businesses thrive.\u003c/p>\n\u003cp>As the days turn cold and rainy, farmers market vendors count on loyal customers like you to help sustain their businesses year-round. In this time of gratitude, we thank you for supporting CUESA and our market community throughout the year. Happy holidays from CUESA!\u003c/p>\n\u003ch3>2019 Farmers Market Holiday Schedule\u003c/h3>\n\u003cp>\u003cb>Ferry Plaza Farmers Market, San Francisco:\u003c/b> The Ferry Plaza Farmers Market is OPEN throughout the holidays except Thursday, December 26.\u003c/p>\n\u003cp>\u003cb>Jack London Square Farmers Market, Oakland:\u003c/b> Jack London Square Farmers Market is OPEN throughout the holdiays except Sunday, December 29.\u003c/p>\n\u003ch3>Farmers Market Gift Guide\u003c/h3>\n\u003cp>From award-winning apple cider caramels and handcrafted hot sauce to herbal wellness tinctures and lavender body care products, find these made-with-love gifts from our local farmers and crafters at the Ferry Plaza Farmers Market.\u003c/p>\n\u003cfigure id=\"attachment_135677\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135677\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_holiday_2019-800x533.jpg\" alt=\"Heirloom apples are made into Little Apple Treats.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_holiday_2019-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_holiday_2019-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_holiday_2019-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_holiday_2019-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_holiday_2019-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_holiday_2019.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom apples are made into Little Apple Treats. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Using heirloom apples from their Sebastopol farm, \u003ca href=\"https://cuesa.org/seller/little-apple-treats\">Little Apple Treats\u003c/a> has made a name for themselves with their Good Food Award-winning apple cider caramels. Look for seasonal flavors California Candy Cap and Apple Brandy + Walnut. They also offer apple bark, granolas, apple vinegar, and shrubs (perfect for mixers and mocktails). Their Modern Mulling Spice, featuring roses hibiscus, dried apples, and vanilla beans, will add holiday cheer to hot cider and wine. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135680\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135680\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_gift_bag-800x533.jpg\" alt=\"Gift bags with Old Dog walnuts. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_gift_bag-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_gift_bag-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_gift_bag-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_gift_bag-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_gift_bag-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_gift_bag.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Gift bags with Old Dog walnuts. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For holiday snacking, fifth-generation San Joaquin family farm \u003ca href=\"https://cuesa.org/seller/old-dog-ranch\">Old Dog Ranch\u003c/a> offers bags of raw walnuts, as well as flavors like Mexican Hot Chocolate, Whiskey Spice, and Rosemary. Grab-and-go gift bags with a sampler of their walnut butters and spiced walnuts are also available. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135681\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135681\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_products-800x533.jpg\" alt=\"Products from June Taylor. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_products-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_products-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_products-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_products-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_products.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Products from June Taylor. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bringing a contemporary twist to Christmas food traditions,\u003ca href=\"https://cuesa.org/seller/june-taylor-company\"> June Taylor\u003c/a> sources from local farmers for her distinctive holiday treats, such as mincemeat (traditional or vegetarian), fruit juice and herbal syrups, and citrus peel candies. Her \u003ca href=\"https://junetaylorjams.com/specialties/specialties.htm\">legendary Christmas \u003c/a>\u003ca href=\"https://junetaylorjams.com/specialties/specialties.htm\">cake\u003c/a> takes a whole year to prepare, with different fruits from local farms preserved each season. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135682\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135682\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hidden_star_apple_sauce-800x533.jpg\" alt=\"Applesauces available from Hidden Star.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hidden_star_apple_sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hidden_star_apple_sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hidden_star_apple_sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hidden_star_apple_sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hidden_star_apple_sauce.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Applesauces available from Hidden Star. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/hidden-star-orchards\">Hidden Star Orchards\u003c/a>’ offers apple sauce, apple butter, and pure fruit juice extracts, which provide highly concentrated flavors for sauces, salads dressings, cocktails, and whatever other uses creative cooks can dream up. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135683\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135683\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/swanton_jams_0-800x533.jpg\" alt=\"Tasty Jams from Swanton Berry Farm.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/swanton_jams_0-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/swanton_jams_0-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/swanton_jams_0-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/swanton_jams_0-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/swanton_jams_0.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tasty Jams from Swanton Berry Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/swanton-berry-farm\">Swanton Berry Farm\u003c/a> makes a wide variety of low-sugar organic jams using berries grown by union labor on the California coast. Recognized for its commitment to social justice for farmworkers, Swanton is one of the few farms in the country to carry the Food Justice Certified label. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135684\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135684\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/frog_hollow_conserves-800x533.jpg\" alt=\"Conserves from Frog Hollow Farm.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/frog_hollow_conserves-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/frog_hollow_conserves-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/frog_hollow_conserves-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/frog_hollow_conserves-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/frog_hollow_conserves.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Conserves from Frog Hollow Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Give the taste of summer with \u003ca href=\"https://cuesa.org/seller/frog-hollow-farm\">Frog Hollow Farm\u003c/a> conserves, featuring the farm’s popular Brentwood-grown organic apricots, nectarines, and peaches. Gift baskets available. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135685\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135685 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/marshalls_honey-800x537.jpg\" alt=\"Honey is always a sweet gift from Marshall's Farm.\" width=\"800\" height=\"537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/marshalls_honey-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/marshalls_honey-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/marshalls_honey-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/marshalls_honey-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/marshalls_honey-1200x806.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Honey is always a sweet gift from Marshall's Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Give a little locally sourced sweetness with\u003ca href=\"https://cuesa.org/seller/marshalls-farm-natural-honey\"> Marshall’s Farm’s\u003c/a> honeys providing a sampling of local varietals such as Star Thistle, Orange Blossom, Napa Valley Wildflower, and California Sage Honey. Their honey straws make a colorful stocking stuffer. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_135686\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135686\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/lonely_mountain_jars-800x533.jpg\" alt=\"Cute gift-worthy jars of goodies from Lonely Mountain.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/lonely_mountain_jars-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lonely_mountain_jars-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lonely_mountain_jars-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lonely_mountain_jars-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lonely_mountain_jars-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lonely_mountain_jars.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Cute gift-worthy jars of goodies from Lonely Mountain. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/lonely-mountain-farm\">Lonely Mountain Farm\u003c/a> is offering preserved goods, such as strawberry jam, dilly beans, bread and butter squash, crushed heirloom tomatoes, pickled Mexican sour gherkins, and spicy dill pickles, complete with adorable hand-drawn labels. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135706\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135706\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/volcano_kimchi_gift-800x533.jpg\" alt=\"Kimchi: the gift that's good for your gut! \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/volcano_kimchi_gift-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/volcano_kimchi_gift-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/volcano_kimchi_gift-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/volcano_kimchi_gift-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/volcano_kimchi_gift-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/volcano_kimchi_gift.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kimchi: the gift that's good for your gut! \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Share the gift of good gut health with \u003ca href=\"https://www.volcanokimchi.com/\">Volcano Kimchi\u003c/a> gift bags of handcrafted napa cabbage, jicama, and radish kimchi. Kimchi maker Aruna Lee is also offering Korean-style chili sauces, which are made from scratch using chilis grown by Buddhist nuns in Kyung Sang Province, South Korea. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135705\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135705\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/tierra_hot_sauce_0-800x533.jpg\" alt=\"Warmth is but a shake away from these hot sauces from Tierra.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/tierra_hot_sauce_0-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tierra_hot_sauce_0-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tierra_hot_sauce_0-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tierra_hot_sauce_0-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tierra_hot_sauce_0.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Warmth is but a shake away from these hot sauces from Tierra. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Heat up the holidays! \u003ca href=\"https://cuesa.org/seller/tierra-vegetables\">Tierra Vegetables\u003c/a> has plenty of gifts for the spice lover in your life, including hot sauces, chile jams and oils, and dried chiles, along with heirloom cornmeals, all sustainably grown and processed in small-batches at Lee and Wayne James’ farm in Santa Rosa. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135704\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135704\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/happy_quail_pepper_pack-800x533.jpg\" alt=\"Pepper your loved ones with these gifts from Happy Quail.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/happy_quail_pepper_pack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/happy_quail_pepper_pack-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/happy_quail_pepper_pack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/happy_quail_pepper_pack-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/happy_quail_pepper_pack-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/happy_quail_pepper_pack.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pepper your loved ones with these gifts from Happy Quail. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inspired by a family recipe, \u003ca href=\"https://cuesa.org/seller/happy-quail-farms\">Happy Quail Farms\u003c/a>’ Farm-Style Relish is a Good Food Award winner, with its tangy blend of mild and spicy peppers from David Winsberg’s suburban East Palo Alto farm. David also offers gift packs and boxes of his Wholly Mullies, Smoky Cayenne, and Habanero sauces. \u003cem>Ferry Plaza, Saturdays and Tuesdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135703\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135703\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/sciabica_gift_0-800x533.jpg\" alt=\"Olive oil gift boxes from Sciabica. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/sciabica_gift_0-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/sciabica_gift_0-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/sciabica_gift_0-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/sciabica_gift_0-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/sciabica_gift_0.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil gift boxes from Sciabica. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fourth-generation farm\u003ca href=\"https://cuesa.org/seller/sciabica-sons\"> Sciabica & Sons\u003c/a>’ fresh flavored olive oils are made by cold-pressing lemons, jalapeños, basil, or fresh garlic with fresh California olives—no artificial flavors. The four-flavor gift pack makes a great host gift. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135702\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135702\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bariani_olive_oil_gift-800x535.jpg\" alt=\"Mini olive oils from Bariani make great stocking stuffers.\" width=\"800\" height=\"535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bariani_olive_oil_gift-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bariani_olive_oil_gift-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bariani_olive_oil_gift-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bariani_olive_oil_gift-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bariani_olive_oil_gift-1200x803.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bariani_olive_oil_gift.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mini olive oils from Bariani make great stocking stuffers. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For stocking stuffers, \u003ca href=\"https://cuesa.org/seller/bariani-olive-oil\">Bariani Olive Oil\u003c/a> has adorable mini versions of their olive oils, vinegar, and cured Manzanillo olives, all estate-grown, produced, and bottled near Sacramento. \u003cem>Ferry Plaza, Saturdays\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135701\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135701\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/big_paw_gift-800x533.jpg\" alt=\"The gift of flavors from Big Paw.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/big_paw_gift-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/big_paw_gift-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/big_paw_gift-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/big_paw_gift-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/big_paw_gift-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/big_paw_gift.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The gift of flavors from Big Paw. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Based in Hollister, \u003ca href=\"https://cuesa.org/seller/big-paw-olive-oil-company\">Big Paw Olive Oil Company\u003c/a> offers a variety of extra-virgin olive oils and balsamic vinegars, in plain and infused flavors such as sweet Honey Balsamic Vinegar or spicy Hollister Heat EVOO. Their Seasons Greetings Balsamic Vinegar in Cheery Cherry, a blend of barrel-aged dark cherry and Mission fig balsamic vinegar with a dash of cardamom spice, makes a delicious drizzle on holiday feast dishes and d esserts. \u003cem>Jack London Square, Sundays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135700\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135700 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/capn_mike_box-800x533.jpg\" alt=\"The salmon lover's dream: a gift box from Cap’n Mike’s Holy Smoke.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/capn_mike_box-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/capn_mike_box-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/capn_mike_box-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/capn_mike_box-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/capn_mike_box.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The salmon lover's dream: a gift box from Cap’n Mike’s Holy Smoke. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salmon lovers, \u003ca href=\"https://cuesa.org/seller/capn-mikes-holy-smoke\">Cap’n Mike’s Holy Smoke\u003c/a> offers gift packs of their smoked salmon, salmon jerky, salmon sticks, and other smoked fish delicacies. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135699\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135699\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/almanac_peach_pampelmousse-800x533.jpg\" alt=\"Peach-pamplemousse brews make excellent presents for beer lovers.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/almanac_peach_pampelmousse-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/almanac_peach_pampelmousse-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/almanac_peach_pampelmousse-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/almanac_peach_pampelmousse-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/almanac_peach_pampelmousse-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/almanac_peach_pampelmousse.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Peach-pamplemousse brews make excellent presents for beer lovers. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/almanac-beer-co\">Almanac Beer Co.\u003c/a> is offering limited-release flavors like Peach Pamplemousse Hopcake and Fruit Cobbler to delight the beer lover in your life. Their new BOOST Coffee Stout features locally roasted coffee beans from Devout Coffee and whole vanilla beans is the perfect a decadent winter treat. Pair with pies, chocolate santas, and other holiday feast favorites. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135698\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135698\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bisou_chocoloate_holiday-800x533.jpg\" alt=\"Seasonal chocolates from Bisou.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bisou_chocoloate_holiday-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bisou_chocoloate_holiday-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bisou_chocoloate_holiday-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bisou_chocoloate_holiday-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bisou_chocoloate_holiday-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bisou_chocoloate_holiday.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Seasonal chocolates from Bisou. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>East Bay-based chocolate makers Eli Curtis and Tracey Britton of \u003ca href=\"https://cuesa.org/seller/bisou-chocolate\">Bisou Chocolate\u003c/a> coax intriguing flavors from high-quality cocoa beans to make flavorful bars, truffles, and more, while paying a high premium to cocoa farmers. Look for seasonal truffles in flavors like salted chocolate caramel, gingerbread, candy cane, and bronze fennel. Their chocolate fig “salami” makes an eye-catching addition to holiday cheese platters, while their drinking chocolate kit (whisk included) makes a decadent gift. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135697\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135697 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/wise_sons_babka-800x533.jpg\" alt=\"Wise Sons' babkas are excellent presents for your sweet-toothed friends.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/wise_sons_babka-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/wise_sons_babka-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/wise_sons_babka-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/wise_sons_babka-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/wise_sons_babka-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/wise_sons_babka.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Wise Sons' babkas are excellent presents for your sweet-toothed friends. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>B-Y-O-Babka for Hannukah with \u003ca href=\"https://cuesa.org/seller/wise-sons-jewish-delicatessen\">Wise Sons Jewish Delicatessen\u003c/a>’s cinnamon and chocolate babka loaves, made in SF. Their bagel chips and spice mixes (in brisket, shawarma, and everything blends) are go-tos for last-minute gifting. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135696\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135696 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dots_baking_holiday-800x535.jpg\" alt=\"Sugary treats from Dot's Baking Pantry . \" width=\"800\" height=\"535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dots_baking_holiday-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dots_baking_holiday-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dots_baking_holiday-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dots_baking_holiday.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sugary treats from Dot's Baking Pantry. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/dot%E2%80%99s-baking-pantry\">Dot’s Baking Pantry\u003c/a> has assorted pies, cakes, breads, and cookies with holiday packaging, all lovingly made and ready for host gifts and holiday baskets. \u003cem>Jack London Square, Sundays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135695\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135695 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/nana_joe_granola-800x533.jpg\" alt=\"For the health nuts, Nana Joes offers the gift of granola!\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/nana_joe_granola-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/nana_joe_granola-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/nana_joe_granola-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/nana_joe_granola-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/nana_joe_granola-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/nana_joe_granola.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">For the health nuts, Nana Joes offers the gift of granola! \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/nana-joes-granola\">Nana Joes Granola\u003c/a> is known for their innovative, gluten-free, and vegan granolas made in San Francisco using farmers market ingredients. Michelle Pusateri’s spiced nuts, granola bars, trail mix, and granola packs can be given as stock stuffers or bundled in a pre-packaged gift box. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135694\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135694 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/yerba_buena_tea_gift_bag-800x533.jpg\" alt=\"Tea gift bags from Yerba Buena Tea Co. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/yerba_buena_tea_gift_bag-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/yerba_buena_tea_gift_bag-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/yerba_buena_tea_gift_bag-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/yerba_buena_tea_gift_bag-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/yerba_buena_tea_gift_bag-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/yerba_buena_tea_gift_bag.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tea gift bags from Yerba Buena Tea Co. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Give the gift of warmth and good health this winter with loose-leaf teas from \u003ca href=\"https://cuesa.org/seller/yerba-buena-tea-co\">Yerba Buena Tea Co.\u003c/a> For the holidays, they’re offering gift packs of three teas of your choice. All herbs and tea leaves are purchased through fair trade and organic farms and distributors. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135693\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135693\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_lavender_products-800x533.jpg\" alt=\"Eatwell Farm Lavender products to soothe your loved ones this holiday season.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_lavender_products-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_lavender_products-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_lavender_products-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_lavender_products-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_lavender_products.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm Lavender products to soothe your loved ones this holiday season. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To pamper that special someone,\u003ca href=\"https://cuesa.org/seller/eatwell-farm\"> Eatwell Farm\u003c/a> has a whole suite of lavender sachets, scrubs, salves, hydrosols, essential oils, and other aromatic products. All of them are made with lavender and other items grown on their organic farm in Dixon.\u003cem> Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135692\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135692\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/allstar_gift-800x533.jpg\" alt=\"Allstar Organics gifts of dried wares. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/allstar_gift-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/allstar_gift-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/allstar_gift-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/allstar_gift-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/allstar_gift.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Allstar Organics gifts of dried wares. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Season, taste, and freshen with\u003ca href=\"https://cuesa.org/seller/allstar-organics\"> Allstar Organics’\u003c/a> dried herbs, salts, sugars, and hydrosols, which beautifully bottle up the flavors and scents from their organic farm in Marin. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135691\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135691\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/steadfast_herbs_products-800x533.jpg\" alt=\"Steadfast Herbs offers healing gift options.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/steadfast_herbs_products-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/steadfast_herbs_products-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/steadfast_herbs_products-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/steadfast_herbs_products-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/steadfast_herbs_products-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/steadfast_herbs_products.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Steadfast Herbs offers healing gift options. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take care of your loved ones (and yourself!) this winter cold season and into the New Year with handcrafted elixirs, tonics, tinctures, teas, and salves from\u003ca href=\"https://cuesa.org/seller/steadfast-herbs\"> Steadfast Herbs\u003c/a>. Herbalists Lauren Anderson and Finn Oakes grow all of the medicinal herbs in Pescadero, on land shared with Root Down Fam. Their First Aid Kit is a great grab-and-go goodie for preventative care.\u003cem> Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135690\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135690\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Wisdom_Soaps_soaps_2_jlsfm_by_Tory_Putnam-800x533.jpg\" alt=\"Wisdom Soaps offers gifts that are aesthetically beautiful and cleansing!\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Wisdom_Soaps_soaps_2_jlsfm_by_Tory_Putnam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Wisdom_Soaps_soaps_2_jlsfm_by_Tory_Putnam-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Wisdom_Soaps_soaps_2_jlsfm_by_Tory_Putnam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Wisdom_Soaps_soaps_2_jlsfm_by_Tory_Putnam-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Wisdom_Soaps_soaps_2_jlsfm_by_Tory_Putnam-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Wisdom_Soaps_soaps_2_jlsfm_by_Tory_Putnam.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Wisdom Soaps offers gifts that are aesthetically beautiful and cleansing! \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/wisdom-wisdom\">Wisdom by Wisdom\u003c/a> makes natural, handcrafted soaps and body butters in a wide variety of scents and colors, including poppyseed, oatmeal milk and honey, peppermint, and lavender. Sweet treats for your skin, her cupcake and cake slice soaps look and smell good enough to eat. \u003cem>Jack London Square, Sundays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135689\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135689 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cypress_wreath-800x533.jpg\" alt=\"Give the gift of classic holiday flair with a wreath from one of CUESA's flower vendors.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cypress_wreath-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cypress_wreath-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cypress_wreath-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cypress_wreath-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cypress_wreath.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Give the gift of classic holiday flair with a wreath from one of CUESA's flower vendors. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Add holiday flair and bring home the scent of eucalyptus and other California grown greenery with handcrafted holiday wreaths from \u003ca href=\"https://cuesa.org/seller/devoto-gardens-orchards\">Devoto Gardens\u003c/a>, \u003ca href=\"https://cuesa.org/seller/fifth-crow-farm\">Fifth Crow Farm\u003c/a>, \u003ca href=\"https://cuesa.org/seller/four-sisters-farm\">Four Sisters Farm\u003c/a>, and \u003ca href=\"https://cuesa.org/seller/cypress-flower-farm\">Cypress Flower Farm\u003c/a>. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135688\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135688\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/avocadototebag-800x533.jpg\" alt=\"Give the gift of a CUESA-loving tote.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/avocadototebag-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/avocadototebag-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/avocadototebag-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/avocadototebag-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/avocadototebag-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/avocadototebag.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Give the gift of a CUESA-loving tote. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Package all of your farmers market goodies in \u003ca href=\"https://cuesa.org/farmers-market-merch\">our seasonal tote bag\u003c/a>, which makes a bold and functional fashion statement. Available for purchase at the CUESA Info Booth at all of our farmers markets.\u003c/p>\n\u003cfigure id=\"attachment_135687\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135687\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/gift_coins_2017-800x533.jpg\" alt=\"Gift coins for the hard-to-shop-for. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/gift_coins_2017-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gift_coins_2017-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gift_coins_2017-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gift_coins_2017-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gift_coins_2017-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gift_coins_2017.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Gift coins for the hard-to-shop-for. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Can’t decide? We’ve got the perfect gift. Delight your friends and family by letting them choose their own delicious gift with \u003ca href=\"https://cuesa.org/markets/gift-coins\">Farmers Market Gift Coins\u003c/a>. Gift coins work like a gift certificate, have no expiration date, and are availabel in any amount. And they can be redeemed at any CUESA farmers market stand! Market coins also make great corporate gifts. Stop by the Info Booth or call us to purchase. \u003ca href=\"https://cuesa.org/markets/gift-coins\">Learn more\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://cuesa.org/article/gifts-our-foodshed-cuesas-farmers-market-holiday-guide\">CUESA\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"At CUESA’s farmers markets, you’ll find unique gifts that nourish the body, the earth, and our local community.","status":"publish","parent":0,"modified":1574881578,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":37,"wordCount":1896},"headData":{"title":"Gifts from Our Foodshed: CUESA's Farmers Market Holiday Guide | KQED","description":"At CUESA’s farmers markets, you’ll find unique gifts that nourish the body, the earth, and our local community.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135674 https://ww2.kqed.org/bayareabites/?p=135674","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/26/gifts-from-our-foodshed-cuesas-farmers-market-holiday-guide/","disqusTitle":"Gifts from Our Foodshed: CUESA's Farmers Market Holiday Guide","path":"/bayareabites/135674/gifts-from-our-foodshed-cuesas-farmers-market-holiday-guide","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_135544","label":"More Gift Guides "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis holiday season, give the gift of good food while supporting local farmers and food crafters. At CUESA’s farmers markets, you’ll find the makings for wholesome winter feasts, along with unique gifts that nourish the body, the earth, and our local community.\u003c/p>\n\u003cp>We’ve gathered some ideas for delicious and distinctive stocking stuffers and host gifts, as well as fixings for creating a sustainably sourced goodie basket. These are gifts with real people and stories behind them. At the farmers market, you can meet the makers, learn about their crafts, and know that you’re helping family farmers and small food businesses thrive.\u003c/p>\n\u003cp>As the days turn cold and rainy, farmers market vendors count on loyal customers like you to help sustain their businesses year-round. In this time of gratitude, we thank you for supporting CUESA and our market community throughout the year. Happy holidays from CUESA!\u003c/p>\n\u003ch3>2019 Farmers Market Holiday Schedule\u003c/h3>\n\u003cp>\u003cb>Ferry Plaza Farmers Market, San Francisco:\u003c/b> The Ferry Plaza Farmers Market is OPEN throughout the holidays except Thursday, December 26.\u003c/p>\n\u003cp>\u003cb>Jack London Square Farmers Market, Oakland:\u003c/b> Jack London Square Farmers Market is OPEN throughout the holdiays except Sunday, December 29.\u003c/p>\n\u003ch3>Farmers Market Gift Guide\u003c/h3>\n\u003cp>From award-winning apple cider caramels and handcrafted hot sauce to herbal wellness tinctures and lavender body care products, find these made-with-love gifts from our local farmers and crafters at the Ferry Plaza Farmers Market.\u003c/p>\n\u003cfigure id=\"attachment_135677\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135677\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_holiday_2019-800x533.jpg\" alt=\"Heirloom apples are made into Little Apple Treats.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_holiday_2019-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_holiday_2019-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_holiday_2019-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_holiday_2019-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_holiday_2019-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_holiday_2019.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom apples are made into Little Apple Treats. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Using heirloom apples from their Sebastopol farm, \u003ca href=\"https://cuesa.org/seller/little-apple-treats\">Little Apple Treats\u003c/a> has made a name for themselves with their Good Food Award-winning apple cider caramels. Look for seasonal flavors California Candy Cap and Apple Brandy + Walnut. They also offer apple bark, granolas, apple vinegar, and shrubs (perfect for mixers and mocktails). Their Modern Mulling Spice, featuring roses hibiscus, dried apples, and vanilla beans, will add holiday cheer to hot cider and wine. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135680\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135680\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_gift_bag-800x533.jpg\" alt=\"Gift bags with Old Dog walnuts. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_gift_bag-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_gift_bag-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_gift_bag-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_gift_bag-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_gift_bag-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_gift_bag.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Gift bags with Old Dog walnuts. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For holiday snacking, fifth-generation San Joaquin family farm \u003ca href=\"https://cuesa.org/seller/old-dog-ranch\">Old Dog Ranch\u003c/a> offers bags of raw walnuts, as well as flavors like Mexican Hot Chocolate, Whiskey Spice, and Rosemary. Grab-and-go gift bags with a sampler of their walnut butters and spiced walnuts are also available. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135681\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135681\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_products-800x533.jpg\" alt=\"Products from June Taylor. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_products-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_products-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_products-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_products-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_products.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Products from June Taylor. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bringing a contemporary twist to Christmas food traditions,\u003ca href=\"https://cuesa.org/seller/june-taylor-company\"> June Taylor\u003c/a> sources from local farmers for her distinctive holiday treats, such as mincemeat (traditional or vegetarian), fruit juice and herbal syrups, and citrus peel candies. Her \u003ca href=\"https://junetaylorjams.com/specialties/specialties.htm\">legendary Christmas \u003c/a>\u003ca href=\"https://junetaylorjams.com/specialties/specialties.htm\">cake\u003c/a> takes a whole year to prepare, with different fruits from local farms preserved each season. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135682\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135682\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hidden_star_apple_sauce-800x533.jpg\" alt=\"Applesauces available from Hidden Star.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hidden_star_apple_sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hidden_star_apple_sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hidden_star_apple_sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hidden_star_apple_sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hidden_star_apple_sauce.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Applesauces available from Hidden Star. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/hidden-star-orchards\">Hidden Star Orchards\u003c/a>’ offers apple sauce, apple butter, and pure fruit juice extracts, which provide highly concentrated flavors for sauces, salads dressings, cocktails, and whatever other uses creative cooks can dream up. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135683\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135683\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/swanton_jams_0-800x533.jpg\" alt=\"Tasty Jams from Swanton Berry Farm.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/swanton_jams_0-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/swanton_jams_0-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/swanton_jams_0-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/swanton_jams_0-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/swanton_jams_0.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tasty Jams from Swanton Berry Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/swanton-berry-farm\">Swanton Berry Farm\u003c/a> makes a wide variety of low-sugar organic jams using berries grown by union labor on the California coast. Recognized for its commitment to social justice for farmworkers, Swanton is one of the few farms in the country to carry the Food Justice Certified label. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135684\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135684\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/frog_hollow_conserves-800x533.jpg\" alt=\"Conserves from Frog Hollow Farm.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/frog_hollow_conserves-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/frog_hollow_conserves-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/frog_hollow_conserves-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/frog_hollow_conserves-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/frog_hollow_conserves.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Conserves from Frog Hollow Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Give the taste of summer with \u003ca href=\"https://cuesa.org/seller/frog-hollow-farm\">Frog Hollow Farm\u003c/a> conserves, featuring the farm’s popular Brentwood-grown organic apricots, nectarines, and peaches. Gift baskets available. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135685\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135685 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/marshalls_honey-800x537.jpg\" alt=\"Honey is always a sweet gift from Marshall's Farm.\" width=\"800\" height=\"537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/marshalls_honey-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/marshalls_honey-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/marshalls_honey-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/marshalls_honey-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/marshalls_honey-1200x806.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Honey is always a sweet gift from Marshall's Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Give a little locally sourced sweetness with\u003ca href=\"https://cuesa.org/seller/marshalls-farm-natural-honey\"> Marshall’s Farm’s\u003c/a> honeys providing a sampling of local varietals such as Star Thistle, Orange Blossom, Napa Valley Wildflower, and California Sage Honey. Their honey straws make a colorful stocking stuffer. \u003cem>Ferry Plaza, Saturdays.\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> \u003c/p>\n\u003cfigure id=\"attachment_135686\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135686\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/lonely_mountain_jars-800x533.jpg\" alt=\"Cute gift-worthy jars of goodies from Lonely Mountain.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/lonely_mountain_jars-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lonely_mountain_jars-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lonely_mountain_jars-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lonely_mountain_jars-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lonely_mountain_jars-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lonely_mountain_jars.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Cute gift-worthy jars of goodies from Lonely Mountain. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/lonely-mountain-farm\">Lonely Mountain Farm\u003c/a> is offering preserved goods, such as strawberry jam, dilly beans, bread and butter squash, crushed heirloom tomatoes, pickled Mexican sour gherkins, and spicy dill pickles, complete with adorable hand-drawn labels. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135706\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135706\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/volcano_kimchi_gift-800x533.jpg\" alt=\"Kimchi: the gift that's good for your gut! \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/volcano_kimchi_gift-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/volcano_kimchi_gift-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/volcano_kimchi_gift-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/volcano_kimchi_gift-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/volcano_kimchi_gift-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/volcano_kimchi_gift.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kimchi: the gift that's good for your gut! \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Share the gift of good gut health with \u003ca href=\"https://www.volcanokimchi.com/\">Volcano Kimchi\u003c/a> gift bags of handcrafted napa cabbage, jicama, and radish kimchi. Kimchi maker Aruna Lee is also offering Korean-style chili sauces, which are made from scratch using chilis grown by Buddhist nuns in Kyung Sang Province, South Korea. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135705\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135705\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/tierra_hot_sauce_0-800x533.jpg\" alt=\"Warmth is but a shake away from these hot sauces from Tierra.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/tierra_hot_sauce_0-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tierra_hot_sauce_0-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tierra_hot_sauce_0-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tierra_hot_sauce_0-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tierra_hot_sauce_0.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Warmth is but a shake away from these hot sauces from Tierra. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Heat up the holidays! \u003ca href=\"https://cuesa.org/seller/tierra-vegetables\">Tierra Vegetables\u003c/a> has plenty of gifts for the spice lover in your life, including hot sauces, chile jams and oils, and dried chiles, along with heirloom cornmeals, all sustainably grown and processed in small-batches at Lee and Wayne James’ farm in Santa Rosa. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135704\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135704\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/happy_quail_pepper_pack-800x533.jpg\" alt=\"Pepper your loved ones with these gifts from Happy Quail.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/happy_quail_pepper_pack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/happy_quail_pepper_pack-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/happy_quail_pepper_pack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/happy_quail_pepper_pack-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/happy_quail_pepper_pack-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/happy_quail_pepper_pack.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pepper your loved ones with these gifts from Happy Quail. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inspired by a family recipe, \u003ca href=\"https://cuesa.org/seller/happy-quail-farms\">Happy Quail Farms\u003c/a>’ Farm-Style Relish is a Good Food Award winner, with its tangy blend of mild and spicy peppers from David Winsberg’s suburban East Palo Alto farm. David also offers gift packs and boxes of his Wholly Mullies, Smoky Cayenne, and Habanero sauces. \u003cem>Ferry Plaza, Saturdays and Tuesdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135703\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135703\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/sciabica_gift_0-800x533.jpg\" alt=\"Olive oil gift boxes from Sciabica. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/sciabica_gift_0-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/sciabica_gift_0-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/sciabica_gift_0-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/sciabica_gift_0-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/sciabica_gift_0.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil gift boxes from Sciabica. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fourth-generation farm\u003ca href=\"https://cuesa.org/seller/sciabica-sons\"> Sciabica & Sons\u003c/a>’ fresh flavored olive oils are made by cold-pressing lemons, jalapeños, basil, or fresh garlic with fresh California olives—no artificial flavors. The four-flavor gift pack makes a great host gift. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135702\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135702\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bariani_olive_oil_gift-800x535.jpg\" alt=\"Mini olive oils from Bariani make great stocking stuffers.\" width=\"800\" height=\"535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bariani_olive_oil_gift-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bariani_olive_oil_gift-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bariani_olive_oil_gift-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bariani_olive_oil_gift-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bariani_olive_oil_gift-1200x803.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bariani_olive_oil_gift.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mini olive oils from Bariani make great stocking stuffers. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For stocking stuffers, \u003ca href=\"https://cuesa.org/seller/bariani-olive-oil\">Bariani Olive Oil\u003c/a> has adorable mini versions of their olive oils, vinegar, and cured Manzanillo olives, all estate-grown, produced, and bottled near Sacramento. \u003cem>Ferry Plaza, Saturdays\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135701\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135701\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/big_paw_gift-800x533.jpg\" alt=\"The gift of flavors from Big Paw.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/big_paw_gift-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/big_paw_gift-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/big_paw_gift-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/big_paw_gift-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/big_paw_gift-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/big_paw_gift.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The gift of flavors from Big Paw. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Based in Hollister, \u003ca href=\"https://cuesa.org/seller/big-paw-olive-oil-company\">Big Paw Olive Oil Company\u003c/a> offers a variety of extra-virgin olive oils and balsamic vinegars, in plain and infused flavors such as sweet Honey Balsamic Vinegar or spicy Hollister Heat EVOO. Their Seasons Greetings Balsamic Vinegar in Cheery Cherry, a blend of barrel-aged dark cherry and Mission fig balsamic vinegar with a dash of cardamom spice, makes a delicious drizzle on holiday feast dishes and d esserts. \u003cem>Jack London Square, Sundays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135700\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135700 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/capn_mike_box-800x533.jpg\" alt=\"The salmon lover's dream: a gift box from Cap’n Mike’s Holy Smoke.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/capn_mike_box-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/capn_mike_box-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/capn_mike_box-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/capn_mike_box-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/capn_mike_box.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The salmon lover's dream: a gift box from Cap’n Mike’s Holy Smoke. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salmon lovers, \u003ca href=\"https://cuesa.org/seller/capn-mikes-holy-smoke\">Cap’n Mike’s Holy Smoke\u003c/a> offers gift packs of their smoked salmon, salmon jerky, salmon sticks, and other smoked fish delicacies. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135699\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135699\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/almanac_peach_pampelmousse-800x533.jpg\" alt=\"Peach-pamplemousse brews make excellent presents for beer lovers.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/almanac_peach_pampelmousse-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/almanac_peach_pampelmousse-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/almanac_peach_pampelmousse-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/almanac_peach_pampelmousse-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/almanac_peach_pampelmousse-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/almanac_peach_pampelmousse.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Peach-pamplemousse brews make excellent presents for beer lovers. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/almanac-beer-co\">Almanac Beer Co.\u003c/a> is offering limited-release flavors like Peach Pamplemousse Hopcake and Fruit Cobbler to delight the beer lover in your life. Their new BOOST Coffee Stout features locally roasted coffee beans from Devout Coffee and whole vanilla beans is the perfect a decadent winter treat. Pair with pies, chocolate santas, and other holiday feast favorites. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135698\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135698\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bisou_chocoloate_holiday-800x533.jpg\" alt=\"Seasonal chocolates from Bisou.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bisou_chocoloate_holiday-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bisou_chocoloate_holiday-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bisou_chocoloate_holiday-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bisou_chocoloate_holiday-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bisou_chocoloate_holiday-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bisou_chocoloate_holiday.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Seasonal chocolates from Bisou. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>East Bay-based chocolate makers Eli Curtis and Tracey Britton of \u003ca href=\"https://cuesa.org/seller/bisou-chocolate\">Bisou Chocolate\u003c/a> coax intriguing flavors from high-quality cocoa beans to make flavorful bars, truffles, and more, while paying a high premium to cocoa farmers. Look for seasonal truffles in flavors like salted chocolate caramel, gingerbread, candy cane, and bronze fennel. Their chocolate fig “salami” makes an eye-catching addition to holiday cheese platters, while their drinking chocolate kit (whisk included) makes a decadent gift. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135697\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135697 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/wise_sons_babka-800x533.jpg\" alt=\"Wise Sons' babkas are excellent presents for your sweet-toothed friends.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/wise_sons_babka-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/wise_sons_babka-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/wise_sons_babka-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/wise_sons_babka-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/wise_sons_babka-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/wise_sons_babka.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Wise Sons' babkas are excellent presents for your sweet-toothed friends. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>B-Y-O-Babka for Hannukah with \u003ca href=\"https://cuesa.org/seller/wise-sons-jewish-delicatessen\">Wise Sons Jewish Delicatessen\u003c/a>’s cinnamon and chocolate babka loaves, made in SF. Their bagel chips and spice mixes (in brisket, shawarma, and everything blends) are go-tos for last-minute gifting. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135696\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135696 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dots_baking_holiday-800x535.jpg\" alt=\"Sugary treats from Dot's Baking Pantry . \" width=\"800\" height=\"535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dots_baking_holiday-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dots_baking_holiday-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dots_baking_holiday-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dots_baking_holiday.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sugary treats from Dot's Baking Pantry. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/dot%E2%80%99s-baking-pantry\">Dot’s Baking Pantry\u003c/a> has assorted pies, cakes, breads, and cookies with holiday packaging, all lovingly made and ready for host gifts and holiday baskets. \u003cem>Jack London Square, Sundays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135695\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135695 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/nana_joe_granola-800x533.jpg\" alt=\"For the health nuts, Nana Joes offers the gift of granola!\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/nana_joe_granola-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/nana_joe_granola-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/nana_joe_granola-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/nana_joe_granola-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/nana_joe_granola-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/nana_joe_granola.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">For the health nuts, Nana Joes offers the gift of granola! \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/nana-joes-granola\">Nana Joes Granola\u003c/a> is known for their innovative, gluten-free, and vegan granolas made in San Francisco using farmers market ingredients. Michelle Pusateri’s spiced nuts, granola bars, trail mix, and granola packs can be given as stock stuffers or bundled in a pre-packaged gift box. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135694\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135694 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/yerba_buena_tea_gift_bag-800x533.jpg\" alt=\"Tea gift bags from Yerba Buena Tea Co. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/yerba_buena_tea_gift_bag-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/yerba_buena_tea_gift_bag-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/yerba_buena_tea_gift_bag-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/yerba_buena_tea_gift_bag-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/yerba_buena_tea_gift_bag-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/yerba_buena_tea_gift_bag.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tea gift bags from Yerba Buena Tea Co. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Give the gift of warmth and good health this winter with loose-leaf teas from \u003ca href=\"https://cuesa.org/seller/yerba-buena-tea-co\">Yerba Buena Tea Co.\u003c/a> For the holidays, they’re offering gift packs of three teas of your choice. All herbs and tea leaves are purchased through fair trade and organic farms and distributors. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135693\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135693\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_lavender_products-800x533.jpg\" alt=\"Eatwell Farm Lavender products to soothe your loved ones this holiday season.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_lavender_products-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_lavender_products-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_lavender_products-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_lavender_products-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_lavender_products.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm Lavender products to soothe your loved ones this holiday season. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To pamper that special someone,\u003ca href=\"https://cuesa.org/seller/eatwell-farm\"> Eatwell Farm\u003c/a> has a whole suite of lavender sachets, scrubs, salves, hydrosols, essential oils, and other aromatic products. All of them are made with lavender and other items grown on their organic farm in Dixon.\u003cem> Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135692\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135692\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/allstar_gift-800x533.jpg\" alt=\"Allstar Organics gifts of dried wares. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/allstar_gift-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/allstar_gift-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/allstar_gift-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/allstar_gift-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/allstar_gift.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Allstar Organics gifts of dried wares. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Season, taste, and freshen with\u003ca href=\"https://cuesa.org/seller/allstar-organics\"> Allstar Organics’\u003c/a> dried herbs, salts, sugars, and hydrosols, which beautifully bottle up the flavors and scents from their organic farm in Marin. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135691\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135691\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/steadfast_herbs_products-800x533.jpg\" alt=\"Steadfast Herbs offers healing gift options.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/steadfast_herbs_products-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/steadfast_herbs_products-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/steadfast_herbs_products-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/steadfast_herbs_products-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/steadfast_herbs_products-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/steadfast_herbs_products.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Steadfast Herbs offers healing gift options. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take care of your loved ones (and yourself!) this winter cold season and into the New Year with handcrafted elixirs, tonics, tinctures, teas, and salves from\u003ca href=\"https://cuesa.org/seller/steadfast-herbs\"> Steadfast Herbs\u003c/a>. Herbalists Lauren Anderson and Finn Oakes grow all of the medicinal herbs in Pescadero, on land shared with Root Down Fam. Their First Aid Kit is a great grab-and-go goodie for preventative care.\u003cem> Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135690\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135690\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Wisdom_Soaps_soaps_2_jlsfm_by_Tory_Putnam-800x533.jpg\" alt=\"Wisdom Soaps offers gifts that are aesthetically beautiful and cleansing!\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Wisdom_Soaps_soaps_2_jlsfm_by_Tory_Putnam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Wisdom_Soaps_soaps_2_jlsfm_by_Tory_Putnam-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Wisdom_Soaps_soaps_2_jlsfm_by_Tory_Putnam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Wisdom_Soaps_soaps_2_jlsfm_by_Tory_Putnam-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Wisdom_Soaps_soaps_2_jlsfm_by_Tory_Putnam-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Wisdom_Soaps_soaps_2_jlsfm_by_Tory_Putnam.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Wisdom Soaps offers gifts that are aesthetically beautiful and cleansing! \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/wisdom-wisdom\">Wisdom by Wisdom\u003c/a> makes natural, handcrafted soaps and body butters in a wide variety of scents and colors, including poppyseed, oatmeal milk and honey, peppermint, and lavender. Sweet treats for your skin, her cupcake and cake slice soaps look and smell good enough to eat. \u003cem>Jack London Square, Sundays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135689\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135689 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cypress_wreath-800x533.jpg\" alt=\"Give the gift of classic holiday flair with a wreath from one of CUESA's flower vendors.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cypress_wreath-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cypress_wreath-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cypress_wreath-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cypress_wreath-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cypress_wreath.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Give the gift of classic holiday flair with a wreath from one of CUESA's flower vendors. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Add holiday flair and bring home the scent of eucalyptus and other California grown greenery with handcrafted holiday wreaths from \u003ca href=\"https://cuesa.org/seller/devoto-gardens-orchards\">Devoto Gardens\u003c/a>, \u003ca href=\"https://cuesa.org/seller/fifth-crow-farm\">Fifth Crow Farm\u003c/a>, \u003ca href=\"https://cuesa.org/seller/four-sisters-farm\">Four Sisters Farm\u003c/a>, and \u003ca href=\"https://cuesa.org/seller/cypress-flower-farm\">Cypress Flower Farm\u003c/a>. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135688\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135688\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/avocadototebag-800x533.jpg\" alt=\"Give the gift of a CUESA-loving tote.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/avocadototebag-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/avocadototebag-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/avocadototebag-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/avocadototebag-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/avocadototebag-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/avocadototebag.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Give the gift of a CUESA-loving tote. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Package all of your farmers market goodies in \u003ca href=\"https://cuesa.org/farmers-market-merch\">our seasonal tote bag\u003c/a>, which makes a bold and functional fashion statement. Available for purchase at the CUESA Info Booth at all of our farmers markets.\u003c/p>\n\u003cfigure id=\"attachment_135687\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135687\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/gift_coins_2017-800x533.jpg\" alt=\"Gift coins for the hard-to-shop-for. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/gift_coins_2017-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gift_coins_2017-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gift_coins_2017-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gift_coins_2017-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gift_coins_2017-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gift_coins_2017.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Gift coins for the hard-to-shop-for. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Can’t decide? We’ve got the perfect gift. Delight your friends and family by letting them choose their own delicious gift with \u003ca href=\"https://cuesa.org/markets/gift-coins\">Farmers Market Gift Coins\u003c/a>. Gift coins work like a gift certificate, have no expiration date, and are availabel in any amount. And they can be redeemed at any CUESA farmers market stand! Market coins also make great corporate gifts. Stop by the Info Booth or call us to purchase. \u003ca href=\"https://cuesa.org/markets/gift-coins\">Learn more\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://cuesa.org/article/gifts-our-foodshed-cuesas-farmers-market-holiday-guide\">CUESA\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135674/gifts-from-our-foodshed-cuesas-farmers-market-holiday-guide","authors":["5484"],"categories":["bayareabites_109","bayareabites_301","bayareabites_12276","bayareabites_1653","bayareabites_1874","bayareabites_95","bayareabites_1875","bayareabites_90","bayareabites_1248"],"tags":["bayareabites_237","bayareabites_2172","bayareabites_16506"],"featImg":"bayareabites_135679","label":"bayareabites"},"bayareabites_135544":{"type":"posts","id":"bayareabites_135544","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135544","score":null,"sort":[1574270816000]},"guestAuthors":[],"slug":"diys-edible-gifts-and-more-a-2019-holiday-gift-guide-for-locavores","title":"DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores","publishDate":1574270816,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Artisanal sweets, classes only fit for foodies, wearable food fashion, and even cannabis — Bay Area makers, artists, and chefs have thoughtful and delicious gifts ready for any food lover in your life.\u003c/p>\n\u003cp>Here are some of our favorite gift ideas, made and available in the Bay Area.\u003c/p>\n\u003ch2>Edible gifts\u003c/h2>\n\u003cp>\u003cstrong>Alice Collective\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135548\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg\" alt=\"biscuits from Alice Collective\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perfect for gifting or snacking, Alice Collective’s take-home biscuits are a breeze to prep with just one step of heating them in the oven. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='pop_14155,news_11712325' label='More Holiday Fun on KQED']\u003cbr>\nThis year, give the gift a warm freshly-baked biscuit (without whipping the biscuits together yourself). \u003ca href=\"https://thealicecollective.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Alice Collective\u003c/a> in Oakland is offering a frozen dozen of buttermilk biscuits that just need to be popped in the oven before serving. While grabbing a dozen for your loved one, why not grab a dozen for yourself? Who knows how handy they’ll be as a quick and easy holiday dinner side dish.\u003c/p>\n\u003cp>To try the biscuits fresh and hot, straight from the source, biscuits are offered daily on the Alice Collective menu in sweet and savory options.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Panettone \u003c/strong>\u003c/p>\n\u003cp>This year, grab one of Oprah's Favorite Things: \u003ca href=\"https://www.thisisfromroy.com/\" target=\"_blank\" rel=\"noopener noreferrer\">panettone crafted by Oakland’s Roy Shvartzapel\u003c/a>. Panettone is a deceptively simple, sweet bread confection that makes fruitcake seem poor by comparison, and the one from Shvartzapel is a decadent treat. Get one before they’re gone.\u003c/p>\n\u003cp>\u003cstrong>OCHO\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135551\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg\" alt=\"An assortment of OCHO chocolates\" width=\"1920\" height=\"1231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-768x492.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1020x654.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1200x769.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Individually wrapped for easy gifting and stocking-stuffing, OCHO Chocolate Trees come in peanut butter or caramel-filled. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chocolate and peanut butter is a classic combination for a reason: it works. And that rings true, especially during the holidays. \u003ca href=\"https://www.ochocandy.com/product/christmas-subscription/\" target=\"_blank\" rel=\"noopener noreferrer\">Oakland-based OCHO\u003c/a> is offering a seasonal favorite, Peanut Butter Trees! The confection of smooth milk chocolate encases creamy peanut butter. OCHO’s peanut butter-y treats are organic, gluten-free and GMO-free. For those who may have an allergy or prefer something a bit sweeter, there is also a caramel-filled variety of these edible conifers.\u003c/p>\n\u003cp>Get your orders in for these trees by December 11 to be sure to have enough to stuff your stockings with ‘em.\u003c/p>\n\u003cp>\u003cstrong>DIY Tonic Kit \u003c/strong>\u003c/p>\n\u003cp>It’s more than just spices at Oakland’s iconic Oaktown Spice!\u003c/p>\n\u003cp>Consider giving your budding mixologist \u003ca href=\"https://oaktownspiceshop.com/products/homemade-tonic-water-kit\" target=\"_blank\" rel=\"noopener noreferrer\">Oaktown’s tonic water kit\u003c/a>, which comes with botanicals and spices (which are obviously going to be good, considering where it’s coming from) and a recipe for a syrup that can be added to soda water.\u003c/p>\n\u003ch2>Cooking Classes\u003c/h2>\n\u003cp>\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/p>\n\u003cp>With their new factory up and running, San Francisco’s chocolate darling \u003ca href=\"https://store.dandelionchocolate.com/pages/experiences\" target=\"_blank\" rel=\"noopener noreferrer\">Dandelion is offering classes\u003c/a> for people to learn more about chocolate: from the sourcing, to the production and even the making of. With a wide variety of classes varying in chocolatey subject matter ranging from one-hour to a four-hour intensive, the lengthier classes give students the chance to even make their own nibs and take-home chocolate.\u003c/p>\n\u003cp>The hands-on classes are great for chocolate lovers in your life, with a required age of 14 or above. For those who want to skip school, try Dandelion’s holiday offerings including a children’s gift set that includes books and treats, or their annual advent calendar.\u003c/p>\n\u003cp>\u003cstrong>BiteUnite\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135550\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg\" alt=\"A cooking class in session at BiteUnite\" width=\"1920\" height=\"1282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BiteUnite classes can be easily booked online for private or work events. \u003ccite>(Courtesy of BiteUnite)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you’re planning a fun food-focused outing with friends and family or for a corporate event, \u003ca href=\"https://biteunite.com/\" target=\"_blank\" rel=\"noopener noreferrer\">BiteUnite\u003c/a> has you covered. Opening just last year, BiteUnite — incubator kitchen, event space, and cafe — has already built a long roster of chefs. Their class catalog is diverse and you can learn to cook Thai cuisine, to make dumplings or, more recently, a make mooncakes in a class taught by a chef flown out from their sister kitchen in Hong Kong.\u003c/p>\n\u003cp>Over the holidays, BiteUnite will be expanding its class offering even more with cheese-making and pie-making classes.\u003c/p>\n\u003cp>\u003cstrong>Brew It Yourself\u003c/strong>\u003c/p>\n\u003cp>Whether you’re a beer beginner or a beer buff, \u003ca href=\"https://brewityourselfsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco’s Brew It Yourself\u003c/a> offers an introductory course and an advanced course in beer-making. Considering both classes are seven and nine hours respectively, that’s a quick gulp for both learning how to make your own beer and getting to take home a six-pack of it as well.\u003c/p>\n\u003cp>For those who can think ahead far enough and don’t mind an early birthday gift, Brew It Yourself also offers a special class where attendees head to Sonoma in the summer to assist in the harvest of hops.\u003c/p>\n\u003cp>\u003cstrong>Civic Kitchen \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135552\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg\" alt=\"Chef Agustín Gaytán teaches his Mexican Fiesta cooking class.\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Agustín Gaytán teaches his Mexican Fiesta cooking class. \u003ccite>(Jen Nurse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taking a class at \u003ca href=\"https://www.civickitchensf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Civic Kitchen\u003c/a> feels like you’re taking a high-end cooking class in your home, while not actually being at home. Thanks to a warm and comforting kitchen aesthetic — a huge cookbook library included — classes are taught by a variety of local chefs teaching a wide range of specialized classes including knife skills, yakitori and Italian baccala.\u003c/p>\n\u003cp>Gift certificates and a monthly calendar of classes and events are available via the Civic Kitchen site, with holiday classes on the docket including a Japanese Turkey class ahead of Thanksgiving and a cookie swap closer to Christmas.\u003c/p>\n\u003ch2>Cannabis\u003c/h2>\n\u003cp>With the legality and general attitudes towards the recreational use of cannabis changing — not to mention the sheer number of cannabis-related businesses opening — cannabis deserves its own gift-giving category. And while it still may be a newcomer on the market, the Bay Area is in no short supply of cannabis entrepreneurs with a wide variety of ways to use the plant.\u003c/p>\n\u003cp>\u003cstrong>Proposition Cocktail Co.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135554\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best served chill, Proposition drinks still gets you in a good mood for the night without the hangover the next day. \u003ccite>(Extra Hours)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF-based mocktail company, \u003ca href=\"https://propositioncocktail.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Proposition Cocktail Co.,\u003c/a> offers non-alcoholic, ready-to-serve bottled drinks that have the added magic of hemp, an adaptogenic herb that is reported to help the body ease stress and increase mental clarity. Proposition Cocktail Co. flavors come in a Smokey Margarita or a Tumeric Ginger and can be ordered in cases of six 200 mL glass flask bottles straight from their site for bulk gifting or for your next party.\u003c/p>\n\u003cp>If you’re feeling extra generous, Proposition Cocktail Co. also offers a weekly and monthly subscription.\u003c/p>\n\u003cp>\u003cstrong>Potli\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135553\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Made with hemp-derived CBD, Potli’s apple cider vinegar can be added to most anything, including salads and cocktails. \u003ccite>(Courtesy of Potli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by a pair of best friends, Bay Area-based artisanal ingredient company, \u003ca href=\"https://www.potlishop.com/collections/all\" target=\"_blank\" rel=\"noopener noreferrer\">Potli\u003c/a>, makes small-batch hemp-infused concoctions like chili oil, honey and extra virgin olive oil. Drizzle Potli’s products over salads, hummus spreads and even ice cream, and then sit back and enjoy the CBD-afterglow.\u003c/p>\n\u003cp>For the holidays, Potli is offering two gift sets that come outfitted with a selection of their products as well as gift cards, a branded shot glass, and recipe cards all packed and ready to gift.\u003c/p>\n\u003cp>\u003cstrong>Mellows\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135555\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg\" alt=\"Peppermint and chocolate Mellows\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Peppermint Bark Mellows are a must-have fan favorite, as they’re only available during the holidays. \u003ccite>(Courtesty of Mellows)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the sweet teeth in your circle of family and friends, \u003ca href=\"https://getmellows.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-based Mellows\u003c/a> might be perfect. Their small-batch hand-crafted marshmallows are elevated to bite-size artisanal edibles thanks to a hit of hash oil-infused coconut oil. Low-dose at 5mg of THC per marshmallow, Mellows are an approachable choice for those new and old to edibles.\u003c/p>\n\u003cp>Mellows will be offering a special holiday peppermint bark Mellow. Want to go classic? Their regular flavors include black sesame, brown butter sage and birthday cake. If you’re feeling inspired, you can even \u003ca href=\"http://yayedibles.com\">grab their cookbook\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>Om Edibles\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135556\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Edibles can be sipped too, thanks to Om Edibles’ raw CBD cacao. \u003ccite>(Courtesy of Om Edibles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.omedibles.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Bay Area’s Om Edibles\u003c/a>’ philosophy is that cannabis is a superfood. They’ve included it in a wide range of products including medicated THC and CBD gummies, raw CBD cacao (that you can just add hot water or milk to for sipping) and extra virgin olive oil.\u003c/p>\n\u003cp>For foodies who want the full-body experience beyond their tastebuds, Om Edibles also offers bath salts outfitted with CBD or THC and essential oils.\u003c/p>\n\u003ch2>Wearable Goodies\u003c/h2>\n\u003cp>\u003cstrong>Made by Chanamon\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135557\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg\" alt=\"An assortment of enamel pins from Made by Chanamon\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Breakout your jacket for some delicious flair made right in San Francisco. \u003ccite>(Made by Chanamon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A designer at Apple, aspiring illustrator, \u003ca href=\"https://www.etsy.com/listing/737165535/cute-pear-ceramic-clay-pin-handmade?ref=shop_home_active_10&frs=1\" target=\"_blank\" rel=\"noopener noreferrer\">Chanamon Ratanalert\u003c/a> makes absurdly adorable pieces in different mediums including greeting cards, stickers, and ceramics. While not everything Ratanalert makes is food-related, they all include her trademark smile, as seen on her ceramic pear and onigiri pins and Dim Sum Buddies sticker pack.\u003c/p>\n\u003cp>\u003cstrong>Lundy Way\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lundyway.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-made Lundy Way aprons\u003c/a> have already found their way into the kitchens of star chefs like Sheldon Simeon of Top Chef, Val Cantu of Californios, and Jordan Keao of the former ‘aina. Durable, minimalist, and affordable, Lundy Way aprons are a great professional-grade apron for the home cook.\u003c/p>\n\u003cp>Currently, they’re available to order straight from their website.\u003c/p>\n\u003cp>\u003cstrong>Carolyn Tillie\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135558\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg\" alt=\"Ice cream cone-studded bracelet\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ice cream lovers will also love this cone-studded bracelet \u003ccite>(Carolyn Tillie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the bedazzled foodie who is looking to make a statement, look no further than \u003ca href=\"https://www.carolyntillie.com/jewelry?category=Food%20Jewelry\" target=\"_blank\" rel=\"noopener noreferrer\">Carolyn Tillie\u003c/a>. With a range of food-themed rings that will adorn your fingers with golden-laced cherries and chocolate cake, Tillie also has a line of pins and necklaces showcasing sterling knives.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In addition, Tillie is planning a line of events and trunk shows, where you’ll be able to find her pieces, as well as her new food art book.\u003c/p>\n\n","blocks":[],"excerpt":"Here are some of our favorite gift ideas for any food lover in your life, all made and available in the Bay. ","status":"publish","parent":0,"modified":1575481710,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":48,"wordCount":1639},"headData":{"title":"DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores | KQED","description":"Here are some of our favorite gift ideas for any food lover in your life, all made and available in the Bay. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135544 https://ww2.kqed.org/bayareabites/?p=135544","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/20/diys-edible-gifts-and-more-a-2019-holiday-gift-guide-for-locavores/","disqusTitle":"DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores","path":"/bayareabites/135544/diys-edible-gifts-and-more-a-2019-holiday-gift-guide-for-locavores","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Artisanal sweets, classes only fit for foodies, wearable food fashion, and even cannabis — Bay Area makers, artists, and chefs have thoughtful and delicious gifts ready for any food lover in your life.\u003c/p>\n\u003cp>Here are some of our favorite gift ideas, made and available in the Bay Area.\u003c/p>\n\u003ch2>Edible gifts\u003c/h2>\n\u003cp>\u003cstrong>Alice Collective\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135548\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg\" alt=\"biscuits from Alice Collective\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perfect for gifting or snacking, Alice Collective’s take-home biscuits are a breeze to prep with just one step of heating them in the oven. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"pop_14155,news_11712325","label":"More Holiday Fun on KQED "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis year, give the gift a warm freshly-baked biscuit (without whipping the biscuits together yourself). \u003ca href=\"https://thealicecollective.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Alice Collective\u003c/a> in Oakland is offering a frozen dozen of buttermilk biscuits that just need to be popped in the oven before serving. While grabbing a dozen for your loved one, why not grab a dozen for yourself? Who knows how handy they’ll be as a quick and easy holiday dinner side dish.\u003c/p>\n\u003cp>To try the biscuits fresh and hot, straight from the source, biscuits are offered daily on the Alice Collective menu in sweet and savory options.\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>Panettone \u003c/strong>\u003c/p>\n\u003cp>This year, grab one of Oprah's Favorite Things: \u003ca href=\"https://www.thisisfromroy.com/\" target=\"_blank\" rel=\"noopener noreferrer\">panettone crafted by Oakland’s Roy Shvartzapel\u003c/a>. Panettone is a deceptively simple, sweet bread confection that makes fruitcake seem poor by comparison, and the one from Shvartzapel is a decadent treat. Get one before they’re gone.\u003c/p>\n\u003cp>\u003cstrong>OCHO\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135551\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg\" alt=\"An assortment of OCHO chocolates\" width=\"1920\" height=\"1231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-768x492.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1020x654.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1200x769.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Individually wrapped for easy gifting and stocking-stuffing, OCHO Chocolate Trees come in peanut butter or caramel-filled. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chocolate and peanut butter is a classic combination for a reason: it works. And that rings true, especially during the holidays. \u003ca href=\"https://www.ochocandy.com/product/christmas-subscription/\" target=\"_blank\" rel=\"noopener noreferrer\">Oakland-based OCHO\u003c/a> is offering a seasonal favorite, Peanut Butter Trees! The confection of smooth milk chocolate encases creamy peanut butter. OCHO’s peanut butter-y treats are organic, gluten-free and GMO-free. For those who may have an allergy or prefer something a bit sweeter, there is also a caramel-filled variety of these edible conifers.\u003c/p>\n\u003cp>Get your orders in for these trees by December 11 to be sure to have enough to stuff your stockings with ‘em.\u003c/p>\n\u003cp>\u003cstrong>DIY Tonic Kit \u003c/strong>\u003c/p>\n\u003cp>It’s more than just spices at Oakland’s iconic Oaktown Spice!\u003c/p>\n\u003cp>Consider giving your budding mixologist \u003ca href=\"https://oaktownspiceshop.com/products/homemade-tonic-water-kit\" target=\"_blank\" rel=\"noopener noreferrer\">Oaktown’s tonic water kit\u003c/a>, which comes with botanicals and spices (which are obviously going to be good, considering where it’s coming from) and a recipe for a syrup that can be added to soda water.\u003c/p>\n\u003ch2>Cooking Classes\u003c/h2>\n\u003cp>\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/p>\n\u003cp>With their new factory up and running, San Francisco’s chocolate darling \u003ca href=\"https://store.dandelionchocolate.com/pages/experiences\" target=\"_blank\" rel=\"noopener noreferrer\">Dandelion is offering classes\u003c/a> for people to learn more about chocolate: from the sourcing, to the production and even the making of. With a wide variety of classes varying in chocolatey subject matter ranging from one-hour to a four-hour intensive, the lengthier classes give students the chance to even make their own nibs and take-home chocolate.\u003c/p>\n\u003cp>The hands-on classes are great for chocolate lovers in your life, with a required age of 14 or above. For those who want to skip school, try Dandelion’s holiday offerings including a children’s gift set that includes books and treats, or their annual advent calendar.\u003c/p>\n\u003cp>\u003cstrong>BiteUnite\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135550\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg\" alt=\"A cooking class in session at BiteUnite\" width=\"1920\" height=\"1282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BiteUnite classes can be easily booked online for private or work events. \u003ccite>(Courtesy of BiteUnite)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you’re planning a fun food-focused outing with friends and family or for a corporate event, \u003ca href=\"https://biteunite.com/\" target=\"_blank\" rel=\"noopener noreferrer\">BiteUnite\u003c/a> has you covered. Opening just last year, BiteUnite — incubator kitchen, event space, and cafe — has already built a long roster of chefs. Their class catalog is diverse and you can learn to cook Thai cuisine, to make dumplings or, more recently, a make mooncakes in a class taught by a chef flown out from their sister kitchen in Hong Kong.\u003c/p>\n\u003cp>Over the holidays, BiteUnite will be expanding its class offering even more with cheese-making and pie-making classes.\u003c/p>\n\u003cp>\u003cstrong>Brew It Yourself\u003c/strong>\u003c/p>\n\u003cp>Whether you’re a beer beginner or a beer buff, \u003ca href=\"https://brewityourselfsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco’s Brew It Yourself\u003c/a> offers an introductory course and an advanced course in beer-making. Considering both classes are seven and nine hours respectively, that’s a quick gulp for both learning how to make your own beer and getting to take home a six-pack of it as well.\u003c/p>\n\u003cp>For those who can think ahead far enough and don’t mind an early birthday gift, Brew It Yourself also offers a special class where attendees head to Sonoma in the summer to assist in the harvest of hops.\u003c/p>\n\u003cp>\u003cstrong>Civic Kitchen \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135552\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg\" alt=\"Chef Agustín Gaytán teaches his Mexican Fiesta cooking class.\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Agustín Gaytán teaches his Mexican Fiesta cooking class. \u003ccite>(Jen Nurse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taking a class at \u003ca href=\"https://www.civickitchensf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Civic Kitchen\u003c/a> feels like you’re taking a high-end cooking class in your home, while not actually being at home. Thanks to a warm and comforting kitchen aesthetic — a huge cookbook library included — classes are taught by a variety of local chefs teaching a wide range of specialized classes including knife skills, yakitori and Italian baccala.\u003c/p>\n\u003cp>Gift certificates and a monthly calendar of classes and events are available via the Civic Kitchen site, with holiday classes on the docket including a Japanese Turkey class ahead of Thanksgiving and a cookie swap closer to Christmas.\u003c/p>\n\u003ch2>Cannabis\u003c/h2>\n\u003cp>With the legality and general attitudes towards the recreational use of cannabis changing — not to mention the sheer number of cannabis-related businesses opening — cannabis deserves its own gift-giving category. And while it still may be a newcomer on the market, the Bay Area is in no short supply of cannabis entrepreneurs with a wide variety of ways to use the plant.\u003c/p>\n\u003cp>\u003cstrong>Proposition Cocktail Co.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135554\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best served chill, Proposition drinks still gets you in a good mood for the night without the hangover the next day. \u003ccite>(Extra Hours)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF-based mocktail company, \u003ca href=\"https://propositioncocktail.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Proposition Cocktail Co.,\u003c/a> offers non-alcoholic, ready-to-serve bottled drinks that have the added magic of hemp, an adaptogenic herb that is reported to help the body ease stress and increase mental clarity. Proposition Cocktail Co. flavors come in a Smokey Margarita or a Tumeric Ginger and can be ordered in cases of six 200 mL glass flask bottles straight from their site for bulk gifting or for your next party.\u003c/p>\n\u003cp>If you’re feeling extra generous, Proposition Cocktail Co. also offers a weekly and monthly subscription.\u003c/p>\n\u003cp>\u003cstrong>Potli\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135553\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Made with hemp-derived CBD, Potli’s apple cider vinegar can be added to most anything, including salads and cocktails. \u003ccite>(Courtesy of Potli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by a pair of best friends, Bay Area-based artisanal ingredient company, \u003ca href=\"https://www.potlishop.com/collections/all\" target=\"_blank\" rel=\"noopener noreferrer\">Potli\u003c/a>, makes small-batch hemp-infused concoctions like chili oil, honey and extra virgin olive oil. Drizzle Potli’s products over salads, hummus spreads and even ice cream, and then sit back and enjoy the CBD-afterglow.\u003c/p>\n\u003cp>For the holidays, Potli is offering two gift sets that come outfitted with a selection of their products as well as gift cards, a branded shot glass, and recipe cards all packed and ready to gift.\u003c/p>\n\u003cp>\u003cstrong>Mellows\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135555\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg\" alt=\"Peppermint and chocolate Mellows\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Peppermint Bark Mellows are a must-have fan favorite, as they’re only available during the holidays. \u003ccite>(Courtesty of Mellows)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the sweet teeth in your circle of family and friends, \u003ca href=\"https://getmellows.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-based Mellows\u003c/a> might be perfect. Their small-batch hand-crafted marshmallows are elevated to bite-size artisanal edibles thanks to a hit of hash oil-infused coconut oil. Low-dose at 5mg of THC per marshmallow, Mellows are an approachable choice for those new and old to edibles.\u003c/p>\n\u003cp>Mellows will be offering a special holiday peppermint bark Mellow. Want to go classic? Their regular flavors include black sesame, brown butter sage and birthday cake. If you’re feeling inspired, you can even \u003ca href=\"http://yayedibles.com\">grab their cookbook\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>Om Edibles\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135556\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Edibles can be sipped too, thanks to Om Edibles’ raw CBD cacao. \u003ccite>(Courtesy of Om Edibles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.omedibles.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Bay Area’s Om Edibles\u003c/a>’ philosophy is that cannabis is a superfood. They’ve included it in a wide range of products including medicated THC and CBD gummies, raw CBD cacao (that you can just add hot water or milk to for sipping) and extra virgin olive oil.\u003c/p>\n\u003cp>For foodies who want the full-body experience beyond their tastebuds, Om Edibles also offers bath salts outfitted with CBD or THC and essential oils.\u003c/p>\n\u003ch2>Wearable Goodies\u003c/h2>\n\u003cp>\u003cstrong>Made by Chanamon\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135557\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg\" alt=\"An assortment of enamel pins from Made by Chanamon\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Breakout your jacket for some delicious flair made right in San Francisco. \u003ccite>(Made by Chanamon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A designer at Apple, aspiring illustrator, \u003ca href=\"https://www.etsy.com/listing/737165535/cute-pear-ceramic-clay-pin-handmade?ref=shop_home_active_10&frs=1\" target=\"_blank\" rel=\"noopener noreferrer\">Chanamon Ratanalert\u003c/a> makes absurdly adorable pieces in different mediums including greeting cards, stickers, and ceramics. While not everything Ratanalert makes is food-related, they all include her trademark smile, as seen on her ceramic pear and onigiri pins and Dim Sum Buddies sticker pack.\u003c/p>\n\u003cp>\u003cstrong>Lundy Way\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lundyway.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-made Lundy Way aprons\u003c/a> have already found their way into the kitchens of star chefs like Sheldon Simeon of Top Chef, Val Cantu of Californios, and Jordan Keao of the former ‘aina. Durable, minimalist, and affordable, Lundy Way aprons are a great professional-grade apron for the home cook.\u003c/p>\n\u003cp>Currently, they’re available to order straight from their website.\u003c/p>\n\u003cp>\u003cstrong>Carolyn Tillie\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135558\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg\" alt=\"Ice cream cone-studded bracelet\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ice cream lovers will also love this cone-studded bracelet \u003ccite>(Carolyn Tillie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the bedazzled foodie who is looking to make a statement, look no further than \u003ca href=\"https://www.carolyntillie.com/jewelry?category=Food%20Jewelry\" target=\"_blank\" rel=\"noopener noreferrer\">Carolyn Tillie\u003c/a>. With a range of food-themed rings that will adorn your fingers with golden-laced cherries and chocolate cake, Tillie also has a line of pins and necklaces showcasing sterling knives.\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>In addition, Tillie is planning a line of events and trunk shows, where you’ll be able to find her pieces, as well as her new food art book.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135544/diys-edible-gifts-and-more-a-2019-holiday-gift-guide-for-locavores","authors":["11494"],"categories":["bayareabites_15908","bayareabites_1244","bayareabites_1653","bayareabites_11028","bayareabites_13746","bayareabites_1844","bayareabites_1927"],"tags":["bayareabites_14076","bayareabites_147","bayareabites_10111","bayareabites_9710","bayareabites_16506","bayareabites_16503","bayareabites_69","bayareabites_13060"],"featImg":"bayareabites_135555","label":"bayareabites"},"bayareabites_135415":{"type":"posts","id":"bayareabites_135415","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135415","score":null,"sort":[1573596469000]},"guestAuthors":[],"slug":"at-quintessence-sorbet-a-spotlight-on-californias-bounty","title":"At Quintessence Sorbet, a Spotlight on California's Bounty","publishDate":1573596469,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">On any given Thursday night, nestled between the bright pink and yellow shipping containers of \u003c/span>\u003ca href=\"https://www.instagram.com/tacososcar/?hl=en\">\u003cspan style=\"font-weight: 400\">Tacos Oscar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Oakland, you might find a gentleman selling a medley of sorbets from an old-school ice-cream cart. Shifting with the season’s harvests, Kramer Collins’s flavors are often named after their primary ingredient. His pistachio for example, is a sorbet made from Santa Barbara pistachios, water, cane sugar and sea salt. Offered with Maldon salt flakes as a topping, the sorbet tastes clean and true — the delicious pistachios have changed form but not flavor.\u003c/span>\u003cbr>\n[aside postID='jpepinheart_1269,bayareabites_118043' label='Sherbet, Ice Cream and More']\u003cbr>\n\u003cspan style=\"font-weight: 400\">Collins came into sorbet making in 2008 when he was hired as a dishwasher at Oakland’s Scream Sorbet. It was his first job in the food industry and eventually, he moved into sourcing ingredients, developing flavors as the kitchen manager. “I hated so much of that job. It's yelling at people, firing people, telling people to be on-time. I was bad at all that stuff,” he confesses. “Ordering packaging. Ordering paper towels for the bathroom. It's the least romantic thing.” When I ask if there’s more romance with Quintessence, he answers assuredly, “Yeah. Because I make it that way.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After Scream shuttered in 2013, Collins returned to sorbet making in 2017 buying his own equipment and serving in Port Costa’s Honey House Cafe and \u003c/span>\u003ca href=\"http://www.bullvalleyroadhouse.com/\">\u003cspan style=\"font-weight: 400\">Bull Valley Road House\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> but earlier this year, his plans were put on hold.\u003c/span> \u003cspan style=\"font-weight: 400\">“I was diagnosed with leukemia in January and I got super sick and I was in the hospital. I got the chemo and all that stuff. Many, many chemos.” he shares. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For the next six months, Collins couldn’t do much besides stay put, read, meditate and contemplate his future. “I just made a bunch of resolutions that when I was better and made it out of that situation, that I would take more advantage of things that make me happier and are more for my own enrichment.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In June, when he finally got well enough, Collins returned to Bull Valley Roadhouse’s kitchen with a renewed sense of direction. This August, he debuted \u003c/span>\u003ca href=\"https://www.instagram.com/quintessencesorbet/\">\u003cspan style=\"font-weight: 400\">Quintessence Sorbet\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at Oscar Michel and Jake Weiss’s Tacos Oscar after meeting the two back when they popped up at the Bull Valley Roadhouse.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135327\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135327\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/quintessence-scoop-cup.jpg\" alt=\"A scoop of pistachio sorbet is served with some Maldon salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A scoop of pistachio sorbet is served with some Maldon salt. \u003ccite>(Ruth Gebreyesus/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">By night’s end, Collins sold out of his pistachio, strawberry and coconut lime sorbets. \u003c/span>\u003cb>“\u003c/b>\u003cspan style=\"font-weight: 400\">This is all that I could really dream of especially my first time doing this. It's unbelievable people who work here, unbelievable people who come in the door. Just really adventurous people who are willing to give it a try,” he shares. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Collins, who grew up in Orinda and spent many weekends at a family friend’s farm in Moraga, has a special appreciation for the pinnacle taste of produce at the peak of its season. “You look forward to all that stuff coming into season,” he tells me. “It's a treat when you're finally pulling heirloom tomatoes off the bush, or your keeper squash has finally been cured and it's ready to eat in the wintertime.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is the mindset that informs his sorbet venture which he runs alone out of Bull Valley Road House’s kitchen and at pop-ups in Oakland he announces on his Instagram. “[First], what's the absolute best version of a pluot that I can possibly find?” he tells me. “And then, when somebody thinks of a pluot, or they're talking to somebody about a pluot, how can I be the definition of the absolute, the ultimate version of that?” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The brilliance of Quintessence Sorbet comes from Collins’s pursuit of the quintessential flavors he’s drawn towards and his technique gives his frozen treats an impossibly creamy texture — all the more impressive considering they’re all vegan. “I'm using some fat, but also naturally occurring pectin,” he explains, “A lot of the structural properties of these fruits can actually give body to a sorbet.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Part of the appeal in the pop-up model for Collins is the instability of his product since he doesn’t use any binders or stabilizers that can maintain the tiny ice crystals that make up his smooth sorbets. Once made, his sorbet has to stay at the right storage temperature and sold off before it melts into a more granita-like texture. “I have a refractometer, which measures Brix, which is a way of measuring dissolved sugars,” says Collins explaining that sugar is how he controls the freezing point of his desserts. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While his sorbet is on the Bull Valley Roadhouse menu, he most enjoys the rewards of a pop-up experience where he’s serving customers himself. “I really like the ephemeral quality of being in this moment here. We're all here at the same time and how magical it is that?”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135324\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135324\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/quintessence-hand-scoop.jpg\" alt=\"Collins offers a taste of his persimmon sorbet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Collins offers a taste of his persimmon sorbet. \u003ccite>(Ruth Gebreyesus/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This winter will present the challenge of making sorbet appealing in a colder climate as well as figuring out how to make a sorbet out of citrus fruits whose juices are low in pectin. “I love citrus, so I've got to figure out a way, because minneola tangelo...” he trails off. Until he solves the citrus dilemma, there’s his take on the always seasonal chocolate that leans deliciously sweet while still holding toasted, bitter notes. Or Honey Sesame Neroli Sorbet, a more complex symphony of flavors. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As customers taste his sorbet, Collins is always subtly looking out for their responses. “Who doesn't want to make someone smile? It's everything with food,” he tells me. “Imagine if you could make a plate of food and then walk out and serve it to somebody. I think, to some people, it might be a little bit scary, but if you really believe in what you're doing and you love it, who wouldn't want to see someone's reaction.”\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"Kramer Collins’s uncomplicated sorbet flavors share his deep appreciation for the seasonal ingredients in California.","status":"publish","parent":0,"modified":1573601986,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1076},"headData":{"title":"At Quintessence Sorbet, a Spotlight on California's Bounty | KQED","description":"Kramer Collins’s uncomplicated sorbet flavors share his deep appreciation for the seasonal ingredients in California.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135415 https://ww2.kqed.org/bayareabites/?p=135415","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/12/at-quintessence-sorbet-a-spotlight-on-californias-bounty/","disqusTitle":"At Quintessence Sorbet, a Spotlight on California's Bounty","path":"/bayareabites/135415/at-quintessence-sorbet-a-spotlight-on-californias-bounty","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">On any given Thursday night, nestled between the bright pink and yellow shipping containers of \u003c/span>\u003ca href=\"https://www.instagram.com/tacososcar/?hl=en\">\u003cspan style=\"font-weight: 400\">Tacos Oscar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Oakland, you might find a gentleman selling a medley of sorbets from an old-school ice-cream cart. Shifting with the season’s harvests, Kramer Collins’s flavors are often named after their primary ingredient. His pistachio for example, is a sorbet made from Santa Barbara pistachios, water, cane sugar and sea salt. Offered with Maldon salt flakes as a topping, the sorbet tastes clean and true — the delicious pistachios have changed form but not flavor.\u003c/span>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"jpepinheart_1269,bayareabites_118043","label":"Sherbet, Ice Cream and More "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Collins came into sorbet making in 2008 when he was hired as a dishwasher at Oakland’s Scream Sorbet. It was his first job in the food industry and eventually, he moved into sourcing ingredients, developing flavors as the kitchen manager. “I hated so much of that job. It's yelling at people, firing people, telling people to be on-time. I was bad at all that stuff,” he confesses. “Ordering packaging. Ordering paper towels for the bathroom. It's the least romantic thing.” When I ask if there’s more romance with Quintessence, he answers assuredly, “Yeah. Because I make it that way.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After Scream shuttered in 2013, Collins returned to sorbet making in 2017 buying his own equipment and serving in Port Costa’s Honey House Cafe and \u003c/span>\u003ca href=\"http://www.bullvalleyroadhouse.com/\">\u003cspan style=\"font-weight: 400\">Bull Valley Road House\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> but earlier this year, his plans were put on hold.\u003c/span> \u003cspan style=\"font-weight: 400\">“I was diagnosed with leukemia in January and I got super sick and I was in the hospital. I got the chemo and all that stuff. Many, many chemos.” he shares. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For the next six months, Collins couldn’t do much besides stay put, read, meditate and contemplate his future. “I just made a bunch of resolutions that when I was better and made it out of that situation, that I would take more advantage of things that make me happier and are more for my own enrichment.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In June, when he finally got well enough, Collins returned to Bull Valley Roadhouse’s kitchen with a renewed sense of direction. This August, he debuted \u003c/span>\u003ca href=\"https://www.instagram.com/quintessencesorbet/\">\u003cspan style=\"font-weight: 400\">Quintessence Sorbet\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at Oscar Michel and Jake Weiss’s Tacos Oscar after meeting the two back when they popped up at the Bull Valley Roadhouse.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135327\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135327\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/quintessence-scoop-cup.jpg\" alt=\"A scoop of pistachio sorbet is served with some Maldon salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A scoop of pistachio sorbet is served with some Maldon salt. \u003ccite>(Ruth Gebreyesus/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">By night’s end, Collins sold out of his pistachio, strawberry and coconut lime sorbets. \u003c/span>\u003cb>“\u003c/b>\u003cspan style=\"font-weight: 400\">This is all that I could really dream of especially my first time doing this. It's unbelievable people who work here, unbelievable people who come in the door. Just really adventurous people who are willing to give it a try,” he shares. \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\">Collins, who grew up in Orinda and spent many weekends at a family friend’s farm in Moraga, has a special appreciation for the pinnacle taste of produce at the peak of its season. “You look forward to all that stuff coming into season,” he tells me. “It's a treat when you're finally pulling heirloom tomatoes off the bush, or your keeper squash has finally been cured and it's ready to eat in the wintertime.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is the mindset that informs his sorbet venture which he runs alone out of Bull Valley Road House’s kitchen and at pop-ups in Oakland he announces on his Instagram. “[First], what's the absolute best version of a pluot that I can possibly find?” he tells me. “And then, when somebody thinks of a pluot, or they're talking to somebody about a pluot, how can I be the definition of the absolute, the ultimate version of that?” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The brilliance of Quintessence Sorbet comes from Collins’s pursuit of the quintessential flavors he’s drawn towards and his technique gives his frozen treats an impossibly creamy texture — all the more impressive considering they’re all vegan. “I'm using some fat, but also naturally occurring pectin,” he explains, “A lot of the structural properties of these fruits can actually give body to a sorbet.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Part of the appeal in the pop-up model for Collins is the instability of his product since he doesn’t use any binders or stabilizers that can maintain the tiny ice crystals that make up his smooth sorbets. Once made, his sorbet has to stay at the right storage temperature and sold off before it melts into a more granita-like texture. “I have a refractometer, which measures Brix, which is a way of measuring dissolved sugars,” says Collins explaining that sugar is how he controls the freezing point of his desserts. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While his sorbet is on the Bull Valley Roadhouse menu, he most enjoys the rewards of a pop-up experience where he’s serving customers himself. “I really like the ephemeral quality of being in this moment here. We're all here at the same time and how magical it is that?”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135324\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135324\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/quintessence-hand-scoop.jpg\" alt=\"Collins offers a taste of his persimmon sorbet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Collins offers a taste of his persimmon sorbet. \u003ccite>(Ruth Gebreyesus/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This winter will present the challenge of making sorbet appealing in a colder climate as well as figuring out how to make a sorbet out of citrus fruits whose juices are low in pectin. “I love citrus, so I've got to figure out a way, because minneola tangelo...” he trails off. Until he solves the citrus dilemma, there’s his take on the always seasonal chocolate that leans deliciously sweet while still holding toasted, bitter notes. Or Honey Sesame Neroli Sorbet, a more complex symphony of flavors. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As customers taste his sorbet, Collins is always subtly looking out for their responses. “Who doesn't want to make someone smile? It's everything with food,” he tells me. “Imagine if you could make a plate of food and then walk out and serve it to somebody. I think, to some people, it might be a little bit scary, but if you really believe in what you're doing and you love it, who wouldn't want to see someone's reaction.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135415/at-quintessence-sorbet-a-spotlight-on-californias-bounty","authors":["11625"],"categories":["bayareabites_63","bayareabites_1653","bayareabites_8770","bayareabites_11028","bayareabites_1873"],"tags":["bayareabites_9710","bayareabites_312","bayareabites_16492","bayareabites_1871"],"featImg":"bayareabites_135325","label":"bayareabites"},"bayareabites_134889":{"type":"posts","id":"bayareabites_134889","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134889","score":null,"sort":[1570633991000]},"guestAuthors":[],"slug":"the-special-ingredient-in-this-gelato-buffalo-milk","title":"The Special Ingredient in This Gelato? Buffalo Milk","publishDate":1570633991,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_133544,bayareabites_96988' label='More Frozen Treats' target=_]\u003cbr>\nYulia and Kal Morsey could never have predicted their current life. She’s a trained psychologist from Russia. He’s a former banker and businessman. But here they are running their own water buffalo dairy farm, a restaurant in Palo Alto and now \u003ca href=\"http://morseyscreamery.com/\">Morsey’s Creamery\u003c/a>, the only ice cream shop south of San Francisco producing gelato with water buffalo milk (residents and visitors located north can find buffalo milk gelato at Pt. Reyes's \u003ca href=\"https://palacemarket.com/\">Palace Market\u003c/a>).\u003c/p>\n\u003cp>As a child, Kal Morsey recalls how common it was to consume water buffalo milk dairy products in Egypt. In fact, he says Egyptians have always seen it as a better quality milk overall. “The difference between water buffalo’s milk and cow’s milk is quite substantial in taste, flavor, and texture. In this country, there are so many big-name gourmet foods and you still can’t find any buffalo milk at the store.”\u003c/p>\n\u003cp>Yulia agrees, especially when it comes to ice cream. \"I tried buffalo’s milk ice cream when I visited Egypt while we were dating 35 years ago. I had never tasted anything like it. The memory of that stayed with me all these years.\"\u003c/p>\n\u003cfigure id=\"attachment_134897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134897\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/morseys-creamery-logo.jpg\" alt=\"Morsey’s Creamery, the only ice cream shop in the Bay Area producing gelato with water buffalo milk.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Morsey’s Creamery, the only ice cream shop in the Bay Area producing gelato with water buffalo milk. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After living in the States for several decades, he never gave up hope of finding the dairy foods of his youth. Seven years ago, he decided to visit the only buffalo farm he could find in California, Double 8 Dairy in Petaluma. To this day, Double 8 Dairy still supplies restaurants (and Palace Market) with buffalo milk gelato — owner Andrew Zlot opened a gelato kiosk in 2014 but the location eventually closed.\u003c/p>\n\u003cp>Back then, Kal was told that mainstream buffalo’s milk products just didn’t exist. That’s when he decided to take matters into his own hands.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“The only buffalo breeder we knew of was in Texas. So I decided to buy six water buffaloes from them to start with. Stupid, I know,” he recalls. “I kept thinking, what do I do next? What am I gonna do with these water buffalo? I got so invested in the idea of it being the next big thing. Then all of a sudden, I realized I should open a restaurant so I could use our dairy products and spread the word.” Said restaurant, Morsey’s Farmhouse, finally opened in Los Altos in early 2018.\u003c/p>\n\u003cfigure id=\"attachment_134893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134893\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella.jpg\" alt=\"The Morsey’s fresh water buffalo milk mozzarella.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Morsey’s fresh water buffalo milk mozzarella. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, the Morseys have their own 50-acre ranch outside of Sacramento with 400 water buffalo. They also have their own dairy plant on site where they make their own buffalo's milk dairy products, all of which they use and sell in their restaurant.\u003c/p>\n\u003cp>Once the Morseys decided to potentially open a gelato shop, they began hiring culinary consultants from Italy and Southern California to help develop their recipes. But the journey was difficult because \"nobody knew how to work with buffalo milk and turn it into cream. It’s a completely different composition than cow’s milk. We failed so many times. This gelato recipe that we use now took us 3 years to make.”\u003c/p>\n\u003cp>They’re not skimping on their other ingredients either. Besides staying away from anything artificial, their neighbor's hive produces their shop’s honey, they roast their own Cecilian pistachios and they use premium Belgian chocolate. “But we think the gelato itself is the star,” he says.\u003c/p>\n\u003cfigure id=\"attachment_134894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134894\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/water-buffalo-gelato-flavors.jpg\" alt=\"\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Various flavors of water buffalo milk gelato at Morsey’s Creamery. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Convincing Americans that buffalo milk is the next big thing has also been a challenge. Kal Morsey believes, “When Americans hear ‘buffalo milk’ they think gaminess. But there is absolutely no gaminess. It’s actually sweeter and creamier than cow’s milk, but not heavy. It’s the way milk should taste. And it has three times the fat content of cow’s milk, but is two-thirds lower in cholesterol. It’s also higher in protein.”\u003c/p>\n\u003cp>“And there’s no aftertaste,” adds Yulia. ”In the end, it’s all about taste. I don’t need to convince anybody if they just try it. You should see the reaction from people after they’ve tried the gelato. I love to see their faces.”\u003c/p>\n\u003cfigure id=\"attachment_134895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134895\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/pistachio-gelato-flavor.jpg\" alt=\"Pistachio flavor water buffalo milk gelato from Morsey’s Creamery.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pistachio flavor water buffalo milk gelato from Morsey’s Creamery. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since opening Morsey’s Creamery just this past August, business has been strong for their tiny shop on University Avenue in Palo Alto. And they've seen a steady yet noticeable increase every week they've been open.\u003c/p>\n\u003cp>For all the money and hard work the Morseys have invested, Yulia believes it’s all been worth it. “It feels like a mission and I have to share this passion. I truly believe our time is not wasted with this. People deserve to eat better. It’s hard work but even if it doesn’t work out, at least we can say we tried.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Kal adds, “In life, you don’t always choose your path. Sometimes your path chooses you.”\u003c/p>\n\n","blocks":[],"excerpt":"In Palo Alto, you'll find a rare treat: buffalo milk-made gelato. It's owned and operated by a couple with their own herd of water buffalo in Sacramento.","status":"publish","parent":0,"modified":1570651112,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":924},"headData":{"title":"The Special Ingredient in This Gelato? Buffalo Milk | KQED","description":"In Palo Alto, you'll find a rare treat: buffalo milk-made gelato. It's owned and operated by a couple with their own herd of water buffalo in Sacramento.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134889 https://ww2.kqed.org/bayareabites/?p=134889","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/10/09/the-special-ingredient-in-this-gelato-buffalo-milk/","disqusTitle":"The Special Ingredient in This Gelato? Buffalo Milk","path":"/bayareabites/134889/the-special-ingredient-in-this-gelato-buffalo-milk","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_133544,bayareabites_96988","label":"More Frozen Treats ","target":"_"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nYulia and Kal Morsey could never have predicted their current life. She’s a trained psychologist from Russia. He’s a former banker and businessman. But here they are running their own water buffalo dairy farm, a restaurant in Palo Alto and now \u003ca href=\"http://morseyscreamery.com/\">Morsey’s Creamery\u003c/a>, the only ice cream shop south of San Francisco producing gelato with water buffalo milk (residents and visitors located north can find buffalo milk gelato at Pt. Reyes's \u003ca href=\"https://palacemarket.com/\">Palace Market\u003c/a>).\u003c/p>\n\u003cp>As a child, Kal Morsey recalls how common it was to consume water buffalo milk dairy products in Egypt. In fact, he says Egyptians have always seen it as a better quality milk overall. “The difference between water buffalo’s milk and cow’s milk is quite substantial in taste, flavor, and texture. In this country, there are so many big-name gourmet foods and you still can’t find any buffalo milk at the store.”\u003c/p>\n\u003cp>Yulia agrees, especially when it comes to ice cream. \"I tried buffalo’s milk ice cream when I visited Egypt while we were dating 35 years ago. I had never tasted anything like it. The memory of that stayed with me all these years.\"\u003c/p>\n\u003cfigure id=\"attachment_134897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134897\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/morseys-creamery-logo.jpg\" alt=\"Morsey’s Creamery, the only ice cream shop in the Bay Area producing gelato with water buffalo milk.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Morsey’s Creamery, the only ice cream shop in the Bay Area producing gelato with water buffalo milk. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After living in the States for several decades, he never gave up hope of finding the dairy foods of his youth. Seven years ago, he decided to visit the only buffalo farm he could find in California, Double 8 Dairy in Petaluma. To this day, Double 8 Dairy still supplies restaurants (and Palace Market) with buffalo milk gelato — owner Andrew Zlot opened a gelato kiosk in 2014 but the location eventually closed.\u003c/p>\n\u003cp>Back then, Kal was told that mainstream buffalo’s milk products just didn’t exist. That’s when he decided to take matters into his own hands.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“The only buffalo breeder we knew of was in Texas. So I decided to buy six water buffaloes from them to start with. Stupid, I know,” he recalls. “I kept thinking, what do I do next? What am I gonna do with these water buffalo? I got so invested in the idea of it being the next big thing. Then all of a sudden, I realized I should open a restaurant so I could use our dairy products and spread the word.” Said restaurant, Morsey’s Farmhouse, finally opened in Los Altos in early 2018.\u003c/p>\n\u003cfigure id=\"attachment_134893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134893\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella.jpg\" alt=\"The Morsey’s fresh water buffalo milk mozzarella.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Morsey’s fresh water buffalo milk mozzarella. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, the Morseys have their own 50-acre ranch outside of Sacramento with 400 water buffalo. They also have their own dairy plant on site where they make their own buffalo's milk dairy products, all of which they use and sell in their restaurant.\u003c/p>\n\u003cp>Once the Morseys decided to potentially open a gelato shop, they began hiring culinary consultants from Italy and Southern California to help develop their recipes. But the journey was difficult because \"nobody knew how to work with buffalo milk and turn it into cream. It’s a completely different composition than cow’s milk. We failed so many times. This gelato recipe that we use now took us 3 years to make.”\u003c/p>\n\u003cp>They’re not skimping on their other ingredients either. Besides staying away from anything artificial, their neighbor's hive produces their shop’s honey, they roast their own Cecilian pistachios and they use premium Belgian chocolate. “But we think the gelato itself is the star,” he says.\u003c/p>\n\u003cfigure id=\"attachment_134894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134894\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/water-buffalo-gelato-flavors.jpg\" alt=\"\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Various flavors of water buffalo milk gelato at Morsey’s Creamery. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Convincing Americans that buffalo milk is the next big thing has also been a challenge. Kal Morsey believes, “When Americans hear ‘buffalo milk’ they think gaminess. But there is absolutely no gaminess. It’s actually sweeter and creamier than cow’s milk, but not heavy. It’s the way milk should taste. And it has three times the fat content of cow’s milk, but is two-thirds lower in cholesterol. It’s also higher in protein.”\u003c/p>\n\u003cp>“And there’s no aftertaste,” adds Yulia. ”In the end, it’s all about taste. I don’t need to convince anybody if they just try it. You should see the reaction from people after they’ve tried the gelato. I love to see their faces.”\u003c/p>\n\u003cfigure id=\"attachment_134895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134895\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/pistachio-gelato-flavor.jpg\" alt=\"Pistachio flavor water buffalo milk gelato from Morsey’s Creamery.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pistachio flavor water buffalo milk gelato from Morsey’s Creamery. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since opening Morsey’s Creamery just this past August, business has been strong for their tiny shop on University Avenue in Palo Alto. And they've seen a steady yet noticeable increase every week they've been open.\u003c/p>\n\u003cp>For all the money and hard work the Morseys have invested, Yulia believes it’s all been worth it. “It feels like a mission and I have to share this passion. I truly believe our time is not wasted with this. People deserve to eat better. It’s hard work but even if it doesn’t work out, at least we can say we tried.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Kal adds, “In life, you don’t always choose your path. Sometimes your path chooses you.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134889/the-special-ingredient-in-this-gelato-buffalo-milk","authors":["5127"],"categories":["bayareabites_1653","bayareabites_8770","bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_2332","bayareabites_1807","bayareabites_91"],"tags":["bayareabites_16476","bayareabites_9710","bayareabites_1298","bayareabites_14767"],"featImg":"bayareabites_134892","label":"bayareabites"},"bayareabites_134952":{"type":"posts","id":"bayareabites_134952","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134952","score":null,"sort":[1570213648000]},"guestAuthors":[],"slug":"first-taste-kin-khao-sister-restaurant-nari-bursts-with-flavor-and-sophistication","title":"First Taste: Kin Khao sister restaurant Nari bursts with flavor and sophistication","publishDate":1570213648,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='checkplease_18170,bayareabites_81166' label='More on Pim from KQED']\u003cbr>\n\u003ci>by Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>The words \"let's go for Thai\" are typically happy-making. Who doesn't love to dip into a platter of peanut-y pad Thai noodles or a rich, steaming bowl of red curry?\u003c/p>\n\u003cp>But while those dishes have a place in our hearts for cozy date nights or take-out at home, what we think of as \"traditional\" Thai food often isn't authentic at all (and more than likely it isn't fresh). Fortunately, we have Pim Techamuanvivit, a Michelin-class Thai chef, right here in our backyard. Through her first restaurant, the runaway success that is Kin Khao, and now her followup project, Nari, she's showing us the way to the true flavors of Thailand.\u003c/p>\n\u003cp>When \u003ca href=\"http://www.kinkhao.com/\">Kin Khao\u003c/a> opened in 2014 on the ground floor of downtown's Parc 55 Hotel (a place rarely visited by locals), the whole city was basically blown away. The restaurant served made-from-scratch, intense, and stunningly delicious Thai food in a funky, low-budget space and, in 2016, earned a Michelin star, which it has retained every year since.\u003c/p>\n\u003cp>But hold on, because Nari is not Kin Khao 2.0.\u003c/p>\n\u003cfigure id=\"attachment_134955\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/nari-interior-greenery.jpg\" alt=\"Greenery sprouts up throughout the space, lending an urban oasis feel.\" width=\"980\" height=\"735\" class=\"size-full wp-image-134955\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery-768x576.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Greenery sprouts up throughout the space, lending an urban oasis feel. \u003ccite>(Anson Smart)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The scope of the place is your first clue. Inside Japantown's \u003ca href=\"https://www.7x7.com/first-taste-hotel-kabuki-japantown-2533728836.html\">Hotel Kabuki\u003c/a>, the dining room can seat up to 100 guests for dinner plus another 40 in the upstairs bar and lounge.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The interior is also decidedly more polished than Kin Khao's. Kitted out by \u003ca href=\"https://www.lundbergdesign.com/\">Lundberg Design\u003c/a>, the aesthetes behind the interiors at Mourad and Quince, Nari is modern and elegant—an open two-story space with floor-to-ceiling windows that shed light on lush ferns and trendy monstera growing up between half-circle booths upholstered in exquisite floral fabric. In Lundberg fashion, there is thoughtful woodwork and sculptural fixtures.\u003c/p>\n\u003cp>Design-wise, you might call Nari the brighter yang to Kin Khao's darker yin, and while Techamuanvivit has always helmed Kin Khao, there are strong feminine wiles at work here. The restaurant's name itself means \"women\" in Thai, and the operation is run by a powerhouse team of femmes. \u003c/p>\n\u003cp>Techamuanvivit, who developed the menu, is joined by chef de cuisine Meghan Clark (also of Kin Khao) and bar star Megan Daniel-Hoang (formerly of Whitechapel). The cocktails here are named after women characters in Thai novels; there is also an extensive wine list.\u003c/p>\n\u003cfigure id=\"attachment_134956\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/nari-cocktails.jpg\" alt=\"Left to right: The Manora, the Rojana and the Montheo\" width=\"980\" height=\"653\" class=\"size-full wp-image-134956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Left to right: The Manora, the Rojana and the Montheo \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nari's cocktail program is reason enough to visit. The Manora is similar to a Thai version of a pisco sour, made with egg whites, pineapple sherbert, yellow chartreuse falernum, and lime. The Rojana brings together a light rum, Smith & Cross rum, lime cordial, pineapple gum, orgeat, and Thai bitters for am elevated play on a daiquiri. The Montheo is pleasantly tart thanks to a bit of sea gin made with seaweed, sherry, chareau, vanilla, absinthe, cucumber, muddled basil, and a hint of lemon.\u003c/p>\n\u003cp>Once you've settled in, it's time to forget about pad Thai and open your taste buds to a new dimension. Salty meets sweet in most of the dishes here, and funky-intense flavors come through thanks to ingredients such as shrimp paste and fish sauce. The best approach: Order with an open mind and no expectations.\u003c/p>\n\u003cfigure id=\"attachment_134957\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/nari-kapi-plah.jpg\" alt=\"The kapi plah is an intensely flavorful chilled dip is made with gulf prawns and shrimp paste relish and comes with a spread of crisp radishes, beans, and sliced pear.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The kapi plah is an intensely flavorful chilled dip is made with gulf prawns and shrimp paste relish and comes with a spread of crisp radishes, beans, and sliced pear. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Start with the punchy miang, an intensely green betel leaf topped with stone fruit, trout roe, and fish sauce caramel. Sample the yum tawai, a platter of haricots vert with bits of chicken, peanuts, sesame, and coconut and tamarind sauce. Indulge in a pretty spicy version of gaeng bumbai aubergine, a curry of eggplant with hints of lemon basil and topped with crunchy fried shallots.\u003c/p>\n\u003cfigure id=\"attachment_134958\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/gaeng-rawaeng-nari.jpg\" alt=\"Nari's gaeng rawaeng\" width=\"980\" height=\"653\" class=\"size-full wp-image-134958\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Nari's gaeng rawaeng \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The gaeng rawaeng is a menu standout. The whole cornish game hen is cooked in a rich rawaeng curry sauce, and served with buttery roti bread perfect for dipping up all the juices. Like next-level comfort food, it's guaranteed to become a Nari signature dish.\u003c/p>\n\u003cp>The desserts, like the cocktails, shine. Saved room for the babin coconut cake, a thick, pudding-like slice of coconut, basil, and ginger, topped with toasted coconut flakes. We did also love the makrut lime tart with bright strawberries, creaming creamy citrus filling, and crispy rice puffs rolled in powdered sugar.\u003c/p>\n\u003cfigure id=\"attachment_134959\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/makrut-lime-tart-nari.jpg\" alt=\"\" width=\"980\" height=\"653\" class=\"size-full wp-image-134959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Nari's makrut lime tart \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-nari-thai-restaurant-sf-2640493649.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Through Pim Techamuanvivit's first restaurant, Kin Khao, and now her followup project, Nari, she's showing us the way to the true flavors of Thailand.","status":"publish","parent":0,"modified":1570213648,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":789},"headData":{"title":"First Taste: Kin Khao sister restaurant Nari bursts with flavor and sophistication | KQED","description":"Through Pim Techamuanvivit's first restaurant, Kin Khao, and now her followup project, Nari, she's showing us the way to the true flavors of Thailand.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134952 https://ww2.kqed.org/bayareabites/?p=134952","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/10/04/first-taste-kin-khao-sister-restaurant-nari-bursts-with-flavor-and-sophistication/","disqusTitle":"First Taste: Kin Khao sister restaurant Nari bursts with flavor and sophistication","path":"/bayareabites/134952/first-taste-kin-khao-sister-restaurant-nari-bursts-with-flavor-and-sophistication","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":"checkplease_18170,bayareabites_81166","label":"More on Pim from KQED "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>by Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>The words \"let's go for Thai\" are typically happy-making. Who doesn't love to dip into a platter of peanut-y pad Thai noodles or a rich, steaming bowl of red curry?\u003c/p>\n\u003cp>But while those dishes have a place in our hearts for cozy date nights or take-out at home, what we think of as \"traditional\" Thai food often isn't authentic at all (and more than likely it isn't fresh). Fortunately, we have Pim Techamuanvivit, a Michelin-class Thai chef, right here in our backyard. Through her first restaurant, the runaway success that is Kin Khao, and now her followup project, Nari, she's showing us the way to the true flavors of Thailand.\u003c/p>\n\u003cp>When \u003ca href=\"http://www.kinkhao.com/\">Kin Khao\u003c/a> opened in 2014 on the ground floor of downtown's Parc 55 Hotel (a place rarely visited by locals), the whole city was basically blown away. The restaurant served made-from-scratch, intense, and stunningly delicious Thai food in a funky, low-budget space and, in 2016, earned a Michelin star, which it has retained every year since.\u003c/p>\n\u003cp>But hold on, because Nari is not Kin Khao 2.0.\u003c/p>\n\u003cfigure id=\"attachment_134955\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/nari-interior-greenery.jpg\" alt=\"Greenery sprouts up throughout the space, lending an urban oasis feel.\" width=\"980\" height=\"735\" class=\"size-full wp-image-134955\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery-768x576.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Greenery sprouts up throughout the space, lending an urban oasis feel. \u003ccite>(Anson Smart)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The scope of the place is your first clue. Inside Japantown's \u003ca href=\"https://www.7x7.com/first-taste-hotel-kabuki-japantown-2533728836.html\">Hotel Kabuki\u003c/a>, the dining room can seat up to 100 guests for dinner plus another 40 in the upstairs bar and lounge.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The interior is also decidedly more polished than Kin Khao's. Kitted out by \u003ca href=\"https://www.lundbergdesign.com/\">Lundberg Design\u003c/a>, the aesthetes behind the interiors at Mourad and Quince, Nari is modern and elegant—an open two-story space with floor-to-ceiling windows that shed light on lush ferns and trendy monstera growing up between half-circle booths upholstered in exquisite floral fabric. In Lundberg fashion, there is thoughtful woodwork and sculptural fixtures.\u003c/p>\n\u003cp>Design-wise, you might call Nari the brighter yang to Kin Khao's darker yin, and while Techamuanvivit has always helmed Kin Khao, there are strong feminine wiles at work here. The restaurant's name itself means \"women\" in Thai, and the operation is run by a powerhouse team of femmes. \u003c/p>\n\u003cp>Techamuanvivit, who developed the menu, is joined by chef de cuisine Meghan Clark (also of Kin Khao) and bar star Megan Daniel-Hoang (formerly of Whitechapel). The cocktails here are named after women characters in Thai novels; there is also an extensive wine list.\u003c/p>\n\u003cfigure id=\"attachment_134956\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/nari-cocktails.jpg\" alt=\"Left to right: The Manora, the Rojana and the Montheo\" width=\"980\" height=\"653\" class=\"size-full wp-image-134956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Left to right: The Manora, the Rojana and the Montheo \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nari's cocktail program is reason enough to visit. The Manora is similar to a Thai version of a pisco sour, made with egg whites, pineapple sherbert, yellow chartreuse falernum, and lime. The Rojana brings together a light rum, Smith & Cross rum, lime cordial, pineapple gum, orgeat, and Thai bitters for am elevated play on a daiquiri. The Montheo is pleasantly tart thanks to a bit of sea gin made with seaweed, sherry, chareau, vanilla, absinthe, cucumber, muddled basil, and a hint of lemon.\u003c/p>\n\u003cp>Once you've settled in, it's time to forget about pad Thai and open your taste buds to a new dimension. Salty meets sweet in most of the dishes here, and funky-intense flavors come through thanks to ingredients such as shrimp paste and fish sauce. The best approach: Order with an open mind and no expectations.\u003c/p>\n\u003cfigure id=\"attachment_134957\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/nari-kapi-plah.jpg\" alt=\"The kapi plah is an intensely flavorful chilled dip is made with gulf prawns and shrimp paste relish and comes with a spread of crisp radishes, beans, and sliced pear.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The kapi plah is an intensely flavorful chilled dip is made with gulf prawns and shrimp paste relish and comes with a spread of crisp radishes, beans, and sliced pear. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Start with the punchy miang, an intensely green betel leaf topped with stone fruit, trout roe, and fish sauce caramel. Sample the yum tawai, a platter of haricots vert with bits of chicken, peanuts, sesame, and coconut and tamarind sauce. Indulge in a pretty spicy version of gaeng bumbai aubergine, a curry of eggplant with hints of lemon basil and topped with crunchy fried shallots.\u003c/p>\n\u003cfigure id=\"attachment_134958\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/gaeng-rawaeng-nari.jpg\" alt=\"Nari's gaeng rawaeng\" width=\"980\" height=\"653\" class=\"size-full wp-image-134958\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Nari's gaeng rawaeng \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The gaeng rawaeng is a menu standout. The whole cornish game hen is cooked in a rich rawaeng curry sauce, and served with buttery roti bread perfect for dipping up all the juices. Like next-level comfort food, it's guaranteed to become a Nari signature dish.\u003c/p>\n\u003cp>The desserts, like the cocktails, shine. Saved room for the babin coconut cake, a thick, pudding-like slice of coconut, basil, and ginger, topped with toasted coconut flakes. We did also love the makrut lime tart with bright strawberries, creaming creamy citrus filling, and crispy rice puffs rolled in powdered sugar.\u003c/p>\n\u003cfigure id=\"attachment_134959\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/makrut-lime-tart-nari.jpg\" alt=\"\" width=\"980\" height=\"653\" class=\"size-full wp-image-134959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Nari's makrut lime tart \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-nari-thai-restaurant-sf-2640493649.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134952/first-taste-kin-khao-sister-restaurant-nari-bursts-with-flavor-and-sophistication","authors":["11590"],"categories":["bayareabites_2998","bayareabites_1653","bayareabites_2090","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_61"],"tags":["bayareabites_3328","bayareabites_13312","bayareabites_16474","bayareabites_3743","bayareabites_14745","bayareabites_1190"],"featImg":"bayareabites_134954","label":"bayareabites"},"bayareabites_134758":{"type":"posts","id":"bayareabites_134758","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134758","score":null,"sort":[1569431740000]},"guestAuthors":[],"slug":"international-flavor-local-ingredients-get-your-mochi-donut-fix-in-the-bay","title":"International Flavor, Local Ingredients: Get Your Mochi Donut Fix in the Bay","publishDate":1569431740,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_45322,bayareabites_83526' label='More Mochi to Munch On' target=_blank]\u003c/p>\n\u003cp>Cupcakes, cake pops, and cronuts have all had their 15 minutes of fame in the food world. But these days, social media is filled with images and mentions of the mochi donut. \u003c/p>\n\u003cp>The combination of the American donut and Japanese mochi, a traditional rice cake made of sweet glutinous rice flour, makes a food trend that is both yummy AND photogenic. The mochi rice flour adds a chewy, almost bouncy texture to a normally dense, cakey donut. And its eye-catching appearance comes from several donut balls stuck together to form a circular ring shape, making it look more like a bracelet than a snack.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mister-donut.com/\">Mister Donut\u003c/a> in Japan is credited with first selling this donut hybrid in 2003, where they call them “Pon de Rings.” Seeing how popular they were in Japan, second-generation baker, Chris Watanabe decided to start his own mochi donut shop in Honolulu called \u003ca href=\"http://modohawaii.com/\">MoDo Donuts\u003c/a> in 2017 and added signature glazes like lilikoi (passionfruit), matcha and black sesame.\u003c/p>\n\u003cp>By the time MoDo set up their first temporary pop-up shop in San Jose’s \u003ca href=\"https://mitsuwa.com/sj/\">Mitsuwa Marketplace\u003c/a> in April of 2018, Bay Area foodies waited upwards of 90 minutes just to get their hands on one of these donuts. Since then, MoDo’s pop-up shop has made appearances every few months in the South Bay, and their popularity hasn’t waned judging by continued long wait times.\u003c/p>\n\u003cfigure id=\"attachment_134805\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134805\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-2.jpg\" alt=\"Shared storefront between Yama-chan and Mochill\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shared storefront between Yama-chan and Mochill \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To be a recognizable part of any trend, timing is everything, and Mochill knew they wanted to be the first ones out of the gate in San Francisco. Their family business is more accustomed to making takoyaki (fried octopus puffs) in Honolulu where they have made a name for themselves with their restaurant, Yama-chan. When they decided to open a takoyaki in Japantown, they wanted to add a separate brand that would focus instead on a sweet snack. Enter \u003ca href=\"https://www.instagram.com/mochill_sf/\">Mochill\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their mochi donuts don’t stray from the currently popular Pon de Ring style, but the owner’s son Taisuke Yamamoto says that Mochill’s main differentiator is their flavors and the addition of toppings like dried fruits, macadamia nuts, and cereal. “We have Fruity Pebbles, White Chocolate, Kinako (a soybean powder that’s a popular flavor in Japan), and we’re working on a peanut butter and jelly, and a Nutella flavor,” he says. They offer six flavors every day, three of which change every few days.\u003c/p>\n\u003cfigure id=\"attachment_134806\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134806\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-3.jpg\" alt=\"Flavors of the day displayed at Mochill\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flavors of the day displayed at Mochill \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since opening in July earlier this year, they’ve been selling out daily. “We sell-out an hour before we close every day. Weekends are pretty crazy. But I don’t think customers wait more than an hour.”\u003c/p>\n\u003cp>There’s no doubt that Mochill’s business is built on a trend, but Yamamoto believes their longevity is secure because of a flexible business model. “We’re trying to focus on mochi desserts, so we can do anything mochi. They don’t have to be donuts.” They plan on expanding the menu with other non-donut items and beverages in the future. Yamamoto says they’re also hoping to add more Bay Area locations and even expand to Southern California and Texas. “Our company mission is to spread the greatness of Japanese food culture.”\u003c/p>\n\u003cfigure id=\"attachment_134807\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134807\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-4.jpg\" alt=\"Third Culture Bakery owners, Sam Butarbutar and Wenter Shyu\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Third Culture Bakery owners, Sam Butarbutar and Wenter Shyu \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, not all mochi donuts follow the same formula. At \u003ca href=\"https://thirdculturebakery.com/\">Third Culture Bakery\u003c/a> in Berkeley, partners in business and in life, Chef Sam Butarbutar and Wenter Shyu started their wholesale business with their now famous mochi muffin back in 2016. But these days, their mochi donuts have become just as popular.\u003c/p>\n\u003cp>Butarbutar used to make an Indonesian sweet steamed rice cake with his Mom called Kueh Lapis, so using rice flour was something he was used to. The combination of his classic French pastry expertise along with his desire to create something that would be true to his heritage lead to the mochi muffin.\u003c/p>\n\u003cp>But it was Shyu who suggested trying the same idea with making a donut. At first, Butarbutar resisted. “After months of pestering him, he finally made one,” says Shyu, and that’s when his partner agreed to try selling it. In the Spring of 2018, they made four dozen the first day and sold out within an hour.\u003c/p>\n\u003cfigure id=\"attachment_134808\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134808\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-5.jpg\" alt=\"Display case of mochi muffins and donuts at Third Culture Bakery\" width=\"1920\" height=\"1386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-1020x736.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-1200x866.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Display case of mochi muffins and donuts at Third Culture Bakery \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I think people are just obsessed with donuts. This is just a different iteration of that,” says Shyu. “And the texture of a mochi donut is just incredible!”\u003c/p>\n\u003cp>Though they still have that signature chewy texture, Third Culture Bakery’s mochi donuts are not made in the pon de ring style, and they are also gluten-free, unlike most other mochi donuts. Butarbutar’s recipe is made solely with rice flour and not a rice/wheat flour blend like most others.\u003c/p>\n\u003cp>“Ours is a true butter mochi donut,” says Shyu “You get that velvety buttery texture with the chewiness of the mochi and it makes it slightly denser. And it’s baked, we don’t fry them. We use quality ingredients like Koda Farms rice flour from California. All the vibrant colors of our donuts come from the ingredients we use. We actually puree down fresh mangoes and passionfruit for our glaze.”\u003c/p>\n\u003cfigure id=\"attachment_134809\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134809\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-6.jpg\" alt=\"\" width=\"1920\" height=\"2562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-160x214.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-800x1068.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-1020x1361.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-899x1200.jpg 899w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Third Culture Bakery mochi donuts. Top to bottom: Mango Passionfruit with Cocoa Nibs, Yuzu Lemon, Chocolate \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They’re hoping their efforts to be different will also work well in other markets. Plans are underway to open a Third Culture bakery/showroom as well as a matcha cafe in Denver by the end of the year, and another in Los Angeles next year. “Some people say that we’re not a ‘real’ mochi donut, but we’re not trying to take away from any other donuts out there,” says Shyu. “We’re just trying to add a different option. I think there’s room for everybody.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The success of both Third Culture and Mochill in such a short amount of time proves that even within a food trend, there’s room for more than one iteration. And if public demand is any indication, there’s still plenty of time left in the mochi donut’s 15 minutes of fame.\u003c/p>\n\n","blocks":[],"excerpt":"Originally found in Japan and Hawaii, the combination of the American donut and Japanese mochi makes a food trend that is both yummy AND photogenic.","status":"publish","parent":0,"modified":1569457196,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1126},"headData":{"title":"International Flavor, Local Ingredients: Get Your Mochi Donut Fix in the Bay | KQED","description":"Originally found in Japan and Hawaii, the combination of the American donut and Japanese mochi makes a food trend that is both yummy AND photogenic.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134758 https://ww2.kqed.org/bayareabites/?p=134758","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/09/25/international-flavor-local-ingredients-get-your-mochi-donut-fix-in-the-bay/","disqusTitle":"International Flavor, Local Ingredients: Get Your Mochi Donut Fix in the Bay","path":"/bayareabites/134758/international-flavor-local-ingredients-get-your-mochi-donut-fix-in-the-bay","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_45322,bayareabites_83526","label":"More Mochi to Munch On ","target":"_blank"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cupcakes, cake pops, and cronuts have all had their 15 minutes of fame in the food world. But these days, social media is filled with images and mentions of the mochi donut. \u003c/p>\n\u003cp>The combination of the American donut and Japanese mochi, a traditional rice cake made of sweet glutinous rice flour, makes a food trend that is both yummy AND photogenic. The mochi rice flour adds a chewy, almost bouncy texture to a normally dense, cakey donut. And its eye-catching appearance comes from several donut balls stuck together to form a circular ring shape, making it look more like a bracelet than a snack.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mister-donut.com/\">Mister Donut\u003c/a> in Japan is credited with first selling this donut hybrid in 2003, where they call them “Pon de Rings.” Seeing how popular they were in Japan, second-generation baker, Chris Watanabe decided to start his own mochi donut shop in Honolulu called \u003ca href=\"http://modohawaii.com/\">MoDo Donuts\u003c/a> in 2017 and added signature glazes like lilikoi (passionfruit), matcha and black sesame.\u003c/p>\n\u003cp>By the time MoDo set up their first temporary pop-up shop in San Jose’s \u003ca href=\"https://mitsuwa.com/sj/\">Mitsuwa Marketplace\u003c/a> in April of 2018, Bay Area foodies waited upwards of 90 minutes just to get their hands on one of these donuts. Since then, MoDo’s pop-up shop has made appearances every few months in the South Bay, and their popularity hasn’t waned judging by continued long wait times.\u003c/p>\n\u003cfigure id=\"attachment_134805\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134805\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-2.jpg\" alt=\"Shared storefront between Yama-chan and Mochill\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shared storefront between Yama-chan and Mochill \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To be a recognizable part of any trend, timing is everything, and Mochill knew they wanted to be the first ones out of the gate in San Francisco. Their family business is more accustomed to making takoyaki (fried octopus puffs) in Honolulu where they have made a name for themselves with their restaurant, Yama-chan. When they decided to open a takoyaki in Japantown, they wanted to add a separate brand that would focus instead on a sweet snack. Enter \u003ca href=\"https://www.instagram.com/mochill_sf/\">Mochill\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>Their mochi donuts don’t stray from the currently popular Pon de Ring style, but the owner’s son Taisuke Yamamoto says that Mochill’s main differentiator is their flavors and the addition of toppings like dried fruits, macadamia nuts, and cereal. “We have Fruity Pebbles, White Chocolate, Kinako (a soybean powder that’s a popular flavor in Japan), and we’re working on a peanut butter and jelly, and a Nutella flavor,” he says. They offer six flavors every day, three of which change every few days.\u003c/p>\n\u003cfigure id=\"attachment_134806\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134806\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-3.jpg\" alt=\"Flavors of the day displayed at Mochill\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flavors of the day displayed at Mochill \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since opening in July earlier this year, they’ve been selling out daily. “We sell-out an hour before we close every day. Weekends are pretty crazy. But I don’t think customers wait more than an hour.”\u003c/p>\n\u003cp>There’s no doubt that Mochill’s business is built on a trend, but Yamamoto believes their longevity is secure because of a flexible business model. “We’re trying to focus on mochi desserts, so we can do anything mochi. They don’t have to be donuts.” They plan on expanding the menu with other non-donut items and beverages in the future. Yamamoto says they’re also hoping to add more Bay Area locations and even expand to Southern California and Texas. “Our company mission is to spread the greatness of Japanese food culture.”\u003c/p>\n\u003cfigure id=\"attachment_134807\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134807\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-4.jpg\" alt=\"Third Culture Bakery owners, Sam Butarbutar and Wenter Shyu\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Third Culture Bakery owners, Sam Butarbutar and Wenter Shyu \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, not all mochi donuts follow the same formula. At \u003ca href=\"https://thirdculturebakery.com/\">Third Culture Bakery\u003c/a> in Berkeley, partners in business and in life, Chef Sam Butarbutar and Wenter Shyu started their wholesale business with their now famous mochi muffin back in 2016. But these days, their mochi donuts have become just as popular.\u003c/p>\n\u003cp>Butarbutar used to make an Indonesian sweet steamed rice cake with his Mom called Kueh Lapis, so using rice flour was something he was used to. The combination of his classic French pastry expertise along with his desire to create something that would be true to his heritage lead to the mochi muffin.\u003c/p>\n\u003cp>But it was Shyu who suggested trying the same idea with making a donut. At first, Butarbutar resisted. “After months of pestering him, he finally made one,” says Shyu, and that’s when his partner agreed to try selling it. In the Spring of 2018, they made four dozen the first day and sold out within an hour.\u003c/p>\n\u003cfigure id=\"attachment_134808\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134808\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-5.jpg\" alt=\"Display case of mochi muffins and donuts at Third Culture Bakery\" width=\"1920\" height=\"1386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-1020x736.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-1200x866.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Display case of mochi muffins and donuts at Third Culture Bakery \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I think people are just obsessed with donuts. This is just a different iteration of that,” says Shyu. “And the texture of a mochi donut is just incredible!”\u003c/p>\n\u003cp>Though they still have that signature chewy texture, Third Culture Bakery’s mochi donuts are not made in the pon de ring style, and they are also gluten-free, unlike most other mochi donuts. Butarbutar’s recipe is made solely with rice flour and not a rice/wheat flour blend like most others.\u003c/p>\n\u003cp>“Ours is a true butter mochi donut,” says Shyu “You get that velvety buttery texture with the chewiness of the mochi and it makes it slightly denser. And it’s baked, we don’t fry them. We use quality ingredients like Koda Farms rice flour from California. All the vibrant colors of our donuts come from the ingredients we use. We actually puree down fresh mangoes and passionfruit for our glaze.”\u003c/p>\n\u003cfigure id=\"attachment_134809\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134809\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-6.jpg\" alt=\"\" width=\"1920\" height=\"2562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-160x214.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-800x1068.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-1020x1361.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-899x1200.jpg 899w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Third Culture Bakery mochi donuts. Top to bottom: Mango Passionfruit with Cocoa Nibs, Yuzu Lemon, Chocolate \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They’re hoping their efforts to be different will also work well in other markets. Plans are underway to open a Third Culture bakery/showroom as well as a matcha cafe in Denver by the end of the year, and another in Los Angeles next year. “Some people say that we’re not a ‘real’ mochi donut, but we’re not trying to take away from any other donuts out there,” says Shyu. “We’re just trying to add a different option. I think there’s room for everybody.”\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>The success of both Third Culture and Mochill in such a short amount of time proves that even within a food trend, there’s room for more than one iteration. And if public demand is any indication, there’s still plenty of time left in the mochi donut’s 15 minutes of fame.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134758/international-flavor-local-ingredients-get-your-mochi-donut-fix-in-the-bay","authors":["5127"],"categories":["bayareabites_2998","bayareabites_1516","bayareabites_1653","bayareabites_4084","bayareabites_1807","bayareabites_90","bayareabites_265","bayareabites_91"],"tags":["bayareabites_49","bayareabites_12011","bayareabites_9710","bayareabites_10052"],"featImg":"bayareabites_134803","label":"bayareabites"},"bayareabites_134687":{"type":"posts","id":"bayareabites_134687","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134687","score":null,"sort":[1567531404000]},"guestAuthors":[],"slug":"cookie-artist-teaches-edible-lessons-in-asian-american-history","title":"Cookie Artist Teaches Edible Lessons In Asian-American History","publishDate":1567531404,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_131913,news_11705621' label='More on Asian-American Art & History']\u003cbr>\nJasmine Cho knows the power of a good cookie. \"Cookies,\" she says, \"can make anything more palatable.\" Including conversations about race and social justice in America.\u003c/p>\n\u003cp>\u003ca href=\"https://www.jasminemcho.com/\">A baker based in Pittsburgh\u003c/a>, Cho creates intricate, hand-drawn cookie portraits of Asian-American figures as a way to increase representation and raise awareness of Asian-American history and identity. \u003c/p>\n\u003cp>Figures represented in sugar and icing include people like Takao Ozawa, a Japanese-American whose petition for U.S. citizenship was denied on the basis of race in a landmark Supreme Court case, and \u003ca href=\"https://oac.cdlib.org/findaid/ark:/13030/kt3z09n6d9/\">Yuji Ichioka\u003c/a>, a pioneering historian of the Japanese-American experience who coined the term \"Asian-American.\" \u003c/p>\n\u003cfigure id=\"attachment_134689\" class=\"wp-caption aligncenter\" style=\"max-width: 649px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/takao-ozawa-cookie_orig_custom-0464da743d7a46d416461aed9d8f57d60b9e9dc1.jpg\" alt=\"A cookie portrait of Takao Ozawa, a Japanese-American whose petition for U.S. citizenship was denied on the basis of race in a landmark 1922 Supreme Court decision.\" width=\"649\" height=\"552\" class=\"size-full wp-image-134689\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/takao-ozawa-cookie_orig_custom-0464da743d7a46d416461aed9d8f57d60b9e9dc1.jpg 649w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/takao-ozawa-cookie_orig_custom-0464da743d7a46d416461aed9d8f57d60b9e9dc1-160x136.jpg 160w\" sizes=\"(max-width: 649px) 100vw, 649px\">\u003cfigcaption class=\"wp-caption-text\">A cookie portrait of Takao Ozawa, a Japanese-American whose petition for U.S. citizenship was denied on the basis of race in a landmark 1922 Supreme Court decision. \u003ccite>(Jasmine Cho)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Others featured on her baked creations include Olympic gold medalist \u003ca href=\"https://www.britannica.com/biography/Sammy-Lee\">Sammy Lee\u003c/a>; \u003ca href=\"https://www.wbur.org/hereandnow/2018/08/02/chinese-lady-play-afong-moy\">Afong Moy\u003c/a>, often cited as the first Chinese woman to set foot in the United States, who was put on display before crowds as a curiosity beginning in the 1830s; and author and civil rights activist \u003ca href=\"https://www.npr.org/sections/codeswitch/2015/06/27/417175523/grace-lee-boggs-activist-and-american-revolutionary-turns-100\">Grace Lee Boggs\u003c/a>. Many of these figures are not widely known.\u003c/p>\n\u003cp>As Cho told the audience during a recent TEDx talk in Pittsburgh, \"Privilege is when your culture is taught as a core curriculum, and mine is taught as an elective.\" The statement was met with a burst of supportive applause.\u003c/p>\n\u003cfigure id=\"attachment_134700\" class=\"wp-caption aligncenter\" style=\"max-width: 571px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/sammy-lee-cookie_orig_custom-7750e700a6c78ff5c7f62df4093bb90fa48c4b60-s1600-c85.jpg\" alt=\"Cho's portrait of diver Sammy Lee. In 1948, Lee became the first Asian-American to win an Olympic gold medal.\" width=\"571\" height=\"792\" class=\"size-full wp-image-134700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/sammy-lee-cookie_orig_custom-7750e700a6c78ff5c7f62df4093bb90fa48c4b60-s1600-c85.jpg 571w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/sammy-lee-cookie_orig_custom-7750e700a6c78ff5c7f62df4093bb90fa48c4b60-s1600-c85-160x222.jpg 160w\" sizes=\"(max-width: 571px) 100vw, 571px\">\u003cfigcaption class=\"wp-caption-text\">Cho's portrait of diver Sammy Lee. In 1948, Lee became the first Asian-American to win an Olympic gold medal. \u003ccite>(Jasmine Cho)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cho shares her cookie art on social media\u003cstrong> \u003c/strong>and her work is becoming more frequently featured in the Pittsburgh art scene. A collection of her cookies has also recently been purchased and displayed at the City County Building.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Marian Lien, an advocate for Asian-American and Pacific Islander inclusion in Pittsburgh, recently encountered Cho's cookie art on exhibit at a local coffee shop. She said the display had a visible impact on her teenage daughter. \"Who would have thought using baked goods as a platform to talk social justice was a thing? And yet, the attention it has garnered is exactly what we need to start dialog and to impart enlightenment.\"\u003c/p>\n\u003cfigure id=\"attachment_134695\" class=\"wp-caption aligncenter\" style=\"max-width: 785px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/grace-lee-boggs-cookie_1_orig_custom-432c808ef7e6ebadf55f20a0ed724fc3e36a2c21-s1600-c85.jpg\" alt=\"Cho's portrait of human rights activist Grace Lee Boggs\" width=\"785\" height=\"787\" class=\"size-full wp-image-134695\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/grace-lee-boggs-cookie_1_orig_custom-432c808ef7e6ebadf55f20a0ed724fc3e36a2c21-s1600-c85.jpg 785w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/grace-lee-boggs-cookie_1_orig_custom-432c808ef7e6ebadf55f20a0ed724fc3e36a2c21-s1600-c85-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/grace-lee-boggs-cookie_1_orig_custom-432c808ef7e6ebadf55f20a0ed724fc3e36a2c21-s1600-c85-768x770.jpg 768w\" sizes=\"(max-width: 785px) 100vw, 785px\">\u003cfigcaption class=\"wp-caption-text\">Cho's portrait of human rights activist Grace Lee Boggs \u003ccite>(Jasmine Cho)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lien says that when her daughter, who was then 16, saw Cho's exhibit, she said, \"'Wow, I didn't know there were that many of us that were making a difference. I better step up my game.' She proceeded to Google many of the Asian- and Pacific-Islander-American heroes and sheroes, and what could have been a 15-minute viewing became a two-hour experience for her.\"\u003c/p>\n\u003cp>That's exactly the kind of reaction Cho wants her cookies to elicit. \"With all that has happened, and all that's still happening in America, it's so easy to become desensitized. Cookies are always going to be inviting, and your curiosity is always going to be stoked. I've never seen them met with less eagerness to know more.\"\u003c/p>\n\u003cfigure id=\"attachment_134696\" class=\"wp-caption aligncenter\" style=\"max-width: 1065px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/larry-itlong-img-5379_orig_custom-f138fd1938e188edb303738a6de060509bfd5685-s1600-c85.jpg\" alt=\"Cho's portrait of Filipino-American labor leader Larry Itliong.\" width=\"1065\" height=\"796\" class=\"size-full wp-image-134696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/larry-itlong-img-5379_orig_custom-f138fd1938e188edb303738a6de060509bfd5685-s1600-c85.jpg 1065w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/larry-itlong-img-5379_orig_custom-f138fd1938e188edb303738a6de060509bfd5685-s1600-c85-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/larry-itlong-img-5379_orig_custom-f138fd1938e188edb303738a6de060509bfd5685-s1600-c85-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/larry-itlong-img-5379_orig_custom-f138fd1938e188edb303738a6de060509bfd5685-s1600-c85-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/larry-itlong-img-5379_orig_custom-f138fd1938e188edb303738a6de060509bfd5685-s1600-c85-1020x762.jpg 1020w\" sizes=\"(max-width: 1065px) 100vw, 1065px\">\u003cfigcaption class=\"wp-caption-text\">Cho's portrait of Filipino-American labor leader Larry Itliong. \u003ccite>(Jasmine Cho)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cho is also spreading awareness through a children's book she wrote and illustrated, \u003ca href=\"https://yummyholic.com/products/childrens-book-role-models-who-look-like-me\">Role Models Who Look Like Me: Asian-Americans and Pacific Islanders Who Made History\u003c/a>. These are the types of stories of Asian-American representation that Cho says were lacking in her own childhood. Although she grew up in Los Angeles, the daughter of a renowned Taekwondo master, Cho says she was the only Korean-American kid in her community. \"I felt like a minority within a minority,\" she told me. It's a feeling that followed her into adulthood, as she described in her TEDx talk: \"Growing up as an Asian-American, I felt that I needed to accept being invisible.\" \u003c/p>\n\u003cp>While promoting her book, Cho has visited schools as a guest lecturer. In her presentations, Cho will often ask children whether they, too, have ever felt left out or lonely, as she once did. Teacher Amy Kim, an early-childhood educator at Pittsburgh's Shady Side Academy, observed her students' responses during Cho's recent visit. \u003c/p>\n\u003cfigure id=\"attachment_134697\" class=\"wp-caption aligncenter\" style=\"max-width: 1098px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/kate-buckley-portrait-of-jasmine-cho-at-work_custom-357106241c2da423ae5431945d20a44a49396d6a-s1600-c85.jpg\" alt=\"\" width=\"1098\" height=\"734\" class=\"size-full wp-image-134697\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/kate-buckley-portrait-of-jasmine-cho-at-work_custom-357106241c2da423ae5431945d20a44a49396d6a-s1600-c85.jpg 1098w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/kate-buckley-portrait-of-jasmine-cho-at-work_custom-357106241c2da423ae5431945d20a44a49396d6a-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/kate-buckley-portrait-of-jasmine-cho-at-work_custom-357106241c2da423ae5431945d20a44a49396d6a-s1600-c85-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/kate-buckley-portrait-of-jasmine-cho-at-work_custom-357106241c2da423ae5431945d20a44a49396d6a-s1600-c85-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/kate-buckley-portrait-of-jasmine-cho-at-work_custom-357106241c2da423ae5431945d20a44a49396d6a-s1600-c85-1020x682.jpg 1020w\" sizes=\"(max-width: 1098px) 100vw, 1098px\">\u003cfigcaption class=\"wp-caption-text\">Baker and artist Jasmine Cho at work on a portrait. \u003ccite>(Kate Buckley Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Our students were immediately impacted by her visit,\" Kim says. \"For our Asian-American students especially, they absolutely connected with her and her children's book almost immediately. Their faces said it all by their proud expressions. ... The Asian children gleamed, knowing these famous Americans were similar to them.\" As part of the presentation, Kim says Cho helped students make their own cookie self-portraits.\u003c/p>\n\u003cp> As for Cho's own role models? She cites among them James Beard award-winning chef Joanne Chang, whose cookbooks served as early inspiration for Cho's journey as a self-taught baker and artist. During a recent trip to Boston, Cho got to meet Chang. Of course, she presented her idol with a cookie portrait Cho had made of Chang.\u003c/p>\n\u003cp>But if you want your own custom cookie portrait by Cho, you're out of luck. She's not taking any more orders through her online custom bakery, \u003ca href=\"https://yummyholic.com/\">Yummyholic\u003c/a>, for the rest of the year in order to focus on another passion—baking as therapy. \u003c/p>\n\u003cp>Cho is currently pursuing a bachelor's degree in art therapy and has received a $10,000 \"community champion\" award from Citizens Bank to support her work providing baking therapy for the Center for Victims in Pittsburgh. For her, it's just one more form of cookie activism.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"https://www.createandplate.com/\">\u003cem>Caroline Choe\u003c/em>\u003c/a>\u003cem> is a writer, artist, teacher and chef based in New York City.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/08/31/756005776/cookie-artist-teaches-edible-lessons-in-asian-american-history\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n","blocks":[],"excerpt":"Jasmine Cho makes cookie portraits of people like Takao Ozawa, who was denied U.S. citizenship on the basis of race in a landmark case. Her goal: to make social justice lessons more palatable.","status":"publish","parent":0,"modified":1567628479,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":968},"headData":{"title":"Cookie Artist Teaches Edible Lessons In Asian-American History | KQED","description":"Jasmine Cho makes cookie portraits of people like Takao Ozawa, who was denied U.S. citizenship on the basis of race in a landmark case. Her goal: to make social justice lessons more palatable.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134687 https://ww2.kqed.org/bayareabites/?p=134687","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/09/03/cookie-artist-teaches-edible-lessons-in-asian-american-history/","disqusTitle":"Cookie Artist Teaches Edible Lessons In Asian-American History","nprByline":"Caroline Choe, NPR Food","nprImageAgency":"Jasmine Cho","nprStoryId":"756005776","nprApiLink":"http://api.npr.org/query?id=756005776&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/08/31/756005776/cookie-artist-teaches-edible-lessons-in-asian-american-history?ft=nprml&f=756005776","nprRetrievedStory":"1","nprPubDate":"Sat, 31 Aug 2019 07:01:00 -0400","nprStoryDate":"Sat, 31 Aug 2019 07:01:18 -0400","nprLastModifiedDate":"Sat, 31 Aug 2019 07:01:18 -0400","path":"/bayareabites/134687/cookie-artist-teaches-edible-lessons-in-asian-american-history","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_131913,news_11705621","label":"More on Asian-American Art & History "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nJasmine Cho knows the power of a good cookie. \"Cookies,\" she says, \"can make anything more palatable.\" Including conversations about race and social justice in America.\u003c/p>\n\u003cp>\u003ca href=\"https://www.jasminemcho.com/\">A baker based in Pittsburgh\u003c/a>, Cho creates intricate, hand-drawn cookie portraits of Asian-American figures as a way to increase representation and raise awareness of Asian-American history and identity. \u003c/p>\n\u003cp>Figures represented in sugar and icing include people like Takao Ozawa, a Japanese-American whose petition for U.S. citizenship was denied on the basis of race in a landmark Supreme Court case, and \u003ca href=\"https://oac.cdlib.org/findaid/ark:/13030/kt3z09n6d9/\">Yuji Ichioka\u003c/a>, a pioneering historian of the Japanese-American experience who coined the term \"Asian-American.\" \u003c/p>\n\u003cfigure id=\"attachment_134689\" class=\"wp-caption aligncenter\" style=\"max-width: 649px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/takao-ozawa-cookie_orig_custom-0464da743d7a46d416461aed9d8f57d60b9e9dc1.jpg\" alt=\"A cookie portrait of Takao Ozawa, a Japanese-American whose petition for U.S. citizenship was denied on the basis of race in a landmark 1922 Supreme Court decision.\" width=\"649\" height=\"552\" class=\"size-full wp-image-134689\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/takao-ozawa-cookie_orig_custom-0464da743d7a46d416461aed9d8f57d60b9e9dc1.jpg 649w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/takao-ozawa-cookie_orig_custom-0464da743d7a46d416461aed9d8f57d60b9e9dc1-160x136.jpg 160w\" sizes=\"(max-width: 649px) 100vw, 649px\">\u003cfigcaption class=\"wp-caption-text\">A cookie portrait of Takao Ozawa, a Japanese-American whose petition for U.S. citizenship was denied on the basis of race in a landmark 1922 Supreme Court decision. \u003ccite>(Jasmine Cho)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Others featured on her baked creations include Olympic gold medalist \u003ca href=\"https://www.britannica.com/biography/Sammy-Lee\">Sammy Lee\u003c/a>; \u003ca href=\"https://www.wbur.org/hereandnow/2018/08/02/chinese-lady-play-afong-moy\">Afong Moy\u003c/a>, often cited as the first Chinese woman to set foot in the United States, who was put on display before crowds as a curiosity beginning in the 1830s; and author and civil rights activist \u003ca href=\"https://www.npr.org/sections/codeswitch/2015/06/27/417175523/grace-lee-boggs-activist-and-american-revolutionary-turns-100\">Grace Lee Boggs\u003c/a>. Many of these figures are not widely known.\u003c/p>\n\u003cp>As Cho told the audience during a recent TEDx talk in Pittsburgh, \"Privilege is when your culture is taught as a core curriculum, and mine is taught as an elective.\" The statement was met with a burst of supportive applause.\u003c/p>\n\u003cfigure id=\"attachment_134700\" class=\"wp-caption aligncenter\" style=\"max-width: 571px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/sammy-lee-cookie_orig_custom-7750e700a6c78ff5c7f62df4093bb90fa48c4b60-s1600-c85.jpg\" alt=\"Cho's portrait of diver Sammy Lee. In 1948, Lee became the first Asian-American to win an Olympic gold medal.\" width=\"571\" height=\"792\" class=\"size-full wp-image-134700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/sammy-lee-cookie_orig_custom-7750e700a6c78ff5c7f62df4093bb90fa48c4b60-s1600-c85.jpg 571w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/sammy-lee-cookie_orig_custom-7750e700a6c78ff5c7f62df4093bb90fa48c4b60-s1600-c85-160x222.jpg 160w\" sizes=\"(max-width: 571px) 100vw, 571px\">\u003cfigcaption class=\"wp-caption-text\">Cho's portrait of diver Sammy Lee. In 1948, Lee became the first Asian-American to win an Olympic gold medal. \u003ccite>(Jasmine Cho)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cho shares her cookie art on social media\u003cstrong> \u003c/strong>and her work is becoming more frequently featured in the Pittsburgh art scene. A collection of her cookies has also recently been purchased and displayed at the City County Building.\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>Marian Lien, an advocate for Asian-American and Pacific Islander inclusion in Pittsburgh, recently encountered Cho's cookie art on exhibit at a local coffee shop. She said the display had a visible impact on her teenage daughter. \"Who would have thought using baked goods as a platform to talk social justice was a thing? And yet, the attention it has garnered is exactly what we need to start dialog and to impart enlightenment.\"\u003c/p>\n\u003cfigure id=\"attachment_134695\" class=\"wp-caption aligncenter\" style=\"max-width: 785px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/grace-lee-boggs-cookie_1_orig_custom-432c808ef7e6ebadf55f20a0ed724fc3e36a2c21-s1600-c85.jpg\" alt=\"Cho's portrait of human rights activist Grace Lee Boggs\" width=\"785\" height=\"787\" class=\"size-full wp-image-134695\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/grace-lee-boggs-cookie_1_orig_custom-432c808ef7e6ebadf55f20a0ed724fc3e36a2c21-s1600-c85.jpg 785w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/grace-lee-boggs-cookie_1_orig_custom-432c808ef7e6ebadf55f20a0ed724fc3e36a2c21-s1600-c85-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/grace-lee-boggs-cookie_1_orig_custom-432c808ef7e6ebadf55f20a0ed724fc3e36a2c21-s1600-c85-768x770.jpg 768w\" sizes=\"(max-width: 785px) 100vw, 785px\">\u003cfigcaption class=\"wp-caption-text\">Cho's portrait of human rights activist Grace Lee Boggs \u003ccite>(Jasmine Cho)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lien says that when her daughter, who was then 16, saw Cho's exhibit, she said, \"'Wow, I didn't know there were that many of us that were making a difference. I better step up my game.' She proceeded to Google many of the Asian- and Pacific-Islander-American heroes and sheroes, and what could have been a 15-minute viewing became a two-hour experience for her.\"\u003c/p>\n\u003cp>That's exactly the kind of reaction Cho wants her cookies to elicit. \"With all that has happened, and all that's still happening in America, it's so easy to become desensitized. Cookies are always going to be inviting, and your curiosity is always going to be stoked. I've never seen them met with less eagerness to know more.\"\u003c/p>\n\u003cfigure id=\"attachment_134696\" class=\"wp-caption aligncenter\" style=\"max-width: 1065px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/larry-itlong-img-5379_orig_custom-f138fd1938e188edb303738a6de060509bfd5685-s1600-c85.jpg\" alt=\"Cho's portrait of Filipino-American labor leader Larry Itliong.\" width=\"1065\" height=\"796\" class=\"size-full wp-image-134696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/larry-itlong-img-5379_orig_custom-f138fd1938e188edb303738a6de060509bfd5685-s1600-c85.jpg 1065w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/larry-itlong-img-5379_orig_custom-f138fd1938e188edb303738a6de060509bfd5685-s1600-c85-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/larry-itlong-img-5379_orig_custom-f138fd1938e188edb303738a6de060509bfd5685-s1600-c85-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/larry-itlong-img-5379_orig_custom-f138fd1938e188edb303738a6de060509bfd5685-s1600-c85-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/larry-itlong-img-5379_orig_custom-f138fd1938e188edb303738a6de060509bfd5685-s1600-c85-1020x762.jpg 1020w\" sizes=\"(max-width: 1065px) 100vw, 1065px\">\u003cfigcaption class=\"wp-caption-text\">Cho's portrait of Filipino-American labor leader Larry Itliong. \u003ccite>(Jasmine Cho)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cho is also spreading awareness through a children's book she wrote and illustrated, \u003ca href=\"https://yummyholic.com/products/childrens-book-role-models-who-look-like-me\">Role Models Who Look Like Me: Asian-Americans and Pacific Islanders Who Made History\u003c/a>. These are the types of stories of Asian-American representation that Cho says were lacking in her own childhood. Although she grew up in Los Angeles, the daughter of a renowned Taekwondo master, Cho says she was the only Korean-American kid in her community. \"I felt like a minority within a minority,\" she told me. It's a feeling that followed her into adulthood, as she described in her TEDx talk: \"Growing up as an Asian-American, I felt that I needed to accept being invisible.\" \u003c/p>\n\u003cp>While promoting her book, Cho has visited schools as a guest lecturer. In her presentations, Cho will often ask children whether they, too, have ever felt left out or lonely, as she once did. Teacher Amy Kim, an early-childhood educator at Pittsburgh's Shady Side Academy, observed her students' responses during Cho's recent visit. \u003c/p>\n\u003cfigure id=\"attachment_134697\" class=\"wp-caption aligncenter\" style=\"max-width: 1098px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/kate-buckley-portrait-of-jasmine-cho-at-work_custom-357106241c2da423ae5431945d20a44a49396d6a-s1600-c85.jpg\" alt=\"\" width=\"1098\" height=\"734\" class=\"size-full wp-image-134697\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/kate-buckley-portrait-of-jasmine-cho-at-work_custom-357106241c2da423ae5431945d20a44a49396d6a-s1600-c85.jpg 1098w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/kate-buckley-portrait-of-jasmine-cho-at-work_custom-357106241c2da423ae5431945d20a44a49396d6a-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/kate-buckley-portrait-of-jasmine-cho-at-work_custom-357106241c2da423ae5431945d20a44a49396d6a-s1600-c85-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/kate-buckley-portrait-of-jasmine-cho-at-work_custom-357106241c2da423ae5431945d20a44a49396d6a-s1600-c85-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/kate-buckley-portrait-of-jasmine-cho-at-work_custom-357106241c2da423ae5431945d20a44a49396d6a-s1600-c85-1020x682.jpg 1020w\" sizes=\"(max-width: 1098px) 100vw, 1098px\">\u003cfigcaption class=\"wp-caption-text\">Baker and artist Jasmine Cho at work on a portrait. \u003ccite>(Kate Buckley Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Our students were immediately impacted by her visit,\" Kim says. \"For our Asian-American students especially, they absolutely connected with her and her children's book almost immediately. Their faces said it all by their proud expressions. ... The Asian children gleamed, knowing these famous Americans were similar to them.\" As part of the presentation, Kim says Cho helped students make their own cookie self-portraits.\u003c/p>\n\u003cp> As for Cho's own role models? She cites among them James Beard award-winning chef Joanne Chang, whose cookbooks served as early inspiration for Cho's journey as a self-taught baker and artist. During a recent trip to Boston, Cho got to meet Chang. Of course, she presented her idol with a cookie portrait Cho had made of Chang.\u003c/p>\n\u003cp>But if you want your own custom cookie portrait by Cho, you're out of luck. She's not taking any more orders through her online custom bakery, \u003ca href=\"https://yummyholic.com/\">Yummyholic\u003c/a>, for the rest of the year in order to focus on another passion—baking as therapy. \u003c/p>\n\u003cp>Cho is currently pursuing a bachelor's degree in art therapy and has received a $10,000 \"community champion\" award from Citizens Bank to support her work providing baking therapy for the Center for Victims in Pittsburgh. For her, it's just one more form of cookie activism.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"https://www.createandplate.com/\">\u003cem>Caroline Choe\u003c/em>\u003c/a>\u003cem> is a writer, artist, teacher and chef based in New York City.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/08/31/756005776/cookie-artist-teaches-edible-lessons-in-asian-american-history\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134687/cookie-artist-teaches-edible-lessons-in-asian-american-history","authors":["byline_bayareabites_134687"],"categories":["bayareabites_1653","bayareabites_11028","bayareabites_2090","bayareabites_10028","bayareabites_10916","bayareabites_2035"],"featImg":"bayareabites_134688","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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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. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/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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