Attempting to Recreate the Magic of the Love N' Haight Sandwich at Home
VIDEO: What Do You Do with Pluots? with Kim Alter & K&J Orchards
Noodle Soup, Homemade Dosas and Timeless Beans
5 Recipes to Try This Week
Flavors Worth Finding: Yolk Spill, Vegetarian Value and Fried Rice to Bet On
Chef Tanya Holland's Town Fare Raises the Oakland Museum's Culinary Profile
Flavors Worth Finding: Potato Chips in Sandwiches and Korean Stews
Bryant Terry's Big Beans, Buns and Broccoli Rabe
Before Impossible Burgers, the Bay Area Perfected Fake Meats for Decades
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Born and raised in Wales, she started her career in London, as a music journalist for uproarious rock ’n’ roll magazine, \u003cem>\u003ca href=\"https://www.kerrang.com/features/an-oral-history-of-alternative-tentacles-40-years-of-keeping-punk-alive/\">Kerrang!\u003c/a>\u003c/em>. In America, she got her start at alt-weeklies including \u003ca href=\"https://archives.sfweekly.com/sanfrancisco/ArticleArchives?author=2127078&excludeCategoryType=Blog\">\u003cem>SF Weekly\u003c/em>\u003c/a> and the \u003ca href=\"https://www.villagevoice.com/author/raealexandra/\">\u003cem>Village Voice\u003c/em>\u003c/a>, and freelanced for a great many other publications. Her undying love for San Francisco has, more recently, turned her into \u003ca href=\"https://www.kqed.org/arts/tag/bayareahistory/\">a history nerd\u003c/a>. In 2023, Rae was awarded an SPJ Excellence in Journalism Award for Arts & Culture.","avatar":"https://secure.gravatar.com/avatar/d5ef3d663d9adae1345d06932a3951de?s=600&d=blank&r=g","twitter":"raemondjjjj","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["editor"]},{"site":"news","roles":["editor"]},{"site":"pop","roles":["editor"]},{"site":"bayareabites","roles":["editor"]},{"site":"science","roles":["editor"]}],"headData":{"title":"Rae Alexandra | KQED","description":"Staff Writer","ogImgSrc":"https://secure.gravatar.com/avatar/d5ef3d663d9adae1345d06932a3951de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d5ef3d663d9adae1345d06932a3951de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/ralexandra"},"owon":{"type":"authors","id":"11614","meta":{"index":"authors_1591205172","id":"11614","found":true},"name":"Olivia Won","firstName":"Olivia","lastName":"Won","slug":"owon","email":"owon@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cspan style=\"font-weight: 400;\">Olivia Won is a writer, producer, and plant-tender living in her hometown of Oakland, California. She currently works with KQED Food, where she writes about Bay Area food culture and produces \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">. \u003c/span>","avatar":"https://secure.gravatar.com/avatar/a0ce8718461a291f08887a424d1ce561?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["editor"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Olivia Won | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a0ce8718461a291f08887a424d1ce561?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a0ce8718461a291f08887a424d1ce561?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/owon"},"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"}},"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_139356":{"type":"posts","id":"bayareabites_139356","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139356","score":null,"sort":[1605802322000]},"guestAuthors":[],"slug":"attempting-to-recreate-the-magic-of-the-love-n-haight-sandwich-at-home","title":"Attempting to Recreate the Magic of the Love N' Haight Sandwich at Home","publishDate":1605802322,"format":"standard","headTitle":"Flavors at Home | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>About a year and a half ago, smoked veggie duck unceremoniously disappeared from Love N' Haight's menu. At first, the disappearance of one of the vegetarian sandwich shop's most popular items seemed like a temporary blip. Owner Fey Chao wasn't sure what had happened—the vegan specialty just stopped arriving one day. Two months into the duck's disappearance, and tired of answering questions about it, she managed to update the menu board, hanging high on the wall above the order counter. \"OUT DUCK,\" she wrote in almost illegible Sharpie—the end of an era announced in a low key characteristic of the shop's general ethos.\u003c/p>\n\u003cp>The absence of the smoked veggie duck was upsetting for those of us who had eaten it with almost religious fervor for years. Over the last six months, each time I stepped through Love N' Haight's door, bell ringing above me, I checked to see if \"OUT DUCK\" was still on the board, then muttered the same thing. \"Man. That duck really is gone forever. But it's okay. As long as Love N' Haight stays open, everything is okay.\"\u003c/p>\n\u003cp>As you probably know by now, everything is not okay—Love N' Haight permanently closed its Lower Haight St. doors on Oct. 1, 2020. And it wasn't the \"OUT DUCK\" that was the problem. (We'd all just switched to the vegan chicken.) Like hundreds of businesses around the Bay Area, its closure was a side effect of the pandemic, exacerbated by an expiring lease. [aside postid='bayareabites_136148']\u003c/p>\n\u003cp>Losing Love N' Haight represents more than just the loss of a long-time veggie favorite. Its closure means the loss of a time capsule; a constant; a very special hole in the wall that steadfastly refused to change over the course of its 21 years in business. (Unless you count the one time prices went up by a dollar, or the disappearance of real meat from the menu in 2013.)\u003c/p>\n\u003cp>Make no mistake: Love N' Haight was weird in a quintessentially San Francisco way. Its interior walls and ceiling were decorated with a painting of the lost city of Atlantis, specifically designed to make you feel like you were underwater. The shop never played music, preferring instead to blast droning Buddhist chants, some of which were layered to the point of anxiety-inducing. The chairs and tables were mismatched and rickety. Inside, the only truly aesthetically pleasing sight was the immaculate Buddhist shrine, always replete with offerings. Love N' Haight stayed this way the entire time it was open, despite the gentrification going on outside its front door.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The reason Love N' Haight didn't need to fuss, or create a fancy decor to keep its customers coming, was because its sandwiches were unmatched. (Yes, even in a region as vegetarian-friendly as the Bay Area.) Now that the shop has closed, those sandwiches remain unmatched. (Though it's worth noting that Rhea's Deli in the Mission comes close.) This leaves many of its patrons in the predicament of trying to recreate Love N' Haight sandwiches at home. And this week, I did just that.\u003c/p>\n\u003cp>Much of the initial battle revolved around locating the right kind of soy meat. Love N' Haight's was special—thick steaks that offered a chew much closer to real meat than the average seitan. This is not meat you can pick up in any regular supermarket, and it's not readily available within the confines of San Francisco. A pilgrimage to \u003ca href=\"https://www.vegelutiontrading.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Layonna Vegetarian Health Food Market\u003c/a> in Oakland’s Chinatown (accessible via BART), or to \u003ca href=\"https://www.facebook.com/saudagarcashandcarry/\" target=\"_blank\" rel=\"noopener noreferrer\">Saudagar Cash & Carry\u003c/a> in Hayward is first necessary. Both carry the \u003ca href=\"https://www.vegelutiontrading.com/ecommerce/frozen-food/frozen-food-smoked-chicken-legs-(small-package).html\" target=\"_blank\" rel=\"noopener noreferrer\">Meatless Smoked Drumsticks\u003c/a> that most closely resemble the smoked veggie duck of old.\u003c/p>\n\u003cp>Through a process of trial and error, I found that the only way to get them cooked to Love N' Haight perfection is to first defrost them, then throw them in the oven at 375° for 12-15 minutes. (The package suggests frying, sautéing, or grilling—none of which gave me an even cook because of the drumsticks' awkward shape.) After that, it's just about replicating your order (mine was always on sliced wheat with extra avocado and cucumber) and doing it with the care and meticulous attention that Fey Chao used to give it. Evenly layer those veggies like your life depends on it!\u003c/p>\n\u003cp>The sandwich I made, it turns out, was great. Extremely similar to the ones Chao used to make for me. It filled the hole in my stomach just fine—but the one in my heart still remains. Because never again will I eat one while chatting across the counter to Chao's sweet daughter, Virginia. Never again will my friends attempt to FedEx me a sandwich on my birthday because I'm out of town and they know it's my favorite. (This really happened.) And never again will I drunkenly leave Molotov's at 1am and fall into the comfort of a sober-up sandwich right across the street.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>At the time of Love N' Haight's closing, \u003ca href=\"https://www.sfgate.com/food/article/Love-N-Haight-Deli-shutter-21-years-sandwich-15609977.php\" target=\"_blank\" rel=\"noopener noreferrer\">Fey Chao told SF Gate\u003c/a> that she intends to re-open in a new location once conditions return to normal. \"I can’t retire,\" she said, \"but right now it’s very difficult to open a new shop. This year, I will relax for a couple months, but I’ll find something to do for next year.\" Chao should relax while she can. As delicious as my home sandwich was, if and when Love N' Haight opens in a new location, I, and countless others like me, will enthusiastically return, \"OUT DUCK\" or not.\u003c/p>\n\n","blocks":[],"excerpt":"The closure of the San Francisco vegetarian sandwich staple is forcing long-time patrons to try and make them at home.","status":"publish","parent":0,"modified":1621555287,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":962},"headData":{"title":"Attempting to Recreate the Magic of the Love N' Haight Sandwich at Home | KQED","description":"The closure of the San Francisco vegetarian sandwich staple is forcing long-time patrons to try and make them at home.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139356 https://ww2.kqed.org/bayareabites/?p=139356","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/11/19/attempting-to-recreate-the-magic-of-the-love-n-haight-sandwich-at-home/","disqusTitle":"Attempting to Recreate the Magic of the Love N' Haight Sandwich at Home","source":"Flavors at Home","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139356/attempting-to-recreate-the-magic-of-the-love-n-haight-sandwich-at-home","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>About a year and a half ago, smoked veggie duck unceremoniously disappeared from Love N' Haight's menu. At first, the disappearance of one of the vegetarian sandwich shop's most popular items seemed like a temporary blip. Owner Fey Chao wasn't sure what had happened—the vegan specialty just stopped arriving one day. Two months into the duck's disappearance, and tired of answering questions about it, she managed to update the menu board, hanging high on the wall above the order counter. \"OUT DUCK,\" she wrote in almost illegible Sharpie—the end of an era announced in a low key characteristic of the shop's general ethos.\u003c/p>\n\u003cp>The absence of the smoked veggie duck was upsetting for those of us who had eaten it with almost religious fervor for years. Over the last six months, each time I stepped through Love N' Haight's door, bell ringing above me, I checked to see if \"OUT DUCK\" was still on the board, then muttered the same thing. \"Man. That duck really is gone forever. But it's okay. As long as Love N' Haight stays open, everything is okay.\"\u003c/p>\n\u003cp>As you probably know by now, everything is not okay—Love N' Haight permanently closed its Lower Haight St. doors on Oct. 1, 2020. And it wasn't the \"OUT DUCK\" that was the problem. (We'd all just switched to the vegan chicken.) Like hundreds of businesses around the Bay Area, its closure was a side effect of the pandemic, exacerbated by an expiring lease. \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136148","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Losing Love N' Haight represents more than just the loss of a long-time veggie favorite. Its closure means the loss of a time capsule; a constant; a very special hole in the wall that steadfastly refused to change over the course of its 21 years in business. (Unless you count the one time prices went up by a dollar, or the disappearance of real meat from the menu in 2013.)\u003c/p>\n\u003cp>Make no mistake: Love N' Haight was weird in a quintessentially San Francisco way. Its interior walls and ceiling were decorated with a painting of the lost city of Atlantis, specifically designed to make you feel like you were underwater. The shop never played music, preferring instead to blast droning Buddhist chants, some of which were layered to the point of anxiety-inducing. The chairs and tables were mismatched and rickety. Inside, the only truly aesthetically pleasing sight was the immaculate Buddhist shrine, always replete with offerings. Love N' Haight stayed this way the entire time it was open, despite the gentrification going on outside its front door.\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 reason Love N' Haight didn't need to fuss, or create a fancy decor to keep its customers coming, was because its sandwiches were unmatched. (Yes, even in a region as vegetarian-friendly as the Bay Area.) Now that the shop has closed, those sandwiches remain unmatched. (Though it's worth noting that Rhea's Deli in the Mission comes close.) This leaves many of its patrons in the predicament of trying to recreate Love N' Haight sandwiches at home. And this week, I did just that.\u003c/p>\n\u003cp>Much of the initial battle revolved around locating the right kind of soy meat. Love N' Haight's was special—thick steaks that offered a chew much closer to real meat than the average seitan. This is not meat you can pick up in any regular supermarket, and it's not readily available within the confines of San Francisco. A pilgrimage to \u003ca href=\"https://www.vegelutiontrading.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Layonna Vegetarian Health Food Market\u003c/a> in Oakland’s Chinatown (accessible via BART), or to \u003ca href=\"https://www.facebook.com/saudagarcashandcarry/\" target=\"_blank\" rel=\"noopener noreferrer\">Saudagar Cash & Carry\u003c/a> in Hayward is first necessary. Both carry the \u003ca href=\"https://www.vegelutiontrading.com/ecommerce/frozen-food/frozen-food-smoked-chicken-legs-(small-package).html\" target=\"_blank\" rel=\"noopener noreferrer\">Meatless Smoked Drumsticks\u003c/a> that most closely resemble the smoked veggie duck of old.\u003c/p>\n\u003cp>Through a process of trial and error, I found that the only way to get them cooked to Love N' Haight perfection is to first defrost them, then throw them in the oven at 375° for 12-15 minutes. (The package suggests frying, sautéing, or grilling—none of which gave me an even cook because of the drumsticks' awkward shape.) After that, it's just about replicating your order (mine was always on sliced wheat with extra avocado and cucumber) and doing it with the care and meticulous attention that Fey Chao used to give it. Evenly layer those veggies like your life depends on it!\u003c/p>\n\u003cp>The sandwich I made, it turns out, was great. Extremely similar to the ones Chao used to make for me. It filled the hole in my stomach just fine—but the one in my heart still remains. Because never again will I eat one while chatting across the counter to Chao's sweet daughter, Virginia. Never again will my friends attempt to FedEx me a sandwich on my birthday because I'm out of town and they know it's my favorite. (This really happened.) And never again will I drunkenly leave Molotov's at 1am and fall into the comfort of a sober-up sandwich right across the street.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>At the time of Love N' Haight's closing, \u003ca href=\"https://www.sfgate.com/food/article/Love-N-Haight-Deli-shutter-21-years-sandwich-15609977.php\" target=\"_blank\" rel=\"noopener noreferrer\">Fey Chao told SF Gate\u003c/a> that she intends to re-open in a new location once conditions return to normal. \"I can’t retire,\" she said, \"but right now it’s very difficult to open a new shop. This year, I will relax for a couple months, but I’ll find something to do for next year.\" Chao should relax while she can. As delicious as my home sandwich was, if and when Love N' Haight opens in a new location, I, and countless others like me, will enthusiastically return, \"OUT DUCK\" or not.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139356/attempting-to-recreate-the-magic-of-the-love-n-haight-sandwich-at-home","authors":["11242"],"series":["bayareabites_16895"],"categories":["bayareabites_16558","bayareabites_17082","bayareabites_1873"],"tags":["bayareabites_16557","bayareabites_16622","bayareabites_16536","bayareabites_16576","bayareabites_17007","bayareabites_1180","bayareabites_17008"],"featImg":"bayareabites_139366","label":"source_bayareabites_139356"},"bayareabites_138967":{"type":"posts","id":"bayareabites_138967","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138967","score":null,"sort":[1600453324000]},"guestAuthors":[],"slug":"video-what-do-you-do-with-pluots-with-kim-alter-kj-orchards","title":"VIDEO: What Do You Do with Pluots? with Kim Alter & K&J Orchards","publishDate":1600453324,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>What is a pluot, and what makes them special? Chef Kim Alter of San Francisco’s \u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird Restaurant\u003c/a> visits Aomboon Deasy of \u003ca href=\"https://cuesa.org/seller/kj-orchards\">K&J Orchards\u003c/a> during peak pluot season to learn more about this star summer fruit—part plum, part apricot—and shares five unexpected ways to enjoy and prepare pluots at home.\u003c/p>\n\u003cp>Beloved by chefs for their tree-ripened and hand-harvested fruit, K&J Orchards grows more than 180 varieties of fruits and nuts in Winters and Yuba City, California, from cherries and apricots in the spring to persimmons and pomegranates in the fall. Started by Kalayada Ammatya and James Beutel—a professor of pomology (the study of fruit)—the farm is now managed by their daughter, Aomboon (nicknamed “Boonie”), and her husband, Tim.\u003c/p>\n\u003cp>Aomboon and Tim grow dozens of stone fruit varieties throughout the summer and fall season, including pluots, a plum-leaning \u003ca href=\"https://cuesa.org/article/pluots-apriums-and-flavorful-world-hybrid-fruit\">hybrid stone fruit\u003c/a>. The skin of the pluot resembles a plum and the flesh is juicy and sweet due to its high sugar content. Available at the farmers market May through October, you can find them in a rainbow of colors, from yellow-green to deep purple, with popular varietals such as Flavor King and Dapple Dandy.\u003c/p>\n\u003cp>You can support \u003ca href=\"https://cuesa.org/seller/kj-orchards\">K&J Orchards\u003c/a> at the Ferry Plaza Farmers Market in San Francisco on Saturdays and Tuesdays, and visit the \u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird website\u003c/a> for their farmers market inspired meal kit menu.\u003c/p>\n\u003cp>\u003cem>Kim Alter will be participating in CUESA's Sunday Supper: A Farm to \u003c/em>Home\u003cem> Feast on October 18. \u003ca href=\"https://cuesa.org/event/2020/sunday-supper\">Learn more.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.youtube.com/embed/qyUXXJ62feo\u003c/p>\n\u003ch2>Pluot and Mustard Green Salad \u003c/h2>\n\u003cp>\u003cstrong>Source: \u003c/strong>\u003cem>Kim Alter, Nightbird\u003c/em>\u003c/p>\n\u003cp>This light and refreshing rustic salad hits all the notes: acidity and sweetness from the pluots, pepperiness from the mustard greens, and richness from the cheese.\u003c/p>\n\u003cp>\u003cstrong>Serves 2 (can easily be scaled up to serve more people)\u003c/strong>\u003c/p>\n\u003cp>INGREDIENTS\u003c/p>\n\u003cp>2 ripe pluots (ideally whatever is best at the moment from K & J Orchards), washed\u003cbr>1 clove garlic\u003cbr>¼ cup apple cider vinegar\u003cbr>A couple handfuls spicy mustard greens, washed and dried\u003cbr>2 carrots, washed and shaved\u003cbr>2 turnips, washed and shaved\u003cbr>4 ounces fresh burrata or ricotta\u003cbr>Salt and freshly cracked black pepper, to taste\u003cbr>Olive oil, to taste\u003cbr>Bread (optional)\u003c/p>\n\u003cp>PREPARATION\u003c/p>\n\u003cp>Slice pluots in half and remove pits. Squeeze the juice into a bowl, then chop the pluots roughly and place them in the bowl with the juice. Crush the clove of garlic and put it in the bowl with the pluots. Pour the vinegar on top and let it sit for a few minutes while you assemble the salad.\u003c/p>\n\u003cp>Combine the mustard greens, carrots, and turnips to build your salad. Place the burrata on a plate, and season it with salt and pepper. Place the salad on top of the burrata.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Remove the pluot chunks from the juice-vinegar mixture (save the liquid, but toss the garlic) and add them to the salad. Whisk the olive oil into the reserved liquid little by little to make a vinaigrette, tasting for balance as you go. When it tastes good to you, drizzle a bit over the salad. Serve with seared bread to add a panzanella-like crunch.\u003c/p>\n\n","blocks":[],"excerpt":"What is a pluot, and what do you do with it? Chef Kim Alter of Nightbird Restaurant visits K&J Orchards to learn more and share recipe tips.","status":"publish","parent":0,"modified":1621632536,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":535},"headData":{"title":"VIDEO: What Do You Do with Pluots? with Kim Alter & K&J Orchards | KQED","description":"What is a pluot, and what do you do with it? Chef Kim Alter of Nightbird Restaurant visits K&J Orchards to learn more and share recipe tips.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138967 https://ww2.kqed.org/bayareabites/?p=138967","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/09/18/video-what-do-you-do-with-pluots-with-kim-alter-kj-orchards/","disqusTitle":"VIDEO: What Do You Do with Pluots? with Kim Alter & K&J Orchards","nprByline":"CUESA","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/138967/video-what-do-you-do-with-pluots-with-kim-alter-kj-orchards","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>What is a pluot, and what makes them special? Chef Kim Alter of San Francisco’s \u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird Restaurant\u003c/a> visits Aomboon Deasy of \u003ca href=\"https://cuesa.org/seller/kj-orchards\">K&J Orchards\u003c/a> during peak pluot season to learn more about this star summer fruit—part plum, part apricot—and shares five unexpected ways to enjoy and prepare pluots at home.\u003c/p>\n\u003cp>Beloved by chefs for their tree-ripened and hand-harvested fruit, K&J Orchards grows more than 180 varieties of fruits and nuts in Winters and Yuba City, California, from cherries and apricots in the spring to persimmons and pomegranates in the fall. Started by Kalayada Ammatya and James Beutel—a professor of pomology (the study of fruit)—the farm is now managed by their daughter, Aomboon (nicknamed “Boonie”), and her husband, Tim.\u003c/p>\n\u003cp>Aomboon and Tim grow dozens of stone fruit varieties throughout the summer and fall season, including pluots, a plum-leaning \u003ca href=\"https://cuesa.org/article/pluots-apriums-and-flavorful-world-hybrid-fruit\">hybrid stone fruit\u003c/a>. The skin of the pluot resembles a plum and the flesh is juicy and sweet due to its high sugar content. Available at the farmers market May through October, you can find them in a rainbow of colors, from yellow-green to deep purple, with popular varietals such as Flavor King and Dapple Dandy.\u003c/p>\n\u003cp>You can support \u003ca href=\"https://cuesa.org/seller/kj-orchards\">K&J Orchards\u003c/a> at the Ferry Plaza Farmers Market in San Francisco on Saturdays and Tuesdays, and visit the \u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird website\u003c/a> for their farmers market inspired meal kit menu.\u003c/p>\n\u003cp>\u003cem>Kim Alter will be participating in CUESA's Sunday Supper: A Farm to \u003c/em>Home\u003cem> Feast on October 18. \u003ca href=\"https://cuesa.org/event/2020/sunday-supper\">Learn more.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/qyUXXJ62feo'\n title='//www.youtube.com/embed/qyUXXJ62feo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003ch2>Pluot and Mustard Green Salad \u003c/h2>\n\u003cp>\u003cstrong>Source: \u003c/strong>\u003cem>Kim Alter, Nightbird\u003c/em>\u003c/p>\n\u003cp>This light and refreshing rustic salad hits all the notes: acidity and sweetness from the pluots, pepperiness from the mustard greens, and richness from the cheese.\u003c/p>\n\u003cp>\u003cstrong>Serves 2 (can easily be scaled up to serve more people)\u003c/strong>\u003c/p>\n\u003cp>INGREDIENTS\u003c/p>\n\u003cp>2 ripe pluots (ideally whatever is best at the moment from K & J Orchards), washed\u003cbr>1 clove garlic\u003cbr>¼ cup apple cider vinegar\u003cbr>A couple handfuls spicy mustard greens, washed and dried\u003cbr>2 carrots, washed and shaved\u003cbr>2 turnips, washed and shaved\u003cbr>4 ounces fresh burrata or ricotta\u003cbr>Salt and freshly cracked black pepper, to taste\u003cbr>Olive oil, to taste\u003cbr>Bread (optional)\u003c/p>\n\u003cp>PREPARATION\u003c/p>\n\u003cp>Slice pluots in half and remove pits. Squeeze the juice into a bowl, then chop the pluots roughly and place them in the bowl with the juice. Crush the clove of garlic and put it in the bowl with the pluots. Pour the vinegar on top and let it sit for a few minutes while you assemble the salad.\u003c/p>\n\u003cp>Combine the mustard greens, carrots, and turnips to build your salad. Place the burrata on a plate, and season it with salt and pepper. Place the salad on top of the burrata.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Remove the pluot chunks from the juice-vinegar mixture (save the liquid, but toss the garlic) and add them to the salad. Whisk the olive oil into the reserved liquid little by little to make a vinaigrette, tasting for balance as you go. When it tastes good to you, drizzle a bit over the salad. Serve with seared bread to add a panzanella-like crunch.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138967/video-what-do-you-do-with-pluots-with-kim-alter-kj-orchards","authors":["byline_bayareabites_138967"],"categories":["bayareabites_16558","bayareabites_752","bayareabites_2695","bayareabites_12276","bayareabites_95","bayareabites_17082","bayareabites_16773","bayareabites_1873"],"tags":["bayareabites_237","bayareabites_14747","bayareabites_16938","bayareabites_10065","bayareabites_16939","bayareabites_348","bayareabites_10713"],"featImg":"bayareabites_138969","label":"bayareabites"},"bayareabites_136777":{"type":"posts","id":"bayareabites_136777","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136777","score":null,"sort":[1586215826000]},"guestAuthors":[],"slug":"flavors-at-home-noodle-soup-homemade-dosas-and-timeless-beans","title":"Noodle Soup, Homemade Dosas and Timeless Beans","publishDate":1586215826,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003ch2>The Noodle Soup, All Grown Up\u003c/h2>\n\u003cp>When I was sick growing up, my dad would sometimes make me a bowl of simple noodle soup. It was just broth made with concentrated powder that came from metallic pouches, fresh noodles from Oakland’s Koreana Plaza that he always kept well stocked in our freezer, and a runny egg suspended in the center of the bowl. Maybe it was the rarity of my father taking time out of his busy day to tend to me, or the delirium of fever, but I grew convinced that a bowl of his soup would rid my body of any ailment.\u003c/p>\n\u003cp>Now, as an adult confined to my apartment, I’ve been experimenting with variants of this childhood comfort food, using dried mushrooms as the soup base. When soaked, the mushrooms expand and impart their rich umami flavors into the broth. Paired with ginger, my halmoni’s very funky homemade soy sauce and some butter, the mushroom soup base conjures an earthiness reminiscent of matted leaves on a damp forest floor, layering flavors that deepen with each slurp. With sanuki udon noodles (a staple in my freezer because I am my father’s daughter), a soft-boiled egg, and some fresh radish, a lunch in isolation becomes a reminder of how small acts of care, like a simple bowl of soup for a sick daughter, can do a world of healing well beyond the duration of a fever. —\u003cem>Olivia Won, Associate Producer, Check, Please! Bay Area\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_136779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136779\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed.jpg\" alt=\"Making dosa from scratch evokes memories but it demands focus as well. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-1020x765.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Making dosa from scratch evokes memories but it demands focus as well. \u003ccite>(Lakshmi Sarah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dosa from Scratch\u003c/h2>\n\u003cp>When my cousin in India recently asked me where I was and what I was doing, I got to tell him I was at home making dosa batter. In my first time making it from scratch, I aimed for edible at the very least. I thought back to visiting my favorite aunt in India. While she made breakfast, I hovered around, attempting to memorize all the steps and keep her company. I know all the Malayalam words for spices and kitchen items, even if I can’t properly pronounce my father’s family’s village name.\u003c/p>\n\u003cp>For dosa, my aunt always scurries to the kitchen before bed to mix the urad daal and idli rice. It’s a process I was usually too lazy to observe—or maybe she was too quick for me. Now I soak my ingredients one day and grind them in my food processor the next. On the third day, it finally looks like batter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dosa evokes memory, but the process of making it also allows me to focus. I wait for the pan to heat, testing it with a small amount of batter. Then I add more batter, dropping coconut oil on top and around the edges. I flip the dosa and sprinkle it with chaat masala. When my friend calls from the South Bay to ask what I’m doing, I say “Making dosa!” She is too, so we cook and eat together. —\u003ci>Lakshmi Sarah, On-Call Interactive Producer\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_136781\" class=\"wp-caption aligncenter\" style=\"max-width: 1890px\">\u003cimg class=\"size-full wp-image-136781\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed.jpg\" alt=\"Beans, not an apocalypse food, but an elegant food through thick and thin.\" width=\"1890\" height=\"1161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed.jpg 1890w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-800x491.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-768x472.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-1020x627.jpg 1020w\" sizes=\"(max-width: 1890px) 100vw, 1890px\">\u003cfigcaption class=\"wp-caption-text\">Beans, not an apocalypse food, but an elegant meal through thick and thin. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Beans, Now and Forever\u003c/h2>\n\u003cp>By some twist of global proportions, the object of everyone’s desire is a humble, dried legume. In a moment where folks are searching both for answers and models of resilience in the news and in their pantries, \u003ca href=\"https://www.kqed.org/bayareabites/136098/cooking-beans-is-a-quiet-defiance-of-our-convenience-obsessed-culture\" target=\"_blank\" rel=\"noopener noreferrer\">beans have shyly stepped forward\u003c/a>. Napa heirloom bean provider Rancho Gordo has had surging demand in recent weeks. Rancho Gordo’s founder \u003ca href=\"https://www.nytimes.com/2020/03/22/business/coronavirus-beans-sales.html\" target=\"_blank\" rel=\"noopener noreferrer\">Steve Sando\u003c/a> told \u003ci>The New York Times\u003c/i> he used to be the loneliest man at the farmer’s market, but those days are gone.\u003c/p>\n\u003cp>Why do beans seem like the answer all of a sudden? Their prolonged shelf life surely can’t be all. Maybe it’s because the same beans you can soak and cook to eat whole, you can whip into a paste to spread on bread, or use as a sauce for grains. You can even plant that same dry bean in your garden and harvest more beans in the future. (The canned variety gets two out of three on that count.) For me, beans are not apocalypse food, they’re simply a good food. They endorse my desire to take my time in life. But they also satisfy my hunger with a combination of starchy weight and protein.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='bayareabites_136716,food_1336845,bayareabites_136549' label='More Food Stories']\u003c/span>\u003c/strong>\u003c/p>\n\u003cp>I’ve probably cooked five different varieties of beans in the last month and the cranberry beans currently reign supreme. Though each bean comes with its own flavor, the velvet soft cranberry beans most gracefully took to the garlic, onions, thyme and chili flakes I added to them. As always, a good amount of salt and fat, and maybe a squeeze of lemon to finish, will turn beans into an elegant meal, now and forever. —\u003ci>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"Finding comfort in noodle soup, dosas and beans from our home kitchens. ","status":"publish","parent":0,"modified":1602693253,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":911},"headData":{"title":"Noodle Soup, Homemade Dosas and Timeless Beans | KQED","description":"Finding comfort in noodle soup, dosas and beans from our home kitchens. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136777 https://ww2.kqed.org/bayareabites/?p=136777","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/04/06/flavors-at-home-noodle-soup-homemade-dosas-and-timeless-beans/","disqusTitle":"Noodle Soup, Homemade Dosas and Timeless Beans","source":"Flavors at Home","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136777/flavors-at-home-noodle-soup-homemade-dosas-and-timeless-beans","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003ch2>The Noodle Soup, All Grown Up\u003c/h2>\n\u003cp>When I was sick growing up, my dad would sometimes make me a bowl of simple noodle soup. It was just broth made with concentrated powder that came from metallic pouches, fresh noodles from Oakland’s Koreana Plaza that he always kept well stocked in our freezer, and a runny egg suspended in the center of the bowl. Maybe it was the rarity of my father taking time out of his busy day to tend to me, or the delirium of fever, but I grew convinced that a bowl of his soup would rid my body of any ailment.\u003c/p>\n\u003cp>Now, as an adult confined to my apartment, I’ve been experimenting with variants of this childhood comfort food, using dried mushrooms as the soup base. When soaked, the mushrooms expand and impart their rich umami flavors into the broth. Paired with ginger, my halmoni’s very funky homemade soy sauce and some butter, the mushroom soup base conjures an earthiness reminiscent of matted leaves on a damp forest floor, layering flavors that deepen with each slurp. With sanuki udon noodles (a staple in my freezer because I am my father’s daughter), a soft-boiled egg, and some fresh radish, a lunch in isolation becomes a reminder of how small acts of care, like a simple bowl of soup for a sick daughter, can do a world of healing well beyond the duration of a fever. —\u003cem>Olivia Won, Associate Producer, Check, Please! Bay Area\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_136779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136779\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed.jpg\" alt=\"Making dosa from scratch evokes memories but it demands focus as well. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-1020x765.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Making dosa from scratch evokes memories but it demands focus as well. \u003ccite>(Lakshmi Sarah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dosa from Scratch\u003c/h2>\n\u003cp>When my cousin in India recently asked me where I was and what I was doing, I got to tell him I was at home making dosa batter. In my first time making it from scratch, I aimed for edible at the very least. I thought back to visiting my favorite aunt in India. While she made breakfast, I hovered around, attempting to memorize all the steps and keep her company. I know all the Malayalam words for spices and kitchen items, even if I can’t properly pronounce my father’s family’s village name.\u003c/p>\n\u003cp>For dosa, my aunt always scurries to the kitchen before bed to mix the urad daal and idli rice. It’s a process I was usually too lazy to observe—or maybe she was too quick for me. Now I soak my ingredients one day and grind them in my food processor the next. On the third day, it finally looks like batter.\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>Dosa evokes memory, but the process of making it also allows me to focus. I wait for the pan to heat, testing it with a small amount of batter. Then I add more batter, dropping coconut oil on top and around the edges. I flip the dosa and sprinkle it with chaat masala. When my friend calls from the South Bay to ask what I’m doing, I say “Making dosa!” She is too, so we cook and eat together. —\u003ci>Lakshmi Sarah, On-Call Interactive Producer\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_136781\" class=\"wp-caption aligncenter\" style=\"max-width: 1890px\">\u003cimg class=\"size-full wp-image-136781\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed.jpg\" alt=\"Beans, not an apocalypse food, but an elegant food through thick and thin.\" width=\"1890\" height=\"1161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed.jpg 1890w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-800x491.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-768x472.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-1020x627.jpg 1020w\" sizes=\"(max-width: 1890px) 100vw, 1890px\">\u003cfigcaption class=\"wp-caption-text\">Beans, not an apocalypse food, but an elegant meal through thick and thin. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Beans, Now and Forever\u003c/h2>\n\u003cp>By some twist of global proportions, the object of everyone’s desire is a humble, dried legume. In a moment where folks are searching both for answers and models of resilience in the news and in their pantries, \u003ca href=\"https://www.kqed.org/bayareabites/136098/cooking-beans-is-a-quiet-defiance-of-our-convenience-obsessed-culture\" target=\"_blank\" rel=\"noopener noreferrer\">beans have shyly stepped forward\u003c/a>. Napa heirloom bean provider Rancho Gordo has had surging demand in recent weeks. Rancho Gordo’s founder \u003ca href=\"https://www.nytimes.com/2020/03/22/business/coronavirus-beans-sales.html\" target=\"_blank\" rel=\"noopener noreferrer\">Steve Sando\u003c/a> told \u003ci>The New York Times\u003c/i> he used to be the loneliest man at the farmer’s market, but those days are gone.\u003c/p>\n\u003cp>Why do beans seem like the answer all of a sudden? Their prolonged shelf life surely can’t be all. Maybe it’s because the same beans you can soak and cook to eat whole, you can whip into a paste to spread on bread, or use as a sauce for grains. You can even plant that same dry bean in your garden and harvest more beans in the future. (The canned variety gets two out of three on that count.) For me, beans are not apocalypse food, they’re simply a good food. They endorse my desire to take my time in life. But they also satisfy my hunger with a combination of starchy weight and protein.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136716,food_1336845,bayareabites_136549","label":"More Food Stories "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/p>\n\u003cp>I’ve probably cooked five different varieties of beans in the last month and the cranberry beans currently reign supreme. Though each bean comes with its own flavor, the velvet soft cranberry beans most gracefully took to the garlic, onions, thyme and chili flakes I added to them. As always, a good amount of salt and fat, and maybe a squeeze of lemon to finish, will turn beans into an elegant meal, now and forever. —\u003ci>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136777/flavors-at-home-noodle-soup-homemade-dosas-and-timeless-beans","authors":["11625","11614"],"categories":["bayareabites_1873"],"tags":["bayareabites_1931","bayareabites_480","bayareabites_13179","bayareabites_16622","bayareabites_10865","bayareabites_15210"],"featImg":"bayareabites_136780","label":"source_bayareabites_136777"},"bayareabites_136716":{"type":"posts","id":"bayareabites_136716","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136716","score":null,"sort":[1585785647000]},"guestAuthors":[],"slug":"5-recipes-to-try-this-week","title":"5 Recipes to Try This Week","publishDate":1585785647,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>With the coronavirus shelter-in-place order, you're likely spending more time cooking in your home kitchen. And by now, you may have cycled through your usual-suspect recipes.\u003c/p>\n\u003cp>If your pantry is stocked but you’re out of ideas for what to cook next, here are five recipes ranging from approachable staples to others that take a bit more time, but deliver on the promise of your patient labor.\u003c/p>\n\u003cfigure id=\"attachment_131399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131399\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/19A9399-e1542325931912.jpg\" alt=\"Sweet Potato Gratin with Goat Cheese and Harissa\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Sweet Potato Gratin with Goat Cheese and Harissa. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>1. Sweet Potato Gratin with Goat Cheese and Harissa\u003c/h3>\n\u003cp>You can usher out the last of winter with this \u003ca href=\"https://www.kqed.org/bayareabites/131380/sweet-potato-gratin-with-goat-cheese-and-harissa\" target=\"_blank\" rel=\"noopener noreferrer\">sweet potato gratin with goat cheese and harissa\u003c/a>. Sweet potatoes are the sort of fresh produce that almost count as a pantry item. Though the root vegetable’s season peaks in fall, the gratin preparation will be forgiving of time lapsed. If you don’t have harissa on hand, try another red pepper variety.\u003c/p>\n\u003cfigure id=\"attachment_124270\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003cimg class=\"size-full wp-image-124270\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786.jpg\" alt=\"\" width=\"1180\" height=\"786\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-520x346.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Stock starting to cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>2. Homemade Chicken Stock\u003c/h3>\n\u003cp>There is no better time to be the sort of person who makes\u003ca href=\"https://www.kqed.org/bayareabites/115564/diy-make-your-own-homemade-chicken-stock\" target=\"_blank\" rel=\"noopener noreferrer\"> chicken stock\u003c/a> from scratch. Chicken stock is a utility knife in your fridge. Naturally a great fit for chicken noodle and other soups and stews, it can also be employed to deglaze a pan, squeezing out maximum flavor from the meats you’ve just seared. You can also substitute water for stock in part or in whole to cook rice and other grains, and even beans.\u003c/p>\n\u003cfigure id=\"attachment_123893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123893\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new.jpg\" alt=\"Tanya Holland’s Vegetarian Dirty Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Vegetarian Dirty Rice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>3. Chef Tanya Holland's Vegetarian Dirty Rice\u003c/h3>\n\u003cp>A one-pan recipe that can feed the whole household or give plenty of leftovers, Oakland chef Tanya Holland’s\u003ca href=\"https://www.kqed.org/bayareabites/123707/celebrity-chef-recipes-tanya-hollands-vegetarian-dirty-rice\" target=\"_blank\" rel=\"noopener noreferrer\"> vegetarian dirty rice\u003c/a> packs a punch in flavor. You likely have all the dry ingredients in your pantry, and this vegetarian delight will combine them in a uniquely delicious way. Get ready for a new addition to your list of tried-and-true recipes.\u003c/p>\n\u003cfigure id=\"attachment_106533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106533\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_.jpg\" alt=\"Homemade shoyu ramen with chashu, soy eggs, menma, cabbage, scallions, and nori.\" width=\"1920\" height=\"1401\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-400x292.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-1440x1051.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-1180x861.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-960x701.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade shoyu ramen with chashu, soy eggs, menma, cabbage, scallions, and nori. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>4. Homemade Shoyu Ramen with Chashu\u003c/h3>\n\u003cp>[aside postID='food_1336845,bayareabites_136541' label='Even more tips for your kitchen']\u003cbr>\nIf you’re on the lookout for a recipe that can take your attention and time away from the news, look no further than \u003ca href=\"https://www.kqed.org/bayareabites/106440/diy-ramen-worth-the-time-and-effort\" target=\"_blank\" rel=\"noopener noreferrer\">homemade ramen\u003c/a>. Though the recipe doesn’t require homemade ramen noodles, it does feature a long-simmering broth and a slow braised pork belly. Settle into this one and check the ingredients list to make sure you’ve got them in stock.\u003c/p>\n\u003cfigure id=\"attachment_136721\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg class=\"size-full wp-image-136721\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/shrimpsalad-closeup-1440x960.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \" width=\"1440\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/shrimpsalad-closeup-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/shrimpsalad-closeup-1440x960-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/shrimpsalad-closeup-1440x960-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/shrimpsalad-closeup-1440x960-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/shrimpsalad-closeup-1440x960-1020x680.jpg 1020w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette. \u003ccite>((Wendy Goodfriend))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>5. Grilled Shrimp Salad with Zucchini and Baby Greens\u003c/h3>\n\u003cp>Summer squashes are slowly making their way to grocery stores in the Bay Area, and this \u003ca href=\"https://www.kqed.org/bayareabites/99830/grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette\" target=\"_blank\" rel=\"noopener noreferrer\">grilled shrimp and zucchini salad\u003c/a> is a celebration of the warm weather that awaits. Light on starch but full of flavor, this inventive salad features grilled shrimp and a Thai basil vinaigrette, the latter which you can borrow for your favorite greens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Freshen up your rotation with these flavorful recipes that make great use of pantry staples.","status":"publish","parent":0,"modified":1585784261,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":515},"headData":{"title":"5 Recipes to Try This Week | KQED","description":"Freshen up your rotation with these flavorful recipes that make great use of pantry staples.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136716 https://ww2.kqed.org/bayareabites/?p=136716","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/04/01/5-recipes-to-try-this-week/","disqusTitle":"5 Recipes to Try This Week","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136716/5-recipes-to-try-this-week","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>With the coronavirus shelter-in-place order, you're likely spending more time cooking in your home kitchen. And by now, you may have cycled through your usual-suspect recipes.\u003c/p>\n\u003cp>If your pantry is stocked but you’re out of ideas for what to cook next, here are five recipes ranging from approachable staples to others that take a bit more time, but deliver on the promise of your patient labor.\u003c/p>\n\u003cfigure id=\"attachment_131399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131399\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/19A9399-e1542325931912.jpg\" alt=\"Sweet Potato Gratin with Goat Cheese and Harissa\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Sweet Potato Gratin with Goat Cheese and Harissa. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>1. Sweet Potato Gratin with Goat Cheese and Harissa\u003c/h3>\n\u003cp>You can usher out the last of winter with this \u003ca href=\"https://www.kqed.org/bayareabites/131380/sweet-potato-gratin-with-goat-cheese-and-harissa\" target=\"_blank\" rel=\"noopener noreferrer\">sweet potato gratin with goat cheese and harissa\u003c/a>. Sweet potatoes are the sort of fresh produce that almost count as a pantry item. Though the root vegetable’s season peaks in fall, the gratin preparation will be forgiving of time lapsed. If you don’t have harissa on hand, try another red pepper variety.\u003c/p>\n\u003cfigure id=\"attachment_124270\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003cimg class=\"size-full wp-image-124270\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786.jpg\" alt=\"\" width=\"1180\" height=\"786\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chix-stock-pot-uncooked-1180x786-520x346.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Stock starting to cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>2. Homemade Chicken Stock\u003c/h3>\n\u003cp>There is no better time to be the sort of person who makes\u003ca href=\"https://www.kqed.org/bayareabites/115564/diy-make-your-own-homemade-chicken-stock\" target=\"_blank\" rel=\"noopener noreferrer\"> chicken stock\u003c/a> from scratch. Chicken stock is a utility knife in your fridge. Naturally a great fit for chicken noodle and other soups and stews, it can also be employed to deglaze a pan, squeezing out maximum flavor from the meats you’ve just seared. You can also substitute water for stock in part or in whole to cook rice and other grains, and even beans.\u003c/p>\n\u003cfigure id=\"attachment_123893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123893\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new.jpg\" alt=\"Tanya Holland’s Vegetarian Dirty Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2677-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland’s Vegetarian Dirty Rice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>3. Chef Tanya Holland's Vegetarian Dirty Rice\u003c/h3>\n\u003cp>A one-pan recipe that can feed the whole household or give plenty of leftovers, Oakland chef Tanya Holland’s\u003ca href=\"https://www.kqed.org/bayareabites/123707/celebrity-chef-recipes-tanya-hollands-vegetarian-dirty-rice\" target=\"_blank\" rel=\"noopener noreferrer\"> vegetarian dirty rice\u003c/a> packs a punch in flavor. You likely have all the dry ingredients in your pantry, and this vegetarian delight will combine them in a uniquely delicious way. Get ready for a new addition to your list of tried-and-true recipes.\u003c/p>\n\u003cfigure id=\"attachment_106533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106533\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_.jpg\" alt=\"Homemade shoyu ramen with chashu, soy eggs, menma, cabbage, scallions, and nori.\" width=\"1920\" height=\"1401\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-400x292.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-1440x1051.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-1180x861.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-960x701.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade shoyu ramen with chashu, soy eggs, menma, cabbage, scallions, and nori. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>4. Homemade Shoyu Ramen with Chashu\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"food_1336845,bayareabites_136541","label":"Even more tips for your kitchen "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIf you’re on the lookout for a recipe that can take your attention and time away from the news, look no further than \u003ca href=\"https://www.kqed.org/bayareabites/106440/diy-ramen-worth-the-time-and-effort\" target=\"_blank\" rel=\"noopener noreferrer\">homemade ramen\u003c/a>. Though the recipe doesn’t require homemade ramen noodles, it does feature a long-simmering broth and a slow braised pork belly. Settle into this one and check the ingredients list to make sure you’ve got them in stock.\u003c/p>\n\u003cfigure id=\"attachment_136721\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg class=\"size-full wp-image-136721\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/shrimpsalad-closeup-1440x960.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \" width=\"1440\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/shrimpsalad-closeup-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/shrimpsalad-closeup-1440x960-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/shrimpsalad-closeup-1440x960-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/shrimpsalad-closeup-1440x960-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/shrimpsalad-closeup-1440x960-1020x680.jpg 1020w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette. \u003ccite>((Wendy Goodfriend))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>5. Grilled Shrimp Salad with Zucchini and Baby Greens\u003c/h3>\n\u003cp>Summer squashes are slowly making their way to grocery stores in the Bay Area, and this \u003ca href=\"https://www.kqed.org/bayareabites/99830/grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette\" target=\"_blank\" rel=\"noopener noreferrer\">grilled shrimp and zucchini salad\u003c/a> is a celebration of the warm weather that awaits. Light on starch but full of flavor, this inventive salad features grilled shrimp and a Thai basil vinaigrette, the latter which you can borrow for your favorite greens.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136716/5-recipes-to-try-this-week","authors":["5083"],"categories":["bayareabites_2998","bayareabites_2695","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_15788","bayareabites_480","bayareabites_16545","bayareabites_10865","bayareabites_14738","bayareabites_16396","bayareabites_16564","bayareabites_16288"],"featImg":"bayareabites_116119","label":"bayareabites"},"bayareabites_136377":{"type":"posts","id":"bayareabites_136377","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136377","score":null,"sort":[1583362853000]},"guestAuthors":[],"slug":"flavors-worth-finding-yolk-spill-vegetarian-value-and-fried-rice-to-bet-on","title":"Flavors Worth Finding: Yolk Spill, Vegetarian Value and Fried Rice to Bet On","publishDate":1583362853,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>Rintaro's Delicate Udon Carbonara\u003c/h2>\n\u003cp>Cracking open the yolk of a semi-cooked egg has become a cheap trick on the internet. Videos of gooey yolk spilling onto bread, rice, or even a bare plate continue to drive people into a frenzy with heart-eyed emojis abound. Though I love eggs, I don't necessarily fall for this trap. Yolk spills that cause the most food envy on the internet are a bit too runny for me. I enjoy a bit more viscosity in my yolks—a honey-slow drip that might be too sluggish to go viral.\u003c/p>\n\u003cp>In any case, when I had dinner at \u003ca href=\"https://izakayarintaro.com/\">Rintaro\u003c/a>, the beautiful and celebrated Mission izakaya, I didn't think an egg would be what captured me—especially since I went looking for its mother. Rintaro's is best known for its yakitori: skewered chicken from almost every part of the bird, seasoned with a light touch and grilled over charcoal not a minute too long. The heart was a surprising dense and flavorful delight. The skin was satisfying and craveable. The gizzard, of which I snagged the last order, continues to be a treasured favorite of mine.\u003c/p>\n\u003cp>I was lucky to go to Rintaro with a couple of friends who live nearby and frequent the restaurant, so despite the barrage of diverse, grilled chicken parts we'd just eaten, they insisted on trying the \u003cstrong>udon carbonara\u003c/strong>. Kneaded and rolled in-house, Rintaro's udon is nearly fluffy were it not for its chew. The restaurant's take on carbonara looked incredibly simple. A bowl held a minimal tableau: a nest of off-white noodles, at its center a bright yellow egg yolk, and, off to the side, pale pink curls of shaved katsuobushi (dried and smoked skipjack tuna). We cracked the yolk—yes, on camera—and mixed in the katsuobushi until all the noodles were coated with both. My first bite was so good, as was my next and the one after that. Maybe yolk spill deserves the hype after all. Especially if it's dissolving flakes of salty, smokey fish, disappearing into a bowl of fresh noodles before it does the same into my mouth. —\u003cem>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136388\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136388\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-800x600.jpg\" alt=\"At just six dollars a plate, the vegetable fried rice at the Oaks Card Club might be the safest bet in the house.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">At just six dollars a plate, the vegetable fried rice at the Oaks Card Club might be the safest bet in the house. \u003ccite>(Sam Lefebvre)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Betting Over Fried Rice\u003c/h2>\n\u003cp>I’m clutching a piece of broccoli between chopsticks with one hand, and ceding $75 to a man wearing sunglasses and a Bad Boys Bail Bonds lanyard with the other. I haven’t been robbed while contenting myself with takeout, but it sort of feels that way. I’m at the \u003ca href=\"https://www.oakscardclub.com/\">Oaks Card Club\u003c/a> in Emeryville, eating vegetable fried rice off a porcelain platter at a game of Texas hold ‘em. And what minutes ago seemed like an affordable, generous serving of food is becoming increasingly expensive.\u003c/p>\n\u003cp>The Oaks is attached to a sports bar and cafeteria-style restaurant with a dim-lit warren of cushiony booths. It is a hofbrau—historically, in California, a drinking establishment with trays and carved-to-order beef and poultry—but in an idiosyncrasy befitting the Oaks’ polyglot clientele, there’s also Chinese and Vietnamese fare. (Incidentally, the Oaks is \u003ca href=\"https://www.kqed.org/news/19460/oaks-card-club-owner-says-hearing-on-reopening-tomorrow\">no longer the only local hofbrau\u003c/a> known to federal agents.) The prices are modest, and gamblers receive a discount when they order from the card table. Like the games, some food items are served 24/7.\u003c/p>\n\u003cp>I’d ordered the \u003cstrong>vegetable fried rice with bok choy, mushrooms and broccoli\u003c/strong>. On other visits I added tofu, but found it under-seasoned and undercooked. It cost $6, and I gave the server $10. Karmic deposit? Partly. The Oaks brings in somewhere around $100 million annually, judging by municipal tax documents, yet its union servers have still had to picket for fair wages and healthcare. Anyway, professional critics tend to disparage the food here. But I don’t think they’ve gone broke and taken leftovers with extra garlic chili sauce to go—because the next day, it tastes rich. —\u003cem>Sam Lefebvre, Arts Reporter\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>https://www.instagram.com/p/BE9IHqKhtWq/\u003c/p>\n\u003ch2>HeyDay's Hard-to-Forget Cauliflower Sandwich\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">As an office worker in the land of $15 salads containing little more than just lettuce, I’ve gotten into the habit of bringing a more filling and nutritious lunch from home. But after a weekend of going out too much and missing my regular grocery run, a coworker invited me to \u003ca href=\"http://www.heydaysf.com/\">HeyDay\u003c/a>—my new favorite lunch spot in downtown San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On my first visit, I tried a \u003cstrong>roasted cauliflower sandwich\u003c/strong> with thick, flaky slices of pecorino cheese on an Acme baguette. Dressed with aioli, and with a big helping of arugula inside, the sandwich surprised me with its mingling of different flavors and textures. The flavorful, seasoned cauliflower was moist, and provided a soft counterpoint to the hard cheese and crunchy greens. I paired it with a decadently spiced Moroccan chickpea salad—a combo that came out under $12 and kept me full until my after-work gym sesh.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='bayareabites_118638,bayareabites_136123,bayareabites_136299' label='Still More Flavors Worth Finding']\u003c/span>\u003c/p>\n\u003cp>I couldn’t stop thinking about that lunch in the days that followed—something about the toothsome juxtaposition of well-seasoned cauliflower next to salty cheese. Since that discovery, my HeyDay stamp card has already gotten to be 30% full. I also tried the kale salad with toasted sunflower seeds and yogurt-avocado, as well as a more filling salad with arugula, farro, marinated mushrooms, tofu, beets and dried cranberries.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As someone who tries to eat healthy and vegetarian during the week, and indulges during weekend meals out, HeyDay is sure to become part of my routine. —\u003cem>Nastia Voynovskaya, Associate Arts Editor\u003c/em>\u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Vegetable fried rice that accidentally costs $75, an addictive cauliflower sandwich and an egg-covered udon carbonara round out this week's staff picks.","status":"publish","parent":0,"modified":1596131953,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1028},"headData":{"title":"Flavors Worth Finding: Yolk Spill, Vegetarian Value and Fried Rice to Bet On | KQED","description":"Vegetable fried rice that accidentally costs $75, an addictive cauliflower sandwich and an egg-covered udon carbonara round out this week's staff picks.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136377 https://ww2.kqed.org/bayareabites/?p=136377","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/03/04/flavors-worth-finding-yolk-spill-vegetarian-value-and-fried-rice-to-bet-on/","disqusTitle":"Flavors Worth Finding: Yolk Spill, Vegetarian Value and Fried Rice to Bet On","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136377/flavors-worth-finding-yolk-spill-vegetarian-value-and-fried-rice-to-bet-on","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>Rintaro's Delicate Udon Carbonara\u003c/h2>\n\u003cp>Cracking open the yolk of a semi-cooked egg has become a cheap trick on the internet. Videos of gooey yolk spilling onto bread, rice, or even a bare plate continue to drive people into a frenzy with heart-eyed emojis abound. Though I love eggs, I don't necessarily fall for this trap. Yolk spills that cause the most food envy on the internet are a bit too runny for me. I enjoy a bit more viscosity in my yolks—a honey-slow drip that might be too sluggish to go viral.\u003c/p>\n\u003cp>In any case, when I had dinner at \u003ca href=\"https://izakayarintaro.com/\">Rintaro\u003c/a>, the beautiful and celebrated Mission izakaya, I didn't think an egg would be what captured me—especially since I went looking for its mother. Rintaro's is best known for its yakitori: skewered chicken from almost every part of the bird, seasoned with a light touch and grilled over charcoal not a minute too long. The heart was a surprising dense and flavorful delight. The skin was satisfying and craveable. The gizzard, of which I snagged the last order, continues to be a treasured favorite of mine.\u003c/p>\n\u003cp>I was lucky to go to Rintaro with a couple of friends who live nearby and frequent the restaurant, so despite the barrage of diverse, grilled chicken parts we'd just eaten, they insisted on trying the \u003cstrong>udon carbonara\u003c/strong>. Kneaded and rolled in-house, Rintaro's udon is nearly fluffy were it not for its chew. The restaurant's take on carbonara looked incredibly simple. A bowl held a minimal tableau: a nest of off-white noodles, at its center a bright yellow egg yolk, and, off to the side, pale pink curls of shaved katsuobushi (dried and smoked skipjack tuna). We cracked the yolk—yes, on camera—and mixed in the katsuobushi until all the noodles were coated with both. My first bite was so good, as was my next and the one after that. Maybe yolk spill deserves the hype after all. Especially if it's dissolving flakes of salty, smokey fish, disappearing into a bowl of fresh noodles before it does the same into my mouth. —\u003cem>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136388\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136388\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-800x600.jpg\" alt=\"At just six dollars a plate, the vegetable fried rice at the Oaks Card Club might be the safest bet in the house.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">At just six dollars a plate, the vegetable fried rice at the Oaks Card Club might be the safest bet in the house. \u003ccite>(Sam Lefebvre)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Betting Over Fried Rice\u003c/h2>\n\u003cp>I’m clutching a piece of broccoli between chopsticks with one hand, and ceding $75 to a man wearing sunglasses and a Bad Boys Bail Bonds lanyard with the other. I haven’t been robbed while contenting myself with takeout, but it sort of feels that way. I’m at the \u003ca href=\"https://www.oakscardclub.com/\">Oaks Card Club\u003c/a> in Emeryville, eating vegetable fried rice off a porcelain platter at a game of Texas hold ‘em. And what minutes ago seemed like an affordable, generous serving of food is becoming increasingly expensive.\u003c/p>\n\u003cp>The Oaks is attached to a sports bar and cafeteria-style restaurant with a dim-lit warren of cushiony booths. It is a hofbrau—historically, in California, a drinking establishment with trays and carved-to-order beef and poultry—but in an idiosyncrasy befitting the Oaks’ polyglot clientele, there’s also Chinese and Vietnamese fare. (Incidentally, the Oaks is \u003ca href=\"https://www.kqed.org/news/19460/oaks-card-club-owner-says-hearing-on-reopening-tomorrow\">no longer the only local hofbrau\u003c/a> known to federal agents.) The prices are modest, and gamblers receive a discount when they order from the card table. Like the games, some food items are served 24/7.\u003c/p>\n\u003cp>I’d ordered the \u003cstrong>vegetable fried rice with bok choy, mushrooms and broccoli\u003c/strong>. On other visits I added tofu, but found it under-seasoned and undercooked. It cost $6, and I gave the server $10. Karmic deposit? Partly. The Oaks brings in somewhere around $100 million annually, judging by municipal tax documents, yet its union servers have still had to picket for fair wages and healthcare. Anyway, professional critics tend to disparage the food here. But I don’t think they’ve gone broke and taken leftovers with extra garlic chili sauce to go—because the next day, it tastes rich. —\u003cem>Sam Lefebvre, Arts Reporter\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BE9IHqKhtWq"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch2>HeyDay's Hard-to-Forget Cauliflower Sandwich\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">As an office worker in the land of $15 salads containing little more than just lettuce, I’ve gotten into the habit of bringing a more filling and nutritious lunch from home. But after a weekend of going out too much and missing my regular grocery run, a coworker invited me to \u003ca href=\"http://www.heydaysf.com/\">HeyDay\u003c/a>—my new favorite lunch spot in downtown San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On my first visit, I tried a \u003cstrong>roasted cauliflower sandwich\u003c/strong> with thick, flaky slices of pecorino cheese on an Acme baguette. Dressed with aioli, and with a big helping of arugula inside, the sandwich surprised me with its mingling of different flavors and textures. The flavorful, seasoned cauliflower was moist, and provided a soft counterpoint to the hard cheese and crunchy greens. I paired it with a decadently spiced Moroccan chickpea salad—a combo that came out under $12 and kept me full until my after-work gym sesh.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_118638,bayareabites_136123,bayareabites_136299","label":"Still More Flavors Worth Finding "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>I couldn’t stop thinking about that lunch in the days that followed—something about the toothsome juxtaposition of well-seasoned cauliflower next to salty cheese. Since that discovery, my HeyDay stamp card has already gotten to be 30% full. I also tried the kale salad with toasted sunflower seeds and yogurt-avocado, as well as a more filling salad with arugula, farro, marinated mushrooms, tofu, beets and dried cranberries.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As someone who tries to eat healthy and vegetarian during the week, and indulges during weekend meals out, HeyDay is sure to become part of my routine. —\u003cem>Nastia Voynovskaya, Associate Arts Editor\u003c/em>\u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136377/flavors-worth-finding-yolk-spill-vegetarian-value-and-fried-rice-to-bet-on","authors":["11625"],"categories":["bayareabites_109","bayareabites_752","bayareabites_8770","bayareabites_1245","bayareabites_334","bayareabites_1875","bayareabites_1807","bayareabites_90","bayareabites_1873"],"tags":["bayareabites_16353","bayareabites_785","bayareabites_16542","bayareabites_16622","bayareabites_16536","bayareabites_12213","bayareabites_16539","bayareabites_10422","bayareabites_16538","bayareabites_16540","bayareabites_15847","bayareabites_16541","bayareabites_16543"],"featImg":"bayareabites_136389","label":"bayareabites"},"bayareabites_136360":{"type":"posts","id":"bayareabites_136360","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136360","score":null,"sort":[1582846789000]},"guestAuthors":[],"slug":"chef-tanya-hollands-town-fare-raises-the-oakland-museums-culinary-profile","title":"Chef Tanya Holland's Town Fare Raises the Oakland Museum's Culinary Profile","publishDate":1582846789,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">Starting this summer at the \u003ca href=\"https://museumca.org/\">Oakland Museum of California,\u003c/a> Tanya Holland will head a new cafe serving up California soul food. Town Fare at OMCA will be the second post of the chef and former \u003cem>Top Chef\u003c/em> contestant, whose celebrated restaurant, \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a>, recently relocated to Broadway near Grand Avenue. (The San Francisco Ferry Building location of Brown Sugar Kitchen closed last month.)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Unpretentious and delicious” is how Holland describes the upcoming menu at Town Fare, which will open in August after OMCA undergoes a \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13865204/oakland-museum-of-california-to-undergo-20m-renovation-to-exterior-courtyard\">\u003cspan style=\"font-weight: 400\">$20 million renovation\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. As part of the remodel, led by Oakland's \u003ca href=\"https://www.kqed.org/news/11776572/two-bay-area-residents-named-2019-macarthur-genius-grant-winners\" target=\"_blank\" rel=\"noopener noreferrer\">Hood Designs\u003c/a> and San Francisco's Mark Cavagnero Associates, the museum’s garden and cafe will be accessible to the public without an admission ticket. In addition to breakfast, lunch and dinner, Town Fare is expected to stay open late for the museum’s weekly Friday Night at OMCA programs. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Holland explains over the phone that she’s inspired by recent conversations around agriculture’s role in global change. As such, the menu at Town Fare will be vegetable-forward (though not strictly vegetarian) and consider alternative protein sources. “\u003c/span>\u003cspan style=\"font-weight: 400\">The more operations I have, the more purchasing power I have, the more influence I can have,” Holland says of her role in fighting climate change as a restaurateur.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136367\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136367\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-800x450.jpg\" alt=\"The Oakland Museum of California's new cafe and courtyard, set to open in August, will be be accessible to the public. \" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Oakland Museum of California's new cafe and courtyard will be be accessible to the public. \u003ccite>(Courtesy of OMCA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The vegetable-centered menu will also allow the chef to exercise some creative freedom. \u003c/span>\u003cspan style=\"font-weight: 400\">“I have a huge repertoire of cooking that I've not really been able to use because of the concept of Brown Sugar Kitchen,” says the French-trained chef, adding that she expects to collaborate with the museum and other chefs on special menus. “I really want to use this platform to embrace that, and do some pop ups with colleagues, and collaborate with the museum when they have special exhibits.”\u003c/span>\u003c/p>\n\u003cp>[aside postID='bayareabites_125020,bayareabites_122533,bayareabites_123732,bayareabites_123715,bayareabites_123707 ' label='All Things Tanya Holland']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Holland, a self-described architecture buff who carefully considers the artwork at her restaurants, says she’s excited to combine those passions at Town Fare. “I think of cooking as an art form, but I have not had the privilege to, at least in my mind, to fully just focus on it as an art form because I've been busy running a business and trying to raise money and get access to everything,” Holland explains. “[With] the way now that the Brown Sugar Kitchen in Uptown is starting too stabilize, and being able to run without me, this venue will give me a chance to get back to Tanya the creative a little bit more, which is exciting.”\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The museum’s former cafe, Blue Oak Cafe, is currently closed. Construction is set to begin early next month and, in the interim, a lunch-only pop-up from chef Dionne Knox’s \u003ca href=\"https://www.zellassoulfulkitchen.com/\">Zella’s Soulful Kitchen\u003c/a> will take over the first floor lobby.\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"The Brown Sugar Kitchen chef's vegetable-forward cafe promises creative collaborations and unpretentious fare.","status":"publish","parent":0,"modified":1582846789,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":520},"headData":{"title":"Chef Tanya Holland's Town Fare Raises the Oakland Museum's Culinary Profile | KQED","description":"The Brown Sugar Kitchen chef's vegetable-forward cafe promises creative collaborations and unpretentious fare.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136360 https://ww2.kqed.org/bayareabites/?p=136360","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/27/chef-tanya-hollands-town-fare-raises-the-oakland-museums-culinary-profile/","disqusTitle":"Chef Tanya Holland's Town Fare Raises the Oakland Museum's Culinary Profile","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136360/chef-tanya-hollands-town-fare-raises-the-oakland-museums-culinary-profile","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Starting this summer at the \u003ca href=\"https://museumca.org/\">Oakland Museum of California,\u003c/a> Tanya Holland will head a new cafe serving up California soul food. Town Fare at OMCA will be the second post of the chef and former \u003cem>Top Chef\u003c/em> contestant, whose celebrated restaurant, \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a>, recently relocated to Broadway near Grand Avenue. (The San Francisco Ferry Building location of Brown Sugar Kitchen closed last month.)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Unpretentious and delicious” is how Holland describes the upcoming menu at Town Fare, which will open in August after OMCA undergoes a \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13865204/oakland-museum-of-california-to-undergo-20m-renovation-to-exterior-courtyard\">\u003cspan style=\"font-weight: 400\">$20 million renovation\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. As part of the remodel, led by Oakland's \u003ca href=\"https://www.kqed.org/news/11776572/two-bay-area-residents-named-2019-macarthur-genius-grant-winners\" target=\"_blank\" rel=\"noopener noreferrer\">Hood Designs\u003c/a> and San Francisco's Mark Cavagnero Associates, the museum’s garden and cafe will be accessible to the public without an admission ticket. In addition to breakfast, lunch and dinner, Town Fare is expected to stay open late for the museum’s weekly Friday Night at OMCA programs. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Holland explains over the phone that she’s inspired by recent conversations around agriculture’s role in global change. As such, the menu at Town Fare will be vegetable-forward (though not strictly vegetarian) and consider alternative protein sources. “\u003c/span>\u003cspan style=\"font-weight: 400\">The more operations I have, the more purchasing power I have, the more influence I can have,” Holland says of her role in fighting climate change as a restaurateur.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136367\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136367\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-800x450.jpg\" alt=\"The Oakland Museum of California's new cafe and courtyard, set to open in August, will be be accessible to the public. \" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Interior-of-Cafe-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Oakland Museum of California's new cafe and courtyard will be be accessible to the public. \u003ccite>(Courtesy of OMCA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The vegetable-centered menu will also allow the chef to exercise some creative freedom. \u003c/span>\u003cspan style=\"font-weight: 400\">“I have a huge repertoire of cooking that I've not really been able to use because of the concept of Brown Sugar Kitchen,” says the French-trained chef, adding that she expects to collaborate with the museum and other chefs on special menus. “I really want to use this platform to embrace that, and do some pop ups with colleagues, and collaborate with the museum when they have special exhibits.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_125020,bayareabites_122533,bayareabites_123732,bayareabites_123715,bayareabites_123707 ","label":"All Things Tanya Holland "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Holland, a self-described architecture buff who carefully considers the artwork at her restaurants, says she’s excited to combine those passions at Town Fare. “I think of cooking as an art form, but I have not had the privilege to, at least in my mind, to fully just focus on it as an art form because I've been busy running a business and trying to raise money and get access to everything,” Holland explains. “[With] the way now that the Brown Sugar Kitchen in Uptown is starting too stabilize, and being able to run without me, this venue will give me a chance to get back to Tanya the creative a little bit more, which is exciting.”\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>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The museum’s former cafe, Blue Oak Cafe, is currently closed. Construction is set to begin early next month and, in the interim, a lunch-only pop-up from chef Dionne Knox’s \u003ca href=\"https://www.zellassoulfulkitchen.com/\">Zella’s Soulful Kitchen\u003c/a> will take over the first floor lobby.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136360/chef-tanya-hollands-town-fare-raises-the-oakland-museums-culinary-profile","authors":["11625"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_8770","bayareabites_10028","bayareabites_1875","bayareabites_366","bayareabites_1873"],"tags":["bayareabites_8924","bayareabites_14757","bayareabites_10821","bayareabites_10545","bayareabites_8925","bayareabites_108","bayareabites_14826"],"featImg":"bayareabites_136366","label":"bayareabites"},"bayareabites_136299":{"type":"posts","id":"bayareabites_136299","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136299","score":null,"sort":[1582153493000]},"guestAuthors":[],"slug":"flavors-worth-finding-potato-chips-in-sandwiches-and-korean-stews","title":"Flavors Worth Finding: Potato Chips in Sandwiches and Korean Stews","publishDate":1582153493,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[aside postID='bayareabites_136217,bayareabites_136123,bayareabites_136067' label='Some more Flavors Worth Finding']\u003c/p>\n\u003ch2>Miss Tomato's Take on Tuna\u003c/h2>\n\u003cp>Your basic dorm-room stoner munchie recipe follows a simple formula: just cram together whatever you've got in the fridge, throw it in the oven or on some bread, and call it good. It rarely is. But every once in a while, some inspired accident rises to the level of “edible.” Or, even rarer still, “tasty.”\u003c/p>\n\u003cp>Such is the case with the \u003cstrong>crunchy tuna sandwich\u003c/strong> at \u003ca href=\"http://misstomatos.com/\">Miss Tomato Sandwich Shop\u003c/a> in San Francisco. Thrown into its proverbial blender of randomness is tuna salad, potato chips, pickles, wasabi mayo, and arugula, on a soft roll. It shouldn't work. It does. I've gone back to it again and again, with each bite asking myself, “Why aren't potato chips a required addition to all sandwiches?”\u003c/p>\n\u003cp>I am not alone. On a recent afternoon, I counted 40 people crammed into the small, 250-square-foot shop on Market Street, waiting for their order. The sandwich is only six inches long, and costs $10, and takes about 15 minutes to arrive on crowded days. But on the first bite, when the arugula and wasabi come together to undergird, in grown-up fashion, the childhood comfort food of tuna fish, all is forgotten. I've tried to replicate it myself at home, to no avail. And so back to the sandwich shop I go. \u003cspan style=\"font-weight: 400\">—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Gabe Meline, Senior Arts Editor\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136336\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136336\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg\" alt=\"S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district.\" width=\"800\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-1020x1275.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district. \u003ccite>(Courtesy of S+M Vegan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>S+M Vegan's Rhapsodic Shaobing\u003c/h2>\n\u003cp>I’ve been meaning to go to one of \u003ca href=\"http://www.snmvegan.com/\">\u003cspan style=\"font-weight: 400\">S+M Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">’s pop-ups at Eli’s Mile High Club in Oakland ever since I heard about their sandwiches from \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/The-best-sandwich-in-the-Bay-Area-is-vegan-14497120.php\">\u003cspan style=\"font-weight: 400\">Soleil Ho\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the \u003cem>San Francisco Chronicle\u003c/em>’s food critic. When I finally sampled last Tuesday’s \u003cstrong>shaobing sandwich No. 21\u003c/strong>, I damn near burst into tears. With my first bite, I knew I had met my new favorite sandwich.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every layer of No. 21 was so thoughtfully prepared: a golden sesame flatbread, with an airy interior and a shattering crust, sandwiching slices of meaty and salty Sichuan peppercorned seitan coated in a mellow soymilk thousand-island dressing. The crisp pickled cabbage with black bean delivered a welcome acidic kick to blast through the fatty richness. And the textural cherry-on-top (or cherry-in-middle): a layer of still-crunchy potato chips preemptively tucked in.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m itching for the opening of \u003c/span>\u003ca href=\"https://www.liondancecafe.com/\">\u003cspan style=\"font-weight: 400\">Lion Dance Café\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, chef Marie Chia and Shane Stanbridge’s forthcoming Singaporean brick and mortar in the Dimond district, another ecstatic addition to Oakland’s vegan culinary moment. I sincerely hope shaobing sandwich No. 21 gets a much-deserved spot on the café’s regular menu, because this rhapsodic sandwich won’t be leaving my heart anytime soon. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Olivia Won, Associate Producer Check, Please! Bay Area\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>Less Known Korean at Moo Bong Ri\u003c/h2>\n\u003cp>Spur-of-the-moment dinners after work with colleagues are always great. Someone picks a well-vetted restaurant everyone will love, and people talk, laugh, eat and leave with full bellies, wide smiles and lighter wallets.\u003c/p>\n\u003cp>That’s the kind of night I thought was in store when a friend and I left the office. After parking at our first choice proved impossible, we picked a restaurant neither of us had been to. Up the block from Jack in the Box in a strip mall-esque corner in Oakland was a Korean restaurant, \u003ca href=\"https://www.yelp.com/biz/moo-bong-ri-korean-restaurant-oakland\">Moo Bong Ri\u003c/a>, with small bursts of decor. The space was homey and cozy. We’ve had Korean food before, so we figured it’d be a safe bet for two hungry people who just want to eat something good. We were wrong. In a good way.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">None of the usual Korean dishes one might expect were on the menu. Soups, stews, pig's trotters, intestines; yeah, you’re not gonna find this at the typical Korean BBQ spot. Afterward, I learned that Moo Bong Ri is known for their soondae, Korean blood sausages. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We had the \u003cstrong>spicy baby octopus\u003c/strong> and the\u003cstrong> beef short rib stew\u003c/strong>. The baby octopus was served in a red beef broth with rice cakes and flour noodles. It was spicy, sweet and savory—a nighttime carnival of flavors. The short rib stew was smooth and refreshing; filling, but not heavy.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ll go back again with the memory of this meal, but the menu is special enough so that any time I revisit Moo Bong Ri, it’ll feel like the first time. —\u003ci>Chinwe Oniah, Arts Video Intern\u003c/i>\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1582153493,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":848},"headData":{"title":"Flavors Worth Finding: Potato Chips in Sandwiches and Korean Stews | KQED","description":"Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly. Miss Tomato's Take on Tuna Your basic dorm-room stoner munchie recipe follows a simple formula:","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136299 https://ww2.kqed.org/bayareabites/?p=136299","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/19/flavors-worth-finding-potato-chips-in-sandwiches-and-korean-stews/","disqusTitle":"Flavors Worth Finding: Potato Chips in Sandwiches and Korean Stews","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136299/flavors-worth-finding-potato-chips-in-sandwiches-and-korean-stews","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136217,bayareabites_136123,bayareabites_136067","label":"Some more Flavors Worth Finding "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch2>Miss Tomato's Take on Tuna\u003c/h2>\n\u003cp>Your basic dorm-room stoner munchie recipe follows a simple formula: just cram together whatever you've got in the fridge, throw it in the oven or on some bread, and call it good. It rarely is. But every once in a while, some inspired accident rises to the level of “edible.” Or, even rarer still, “tasty.”\u003c/p>\n\u003cp>Such is the case with the \u003cstrong>crunchy tuna sandwich\u003c/strong> at \u003ca href=\"http://misstomatos.com/\">Miss Tomato Sandwich Shop\u003c/a> in San Francisco. Thrown into its proverbial blender of randomness is tuna salad, potato chips, pickles, wasabi mayo, and arugula, on a soft roll. It shouldn't work. It does. I've gone back to it again and again, with each bite asking myself, “Why aren't potato chips a required addition to all sandwiches?”\u003c/p>\n\u003cp>I am not alone. On a recent afternoon, I counted 40 people crammed into the small, 250-square-foot shop on Market Street, waiting for their order. The sandwich is only six inches long, and costs $10, and takes about 15 minutes to arrive on crowded days. But on the first bite, when the arugula and wasabi come together to undergird, in grown-up fashion, the childhood comfort food of tuna fish, all is forgotten. I've tried to replicate it myself at home, to no avail. And so back to the sandwich shop I go. \u003cspan style=\"font-weight: 400\">—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Gabe Meline, Senior Arts Editor\u003c/span>\u003c/i>\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_136336\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136336\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg\" alt=\"S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district.\" width=\"800\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-1020x1275.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district. \u003ccite>(Courtesy of S+M Vegan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>S+M Vegan's Rhapsodic Shaobing\u003c/h2>\n\u003cp>I’ve been meaning to go to one of \u003ca href=\"http://www.snmvegan.com/\">\u003cspan style=\"font-weight: 400\">S+M Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">’s pop-ups at Eli’s Mile High Club in Oakland ever since I heard about their sandwiches from \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/The-best-sandwich-in-the-Bay-Area-is-vegan-14497120.php\">\u003cspan style=\"font-weight: 400\">Soleil Ho\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the \u003cem>San Francisco Chronicle\u003c/em>’s food critic. When I finally sampled last Tuesday’s \u003cstrong>shaobing sandwich No. 21\u003c/strong>, I damn near burst into tears. With my first bite, I knew I had met my new favorite sandwich.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every layer of No. 21 was so thoughtfully prepared: a golden sesame flatbread, with an airy interior and a shattering crust, sandwiching slices of meaty and salty Sichuan peppercorned seitan coated in a mellow soymilk thousand-island dressing. The crisp pickled cabbage with black bean delivered a welcome acidic kick to blast through the fatty richness. And the textural cherry-on-top (or cherry-in-middle): a layer of still-crunchy potato chips preemptively tucked in.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m itching for the opening of \u003c/span>\u003ca href=\"https://www.liondancecafe.com/\">\u003cspan style=\"font-weight: 400\">Lion Dance Café\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, chef Marie Chia and Shane Stanbridge’s forthcoming Singaporean brick and mortar in the Dimond district, another ecstatic addition to Oakland’s vegan culinary moment. I sincerely hope shaobing sandwich No. 21 gets a much-deserved spot on the café’s regular menu, because this rhapsodic sandwich won’t be leaving my heart anytime soon. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Olivia Won, Associate Producer Check, Please! Bay Area\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>Less Known Korean at Moo Bong Ri\u003c/h2>\n\u003cp>Spur-of-the-moment dinners after work with colleagues are always great. Someone picks a well-vetted restaurant everyone will love, and people talk, laugh, eat and leave with full bellies, wide smiles and lighter wallets.\u003c/p>\n\u003cp>That’s the kind of night I thought was in store when a friend and I left the office. After parking at our first choice proved impossible, we picked a restaurant neither of us had been to. Up the block from Jack in the Box in a strip mall-esque corner in Oakland was a Korean restaurant, \u003ca href=\"https://www.yelp.com/biz/moo-bong-ri-korean-restaurant-oakland\">Moo Bong Ri\u003c/a>, with small bursts of decor. The space was homey and cozy. We’ve had Korean food before, so we figured it’d be a safe bet for two hungry people who just want to eat something good. We were wrong. In a good way.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">None of the usual Korean dishes one might expect were on the menu. Soups, stews, pig's trotters, intestines; yeah, you’re not gonna find this at the typical Korean BBQ spot. Afterward, I learned that Moo Bong Ri is known for their soondae, Korean blood sausages. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We had the \u003cstrong>spicy baby octopus\u003c/strong> and the\u003cstrong> beef short rib stew\u003c/strong>. The baby octopus was served in a red beef broth with rice cakes and flour noodles. It was spicy, sweet and savory—a nighttime carnival of flavors. The short rib stew was smooth and refreshing; filling, but not heavy.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ll go back again with the memory of this meal, but the menu is special enough so that any time I revisit Moo Bong Ri, it’ll feel like the first time. —\u003ci>Chinwe Oniah, Arts Video Intern\u003c/i>\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136299/flavors-worth-finding-potato-chips-in-sandwiches-and-korean-stews","authors":["5083"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_8770","bayareabites_10028","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_90","bayareabites_1873"],"tags":["bayareabites_9710","bayareabites_12468","bayareabites_938","bayareabites_2964","bayareabites_9895","bayareabites_4158","bayareabites_1956","bayareabites_1871","bayareabites_13974"],"featImg":"bayareabites_136337","label":"bayareabites"},"bayareabites_136250":{"type":"posts","id":"bayareabites_136250","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136250","score":null,"sort":[1581460217000]},"guestAuthors":[],"slug":"bryant-terrys-big-beans-buns-and-broccoli-rabe","title":"Bryant Terry's Big Beans, Buns and Broccoli Rabe","publishDate":1581460217,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">The following recipe is reprinted with permission from \u003c/span>\u003c/i>\u003ca href=\"https://www.indiebound.org/book/9780399581045\">\u003ci>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom: The Abundant World of Vegan Recipes\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> by the Bryant Terry, copyright© 2020. Published by Ten Speed Press, an imprint of Penguin Random House. Photography copyright: Ed Anderson © 2020. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>[aside postID='bayareabites_136244' hero='https://ww2.kqed.org/app/uploads/sites/24/2020/02/Bryant-Terry-by-Celeste-Noche-1020x1040.jpg' label='The Making of Bryant Terry's Vegetable Kingdom ']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This recipe has everything I want in a good sandwich— toasted homemade bread, hearty protein, and broccoli rabe. That’s right — I declare roasted broccoli rabe florets as the new default vegetable for sandwiches, lettuce be damned. My friend Soleil Ho, restaurant critic for the San Francisco Chronicle, would likely agree — In her words, “I hate lettuce, but I really hate hot lettuce.” This recipe is inspired by bunny chow, a South African dish made by hollowing out a loaf of white bread and filling it with curry. Although the original version was vegetarian, it is more common to find bread stuffed with meaty curries these days. The first time I had bunny chow was at the now-closed South African restaurant Madiba in my old Brooklyn neighborhood. When I had it a second time, prepared by the People’s Kitchen Collective at the Museum of the African Diaspora’s first Diaspora Dinner, I was blown away. The popular vegetarian version of bunny chow uses lima beans. I need a meatier and heartier bean for this dish, so I use corona beans — huge, thick-skinned beans with a creamy interior. They work even better than I could have imagined. If you can’t find them, you can use cannellini beans instead, but do yourself a favor and order a bag of Royal Corona beans from Rancho Gordo. If you don’t have time to make the buns, toasted vegan potato buns will work just fine. Lastly, while this is a sandwich, I imagine folks digging in with a fork and knife.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136274\" class=\"wp-caption alignnone\" style=\"max-width: 1536px\">\u003cimg class=\"size-full wp-image-136274\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli.jpeg\" alt=\"Chef Bryant Terry's big beans, buns and broccoli rabe rabe packs protein and texture between a teff and flour bun.\" width=\"1536\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-160x200.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-800x1000.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-768x960.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-1020x1275.jpeg 1020w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">Chef Bryant Terry's big beans, buns and broccoli rabe rabe packs protein and texture between a teff and flour bun. \u003ccite>(Ed Anderson © 2020)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Big Beans, Buns and Broccoli Rabe\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/h3>\n\u003cp>\u003cspan style=\"font-weight: 400\">Royal corona beans, tomatoes, persillade\u003cbr>\n\u003c/span>\u003cem>\u003cspan style=\"font-weight: 400\">Makes 6 servings \u003c/span>\u003c/em>\u003c/p>\n\u003ch2>Bread\u003c/h2>\n\u003cp>3 cups unbleached\u003cbr>\n\u003cspan style=\"font-weight: 400\">All- purpose flour\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¼ cup teff flour\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¼ cup almond flour\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2 tablespoons raw cane sugar\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2 teaspoons instant yeast\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¾ teaspoon fine sea salt\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 cup warm water\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¼ cup melted coconut oil, plus more for greasing the bowl and work surface and brushing the buns\u003c/span>\u003c/p>\n\u003ch2>Broccoli rabe\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">1 teaspoon kosher salt, plus more as needed\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 ½ pounds broccoli rabe, thick stems trimmed\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 tablespoon extra-virgin olive oil\u003c/span>\u003c/p>\n\u003ch2>Beans\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">1 cup dried corona beans, picked over and soaked in water overnight\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 teaspoon kosher salt, plus more as needed\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2 tablespoons extra-virgin olive oil\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 cup finely diced yellow onion\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 garlic clove, minced\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">½ teaspoon minced fresh ginger\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 tablespoon Berbere Spice Blend\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 tablespoon tomato paste\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 (14.5-ounce) can \u003c/span>\u003cspan style=\"font-weight: 400\">diced tomatoes, pureed \u003c/span>\u003cspan style=\"font-weight: 400\">in a blender\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1½ cups diced peeled Yukon gold potatoes(1 large or 2 small)\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">½ cup Persillade, for garnish\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Flaky sea salt and freshly ground white pepper\u003c/span>\u003c/p>\n\u003ch2>Instructions\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Make the bread: In a large bowl, whisk together the flours, sugar, yeast, and salt. Pour in the warm water and the coconut oil. Starting with a wooden spoon and then using your hands, mix to form a shaggy dough. Transfer to a clean countertop and knead to form a soft, stretchy ball of dough, 5 to 7 minutes.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With a towel, wipe the bowl clean, then lightly grease it with oil. Place the dough in the bowl, loosely cover with a clean kitchen towel, and set aside in a warm area until the dough doubles in size, about 1 hour.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Lightly grease a clean work surface. Turn the dough out onto the surface and gently punch it down to deflate it. Divide the dough into six equal pieces and roll each into a taut ball\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Lightly grease a baking sheet and space the balls of dough evenly across the pan. Gently flatten the tops of the dough, cover with a clean kitchen towel, and set aside until the buns have doubled in size, about 1½ hours.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Preheat the oven to 350°F.Bake the risen buns until golden brown, about 25 minutes. Brush the buns with coconut oil and transfer to a wire rack to cool. Increase the oven temperature to 425°F.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Make the broccoli rabe: Line a baking sheet with parchment paper.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Fill a medium saucepan a little over halfway with water and bring it to a boil over high heat. Add the salt and the broccoli rabe and simmer for 1 minute. Quickly remove from the heat and drain. Dump the broccoli rabe onto a clean kitchen towel and gently squeeze to absorb some of the moisture. Transfer the broccoli rabe to a large bowl, add the olive oil and a pinch of salt, and toss. Transfer to the prepared baking sheet and roast until the florets are tender and the leaves are starting to crisp slightly at the edges, about 20 minutes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Make the beans: Drain and rinse the beans. Place them in a medium saucepan and add enough water to cover by 4 inches. Bring to a boil over medium-high heat. Remove the lid, decrease the heat to medium-low, and simmer until the beans are softening but still slightly firm, 1 to 1½ hours. Stir in the salt and simmer for 10 minutes more. Remove from the heat and let the beans cool in their liquid for 1 hour.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Drain the beans, reserving the cooking liquid, and set both aside.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While the beans are cooling, in a large skillet over medium heat, warm the olive oil until shimmering. Add the onion, season with salt, and sauté until starting to brown, 7 to 10 minutes. Add the garlic and ginger and cook until fragrant, 3 to 4 minutes. Add the berbere spice blend and tomato paste and stir to thoroughly combine. Add the tomato puree, potatoes, beans, and 2 cups of the reserved bean cooking liquid. Simmer, partially covered, until the potatoes are fork-tender, about 45 minutes.\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">To serve, slice the buns in half horizontally, then toast them to your liking. Place the bottom half of each bun on an individual plate. Pile a handful (about ¼ cup) of the broccoli rabe on the bun, spoon a heaping serving of the beans on top of the broccoli rabe, and garnish with persillade. Sprinkle with flaky salt and white pepper, then serve.\u003c/span>\u003c/p>\n\u003ch6>\u003cspan style=\"font-weight: 400\">Chef Bryant Terry’s recommended song: “\u003ca href=\"https://www.youtube.com/watch?v=3TsYIQv0sX8\">Big Rings\u003c/a>” by Drake and Future from \u003cem>What a Time to Be Alive\u003c/em>\u003c/span>\u003c/h6>\n\n","blocks":[],"excerpt":"A sandwich featuring homemade bread, hearty protein, and broccoli rabe from the Oakland chef and author.","status":"publish","parent":0,"modified":1581464987,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1149},"headData":{"title":"Bryant Terry's Big Beans, Buns and Broccoli Rabe | KQED","description":"A sandwich featuring homemade bread, hearty protein, and broccoli rabe from the Oakland chef and author.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136250 https://ww2.kqed.org/bayareabites/?p=136250","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/11/bryant-terrys-big-beans-buns-and-broccoli-rabe/","disqusTitle":"Bryant Terry's Big Beans, Buns and Broccoli Rabe","path":"/bayareabites/136250/bryant-terrys-big-beans-buns-and-broccoli-rabe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">The following recipe is reprinted with permission from \u003c/span>\u003c/i>\u003ca href=\"https://www.indiebound.org/book/9780399581045\">\u003ci>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom: The Abundant World of Vegan Recipes\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> by the Bryant Terry, copyright© 2020. Published by Ten Speed Press, an imprint of Penguin Random House. Photography copyright: Ed Anderson © 2020. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136244","hero":"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Bryant-Terry-by-Celeste-Noche-1020x1040.jpg","label":"label='The Making of Bryant Terry's Vegetable Kingdom '"},"numeric":["label='The","Making","of","Bryant","Terry's","Vegetable","Kingdom","'"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This recipe has everything I want in a good sandwich— toasted homemade bread, hearty protein, and broccoli rabe. That’s right — I declare roasted broccoli rabe florets as the new default vegetable for sandwiches, lettuce be damned. My friend Soleil Ho, restaurant critic for the San Francisco Chronicle, would likely agree — In her words, “I hate lettuce, but I really hate hot lettuce.” This recipe is inspired by bunny chow, a South African dish made by hollowing out a loaf of white bread and filling it with curry. Although the original version was vegetarian, it is more common to find bread stuffed with meaty curries these days. The first time I had bunny chow was at the now-closed South African restaurant Madiba in my old Brooklyn neighborhood. When I had it a second time, prepared by the People’s Kitchen Collective at the Museum of the African Diaspora’s first Diaspora Dinner, I was blown away. The popular vegetarian version of bunny chow uses lima beans. I need a meatier and heartier bean for this dish, so I use corona beans — huge, thick-skinned beans with a creamy interior. They work even better than I could have imagined. If you can’t find them, you can use cannellini beans instead, but do yourself a favor and order a bag of Royal Corona beans from Rancho Gordo. If you don’t have time to make the buns, toasted vegan potato buns will work just fine. Lastly, while this is a sandwich, I imagine folks digging in with a fork and knife.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136274\" class=\"wp-caption alignnone\" style=\"max-width: 1536px\">\u003cimg class=\"size-full wp-image-136274\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli.jpeg\" alt=\"Chef Bryant Terry's big beans, buns and broccoli rabe rabe packs protein and texture between a teff and flour bun.\" width=\"1536\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-160x200.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-800x1000.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-768x960.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-1020x1275.jpeg 1020w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">Chef Bryant Terry's big beans, buns and broccoli rabe rabe packs protein and texture between a teff and flour bun. \u003ccite>(Ed Anderson © 2020)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Big Beans, Buns and Broccoli Rabe\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/h3>\n\u003cp>\u003cspan style=\"font-weight: 400\">Royal corona beans, tomatoes, persillade\u003cbr>\n\u003c/span>\u003cem>\u003cspan style=\"font-weight: 400\">Makes 6 servings \u003c/span>\u003c/em>\u003c/p>\n\u003ch2>Bread\u003c/h2>\n\u003cp>3 cups unbleached\u003cbr>\n\u003cspan style=\"font-weight: 400\">All- purpose flour\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¼ cup teff flour\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¼ cup almond flour\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2 tablespoons raw cane sugar\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2 teaspoons instant yeast\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¾ teaspoon fine sea salt\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 cup warm water\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¼ cup melted coconut oil, plus more for greasing the bowl and work surface and brushing the buns\u003c/span>\u003c/p>\n\u003ch2>Broccoli rabe\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">1 teaspoon kosher salt, plus more as needed\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 ½ pounds broccoli rabe, thick stems trimmed\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 tablespoon extra-virgin olive oil\u003c/span>\u003c/p>\n\u003ch2>Beans\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">1 cup dried corona beans, picked over and soaked in water overnight\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 teaspoon kosher salt, plus more as needed\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2 tablespoons extra-virgin olive oil\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 cup finely diced yellow onion\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 garlic clove, minced\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">½ teaspoon minced fresh ginger\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 tablespoon Berbere Spice Blend\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 tablespoon tomato paste\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 (14.5-ounce) can \u003c/span>\u003cspan style=\"font-weight: 400\">diced tomatoes, pureed \u003c/span>\u003cspan style=\"font-weight: 400\">in a blender\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1½ cups diced peeled Yukon gold potatoes(1 large or 2 small)\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">½ cup Persillade, for garnish\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Flaky sea salt and freshly ground white pepper\u003c/span>\u003c/p>\n\u003ch2>Instructions\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Make the bread: In a large bowl, whisk together the flours, sugar, yeast, and salt. Pour in the warm water and the coconut oil. Starting with a wooden spoon and then using your hands, mix to form a shaggy dough. Transfer to a clean countertop and knead to form a soft, stretchy ball of dough, 5 to 7 minutes.\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\">With a towel, wipe the bowl clean, then lightly grease it with oil. Place the dough in the bowl, loosely cover with a clean kitchen towel, and set aside in a warm area until the dough doubles in size, about 1 hour.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Lightly grease a clean work surface. Turn the dough out onto the surface and gently punch it down to deflate it. Divide the dough into six equal pieces and roll each into a taut ball\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Lightly grease a baking sheet and space the balls of dough evenly across the pan. Gently flatten the tops of the dough, cover with a clean kitchen towel, and set aside until the buns have doubled in size, about 1½ hours.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Preheat the oven to 350°F.Bake the risen buns until golden brown, about 25 minutes. Brush the buns with coconut oil and transfer to a wire rack to cool. Increase the oven temperature to 425°F.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Make the broccoli rabe: Line a baking sheet with parchment paper.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Fill a medium saucepan a little over halfway with water and bring it to a boil over high heat. Add the salt and the broccoli rabe and simmer for 1 minute. Quickly remove from the heat and drain. Dump the broccoli rabe onto a clean kitchen towel and gently squeeze to absorb some of the moisture. Transfer the broccoli rabe to a large bowl, add the olive oil and a pinch of salt, and toss. Transfer to the prepared baking sheet and roast until the florets are tender and the leaves are starting to crisp slightly at the edges, about 20 minutes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Make the beans: Drain and rinse the beans. Place them in a medium saucepan and add enough water to cover by 4 inches. Bring to a boil over medium-high heat. Remove the lid, decrease the heat to medium-low, and simmer until the beans are softening but still slightly firm, 1 to 1½ hours. Stir in the salt and simmer for 10 minutes more. Remove from the heat and let the beans cool in their liquid for 1 hour.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Drain the beans, reserving the cooking liquid, and set both aside.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While the beans are cooling, in a large skillet over medium heat, warm the olive oil until shimmering. Add the onion, season with salt, and sauté until starting to brown, 7 to 10 minutes. Add the garlic and ginger and cook until fragrant, 3 to 4 minutes. Add the berbere spice blend and tomato paste and stir to thoroughly combine. Add the tomato puree, potatoes, beans, and 2 cups of the reserved bean cooking liquid. Simmer, partially covered, until the potatoes are fork-tender, about 45 minutes.\u003c/span>\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>\u003cspan style=\"font-weight: 400\">To serve, slice the buns in half horizontally, then toast them to your liking. Place the bottom half of each bun on an individual plate. Pile a handful (about ¼ cup) of the broccoli rabe on the bun, spoon a heaping serving of the beans on top of the broccoli rabe, and garnish with persillade. Sprinkle with flaky salt and white pepper, then serve.\u003c/span>\u003c/p>\n\u003ch6>\u003cspan style=\"font-weight: 400\">Chef Bryant Terry’s recommended song: “\u003ca href=\"https://www.youtube.com/watch?v=3TsYIQv0sX8\">Big Rings\u003c/a>” by Drake and Future from \u003cem>What a Time to Be Alive\u003c/em>\u003c/span>\u003c/h6>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136250/bryant-terrys-big-beans-buns-and-broccoli-rabe","authors":["5083"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2695","bayareabites_8770","bayareabites_2407","bayareabites_10028","bayareabites_366","bayareabites_12","bayareabites_90","bayareabites_1873"],"tags":["bayareabites_1931","bayareabites_9094","bayareabites_9710","bayareabites_236","bayareabites_1871","bayareabites_16399"],"featImg":"bayareabites_136245","label":"bayareabites"},"bayareabites_136148":{"type":"posts","id":"bayareabites_136148","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136148","score":null,"sort":[1579745548000]},"guestAuthors":[],"slug":"before-impossible-burgers-the-bay-area-perfected-fake-meats-for-decades","title":"Before Impossible Burgers, the Bay Area Perfected Fake Meats for Decades","publishDate":1579745548,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">For a lot of us in the Bay Area, it’s like watching the rest of the country catch up. New waves of lab-engineered alternative proteins are sweeping the nation. They promise to be so much like their meat muses that it’s hard to tell the difference. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Los Angeles’s Beyond Meat has made waves with its rising stocks and its beef, chicken and pork-inspired products. These now include patties and sausages sold at fast food chains like Carl’s Jr. and Subway. The Redwood City-based Impossible Foods first debuted its burger patty at upscale restaurants like Momofuku Nishi in New York and San Francisco’s now-closed Jardinière before scaling up through a partnership with Burger King last year. With their marketing language and their venture capital funding models, both companies are more Silicon Valley than Bay Area natural grocery store.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Bay Area history is replete with vegan “meats.” Some, like lentil and black bean burgers, are impossible to mistake with beef. They proudly stand, or rather lay, as legume patties. But for years, a variety of Bay Area restaurants and grocery stores have imitated the fleshy textures of beef, poultry and pork to much success. At Chinese restaurants in the Bay and beyond, vegan meats absorb sauces and hold chew convincingly—even though they’re genetically closer to the broccoli on the plate beside them than any poultry product. In fact, fake meat likely first emerged in \u003c/span>\u003ca href=\"https://www.vice.com/en_asia/article/8xyqqz/origin-of-fake-meat-chinese-cuisine\">\u003cspan style=\"font-weight: 400\">Chinese cuisine\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as early as the 7th century. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003ca href=\"https://www.vegelutiontrading.com/\">\u003cspan style=\"font-weight: 400\">Layonna Vegetarian Health Food Market\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Oakland’s Chinatown, there is no language around “optimized protein,” but rather shelves and fridges full of plant-based proteins, in the shape of chicken nuggets, shrimps and more. The market, which provides wholesale meat substitutes for restaurants all over the Bay Area, including \u003ca href=\"https://rnglounge.com/\">R&G Lounge\u003c/a> and \u003ca href=\"https://www.instagram.com/thebutchersson_official/?hl=en\">The Butcher’s Son\u003c/a>, has been around since at least 1996. That’s co-owner Samuel Wong’s estimate. Wong took over the market, which imports a lot of its goods from Taiwan, last January from the now-retired Layonna Wang. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I spent over two months with her before she handed it over to me,” he says. “I was a cashier. I was a delivery driver. She questioned me a lot of times. She doesn’t want people to take over and then end [the business].” Since assuming control, Wong has noticed a big growth in his wholesale business. That includes new customers as well as increased demand from longtime clients. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136156\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136156\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105.jpg\" alt=\"Layonna Vegetarian Health Food Store in Oakland's Chinatown.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-1020x765.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Layonna Vegetarian Health Food Store in Oakland's Chinatown. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Indeed, the demand for meat-free meat shows no sign of slowing. This year, Impossible Foods is shifting its attention to pork while Beyond Meats eyes chicken as its next big game. Last summer, the latter teased a fried-chicken product at a KFC in Atlanta, which \u003ca href=\"https://techcrunch.com/2019/08/26/kentucky-fried-chicken-goes-beyond-chicken-in-partnership-with-beyond-meat/\">sold out in five hours\u003c/a>. As consumers wait and see what new batches of meat-free alternatives these large-scale companies cook up, Bay Area residents can revisit some old, faithful favorites that serve vegan and vegetarian proteins with flavors from across the world.\u003c/span>\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/rheas-deli-and-market-san-francisco\">\u003cspan style=\"font-weight: 400\">Rhea’s Deli\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the Mission district deli and sandwich shop, offers two meat-free options, including a marinated “vege-beef” steak sandwich. Their beloved vegan BBQ chicken sandwich features Layonna’s chicken drumsticks dressed with plenty of pickled fixings and chili sauce. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/love-n-haight-deli-san-francisco\">\u003cspan style=\"font-weight: 400\">Love N’ Haight\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the Lower Haight family-run institution, has been serving meat-free dutch crunch sandwiches, salads and various deli sundries for over two decades. Owner Fey Chao and her family, who converted the deli’s menu to fully vegetarian in 2013 according to Hoodline, have kept their prices very accessible. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003ca href=\"https://goldeneravegan.com/\">\u003cspan style=\"font-weight: 400\">Golden Era Vegan Restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> opened in 1999, making it a veteran in the fake meat game. The restaurant serves up dishes with Vietnamese, Chinese, Indian and Thai influences and totally free of any animal products. \u003c/span>\u003c/p>\n\u003ch2>Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/officialveganmob/?hl=en\">\u003cspan style=\"font-weight: 400\">Vegan Mob\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the much buzzed-about Oakland soul food restaurant, boasts hour-long lines even months after its opening last October. The plant-based menu of chef and owner Toriano Gordon features brisket, gumbo and fried chicken. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B7T8qdVAcOl/\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/gay4u.biz/\">\u003cspan style=\"font-weight: 400\">Gay 4 U\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the second incarnation of \u003ca href=\"https://www.kqed.org/bayareabites/135485/hella-vegan-eats-is-reborn-in-oakland-as-gay-4-u\">Hella Vegan Eats\u003c/a>, features a few “meat” products, including a chickpea and seitan burger patty and a non-GMO soy chicken and waffle burger. Chef Sofi Espice, who offers free meals for trans people of color, also uses jackfruit in their taco dish at Gay 4 U. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B6qqxF0B6xw/\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/aburayaoakland/?hl=en\">\u003cspan style=\"font-weight: 400\">Aburaya\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the Japanese punk-themed fried chicken spot, has always had a soft spot for vegans since its opening in 2014. All of the restaurant's fried combos come in both cauliflower and Layonna soy-chicken versions with an egg-free miso ranch dressing. \u003c/span>\u003c/p>\n\u003ch2>Berkeley\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/flacosvegmex/\">\u003cspan style=\"font-weight: 400\">Flacos\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has been serving up delicious vegan Mexican food since 2010 (and might soon be moving pending a housing development that’s set to take over their lot). Animal-free proteins sourced from Layonna’s can be found in their delicious mole and crispy taquitos.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/BECD5fbERqI/\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/thebutchersson_official/?hl=en\">\u003cspan style=\"font-weight: 400\">The Butcher’s Son\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> quickly outgrew its outpost on University Avenue and moved up the street to a bigger storefront with a deli market on top of their sandwich operation. According to Berkeleyside, the owners of the restaurant are also planning to take over Pizza Moda, converting it into \u003c/span>\u003ca href=\"https://www.berkeleyside.com/2019/12/10/pizza-moda-to-become-a-sister-vegan-italian-restaurant-for-the-butchers-son\">\u003cspan style=\"font-weight: 400\">a vegan Italian restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> set to open this winter. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B6RD-tkgY9o/\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/long-life-vegi-house-berkeley?sort_by=date_desc\">\u003cspan style=\"font-weight: 400\">Long Live Vegi House\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">’s lunch specials have made loyal fans of East Bay residents. The long-running restaurant recently moved to a new location but has kept the same menu featuring Mongolian beef, Kung Pao chicken and sweet and sour pork, all served with plenty of vegetables. Beware that while the restaurant’s meats are vegetarian, its seafood offerings are really seafood. \u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"As the rest of the country is swept up by a new wave, Layonna Vegetarian Health Food and others keep on serving tasty meat alternatives.","status":"publish","parent":0,"modified":1579915254,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1027},"headData":{"title":"Before Impossible Burgers, the Bay Area Perfected Fake Meats for Decades | KQED","description":"As the rest of the country is swept up by a new wave, Layonna Vegetarian Health Food and others keep on serving tasty meat alternatives.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136148 https://ww2.kqed.org/bayareabites/?p=136148","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/01/22/before-impossible-burgers-the-bay-area-perfected-fake-meats-for-decades/","disqusTitle":"Before Impossible Burgers, the Bay Area Perfected Fake Meats for Decades","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136148/before-impossible-burgers-the-bay-area-perfected-fake-meats-for-decades","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">For a lot of us in the Bay Area, it’s like watching the rest of the country catch up. New waves of lab-engineered alternative proteins are sweeping the nation. They promise to be so much like their meat muses that it’s hard to tell the difference. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Los Angeles’s Beyond Meat has made waves with its rising stocks and its beef, chicken and pork-inspired products. These now include patties and sausages sold at fast food chains like Carl’s Jr. and Subway. The Redwood City-based Impossible Foods first debuted its burger patty at upscale restaurants like Momofuku Nishi in New York and San Francisco’s now-closed Jardinière before scaling up through a partnership with Burger King last year. With their marketing language and their venture capital funding models, both companies are more Silicon Valley than Bay Area natural grocery store.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Bay Area history is replete with vegan “meats.” Some, like lentil and black bean burgers, are impossible to mistake with beef. They proudly stand, or rather lay, as legume patties. But for years, a variety of Bay Area restaurants and grocery stores have imitated the fleshy textures of beef, poultry and pork to much success. At Chinese restaurants in the Bay and beyond, vegan meats absorb sauces and hold chew convincingly—even though they’re genetically closer to the broccoli on the plate beside them than any poultry product. In fact, fake meat likely first emerged in \u003c/span>\u003ca href=\"https://www.vice.com/en_asia/article/8xyqqz/origin-of-fake-meat-chinese-cuisine\">\u003cspan style=\"font-weight: 400\">Chinese cuisine\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as early as the 7th century. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003ca href=\"https://www.vegelutiontrading.com/\">\u003cspan style=\"font-weight: 400\">Layonna Vegetarian Health Food Market\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Oakland’s Chinatown, there is no language around “optimized protein,” but rather shelves and fridges full of plant-based proteins, in the shape of chicken nuggets, shrimps and more. The market, which provides wholesale meat substitutes for restaurants all over the Bay Area, including \u003ca href=\"https://rnglounge.com/\">R&G Lounge\u003c/a> and \u003ca href=\"https://www.instagram.com/thebutchersson_official/?hl=en\">The Butcher’s Son\u003c/a>, has been around since at least 1996. That’s co-owner Samuel Wong’s estimate. Wong took over the market, which imports a lot of its goods from Taiwan, last January from the now-retired Layonna Wang. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I spent over two months with her before she handed it over to me,” he says. “I was a cashier. I was a delivery driver. She questioned me a lot of times. She doesn’t want people to take over and then end [the business].” Since assuming control, Wong has noticed a big growth in his wholesale business. That includes new customers as well as increased demand from longtime clients. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136156\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136156\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105.jpg\" alt=\"Layonna Vegetarian Health Food Store in Oakland's Chinatown.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-1020x765.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Layonna Vegetarian Health Food Store in Oakland's Chinatown. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Indeed, the demand for meat-free meat shows no sign of slowing. This year, Impossible Foods is shifting its attention to pork while Beyond Meats eyes chicken as its next big game. Last summer, the latter teased a fried-chicken product at a KFC in Atlanta, which \u003ca href=\"https://techcrunch.com/2019/08/26/kentucky-fried-chicken-goes-beyond-chicken-in-partnership-with-beyond-meat/\">sold out in five hours\u003c/a>. As consumers wait and see what new batches of meat-free alternatives these large-scale companies cook up, Bay Area residents can revisit some old, faithful favorites that serve vegan and vegetarian proteins with flavors from across the world.\u003c/span>\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/rheas-deli-and-market-san-francisco\">\u003cspan style=\"font-weight: 400\">Rhea’s Deli\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the Mission district deli and sandwich shop, offers two meat-free options, including a marinated “vege-beef” steak sandwich. Their beloved vegan BBQ chicken sandwich features Layonna’s chicken drumsticks dressed with plenty of pickled fixings and chili sauce. \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>\u003ca href=\"https://www.yelp.com/biz/love-n-haight-deli-san-francisco\">\u003cspan style=\"font-weight: 400\">Love N’ Haight\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the Lower Haight family-run institution, has been serving meat-free dutch crunch sandwiches, salads and various deli sundries for over two decades. Owner Fey Chao and her family, who converted the deli’s menu to fully vegetarian in 2013 according to Hoodline, have kept their prices very accessible. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003ca href=\"https://goldeneravegan.com/\">\u003cspan style=\"font-weight: 400\">Golden Era Vegan Restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> opened in 1999, making it a veteran in the fake meat game. The restaurant serves up dishes with Vietnamese, Chinese, Indian and Thai influences and totally free of any animal products. \u003c/span>\u003c/p>\n\u003ch2>Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/officialveganmob/?hl=en\">\u003cspan style=\"font-weight: 400\">Vegan Mob\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the much buzzed-about Oakland soul food restaurant, boasts hour-long lines even months after its opening last October. The plant-based menu of chef and owner Toriano Gordon features brisket, gumbo and fried chicken. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B7T8qdVAcOl"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.instagram.com/gay4u.biz/\">\u003cspan style=\"font-weight: 400\">Gay 4 U\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the second incarnation of \u003ca href=\"https://www.kqed.org/bayareabites/135485/hella-vegan-eats-is-reborn-in-oakland-as-gay-4-u\">Hella Vegan Eats\u003c/a>, features a few “meat” products, including a chickpea and seitan burger patty and a non-GMO soy chicken and waffle burger. Chef Sofi Espice, who offers free meals for trans people of color, also uses jackfruit in their taco dish at Gay 4 U. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B6qqxF0B6xw"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.instagram.com/aburayaoakland/?hl=en\">\u003cspan style=\"font-weight: 400\">Aburaya\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the Japanese punk-themed fried chicken spot, has always had a soft spot for vegans since its opening in 2014. All of the restaurant's fried combos come in both cauliflower and Layonna soy-chicken versions with an egg-free miso ranch dressing. \u003c/span>\u003c/p>\n\u003ch2>Berkeley\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/flacosvegmex/\">\u003cspan style=\"font-weight: 400\">Flacos\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has been serving up delicious vegan Mexican food since 2010 (and might soon be moving pending a housing development that’s set to take over their lot). Animal-free proteins sourced from Layonna’s can be found in their delicious mole and crispy taquitos.\u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BECD5fbERqI"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.instagram.com/thebutchersson_official/?hl=en\">\u003cspan style=\"font-weight: 400\">The Butcher’s Son\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> quickly outgrew its outpost on University Avenue and moved up the street to a bigger storefront with a deli market on top of their sandwich operation. According to Berkeleyside, the owners of the restaurant are also planning to take over Pizza Moda, converting it into \u003c/span>\u003ca href=\"https://www.berkeleyside.com/2019/12/10/pizza-moda-to-become-a-sister-vegan-italian-restaurant-for-the-butchers-son\">\u003cspan style=\"font-weight: 400\">a vegan Italian restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> set to open this winter. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B6RD-tkgY9o"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/long-life-vegi-house-berkeley?sort_by=date_desc\">\u003cspan style=\"font-weight: 400\">Long Live Vegi House\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">’s lunch specials have made loyal fans of East Bay residents. The long-running restaurant recently moved to a new location but has kept the same menu featuring Mongolian beef, Kung Pao chicken and sweet and sour pork, all served with plenty of vegetables. Beware that while the restaurant’s meats are vegetarian, its seafood offerings are really seafood. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136148/before-impossible-burgers-the-bay-area-perfected-fake-meats-for-decades","authors":["11625"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_264","bayareabites_63","bayareabites_8770","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_90","bayareabites_181","bayareabites_60","bayareabites_1873"],"tags":["bayareabites_14751","bayareabites_2386","bayareabites_9710","bayareabites_13931","bayareabites_330","bayareabites_758","bayareabites_14757","bayareabites_9714","bayareabites_14745","bayareabites_1180","bayareabites_1871","bayareabites_13973"],"featImg":"bayareabites_136153","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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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. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. 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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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