Mushroom Foraging: When The Fun(gi) Hunt Gets Out Of Hand
Truffles for Locavores?
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So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. 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She’s the author of the book, \u003ca href=\"http://www.bookpassage.com/book/9780789320278\">“A Little Piece of Earth, How to Grow Your Own Food in Small Spaces\u003c/a>” (Rizzoli, 2010), and the memoir, \u003ca href=\"http://www.bookpassage.com/book/9781565125179\">“Hold Me Tight and Tango Me Home”\u003c/a> (Algonquin Books, 2010) , which is in development for a television series with Fox Studios. Her novel-in-progress, “Sea Legs and Fish Nets,” loosely based on her experiences working on an all female fishing boat in Alaska, is a finalist for the Pen/Bellwether Prize, founded by Barbara Kingsolver for novels that address issues of social justice. She writes for Sunset Magazine, Afar Magazine, The Wall Street Journal, and many other publications. Visit her website at \u003ca href=\"http://www.mariafinn.com/\">mariafinn.com\u003c/a> and follow her on Twitter \u003ca href=\"https://twitter.com/#!/mariafinn\">@mariafinn\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/7665bb99151400dc3a28510892795cd9?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Maria Finn | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7665bb99151400dc3a28510892795cd9?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7665bb99151400dc3a28510892795cd9?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/mariafinn"}},"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_74764":{"type":"posts","id":"bayareabites_74764","meta":{"index":"posts_1591205157","site":"bayareabites","id":"74764","score":null,"sort":[1386194698000]},"guestAuthors":[],"slug":"mushroom-foraging-when-the-fungi-hunt-gets-out-of-hand","title":"Mushroom Foraging: When The Fun(gi) Hunt Gets Out Of Hand","publishDate":1386194698,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_74765\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mushroom_wide-9f36a133d3b3ff1038ef743cae3bc685b47c1dfb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mushroom_wide-9f36a133d3b3ff1038ef743cae3bc685b47c1dfb-1024x575.jpg\" alt=\"Hank Shaw, author of Hunt, Gather, Cook, snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete. Photo: The Washington Post/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-74765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hank Shaw, author of Hunt, Gather, Cook, snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete. Photo: The Washington Post/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248582278/mushroom-foraging-when-the-fun-gi-hunt-gets-out-of-hand\">The Salt at NPR Food\u003c/a> (12/4/13)\u003c/p>\n\u003cp>The first heavy rains of the season fell two weeks ago at Salt Point State Park, on the northern California coast, and now ranger Todd Farcau is waiting anxiously for the forest floor to erupt with mushrooms.\u003c/p>\n\u003cp>That first bloom of fungi, which has been delayed by drought, will draw mushroom hunters — crowds of them — and that is what Farcau is nervous about. Mushroom hunting, which is legal in Salt Point State Park but prohibited in most other California parks, has grown in popularity in the past five years, thanks to foraging classes and tours, word-of-mouth publicity and hype from chefs who are featuring wild mushrooms in their restaurants.\u003c/p>\n\u003cp>As a result, known mushroom grounds are taking a beating. At Salt Point State Park, mushroom hunters sometimes carve new trails into the forest, trample small plants, and illegally use rakes and shovels to turn over the forest floor in search of young, budding mushrooms, according to Farcau. Some, he adds, leave trash piles by the road and toilet paper in the woods.\u003c/p>\n\u003cp>\"It looks like a rock festival has passed through,\" Farcau says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mushroom hunting has grown more popular elsewhere, too. \u003ca href=\"http://www.kingofmushrooms.com/\">Todd Spanier\u003c/a>, a San Francisco-based commercial mushroom collector and vendor, tells The Salt that \"it's a global thing.\" The slow food movement, Spanier says, combined with the Internet age, is inspiring foodies everywhere to walk into the woods with their eyes on the ground.\u003c/p>\n\u003cp>Sure enough, concerns have grown in places as scattered as \u003ca href=\"http://www.telegraph.co.uk/foodanddrink/seasonal-food-and-drink/10374629/Mushrooms-Fun-foraging-for-fungi.html\">England\u003c/a> and \u003ca href=\"http://www.nps.gov/cue/publications/NCRO_Morel_socsci_GTR_ESB10Mar10_Web_Version.pdf%20\">Washington, D.C.-area parks\u003c/a> about the burgeoning numbers of fungi foragers, both commercial and recreational, and the effect they may be having on the land.\u003c/p>\n\u003cp>Foragers are hungry for more than mushrooms, too. In the eastern U.S., the number of people \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/10/in-the-land-of-wild-ramps-its-festival-time/\">hunting for ramps\u003c/a>, a fragrant onion-odored wild bulb, has increased dramatically — perhaps even unsustainably. In New York City's Central Park as well, how-to tours like those of \"Wildman\" Steve Brill have reportedly caused a boom in the number of \u003ca href=\"http://www.nytimes.com/2011/07/30/nyregion/new-york-moves-to-stop-foraging-in-citys-parks.html?pagewanted=all&_r=0.\">urban foragers\u003c/a> seeking edible greens and roots, creating a nuisance for city gardeners and park rangers.\u003c/p>\n\u003cp>In Salt Point, Farcau believes mushroom-collecting tours are having a powerful multiplying effect. \"These tour leaders will take out 10 or 15 people, and each of them will tell 10 or 15 people, and each of them will tell 10 or 15 people,\" he says.\u003c/p>\n\u003cp>Not that mushroom hunting is anything new. Across Europe and Asia, generations of families have returned to the same forested places to collect edible fungi. These mushrooms — including famed truffles, morels, porcini, chanterelles and matsutake — attract people with their unique flavors and aromas, which cultivated species tend to lack.\u003c/p>\n\u003cp>In California, the core of the mushroom hunting culture was traditionally European immigrants and a small community of eccentric hobbyists. But foraging classes, guidebooks, Internet buzz and even mushroom-identification smartphone apps have brought mushroom hunting into mainstream foodie culture.\u003c/p>\n\u003cp>David Campbell, who leads mushroom hunting outings with his company, \u003ca href=\"http://www.mycoventures.com/MycoVentures/Home.html\">MycoVentures\u003c/a>, has made Salt Point State Park the location of monthly forays. He says he recognizes that he is \"guilty\" of helping to fuel the foraging craze.\u003c/p>\n\u003cp>\"It's a delicate balance between sharing, which I like to do, and protecting your [mushroom] patches from public knowledge,\" says Campbell, who charges $45 a head for one-day outings.\u003c/p>\n\u003cp>Another regular Salt Point mushroom hunting tour leader, \u003ca href=\"http://foragesf.com/wild-mushroom-adventures/\">Patrick Hamilton\u003c/a>, concedes that his guided walks in the woods, which cost $90 a head, may be having an impact on a limited resource.\u003c/p>\n\u003cp>\"I have been personally responsible for turning a lot of restaurant chefs on to wild mushrooms, and I've sometimes asked myself, 'Is this really what we want to be doing?' \" Hamilton says.\u003c/p>\n\u003cp>In most areas open to mushroom hunting, collectors must abide by strict limits. At Salt Point State Park, for example, hunters cannot take more than 5 pounds of mushrooms per day — though many people break this rule, ranger Farcau says.\u003c/p>\n\u003cp>Mushroom collecting is prohibited in most county, state and national parks in California, and while there has been informal discussion of closing off remaining legal collecting areas, some mushroom hunting enthusiasts say the best thing to do would be the opposite — that is, legalize the activity in more places.\u003c/p>\n\u003cp>\"Salt Point gets hit so hard because it's the only place left to go,\" says Ken Litchfield, a hobbyist collector and teacher at Merritt Community College in Oakland, Calif.\u003c/p>\n\u003cp>Hamilton envisions a similar solution to alleviating the pressure on Salt Point State Park:\u003c/p>\n\u003cp>\"If they would just open up all the parks to [mushroom] hunting, you wouldn't even notice us.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Foraging for fungi and other wild edibles has grown in popularity in the U.S. and abroad in recent years, fueled by guidebooks, Internet buzz and hype from chefs. As a result, some known mushroom hunting grounds are taking a beating.","status":"publish","parent":0,"modified":1386194698,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":835},"headData":{"title":"Mushroom Foraging: When The Fun(gi) Hunt Gets Out Of Hand | KQED","description":"Foraging for fungi and other wild edibles has grown in popularity in the U.S. and abroad in recent years, fueled by guidebooks, Internet buzz and hype from chefs. As a result, some known mushroom hunting grounds are taking a beating.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"74764 http://blogs.kqed.org/bayareabites/?p=74764","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/12/04/mushroom-foraging-when-the-fungi-hunt-gets-out-of-hand/","disqusTitle":"Mushroom Foraging: When The Fun(gi) Hunt Gets Out Of Hand","nprByline":"Alastair Bland","nprStoryId":"248582278","nprApiLink":"http://api.npr.org/query?id=248582278&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/12/03/248582278/mushroom-foraging-when-the-fun-gi-hunt-gets-out-of-hand?ft=3&f=248582278","nprRetrievedStory":"1","nprPubDate":"Wed, 04 Dec 2013 15:17:00 -0500","nprStoryDate":"Wed, 04 Dec 2013 13:18:00 -0500","nprLastModifiedDate":"Wed, 04 Dec 2013 15:17:12 -0500","path":"/bayareabites/74764/mushroom-foraging-when-the-fungi-hunt-gets-out-of-hand","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74765\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mushroom_wide-9f36a133d3b3ff1038ef743cae3bc685b47c1dfb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mushroom_wide-9f36a133d3b3ff1038ef743cae3bc685b47c1dfb-1024x575.jpg\" alt=\"Hank Shaw, author of Hunt, Gather, Cook, snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete. Photo: The Washington Post/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-74765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hank Shaw, author of Hunt, Gather, Cook, snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete. Photo: The Washington Post/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248582278/mushroom-foraging-when-the-fun-gi-hunt-gets-out-of-hand\">The Salt at NPR Food\u003c/a> (12/4/13)\u003c/p>\n\u003cp>The first heavy rains of the season fell two weeks ago at Salt Point State Park, on the northern California coast, and now ranger Todd Farcau is waiting anxiously for the forest floor to erupt with mushrooms.\u003c/p>\n\u003cp>That first bloom of fungi, which has been delayed by drought, will draw mushroom hunters — crowds of them — and that is what Farcau is nervous about. Mushroom hunting, which is legal in Salt Point State Park but prohibited in most other California parks, has grown in popularity in the past five years, thanks to foraging classes and tours, word-of-mouth publicity and hype from chefs who are featuring wild mushrooms in their restaurants.\u003c/p>\n\u003cp>As a result, known mushroom grounds are taking a beating. At Salt Point State Park, mushroom hunters sometimes carve new trails into the forest, trample small plants, and illegally use rakes and shovels to turn over the forest floor in search of young, budding mushrooms, according to Farcau. Some, he adds, leave trash piles by the road and toilet paper in the woods.\u003c/p>\n\u003cp>\"It looks like a rock festival has passed through,\" Farcau says.\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>Mushroom hunting has grown more popular elsewhere, too. \u003ca href=\"http://www.kingofmushrooms.com/\">Todd Spanier\u003c/a>, a San Francisco-based commercial mushroom collector and vendor, tells The Salt that \"it's a global thing.\" The slow food movement, Spanier says, combined with the Internet age, is inspiring foodies everywhere to walk into the woods with their eyes on the ground.\u003c/p>\n\u003cp>Sure enough, concerns have grown in places as scattered as \u003ca href=\"http://www.telegraph.co.uk/foodanddrink/seasonal-food-and-drink/10374629/Mushrooms-Fun-foraging-for-fungi.html\">England\u003c/a> and \u003ca href=\"http://www.nps.gov/cue/publications/NCRO_Morel_socsci_GTR_ESB10Mar10_Web_Version.pdf%20\">Washington, D.C.-area parks\u003c/a> about the burgeoning numbers of fungi foragers, both commercial and recreational, and the effect they may be having on the land.\u003c/p>\n\u003cp>Foragers are hungry for more than mushrooms, too. In the eastern U.S., the number of people \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/10/in-the-land-of-wild-ramps-its-festival-time/\">hunting for ramps\u003c/a>, a fragrant onion-odored wild bulb, has increased dramatically — perhaps even unsustainably. In New York City's Central Park as well, how-to tours like those of \"Wildman\" Steve Brill have reportedly caused a boom in the number of \u003ca href=\"http://www.nytimes.com/2011/07/30/nyregion/new-york-moves-to-stop-foraging-in-citys-parks.html?pagewanted=all&_r=0.\">urban foragers\u003c/a> seeking edible greens and roots, creating a nuisance for city gardeners and park rangers.\u003c/p>\n\u003cp>In Salt Point, Farcau believes mushroom-collecting tours are having a powerful multiplying effect. \"These tour leaders will take out 10 or 15 people, and each of them will tell 10 or 15 people, and each of them will tell 10 or 15 people,\" he says.\u003c/p>\n\u003cp>Not that mushroom hunting is anything new. Across Europe and Asia, generations of families have returned to the same forested places to collect edible fungi. These mushrooms — including famed truffles, morels, porcini, chanterelles and matsutake — attract people with their unique flavors and aromas, which cultivated species tend to lack.\u003c/p>\n\u003cp>In California, the core of the mushroom hunting culture was traditionally European immigrants and a small community of eccentric hobbyists. But foraging classes, guidebooks, Internet buzz and even mushroom-identification smartphone apps have brought mushroom hunting into mainstream foodie culture.\u003c/p>\n\u003cp>David Campbell, who leads mushroom hunting outings with his company, \u003ca href=\"http://www.mycoventures.com/MycoVentures/Home.html\">MycoVentures\u003c/a>, has made Salt Point State Park the location of monthly forays. He says he recognizes that he is \"guilty\" of helping to fuel the foraging craze.\u003c/p>\n\u003cp>\"It's a delicate balance between sharing, which I like to do, and protecting your [mushroom] patches from public knowledge,\" says Campbell, who charges $45 a head for one-day outings.\u003c/p>\n\u003cp>Another regular Salt Point mushroom hunting tour leader, \u003ca href=\"http://foragesf.com/wild-mushroom-adventures/\">Patrick Hamilton\u003c/a>, concedes that his guided walks in the woods, which cost $90 a head, may be having an impact on a limited resource.\u003c/p>\n\u003cp>\"I have been personally responsible for turning a lot of restaurant chefs on to wild mushrooms, and I've sometimes asked myself, 'Is this really what we want to be doing?' \" Hamilton says.\u003c/p>\n\u003cp>In most areas open to mushroom hunting, collectors must abide by strict limits. At Salt Point State Park, for example, hunters cannot take more than 5 pounds of mushrooms per day — though many people break this rule, ranger Farcau says.\u003c/p>\n\u003cp>Mushroom collecting is prohibited in most county, state and national parks in California, and while there has been informal discussion of closing off remaining legal collecting areas, some mushroom hunting enthusiasts say the best thing to do would be the opposite — that is, legalize the activity in more places.\u003c/p>\n\u003cp>\"Salt Point gets hit so hard because it's the only place left to go,\" says Ken Litchfield, a hobbyist collector and teacher at Merritt Community College in Oakland, Calif.\u003c/p>\n\u003cp>Hamilton envisions a similar solution to alleviating the pressure on Salt Point State Park:\u003c/p>\n\u003cp>\"If they would just open up all the parks to [mushroom] hunting, you wouldn't even notice us.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/74764/mushroom-foraging-when-the-fungi-hunt-gets-out-of-hand","authors":["byline_bayareabites_74764"],"categories":["bayareabites_2638","bayareabites_4084","bayareabites_10916"],"tags":["bayareabites_11071","bayareabites_472","bayareabites_12746","bayareabites_8437","bayareabites_12747","bayareabites_538","bayareabites_10921","bayareabites_12689"],"featImg":"bayareabites_74772","label":"bayareabites"},"bayareabites_55622":{"type":"posts","id":"bayareabites_55622","meta":{"index":"posts_1591205157","site":"bayareabites","id":"55622","score":null,"sort":[1359655565000]},"guestAuthors":[],"slug":"truffles-for-locavores","title":"Truffles for Locavores?","publishDate":1359655565,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_55643\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles800.jpg\" alt=\"Truffles: Napa and Sonoma Counties may be a hot spot for black truffle cultivation. Photo: Janna Waldinger/Art & Clarity\" width=\"800\" height=\"531\" class=\"size-full wp-image-55643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffles: Napa and Sonoma Counties may be a hot spot for black truffle cultivation. Photo: Janna Waldinger/Art & Clarity\u003c/figcaption>\u003c/figure>\n\u003cp>There is no food on earth that inspires obsession like edible wild mushrooms and the Holy Grail of these are truffles. Out of the thousands of species of truffles, two are prized above all others: the white truffle (Alba madonna) and the black Périgord truffle.\u003c/p>\n\u003cp>Truffles cost more per ounce than many narcotics. They are auctioned off in markets in France and Italy or traded in back alleys. They are then shipped to chefs around the world who shave them over dishes like pasta or risotto in thin, aromatic slivers for well-heeled patrons. The white truffle costs up to $3,600 a pound and has not been successfully cultivated. The black Périgord truffle, named for a region in France but often called “a black diamond” costs up to $2000 a pound has been successfully grown in truffle orchards since the 1800s. Currently, wine producing regions in New Zealand and Australia are also planting and now harvesting black truffles and over 20 other countries have truffle orchards in the works. \u003c/p>\n\u003cp>Sonoma and Napa may very well be the next major truffle producing regions. This is due to the \u003ca href=\"http://www.americantruffle.com/\">American Truffle Company\u003c/a>. This business was formed by Robert Chang, an engineer from South Bay, and Dr. Paul Thomas, a mycologist from the United Kingdom. They set out to match the science of truffle cultivation with the ideal weather of California wine country. They are working to convince vineyard owners to plant orchards of trees inoculated with truffle spores. The interest is considerable: their town hall meetings in Napa have been sold out and standing room only. One orchard has been planted, four more contracted, and many other grape growers are considering it. \u003c/p>\n\u003cp>This year they hosted the \u003ca href=\"http://napatrufflefestival.com/\">Third Annual Truffle Festival\u003c/a> in the town of Napa on January 18-21 where they rolled out their vision of truffle cultivation. Currently, most black truffles are grown in Europe, but Dr. Paul Thomas explained that black truffles like a climate with winters that range from 30 to 50 degrees and then very sunny summers: California wine country weather. The company provides young oaks and hazelnuts with roots that have been inoculated with truffle spores. They then give support through climatic reports, soil amending tips and irrigation advice. \u003c/p>\n\u003cp>Robert Chang, co-founder and director of the company, assured future truffle orchard investors that truffle orchards are 7 to 12 times as profitable as vineyards and that the price of truffles will never drop on the world market. This is in part due to the fact that truffles have a very short shelf life, so the less time they have to travel, the better. Robert claims that their business model helps to allay cynicism. “We offer scientific support in exchange for a share of the harvest. And if growers desire, we will help market the truffles.” \u003c/p>\n\u003cfigure id=\"attachment_55638\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/michelinchefs600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/michelinchefs600.jpg\" alt=\"Michelin chefs gather to prepare the Truffles & Wine Dinner at La Toque left to right: Marco Gubbiotti of La Bastiglia in Spello, Italy; Nico Chessa of Valentino Restaurant in Santa Monica; Robert Chang, Managing Director of American Truffle Company (producer of the Napa Truffle Festival); Ken Frank of La Toque in Napa; and Michael Tusk of Quince in San Francisco. Photo: Faith Echtermeyer\" width=\"600\" height=\"400\" class=\"size-full wp-image-55638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michelin chefs gather to prepare the Truffles & Wine Dinner at La Toque\u003cbr>left to right: Marco Gubbiotti of La Bastiglia in Spello, Italy; Nico Chessa of Valentino Restaurant in Santa Monica; Robert Chang, Managing Director of American Truffle Company (producer of the Napa Truffle Festival); Ken Frank of La Toque in Napa; and Michael Tusk of Quince in San Francisco. Photo: Faith Echtermeyer\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>The Truffle Festival helps the company to develop markets with chefs and create more knowledge and demand for truffles among diners. While vineyard owners who would be potential truffle growers needed a little convincing, diners did not. Every event sold out and visitors huddled around a pizza oven at Silver Oak Winery and watched chef Dominic Orsini shave truffles over sheep’s milk ricotta pizza. Later, he served a truffle luncheon, including black truffle and chicory salad with a quail egg croquette.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At Robert Sinskey Vineyards, visitors toured the first truffle orchard planted in Napa, now just a little over a year old. Early adopter Robert Sinskey, who farms biodynamically, admits, \u003c/p>\n\u003cblockquote>\u003cp>“It’s a gamble. But so are grapes. I might have a truffle orchard one day, or maybe a shady grove to graze my sheep.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_55641\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rico-trufflehunter560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rico-trufflehunter560.jpg\" alt=\"Rico the truffle hunter with his owner, Bill Collins, a psychologist who works with depressed veterans in the San Francisco Bay area. Rico goes with Bill to work and is also a therapy dog for soldiers with Post Traumatic Stress Disorder. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-55641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rico the truffle hunter with his owner, Bill Collins, a psychologist who works with depressed veterans in the San Francisco Bay area. Rico goes with Bill to work and is also a therapy dog for soldiers with Post Traumatic Stress Disorder.\u003cbr>Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>It takes approximately five to seven years for a truffle orchard to start producing, and the one at \u003ca href=\"http://www.robertsinskey.com/\">Robert Sinskey Vineyards\u003c/a> was planted in 2010. So to demonstrate how dogs sniff out truffles, a black truffle from Italy was buried into the ground so that Rico (short for Enrico Bacio il Tartufaio) the truffle-hunting dog could display his skills at finding it. Rico was born in Italy and is a Lagotto Romagnolo, a breed of water dog that dates back to Etruscan times. Truffle hunting pigs have fallen out of favor because they dig for and eat truffles with such gusto farmers have been known to lose digits when interfering. In Italy they have been outlawed because they damage the tree roots. And so Rico was a celebrity at the truffle festival. \u003c/p>\n\u003cp>Truffle sniffing dogs are critical to the operation. The best way to know a truffle is ripe and ready to harvest is from the aroma that it gives off. Any harvested before or after this aromatic time will have very little value. Black Périgord truffles contain the chemical compound androstenol, a sex hormone that beckons animals to it. Once unearthed, a truffle only has a short shelf life. According to Ken Frank, owner and executive chef at \u003ca href=\"http://latoque.com/\">La Toque\u003c/a>,\u003c/p>\n\u003cblockquote>\u003cp> “After four days, it loses 25 percent of its aroma and flavor. Over the next four days, another 25 percent. And you can’t store truffles,” he explained. “Truffle oil and truffle salt is all chemically made. It’s a steroided-out version of them and a palate killer. Their fleeting nature is an element that makes them special. The art to cooking with truffles is to keep it simple, and let their perfume shine. The challenge is cooking with them and not just shaving them onto stuff.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_55747\" class=\"wp-caption aligncenter\" style=\"max-width: 540px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-cake-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-cake-final.jpg\" alt=\"Truffled Mascarpone Crepe Cake with Sherry Brown Butter Sauce Prepared by Deborah Yee-Henen, La Toque, and Nicole Plue, side show by Nicole Plue Photo: Faith Echtermeyer\" width=\"540\" height=\"360\" class=\"size-full wp-image-55747\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffled Mascarpone Crepe Cake with Sherry Brown Butter Sauce Prepared by Deborah Yee-Henen, La Toque, and Nicole Plue, sideshow by Nicole Plue Photo: Faith Echtermeyer\u003c/figcaption>\u003c/figure>\n\u003cp>This was the bar set for the Saturday night, Truffles and Wine dinner at La Toque Restaurant. Michelin Star Chefs created a truffle-tasting menu that included Fagotelli of Four story Hill Farm Sweetbread and Black Truffle by Michael Tusk at Quince paired with Pinot Noir by Robert Sinskey Vineyards. Even the dessert featured with a truffled mascarpone crepe cake with sherry brown butter sauce by Deborah Yee-Henen at La Toque and Sideshow by Nicole Plue. \u003c/p>\n\u003cfigure id=\"attachment_55640\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/polenta-truffle800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/polenta-truffle800.jpg\" alt=\"Just made Kurobuta pork sausage with truffle soft polenta and poached egg and shaved truffle. Photo: Maria Finn\" width=\"800\" height=\"598\" class=\"size-full wp-image-55640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Just made Kurobuta pork sausage with truffle soft polenta and poached egg and shaved truffle. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>On Sunday, \u003ca href=\"http://www.beringer.com/\">Beringer Vineyards\u003c/a> hosted a cooking demonstration with Nico Chessa who brought the spirit of his native Italy in the dishes he prepared, like the just-made Kurobuta pork sausage with truffle soft polenta and poached egg. At this lunch, I spoke with Gretchen and Dale Demmin, who traveled from Virginia wine country. They planted a truffle orchard on their farm in collaboration with the American Truffle Company. Gretchen had recently retired from the Army where she worked as a microbiologist. “Mushrooms are the next place we will find an antibiotic or cure. I’m convinced of this,” she explained. “I used to grow medicinal mushrooms, but it just got so hot where I lived, I need to grow underground mushrooms. So I’m making the transition from medicinal to luxury.” Also at the lunch was prospective truffle farmer David Mahaffey, winemaker and partner at \u003ca href=\"http://www.oliviabrion.com/index.html\">Olivia Brion\u003c/a>. “A truffle orchard is the sizzle on the steak,” he said “If I can grow world class Pinot Noir with truffles adjacent to them, that’s a great match, and a great story.” \u003c/p>\n\u003cfigure id=\"attachment_55639\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-oxbow560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-oxbow560.jpg\" alt=\"Truffles for sale at the Oxbow Marketplace. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-55639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffles for sale at the Oxbow Marketplace. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>The final event took place at \u003ca href=\"http://www.oxbowpublicmarket.com/\">Oxbow Marketplace\u003c/a> in Napa, where crowds swamped vendors that each interpreted the truffle in their own way. \u003ca href=\"http://www.camomienoteca.com/\">Ca’ Momi\u003c/a> Enoteca had truffled pizza, The \u003ca href=\"http://themodelbakery.com/\">Model Bakery\u003c/a> served mushroom-truffle bread pudding, \u003ca href=\"http://www.picapicakitchen.com/\">Pica Pica Maize Kitchen\u003c/a> offered truffled yucca fries and \u003ca href=\"http://gotts.com/\">Gott’s Roadside\u003c/a> made truffled Niman Ranch sliders. And there were also truffles--both black and white, for sale by the ounce. Visitors all stopped to sniff the truffles: earthy, fruity, musky. Some found them irresistible and wanted to take home their own delicious black diamond. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>The writer, Maria Finn, attended this event as a guest of the American Truffle Company.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Napa's next big thing: First it was wine grapes, and then olive orchards. Are black truffles next? ","status":"publish","parent":0,"modified":1359876139,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1490},"headData":{"title":"Truffles for Locavores? | KQED","description":"Napa's next big thing: First it was wine grapes, and then olive orchards. Are black truffles next? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"55622 http://blogs.kqed.org/bayareabites/?p=55622","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/31/truffles-for-locavores/","disqusTitle":"Truffles for Locavores?","path":"/bayareabites/55622/truffles-for-locavores","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55643\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles800.jpg\" alt=\"Truffles: Napa and Sonoma Counties may be a hot spot for black truffle cultivation. Photo: Janna Waldinger/Art & Clarity\" width=\"800\" height=\"531\" class=\"size-full wp-image-55643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffles: Napa and Sonoma Counties may be a hot spot for black truffle cultivation. Photo: Janna Waldinger/Art & Clarity\u003c/figcaption>\u003c/figure>\n\u003cp>There is no food on earth that inspires obsession like edible wild mushrooms and the Holy Grail of these are truffles. Out of the thousands of species of truffles, two are prized above all others: the white truffle (Alba madonna) and the black Périgord truffle.\u003c/p>\n\u003cp>Truffles cost more per ounce than many narcotics. They are auctioned off in markets in France and Italy or traded in back alleys. They are then shipped to chefs around the world who shave them over dishes like pasta or risotto in thin, aromatic slivers for well-heeled patrons. The white truffle costs up to $3,600 a pound and has not been successfully cultivated. The black Périgord truffle, named for a region in France but often called “a black diamond” costs up to $2000 a pound has been successfully grown in truffle orchards since the 1800s. Currently, wine producing regions in New Zealand and Australia are also planting and now harvesting black truffles and over 20 other countries have truffle orchards in the works. \u003c/p>\n\u003cp>Sonoma and Napa may very well be the next major truffle producing regions. This is due to the \u003ca href=\"http://www.americantruffle.com/\">American Truffle Company\u003c/a>. This business was formed by Robert Chang, an engineer from South Bay, and Dr. Paul Thomas, a mycologist from the United Kingdom. They set out to match the science of truffle cultivation with the ideal weather of California wine country. They are working to convince vineyard owners to plant orchards of trees inoculated with truffle spores. The interest is considerable: their town hall meetings in Napa have been sold out and standing room only. One orchard has been planted, four more contracted, and many other grape growers are considering it. \u003c/p>\n\u003cp>This year they hosted the \u003ca href=\"http://napatrufflefestival.com/\">Third Annual Truffle Festival\u003c/a> in the town of Napa on January 18-21 where they rolled out their vision of truffle cultivation. Currently, most black truffles are grown in Europe, but Dr. Paul Thomas explained that black truffles like a climate with winters that range from 30 to 50 degrees and then very sunny summers: California wine country weather. The company provides young oaks and hazelnuts with roots that have been inoculated with truffle spores. They then give support through climatic reports, soil amending tips and irrigation advice. \u003c/p>\n\u003cp>Robert Chang, co-founder and director of the company, assured future truffle orchard investors that truffle orchards are 7 to 12 times as profitable as vineyards and that the price of truffles will never drop on the world market. This is in part due to the fact that truffles have a very short shelf life, so the less time they have to travel, the better. Robert claims that their business model helps to allay cynicism. “We offer scientific support in exchange for a share of the harvest. And if growers desire, we will help market the truffles.” \u003c/p>\n\u003cfigure id=\"attachment_55638\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/michelinchefs600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/michelinchefs600.jpg\" alt=\"Michelin chefs gather to prepare the Truffles & Wine Dinner at La Toque left to right: Marco Gubbiotti of La Bastiglia in Spello, Italy; Nico Chessa of Valentino Restaurant in Santa Monica; Robert Chang, Managing Director of American Truffle Company (producer of the Napa Truffle Festival); Ken Frank of La Toque in Napa; and Michael Tusk of Quince in San Francisco. Photo: Faith Echtermeyer\" width=\"600\" height=\"400\" class=\"size-full wp-image-55638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michelin chefs gather to prepare the Truffles & Wine Dinner at La Toque\u003cbr>left to right: Marco Gubbiotti of La Bastiglia in Spello, Italy; Nico Chessa of Valentino Restaurant in Santa Monica; Robert Chang, Managing Director of American Truffle Company (producer of the Napa Truffle Festival); Ken Frank of La Toque in Napa; and Michael Tusk of Quince in San Francisco. Photo: Faith Echtermeyer\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>The Truffle Festival helps the company to develop markets with chefs and create more knowledge and demand for truffles among diners. While vineyard owners who would be potential truffle growers needed a little convincing, diners did not. Every event sold out and visitors huddled around a pizza oven at Silver Oak Winery and watched chef Dominic Orsini shave truffles over sheep’s milk ricotta pizza. Later, he served a truffle luncheon, including black truffle and chicory salad with a quail egg croquette.\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>At Robert Sinskey Vineyards, visitors toured the first truffle orchard planted in Napa, now just a little over a year old. Early adopter Robert Sinskey, who farms biodynamically, admits, \u003c/p>\n\u003cblockquote>\u003cp>“It’s a gamble. But so are grapes. I might have a truffle orchard one day, or maybe a shady grove to graze my sheep.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_55641\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rico-trufflehunter560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rico-trufflehunter560.jpg\" alt=\"Rico the truffle hunter with his owner, Bill Collins, a psychologist who works with depressed veterans in the San Francisco Bay area. Rico goes with Bill to work and is also a therapy dog for soldiers with Post Traumatic Stress Disorder. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-55641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rico the truffle hunter with his owner, Bill Collins, a psychologist who works with depressed veterans in the San Francisco Bay area. Rico goes with Bill to work and is also a therapy dog for soldiers with Post Traumatic Stress Disorder.\u003cbr>Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>It takes approximately five to seven years for a truffle orchard to start producing, and the one at \u003ca href=\"http://www.robertsinskey.com/\">Robert Sinskey Vineyards\u003c/a> was planted in 2010. So to demonstrate how dogs sniff out truffles, a black truffle from Italy was buried into the ground so that Rico (short for Enrico Bacio il Tartufaio) the truffle-hunting dog could display his skills at finding it. Rico was born in Italy and is a Lagotto Romagnolo, a breed of water dog that dates back to Etruscan times. Truffle hunting pigs have fallen out of favor because they dig for and eat truffles with such gusto farmers have been known to lose digits when interfering. In Italy they have been outlawed because they damage the tree roots. And so Rico was a celebrity at the truffle festival. \u003c/p>\n\u003cp>Truffle sniffing dogs are critical to the operation. The best way to know a truffle is ripe and ready to harvest is from the aroma that it gives off. Any harvested before or after this aromatic time will have very little value. Black Périgord truffles contain the chemical compound androstenol, a sex hormone that beckons animals to it. Once unearthed, a truffle only has a short shelf life. According to Ken Frank, owner and executive chef at \u003ca href=\"http://latoque.com/\">La Toque\u003c/a>,\u003c/p>\n\u003cblockquote>\u003cp> “After four days, it loses 25 percent of its aroma and flavor. Over the next four days, another 25 percent. And you can’t store truffles,” he explained. “Truffle oil and truffle salt is all chemically made. It’s a steroided-out version of them and a palate killer. Their fleeting nature is an element that makes them special. The art to cooking with truffles is to keep it simple, and let their perfume shine. The challenge is cooking with them and not just shaving them onto stuff.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_55747\" class=\"wp-caption aligncenter\" style=\"max-width: 540px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-cake-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-cake-final.jpg\" alt=\"Truffled Mascarpone Crepe Cake with Sherry Brown Butter Sauce Prepared by Deborah Yee-Henen, La Toque, and Nicole Plue, side show by Nicole Plue Photo: Faith Echtermeyer\" width=\"540\" height=\"360\" class=\"size-full wp-image-55747\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffled Mascarpone Crepe Cake with Sherry Brown Butter Sauce Prepared by Deborah Yee-Henen, La Toque, and Nicole Plue, sideshow by Nicole Plue Photo: Faith Echtermeyer\u003c/figcaption>\u003c/figure>\n\u003cp>This was the bar set for the Saturday night, Truffles and Wine dinner at La Toque Restaurant. Michelin Star Chefs created a truffle-tasting menu that included Fagotelli of Four story Hill Farm Sweetbread and Black Truffle by Michael Tusk at Quince paired with Pinot Noir by Robert Sinskey Vineyards. Even the dessert featured with a truffled mascarpone crepe cake with sherry brown butter sauce by Deborah Yee-Henen at La Toque and Sideshow by Nicole Plue. \u003c/p>\n\u003cfigure id=\"attachment_55640\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/polenta-truffle800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/polenta-truffle800.jpg\" alt=\"Just made Kurobuta pork sausage with truffle soft polenta and poached egg and shaved truffle. Photo: Maria Finn\" width=\"800\" height=\"598\" class=\"size-full wp-image-55640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Just made Kurobuta pork sausage with truffle soft polenta and poached egg and shaved truffle. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>On Sunday, \u003ca href=\"http://www.beringer.com/\">Beringer Vineyards\u003c/a> hosted a cooking demonstration with Nico Chessa who brought the spirit of his native Italy in the dishes he prepared, like the just-made Kurobuta pork sausage with truffle soft polenta and poached egg. At this lunch, I spoke with Gretchen and Dale Demmin, who traveled from Virginia wine country. They planted a truffle orchard on their farm in collaboration with the American Truffle Company. Gretchen had recently retired from the Army where she worked as a microbiologist. “Mushrooms are the next place we will find an antibiotic or cure. I’m convinced of this,” she explained. “I used to grow medicinal mushrooms, but it just got so hot where I lived, I need to grow underground mushrooms. So I’m making the transition from medicinal to luxury.” Also at the lunch was prospective truffle farmer David Mahaffey, winemaker and partner at \u003ca href=\"http://www.oliviabrion.com/index.html\">Olivia Brion\u003c/a>. “A truffle orchard is the sizzle on the steak,” he said “If I can grow world class Pinot Noir with truffles adjacent to them, that’s a great match, and a great story.” \u003c/p>\n\u003cfigure id=\"attachment_55639\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-oxbow560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-oxbow560.jpg\" alt=\"Truffles for sale at the Oxbow Marketplace. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-55639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffles for sale at the Oxbow Marketplace. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>The final event took place at \u003ca href=\"http://www.oxbowpublicmarket.com/\">Oxbow Marketplace\u003c/a> in Napa, where crowds swamped vendors that each interpreted the truffle in their own way. \u003ca href=\"http://www.camomienoteca.com/\">Ca’ Momi\u003c/a> Enoteca had truffled pizza, The \u003ca href=\"http://themodelbakery.com/\">Model Bakery\u003c/a> served mushroom-truffle bread pudding, \u003ca href=\"http://www.picapicakitchen.com/\">Pica Pica Maize Kitchen\u003c/a> offered truffled yucca fries and \u003ca href=\"http://gotts.com/\">Gott’s Roadside\u003c/a> made truffled Niman Ranch sliders. And there were also truffles--both black and white, for sale by the ounce. Visitors all stopped to sniff the truffles: earthy, fruity, musky. Some found them irresistible and wanted to take home their own delicious black diamond. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>The writer, Maria Finn, attended this event as a guest of the American Truffle Company.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/55622/truffles-for-locavores","authors":["5371"],"categories":["bayareabites_109","bayareabites_4084","bayareabites_60","bayareabites_119"],"tags":["bayareabites_11118","bayareabites_11119","bayareabites_11071","bayareabites_187","bayareabites_356","bayareabites_362","bayareabites_11117"],"featImg":"bayareabites_55642","label":"bayareabites"},"bayareabites_54928":{"type":"posts","id":"bayareabites_54928","meta":{"index":"posts_1591205157","site":"bayareabites","id":"54928","score":null,"sort":[1358879791000]},"guestAuthors":[],"slug":"fancy-food-show-trends-and-slideshow","title":"Fancy Food Show Trends and Slideshow","publishDate":1358879791,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-78.jpg\" title=\"Chris Cosentino doing a demo at Fermin's booth\" alt=\"Chris Cosentino doing a demo at Fermin's booth\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54931\">\u003c/a>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a> hit Moscone on Sunday for its annual massive three-day schmooze fest of specialty and gourmet goods. With 80,000 products shown from 35+ countries and regions, it is the largest marketplace devoted exclusively to specialty foods and beverages on the West Coast. \u003c/p>\n\u003cp>Strategically avoiding the crowds that formed around every booth with a TV tuned in to the Niners game, we were able to taste an impressive amount of samples from this year’s exhibitors. Here are some trends we picked up on:\u003c/p>\n\u003cp>\u003cstrong>1. Superfood Mania \u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-7.jpg\" alt=\"Raw Superfruit Mix from Extreme Health USA\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54950\">\u003c/a>\u003c/p>\n\u003cp>We saw proclaimed superfoods like goji, quinoa, and chia seeds in everything from snack mixes to breakfast cereals, pastas, and energy drinks. Despite some unfortunate branding for a few of these products (I’m looking at you, \u003ca href=\"http://holycrap.com/\">Holy Crap Breakfast Cereal\u003c/a>), most of it tasted surprisingly good. In particular, we were fans of the \u003cstrong>Raw Superfruit Mix\u003c/strong> from \u003ca href=\"http://www.extremehealthusa.com/\">Extreme Health USA\u003c/a>. It was a hefty, chewy mix of organic goji berries, mulberries, golden berries, and blueberries. The golden berries were a first for me. Also called Incan Berry, they have a sweet, tart, grapefruit-like flavor that play well with their other super friends in the mix. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>2. Coconut Everything\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-56.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-56.jpg\" alt=\"Dang Coconut Chips\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54952\">\u003c/a> \u003c/p>\n\u003cp>It was virtually impossible to go a few steps without running into a coconut something or other. There were coconut oils, coconut beverages, coconut ice cream, coconut chips, even coconut cheese. The most addictive iteration of these coconutty goods was \u003ca href=\"http://www.dangfoods.com/\">Dang Coconut Chips\u003c/a>. Before the branding police raises an eyebrow, let it be known that Dang is named after the company founder’s mother. The chips are made from ripe coconut meat, toasted with a touch of sugar and salt until the intense, golden coconut flavor is baked in. Mixed with granola, sprinkled over yogurt, a salad, or eaten by the handful, it would be easy to demolish an entire bag of these coconut chips. \u003c/p>\n\u003cp>\u003cstrong>3. The Anti-Potato Chip\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-21.jpg\" alt=\"Brad's Raw Leafy Kale\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54951\">\u003c/a> \u003c/p>\n\u003cp>The whole healthy snacks thing was really prominent this year. Between all the kale chips, and lentil chips, and fruit chips, and seaweed snacks I saw, I was beginning to wonder what a girl had to do to get an old-fashioned potato chip around here. Before I had time to mourn the spud for long, the “Kale is Kool” Kids had me surrounded. I was powerless against their enthusiasm and vitamin-charged perkiness. \u003ca href=\"http://www.bradsrawchips.com/products/vampire-killer\">Brad’s Raw Leafy Kale\u003c/a> in the \u003cstrong>Vampire Killer\u003c/strong> flavor (a savory, garlicky delight) had me chanting “Kale is Kool” for a good minute or two. \u003c/p>\n\u003cp>\u003cstrong>4. Gluten-Free Goods\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-133.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-133.jpg\" alt=\"Béquet Caramel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54953\">\u003c/a> \u003c/p>\n\u003cp>Gluten-free friends were not short-changed at the Fancy Food Show. Pretzels and shortbread cookies from \u003ca href=\"http://gratifyfoods.com/\">Gratify Foods\u003c/a> could have fooled me. \u003ca href=\"http://bixbyco.com/\">Bixby & Co\u003c/a>’s \u003cstrong>To The Nines\u003c/strong> white chocolate bar was fragrant with cardamom and had crunch factor from pistachios, almonds, and puffed rice. And if it is decadence you’re looking for, turn to \u003ca href=\"http://www.bequetconfections.com/\">Béquet Caramel\u003c/a>. Hand crafted in small batches in Montana, these soft buttery caramels are sinfully rich and utterly delicious. All their flavors were fantastic (I did my due diligence and tried about six of them…see how committed I am to you), but the sleeper hit was the \u003cstrong>Cinnamon Swirl\u003c/strong>. The cinnamon flavor was deep, with an almost baked-in flavor to it, perfectly complementing the buttery vanilla caramel. For gluten-free folks, if you’ve ever craved a hot cinnamon roll, this may just do the trick. \u003cstrong>Béquet’s Cinnamon Swirl Caramel\u003c/strong> has captured the essence of warm cinnamon roll indulgence. \u003c/p>\n\u003cp>\u003cstrong>5. Untraditional Sodas\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sodas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sodas.jpg\" alt=\"The Fizzary Craft and Vintage Sodas\" width=\"1000\" height=\"916\" class=\"alignnone size-full wp-image-54954\">\u003c/a>\u003c/p>\n\u003cp>Fizzy drinks had a comeback this year with a large selection of interestingly flavored carbonated beverages. \u003ca href=\"http://www.winecountrysoda.com/home.html\">Vignette\u003c/a> cornered the wine soda market, with flavors deriving from varietal wine grapes. \u003ca href=\"http://www.qdrinks.com/\">Q Drinks\u003c/a> has expanded from their hallmark tonic to ginger ale and kola. And \u003ca href=\"http://www.joialife.com/\">Joia\u003c/a> uses creative combinations of fruit, herbs, and spices (think Grapefruit Chamomile & Cardamom) to bring life to their lightly carbonated drinks. If you’re a soda aficionado in SF, check out \u003ca href=\"http://thefizzary.com/\">The Fizzary\u003c/a>, experts in acquiring and distributing craft and vintage sodas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-86.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-86-150x150.jpg\" alt=\"Iberico ham from Fermin\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54932\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-89-150x150.jpg\" alt=\"Petite Sweets\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54933\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-128.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-128-150x150.jpg\" alt=\"Hudson Valley Foie Gras\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54966\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-95.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-95-150x150.jpg\" alt=\"Black Truffles \" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54934\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-69.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-69-150x150.jpg\" alt=\"Why yes, that is a goat cheese sculpture (Redwood Hill Farm)\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54968\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-54.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-54-150x150.jpg\" alt=\"PSY now hawking instant ramen\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54930\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-125.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-125-150x150.jpg\" alt=\"Fra'Mani Salumi\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54940\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-121.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-121-150x150.jpg\" alt=\"Afghan Saffron\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54939\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-114.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-114-150x150.jpg\" alt=\"Plaza de Caviar\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54938\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-113.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-113-150x150.jpg\" alt=\"Pecorino Filiano DOP\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54937\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-52.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-52-150x150.jpg\" alt=\"USA Water Polo Women's Team, Olympic gold medalists fueled by American pistachios\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54929\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-105-150x150.jpg\" alt=\"Woodland Foods Spice Display\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54936\">\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"Highlights, trends and fun photos from the 2013 Fancy Food Show. Superfood Mania, Coconut Everything, The Anti-Potato Chip, Gluten-Free Goods, Untraditional Sodas, Foie Gras, Black Truffles!","status":"publish","parent":0,"modified":1359510586,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":694},"headData":{"title":"Fancy Food Show Trends and Slideshow | KQED","description":"Highlights, trends and fun photos from the 2013 Fancy Food Show. Superfood Mania, Coconut Everything, The Anti-Potato Chip, Gluten-Free Goods, Untraditional Sodas, Foie Gras, Black Truffles!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"54928 http://blogs.kqed.org/bayareabites/?p=54928","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/22/fancy-food-show-trends-and-slideshow/","disqusTitle":"Fancy Food Show Trends and Slideshow","path":"/bayareabites/54928/fancy-food-show-trends-and-slideshow","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-78.jpg\" title=\"Chris Cosentino doing a demo at Fermin's booth\" alt=\"Chris Cosentino doing a demo at Fermin's booth\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54931\">\u003c/a>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a> hit Moscone on Sunday for its annual massive three-day schmooze fest of specialty and gourmet goods. With 80,000 products shown from 35+ countries and regions, it is the largest marketplace devoted exclusively to specialty foods and beverages on the West Coast. \u003c/p>\n\u003cp>Strategically avoiding the crowds that formed around every booth with a TV tuned in to the Niners game, we were able to taste an impressive amount of samples from this year’s exhibitors. Here are some trends we picked up on:\u003c/p>\n\u003cp>\u003cstrong>1. Superfood Mania \u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-7.jpg\" alt=\"Raw Superfruit Mix from Extreme Health USA\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54950\">\u003c/a>\u003c/p>\n\u003cp>We saw proclaimed superfoods like goji, quinoa, and chia seeds in everything from snack mixes to breakfast cereals, pastas, and energy drinks. Despite some unfortunate branding for a few of these products (I’m looking at you, \u003ca href=\"http://holycrap.com/\">Holy Crap Breakfast Cereal\u003c/a>), most of it tasted surprisingly good. In particular, we were fans of the \u003cstrong>Raw Superfruit Mix\u003c/strong> from \u003ca href=\"http://www.extremehealthusa.com/\">Extreme Health USA\u003c/a>. It was a hefty, chewy mix of organic goji berries, mulberries, golden berries, and blueberries. The golden berries were a first for me. Also called Incan Berry, they have a sweet, tart, grapefruit-like flavor that play well with their other super friends in the mix. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2. Coconut Everything\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-56.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-56.jpg\" alt=\"Dang Coconut Chips\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54952\">\u003c/a> \u003c/p>\n\u003cp>It was virtually impossible to go a few steps without running into a coconut something or other. There were coconut oils, coconut beverages, coconut ice cream, coconut chips, even coconut cheese. The most addictive iteration of these coconutty goods was \u003ca href=\"http://www.dangfoods.com/\">Dang Coconut Chips\u003c/a>. Before the branding police raises an eyebrow, let it be known that Dang is named after the company founder’s mother. The chips are made from ripe coconut meat, toasted with a touch of sugar and salt until the intense, golden coconut flavor is baked in. Mixed with granola, sprinkled over yogurt, a salad, or eaten by the handful, it would be easy to demolish an entire bag of these coconut chips. \u003c/p>\n\u003cp>\u003cstrong>3. The Anti-Potato Chip\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-21.jpg\" alt=\"Brad's Raw Leafy Kale\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54951\">\u003c/a> \u003c/p>\n\u003cp>The whole healthy snacks thing was really prominent this year. Between all the kale chips, and lentil chips, and fruit chips, and seaweed snacks I saw, I was beginning to wonder what a girl had to do to get an old-fashioned potato chip around here. Before I had time to mourn the spud for long, the “Kale is Kool” Kids had me surrounded. I was powerless against their enthusiasm and vitamin-charged perkiness. \u003ca href=\"http://www.bradsrawchips.com/products/vampire-killer\">Brad’s Raw Leafy Kale\u003c/a> in the \u003cstrong>Vampire Killer\u003c/strong> flavor (a savory, garlicky delight) had me chanting “Kale is Kool” for a good minute or two. \u003c/p>\n\u003cp>\u003cstrong>4. Gluten-Free Goods\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-133.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-133.jpg\" alt=\"Béquet Caramel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54953\">\u003c/a> \u003c/p>\n\u003cp>Gluten-free friends were not short-changed at the Fancy Food Show. Pretzels and shortbread cookies from \u003ca href=\"http://gratifyfoods.com/\">Gratify Foods\u003c/a> could have fooled me. \u003ca href=\"http://bixbyco.com/\">Bixby & Co\u003c/a>’s \u003cstrong>To The Nines\u003c/strong> white chocolate bar was fragrant with cardamom and had crunch factor from pistachios, almonds, and puffed rice. And if it is decadence you’re looking for, turn to \u003ca href=\"http://www.bequetconfections.com/\">Béquet Caramel\u003c/a>. Hand crafted in small batches in Montana, these soft buttery caramels are sinfully rich and utterly delicious. All their flavors were fantastic (I did my due diligence and tried about six of them…see how committed I am to you), but the sleeper hit was the \u003cstrong>Cinnamon Swirl\u003c/strong>. The cinnamon flavor was deep, with an almost baked-in flavor to it, perfectly complementing the buttery vanilla caramel. For gluten-free folks, if you’ve ever craved a hot cinnamon roll, this may just do the trick. \u003cstrong>Béquet’s Cinnamon Swirl Caramel\u003c/strong> has captured the essence of warm cinnamon roll indulgence. \u003c/p>\n\u003cp>\u003cstrong>5. Untraditional Sodas\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sodas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sodas.jpg\" alt=\"The Fizzary Craft and Vintage Sodas\" width=\"1000\" height=\"916\" class=\"alignnone size-full wp-image-54954\">\u003c/a>\u003c/p>\n\u003cp>Fizzy drinks had a comeback this year with a large selection of interestingly flavored carbonated beverages. \u003ca href=\"http://www.winecountrysoda.com/home.html\">Vignette\u003c/a> cornered the wine soda market, with flavors deriving from varietal wine grapes. \u003ca href=\"http://www.qdrinks.com/\">Q Drinks\u003c/a> has expanded from their hallmark tonic to ginger ale and kola. And \u003ca href=\"http://www.joialife.com/\">Joia\u003c/a> uses creative combinations of fruit, herbs, and spices (think Grapefruit Chamomile & Cardamom) to bring life to their lightly carbonated drinks. If you’re a soda aficionado in SF, check out \u003ca href=\"http://thefizzary.com/\">The Fizzary\u003c/a>, experts in acquiring and distributing craft and vintage sodas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-86.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-86-150x150.jpg\" alt=\"Iberico ham from Fermin\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54932\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-89-150x150.jpg\" alt=\"Petite Sweets\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54933\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-128.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-128-150x150.jpg\" alt=\"Hudson Valley Foie Gras\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54966\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-95.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-95-150x150.jpg\" alt=\"Black Truffles \" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54934\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-69.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-69-150x150.jpg\" alt=\"Why yes, that is a goat cheese sculpture (Redwood Hill Farm)\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54968\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-54.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-54-150x150.jpg\" alt=\"PSY now hawking instant ramen\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54930\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-125.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-125-150x150.jpg\" alt=\"Fra'Mani Salumi\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54940\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-121.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-121-150x150.jpg\" alt=\"Afghan Saffron\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54939\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-114.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-114-150x150.jpg\" alt=\"Plaza de Caviar\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54938\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-113.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-113-150x150.jpg\" alt=\"Pecorino Filiano DOP\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54937\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-52.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-52-150x150.jpg\" alt=\"USA Water Polo Women's Team, Olympic gold medalists fueled by American pistachios\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54929\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-105-150x150.jpg\" alt=\"Woodland Foods Spice Display\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54936\">\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/54928/fancy-food-show-trends-and-slideshow","authors":["5037"],"categories":["bayareabites_109","bayareabites_50","bayareabites_4084","bayareabites_1875","bayareabites_1927","bayareabites_10851"],"tags":["bayareabites_11071","bayareabites_2700","bayareabites_53","bayareabites_1786","bayareabites_138","bayareabites_9565","bayareabites_14781","bayareabites_11069"],"featImg":"bayareabites_54976","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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. 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And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. 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