Liquid Pie: Bourbon and Berry Cocktail (Made with Beer)
Almanac Beer Company: Local brewers, local ingredients
Summer Berry Pudding
Where the Blackberry is Never in Season
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Fagan.","credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2011/06/BABJesse.jpg","width":500,"height":275}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"byline_bayareabites_96390":{"type":"authors","id":"byline_bayareabites_96390","meta":{"override":true},"slug":"byline_bayareabites_96390","name":"Brie Mazurek, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/cuesa/\">CUESA\u003c/a>","isLoading":false},"michael-procopio":{"type":"authors","id":"5017","meta":{"index":"authors_1591205172","id":"5017","found":true},"name":"Michael Procopio","firstName":"Michael","lastName":"Procopio","slug":"michael-procopio","email":"m_procopio@mac.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am terribly fond of martinis, Edward Gorey, and sleeping with many pillows. \r\nYou are more than welcome to follow me on Twitter: \u003ca 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Photography is a passion, and I have had photos printed in \u003cem>National Geographic Traveler\u003c/em> and \u003cem>Travel + Leisure\u003c/em>.\r\n\r\nI contributed to a Williams-Sonoma cookbook: \u003ca href=\"http://www.williams-sonoma.com/products/cooking-from-the-farmers-market-cookbook/\">Cooking from the Farmers' Market\u003c/a>, which was released in February 2010.\r\n\r\nI live in San Francisco, California and can often be found at local farmers markets seeking out the best of what's in season and chatting with farmers.","avatar":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Jennifer Maiser | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jennifer-maiser"},"jerryjamesstone":{"type":"authors","id":"5362","meta":{"index":"authors_1591205172","id":"5362","found":true},"name":"Jerry James Stone","firstName":"Jerry James","lastName":"Stone","slug":"jerryjamesstone","email":"mail@jerryjamesstone.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Car and technology writer for Discovery Channel and the producer and main recipe developer for TreeHugger's Green Wine Guide. 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During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily.\r\nI am currently launching a social media startup called Trak.ly\r\n\r\nFollow me on Twitter \u003ca href=\"https://twitter.com/#!/jerryjamesstone\">@jerryjamesstone\u003c/a> and \u003ca href=\"http://www.facebook.com/jerryjamesstone\">Facebook\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twitter":"jerryjamesstone","facebook":"jerryjamesstone","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jerry James Stone | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jerryjamesstone"}},"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_96390":{"type":"posts","id":"bayareabites_96390","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96390","score":null,"sort":[1432670414000]},"guestAuthors":[],"slug":"berry-smart","title":"Berry Smart","publishDate":1432670414,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>What do strawberries, blueberries, and blackberries have in common? Besides having “berry” in the name and making a delicious base for pies and jams, not a whole lot, at least on paper.\u003c/p>\n\u003cp>Botanically speaking, a berry is a fleshy fruit that contains many seeds and is produced from a single ovary. Blueberries, huckleberries, and cranberries fit the bill, as do persimmons, avocados, and watermelons. Strawberries and blackberries are a whole different story (more on this later).\u003c/p>\n\u003cp>The various fruits that we commonly refer to as berries are a motley bunch of spring and summer fruit that are sweet, small, delicate, hard to pick, and quick to perish. Many of these fruits are readily available at grocery stores year round, either frozen or imported. But as anyone who has bit into a bland and watery strawberry knows, berries are best enjoyed freshly harvested at their seasonal peak.\u003c/p>\n\u003cp>For Poli Yerena of \u003ca href=\"http://www.cuesa.org/seller/yerena-farms\" target=\"_blank\">Yerena Farms\u003c/a> in Watsonville, the Central Coast provides the ideal conditions for growing delicious strawberries, blackberries, and raspberries. “First, it helps to have sandy soil, because the fruit takes the minerals up,” he says. “Second, because we’re close to the ocean, it’s foggy most of the time. It takes longer for the berries to get ripe, which gives them good flavor.”\u003c/p>\n\u003cp>Here are some locally grown berries to enjoy this spring and summer. Due to their short shelf life, many of these berries are rarely found outside of farmers markets and backyard gardens, so savor them in their juicy glory while you can.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/sierra_cascade_blueberries.jpg\" alt=\"blueberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/sierra_cascade_blueberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/sierra_cascade_blueberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/blueberries\" target=\"_blank\">Blueberries:\u003c/a> Let’s start with the only true berry in the bunch. One of the few fruits native to North America, wild blueberries were originally gathered by Native Americans, and today the U.S. leads the world in blueberry production. Hailed as a superfood high in antioxidants, blueberries have grown in popularity in recent years, but you can only get them fresh and local May through August. At the Ferry Plaza, you’ll find them at Triple Delight Blueberries and Sierra Cascade Blueberry Farm.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/strawberries_1.jpg\" alt=\"strawberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/strawberries_1.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/strawberries_1-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/strawberries\" target=\"_blank\">Strawberries:\u003c/a> Not a true berry in the scientific sense, the strawberry is a member of the rose family (Rosaceae) and an “accessory fruit” -- a fleshy holder for the actual fruits, which are the crunchy seed-like nodules (“achenes”) that dot the surface. Strawberries should be harvested fully ripe, since they don’t ripen after picking. Popular varieties include Albion, Chandler, Éclair, and Seascape. Right now, you can find Albion strawberries at Yerena Farms and other farms, with Seascapes (a popular sweet-tart variety that is great for jam making) coming soon.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/fraises_des_bois.jpg\" alt=\"fraises des bois\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96393\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/fraises_des_bois.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/fraises_des_bois-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/fraises-des-bois\" target=\"_blank\">Fraises des bois:\u003c/a> Also known as Alpine strawberries, these delicate wild berries from France are a rare sight, grown by David Winsberg of Happy Quail Farms at his greenhouse in Palo Alto. Popular with chefs, these small, soft, and intensely sweet and aromatic beauties must be harvested with care and packed into clam shells. You won’t find fraises des bois at supermarkets, as they are highly perishable and don’t travel well.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/pineberries_yerena.jpg\" alt=\"pineberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/pineberries_yerena.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pineberries_yerena-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/pineberries\" target=\"_blank\">Pineberries:\u003c/a> A rarity even in farmers markets, pineberries are strawberries that are ivory white when ripe and studded with red achenes. They have soft, easily bruised flesh and a tropical, pineapple-like flavor. Do not mistake them for \u003ca href=\"http://www.smithsonianmag.com/ist/?next=/arts-culture/strawberries-still-green-youre-on-trend-44964933/\" target=\"_blank\">green strawberries\u003c/a>, which are red strawberries that are harvested when immature and often used in pickling. This year Poli Yerena started offering pineberries at the farmers market in extremely limited quantities.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/raspberries.jpg\" alt=\"raspberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/raspberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/raspberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/raspberries\" target=\"_blank\">Raspberries:\u003c/a> Known as cane berries or bramble berries, raspberries, blackberries, and their ilk are also relatives of the rose. They grow on thorny stalks, though many modern cultivars have been bred to be thornless. Raspberries are actually aggregate fruit, meaning they are clusters of “drupelets,” or tiny stone fruit (hence the tiny seeds), not botanical berries. Most commonly red, raspberries can be found in a range of hues, from gold to purplish black.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/blackberries_14.jpg\" alt=\"blackberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/blackberries_14.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/blackberries_14-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/blackberries\" target=\"_blank\">Blackberries:\u003c/a> Larger and juicier than raspberries, blackberries are a sweet-tart treat for out-of-hand snacking as well as preserve making. While raspberries are hollow on the inside after being harvested, blackberries retain the little cone-like stem (“torus”) when picked. Blackberries are nutritional powerhouses, high in anthocynanins and fiber. In addition to getting them at the farmers market starting in late spring, you can also find them growing wild all around the Bay Area in mid to late summer. Forage away, but watch out for thorns!\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/loganberries\" target=\"_blank\">Loganberries:\u003c/a> The loganberry was developed by judge and horticulturist Francis Logan in Santa Cruz in the 1880s, after a blackberry plant and red raspberry plant accidentally crossed in his garden. Juicy like a blackberry, the loganberry is a parent of many other hybrids, like the boysenberry, tayberry, and olallieberry. Find loganberries at McGinnis Ranch later this summer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/boysenberries.jpg\" alt=\"boyenberries\" width=\"610\" height=\"409\" class=\"aligncenter size-full wp-image-96397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/boysenberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/boysenberries-400x268.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/boysenberries\" target=\"_blank\">Boysenberries:\u003c/a> A cross between a raspberry, blackberry, loganberry, and dewberry (a naturally occurring species), the boysenberry was developed by horticulturist Rudolph Boysen in the 1920s in Napa, and later popularized by farmer Walter Knott, of Knott’s Berry Farm fame. This deep-purple berry is juicy and sweet-tart like a blackberry. Find boysenberries at Glashoff Farms and Lagier Ranches.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/tayberries_close.jpg\" alt=\"tayberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/tayberries_close.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/tayberries_close-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cbr>\n\u003ca href=\"http://www.cuesa.org/food/tayberries\" target=\"_blank\">Tayberries:\u003c/a> Another hybrid, the tayberry is sweeter and larger than the raspberry, and is generally only available at farmers markets, due to its fragility. Because the plants have thorns, they are also tricky to pick. Farmer Poli Yerena describes them as a blackberry with raspberry flavor. Tayberry season is just beginning at the farmers market and extends through summer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/olallieberries.jpg\" alt=\"olallieberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/olallieberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/olallieberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/olallieberries\" target=\"_blank\">Olallieberries:\u003c/a> If your head is swimming with \u003ca href=\"http://en.wikipedia.org/wiki/Bramble\" target=\"_blank\">bramble berry crosses\u003c/a> by now, here’s one more delicious one to remember. Perfect for jams and pies, the olallieberry is a cross between a loganberry and a youngberry (blackberry-dewberry cross). Look for olallies at Swanton Berry Farm in June and July.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/mulberries.jpg\" alt=\"mulberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/mulberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/mulberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/mulberries\" target=\"_blank\">Mulberries:\u003c/a> Though they resemble elongated blackberries, mulberries belong to the same botanical family as figs and grow on trees, not on canes. These intensely flavored deep purple-red berries are difficult to pick and are only harvested when perfectly ripe. They can also be fermented to make wine. You’ll have to wait until July to find mulberries at the farmers market from Happy Quail Farms.\u003c/p>\n\n","blocks":[],"excerpt":"Berry season has started at the farmers market. Do you know a tayberry from a olallieberry? ","status":"publish","parent":0,"modified":1432599373,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1054},"headData":{"title":"Berry Smart | KQED","description":"Berry season has started at the farmers market. Do you know a tayberry from a olallieberry? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"96390 http://ww2.kqed.org/bayareabites/?p=96390","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/26/berry-smart/","disqusTitle":"Berry Smart","nprByline":"Brie Mazurek, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/cuesa/\">CUESA\u003c/a>","path":"/bayareabites/96390/berry-smart","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>What do strawberries, blueberries, and blackberries have in common? Besides having “berry” in the name and making a delicious base for pies and jams, not a whole lot, at least on paper.\u003c/p>\n\u003cp>Botanically speaking, a berry is a fleshy fruit that contains many seeds and is produced from a single ovary. Blueberries, huckleberries, and cranberries fit the bill, as do persimmons, avocados, and watermelons. Strawberries and blackberries are a whole different story (more on this later).\u003c/p>\n\u003cp>The various fruits that we commonly refer to as berries are a motley bunch of spring and summer fruit that are sweet, small, delicate, hard to pick, and quick to perish. Many of these fruits are readily available at grocery stores year round, either frozen or imported. But as anyone who has bit into a bland and watery strawberry knows, berries are best enjoyed freshly harvested at their seasonal peak.\u003c/p>\n\u003cp>For Poli Yerena of \u003ca href=\"http://www.cuesa.org/seller/yerena-farms\" target=\"_blank\">Yerena Farms\u003c/a> in Watsonville, the Central Coast provides the ideal conditions for growing delicious strawberries, blackberries, and raspberries. “First, it helps to have sandy soil, because the fruit takes the minerals up,” he says. “Second, because we’re close to the ocean, it’s foggy most of the time. It takes longer for the berries to get ripe, which gives them good flavor.”\u003c/p>\n\u003cp>Here are some locally grown berries to enjoy this spring and summer. Due to their short shelf life, many of these berries are rarely found outside of farmers markets and backyard gardens, so savor them in their juicy glory while you can.\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>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/sierra_cascade_blueberries.jpg\" alt=\"blueberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/sierra_cascade_blueberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/sierra_cascade_blueberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/blueberries\" target=\"_blank\">Blueberries:\u003c/a> Let’s start with the only true berry in the bunch. One of the few fruits native to North America, wild blueberries were originally gathered by Native Americans, and today the U.S. leads the world in blueberry production. Hailed as a superfood high in antioxidants, blueberries have grown in popularity in recent years, but you can only get them fresh and local May through August. At the Ferry Plaza, you’ll find them at Triple Delight Blueberries and Sierra Cascade Blueberry Farm.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/strawberries_1.jpg\" alt=\"strawberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/strawberries_1.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/strawberries_1-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/strawberries\" target=\"_blank\">Strawberries:\u003c/a> Not a true berry in the scientific sense, the strawberry is a member of the rose family (Rosaceae) and an “accessory fruit” -- a fleshy holder for the actual fruits, which are the crunchy seed-like nodules (“achenes”) that dot the surface. Strawberries should be harvested fully ripe, since they don’t ripen after picking. Popular varieties include Albion, Chandler, Éclair, and Seascape. Right now, you can find Albion strawberries at Yerena Farms and other farms, with Seascapes (a popular sweet-tart variety that is great for jam making) coming soon.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/fraises_des_bois.jpg\" alt=\"fraises des bois\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96393\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/fraises_des_bois.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/fraises_des_bois-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/fraises-des-bois\" target=\"_blank\">Fraises des bois:\u003c/a> Also known as Alpine strawberries, these delicate wild berries from France are a rare sight, grown by David Winsberg of Happy Quail Farms at his greenhouse in Palo Alto. Popular with chefs, these small, soft, and intensely sweet and aromatic beauties must be harvested with care and packed into clam shells. You won’t find fraises des bois at supermarkets, as they are highly perishable and don’t travel well.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/pineberries_yerena.jpg\" alt=\"pineberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/pineberries_yerena.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pineberries_yerena-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/pineberries\" target=\"_blank\">Pineberries:\u003c/a> A rarity even in farmers markets, pineberries are strawberries that are ivory white when ripe and studded with red achenes. They have soft, easily bruised flesh and a tropical, pineapple-like flavor. Do not mistake them for \u003ca href=\"http://www.smithsonianmag.com/ist/?next=/arts-culture/strawberries-still-green-youre-on-trend-44964933/\" target=\"_blank\">green strawberries\u003c/a>, which are red strawberries that are harvested when immature and often used in pickling. This year Poli Yerena started offering pineberries at the farmers market in extremely limited quantities.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/raspberries.jpg\" alt=\"raspberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/raspberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/raspberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/raspberries\" target=\"_blank\">Raspberries:\u003c/a> Known as cane berries or bramble berries, raspberries, blackberries, and their ilk are also relatives of the rose. They grow on thorny stalks, though many modern cultivars have been bred to be thornless. Raspberries are actually aggregate fruit, meaning they are clusters of “drupelets,” or tiny stone fruit (hence the tiny seeds), not botanical berries. Most commonly red, raspberries can be found in a range of hues, from gold to purplish black.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/blackberries_14.jpg\" alt=\"blackberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/blackberries_14.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/blackberries_14-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/blackberries\" target=\"_blank\">Blackberries:\u003c/a> Larger and juicier than raspberries, blackberries are a sweet-tart treat for out-of-hand snacking as well as preserve making. While raspberries are hollow on the inside after being harvested, blackberries retain the little cone-like stem (“torus”) when picked. Blackberries are nutritional powerhouses, high in anthocynanins and fiber. In addition to getting them at the farmers market starting in late spring, you can also find them growing wild all around the Bay Area in mid to late summer. Forage away, but watch out for thorns!\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/loganberries\" target=\"_blank\">Loganberries:\u003c/a> The loganberry was developed by judge and horticulturist Francis Logan in Santa Cruz in the 1880s, after a blackberry plant and red raspberry plant accidentally crossed in his garden. Juicy like a blackberry, the loganberry is a parent of many other hybrids, like the boysenberry, tayberry, and olallieberry. Find loganberries at McGinnis Ranch later this summer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/boysenberries.jpg\" alt=\"boyenberries\" width=\"610\" height=\"409\" class=\"aligncenter size-full wp-image-96397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/boysenberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/boysenberries-400x268.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/boysenberries\" target=\"_blank\">Boysenberries:\u003c/a> A cross between a raspberry, blackberry, loganberry, and dewberry (a naturally occurring species), the boysenberry was developed by horticulturist Rudolph Boysen in the 1920s in Napa, and later popularized by farmer Walter Knott, of Knott’s Berry Farm fame. This deep-purple berry is juicy and sweet-tart like a blackberry. Find boysenberries at Glashoff Farms and Lagier Ranches.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/tayberries_close.jpg\" alt=\"tayberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/tayberries_close.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/tayberries_close-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cbr>\n\u003ca href=\"http://www.cuesa.org/food/tayberries\" target=\"_blank\">Tayberries:\u003c/a> Another hybrid, the tayberry is sweeter and larger than the raspberry, and is generally only available at farmers markets, due to its fragility. Because the plants have thorns, they are also tricky to pick. Farmer Poli Yerena describes them as a blackberry with raspberry flavor. Tayberry season is just beginning at the farmers market and extends through summer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/olallieberries.jpg\" alt=\"olallieberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/olallieberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/olallieberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/olallieberries\" target=\"_blank\">Olallieberries:\u003c/a> If your head is swimming with \u003ca href=\"http://en.wikipedia.org/wiki/Bramble\" target=\"_blank\">bramble berry crosses\u003c/a> by now, here’s one more delicious one to remember. Perfect for jams and pies, the olallieberry is a cross between a loganberry and a youngberry (blackberry-dewberry cross). Look for olallies at Swanton Berry Farm in June and July.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/mulberries.jpg\" alt=\"mulberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/mulberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/mulberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/mulberries\" target=\"_blank\">Mulberries:\u003c/a> Though they resemble elongated blackberries, mulberries belong to the same botanical family as figs and grow on trees, not on canes. These intensely flavored deep purple-red berries are difficult to pick and are only harvested when perfectly ripe. They can also be fermented to make wine. You’ll have to wait until July to find mulberries at the farmers market from Happy Quail Farms.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96390/berry-smart","authors":["byline_bayareabites_96390"],"categories":["bayareabites_109","bayareabites_12276","bayareabites_95"],"tags":["bayareabites_805","bayareabites_1183","bayareabites_14509","bayareabites_14512","bayareabites_14511","bayareabites_10498","bayareabites_14508","bayareabites_1082","bayareabites_1012","bayareabites_14510"],"featImg":"bayareabites_96401","label":"bayareabites"},"bayareabites_45077":{"type":"posts","id":"bayareabites_45077","meta":{"index":"posts_1591205157","site":"bayareabites","id":"45077","score":null,"sort":[1340824901000]},"guestAuthors":[],"slug":"liquid-pie-bourbon-and-berry-cocktail-made-with-beer","title":"Liquid Pie: Bourbon and Berry Cocktail (Made with Beer)","publishDate":1340824901,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45081\">\u003c/a>\u003c/p>\n\u003cp>I love to cook. Most of my friends find that rather amusing, mostly because I always volunteer to man the kitchen during get-togethers. Despite being an extreme extravert, I am right at home slinging pizzas during a party and don't mind, to say the least. However, I admit...it's kind of nice when someone decides to join me in the kitchen. Collaborative cooking always leads to something bigger, different and usually better. \u003c/p>\n\u003cp>So when \u003ca href=\"https://twitter.com/#!/TheBeerWench\">Ashley V Routson\u003c/a> reached out to me about doing some cooking videos around using beer in cocktails, I was really excited. In fact, I believe I replied \"Hellz yah!\" This conversation was over Twitter after all. \u003c/p>\n\u003cp>To be up front, you'll find this video format to be a bit of a departure from my previous posts here. Just like collaborative cooking, it is the culmination of many talents. And I am quite proud of it. \u003c/p>\n\u003cp>We talk about beer (she is the Beer Wench on Twitter after all!), using it as an ingredient and how to make this very tasty cocktail. This recipe is developed around \u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a>, over in Berkeley. Now, I am sure for those of you who are beer enthusiasts, you might frown upon enjoying beer outside of the pint glass. And to that, I have only one proverbial thing to say: more for me!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Liquid Pie\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/1niuNdsh6rw\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Ashley coined this drink \u003ca href=\"http://beermixology.com/2012/06/06/liquid-pie/\">Liquid Pie\u003c/a>. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And of course, the fresh berries bring it all home. \u003c/p>\n\u003cul>\n\u003cli>4-6 fresh blueberries\u003c/li>\n\u003cli>2 fresh blackberries\u003c/li>\n\u003cli>1/2 ounce of fresh lemon juice\u003c/li>\n\u003cli>1 ounce bourbon\u003c/li>\n\u003cli>1/2 ounce agave nectar\u003c/li>\n\u003cli>\u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a> for topping\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cp>1. Add the berries and the lemon juice to a pint glass.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\" alt=\"Fresh Lemon Juice\" title=\"Fresh Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45079\">\u003c/a>\u003c/p>\n\u003cp>2. Muddle all of the ingredients.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\" alt=\"Mulling the Berries in Lemon Juice\" title=\"Mulling the Berries in Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45080\">\u003c/a>\u003c/p>\n\u003cp>3. Add the bourbon, agave nectar and ice. \u003c/p>\n\u003cp>4. Shake well and strain into a champagne flute. \u003c/p>\n\u003cp>5. Top with Pilsner. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45082\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\n\u003ca href=\"http://beermixology.com/\">BeerMixology.com\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Called \"Liquid Pie,\" this cocktail is a combination of bourbon, berries and beer. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And of course, the fresh berries bring it all home. You'll swear it tastes like pie!","status":"publish","parent":0,"modified":1340829676,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/1niuNdsh6rw"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":337},"headData":{"title":"Liquid Pie: Bourbon and Berry Cocktail (Made with Beer) | KQED","description":"Called "Liquid Pie," this cocktail is a combination of bourbon, berries and beer. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And of course, the fresh berries bring it all home. You'll swear it tastes like pie!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"45077 http://blogs.kqed.org/bayareabites/?p=45077","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/27/liquid-pie-bourbon-and-berry-cocktail-made-with-beer/","disqusTitle":"Liquid Pie: Bourbon and Berry Cocktail (Made with Beer)","path":"/bayareabites/45077/liquid-pie-bourbon-and-berry-cocktail-made-with-beer","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45081\">\u003c/a>\u003c/p>\n\u003cp>I love to cook. Most of my friends find that rather amusing, mostly because I always volunteer to man the kitchen during get-togethers. Despite being an extreme extravert, I am right at home slinging pizzas during a party and don't mind, to say the least. However, I admit...it's kind of nice when someone decides to join me in the kitchen. Collaborative cooking always leads to something bigger, different and usually better. \u003c/p>\n\u003cp>So when \u003ca href=\"https://twitter.com/#!/TheBeerWench\">Ashley V Routson\u003c/a> reached out to me about doing some cooking videos around using beer in cocktails, I was really excited. In fact, I believe I replied \"Hellz yah!\" This conversation was over Twitter after all. \u003c/p>\n\u003cp>To be up front, you'll find this video format to be a bit of a departure from my previous posts here. Just like collaborative cooking, it is the culmination of many talents. And I am quite proud of it. \u003c/p>\n\u003cp>We talk about beer (she is the Beer Wench on Twitter after all!), using it as an ingredient and how to make this very tasty cocktail. This recipe is developed around \u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a>, over in Berkeley. Now, I am sure for those of you who are beer enthusiasts, you might frown upon enjoying beer outside of the pint glass. And to that, I have only one proverbial thing to say: more for me!\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>Liquid Pie\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/1niuNdsh6rw\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Ashley coined this drink \u003ca href=\"http://beermixology.com/2012/06/06/liquid-pie/\">Liquid Pie\u003c/a>. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And of course, the fresh berries bring it all home. \u003c/p>\n\u003cul>\n\u003cli>4-6 fresh blueberries\u003c/li>\n\u003cli>2 fresh blackberries\u003c/li>\n\u003cli>1/2 ounce of fresh lemon juice\u003c/li>\n\u003cli>1 ounce bourbon\u003c/li>\n\u003cli>1/2 ounce agave nectar\u003c/li>\n\u003cli>\u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a> for topping\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cp>1. Add the berries and the lemon juice to a pint glass.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\" alt=\"Fresh Lemon Juice\" title=\"Fresh Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45079\">\u003c/a>\u003c/p>\n\u003cp>2. Muddle all of the ingredients.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\" alt=\"Mulling the Berries in Lemon Juice\" title=\"Mulling the Berries in Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45080\">\u003c/a>\u003c/p>\n\u003cp>3. Add the bourbon, agave nectar and ice. \u003c/p>\n\u003cp>4. Shake well and strain into a champagne flute. \u003c/p>\n\u003cp>5. Top with Pilsner. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45082\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\n\u003ca href=\"http://beermixology.com/\">BeerMixology.com\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/45077/liquid-pie-bourbon-and-berry-cocktail-made-with-beer","authors":["5362"],"categories":["bayareabites_109","bayareabites_752","bayareabites_301","bayareabites_1244","bayareabites_1875","bayareabites_12","bayareabites_1593"],"tags":["bayareabites_14753","bayareabites_805","bayareabites_1183","bayareabites_799","bayareabites_1561","bayareabites_10555"],"featImg":"bayareabites_45081","label":"bayareabites"},"bayareabites_28916":{"type":"posts","id":"bayareabites_28916","meta":{"index":"posts_1591205157","site":"bayareabites","id":"28916","score":null,"sort":[1308319239000]},"guestAuthors":[],"slug":"almanac-beer-company-local-brewers-local-ingredients","title":"Almanac Beer Company: Local brewers, local ingredients","publishDate":1308319239,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABJesse.jpg\" alt=\"\" title=\"Jesse shows off the beer\" width=\"500\" height=\"275\" class=\"size-full wp-image-28919\">\u003c/a>\u003cbr>\n\u003cem>Jesse Friedman shows off Almanac's beer. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">Damian Fagan.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> is one of the newest players in the ever-active San Francisco brewing community. Partners Damian Fagan and Jesse Friedman joined together to form the company, which took several years and culminated in a launch brew that was produced in the summer of 2010 and will be available this month. Jesse is known in the food and drink community for his three-year old blog \u003ca href=\"http://beerandnosh.com/\">Beer & Nosh\u003c/a>, and he is overseeing the beer production. Damian, an accomplished designer and artist, is in charge of day-to-day operations at Almanac. The two met in their home brewing club, recognized each other's talent, and soon set off on a more serious beer venture.\u003c/p>\n\u003cp>After a couple years of research and trials, Jesse and Damian settled on what they would like to produce: beers using seasonal ingredients that were local to the Bay Area. \"It dawned on us that we should be doing to beer what's being done to foodparticularly in the Bay Area,\" says Damian. They wanted to \"design a beer that's on par with the food that we have on our tables.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABBlackberries.jpg\" alt=\"\" title=\"Sebastopol Berry Farm Blackberries\" width=\"500\" height=\"275\" class=\"size-full wp-image-28918\">\u003cbr>\n\u003cem>Sebastopol Berry Farm blackberries. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/\">Jesse Friedman.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>For this first beer, dubbed Summer 2010 Blackberry Ale, Jesse and Damian settled on a Belgian-style golden ale that is barrel-aged with four varieties of Sonoma County blackberries (Cherokee, Marion, Ollalie and Boysenberries). The beer was produced last summer and aged in red wine barrels for 11 months before blending. A team of friends and family bottled the beer in late May 2011309 cases of 750 milliliter bottlesand it is now finishing up. The first time the public can taste it will be a launch party at City Beer Store on June 30 (details below).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The beer that Almanac has produced is dry, crisp and complex and should appeal to those who would normally avoid beers made with fruit. \"It's not that we're not fruit beer fans, but we want people to know that it's not a cloyingly, fruity beer,\" says Damian. It has a plush mouth feel, a fruity nose and a punchy, tart flavor, and I was surprised that it was quite apricoty for being billed as having blackberries. Damian explains that the fruit changes on a molecular level during fermentation. \"You start with blackberries, but with fermentation and aging the molecules actually change and mutate, which is why you get hints of other flavors. The blackberry notes came out as apricot and mango. That was a really interesting evolution.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/babBeer.jpg\" alt=\"\" title=\"Almanac Beer\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-28917\">\u003cbr>\n\u003cem>Almanac Summer 2010 Blackberry Ale. Photo by Jennifer Maiser.\u003c/em>\u003c/p>\n\u003cp>The beers are bottle conditioned which means that they go into the bottle uncarbonated, and that natural yeast and sugar is added individually to each bottle, where the final fermentation occurs. Bottle conditioned beers usually have more complexity and can be held on the shelf longer than force-carbonated beers. Bottle conditioned beers also have some variation from bottle to bottle, which means that the beer won't taste the same way twicea feature that most beer connoisseurs really enjoy.\u003c/p>\n\u003cp>Of all the steps that it took to get this beer to market, the bottle conditioning was the most stressful part for Jesse and Damian. \"Looking at all the hurdles that we had to cross along the way, the only thing that could have spelled disaster for us had been if the beer didn't carbonate,\" says Damian. The tricky part to bottle conditioning is to be sure that you get carbonation, but not too much. Laughing, Damian said \"It was such a sigh of relief when Jesse and I opened the bottles separately and heard the carbonation. And of course, waiting for a few seconds to make sure that the beer didn't come roaring back out of the bottle.\"\u003c/p>\n\u003cp>Almanac is a \"gypsy brewery,\" a term that refers to brewers who borrow space or rent at already established breweries to craft their beer. Almanac used space at \u003ca href=\"http://www.drinkdrakes.com/\">Drake's Brewing\u003c/a> in San Leandro for the Blackberry Ale. They were able to lean on Steve Altimari of \u003ca href=\"http://www.highwaterbrewing.com\">Highwater Brewing\u003c/a> for advice on this first brew. Altimari also brews out of Drake's.\u003c/p>\n\u003cp>Damian and Jesse aren't the first Bay Area brewers to attempt a local beerlast year, \u003ca href=\"http://www.thirstybear.com/\">Thirsty Bear Brewing\u003c/a> released a delicious \"Locavore Ale\" in conjunction with farmer Nigel Walker at \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a>. They did this using Eatwell's own malted barley and hops grown by \u003ca href=\"http://hopsmeister.com/\">Hops-Meister\u003c/a> in Clear Lake, California. That may have been the only batch of Locavore Ale, however. The costs were prohibitive, and it required a huge amount of effort to produce the beer. Systems aren't set up for some parts of the beer to be created locally at the moment; Eatwell's barley had to be sent all the way to Colorado to be malted.\u003c/p>\n\u003cp>Almanac's beer will be available at several events (see below for information), and at a few places around the Bay Area for sale: \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>, \u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a>, \u003ca href=\"http://jugshop.com/\">Jug Shop\u003c/a> and some Whole Foods locations in San Francisco. It will retail for approximately $20 for a 750 milliliter bottle.\u003c/p>\n\u003cp>What can we expect next from Almanac? \"Stone fruit is in season, and we're looking to brew in July. It's looking like it may be a saison with some kind of stone fruit. We both really, really want to brew a saison.\"\u003c/p>\n\u003cp>In addition to Almanac's beers, be sure to track down Jesse's \u003ca href=\"http://www.sodacraftsf.com/\">delicious, seasonal sodas\u003c/a> around San Francisco. You can find them at the \u003ca href=\"http://haparamen.tumblr.com/\">Hapa Ramen\u003c/a> booth and at the \u003ca href=\"http://newtastemarketplace.org/\">New Taste Market Place\u003c/a>. His smoked strawberry vanilla bean soda was one of my favorite sips last month.\u003c/p>\n\u003cp>\u003cstrong>Almanac Beer Co. Events\u003c/strong>\u003c/p>\n\u003cp>Bottle Release Party at \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>\u003cbr>\nThursday, June 30, 6pm - 10pm\u003cbr>\n1168 Folsom Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=1168+folsom+street&aq=&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=&hnear=1168+Folsom+St,+San+Francisco,+California+94103&z=17\">map\u003c/a>)\u003cbr>\n415-503-1033\u003c/p>\n\u003cp>\u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a> presents Almanac Beer Co. at \u003ca href=\"http://fatangelsf.com/\">Fat Angel Food & Libation\u003c/a>\u003cbr>\nThursday, July 7, 6pm - 10pm\u003cbr>\n1740 O'Farrell Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Fat+Angel+Food+%26+Libation,+1740+O'Farrell+Street,+San+Francisco,+CA+94115-3522&aq=1&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=Fat+Angel+Food+%26+Libation,&hnear=1740+O'Farrell+St,+San+Francisco,+California+94115&z=17\">map\u003c/a>)\u003cbr>\n415-525-3013\u003c/p>\n\u003cp>\u003ca href=\"http://www.shotwellsbar.com/\">Shotwell's Bar\u003c/a>\u003cbr>\nThursday, July 14, 6pm - 10pm\u003cbr>\n3349 20th Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=shotwell's&aq=&sll=37.783235,-122.433351&sspn=0.008751,0.012392&ie=UTF8&hq=shotwell's&hnear=&ll=37.775498,-122.419367&spn=0.035006,0.049567&z=15&iwloc=B\">map\u003c/a>)\u003cbr>\n415-399-9898\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> website\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/almanacbeer\">@AlmanacBeer\u003c/a>\u003cbr>\nAlmanac Beer on \u003ca href=\"https://www.facebook.com/almanacbeer\">Facebook\u003c/a>\u003cbr>\nAlmanac Beer photos on \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/\">Flickr\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Almanac Beer Company is one of the newest players in the ever-active San Francisco brewing community. Partners Damian Fagan and Jesse Friedman joined together to form the company, which took several years and culminated in a launch brew that was produced in the summer of 2010 and will be available this month.","status":"publish","parent":0,"modified":1308301405,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1053},"headData":{"title":"Almanac Beer Company: Local brewers, local ingredients | KQED","description":"Almanac Beer Company is one of the newest players in the ever-active San Francisco brewing community. Partners Damian Fagan and Jesse Friedman joined together to form the company, which took several years and culminated in a launch brew that was produced in the summer of 2010 and will be available this month.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"28916 http://blogs.kqed.org/bayareabites/?p=28916","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/06/17/almanac-beer-company-local-brewers-local-ingredients/","disqusTitle":"Almanac Beer Company: Local brewers, local ingredients","path":"/bayareabites/28916/almanac-beer-company-local-brewers-local-ingredients","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABJesse.jpg\" alt=\"\" title=\"Jesse shows off the beer\" width=\"500\" height=\"275\" class=\"size-full wp-image-28919\">\u003c/a>\u003cbr>\n\u003cem>Jesse Friedman shows off Almanac's beer. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">Damian Fagan.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> is one of the newest players in the ever-active San Francisco brewing community. Partners Damian Fagan and Jesse Friedman joined together to form the company, which took several years and culminated in a launch brew that was produced in the summer of 2010 and will be available this month. Jesse is known in the food and drink community for his three-year old blog \u003ca href=\"http://beerandnosh.com/\">Beer & Nosh\u003c/a>, and he is overseeing the beer production. Damian, an accomplished designer and artist, is in charge of day-to-day operations at Almanac. The two met in their home brewing club, recognized each other's talent, and soon set off on a more serious beer venture.\u003c/p>\n\u003cp>After a couple years of research and trials, Jesse and Damian settled on what they would like to produce: beers using seasonal ingredients that were local to the Bay Area. \"It dawned on us that we should be doing to beer what's being done to foodparticularly in the Bay Area,\" says Damian. They wanted to \"design a beer that's on par with the food that we have on our tables.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABBlackberries.jpg\" alt=\"\" title=\"Sebastopol Berry Farm Blackberries\" width=\"500\" height=\"275\" class=\"size-full wp-image-28918\">\u003cbr>\n\u003cem>Sebastopol Berry Farm blackberries. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/\">Jesse Friedman.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>For this first beer, dubbed Summer 2010 Blackberry Ale, Jesse and Damian settled on a Belgian-style golden ale that is barrel-aged with four varieties of Sonoma County blackberries (Cherokee, Marion, Ollalie and Boysenberries). The beer was produced last summer and aged in red wine barrels for 11 months before blending. A team of friends and family bottled the beer in late May 2011309 cases of 750 milliliter bottlesand it is now finishing up. The first time the public can taste it will be a launch party at City Beer Store on June 30 (details below).\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 beer that Almanac has produced is dry, crisp and complex and should appeal to those who would normally avoid beers made with fruit. \"It's not that we're not fruit beer fans, but we want people to know that it's not a cloyingly, fruity beer,\" says Damian. It has a plush mouth feel, a fruity nose and a punchy, tart flavor, and I was surprised that it was quite apricoty for being billed as having blackberries. Damian explains that the fruit changes on a molecular level during fermentation. \"You start with blackberries, but with fermentation and aging the molecules actually change and mutate, which is why you get hints of other flavors. The blackberry notes came out as apricot and mango. That was a really interesting evolution.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/babBeer.jpg\" alt=\"\" title=\"Almanac Beer\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-28917\">\u003cbr>\n\u003cem>Almanac Summer 2010 Blackberry Ale. Photo by Jennifer Maiser.\u003c/em>\u003c/p>\n\u003cp>The beers are bottle conditioned which means that they go into the bottle uncarbonated, and that natural yeast and sugar is added individually to each bottle, where the final fermentation occurs. Bottle conditioned beers usually have more complexity and can be held on the shelf longer than force-carbonated beers. Bottle conditioned beers also have some variation from bottle to bottle, which means that the beer won't taste the same way twicea feature that most beer connoisseurs really enjoy.\u003c/p>\n\u003cp>Of all the steps that it took to get this beer to market, the bottle conditioning was the most stressful part for Jesse and Damian. \"Looking at all the hurdles that we had to cross along the way, the only thing that could have spelled disaster for us had been if the beer didn't carbonate,\" says Damian. The tricky part to bottle conditioning is to be sure that you get carbonation, but not too much. Laughing, Damian said \"It was such a sigh of relief when Jesse and I opened the bottles separately and heard the carbonation. And of course, waiting for a few seconds to make sure that the beer didn't come roaring back out of the bottle.\"\u003c/p>\n\u003cp>Almanac is a \"gypsy brewery,\" a term that refers to brewers who borrow space or rent at already established breweries to craft their beer. Almanac used space at \u003ca href=\"http://www.drinkdrakes.com/\">Drake's Brewing\u003c/a> in San Leandro for the Blackberry Ale. They were able to lean on Steve Altimari of \u003ca href=\"http://www.highwaterbrewing.com\">Highwater Brewing\u003c/a> for advice on this first brew. Altimari also brews out of Drake's.\u003c/p>\n\u003cp>Damian and Jesse aren't the first Bay Area brewers to attempt a local beerlast year, \u003ca href=\"http://www.thirstybear.com/\">Thirsty Bear Brewing\u003c/a> released a delicious \"Locavore Ale\" in conjunction with farmer Nigel Walker at \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a>. They did this using Eatwell's own malted barley and hops grown by \u003ca href=\"http://hopsmeister.com/\">Hops-Meister\u003c/a> in Clear Lake, California. That may have been the only batch of Locavore Ale, however. The costs were prohibitive, and it required a huge amount of effort to produce the beer. Systems aren't set up for some parts of the beer to be created locally at the moment; Eatwell's barley had to be sent all the way to Colorado to be malted.\u003c/p>\n\u003cp>Almanac's beer will be available at several events (see below for information), and at a few places around the Bay Area for sale: \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>, \u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a>, \u003ca href=\"http://jugshop.com/\">Jug Shop\u003c/a> and some Whole Foods locations in San Francisco. It will retail for approximately $20 for a 750 milliliter bottle.\u003c/p>\n\u003cp>What can we expect next from Almanac? \"Stone fruit is in season, and we're looking to brew in July. It's looking like it may be a saison with some kind of stone fruit. We both really, really want to brew a saison.\"\u003c/p>\n\u003cp>In addition to Almanac's beers, be sure to track down Jesse's \u003ca href=\"http://www.sodacraftsf.com/\">delicious, seasonal sodas\u003c/a> around San Francisco. You can find them at the \u003ca href=\"http://haparamen.tumblr.com/\">Hapa Ramen\u003c/a> booth and at the \u003ca href=\"http://newtastemarketplace.org/\">New Taste Market Place\u003c/a>. His smoked strawberry vanilla bean soda was one of my favorite sips last month.\u003c/p>\n\u003cp>\u003cstrong>Almanac Beer Co. Events\u003c/strong>\u003c/p>\n\u003cp>Bottle Release Party at \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>\u003cbr>\nThursday, June 30, 6pm - 10pm\u003cbr>\n1168 Folsom Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=1168+folsom+street&aq=&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=&hnear=1168+Folsom+St,+San+Francisco,+California+94103&z=17\">map\u003c/a>)\u003cbr>\n415-503-1033\u003c/p>\n\u003cp>\u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a> presents Almanac Beer Co. at \u003ca href=\"http://fatangelsf.com/\">Fat Angel Food & Libation\u003c/a>\u003cbr>\nThursday, July 7, 6pm - 10pm\u003cbr>\n1740 O'Farrell Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Fat+Angel+Food+%26+Libation,+1740+O'Farrell+Street,+San+Francisco,+CA+94115-3522&aq=1&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=Fat+Angel+Food+%26+Libation,&hnear=1740+O'Farrell+St,+San+Francisco,+California+94115&z=17\">map\u003c/a>)\u003cbr>\n415-525-3013\u003c/p>\n\u003cp>\u003ca href=\"http://www.shotwellsbar.com/\">Shotwell's Bar\u003c/a>\u003cbr>\nThursday, July 14, 6pm - 10pm\u003cbr>\n3349 20th Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=shotwell's&aq=&sll=37.783235,-122.433351&sspn=0.008751,0.012392&ie=UTF8&hq=shotwell's&hnear=&ll=37.775498,-122.419367&spn=0.035006,0.049567&z=15&iwloc=B\">map\u003c/a>)\u003cbr>\n415-399-9898\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> website\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/almanacbeer\">@AlmanacBeer\u003c/a>\u003cbr>\nAlmanac Beer on \u003ca href=\"https://www.facebook.com/almanacbeer\">Facebook\u003c/a>\u003cbr>\nAlmanac Beer photos on \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/\">Flickr\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/28916/almanac-beer-company-local-brewers-local-ingredients","authors":["5019"],"categories":["bayareabites_109","bayareabites_752","bayareabites_301","bayareabites_50","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_9411","bayareabites_9410","bayareabites_14753","bayareabites_9414","bayareabites_805","bayareabites_9415","bayareabites_9412","bayareabites_254","bayareabites_9416","bayareabites_9413","bayareabites_218","bayareabites_9417"],"featImg":"bayareabites_28919","label":"bayareabites"},"bayareabites_1202":{"type":"posts","id":"bayareabites_1202","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1202","score":null,"sort":[1214588177000]},"guestAuthors":[],"slug":"summer-berry-pudding","title":"Summer Berry Pudding","publishDate":1214588177,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/ripe-berries1.jpg\" alt=\"ripe berries\">\u003c/p>\n\u003cp>Summer is a tricky thing in San Francisco. A morning in July here often feels like a morning in February, much to the consternation of shivering tourist. We grab what sun we can two days here, three days there, until the fog rolls in and we're grabbing our sweaters and pashminas instead, shrugging our pasty shoulders all the while. If one never leaves the City, one has but few clues as to what life is like on the hot, sticky Outside. And I like that just fine.\u003c/p>\n\u003cp>I always know it's summer when I see berries flooding the markets. I grab baskets of them-- strawberries, raspberries, blueberries, blackberries, snozberries-- and challenge myself to eat them all before they rot in my fridge, which happened last year, much to my shame. I decorate my cereal with them, never quite looking as well-placed as on the cereal boxes I never buy. I pretend I'm putting them in the wood chipper as I drop them into my blender to make smoothies. I sprinkle them over ice cream. I eat them out of hand.\u003c/p>\n\u003cp>If I want to put a little effort (and I do mean little) into doing something with berries, this year, I'm making berry pudding, one of the easiest and reasonably healthiest desserts around. If I were forced to give this dish human form, I would vote for \u003ca href=\"http://www.youtube.com/watch?v=6wDUdSJMChw&feature=related\">Betty White\u003c/a>. Rose Nyland-sweet, Sue Ann Nivens-tart, and just about as quick and clever as all Miss White's snappy answers on The Match Game. Put a little whipped cream on her and she's good to go. She's always good to go.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/cupped-fruit1.jpg\" alt=\"cupped fruit\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is a recipe that is wonderfully simple in both preparation and outlook. Berries in, berries out. I was going to say it was easy- breezy but, unless eating raw fruits has a certain effect on your G.I. tract, it is merely easy. The only real time involved is the time the berries and bread must spend in the refrigerator, getting to know each other.\u003c/p>\n\u003cp>\u003cstrong>Berry Pudding\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/berry-pudding1.jpg\" alt=\"berry pudding\">\u003c/p>\n\u003cp>Many of the recipes I've read for Berry Pudding call for the berries to be cooked with sugar. I strongly object. Not to the sugar, mind you, but to cooking the berries. One might as well be using frozen fruit, and that, my friends, is a capital \"C\" crime in my book-- at least in high season.\u003c/p>\n\u003cp>I might suggest letting your berries ripen a bit before making them into pudding. They will thank you for it.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup strawberries, chopped\u003cbr>\n1/2 cup blueberries, whole\u003cbr>\n1/2 cup raspberries, whole\u003cbr>\n1/2 cup blackberries, whole\u003cbr>\n2 tablespoons sugar, taste the berries to determine their sweetness before adding sugar. Adjust accordingly.\u003cbr>\n8 one half-inch slices of white bread, brioche, or other neutral starchy vehicle, cut to the shape of whatever molds one is using.\u003cbr>\nA splash of complementary booze (blackberry brandy, Cointreau, etc.) Complementary as in \"will complement the flavor of the berries\", not complimentary, as in \"free\". Of course, if your alcohol is both complementary and complimentary, I say bravo to you.\u003cbr>\nA pinch of salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash berries well, but gently. Chop strawberries to the approximate size of the other berries. Place all berries into large bowl and sprinkle with sugar, salt, and booze. Let sit for five or so minutes.\u003c/p>\n\u003cp>2. After the berries have macerated a bit, lightly crush them. I feel I was a bit too excited when it came time to inflict harm upon mine. Stir.\u003c/p>\n\u003cp>3. Cover the bottoms of your molds with your most attractive bits of berry, since this will be the top of the dessert when it is unmolded. Place one piece of bread on top. Add more berries, a second layer of bread, then more berries.\u003c/p>\n\u003cp>4. Cover tightly with plastic wrap, pressing gently down upon the filled molds to remove any major air gaps.\u003c/p>\n\u003cp>5. Refrigerate for at least four hours or overnight.\u003c/p>\n\u003cp>6. To unmold, gently run the tip of a sharp knife between the outer edge of the filling and the inner edge of the mold. Hopefully, you have been clever enough to have removed the plastic wrap before doing so. Place serving plate over the top of the mold, invert, and gently giggle the pudding free of its form. Repeat with the remaining puddings, if you are serving them all at once.\u003c/p>\n\u003cp>7. Top with whipped cream, ice cream, or bacon. Whatever makes you happy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/eaten-berries1.jpg\" alt=\"eaten berries\">\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1214588177,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":755},"headData":{"title":"Summer Berry Pudding | KQED","description":"Summer is a tricky thing in San Francisco. A morning in July here often feels like a morning in February, much to the consternation of shivering tourist. We grab what sun we can two days here, three days there, until the fog rolls in and we're grabbing our sweaters and pashminas instead, shrugging our pasty","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1202 http://blogs.kqed.org/bayareabites/2008/06/27/summer-berry-pudding/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/06/27/summer-berry-pudding/","disqusTitle":"Summer Berry Pudding","path":"/bayareabites/1202/summer-berry-pudding","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/ripe-berries1.jpg\" alt=\"ripe berries\">\u003c/p>\n\u003cp>Summer is a tricky thing in San Francisco. A morning in July here often feels like a morning in February, much to the consternation of shivering tourist. We grab what sun we can two days here, three days there, until the fog rolls in and we're grabbing our sweaters and pashminas instead, shrugging our pasty shoulders all the while. If one never leaves the City, one has but few clues as to what life is like on the hot, sticky Outside. And I like that just fine.\u003c/p>\n\u003cp>I always know it's summer when I see berries flooding the markets. I grab baskets of them-- strawberries, raspberries, blueberries, blackberries, snozberries-- and challenge myself to eat them all before they rot in my fridge, which happened last year, much to my shame. I decorate my cereal with them, never quite looking as well-placed as on the cereal boxes I never buy. I pretend I'm putting them in the wood chipper as I drop them into my blender to make smoothies. I sprinkle them over ice cream. I eat them out of hand.\u003c/p>\n\u003cp>If I want to put a little effort (and I do mean little) into doing something with berries, this year, I'm making berry pudding, one of the easiest and reasonably healthiest desserts around. If I were forced to give this dish human form, I would vote for \u003ca href=\"http://www.youtube.com/watch?v=6wDUdSJMChw&feature=related\">Betty White\u003c/a>. Rose Nyland-sweet, Sue Ann Nivens-tart, and just about as quick and clever as all Miss White's snappy answers on The Match Game. Put a little whipped cream on her and she's good to go. She's always good to go.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/cupped-fruit1.jpg\" alt=\"cupped fruit\">\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>This is a recipe that is wonderfully simple in both preparation and outlook. Berries in, berries out. I was going to say it was easy- breezy but, unless eating raw fruits has a certain effect on your G.I. tract, it is merely easy. The only real time involved is the time the berries and bread must spend in the refrigerator, getting to know each other.\u003c/p>\n\u003cp>\u003cstrong>Berry Pudding\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/berry-pudding1.jpg\" alt=\"berry pudding\">\u003c/p>\n\u003cp>Many of the recipes I've read for Berry Pudding call for the berries to be cooked with sugar. I strongly object. Not to the sugar, mind you, but to cooking the berries. One might as well be using frozen fruit, and that, my friends, is a capital \"C\" crime in my book-- at least in high season.\u003c/p>\n\u003cp>I might suggest letting your berries ripen a bit before making them into pudding. They will thank you for it.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup strawberries, chopped\u003cbr>\n1/2 cup blueberries, whole\u003cbr>\n1/2 cup raspberries, whole\u003cbr>\n1/2 cup blackberries, whole\u003cbr>\n2 tablespoons sugar, taste the berries to determine their sweetness before adding sugar. Adjust accordingly.\u003cbr>\n8 one half-inch slices of white bread, brioche, or other neutral starchy vehicle, cut to the shape of whatever molds one is using.\u003cbr>\nA splash of complementary booze (blackberry brandy, Cointreau, etc.) Complementary as in \"will complement the flavor of the berries\", not complimentary, as in \"free\". Of course, if your alcohol is both complementary and complimentary, I say bravo to you.\u003cbr>\nA pinch of salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash berries well, but gently. Chop strawberries to the approximate size of the other berries. Place all berries into large bowl and sprinkle with sugar, salt, and booze. Let sit for five or so minutes.\u003c/p>\n\u003cp>2. After the berries have macerated a bit, lightly crush them. I feel I was a bit too excited when it came time to inflict harm upon mine. Stir.\u003c/p>\n\u003cp>3. Cover the bottoms of your molds with your most attractive bits of berry, since this will be the top of the dessert when it is unmolded. Place one piece of bread on top. Add more berries, a second layer of bread, then more berries.\u003c/p>\n\u003cp>4. Cover tightly with plastic wrap, pressing gently down upon the filled molds to remove any major air gaps.\u003c/p>\n\u003cp>5. Refrigerate for at least four hours or overnight.\u003c/p>\n\u003cp>6. To unmold, gently run the tip of a sharp knife between the outer edge of the filling and the inner edge of the mold. Hopefully, you have been clever enough to have removed the plastic wrap before doing so. Place serving plate over the top of the mold, invert, and gently giggle the pudding free of its form. Repeat with the remaining puddings, if you are serving them all at once.\u003c/p>\n\u003cp>7. Top with whipped cream, ice cream, or bacon. Whatever makes you happy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/eaten-berries1.jpg\" alt=\"eaten berries\">\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1202/summer-berry-pudding","authors":["5017"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_12"],"tags":["bayareabites_1182","bayareabites_1184","bayareabites_805","bayareabites_1183","bayareabites_814","bayareabites_1082","bayareabites_1012"],"label":"bayareabites"},"bayareabites_912":{"type":"posts","id":"bayareabites_912","meta":{"index":"posts_1591205157","site":"bayareabites","id":"912","score":null,"sort":[1207319280000]},"guestAuthors":[],"slug":"where-the-blackberry-is-never-in-season","title":"Where the Blackberry is Never in Season","publishDate":1207319280,"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/blogger/_KZHoi9aEvuk/R_UmWvccFWI/AAAAAAAAASM/H8ZySRlaa9U/s1600-h/IMG_3292.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R_UmWvccFWI/AAAAAAAAASM/H8ZySRlaa9U/s320/IMG_3292.JPG\" id=\"BLOGGER_PHOTO_ID_5185092718121719138\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Dear Miss Manners,\u003c/p>\n\u003cp>\"When dining, does one place one's Blackberry to the right of the plate, or to the left, near the salad fork?\"\u003c/p>\n\u003cp>The answer to this unsent question is, of course, never. I don't care if you're the Pope. Of course, popes don't use Blackberries. They use people who use Blackberries.\u003c/p>\n\u003cp>Hey there, Mr. Business Guy. Ho there, Little Miss Connectivity. You want to see a hand held device appropriate for restaurant use? Look down and to your right, it's called a table knife.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It looks a lot like the one with which I'll impale your (expletive) PDA if you use it one more time during your meal.\u003c/p>\n\u003cp>At some point a decade or so ago, P.D.A. went from meaning an improper \"public display of affection\" to \"personal digital assistant.\" The employment of either P.D.A. is rude at the table, displaying a certain lack of respect for your dining companions. Would you like to watch your mother give good old dad a hand job during the salad course? No? Then what makes you think they want to see you texting friends or fielding phone calls over dessert?\u003c/p>\n\u003cp>It's not just Blackberries. Last night, I watched as two men ate dinner together. Not such a strange occurrence, except for the fact that one of the men did not take his iPod headphones out of his ears for the entire duration of the meal.\u003c/p>\n\u003cp>I saw a woman who was so busy texting someone as she walked through our very busy dining room that she hit the chair of a man who was rising from his seat. There was no, \"Excuse me, I'm sorry,\" from her. She didn't even bother to look up. I was tempted to trip her to see what it might take to make her drop her machine.\u003c/p>\n\u003cp>It's certainly annoying when I have to repeat a litany of specials to guests who are too busy on their phones to pay attention to me, but I take that as part of my job. After describing something a second time (unless there is a genuine communication problem), I consider myself done.\u003c/p>\n\u003cp>But I'd be happy to text you about today's whole fish, if you like, you self-involved (expletive).\u003c/p>\n\u003cp>Like I said, it's an annoying aspect of my job, and I deal with that type of rudeness in my own way. What I find so terrible about all this abuse of take-it-with-you technology is the toll I see it taking on the other diners, and on basic human interaction in general.\u003c/p>\n\u003cp>For example, on Tuesday evening, I waited upon a young woman, her boyfriend, and her mother. The young woman kept her Blackberry on the table to her right. She'd eye it occasionally as her mother or her French boyfriend spoke. When dessert time rolled around and I came over to the table, the boyfriend said they had made their selections. The girl didn't take her cue to order because she was busy texting someone. He gave her a soft, sing-songy \"Heeeey!\" and waved his hand in front of her face as one does when one is uncertain of another's consciousness. She pulled away like a sulky toddler. I could see the mother squirm. I felt terrible for the boyfriend, but I wanted to smack the girl. Hard.\u003c/p>\n\u003cp>What's getting me so angry is that no one is doing a god damned thing about it. As a server, it's not my responsibility to teach people lessons in manners. At the restaurant, I will just give you a wan smile if you misbehave, though some days the urge is more difficult to resist than others.\u003c/p>\n\u003cp>I am not seeing the recipients of this technological rudeness-- the boyfriends, the business clients, the parents-- call these idiots to task about this bad behavior. Maybe it's because they themselves are too polite to say anything. Whatever the case, their silence is sending a very bad sub-text message.\u003c/p>\n\u003cp>How long has this complacency been going on? Not forever, fortunately...\u003c/p>\n\u003cp>True Hollywood story--\u003c/p>\n\u003cp>In the days when cell phones were called mobile phones and still somewhat of a novelty, John Lovitz, Julianne Moore, Phil Hartman, and two people I did not recognize sat down at a booth in my section of the slick Beverly Hills eatery I worked in while at university. Mr. Hartman entered talking on his phone. When I approached the table, I asked quietly if I should come back when he had finished. Miss Moore nodded. Perhaps, I thought, it was a very important phone call.\u003c/p>\n\u003cp>After a while, it became quite clear to me that he was just yammering away on his new gadget, rudely ignoring his dining companions, but I stayed away from the table, nevertheless.\u003c/p>\n\u003cp>After a few more minutes, Miss Moore motioned me over to the table. She quietly asked for a piece of paper and a pen. When she had finished scribbling, she handed the paper back to me with a \"thank you\" and a sidelong glance at Mr. Hartman. I nodded and excused myself to read the note. On the paper were Mr. Hartman's name, his phone number, and instructions for me to call him.\u003c/p>\n\u003cp>I marched over to the hostess stand at the front of the restaurant, dialed the number, and held my breath. He answered up my call with an abrupt, \"Yeah?\"\u003c/p>\n\u003cp>\"Mr. Hartman? This is your waiter, I was just wondering if you'd decided on your order yet...\"\u003c/p>\n\u003cp>Silence greeted me on the other end. Then a loud burst of laughter from both the receiver and the back of the restaurant. When I returned to the booth, Moore beamed, Hartman glowered. Fortunately, Moore picked up the check.\u003c/p>\n\u003cp>My love for her has never wavered since.\u003c/p>\n\u003cp>I think what the world needs now is more people like Julianne Moore. I'd suggest putting her at every dinner table in America if I didn't think it would be both exhausting and physically impossible. I'm sure she's busy enough as it is.\u003c/p>\n\u003cp>My point, of course, is that she got it. And she found a way to correct the bad behavior that was both funny and very effective.\u003c/p>\n\u003cp>I think that's what we all need to do.\u003c/p>\n\u003cp>I realize I've done a lot of name-calling this morning. I don't necessarily think the perpetrators are bad people, but their behavior is soul-killing. You want to invest in some great personal connectivity devices? How about turning off your iPhone for two hours and start using some eye contact instead? Face-to-face communication is far more effective than interface-to-interface.\u003c/p>\n\u003cp>As TennisPeter from Andover, Mass commented at \u003ca href=\"http://askannie.blogs.fortune.cnn.com/2007/09/04/friends-on-crackberry-miss-manners-advice/\">Ask Annie\u003c/a>, \"Checking your Blackberry 24/7 doesn't make you important. It means you are insecure and lack the confidence to say, 'I'm not working right now.' \" I am inclined to agree.\u003c/p>\n\u003cp>Oh, and while I'm on a rant, take that ridiculous Bluetooth thing out of your ear. It makes you look like some crazy homeless person who happened upon a dumpster filled with business casual clothing in his size. Sometimes, I like to pretend that these devices are hearing aids. I mouth my words with care-- slowly and with volume. And then I tilt my head and smile at the wearer in a way that says, \"See? I'm sensitive to your special needs.\"\u003c/p>\n\u003cp>Can you hear me now?\u003c/p>\n\u003cp>I feel much better getting that off my chest. There is, however, one little favor I'd like you to do for me...\u003c/p>\n\u003cp>The next time you dine with the technology-addicted, kindly remind them that, for at least the duration of the meal, the phone gets locked back in its cell, the \"i\" retreats to its Pod, and the only blackberries allowed on the table have been baked into a cobbler. Smile when you say it.\u003c/p>\n\u003cp>If that doesn't work, gently place a ball peen hammer next to you on the table. Every time your tablemate touches his or her device, gently finger your hammer. If they pick up their phone, you pick up your hammer, and so on.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I think that might be one message they're sure not to miss.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1207779934,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":37,"wordCount":1400},"headData":{"title":"Where the Blackberry is Never in Season | KQED","description":"Dear Miss Manners, "When dining, does one place one's Blackberry to the right of the plate, or to the left, near the salad fork?" The answer to this unsent question is, of course, never. I don't care if you're the Pope. Of course, popes don't use Blackberries. They use people who use Blackberries. Hey there,","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"912 http://blogs.kqed.org/bayareabites/2008/04/04/where-the-blackberry-is-never-in-season/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/04/04/where-the-blackberry-is-never-in-season/","disqusTitle":"Where the Blackberry is Never in Season","path":"/bayareabites/912/where-the-blackberry-is-never-in-season","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R_UmWvccFWI/AAAAAAAAASM/H8ZySRlaa9U/s1600-h/IMG_3292.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R_UmWvccFWI/AAAAAAAAASM/H8ZySRlaa9U/s320/IMG_3292.JPG\" id=\"BLOGGER_PHOTO_ID_5185092718121719138\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Dear Miss Manners,\u003c/p>\n\u003cp>\"When dining, does one place one's Blackberry to the right of the plate, or to the left, near the salad fork?\"\u003c/p>\n\u003cp>The answer to this unsent question is, of course, never. I don't care if you're the Pope. Of course, popes don't use Blackberries. They use people who use Blackberries.\u003c/p>\n\u003cp>Hey there, Mr. Business Guy. Ho there, Little Miss Connectivity. You want to see a hand held device appropriate for restaurant use? Look down and to your right, it's called a table knife.\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>It looks a lot like the one with which I'll impale your (expletive) PDA if you use it one more time during your meal.\u003c/p>\n\u003cp>At some point a decade or so ago, P.D.A. went from meaning an improper \"public display of affection\" to \"personal digital assistant.\" The employment of either P.D.A. is rude at the table, displaying a certain lack of respect for your dining companions. Would you like to watch your mother give good old dad a hand job during the salad course? No? Then what makes you think they want to see you texting friends or fielding phone calls over dessert?\u003c/p>\n\u003cp>It's not just Blackberries. Last night, I watched as two men ate dinner together. Not such a strange occurrence, except for the fact that one of the men did not take his iPod headphones out of his ears for the entire duration of the meal.\u003c/p>\n\u003cp>I saw a woman who was so busy texting someone as she walked through our very busy dining room that she hit the chair of a man who was rising from his seat. There was no, \"Excuse me, I'm sorry,\" from her. She didn't even bother to look up. I was tempted to trip her to see what it might take to make her drop her machine.\u003c/p>\n\u003cp>It's certainly annoying when I have to repeat a litany of specials to guests who are too busy on their phones to pay attention to me, but I take that as part of my job. After describing something a second time (unless there is a genuine communication problem), I consider myself done.\u003c/p>\n\u003cp>But I'd be happy to text you about today's whole fish, if you like, you self-involved (expletive).\u003c/p>\n\u003cp>Like I said, it's an annoying aspect of my job, and I deal with that type of rudeness in my own way. What I find so terrible about all this abuse of take-it-with-you technology is the toll I see it taking on the other diners, and on basic human interaction in general.\u003c/p>\n\u003cp>For example, on Tuesday evening, I waited upon a young woman, her boyfriend, and her mother. The young woman kept her Blackberry on the table to her right. She'd eye it occasionally as her mother or her French boyfriend spoke. When dessert time rolled around and I came over to the table, the boyfriend said they had made their selections. The girl didn't take her cue to order because she was busy texting someone. He gave her a soft, sing-songy \"Heeeey!\" and waved his hand in front of her face as one does when one is uncertain of another's consciousness. She pulled away like a sulky toddler. I could see the mother squirm. I felt terrible for the boyfriend, but I wanted to smack the girl. Hard.\u003c/p>\n\u003cp>What's getting me so angry is that no one is doing a god damned thing about it. As a server, it's not my responsibility to teach people lessons in manners. At the restaurant, I will just give you a wan smile if you misbehave, though some days the urge is more difficult to resist than others.\u003c/p>\n\u003cp>I am not seeing the recipients of this technological rudeness-- the boyfriends, the business clients, the parents-- call these idiots to task about this bad behavior. Maybe it's because they themselves are too polite to say anything. Whatever the case, their silence is sending a very bad sub-text message.\u003c/p>\n\u003cp>How long has this complacency been going on? Not forever, fortunately...\u003c/p>\n\u003cp>True Hollywood story--\u003c/p>\n\u003cp>In the days when cell phones were called mobile phones and still somewhat of a novelty, John Lovitz, Julianne Moore, Phil Hartman, and two people I did not recognize sat down at a booth in my section of the slick Beverly Hills eatery I worked in while at university. Mr. Hartman entered talking on his phone. When I approached the table, I asked quietly if I should come back when he had finished. Miss Moore nodded. Perhaps, I thought, it was a very important phone call.\u003c/p>\n\u003cp>After a while, it became quite clear to me that he was just yammering away on his new gadget, rudely ignoring his dining companions, but I stayed away from the table, nevertheless.\u003c/p>\n\u003cp>After a few more minutes, Miss Moore motioned me over to the table. She quietly asked for a piece of paper and a pen. When she had finished scribbling, she handed the paper back to me with a \"thank you\" and a sidelong glance at Mr. Hartman. I nodded and excused myself to read the note. On the paper were Mr. Hartman's name, his phone number, and instructions for me to call him.\u003c/p>\n\u003cp>I marched over to the hostess stand at the front of the restaurant, dialed the number, and held my breath. He answered up my call with an abrupt, \"Yeah?\"\u003c/p>\n\u003cp>\"Mr. Hartman? This is your waiter, I was just wondering if you'd decided on your order yet...\"\u003c/p>\n\u003cp>Silence greeted me on the other end. Then a loud burst of laughter from both the receiver and the back of the restaurant. When I returned to the booth, Moore beamed, Hartman glowered. Fortunately, Moore picked up the check.\u003c/p>\n\u003cp>My love for her has never wavered since.\u003c/p>\n\u003cp>I think what the world needs now is more people like Julianne Moore. I'd suggest putting her at every dinner table in America if I didn't think it would be both exhausting and physically impossible. I'm sure she's busy enough as it is.\u003c/p>\n\u003cp>My point, of course, is that she got it. And she found a way to correct the bad behavior that was both funny and very effective.\u003c/p>\n\u003cp>I think that's what we all need to do.\u003c/p>\n\u003cp>I realize I've done a lot of name-calling this morning. I don't necessarily think the perpetrators are bad people, but their behavior is soul-killing. You want to invest in some great personal connectivity devices? How about turning off your iPhone for two hours and start using some eye contact instead? Face-to-face communication is far more effective than interface-to-interface.\u003c/p>\n\u003cp>As TennisPeter from Andover, Mass commented at \u003ca href=\"http://askannie.blogs.fortune.cnn.com/2007/09/04/friends-on-crackberry-miss-manners-advice/\">Ask Annie\u003c/a>, \"Checking your Blackberry 24/7 doesn't make you important. It means you are insecure and lack the confidence to say, 'I'm not working right now.' \" I am inclined to agree.\u003c/p>\n\u003cp>Oh, and while I'm on a rant, take that ridiculous Bluetooth thing out of your ear. It makes you look like some crazy homeless person who happened upon a dumpster filled with business casual clothing in his size. Sometimes, I like to pretend that these devices are hearing aids. I mouth my words with care-- slowly and with volume. And then I tilt my head and smile at the wearer in a way that says, \"See? I'm sensitive to your special needs.\"\u003c/p>\n\u003cp>Can you hear me now?\u003c/p>\n\u003cp>I feel much better getting that off my chest. There is, however, one little favor I'd like you to do for me...\u003c/p>\n\u003cp>The next time you dine with the technology-addicted, kindly remind them that, for at least the duration of the meal, the phone gets locked back in its cell, the \"i\" retreats to its Pod, and the only blackberries allowed on the table have been baked into a cobbler. Smile when you say it.\u003c/p>\n\u003cp>If that doesn't work, gently place a ball peen hammer next to you on the table. Every time your tablemate touches his or her device, gently finger your hammer. If they pick up their phone, you pick up your hammer, and so on.\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>I think that might be one message they're sure not to miss.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/912/where-the-blackberry-is-never-in-season","authors":["5017"],"categories":["bayareabites_1807"],"tags":["bayareabites_805","bayareabites_804","bayareabites_803","bayareabites_807","bayareabites_806"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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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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