Bay Area Bites Guide to 12 Great Butcher Shops
Holiday Cookbook Gift Guide: How to Match the Perfect Gift to Just the Right Gift-ee
Pig + Woman + Knife: Butchery with Bailie at Fatted Calf
Ferry Plaza Farmers Market: June Report
Your Guide to Bay Area Sustainable Turkeys
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That has prompted a spate of new butcher shops, but running a butchery isn't easy -- as evidenced by the fact that the popular \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a> had to close its butchery doors earlier this summer. \u003c/p>\n\u003cp>Yes, you can still buy 4505 wholesale sausages or sandwiches at the farmers' market. And yes, Belcampo did take over the butcher shop location. But that doesn't mean it's easy to ensure the kind of high-quality, locally-sourced, sustainable meat we all love at prices we can actually afford -- and that the shops can afford to sell it at.\u003c/p>\n\u003cp>It can all get a little confusing. Some places outsource to their favorite ranches. Others operate the farms themselves. Some focus on pasture-raised meat. Others want hormone-free products. If you're not sure what to eat for dinner, then start with some of our favorite butcher shops. If we missed your favorite, then share it in the comments below.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"100151,100152,100153,100156,100154,100155,100157\"]\u003c/p>\n\u003cp>Since 1901, there's been a butcher shop at 235 Cortland Avenue in Bernal Heights. For the last eight years that shop's been \u003cstrong>Avedano's Meats\u003c/strong>. It's owned by three women who were planning to open a restaurant, but instead wanted to bring fresh local meat directly to the community. The focus is on pasture-raised meat from small farms, and the shop has relationships with specific farmers for each of its animals -- for example, Avedano's pork comes from \u003ca href=\"http://llanoseco.com/\" target=\"_blank\">Llano Seco Rancho\u003c/a> in Chico. They work with whole animals, which are delivered weekly, and they also make pastrami, pates, and sausages. (There are even some dog treats. After all, the \u003cem>whole\u003c/em> animal has to get used somehow.) You can reserve special orders or buy a meat box. The shop has also started doing butcher's dinners in the private dining room next door. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://avedanos.com/newSite/\" target=\"_blank\">\u003cstrong>Avedano's Meats\u003c/strong>\u003c/a>\u003cbr>\n235 Cortland Avenue [\u003ca href=\"https://goo.gl/heCpYf\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 285-6328\u003cbr>\nHours: Mon-Fri 11am-8pm; Sat 9am-8pm; Sun 11am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Avedanos-Holly-Park-Market/361391073012\" target=\"_blank\">Avedano's Holly Park Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/avedanos\" target=\"_blank\">@Avedanos\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/avedanos/\" target=\"_blank\">Avedanos\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"100160,100165,100161,100162,100163,100164,100166\"]\u003c/p>\n\u003cp>\u003cstrong>Belcampo Meat Co.\u003c/strong> has burst onto the scene in the last few years with seven restaurants/butcheries in California -- and four are in the Bay Area. The whole enterprise started in 2012 with an idea for a top-to-bottom meat provider. All the animals served in Belcampo come from the company's own farm near Mt. Shasta, where the rabbits, quail, chickens, and cows live in humane conditions. The farm-to-fork traceability means that Belcampo also owns and operates its own slaughterhouse 15 minutes away from its farm and runs the butcher shops where the meat is hand-cut. At most locations, you can buy fresh cuts of meat in the front and lunch or dinner at the restaurant in the back. Because Belcampo uses so many non-traditional cuts and focuses on freshness, you might need to ask the butcher or the waiter about what's best and what's in stock.\u003c/p>\n\u003cp>\u003ca href=\"http://www.belcampomeatco.com/\" target=\"_blank\">\u003cstrong>Belcampo Meat Co.\u003c/strong>\u003c/a>\u003cbr>\n2405 Larkspur Landing Circle, Building 4 [\u003ca href=\"https://goo.gl/2zRMX1\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLarkspur, CA 94939\u003cbr>\nPh: (415) 488-5810\u003cbr>\nHours: Butchery - Mon-Sat 9am-7pm; Sun 9am-6pm / Restaurant - Daily 11am-9pm, Closed 4pm-5pm\u003cbr>\n1909 Mission Street [\u003ca href=\"https://goo.gl/hq31lO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 914-0637\u003cbr>\nHours: Mon-Fri 11am-8pm; Sat-Sun 10am-7pm\u003cbr>\n1998 Polk Street [\u003ca href=\"https://goo.gl/QGUBh3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94109\u003cbr>\nPh:(415) 660-5573\u003cbr>\nHours: Butchery - Daily 10am-8pm / Restaurant - Mon-Thu 11:30am-10pm; Fri 11:30am-11pm; Sat 10:30am-11pm; Sun 10:30am-9pm, Closed Daily 3pm-5:30pm\u003cbr>\n855 El Camino Real, #161 [\u003ca href=\"https://goo.gl/X7cUKY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 561-3492\u003cbr>\nHours: Butchery - Mon-Sat 10am-7pm; Sun 10am-6pm / Restaurant - Mon-Sat 11am-8pm; Sun 11am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/belcampomeatco\" target=\"_blank\">Bel Campo Meat Co.\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BelcampoMeat\" target=\"_blank\">@BelcampoMeat\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/belcampomeatco/\" target=\"_blank\">Belcampo Meat Co\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100167,100171,100168,100169,100172,100170\"]\u003c/p>\n\u003cp>Though most people refer to it just as \u003cstrong>Boccalone\u003c/strong>, the full name is Boccalone Salumeria, which tells you exactly what you need to know about this little shop. A \u003cem>salumeria\u003c/em> specializes in traditional \u003cem>salumi\u003c/em>, or Italian pork cold cuts. And \"tasty salted pig parts\" are exactly what Boccalone is all about. Its small-batch, traditional cold-curing methods take longer but are extra tasty. Stop by for some salami, sausages, a sandwich, or their famous meat cones. You can also sign up for the salami of the month club and get all that deliciousness delivered.\u003c/p>\n\u003cp>\u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">\u003cstrong>Boccalone\u003c/strong>\u003c/a>\u003cbr>\nFerry Building Marketplace [\u003ca href=\"https://goo.gl/H9KcpR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPh: (415) 433-6500\u003cbr>\nHours: Mon-Fri 9:30am-6pm; Sat 8am-6pm; Sun 11am-5pm (Boccalone also sells at farmers' markets in San Rafael and Oakland on the weekends)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Boccalone/51615929043\" target=\"_blank\">Boccalone\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/boccalone\" target=\"_blank\">@boccalone\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100175,100176,100177,100179,100178,100180\"]\u003c/p>\n\u003cp>It used to be called Fairmont Meats (back in 1889), then Drewes Meats, then Drewes Brothers, then Drewes Meats again. After owner Josh Epple died in a motorcycle accident last year, the small community butcher shop became \u003cstrong>E&J Fine Meats\u003c/strong> this year. The shop isn't super fancy or super expensive; it's a straight-forward neighborhood meat shop with all the standard cuts and some slightly more unique items as well. While they can sell out of some cuts, if you call ahead you can reserve special orders. And the butchers will make every effort to find whatever it is you need. Just remember that the shop is cash only, but you can use the ATM on site.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/drewes-meats-san-francisco\" target=\"_blank\">E&J Fine Meats (formerly Drewes Brothers)\u003c/a>\u003c/strong>\u003cbr>\n1706 Church Street [\u003ca href=\"https://goo.gl/FuvycO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94131\u003cbr>\nPh: (415) 821-0515\u003cbr>\nHours: Mon-Fri 10am-8pm; Sat-Sun 9am-7pm\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100307,100303,100301,100302,100304,100305,100306\"]\u003c/p>\n\u003cp>\u003cstrong>Fatted Calf\u003c/strong> is both a butcher and a charcuterie with spots in Napa and in San Francisco's Hayes Valley. The shops sell pasture-raised meats, salumi, sausages, and housemade pates. The butchers prepare roasts and smoked meats as well. And in San Francisco, you can get delicious sandwiches, salads, or even a picnic plate if you want to take your tasty goodies outside. Round out your picnic with local cheeses, breads, and wines. Take a butchery class at the Napa store or a enjoy Butcher's Happy Hour (Wednesdays in San Francisco or Thursdays in Napa), where you can snack while enjoying a first-hand butchery demonstration.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fattedcalf.com/\" target=\"_blank\">Fatted Calf\u003c/a>\u003c/strong>\u003cbr>\n320 Fell Street [\u003ca href=\"https://goo.gl/YuwsBm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 400-5614\u003cbr>\nHours: Daily 10am-8pm\u003cbr>\n644 First Street (at the Oxbow Public Market) [\u003ca href=\"https://goo.gl/Sh1YtA\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 256-3684\u003cbr>\nHours: Mon-Sat 9am-7pm; Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FattedCalf\" target=\"_blank\">Fatted Calf\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FattedCalf?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor\" target=\"_blank\">@FattedCalf\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100186,100181,100187,100182,100183,100184,100185\"]\u003c/p>\n\u003cp>While \u003cstrong>Golden Gate Meat Company\u003c/strong> is primarily a wholesaler, with locations in San Francisco and Santa Rosa, it also operates a fairly well-stocked retail store in the Ferry Building. The meat is mostly organic, but the real draw is its massive variety. In the 40-foot display case you'll find beef, veal, pork, wild game, sausages, and smoked meats. If you're looking for something a little more exotic -- a tub of duck fat, wild board sausages, ground elk, or a special order of ostrich -- then this is the spot for you. Around the corner, Golden Gate also operates a lunch bar for hot food. Try the pastrami sandwich or the beef pot pie.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.goldengatemeatcompany.com/ggmcfb/\" target=\"_blank\">Golden Gate Meat Co.\u003c/a>\u003c/strong>\u003cbr>\nFerry Building Marketplace [\u003ca href=\"https://goo.gl/D4mrx7\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPh: (415) 983-7800\u003cbr>\nHours: Mon-Fri 6:30am-7pm; Sat 7am-5:30pm; Sun 11am-5pm\u003cbr>\nWholesale: 550 7th Street [\u003ca href=\"https://goo.gl/QSoSkj\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 861-3800\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Golden-Gate-Meat-Company/159353800130?sk=timeline\" target=\"_blank\">Golden Gate Meat Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GGMCFB\" target=\"_blank\">@GGMCFB\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100189,100190,100194,100191,100192,100195,100193,100196\"]\u003c/p>\n\u003cp>\u003cstrong>Guerra's Quality Meats\u003c/strong> has been operating on Taraval Street since 1954 and is now run by the sons of the original butchers. It also features a deli, a fairly wide selection of grocery items, and a catering service. You can even place an order online in the afternoon and pick it up for dinner that night. All the meat is ground on site and prepared items like stocks, slaws and salads are made daily. The shop also does old-fashioned artery brining. The rotisserie chicken is a particularly popular option. While it can get crowded and busy, the staff keeps the lines moving and is happy to answer questions.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://guerrameats.com/default.aspx\" target=\"_blank\">Guerra Quality Meats\u003c/a>\u003c/strong>\u003cbr>\n490 Taraval Street [\u003ca href=\"https://goo.gl/5yJS9B\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94116\u003cbr>\nPh: (415) 564-0585\u003cbr>\nHours: Mon-Fri 9am-7pm; Sat-Sun 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/guerrameats\" target=\"_blank\">Guerra Quality Meats\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"100202,100203,100204,100206,100207,100208,100205\"]\u003c/p>\n\u003cp>\u003cstrong>The Local Butcher Shop\u003c/strong> is exactly that: a local butcher shop in North Berkeley that just celebrated its four-year anniversary. The shop was open by Monica and Aaron Rocchino to focus on sustainably raised meats all bought directly from farms within 150 miles of the shop. (You can even read \u003ca href=\"http://thelocalbutchershop.com/our-farmers/\" target=\"_blank\">about the farmers on the butchery's website\u003c/a>.) Aaron previously worked at the nearby Chez Panisse and at Rockridge's Oliveto, where he became a whole animal butchery aficionado. The Local Butcher Shop sources pasture-raised, hormone-free whole animals which allows the shop's butchers to cut creative pieces of premium meat. They also make pates, sausages, stocks, and dog food; you'll also want to try the sandwich of the day. All the butchers are trained chefs as well and can answer questions. It might make you might feel inspired to try your own hand at butchery. Take one of \u003ca href=\"http://thelocalbutchershop.com/classes/\" target=\"_blank\">the shop's classes\u003c/a> to get started.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thelocalbutchershop.com/\" target=\"_blank\">The Local Butcher Shop\u003c/a>\u003c/strong>\u003cbr>\n1600 Shattuck Ave., Suite 120 (entrance on Cedar Street) [\u003ca href=\"https://goo.gl/nXcL19\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 845-6328\u003cbr>\nHours: Mon-Fri 10am-7pm; Sat-Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thelocalbutchershop\" target=\"_blank\">The Local Butcher Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LocalButchers\" target=\"_blank\">@LocalButchers\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/thelocalbutchershop/\" target=\"_blank\">The Local Butcher Shop\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100315,100343,100347,100344,100345,100346\"]\u003c/p>\n\u003cp>Yes, \u003cstrong>Marin Sun Farms\u003c/strong> has a butcher shop and sandwich place in Rockridge's Market Hall, but to get the full experience you really should travel to the farm's flagship location just outside downtown Point Reyes Station. That shop serves up its local, sustainable, grass-fed meat, along with cooked-to-order burgers and sandwiches, at its restaurant. While the farm does have a wholesale business, you can also get the high-quality meat delivered fresh to you through their CSA. Or just buy a share of a whole animal and it'll be cut specifically for you. In 2014, Marin Sun Farms also bought \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/12/saving-the-local-slaughterhouse/\" target=\"_blank\">the beleaguered Petaluma slaughterhouse\u003c/a> and took over the meat processing to help ensure the integrity of its meats as they travel from farm to fork.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.marinsunfarms.com/\" target=\"_blank\">Marin Sun Farms\u003c/a>\u003c/strong>\u003cbr>\n10905 Shoreline Highway [\u003ca href=\"https://goo.gl/nDzIyh\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPoint Reyes Station, CA 94956\u003cbr>\nPh: (415) 663-1800\u003cbr>\nHours: Butchery - Mon, Thu 11am-5pm; Fri-Sun 11am-7pm; Tue-Wed Closed / Restaurant - Mon, Thu 11:30am-5pm; Fri-Sun 11:30am-7pm; Tue-Wed Closed\u003cbr>\n5655 College Avenue (inside Rockridge Market Hall) [\u003ca href=\"https://goo.gl/eAY6Sc\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 601-8997\u003cbr>\nHours: Mon-Fri 9am-8pm; Sat 9am-7pm; Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/marinsunfarms\" target=\"_blank\">Marin Sun Farms\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marinsunfarms\" target=\"_blank\">@MarinSunFarms\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/marinsunfarms/\" target=\"_blank\">MarinSunFarms\u003c/a>\u003cbr>\nPinterest: \u003ca href=\"https://www.pinterest.com/MarinSunFarms/\" target=\"_blank\">Marin Sun Farms\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100308,100309,100311,100312,100313,100314,100310\"]\u003c/p>\n\u003cp>Olivier, for whom \u003cstrong>Olivier's Butchery\u003c/strong> is named, grew up in France with a family of butchers. After moving to San Francisco, he wanted to bring that French tradition of local butchers across the ocean. Olivier's has been open since 2011 in an unassuming street in the Dogpatch neighborhood that's right by the water. Olivier still hand-picks all the animals to be served up in his shop and visits each of the ranches he works with every week. Because French traditional cuts (and old-fashioned hand tools) are part of Olivier's staple, there are often some uniquely European specialties available in the wide open fridges. While much of the meat that comes through is beef, Olivier's also makes unique spiced sausages and serves up pork, lamb, and even veal at times. Order ahead for the super-aged beef, which is aged for 100, 165 or even over 200 days -- and sells out well in advance. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://oliviersbutchery.com/\" target=\"_blank\">Olivier's Butchery\u003c/a>\u003c/strong>\u003cbr>\n1074 Illinois Street [\u003ca href=\"https://goo.gl/IlIsHf\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 558-9887\u003cbr>\nHours: Tue-Fri 11am-7pm; Sat 10am-6pm; Sun 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Oliviers-Butchery-215945865096594/timeline/\" target=\"_blank\">Olivier's Butchery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/frenchbutchery?lang=en\" target=\"_blank\">@frenchbutchery\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/frenchbutchery/\" target=\"_blank\">FrenchButchery\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"100211,100216,100214,100212,100213,100215,100217\"]\u003c/p>\n\u003cp>Prather Ranch is exactly what it sounds like: \u003ca href=\"http://www.pratherranch.com/\" target=\"_blank\">a ranch.\u003c/a> Located up near Mt. Shasta, they started selling meat directly to consumers at farmers' markets way back in 1997. In 2002, the \u003cstrong>Prather Ranch Meat Company\u003c/strong> was founded to sell high-quality meat in a more organized fashion. Today the retail shop in the Ferry Building has cuts from its namesake ranch, as well a few other partner ranches that meet the company's high standard -- like \u003ca href=\"http://www.oregonlamb.com/\" target=\"_blank\">Anderson Ranches\u003c/a> for all the company's lamb. Prather Ranch Meat Co. still continues to sell at farmers' markets -- \u003ca href=\"http://prmeatco.com/locate-us/\" target=\"_blank\">check the schedule\u003c/a> -- and directly to \u003ca href=\"http://prmeatco.com/restaurant-sales/\" target=\"_blank\">a number of restaurants\u003c/a>. A popular addition to its retail location, the American Eatery lunch counter always has a long line for fresh sausages, steak sandwiches, and hamburgers. If you don't want to wait, join the meat club for a standing monthly order to be delivered to your house.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://prmeatco.com/\" target=\"_blank\">Prather Ranch Meat Company\u003c/a>\u003c/strong>\u003cbr>\nFerry Building Marketplace [\u003ca href=\"https://goo.gl/fSN9RD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n(Prather Ranch also sells at a range of farmers markets; \u003ca href=\"http://prmeatco.com/locate-us/\" target=\"_blank\">check the schedule\u003c/a>)\u003cbr>\nPh: (415) 391-0420\u003cbr>\nHours: Butchery - Mon-Fri 10am-7pm; Sat 8am-6pm; Sun 10am-5pm / American Eatery Restaurant - Mon-Fri 7:30am-3pm; Sat 8am-4pm; Sun 9am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pratherranchmeatcompany\" target=\"_blank\">Prather Ranch Meat Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/prmeatco\" target=\"_blank\">@PRMeatCo\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100272,100273,100275,100274,100278,100276,100277\"]\u003c/p>\n\u003cp>A long-standing community staple, \u003cstrong>Ver Brugge Foods\u003c/strong> has been serving up meat cuts, prepared hot foods, and even fish for over 30 years. While the shop has expanded its selection of local and sustainably raised meat, it focuses on making high-quality and fresh meat available at inexpensive prices. Along with all the standard cuts, the shop also has some more exotic animals, like elk -- especially if you call ahead to place a special order. You can also buy bones or stock. Or get some cheese to go with your meat. Put your name in the raffle jar for a chance to win $25 each month.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ver-brugge-foods-oakland-2\" target=\"_blank\">\u003cstrong>Ver Brugge Foods\u003c/strong>\u003c/a>\u003cbr>\n6321 College Avenue [\u003ca href=\"https://goo.gl/maps/UjdA8Dfv9tS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 658-6854\u003cbr>\nHours: Daily 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/vbfoods/timeline\" target=\"_blank\">Ver Brugge Foods\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"The number of high-end butchers has grown exponentially in the last few years. Here are a few classic shops around the Bay Area. ","status":"publish","parent":0,"modified":1465841795,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":41,"wordCount":2531},"headData":{"title":"Bay Area Bites Guide to 12 Great Butcher Shops | KQED","description":"The number of high-end butchers has grown exponentially in the last few years. Here are a few classic shops around the Bay Area. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"100150 http://ww2.kqed.org/bayareabites/?p=100150","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/24/bay-area-bites-guide-to-12-great-butcher-shops/","disqusTitle":"Bay Area Bites Guide to 12 Great Butcher Shops","path":"/bayareabites/100150/bay-area-bites-guide-to-12-great-butcher-shops","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whole animal butchery has gotten popular in recent years as part of our growing attention to what constitutes sustainable food systems. That has prompted a spate of new butcher shops, but running a butchery isn't easy -- as evidenced by the fact that the popular \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a> had to close its butchery doors earlier this summer. \u003c/p>\n\u003cp>Yes, you can still buy 4505 wholesale sausages or sandwiches at the farmers' market. And yes, Belcampo did take over the butcher shop location. But that doesn't mean it's easy to ensure the kind of high-quality, locally-sourced, sustainable meat we all love at prices we can actually afford -- and that the shops can afford to sell it at.\u003c/p>\n\u003cp>It can all get a little confusing. Some places outsource to their favorite ranches. Others operate the farms themselves. Some focus on pasture-raised meat. Others want hormone-free products. If you're not sure what to eat for dinner, then start with some of our favorite butcher shops. If we missed your favorite, then share it in the comments below.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","size":"full","link":"none","ids":"100151,100152,100153,100156,100154,100155,100157","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since 1901, there's been a butcher shop at 235 Cortland Avenue in Bernal Heights. For the last eight years that shop's been \u003cstrong>Avedano's Meats\u003c/strong>. It's owned by three women who were planning to open a restaurant, but instead wanted to bring fresh local meat directly to the community. The focus is on pasture-raised meat from small farms, and the shop has relationships with specific farmers for each of its animals -- for example, Avedano's pork comes from \u003ca href=\"http://llanoseco.com/\" target=\"_blank\">Llano Seco Rancho\u003c/a> in Chico. They work with whole animals, which are delivered weekly, and they also make pastrami, pates, and sausages. (There are even some dog treats. After all, the \u003cem>whole\u003c/em> animal has to get used somehow.) You can reserve special orders or buy a meat box. The shop has also started doing butcher's dinners in the private dining room next door. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://avedanos.com/newSite/\" target=\"_blank\">\u003cstrong>Avedano's Meats\u003c/strong>\u003c/a>\u003cbr>\n235 Cortland Avenue [\u003ca href=\"https://goo.gl/heCpYf\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 285-6328\u003cbr>\nHours: Mon-Fri 11am-8pm; Sat 9am-8pm; Sun 11am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Avedanos-Holly-Park-Market/361391073012\" target=\"_blank\">Avedano's Holly Park Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/avedanos\" target=\"_blank\">@Avedanos\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/avedanos/\" target=\"_blank\">Avedanos\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","size":"full","link":"none","ids":"100160,100165,100161,100162,100163,100164,100166","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Belcampo Meat Co.\u003c/strong> has burst onto the scene in the last few years with seven restaurants/butcheries in California -- and four are in the Bay Area. The whole enterprise started in 2012 with an idea for a top-to-bottom meat provider. All the animals served in Belcampo come from the company's own farm near Mt. Shasta, where the rabbits, quail, chickens, and cows live in humane conditions. The farm-to-fork traceability means that Belcampo also owns and operates its own slaughterhouse 15 minutes away from its farm and runs the butcher shops where the meat is hand-cut. At most locations, you can buy fresh cuts of meat in the front and lunch or dinner at the restaurant in the back. Because Belcampo uses so many non-traditional cuts and focuses on freshness, you might need to ask the butcher or the waiter about what's best and what's in stock.\u003c/p>\n\u003cp>\u003ca href=\"http://www.belcampomeatco.com/\" target=\"_blank\">\u003cstrong>Belcampo Meat Co.\u003c/strong>\u003c/a>\u003cbr>\n2405 Larkspur Landing Circle, Building 4 [\u003ca href=\"https://goo.gl/2zRMX1\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLarkspur, CA 94939\u003cbr>\nPh: (415) 488-5810\u003cbr>\nHours: Butchery - Mon-Sat 9am-7pm; Sun 9am-6pm / Restaurant - Daily 11am-9pm, Closed 4pm-5pm\u003cbr>\n1909 Mission Street [\u003ca href=\"https://goo.gl/hq31lO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 914-0637\u003cbr>\nHours: Mon-Fri 11am-8pm; Sat-Sun 10am-7pm\u003cbr>\n1998 Polk Street [\u003ca href=\"https://goo.gl/QGUBh3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94109\u003cbr>\nPh:(415) 660-5573\u003cbr>\nHours: Butchery - Daily 10am-8pm / Restaurant - Mon-Thu 11:30am-10pm; Fri 11:30am-11pm; Sat 10:30am-11pm; Sun 10:30am-9pm, Closed Daily 3pm-5:30pm\u003cbr>\n855 El Camino Real, #161 [\u003ca href=\"https://goo.gl/X7cUKY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 561-3492\u003cbr>\nHours: Butchery - Mon-Sat 10am-7pm; Sun 10am-6pm / Restaurant - Mon-Sat 11am-8pm; Sun 11am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/belcampomeatco\" target=\"_blank\">Bel Campo Meat Co.\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BelcampoMeat\" target=\"_blank\">@BelcampoMeat\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/belcampomeatco/\" target=\"_blank\">Belcampo Meat Co\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"100167,100171,100168,100169,100172,100170","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Though most people refer to it just as \u003cstrong>Boccalone\u003c/strong>, the full name is Boccalone Salumeria, which tells you exactly what you need to know about this little shop. A \u003cem>salumeria\u003c/em> specializes in traditional \u003cem>salumi\u003c/em>, or Italian pork cold cuts. And \"tasty salted pig parts\" are exactly what Boccalone is all about. Its small-batch, traditional cold-curing methods take longer but are extra tasty. Stop by for some salami, sausages, a sandwich, or their famous meat cones. You can also sign up for the salami of the month club and get all that deliciousness delivered.\u003c/p>\n\u003cp>\u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">\u003cstrong>Boccalone\u003c/strong>\u003c/a>\u003cbr>\nFerry Building Marketplace [\u003ca href=\"https://goo.gl/H9KcpR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPh: (415) 433-6500\u003cbr>\nHours: Mon-Fri 9:30am-6pm; Sat 8am-6pm; Sun 11am-5pm (Boccalone also sells at farmers' markets in San Rafael and Oakland on the weekends)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Boccalone/51615929043\" target=\"_blank\">Boccalone\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/boccalone\" target=\"_blank\">@boccalone\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"100175,100176,100177,100179,100178,100180","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It used to be called Fairmont Meats (back in 1889), then Drewes Meats, then Drewes Brothers, then Drewes Meats again. After owner Josh Epple died in a motorcycle accident last year, the small community butcher shop became \u003cstrong>E&J Fine Meats\u003c/strong> this year. The shop isn't super fancy or super expensive; it's a straight-forward neighborhood meat shop with all the standard cuts and some slightly more unique items as well. While they can sell out of some cuts, if you call ahead you can reserve special orders. And the butchers will make every effort to find whatever it is you need. Just remember that the shop is cash only, but you can use the ATM on site.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/drewes-meats-san-francisco\" target=\"_blank\">E&J Fine Meats (formerly Drewes Brothers)\u003c/a>\u003c/strong>\u003cbr>\n1706 Church Street [\u003ca href=\"https://goo.gl/FuvycO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94131\u003cbr>\nPh: (415) 821-0515\u003cbr>\nHours: Mon-Fri 10am-8pm; Sat-Sun 9am-7pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"100307,100303,100301,100302,100304,100305,100306","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Fatted Calf\u003c/strong> is both a butcher and a charcuterie with spots in Napa and in San Francisco's Hayes Valley. The shops sell pasture-raised meats, salumi, sausages, and housemade pates. The butchers prepare roasts and smoked meats as well. And in San Francisco, you can get delicious sandwiches, salads, or even a picnic plate if you want to take your tasty goodies outside. Round out your picnic with local cheeses, breads, and wines. Take a butchery class at the Napa store or a enjoy Butcher's Happy Hour (Wednesdays in San Francisco or Thursdays in Napa), where you can snack while enjoying a first-hand butchery demonstration.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fattedcalf.com/\" target=\"_blank\">Fatted Calf\u003c/a>\u003c/strong>\u003cbr>\n320 Fell Street [\u003ca href=\"https://goo.gl/YuwsBm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 400-5614\u003cbr>\nHours: Daily 10am-8pm\u003cbr>\n644 First Street (at the Oxbow Public Market) [\u003ca href=\"https://goo.gl/Sh1YtA\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 256-3684\u003cbr>\nHours: Mon-Sat 9am-7pm; Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FattedCalf\" target=\"_blank\">Fatted Calf\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FattedCalf?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor\" target=\"_blank\">@FattedCalf\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"100186,100181,100187,100182,100183,100184,100185","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While \u003cstrong>Golden Gate Meat Company\u003c/strong> is primarily a wholesaler, with locations in San Francisco and Santa Rosa, it also operates a fairly well-stocked retail store in the Ferry Building. The meat is mostly organic, but the real draw is its massive variety. In the 40-foot display case you'll find beef, veal, pork, wild game, sausages, and smoked meats. If you're looking for something a little more exotic -- a tub of duck fat, wild board sausages, ground elk, or a special order of ostrich -- then this is the spot for you. Around the corner, Golden Gate also operates a lunch bar for hot food. Try the pastrami sandwich or the beef pot pie.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.goldengatemeatcompany.com/ggmcfb/\" target=\"_blank\">Golden Gate Meat Co.\u003c/a>\u003c/strong>\u003cbr>\nFerry Building Marketplace [\u003ca href=\"https://goo.gl/D4mrx7\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPh: (415) 983-7800\u003cbr>\nHours: Mon-Fri 6:30am-7pm; Sat 7am-5:30pm; Sun 11am-5pm\u003cbr>\nWholesale: 550 7th Street [\u003ca href=\"https://goo.gl/QSoSkj\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 861-3800\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Golden-Gate-Meat-Company/159353800130?sk=timeline\" target=\"_blank\">Golden Gate Meat Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GGMCFB\" target=\"_blank\">@GGMCFB\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"100189,100190,100194,100191,100192,100195,100193,100196","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Guerra's Quality Meats\u003c/strong> has been operating on Taraval Street since 1954 and is now run by the sons of the original butchers. It also features a deli, a fairly wide selection of grocery items, and a catering service. You can even place an order online in the afternoon and pick it up for dinner that night. All the meat is ground on site and prepared items like stocks, slaws and salads are made daily. The shop also does old-fashioned artery brining. The rotisserie chicken is a particularly popular option. While it can get crowded and busy, the staff keeps the lines moving and is happy to answer questions.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://guerrameats.com/default.aspx\" target=\"_blank\">Guerra Quality Meats\u003c/a>\u003c/strong>\u003cbr>\n490 Taraval Street [\u003ca href=\"https://goo.gl/5yJS9B\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94116\u003cbr>\nPh: (415) 564-0585\u003cbr>\nHours: Mon-Fri 9am-7pm; Sat-Sun 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/guerrameats\" target=\"_blank\">Guerra Quality Meats\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","size":"full","link":"none","ids":"100202,100203,100204,100206,100207,100208,100205","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Local Butcher Shop\u003c/strong> is exactly that: a local butcher shop in North Berkeley that just celebrated its four-year anniversary. The shop was open by Monica and Aaron Rocchino to focus on sustainably raised meats all bought directly from farms within 150 miles of the shop. (You can even read \u003ca href=\"http://thelocalbutchershop.com/our-farmers/\" target=\"_blank\">about the farmers on the butchery's website\u003c/a>.) Aaron previously worked at the nearby Chez Panisse and at Rockridge's Oliveto, where he became a whole animal butchery aficionado. The Local Butcher Shop sources pasture-raised, hormone-free whole animals which allows the shop's butchers to cut creative pieces of premium meat. They also make pates, sausages, stocks, and dog food; you'll also want to try the sandwich of the day. All the butchers are trained chefs as well and can answer questions. It might make you might feel inspired to try your own hand at butchery. Take one of \u003ca href=\"http://thelocalbutchershop.com/classes/\" target=\"_blank\">the shop's classes\u003c/a> to get started.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thelocalbutchershop.com/\" target=\"_blank\">The Local Butcher Shop\u003c/a>\u003c/strong>\u003cbr>\n1600 Shattuck Ave., Suite 120 (entrance on Cedar Street) [\u003ca href=\"https://goo.gl/nXcL19\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 845-6328\u003cbr>\nHours: Mon-Fri 10am-7pm; Sat-Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thelocalbutchershop\" target=\"_blank\">The Local Butcher Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LocalButchers\" target=\"_blank\">@LocalButchers\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/thelocalbutchershop/\" target=\"_blank\">The Local Butcher Shop\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"100315,100343,100347,100344,100345,100346","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yes, \u003cstrong>Marin Sun Farms\u003c/strong> has a butcher shop and sandwich place in Rockridge's Market Hall, but to get the full experience you really should travel to the farm's flagship location just outside downtown Point Reyes Station. That shop serves up its local, sustainable, grass-fed meat, along with cooked-to-order burgers and sandwiches, at its restaurant. While the farm does have a wholesale business, you can also get the high-quality meat delivered fresh to you through their CSA. Or just buy a share of a whole animal and it'll be cut specifically for you. In 2014, Marin Sun Farms also bought \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/12/saving-the-local-slaughterhouse/\" target=\"_blank\">the beleaguered Petaluma slaughterhouse\u003c/a> and took over the meat processing to help ensure the integrity of its meats as they travel from farm to fork.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.marinsunfarms.com/\" target=\"_blank\">Marin Sun Farms\u003c/a>\u003c/strong>\u003cbr>\n10905 Shoreline Highway [\u003ca href=\"https://goo.gl/nDzIyh\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPoint Reyes Station, CA 94956\u003cbr>\nPh: (415) 663-1800\u003cbr>\nHours: Butchery - Mon, Thu 11am-5pm; Fri-Sun 11am-7pm; Tue-Wed Closed / Restaurant - Mon, Thu 11:30am-5pm; Fri-Sun 11:30am-7pm; Tue-Wed Closed\u003cbr>\n5655 College Avenue (inside Rockridge Market Hall) [\u003ca href=\"https://goo.gl/eAY6Sc\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 601-8997\u003cbr>\nHours: Mon-Fri 9am-8pm; Sat 9am-7pm; Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/marinsunfarms\" target=\"_blank\">Marin Sun Farms\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marinsunfarms\" target=\"_blank\">@MarinSunFarms\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/marinsunfarms/\" target=\"_blank\">MarinSunFarms\u003c/a>\u003cbr>\nPinterest: \u003ca href=\"https://www.pinterest.com/MarinSunFarms/\" target=\"_blank\">Marin Sun Farms\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"100308,100309,100311,100312,100313,100314,100310","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Olivier, for whom \u003cstrong>Olivier's Butchery\u003c/strong> is named, grew up in France with a family of butchers. After moving to San Francisco, he wanted to bring that French tradition of local butchers across the ocean. Olivier's has been open since 2011 in an unassuming street in the Dogpatch neighborhood that's right by the water. Olivier still hand-picks all the animals to be served up in his shop and visits each of the ranches he works with every week. Because French traditional cuts (and old-fashioned hand tools) are part of Olivier's staple, there are often some uniquely European specialties available in the wide open fridges. While much of the meat that comes through is beef, Olivier's also makes unique spiced sausages and serves up pork, lamb, and even veal at times. Order ahead for the super-aged beef, which is aged for 100, 165 or even over 200 days -- and sells out well in advance. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://oliviersbutchery.com/\" target=\"_blank\">Olivier's Butchery\u003c/a>\u003c/strong>\u003cbr>\n1074 Illinois Street [\u003ca href=\"https://goo.gl/IlIsHf\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 558-9887\u003cbr>\nHours: Tue-Fri 11am-7pm; Sat 10am-6pm; Sun 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Oliviers-Butchery-215945865096594/timeline/\" target=\"_blank\">Olivier's Butchery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/frenchbutchery?lang=en\" target=\"_blank\">@frenchbutchery\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/frenchbutchery/\" target=\"_blank\">FrenchButchery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","size":"full","link":"none","ids":"100211,100216,100214,100212,100213,100215,100217","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Prather Ranch is exactly what it sounds like: \u003ca href=\"http://www.pratherranch.com/\" target=\"_blank\">a ranch.\u003c/a> Located up near Mt. Shasta, they started selling meat directly to consumers at farmers' markets way back in 1997. In 2002, the \u003cstrong>Prather Ranch Meat Company\u003c/strong> was founded to sell high-quality meat in a more organized fashion. Today the retail shop in the Ferry Building has cuts from its namesake ranch, as well a few other partner ranches that meet the company's high standard -- like \u003ca href=\"http://www.oregonlamb.com/\" target=\"_blank\">Anderson Ranches\u003c/a> for all the company's lamb. Prather Ranch Meat Co. still continues to sell at farmers' markets -- \u003ca href=\"http://prmeatco.com/locate-us/\" target=\"_blank\">check the schedule\u003c/a> -- and directly to \u003ca href=\"http://prmeatco.com/restaurant-sales/\" target=\"_blank\">a number of restaurants\u003c/a>. A popular addition to its retail location, the American Eatery lunch counter always has a long line for fresh sausages, steak sandwiches, and hamburgers. If you don't want to wait, join the meat club for a standing monthly order to be delivered to your house.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://prmeatco.com/\" target=\"_blank\">Prather Ranch Meat Company\u003c/a>\u003c/strong>\u003cbr>\nFerry Building Marketplace [\u003ca href=\"https://goo.gl/fSN9RD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n(Prather Ranch also sells at a range of farmers markets; \u003ca href=\"http://prmeatco.com/locate-us/\" target=\"_blank\">check the schedule\u003c/a>)\u003cbr>\nPh: (415) 391-0420\u003cbr>\nHours: Butchery - Mon-Fri 10am-7pm; Sat 8am-6pm; Sun 10am-5pm / American Eatery Restaurant - Mon-Fri 7:30am-3pm; Sat 8am-4pm; Sun 9am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pratherranchmeatcompany\" target=\"_blank\">Prather Ranch Meat Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/prmeatco\" target=\"_blank\">@PRMeatCo\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"100272,100273,100275,100274,100278,100276,100277","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A long-standing community staple, \u003cstrong>Ver Brugge Foods\u003c/strong> has been serving up meat cuts, prepared hot foods, and even fish for over 30 years. While the shop has expanded its selection of local and sustainably raised meat, it focuses on making high-quality and fresh meat available at inexpensive prices. Along with all the standard cuts, the shop also has some more exotic animals, like elk -- especially if you call ahead to place a special order. You can also buy bones or stock. Or get some cheese to go with your meat. Put your name in the raffle jar for a chance to win $25 each month.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ver-brugge-foods-oakland-2\" target=\"_blank\">\u003cstrong>Ver Brugge Foods\u003c/strong>\u003c/a>\u003cbr>\n6321 College Avenue [\u003ca href=\"https://goo.gl/maps/UjdA8Dfv9tS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 658-6854\u003cbr>\nHours: Daily 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/vbfoods/timeline\" target=\"_blank\">Ver Brugge Foods\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/100150/bay-area-bites-guide-to-12-great-butcher-shops","authors":["1459"],"series":["bayareabites_15150"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_90"],"tags":["bayareabites_412","bayareabites_9757","bayareabites_2221","bayareabites_8778","bayareabites_12584","bayareabites_14879","bayareabites_1531","bayareabites_14878","bayareabites_14880","bayareabites_12120","bayareabites_4159","bayareabites_243","bayareabites_14883","bayareabites_14881","bayareabites_14882"],"featImg":"bayareabites_100304","label":"bayareabites_15150"},"bayareabites_75055":{"type":"posts","id":"bayareabites_75055","meta":{"index":"posts_1591205157","site":"bayareabites","id":"75055","score":null,"sort":[1387302471000]},"guestAuthors":[],"slug":"holiday-cookbook-gift-guide-how-to-match-the-perfect-gift-to-just-the-right-gift-ee","title":"Holiday Cookbook Gift Guide: How to Match the Perfect Gift to Just the Right Gift-ee ","publishDate":1387302471,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Lots of beautiful cookbooks from Bay Area restaurants, chefs, and writers are gracing our shelves this year. But how to match the perfect gift to just the right gift-ee? We've paired our favorite food and wine books with those most likely to appreciate them. And remember the great benefit of giving cookbooks: anyone to whom you give one of these great books should feel compelled to cook from it for you at least once. \u003c/p>\n\u003ch3>The Fancy Diners Who Actually Use Their Kitchen\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743973/kqedorg-20\">\u003cstrong>Manresa: An Edible Reflection\u003c/strong>\u003c/a> by David Kinch\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0714865907/kqedorg-20\">\u003cstrong>Coi: Stories and Recipes\u003c/strong>\u003c/a> by Daniel Patterson\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Manresa600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Manresa600.jpg\" alt=\"Manresa: An Edible Reflection by David Kinch\" width=\"300\" class=\"aligncenter size-full wp-image-75178\">\u003c/a>\u003c/p>\n\u003cp>Perhaps (lucky you!) these are your in-laws or longtime family friends, these well-heeled folks who have actually, gracefully, splattered their copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579651267/kqedorg-20\">The French Laundry Cookbook\u003c/a> with use. Want to keep getting invited to their wonderful dinner parties? Splurge on a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743973/kqedorg-20\">Manresa: An Edible Reflection\u003c/a>, by chef David Kinch. This is a big, show-stopping doorstopper of a book, with 300+ pages lavishly illustrated with gorgeous photos by Eric Wolfinger. The recipes are accompanied by Kinch's thoughts on the hyper-seasonal, hyper-local (the restaurant has its own dedicated micro-farm) cuisine he's been turning out since 2002 at his renowned Los Gatos restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/COI-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/COI-600.jpg\" alt=\"Coi: Stories and Recipes by Daniel Patterson\" width=\"300\" class=\"aligncenter size-full wp-image-75175\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Or are your recipients strictly city people? Instead of sending them down to the peninsula, wrap up the elegant \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0714865907/kqedorg-20\">Coi: Stories and Recipes\u003c/a> by Daniel Patterson. Unlike most chefs, who rely on professional co-authors to shape their stories into evocative (or at least serviceable) prose, Patterson wrote his own text (and recipes), so nothing gets in the way of his strong personality and vision as he delves into the philosophies at work in his North Beach restaurant. The recipes, such as they are, are essays in themselves, densely written in small-font corona type alongside detailed origin stories by Patterson. Each recipe is scaled to precise tasting-menu size, with no corners cut for sous-chef-deprived home cooks; just making the restaurant's cultured butter takes more than a dozen steps and the better part of a week. Still, if your friends or family like a challenge in the kitchen, it doesn't get more sensual-cerebral than this. \u003c/p>\n\u003ch3>The Cheese Heads\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452111634/kqedorg-20\">\u003cstrong>Cowgirl Creamery Cooks\u003c/strong>\u003c/a> by Sue Conley and Peggy Smith\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cowgirl-Creamery-Cooks600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cowgirl-Creamery-Cooks600.jpg\" alt=\"Cowgirl Creamery Cooks by Sue Conley and Peggy Smith\" width=\"300\" class=\"aligncenter size-full wp-image-75177\">\u003c/a>\u003c/p>\n\u003cp>Something old, something new, something goat, something blue: For those who just can't get enough of that wonderful stuff, the top contender for dairy lovers is, of course, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452111634/kqedorg-20\">Cowgirl Creamery Cooks\u003c/a>. Owners Peggy Smith and Sue Conley tell their inspiring story of how a couple of Berkeley chefs (Smith at Chez Panisse, Conley at Bette's Oceanview Diner) ended up as the doyennes of Northern California cheese, making their own award-winning cheeses while spreading the good word about the culinary artisans and dairy farmers of West Marin and beyond. It includes a comprehensive set of recipes, many inspired by the menu at Sidekick, their Ferry Building prepared-foods counter, covering everything from egg creams and frosty flavored milks to cheese plates, cheese pairings and condiments, salads, sandwiches, and all manner of gooey, cheesy delights like crunchy Fricos (\u003cem>recipe below\u003c/em>), Smokey Blue and Bacon Souffle, and Three-Cheese Lasagna with Mushrooms and Spinach. (For more on the book, check out Brie Mazurek's \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/03/cheese-pioneers-an-interview-with-cowgirl-creamery-about-their-first-book-cowgirl-creamery-cooks/\"> CUESA interview with Sue Conley\u003c/a>.) \u003c/p>\n\u003ch3>The Pinterest-ing Cook\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579654673/kqedorg-20\">\u003cstrong>One Good Dish\u003c/strong>\u003c/a> by David Tanis\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/One-Good-Dish600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/One-Good-Dish600.jpg\" alt=\"One Good Dish by David Tanis\" width=\"300\" class=\"aligncenter size-full wp-image-75195\">\u003c/a>\u003c/p>\n\u003cp>Your niece is just out of college and IKEA-furnishing her first apartment. She loves to Instagram, she loves to pin, and she wants her food to look just as good as it tastes, but she's still figuring out her way around the kitchen. Any of Ina Gartner's easy, reliable books might feed her and her friends well, but for the hip young things among us, Ina is the mom jeans of cookbook authors. Show her you're still the cool aunt or uncle with \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579654673/kqedorg-20\">One Good Dish\u003c/a> by David Tanis. Here are appealingly simple recipes with plenty of casual style but no fuss, showing there's no need to spend a whole paycheck just to get a shareable dinner on the table. \u003c/p>\n\u003ch3>The Bake Sale Baker\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113831/kqedorg-20\">\u003cstrong>The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery\u003c/strong>\u003c/a> by Karen Mitchell and Sarah Mitchell Hansen with Rick Rodgers\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Model-Bakery600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Model-Bakery600.jpg\" alt=\"The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery by Karen Mitchell and Sarah Mitchell Hansen with Rick Rodgers\" width=\"300\" class=\"aligncenter size-full wp-image-75179\">\u003c/a>\u003c/p>\n\u003cp>For longtime fans of Napa's Model Bakery, the recipe for their signature English muffins--so fat! so fluffy!--alone would be worth the price. But this bright, cheery baking book includes recipes for 74 more all-American favorites, starting the day off right with Cranberry-Buttermilk Scones, carroty-coconutty Morning Glory Muffins, cinnamon-sugar Morning Buns, and almond-crunchy Bear Claws, then moving on to Red Velvet Cupcakes, Carmelita Bars, triple-decker Chocolate Mousse Cake, Peach Streusel Pie, and more. (Lots of useful holiday recipes, too, from Festive Sugar Cookies, Gingerbread Cookies, Gingerbread Houses, and a chocolate-and-coffee Buche de Noel.) Prolific cookbook author Rick Rodgers provides easy-to-follow, well-tested translations of the bakery's recipes for home cooks, while mother-daughter owners Karen Mitchell and Sarah Mitchell Hansen describe how they turned this historic bakery into a much-loved destination for locals and visitors alike. \u003c/p>\n\u003ch3>The Chocolate Chemist\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579655114/kqedorg-20\">\u003cstrong>Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate\u003c/strong>\u003c/a> by Alice Medrich\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Seriously-Bitter-Sweet600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Seriously-Bitter-Sweet600.jpg\" alt=\"Seriously Bitter Sweet: The Ultimate Dessert Maker’s Guide to Chocolate by Alice Medrich\" width=\"300\" class=\"aligncenter size-full wp-image-75194\">\u003c/a>\u003c/p>\n\u003cp>62 percent. 70 percent. 82 percent. Now that nearly all high-end (and plenty of supermarket) brands of eating and baking chocolate are labeled with their percentage of cocoa solids, home bakers can increasingly bake with the precision of professional pastry chefs. Alice Medrich, the Bay Area's longtime queen of chocolate, has thoroughly revised and updated her 2003 classic \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579651607/kqedorg-20\">Bittersweet: Recipes and Tales from a Life in Chocolate\u003c/a> to reflect the changes in today's chocolate. Explaining how the chemistry of different chocolate percentages can affect finished recipes, Medrich takes the guesswork out of chocolate dessert-making and ensures top-quality results every time. Plus, she doesn't subscribe to darker-is-better snobbery; instead, you'll find plenty of recipes working with good quality milk and even white chocolate here. \u003c/p>\n\u003ch3>The Grain Brain\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">\u003cstrong>Tartine Book No. 3\u003c/strong>\u003c/a> by Chad Robertson\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Tartine-Book600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Tartine-Book600.jpg\" alt=\"Tartine Book No. 3 by Chad Robertson\" width=\"300\" class=\"aligncenter size-full wp-image-75180\">\u003c/a>\u003c/p>\n\u003cp>Do you even have to ask? For the bread baking geek in your life, this holiday season is just a countdown to the publishing date of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">Tartine Book No. 3\u003c/a>, Chad Robertson's follow-up to his exquisitely detailed, method-driven \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\"> Tartine Bread\u003c/a>. Like so many of his chef compatriots, Robertson has moved beyond French culinary influences, heading north to discover the dark, cold-weather grains and baking traditions in Germany and Scandinavia. Subtitled \u003cem>Modern Ancient Classic Whole\u003c/em>, this book goes funky and deep with recipes for dense loaves based not just on whole grain flours but on sprouted whole grains and seeds as well as cooked-grain porridges. Next year's must-have party snack? Robertson's stunning homemade crispbreads, whose doughs are flavored with whole herbs and spices then thinned through a pasta machine to great stained-glass effect.\u003c/p>\n\u003cp>While this isn't a gluten-free book (Robertson uses plenty of rye and barley), it does cover a lot of interesting grains, including emmer, kamut, einkorn, and spelt (all precursors to modern wheat strains) to inspire those looking to bake with options beyond standard supermarket flours. The book isn't limited to breads and crackers, either; there are a number of surprising, inventive sweets, including Salted Chocolate-Rye Cookies, Barley-Walnut-Fig Cookies, Bohemian Apple Layer Cake, Lemon-Poppy Seed Kefir Pound Cake, and even whole-grain versions of classic French pastries like palmiers, pithiviers, sables, and eclairs. \u003c/p>\n\u003ch3>The DIY Carnivore\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743434/kqedorg-20\">\u003cstrong>In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods\u003c/strong>\u003c/a> by Taylor Boetticher and Toponia Miller \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Boet_In-the-Charcuterie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Boet_In-the-Charcuterie.jpg\" alt=\"In The Charcuterie: The Fatted Calf’s Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods by Taylor Boetticher and Toponia Miller\" width=\"300\" class=\"aligncenter size-full wp-image-75173\">\u003c/a>\u003c/p>\n\u003cp>Happily, sourcing locally pastured, humanely raised meats isn't difficult in the Bay Area anymore. Now, your kitchen table bragging rights come from what you can do with these well-bred meats. Husband and wife team Taylor Boetticher and Toponia Miller of the Fatted Calf share their secrets for (safely) making delicious charcuterie at home, along with a delectable number of dolled-up, rolled-up, flavored-up roasted, grilled, and braised meat dishes. Salt, spices, care, pork fat, and time will get you through most of the recipes in this book. (For more on the book, check out Kate Williams' \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/18/the-fatted-calfs-new-cookbook-brings-charcuterie-favorites-into-your-kitchen/\">Bay Area Bites interview with Boetticher and Miller\u003c/a>.) \u003c/p>\n\u003ch3>The Wine Locavore\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743000/kqedorg-20\">\u003cstrong>The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste\u003c/strong>\u003c/a> by Jon Bonne \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Bonn_New-CA-Wine600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Bonn_New-CA-Wine600.jpg\" alt=\"The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste by Jon Bonne\" width=\"300\" class=\"aligncenter size-full wp-image-75174\">\u003c/a>\u003c/p>\n\u003cp>San Francisco Chronicle wine writer Jon Bonne explores the new world of California winemaking, talking to a current crop of winemakers who are more interested in making balanced, restrained, and food-friendly wines than high-alcohol, big-fruit Cabs and Chards that made California a player on the international wine scene in past years. Using offbeat varietals and, often, more natural techniques, these growers and winemakers are opening up California wines to a new generation, and Bonne is a staunch advocate with a clear, well-informed style that's accessible to both interested drinkers and dedicated collectors. (For more on the book, check out \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/28/beyond-the-fruit-bomb-the-new-california-wine-by-jon-bonne/\">Rachael Myrow’s interview with Jon Bonne\u003c/a>.)\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Cheese Fricos\u003c/h3>\n\u003cp>\u003cem>Excerpted from Cowgirl Creamery Cooks by Sue Conley and Peggy Smith (Chronicle Books). Copyright © 2013.\u003c/em>\u003c/p>\n\u003cp>Traditional fricos are thin, crisp disks formed from small mounds of grated Parmesan, but you can make fricos from most hard-aged grating cheeses. Some folks like to add flour or spices to fricos, but we don’t. We think the best fricos are made simply of cheese and used as a crispy finish to a salad or a bowl of polenta. It’s easiest to make fricos in your oven using parchment paper or a silicone baking sheet as the liner for a metal baking sheet.\u003c/p>\n\u003cfigure id=\"attachment_75176\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cowgirl-Creamery-Cooks_Cheese-Fricos600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cowgirl-Creamery-Cooks_Cheese-Fricos600.jpg\" alt=\"Cheese Fricos. Photo: Hirsheimer & Hamilton\" width=\"400\" class=\"size-full wp-image-75176\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Fricos. Photo: Hirsheimer & Hamilton\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 16 fricos\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 ounces (115 gms) Parmesan cheese, grated (or any hard grating cheese)\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F.\u003c/li>\n\u003cli>Line a baking sheet with parchment paper or a silicone baking sheet. Use a tablespoon to measure a spoonful of the grated cheese. With your fingers, shape the cheese into mounds, arranged about 4 in/10 cm apart.\u003c/li>\n\u003cli>Bake just until the fricos begin to color, turning golden brown, 2 to 4 minutes. It’s easy to burn them, so as soon as you notice them darken and smell their fragrance, take them out of the oven. Let them cool on the baking sheet for 3 minutes and then use a metal spatula to transfer the fricos to a wire rack to cool completely.\u003c/li>\n\u003cli>If you like, you can make these up to 2 days ahead. Store them in an airtight container in a cool, dark spot with wax paper between them so they don’t stick together.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Warm Mocha Tart\u003c/h3>\n\u003cp>\u003cem>Excerpted from Seriously Bitter Sweet by Alice Medrich (Artisan Books). Copyright © 2013.\u003c/em>\u003c/p>\n\u003cp>Two weeks of nonstop shortbread testing produced an unorthodox surprise: perfect shortbread made with melted butter. That shortbread became an exquisitely crunchy and flavorful base for lemon bars, a crust for cheesecake, and, ultimately, my favorite sweet tart crust. I even bake brownie batter on top of it. This remarkable crust barely shrinks in the pan, so there is no need to weight or even prick it before baking. To ensure that the bottom remains crunchy, bake the crust fully, to a deep golden brown, before pouring in the filling.\u003c/p>\n\u003cp>At the same time I was playing with the new tart crust, I was experimenting with different cocoas, tasting and comparing natural and Dutch-process in all kinds of recipes. Voilà, rich warm cocoa custard in the simplest crust. \u003c/p>\n\u003cfigure id=\"attachment_75181\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Warm-Mocha-Tart1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Warm-Mocha-Tart1000.jpg\" alt=\"Warm Mocha Tart. Photo: Deborah Jones\" width=\"1000\" height=\"784\" class=\"size-full wp-image-75181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Warm Mocha Tart. Photo: Deborah Jones\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 tart, serves 8 to 10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Special Equipment\u003c/strong>\u003cbr>\n9 1/2-inch fluted tart pan with a removable bottom\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>For the Crust\u003c/em>\n\u003cli>7 tablespoons (100 grams) unsalted butter, melted\u003c/li>\n\u003cli>1/4 cup (50 grams) sugar\u003c/li>\n\u003cli>1/8 teaspoon salt\u003c/li>\n\u003cli>3/4 teaspoon pure vanilla extract\u003c/li>\n\u003cli>1 cup (130 grams) all-purpose flour\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the Filling\u003c/em>\n\u003cli>3 tablespoons (45 grams) unsalted butter, cut into chunks\u003c/li>\n\u003cli>1/2 cup (100 grams) sugar\u003c/li>\n\u003cli>1/4 cup (25 grams) premium unsweetened cocoa powder (natural or Dutch-process) (\u003cem>see Chocolate Note\u003c/em>)\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1 1/4 teaspoons instant espresso powder (such as Medaglia d’Oro), or 1½ teaspoons instant coffee powder or crystals\u003c/li>\n\u003cli>1/2 teaspoon pure vanilla extract\u003c/li>\n\u003cli>1 large egg, lightly beaten\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Position a rack in the lower third of the oven and preheat the oven to 350°F.\u003c/li>\n\u003cli>To make the tart crust: Mix the butter, sugar, salt, and vanilla in a medium bowl. Add the flour and mix just until well blended. Don’t worry if the dough seems too soft. Press all of the dough very thinly and evenly into the bottom and up the sides of the tart pan.\u003c/li>\n\u003cli>Bake for 20 to 25 minutes, or until the crust is a deep golden brown.\u003c/li>\n\u003cli>Meanwhile, make the filling: Place the butter, sugar, cocoa powder, and cream in a medium saucepan and cook over medium heat, stirring, until the mixture is blended and smooth and begins to simmer around the edges. Remove from the heat and stir in the espresso powder and vanilla.\u003c/li>\n\u003cli>Just before the crust is ready, whisk the egg thoroughly into the hot chocolate mixture.\u003c/li>\n\u003cli>Pour the filling into the hot crust and turn off the oven. Leave the tart in the oven until it quivers like tender Jell-O in the center when the pan is nudged, 10 to 12 minutes. Cool on a rack.\u003c/li>\n\u003cli>Serve the tart warm or at room temperature.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Variation\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Espresso Walnut Tart:\u003c/strong> The same tart in a walnut cookie crust produces a subtler but still delicious effect. You could also make it with toasted skinned hazelnuts—then I would omit the espresso powder. \u003c/p>\n\u003cp>Reduce the butter to 6 tablespoons (85 grams) and add 2 teaspoons brandy and 1 teaspoon instant espresso powder (or a heaping teaspoon instant coffee powder or crystals) with the sugar, salt, and vanilla. In a food processor, pulverize 1/3 cup (35 grams) walnut pieces with 3/4 cup (105 grams) flour until fine. Substitute this mixture for the flour. Proceed as directed.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Chocolate Note:\u003c/strong>\u003cbr>\nEither natural or Dutch-process cocoa works well here. The former has a livelier, more complex, fruity flavor, while the latter has a cozy old-fashioned flavor reminiscent of chocolate pudding. You choose.\u003c/p>\n\n","blocks":[],"excerpt":"How to match this season's best cookbooks with the special friends and family on your gift list? Our holiday cookbook guide offers the most mouthwatering books from the Bay Area's favorite food and wine writers. Includes recipes for Parmesan Fricos and Warm Mocha Tart. ","status":"publish","parent":0,"modified":1387395864,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":44,"wordCount":2429},"headData":{"title":"Holiday Cookbook Gift Guide: How to Match the Perfect Gift to Just the Right Gift-ee | KQED","description":"How to match this season's best cookbooks with the special friends and family on your gift list? Our holiday cookbook guide offers the most mouthwatering books from the Bay Area's favorite food and wine writers. Includes recipes for Parmesan Fricos and Warm Mocha Tart. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"75055 http://blogs.kqed.org/bayareabites/?p=75055","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/12/17/holiday-cookbook-gift-guide-how-to-match-the-perfect-gift-to-just-the-right-gift-ee/","disqusTitle":"Holiday Cookbook Gift Guide: How to Match the Perfect Gift to Just the Right Gift-ee ","path":"/bayareabites/75055/holiday-cookbook-gift-guide-how-to-match-the-perfect-gift-to-just-the-right-gift-ee","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lots of beautiful cookbooks from Bay Area restaurants, chefs, and writers are gracing our shelves this year. But how to match the perfect gift to just the right gift-ee? We've paired our favorite food and wine books with those most likely to appreciate them. And remember the great benefit of giving cookbooks: anyone to whom you give one of these great books should feel compelled to cook from it for you at least once. \u003c/p>\n\u003ch3>The Fancy Diners Who Actually Use Their Kitchen\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743973/kqedorg-20\">\u003cstrong>Manresa: An Edible Reflection\u003c/strong>\u003c/a> by David Kinch\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0714865907/kqedorg-20\">\u003cstrong>Coi: Stories and Recipes\u003c/strong>\u003c/a> by Daniel Patterson\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Manresa600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Manresa600.jpg\" alt=\"Manresa: An Edible Reflection by David Kinch\" width=\"300\" class=\"aligncenter size-full wp-image-75178\">\u003c/a>\u003c/p>\n\u003cp>Perhaps (lucky you!) these are your in-laws or longtime family friends, these well-heeled folks who have actually, gracefully, splattered their copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579651267/kqedorg-20\">The French Laundry Cookbook\u003c/a> with use. Want to keep getting invited to their wonderful dinner parties? Splurge on a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743973/kqedorg-20\">Manresa: An Edible Reflection\u003c/a>, by chef David Kinch. This is a big, show-stopping doorstopper of a book, with 300+ pages lavishly illustrated with gorgeous photos by Eric Wolfinger. The recipes are accompanied by Kinch's thoughts on the hyper-seasonal, hyper-local (the restaurant has its own dedicated micro-farm) cuisine he's been turning out since 2002 at his renowned Los Gatos restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/COI-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/COI-600.jpg\" alt=\"Coi: Stories and Recipes by Daniel Patterson\" width=\"300\" class=\"aligncenter size-full wp-image-75175\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Or are your recipients strictly city people? Instead of sending them down to the peninsula, wrap up the elegant \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0714865907/kqedorg-20\">Coi: Stories and Recipes\u003c/a> by Daniel Patterson. Unlike most chefs, who rely on professional co-authors to shape their stories into evocative (or at least serviceable) prose, Patterson wrote his own text (and recipes), so nothing gets in the way of his strong personality and vision as he delves into the philosophies at work in his North Beach restaurant. The recipes, such as they are, are essays in themselves, densely written in small-font corona type alongside detailed origin stories by Patterson. Each recipe is scaled to precise tasting-menu size, with no corners cut for sous-chef-deprived home cooks; just making the restaurant's cultured butter takes more than a dozen steps and the better part of a week. Still, if your friends or family like a challenge in the kitchen, it doesn't get more sensual-cerebral than this. \u003c/p>\n\u003ch3>The Cheese Heads\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452111634/kqedorg-20\">\u003cstrong>Cowgirl Creamery Cooks\u003c/strong>\u003c/a> by Sue Conley and Peggy Smith\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cowgirl-Creamery-Cooks600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cowgirl-Creamery-Cooks600.jpg\" alt=\"Cowgirl Creamery Cooks by Sue Conley and Peggy Smith\" width=\"300\" class=\"aligncenter size-full wp-image-75177\">\u003c/a>\u003c/p>\n\u003cp>Something old, something new, something goat, something blue: For those who just can't get enough of that wonderful stuff, the top contender for dairy lovers is, of course, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452111634/kqedorg-20\">Cowgirl Creamery Cooks\u003c/a>. Owners Peggy Smith and Sue Conley tell their inspiring story of how a couple of Berkeley chefs (Smith at Chez Panisse, Conley at Bette's Oceanview Diner) ended up as the doyennes of Northern California cheese, making their own award-winning cheeses while spreading the good word about the culinary artisans and dairy farmers of West Marin and beyond. It includes a comprehensive set of recipes, many inspired by the menu at Sidekick, their Ferry Building prepared-foods counter, covering everything from egg creams and frosty flavored milks to cheese plates, cheese pairings and condiments, salads, sandwiches, and all manner of gooey, cheesy delights like crunchy Fricos (\u003cem>recipe below\u003c/em>), Smokey Blue and Bacon Souffle, and Three-Cheese Lasagna with Mushrooms and Spinach. (For more on the book, check out Brie Mazurek's \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/03/cheese-pioneers-an-interview-with-cowgirl-creamery-about-their-first-book-cowgirl-creamery-cooks/\"> CUESA interview with Sue Conley\u003c/a>.) \u003c/p>\n\u003ch3>The Pinterest-ing Cook\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579654673/kqedorg-20\">\u003cstrong>One Good Dish\u003c/strong>\u003c/a> by David Tanis\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/One-Good-Dish600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/One-Good-Dish600.jpg\" alt=\"One Good Dish by David Tanis\" width=\"300\" class=\"aligncenter size-full wp-image-75195\">\u003c/a>\u003c/p>\n\u003cp>Your niece is just out of college and IKEA-furnishing her first apartment. She loves to Instagram, she loves to pin, and she wants her food to look just as good as it tastes, but she's still figuring out her way around the kitchen. Any of Ina Gartner's easy, reliable books might feed her and her friends well, but for the hip young things among us, Ina is the mom jeans of cookbook authors. Show her you're still the cool aunt or uncle with \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579654673/kqedorg-20\">One Good Dish\u003c/a> by David Tanis. Here are appealingly simple recipes with plenty of casual style but no fuss, showing there's no need to spend a whole paycheck just to get a shareable dinner on the table. \u003c/p>\n\u003ch3>The Bake Sale Baker\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113831/kqedorg-20\">\u003cstrong>The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery\u003c/strong>\u003c/a> by Karen Mitchell and Sarah Mitchell Hansen with Rick Rodgers\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Model-Bakery600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Model-Bakery600.jpg\" alt=\"The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery by Karen Mitchell and Sarah Mitchell Hansen with Rick Rodgers\" width=\"300\" class=\"aligncenter size-full wp-image-75179\">\u003c/a>\u003c/p>\n\u003cp>For longtime fans of Napa's Model Bakery, the recipe for their signature English muffins--so fat! so fluffy!--alone would be worth the price. But this bright, cheery baking book includes recipes for 74 more all-American favorites, starting the day off right with Cranberry-Buttermilk Scones, carroty-coconutty Morning Glory Muffins, cinnamon-sugar Morning Buns, and almond-crunchy Bear Claws, then moving on to Red Velvet Cupcakes, Carmelita Bars, triple-decker Chocolate Mousse Cake, Peach Streusel Pie, and more. (Lots of useful holiday recipes, too, from Festive Sugar Cookies, Gingerbread Cookies, Gingerbread Houses, and a chocolate-and-coffee Buche de Noel.) Prolific cookbook author Rick Rodgers provides easy-to-follow, well-tested translations of the bakery's recipes for home cooks, while mother-daughter owners Karen Mitchell and Sarah Mitchell Hansen describe how they turned this historic bakery into a much-loved destination for locals and visitors alike. \u003c/p>\n\u003ch3>The Chocolate Chemist\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579655114/kqedorg-20\">\u003cstrong>Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate\u003c/strong>\u003c/a> by Alice Medrich\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Seriously-Bitter-Sweet600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Seriously-Bitter-Sweet600.jpg\" alt=\"Seriously Bitter Sweet: The Ultimate Dessert Maker’s Guide to Chocolate by Alice Medrich\" width=\"300\" class=\"aligncenter size-full wp-image-75194\">\u003c/a>\u003c/p>\n\u003cp>62 percent. 70 percent. 82 percent. Now that nearly all high-end (and plenty of supermarket) brands of eating and baking chocolate are labeled with their percentage of cocoa solids, home bakers can increasingly bake with the precision of professional pastry chefs. Alice Medrich, the Bay Area's longtime queen of chocolate, has thoroughly revised and updated her 2003 classic \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579651607/kqedorg-20\">Bittersweet: Recipes and Tales from a Life in Chocolate\u003c/a> to reflect the changes in today's chocolate. Explaining how the chemistry of different chocolate percentages can affect finished recipes, Medrich takes the guesswork out of chocolate dessert-making and ensures top-quality results every time. Plus, she doesn't subscribe to darker-is-better snobbery; instead, you'll find plenty of recipes working with good quality milk and even white chocolate here. \u003c/p>\n\u003ch3>The Grain Brain\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">\u003cstrong>Tartine Book No. 3\u003c/strong>\u003c/a> by Chad Robertson\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Tartine-Book600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Tartine-Book600.jpg\" alt=\"Tartine Book No. 3 by Chad Robertson\" width=\"300\" class=\"aligncenter size-full wp-image-75180\">\u003c/a>\u003c/p>\n\u003cp>Do you even have to ask? For the bread baking geek in your life, this holiday season is just a countdown to the publishing date of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">Tartine Book No. 3\u003c/a>, Chad Robertson's follow-up to his exquisitely detailed, method-driven \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\"> Tartine Bread\u003c/a>. Like so many of his chef compatriots, Robertson has moved beyond French culinary influences, heading north to discover the dark, cold-weather grains and baking traditions in Germany and Scandinavia. Subtitled \u003cem>Modern Ancient Classic Whole\u003c/em>, this book goes funky and deep with recipes for dense loaves based not just on whole grain flours but on sprouted whole grains and seeds as well as cooked-grain porridges. Next year's must-have party snack? Robertson's stunning homemade crispbreads, whose doughs are flavored with whole herbs and spices then thinned through a pasta machine to great stained-glass effect.\u003c/p>\n\u003cp>While this isn't a gluten-free book (Robertson uses plenty of rye and barley), it does cover a lot of interesting grains, including emmer, kamut, einkorn, and spelt (all precursors to modern wheat strains) to inspire those looking to bake with options beyond standard supermarket flours. The book isn't limited to breads and crackers, either; there are a number of surprising, inventive sweets, including Salted Chocolate-Rye Cookies, Barley-Walnut-Fig Cookies, Bohemian Apple Layer Cake, Lemon-Poppy Seed Kefir Pound Cake, and even whole-grain versions of classic French pastries like palmiers, pithiviers, sables, and eclairs. \u003c/p>\n\u003ch3>The DIY Carnivore\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743434/kqedorg-20\">\u003cstrong>In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods\u003c/strong>\u003c/a> by Taylor Boetticher and Toponia Miller \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Boet_In-the-Charcuterie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Boet_In-the-Charcuterie.jpg\" alt=\"In The Charcuterie: The Fatted Calf’s Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods by Taylor Boetticher and Toponia Miller\" width=\"300\" class=\"aligncenter size-full wp-image-75173\">\u003c/a>\u003c/p>\n\u003cp>Happily, sourcing locally pastured, humanely raised meats isn't difficult in the Bay Area anymore. Now, your kitchen table bragging rights come from what you can do with these well-bred meats. Husband and wife team Taylor Boetticher and Toponia Miller of the Fatted Calf share their secrets for (safely) making delicious charcuterie at home, along with a delectable number of dolled-up, rolled-up, flavored-up roasted, grilled, and braised meat dishes. Salt, spices, care, pork fat, and time will get you through most of the recipes in this book. (For more on the book, check out Kate Williams' \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/18/the-fatted-calfs-new-cookbook-brings-charcuterie-favorites-into-your-kitchen/\">Bay Area Bites interview with Boetticher and Miller\u003c/a>.) \u003c/p>\n\u003ch3>The Wine Locavore\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743000/kqedorg-20\">\u003cstrong>The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste\u003c/strong>\u003c/a> by Jon Bonne \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Bonn_New-CA-Wine600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Bonn_New-CA-Wine600.jpg\" alt=\"The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste by Jon Bonne\" width=\"300\" class=\"aligncenter size-full wp-image-75174\">\u003c/a>\u003c/p>\n\u003cp>San Francisco Chronicle wine writer Jon Bonne explores the new world of California winemaking, talking to a current crop of winemakers who are more interested in making balanced, restrained, and food-friendly wines than high-alcohol, big-fruit Cabs and Chards that made California a player on the international wine scene in past years. Using offbeat varietals and, often, more natural techniques, these growers and winemakers are opening up California wines to a new generation, and Bonne is a staunch advocate with a clear, well-informed style that's accessible to both interested drinkers and dedicated collectors. (For more on the book, check out \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/28/beyond-the-fruit-bomb-the-new-california-wine-by-jon-bonne/\">Rachael Myrow’s interview with Jon Bonne\u003c/a>.)\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Cheese Fricos\u003c/h3>\n\u003cp>\u003cem>Excerpted from Cowgirl Creamery Cooks by Sue Conley and Peggy Smith (Chronicle Books). Copyright © 2013.\u003c/em>\u003c/p>\n\u003cp>Traditional fricos are thin, crisp disks formed from small mounds of grated Parmesan, but you can make fricos from most hard-aged grating cheeses. Some folks like to add flour or spices to fricos, but we don’t. We think the best fricos are made simply of cheese and used as a crispy finish to a salad or a bowl of polenta. It’s easiest to make fricos in your oven using parchment paper or a silicone baking sheet as the liner for a metal baking sheet.\u003c/p>\n\u003cfigure id=\"attachment_75176\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cowgirl-Creamery-Cooks_Cheese-Fricos600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cowgirl-Creamery-Cooks_Cheese-Fricos600.jpg\" alt=\"Cheese Fricos. Photo: Hirsheimer & Hamilton\" width=\"400\" class=\"size-full wp-image-75176\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Fricos. Photo: Hirsheimer & Hamilton\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 16 fricos\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 ounces (115 gms) Parmesan cheese, grated (or any hard grating cheese)\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F.\u003c/li>\n\u003cli>Line a baking sheet with parchment paper or a silicone baking sheet. Use a tablespoon to measure a spoonful of the grated cheese. With your fingers, shape the cheese into mounds, arranged about 4 in/10 cm apart.\u003c/li>\n\u003cli>Bake just until the fricos begin to color, turning golden brown, 2 to 4 minutes. It’s easy to burn them, so as soon as you notice them darken and smell their fragrance, take them out of the oven. Let them cool on the baking sheet for 3 minutes and then use a metal spatula to transfer the fricos to a wire rack to cool completely.\u003c/li>\n\u003cli>If you like, you can make these up to 2 days ahead. Store them in an airtight container in a cool, dark spot with wax paper between them so they don’t stick together.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Warm Mocha Tart\u003c/h3>\n\u003cp>\u003cem>Excerpted from Seriously Bitter Sweet by Alice Medrich (Artisan Books). Copyright © 2013.\u003c/em>\u003c/p>\n\u003cp>Two weeks of nonstop shortbread testing produced an unorthodox surprise: perfect shortbread made with melted butter. That shortbread became an exquisitely crunchy and flavorful base for lemon bars, a crust for cheesecake, and, ultimately, my favorite sweet tart crust. I even bake brownie batter on top of it. This remarkable crust barely shrinks in the pan, so there is no need to weight or even prick it before baking. To ensure that the bottom remains crunchy, bake the crust fully, to a deep golden brown, before pouring in the filling.\u003c/p>\n\u003cp>At the same time I was playing with the new tart crust, I was experimenting with different cocoas, tasting and comparing natural and Dutch-process in all kinds of recipes. Voilà, rich warm cocoa custard in the simplest crust. \u003c/p>\n\u003cfigure id=\"attachment_75181\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Warm-Mocha-Tart1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Warm-Mocha-Tart1000.jpg\" alt=\"Warm Mocha Tart. Photo: Deborah Jones\" width=\"1000\" height=\"784\" class=\"size-full wp-image-75181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Warm Mocha Tart. Photo: Deborah Jones\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 tart, serves 8 to 10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Special Equipment\u003c/strong>\u003cbr>\n9 1/2-inch fluted tart pan with a removable bottom\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>For the Crust\u003c/em>\n\u003cli>7 tablespoons (100 grams) unsalted butter, melted\u003c/li>\n\u003cli>1/4 cup (50 grams) sugar\u003c/li>\n\u003cli>1/8 teaspoon salt\u003c/li>\n\u003cli>3/4 teaspoon pure vanilla extract\u003c/li>\n\u003cli>1 cup (130 grams) all-purpose flour\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the Filling\u003c/em>\n\u003cli>3 tablespoons (45 grams) unsalted butter, cut into chunks\u003c/li>\n\u003cli>1/2 cup (100 grams) sugar\u003c/li>\n\u003cli>1/4 cup (25 grams) premium unsweetened cocoa powder (natural or Dutch-process) (\u003cem>see Chocolate Note\u003c/em>)\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1 1/4 teaspoons instant espresso powder (such as Medaglia d’Oro), or 1½ teaspoons instant coffee powder or crystals\u003c/li>\n\u003cli>1/2 teaspoon pure vanilla extract\u003c/li>\n\u003cli>1 large egg, lightly beaten\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Position a rack in the lower third of the oven and preheat the oven to 350°F.\u003c/li>\n\u003cli>To make the tart crust: Mix the butter, sugar, salt, and vanilla in a medium bowl. Add the flour and mix just until well blended. Don’t worry if the dough seems too soft. Press all of the dough very thinly and evenly into the bottom and up the sides of the tart pan.\u003c/li>\n\u003cli>Bake for 20 to 25 minutes, or until the crust is a deep golden brown.\u003c/li>\n\u003cli>Meanwhile, make the filling: Place the butter, sugar, cocoa powder, and cream in a medium saucepan and cook over medium heat, stirring, until the mixture is blended and smooth and begins to simmer around the edges. Remove from the heat and stir in the espresso powder and vanilla.\u003c/li>\n\u003cli>Just before the crust is ready, whisk the egg thoroughly into the hot chocolate mixture.\u003c/li>\n\u003cli>Pour the filling into the hot crust and turn off the oven. Leave the tart in the oven until it quivers like tender Jell-O in the center when the pan is nudged, 10 to 12 minutes. Cool on a rack.\u003c/li>\n\u003cli>Serve the tart warm or at room temperature.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Variation\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Espresso Walnut Tart:\u003c/strong> The same tart in a walnut cookie crust produces a subtler but still delicious effect. You could also make it with toasted skinned hazelnuts—then I would omit the espresso powder. \u003c/p>\n\u003cp>Reduce the butter to 6 tablespoons (85 grams) and add 2 teaspoons brandy and 1 teaspoon instant espresso powder (or a heaping teaspoon instant coffee powder or crystals) with the sugar, salt, and vanilla. In a food processor, pulverize 1/3 cup (35 grams) walnut pieces with 3/4 cup (105 grams) flour until fine. Substitute this mixture for the flour. Proceed as directed.\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>\u003cstrong>Chocolate Note:\u003c/strong>\u003cbr>\nEither natural or Dutch-process cocoa works well here. The former has a livelier, more complex, fruity flavor, while the latter has a cozy old-fashioned flavor reminiscent of chocolate pudding. You choose.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/75055/holiday-cookbook-gift-guide-how-to-match-the-perfect-gift-to-just-the-right-gift-ee","authors":["5038"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_188","bayareabites_63","bayareabites_588","bayareabites_2695","bayareabites_1653","bayareabites_119"],"tags":["bayareabites_600","bayareabites_3998","bayareabites_14758","bayareabites_3999","bayareabites_2763","bayareabites_1531","bayareabites_1684","bayareabites_11545","bayareabites_3997","bayareabites_12791","bayareabites_12602"],"featImg":"bayareabites_75205","label":"bayareabites"},"bayareabites_66883":{"type":"posts","id":"bayareabites_66883","meta":{"index":"posts_1591205157","site":"bayareabites","id":"66883","score":null,"sort":[1376578801000]},"guestAuthors":[],"slug":"pig-woman-knife-butchery-with-bailie-at-fatted-calf","title":"Pig + Woman + Knife: Butchery with Bailie at Fatted Calf ","publishDate":1376578801,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_67288\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife.jpg\" alt=\"Bailie (R) and guests. Photo: Ryan Harri\" width=\"720\" height=\"479\" class=\"size-full wp-image-67288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (R) and guests. Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>Heather Bailie—widely known as Bailie—is a Bay Area charcuterie and meat expert via her work as a butcher, operations manager and partner for Fatted Calf, the meat emporium with shops in Napa and San Francisco. \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> sells meat from smaller family farms, alongside handcrafted (and delectable) pates, beef jerky, terrines, sausage, bacon and salumi (pancetta \u003cem>tesa\u003c/em>, salame Toscano, and a personal favorite: an herby roll of cured pork belly). \u003c/p>\n\u003cp>Bailie currently lives in Napa and has a meaty side project called \u003ca href=\"http://pigwomanknife.com/\">Pig + Woman + Knife\u003c/a>, which has two components. The Pig + Woman + Knife blog demystifies meat buying and butchery, and has photos and tips. She also takes the Pig + Woman + Knife meat knowledge directly to people by giving butchery classes and hands-on demonstrations for smaller groups. Yes, women can take her classes, but she also teaches groups with both genders. Baile told Bay Area Bites that she helps at “Pig Parties” for her friends, and will bring her hacksaw and knives to break down a pig and, say, help the group make sausage.\u003c/p>\n\u003cp>\u003cstrong> Her reasons for creating Pig + Woman + Knife:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>“Stemmed from my experience working with the \"fathers\" of the Bay Area butchery and charcuterie scene. During my culinary upbringing, I was fortunate to work alongside some very talented meat masters, all of whom inspired me to keep a knife in my hand. This interest in butchery, paired with a background in animal right's activism, a degree in Women's Studies and a strong urge to do something creative, led me to create Pig + Woman + Knife.\"\u003c/p>\n\u003cp>\"What started as a simple blog to share knowledge with other women cooks and build community through cutting meat, eventually evolved into an educational site to reach a much broader audience—from home butchers to professionals alike. This website is devoted to showing people how buying whole animals (or rather large pieces of one) and learning a few skills will save money and time and can be a fun hobby! Going whole animal also supports local family farms and small businesses. I hope viewing this site helps to take the intimidation and confusion out of buying meat, clearly demonstrates what to do with it and inspires you to learn some traditional preparations and cooking techniques.”\u003c/p>\u003c/blockquote>\n\u003cp> [youtube //www.youtube.com/watch?v=sa1otNuqVlE]\u003c/p>\n\u003cp>Baile has a degree from the California Culinary Academy and did restaurant work at \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a> and Ubuntu before “stalking” Taylor Boetticher and Toponia Miller, the husband and wife team behind Fatted Calf. Bailie has an animal activist background and was a “card carrying PETA member and vegetarian.” Her gateway meat to break her vegetarian diet did eventually come: a late night drive-thru meal of a Jack in the Box hamburger caused her to indulge a strong meat craving with a friend. Bailie now eats slices of mortadella for breakfast daily and samples meat freely for work and pleasure. Bay Area Bites caught up with Bailie recently while she butchered at the \u003ca href=\"http://www.fattedcalf.com/classes/\">Fatted Calf Butcher's Happy Hour\u003c/a> on a Wednesday night with Ren Rossini in San Francisco. We first talked in Napa at the Oxbow Market. Her comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s the biggest challenge in your work at Fatted Calf?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> In my position, I’m dealing with people, products and things changing all the time. Examples: a pig that I ordered two weeks ago will arrive thirty pounds smaller. Or a lamb I need is one day late. Or someone forgets to communicate a special order. There’s also business stuff and situations like staff turnover to handle. I try to deal with things, be a leader, not get pissed off and act with a level of coolness. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You’ve taught classes for Fatted Calf and CUESA, work the Fatted Calf Butcher’s Happy Hour and do butchery demos at both locations. Did Pig + Woman + Knife grow out of those experiences?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> It is a passion of mine teaching women. There are a lot of women in the industry who will come to me and say things like, “The guys don’t let me break down lamb.” So I will show them how. As much as I can, I give back. There are women who taught me all that stuff and it’s fun. \u003c/p>\n\u003cfigure id=\"attachment_67291\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife2.jpg\" alt=\"Bailie (center) working on a whole pig with class guests Photo: Ryan Harris\" width=\"720\" height=\"479\" class=\"size-full wp-image-67291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (center) working on a whole pig with class guests Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: The Fatted Calf has a cookbook coming out in September. What’s that like? \u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> It’s been a good ride. There will be a book tour in the East Bay, in California and New York. We’re all really excited about that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You have mentors that have helped you. Teaching classes for others, have you become a mentor yourself?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie: \u003c/strong>It’s been fun and I’ve mentored Ren. I don’t just help females, I’ll help any employee or person who may not have known they have a flair for knives and butchery. When that shows up, it means they’ve got a knack for breaking things down. \u003c/p>\n\u003cp>It can be the opposite, too—when people are not good behind the knife, we find something else for them.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Like what?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> Usually it means they are good at talking with the customers and describing the product, or passionate about farms and sustainability. It could be that they can be the person who wraps the beef jerky (laughs). Or that sign you’re looking at, that details the specials, I could never do that. But someone who is an art major is good at that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you find that someone who is good with butchery has a certain strength, or maybe height? Or some sort of personality skill set?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> You’ll see they have a natural intuition and an understanding of how to look at muscles and seams. Ren was really good at watching what we did. People like that do well because they are perceptive. We can train and show them. When people come here from somewhere else, they may have training, so we’ll need to show them our way of doing things. That transition is fairly easy. \u003c/p>\n\u003cfigure id=\"attachment_67292\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife3.jpg\" alt=\"Bailie (R) doing knife work for a butchery class. Photo: Ryan Harris\" width=\"400\" class=\"size-full wp-image-67292\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (R) doing knife work for a butchery class. Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to make salumi at Fatted Calf?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie: \u003c/strong>A lot of the salumi has been here two to six months. The small guys in the middle usually cure in two months. The larger ones usually take anywhere from three to four months. It all depends on temperature and humidity. When it’s hotter, we notice a fluctuation. The process is monitored day by day. I come in here and I spray and move things around and feel it. If it’s too dry, I’ll spray with water to get moisture. Or if it’s too moist in here, I’ll open the door. We do have it regulated with a machine but sometimes I like to be in here and know what’s going on -- feel it, taste it, know what’s going on. \u003c/p>\n\u003cp>There has to be quality control and mold has a distinct flavor. You can sometimes smell if there’s something ‘not awesome’ going on -- a bad mold or ammonia smell, something like that. You want to stop that when it happens. You have to smell it, taste it and see it and use your olfactory senses to keep everything going. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What role can Fatted Calf play in the consumer marketplace?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> Compared to other meat markets in the Bay Area, we’re really on the lower end of things, price-wise. That’s because we can get away with a high-quality product and not gouge people. We maintain our inventory and our costs. Ideally, I don’t want Fatted Calf to be seen as the place to go for a special occasion purchase. I want the market to be an alternative to shopping at Safeway and buying a pork loin for $1.99. Instead the customer is going to get something really nice from Fatted Calf and they will spend a little bit more but they will know that they're supporting a different system and going against the grain. There’s just more awareness about knowing where your meat comes from these days. Eating a little bit less meat while being more conscientious—knowing where you spend your dollar—that right there, is a political act. I’ve definitely seen a change.\u003c/p>\n\n","blocks":[],"excerpt":"Bailie is the woman behind Pig + Woman + Knife, which gives hunters, home and restaurant cooks hands-on knowledge and tutorials on breaking down pig, duck and lamb. Bailie practices her butchery and charcuterie craft while working at Fatted Calf, which has locations in San Francisco and Napa.","status":"publish","parent":0,"modified":1376690636,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1488},"headData":{"title":"Pig + Woman + Knife: Butchery with Bailie at Fatted Calf | KQED","description":"Bailie is the woman behind Pig + Woman + Knife, which gives hunters, home and restaurant cooks hands-on knowledge and tutorials on breaking down pig, duck and lamb. Bailie practices her butchery and charcuterie craft while working at Fatted Calf, which has locations in San Francisco and Napa.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"66883 http://blogs.kqed.org/bayareabites/?p=66883","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/15/pig-woman-knife-butchery-with-bailie-at-fatted-calf/","disqusTitle":"Pig + Woman + Knife: Butchery with Bailie at Fatted Calf ","path":"/bayareabites/66883/pig-woman-knife-butchery-with-bailie-at-fatted-calf","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67288\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife.jpg\" alt=\"Bailie (R) and guests. Photo: Ryan Harri\" width=\"720\" height=\"479\" class=\"size-full wp-image-67288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (R) and guests. Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>Heather Bailie—widely known as Bailie—is a Bay Area charcuterie and meat expert via her work as a butcher, operations manager and partner for Fatted Calf, the meat emporium with shops in Napa and San Francisco. \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> sells meat from smaller family farms, alongside handcrafted (and delectable) pates, beef jerky, terrines, sausage, bacon and salumi (pancetta \u003cem>tesa\u003c/em>, salame Toscano, and a personal favorite: an herby roll of cured pork belly). \u003c/p>\n\u003cp>Bailie currently lives in Napa and has a meaty side project called \u003ca href=\"http://pigwomanknife.com/\">Pig + Woman + Knife\u003c/a>, which has two components. The Pig + Woman + Knife blog demystifies meat buying and butchery, and has photos and tips. She also takes the Pig + Woman + Knife meat knowledge directly to people by giving butchery classes and hands-on demonstrations for smaller groups. Yes, women can take her classes, but she also teaches groups with both genders. Baile told Bay Area Bites that she helps at “Pig Parties” for her friends, and will bring her hacksaw and knives to break down a pig and, say, help the group make sausage.\u003c/p>\n\u003cp>\u003cstrong> Her reasons for creating Pig + Woman + Knife:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>“Stemmed from my experience working with the \"fathers\" of the Bay Area butchery and charcuterie scene. During my culinary upbringing, I was fortunate to work alongside some very talented meat masters, all of whom inspired me to keep a knife in my hand. This interest in butchery, paired with a background in animal right's activism, a degree in Women's Studies and a strong urge to do something creative, led me to create Pig + Woman + Knife.\"\u003c/p>\n\u003cp>\"What started as a simple blog to share knowledge with other women cooks and build community through cutting meat, eventually evolved into an educational site to reach a much broader audience—from home butchers to professionals alike. This website is devoted to showing people how buying whole animals (or rather large pieces of one) and learning a few skills will save money and time and can be a fun hobby! Going whole animal also supports local family farms and small businesses. I hope viewing this site helps to take the intimidation and confusion out of buying meat, clearly demonstrates what to do with it and inspires you to learn some traditional preparations and cooking techniques.”\u003c/p>\u003c/blockquote>\n\u003cp> \u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/sa1otNuqVlE'\n title='//www.youtube.com/embed/sa1otNuqVlE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Baile has a degree from the California Culinary Academy and did restaurant work at \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a> and Ubuntu before “stalking” Taylor Boetticher and Toponia Miller, the husband and wife team behind Fatted Calf. Bailie has an animal activist background and was a “card carrying PETA member and vegetarian.” Her gateway meat to break her vegetarian diet did eventually come: a late night drive-thru meal of a Jack in the Box hamburger caused her to indulge a strong meat craving with a friend. Bailie now eats slices of mortadella for breakfast daily and samples meat freely for work and pleasure. Bay Area Bites caught up with Bailie recently while she butchered at the \u003ca href=\"http://www.fattedcalf.com/classes/\">Fatted Calf Butcher's Happy Hour\u003c/a> on a Wednesday night with Ren Rossini in San Francisco. We first talked in Napa at the Oxbow Market. Her comments have been edited for clarity and grammar. \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>Bay Area Bites: What’s the biggest challenge in your work at Fatted Calf?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> In my position, I’m dealing with people, products and things changing all the time. Examples: a pig that I ordered two weeks ago will arrive thirty pounds smaller. Or a lamb I need is one day late. Or someone forgets to communicate a special order. There’s also business stuff and situations like staff turnover to handle. I try to deal with things, be a leader, not get pissed off and act with a level of coolness. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You’ve taught classes for Fatted Calf and CUESA, work the Fatted Calf Butcher’s Happy Hour and do butchery demos at both locations. Did Pig + Woman + Knife grow out of those experiences?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> It is a passion of mine teaching women. There are a lot of women in the industry who will come to me and say things like, “The guys don’t let me break down lamb.” So I will show them how. As much as I can, I give back. There are women who taught me all that stuff and it’s fun. \u003c/p>\n\u003cfigure id=\"attachment_67291\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife2.jpg\" alt=\"Bailie (center) working on a whole pig with class guests Photo: Ryan Harris\" width=\"720\" height=\"479\" class=\"size-full wp-image-67291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (center) working on a whole pig with class guests Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: The Fatted Calf has a cookbook coming out in September. What’s that like? \u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> It’s been a good ride. There will be a book tour in the East Bay, in California and New York. We’re all really excited about that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You have mentors that have helped you. Teaching classes for others, have you become a mentor yourself?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie: \u003c/strong>It’s been fun and I’ve mentored Ren. I don’t just help females, I’ll help any employee or person who may not have known they have a flair for knives and butchery. When that shows up, it means they’ve got a knack for breaking things down. \u003c/p>\n\u003cp>It can be the opposite, too—when people are not good behind the knife, we find something else for them.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Like what?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> Usually it means they are good at talking with the customers and describing the product, or passionate about farms and sustainability. It could be that they can be the person who wraps the beef jerky (laughs). Or that sign you’re looking at, that details the specials, I could never do that. But someone who is an art major is good at that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you find that someone who is good with butchery has a certain strength, or maybe height? Or some sort of personality skill set?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> You’ll see they have a natural intuition and an understanding of how to look at muscles and seams. Ren was really good at watching what we did. People like that do well because they are perceptive. We can train and show them. When people come here from somewhere else, they may have training, so we’ll need to show them our way of doing things. That transition is fairly easy. \u003c/p>\n\u003cfigure id=\"attachment_67292\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife3.jpg\" alt=\"Bailie (R) doing knife work for a butchery class. Photo: Ryan Harris\" width=\"400\" class=\"size-full wp-image-67292\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (R) doing knife work for a butchery class. Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to make salumi at Fatted Calf?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie: \u003c/strong>A lot of the salumi has been here two to six months. The small guys in the middle usually cure in two months. The larger ones usually take anywhere from three to four months. It all depends on temperature and humidity. When it’s hotter, we notice a fluctuation. The process is monitored day by day. I come in here and I spray and move things around and feel it. If it’s too dry, I’ll spray with water to get moisture. Or if it’s too moist in here, I’ll open the door. We do have it regulated with a machine but sometimes I like to be in here and know what’s going on -- feel it, taste it, know what’s going on. \u003c/p>\n\u003cp>There has to be quality control and mold has a distinct flavor. You can sometimes smell if there’s something ‘not awesome’ going on -- a bad mold or ammonia smell, something like that. You want to stop that when it happens. You have to smell it, taste it and see it and use your olfactory senses to keep everything going. \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>\u003cstrong>Bay Area Bites: What role can Fatted Calf play in the consumer marketplace?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> Compared to other meat markets in the Bay Area, we’re really on the lower end of things, price-wise. That’s because we can get away with a high-quality product and not gouge people. We maintain our inventory and our costs. Ideally, I don’t want Fatted Calf to be seen as the place to go for a special occasion purchase. I want the market to be an alternative to shopping at Safeway and buying a pork loin for $1.99. Instead the customer is going to get something really nice from Fatted Calf and they will spend a little bit more but they will know that they're supporting a different system and going against the grain. There’s just more awareness about knowing where your meat comes from these days. Eating a little bit less meat while being more conscientious—knowing where you spend your dollar—that right there, is a political act. I’ve definitely seen a change.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/66883/pig-woman-knife-butchery-with-bailie-at-fatted-calf","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_64","bayareabites_1875"],"tags":["bayareabites_8700","bayareabites_1596","bayareabites_320","bayareabites_1531","bayareabites_12154","bayareabites_11449","bayareabites_8864","bayareabites_12143","bayareabites_243","bayareabites_187","bayareabites_12145","bayareabites_12144"],"featImg":"bayareabites_67307","label":"bayareabites"},"bayareabites_8158":{"type":"posts","id":"bayareabites_8158","meta":{"index":"posts_1591205157","site":"bayareabites","id":"8158","score":null,"sort":[1258305391000]},"guestAuthors":[],"slug":"primal-napa","title":"Primal Napa ","publishDate":1258305391,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>\"Have you tried the lamb brains?\" \u003c/em>\u003c/p>\n\u003cp>Well, it was just that sort of party. The lamb brains, so I was told, were simply smashing--like meaty custard, in the best possible way. \u003c/p>\n\u003cp>But the lamb brains weren't the half of it. The outdoor tables at last weekend's first \u003ca href=\"http://www.artofthebutcher.com\">Primal Napa\u003c/a> event were a head-to-tail, guts-and-all celebration of going deep with meat. There were the strips of grilled beef heart, for starters, and a whole roasted Musquee de Provence squash stuffed with chunks of pork liver. Then slim slices of headcheese, unctuous slathers of \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/30/nduja-n-judah/\">nduja\u003c/a>, much salume, even entire smoke-blackened lambs' heads, complete with jutting teeth and curled, fibrous tongues. \"Yeah, just gnaw right on the jawbone,\" advised one chef-jacketed guy behind the table. \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/primal1.jpg\" alt=\"Primal Napa - photo by Stacy Cahill\" title=\"Primal Napa - photo by Stacy Cahill\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-8187\">\u003c/p>\n\u003cp>The setting was appropriately rustic, outside on a beautiful autumn afternoon, under the trees and up against the vines at the \u003ca href=\"http://www.chasecellars.com/\">Chase Cellars' Hayne\u003c/a> vineyard in Napa, with hay bales scattered and, for Napa, quite a young and stylish crowd. There was definitely money here, cool money with BMWs parked in the grass, strolling over for scoops of lamb brains and chunks of rare goat right off the bone. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/primal3.jpg\" alt=\"Chris Cosentino at Primal Napa - photo by Stacy Cahill\" title=\"Chris Cosentino at Primal Napa - photo by Stacy Cahill\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-8185\">Back in the hot zone, surrounded by smoking coals, piles of logs and a whole Mediterranean coastline of fresh rosemary branches was Mr. Meat himself, Incanto and Boccalone's\u003ca href=\"http://www.offalgood.com/\"> Chris Cosentino\u003c/a>, jogging from fire to fire in his flaming orange t-shirt emblazoned \"USDA Choice,\" his voice worn to a rasp. In fact, all the cooks seemed to be having a swell time, getting sweaty and grimy surrounded by fire and meat. \u003c/p>\n\u003cp>Mopping \u003ca href=\"http://en.wikipedia.org/wiki/Harissa\">harissa\u003c/a> marinade over a long spitted row of feet-on chickens, nuzzling a flat of eggs into a pillow of hot ash, angling an entire spread-eagled goat (furry hooves intact) over a pile of flaming coals: the concept may have been based in subsistence cooking, but the style was deep in the smoky flair that only flambeing can bring. \u003c/p>\n\u003cp>The mood was definitely gleeful--meat does that to people--and in a funny way, honest. There was no getting away from the fact that eating here meant eating something that once had a face, because that face, or at least the edible bits of it--the tongue, the cheeks, even the eyeballs--were probably right there on the table next to the legs or ribs or tenderloin. And the animals had a pedigree: ask any cook, and they could tell you where the meat they were roasting came from, who raised it and how. \u003cbr clear=\"all\"> \u003c/p>\n\u003cp>Elbowing up to the platter of slow-cooked pork \u003ca href=\"http://www.hudsonvineyards.com/hudson-ranch.html\">Hudson Ranch\u003c/a> pork belly (divine), one could eavesdrop on any number of serious discussions about heritage pig breeding. Get distracted for a few moments by the leather-and-chocolate Pinots from \u003ca href=\"http://www.hirschvineyards.com\">Hirsch Vineyards\u003c/a>, and the roasted goat legs would be all but picked clean, although a few succulent morsels could always be chiseled off and shared by the kind woman wielding a chef's knife on the other side of the table. This wasn't down-home (the highlights and sunglasses on display were much too expensive for that) but there weren't any waiters or coddling, either. In fact, you had to do a little begging just to score a little paper plate and skimpy napkin. Some of the meat was in bite-sized slices; some was simply hacked up and plattered, letting the hungry pull through the shreds and fat with eager hands and plastic forks. \u003cem>We cooked it,\u003c/em> the attitude seemed to be. \u003cem>You figure it out. \u003c/em> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/primal4.jpg\" alt=\"Primal Napa - photo by Stacy Cahill\" title=\"Primal Napa - photo by Stacy Cahill\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-8184\">\u003c/p>\n\u003cp>Up front were hands-on displays of rock-star butchering (a cross-coast trend recently chronicled in the New York Times under the headline \u003ca href=\"http://www.nytimes.com/2009/10/25/fashion/25meat.html\">Slaughterhouse Live\u003c/a>) with \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> founder Taylor Boetticher whipping through a beef forequarter with deft strokes and cool aplomb. Neatly wiggling out the ball of a shoulder, he pointed out that this particular breakdown didn't require too much finesse, since all the meat was destined for sliders, a rough grind of aged meat and creamy fat made into mini-burgers for the hungry hordes. (Too true: with all the variety meats on display, the table handing out hot dogs and burgers was the one with the surging six-deep, hands-out crowd, right from the moment the patties hit the grill.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/primal2.jpg\" alt=\"Primal Napa - photo by Stacy Cahill\" title=\"Primal Napa - photo by Stacy Cahill\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-8186\">\u003c/p>\n\u003cp>Not surprisingly, the list of participants read like a who's who of current carnivorishness: Fatted Calf, 4505 Meats, Boccalone, Avedano's, Perbacco, Star Meats...and Ubuntu? Wait, \u003cstrong>that\u003c/strong> \u003ca href=\"http://www.ubuntunapa.com\">Ubuntu\u003c/a>, Napa's famous yoga-studio/vegetarian restaurant, the place my vegan cousin and his new bride had a nearly religious experience over the cauliflower three ways? Thankfully, Ubuntu chef Jeremy Fox (not himself a vegetarian) joined the party to show that open fire-cooking can do wonderful things to vegetables, too. There were terra cotta pots brimming with Rancho Gordo beans in spicy broth, slippery whole roasted torpedo onions, and more. \u003c/p>\n\u003cp>As the sun slipped away and the strings of white lights lit up across the wine-pouring booths, the heavy hitters came out, finally ready after their hours in the hot zone, staked and salted, roasted and smoky. It was primal, and it was delicious. \u003c/p>\n\u003cp>Sorry, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">Mr. Foer\u003c/a>. You may not eat it any more, but you know how good it can be. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Photos by Stacy Cahill\u003c/em>\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"The lamb brains, I was told, were simply smashing. Like meaty custard, in the best possible way. But the lamb brains weren't the half of it. The outdoor tables at last weekend's first Primal Napa event were a head-to-tail, guts-and-all celebration of going deep with meat. ","status":"publish","parent":0,"modified":1258348706,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":893},"headData":{"title":"Primal Napa | KQED","description":"The lamb brains, I was told, were simply smashing. Like meaty custard, in the best possible way. But the lamb brains weren't the half of it. The outdoor tables at last weekend's first Primal Napa event were a head-to-tail, guts-and-all celebration of going deep with meat. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"8158 http://blogs.kqed.org/bayareabites/?p=8158","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/11/15/primal-napa/","disqusTitle":"Primal Napa ","path":"/bayareabites/8158/primal-napa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\"Have you tried the lamb brains?\" \u003c/em>\u003c/p>\n\u003cp>Well, it was just that sort of party. The lamb brains, so I was told, were simply smashing--like meaty custard, in the best possible way. \u003c/p>\n\u003cp>But the lamb brains weren't the half of it. The outdoor tables at last weekend's first \u003ca href=\"http://www.artofthebutcher.com\">Primal Napa\u003c/a> event were a head-to-tail, guts-and-all celebration of going deep with meat. There were the strips of grilled beef heart, for starters, and a whole roasted Musquee de Provence squash stuffed with chunks of pork liver. Then slim slices of headcheese, unctuous slathers of \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/30/nduja-n-judah/\">nduja\u003c/a>, much salume, even entire smoke-blackened lambs' heads, complete with jutting teeth and curled, fibrous tongues. \"Yeah, just gnaw right on the jawbone,\" advised one chef-jacketed guy behind the table. \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/primal1.jpg\" alt=\"Primal Napa - photo by Stacy Cahill\" title=\"Primal Napa - photo by Stacy Cahill\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-8187\">\u003c/p>\n\u003cp>The setting was appropriately rustic, outside on a beautiful autumn afternoon, under the trees and up against the vines at the \u003ca href=\"http://www.chasecellars.com/\">Chase Cellars' Hayne\u003c/a> vineyard in Napa, with hay bales scattered and, for Napa, quite a young and stylish crowd. There was definitely money here, cool money with BMWs parked in the grass, strolling over for scoops of lamb brains and chunks of rare goat right off the bone. \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/24/2009/11/primal3.jpg\" alt=\"Chris Cosentino at Primal Napa - photo by Stacy Cahill\" title=\"Chris Cosentino at Primal Napa - photo by Stacy Cahill\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-8185\">Back in the hot zone, surrounded by smoking coals, piles of logs and a whole Mediterranean coastline of fresh rosemary branches was Mr. Meat himself, Incanto and Boccalone's\u003ca href=\"http://www.offalgood.com/\"> Chris Cosentino\u003c/a>, jogging from fire to fire in his flaming orange t-shirt emblazoned \"USDA Choice,\" his voice worn to a rasp. In fact, all the cooks seemed to be having a swell time, getting sweaty and grimy surrounded by fire and meat. \u003c/p>\n\u003cp>Mopping \u003ca href=\"http://en.wikipedia.org/wiki/Harissa\">harissa\u003c/a> marinade over a long spitted row of feet-on chickens, nuzzling a flat of eggs into a pillow of hot ash, angling an entire spread-eagled goat (furry hooves intact) over a pile of flaming coals: the concept may have been based in subsistence cooking, but the style was deep in the smoky flair that only flambeing can bring. \u003c/p>\n\u003cp>The mood was definitely gleeful--meat does that to people--and in a funny way, honest. There was no getting away from the fact that eating here meant eating something that once had a face, because that face, or at least the edible bits of it--the tongue, the cheeks, even the eyeballs--were probably right there on the table next to the legs or ribs or tenderloin. And the animals had a pedigree: ask any cook, and they could tell you where the meat they were roasting came from, who raised it and how. \u003cbr clear=\"all\"> \u003c/p>\n\u003cp>Elbowing up to the platter of slow-cooked pork \u003ca href=\"http://www.hudsonvineyards.com/hudson-ranch.html\">Hudson Ranch\u003c/a> pork belly (divine), one could eavesdrop on any number of serious discussions about heritage pig breeding. Get distracted for a few moments by the leather-and-chocolate Pinots from \u003ca href=\"http://www.hirschvineyards.com\">Hirsch Vineyards\u003c/a>, and the roasted goat legs would be all but picked clean, although a few succulent morsels could always be chiseled off and shared by the kind woman wielding a chef's knife on the other side of the table. This wasn't down-home (the highlights and sunglasses on display were much too expensive for that) but there weren't any waiters or coddling, either. In fact, you had to do a little begging just to score a little paper plate and skimpy napkin. Some of the meat was in bite-sized slices; some was simply hacked up and plattered, letting the hungry pull through the shreds and fat with eager hands and plastic forks. \u003cem>We cooked it,\u003c/em> the attitude seemed to be. \u003cem>You figure it out. \u003c/em> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/primal4.jpg\" alt=\"Primal Napa - photo by Stacy Cahill\" title=\"Primal Napa - photo by Stacy Cahill\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-8184\">\u003c/p>\n\u003cp>Up front were hands-on displays of rock-star butchering (a cross-coast trend recently chronicled in the New York Times under the headline \u003ca href=\"http://www.nytimes.com/2009/10/25/fashion/25meat.html\">Slaughterhouse Live\u003c/a>) with \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> founder Taylor Boetticher whipping through a beef forequarter with deft strokes and cool aplomb. Neatly wiggling out the ball of a shoulder, he pointed out that this particular breakdown didn't require too much finesse, since all the meat was destined for sliders, a rough grind of aged meat and creamy fat made into mini-burgers for the hungry hordes. (Too true: with all the variety meats on display, the table handing out hot dogs and burgers was the one with the surging six-deep, hands-out crowd, right from the moment the patties hit the grill.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/primal2.jpg\" alt=\"Primal Napa - photo by Stacy Cahill\" title=\"Primal Napa - photo by Stacy Cahill\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-8186\">\u003c/p>\n\u003cp>Not surprisingly, the list of participants read like a who's who of current carnivorishness: Fatted Calf, 4505 Meats, Boccalone, Avedano's, Perbacco, Star Meats...and Ubuntu? Wait, \u003cstrong>that\u003c/strong> \u003ca href=\"http://www.ubuntunapa.com\">Ubuntu\u003c/a>, Napa's famous yoga-studio/vegetarian restaurant, the place my vegan cousin and his new bride had a nearly religious experience over the cauliflower three ways? Thankfully, Ubuntu chef Jeremy Fox (not himself a vegetarian) joined the party to show that open fire-cooking can do wonderful things to vegetables, too. There were terra cotta pots brimming with Rancho Gordo beans in spicy broth, slippery whole roasted torpedo onions, and more. \u003c/p>\n\u003cp>As the sun slipped away and the strings of white lights lit up across the wine-pouring booths, the heavy hitters came out, finally ready after their hours in the hot zone, staked and salted, roasted and smoky. It was primal, and it was delicious. \u003c/p>\n\u003cp>Sorry, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">Mr. Foer\u003c/a>. You may not eat it any more, but you know how good it can be. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Photos by Stacy Cahill\u003c/em>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/8158/primal-napa","authors":["5038"],"categories":["bayareabites_63","bayareabites_50"],"tags":["bayareabites_1596","bayareabites_2982","bayareabites_1531","bayareabites_2983","bayareabites_243","bayareabites_2981","bayareabites_2980","bayareabites_2979","bayareabites_2105"],"label":"bayareabites"},"bayareabites_4598":{"type":"posts","id":"bayareabites_4598","meta":{"index":"posts_1591205157","site":"bayareabites","id":"4598","score":null,"sort":[1245174783000]},"guestAuthors":[],"slug":"ferry-plaza-farmers-market-june-report","title":"Ferry Plaza Farmers Market: June Report","publishDate":1245174783,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2394300910/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/lucerostrawberries.jpg\" alt=\"Lucero Farm Strawberries\" title=\"Lucero Farm Strawberries\" width=\"400\" height=\"266\" class=\"alignnone size-full wp-image-4599\">\u003c/a>\u003c/p>\n\u003cp>Saturday morning at the \u003ca href=\"http://www.cuesa.org\">Ferry Plaza Farmers Market\u003c/a> was classically representative of the way I shop the market. My plan was to get in and out in about an hour and go home to start my day. But all the vendors had stories, and I ran into friends and two and a half hours later, I was trudging home, my arms laden with lots of delicious goodies for the week.\u003c/p>\n\u003cp>This time of year is special at the market, as I think that the market changes drastically from week to week. \u003c/p>\n\u003cp>A couple days before the market, \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a> mentioned on their \u003ca href=\"http://twitter.com/cuesa\">twitter feed\u003c/a> that \u003ca href=\"http://www.lagierranches.com/StoreFront.bok\">Lagier Ranches\u003c/a> would be selling the elusive sour cherry this week. That was enough to motivate me to get to the market right when it opened, and it was a good thing that I did. The scene around the small yield of sour cherries was intense. \"That woman just bought $50 worth of cherries!\" my friend Jenn mentioned to me. I know that sour cherries are pretty rare here, and that they have a nearly cult following among some communities. The cherries were completely gone within about 45 minutes, and I brought home my precious two pounds to brandy for cocktails.\u003c/p>\n\u003cp>Fruit crops burst on to the scene for just a moment and are gone. My favorite Bing cherries are here, but only for about a month. I tasted Bings from many vendors this week before deciding that I would purchase my weekly ration from Johann at \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_44.php\">Hidden Star Orchards\u003c/a>. \u003ca href=\"http://www.sierracascadeblueberries.com/\">Sierra Cascade Blueberries\u003c/a> will be around for the next few weeks. I love Sierra Cascade's blueberries because they are small, full of flavor, and slightly tart. You can find them in the back of the building, right below the Gandhi statue. This morning, \u003ca href=\"http://becksposhnosh.blogspot.com/2009/06/short-season-apricot.html\">Sam\u003c/a> mentioned CandyCot apricots which are only around for a couple of weeks a year as well. These apricots are extremely high on the \u003ca href=\"http://en.wikipedia.org/wiki/Brix\">Brix Scale\u003c/a> for sweetness, and I see people carry them around the market like treasures.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3632149989/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/triticale.jpg\" alt=\"Eatwell Farm Triticale\" title=\"Eatwell Farm Triticale\" width=\"400\" height=\"266\" class=\"alignnone size-full wp-image-4601\">\u003c/a>\u003c/p>\n\u003cp>If you know Nigel Walker, the proprietor of \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a>, you know that he is always working on new, fun projects and products. Word has it that he is working toward a grain CSA which would provide customers with a variety of grains and dried beans throughout the year -- much like his vegetable CSA does now. When I saw that he was selling large bunches of \u003ca href=\"http://en.wikipedia.org/wiki/Triticale\">triticale\u003c/a> (a wheat-like grain) this week, I knew that soon he would be providing us with fantastic local and organic grain.\u003c/p>\n\u003cp>This week, \u003ca href=\"http://www.fattedcalf.com/index.php\">Fatted Calf\u003c/a> debuted a new all-beef hot dog made with lamb casings. The beef is sourced from \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, and I am really looking forward to tasting them. By the time I arrived at the Fatted Calf booth around 8:15 am, they were gone so I will be sure to pre-order by email next time.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The photo at the top of the post is of the lovely strawberries that \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_58.php\">Lucero Organic\u003c/a> grows. Many of us are still missing our beloved \u003ca href=\"http://www.lifebeginsat30.com/jen/2008/09/focus-on-farms.html\">Ella Bella Farm\u003c/a> -- a great farm that closed up shop in California last year. But I've found that Lucero's strawberries almost make me forget how much I loved Ella Bella's. They are a great replacement from a farm that brings impeccably beautiful produce to the market.\u003c/p>\n\n","blocks":[],"excerpt":"Saturday morning at the \u003ca href=\"http://www.cuesa.org\">Ferry Plaza Farmers Market\u003c/a> was classically representative of the way I shop the market. My plan was to get in and out in about an hour and go home to start my day. But all the vendors had stories, and I ran into friends and two and a half hours later, I was trudging home, my arms laden with lots of delicious goodies for the week.\r\n","status":"publish","parent":0,"modified":1245174783,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":562},"headData":{"title":"Ferry Plaza Farmers Market: June Report | KQED","description":"Saturday morning at the Ferry Plaza Farmers Market was classically representative of the way I shop the market. My plan was to get in and out in about an hour and go home to start my day. But all the vendors had stories, and I ran into friends and two and a half hours later, I was trudging home, my arms laden with lots of delicious goodies for the week.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"4598 http://blogs.kqed.org/bayareabites/?p=4598","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/06/16/ferry-plaza-farmers-market-june-report/","disqusTitle":"Ferry Plaza Farmers Market: June Report","path":"/bayareabites/4598/ferry-plaza-farmers-market-june-report","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2394300910/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/lucerostrawberries.jpg\" alt=\"Lucero Farm Strawberries\" title=\"Lucero Farm Strawberries\" width=\"400\" height=\"266\" class=\"alignnone size-full wp-image-4599\">\u003c/a>\u003c/p>\n\u003cp>Saturday morning at the \u003ca href=\"http://www.cuesa.org\">Ferry Plaza Farmers Market\u003c/a> was classically representative of the way I shop the market. My plan was to get in and out in about an hour and go home to start my day. But all the vendors had stories, and I ran into friends and two and a half hours later, I was trudging home, my arms laden with lots of delicious goodies for the week.\u003c/p>\n\u003cp>This time of year is special at the market, as I think that the market changes drastically from week to week. \u003c/p>\n\u003cp>A couple days before the market, \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a> mentioned on their \u003ca href=\"http://twitter.com/cuesa\">twitter feed\u003c/a> that \u003ca href=\"http://www.lagierranches.com/StoreFront.bok\">Lagier Ranches\u003c/a> would be selling the elusive sour cherry this week. That was enough to motivate me to get to the market right when it opened, and it was a good thing that I did. The scene around the small yield of sour cherries was intense. \"That woman just bought $50 worth of cherries!\" my friend Jenn mentioned to me. I know that sour cherries are pretty rare here, and that they have a nearly cult following among some communities. The cherries were completely gone within about 45 minutes, and I brought home my precious two pounds to brandy for cocktails.\u003c/p>\n\u003cp>Fruit crops burst on to the scene for just a moment and are gone. My favorite Bing cherries are here, but only for about a month. I tasted Bings from many vendors this week before deciding that I would purchase my weekly ration from Johann at \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_44.php\">Hidden Star Orchards\u003c/a>. \u003ca href=\"http://www.sierracascadeblueberries.com/\">Sierra Cascade Blueberries\u003c/a> will be around for the next few weeks. I love Sierra Cascade's blueberries because they are small, full of flavor, and slightly tart. You can find them in the back of the building, right below the Gandhi statue. This morning, \u003ca href=\"http://becksposhnosh.blogspot.com/2009/06/short-season-apricot.html\">Sam\u003c/a> mentioned CandyCot apricots which are only around for a couple of weeks a year as well. These apricots are extremely high on the \u003ca href=\"http://en.wikipedia.org/wiki/Brix\">Brix Scale\u003c/a> for sweetness, and I see people carry them around the market like treasures.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3632149989/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/triticale.jpg\" alt=\"Eatwell Farm Triticale\" title=\"Eatwell Farm Triticale\" width=\"400\" height=\"266\" class=\"alignnone size-full wp-image-4601\">\u003c/a>\u003c/p>\n\u003cp>If you know Nigel Walker, the proprietor of \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a>, you know that he is always working on new, fun projects and products. Word has it that he is working toward a grain CSA which would provide customers with a variety of grains and dried beans throughout the year -- much like his vegetable CSA does now. When I saw that he was selling large bunches of \u003ca href=\"http://en.wikipedia.org/wiki/Triticale\">triticale\u003c/a> (a wheat-like grain) this week, I knew that soon he would be providing us with fantastic local and organic grain.\u003c/p>\n\u003cp>This week, \u003ca href=\"http://www.fattedcalf.com/index.php\">Fatted Calf\u003c/a> debuted a new all-beef hot dog made with lamb casings. The beef is sourced from \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, and I am really looking forward to tasting them. By the time I arrived at the Fatted Calf booth around 8:15 am, they were gone so I will be sure to pre-order by email next time.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The photo at the top of the post is of the lovely strawberries that \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_58.php\">Lucero Organic\u003c/a> grows. Many of us are still missing our beloved \u003ca href=\"http://www.lifebeginsat30.com/jen/2008/09/focus-on-farms.html\">Ella Bella Farm\u003c/a> -- a great farm that closed up shop in California last year. But I've found that Lucero's strawberries almost make me forget how much I loved Ella Bella's. They are a great replacement from a farm that brings impeccably beautiful produce to the market.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/4598/ferry-plaza-farmers-market-june-report","authors":["5019"],"categories":["bayareabites_752","bayareabites_95"],"tags":["bayareabites_656","bayareabites_254","bayareabites_14747","bayareabites_1531","bayareabites_500","bayareabites_2289","bayareabites_2160","bayareabites_2162","bayareabites_2290"],"label":"bayareabites"},"bayareabites_1585":{"type":"posts","id":"bayareabites_1585","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1585","score":null,"sort":[1225229626000]},"guestAuthors":[],"slug":"your-guide-to-bay-area-sustainable-turkeys","title":"Your Guide to Bay Area Sustainable Turkeys","publishDate":1225229626,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/turkey450.jpg\" alt=\"turkey\">\u003c/p>\n\u003cp>Thanksgiving is a huge business in this country. The U.S. Department of Agriculture reports that 45 million turkeys are purchased for Thanksgiving alone. Most of those turkeys are raised in confinement, on large factory farms, and are types which are raised for their large, white breasts. In the Bay Area, we have access to many types of sustainably-grown, free-range, and heritage variety turkeys that you may be interested in considering for your dinner table.\u003c/p>\n\u003cp>A heritage turkey is an old variety of turkey that is not the typical broadbreasted white variety. Organizations and individuals are working to bring these turkeys back into the mainstream -- their flavor is usually more complex and interesting than typical turkeys. To read an excellent summary of sustainable turkey types, check out the \u003ca href=\"http://www.sustainabletable.org/features/articles/thanksgiving/\">Sustainable Table turkey guide\u003c/a>.\u003c/p>\n\u003cp>Below, you will find a list of some Bay Area stores that will be selling sustainably-grown turkeys. Because of the demand of sustainable and small-production turkeys, all turkeys listed below should be pre-ordered from the store. Call the stores directly, and soon, to discuss an order.\u003c/p>\n\u003cp>\u003cstrong>GUIDE TO ATTRIBUTES:\u003c/strong>\u003cbr>\nL = Local (generally 150 miles from the Bay Area)\u003cbr>\nH = Heritage\u003cbr>\nFR = Free Range\u003cbr>\nO = Certified organic\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.ferrybuildingmarketplace.com/prather_ranch_meat_co.php\">PRATHER RANCH MEAT\u003c/a>\u003cbr>\n(H, FR) \u003ca href=\"http://www.reeseturkeys.com/\">Good Shepherd Ranch\u003c/a> Heritage Turkeys. Good Shepherd turkeys come from Lindsborg, Kansas from a co-op of growers who all raise less than 1500 birds. The Good Shepherd Ranch has worked with Heritage Foods USA to provide heritage breeds of turkeys, and the ranch's turkeys are certified under the \u003ca href=\"http://www.animalwelfareapproved.org/\">Animal Welfare Approved\u003c/a> label. $6.99/lb.\u003c/p>\n\u003cp>\u003ca href=\"http://www.avedanos.com/\">AVEDANO'S\u003c/a>\u003cbr>\n(L, FR) \u003ca href=\"http://www.braniganturkey.com/\">Branigan's Turkey\u003c/a> from Woodland, California. These turkeys are raised longer than standard in order to develop flavor.\u003cbr>\n(FR, H) \u003ca href=\"http://www.marysturkeys.com/\">Mary's Heritage Turkeys\u003c/a> from the Fresno area. This is a turkey project which is a joint effort of Slow Food and small farmers.\u003cbr>\n(L, O, FR) \u003ca href=\"http://www.williebird.com/\">Willie Bird Turkeys\u003c/a>. Willie Bird is from Sonoma County, and has been providing turkeys since 1948. While not all Willie Birds are organic, Avedano's will be providing organic turkeys.\u003c/p>\n\u003cp>\u003ca href=\"http://www.biritemarket.com/\">BI-RITE\u003c/a>\u003cbr>\n(H, FR) Good Shepherd Ranch Heritage Turkeys. Size will be 8-24 pounds. Price is $6.99/lb.\u003cbr>\n(L, FR, H) Bill Niman Heritage Turkeys. Mr. Niman is the founder of Niman Ranch, but \u003ca href=\"http://www.nytimes.com/2008/10/15/dining/15goat.html\">stepped away from that nationwide operation last year\u003c/a>. He's back to ranching on a small scale on his ranch in Bolinas, and this year's turkeys are his first flock. \u003ca href=\"http://ediblesanfrancisco.com/index.php/October/November-2008/Issue-14/Gobbling-up-Bill-Niman.html\">Edible San Francisco has a great article about his turkeys\u003c/a>. If I were cooking Thanksgiving dinner this year, this would be my first choice of bird.\u003c/p>\n\u003cp>\u003ca href=\"http://www.fattedcalf.com/\">FATTED CALF\u003c/a>\u003cbr>\n(L, H, FR) Hudson Ranch Heritage Turkeys. Turkeys raised in Napa's Carneros Region. Size will be 22-30 pounds. Price is $7.75/lb.\u003cbr>\n(H, FR) Good Shepherd Ranch Heritage Turkeys. Size will be 8-24 pounds. Price is $6.50/lb.\u003cbr>\nTo order from Fatted Calf, call (707) 256-3684 before November 2. Pick-up from the Napa store Thanksgiving week or from the Berkeley Farmers Market on Tuesday, November 25.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>DIRECT PURCHASE FROM LOCAL SOURCES\u003c/strong>\u003cbr>\n(L, H, FR) \u003ca href=\"http://www.winddancerranch.us/wdr-heritageturkeys.htm\">Wind Dancer Ranch\u003c/a>. [SOLD OUT 10/29/08]\u003cbr>\n(L, O, FR) \u003ca href=\"http://www.williebird.com/\">Willie Bird Turkeys\u003c/a>.\u003cbr>\n(L, H, FR) \u003ca href=\"http://slowfoodrr.org/2008turkeyorderform.pdf\">Slow Food Russian River\u003c/a> (PDF) runs a program with local 4H and FFA clubs. You can order turkeys direct from them. While not certified organic, the turkeys are being fed an organic diet and are available for pick-up in Petaluma.\u003c/p>\n\n","blocks":[],"excerpt":"Thanksgiving is a huge business in this country. The U.S. Department of Agriculture reports that 45 million turkeys are purchased for Thanksgiving alone. Most of those turkeys are raised in confinement, on large factory farms, and are types which are raised for their large, white breasts. In the Bay Area, we have access to many types of sustainably-grown, free-range, and heritage variety turkeys that you may be interested in considering for your dinner table.\r\n","status":"publish","parent":0,"modified":1225299373,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":582},"headData":{"title":"Your Guide to Bay Area Sustainable Turkeys | KQED","description":"Thanksgiving is a huge business in this country. The U.S. Department of Agriculture reports that 45 million turkeys are purchased for Thanksgiving alone. Most of those turkeys are raised in confinement, on large factory farms, and are types which are raised for their large, white breasts. In the Bay Area, we have access to many types of sustainably-grown, free-range, and heritage variety turkeys that you may be interested in considering for your dinner table.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1585 http://blogs.kqed.org/bayareabites/2008/10/28/your-guide-to-bay-area-sustainable-turkeys/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/10/28/your-guide-to-bay-area-sustainable-turkeys/","disqusTitle":"Your Guide to Bay Area Sustainable Turkeys","path":"/bayareabites/1585/your-guide-to-bay-area-sustainable-turkeys","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/turkey450.jpg\" alt=\"turkey\">\u003c/p>\n\u003cp>Thanksgiving is a huge business in this country. The U.S. Department of Agriculture reports that 45 million turkeys are purchased for Thanksgiving alone. Most of those turkeys are raised in confinement, on large factory farms, and are types which are raised for their large, white breasts. In the Bay Area, we have access to many types of sustainably-grown, free-range, and heritage variety turkeys that you may be interested in considering for your dinner table.\u003c/p>\n\u003cp>A heritage turkey is an old variety of turkey that is not the typical broadbreasted white variety. Organizations and individuals are working to bring these turkeys back into the mainstream -- their flavor is usually more complex and interesting than typical turkeys. To read an excellent summary of sustainable turkey types, check out the \u003ca href=\"http://www.sustainabletable.org/features/articles/thanksgiving/\">Sustainable Table turkey guide\u003c/a>.\u003c/p>\n\u003cp>Below, you will find a list of some Bay Area stores that will be selling sustainably-grown turkeys. Because of the demand of sustainable and small-production turkeys, all turkeys listed below should be pre-ordered from the store. Call the stores directly, and soon, to discuss an order.\u003c/p>\n\u003cp>\u003cstrong>GUIDE TO ATTRIBUTES:\u003c/strong>\u003cbr>\nL = Local (generally 150 miles from the Bay Area)\u003cbr>\nH = Heritage\u003cbr>\nFR = Free Range\u003cbr>\nO = Certified organic\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ferrybuildingmarketplace.com/prather_ranch_meat_co.php\">PRATHER RANCH MEAT\u003c/a>\u003cbr>\n(H, FR) \u003ca href=\"http://www.reeseturkeys.com/\">Good Shepherd Ranch\u003c/a> Heritage Turkeys. Good Shepherd turkeys come from Lindsborg, Kansas from a co-op of growers who all raise less than 1500 birds. The Good Shepherd Ranch has worked with Heritage Foods USA to provide heritage breeds of turkeys, and the ranch's turkeys are certified under the \u003ca href=\"http://www.animalwelfareapproved.org/\">Animal Welfare Approved\u003c/a> label. $6.99/lb.\u003c/p>\n\u003cp>\u003ca href=\"http://www.avedanos.com/\">AVEDANO'S\u003c/a>\u003cbr>\n(L, FR) \u003ca href=\"http://www.braniganturkey.com/\">Branigan's Turkey\u003c/a> from Woodland, California. These turkeys are raised longer than standard in order to develop flavor.\u003cbr>\n(FR, H) \u003ca href=\"http://www.marysturkeys.com/\">Mary's Heritage Turkeys\u003c/a> from the Fresno area. This is a turkey project which is a joint effort of Slow Food and small farmers.\u003cbr>\n(L, O, FR) \u003ca href=\"http://www.williebird.com/\">Willie Bird Turkeys\u003c/a>. Willie Bird is from Sonoma County, and has been providing turkeys since 1948. While not all Willie Birds are organic, Avedano's will be providing organic turkeys.\u003c/p>\n\u003cp>\u003ca href=\"http://www.biritemarket.com/\">BI-RITE\u003c/a>\u003cbr>\n(H, FR) Good Shepherd Ranch Heritage Turkeys. Size will be 8-24 pounds. Price is $6.99/lb.\u003cbr>\n(L, FR, H) Bill Niman Heritage Turkeys. Mr. Niman is the founder of Niman Ranch, but \u003ca href=\"http://www.nytimes.com/2008/10/15/dining/15goat.html\">stepped away from that nationwide operation last year\u003c/a>. He's back to ranching on a small scale on his ranch in Bolinas, and this year's turkeys are his first flock. \u003ca href=\"http://ediblesanfrancisco.com/index.php/October/November-2008/Issue-14/Gobbling-up-Bill-Niman.html\">Edible San Francisco has a great article about his turkeys\u003c/a>. If I were cooking Thanksgiving dinner this year, this would be my first choice of bird.\u003c/p>\n\u003cp>\u003ca href=\"http://www.fattedcalf.com/\">FATTED CALF\u003c/a>\u003cbr>\n(L, H, FR) Hudson Ranch Heritage Turkeys. Turkeys raised in Napa's Carneros Region. Size will be 22-30 pounds. Price is $7.75/lb.\u003cbr>\n(H, FR) Good Shepherd Ranch Heritage Turkeys. Size will be 8-24 pounds. Price is $6.50/lb.\u003cbr>\nTo order from Fatted Calf, call (707) 256-3684 before November 2. Pick-up from the Napa store Thanksgiving week or from the Berkeley Farmers Market on Tuesday, November 25.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>DIRECT PURCHASE FROM LOCAL SOURCES\u003c/strong>\u003cbr>\n(L, H, FR) \u003ca href=\"http://www.winddancerranch.us/wdr-heritageturkeys.htm\">Wind Dancer Ranch\u003c/a>. [SOLD OUT 10/29/08]\u003cbr>\n(L, O, FR) \u003ca href=\"http://www.williebird.com/\">Willie Bird Turkeys\u003c/a>.\u003cbr>\n(L, H, FR) \u003ca href=\"http://slowfoodrr.org/2008turkeyorderform.pdf\">Slow Food Russian River\u003c/a> (PDF) runs a program with local 4H and FFA clubs. You can order turkeys direct from them. While not certified organic, the turkeys are being fed an organic diet and are available for pick-up in Petaluma.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1585/your-guide-to-bay-area-sustainable-turkeys","authors":["5019"],"categories":["bayareabites_1763","bayareabites_60"],"tags":["bayareabites_1530","bayareabites_1531","bayareabites_1528","bayareabites_1529","bayareabites_1532","bayareabites_530","bayareabites_543","bayareabites_1527"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/Consider-This_3000_V3-copy-scaled-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://ww2.kqed.org/app/uploads/2022/06/forum-logo-900x900tile-1.gif","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. 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How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/insideEurope.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/liveFromHere.png","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/Marketplace_1400.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/mindshift2021-tile-3000x3000-1-scaled-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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