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Pro: hush puppies, green garlic, caramel ice cream, Japanese sweet potatoes, smelts, Larb Ped, beer, wine, cocktails, and assorted dumplings; con: milk, chips, and candy.","avatar":"https://secure.gravatar.com/avatar/42e85c65b8e2ff85837caa9418e48a7a?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Andrew Simmons | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/42e85c65b8e2ff85837caa9418e48a7a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/42e85c65b8e2ff85837caa9418e48a7a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/andrewsimmons"},"annamindess":{"type":"authors","id":"5283","meta":{"index":"authors_1591205172","id":"5283","found":true},"name":"Anna Mindess","firstName":"Anna","lastName":"Mindess","slug":"annamindess","email":"amindess@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Anna Mindess | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/annamindess"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_118750":{"type":"posts","id":"bayareabites_118750","meta":{"index":"posts_1591205157","site":"bayareabites","id":"118750","score":null,"sort":[1499104174000]},"guestAuthors":[],"slug":"how-the-story-of-beer-is-the-story-of-america","title":"How The Story Of Beer Is The Story Of America","publishDate":1499104174,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>If you crack open a beer this Fourth of July, history might not be the first thing on your mind. But for \u003ca href=\"http://americanhistory.si.edu/profile/1296\">Theresa McCulla\u003c/a>, the first brewing historian at the Smithsonian's National Museum of American History, the story of beer is the story of America.\u003c/p>\n\u003cp>\"If you want to talk about the history of immigration in America, or urbanization or the expansion of transportation networks, really any subject that you want to explore, you can talk about through beer,\" McCulla says.\u003c/p>\n\u003cp>Since taking the job earlier this year, she has combed through the Smithsonian's archives and pulled out treasures that show beer's part in American history — whether that has to do with advertising, technology, gender roles or even popular entertainment.\u003c/p>\n\u003cp>Pointing to some sheet music in the collection for a song called \"Budweiser Is a Friend of Mine,\" she explains that the tune premiered on Broadway at the Ziegfeld Follies in 1907.\u003c/p>\n\u003cfigure id=\"attachment_118758\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-1020x492.jpg\" alt=\"An advertisement for Budweiser beer, Anheuser-Busch, St. Louis, Mo.\" width=\"640\" height=\"309\" class=\"size-large wp-image-118758\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-1020x492.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-160x77.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-800x386.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-768x370.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-1180x569.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-960x463.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-240x116.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-375x181.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-520x251.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85.jpg 1300w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">An advertisement for Budweiser beer, Anheuser-Busch, St. Louis, Mo. \u003ccite>(National Museum of American History, Archives Center)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"They lyrics of the song tell the story of a man who goes out drinking in a bar and sings about how he prefers his Budweiser to his wife, because his beer does not talk back to him,\" McCulla says. \"But the song concludes with his wife pouring him a schooner of Budweiser at home so he does not need to drink elsewhere.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can't truly tell the American story of beer, though, without talking about immigration. More than a million \u003ca href=\"http://www.npr.org/sections/thesalt/2017/02/03/513263766/budweiser-s-super-bowl-ad-misses-the-real-timelier-story-about-immigrants-and-be\">German immigrants came\u003c/a> to the U.S. in the second half of the 1800s – and they were beer drinkers.\u003c/p>\n\u003cp>\"They brought new kinds of brewing yeast, they brought different kinds of brewing methods, and suddenly they produced this lager beer – a very light, crisp brew that became very popular with Americans,\" McCulla says.\u003c/p>\n\u003cp>Those immigrants transformed the kind of beer Americans drink and established a new industry in the process. The drink evolved from heavy, English-style ales to the cold, quaffable style that's common today. And instead of home brews, by 1900 many cities had entire neighborhoods full of breweries.\u003c/p>\n\u003cp>McCulla says one of the most interesting aspects of the story of American beer is that it has come full circle: from the early days of home brews, to mass-produced beer, through the crash of Prohibition and back to a resurgence of microbreweries.\u003c/p>\n\u003cfigure id=\"attachment_118753\" class=\"wp-caption aligncenter\" style=\"max-width: 707px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7.jpg\" alt='This beer tray, circa 1905 - from the Beer Drivers Union 132 — shows a driver and a brewer working together. It says in German \"Liberty, Equality, Fraternity.\"' width=\"707\" height=\"530\" class=\"size-full wp-image-118753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7.jpg 707w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7-520x390.jpg 520w\" sizes=\"(max-width: 707px) 100vw, 707px\">\u003cfigcaption class=\"wp-caption-text\">This beer tray, circa 1905 - from the Beer Drivers Union 132 — shows a driver and a brewer working together. It says in German \"Liberty, Equality, Fraternity.\" \u003ccite>(National Museum of American History)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We now have so many breweries in this country, we have exceeded the pre-Prohibition number of breweries,\" McCulla says. \"We have reached over 5,000 breweries at this point, so it's truly the golden age to be a beer drinker.\"\u003c/p>\n\u003cp>Not far from the Smithsonian, this entire cycle is happening in one place. Outside the \u003ca href=\"https://portnerbrewhouse.com/\">Portner Brewhouse\u003c/a> in Alexandria, Va., a sign says: \"Established 1869, Re-Established 2012.\" The company was founded by Robert Portner, a German immigrant. At its peak, the company was the biggest employer in the city. More than 600 people worked for Portner, churning out more than 6 million bottles of beer every year.\u003c/p>\n\u003cp>Portner's company was forced to close during Prohibition in 1916. But a century later, sisters Catherine and Margaret Portner, two of his great-great granddaughters, reopened the brewery just a few miles from its original site.\u003c/p>\n\u003cp>Some of the company's early marketing materials are in the Smithsonian's collection. The original advertisements note Robert Portner's company as the original king of beers, says Catherine Portner — long before Budweiser began using that phrase.\u003c/p>\n\u003cfigure id=\"attachment_118754\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-1020x765.jpg\" alt=\"Sisters Catherine (left) and Margaret Portner have re-established Portner's Brewery, which was opened in Alexandria, Va., in 1869 by their great-great grandfather, then closed during Prohibition.\" width=\"640\" height=\"480\" class=\"size-large wp-image-118754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Sisters Catherine (left) and Margaret Portner have re-established Portner's Brewery, which was opened in Alexandria, Va., in 1869 by their great-great grandfather, then closed during Prohibition. \u003ccite>(Ari Shapiro/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Historical artifacts line the walls of the Portner Brewhouse, and the kitchen serves up food with a German twist. And at the in-house brewery, the sisters have recreated some of the original Portner's brews, based on the notes that Robert Portner wrote in German. But they've also made some innovations themselves.\u003c/p>\n\u003cp>And, harkening back to the early days of home brewing, the company also has a \"\u003ca href=\"https://portnerbrewhouse.com/craft-beer-test-kitchen/\">Craft Beer Test Kitchen Series\u003c/a>,\" which gives home brewers professional experience and feedback on their original recipes, which are brewed at Portner's and then sold to thirsty customers.\u003c/p>\n\u003cp>Catherine Portner pours a cloudy yellow beer from the tap. \"This is the Hofbrau Pilsner that we have reconstructed from the Robert Portner brewing company,\" she says. The Pilsner was one of the company's flagship beers.\u003c/p>\n\u003cp>It doesn't look or taste like a glass full of American history, or technology or immigration – even though on some level, it is all of those things. It just tastes like a really good beer. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The Smithsonian's first brewing historian explores everything from immigration to urbanization through the lens of beer. And with the boom in microbrewing, she says beer's story has come full circle.","status":"publish","parent":0,"modified":1529346996,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":830},"headData":{"title":"How The Story Of Beer Is The Story Of America | KQED","description":"The Smithsonian's first brewing historian explores everything from immigration to urbanization through the lens of beer. And with the boom in microbrewing, she says beer's story has come full circle.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"118750 https://ww2.kqed.org/bayareabites/?p=118750","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/07/03/how-the-story-of-beer-is-the-story-of-america/","disqusTitle":"How The Story Of Beer Is The Story Of America","source":"Food and Drink History","sourceUrl":"https://ww2.kqed.org/bayareabites/category/food-history-and-celebrities/","nprImageCredit":"Underwood Archives","nprByline":"\u003ca href=\"http://www.npr.org/people/2101154/ari-shapiro\">Ari Shapiro\u003c/a> and Justine Kenin, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Getty Images","nprStoryId":"532250762","nprApiLink":"http://api.npr.org/query?id=532250762&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/07/03/532250762/how-the-story-of-beer-is-the-story-of-america?ft=nprml&f=532250762","nprRetrievedStory":"1","nprPubDate":"Mon, 03 Jul 2017 13:29:00 -0400","nprStoryDate":"Mon, 03 Jul 2017 13:29:59 -0400","nprLastModifiedDate":"Mon, 03 Jul 2017 13:29:59 -0400","path":"/bayareabites/118750/how-the-story-of-beer-is-the-story-of-america","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you crack open a beer this Fourth of July, history might not be the first thing on your mind. But for \u003ca href=\"http://americanhistory.si.edu/profile/1296\">Theresa McCulla\u003c/a>, the first brewing historian at the Smithsonian's National Museum of American History, the story of beer is the story of America.\u003c/p>\n\u003cp>\"If you want to talk about the history of immigration in America, or urbanization or the expansion of transportation networks, really any subject that you want to explore, you can talk about through beer,\" McCulla says.\u003c/p>\n\u003cp>Since taking the job earlier this year, she has combed through the Smithsonian's archives and pulled out treasures that show beer's part in American history — whether that has to do with advertising, technology, gender roles or even popular entertainment.\u003c/p>\n\u003cp>Pointing to some sheet music in the collection for a song called \"Budweiser Is a Friend of Mine,\" she explains that the tune premiered on Broadway at the Ziegfeld Follies in 1907.\u003c/p>\n\u003cfigure id=\"attachment_118758\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-1020x492.jpg\" alt=\"An advertisement for Budweiser beer, Anheuser-Busch, St. Louis, Mo.\" width=\"640\" height=\"309\" class=\"size-large wp-image-118758\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-1020x492.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-160x77.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-800x386.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-768x370.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-1180x569.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-960x463.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-240x116.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-375x181.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-520x251.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85.jpg 1300w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">An advertisement for Budweiser beer, Anheuser-Busch, St. Louis, Mo. \u003ccite>(National Museum of American History, Archives Center)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"They lyrics of the song tell the story of a man who goes out drinking in a bar and sings about how he prefers his Budweiser to his wife, because his beer does not talk back to him,\" McCulla says. \"But the song concludes with his wife pouring him a schooner of Budweiser at home so he does not need to drink elsewhere.\"\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>You can't truly tell the American story of beer, though, without talking about immigration. More than a million \u003ca href=\"http://www.npr.org/sections/thesalt/2017/02/03/513263766/budweiser-s-super-bowl-ad-misses-the-real-timelier-story-about-immigrants-and-be\">German immigrants came\u003c/a> to the U.S. in the second half of the 1800s – and they were beer drinkers.\u003c/p>\n\u003cp>\"They brought new kinds of brewing yeast, they brought different kinds of brewing methods, and suddenly they produced this lager beer – a very light, crisp brew that became very popular with Americans,\" McCulla says.\u003c/p>\n\u003cp>Those immigrants transformed the kind of beer Americans drink and established a new industry in the process. The drink evolved from heavy, English-style ales to the cold, quaffable style that's common today. And instead of home brews, by 1900 many cities had entire neighborhoods full of breweries.\u003c/p>\n\u003cp>McCulla says one of the most interesting aspects of the story of American beer is that it has come full circle: from the early days of home brews, to mass-produced beer, through the crash of Prohibition and back to a resurgence of microbreweries.\u003c/p>\n\u003cfigure id=\"attachment_118753\" class=\"wp-caption aligncenter\" style=\"max-width: 707px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7.jpg\" alt='This beer tray, circa 1905 - from the Beer Drivers Union 132 — shows a driver and a brewer working together. It says in German \"Liberty, Equality, Fraternity.\"' width=\"707\" height=\"530\" class=\"size-full wp-image-118753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7.jpg 707w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7-520x390.jpg 520w\" sizes=\"(max-width: 707px) 100vw, 707px\">\u003cfigcaption class=\"wp-caption-text\">This beer tray, circa 1905 - from the Beer Drivers Union 132 — shows a driver and a brewer working together. It says in German \"Liberty, Equality, Fraternity.\" \u003ccite>(National Museum of American History)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We now have so many breweries in this country, we have exceeded the pre-Prohibition number of breweries,\" McCulla says. \"We have reached over 5,000 breweries at this point, so it's truly the golden age to be a beer drinker.\"\u003c/p>\n\u003cp>Not far from the Smithsonian, this entire cycle is happening in one place. Outside the \u003ca href=\"https://portnerbrewhouse.com/\">Portner Brewhouse\u003c/a> in Alexandria, Va., a sign says: \"Established 1869, Re-Established 2012.\" The company was founded by Robert Portner, a German immigrant. At its peak, the company was the biggest employer in the city. More than 600 people worked for Portner, churning out more than 6 million bottles of beer every year.\u003c/p>\n\u003cp>Portner's company was forced to close during Prohibition in 1916. But a century later, sisters Catherine and Margaret Portner, two of his great-great granddaughters, reopened the brewery just a few miles from its original site.\u003c/p>\n\u003cp>Some of the company's early marketing materials are in the Smithsonian's collection. The original advertisements note Robert Portner's company as the original king of beers, says Catherine Portner — long before Budweiser began using that phrase.\u003c/p>\n\u003cfigure id=\"attachment_118754\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-1020x765.jpg\" alt=\"Sisters Catherine (left) and Margaret Portner have re-established Portner's Brewery, which was opened in Alexandria, Va., in 1869 by their great-great grandfather, then closed during Prohibition.\" width=\"640\" height=\"480\" class=\"size-large wp-image-118754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Sisters Catherine (left) and Margaret Portner have re-established Portner's Brewery, which was opened in Alexandria, Va., in 1869 by their great-great grandfather, then closed during Prohibition. \u003ccite>(Ari Shapiro/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Historical artifacts line the walls of the Portner Brewhouse, and the kitchen serves up food with a German twist. And at the in-house brewery, the sisters have recreated some of the original Portner's brews, based on the notes that Robert Portner wrote in German. But they've also made some innovations themselves.\u003c/p>\n\u003cp>And, harkening back to the early days of home brewing, the company also has a \"\u003ca href=\"https://portnerbrewhouse.com/craft-beer-test-kitchen/\">Craft Beer Test Kitchen Series\u003c/a>,\" which gives home brewers professional experience and feedback on their original recipes, which are brewed at Portner's and then sold to thirsty customers.\u003c/p>\n\u003cp>Catherine Portner pours a cloudy yellow beer from the tap. \"This is the Hofbrau Pilsner that we have reconstructed from the Robert Portner brewing company,\" she says. The Pilsner was one of the company's flagship beers.\u003c/p>\n\u003cp>It doesn't look or taste like a glass full of American history, or technology or immigration – even though on some level, it is all of those things. It just tastes like a really good beer. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/118750/how-the-story-of-beer-is-the-story-of-america","authors":["byline_bayareabites_118750"],"categories":["bayareabites_301","bayareabites_13306","bayareabites_11028","bayareabites_2090","bayareabites_10028","bayareabites_2035"],"tags":["bayareabites_2354","bayareabites_2433","bayareabites_452","bayareabites_14177","bayareabites_15903"],"featImg":"bayareabites_118751","label":"source_bayareabites_118750"},"bayareabites_112039":{"type":"posts","id":"bayareabites_112039","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112039","score":null,"sort":[1473700931000]},"guestAuthors":[],"slug":"can-a-vegan-diet-give-you-all-you-need-german-nutritionists-say-nein","title":"Can A Vegan Diet Give You All You Need? German Nutritionists Say 'Nein'","publishDate":1473700931,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2016/09/20160912_me_can_a_vegan_diet_give_you_all_you_need_german_nutritionists_say_nein.mp3\u003c/p>\n\u003cp>For some, there's a a \u003ca href=\"http://www.nytimes.com/2015/09/30/dining/vegan-diet-lifestyle-recipes.html?_r=1\" target=\"_blank\">glam factor\u003c/a> attached to the vegan lifestyle. And these days, there seems to be a growing chorus singing the praises of the environmental and health benefits of a \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/19/387517506/nutrition-panel-egg-with-coffee-is-a-ok-but-skip-the-side-of-bacon\" target=\"_blank\">plant-centric diet. \u003c/a>\u003c/p>\n\u003cp>Perhaps nowhere is the embrace of a vegetarian diet more on display than in Berlin, Germany, dubbed a global \u003ca href=\"https://www.happycow.net/vegtopics/travel/top-vegan-friendly-cities\" target=\"_blank\">vegan mecca\u003c/a> for its growing array of restaurants (think: vegan kebabs, pizza and ice cream) as well as vegan street festivals — and even a \u003ca href=\"http://www.ndtv.com/world-news/berlin-goes-vegan-with-butcher-shops-singles-night-1444605\">vegan butcher\u003c/a>. One pro-vegan group estimates about 80,000 people in Berlin are following a vegan diet.\u003c/p>\n\u003cp>If you listen to my story, you'll hear Berlin resident Moza Kabbar, who says there's a huge boom in enthusiasm for veganism in the city.\u003c/p>\n\u003cp>But not everyone in Germany is on board. In a new paper, the German Nutrition Society says a vegan diet can't provide everything your body needs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"With a pure plant-based diet, it is difficult or impossible to attain an adequate supply of some nutrients,\" states the German Nutrition Society's \u003ca href=\"https://www.ernaehrungs-umschau.de/fileadmin/Ernaehrungs-Umschau/pdfs/pdf_2016/04_16/EU04_2016_Special_DGE_eng_final.pdf\" target=\"_blank\">new position\u003c/a> on the vegan diet. \"The most critical nutrient is B-12,\" which is found in eggs and meat. The group says if you follow a vegan diet, you should take supplements to protect against deficiencies.\u003c/p>\n\u003cp>According to the German nutritionists, other \"potentially critical nutrients\" that may be a challenge to get in a vegan diet include omega-3s — found in fatty fish — as well as minerals such as calcium, iron, iodine, zinc and selenium. So the group recommends that vegans get advice from a nutrition counselor and be \"regularly checked by a physician.\" In addition, the society recommends against a vegan diet for pregnant women, women who are breast-feeding, children and adolescents.\u003c/p>\n\u003cp>Advocates for veganism say the new position from German nutritionists goes too far.\u003c/p>\n\u003cp>\"With a little planning and knowledge, rest assured, you can get everything you need from a vegan diet for great health ... at any age,\" Jimmy Pierson, a spokesperson for the Vegan Society, based in England, told us by phone.\u003c/p>\n\u003cp>Pierson acknowledges the point that it's harder to get some nutrients, such as omega 3s, from a vegan diet. But he points out that there are plant-based alternatives.\u003c/p>\n\u003cp>\"Omega-3 is found in flaxseed, so I make sure I consume quite a bit of flaxseed every week,\" Pierson says. He says omega-3 supplements are another option. He also acknowledges that other supplements can be beneficial, too.\u003c/p>\n\u003cp>But he pushes back against the idea that you can't get enough calcium or iron while following a vegan diet. He says it's a matter of eating a wide array of plant-based foods, including beans, seeds, greens and nuts, as well as fruits and vegetables.\u003c/p>\n\u003cp>So, can you get everything you need from a vegan diet? I wondered what nutrition experts in the U.S. think.\u003c/p>\n\u003cp>\"It is possible to get the nutrients you need,\" says \u003ca href=\"http://www.eatrightpro.org/resource/media/meet-our-spokespeople/spokespeople/lisa-cimperman-ms-rd-ld\">Lisa Cimperman\u003c/a>. She's a registered dietitian in Cleveland, Ohio, and a spokesperson for the Academy of Nutrition and Dietetics.\u003c/p>\n\u003cp>But she says if vegans are not careful, they can — as the new German position paper points out — miss out, especially when it comes to vitamin B-12.\u003c/p>\n\u003cp>\"B-12 only comes from animal products,\" says Cimperman. \"It's necessary for proper red blood cell formation, as well as normal neurological function.\"\u003c/p>\n\u003cp>Many foods — including some breakfast cereals, as well as some nondairy creamers and milks — are fortified with B-12. So it's possible to get all the nutrition you need this way, if you eat enough of these fortified foods regularly.\u003c/p>\n\u003cp>But to make sure you're covering all your bases, \"I would recommend [taking] a standard multivitamin,\" Cimperman says. It's a good insurance policy for vegans.\u003c/p>\n\u003cp>As for putting kids on vegan diets, the American Academy of Pediatrics says children can be well-nourished on all kinds of vegetarian diets, \"but nutritional balance is very difficult to achieve if dairy products and eggs are completely eliminated,\" the \u003ca href=\"https://www.healthychildren.org/English/ages-stages/gradeschool/nutrition/Pages/Vegetartian-Diet-for-Children.aspx\">position states\u003c/a>. The academy recommends that if your child is following a vegetarian diet, \"you need to guard against nutritional deficiencies.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Berlin has become a vegan mecca, with ice cream shops, restaurants and even butchers catering to a plant-based diet. Now Germany's nutritionists warn that a vegan diet can't provide all a body needs.","status":"publish","parent":0,"modified":1473700931,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":726},"headData":{"title":"Can A Vegan Diet Give You All You Need? German Nutritionists Say 'Nein' | KQED","description":"Berlin has become a vegan mecca, with ice cream shops, restaurants and even butchers catering to a plant-based diet. Now Germany's nutritionists warn that a vegan diet can't provide all a body needs.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"112039 http://ww2.kqed.org/bayareabites/?p=112039","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/09/12/can-a-vegan-diet-give-you-all-you-need-german-nutritionists-say-nein/","disqusTitle":"Can A Vegan Diet Give You All You Need? German Nutritionists Say 'Nein'","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"Courtesy of Susan Stone","nprStoryId":"492433069","nprApiLink":"http://api.npr.org/query?id=492433069&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/09/12/492433069/can-a-vegan-diet-give-you-all-you-need-german-nutritionists-say-nein?ft=nprml&f=492433069","nprRetrievedStory":"1","nprPubDate":"Mon, 12 Sep 2016 09:25:00 -0400","nprStoryDate":"Mon, 12 Sep 2016 05:08:00 -0400","nprLastModifiedDate":"Mon, 12 Sep 2016 09:25:52 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2016/09/20160912_me_can_a_vegan_diet_give_you_all_you_need_german_nutritionists_say_nein.mp3?orgId=1&topicId=1134&d=237&p=3&story=492433069&t=progseg&e=493563333&seg=6&ft=nprml&f=492433069","nprAudioM3u":"http://api.npr.org/m3u/1493573712-1892fb.m3u?orgId=1&topicId=1134&d=237&p=3&story=492433069&t=progseg&e=493563333&seg=6&ft=nprml&f=492433069","path":"/bayareabites/112039/can-a-vegan-diet-give-you-all-you-need-german-nutritionists-say-nein","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2016/09/20160912_me_can_a_vegan_diet_give_you_all_you_need_german_nutritionists_say_nein.mp3?orgId=1&topicId=1134&d=237&p=3&story=492433069&t=progseg&e=493563333&seg=6&ft=nprml&f=492433069","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2016/09/20160912_me_can_a_vegan_diet_give_you_all_you_need_german_nutritionists_say_nein.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For some, there's a a \u003ca href=\"http://www.nytimes.com/2015/09/30/dining/vegan-diet-lifestyle-recipes.html?_r=1\" target=\"_blank\">glam factor\u003c/a> attached to the vegan lifestyle. And these days, there seems to be a growing chorus singing the praises of the environmental and health benefits of a \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/19/387517506/nutrition-panel-egg-with-coffee-is-a-ok-but-skip-the-side-of-bacon\" target=\"_blank\">plant-centric diet. \u003c/a>\u003c/p>\n\u003cp>Perhaps nowhere is the embrace of a vegetarian diet more on display than in Berlin, Germany, dubbed a global \u003ca href=\"https://www.happycow.net/vegtopics/travel/top-vegan-friendly-cities\" target=\"_blank\">vegan mecca\u003c/a> for its growing array of restaurants (think: vegan kebabs, pizza and ice cream) as well as vegan street festivals — and even a \u003ca href=\"http://www.ndtv.com/world-news/berlin-goes-vegan-with-butcher-shops-singles-night-1444605\">vegan butcher\u003c/a>. One pro-vegan group estimates about 80,000 people in Berlin are following a vegan diet.\u003c/p>\n\u003cp>If you listen to my story, you'll hear Berlin resident Moza Kabbar, who says there's a huge boom in enthusiasm for veganism in the city.\u003c/p>\n\u003cp>But not everyone in Germany is on board. In a new paper, the German Nutrition Society says a vegan diet can't provide everything your body needs.\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>\"With a pure plant-based diet, it is difficult or impossible to attain an adequate supply of some nutrients,\" states the German Nutrition Society's \u003ca href=\"https://www.ernaehrungs-umschau.de/fileadmin/Ernaehrungs-Umschau/pdfs/pdf_2016/04_16/EU04_2016_Special_DGE_eng_final.pdf\" target=\"_blank\">new position\u003c/a> on the vegan diet. \"The most critical nutrient is B-12,\" which is found in eggs and meat. The group says if you follow a vegan diet, you should take supplements to protect against deficiencies.\u003c/p>\n\u003cp>According to the German nutritionists, other \"potentially critical nutrients\" that may be a challenge to get in a vegan diet include omega-3s — found in fatty fish — as well as minerals such as calcium, iron, iodine, zinc and selenium. So the group recommends that vegans get advice from a nutrition counselor and be \"regularly checked by a physician.\" In addition, the society recommends against a vegan diet for pregnant women, women who are breast-feeding, children and adolescents.\u003c/p>\n\u003cp>Advocates for veganism say the new position from German nutritionists goes too far.\u003c/p>\n\u003cp>\"With a little planning and knowledge, rest assured, you can get everything you need from a vegan diet for great health ... at any age,\" Jimmy Pierson, a spokesperson for the Vegan Society, based in England, told us by phone.\u003c/p>\n\u003cp>Pierson acknowledges the point that it's harder to get some nutrients, such as omega 3s, from a vegan diet. But he points out that there are plant-based alternatives.\u003c/p>\n\u003cp>\"Omega-3 is found in flaxseed, so I make sure I consume quite a bit of flaxseed every week,\" Pierson says. He says omega-3 supplements are another option. He also acknowledges that other supplements can be beneficial, too.\u003c/p>\n\u003cp>But he pushes back against the idea that you can't get enough calcium or iron while following a vegan diet. He says it's a matter of eating a wide array of plant-based foods, including beans, seeds, greens and nuts, as well as fruits and vegetables.\u003c/p>\n\u003cp>So, can you get everything you need from a vegan diet? I wondered what nutrition experts in the U.S. think.\u003c/p>\n\u003cp>\"It is possible to get the nutrients you need,\" says \u003ca href=\"http://www.eatrightpro.org/resource/media/meet-our-spokespeople/spokespeople/lisa-cimperman-ms-rd-ld\">Lisa Cimperman\u003c/a>. She's a registered dietitian in Cleveland, Ohio, and a spokesperson for the Academy of Nutrition and Dietetics.\u003c/p>\n\u003cp>But she says if vegans are not careful, they can — as the new German position paper points out — miss out, especially when it comes to vitamin B-12.\u003c/p>\n\u003cp>\"B-12 only comes from animal products,\" says Cimperman. \"It's necessary for proper red blood cell formation, as well as normal neurological function.\"\u003c/p>\n\u003cp>Many foods — including some breakfast cereals, as well as some nondairy creamers and milks — are fortified with B-12. So it's possible to get all the nutrition you need this way, if you eat enough of these fortified foods regularly.\u003c/p>\n\u003cp>But to make sure you're covering all your bases, \"I would recommend [taking] a standard multivitamin,\" Cimperman says. It's a good insurance policy for vegans.\u003c/p>\n\u003cp>As for putting kids on vegan diets, the American Academy of Pediatrics says children can be well-nourished on all kinds of vegetarian diets, \"but nutritional balance is very difficult to achieve if dairy products and eggs are completely eliminated,\" the \u003ca href=\"https://www.healthychildren.org/English/ages-stages/gradeschool/nutrition/Pages/Vegetartian-Diet-for-Children.aspx\">position states\u003c/a>. The academy recommends that if your child is following a vegetarian diet, \"you need to guard against nutritional deficiencies.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112039/can-a-vegan-diet-give-you-all-you-need-german-nutritionists-say-nein","authors":["byline_bayareabites_112039"],"categories":["bayareabites_1245","bayareabites_358","bayareabites_1873"],"tags":["bayareabites_2433","bayareabites_1871","bayareabites_15608"],"featImg":"bayareabites_112040","label":"bayareabites"},"bayareabites_80884":{"type":"posts","id":"bayareabites_80884","meta":{"index":"posts_1591205157","site":"bayareabites","id":"80884","score":null,"sort":[1399916005000]},"guestAuthors":[],"slug":"5-bites-suds-and-savory-sausage-in-oakland-and-berkeley","title":"5 Bites: Suds and Savory Sausage in Oakland and Berkeley","publishDate":1399916005,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_81378\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-81378\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph13.jpg\" alt=\"Chipotle Chicken Sausage\" width=\"1000\" height=\"561\">\u003cfigcaption class=\"wp-caption-text\">Chipotle Chicken Sausage\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you're in the mood for \u003cem>knackwürste\u003c/em> or \u003cem>merguez\u003c/em>, there's now a whole range of establishments where you can indulge in the sizzling sausage and burgeoning craft beer scene in the East Bay. Let us know your favorites in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81188,81187,81184,81185,81183,81189,81181,81192,81193,81179,81180,81182,81191\"]\u003c/p>\n\u003cp>Housed in a former laundromat, you'll find that the suds now being served up at Hog's Apothecary are of the tasty hoppy variety. With long, wooden communal tables and an expansive bar filling up the large, airy space, proprietors Bradford Earle and John Streit run their American-style beer hall under the motto of where \"locavore meets locapour.\" 38 taps of Californian beer and wines flow from the wall behind the bar and pair well with the diverse array of seasonal dishes prepared with locally-sourced ingredients.\u003c/p>\n\u003cp>Chef Streit was on the premises, busy expediting the entrees emerging from the kitchen for his patrons. You won't find the usual buffalo chicken wings and nachos bar fare on his whimsical menu, which includes such starters as, \"Fries with Eyes,\" deep-fried Eureka smelt with green garlic aioli, and \"Chokes & Favas,\" marinated artichokes piled on a barley salad with fresh favas, ricotta salata, black olives and a \u003ca href=\"http://en.wikipedia.org/wiki/Schmaltz\" target=\"_blank\" rel=\"noopener\">schmaltz\u003c/a>-fried egg. The fruity triple IPA, \"Dank Statement,\" from the San Francisco-based \u003ca href=\"http://www.cellarmakerbrewing.com/\" target=\"_blank\" rel=\"noopener\">Cellarmaker Brewing Company\u003c/a> and \u003ca href=\"http://www.sierranevada.com/\" target=\"_blank\" rel=\"noopener\">Sierra Nevada's\u003c/a> \"Southern Hemisphere\" fresh hop IPA are a fine match to these rich appetizers. Prep your palate with the Bay Laurel sour beer from \u003ca href=\"http://www.craftsmanbrewing.com/\" target=\"_blank\" rel=\"noopener\">Craftsman Brewing\u003c/a>, which has a sparkly champagne taste with an unusual finish reminiscent of cured meats -- specifically salami. Then you'll be ready to move on to the housemade sausage sandwiches like the \"Istanbul not Constantinople,\" a Middle-Eastern spiced pork sausage with charred nettles and \"Amargallego,\" a pork-and-chicken sausage topped with salsa brava, crispy potatoes and Calabrian chile, nestled between pillowy-soft buns with a side of pickled vegetables.\u003c/p>\n\u003cp>Even if you ate the entire giant pile of lard-fried Kennebec potato chips that accompanied your sausages, try and make room for their noteworthy peach and pretzel fritters with \u003cem>creme anglaise\u003c/em>. My husband and I shared this decadent dessert with one of our table mates, Lauri, a devoted regular of the bar. Both the Old Stock Ale, a barleywine from Ft. Bragg's \u003ca href=\"http://www.northcoastbrewing.com/\" target=\"_blank\" rel=\"noopener\">North Coast Brewing Company\u003c/a> and \"Carlo's Stout\", an imperial stout from Alameda's \u003ca href=\"http://factionbrewing.com/\" target=\"_blank\" rel=\"noopener\">Faction Brewing\u003c/a>, are excellent beers to wash down your sugary treat. By the end of your meal, you'll more than likely be sharing the sentiments shown on the sign around the neck of Theo, the towering carved wooden sculpture of a dancing pig perched on a counter: \"This beer is making me awesome.\" Stay tuned for further developments as brunch and outdoor seating are in the works.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hogsapothecary.com/\" target=\"_blank\" rel=\"noopener\">Hog’s Apothecary\u003c/a>\u003c/strong>\u003cbr>\n375 40th St. [\u003ca href=\"https://goo.gl/maps/pDvl2\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 338-3847\u003cbr>\nHours: Everyday from 5pm-12am, closed on Tuesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheHogsApothecary\" target=\"_blank\" rel=\"noopener\">The Hog's Apothecary\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HogsApothecary\" target=\"_blank\" rel=\"noopener\">@HogsApothecary\u003c/a>\u003cbr>\nPrice range: Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81485,81486,81489,81490,81494,81484,81491,81487,81488,81492, 81493,81480,81482\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.gaumenkitzel.net/\" target=\"_blank\" rel=\"noopener\">Gaumenkitzel\u003c/a> \u003c/strong>\u003cbr>\n2121 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/d3WUI\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 647-5016\u003cbr>\nHours: Tue-Sun 11:30am-9pm; Fri-Sat open 11:30am-10pm\u003cbr>\nLunch 11:30am-2pm; Afternoon Menu 2-5:30pm; Dinner starting 5:30pm\u003cbr>\nWeekend Brunch 11:30am-2:30pm; Happy Hour Tue-Fri 2-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gaumenkitzel-Restaurant/161594813893300\" target=\"_blank\" rel=\"noopener\">Gaumenkitzel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/gaumenkitzel\" target=\"_blank\" rel=\"noopener\">@gaumenkitzel\u003c/a>\u003cbr>\nPrice range: Entrees ($11-$17)\u003c/p>\n\u003cp>If you're looking for an alternative to Alameda-based \u003ca href=\"http://www.speisekammer.com/\" target=\"_blank\" rel=\"noopener\">Speisekammer\u003c/a>, head over to Berkeley for a uniquely Bay Area take on German cuisine. Hamburg ex-pats, the husband-and-wife team Kai Flache and Chef Anja Voth, have recreated their childhood favorites with an all-natural approach. Eschewing artificial additives, canned or processed ingredients, even microwaves and deep fryers, this solar-powered restaurant prides itself on preparing everything from scratch -- including yogurt and bread. They also serve sustainably raised fish and meat and use locally grown, organic produce.\u003c/p>\n\u003cp>Along with offering the largest German beer selection in the Bay Area, they also have plenty of sausage options available on their menu. A substantial starter is their platter of liver sausage and tangy north German butter cheese that comes with a small mixed green salad and orange-honey dressing, grated carrot-thyme salad, roasted beets, pickles and their housebaked Gaumenkitzel whole wheat bread with fresh unsalted butter. Or you could opt for a sausage plate and choose from three \u003cem>Nürnberger bratwürste\u003c/em> sausages, two \u003cem>wiener knackwürste\u003c/em> or one Bavarian white sausage with their housemade potato salad accented with dill. A delicious variation on the classic American combo of mac-and-cheese with hot dogs is the delicatessen \u003cem>wiener knackwürste\u003c/em> on \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sp%C3%A4tzle\" target=\"_blank\" rel=\"noopener\">spätzle\u003c/a>\u003c/em> dish. This German gnocchi-like pasta is dressed in a housemade mustard and sharp cheddar sauce with slices of \u003cem>wiener knackwürste \u003c/em>.\u003c/p>\n\u003cp>An easy way to sample their draft beers is through their tasting menu that's served on a map of Germany that indicates their region of origin, or just flip through their sizable beer menu to peruse their collection of bottled beers like the Schönramer Saphir \u003ca href=\"http://en.wikipedia.org/wiki/Bock\" target=\"_blank\" rel=\"noopener\">Bock\u003c/a>, a bright, 8% ABV ale with fruity notes. Or try one of their exclusive imports, the Grevensteiner \u003cem>Kellerbier\u003c/em> (cellar beer) that's an unfiltered, unpasteurized 5.2% ABV pilsner that's reminiscent of caramel and honey. You can also get bottles to go; check out their small shop that's stocked with beer, wine, jams, chocolate and other German foodstuffs.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81367,81368,81372,81371,81369,81376,81370,81374,81378,81379,81380,81381,81373,\"]\u003c/p>\n\u003cp>In the former space of the \u003ca href=\"http://www.eastbayexpress.com/oakland/on-telegraph-and-transformation/Content?oid=3192045\" target=\"_blank\" rel=\"noopener\">now departed Mama Buzz coffeehouse\u003c/a>, Telegraph is a popular destination with locals in search of reasonably priced comfort food in an urban beer garden setting. Two spacious patios (one indoors) furnished with wooden picnic tables and an eclectic collection of local art -- including a \"Lost Sloth\" mural and pop-up shop by Oakland artist J. Otto Seibold -- can accommodate lots of customers.\u003c/p>\n\u003cp>There's an assortment of appetizing housemade sausages offered daily. Two recent specials included the beer brat and chipotle chicken on fresh hoagie buns topped with jalapeño-cilantro slaw and mayo served with a side of potato chips. Other sandwiches, burgers and breakfast items are also available if you're hankering for other options. There's no shortage of beverages either; they've got a variety of local and regional draft and bottled beers -- including Oakland's \u003ca href=\"http://www.line51beer.com/\" target=\"_blank\" rel=\"noopener\">Line 51 Brewing's\u003c/a> Imperial India Pale Ale -- soda, coffee and \u003ca href=\"https://www.facebook.com/TemescalKombucha\" target=\"_blank\" rel=\"noopener\">Temescal kombucha\u003c/a> made by \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\" rel=\"noopener\">Arbor Cafe\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\" rel=\"noopener\">Telegraph\u003c/a>\u003c/strong>\u003cbr>\n2318 Telegraph Ave.[\u003ca href=\"https://goo.gl/maps/JNlx2\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon 4pm-12am; Tue-Thu 11-12am; Fri-Sat 11-2am; Sun 11-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK\" target=\"_blank\" rel=\"noopener\">TelegraphOAK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TelegraphOAK\" target=\"_blank\" rel=\"noopener\">@TelegraphOAK\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81585,81586,81590,81591,81584,81593,81596,81597,81598,81594,81595,81599,81600\"]\u003c/p>\n\u003cp>The veteran venue on the list, Chuck Stilphen and Aaron Porter's Belgian-style pub has been pouring brews in the Old Oakland neighborhood for over 8 years. While The Trappist doesn't carry the substantial assortment of housemade sausages as Stilphen's recently opened \u003ca href=\"http://www.mikkellerbar.com/\" target=\"_blank\" rel=\"noopener\">Mikkeller Bar\u003c/a> in San Francisco, they do have two transplants from that establishment: a plump, juicy bratwurst poached in Sculpin IPA with a potato hash and the delectable pastrami sandwich with Gruyère, housemade sauerkraut and dressing on rye. (And it seems he'll be launching a \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/03/18/trappist-and-mikkeller-bar-owner-plans-berkeley-bbq-restaurant-perdition-smokehouse/\" target=\"_blank\" rel=\"noopener\">sausage company that bears the same name\u003c/a> in the near future with Trappist chef Michael O’Brien.) Along with cheese plates and charcuterie, O'Brien cooks up some creative concotions like \"Green Eggs & Eggs\" made with soft-boiled eggs, wasabi, tobiko, Japanese mayonnaise and habanero oil. There's also some alcohol-infused desserts, like the imperial stout chocolate mousse with roasted hazelnuts and whipped cream.\u003c/p>\n\u003cp>Customers can unwind in the Old World brick-and-wood ambience of the front or back bars or relax in their outdoors back patio. The Dutch Trappist beer, La Trappe Quadrupel, hails from De Koningshoeven Brewery and packs a sugary punch at 10% ABV. And it's no surprise to find more offerings from Mikkeller, the Danish brewery that's partnered with Stilphen's aforementioned city venture. Mikkeller Big Worse Barleywine is a sweet, honey-like tonic while the crisp, light Belgian Saison Dupont is a refreshing summer beer. Stop by their \u003ca href=\"http://www.thetrappist.com/provisions/\" target=\"_blank\" rel=\"noopener\">College Avenue\u003c/a> shop if you want to take home any rare imported brews.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thetrappist.com/trappist.php\" target=\"_blank\" rel=\"noopener\">The Trappist Beer Cafe\u003c/a>\u003c/strong>\u003cbr>\n460 8th St. [\u003ca href=\"http://goo.gl/FmfDmI\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 238-8900\u003cbr>\nHours: Everyday 12pm-12am; Fri-Sat 12pm-1am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Trappist-Insiders-Page/201086836586427?rf=266197976744169\" target=\"_blank\" rel=\"noopener\">The Trappist's Insider Page\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheTrappist\" target=\"_blank\" rel=\"noopener\">@TheTrappist\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81502,81500,81503,81504,81505,81507,81508,81499,81506,81509,81511,81510\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://brotzeitbiergarten.com/\" target=\"_blank\" rel=\"noopener\">Brotzeit Lokal\u003c/a>\u003c/strong>\u003cbr>\n1000 Embarcadero [\u003ca href=\"http://goo.gl/c0II4h\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 645-1905\u003cbr>\nHours: Tue-Thu 11:30am-11pm (kitchen closes at 9:30pm); Fri 11:30am-12pm (kitchen closes at 10pm); Sat 10am-12pm (kitchen closes at 10pm); Sun 10am-9:30pm (kitchen closes at 9pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrotzeitLokal\" target=\"_blank\" rel=\"noopener\">Brozeit Lokal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Brotzeit_Lokal\" target=\"_blank\" rel=\"noopener\">@Brotzeit_Lokal\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>Looking for a scenic spot to enjoy beer and sausage? Just past Jack London Square off of the Embarcadero, \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-reviews/\" target=\"_blank\" rel=\"noopener\">Chop Bar\u003c/a>'s Lev Delany has created a waterfront oasis that's perfect for large crowds in fine weather. Brotzeit's kitchen utilizes whole animal butchery in preparing their sausages and burgers, and all of their sauerkraut, sauces, pickles and mustards are also housemade. Share the \u003cem>käsespätzle\u003c/em>, a creamy baked version of the German noodle dish with Gruyère cheese sauce, for a filling starter. Then move onto their Brotzeit platter -- choose from one or two sausages from their lengthy list -- with sauerkraut, green beans, radishes and a \"Bretzel\". You can also order a more substantial helping to feed a hungry group; the larger entree can feed between 6-8 people. While the meat-to-bun ratio is slightly unbalanced with their lamb \u003cem>merguez\u003c/em> wurst sandwich, it's still a palatable option with sauerkraut, pickled red onions and jalapeño.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Brozeit Lokal has a rotating menu of German, Belgian and Californian craft beers; if you're feeling extra thirsty, go for a liter of Kolsch or a two-liter boot while you enjoy the view of the Brooklyn Basin.\u003c/p>\n\n","blocks":[],"excerpt":"There's now a whole range of establishments where you can indulge in the sizzling sausage and burgeoning craft beer scene in the East Bay.","status":"publish","parent":0,"modified":1550611904,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1828},"headData":{"title":"5 Bites: Suds and Savory Sausage in Oakland and Berkeley | KQED","description":"There's now a whole range of establishments where you can indulge in the sizzling sausage and burgeoning craft beer scene in the East Bay.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"80884 http://blogs.kqed.org/bayareabites/?p=80884","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/12/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley/","disqusTitle":"5 Bites: Suds and Savory Sausage in Oakland and Berkeley","path":"/bayareabites/80884/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81378\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-81378\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph13.jpg\" alt=\"Chipotle Chicken Sausage\" width=\"1000\" height=\"561\">\u003cfigcaption class=\"wp-caption-text\">Chipotle Chicken Sausage\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you're in the mood for \u003cem>knackwürste\u003c/em> or \u003cem>merguez\u003c/em>, there's now a whole range of establishments where you can indulge in the sizzling sausage and burgeoning craft beer scene in the East Bay. Let us know your favorites in the comments.\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":"81188,81187,81184,81185,81183,81189,81181,81192,81193,81179,81180,81182,81191","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Housed in a former laundromat, you'll find that the suds now being served up at Hog's Apothecary are of the tasty hoppy variety. With long, wooden communal tables and an expansive bar filling up the large, airy space, proprietors Bradford Earle and John Streit run their American-style beer hall under the motto of where \"locavore meets locapour.\" 38 taps of Californian beer and wines flow from the wall behind the bar and pair well with the diverse array of seasonal dishes prepared with locally-sourced ingredients.\u003c/p>\n\u003cp>Chef Streit was on the premises, busy expediting the entrees emerging from the kitchen for his patrons. You won't find the usual buffalo chicken wings and nachos bar fare on his whimsical menu, which includes such starters as, \"Fries with Eyes,\" deep-fried Eureka smelt with green garlic aioli, and \"Chokes & Favas,\" marinated artichokes piled on a barley salad with fresh favas, ricotta salata, black olives and a \u003ca href=\"http://en.wikipedia.org/wiki/Schmaltz\" target=\"_blank\" rel=\"noopener\">schmaltz\u003c/a>-fried egg. The fruity triple IPA, \"Dank Statement,\" from the San Francisco-based \u003ca href=\"http://www.cellarmakerbrewing.com/\" target=\"_blank\" rel=\"noopener\">Cellarmaker Brewing Company\u003c/a> and \u003ca href=\"http://www.sierranevada.com/\" target=\"_blank\" rel=\"noopener\">Sierra Nevada's\u003c/a> \"Southern Hemisphere\" fresh hop IPA are a fine match to these rich appetizers. Prep your palate with the Bay Laurel sour beer from \u003ca href=\"http://www.craftsmanbrewing.com/\" target=\"_blank\" rel=\"noopener\">Craftsman Brewing\u003c/a>, which has a sparkly champagne taste with an unusual finish reminiscent of cured meats -- specifically salami. Then you'll be ready to move on to the housemade sausage sandwiches like the \"Istanbul not Constantinople,\" a Middle-Eastern spiced pork sausage with charred nettles and \"Amargallego,\" a pork-and-chicken sausage topped with salsa brava, crispy potatoes and Calabrian chile, nestled between pillowy-soft buns with a side of pickled vegetables.\u003c/p>\n\u003cp>Even if you ate the entire giant pile of lard-fried Kennebec potato chips that accompanied your sausages, try and make room for their noteworthy peach and pretzel fritters with \u003cem>creme anglaise\u003c/em>. My husband and I shared this decadent dessert with one of our table mates, Lauri, a devoted regular of the bar. Both the Old Stock Ale, a barleywine from Ft. Bragg's \u003ca href=\"http://www.northcoastbrewing.com/\" target=\"_blank\" rel=\"noopener\">North Coast Brewing Company\u003c/a> and \"Carlo's Stout\", an imperial stout from Alameda's \u003ca href=\"http://factionbrewing.com/\" target=\"_blank\" rel=\"noopener\">Faction Brewing\u003c/a>, are excellent beers to wash down your sugary treat. By the end of your meal, you'll more than likely be sharing the sentiments shown on the sign around the neck of Theo, the towering carved wooden sculpture of a dancing pig perched on a counter: \"This beer is making me awesome.\" Stay tuned for further developments as brunch and outdoor seating are in the works.\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>\u003ca href=\"http://www.hogsapothecary.com/\" target=\"_blank\" rel=\"noopener\">Hog’s Apothecary\u003c/a>\u003c/strong>\u003cbr>\n375 40th St. [\u003ca href=\"https://goo.gl/maps/pDvl2\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 338-3847\u003cbr>\nHours: Everyday from 5pm-12am, closed on Tuesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheHogsApothecary\" target=\"_blank\" rel=\"noopener\">The Hog's Apothecary\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HogsApothecary\" target=\"_blank\" rel=\"noopener\">@HogsApothecary\u003c/a>\u003cbr>\nPrice range: Entrees ($11-$17)\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":"81485,81486,81489,81490,81494,81484,81491,81487,81488,81492, 81493,81480,81482","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.gaumenkitzel.net/\" target=\"_blank\" rel=\"noopener\">Gaumenkitzel\u003c/a> \u003c/strong>\u003cbr>\n2121 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/d3WUI\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 647-5016\u003cbr>\nHours: Tue-Sun 11:30am-9pm; Fri-Sat open 11:30am-10pm\u003cbr>\nLunch 11:30am-2pm; Afternoon Menu 2-5:30pm; Dinner starting 5:30pm\u003cbr>\nWeekend Brunch 11:30am-2:30pm; Happy Hour Tue-Fri 2-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gaumenkitzel-Restaurant/161594813893300\" target=\"_blank\" rel=\"noopener\">Gaumenkitzel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/gaumenkitzel\" target=\"_blank\" rel=\"noopener\">@gaumenkitzel\u003c/a>\u003cbr>\nPrice range: Entrees ($11-$17)\u003c/p>\n\u003cp>If you're looking for an alternative to Alameda-based \u003ca href=\"http://www.speisekammer.com/\" target=\"_blank\" rel=\"noopener\">Speisekammer\u003c/a>, head over to Berkeley for a uniquely Bay Area take on German cuisine. Hamburg ex-pats, the husband-and-wife team Kai Flache and Chef Anja Voth, have recreated their childhood favorites with an all-natural approach. Eschewing artificial additives, canned or processed ingredients, even microwaves and deep fryers, this solar-powered restaurant prides itself on preparing everything from scratch -- including yogurt and bread. They also serve sustainably raised fish and meat and use locally grown, organic produce.\u003c/p>\n\u003cp>Along with offering the largest German beer selection in the Bay Area, they also have plenty of sausage options available on their menu. A substantial starter is their platter of liver sausage and tangy north German butter cheese that comes with a small mixed green salad and orange-honey dressing, grated carrot-thyme salad, roasted beets, pickles and their housebaked Gaumenkitzel whole wheat bread with fresh unsalted butter. Or you could opt for a sausage plate and choose from three \u003cem>Nürnberger bratwürste\u003c/em> sausages, two \u003cem>wiener knackwürste\u003c/em> or one Bavarian white sausage with their housemade potato salad accented with dill. A delicious variation on the classic American combo of mac-and-cheese with hot dogs is the delicatessen \u003cem>wiener knackwürste\u003c/em> on \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sp%C3%A4tzle\" target=\"_blank\" rel=\"noopener\">spätzle\u003c/a>\u003c/em> dish. This German gnocchi-like pasta is dressed in a housemade mustard and sharp cheddar sauce with slices of \u003cem>wiener knackwürste \u003c/em>.\u003c/p>\n\u003cp>An easy way to sample their draft beers is through their tasting menu that's served on a map of Germany that indicates their region of origin, or just flip through their sizable beer menu to peruse their collection of bottled beers like the Schönramer Saphir \u003ca href=\"http://en.wikipedia.org/wiki/Bock\" target=\"_blank\" rel=\"noopener\">Bock\u003c/a>, a bright, 8% ABV ale with fruity notes. Or try one of their exclusive imports, the Grevensteiner \u003cem>Kellerbier\u003c/em> (cellar beer) that's an unfiltered, unpasteurized 5.2% ABV pilsner that's reminiscent of caramel and honey. You can also get bottles to go; check out their small shop that's stocked with beer, wine, jams, chocolate and other German foodstuffs.\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":"81367,81368,81372,81371,81369,81376,81370,81374,81378,81379,81380,81381,81373,","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the former space of the \u003ca href=\"http://www.eastbayexpress.com/oakland/on-telegraph-and-transformation/Content?oid=3192045\" target=\"_blank\" rel=\"noopener\">now departed Mama Buzz coffeehouse\u003c/a>, Telegraph is a popular destination with locals in search of reasonably priced comfort food in an urban beer garden setting. Two spacious patios (one indoors) furnished with wooden picnic tables and an eclectic collection of local art -- including a \"Lost Sloth\" mural and pop-up shop by Oakland artist J. Otto Seibold -- can accommodate lots of customers.\u003c/p>\n\u003cp>There's an assortment of appetizing housemade sausages offered daily. Two recent specials included the beer brat and chipotle chicken on fresh hoagie buns topped with jalapeño-cilantro slaw and mayo served with a side of potato chips. Other sandwiches, burgers and breakfast items are also available if you're hankering for other options. There's no shortage of beverages either; they've got a variety of local and regional draft and bottled beers -- including Oakland's \u003ca href=\"http://www.line51beer.com/\" target=\"_blank\" rel=\"noopener\">Line 51 Brewing's\u003c/a> Imperial India Pale Ale -- soda, coffee and \u003ca href=\"https://www.facebook.com/TemescalKombucha\" target=\"_blank\" rel=\"noopener\">Temescal kombucha\u003c/a> made by \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\" rel=\"noopener\">Arbor Cafe\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\" rel=\"noopener\">Telegraph\u003c/a>\u003c/strong>\u003cbr>\n2318 Telegraph Ave.[\u003ca href=\"https://goo.gl/maps/JNlx2\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon 4pm-12am; Tue-Thu 11-12am; Fri-Sat 11-2am; Sun 11-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK\" target=\"_blank\" rel=\"noopener\">TelegraphOAK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TelegraphOAK\" target=\"_blank\" rel=\"noopener\">@TelegraphOAK\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\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":"81585,81586,81590,81591,81584,81593,81596,81597,81598,81594,81595,81599,81600","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The veteran venue on the list, Chuck Stilphen and Aaron Porter's Belgian-style pub has been pouring brews in the Old Oakland neighborhood for over 8 years. While The Trappist doesn't carry the substantial assortment of housemade sausages as Stilphen's recently opened \u003ca href=\"http://www.mikkellerbar.com/\" target=\"_blank\" rel=\"noopener\">Mikkeller Bar\u003c/a> in San Francisco, they do have two transplants from that establishment: a plump, juicy bratwurst poached in Sculpin IPA with a potato hash and the delectable pastrami sandwich with Gruyère, housemade sauerkraut and dressing on rye. (And it seems he'll be launching a \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/03/18/trappist-and-mikkeller-bar-owner-plans-berkeley-bbq-restaurant-perdition-smokehouse/\" target=\"_blank\" rel=\"noopener\">sausage company that bears the same name\u003c/a> in the near future with Trappist chef Michael O’Brien.) Along with cheese plates and charcuterie, O'Brien cooks up some creative concotions like \"Green Eggs & Eggs\" made with soft-boiled eggs, wasabi, tobiko, Japanese mayonnaise and habanero oil. There's also some alcohol-infused desserts, like the imperial stout chocolate mousse with roasted hazelnuts and whipped cream.\u003c/p>\n\u003cp>Customers can unwind in the Old World brick-and-wood ambience of the front or back bars or relax in their outdoors back patio. The Dutch Trappist beer, La Trappe Quadrupel, hails from De Koningshoeven Brewery and packs a sugary punch at 10% ABV. And it's no surprise to find more offerings from Mikkeller, the Danish brewery that's partnered with Stilphen's aforementioned city venture. Mikkeller Big Worse Barleywine is a sweet, honey-like tonic while the crisp, light Belgian Saison Dupont is a refreshing summer beer. Stop by their \u003ca href=\"http://www.thetrappist.com/provisions/\" target=\"_blank\" rel=\"noopener\">College Avenue\u003c/a> shop if you want to take home any rare imported brews.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thetrappist.com/trappist.php\" target=\"_blank\" rel=\"noopener\">The Trappist Beer Cafe\u003c/a>\u003c/strong>\u003cbr>\n460 8th St. [\u003ca href=\"http://goo.gl/FmfDmI\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 238-8900\u003cbr>\nHours: Everyday 12pm-12am; Fri-Sat 12pm-1am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Trappist-Insiders-Page/201086836586427?rf=266197976744169\" target=\"_blank\" rel=\"noopener\">The Trappist's Insider Page\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheTrappist\" target=\"_blank\" rel=\"noopener\">@TheTrappist\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"81502,81500,81503,81504,81505,81507,81508,81499,81506,81509,81511,81510","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://brotzeitbiergarten.com/\" target=\"_blank\" rel=\"noopener\">Brotzeit Lokal\u003c/a>\u003c/strong>\u003cbr>\n1000 Embarcadero [\u003ca href=\"http://goo.gl/c0II4h\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 645-1905\u003cbr>\nHours: Tue-Thu 11:30am-11pm (kitchen closes at 9:30pm); Fri 11:30am-12pm (kitchen closes at 10pm); Sat 10am-12pm (kitchen closes at 10pm); Sun 10am-9:30pm (kitchen closes at 9pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrotzeitLokal\" target=\"_blank\" rel=\"noopener\">Brozeit Lokal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Brotzeit_Lokal\" target=\"_blank\" rel=\"noopener\">@Brotzeit_Lokal\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>Looking for a scenic spot to enjoy beer and sausage? Just past Jack London Square off of the Embarcadero, \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-reviews/\" target=\"_blank\" rel=\"noopener\">Chop Bar\u003c/a>'s Lev Delany has created a waterfront oasis that's perfect for large crowds in fine weather. Brotzeit's kitchen utilizes whole animal butchery in preparing their sausages and burgers, and all of their sauerkraut, sauces, pickles and mustards are also housemade. Share the \u003cem>käsespätzle\u003c/em>, a creamy baked version of the German noodle dish with Gruyère cheese sauce, for a filling starter. Then move onto their Brotzeit platter -- choose from one or two sausages from their lengthy list -- with sauerkraut, green beans, radishes and a \"Bretzel\". You can also order a more substantial helping to feed a hungry group; the larger entree can feed between 6-8 people. While the meat-to-bun ratio is slightly unbalanced with their lamb \u003cem>merguez\u003c/em> wurst sandwich, it's still a palatable option with sauerkraut, pickled red onions and jalapeño.\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>Brozeit Lokal has a rotating menu of German, Belgian and Californian craft beers; if you're feeling extra thirsty, go for a liter of Kolsch or a two-liter boot while you enjoy the view of the Brooklyn Basin.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/80884/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley","authors":["2100"],"categories":["bayareabites_13036","bayareabites_109","bayareabites_752","bayareabites_301","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_12630","bayareabites_14753","bayareabites_14751","bayareabites_16304","bayareabites_13348","bayareabites_2433","bayareabites_13332","bayareabites_14757","bayareabites_2344","bayareabites_13494","bayareabites_13349"],"featImg":"bayareabites_81983","label":"bayareabites"},"bayareabites_68873":{"type":"posts","id":"bayareabites_68873","meta":{"index":"posts_1591205157","site":"bayareabites","id":"68873","score":null,"sort":[1377878776000]},"guestAuthors":[],"slug":"international-cuisine-5-favorite-bay-area-specialty-food-shops","title":"International Cuisine: 5 Favorite Bay Area Specialty Food Shops","publishDate":1377878776,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>The Bay Area is a multicultural \u003ca href=\"http://en.wikipedia.org/wiki/Salad_bowl_%28cultural_idea%29\">salad bowl\u003c/a>. People from all over the world flock here for the culture, the weather, the thriving tech job market, and of course, the food. With so many different ethnic groups calling this region \"home\" it's no wonder there's such a diversity of food choices available. In addition to a wealth of restaurants serving a variety of international cuisines and neighborhoods organized around specific cultural groups (Chinatown, Japantown, The Mission, etc.) there are also many markets that feature foods specific to particular regional cuisines.\u003c/p>\n\u003cp>Here are five favorite specialty shops selling food and culinary goods imported from Spain, Japan, Russia, Germany and Italy. If you are curious to explore products from these countries or are nostalgic for the food and culture from any of these regions be sure to visit these shops. And, of course, there are so many more of these specialty stores in the Bay Area so please share your favorites in the comments.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.spanishtable.com/\">The Spanish Table 2\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1814 San Pablo Ave\u003cbr>\nBerkeley, CA 94702\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 548-1383\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Spanish-Table/109303127090\">The Spanish Table\u003c/a>\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 10:00am-6:00pm, Sun 11:00am-5:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> How about a paella pan made to serve 200 people? \u003c/p>\n\u003cfigure id=\"attachment_69106\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-26.jpg\" alt=\"Tagines are popular in North Africa and are primarily used for stews. There’s a lot of Moorish influence in Spanish cooking. Photo by Sara Bloomberg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tagines are popular in North Africa and are primarily used for stews. There’s a lot of Moorish influence in Spanish cooking. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-28.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-28-290x217.jpg\" alt=\"The Spanish Table sells a variety of canned and preserved specialty foods from the Iberian Peninsula. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69107\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-31-290x217.jpg\" alt=\"Squid ink is used for coloring and flavor in Spanish cooking. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69108\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Looking for food from the Iberian Coast? Come to Berkeley's International Marketplace, home of \u003ca href=\"http://www.spanishtable.com/\">The Spanish Table 2\u003c/a> which opened in 2001. Here you will find foods from Portugal, Spain, Andorra, Gibraltar and, most recently, North Africa. The store sells wine, groceries, cookware, ceramics and cookbooks, and there is an \u003ca href=\"http://www.spanishtablewines.com/\">online wine shop\u003c/a> dedicated to selling wine from these regions. Store Manager, Caty Salas explained the main reason people shop here is the depth of product selection. “No one else has this focus. It’s a specialized niche,” she said. Salas said that while Cost Plus World Market may have some things, they certainly don’t have the range of products that Spanish Table imports. And, that’s what keeps customers coming back. \u003c/p>\n\u003cblockquote>\u003cp>“We have people from all over the world shopping here,” Salas said. “People come in here and say, ‘Oh my god. I haven’t seen these since I lived in Spain.”\u003c/p>\u003c/blockquote>\n\u003cp>Indeed, you can find a wealth of Spanish imports here—paella pans, tapas, North African tagines to make stews, and even a pickled partridge preserved in a jar. Not their best seller, Salas said, but certainly unique. They also carry a delectable selection of Manchego, jamon iberico, lomo, almonds, olives angulas, bacalao, piquillos and padrones. \u003c/p>\n\u003cp>They also have an impressive selection of Sherry and Madeira wine, as well as Spanish beer and wine.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-32-290x217.jpg\" alt=\"The “porron” (prounced: po’ rohn) is used to drink wine without a fuss but it might take some practice to master the technique without spilling. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69109\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-33-290x217.jpg\" alt=\"Whole quail and partridges are preserved confit-style. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69110\">\u003c/a>\u003cbr>\n \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-51.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-51-290x217.jpg\" alt=\"A Spanish vintage from 1935 will cost you hundreds of dollars. The Spanish Table carries a large selection of Madeira wines, Port and Sherry. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69081\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/paella-pans-glasses.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/paella-pans-glasses-290x216.jpg\" alt=\"Various sizes of Paella pans line the back wall with wine goblets in the foreground. Photo: Sara Bloomberg\" width=\"290\" height=\"216\" class=\"alignnone size-medium wp-image-69212\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.tokyofish.net/\">Tokyo Fish Market\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1220 San Pablo Ave\u003cbr>\nBerkeley, CA 94706\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 524-7243\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> A shelf of sushi roe that comes in all colors of the rainbow.\u003c/p>\n\u003cfigure id=\"attachment_69082\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-69.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-69.jpg\" alt=\"The Tokyo Fish Market in Berkeley has two main parts: the gift shop is in the original brick storefront, and the fish market and grocery store are in the building right behind it. Photo by Sara Bloomberg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69082\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tokyo Fish Market in Berkeley has two main parts: the gift shop is in the original brick storefront, and the fish market and grocery store are in the building right behind it. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-75-290x217.jpg\" alt=\"Gourmet mochi is just begging to be eaten. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69083\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-89-290x217.jpg\" alt=\"Colorful packages of roe and sushi will tempt you to taste the rainbow. These definitely aren't Skittles. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69084\">\u003c/a>\u003c/p>\n\u003cp>Tokyo Fish Market is not just a fish market. It’s an institution that’s been around since 1963. You will certainly find plenty of fresh seafood, some even imported directly from Japan. The market is frequently packed with patrons who come to purchase items such as sake, Japanese rice, mochi candies, Japanese vegetables and live crabs. They carry over 100 types of fish and seafood products ranging from local rock cod and squid to smelt, tuna, halibut, octopus and soft-shell crabs. They also have a separate gift shop with Japanese food-related specialty items. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-93-290x217.jpg\" alt=\"Rock cod, squid and smelt are among the seafood options available at Tokyo Fish Market in Berkeley. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69085\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-98.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-98-290x217.jpg\" alt=\"Fresh octopus and other specialty seafood selections—including eel and crab—are offered at Tokyo Fish Market in Berkeley. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69086\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-104.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-104-290x217.jpg\" alt=\"Lychee fruit is native to China and popular in Southeast Asia. It contains potassium, phosphorus, magnesium, calcium and other trace minerals and vitamins. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69087\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tokyofishmarket.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tokyofishmarket-290x217.jpg\" alt=\"Japanese rice, sake and other products line the shelves at Tokyo Fish Market. Photo: Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69213\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.yelp.com/biz/royal-market-and-bakery-san-francisco\">Royal Market\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n5335 Geary Blvd (Between 17th Ave & 18th Ave)\u003cbr>\nSan Francisco, CA 94121\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> Inner Richmond\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 221-5550\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Every day 9:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> They have chocolate \"babushka\" dolls. \u003c/p>\n\u003cfigure id=\"attachment_69210\" class=\"wp-caption aligncenter\" style=\"max-width: 998px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarketbabushka.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarketbabushka.jpg\" alt='Chocolate \"babushka\" dolls. Photo: Sara Bloomberg' width=\"998\" height=\"665\" class=\"size-full wp-image-69210\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate \"babushka\" dolls. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-02-290x193.jpg\" alt=\"Cherry and cranberry cakes are delivered from Los Angeles. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69100\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-05-290x193.jpg\" alt=\"Vodka is a popular item at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69101\">\u003c/a>\u003c/p>\n\u003cp>Looking for a little Eastern European flavor to spice up your weekly menu? The Royal Market & Bakery is your one-stop shop. Located in the Inner Richmond district, Armenian store owner Vardges Kazaryan said vodka is definitely one of their best sellers. \u003c/p>\n\u003cblockquote>\u003cp>“We carry vodka. Lots of vodka,” he said. “Whatever you want, we have.”\u003c/p>\u003c/blockquote>\n\u003cp>They sell a mix of traditional Russian foods, as well as some Armenian, Georgian, and Middle Eastern fare. Their selection of fresh, Russian-inspired homemade products is quite impressive: Armenian bread, sweet cakes, savory kebabs, potatoes with sauce, pork, vegetables, chicken, beef tongues and caviar. \u003c/p>\n\u003cp>You can also find pierogies, sausages, cheddars, fresh fish and meat and housemade pickles of all kinds. The bakery is stellar, too, and offers Russian-style cranberry and cherry cakes from Los Angeles as well as other housemade desserts. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-09-290x193.jpg\" alt=\"Shish kabobs are made fresh and can be either chicken, beef or lamb. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69102\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-10-290x193.jpg\" alt=\"Beet salad is one of the many fresh deli items available at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69103\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-11-290x193.jpg\" alt=\"Blintzes are traditionally made with either shredded beef or cottage cheese. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-14-290x193.jpg\" alt=\"Sturgeon is a popular fish at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69105\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.yelp.com/biz/lehrs-german-specialties-san-francisco\">Lehr's German Specialties\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1581 Church Street\u003cbr>\nSan Francisco, CA 94131\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> Noe Valley\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 282-6803\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Everyday 10:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> Rows and rows of German candies, lots of sauerkraut and curry ketchup. \u003c/p>\n\u003cfigure id=\"attachment_69089\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-11.jpg\" alt=\"Curry and other flavored ketchups are popular items. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curry and other flavored ketchups are popular items. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-03-290x193.jpg\" alt=\"Bloodwurst is one of several traditional German sausages available at Lehr’s. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69088\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-18-290x193.jpg\" alt=\"Not only is there a large selection of sauerkraut, you can also buy sauerkraut juice. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69092\">\u003c/a>\u003c/p>\n\u003cp>Walking into Lehr’s German Specialties is like walking into Germany. And store owner Bridgette Lehr is there to guide you. She’s a sweet German woman who will tell you everything you need to know about Germany, German food and why they can’t carry the infamous \u003ca href=\"http://en.wikipedia.org/wiki/Kinder_Surprise\">Kinder Surprise Eggs\u003c/a>, anymore. (A chocolate egg containing a small toy. Apparently, there was a lawsuit and the company is \u003ca href=\"http://www.independent.co.uk/life-style/food-and-drink/news/us-ban-of-kinder-eggs-cracked-at-last-8539723.html\">prohibited\u003c/a> from selling them in the U.S.). \u003c/p>\n\u003cp>This is one of the last German-owned businesses in San Francisco that sells regional specialties including German food and drinks, books, and decorations. It’s been in San Francisco’s Noe Valley neighborhood for about 40 years and has a loyal following.\u003c/p>\n\u003cp>They carry a wide range of German products: large blocks of marzipan, teas to help cure insomnia, bloodwurst sausages, head cheese, pickled herring, handkäse (a type of cheese) and even sauerkraut juice to help with digestion. \u003c/p>\n\u003cp>A large portion of the store is also dedicated to German magazines, CDs and cassette tapes, cookware, imported toiletry items and costumes for Oktoberfest.\u003c/p>\n\u003cfigure id=\"attachment_69090\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-15.jpg\" alt=\"Lehr’s German Specialties in San Francisco has been offering German and European specialty foods for nearly four decades. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lehr’s German Specialties in San Francisco has been offering German and European specialty foods for nearly four decades. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-16-290x193.jpg\" alt=\"Chocolate covered marzipan and liquor-filled chocolates come in many varieties. Photo by Sara Bloomberg/\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69091\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-20-290x193.jpg\" alt=\"Pickled herring can be used for appetizers and even sandwiches. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69093\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_69231\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/weiners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/weiners.jpg\" alt=\"Meica Pork Weiners, Weisswurst and Bock-wurst adorn the shelves at Lehr’s. Photo: Sara Bloomberg\" width=\"800\" height=\"534\" class=\"size-full wp-image-69231\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meica Pork Weiners, Weisswurst and Bock-wurst adorn the shelves at Lehr’s. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.luccaravioli.com/\">Lucca Ravioli Company\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1100 Valencia Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> The Mission\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 647–5581\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> Ravioli made on site with an old-school ravioli roller. Stop by in the morning to see the men hard at work. \u003c/p>\n\u003cfigure id=\"attachment_69094\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-01.jpg\" alt=\"Lucca Ravioli gets busy right before dinner time. It’s only open from 9 a.m.-6 p.m. Monday through Saturday. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69094\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lucca Ravioli gets busy right before dinner time. It’s only open from 9 a.m.-6 p.m. Monday through Saturday. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-09-290x193.jpg\" alt=\"Christopher Lane tries some cheese at Lucca. He’s been a loyal customer for about 40 years. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69095\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-10-290x193.jpg\" alt=\"An employee slices cheese by hand for a customer at Lucca Ravioli. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69096\">\u003c/a>\u003c/p>\n\u003cp>Looking for fresh housemade Italian ravioli? Need gourmet Italian salami for that dinner party tonight? Go to Lucca Ravioli Company in San Francisco’s Mission district. From the moment you enter the always-crowded market you are treated like family. The experience is almost surreal. Men in white aprons greeting customers like they’re guests in their home. Store manager Martin Ricker seems to know every customer on a first-name basis. \u003c/p>\n\u003cp>The friendly service keeps people coming back for more, especially around the holidays when patrons line up down the block for specialty turkey and pumpkin ravioli. 54 pillows of this delightful dough will only cost you $7 a box. Don’t even think about trying to call in an order ahead of time. First come, first-served. That’s been the rule since the store opened in 1925. \u003c/p>\n\u003cp>They also carry other fresh pastas made on site such as fettuccine, tagliarini, linguini, lasagna and spinach-flavored; a huge array of dry meats, blocks of cheese, their ever-popular homemade pizza dough, wine and \u003cem>Fernet Branca\u003c/em>—that bitter and aromatic Italian \u003cem>digestif\u003c/em>— one of their best selling items and a San Francisco favorite for \u003ca href=\"http://www.sfweekly.com/2005-12-07/restaurants/the-myth-of-fernet/full/\">hangover prevention\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_69097\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-14_revised.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-14_revised.jpg\" alt=\"Pete Staniotes refreshes the ravioli and charcuterie case at Lucca Ravioli. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69097\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pete Staniotes refreshes the ravioli and charcuterie case at Lucca Ravioli. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-16-290x193.jpg\" alt=\"Fresh ravioli keeps customers coming back to Lucca Ravioli in San Francisco. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69098\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-17-290x193.jpg\" alt=\"Fresh pizza dough is one of the many house-made specialties offered at Lucca Ravioli in San Francisco. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69099\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_69211\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/fernet-branca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/fernet-branca.jpg\" alt=\"Branca Menta and Fernet-Branca at Lucca Ravioli Company. Photo: Sara Bloomberg\" width=\"800\" height=\"535\" class=\"size-full wp-image-69211\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Branca Menta and Fernet-Branca at Lucca Ravioli Company. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Here are five favorite specialty shops selling food and culinary goods imported from Spain, Japan, Russia, Germany and Italy. If you are curious to explore products from these countries or are nostalgic for the food and culture from any of these regions be sure to visit these shops. And, of course, there are so many more of these specialty stores in the Bay Area so please share your favorites.\r\n","status":"publish","parent":0,"modified":1378054738,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":41,"wordCount":1442},"headData":{"title":"International Cuisine: 5 Favorite Bay Area Specialty Food Shops | KQED","description":"Here are five favorite specialty shops selling food and culinary goods imported from Spain, Japan, Russia, Germany and Italy. If you are curious to explore products from these countries or are nostalgic for the food and culture from any of these regions be sure to visit these shops. And, of course, there are so many more of these specialty stores in the Bay Area so please share your favorites.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"68873 http://blogs.kqed.org/bayareabites/?p=68873","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/30/international-cuisine-5-favorite-bay-area-specialty-food-shops/","disqusTitle":"International Cuisine: 5 Favorite Bay Area Specialty Food Shops","path":"/bayareabites/68873/international-cuisine-5-favorite-bay-area-specialty-food-shops","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>The Bay Area is a multicultural \u003ca href=\"http://en.wikipedia.org/wiki/Salad_bowl_%28cultural_idea%29\">salad bowl\u003c/a>. People from all over the world flock here for the culture, the weather, the thriving tech job market, and of course, the food. With so many different ethnic groups calling this region \"home\" it's no wonder there's such a diversity of food choices available. In addition to a wealth of restaurants serving a variety of international cuisines and neighborhoods organized around specific cultural groups (Chinatown, Japantown, The Mission, etc.) there are also many markets that feature foods specific to particular regional cuisines.\u003c/p>\n\u003cp>Here are five favorite specialty shops selling food and culinary goods imported from Spain, Japan, Russia, Germany and Italy. If you are curious to explore products from these countries or are nostalgic for the food and culture from any of these regions be sure to visit these shops. And, of course, there are so many more of these specialty stores in the Bay Area so please share your favorites in the comments.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.spanishtable.com/\">The Spanish Table 2\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1814 San Pablo Ave\u003cbr>\nBerkeley, CA 94702\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 548-1383\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Spanish-Table/109303127090\">The Spanish Table\u003c/a>\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 10:00am-6:00pm, Sun 11:00am-5:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> How about a paella pan made to serve 200 people? \u003c/p>\n\u003cfigure id=\"attachment_69106\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-26.jpg\" alt=\"Tagines are popular in North Africa and are primarily used for stews. There’s a lot of Moorish influence in Spanish cooking. Photo by Sara Bloomberg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tagines are popular in North Africa and are primarily used for stews. There’s a lot of Moorish influence in Spanish cooking. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-28.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-28-290x217.jpg\" alt=\"The Spanish Table sells a variety of canned and preserved specialty foods from the Iberian Peninsula. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69107\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-31-290x217.jpg\" alt=\"Squid ink is used for coloring and flavor in Spanish cooking. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69108\">\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>Looking for food from the Iberian Coast? Come to Berkeley's International Marketplace, home of \u003ca href=\"http://www.spanishtable.com/\">The Spanish Table 2\u003c/a> which opened in 2001. Here you will find foods from Portugal, Spain, Andorra, Gibraltar and, most recently, North Africa. The store sells wine, groceries, cookware, ceramics and cookbooks, and there is an \u003ca href=\"http://www.spanishtablewines.com/\">online wine shop\u003c/a> dedicated to selling wine from these regions. Store Manager, Caty Salas explained the main reason people shop here is the depth of product selection. “No one else has this focus. It’s a specialized niche,” she said. Salas said that while Cost Plus World Market may have some things, they certainly don’t have the range of products that Spanish Table imports. And, that’s what keeps customers coming back. \u003c/p>\n\u003cblockquote>\u003cp>“We have people from all over the world shopping here,” Salas said. “People come in here and say, ‘Oh my god. I haven’t seen these since I lived in Spain.”\u003c/p>\u003c/blockquote>\n\u003cp>Indeed, you can find a wealth of Spanish imports here—paella pans, tapas, North African tagines to make stews, and even a pickled partridge preserved in a jar. Not their best seller, Salas said, but certainly unique. They also carry a delectable selection of Manchego, jamon iberico, lomo, almonds, olives angulas, bacalao, piquillos and padrones. \u003c/p>\n\u003cp>They also have an impressive selection of Sherry and Madeira wine, as well as Spanish beer and wine.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-32-290x217.jpg\" alt=\"The “porron” (prounced: po’ rohn) is used to drink wine without a fuss but it might take some practice to master the technique without spilling. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69109\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-33-290x217.jpg\" alt=\"Whole quail and partridges are preserved confit-style. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69110\">\u003c/a>\u003cbr>\n \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-51.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-51-290x217.jpg\" alt=\"A Spanish vintage from 1935 will cost you hundreds of dollars. The Spanish Table carries a large selection of Madeira wines, Port and Sherry. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69081\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/paella-pans-glasses.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/paella-pans-glasses-290x216.jpg\" alt=\"Various sizes of Paella pans line the back wall with wine goblets in the foreground. Photo: Sara Bloomberg\" width=\"290\" height=\"216\" class=\"alignnone size-medium wp-image-69212\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.tokyofish.net/\">Tokyo Fish Market\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1220 San Pablo Ave\u003cbr>\nBerkeley, CA 94706\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 524-7243\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> A shelf of sushi roe that comes in all colors of the rainbow.\u003c/p>\n\u003cfigure id=\"attachment_69082\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-69.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-69.jpg\" alt=\"The Tokyo Fish Market in Berkeley has two main parts: the gift shop is in the original brick storefront, and the fish market and grocery store are in the building right behind it. Photo by Sara Bloomberg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69082\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tokyo Fish Market in Berkeley has two main parts: the gift shop is in the original brick storefront, and the fish market and grocery store are in the building right behind it. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-75-290x217.jpg\" alt=\"Gourmet mochi is just begging to be eaten. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69083\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-89-290x217.jpg\" alt=\"Colorful packages of roe and sushi will tempt you to taste the rainbow. These definitely aren't Skittles. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69084\">\u003c/a>\u003c/p>\n\u003cp>Tokyo Fish Market is not just a fish market. It’s an institution that’s been around since 1963. You will certainly find plenty of fresh seafood, some even imported directly from Japan. The market is frequently packed with patrons who come to purchase items such as sake, Japanese rice, mochi candies, Japanese vegetables and live crabs. They carry over 100 types of fish and seafood products ranging from local rock cod and squid to smelt, tuna, halibut, octopus and soft-shell crabs. They also have a separate gift shop with Japanese food-related specialty items. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-93-290x217.jpg\" alt=\"Rock cod, squid and smelt are among the seafood options available at Tokyo Fish Market in Berkeley. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69085\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-98.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-98-290x217.jpg\" alt=\"Fresh octopus and other specialty seafood selections—including eel and crab—are offered at Tokyo Fish Market in Berkeley. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69086\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-104.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-104-290x217.jpg\" alt=\"Lychee fruit is native to China and popular in Southeast Asia. It contains potassium, phosphorus, magnesium, calcium and other trace minerals and vitamins. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69087\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tokyofishmarket.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tokyofishmarket-290x217.jpg\" alt=\"Japanese rice, sake and other products line the shelves at Tokyo Fish Market. Photo: Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69213\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.yelp.com/biz/royal-market-and-bakery-san-francisco\">Royal Market\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n5335 Geary Blvd (Between 17th Ave & 18th Ave)\u003cbr>\nSan Francisco, CA 94121\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> Inner Richmond\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 221-5550\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Every day 9:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> They have chocolate \"babushka\" dolls. \u003c/p>\n\u003cfigure id=\"attachment_69210\" class=\"wp-caption aligncenter\" style=\"max-width: 998px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarketbabushka.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarketbabushka.jpg\" alt='Chocolate \"babushka\" dolls. Photo: Sara Bloomberg' width=\"998\" height=\"665\" class=\"size-full wp-image-69210\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate \"babushka\" dolls. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-02-290x193.jpg\" alt=\"Cherry and cranberry cakes are delivered from Los Angeles. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69100\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-05-290x193.jpg\" alt=\"Vodka is a popular item at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69101\">\u003c/a>\u003c/p>\n\u003cp>Looking for a little Eastern European flavor to spice up your weekly menu? The Royal Market & Bakery is your one-stop shop. Located in the Inner Richmond district, Armenian store owner Vardges Kazaryan said vodka is definitely one of their best sellers. \u003c/p>\n\u003cblockquote>\u003cp>“We carry vodka. Lots of vodka,” he said. “Whatever you want, we have.”\u003c/p>\u003c/blockquote>\n\u003cp>They sell a mix of traditional Russian foods, as well as some Armenian, Georgian, and Middle Eastern fare. Their selection of fresh, Russian-inspired homemade products is quite impressive: Armenian bread, sweet cakes, savory kebabs, potatoes with sauce, pork, vegetables, chicken, beef tongues and caviar. \u003c/p>\n\u003cp>You can also find pierogies, sausages, cheddars, fresh fish and meat and housemade pickles of all kinds. The bakery is stellar, too, and offers Russian-style cranberry and cherry cakes from Los Angeles as well as other housemade desserts. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-09-290x193.jpg\" alt=\"Shish kabobs are made fresh and can be either chicken, beef or lamb. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69102\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-10-290x193.jpg\" alt=\"Beet salad is one of the many fresh deli items available at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69103\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-11-290x193.jpg\" alt=\"Blintzes are traditionally made with either shredded beef or cottage cheese. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-14-290x193.jpg\" alt=\"Sturgeon is a popular fish at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69105\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.yelp.com/biz/lehrs-german-specialties-san-francisco\">Lehr's German Specialties\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1581 Church Street\u003cbr>\nSan Francisco, CA 94131\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> Noe Valley\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 282-6803\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Everyday 10:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> Rows and rows of German candies, lots of sauerkraut and curry ketchup. \u003c/p>\n\u003cfigure id=\"attachment_69089\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-11.jpg\" alt=\"Curry and other flavored ketchups are popular items. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curry and other flavored ketchups are popular items. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-03-290x193.jpg\" alt=\"Bloodwurst is one of several traditional German sausages available at Lehr’s. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69088\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-18-290x193.jpg\" alt=\"Not only is there a large selection of sauerkraut, you can also buy sauerkraut juice. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69092\">\u003c/a>\u003c/p>\n\u003cp>Walking into Lehr’s German Specialties is like walking into Germany. And store owner Bridgette Lehr is there to guide you. She’s a sweet German woman who will tell you everything you need to know about Germany, German food and why they can’t carry the infamous \u003ca href=\"http://en.wikipedia.org/wiki/Kinder_Surprise\">Kinder Surprise Eggs\u003c/a>, anymore. (A chocolate egg containing a small toy. Apparently, there was a lawsuit and the company is \u003ca href=\"http://www.independent.co.uk/life-style/food-and-drink/news/us-ban-of-kinder-eggs-cracked-at-last-8539723.html\">prohibited\u003c/a> from selling them in the U.S.). \u003c/p>\n\u003cp>This is one of the last German-owned businesses in San Francisco that sells regional specialties including German food and drinks, books, and decorations. It’s been in San Francisco’s Noe Valley neighborhood for about 40 years and has a loyal following.\u003c/p>\n\u003cp>They carry a wide range of German products: large blocks of marzipan, teas to help cure insomnia, bloodwurst sausages, head cheese, pickled herring, handkäse (a type of cheese) and even sauerkraut juice to help with digestion. \u003c/p>\n\u003cp>A large portion of the store is also dedicated to German magazines, CDs and cassette tapes, cookware, imported toiletry items and costumes for Oktoberfest.\u003c/p>\n\u003cfigure id=\"attachment_69090\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-15.jpg\" alt=\"Lehr’s German Specialties in San Francisco has been offering German and European specialty foods for nearly four decades. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lehr’s German Specialties in San Francisco has been offering German and European specialty foods for nearly four decades. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-16-290x193.jpg\" alt=\"Chocolate covered marzipan and liquor-filled chocolates come in many varieties. Photo by Sara Bloomberg/\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69091\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-20-290x193.jpg\" alt=\"Pickled herring can be used for appetizers and even sandwiches. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69093\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_69231\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/weiners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/weiners.jpg\" alt=\"Meica Pork Weiners, Weisswurst and Bock-wurst adorn the shelves at Lehr’s. Photo: Sara Bloomberg\" width=\"800\" height=\"534\" class=\"size-full wp-image-69231\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meica Pork Weiners, Weisswurst and Bock-wurst adorn the shelves at Lehr’s. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.luccaravioli.com/\">Lucca Ravioli Company\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1100 Valencia Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> The Mission\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 647–5581\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> Ravioli made on site with an old-school ravioli roller. Stop by in the morning to see the men hard at work. \u003c/p>\n\u003cfigure id=\"attachment_69094\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-01.jpg\" alt=\"Lucca Ravioli gets busy right before dinner time. It’s only open from 9 a.m.-6 p.m. Monday through Saturday. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69094\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lucca Ravioli gets busy right before dinner time. It’s only open from 9 a.m.-6 p.m. Monday through Saturday. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-09-290x193.jpg\" alt=\"Christopher Lane tries some cheese at Lucca. He’s been a loyal customer for about 40 years. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69095\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-10-290x193.jpg\" alt=\"An employee slices cheese by hand for a customer at Lucca Ravioli. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69096\">\u003c/a>\u003c/p>\n\u003cp>Looking for fresh housemade Italian ravioli? Need gourmet Italian salami for that dinner party tonight? Go to Lucca Ravioli Company in San Francisco’s Mission district. From the moment you enter the always-crowded market you are treated like family. The experience is almost surreal. Men in white aprons greeting customers like they’re guests in their home. Store manager Martin Ricker seems to know every customer on a first-name basis. \u003c/p>\n\u003cp>The friendly service keeps people coming back for more, especially around the holidays when patrons line up down the block for specialty turkey and pumpkin ravioli. 54 pillows of this delightful dough will only cost you $7 a box. Don’t even think about trying to call in an order ahead of time. First come, first-served. That’s been the rule since the store opened in 1925. \u003c/p>\n\u003cp>They also carry other fresh pastas made on site such as fettuccine, tagliarini, linguini, lasagna and spinach-flavored; a huge array of dry meats, blocks of cheese, their ever-popular homemade pizza dough, wine and \u003cem>Fernet Branca\u003c/em>—that bitter and aromatic Italian \u003cem>digestif\u003c/em>— one of their best selling items and a San Francisco favorite for \u003ca href=\"http://www.sfweekly.com/2005-12-07/restaurants/the-myth-of-fernet/full/\">hangover prevention\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_69097\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-14_revised.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-14_revised.jpg\" alt=\"Pete Staniotes refreshes the ravioli and charcuterie case at Lucca Ravioli. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69097\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pete Staniotes refreshes the ravioli and charcuterie case at Lucca Ravioli. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-16-290x193.jpg\" alt=\"Fresh ravioli keeps customers coming back to Lucca Ravioli in San Francisco. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69098\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-17-290x193.jpg\" alt=\"Fresh pizza dough is one of the many house-made specialties offered at Lucca Ravioli in San Francisco. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69099\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_69211\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/fernet-branca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/fernet-branca.jpg\" alt=\"Branca Menta and Fernet-Branca at Lucca Ravioli Company. Photo: Sara Bloomberg\" width=\"800\" height=\"535\" class=\"size-full wp-image-69211\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Branca Menta and Fernet-Branca at Lucca Ravioli Company. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/68873/international-cuisine-5-favorite-bay-area-specialty-food-shops","authors":["2451"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_1927","bayareabites_90","bayareabites_61"],"tags":["bayareabites_14751","bayareabites_14773","bayareabites_12286","bayareabites_2433","bayareabites_766","bayareabites_335","bayareabites_1477","bayareabites_12287","bayareabites_9109","bayareabites_9836"],"featImg":"bayareabites_69209","label":"bayareabites"},"bayareabites_48912":{"type":"posts","id":"bayareabites_48912","meta":{"index":"posts_1591205157","site":"bayareabites","id":"48912","score":null,"sort":[1348915963000]},"guestAuthors":[],"slug":"brats-and-brews-for-berlin-beyond-film-festival","title":"Brats and Brews for Berlin & Beyond Film Festival","publishDate":1348915963,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>There's nothing like a weekday afternoon playing hooky at the movies, especially if you're sneaking off to films as uniquely thought-provoking as those on offer at the 17th annual \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/enindex.htm\">Berlin & Beyond Film Festival\u003c/a>, playing September 27 through October 4 at the Castro Theatre. \u003c/p>\n\u003cp>I got in the mood this week by catching a day-before showing of \u003ca href=\"http://www.pina-film.de\" title=\"Pina\">Pina\u003c/a>, Wim Wenders' celebrated 2011 film about the late German choreographer and dancer Pina Bausch. It's not often you get to wear 3D glasses for an art film, but Wenders' film revealed Bausch's unique vision, and her dances, with a gorgeous vigor and vision unmatched by any other dance film I've seen. And while it wasn't part of the festival, it was a good introduction to this eight-day banquet of German and Austrian films. \u003c/p>\n\u003cp>Presented by the \u003ca href=\"http://www.goethe.de/ins/us/saf/enindex.htm\">Goethe Institute\u003c/a>, this year's festival features over two dozen films, most of which you won't see anywhere else. In putting together what has become the largest North American showcase for German-language films, the selection committee watches virtually the entire year's crop of German, Austrian, and German-language Swiss films, as well as a few made further afield, in Russia, Finland, even Kazakhstan and Iceland. While a few features--like the opening night film \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/opn/en9725865.htm\">Barbara\u003c/a>, which will be Germany's entry into the foreign-language category for the 2013 Academy Awards--may end up with distribution deals, showings of many of these small, independent films will remain limited to the festival circuit. So, you've got a week. What to see, and where to eat (and drink) before or after your films? It's also time for Oktoberfest, so many of the places mentioned below will have special beers on tap as well as seasonal menu specials. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Harald-Schmitt-thisaintca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Harald-Schmitt-thisaintca.jpg\" alt=\"This Aint California. Photo: Harald Schmitt\" title=\"This Aint California. Photo: Harald Schmitt\" width=\"560\" class=\"alignnone size-full wp-image-49465\">\u003c/a>\u003cbr>\n\u003cem>This Ain't California. Photo: Harald Schmitt\u003c/em>\u003c/p>\n\u003cp>A quirky film like \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/cln/en9596055.htm\">This Ain't California\u003c/a>, a loose documentary about the rebellious skateboarding scene in East Germany during the 1970s, deserves discussion at the East German \u003ca href=\"http://walzwerk.com/\">Walzwerk\u003c/a> in the Mission. Spare, cool decor belies autumn-hearty food like herring in cream sauce, soljanka (cabbage-bacon soup with salami and pickles), jaeger schnitzel (pork loin) with spaetzel (small, squiggly boiled dumplings) and mushroom sauce, followed by apple strudel and kalter hund, or \"cold dog,\" a layered cake made from rum, chocolate, and butter cookies. (They offer vegetarian dishes, too.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/roll-augen-by-Wildfremd-Production.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/roll-augen-by-Wildfremd-Production.jpg\" alt=\"This Aint California. Photo: Wildfremd Production\" title=\"This Aint California. Photo: Wildfremd Production\" width=\"560\" class=\"alignnone size-full wp-image-49466\">\u003c/a>\u003cbr>\n\u003cem>This Ain't California. Photo: Wildfremd Production\u003c/em>\u003c/p>\n\u003cp>If you're coming from the north side of town, there's the \u003cem>gemütlich, \u003c/em>authentically Austrian (with a bit of French) \u003ca href=\"http://www.leopoldssf.com/\">Gasthaus Leopold's\u003c/a> in Russian Hill. Start with crispy pig trotters, grilled duck crepinettes, or a house-cured meat platter, then move on to beef goulash, bacon-wrapped trout, or a choucroute garni of pork ribs, smoked pork loin, and house-made sausage with sauerkraut and potatoes. The beer list is ample, and the selection of German, Austrian, and Hungarian wines intriguing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CourtesyofGasthausLeopolds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CourtesyofGasthausLeopolds.jpg\" alt=\"Photo courtesy of Gasthaus Leopolds\" title=\"Photo courtesy of Gasthaus Leopolds\" width=\"418\" height=\"277\" class=\"alignnone size-full wp-image-49470\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Gasthaus Leopold's\u003c/em>\u003c/p>\n\u003cp>To follow? Last year's Austrian Academy-Award nominee, \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9783101.htm\">Breathing\u003c/a>, about a troubled teen who finds redemption through work at a funeral home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/breathing1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/breathing1000.jpg\" alt=\"Breathing\" title=\"Breathing\" width=\"560\" class=\"alignnone size-full wp-image-49469\">\u003c/a>\u003cbr>\n\u003cem>Breathing\u003c/em>\u003c/p>\n\u003cp>Open til 11pm for dinner Tuesday through Saturday (til 10pm Sunday and Monday), and with a daily happy hour from 5-7pm, the sleek \u003ca href=\"http://schmidts-sf.com\">Schmidt's\u003c/a> feels very European in a big-city way. On the menu: tasty green-pea pancakes topped with smoked salmon and chive sour cream, German and Austrian cheese and meat platters served with pumpernickel bread, pickles, and mustard, smoked pork chops with curried apricot chutney, blood sausage with stewed apples and onions, and over a dozen different kinds of sausage, all served with potato salad and sauerkraut. It's a good spot to grab brunch before Saturday September 29's reading of \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/edu/rea/enindex.htm\">Invisible Women: Growing Up Black in Germany\u003c/a> by Ika Hugel-Marshall, followed by a 2pm screening of \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ger/en9596031.htm\">Audre Lorde: The Berlin Years 1984-1992\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/schmidts.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/schmidts.jpeg\" alt=\"Schmidts\" title=\"Schmidts\" width=\"560\" class=\"alignnone size-full wp-image-49467\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Schmidt's\u003c/em>\u003c/p>\n\u003cp>Sadly, San Francisco has no coffeehouse to compare with New York City's gorgeously Viennese \u003ca href=\"http://www.cafesabarsky.com/\">Cafe Sabarsky\u003c/a>, a wood-paneled, torte-lavished hangout in the \u003ca href=\"http://www.neuegalerie.org\"> Neue Galerie\u003c/a>, a museum dedicated to early 20th century German and Austrian art and design. But for sheer schlag value, stop in at \u003ca href=\"http://www.schuberts-bakery.com/index2.php\">Schubert's Bakery\u003c/a>, a Richmond District staple for over a century. Choose, if you can, between cheesecake, cherry-decked Black Forest cake, marzipan-wrapped princess cake, strawberry Romanoff cake, chocolate-almond-hazelnut opera cake, even a classic version of the late, lamented Blum's coffee crunch cake. Stop in with the kids before or after Sunday's showing of a German-language version of Mark Twain's classic \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9789942.htm\">Tom Sawyer\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9788928.htm\">The Foster Boy\u003c/a>, one of Switzerland's most popular recent films, tells the bleak but deeply affecting story of Max, an orphan, brought to a new family in rural Switzerland as part of the Swiss \u003ca href=\"http://www.bbc.co.uk/news/world-europe-16620597\">Verdingkinder\u003c/a> program of relocating orphaned, out-of-wedlock, and poor children from the cities to new families in the country. It was a system similar to the U.S. \u003ca href=\"http://www.orphantraindepot.com/OrphanTrainHistory.html\">Orphan Train\u003c/a> movement of the late 19th and early 20th century, and in much the same way, many of these \"contract children\" were often badly treated and used as unpaid servants and farm laborers. Yes, an accordion is involved, but this is no happy Heidi story, however; you might need a little fondue after the dark events that ensue, so plan to drop in at the old-fashioned \u003ca href=\"http://www.thematterhornrestaurant.com/\">Matterhorn Restaurant\u003c/a> afterwards. There's also the unlikely charmer \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9783099.htm\">Battle of the Queens\u003c/a>, a story of rural Switzerland that revolves around the head-to-head, field-fighting bouts between groups of cows whose muscled aggression could put any bull to shame. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beer-and-wine-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beer-and-wine-new.jpg\" alt=\"Photo courtesy of Gasthaus Leopolds\" title=\"Photo courtesy of Gasthaus Leopolds\" width=\"295\" height=\"434\" class=\"alignnone size-full wp-image-49468\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Gasthaus Leopold's\u003c/em>\u003c/p>\n\u003cp>Of course, no German-food roundup would be complete with a mention of Hayes Valley's Bavarian-inspired \u003ca href=\"http://www.suppenkuche.com/\">Suppenkuche\u003c/a>, still pouring massive boot-shaped beer steins after 19 years. Since the restaurant serves both brunch and dinner on Sundays, it's a good pick before or after any of Sunday's five different screenings, starting at 10:30am. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Coming from the East Bay? \u003ca href=\"http://www.speisekammer.com/\">Speisekammer\u003c/a> has been a family-friendly Alameda hangout for the past decade, offering a comfy bar, a dining room with fireplace, and a spacious outdoor beer garden. It's open both lunch and dinner with dishes like potato pancakes, smoked trout, stuffed cabbage, wienerschnitzel, and veggie strudel, plus live music on Friday and Saturday nights, plus Oktoberfest festivities every Sunday through October 14. \u003c/p>\n\n","blocks":[],"excerpt":"Want to get in the mood for the German and Austrian films on offer at the Berlin & Beyond Film Festival? We've got a round-up of the best German and Austrian eats (and drinks) around the Bay. ","status":"publish","parent":0,"modified":1348934371,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1085},"headData":{"title":"Brats and Brews for Berlin & Beyond Film Festival | KQED","description":"Want to get in the mood for the German and Austrian films on offer at the Berlin & Beyond Film Festival? We've got a round-up of the best German and Austrian eats (and drinks) around the Bay. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"48912 http://blogs.kqed.org/bayareabites/?p=48912","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/09/29/brats-and-brews-for-berlin-beyond-film-festival/","disqusTitle":"Brats and Brews for Berlin & Beyond Film Festival","path":"/bayareabites/48912/brats-and-brews-for-berlin-beyond-film-festival","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>There's nothing like a weekday afternoon playing hooky at the movies, especially if you're sneaking off to films as uniquely thought-provoking as those on offer at the 17th annual \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/enindex.htm\">Berlin & Beyond Film Festival\u003c/a>, playing September 27 through October 4 at the Castro Theatre. \u003c/p>\n\u003cp>I got in the mood this week by catching a day-before showing of \u003ca href=\"http://www.pina-film.de\" title=\"Pina\">Pina\u003c/a>, Wim Wenders' celebrated 2011 film about the late German choreographer and dancer Pina Bausch. It's not often you get to wear 3D glasses for an art film, but Wenders' film revealed Bausch's unique vision, and her dances, with a gorgeous vigor and vision unmatched by any other dance film I've seen. And while it wasn't part of the festival, it was a good introduction to this eight-day banquet of German and Austrian films. \u003c/p>\n\u003cp>Presented by the \u003ca href=\"http://www.goethe.de/ins/us/saf/enindex.htm\">Goethe Institute\u003c/a>, this year's festival features over two dozen films, most of which you won't see anywhere else. In putting together what has become the largest North American showcase for German-language films, the selection committee watches virtually the entire year's crop of German, Austrian, and German-language Swiss films, as well as a few made further afield, in Russia, Finland, even Kazakhstan and Iceland. While a few features--like the opening night film \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/opn/en9725865.htm\">Barbara\u003c/a>, which will be Germany's entry into the foreign-language category for the 2013 Academy Awards--may end up with distribution deals, showings of many of these small, independent films will remain limited to the festival circuit. So, you've got a week. What to see, and where to eat (and drink) before or after your films? It's also time for Oktoberfest, so many of the places mentioned below will have special beers on tap as well as seasonal menu specials. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Harald-Schmitt-thisaintca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Harald-Schmitt-thisaintca.jpg\" alt=\"This Aint California. Photo: Harald Schmitt\" title=\"This Aint California. Photo: Harald Schmitt\" width=\"560\" class=\"alignnone size-full wp-image-49465\">\u003c/a>\u003cbr>\n\u003cem>This Ain't California. Photo: Harald Schmitt\u003c/em>\u003c/p>\n\u003cp>A quirky film like \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/cln/en9596055.htm\">This Ain't California\u003c/a>, a loose documentary about the rebellious skateboarding scene in East Germany during the 1970s, deserves discussion at the East German \u003ca href=\"http://walzwerk.com/\">Walzwerk\u003c/a> in the Mission. Spare, cool decor belies autumn-hearty food like herring in cream sauce, soljanka (cabbage-bacon soup with salami and pickles), jaeger schnitzel (pork loin) with spaetzel (small, squiggly boiled dumplings) and mushroom sauce, followed by apple strudel and kalter hund, or \"cold dog,\" a layered cake made from rum, chocolate, and butter cookies. (They offer vegetarian dishes, too.)\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/roll-augen-by-Wildfremd-Production.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/roll-augen-by-Wildfremd-Production.jpg\" alt=\"This Aint California. Photo: Wildfremd Production\" title=\"This Aint California. Photo: Wildfremd Production\" width=\"560\" class=\"alignnone size-full wp-image-49466\">\u003c/a>\u003cbr>\n\u003cem>This Ain't California. Photo: Wildfremd Production\u003c/em>\u003c/p>\n\u003cp>If you're coming from the north side of town, there's the \u003cem>gemütlich, \u003c/em>authentically Austrian (with a bit of French) \u003ca href=\"http://www.leopoldssf.com/\">Gasthaus Leopold's\u003c/a> in Russian Hill. Start with crispy pig trotters, grilled duck crepinettes, or a house-cured meat platter, then move on to beef goulash, bacon-wrapped trout, or a choucroute garni of pork ribs, smoked pork loin, and house-made sausage with sauerkraut and potatoes. The beer list is ample, and the selection of German, Austrian, and Hungarian wines intriguing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CourtesyofGasthausLeopolds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CourtesyofGasthausLeopolds.jpg\" alt=\"Photo courtesy of Gasthaus Leopolds\" title=\"Photo courtesy of Gasthaus Leopolds\" width=\"418\" height=\"277\" class=\"alignnone size-full wp-image-49470\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Gasthaus Leopold's\u003c/em>\u003c/p>\n\u003cp>To follow? Last year's Austrian Academy-Award nominee, \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9783101.htm\">Breathing\u003c/a>, about a troubled teen who finds redemption through work at a funeral home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/breathing1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/breathing1000.jpg\" alt=\"Breathing\" title=\"Breathing\" width=\"560\" class=\"alignnone size-full wp-image-49469\">\u003c/a>\u003cbr>\n\u003cem>Breathing\u003c/em>\u003c/p>\n\u003cp>Open til 11pm for dinner Tuesday through Saturday (til 10pm Sunday and Monday), and with a daily happy hour from 5-7pm, the sleek \u003ca href=\"http://schmidts-sf.com\">Schmidt's\u003c/a> feels very European in a big-city way. On the menu: tasty green-pea pancakes topped with smoked salmon and chive sour cream, German and Austrian cheese and meat platters served with pumpernickel bread, pickles, and mustard, smoked pork chops with curried apricot chutney, blood sausage with stewed apples and onions, and over a dozen different kinds of sausage, all served with potato salad and sauerkraut. It's a good spot to grab brunch before Saturday September 29's reading of \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/edu/rea/enindex.htm\">Invisible Women: Growing Up Black in Germany\u003c/a> by Ika Hugel-Marshall, followed by a 2pm screening of \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ger/en9596031.htm\">Audre Lorde: The Berlin Years 1984-1992\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/schmidts.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/schmidts.jpeg\" alt=\"Schmidts\" title=\"Schmidts\" width=\"560\" class=\"alignnone size-full wp-image-49467\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Schmidt's\u003c/em>\u003c/p>\n\u003cp>Sadly, San Francisco has no coffeehouse to compare with New York City's gorgeously Viennese \u003ca href=\"http://www.cafesabarsky.com/\">Cafe Sabarsky\u003c/a>, a wood-paneled, torte-lavished hangout in the \u003ca href=\"http://www.neuegalerie.org\"> Neue Galerie\u003c/a>, a museum dedicated to early 20th century German and Austrian art and design. But for sheer schlag value, stop in at \u003ca href=\"http://www.schuberts-bakery.com/index2.php\">Schubert's Bakery\u003c/a>, a Richmond District staple for over a century. Choose, if you can, between cheesecake, cherry-decked Black Forest cake, marzipan-wrapped princess cake, strawberry Romanoff cake, chocolate-almond-hazelnut opera cake, even a classic version of the late, lamented Blum's coffee crunch cake. Stop in with the kids before or after Sunday's showing of a German-language version of Mark Twain's classic \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9789942.htm\">Tom Sawyer\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9788928.htm\">The Foster Boy\u003c/a>, one of Switzerland's most popular recent films, tells the bleak but deeply affecting story of Max, an orphan, brought to a new family in rural Switzerland as part of the Swiss \u003ca href=\"http://www.bbc.co.uk/news/world-europe-16620597\">Verdingkinder\u003c/a> program of relocating orphaned, out-of-wedlock, and poor children from the cities to new families in the country. It was a system similar to the U.S. \u003ca href=\"http://www.orphantraindepot.com/OrphanTrainHistory.html\">Orphan Train\u003c/a> movement of the late 19th and early 20th century, and in much the same way, many of these \"contract children\" were often badly treated and used as unpaid servants and farm laborers. Yes, an accordion is involved, but this is no happy Heidi story, however; you might need a little fondue after the dark events that ensue, so plan to drop in at the old-fashioned \u003ca href=\"http://www.thematterhornrestaurant.com/\">Matterhorn Restaurant\u003c/a> afterwards. There's also the unlikely charmer \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9783099.htm\">Battle of the Queens\u003c/a>, a story of rural Switzerland that revolves around the head-to-head, field-fighting bouts between groups of cows whose muscled aggression could put any bull to shame. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beer-and-wine-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beer-and-wine-new.jpg\" alt=\"Photo courtesy of Gasthaus Leopolds\" title=\"Photo courtesy of Gasthaus Leopolds\" width=\"295\" height=\"434\" class=\"alignnone size-full wp-image-49468\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Gasthaus Leopold's\u003c/em>\u003c/p>\n\u003cp>Of course, no German-food roundup would be complete with a mention of Hayes Valley's Bavarian-inspired \u003ca href=\"http://www.suppenkuche.com/\">Suppenkuche\u003c/a>, still pouring massive boot-shaped beer steins after 19 years. Since the restaurant serves both brunch and dinner on Sundays, it's a good pick before or after any of Sunday's five different screenings, starting at 10:30am. \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>Coming from the East Bay? \u003ca href=\"http://www.speisekammer.com/\">Speisekammer\u003c/a> has been a family-friendly Alameda hangout for the past decade, offering a comfy bar, a dining room with fireplace, and a spacious outdoor beer garden. It's open both lunch and dinner with dishes like potato pancakes, smoked trout, stuffed cabbage, wienerschnitzel, and veggie strudel, plus live music on Friday and Saturday nights, plus Oktoberfest festivities every Sunday through October 14. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/48912/brats-and-brews-for-berlin-beyond-film-festival","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_301","bayareabites_50","bayareabites_1807","bayareabites_1593"],"tags":["bayareabites_10782","bayareabites_10778","bayareabites_741","bayareabites_2433","bayareabites_10779","bayareabites_10784","bayareabites_10783"],"featImg":"bayareabites_49466","label":"bayareabites"},"bayareabites_48132":{"type":"posts","id":"bayareabites_48132","meta":{"index":"posts_1591205157","site":"bayareabites","id":"48132","score":null,"sort":[1346076002000]},"guestAuthors":[],"slug":"food-speaks-in-many-tongues","title":"Food Speaks in Many Tongues","publishDate":1346076002,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/camembert-mouth.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48136\" title=\"camembert mouth\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/camembert-mouth.jpeg\" alt=\"camembert mouth\" width=\"400\" height=\"487\">\u003c/a>\u003cbr>\n\u003cem>\"Shut your smelly Camembert mouth!\" - from the French\u003cbr>\nAll illustrations courtesy Lila Volkas\u003c/em>\u003c/p>\n\u003cp>It was the pungent French insult, \u003cstrong>shut your smelly Camembert mouth!\u003c/strong> (\u003cem>ferme ta boîte à Camembert!\u003c/em>) that hooked me on my latest obsession: gathering food idioms from different languages. Fellow intercultural explorer Joe Lurie, posted a bumper crop of\u003ca href=\"http://blog.culturaldetective.com/2012/05/29/bicycling-in-the-yogurt-the-french-food-fixation/\"> descriptive \u003cstrong>FRENCH \u003c/strong>food phrases\u003c/a>, such as these tasty ways to call someone a jerk:\u003c/p>\n\u003cp>\u003cem>espèce d’andouille!\u003c/em>– \u003cstrong>piece of sausage!\u003c/strong>\u003cbr>\n\u003cem>une vraie courge!\u003c/em> - \u003cstrong>an utter squash! \u003c/strong>\u003cbr>\n\u003cem>quelle nouille!\u003c/em> - \u003cstrong>such a noodle!\u003c/strong>\u003c/p>\n\u003cp>Joe also included these edible idioms:\u003c/p>\n\u003cp>\u003cem>ramener ta fraise = \u003c/em> \u003cstrong>to bring your strawberry\u003c/strong> = to butt in on a conversation\u003cbr>\n\u003cem>occupe-toi de tes oignons!\u003c/em>! = \u003cstrong>mind your own onions\u003c/strong>! = mind your own business!\u003cbr>\n\u003cem>va te faire cuire un œuf!\u003c/em> = \u003cstrong>cook yourself an egg! = \u003c/strong>go to hell!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As a food writer, interpreter and collector -- this is totally my cup of tea!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couch-potato.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48151\" title=\"couch potato\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couch-potato.jpeg\" alt=\"couch potato\" width=\"560\" height=\"549\">\u003c/a>\u003cbr>\n\u003cem> Sofa spud or American \"Couch potato\"\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.learn4good.com/languages/evrd_idioms/id-f.php3\">English has plenty\u003c/a> of \u003ca href=\"http://www.idiomconnection.com/food.html\">food-isms\u003c/a> too. We refer to others as: the big cheese, a couch potato, or an apple polisher. Or hotly declare, “You’re toast!”\u003c/p>\n\u003cp>We can also butter someone up with praise such as: \"you’re the apple of my eye,\" \"you’re a peach\" or use terms of endearment like honey, sweetie-pie, and sugar.\u003c/p>\n\u003cp>Just as I became consumed by searching for edible expressions, our summer houseguests from Germany and Argentina arrived. So I peppered them with questions about food phrases in their native languages.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/special-sausage.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48148\" title=\"special sausage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/special-sausage.jpeg\" alt=\"special sausage\" width=\"560\" height=\"392\">\u003c/a>\u003cbr>\n\u003cem>\"Have to fry you a special sausage\" - German\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>GERMAN\u003c/strong> (thanks to Orna Gutmacher)\u003c/p>\n\u003cp>\u003cem>Extrawurst braten\u003c/em> =\u003cstrong> I have to fry you a special sausage\u003c/strong> = you always need something extra\u003cbr>\n\u003cem>Kleine Bröchten backen \u003c/em>= \u003cstrong>bake little rolls\u003c/strong> = take small steps to start something\u003cbr>\n\u003cem>Schokoladenseite zeigen\u003c/em> = \u003cstrong>to show your chocolate side\u003c/strong> = to only see good things\u003cbr>\n\u003cem>Tomaten auf den Augen haben\u003c/em> = \u003cstrong>to have tomatoes on the eyes\u003c/strong> = to be blind to something\u003cbr>\n\u003cem>Ich habe mit dir ein Hühnchen zu rupfen\u003c/em> = \u003cstrong>I have to pluck a chicken with you\u003c/strong> = we need to talk\u003cbr>\n\u003cem>Das Haar in der Suppe finden\u003c/em> = \u003cstrong>to look for the hair in the soup\u003c/strong> = never be satisfied\u003c/p>\n\u003cp>\u003cstrong>SPANISH \u003c/strong>(thanks to Susana Pendzik)\u003c/p>\n\u003cp>\u003cem>Me importa un pepino\u003c/em> = \u003cstrong>I care a cucumber\u003c/strong> = I don’t give a fig\u003cbr>\n\u003cem>Agarrar a alguien con las manos en la masa\u003c/em> = \u003cstrong>to catch someone with their hands in the dough\u003c/strong> = to catch someone doing something they shouldn’t\u003cbr>\n\u003cem>Pedirle peras al olmo\u003c/em> = \u003cstrong>to ask for pears from an elm tree\u003c/strong> = try to do something that’s impossible\u003c/p>\n\u003cp>Next, I asked two local friends, who enlisted help from their Facebook friends back in Denmark and Turkey and collectively came up with dozens of phrases.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/porridge-head.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48149\" title=\"porridge head\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/porridge-head.jpeg\" alt=\"porridge head\" width=\"400\" height=\"496\">\u003c/a>\u003cbr>\n\u003cem>\"Porridge Head!\" - Danish\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>DANISH \u003c/strong>(thanks to \u003ca href=\"http://www.kimaronson.com/\">Kim Aronson\u003c/a>)\u003c/p>\n\u003cp>\u003cem>Nye boller på suppen\u003c/em> = \u003cstrong>we need new (meat)balls in the soup\u003c/strong> = we need new energy, input, ideas\u003cbr>\n\u003cem>Pølsearme\u003c/em> = \u003cstrong>sausage arms\u003c/strong> = you are weak\u003cbr>\n\u003cem>Grødhovede\u003c/em> = \u003cstrong>porridge head\u003c/strong> = you are confused, have no brain\u003cbr>\n\u003cem>En tynd kop te\u003c/em> = \u003cstrong>it’s a weak cup of tea\u003c/strong> = your case is not very strong\u003c/p>\n\u003cp>\u003cstrong>TURKISH \u003c/strong>(thanks to Suzi Amado)\u003c/p>\n\u003cp>\u003cem>Incir cekirdegini doldurmayacak sebepler\u003c/em> = \u003cstrong>Reasons that would not fill a fig seed\u003c/strong> = There aren’t good enough reasons to be upset.\u003cbr>\n\u003cem>Agzinda bakla islanmamak\u003c/em> = \u003cstrong>A fava bean doesn’t get wet in somebody’s mouth\u003c/strong> = If you tell this person a secret, they will tell it to others\u003cbr>\n\u003cem>Her seye maydanoz olmak\u003c/em> = \u003cstrong>Being parsley to everything\u003c/strong> = Having an opinion and being nosy about everything\u003cbr>\n\u003cem>Sutten agzi yanan yogurdu ufleyerek yer\u003c/em> = \u003cstrong>If your mouth is burnt by milk, you blow before you eat yogurt\u003c/strong> = If something bad happens to you, you get anxious about things that are somewhat related, although it doesn't make sense. This phrase is often used for dating or friendships when someone gets hurt and then becomes very self-protective.\u003cbr>\n\u003cem>Benim basima gelen cig tavugun basina gelmez\u003c/em> = \u003cstrong>What happened to me would not happen to a raw chicken\u003c/strong>. This could be used when what happened to me is so weird that it is funny.\u003c/p>\n\u003cp>Thrilled at the response and variety of food images in different languages, I approached some of the people I’ve written about previously. (It’s helpful that my favorite subject is the intersection of food and culture).\u003c/p>\n\u003cp>Tomoko Yoshihara, who was such a generous guide \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/21/hands-on-food-adventures-in-kyoto/\">on my recent trip to Kyoto\u003c/a>, shared these pithy sayings from \u003cstrong>JAPANESE\u003c/strong>:\u003c/p>\n\u003cp>\u003cem>Sansho ha kotsubu de piririto karai\u003c/em>, \u003cstrong>Sansho [a Japanese pepper] is small, but hot enough\u003c/strong> = Even though a person is very small, if they are cheerful and have talent, you can't ignore them.\u003cbr>\n\u003cem>Mochi ha mochi ya\u003c/em>, \u003cstrong>Rice cake, rice cake maker\u003c/strong> = Each field has an expert.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lalisf.com/\">Lali Ghlonti\u003c/a>, (whose \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/\">Georgian and Russian dishes\u003c/a> at the SF Street Food Festival, I recently described) contributed this \u003cstrong>RUSSIAN\u003c/strong> saying:\u003c/p>\n\u003cp>\u003cstrong>to hang noodles on someone’s ears\u003c/strong> = to tell them a lie.\u003c/p>\n\u003cp>Simone Fung, one half of \u003ca href=\"http://www.ssgastrogrub.com/\">S+S Gastro Grub\u003c/a>, the masters of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/10/ss-gastro-grub-plays-molecular-masquerade/\">molecular gastronomy\u003c/a> I profiled in April, suggested a few \u003cstrong>CANTONESE\u003c/strong> phrases:\u003c/p>\n\u003cp>\u003cstrong>Chicken feather, garlic skin\u003c/strong> = irrelevant or worthless things\u003cbr>\nA jealous person is said be \u003cstrong>sipping vinegar\u003c/strong>\u003cbr>\n\u003cstrong>Are you made out of tofu?\u003c/strong> – typically asked of kids who cry all the time\u003c/p>\n\u003cp>Last March, I interviewed Monier Attar about her \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats/\">Persian New Year celebration\u003c/a>. She recently offered this good advice from \u003cstrong>FARSI\u003c/strong>:\u003c/p>\n\u003cp>\u003cstrong>Whoever eats melon should be ready for shivering\u003c/strong> = if you do something, you have to be ready to deal with the consequences.\u003c/p>\n\u003cp>Mostafa Raiss El Fenni, who \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal\">taught me how to eat with my hands\u003c/a>, shared this wise counsel from \u003cstrong>MOROCCAN ARABIC\u003c/strong>,\u003c/p>\n\u003cp>\u003cem>Eda kan hbibak aassel, mat'lehsushi kamel\u003c/em> = \u003cstrong>If your dear friend is honey, don't lick him all up\u003c/strong> = \"if your friend is very generous, don't just keep taking from him or her\"\u003c/p>\n\u003cp>And this bit of ironic wit: \u003cem>Rabi aata l'hammus li ma aandu snan \u003c/em> \u003cstrong>God gives fava beans to people with false teeth\u003c/strong>. He explains, \"You need real teeth to chew fava beans. Sometimes people get things they don't need; while others who can really use it, don't get it. It's like a billionaire winning the lottery.\"\u003c/p>\n\u003cp>Then, I turned to my fellow Bay Area Food Bloggers.\u003cbr>\n\u003ca href=\"http://www.akitachow.com/blog\"> Renate\u003c/a> contributed this description from \u003cstrong>GERMAN: \u003c/strong>\u003cem>Er hat nicht alle Tassen im Schrank\u003c/em> = \u003cstrong>He doesn't have all of his coffee/tea cups in his cabinet =\u003c/strong> \"he’s a few cards shy of a full deck\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.Yumivore.com\">Orly\u003c/a> wrote, “In Israel we use a phrase in a mix of \u003cstrong>HEBREW\u003c/strong> and \u003cstrong>ARABIC\u003c/strong>: \u003cem>Yom Asal Yom Basal = \u003c/em>which literally means \u003cstrong>a day of honey, a day of onions \u003c/strong>and translates to \"a good day, a bad day\".\u003c/p>\n\u003cp>Another friend, Yardena, shared this from \u003cstrong>HEBREW\u003c/strong>: \u003cem>Shikor velo meyayin\u003c/em>: \u003cstrong>Drunk, but not from wine\u003c/strong>, (meaning, in love).\u003c/p>\n\u003cp>And Judy Kunofsky from \u003ca href=\"http://www.klezcalifornia.org/\">Klez California\u003c/a> kindly answered my last minute request with this gem from \u003cstrong>YIDDISH\u003c/strong>:\u003c/p>\n\u003cp>\u003cem>Vi a kalteh kugl af purim\u003c/em> – \u003cstrong>like a cold kugel on Purim\u003c/strong> (\"meaning: when pigs fly or never, because Purim is a Jewish holiday on which you can cook, so no one would ever serve a cold kugel [noodle pudding]\").\u003c/p>\n\u003cp>Other food bloggers referred me to more than 50 FRENCH sayings complied by Clotilde Dusoulier on her popular blog \u003ca href=\"http://chocolateandzucchini.com/archives/cat_french_idioms.php\">Chocolate and Zucchini\u003c/a>. One example she cites is \"\u003cem>Long comme un jour sans pain\u003c/em>.\", \"\u003cstrong>as long as a day without bread\u003c/strong>,\" to express that something is very long, especially the duration of an event.\"\u003c/p>\n\u003cp>I was also directed to a terrific collection of \u003cstrong>ITALIAN\u003c/strong> food phrases collected by local Vanessa DellaPasqua in her blog, \u003ca href=\"http://www.italyinsf.com/2010/05/20/italian-food-idioms/\">Italy in SF\u003c/a> – Intriguingly, I noticed her list includes many phrases about bread:\u003c/p>\n\u003cp>\u003cem>E’ buono come un pezzo di pane\u003c/em> = \u003cstrong>He’s as good as a piece of bread.\u003c/strong> = He’s a good person, a really nice guy.\u003c/p>\n\u003cp>\u003cem>Rendere pan per focaccia\u003c/em> = \u003cstrong>To give back bread for focaccia\u003c/strong> = Similar to “an eye for an eye,” it is used metaphorically to illustrate a payback for a suffered wrong.\u003c/p>\n\u003cp>\u003cem>L’ho comprato per un tozzo di pane \u003c/em> = \u003cstrong>I bought it for a piece of bread.\u003c/strong> = It was a real deal, very underpriced compared to its value.\u003c/p>\n\u003cp>Plus one of my favorites:\u003c/p>\n\u003cp>\u003cem>C’entra come i cavoli a merenda\u003c/em> = \u003cstrong>It fits like cabbage for the afternoon snack\u003c/strong> = It doesn’t fit, it’s inappropriate\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cabbage-at-tea.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48164\" title=\"cabbage at tea\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cabbage-at-tea.jpeg\" alt=\"cabbage at tea\" width=\"560\" height=\"407\">\u003c/a>\u003cbr>\n\u003cem>\"Like cabbage for the afternoon snack\" - Italian\u003c/em>\u003c/p>\n\u003cp>Not surprisingly, several of the \u003ca href=\"http://blog.culturaldetective.com/2012/06/28/the-squid-has-been-fried-language-culture-and-the-chinese-food-fixation/\">CHINESE food sayings\u003c/a>, also compiled by Joe Lurie, refer to rice.\u003c/p>\n\u003cp>In business, “\u003cstrong>being handed a rice bowl\u003c/strong>” is to be hired, while “\u003cstrong>having your rice bowl broken\u003c/strong>,” is to be fired.\u003cbr>\nI love this Chinese bit of wisdom: “\u003cstrong>if you pick up a sesame seed, you may drop a watermelon\u003c/strong>,” meaning, if you focus on trivial matters, you may lose sight of important issues.\u003c/p>\n\u003cp>Then just last week, I met two young Iraqi men who are interning in a local high-tech company for a few months. Wael and Ibraheem were glad to contribute these sayings in \u003cstrong>IRAQI ARABIC\u003c/strong>:\u003c/p>\n\u003cp>\u003cstrong>He or she is like a tomato\u003c/strong> = a compliment for being socially flexible and able to get along in any situation (\"because we put tomatoes on everything\")\u003cbr>\n\u003cstrong>You’re making a kubba [a fist-sized fried dumpling made of meat covered in rice] out of a bean\u003c/strong> = you exaggerate too much, or you're making a mountain out of a molehill.\u003c/p>\n\u003cp>\u003cstrong>ASL\u003c/strong>, American Sign Language, can also take its place at the food idiom table with\u003cbr>\n\u003cstrong>BRING BREAD BUTTER\u003c/strong> = earn the money for the family or “bring home the bacon” and\u003cbr>\n\u003cstrong>FISH SWALLOW\u003c/strong> = gullible, as in \"Gotcha! You fell for it!\" which points up ASL's \u003ca href=\"http://www.deaf-culture-online.com/asl.html\">historical link\u003c/a> to French Sign Language (LSF). In France, April 1 is called \u003ca href=\"http://www.francetravelguide.com/april-fools-day-in-france-le-poisson-davril.html\">\"Poisson d'avril\"\u003c/a> (April fish) and those who are fooled by a prank have \"swallowed the fish\".\u003cbr>\n(Thank you Dan Langholtz, Priscilla Moyers and Nikki Horrell)\u003c/p>\n\u003cp>The deliciously descriptive food phrases above, representing 17 languages, just whet my appetite. I'm sure there are many more juicy ones from around the world. So, here's open invitation: Please share your own favorite food phrases and send this on to anyone who might know some from a language not yet listed. Let’s invite everyone to the feast!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>My deep appreciation to all the generous friends who got into the spirit of my quest and a special thanks to \u003ca href=\"http://lilavolkas.wix.com/lilavolkas#!home/mainPage\">Lila Volkas\u003c/a>, for creating the delightful illustrations above. Lila is an artist and photographer. We last collaborated on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/20/we%E2%80%99ll-always-have-tea-time-in-paris/\">a story about Parisian Tea salons\u003c/a>\u003c/em>.\u003c/p>\n\n","blocks":[],"excerpt":"Porridge Head! Sweetie-Pie. Adaptable Tomato. Every language uses descriptive food phrases as insults, endearments, warnings and advice. Here is a smorgasbord of food metaphors and idioms in 17 languages including French, ASL, Danish, Chinese, German, Spanish, Turkish, Hebrew, Italian and Arabic.","status":"publish","parent":0,"modified":1356984339,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":55,"wordCount":1801},"headData":{"title":"Food Speaks in Many Tongues | KQED","description":"Porridge Head! Sweetie-Pie. Adaptable Tomato. Every language uses descriptive food phrases as insults, endearments, warnings and advice. Here is a smorgasbord of food metaphors and idioms in 17 languages including French, ASL, Danish, Chinese, German, Spanish, Turkish, Hebrew, Italian and Arabic.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"48132 http://blogs.kqed.org/bayareabites/?p=48132","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/08/27/food-speaks-in-many-tongues/","disqusTitle":"Food Speaks in Many Tongues","path":"/bayareabites/48132/food-speaks-in-many-tongues","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/camembert-mouth.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48136\" title=\"camembert mouth\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/camembert-mouth.jpeg\" alt=\"camembert mouth\" width=\"400\" height=\"487\">\u003c/a>\u003cbr>\n\u003cem>\"Shut your smelly Camembert mouth!\" - from the French\u003cbr>\nAll illustrations courtesy Lila Volkas\u003c/em>\u003c/p>\n\u003cp>It was the pungent French insult, \u003cstrong>shut your smelly Camembert mouth!\u003c/strong> (\u003cem>ferme ta boîte à Camembert!\u003c/em>) that hooked me on my latest obsession: gathering food idioms from different languages. Fellow intercultural explorer Joe Lurie, posted a bumper crop of\u003ca href=\"http://blog.culturaldetective.com/2012/05/29/bicycling-in-the-yogurt-the-french-food-fixation/\"> descriptive \u003cstrong>FRENCH \u003c/strong>food phrases\u003c/a>, such as these tasty ways to call someone a jerk:\u003c/p>\n\u003cp>\u003cem>espèce d’andouille!\u003c/em>– \u003cstrong>piece of sausage!\u003c/strong>\u003cbr>\n\u003cem>une vraie courge!\u003c/em> - \u003cstrong>an utter squash! \u003c/strong>\u003cbr>\n\u003cem>quelle nouille!\u003c/em> - \u003cstrong>such a noodle!\u003c/strong>\u003c/p>\n\u003cp>Joe also included these edible idioms:\u003c/p>\n\u003cp>\u003cem>ramener ta fraise = \u003c/em> \u003cstrong>to bring your strawberry\u003c/strong> = to butt in on a conversation\u003cbr>\n\u003cem>occupe-toi de tes oignons!\u003c/em>! = \u003cstrong>mind your own onions\u003c/strong>! = mind your own business!\u003cbr>\n\u003cem>va te faire cuire un œuf!\u003c/em> = \u003cstrong>cook yourself an egg! = \u003c/strong>go to hell!\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>As a food writer, interpreter and collector -- this is totally my cup of tea!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couch-potato.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48151\" title=\"couch potato\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couch-potato.jpeg\" alt=\"couch potato\" width=\"560\" height=\"549\">\u003c/a>\u003cbr>\n\u003cem> Sofa spud or American \"Couch potato\"\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.learn4good.com/languages/evrd_idioms/id-f.php3\">English has plenty\u003c/a> of \u003ca href=\"http://www.idiomconnection.com/food.html\">food-isms\u003c/a> too. We refer to others as: the big cheese, a couch potato, or an apple polisher. Or hotly declare, “You’re toast!”\u003c/p>\n\u003cp>We can also butter someone up with praise such as: \"you’re the apple of my eye,\" \"you’re a peach\" or use terms of endearment like honey, sweetie-pie, and sugar.\u003c/p>\n\u003cp>Just as I became consumed by searching for edible expressions, our summer houseguests from Germany and Argentina arrived. So I peppered them with questions about food phrases in their native languages.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/special-sausage.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48148\" title=\"special sausage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/special-sausage.jpeg\" alt=\"special sausage\" width=\"560\" height=\"392\">\u003c/a>\u003cbr>\n\u003cem>\"Have to fry you a special sausage\" - German\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>GERMAN\u003c/strong> (thanks to Orna Gutmacher)\u003c/p>\n\u003cp>\u003cem>Extrawurst braten\u003c/em> =\u003cstrong> I have to fry you a special sausage\u003c/strong> = you always need something extra\u003cbr>\n\u003cem>Kleine Bröchten backen \u003c/em>= \u003cstrong>bake little rolls\u003c/strong> = take small steps to start something\u003cbr>\n\u003cem>Schokoladenseite zeigen\u003c/em> = \u003cstrong>to show your chocolate side\u003c/strong> = to only see good things\u003cbr>\n\u003cem>Tomaten auf den Augen haben\u003c/em> = \u003cstrong>to have tomatoes on the eyes\u003c/strong> = to be blind to something\u003cbr>\n\u003cem>Ich habe mit dir ein Hühnchen zu rupfen\u003c/em> = \u003cstrong>I have to pluck a chicken with you\u003c/strong> = we need to talk\u003cbr>\n\u003cem>Das Haar in der Suppe finden\u003c/em> = \u003cstrong>to look for the hair in the soup\u003c/strong> = never be satisfied\u003c/p>\n\u003cp>\u003cstrong>SPANISH \u003c/strong>(thanks to Susana Pendzik)\u003c/p>\n\u003cp>\u003cem>Me importa un pepino\u003c/em> = \u003cstrong>I care a cucumber\u003c/strong> = I don’t give a fig\u003cbr>\n\u003cem>Agarrar a alguien con las manos en la masa\u003c/em> = \u003cstrong>to catch someone with their hands in the dough\u003c/strong> = to catch someone doing something they shouldn’t\u003cbr>\n\u003cem>Pedirle peras al olmo\u003c/em> = \u003cstrong>to ask for pears from an elm tree\u003c/strong> = try to do something that’s impossible\u003c/p>\n\u003cp>Next, I asked two local friends, who enlisted help from their Facebook friends back in Denmark and Turkey and collectively came up with dozens of phrases.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/porridge-head.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48149\" title=\"porridge head\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/porridge-head.jpeg\" alt=\"porridge head\" width=\"400\" height=\"496\">\u003c/a>\u003cbr>\n\u003cem>\"Porridge Head!\" - Danish\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>DANISH \u003c/strong>(thanks to \u003ca href=\"http://www.kimaronson.com/\">Kim Aronson\u003c/a>)\u003c/p>\n\u003cp>\u003cem>Nye boller på suppen\u003c/em> = \u003cstrong>we need new (meat)balls in the soup\u003c/strong> = we need new energy, input, ideas\u003cbr>\n\u003cem>Pølsearme\u003c/em> = \u003cstrong>sausage arms\u003c/strong> = you are weak\u003cbr>\n\u003cem>Grødhovede\u003c/em> = \u003cstrong>porridge head\u003c/strong> = you are confused, have no brain\u003cbr>\n\u003cem>En tynd kop te\u003c/em> = \u003cstrong>it’s a weak cup of tea\u003c/strong> = your case is not very strong\u003c/p>\n\u003cp>\u003cstrong>TURKISH \u003c/strong>(thanks to Suzi Amado)\u003c/p>\n\u003cp>\u003cem>Incir cekirdegini doldurmayacak sebepler\u003c/em> = \u003cstrong>Reasons that would not fill a fig seed\u003c/strong> = There aren’t good enough reasons to be upset.\u003cbr>\n\u003cem>Agzinda bakla islanmamak\u003c/em> = \u003cstrong>A fava bean doesn’t get wet in somebody’s mouth\u003c/strong> = If you tell this person a secret, they will tell it to others\u003cbr>\n\u003cem>Her seye maydanoz olmak\u003c/em> = \u003cstrong>Being parsley to everything\u003c/strong> = Having an opinion and being nosy about everything\u003cbr>\n\u003cem>Sutten agzi yanan yogurdu ufleyerek yer\u003c/em> = \u003cstrong>If your mouth is burnt by milk, you blow before you eat yogurt\u003c/strong> = If something bad happens to you, you get anxious about things that are somewhat related, although it doesn't make sense. This phrase is often used for dating or friendships when someone gets hurt and then becomes very self-protective.\u003cbr>\n\u003cem>Benim basima gelen cig tavugun basina gelmez\u003c/em> = \u003cstrong>What happened to me would not happen to a raw chicken\u003c/strong>. This could be used when what happened to me is so weird that it is funny.\u003c/p>\n\u003cp>Thrilled at the response and variety of food images in different languages, I approached some of the people I’ve written about previously. (It’s helpful that my favorite subject is the intersection of food and culture).\u003c/p>\n\u003cp>Tomoko Yoshihara, who was such a generous guide \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/21/hands-on-food-adventures-in-kyoto/\">on my recent trip to Kyoto\u003c/a>, shared these pithy sayings from \u003cstrong>JAPANESE\u003c/strong>:\u003c/p>\n\u003cp>\u003cem>Sansho ha kotsubu de piririto karai\u003c/em>, \u003cstrong>Sansho [a Japanese pepper] is small, but hot enough\u003c/strong> = Even though a person is very small, if they are cheerful and have talent, you can't ignore them.\u003cbr>\n\u003cem>Mochi ha mochi ya\u003c/em>, \u003cstrong>Rice cake, rice cake maker\u003c/strong> = Each field has an expert.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lalisf.com/\">Lali Ghlonti\u003c/a>, (whose \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/\">Georgian and Russian dishes\u003c/a> at the SF Street Food Festival, I recently described) contributed this \u003cstrong>RUSSIAN\u003c/strong> saying:\u003c/p>\n\u003cp>\u003cstrong>to hang noodles on someone’s ears\u003c/strong> = to tell them a lie.\u003c/p>\n\u003cp>Simone Fung, one half of \u003ca href=\"http://www.ssgastrogrub.com/\">S+S Gastro Grub\u003c/a>, the masters of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/10/ss-gastro-grub-plays-molecular-masquerade/\">molecular gastronomy\u003c/a> I profiled in April, suggested a few \u003cstrong>CANTONESE\u003c/strong> phrases:\u003c/p>\n\u003cp>\u003cstrong>Chicken feather, garlic skin\u003c/strong> = irrelevant or worthless things\u003cbr>\nA jealous person is said be \u003cstrong>sipping vinegar\u003c/strong>\u003cbr>\n\u003cstrong>Are you made out of tofu?\u003c/strong> – typically asked of kids who cry all the time\u003c/p>\n\u003cp>Last March, I interviewed Monier Attar about her \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats/\">Persian New Year celebration\u003c/a>. She recently offered this good advice from \u003cstrong>FARSI\u003c/strong>:\u003c/p>\n\u003cp>\u003cstrong>Whoever eats melon should be ready for shivering\u003c/strong> = if you do something, you have to be ready to deal with the consequences.\u003c/p>\n\u003cp>Mostafa Raiss El Fenni, who \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal\">taught me how to eat with my hands\u003c/a>, shared this wise counsel from \u003cstrong>MOROCCAN ARABIC\u003c/strong>,\u003c/p>\n\u003cp>\u003cem>Eda kan hbibak aassel, mat'lehsushi kamel\u003c/em> = \u003cstrong>If your dear friend is honey, don't lick him all up\u003c/strong> = \"if your friend is very generous, don't just keep taking from him or her\"\u003c/p>\n\u003cp>And this bit of ironic wit: \u003cem>Rabi aata l'hammus li ma aandu snan \u003c/em> \u003cstrong>God gives fava beans to people with false teeth\u003c/strong>. He explains, \"You need real teeth to chew fava beans. Sometimes people get things they don't need; while others who can really use it, don't get it. It's like a billionaire winning the lottery.\"\u003c/p>\n\u003cp>Then, I turned to my fellow Bay Area Food Bloggers.\u003cbr>\n\u003ca href=\"http://www.akitachow.com/blog\"> Renate\u003c/a> contributed this description from \u003cstrong>GERMAN: \u003c/strong>\u003cem>Er hat nicht alle Tassen im Schrank\u003c/em> = \u003cstrong>He doesn't have all of his coffee/tea cups in his cabinet =\u003c/strong> \"he’s a few cards shy of a full deck\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.Yumivore.com\">Orly\u003c/a> wrote, “In Israel we use a phrase in a mix of \u003cstrong>HEBREW\u003c/strong> and \u003cstrong>ARABIC\u003c/strong>: \u003cem>Yom Asal Yom Basal = \u003c/em>which literally means \u003cstrong>a day of honey, a day of onions \u003c/strong>and translates to \"a good day, a bad day\".\u003c/p>\n\u003cp>Another friend, Yardena, shared this from \u003cstrong>HEBREW\u003c/strong>: \u003cem>Shikor velo meyayin\u003c/em>: \u003cstrong>Drunk, but not from wine\u003c/strong>, (meaning, in love).\u003c/p>\n\u003cp>And Judy Kunofsky from \u003ca href=\"http://www.klezcalifornia.org/\">Klez California\u003c/a> kindly answered my last minute request with this gem from \u003cstrong>YIDDISH\u003c/strong>:\u003c/p>\n\u003cp>\u003cem>Vi a kalteh kugl af purim\u003c/em> – \u003cstrong>like a cold kugel on Purim\u003c/strong> (\"meaning: when pigs fly or never, because Purim is a Jewish holiday on which you can cook, so no one would ever serve a cold kugel [noodle pudding]\").\u003c/p>\n\u003cp>Other food bloggers referred me to more than 50 FRENCH sayings complied by Clotilde Dusoulier on her popular blog \u003ca href=\"http://chocolateandzucchini.com/archives/cat_french_idioms.php\">Chocolate and Zucchini\u003c/a>. One example she cites is \"\u003cem>Long comme un jour sans pain\u003c/em>.\", \"\u003cstrong>as long as a day without bread\u003c/strong>,\" to express that something is very long, especially the duration of an event.\"\u003c/p>\n\u003cp>I was also directed to a terrific collection of \u003cstrong>ITALIAN\u003c/strong> food phrases collected by local Vanessa DellaPasqua in her blog, \u003ca href=\"http://www.italyinsf.com/2010/05/20/italian-food-idioms/\">Italy in SF\u003c/a> – Intriguingly, I noticed her list includes many phrases about bread:\u003c/p>\n\u003cp>\u003cem>E’ buono come un pezzo di pane\u003c/em> = \u003cstrong>He’s as good as a piece of bread.\u003c/strong> = He’s a good person, a really nice guy.\u003c/p>\n\u003cp>\u003cem>Rendere pan per focaccia\u003c/em> = \u003cstrong>To give back bread for focaccia\u003c/strong> = Similar to “an eye for an eye,” it is used metaphorically to illustrate a payback for a suffered wrong.\u003c/p>\n\u003cp>\u003cem>L’ho comprato per un tozzo di pane \u003c/em> = \u003cstrong>I bought it for a piece of bread.\u003c/strong> = It was a real deal, very underpriced compared to its value.\u003c/p>\n\u003cp>Plus one of my favorites:\u003c/p>\n\u003cp>\u003cem>C’entra come i cavoli a merenda\u003c/em> = \u003cstrong>It fits like cabbage for the afternoon snack\u003c/strong> = It doesn’t fit, it’s inappropriate\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cabbage-at-tea.jpeg\">\u003cimg class=\"alignnone size-full wp-image-48164\" title=\"cabbage at tea\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cabbage-at-tea.jpeg\" alt=\"cabbage at tea\" width=\"560\" height=\"407\">\u003c/a>\u003cbr>\n\u003cem>\"Like cabbage for the afternoon snack\" - Italian\u003c/em>\u003c/p>\n\u003cp>Not surprisingly, several of the \u003ca href=\"http://blog.culturaldetective.com/2012/06/28/the-squid-has-been-fried-language-culture-and-the-chinese-food-fixation/\">CHINESE food sayings\u003c/a>, also compiled by Joe Lurie, refer to rice.\u003c/p>\n\u003cp>In business, “\u003cstrong>being handed a rice bowl\u003c/strong>” is to be hired, while “\u003cstrong>having your rice bowl broken\u003c/strong>,” is to be fired.\u003cbr>\nI love this Chinese bit of wisdom: “\u003cstrong>if you pick up a sesame seed, you may drop a watermelon\u003c/strong>,” meaning, if you focus on trivial matters, you may lose sight of important issues.\u003c/p>\n\u003cp>Then just last week, I met two young Iraqi men who are interning in a local high-tech company for a few months. Wael and Ibraheem were glad to contribute these sayings in \u003cstrong>IRAQI ARABIC\u003c/strong>:\u003c/p>\n\u003cp>\u003cstrong>He or she is like a tomato\u003c/strong> = a compliment for being socially flexible and able to get along in any situation (\"because we put tomatoes on everything\")\u003cbr>\n\u003cstrong>You’re making a kubba [a fist-sized fried dumpling made of meat covered in rice] out of a bean\u003c/strong> = you exaggerate too much, or you're making a mountain out of a molehill.\u003c/p>\n\u003cp>\u003cstrong>ASL\u003c/strong>, American Sign Language, can also take its place at the food idiom table with\u003cbr>\n\u003cstrong>BRING BREAD BUTTER\u003c/strong> = earn the money for the family or “bring home the bacon” and\u003cbr>\n\u003cstrong>FISH SWALLOW\u003c/strong> = gullible, as in \"Gotcha! You fell for it!\" which points up ASL's \u003ca href=\"http://www.deaf-culture-online.com/asl.html\">historical link\u003c/a> to French Sign Language (LSF). In France, April 1 is called \u003ca href=\"http://www.francetravelguide.com/april-fools-day-in-france-le-poisson-davril.html\">\"Poisson d'avril\"\u003c/a> (April fish) and those who are fooled by a prank have \"swallowed the fish\".\u003cbr>\n(Thank you Dan Langholtz, Priscilla Moyers and Nikki Horrell)\u003c/p>\n\u003cp>The deliciously descriptive food phrases above, representing 17 languages, just whet my appetite. I'm sure there are many more juicy ones from around the world. So, here's open invitation: Please share your own favorite food phrases and send this on to anyone who might know some from a language not yet listed. Let’s invite everyone to the feast!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>My deep appreciation to all the generous friends who got into the spirit of my quest and a special thanks to \u003ca href=\"http://lilavolkas.wix.com/lilavolkas#!home/mainPage\">Lila Volkas\u003c/a>, for creating the delightful illustrations above. Lila is an artist and photographer. We last collaborated on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/20/we%E2%80%99ll-always-have-tea-time-in-paris/\">a story about Parisian Tea salons\u003c/a>\u003c/em>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/48132/food-speaks-in-many-tongues","authors":["5283"],"categories":["bayareabites_752","bayareabites_2407","bayareabites_1865","bayareabites_1763"],"tags":["bayareabites_9484","bayareabites_9939","bayareabites_475","bayareabites_10704","bayareabites_10706","bayareabites_10701","bayareabites_10702","bayareabites_959","bayareabites_2433","bayareabites_10707","bayareabites_766","bayareabites_335","bayareabites_10703","bayareabites_10677","bayareabites_10217","bayareabites_10164","bayareabites_10304","bayareabites_1477","bayareabites_10705","bayareabites_10708"],"featImg":"bayareabites_48136","label":"bayareabites"},"bayareabites_5482":{"type":"posts","id":"bayareabites_5482","meta":{"index":"posts_1591205157","site":"bayareabites","id":"5482","score":null,"sort":[1248722168000]},"guestAuthors":[],"slug":"what-the-schmidt-is-this-at-the-hop","title":"What The Schmidt Is This? (At The Hop)","publishDate":1248722168,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/outside500.jpg\" alt=\"Outside of Schmidts looking in to the restaurant\" title=\"Outside of Schmidts looking in to the restaurant\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5485\">\u003cbr>\n\u003cem>Outside of Schmidt's looking into restaurant. Photo by Aimee Shapiro\u003c/em>\u003c/p>\n\u003cp>One day last week, the lady and I had plans to visit \u003ca href=\"http://www.yelp.com/biz/schmidts-san-francisco-2\">Schmidt's\u003c/a> for dinner. When we're deciding what to eat, we tend to favor collaboration and compromise, at least I do. Sometimes, rarely, our tastes don't intersect, and I always want to find dishes we both want, even if it means passing on something I'd really, really like to try. In the case of Schmidt's, a sleek, two month-old German eatery in the Mission District, I knew what I wanted, and would accept no proxies: hasenpfeffer, a red wine-soaked saddle and leg of rabbit with braised lingonberry-sweetened cabbage. In the hours leading up to our meals together, we typically examine menus online and discuss what appeals via texts and emails. Frequently, we have a pretty good idea of what we'll order before we walk through the restaurant's doors. On this occasion, I'd done my research, and knew, without question, that I had to hit that hop. The problem was, I wasn't so sure my lady would \u003ca href=\"http://www.youtube.com/watch?v=o2OxLyts-zE\">dance with me\u003c/a>.\u003c/p>\n\u003cp>I positioned myself accordingly. At around 1:00 p.m., I sent off a quick text:\u003c/p>\n\u003cp>\u003cem>Was thinking about bunny. Now not so sure.\u003c/em>\u003c/p>\n\u003cp>Her swift response, even more succinct, confirmed my fears: \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>I will not eat the bun.\u003c/em>\u003c/p>\n\u003cp>Disappointed yet far from resigned, I honed a strategy. It was too early for negotiations. I ate lunch and crafted a diversionary text, giving the impression I was feeling flexible and perhaps willing to eat something else altogether:\u003c/p>\n\u003cp>\u003cem>Salad good. Still hungry. Tonight maybe fish if on special.\u003c/em> \u003c/p>\n\u003cp>Rabbit is a polarizing meat. The world is full of people like my lady: hyper-carnivorous, adventurous gourmets who gleefully inhale piles of Korean barbecue, fried chicken dinners, and entire flocks in the form of steaming shawarmas, yet turn meek and wane at the prospect of the Easter Bunny, sauteed, on a plate. Rabbits are cute but surely no cuter than fuzzy sheep, baby chickens, and pink piglets -- cuddly creatures we're generally more comfortable cooing over and then, respectfully, consuming. Rabbits are also pets, but even those of us who have never fed and groomed one feel as if we know them. From folklore-steeped tricksters \u003ca href=\"http://4and20blackbirds.files.wordpress.com/2009/05/bugs-bunny.jpg\">Bugs\u003c/a> and \u003ca href=\"http://www.mamalisa.com/images/mother_goose/brer_rabbit_sm.gif\">Bre'er\u003c/a>, to \u003ca href=\"http://disney-clipart.com/bambi/jpg/Thumper-1-lg.jpg\">Thumper\u003c/a>, \u003ca href=\"http://www.alice-in-wonderland.net/alicepic/disney-movie/white-rabbit-with-watch-3.jpg\">Alice's elusive White\u003c/a>, and the whole floppy-eared cast of \u003ca href=\"http://a6.vox.com/6a00c2251eda00f21900e398a8b6060004-500pi\">Watership Down\u003c/a>, the rabbit has an enduring and frequently anthropomorphized presence in popular culture, one that surpasses those of other commonly eaten animals. In whatever form, such familiar images, voices, stories, and carried connotations grip folks, and that, more than a real rabbit's bobbing tail, vacuous little eye-specks, and pink twitching nose, contributes to the skittishness diners display when there's hare to be had.\u003c/p>\n\u003cp>In many cultures, rabbits are a symbol of fertility and rebirth. They're associated with the season Spring and, of course, Easter. In real-life, they're viewed as gentle, vegetarian, harmless, and, despite their breeding proclivities, somehow suggestive of innocence. However, to gardeners like my mother in Louisville, Kentucky, they are far from innocent or harmless; they are a nuisance, a virulent menace fond of hopping, rustling and sniffing, through the backyard shrubbery every April to terrorize lettuce, cucumbers, squash, beans, herbs, and flowers. My mom doesn't hunt or even eat meat, but I doubt she'd mind if \u003ca href=\"http://www.hcdigest.com/assets/Doug%20Howlett/elmer_fudd.jpg\">Elmer Fudd\u003c/a> and \u003ca href=\"http://www.acmeanimation.com/w00082.gif\">Yosemite Sam\u003c/a> showed up one year, shotguns at the ready, to declare war on her tormentors, and keep the neighborhood bistro stocked with lapin all summer long.\u003c/p>\n\u003cp>Back in San Francisco, it was 6:30 p.m. My lady and I rolled into Schmidt's, ravenous. As I'd suspected, there was no fish on special. My lady wanted a sausage, which was fine by me. We had to find another entree. I knew exactly what that had to be but I had to bide my time. If she sensed my profound resolve, she did not let on.\u003c/p>\n\u003cp>\"I just don't think I can do it,\" she said, her eyes peering out, just barely visible above the menu held in front of her face.\u003cbr>\n\"Do what?\" I asked, feigning cluelessness.\u003cbr>\n\"The bunny,\" she said, sighing. \"I'm sure it's amazing, but I don't want to eat it.\"\u003cbr>\n\"It's cool,\" I answered, sort of shrugging lightly and waving my hands as if I didn't care. \"No bunny, no problem. I'll get a sausage too, maybe the duck one.\"\u003cbr>\n\"Two sausages? They don't make the sausages here. If you're writing about this, we should get something they make here too,\" she said, ignoring my \u003ca href=\"http://www.youtube.com/watch?v=u14T5wzicqw\">allusion\u003c/a>.\u003cbr>\n\"Well, I don't want blood sausage or the veal,\" I countered, gesturing towards the listing for an egg-topped schnitzel festooned with white anchovies, capers, and cauliflower. It was time to play hardball, to throw down cards, and make a final, decisive play. \"I'm getting the rabbit,\" I said, folding my menu and reaching for the beer list. \"Will you eat it?\" I didn't look up as I spoke, trying to appear focused on selecting an appropriate brew.\u003cbr>\nThere was a pause. \"Hell yes.\"\u003c/p>\n\u003cp> And so, maneuvering ceased; we were eating rabbit. \u003c/p>\n\u003cp>In the classic 1949 cartoon \u003ca href=\"http://www.youtube.com/watch?v=cLZ3HdRFBs8\">Bowery Bugs\u003c/a>, Bugs Bunny, pacing in circles around his den, carrot in mid-gnaw, makes, in that distinctive, chattering, Flatbush bark, his case for survival to a downtrodden New York City bookie in search of a good luck charm. \"These rabbit's feet never brought me any luck,\" Bugs points out, pleading. \"Look at the lives rabbits lead: Dogs, hunters, and hasenpfeffer.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/rabbit500.jpg\" alt=\"rabbit\" title=\"rabbit\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5491\">\u003cbr>\n\u003cem>Hasenpfeffer, a red wine-soaked saddle and leg of rabbit with braised lingonberry-sweetened cabbage. Photo by Aimee Shapiro\u003c/em>\u003c/p>\n\u003cp>Bugs could use some perspective. If the version at Schmidt's serves as any indication, hassenpfeffer is an unpretentious yet noble and exceedingly delicious way for a rabbit to end up. For a goofy, unintelligent, nervous wreck of a mammal, this beast sure tastes serious, deep, and soulful after a trip through chef Matt Shapiro's kitchen. Sweet shards of pale meat tumble off delicate bones rising up from a creamy, golden moat of rich sauce, a purple mountain of cabbage looming behind. The \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/07/local_flavor_braised_rabbit_an.php\">picture\u003c/a> currently floating around the Internet (to be fair, in the company of a positive, well-crafted mention) unfortunately makes Shapiro's hassenpfeffer look like a symptom of an obscure, unsavory medical condition, or something from one of the \u003ca href=\"http://upload.wikimedia.org/wikipedia/en/c/c3/Alien_movie_poster.jpg\">Alien\u003c/a> movies, a mound of extraterrestrial dung, perhaps. I sympathize. My first crack at pictures in the restaurant's dark dining room turned out so badly I had to outsource art to a real photographer. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/beansalad500.jpg\" alt=\"Bean Salad\" title=\"Bean Salad\" width=\"500\" height=\"350\" class=\"alignnone size-full wp-image-5488\">\u003cbr>\n\u003cem>Bean Salad. Photo by Aimee Shapiro\u003c/em>\u003c/p>\n\u003cp>The rabbit was the defining triumph but not so magnificent as to obscure the rest of the meal: an excellent Thuringer brat, snappy and juicy, best with a touch of an amazing sweet mustard (Schmidt's sells it, along with other German products such as mini-wieners, bottled, floating in water), a subtle, nutty, toothsome salad of green and waxed bean strips with hazelnuts, fried sage, and a citrus vinaigrette, and spaetzle, sans cheese, in fluffy, mild strands, like scrambled eggs colliding with a bowl of cereal -- in a good way. Far from the sort of heavily branded hot-spot designed to lure diners from around the city, Schmidt's is a new neighborhood gem the neighborhood can actually afford -- truly, simply, a very fine place to eat, much like \u003ca href=\"http://www.walzwerk.com/\">Walzwerk\u003c/a>, the owners' first restaurant, though more austere in appearance, with better food. We ordered some bread too, with the idea we'd use it to sop up every last bit of rabbit essence. This was unnecessary. The rabbit came with plenty of bread, the dense, heavy German sort. Unlike less refined purveyors of wurst, Schmidt's doesn't bludgeon you with excessive portions. Bread abuse in the line of duty -- respect for the rabbit's last luscious remnants -- caused me to walk at a 45 degree angle all the way home, stuffed, my body unable to conjure energy for any task beyond digestion. Yet even as I limped, 'kraut-addled, harebrained, breaded, and in need of a comfortable chair, part of me wanted to head back, to find a way to eat some more rabbit. To rock it, to roll it, slop it, and stroll it, once again -- \u003ca href=\"http://www.youtube.com/watch?v=o2OxLyts-zE\">at the hop\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/schmidts-san-francisco-2\">Schmidt's\u003c/a>\u003cbr>\n2400 Folsom St\u003cbr>\n(between 20th St & 21st St)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 401-0200\u003cbr>\n*Cash only \u003c/p>\n\n","blocks":[],"excerpt":"One day last week, the lady and I had plans to visit Schmidt's for dinner. When we're deciding what to eat, we tend to favor collaboration and compromise, at least I do. Sometimes, rarely, our tastes don't intersect, and I always want to find dishes we both want, even if it means passing on something I'd really, really like to try. In the case of Schmidt's, a sleek, two month-old German eatery in the Mission District, I knew what I wanted, and would accept no proxies: hasenpfeffer, a red wine-soaked saddle and leg of rabbit with braised lingonberry-sweetened cabbage. ","status":"publish","parent":0,"modified":1248722563,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1437},"headData":{"title":"What The Schmidt Is This? (At The Hop) | KQED","description":"One day last week, the lady and I had plans to visit Schmidt's for dinner. When we're deciding what to eat, we tend to favor collaboration and compromise, at least I do. Sometimes, rarely, our tastes don't intersect, and I always want to find dishes we both want, even if it means passing on something I'd really, really like to try. In the case of Schmidt's, a sleek, two month-old German eatery in the Mission District, I knew what I wanted, and would accept no proxies: hasenpfeffer, a red wine-soaked saddle and leg of rabbit with braised lingonberry-sweetened cabbage. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"5482 http://blogs.kqed.org/bayareabites/?p=5482","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/07/27/what-the-schmidt-is-this-at-the-hop/","disqusTitle":"What The Schmidt Is This? (At The Hop)","path":"/bayareabites/5482/what-the-schmidt-is-this-at-the-hop","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/outside500.jpg\" alt=\"Outside of Schmidts looking in to the restaurant\" title=\"Outside of Schmidts looking in to the restaurant\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5485\">\u003cbr>\n\u003cem>Outside of Schmidt's looking into restaurant. Photo by Aimee Shapiro\u003c/em>\u003c/p>\n\u003cp>One day last week, the lady and I had plans to visit \u003ca href=\"http://www.yelp.com/biz/schmidts-san-francisco-2\">Schmidt's\u003c/a> for dinner. When we're deciding what to eat, we tend to favor collaboration and compromise, at least I do. Sometimes, rarely, our tastes don't intersect, and I always want to find dishes we both want, even if it means passing on something I'd really, really like to try. In the case of Schmidt's, a sleek, two month-old German eatery in the Mission District, I knew what I wanted, and would accept no proxies: hasenpfeffer, a red wine-soaked saddle and leg of rabbit with braised lingonberry-sweetened cabbage. In the hours leading up to our meals together, we typically examine menus online and discuss what appeals via texts and emails. Frequently, we have a pretty good idea of what we'll order before we walk through the restaurant's doors. On this occasion, I'd done my research, and knew, without question, that I had to hit that hop. The problem was, I wasn't so sure my lady would \u003ca href=\"http://www.youtube.com/watch?v=o2OxLyts-zE\">dance with me\u003c/a>.\u003c/p>\n\u003cp>I positioned myself accordingly. At around 1:00 p.m., I sent off a quick text:\u003c/p>\n\u003cp>\u003cem>Was thinking about bunny. Now not so sure.\u003c/em>\u003c/p>\n\u003cp>Her swift response, even more succinct, confirmed my fears: \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>\u003cem>I will not eat the bun.\u003c/em>\u003c/p>\n\u003cp>Disappointed yet far from resigned, I honed a strategy. It was too early for negotiations. I ate lunch and crafted a diversionary text, giving the impression I was feeling flexible and perhaps willing to eat something else altogether:\u003c/p>\n\u003cp>\u003cem>Salad good. Still hungry. Tonight maybe fish if on special.\u003c/em> \u003c/p>\n\u003cp>Rabbit is a polarizing meat. The world is full of people like my lady: hyper-carnivorous, adventurous gourmets who gleefully inhale piles of Korean barbecue, fried chicken dinners, and entire flocks in the form of steaming shawarmas, yet turn meek and wane at the prospect of the Easter Bunny, sauteed, on a plate. Rabbits are cute but surely no cuter than fuzzy sheep, baby chickens, and pink piglets -- cuddly creatures we're generally more comfortable cooing over and then, respectfully, consuming. Rabbits are also pets, but even those of us who have never fed and groomed one feel as if we know them. From folklore-steeped tricksters \u003ca href=\"http://4and20blackbirds.files.wordpress.com/2009/05/bugs-bunny.jpg\">Bugs\u003c/a> and \u003ca href=\"http://www.mamalisa.com/images/mother_goose/brer_rabbit_sm.gif\">Bre'er\u003c/a>, to \u003ca href=\"http://disney-clipart.com/bambi/jpg/Thumper-1-lg.jpg\">Thumper\u003c/a>, \u003ca href=\"http://www.alice-in-wonderland.net/alicepic/disney-movie/white-rabbit-with-watch-3.jpg\">Alice's elusive White\u003c/a>, and the whole floppy-eared cast of \u003ca href=\"http://a6.vox.com/6a00c2251eda00f21900e398a8b6060004-500pi\">Watership Down\u003c/a>, the rabbit has an enduring and frequently anthropomorphized presence in popular culture, one that surpasses those of other commonly eaten animals. In whatever form, such familiar images, voices, stories, and carried connotations grip folks, and that, more than a real rabbit's bobbing tail, vacuous little eye-specks, and pink twitching nose, contributes to the skittishness diners display when there's hare to be had.\u003c/p>\n\u003cp>In many cultures, rabbits are a symbol of fertility and rebirth. They're associated with the season Spring and, of course, Easter. In real-life, they're viewed as gentle, vegetarian, harmless, and, despite their breeding proclivities, somehow suggestive of innocence. However, to gardeners like my mother in Louisville, Kentucky, they are far from innocent or harmless; they are a nuisance, a virulent menace fond of hopping, rustling and sniffing, through the backyard shrubbery every April to terrorize lettuce, cucumbers, squash, beans, herbs, and flowers. My mom doesn't hunt or even eat meat, but I doubt she'd mind if \u003ca href=\"http://www.hcdigest.com/assets/Doug%20Howlett/elmer_fudd.jpg\">Elmer Fudd\u003c/a> and \u003ca href=\"http://www.acmeanimation.com/w00082.gif\">Yosemite Sam\u003c/a> showed up one year, shotguns at the ready, to declare war on her tormentors, and keep the neighborhood bistro stocked with lapin all summer long.\u003c/p>\n\u003cp>Back in San Francisco, it was 6:30 p.m. My lady and I rolled into Schmidt's, ravenous. As I'd suspected, there was no fish on special. My lady wanted a sausage, which was fine by me. We had to find another entree. I knew exactly what that had to be but I had to bide my time. If she sensed my profound resolve, she did not let on.\u003c/p>\n\u003cp>\"I just don't think I can do it,\" she said, her eyes peering out, just barely visible above the menu held in front of her face.\u003cbr>\n\"Do what?\" I asked, feigning cluelessness.\u003cbr>\n\"The bunny,\" she said, sighing. \"I'm sure it's amazing, but I don't want to eat it.\"\u003cbr>\n\"It's cool,\" I answered, sort of shrugging lightly and waving my hands as if I didn't care. \"No bunny, no problem. I'll get a sausage too, maybe the duck one.\"\u003cbr>\n\"Two sausages? They don't make the sausages here. If you're writing about this, we should get something they make here too,\" she said, ignoring my \u003ca href=\"http://www.youtube.com/watch?v=u14T5wzicqw\">allusion\u003c/a>.\u003cbr>\n\"Well, I don't want blood sausage or the veal,\" I countered, gesturing towards the listing for an egg-topped schnitzel festooned with white anchovies, capers, and cauliflower. It was time to play hardball, to throw down cards, and make a final, decisive play. \"I'm getting the rabbit,\" I said, folding my menu and reaching for the beer list. \"Will you eat it?\" I didn't look up as I spoke, trying to appear focused on selecting an appropriate brew.\u003cbr>\nThere was a pause. \"Hell yes.\"\u003c/p>\n\u003cp> And so, maneuvering ceased; we were eating rabbit. \u003c/p>\n\u003cp>In the classic 1949 cartoon \u003ca href=\"http://www.youtube.com/watch?v=cLZ3HdRFBs8\">Bowery Bugs\u003c/a>, Bugs Bunny, pacing in circles around his den, carrot in mid-gnaw, makes, in that distinctive, chattering, Flatbush bark, his case for survival to a downtrodden New York City bookie in search of a good luck charm. \"These rabbit's feet never brought me any luck,\" Bugs points out, pleading. \"Look at the lives rabbits lead: Dogs, hunters, and hasenpfeffer.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/rabbit500.jpg\" alt=\"rabbit\" title=\"rabbit\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5491\">\u003cbr>\n\u003cem>Hasenpfeffer, a red wine-soaked saddle and leg of rabbit with braised lingonberry-sweetened cabbage. Photo by Aimee Shapiro\u003c/em>\u003c/p>\n\u003cp>Bugs could use some perspective. If the version at Schmidt's serves as any indication, hassenpfeffer is an unpretentious yet noble and exceedingly delicious way for a rabbit to end up. For a goofy, unintelligent, nervous wreck of a mammal, this beast sure tastes serious, deep, and soulful after a trip through chef Matt Shapiro's kitchen. Sweet shards of pale meat tumble off delicate bones rising up from a creamy, golden moat of rich sauce, a purple mountain of cabbage looming behind. The \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/07/local_flavor_braised_rabbit_an.php\">picture\u003c/a> currently floating around the Internet (to be fair, in the company of a positive, well-crafted mention) unfortunately makes Shapiro's hassenpfeffer look like a symptom of an obscure, unsavory medical condition, or something from one of the \u003ca href=\"http://upload.wikimedia.org/wikipedia/en/c/c3/Alien_movie_poster.jpg\">Alien\u003c/a> movies, a mound of extraterrestrial dung, perhaps. I sympathize. My first crack at pictures in the restaurant's dark dining room turned out so badly I had to outsource art to a real photographer. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/beansalad500.jpg\" alt=\"Bean Salad\" title=\"Bean Salad\" width=\"500\" height=\"350\" class=\"alignnone size-full wp-image-5488\">\u003cbr>\n\u003cem>Bean Salad. Photo by Aimee Shapiro\u003c/em>\u003c/p>\n\u003cp>The rabbit was the defining triumph but not so magnificent as to obscure the rest of the meal: an excellent Thuringer brat, snappy and juicy, best with a touch of an amazing sweet mustard (Schmidt's sells it, along with other German products such as mini-wieners, bottled, floating in water), a subtle, nutty, toothsome salad of green and waxed bean strips with hazelnuts, fried sage, and a citrus vinaigrette, and spaetzle, sans cheese, in fluffy, mild strands, like scrambled eggs colliding with a bowl of cereal -- in a good way. Far from the sort of heavily branded hot-spot designed to lure diners from around the city, Schmidt's is a new neighborhood gem the neighborhood can actually afford -- truly, simply, a very fine place to eat, much like \u003ca href=\"http://www.walzwerk.com/\">Walzwerk\u003c/a>, the owners' first restaurant, though more austere in appearance, with better food. We ordered some bread too, with the idea we'd use it to sop up every last bit of rabbit essence. This was unnecessary. The rabbit came with plenty of bread, the dense, heavy German sort. Unlike less refined purveyors of wurst, Schmidt's doesn't bludgeon you with excessive portions. Bread abuse in the line of duty -- respect for the rabbit's last luscious remnants -- caused me to walk at a 45 degree angle all the way home, stuffed, my body unable to conjure energy for any task beyond digestion. Yet even as I limped, 'kraut-addled, harebrained, breaded, and in need of a comfortable chair, part of me wanted to head back, to find a way to eat some more rabbit. To rock it, to roll it, slop it, and stroll it, once again -- \u003ca href=\"http://www.youtube.com/watch?v=o2OxLyts-zE\">at the hop\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/schmidts-san-francisco-2\">Schmidt's\u003c/a>\u003cbr>\n2400 Folsom St\u003cbr>\n(between 20th St & 21st St)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 401-0200\u003cbr>\n*Cash only \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/5482/what-the-schmidt-is-this-at-the-hop","authors":["5060"],"categories":["bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_2433","bayareabites_2311","bayareabites_2434"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. 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Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/ME_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/01/OOW_Tile_Final.png","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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