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Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>","avatar":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twitter":"mladdfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Mary Ladd | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/maryladd"},"sarahhenry":{"type":"authors","id":"5125","meta":{"index":"authors_1591205172","id":"5125","found":true},"name":"Sarah Henry","firstName":"Sarah","lastName":"Henry","slug":"sarahhenry","email":"sarahhenry0509@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.","avatar":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twitter":"lettuceeatkale","facebook":"pages/Lettuce-Eat-Kale/239312194611","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sarah Henry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sarahhenry"}},"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_55291":{"type":"posts","id":"bayareabites_55291","meta":{"index":"posts_1591205157","site":"bayareabites","id":"55291","score":null,"sort":[1360965961000]},"guestAuthors":[],"slug":"botanical-sodas-love-potions-at-the-fizzary","title":"Botanical Sodas, Love Potions at The Fizzary ","publishDate":1360965961,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_56853\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/T_A6001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/T_A6001.jpg\" alt=\"The Fizzary owners Taylor Peck and Aaron Dolson. Photo courtesy of Cassie Destino/The Fizzary\" width=\"300\" class=\"size-full wp-image-56853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fizzary owners Taylor Peck and Aaron Dolson. Photo courtesy of Cassie Destino/The Fizzary\u003c/figcaption>\u003c/figure>\n\u003cp>A full tilt soda scene is happening at a Mission storefront, where shoppers can find over 900 sodas and beverages in every shade and from many eras. There’s an appealing array of old fashioned candies with a friendly crew at The Fizzary Soda Menagerie, on a once sleepy stretch of Mission Street between 25th and 26th. \u003ca href=\"http://www.fizzary.com/\">The Fizzary\u003c/a> serves up a vibrant and social shopping scene complete with free taffy with purchase and a mysterious looking soda chiller that brings soda to the perfect cold temperature in five minutes. Many guests on a recent visit would buy a bottle or two of a soda like \u003ca href=\"http://www.greenriversoda.com/chicago/\">Green River\u003c/a> lime soda that seemed to illustrate a return to a sweet childhood memory. I was tempted to buy a six pack of \u003ca href=\"http://en.wikipedia.org/wiki/Jolt_Cola\">Jolt cola\u003c/a> as a reminder of my own memorable 1986 slumber birthday party that included scary movies, tee-peeing and talking into the wee morning hours. The Fizzary opened last year and is operated by Aaron Dolson and Taylor Peck, who started \u003ca href=\"http://taylorstonics.com/\">Taylor’s Tonics\u003c/a> in Santa Cruz before moving their operation to the City.\u003c/p>\n\u003cp>The duo is a NorCal success story, and have the words “San Francisco/Santa Cruz” emblazoned on each Taylor’s Tonics bottle. They use Square for payments at The Fizzary and received a visit from Square Grand Poobah Jack Dorsey recently, who brought a camera crew along. Back in 2009, Peck embarked on a quest to make organic fizzy treats. With a little seed money provided by San Francisco based David Rio Tea Company, Peck and Dolson joined forces and Taylor’s Tonics Botanical Soda Kitchen was created. The product line is sold for $2 a bottle at the Fizzary (like all the other products there) and has elixirs that includes \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/08/drink_of_the_week_taylors_toni.php\">Chai Cola\u003c/a>, Mate’ Mojito, and a holiday collection. Taylor’s Tonics did steady business at last month’s Fancy Food Show, and can be found in 40 states and 600 retail locations. \u003c/p>\n\u003cfigure id=\"attachment_56863\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/THE-FIZZARRY-STEVE-MURDOCK1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/THE-FIZZARRY-STEVE-MURDOCK1000.jpg\" alt=\"Array of beverages at The Fizzary Photo: Steve Murdock\" width=\"1000\" height=\"667\" class=\"size-full wp-image-56863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Array of beverages at The Fizzary Photo: Steve Murdock\u003c/figcaption>\u003c/figure>\n\u003cp>Peck said the Fizzary exists “to bring as many independent, domestic brands as possible under one roof for retail display.” He has helped folks who are new to the soda and retail world in a “pay it forward” style that fits his outgoing personality. Bay Area Bites caught up with these young soda kings to find out about their new business, what soda's they recommend and their thoughts on anti-soda legislation. Their comments have been edited for content and clarity.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Why do the Fizzary in San Francisco? Or even in the Mission District?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> We started in Santa Cruz as a tea company and wanted a little more taste of the big city. So we moved the whole operation up here. \u003ca href=\"http://www.davidrio.com/\">David Rio\u003c/a> helped us finance our Chai Cola and we ran the soda line out of a suite near Rainbow Grocery. Then we were at 7th and Brannan but that burned down. So we set up operations in Bayshore temporarily. \u003c/p>\n\u003cp>We looked for property in SOMA and Mission exclusively. This location couldn’t be more perfect. We appreciate Valencia and the deep Mission and knew we had a stand-alone ‘go-to’ destination. Our plan was to turn into a brewing area for our herbal concentrates and have the public see the process and the treats we have in here. We needed foot traffic, visibility and a minimally industrial showroom workshop. It was literally a long run. There has been a lot of turnover on this something of a sleepy block. We’ve gotten a very warm reception with our neighbors and we are very outgoing and colorful. This space gives us a little more opportunity to shine with our DIY vibe rather than being somewhere in Fisherman’s Wharf, Valencia Street or Union Square.\u003c/p>\n\u003cfigure id=\"attachment_56860\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Fizzary-Cassie-Destino600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Fizzary-Cassie-Destino600.jpg\" alt=\"The Fizzary exterior. Photo: Cassie Destino\" width=\"400\" class=\"size-full wp-image-56860\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fizzary exterior. Photo: Cassie Destino\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>You had plans to use this as an event space. Is that still the case?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> Yes and no. We have a bottling workshop and are able to do events for 100 people or so that are much more specialized and custom. The event needs to be able to integrate well into our production space in back. There is definitely room for both but it is not just an open conference space. If you want to do a performance by a giant steel kettle, that’ll work here. Having uplit LED lights on our apparatus is actually pretty cool, and we’ve done that since moving here. There can be a bar set up back there and folks can start with a soda up front with us. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your bestsellers? What's best for daytime sipping versus nighttime? \u003c/strong>\u003cbr>\n\u003cstrong>Dolson:\u003c/strong> People like the uncategorized and the unique: cucumber, ouzo, rhubarb, red hot, Dr. Brown's \u003ca href=\"http://en.wikipedia.org/wiki/Cel-Ray\">Cel-Ray\u003c/a>, butterscotch, and even bug barf. People also shop based on the look of the label, whether it is antique or generic.\u003c/p>\n\u003cp>\u003cstrong>Peck:\u003c/strong> I have to recommend Taylor’s Tonics, Café Azteca and Espresso Cola—-our shop is set up to subtly recommend our product line. \u003ca href=\"http://www.joialife.com/products/\">Joia\u003c/a> all natural soda from Minnesota is more like a fruit drink. Root beer and ginger ale are absolutely the top sellers. We intentionally set up the space so root beer and ginger ale are on different sides. You can see on the weekends how people split, with root beer over there and ginger ale over there.\u003c/p>\n\u003cp>\u003cstrong>Dolson:\u003c/strong> For daytime sipping, some people come here right when we open for Dr. Pepper to start the day. There is Dublin Dr. Pepper, which is special. We bought the last pallet of them. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Are there any sodas that have potential aphrodisiac properties and would good for dates and special occasions like Valentine’s Day?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> There’s \u003ca href=\"http://en.wikipedia.org/wiki/Nexcite\">Nexcite\u003c/a>, which is a Swedish love potion. \u003ca href=\"http://www.sodapopstop.com/products/detail.cfm?link=205\">Love Potion No. 69\u003c/a> also works! \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You had a booth at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/22/fancy-food-show-trends-and-slideshow/\">Fancy Food Show\u003c/a> and BAB's Stephanie Hua covered your \"Untraditional Sodas.\" How did the show go? Had you been before? \u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> We had not gone as exhibitors but had been there as attendees for many years. The show is in our backyard and we talked to a lot of people and had good sales. The natural food products show in Anaheim is our main show. \u003c/p>\n\u003cfigure id=\"attachment_56861\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fizzary-stephanie-hua.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fizzary-stephanie-hua.jpg\" alt=\"Fizzary at SF Fancy Food Show\" width=\"1000\" height=\"916\" class=\"size-full wp-image-56861\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fizzary at SF Fancy Food Show. Photo: Stephanie Hua\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How do most of your customers find the shop? \u003c/strong>\u003cbr>\n\u003cstrong>Peck: \u003c/strong>I’ve been surprised at how many people have searched us out. We get 60 percent foot and 40 percent destination shoppers. That’s a testament to food bloggers who wrote about us when we first opened -- everyone came to visit from that. We don’t take anything for granted. We had a national wholesale operation for four years yet our media coverage now is far more than anything during those years. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What is the sugar content of your Taylor’s Tonics? \u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> All have unrefined organic sugar cane and a small dose of stevia to get the sugar level down and keep the drink to under ten calories. About two years ago it would’ve been 50-50. We have a lot of transition batches in the shop where folks are cycling through and getting sugar used. Our sugar price went up for organic from 60 cents to now a $1.30 a pound, which is a complete reaction to the consumer. We joke that we shot ourselves in the foot. The upside is we are stuck in the same boat with our competitors.\u003c/p>\n\u003cfigure id=\"attachment_56864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/The-Fizzary-Aaron-Dolson1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/The-Fizzary-Aaron-Dolson1000.jpg\" alt=\"The Fizzary's Sweets. Photo: Aaron Dolson\" width=\"1000\" height=\"810\" class=\"size-full wp-image-56864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fizzary's Sweets. Photo: Aaron Dolson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How do you feel about the proposed soda tax and move against sodas in Richmond, CA and New York state?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> We’re not opposed to it. Soda is a luxury, an indulgence. I drink copious amounts of it. I think the legislation is wisely written to tax over a certain ounce. I don’t believe it should be vilified. It’s an indulgence – when you attack based on sugar and carbonation, just think about some unfiltered apple juice that has more sugar for comparison. The informed consumer is able to enjoy what’s in the shop. We set up our model to be a four pack. At the same time you can’t get a mixed pack like that at Safeway. We’re not so afraid of the legislation. The only time you get more than 12 ounces here, you’re paying for it. We offer sugar free and other options. The legislation changes will affect the corner bodega or Safeway more. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.fizzary.com/\">The Fizzary\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/yQ0UU\">Map\u003c/a>\u003cbr>\n2949 Mission St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(877) 368-4608\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TheFizzary\">@TheFizzary\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Fizzary/339456179471253\">The Fizzary\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"A visit to The Fizzary Soda Menagerie, where Aaron Dolson and Taylor Peck sell soda, beverages, tonics and old-fashioned style candies in the Mission District. The duo also operate Taylor’s Tonics beverage company. They shared their thoughts on the soda and beverage scene and sugar legislation.","status":"publish","parent":0,"modified":1361490286,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1519},"headData":{"title":"Botanical Sodas, Love Potions at The Fizzary | KQED","description":"A visit to The Fizzary Soda Menagerie, where Aaron Dolson and Taylor Peck sell soda, beverages, tonics and old-fashioned style candies in the Mission District. The duo also operate Taylor’s Tonics beverage company. They shared their thoughts on the soda and beverage scene and sugar legislation.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"55291 http://blogs.kqed.org/bayareabites/?p=55291","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/15/botanical-sodas-love-potions-at-the-fizzary/","disqusTitle":"Botanical Sodas, Love Potions at The Fizzary ","path":"/bayareabites/55291/botanical-sodas-love-potions-at-the-fizzary","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56853\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/T_A6001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/T_A6001.jpg\" alt=\"The Fizzary owners Taylor Peck and Aaron Dolson. Photo courtesy of Cassie Destino/The Fizzary\" width=\"300\" class=\"size-full wp-image-56853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fizzary owners Taylor Peck and Aaron Dolson. Photo courtesy of Cassie Destino/The Fizzary\u003c/figcaption>\u003c/figure>\n\u003cp>A full tilt soda scene is happening at a Mission storefront, where shoppers can find over 900 sodas and beverages in every shade and from many eras. There’s an appealing array of old fashioned candies with a friendly crew at The Fizzary Soda Menagerie, on a once sleepy stretch of Mission Street between 25th and 26th. \u003ca href=\"http://www.fizzary.com/\">The Fizzary\u003c/a> serves up a vibrant and social shopping scene complete with free taffy with purchase and a mysterious looking soda chiller that brings soda to the perfect cold temperature in five minutes. Many guests on a recent visit would buy a bottle or two of a soda like \u003ca href=\"http://www.greenriversoda.com/chicago/\">Green River\u003c/a> lime soda that seemed to illustrate a return to a sweet childhood memory. I was tempted to buy a six pack of \u003ca href=\"http://en.wikipedia.org/wiki/Jolt_Cola\">Jolt cola\u003c/a> as a reminder of my own memorable 1986 slumber birthday party that included scary movies, tee-peeing and talking into the wee morning hours. The Fizzary opened last year and is operated by Aaron Dolson and Taylor Peck, who started \u003ca href=\"http://taylorstonics.com/\">Taylor’s Tonics\u003c/a> in Santa Cruz before moving their operation to the City.\u003c/p>\n\u003cp>The duo is a NorCal success story, and have the words “San Francisco/Santa Cruz” emblazoned on each Taylor’s Tonics bottle. They use Square for payments at The Fizzary and received a visit from Square Grand Poobah Jack Dorsey recently, who brought a camera crew along. Back in 2009, Peck embarked on a quest to make organic fizzy treats. With a little seed money provided by San Francisco based David Rio Tea Company, Peck and Dolson joined forces and Taylor’s Tonics Botanical Soda Kitchen was created. The product line is sold for $2 a bottle at the Fizzary (like all the other products there) and has elixirs that includes \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/08/drink_of_the_week_taylors_toni.php\">Chai Cola\u003c/a>, Mate’ Mojito, and a holiday collection. Taylor’s Tonics did steady business at last month’s Fancy Food Show, and can be found in 40 states and 600 retail locations. \u003c/p>\n\u003cfigure id=\"attachment_56863\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/THE-FIZZARRY-STEVE-MURDOCK1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/THE-FIZZARRY-STEVE-MURDOCK1000.jpg\" alt=\"Array of beverages at The Fizzary Photo: Steve Murdock\" width=\"1000\" height=\"667\" class=\"size-full wp-image-56863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Array of beverages at The Fizzary Photo: Steve Murdock\u003c/figcaption>\u003c/figure>\n\u003cp>Peck said the Fizzary exists “to bring as many independent, domestic brands as possible under one roof for retail display.” He has helped folks who are new to the soda and retail world in a “pay it forward” style that fits his outgoing personality. Bay Area Bites caught up with these young soda kings to find out about their new business, what soda's they recommend and their thoughts on anti-soda legislation. Their comments have been edited for content and clarity.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Why do the Fizzary in San Francisco? Or even in the Mission District?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> We started in Santa Cruz as a tea company and wanted a little more taste of the big city. So we moved the whole operation up here. \u003ca href=\"http://www.davidrio.com/\">David Rio\u003c/a> helped us finance our Chai Cola and we ran the soda line out of a suite near Rainbow Grocery. Then we were at 7th and Brannan but that burned down. So we set up operations in Bayshore temporarily. \u003c/p>\n\u003cp>We looked for property in SOMA and Mission exclusively. This location couldn’t be more perfect. We appreciate Valencia and the deep Mission and knew we had a stand-alone ‘go-to’ destination. Our plan was to turn into a brewing area for our herbal concentrates and have the public see the process and the treats we have in here. We needed foot traffic, visibility and a minimally industrial showroom workshop. It was literally a long run. There has been a lot of turnover on this something of a sleepy block. We’ve gotten a very warm reception with our neighbors and we are very outgoing and colorful. This space gives us a little more opportunity to shine with our DIY vibe rather than being somewhere in Fisherman’s Wharf, Valencia Street or Union Square.\u003c/p>\n\u003cfigure id=\"attachment_56860\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Fizzary-Cassie-Destino600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Fizzary-Cassie-Destino600.jpg\" alt=\"The Fizzary exterior. Photo: Cassie Destino\" width=\"400\" class=\"size-full wp-image-56860\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fizzary exterior. Photo: Cassie Destino\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>You had plans to use this as an event space. Is that still the case?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> Yes and no. We have a bottling workshop and are able to do events for 100 people or so that are much more specialized and custom. The event needs to be able to integrate well into our production space in back. There is definitely room for both but it is not just an open conference space. If you want to do a performance by a giant steel kettle, that’ll work here. Having uplit LED lights on our apparatus is actually pretty cool, and we’ve done that since moving here. There can be a bar set up back there and folks can start with a soda up front with us. \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>Bay Area Bites: \u003cstrong>What are your bestsellers? What's best for daytime sipping versus nighttime? \u003c/strong>\u003cbr>\n\u003cstrong>Dolson:\u003c/strong> People like the uncategorized and the unique: cucumber, ouzo, rhubarb, red hot, Dr. Brown's \u003ca href=\"http://en.wikipedia.org/wiki/Cel-Ray\">Cel-Ray\u003c/a>, butterscotch, and even bug barf. People also shop based on the look of the label, whether it is antique or generic.\u003c/p>\n\u003cp>\u003cstrong>Peck:\u003c/strong> I have to recommend Taylor’s Tonics, Café Azteca and Espresso Cola—-our shop is set up to subtly recommend our product line. \u003ca href=\"http://www.joialife.com/products/\">Joia\u003c/a> all natural soda from Minnesota is more like a fruit drink. Root beer and ginger ale are absolutely the top sellers. We intentionally set up the space so root beer and ginger ale are on different sides. You can see on the weekends how people split, with root beer over there and ginger ale over there.\u003c/p>\n\u003cp>\u003cstrong>Dolson:\u003c/strong> For daytime sipping, some people come here right when we open for Dr. Pepper to start the day. There is Dublin Dr. Pepper, which is special. We bought the last pallet of them. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Are there any sodas that have potential aphrodisiac properties and would good for dates and special occasions like Valentine’s Day?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> There’s \u003ca href=\"http://en.wikipedia.org/wiki/Nexcite\">Nexcite\u003c/a>, which is a Swedish love potion. \u003ca href=\"http://www.sodapopstop.com/products/detail.cfm?link=205\">Love Potion No. 69\u003c/a> also works! \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You had a booth at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/22/fancy-food-show-trends-and-slideshow/\">Fancy Food Show\u003c/a> and BAB's Stephanie Hua covered your \"Untraditional Sodas.\" How did the show go? Had you been before? \u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> We had not gone as exhibitors but had been there as attendees for many years. The show is in our backyard and we talked to a lot of people and had good sales. The natural food products show in Anaheim is our main show. \u003c/p>\n\u003cfigure id=\"attachment_56861\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fizzary-stephanie-hua.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fizzary-stephanie-hua.jpg\" alt=\"Fizzary at SF Fancy Food Show\" width=\"1000\" height=\"916\" class=\"size-full wp-image-56861\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fizzary at SF Fancy Food Show. Photo: Stephanie Hua\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How do most of your customers find the shop? \u003c/strong>\u003cbr>\n\u003cstrong>Peck: \u003c/strong>I’ve been surprised at how many people have searched us out. We get 60 percent foot and 40 percent destination shoppers. That’s a testament to food bloggers who wrote about us when we first opened -- everyone came to visit from that. We don’t take anything for granted. We had a national wholesale operation for four years yet our media coverage now is far more than anything during those years. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What is the sugar content of your Taylor’s Tonics? \u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> All have unrefined organic sugar cane and a small dose of stevia to get the sugar level down and keep the drink to under ten calories. About two years ago it would’ve been 50-50. We have a lot of transition batches in the shop where folks are cycling through and getting sugar used. Our sugar price went up for organic from 60 cents to now a $1.30 a pound, which is a complete reaction to the consumer. We joke that we shot ourselves in the foot. The upside is we are stuck in the same boat with our competitors.\u003c/p>\n\u003cfigure id=\"attachment_56864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/The-Fizzary-Aaron-Dolson1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/The-Fizzary-Aaron-Dolson1000.jpg\" alt=\"The Fizzary's Sweets. Photo: Aaron Dolson\" width=\"1000\" height=\"810\" class=\"size-full wp-image-56864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fizzary's Sweets. Photo: Aaron Dolson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How do you feel about the proposed soda tax and move against sodas in Richmond, CA and New York state?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> We’re not opposed to it. Soda is a luxury, an indulgence. I drink copious amounts of it. I think the legislation is wisely written to tax over a certain ounce. I don’t believe it should be vilified. It’s an indulgence – when you attack based on sugar and carbonation, just think about some unfiltered apple juice that has more sugar for comparison. The informed consumer is able to enjoy what’s in the shop. We set up our model to be a four pack. At the same time you can’t get a mixed pack like that at Safeway. We’re not so afraid of the legislation. The only time you get more than 12 ounces here, you’re paying for it. We offer sugar free and other options. The legislation changes will affect the corner bodega or Safeway more. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.fizzary.com/\">The Fizzary\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/yQ0UU\">Map\u003c/a>\u003cbr>\n2949 Mission St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(877) 368-4608\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TheFizzary\">@TheFizzary\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Fizzary/339456179471253\">The Fizzary\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/55291/botanical-sodas-love-potions-at-the-fizzary","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_4084","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_11095","bayareabites_2311","bayareabites_9145","bayareabites_14781"],"featImg":"bayareabites_56881","label":"bayareabites"},"bayareabites_55469":{"type":"posts","id":"bayareabites_55469","meta":{"index":"posts_1591205157","site":"bayareabites","id":"55469","score":null,"sort":[1359502907000]},"guestAuthors":[],"slug":"chuck-siegel-the-return-of-charles-chocolates-to-san-francisco","title":"Chuck Siegel: The Return of Charles Chocolates to San Francisco","publishDate":1359502907,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_55558\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Mission Creek in San Francisco will soon get a new 7600-square foot chocolate kitchen and retail space from San Francisco resident Chuck Siegel and his sweet company, \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>. The open kitchen will allow guests to see their confections being made and enrobed, and Siegel has crafted new items and mendiant-style chocolate bars while bidding adieu to less popular creations (looking at you, marzipan and marmalade). The café offers an extension of the menu done for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands\u003c/a>: hot and frozen hot chocolate, “a cake or two,” tea, pastries, cookies, brownies and s’mores. Because Siegel has always fancied helping young chocolatiers, he plans on also sharing his space as an incubator for fresh talent.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\" title=\"Chocolate Chip Cookie\" alt=\"Chocolate Chip Cookie\" width=\"275\" class=\"alignnone size-full wp-image-55575\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\" alt=\"Charles Chocolate Brownie\" width=\"275\" class=\"alignnone size-full wp-image-55571\">\u003c/a>\u003c/p>\n\u003cp>Siegel was in business for over six years until March 2011, when his shop in the Westfield Mall and the overall company closed in an unexpected and dramatic turn of events. Siegel regrouped and opted for a \u003ca href=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates\">Kickstarter\u003c/a> campaign with 400 backers (including this writer) to successfully raise over $53,000 and get a lease for space at 535 Florida Street. The site used to house the Potrero Brewing Company and still has heat lamps that no doubt make typical San Francisco chilly days more pleasing. Siegel said he was able to buy glass shelving units from the Betsey Johnson store on Fillmore Street before it went out of business. The shelves will get prime real estate in the retail space. \"My wife and daughters kept going to the sales there before it closed and the last day, I was able to buy these shelves. My family loves that I got them there.\" \u003c/p>\n\u003cfigure id=\"attachment_55574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\" alt=\"Charles Chocolates sign at new facility on Florida Street\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates sign at new facility on Florida Street\u003c/figcaption>\u003c/figure>\n\u003cp>Getting the Kickstarter infusion of capital allowed Siegel to buy back vital company assets which were acquired by a former investor. It ultimately meant Siegel could at last return to making his beloved small-batch chocolates and confections. \u003c/p>\n\u003cfigure id=\"attachment_55562\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\" alt=\"Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55562\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Chocolates are made with premium stuff, by hand: organic herbs, fruits and nuts as well as organic cream and butter. Siegel, who is self taught, won a \u003ca href=\"http://www.goodfoodawards.org/chocolate/charles-chocolates-salty-sweet-cashew-bar/\">Good Food Award\u003c/a> in 2011, nabbed a Sunset Magazine’s “Best of the West” \u003ca href=\"http://www.sunset.com/food-wine/flavors-of-the-west/best-boxed-chocolates-00400000011936/\">award\u003c/a>, as well as accolades from \u003ca href=\"http://www.7x7.com/eat-drink/valentines-day-chocolate-buying-guide\">7x7\u003c/a> and the \u003ca href=\"http://www.eastbayexpress.com/ebx/best-chocolates-dont-put-that-box-in-a-landfill-and151-eat-it/BestOf?oid=1167698\">East Bay Express\u003c/a>. His most exciting creation may be a signature edible chocolate box which creatively doubles the eating experience in a novel way. Because Siegel is due to open the new space as early as this Friday, I wanted to see what’s new.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000a.jpg\" title=\"Chocolate Fleur de Sel Caramels\" alt=\"Chocolate Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55564\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\" title=\"Fleur de Sel Caramels\" alt=\"Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55563\">\u003c/a>\u003c/p>\n\u003cp>Siegel’s Kickstarter update on Monday January 28 detailed the final details: “Once the painting is finished tomorrow all that stands in the way of us opening the kitchen and store is laying an epoxy floor, installing the glass walls that separate the kitchen and retail store and a half a dozen inspections (it's not as bad as it sounds!).” I interviewed Siegel at the new site and his comments have been edited for grammar and content.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Kickstarter was a big part of your move to return. What was that process like? Is it a unique Bay Area success story?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> It’s not unique to the Bay Area to use Kickstarter. I think the Bay Area uses it more because we have a greater awareness. I actually participate in food and chocolate campaigns that are all over. For us it was a wonderful way for us to raise the money and I love the concept of crowd funding. We were also able to reengage with our fan base and we already had their information from our newsletters. None of our fans stopped eating chocolate for the last year. So I need to reengage them. We know they love our products but Kickstarter let us relaunch and all those participants are getting a box of our chocolates. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Tell us about the café menu. What are the highlights and how did you come up with the items?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I decided to look at what was selling and not selling and pare things down. Maybe not keep things that only I love. Like marzipan--ours is really unique. We cooked it with Meyer lemon or blood orange, so it’s very strongly flavored. We had some really dedicated followers but just not that many of them (laughs). \u003c/p>\n\u003cp>I’ve had a year to play and try to find perfection with my ganache, which is silly given how simple ganache is. I am also doing small ganache that I call pave. It’s named after paving stones. It is very very simple ganache but also not so simple to get just right. I’ve been making these for years. \u003c/p>\n\u003cfigure id=\"attachment_55565\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\" alt=\"Charles Chocolates Ultimate Fruit and Nut Bar\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates Ultimate Fruit and Nut Bar\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve expanded the bar line because they are really fun. Everyone knows I like bars with a lot of stuff in them. I’ve made some smaller bars, like the mendiant, which has different fruits and is very French. \u003ca href=\"http://en.wikipedia.org/wiki/Mendiant\">Mendiants\u003c/a> are always pretty but silly as a product to me because it’s really hard to eat and get more than one thing in your bite. One has fresh roasted almonds, sultanas and comes in bittersweet and milk chocolate. The other bar has candied lemon peel, pine nuts, pistachios, hazelnuts and sultanas. The idea is to get really strong bursts of fruit and nut with the chocolate. The chocolate has to lead and I don’t want the flavors to overpower the chocolate; the key is to make it complimentary. I played with hundreds of bar combinations and these two are the ones I think are great. Right now I am calling them the ultimate fruit and nut bar because when I was little I loved the Cadbury fruit and nut bar. \u003c/p>\n\u003cp>Like in Emeryville, the kitchen here is designed to be watched. We wanted to have things folks can hang out and enjoy. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You had a factory in Emeryville but are reopening in the Mission. Why be in SF? And the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> We moved to Emeryville for convenience and cost. I actually love Emeryville. I started my first company, Attivo Confections over there.\u003c/p>\n\u003cp>Our new place is in Mission Creek. I love this neighborhood. It’s had a lot of really interesting food spots opening: \u003ca href=\"http://www.canaoakland.com/\">Cana\u003c/a> for Cuban, \u003ca href=\"http://www.heathceramics.com/san-francisco\">Heath Ceramics\u003c/a>, and \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. We’ve been eating at \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> for 20 years. Walk three blocks and you’re at Mission and Valencia streets. \u003c/p>\n\u003cp>I did an interview with \u003ca href=\"http://sf.eater.com/archives/2012/06/20/charles_chocolates_relaunching_with_store_and_cafe.php\">Tamara Palmer\u003c/a> and she called the new space \"Potrero Hill\" and people corrected that it is actually located in the Mission. That was the only thing they commented on for the story. There is a \u003ca href=\"http://mcma-sf.org/\">Mission Creek Merchants Association\u003c/a> and we are in it. \u003c/p>\n\u003cp>I wanted to be in the city because I live here and have done so since 1986. For retail, SF can’t be beat. When we needed 7400 square feet, I knew it wasn’t going to be found on Valencia. Or at least be affordable. \u003c/p>\n\u003cfigure id=\"attachment_55568\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\" alt=\"Triple Chocolate Almonds in Heath Ceramic bowl\" width=\"400\" class=\"size-full wp-image-55568\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Triple Chocolate Almonds in Heath Ceramic bowl\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What’s different this time?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel\u003c/strong>\u003cstrong>:\u003c/strong> So much... the opportunity to do more with retail because we’re in the city. It’s opened up a lot of opportunity. I’ve been doing this for 25 years so now get an opportunity to take everything I’ve learned in terms of kitchen, layout, equipment, and products. We will incubate young chocolatiers -- because there’s nothing cooler than seeing someone make chocolates on their own and do it well. I get almost a feeling of parental pride from seeing that. I have always done it, but informally. We hire them, they learn skills and they go off on their own. This time, we will formalize it and make it more of a program so they get a stronger knowledge of how to sell, market and package and what are the laws. They’ll have a slightly easier time of it. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> When I first started my first company Attivo Confections, I called Joseph Schmidt and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/14/qa-with-chocolate-expert-and-author-alice-medrich/\">Alice Medrich\u003c/a>. It's classic how good things come from the Bay Area. Both were remarkably generous with their time and expertise. Alice especially was patient. I called her one night when my ganache was broken and she helped me figure it out. If it wasn’t for them, I probably would’ve never made it. That’s why I like to teach and help. It’s really great to have them to turn to. \u003c/p>\n\u003cfigure id=\"attachment_55570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\" alt=\"Paves- Classic French Truffles and Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paves- Classic French Truffles and Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are the best and worst things about working with chocolate and selling a food product? \u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> The best: it’s chocolate. I really don’t know if there is a more universal food item. There’s something really fantastic about making something and seeing the enjoyment in their face. It’s an absolute kick to make something that everyone enjoys. Chocolate only exists to bring joy and we eat it for pure pleasure. There can be a real intellectual part to it too, with what’s going on in the bean to bar market now. Some folks are using traditional technique and some are not; that’s one of the most exciting things about the industry now.\u003c/p>\n\u003cp>The worst part is that chocolate is remarkably temperamental. Even now, I’ll have things happen with chocolate that completely floors me. I know how to use it in confections and pastry. But at times it’s confounding. Most of our confections are very perishable. We use nuts that are prone to rancidity and cream and butter that are perishable. We’re actually making food but it’s food made with chocolate. When you buy a fresh truffle, it’s meant to be eaten fresh. It doesn’t age like a bottle of wine. It will help folks understand what we do.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you eat and drink when you aren’t working?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel: \u003c/strong>I eat mostly at home. One of the best things about this neighborhood has an amazing number of places to eat. I’ve always loved \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. I’m not a huge drinker but I love fun and inventive cocktails so I love \u003ca href=\"http://www.trickdogbar.com/\">Trick Dog\u003c/a>. It’s become one of my instant favorites and they make really wonderful drinks. It’s become a place to go to after work.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a> is one my favorite places for lunch. Their sandwiches are awesome. \u003c/p>\n\u003cp>Or I’ll just go to \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a>. My wife danced Brazilian samba. She’d dance and I’d walk around the Mission and then go have a burrito. \u003c/p>\n\u003cp>French fries are my favorite food in the world. I love \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> and am a complete and total sucker for their burger and fries. I also love steak frites so I love \u003ca href=\"http://bouchonbistro.com/\">Bouchon\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your suggestions for Valentine’s Day? How will you celebrate?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I can’t say how I’ll celebrate because then my wife will know (laughs). I love the fact that Valentine's revolves around chocolate but it bothers me too. I’ve never quite understood why it happens to be chocolate. The most fun way to celebrate may be our edible chocolate boxes, which is a really unique way of presenting chocolates. Velour hearts were never something I could wrap my head around. We did them a couple of times and then I had 1/2 a pallet left. We gave away to another chocolatier because I promised myself I’d never use them again. I love flowers for Valentine's, too. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\" alt=\"Charles Chocolates menus and boxes\" width=\"1000\" height=\"669\" class=\"aligncenter size-full wp-image-55573\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps/ms?msid=206585514427314631506.0004d4663eaa402329c0c&msa=0&ll=37.762819,-122.411173&spn=0.000901,0.002068&iwloc=A\">Map\u003c/a>\u003cbr>\n535 Florida St.\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/CharlesChoco\">@CharlesChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CharlesChocolatesSF?fref=ts\">Charles Chocolates\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Mary Ladd interviews Chuck Siegel, who used Kickstarter to revive his company, Charles Chocolates. Siegel is gearing up to open a 7,600-square foot chocolate kitchen and retail space in the Mission.","status":"publish","parent":0,"modified":1388258122,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":2038},"headData":{"title":"Chuck Siegel: The Return of Charles Chocolates to San Francisco | KQED","description":"Mary Ladd interviews Chuck Siegel, who used Kickstarter to revive his company, Charles Chocolates. Siegel is gearing up to open a 7,600-square foot chocolate kitchen and retail space in the Mission.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"55469 http://blogs.kqed.org/bayareabites/?p=55469","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/29/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco/","disqusTitle":"Chuck Siegel: The Return of Charles Chocolates to San Francisco","path":"/bayareabites/55469/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55558\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Mission Creek in San Francisco will soon get a new 7600-square foot chocolate kitchen and retail space from San Francisco resident Chuck Siegel and his sweet company, \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>. The open kitchen will allow guests to see their confections being made and enrobed, and Siegel has crafted new items and mendiant-style chocolate bars while bidding adieu to less popular creations (looking at you, marzipan and marmalade). The café offers an extension of the menu done for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands\u003c/a>: hot and frozen hot chocolate, “a cake or two,” tea, pastries, cookies, brownies and s’mores. Because Siegel has always fancied helping young chocolatiers, he plans on also sharing his space as an incubator for fresh talent.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\" title=\"Chocolate Chip Cookie\" alt=\"Chocolate Chip Cookie\" width=\"275\" class=\"alignnone size-full wp-image-55575\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\" alt=\"Charles Chocolate Brownie\" width=\"275\" class=\"alignnone size-full wp-image-55571\">\u003c/a>\u003c/p>\n\u003cp>Siegel was in business for over six years until March 2011, when his shop in the Westfield Mall and the overall company closed in an unexpected and dramatic turn of events. Siegel regrouped and opted for a \u003ca href=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates\">Kickstarter\u003c/a> campaign with 400 backers (including this writer) to successfully raise over $53,000 and get a lease for space at 535 Florida Street. The site used to house the Potrero Brewing Company and still has heat lamps that no doubt make typical San Francisco chilly days more pleasing. Siegel said he was able to buy glass shelving units from the Betsey Johnson store on Fillmore Street before it went out of business. The shelves will get prime real estate in the retail space. \"My wife and daughters kept going to the sales there before it closed and the last day, I was able to buy these shelves. My family loves that I got them there.\" \u003c/p>\n\u003cfigure id=\"attachment_55574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\" alt=\"Charles Chocolates sign at new facility on Florida Street\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates sign at new facility on Florida Street\u003c/figcaption>\u003c/figure>\n\u003cp>Getting the Kickstarter infusion of capital allowed Siegel to buy back vital company assets which were acquired by a former investor. It ultimately meant Siegel could at last return to making his beloved small-batch chocolates and confections. \u003c/p>\n\u003cfigure id=\"attachment_55562\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\" alt=\"Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55562\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Chocolates are made with premium stuff, by hand: organic herbs, fruits and nuts as well as organic cream and butter. Siegel, who is self taught, won a \u003ca href=\"http://www.goodfoodawards.org/chocolate/charles-chocolates-salty-sweet-cashew-bar/\">Good Food Award\u003c/a> in 2011, nabbed a Sunset Magazine’s “Best of the West” \u003ca href=\"http://www.sunset.com/food-wine/flavors-of-the-west/best-boxed-chocolates-00400000011936/\">award\u003c/a>, as well as accolades from \u003ca href=\"http://www.7x7.com/eat-drink/valentines-day-chocolate-buying-guide\">7x7\u003c/a> and the \u003ca href=\"http://www.eastbayexpress.com/ebx/best-chocolates-dont-put-that-box-in-a-landfill-and151-eat-it/BestOf?oid=1167698\">East Bay Express\u003c/a>. His most exciting creation may be a signature edible chocolate box which creatively doubles the eating experience in a novel way. Because Siegel is due to open the new space as early as this Friday, I wanted to see what’s new.\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/24/2013/01/fleurdesel1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000a.jpg\" title=\"Chocolate Fleur de Sel Caramels\" alt=\"Chocolate Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55564\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\" title=\"Fleur de Sel Caramels\" alt=\"Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55563\">\u003c/a>\u003c/p>\n\u003cp>Siegel’s Kickstarter update on Monday January 28 detailed the final details: “Once the painting is finished tomorrow all that stands in the way of us opening the kitchen and store is laying an epoxy floor, installing the glass walls that separate the kitchen and retail store and a half a dozen inspections (it's not as bad as it sounds!).” I interviewed Siegel at the new site and his comments have been edited for grammar and content.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Kickstarter was a big part of your move to return. What was that process like? Is it a unique Bay Area success story?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> It’s not unique to the Bay Area to use Kickstarter. I think the Bay Area uses it more because we have a greater awareness. I actually participate in food and chocolate campaigns that are all over. For us it was a wonderful way for us to raise the money and I love the concept of crowd funding. We were also able to reengage with our fan base and we already had their information from our newsletters. None of our fans stopped eating chocolate for the last year. So I need to reengage them. We know they love our products but Kickstarter let us relaunch and all those participants are getting a box of our chocolates. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Tell us about the café menu. What are the highlights and how did you come up with the items?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I decided to look at what was selling and not selling and pare things down. Maybe not keep things that only I love. Like marzipan--ours is really unique. We cooked it with Meyer lemon or blood orange, so it’s very strongly flavored. We had some really dedicated followers but just not that many of them (laughs). \u003c/p>\n\u003cp>I’ve had a year to play and try to find perfection with my ganache, which is silly given how simple ganache is. I am also doing small ganache that I call pave. It’s named after paving stones. It is very very simple ganache but also not so simple to get just right. I’ve been making these for years. \u003c/p>\n\u003cfigure id=\"attachment_55565\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\" alt=\"Charles Chocolates Ultimate Fruit and Nut Bar\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates Ultimate Fruit and Nut Bar\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve expanded the bar line because they are really fun. Everyone knows I like bars with a lot of stuff in them. I’ve made some smaller bars, like the mendiant, which has different fruits and is very French. \u003ca href=\"http://en.wikipedia.org/wiki/Mendiant\">Mendiants\u003c/a> are always pretty but silly as a product to me because it’s really hard to eat and get more than one thing in your bite. One has fresh roasted almonds, sultanas and comes in bittersweet and milk chocolate. The other bar has candied lemon peel, pine nuts, pistachios, hazelnuts and sultanas. The idea is to get really strong bursts of fruit and nut with the chocolate. The chocolate has to lead and I don’t want the flavors to overpower the chocolate; the key is to make it complimentary. I played with hundreds of bar combinations and these two are the ones I think are great. Right now I am calling them the ultimate fruit and nut bar because when I was little I loved the Cadbury fruit and nut bar. \u003c/p>\n\u003cp>Like in Emeryville, the kitchen here is designed to be watched. We wanted to have things folks can hang out and enjoy. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You had a factory in Emeryville but are reopening in the Mission. Why be in SF? And the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> We moved to Emeryville for convenience and cost. I actually love Emeryville. I started my first company, Attivo Confections over there.\u003c/p>\n\u003cp>Our new place is in Mission Creek. I love this neighborhood. It’s had a lot of really interesting food spots opening: \u003ca href=\"http://www.canaoakland.com/\">Cana\u003c/a> for Cuban, \u003ca href=\"http://www.heathceramics.com/san-francisco\">Heath Ceramics\u003c/a>, and \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. We’ve been eating at \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> for 20 years. Walk three blocks and you’re at Mission and Valencia streets. \u003c/p>\n\u003cp>I did an interview with \u003ca href=\"http://sf.eater.com/archives/2012/06/20/charles_chocolates_relaunching_with_store_and_cafe.php\">Tamara Palmer\u003c/a> and she called the new space \"Potrero Hill\" and people corrected that it is actually located in the Mission. That was the only thing they commented on for the story. There is a \u003ca href=\"http://mcma-sf.org/\">Mission Creek Merchants Association\u003c/a> and we are in it. \u003c/p>\n\u003cp>I wanted to be in the city because I live here and have done so since 1986. For retail, SF can’t be beat. When we needed 7400 square feet, I knew it wasn’t going to be found on Valencia. Or at least be affordable. \u003c/p>\n\u003cfigure id=\"attachment_55568\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\" alt=\"Triple Chocolate Almonds in Heath Ceramic bowl\" width=\"400\" class=\"size-full wp-image-55568\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Triple Chocolate Almonds in Heath Ceramic bowl\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What’s different this time?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel\u003c/strong>\u003cstrong>:\u003c/strong> So much... the opportunity to do more with retail because we’re in the city. It’s opened up a lot of opportunity. I’ve been doing this for 25 years so now get an opportunity to take everything I’ve learned in terms of kitchen, layout, equipment, and products. We will incubate young chocolatiers -- because there’s nothing cooler than seeing someone make chocolates on their own and do it well. I get almost a feeling of parental pride from seeing that. I have always done it, but informally. We hire them, they learn skills and they go off on their own. This time, we will formalize it and make it more of a program so they get a stronger knowledge of how to sell, market and package and what are the laws. They’ll have a slightly easier time of it. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> When I first started my first company Attivo Confections, I called Joseph Schmidt and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/14/qa-with-chocolate-expert-and-author-alice-medrich/\">Alice Medrich\u003c/a>. It's classic how good things come from the Bay Area. Both were remarkably generous with their time and expertise. Alice especially was patient. I called her one night when my ganache was broken and she helped me figure it out. If it wasn’t for them, I probably would’ve never made it. That’s why I like to teach and help. It’s really great to have them to turn to. \u003c/p>\n\u003cfigure id=\"attachment_55570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\" alt=\"Paves- Classic French Truffles and Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paves- Classic French Truffles and Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are the best and worst things about working with chocolate and selling a food product? \u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> The best: it’s chocolate. I really don’t know if there is a more universal food item. There’s something really fantastic about making something and seeing the enjoyment in their face. It’s an absolute kick to make something that everyone enjoys. Chocolate only exists to bring joy and we eat it for pure pleasure. There can be a real intellectual part to it too, with what’s going on in the bean to bar market now. Some folks are using traditional technique and some are not; that’s one of the most exciting things about the industry now.\u003c/p>\n\u003cp>The worst part is that chocolate is remarkably temperamental. Even now, I’ll have things happen with chocolate that completely floors me. I know how to use it in confections and pastry. But at times it’s confounding. Most of our confections are very perishable. We use nuts that are prone to rancidity and cream and butter that are perishable. We’re actually making food but it’s food made with chocolate. When you buy a fresh truffle, it’s meant to be eaten fresh. It doesn’t age like a bottle of wine. It will help folks understand what we do.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you eat and drink when you aren’t working?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel: \u003c/strong>I eat mostly at home. One of the best things about this neighborhood has an amazing number of places to eat. I’ve always loved \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. I’m not a huge drinker but I love fun and inventive cocktails so I love \u003ca href=\"http://www.trickdogbar.com/\">Trick Dog\u003c/a>. It’s become one of my instant favorites and they make really wonderful drinks. It’s become a place to go to after work.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a> is one my favorite places for lunch. Their sandwiches are awesome. \u003c/p>\n\u003cp>Or I’ll just go to \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a>. My wife danced Brazilian samba. She’d dance and I’d walk around the Mission and then go have a burrito. \u003c/p>\n\u003cp>French fries are my favorite food in the world. I love \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> and am a complete and total sucker for their burger and fries. I also love steak frites so I love \u003ca href=\"http://bouchonbistro.com/\">Bouchon\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your suggestions for Valentine’s Day? How will you celebrate?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I can’t say how I’ll celebrate because then my wife will know (laughs). I love the fact that Valentine's revolves around chocolate but it bothers me too. I’ve never quite understood why it happens to be chocolate. The most fun way to celebrate may be our edible chocolate boxes, which is a really unique way of presenting chocolates. Velour hearts were never something I could wrap my head around. We did them a couple of times and then I had 1/2 a pallet left. We gave away to another chocolatier because I promised myself I’d never use them again. I love flowers for Valentine's, too. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\" alt=\"Charles Chocolates menus and boxes\" width=\"1000\" height=\"669\" class=\"aligncenter size-full wp-image-55573\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps/ms?msid=206585514427314631506.0004d4663eaa402329c0c&msa=0&ll=37.762819,-122.411173&spn=0.000901,0.002068&iwloc=A\">Map\u003c/a>\u003cbr>\n535 Florida St.\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/CharlesChoco\">@CharlesChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CharlesChocolatesSF?fref=ts\">Charles Chocolates\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/55469/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco","authors":["5092"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1653","bayareabites_1763","bayareabites_1875","bayareabites_10851","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_1123","bayareabites_8604","bayareabites_10344","bayareabites_11106","bayareabites_2311","bayareabites_9145","bayareabites_81"],"featImg":"bayareabites_55606","label":"bayareabites"},"bayareabites_44676":{"type":"posts","id":"bayareabites_44676","meta":{"index":"posts_1591205157","site":"bayareabites","id":"44676","score":null,"sort":[1340200825000]},"guestAuthors":[],"slug":"lgbt-pride-profile-top-chef-and-juhu-beach-club%e2%80%99s-preeti-mistry","title":"LGBT Pride Profile: Top Chef and Juhu Beach Club’s Preeti Mistry ","publishDate":1340200825,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Preeti-platingBAB1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Preeti-platingBAB1000.jpg\" alt=\"Preeti plating\" title=\"Preeti plating\" width=\"560\" class=\"alignnone size-full wp-image-44841\">\u003c/a>\u003cbr>\n\u003cem>Preeti plating photo courtesy of Albert Law\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. We first talked with Palomino’s chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/\">Adam Jones\u003c/a>. Up second is chef \u003ca href=\"https://twitter.com/#!/chefpmistry\">Preeti Mistry\u003c/a>, 35, who is readying to open her \u003ca href=\"https://twitter.com/#!/chefpmistry\">Juhu Beach Club\u003c/a>, which will serve “Indian street food, snack food and a bit of home-style cooking” in the Mission and originated as a pop-up. Mistry was a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">Top Chef Contestant\u003c/a> in 2009 and was executive chef for Google via \u003ca href=\"http://www.bamco.com/\">Bon Appétit Management Company\u003c/a> and was classically trained in London at Le Cordon Bleu. She was born in London, grew up in the United States and currently lives in Oakland. Bay Area Bites caught up with the chef recently via telephone and email interview. \u003c/p>\n\u003cp>\u003cstrong>How is \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a> going?\u003c/strong>\u003cbr>\nThe restaurant is moving along...slowly. We have been in the permitting process for eight months now. We are very close to being done with this part. I’m hoping once this is done that we can move much faster. I’m looking at opening by the end of the summer. The concept will be similar to the pop-up, with more choices and dinner options. \u003c/p>\n\u003cp>Our goal is to be open all day but I know that the location in the \u003ca href=\"http://sanfrancisco.grubstreet.com/2012/01/juhu_beach_club_lands_permanen.html\">Mission\u003c/a> will be much busier in the evenings. There will be several starters, or chaat. Those are items like my handmade samosas, as well as a Scotch egg with lamb mince, Vindaloo chicken wings with Bleu cheese raita and a seasonal bhel puri. \u003c/p>\n\u003cp>The heart of the menu will focus on the “pav,” which in Hindi means small bun or bread. It’s the portable holder that created the popularity of the vada pav, considered Mumbai’s number one street food snack. We will have a vada pav, but also eight to ten different choices of fillings for your pav. Many are popular sandwich fillings from the pop-up like the “holy cow” and the “chowpatty chicken.” There will also be baby potato & eggplant in a spicy peanut sauce and egg masala. We will most likely also have a few larger plates like fish and chips and a curry of the day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>The culinary world has often been portrayed as quite sexist… what is your perspective and experience with sexism and homophobia in the restaurant world?\u003c/strong>\u003cbr>\n The culinary world is a contradiction when it comes to both sexism and homophobia. On a basic level, there is a meritocracy in the kitchen. On this level it does not matter who you are or what you look like or what you do outside of the kitchen. If you carry your weight and then some, if you are a team player and work your ass off then you are “in.” Make great food and then nobody can mess with you. Starting out, this is what I loved about it. You walk into a kitchen full of guys. They have low expectations and you prove you can do the job and then you are part of the team. Also, as a queer woman, once you prove yourself you are just one of the guys. I suppose this may be more difficult for men… I don’t know. \u003c/p>\n\u003cp>For the next level, I think it only became more difficult when I moved up the chain. There is a change when you go from being in the trenches to being people’s boss. I think this is where homophobia (and sexism, and in my case racism as well) starts to really get in the way. When you don’t look like “the boss,” certain people don’t want to take orders from you. \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house (FOH) vs. the kitchen (back of the house or “BOH”) regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nYes of course, the FOH and BOH inhabit two totally different orbits. I suppose the typical stereotype is that there are more gay men in the FOH and more lesbians in the BOH. But it seems like with all the TV shows with gay characters, the political environment in general and changing attitudes of a younger generation, this is becoming less of an issue. \u003c/p>\n\u003cp>\u003cstrong>What is it like coming out as a chef? Has being an LGBT person affected your career in any particular way? \u003c/strong>\u003cbr>\nWell it’s very rare that I ever have to come out to people. I kinda wear it on my sleeve, but I suppose there is always someone who doesn’t get it. I don’t really bother with those people. They’ll figure it out. \u003c/p>\n\u003cp>Being queer has to affect everything I do because it is who I am. I think once I moved into a place in my career where I was applying for Executive Chef positions, my triple minority status has probably helped me from a diversity stand point. I also suppose it added to Bravo’s interest in me as a contestant on Top Chef. They want an interesting and diverse group of chefs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\" alt=\"Preeti and Ann Nadeau\" title=\"Preeti and Ann Nadeau\" width=\"373\" height=\"450\" class=\"alignnone size-full wp-image-44842\">\u003c/a>\u003cbr>\n\u003cem>Preeti & Ann Nadeau photo courtesy of Preeti Mistry\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You’re in a relationship that’s lasted for over 16 years. How did you two meet?\u003c/strong>\u003cbr>\nAnn Nadeau and I actually moved to San Francisco together. We met at a bar in Ann Arbor. She works for a research consulting firm and used to work at \u003ca href=\"http://www.jdvhotels.com/\">Joie de Vivre\u003c/a> in marketing.\u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI think there are several that intersect with each other across styles of cuisine, restaurant groups, etc. \u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants (as opposed to bars that serve food) that are know to cater to a mostly gay clientele? Are there places exclusively for LGBT women versus men?\u003c/strong>\u003c/p>\n\u003cp>Well there was Mecca. Which was awesome. I loved sitting at the bar and eating oysters. [Sigh.] So, of course the entire Castro… and now there are some great places like \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>. Honestly I don’t go to restaurants because they have gay clientele. I go for the great food and service. I suppose this is somewhat due to living in a “gay mecca” where we don’t have to make those distinctions as much because there are LGBT people everywhere. The Mission has so many great restaurants, and you are more likely to see more lesbians. \u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month personally and professionally?\u003c/strong>\u003cbr>\n I used to work for the \u003ca href=\"http://www.frameline.org/\">Frameline LGBT Film Festival\u003c/a> before I went to culinary school so going to see some inspiring and fun queer films has always been a part of our Pride month activities. We will check out the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a> for a little while on Saturday. It’s always fun to run into people you have not seen in years. Then Sunday we have a tradition with friends to go see “Fun in Girl’s Shorts” at the Castro Theater followed by brunch at \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>. It’s a great spot to watch everyone enjoying the festivities from the huge windows onto Market Street. The whole restaurant is usually super festive as well and it’s my favorite brunch spot in the city!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>When the Juhu Beach Club is open, I hope to be able to get more involved with events around the city. Last year at the pop-up we had a Pride special lavender berry lassi that was very popular. \u003c/p>\n\n","blocks":[],"excerpt":"In celebration of LGBT Pride month, Mary Ladd profiles Preeti Mistry, who is opening Juhu Beach Club in San Francisco and has appeared on Top Chef. Mistry shares what it's like to be female and queer in the culinary world.","status":"publish","parent":0,"modified":1340211618,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1357},"headData":{"title":"LGBT Pride Profile: Top Chef and Juhu Beach Club’s Preeti Mistry | KQED","description":"In celebration of LGBT Pride month, Mary Ladd profiles Preeti Mistry, who is opening Juhu Beach Club in San Francisco and has appeared on Top Chef. Mistry shares what it's like to be female and queer in the culinary world.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"44676 http://blogs.kqed.org/bayareabites/?p=44676","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%e2%80%99s-preeti-mistry/","disqusTitle":"LGBT Pride Profile: Top Chef and Juhu Beach Club’s Preeti Mistry ","path":"/bayareabites/44676/lgbt-pride-profile-top-chef-and-juhu-beach-club%e2%80%99s-preeti-mistry","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Preeti-platingBAB1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Preeti-platingBAB1000.jpg\" alt=\"Preeti plating\" title=\"Preeti plating\" width=\"560\" class=\"alignnone size-full wp-image-44841\">\u003c/a>\u003cbr>\n\u003cem>Preeti plating photo courtesy of Albert Law\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. We first talked with Palomino’s chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/\">Adam Jones\u003c/a>. Up second is chef \u003ca href=\"https://twitter.com/#!/chefpmistry\">Preeti Mistry\u003c/a>, 35, who is readying to open her \u003ca href=\"https://twitter.com/#!/chefpmistry\">Juhu Beach Club\u003c/a>, which will serve “Indian street food, snack food and a bit of home-style cooking” in the Mission and originated as a pop-up. Mistry was a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">Top Chef Contestant\u003c/a> in 2009 and was executive chef for Google via \u003ca href=\"http://www.bamco.com/\">Bon Appétit Management Company\u003c/a> and was classically trained in London at Le Cordon Bleu. She was born in London, grew up in the United States and currently lives in Oakland. Bay Area Bites caught up with the chef recently via telephone and email interview. \u003c/p>\n\u003cp>\u003cstrong>How is \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a> going?\u003c/strong>\u003cbr>\nThe restaurant is moving along...slowly. We have been in the permitting process for eight months now. We are very close to being done with this part. I’m hoping once this is done that we can move much faster. I’m looking at opening by the end of the summer. The concept will be similar to the pop-up, with more choices and dinner options. \u003c/p>\n\u003cp>Our goal is to be open all day but I know that the location in the \u003ca href=\"http://sanfrancisco.grubstreet.com/2012/01/juhu_beach_club_lands_permanen.html\">Mission\u003c/a> will be much busier in the evenings. There will be several starters, or chaat. Those are items like my handmade samosas, as well as a Scotch egg with lamb mince, Vindaloo chicken wings with Bleu cheese raita and a seasonal bhel puri. \u003c/p>\n\u003cp>The heart of the menu will focus on the “pav,” which in Hindi means small bun or bread. It’s the portable holder that created the popularity of the vada pav, considered Mumbai’s number one street food snack. We will have a vada pav, but also eight to ten different choices of fillings for your pav. Many are popular sandwich fillings from the pop-up like the “holy cow” and the “chowpatty chicken.” There will also be baby potato & eggplant in a spicy peanut sauce and egg masala. We will most likely also have a few larger plates like fish and chips and a curry of the day.\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>The culinary world has often been portrayed as quite sexist… what is your perspective and experience with sexism and homophobia in the restaurant world?\u003c/strong>\u003cbr>\n The culinary world is a contradiction when it comes to both sexism and homophobia. On a basic level, there is a meritocracy in the kitchen. On this level it does not matter who you are or what you look like or what you do outside of the kitchen. If you carry your weight and then some, if you are a team player and work your ass off then you are “in.” Make great food and then nobody can mess with you. Starting out, this is what I loved about it. You walk into a kitchen full of guys. They have low expectations and you prove you can do the job and then you are part of the team. Also, as a queer woman, once you prove yourself you are just one of the guys. I suppose this may be more difficult for men… I don’t know. \u003c/p>\n\u003cp>For the next level, I think it only became more difficult when I moved up the chain. There is a change when you go from being in the trenches to being people’s boss. I think this is where homophobia (and sexism, and in my case racism as well) starts to really get in the way. When you don’t look like “the boss,” certain people don’t want to take orders from you. \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house (FOH) vs. the kitchen (back of the house or “BOH”) regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nYes of course, the FOH and BOH inhabit two totally different orbits. I suppose the typical stereotype is that there are more gay men in the FOH and more lesbians in the BOH. But it seems like with all the TV shows with gay characters, the political environment in general and changing attitudes of a younger generation, this is becoming less of an issue. \u003c/p>\n\u003cp>\u003cstrong>What is it like coming out as a chef? Has being an LGBT person affected your career in any particular way? \u003c/strong>\u003cbr>\nWell it’s very rare that I ever have to come out to people. I kinda wear it on my sleeve, but I suppose there is always someone who doesn’t get it. I don’t really bother with those people. They’ll figure it out. \u003c/p>\n\u003cp>Being queer has to affect everything I do because it is who I am. I think once I moved into a place in my career where I was applying for Executive Chef positions, my triple minority status has probably helped me from a diversity stand point. I also suppose it added to Bravo’s interest in me as a contestant on Top Chef. They want an interesting and diverse group of chefs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\" alt=\"Preeti and Ann Nadeau\" title=\"Preeti and Ann Nadeau\" width=\"373\" height=\"450\" class=\"alignnone size-full wp-image-44842\">\u003c/a>\u003cbr>\n\u003cem>Preeti & Ann Nadeau photo courtesy of Preeti Mistry\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You’re in a relationship that’s lasted for over 16 years. How did you two meet?\u003c/strong>\u003cbr>\nAnn Nadeau and I actually moved to San Francisco together. We met at a bar in Ann Arbor. She works for a research consulting firm and used to work at \u003ca href=\"http://www.jdvhotels.com/\">Joie de Vivre\u003c/a> in marketing.\u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI think there are several that intersect with each other across styles of cuisine, restaurant groups, etc. \u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants (as opposed to bars that serve food) that are know to cater to a mostly gay clientele? Are there places exclusively for LGBT women versus men?\u003c/strong>\u003c/p>\n\u003cp>Well there was Mecca. Which was awesome. I loved sitting at the bar and eating oysters. [Sigh.] So, of course the entire Castro… and now there are some great places like \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>. Honestly I don’t go to restaurants because they have gay clientele. I go for the great food and service. I suppose this is somewhat due to living in a “gay mecca” where we don’t have to make those distinctions as much because there are LGBT people everywhere. The Mission has so many great restaurants, and you are more likely to see more lesbians. \u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month personally and professionally?\u003c/strong>\u003cbr>\n I used to work for the \u003ca href=\"http://www.frameline.org/\">Frameline LGBT Film Festival\u003c/a> before I went to culinary school so going to see some inspiring and fun queer films has always been a part of our Pride month activities. We will check out the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a> for a little while on Saturday. It’s always fun to run into people you have not seen in years. Then Sunday we have a tradition with friends to go see “Fun in Girl’s Shorts” at the Castro Theater followed by brunch at \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>. It’s a great spot to watch everyone enjoying the festivities from the huge windows onto Market Street. The whole restaurant is usually super festive as well and it’s my favorite brunch spot in the city!\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>When the Juhu Beach Club is open, I hope to be able to get more involved with events around the city. Last year at the pop-up we had a Pride special lavender berry lassi that was very popular. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/44676/lgbt-pride-profile-top-chef-and-juhu-beach-club%e2%80%99s-preeti-mistry","authors":["5092"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2090","bayareabites_1146","bayareabites_1875","bayareabites_2035","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_2328","bayareabites_10523","bayareabites_8485","bayareabites_9448","bayareabites_9445","bayareabites_9145","bayareabites_10522","bayareabites_10541","bayareabites_209"],"featImg":"bayareabites_44841","label":"bayareabites"},"bayareabites_25501":{"type":"posts","id":"bayareabites_25501","meta":{"index":"posts_1591205157","site":"bayareabites","id":"25501","score":null,"sort":[1301158018000]},"guestAuthors":[],"slug":"mission-reinvention-food-businesses-buck-recession","title":"Mission Reinvention: Food Businesses Buck Recession","publishDate":1301158018,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A few months ago I began leading tours for \u003ca href=\"http://edibleexcursions.net/excursion.htm\">Edible Excursions\u003c/a> (run by epicurean concierge \u003ca href=\"http://www.berkeleyside.com/2010/07/23/berkeley-bites-lisa-rogovin-epicurean-concierge/\">Lisa Rogovin\u003c/a>) around North Berkeley's Gourmet Ghetto, which includes visits to the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheeseboard Collective\u003c/a>, photo ops in front of \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, and the occasional celebrity sighting (or what counts as celebrity in that town--don't blink but there's \u003ca href=\"http://en.wikipedia.org/wiki/Michael_Lewis_%28author%29\">Michael Lewis\u003c/a> buying pie with one of his kids.)\u003c/p>\n\u003cp>Many participants ask about other tours the company offers, which I don't lead, but I realized pretty quickly I needed to know what was on the menu so I could share the details with potential repeat customers.\u003c/p>\n\u003cp>So I recently shadowed the \u003ca href=\"http://edibleexcursions.net/taste_mission.htm\">Taste the Mission\u003c/a> tour (arguable the real Ghetto Gourmet these days) and what struck me on that food store and restaurant jaunt, as we spent three hours hoofing around the 'hood, was the different business models employed by the people in the kitchens trying to survive--or even thrive--during recessionary times.\u003c/p>\n\u003cp>What I came away with from that afternoon (aside from an impressive food baby after hearty sampling at nine spots) is a bit of a metaphor for life--there's no right way to do it, different strategies work for different people, love what you do, work hard, and the rest will follow. \u003c/p>\n\u003cp>\u003cstrong>Below, a trio of approaches to ride out the recession.\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pan.dulce_.la_.victoria500.jpg\" alt=\"Pan Dulce on display at La Victoria Bakery. Photo: Courtesy of Edible Excursions\" title=\"Pan Dulce on display at La Victoria Bakery. Photo: Courtesy of Edible Excursions\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25542\">\u003cbr>\n\u003cem>Pan Dulce on display at La Victoria Bakery. Photo: Courtesy of Edible Excursions.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Adapt or die:\u003c/strong> The best example of this approach can be found at \u003ca href=\"http://www.lavictoriabakery.com/\">La Victoria Bakery\u003c/a>, an anchor institution at 24th and Alabama Streets that's sold \u003cem>conchas \u003c/em>for some sixty years. Fast-talking owner Jamie Maldonado figured out that simply serving Latin pastries wasn't going to cut it in today's culinary climate. These days the cafe features a line of sweet treats from \u003ca href=\"http://www.wholesomebakery.com/\">Wholesome Bakery\u003c/a>, which turns out vegan cakes, cookies, and pies. Maldonado rents out kitchen space to Mission fixtures such as \u003ca href=\"http://lettuceeatkale.com/2010/wild-man-iso-rabins-a-new-food-entrepreneur/\">Iso Rabins\u003c/a> of \u003ca href=\"http://foragesf.com/\">forageSF\u003c/a>, and Danny Gabriner of \u003ca href=\"http://www.sourflour.org/\">Sour Flour\u003c/a>, both of whom were at the cafe during our tour. And the cafe now hosts pop-up dinners by popular street-food chefs like \u003ca href=\"http://hapasf.com/\">Hapa SF\u003c/a> and \u003ca href=\"http://soulcocina.com/\">Soul Cocina\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mission.collage500.jpg\" alt=\"mission collage\" title=\"mission collage\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-25547\">\u003cbr>\n\u003cem>Top left: Natalie Galatzer of Bike Basket Pies. Photo: Daniel Laing. Top right: Karen Heisler and crew from Mission Pie. Photo: Anne Hamersky.\u003cbr>\nBottom left: Mission Minis sweet treats. Photo: Serena Bartlett. Bottom right: Manny Gimenez of Mr. Pollo. Photo: Serena Bartlett.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Start Small:\u003c/strong> This category includes many relatively new arrivals to the Mission District, such as bite-sized cupcakery \u003ca href=\"http://missionminis.com/index.html\">Mission Minis\u003c/a>, seasonal sweet and savory pastries from \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pies\u003c/a>, and the in-demand \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/25/arepas-homemade-flatbreads/\">arepas\u003c/a> from Manny Torres Gimenez of \u003ca href=\"http://www.mrpollosf.com/\">Mr. Pollo\u003c/a>. \u003c/p>\n\u003cp>Consider, too, \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, which began as a slip of a store serving sweet tarts and took over the space next door when it became available at the busy intersection of Mission and 25th Streets. Store co-owner Karen Heisler says that the organic way the business grew made sense in terms of their overall business plan. \"We wanted to make sure the community wanted us and responded to what we do,\" says Heisler, who sells affordable, sustainable \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/10/bicoastal-pie/\">savory and sweet eats\u003c/a> made from ingredients sourced locally from places like \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>, \u003ca href=\"http://bluehouseorganicfarm.com/\">Blue House Farm\u003c/a>, and \u003ca href=\"http://www.goodhumus.com/\">Good Humus Farm\u003c/a>. Heisler says she's not interested in opening Mission Pie 2 or scaling up to sell wholesale, but wants to continue to solidify loyal relationships with consumers and vendors. (Heisler talks about her favorite local places in this \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">previous BAB post\u003c/a>.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/knead.patisserie300.jpg\" alt=\"Street sign for the restaurant and bakery housed in one space. Photo: Serena Bartlett.\" title=\"Street sign for the restaurant and bakery housed in one space. Photo: Serena Bartlett.\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-25549\">\u003cbr>\n\u003cem>Street sign for the restaurant and bakery housed in one space. Photo: Serena Bartlett.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Diversify:\u003c/strong> Yaron Milgrom, owner of \u003ca href=\"http://www.localmissioneatery.com/\">Local: Mission Eatery\u003c/a> envisioned a village gathering place with a food focus. His business at 24th and Folsom Streets is essentially an inexpensive sandwich-soup-salad shop by day and morphs into a high-end restaurant at night. It also acts as a cookbook lending library and offers kitchen classes several times a month. Jake Des Voignes is the chef and his partner in life Shauna Des Voignes runs \u003ca href=\"http://twitter.com/kneadpatisserie\">Knead Patisserie\u003c/a> in the rear of the restaurant. Shauna sets up a cart in the establishment's entryway in the morning, catching commuters on the fly who nab lemon ricotta turnovers or brioche apple rolls on their way to BART.\u003c/p>\n\u003cp>Who makes it in the fickle food biz in the continually evolving Mission District remains to be seen. But the economic models employed here may well be instructive--as these food folks create community around good grub.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What other innovative approaches to selling food have you come across in the Mission or elsewhere in your travels?\u003c/p>\n\n","blocks":[],"excerpt":"Who survives the recession in the fickle food biz in the continually evolving Mission District remains to be seen. But some food folks are trying innovative approaches to make money and create community around good grub.","status":"publish","parent":0,"modified":1301163333,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":770},"headData":{"title":"Mission Reinvention: Food Businesses Buck Recession | KQED","description":"Who survives the recession in the fickle food biz in the continually evolving Mission District remains to be seen. But some food folks are trying innovative approaches to make money and create community around good grub.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"25501 http://blogs.kqed.org/bayareabites/?p=25501","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/03/26/mission-reinvention-food-businesses-buck-recession/","disqusTitle":"Mission Reinvention: Food Businesses Buck Recession","path":"/bayareabites/25501/mission-reinvention-food-businesses-buck-recession","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A few months ago I began leading tours for \u003ca href=\"http://edibleexcursions.net/excursion.htm\">Edible Excursions\u003c/a> (run by epicurean concierge \u003ca href=\"http://www.berkeleyside.com/2010/07/23/berkeley-bites-lisa-rogovin-epicurean-concierge/\">Lisa Rogovin\u003c/a>) around North Berkeley's Gourmet Ghetto, which includes visits to the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheeseboard Collective\u003c/a>, photo ops in front of \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, and the occasional celebrity sighting (or what counts as celebrity in that town--don't blink but there's \u003ca href=\"http://en.wikipedia.org/wiki/Michael_Lewis_%28author%29\">Michael Lewis\u003c/a> buying pie with one of his kids.)\u003c/p>\n\u003cp>Many participants ask about other tours the company offers, which I don't lead, but I realized pretty quickly I needed to know what was on the menu so I could share the details with potential repeat customers.\u003c/p>\n\u003cp>So I recently shadowed the \u003ca href=\"http://edibleexcursions.net/taste_mission.htm\">Taste the Mission\u003c/a> tour (arguable the real Ghetto Gourmet these days) and what struck me on that food store and restaurant jaunt, as we spent three hours hoofing around the 'hood, was the different business models employed by the people in the kitchens trying to survive--or even thrive--during recessionary times.\u003c/p>\n\u003cp>What I came away with from that afternoon (aside from an impressive food baby after hearty sampling at nine spots) is a bit of a metaphor for life--there's no right way to do it, different strategies work for different people, love what you do, work hard, and the rest will follow. \u003c/p>\n\u003cp>\u003cstrong>Below, a trio of approaches to ride out the recession.\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pan.dulce_.la_.victoria500.jpg\" alt=\"Pan Dulce on display at La Victoria Bakery. Photo: Courtesy of Edible Excursions\" title=\"Pan Dulce on display at La Victoria Bakery. Photo: Courtesy of Edible Excursions\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25542\">\u003cbr>\n\u003cem>Pan Dulce on display at La Victoria Bakery. Photo: Courtesy of Edible Excursions.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Adapt or die:\u003c/strong> The best example of this approach can be found at \u003ca href=\"http://www.lavictoriabakery.com/\">La Victoria Bakery\u003c/a>, an anchor institution at 24th and Alabama Streets that's sold \u003cem>conchas \u003c/em>for some sixty years. Fast-talking owner Jamie Maldonado figured out that simply serving Latin pastries wasn't going to cut it in today's culinary climate. These days the cafe features a line of sweet treats from \u003ca href=\"http://www.wholesomebakery.com/\">Wholesome Bakery\u003c/a>, which turns out vegan cakes, cookies, and pies. Maldonado rents out kitchen space to Mission fixtures such as \u003ca href=\"http://lettuceeatkale.com/2010/wild-man-iso-rabins-a-new-food-entrepreneur/\">Iso Rabins\u003c/a> of \u003ca href=\"http://foragesf.com/\">forageSF\u003c/a>, and Danny Gabriner of \u003ca href=\"http://www.sourflour.org/\">Sour Flour\u003c/a>, both of whom were at the cafe during our tour. And the cafe now hosts pop-up dinners by popular street-food chefs like \u003ca href=\"http://hapasf.com/\">Hapa SF\u003c/a> and \u003ca href=\"http://soulcocina.com/\">Soul Cocina\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mission.collage500.jpg\" alt=\"mission collage\" title=\"mission collage\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-25547\">\u003cbr>\n\u003cem>Top left: Natalie Galatzer of Bike Basket Pies. Photo: Daniel Laing. Top right: Karen Heisler and crew from Mission Pie. Photo: Anne Hamersky.\u003cbr>\nBottom left: Mission Minis sweet treats. Photo: Serena Bartlett. Bottom right: Manny Gimenez of Mr. Pollo. Photo: Serena Bartlett.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Start Small:\u003c/strong> This category includes many relatively new arrivals to the Mission District, such as bite-sized cupcakery \u003ca href=\"http://missionminis.com/index.html\">Mission Minis\u003c/a>, seasonal sweet and savory pastries from \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pies\u003c/a>, and the in-demand \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/25/arepas-homemade-flatbreads/\">arepas\u003c/a> from Manny Torres Gimenez of \u003ca href=\"http://www.mrpollosf.com/\">Mr. Pollo\u003c/a>. \u003c/p>\n\u003cp>Consider, too, \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, which began as a slip of a store serving sweet tarts and took over the space next door when it became available at the busy intersection of Mission and 25th Streets. Store co-owner Karen Heisler says that the organic way the business grew made sense in terms of their overall business plan. \"We wanted to make sure the community wanted us and responded to what we do,\" says Heisler, who sells affordable, sustainable \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/10/bicoastal-pie/\">savory and sweet eats\u003c/a> made from ingredients sourced locally from places like \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>, \u003ca href=\"http://bluehouseorganicfarm.com/\">Blue House Farm\u003c/a>, and \u003ca href=\"http://www.goodhumus.com/\">Good Humus Farm\u003c/a>. Heisler says she's not interested in opening Mission Pie 2 or scaling up to sell wholesale, but wants to continue to solidify loyal relationships with consumers and vendors. (Heisler talks about her favorite local places in this \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">previous BAB post\u003c/a>.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/knead.patisserie300.jpg\" alt=\"Street sign for the restaurant and bakery housed in one space. Photo: Serena Bartlett.\" title=\"Street sign for the restaurant and bakery housed in one space. Photo: Serena Bartlett.\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-25549\">\u003cbr>\n\u003cem>Street sign for the restaurant and bakery housed in one space. Photo: Serena Bartlett.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Diversify:\u003c/strong> Yaron Milgrom, owner of \u003ca href=\"http://www.localmissioneatery.com/\">Local: Mission Eatery\u003c/a> envisioned a village gathering place with a food focus. His business at 24th and Folsom Streets is essentially an inexpensive sandwich-soup-salad shop by day and morphs into a high-end restaurant at night. It also acts as a cookbook lending library and offers kitchen classes several times a month. Jake Des Voignes is the chef and his partner in life Shauna Des Voignes runs \u003ca href=\"http://twitter.com/kneadpatisserie\">Knead Patisserie\u003c/a> in the rear of the restaurant. Shauna sets up a cart in the establishment's entryway in the morning, catching commuters on the fly who nab lemon ricotta turnovers or brioche apple rolls on their way to BART.\u003c/p>\n\u003cp>Who makes it in the fickle food biz in the continually evolving Mission District remains to be seen. But the economic models employed here may well be instructive--as these food folks create community around good grub.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What other innovative approaches to selling food have you come across in the Mission or elsewhere in your travels?\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/25501/mission-reinvention-food-businesses-buck-recession","authors":["5125"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_1962","bayareabites_1875"],"tags":["bayareabites_9151","bayareabites_9142","bayareabites_9153","bayareabites_9148","bayareabites_9152","bayareabites_9145","bayareabites_9149","bayareabites_227","bayareabites_9150"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. 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And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/Consider-This_3000_V3-copy-scaled-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://ww2.kqed.org/app/uploads/2022/06/forum-logo-900x900tile-1.gif","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/FreshAir_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/HereNow_1400.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/insideEurope.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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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. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/mindshift2021-tile-3000x3000-1-scaled-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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