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When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"},"alexandrawall":{"type":"authors","id":"5567","meta":{"index":"authors_1591205172","id":"5567","found":true},"name":"Alix Wall","firstName":"Alix","lastName":"Wall","slug":"alexandrawall","email":"alixwall@sbcglobal.net","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Alix Wall appeared in her hometown paper in Riverside, California as “Chef of the Week” when she was 15 years old, and in high school, she founded “The Bon Appetit Club.” After working as a journalist for many years, Alix became a certified natural foods chef from Bauman College in Berkeley. While she cooks part-time healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column. Her food writing can also be found on Berkeleyside’s NOSH and in Edible East Bay. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly. In 2016, she founded The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals. She is also writer/producer for a documentary-in-progress called \u003ca href=\"https://www.lonelychildmovie.com/\">The Lonely Child\u003c/a>. Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Alix Wall | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/alexandrawall"}},"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_122186":{"type":"posts","id":"bayareabites_122186","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122186","score":null,"sort":[1509755011000]},"guestAuthors":[],"slug":"the-missions-new-kitava-kitchen-hopes-to-become-the-go-to-place-for-healthy-eating-catering-to-special-diets","title":"The Mission's New Kitava Kitchen Hopes to Become the Go-To Place for Healthy Eating, Catering to Special Diets","publishDate":1509755011,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>With the \u003ca href=\"http://thepaleodiet.com/\">Paleo Diet\u003c/a>, \u003ca href=\"https://aiplifestyle.com/what-is-autoimmune-protocol-diet/\">AIP (Autoimmune Protocol)\u003c/a> and \u003ca href=\"http://www.gapsdiet.com/\">GAPS (Gut and Psychology Syndrome)\u003c/a> diets gaining more adherents all the time, it’s almost surprising that more restaurants like Kitava Kitchen haven’t opened.\u003c/p>\n\u003cp>Berkeley has its \u003ca href=\"http://www.missionheirloom.com/\">Mission: Heirloom Garden Café\u003c/a>, but San Francisco had remained free of any of these types of eateries. Until now, that is.\u003c/p>\n\u003cp>Enter Kitava Kitchen, which opened yesterday in an old McDonald’s on Mission Street, right off of 16\u003csup>th\u003c/sup>, a fast-casual restaurant by two former tech guys who both came to the benefits of eating this way through their own personal experience.\u003c/p>\n\u003cfigure id=\"attachment_122228\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122228\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1461-new.jpg\" alt=\"Bryan Tublin (L) and Jeff Nobbs (R), owners of Kitava Kitchen.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bryan Tublin (L) and Jeff Nobbs (R), owners of Kitava Kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Bryan Tublin, it was a chronic pain injury that led him to attend \u003ca href=\"https://www.baumancollege.org/\">Bauman College\u003c/a>’s nutritionist training program and adopt an anti-inflammatory diet to heal. For Jeff Nobbs, it was the high rates of cancer and diabetes in his family that had him reading up on nutritional studies in his spare time.\u003c/p>\n\u003cp>“I was trying to figure out the healthiest way to eat. It’s crazy to me that no one can agree on it,” Nobbs said, adding, “I always nerded out on the nutritional side.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>About two years ago, Nobbs founded Mealmade, a delivery service that he said was “like Munchery for the Paleo diet,” while Tublin founded Simmer, a company that sold nutrient-rich bone broths, and soups and stews made from the broth at farmers markets and through catering.\u003c/p>\n\u003cfigure id=\"attachment_122202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122202\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1229-new.jpg\" alt=\"Kitava Kitchen Food Philosophy.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kitava Kitchen Food Philosophy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A quick primer on these diets: the Paleo diet as well as AIP and GAPS have some differences, but they mostly avoid gluten and dairy as well as soy and corn. Some avoid all grains and legumes as well. Kitava has white rice – that’s the only one that’s permissible because it’s easier for the body to digest – but the Paleo-friendly cauliflower rice is also on offer. Some also avoid vegetables in the nightshade family: tomato, eggplant and peppers. This means that spices like cayenne and paprika can’t be used, either, since they are made of dried peppers. Some also avoid seeds, which can be left off most dishes at Kitava. While Kitava’s menus are clearly marked with what’s vegan and/or vegetarian, there’s a special menu given to those on the AIP diet.\u003c/p>\n\u003cfigure id=\"attachment_122204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1231-new.jpg\">\u003cimg class=\"size-full wp-image-122204\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1231-new.jpg\" alt=\"Kitava Kitchen menu.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava Kitchen menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a diet heavy in vegetables and protein; pastured and organic meats and wild fish. White refined sugar is also avoided; at Kitava, when sweetener is used, it’s either coconut sugar, maple syrup or honey. The only oils used are olive, coconut or sustainably-harvested palm, and any processed foods are avoided as well. These diets are also responsible for the rise of bone broth.\u003c/p>\n\u003cp>Even those doing the incredibly strict \u003ca href=\"https://whole30.com/whole30-program-rules/\">Whole 30\u003c/a> diet can find things to eat here.\u003c/p>\n\u003cfigure id=\"attachment_122209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1247-new.jpg\">\u003cimg class=\"size-full wp-image-122209\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1247-new.jpg\" alt=\"Interior of Kitava Kitchen.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Kitava Kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We didn’t want to tie ourselves to one specific diet philosophy,” said Tublin. “We wanted to make this food philosophy approachable, which is why we don’t brand ourselves as only Paleo or only vegan.”\u003c/p>\n\u003cp>They also point out that so many vegetarian or vegan restaurants rely on heavily-processed foods, which minimize the health benefits.\u003c/p>\n\u003cp>Mainly, their diet philosophy is: “We want people to eat clean and more vegetables,” said Tublin.\u003c/p>\n\u003cp>The name Kitava comes from \u003ca href=\"https://en.wikipedia.org/wiki/Kitava\">an island off the coast of Papua New Guinea\u003c/a>, which was the focus of \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/8077891\">a study\u003c/a> led by \u003ca href=\"https://en.wikipedia.org/wiki/Staffan_Lindeberg\">Staffan Lindeberg\u003c/a> that speculated people live longer and healthier lives due to their diets. This Paleo-type diet has qualities similar to the so-named \u003ca href=\"https://bluezones.com/\">“blue zones”\u003c/a> where people's diets and quality of life are thought to increase longevity and reduce disease.\u003c/p>\n\u003cfigure id=\"attachment_122236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1224-new.jpg\">\u003cimg class=\"size-full wp-image-122236\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1224-new.jpg\" alt=\"About the name Kitava\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About the name Kitava \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In choosing the name, “We wanted to honor traditional food cultures and the wisdom in those cultures,” said Tublin.\u003c/p>\n\u003cp>Tublin and Nobbs met about two years ago when they each had their respective businesses going. They talked about perhaps collaborating some day. But then both reached a point where they felt opening a restaurant was the next logical step to grow their businesses.\u003c/p>\n\u003cp>“Bryan was catering, and I was in delivery,” explained Nobbs. “We were both wanting to open a restaurant, and we realized it would be silly to be competitors with identical food philosophies.”\u003c/p>\n\u003cp>Given that neither of them are chefs, they have worked with several; now heading up the kitchen is Chef Todd Preston, who spent much of his career doing research and development and in different managerial positions at the \u003ca href=\"http://www.sfsoupco.com/\">San Francisco Soup Company\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_122235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1531-new.jpg\">\u003cimg class=\"size-full wp-image-122235\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1531-new.jpg\" alt=\"Chef Todd Preston.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava Chef Todd Preston. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fact that they are in a former McDonald’s is not lost on them, of course.\u003c/p>\n\u003cfigure id=\"attachment_122231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1508-new.jpg\">\u003cimg class=\"size-full wp-image-122231\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1508-new.jpg\" alt=\"Big Mac sticker remains in the very large walk-in refrigerator.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Mac sticker remains in the very large walk-in refrigerator. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While they’ve made some major improvements to the dining room, with blond wood, one wall painted a cheery dark teal, living walls with succulents throughout; and replaced much of the equipment to suit their own needs, traces of their former tenant remain -- mostly in the bathroom signage and metallic doors as well as the stickers for apple pies and other McDonald's fare that still adorn the freezer.\u003c/p>\n\u003cfigure id=\"attachment_122206\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1236-new.jpg\">\u003cimg class=\"size-full wp-image-122206\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1236-new.jpg\" alt=\"Interior dining space at Kitava Kitchen designed by Hannah Collins Designs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior dining space at Kitava Kitchen designed by Hannah Collins Designs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1253-new.jpg\">\u003cimg class=\"size-full wp-image-122211\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1253-new.jpg\" alt=\"Large dining table with mural painted by local artist Megan Stevens from What Meg Creates.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Large dining table with mural painted by local artist Megan Stevens from What Meg Creates. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1246-new.jpg\">\u003cimg class=\"size-full wp-image-122208\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1246-new.jpg\" alt=\"Living reliefs that need to be watered every few days adorn the walls.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Living reliefs adorn the walls that need to be watered every few days. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Of course there’s a pun-ny irony here, but we’re taking fast food to real food,” said Tublin. “We hope that by being in this neighborhood and in this location, we can provide accessible and approachable food; we have familiar items but healthi-fied, with nothing on the menu over $20.”\u003c/p>\n\u003cp>Added Nobbs, “In an early mission statement, we said it should be as easy to get a Paleo burger with grass-fed meat as McDonalds, but most are so much more expensive,” he said. “While we had a lot of grease to clean out, McDonalds has always put their brilliance into optimizing the kitchen for making food quickly; so we can take advantage of that, but with using incredibly different ingredients.”\u003c/p>\n\u003cfigure id=\"attachment_122233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1523-new.jpg\">\u003cimg class=\"size-full wp-image-122233\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1523-new.jpg\" alt=\"The very large kitchen space that will be used for catering.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The very large kitchen space that will also be used for catering. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1511-new.jpg\">\u003cimg class=\"size-full wp-image-122232\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1511-new.jpg\" alt=\"Bryan Tublin shows off the large walk-in cold storage space.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bryan Tublin shows off the large walk-in cold storage space. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for sourcing, Kitava is using the highest grade of \u003ca href=\"http://www.maryschickens.com/cabronze.htm\">Mary’s free-range, organic and pastured chicken\u003c/a> (Mary’s has at least five grades of chicken); heritage pork is from \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, beef from \u003ca href=\"http://www.pacificpastures.com/\">Pacific Pastures\u003c/a> and salmon is wild Alaskan and troll caught.\u003c/p>\n\u003cfigure id=\"attachment_122218\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1313-new.jpg\">\u003cimg class=\"size-full wp-image-122218\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1313-new.jpg\" alt=\"Roasted Brassica Salad with pastured chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Brassica Salad with pastured chicken. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Our protein sourcing is really important,” said Tublin. “Factory farming is terrible for everyone involved, it’s not healthy for us, nor the animals themselves, nor the environment.”\u003c/p>\n\u003cp>Vegetables are local and organic when possible, with many coming from Oakland’s \u003ca href=\"http://www.mandelamarketplace.org/\">Mandela Marketplace\u003c/a>.\u003c/p>\n\u003cp>We tried some of the more popular dishes at Kitava.\u003c/p>\n\u003cfigure id=\"attachment_122216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1298-new.jpg\">\u003cimg class=\"size-full wp-image-122216\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1298-new.jpg\" alt=\"Butternut squash hummus and yucca chips. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butternut squash hummus and yucca chips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1305-new.jpg\">\u003cimg class=\"size-full wp-image-122217\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1305-new.jpg\" alt=\"Avocado mash with yucca chips.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avocado mash with yucca chips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We found the butternut squash hummus (it has no chick peas) and yucca chips ($7) to be an interesting and delicious substitute for the real thing, while the avocado mash (also with yucca chips $6) tasted like just avocado and salt. While it wasn’t called guacamole on the menu, we wanted more acid or heat, to make it more interesting.\u003c/p>\n\u003cp>The General Tso’s Chicken is made up of chicken pieces deep-fried in cassava flour, with roasted broccoli over white or cauliflower rice ($14). Given the no soy rule, the sauce is a hoisin-coconut amino sauce blend. The sauce was a bit sweet for us; we obviously missed the saltiness of soy.\u003c/p>\n\u003cfigure id=\"attachment_122225\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1407-new.jpg\">\u003cimg class=\"size-full wp-image-122225\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1407-new.jpg\" alt=\"General Tso’s Chicken with a hoisin-coconut amino sauce. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">General Tso’s Chicken with a hoisin-coconut amino sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those having a meat craving, the Zoodles and Meatballs ($13) were a great choice (vegetarians could have this dish with king trumpet mushrooms instead).\u003c/p>\n\u003cfigure id=\"attachment_122219\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1330-new.jpg\">\u003cimg class=\"size-full wp-image-122219\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1330-new.jpg\" alt=\"Zoodles and Meatballs\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zoodles and Meatballs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The meatballs were hefty and generous, in a marinara sauce over spaghetti-like noodles made solely of zucchini; it was comfort food gone Paleo.\u003c/p>\n\u003cp>Our favorite dish by far was the tacos; we tried them with wild-caught salmon ($19) (they can also be had with chicken ($16) or beans $12). We found the cassava-almond flour tortillas to be excellent, with the texture and mouth-feel barely discernible from corn.\u003c/p>\n\u003cfigure id=\"attachment_122223\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1374-new.jpg\">\u003cimg class=\"size-full wp-image-122223\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1374-new.jpg\" alt=\"Kitava Street Tacos with troll-caught salmon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava's Street Tacos with troll-caught wild salmon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are also numerous bowls on the menu, like the Cuban or Baja ($14 to $15) with various proteins and other fillings, salads, and a meatloaf with sweet potato mash ($15).\u003c/p>\n\u003cp>There are also other vegetable sides, like Roasted Broccoli with Lemon ($4.95) and Crispy Brussels Sprouts with Chipotle Aioli ($7) that can be shared as small plates.\u003c/p>\n\u003cp>And then there is the sweet section; where most of the desserts are made with almond flour and cashew milk ice cream. There are brownies ($4) and cookies ($3) and dates stuffed with almond butter, chocolate and sea salt ($5).\u003c/p>\n\u003cfigure id=\"attachment_122227\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1444-new.jpg\">\u003cimg class=\"size-full wp-image-122227\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1444-new.jpg\" alt=\"Kitava ice cream sandwich.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava ice cream sandwich. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were given an ice cream sandwich, which is made with cashew milk ice cream and maple syrup sandwiched between two almond flour cookies ($8).\u003c/p>\n\u003cp>Kitava is available not only at the restaurant, but by delivery with \u003ca href=\"https://www.ubereats.com/san_francisco/\">Uber Eats\u003c/a>, \u003ca href=\"https://www.grubhub.com/\">Grubhub\u003c/a> and \u003ca href=\"https://www.doordash.com/\">Doordash\u003c/a>. To-go orders can be taken \u003ca href=\"https://www.grubhub.com/restaurant/kitava-formerly-mealmade-2011-mission-st-san-francisco/354238?classicAffiliateId=%2Fr%2Fw%2F52382%2F&utm_source=content-cms.grubhub.com&utm_medium=OOL&utm_campaign=order%20online&utm_content=354238\">online\u003c/a>. They also offer catering, and eventually hope to expand.\u003c/p>\n\u003cp>Even with its impeccably-sourced proteins, Tublin and Nobbs feel people should be eating more vegetables than they often do.\u003c/p>\n\u003cp>“Our menu is centered heavily around vegetables,” said Tublin. “Our bowls feature them prominently, and our small plates are all veggie- heavy. What we really want is for people to be eating more veggies.”\u003c/p>\n\u003cfigure id=\"attachment_122212\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1265-new.jpg\">\u003cimg class=\"size-full wp-image-122212\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1265-new.jpg\" alt=\"Kitava Kitchen logo on the doorway at Mission and 16th.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava Kitchen logo on the doorway at Mission and 16th. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.kitava.com/\">\u003cstrong>Kitava Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2011 Mission St., San Francisco, CA 94110 [\u003ca href=\"https://goo.gl/7fWJkT\">Map\u003c/a>]\u003cbr>\nHours: Open Mon-Sat 11am-9:30pm, Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kitavakitchen/?hc_ref=ARSpoet9_lItXksgSJpKV5b8sdlUhK7WaGSGSvGTLTkrkxGLKpr7efYTJMKURFFagxc&fref=gs&dti=1653881241517382&hc_location=group\">@kitavakitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kitavakitchen\">@kitavakitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kitavakitchen/\">@kitavakitchen\u003c/a>\u003cbr>\nPrice Range: $$ entrees average around $15\u003c/p>\n\n","blocks":[],"excerpt":"Adherents to the Paleo Diet, AIP, GAPS, vegetarians and vegans and others avoiding gluten and dairy, rejoice! Kitava Kitchen has opened in a former McDonald's in San Francisco's Mission district, replacing fast food with clean food.","status":"publish","parent":0,"modified":1509982651,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":40,"wordCount":1762},"headData":{"title":"The Mission's New Kitava Kitchen Hopes to Become the Go-To Place for Healthy Eating, Catering to Special Diets | KQED","description":"Adherents to the Paleo Diet, AIP, GAPS, vegetarians and vegans and others avoiding gluten and dairy, rejoice! Kitava Kitchen has opened in a former McDonald's in San Francisco's Mission district, replacing fast food with clean food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"122186 https://ww2.kqed.org/bayareabites/?p=122186","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/03/the-missions-new-kitava-kitchen-hopes-to-become-the-go-to-place-for-healthy-eating-catering-to-special-diets/","disqusTitle":"The Mission's New Kitava Kitchen Hopes to Become the Go-To Place for Healthy Eating, Catering to Special Diets","source":"Restaurants, Bars, Cafes, Pop-Ups","sourceUrl":"https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/","path":"/bayareabites/122186/the-missions-new-kitava-kitchen-hopes-to-become-the-go-to-place-for-healthy-eating-catering-to-special-diets","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>With the \u003ca href=\"http://thepaleodiet.com/\">Paleo Diet\u003c/a>, \u003ca href=\"https://aiplifestyle.com/what-is-autoimmune-protocol-diet/\">AIP (Autoimmune Protocol)\u003c/a> and \u003ca href=\"http://www.gapsdiet.com/\">GAPS (Gut and Psychology Syndrome)\u003c/a> diets gaining more adherents all the time, it’s almost surprising that more restaurants like Kitava Kitchen haven’t opened.\u003c/p>\n\u003cp>Berkeley has its \u003ca href=\"http://www.missionheirloom.com/\">Mission: Heirloom Garden Café\u003c/a>, but San Francisco had remained free of any of these types of eateries. Until now, that is.\u003c/p>\n\u003cp>Enter Kitava Kitchen, which opened yesterday in an old McDonald’s on Mission Street, right off of 16\u003csup>th\u003c/sup>, a fast-casual restaurant by two former tech guys who both came to the benefits of eating this way through their own personal experience.\u003c/p>\n\u003cfigure id=\"attachment_122228\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122228\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1461-new.jpg\" alt=\"Bryan Tublin (L) and Jeff Nobbs (R), owners of Kitava Kitchen.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bryan Tublin (L) and Jeff Nobbs (R), owners of Kitava Kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Bryan Tublin, it was a chronic pain injury that led him to attend \u003ca href=\"https://www.baumancollege.org/\">Bauman College\u003c/a>’s nutritionist training program and adopt an anti-inflammatory diet to heal. For Jeff Nobbs, it was the high rates of cancer and diabetes in his family that had him reading up on nutritional studies in his spare time.\u003c/p>\n\u003cp>“I was trying to figure out the healthiest way to eat. It’s crazy to me that no one can agree on it,” Nobbs said, adding, “I always nerded out on the nutritional side.”\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>About two years ago, Nobbs founded Mealmade, a delivery service that he said was “like Munchery for the Paleo diet,” while Tublin founded Simmer, a company that sold nutrient-rich bone broths, and soups and stews made from the broth at farmers markets and through catering.\u003c/p>\n\u003cfigure id=\"attachment_122202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122202\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1229-new.jpg\" alt=\"Kitava Kitchen Food Philosophy.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kitava Kitchen Food Philosophy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A quick primer on these diets: the Paleo diet as well as AIP and GAPS have some differences, but they mostly avoid gluten and dairy as well as soy and corn. Some avoid all grains and legumes as well. Kitava has white rice – that’s the only one that’s permissible because it’s easier for the body to digest – but the Paleo-friendly cauliflower rice is also on offer. Some also avoid vegetables in the nightshade family: tomato, eggplant and peppers. This means that spices like cayenne and paprika can’t be used, either, since they are made of dried peppers. Some also avoid seeds, which can be left off most dishes at Kitava. While Kitava’s menus are clearly marked with what’s vegan and/or vegetarian, there’s a special menu given to those on the AIP diet.\u003c/p>\n\u003cfigure id=\"attachment_122204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1231-new.jpg\">\u003cimg class=\"size-full wp-image-122204\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1231-new.jpg\" alt=\"Kitava Kitchen menu.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava Kitchen menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a diet heavy in vegetables and protein; pastured and organic meats and wild fish. White refined sugar is also avoided; at Kitava, when sweetener is used, it’s either coconut sugar, maple syrup or honey. The only oils used are olive, coconut or sustainably-harvested palm, and any processed foods are avoided as well. These diets are also responsible for the rise of bone broth.\u003c/p>\n\u003cp>Even those doing the incredibly strict \u003ca href=\"https://whole30.com/whole30-program-rules/\">Whole 30\u003c/a> diet can find things to eat here.\u003c/p>\n\u003cfigure id=\"attachment_122209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1247-new.jpg\">\u003cimg class=\"size-full wp-image-122209\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1247-new.jpg\" alt=\"Interior of Kitava Kitchen.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Kitava Kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We didn’t want to tie ourselves to one specific diet philosophy,” said Tublin. “We wanted to make this food philosophy approachable, which is why we don’t brand ourselves as only Paleo or only vegan.”\u003c/p>\n\u003cp>They also point out that so many vegetarian or vegan restaurants rely on heavily-processed foods, which minimize the health benefits.\u003c/p>\n\u003cp>Mainly, their diet philosophy is: “We want people to eat clean and more vegetables,” said Tublin.\u003c/p>\n\u003cp>The name Kitava comes from \u003ca href=\"https://en.wikipedia.org/wiki/Kitava\">an island off the coast of Papua New Guinea\u003c/a>, which was the focus of \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/8077891\">a study\u003c/a> led by \u003ca href=\"https://en.wikipedia.org/wiki/Staffan_Lindeberg\">Staffan Lindeberg\u003c/a> that speculated people live longer and healthier lives due to their diets. This Paleo-type diet has qualities similar to the so-named \u003ca href=\"https://bluezones.com/\">“blue zones”\u003c/a> where people's diets and quality of life are thought to increase longevity and reduce disease.\u003c/p>\n\u003cfigure id=\"attachment_122236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1224-new.jpg\">\u003cimg class=\"size-full wp-image-122236\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1224-new.jpg\" alt=\"About the name Kitava\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About the name Kitava \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In choosing the name, “We wanted to honor traditional food cultures and the wisdom in those cultures,” said Tublin.\u003c/p>\n\u003cp>Tublin and Nobbs met about two years ago when they each had their respective businesses going. They talked about perhaps collaborating some day. But then both reached a point where they felt opening a restaurant was the next logical step to grow their businesses.\u003c/p>\n\u003cp>“Bryan was catering, and I was in delivery,” explained Nobbs. “We were both wanting to open a restaurant, and we realized it would be silly to be competitors with identical food philosophies.”\u003c/p>\n\u003cp>Given that neither of them are chefs, they have worked with several; now heading up the kitchen is Chef Todd Preston, who spent much of his career doing research and development and in different managerial positions at the \u003ca href=\"http://www.sfsoupco.com/\">San Francisco Soup Company\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_122235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1531-new.jpg\">\u003cimg class=\"size-full wp-image-122235\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1531-new.jpg\" alt=\"Chef Todd Preston.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava Chef Todd Preston. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fact that they are in a former McDonald’s is not lost on them, of course.\u003c/p>\n\u003cfigure id=\"attachment_122231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1508-new.jpg\">\u003cimg class=\"size-full wp-image-122231\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1508-new.jpg\" alt=\"Big Mac sticker remains in the very large walk-in refrigerator.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Mac sticker remains in the very large walk-in refrigerator. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While they’ve made some major improvements to the dining room, with blond wood, one wall painted a cheery dark teal, living walls with succulents throughout; and replaced much of the equipment to suit their own needs, traces of their former tenant remain -- mostly in the bathroom signage and metallic doors as well as the stickers for apple pies and other McDonald's fare that still adorn the freezer.\u003c/p>\n\u003cfigure id=\"attachment_122206\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1236-new.jpg\">\u003cimg class=\"size-full wp-image-122206\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1236-new.jpg\" alt=\"Interior dining space at Kitava Kitchen designed by Hannah Collins Designs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior dining space at Kitava Kitchen designed by Hannah Collins Designs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1253-new.jpg\">\u003cimg class=\"size-full wp-image-122211\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1253-new.jpg\" alt=\"Large dining table with mural painted by local artist Megan Stevens from What Meg Creates.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Large dining table with mural painted by local artist Megan Stevens from What Meg Creates. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1246-new.jpg\">\u003cimg class=\"size-full wp-image-122208\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1246-new.jpg\" alt=\"Living reliefs that need to be watered every few days adorn the walls.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Living reliefs adorn the walls that need to be watered every few days. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Of course there’s a pun-ny irony here, but we’re taking fast food to real food,” said Tublin. “We hope that by being in this neighborhood and in this location, we can provide accessible and approachable food; we have familiar items but healthi-fied, with nothing on the menu over $20.”\u003c/p>\n\u003cp>Added Nobbs, “In an early mission statement, we said it should be as easy to get a Paleo burger with grass-fed meat as McDonalds, but most are so much more expensive,” he said. “While we had a lot of grease to clean out, McDonalds has always put their brilliance into optimizing the kitchen for making food quickly; so we can take advantage of that, but with using incredibly different ingredients.”\u003c/p>\n\u003cfigure id=\"attachment_122233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1523-new.jpg\">\u003cimg class=\"size-full wp-image-122233\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1523-new.jpg\" alt=\"The very large kitchen space that will be used for catering.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The very large kitchen space that will also be used for catering. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1511-new.jpg\">\u003cimg class=\"size-full wp-image-122232\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1511-new.jpg\" alt=\"Bryan Tublin shows off the large walk-in cold storage space.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bryan Tublin shows off the large walk-in cold storage space. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for sourcing, Kitava is using the highest grade of \u003ca href=\"http://www.maryschickens.com/cabronze.htm\">Mary’s free-range, organic and pastured chicken\u003c/a> (Mary’s has at least five grades of chicken); heritage pork is from \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, beef from \u003ca href=\"http://www.pacificpastures.com/\">Pacific Pastures\u003c/a> and salmon is wild Alaskan and troll caught.\u003c/p>\n\u003cfigure id=\"attachment_122218\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1313-new.jpg\">\u003cimg class=\"size-full wp-image-122218\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1313-new.jpg\" alt=\"Roasted Brassica Salad with pastured chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Brassica Salad with pastured chicken. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Our protein sourcing is really important,” said Tublin. “Factory farming is terrible for everyone involved, it’s not healthy for us, nor the animals themselves, nor the environment.”\u003c/p>\n\u003cp>Vegetables are local and organic when possible, with many coming from Oakland’s \u003ca href=\"http://www.mandelamarketplace.org/\">Mandela Marketplace\u003c/a>.\u003c/p>\n\u003cp>We tried some of the more popular dishes at Kitava.\u003c/p>\n\u003cfigure id=\"attachment_122216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1298-new.jpg\">\u003cimg class=\"size-full wp-image-122216\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1298-new.jpg\" alt=\"Butternut squash hummus and yucca chips. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butternut squash hummus and yucca chips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1305-new.jpg\">\u003cimg class=\"size-full wp-image-122217\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1305-new.jpg\" alt=\"Avocado mash with yucca chips.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avocado mash with yucca chips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We found the butternut squash hummus (it has no chick peas) and yucca chips ($7) to be an interesting and delicious substitute for the real thing, while the avocado mash (also with yucca chips $6) tasted like just avocado and salt. While it wasn’t called guacamole on the menu, we wanted more acid or heat, to make it more interesting.\u003c/p>\n\u003cp>The General Tso’s Chicken is made up of chicken pieces deep-fried in cassava flour, with roasted broccoli over white or cauliflower rice ($14). Given the no soy rule, the sauce is a hoisin-coconut amino sauce blend. The sauce was a bit sweet for us; we obviously missed the saltiness of soy.\u003c/p>\n\u003cfigure id=\"attachment_122225\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1407-new.jpg\">\u003cimg class=\"size-full wp-image-122225\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1407-new.jpg\" alt=\"General Tso’s Chicken with a hoisin-coconut amino sauce. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">General Tso’s Chicken with a hoisin-coconut amino sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those having a meat craving, the Zoodles and Meatballs ($13) were a great choice (vegetarians could have this dish with king trumpet mushrooms instead).\u003c/p>\n\u003cfigure id=\"attachment_122219\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1330-new.jpg\">\u003cimg class=\"size-full wp-image-122219\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1330-new.jpg\" alt=\"Zoodles and Meatballs\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zoodles and Meatballs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The meatballs were hefty and generous, in a marinara sauce over spaghetti-like noodles made solely of zucchini; it was comfort food gone Paleo.\u003c/p>\n\u003cp>Our favorite dish by far was the tacos; we tried them with wild-caught salmon ($19) (they can also be had with chicken ($16) or beans $12). We found the cassava-almond flour tortillas to be excellent, with the texture and mouth-feel barely discernible from corn.\u003c/p>\n\u003cfigure id=\"attachment_122223\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1374-new.jpg\">\u003cimg class=\"size-full wp-image-122223\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1374-new.jpg\" alt=\"Kitava Street Tacos with troll-caught salmon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava's Street Tacos with troll-caught wild salmon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are also numerous bowls on the menu, like the Cuban or Baja ($14 to $15) with various proteins and other fillings, salads, and a meatloaf with sweet potato mash ($15).\u003c/p>\n\u003cp>There are also other vegetable sides, like Roasted Broccoli with Lemon ($4.95) and Crispy Brussels Sprouts with Chipotle Aioli ($7) that can be shared as small plates.\u003c/p>\n\u003cp>And then there is the sweet section; where most of the desserts are made with almond flour and cashew milk ice cream. There are brownies ($4) and cookies ($3) and dates stuffed with almond butter, chocolate and sea salt ($5).\u003c/p>\n\u003cfigure id=\"attachment_122227\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1444-new.jpg\">\u003cimg class=\"size-full wp-image-122227\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1444-new.jpg\" alt=\"Kitava ice cream sandwich.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava ice cream sandwich. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were given an ice cream sandwich, which is made with cashew milk ice cream and maple syrup sandwiched between two almond flour cookies ($8).\u003c/p>\n\u003cp>Kitava is available not only at the restaurant, but by delivery with \u003ca href=\"https://www.ubereats.com/san_francisco/\">Uber Eats\u003c/a>, \u003ca href=\"https://www.grubhub.com/\">Grubhub\u003c/a> and \u003ca href=\"https://www.doordash.com/\">Doordash\u003c/a>. To-go orders can be taken \u003ca href=\"https://www.grubhub.com/restaurant/kitava-formerly-mealmade-2011-mission-st-san-francisco/354238?classicAffiliateId=%2Fr%2Fw%2F52382%2F&utm_source=content-cms.grubhub.com&utm_medium=OOL&utm_campaign=order%20online&utm_content=354238\">online\u003c/a>. They also offer catering, and eventually hope to expand.\u003c/p>\n\u003cp>Even with its impeccably-sourced proteins, Tublin and Nobbs feel people should be eating more vegetables than they often do.\u003c/p>\n\u003cp>“Our menu is centered heavily around vegetables,” said Tublin. “Our bowls feature them prominently, and our small plates are all veggie- heavy. What we really want is for people to be eating more veggies.”\u003c/p>\n\u003cfigure id=\"attachment_122212\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1265-new.jpg\">\u003cimg class=\"size-full wp-image-122212\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1265-new.jpg\" alt=\"Kitava Kitchen logo on the doorway at Mission and 16th.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava Kitchen logo on the doorway at Mission and 16th. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kitava.com/\">\u003cstrong>Kitava Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2011 Mission St., San Francisco, CA 94110 [\u003ca href=\"https://goo.gl/7fWJkT\">Map\u003c/a>]\u003cbr>\nHours: Open Mon-Sat 11am-9:30pm, Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kitavakitchen/?hc_ref=ARSpoet9_lItXksgSJpKV5b8sdlUhK7WaGSGSvGTLTkrkxGLKpr7efYTJMKURFFagxc&fref=gs&dti=1653881241517382&hc_location=group\">@kitavakitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kitavakitchen\">@kitavakitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kitavakitchen/\">@kitavakitchen\u003c/a>\u003cbr>\nPrice Range: $$ entrees average around $15\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122186/the-missions-new-kitava-kitchen-hopes-to-become-the-go-to-place-for-healthy-eating-catering-to-special-diets","authors":["5567","5014"],"categories":["bayareabites_109","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_358","bayareabites_1873"],"tags":["bayareabites_138","bayareabites_16002","bayareabites_2311","bayareabites_9699","bayareabites_1871","bayareabites_108"],"featImg":"bayareabites_122224","label":"source_bayareabites_122186"},"bayareabites_101792":{"type":"posts","id":"bayareabites_101792","meta":{"index":"posts_1591205157","site":"bayareabites","id":"101792","score":null,"sort":[1444751877000]},"guestAuthors":[],"slug":"local-entrepreneur-hopes-to-bring-triple-cream-yogurt-to-market","title":"Local Entrepreneur Hopes to Bring \"Triple Cream\" Yogurt to Market","publishDate":1444751877,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>An avid climber, Evan Sims found that a diet high in animal fats worked best to give him the energy he needed. In fact, it wasn’t unheard of for Sims to drink a pint of heavy cream for dinner, and eat half a stick of butter before scaling a peak. (He tried to eat a whole one, but couldn’t).\u003c/p>\n\u003cp>He did this before scaling a granite monolith called the Incredible Hulk in the Sierras, “and it was the first time I really showed myself you can fuel these activities with fat.”\u003c/p>\n\u003cp>Sims, who lives in San Francisco and worked as a chemical engineer – specifically in fermentation – for about five years, is starting a new venture, with a product unlike anything on the market. He’s calling it “triple cream yogurt.”\u003c/p>\n\u003cp>“I was ready for something different, and I’ve gotten really interested in nutrition and health food in a serious way,” he said.\u003c/p>\n\u003cp>While “Peak Yogurt” (the brand name) isn’t available yet, Sims has launched a \u003ca href=\"http://igg.me/at/peak\" target=\"_blank\">crowdfunding campaign\u003c/a> to help bring it to market.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And savvy marketer that he is, he already has the endorsement of San Francisco’s \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, whose owner Sam Mogannam has given the yogurt his highest endorsement, saying “The Greek yogurt is the best I’ve ever tasted.”\u003c/p>\n\u003cfigure id=\"attachment_102040\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102040\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Evan-with-Yogurt-400x600.jpg\" alt=\"Evan Sims has been known to eat a half stick of butter before mountain climbing. Now he eats his own yogurt.\" width=\"400\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-1440x2161.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-1180x1771.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-960x1441.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Evan Sims has been known to eat a half stick of butter before mountain climbing. Now he eats his own yogurt. \u003ccite>(courtesy of Peak Yogurt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A self-described “former sugar junkie,” Sims has now become an evangelist for animal fat. He’s cut out all sugar from his diet, as well as gluten, and while he pretty much believes in the \u003ca href=\"http://thepaleodiet.com\" target=\"_blank\">Paleo diet\u003c/a>, he doesn’t want his yogurt to be limited to Paleo followers, as “it’s hard to put the stuff in your mouth and not fall for the explosion of creamy smoothness that it has,” he said.\u003c/p>\n\u003cp>While he hopes the pro-animal fat Paleo crowd will buy his product, there is a whole other segment of people who “just like good food and taste it and love it and don’t have strong views about nutrition or any particular diet trends. Just tasting it and liking it is enough to get them excited about it,” said Sims.\u003c/p>\n\u003cp>Peak Yogurt is unique, he said, because the yogurts with the highest fat content on the market tend to be marketed as dessert.\u003c/p>\n\u003cp>Furthermore, he said, many yogurt brands have numerous chemicals in them, as well as lots of added sugar. “Most of what’s out there is nonfat or lowfat and really sugary,” he said. “It’s like a hidden junk food.”\u003c/p>\n\u003cp>As a chemical engineer Sims worked on the cultures that the major manufacturers use to make yogurt. He then began by making his own yogurt, adding heavy cream to a base of whole milk in a three to one ratio.\u003c/p>\n\u003cp>Making your own yogurt, Sims said, is “easy to learn and really fun as you just heat up some milk, put the culture in, let it set in an incubator and taste it the morning.”\u003c/p>\n\u003cp>Whole milk yogurt at the supermarket is usually 3.5 percent milk fat, while Peak Yogurt is 12 percent; whole milk Greek yogurt at the supermarket is usually around five or six percent, while Peak Greek Yogurt is 18 percent.\u003c/p>\n\u003cp>The crowdfunding campaign is to bring only the Greek yogurt to market, as Peak Yogurt's first product.\u003c/p>\n\u003cp>“I call these triple cream yogurts because the ratio from fat to protein is three to one. Triple cream brie is similar,” he said.\u003c/p>\n\u003cfigure id=\"attachment_102041\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102041\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920.jpg\" alt=\"Peak Yogurt tastes great with berries or honey, says Sims, just like other yogurts.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peak Yogurt tastes great with berries or honey, says Sims, just like other yogurts. \u003ccite>(courtesy of Peak Yogurt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sims already has made significant headway in bringing his product to market. He will source all of his dairy products – organic, of course – from \u003ca href=\"http://www.cloverpetaluma.com\" target=\"_blank\">Clover Stornetta\u003c/a> in Petaluma, and \u003ca href=\"http://pavels.net\" target=\"_blank\">Pavel’s Yogurt\u003c/a> in San Leandro will be the co-packer, meaning the company will make it separately as per Sims’ instructions and package it for him in its preexisting facility.\u003c/p>\n\u003cp>The question of how much animal fat one should consume remains highly controversial.\u003c/p>\n\u003cp>Sims believes that conventional wisdom about too much animal fat being bad for you “never had a strong scientific basis, it was an idea that was driven by politics and special interests in the food industry rather than any kind of scientific consensus.”\u003c/p>\n\u003cp>However, such major medical centers such as the \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/fat/art-20045550\" target=\"_blank\">Mayo Clinic\u003c/a> continue to advise people to eat a diet low in saturated fat, noting that it can cause a heightened risk of cardiovascular disease or type 2 diabetes.\u003c/p>\n\u003cp>By launching Peak Yogurt, Sims said he is inventing a new category of yogurt. While he’s thinking of adding flavors in the future, he’s adamant there won’t be any sugar in them, because “every food in the supermarket probably has added sugar in it.” He recommends eating his with a bit of honey if desired, as you can control how much you use.\u003c/p>\n\u003cp>“One fact that startled me was that most popular nonfat yogurts, which historically sell the best, their added sugar makes up 35 to 55 percent of the calories,\" said Sims. \"People think of fruit-flavored yogurt as a healthy alternative but it’s not accurate.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As someone who loves the natural tang of plain yogurt, I missed it here. And I can’t say I’m actively seeking ways to get more animal fat into my diet. Yet Peak Yogurt tastes as Sims said – the creamy mouth feel gets you upon first spoonful.\u003c/p>\n\n","blocks":[],"excerpt":"A San Francisco entrepreneur is trying to bring a \"triple cream\" yogurt to market. He hopes it will appeal to the Paleo crowd and foodies alike.","status":"publish","parent":0,"modified":1444923648,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":986},"headData":{"title":"Local Entrepreneur Hopes to Bring \"Triple Cream\" Yogurt to Market | KQED","description":"A San Francisco entrepreneur is trying to bring a "triple cream" yogurt to market. He hopes it will appeal to the Paleo crowd and foodies alike.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"101792 http://ww2.kqed.org/bayareabites/?p=101792","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/13/local-entrepreneur-hopes-to-bring-triple-cream-yogurt-to-market/","disqusTitle":"Local Entrepreneur Hopes to Bring \"Triple Cream\" Yogurt to Market","path":"/bayareabites/101792/local-entrepreneur-hopes-to-bring-triple-cream-yogurt-to-market","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>An avid climber, Evan Sims found that a diet high in animal fats worked best to give him the energy he needed. In fact, it wasn’t unheard of for Sims to drink a pint of heavy cream for dinner, and eat half a stick of butter before scaling a peak. (He tried to eat a whole one, but couldn’t).\u003c/p>\n\u003cp>He did this before scaling a granite monolith called the Incredible Hulk in the Sierras, “and it was the first time I really showed myself you can fuel these activities with fat.”\u003c/p>\n\u003cp>Sims, who lives in San Francisco and worked as a chemical engineer – specifically in fermentation – for about five years, is starting a new venture, with a product unlike anything on the market. He’s calling it “triple cream yogurt.”\u003c/p>\n\u003cp>“I was ready for something different, and I’ve gotten really interested in nutrition and health food in a serious way,” he said.\u003c/p>\n\u003cp>While “Peak Yogurt” (the brand name) isn’t available yet, Sims has launched a \u003ca href=\"http://igg.me/at/peak\" target=\"_blank\">crowdfunding campaign\u003c/a> to help bring it to market.\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>And savvy marketer that he is, he already has the endorsement of San Francisco’s \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, whose owner Sam Mogannam has given the yogurt his highest endorsement, saying “The Greek yogurt is the best I’ve ever tasted.”\u003c/p>\n\u003cfigure id=\"attachment_102040\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102040\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Evan-with-Yogurt-400x600.jpg\" alt=\"Evan Sims has been known to eat a half stick of butter before mountain climbing. Now he eats his own yogurt.\" width=\"400\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-1440x2161.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-1180x1771.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-960x1441.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Evan Sims has been known to eat a half stick of butter before mountain climbing. Now he eats his own yogurt. \u003ccite>(courtesy of Peak Yogurt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A self-described “former sugar junkie,” Sims has now become an evangelist for animal fat. He’s cut out all sugar from his diet, as well as gluten, and while he pretty much believes in the \u003ca href=\"http://thepaleodiet.com\" target=\"_blank\">Paleo diet\u003c/a>, he doesn’t want his yogurt to be limited to Paleo followers, as “it’s hard to put the stuff in your mouth and not fall for the explosion of creamy smoothness that it has,” he said.\u003c/p>\n\u003cp>While he hopes the pro-animal fat Paleo crowd will buy his product, there is a whole other segment of people who “just like good food and taste it and love it and don’t have strong views about nutrition or any particular diet trends. Just tasting it and liking it is enough to get them excited about it,” said Sims.\u003c/p>\n\u003cp>Peak Yogurt is unique, he said, because the yogurts with the highest fat content on the market tend to be marketed as dessert.\u003c/p>\n\u003cp>Furthermore, he said, many yogurt brands have numerous chemicals in them, as well as lots of added sugar. “Most of what’s out there is nonfat or lowfat and really sugary,” he said. “It’s like a hidden junk food.”\u003c/p>\n\u003cp>As a chemical engineer Sims worked on the cultures that the major manufacturers use to make yogurt. He then began by making his own yogurt, adding heavy cream to a base of whole milk in a three to one ratio.\u003c/p>\n\u003cp>Making your own yogurt, Sims said, is “easy to learn and really fun as you just heat up some milk, put the culture in, let it set in an incubator and taste it the morning.”\u003c/p>\n\u003cp>Whole milk yogurt at the supermarket is usually 3.5 percent milk fat, while Peak Yogurt is 12 percent; whole milk Greek yogurt at the supermarket is usually around five or six percent, while Peak Greek Yogurt is 18 percent.\u003c/p>\n\u003cp>The crowdfunding campaign is to bring only the Greek yogurt to market, as Peak Yogurt's first product.\u003c/p>\n\u003cp>“I call these triple cream yogurts because the ratio from fat to protein is three to one. Triple cream brie is similar,” he said.\u003c/p>\n\u003cfigure id=\"attachment_102041\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102041\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920.jpg\" alt=\"Peak Yogurt tastes great with berries or honey, says Sims, just like other yogurts.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peak Yogurt tastes great with berries or honey, says Sims, just like other yogurts. \u003ccite>(courtesy of Peak Yogurt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sims already has made significant headway in bringing his product to market. He will source all of his dairy products – organic, of course – from \u003ca href=\"http://www.cloverpetaluma.com\" target=\"_blank\">Clover Stornetta\u003c/a> in Petaluma, and \u003ca href=\"http://pavels.net\" target=\"_blank\">Pavel’s Yogurt\u003c/a> in San Leandro will be the co-packer, meaning the company will make it separately as per Sims’ instructions and package it for him in its preexisting facility.\u003c/p>\n\u003cp>The question of how much animal fat one should consume remains highly controversial.\u003c/p>\n\u003cp>Sims believes that conventional wisdom about too much animal fat being bad for you “never had a strong scientific basis, it was an idea that was driven by politics and special interests in the food industry rather than any kind of scientific consensus.”\u003c/p>\n\u003cp>However, such major medical centers such as the \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/fat/art-20045550\" target=\"_blank\">Mayo Clinic\u003c/a> continue to advise people to eat a diet low in saturated fat, noting that it can cause a heightened risk of cardiovascular disease or type 2 diabetes.\u003c/p>\n\u003cp>By launching Peak Yogurt, Sims said he is inventing a new category of yogurt. While he’s thinking of adding flavors in the future, he’s adamant there won’t be any sugar in them, because “every food in the supermarket probably has added sugar in it.” He recommends eating his with a bit of honey if desired, as you can control how much you use.\u003c/p>\n\u003cp>“One fact that startled me was that most popular nonfat yogurts, which historically sell the best, their added sugar makes up 35 to 55 percent of the calories,\" said Sims. \"People think of fruit-flavored yogurt as a healthy alternative but it’s not accurate.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As someone who loves the natural tang of plain yogurt, I missed it here. And I can’t say I’m actively seeking ways to get more animal fat into my diet. Yet Peak Yogurt tastes as Sims said – the creamy mouth feel gets you upon first spoonful.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101792/local-entrepreneur-hopes-to-bring-triple-cream-yogurt-to-market","authors":["5567"],"categories":["bayareabites_109","bayareabites_1245","bayareabites_1875"],"tags":["bayareabites_14927","bayareabites_9699","bayareabites_14926","bayareabites_2890"],"featImg":"bayareabites_102042","label":"bayareabites"},"bayareabites_97693":{"type":"posts","id":"bayareabites_97693","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97693","score":null,"sort":[1436191630000]},"guestAuthors":[],"slug":"is-your-grass-fed-beef-for-real-heres-how-to-tell-and-why-it-matters","title":"Is Your Grass-Fed Beef for Real? Here’s How to Tell and Why it Matters","publishDate":1436191630,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When you buy a pound of hamburger in the grocery store, you’re likely to be bombarded by an incredible assortment of labels. With all-natural, grass-fed, free-range, pastured, sustainably sourced, and certified organic options to choose from, it’s not easy to parse which beef is actually the best.\u003c/p>\n\u003cp>In recent years, demand for grass-fed beef has grown rapidly, thanks to the popularity of \u003ca href=\"http://civileats.com/2015/04/16/4-things-you-should-know-about-the-paleo-diet/\">high-protein diets\u003c/a> and growing consumer awareness about the \u003ca href=\"https://consumersunion.org/news/the-overuse-of-antibiotics-in-food-animals-threatens-public-health-2/\">overuse of antibiotics on farms\u003c/a> and other related concerns. Grass-fed beef is also seen as nutritionally superior to its corn-fed counterparts, thanks to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16500874\">the omega-3 fatty acids that cows ingest\u003c/a> when they graze on clover and other grasses. Grass-fed burger chains are \u003ca href=\"http://civileats.com/2015/04/01/how-a-family-of-farmers-opened-a-restaurant-and-created-their-own-supply-chain/\">popping up\u003c/a> all over the country, and even Carl’s Jr. began \u003ca href=\"http://www.takepart.com/article/2014/12/10/carls-jr-grass-fed-hamburgers\">offering\u003c/a> a grass-fed burger earlier this year.\u003c/p>\n\u003cp>But what exactly do we mean when we say “grass-fed”? And is all grass-fed beef the same?\u003c/p>\n\u003cp>\u003cstrong>It’s All in the Finishing\u003c/strong>\u003c/p>\n\u003cp>“All cattle are grass-fed at one time in their life, until most end up in a feedlot where they’re finished on grain,” says Texas rancher Gerry Shudde. Indeed, most cows spend at least six months eating grass, before they are “finished,” or fattened up, with grain. \u003ca href=\"http://www.beefusa.org/uDocs/Feedlot%20finishing%20fact%20sheet%20FINAL_4%2026%2006.pdf\">The National Cattlemen’s Beef Association puts that number at 12 months\u003c/a>, but most grain-finished beef cows don’t live beyond 18 months.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to rancher and the author of \u003ca href=\"http://civileats.com/2014/12/01/nicolette-niman-our-beef-shouldnt-be-with-cows/\">Defending Beef\u003c/a> Nicolette Hahn Niman, the real number likely falls somewhere in the middle. “On average, the cattle in the U.S. that is going through feedlots is slaughtered at 14-16 months,” she says. “They do grow fatter and faster if they’re being fed grain, so they’re going into feedlots at younger ages to shorten that time as much as possible.” In a feedlot environment, grain causes cows to put on about one pound for every six pounds of feed they eat. In contrast, grass-fed cows are slaughtered anywhere between 18-36 months.\u003c/p>\n\u003cp>“When you keep cattle on grass their whole lives, and truly have them forage for a diet that their bodies have evolved to eat, you allow them to grow at a slower pace,” says Niman. Not surprisingly, caring for the animal for so long can be expensive for ranchers and consumers.\u003c/p>\n\u003cp>Many informed eaters will tell you that this slower process results in a signature flavor and distinct leanness that sets it apart from its corn-fed counterpart, but the fact is that beef producers can label their product “grass-fed,” even if the animal is fed grain over the course of its lifetime. Unlike the lengthy auditing process involved in U.S. Department of Agriculture’s (USDA) organic certification, the use of “grass-fed” is only regulated under the agency’s “\u003ca href=\"http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateN&rightNav1=GrassFedMarketingClaimStandards&topNav=&leftNav=GradingCertificationandVerfication&page=GrassFedMarketingClaims&resultType=\">marketing claim standards.\u003c/a>”\u003c/p>\n\u003cp>According to these standards, grass-fed cows are supposed to be given continuous access to rangeland, and they cannot be fed grains or grain by-products. In the event of drought or other “adverse weather conditions,” farmers are allowed to bend these rules if the animal’s wellness is in jeopardy, but they must maintain meticulous records. Unfortunately, these regulations are, for the most part, a paper tiger.\u003c/p>\n\u003cp>\u003cstrong>Missing Oversight\u003c/strong>\u003c/p>\n\u003cp>Marilyn Noble of the \u003ca href=\"http://www.americangrassfed.org/\">American Grassfed Association\u003c/a> argues that beef producers have little incentive to stick with those rules. “It’s a big issue, and there is a lot of misunderstanding. The Agricultural Marketing Service developed the grass-fed standard, but the Food Safety and Inspection Service actually enforces it,” says Noble. “The two organizations, even though they’re both part of the USDA, don’t communicate especially well. You see a lot of beef labeled as ‘grass-fed,’ but whether or not it actually meets that standard is questionable.”\u003c/p>\n\u003cp>Noble’s skepticism is rooted in the fact that, for the most part, the USDA allows producers to determine whether or not their beef meets the grass-fed beef marketing claim standard. Noble says farms “self-certify” their own beef, and the Food Safety and Inspection Service generally goes along with their claim. The ubiquitous “naturally raised” label on meat \u003ca href=\"http://civileats.com/2014/09/12/can-you-trust-the-natural-label/\">has no enforceable meaning either\u003c/a>, and further muddles a consumer’s ability to find beef that has been exclusively raised on pasture.\u003c/p>\n\u003cp>The American Grassfed Association, established in 2003, has far more stringent standards for its own label than the USDA, and hires third-party auditors to inspect the farms of its \u003ca href=\"http://www.americangrassfed.org/producer-profiles/\">100-plus certified producers\u003c/a> across the country each year.\u003c/p>\n\u003cp>Farmers’ markets are also often full of vendors offering grass-fed beef from their own pastures. And the rising popularity of \u003ca href=\"http://www.localharvest.org/store/meats.jsp\">meat CSAs\u003c/a> and \u003ca href=\"http://www.eatwild.com/products/\">whole animal buying clubs\u003c/a> is an indication of how dramatically this trend has grown in recent years. With these options, consumers can talk directly to farmers to find out how their beef was raised. Many of these producers have begun using the term “pasture raised,” another unregulated labeling term that is popular among ranchers.\u003c/p>\n\u003cp>Even Whole Foods has adopted some of this farm-to-market language in its meat sourcing standards. For example, “pasture-centered” farms score a 4 out of 5 on the grocer’s \u003ca href=\"http://www.wholefoodsmarket.com/about-our-products/quality-standards/animal-welfare-standards\">Animal Welfare Rating scale (owned by Global Animal Partnership)\u003c/a>. In reality, Niman says, these animals may not be doing much of the foraging that gives grass-fed beef its nutritional benefits.\u003c/p>\n\u003cp>“[Whole Foods] has been encouraging this segment of beef in the marketplace where animals are roaming on a small area with vegetative cover,” says Niman. “But they’re being provided feed, and not actually getting most of their nutrition from foraging. It’s almost like a feedlot.”\u003c/p>\n\u003cp>At \u003ca href=\"http://www.eatlikeitmatters.com/\">BN Ranch\u003c/a>, which Nicolette operates with her husband, Bill Niman, “the godfather of sustainable meat” and founder of Niman Ranch, cattle is given more time to slowly develop fat over a period of more than two years. For the Nimans, good “eating quality” in the beef is paramount. But, Nicolette says, that’s not always the case on farms where people are “doing it for philosophical reasons. They believe that grazing is ecologically superior, and that it is the right way to raise cattle. The things that are motivating them are not eating quality.”\u003c/p>\n\u003cp>As a result, grass-fed beef’s lean flavor is often seen as inferior. Some chefs, particularly in fine-dining steakhouses, still resist serving grass-fed beef in favor of corn-fed, USDA prime beef, because of its fat content.\u003c/p>\n\u003cp>\u003cstrong>Worth the Wait\u003c/strong>\u003c/p>\n\u003cp>Michael Sohocki, chef of \u003ca href=\"http://www.restaurantgwendolyn.com/\">Restaurant Gwendolyn\u003c/a> in San Antonio, Texas, chooses grass-fed beef over the cheaper, richer, corn-fed cuts because he firmly believes that the process is worth the extra time and money. And his discerning diners come to his restaurant because they know the meat has been properly sourced. “When you eat stockyard beef, all of that beef is the same,” says Sohocki. “It’s done that way to guarantee its consistency. That’s what McDonald’s specializes in.”\u003c/p>\n\u003cp>Sohocki calls grass-fed beef “the only trustworthy product left in this world.” He sources it from nearby \u003ca href=\"http://www.shudderanch.com/\">Shudde Ranch\u003c/a>, where Jeanne and Gerry Shudde make a point of raising a specialized cross-breed of species suited to naturally develop fat on pasture.\u003c/p>\n\u003cp>“Our [cows] are on grass when they’re with their mother. And when separated, they stay on the grass,” says Gerry Shudde.\u003c/p>\n\u003cp>The Shuddes decided to go grass-fed by chance after acquiring a herd of Longhorn cattle that they planned to cross-breed with their own. The offspring did not fare well, but the Shuddes ultimately decided to keep the longhorn cows. When they butchered a six-year-old cow, which had been raised on grass for much longer than usual, Jeanne says, “It was really tender. We thought ‘gosh, this tastes better than what we get in the grocery store.’”\u003c/p>\n\u003cp>From there, the Shuddes developed their own, new breed of grass-fed cattle. They were already raising cows without antibiotics or hormones, and their farm eventually evolved into a completely grass-fed operation by 2002. Still, they had to find the right cow to produce the quality of beef that they desired. “Most of the animals that you find today have been genetically selected to do well in a feedlot environment,” says Jeanne. “If you take them and put them on grass and think they will [taste good], I’d say maybe, maybe not. But if you take an animal that is genetically survival-oriented, it will become well-marbled on grass.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Their own cows are now a cross between that original herd of Longhorn cattle and a heritage Devon bull. “Our belief is that if they eat what they evolved to eat, and live in the way that they have evolved to, the nutrition for the animal’s survival will be there,” says Jeanne. “If the nutrition is there, humans will get that nutrition when we eat the meat.”\u003c/p>\n\n","blocks":[],"excerpt":"As demand for grass-fed beef explodes, a range of practices and labels (and a lack of regulation) persists. ","status":"publish","parent":0,"modified":1436191630,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1591},"headData":{"title":"Is Your Grass-Fed Beef for Real? Here’s How to Tell and Why it Matters | KQED","description":"As demand for grass-fed beef explodes, a range of practices and labels (and a lack of regulation) persists. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"97693 http://ww2.kqed.org/bayareabites/?p=97693","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/06/is-your-grass-fed-beef-for-real-heres-how-to-tell-and-why-it-matters/","disqusTitle":"Is Your Grass-Fed Beef for Real? Here’s How to Tell and Why it Matters","nprByline":"\u003ca href=\"http://civileats.com/author/amccarthy/\"> Amy McCarthy\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>","path":"/bayareabites/97693/is-your-grass-fed-beef-for-real-heres-how-to-tell-and-why-it-matters","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When you buy a pound of hamburger in the grocery store, you’re likely to be bombarded by an incredible assortment of labels. With all-natural, grass-fed, free-range, pastured, sustainably sourced, and certified organic options to choose from, it’s not easy to parse which beef is actually the best.\u003c/p>\n\u003cp>In recent years, demand for grass-fed beef has grown rapidly, thanks to the popularity of \u003ca href=\"http://civileats.com/2015/04/16/4-things-you-should-know-about-the-paleo-diet/\">high-protein diets\u003c/a> and growing consumer awareness about the \u003ca href=\"https://consumersunion.org/news/the-overuse-of-antibiotics-in-food-animals-threatens-public-health-2/\">overuse of antibiotics on farms\u003c/a> and other related concerns. Grass-fed beef is also seen as nutritionally superior to its corn-fed counterparts, thanks to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16500874\">the omega-3 fatty acids that cows ingest\u003c/a> when they graze on clover and other grasses. Grass-fed burger chains are \u003ca href=\"http://civileats.com/2015/04/01/how-a-family-of-farmers-opened-a-restaurant-and-created-their-own-supply-chain/\">popping up\u003c/a> all over the country, and even Carl’s Jr. began \u003ca href=\"http://www.takepart.com/article/2014/12/10/carls-jr-grass-fed-hamburgers\">offering\u003c/a> a grass-fed burger earlier this year.\u003c/p>\n\u003cp>But what exactly do we mean when we say “grass-fed”? And is all grass-fed beef the same?\u003c/p>\n\u003cp>\u003cstrong>It’s All in the Finishing\u003c/strong>\u003c/p>\n\u003cp>“All cattle are grass-fed at one time in their life, until most end up in a feedlot where they’re finished on grain,” says Texas rancher Gerry Shudde. Indeed, most cows spend at least six months eating grass, before they are “finished,” or fattened up, with grain. \u003ca href=\"http://www.beefusa.org/uDocs/Feedlot%20finishing%20fact%20sheet%20FINAL_4%2026%2006.pdf\">The National Cattlemen’s Beef Association puts that number at 12 months\u003c/a>, but most grain-finished beef cows don’t live beyond 18 months.\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>According to rancher and the author of \u003ca href=\"http://civileats.com/2014/12/01/nicolette-niman-our-beef-shouldnt-be-with-cows/\">Defending Beef\u003c/a> Nicolette Hahn Niman, the real number likely falls somewhere in the middle. “On average, the cattle in the U.S. that is going through feedlots is slaughtered at 14-16 months,” she says. “They do grow fatter and faster if they’re being fed grain, so they’re going into feedlots at younger ages to shorten that time as much as possible.” In a feedlot environment, grain causes cows to put on about one pound for every six pounds of feed they eat. In contrast, grass-fed cows are slaughtered anywhere between 18-36 months.\u003c/p>\n\u003cp>“When you keep cattle on grass their whole lives, and truly have them forage for a diet that their bodies have evolved to eat, you allow them to grow at a slower pace,” says Niman. Not surprisingly, caring for the animal for so long can be expensive for ranchers and consumers.\u003c/p>\n\u003cp>Many informed eaters will tell you that this slower process results in a signature flavor and distinct leanness that sets it apart from its corn-fed counterpart, but the fact is that beef producers can label their product “grass-fed,” even if the animal is fed grain over the course of its lifetime. Unlike the lengthy auditing process involved in U.S. Department of Agriculture’s (USDA) organic certification, the use of “grass-fed” is only regulated under the agency’s “\u003ca href=\"http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateN&rightNav1=GrassFedMarketingClaimStandards&topNav=&leftNav=GradingCertificationandVerfication&page=GrassFedMarketingClaims&resultType=\">marketing claim standards.\u003c/a>”\u003c/p>\n\u003cp>According to these standards, grass-fed cows are supposed to be given continuous access to rangeland, and they cannot be fed grains or grain by-products. In the event of drought or other “adverse weather conditions,” farmers are allowed to bend these rules if the animal’s wellness is in jeopardy, but they must maintain meticulous records. Unfortunately, these regulations are, for the most part, a paper tiger.\u003c/p>\n\u003cp>\u003cstrong>Missing Oversight\u003c/strong>\u003c/p>\n\u003cp>Marilyn Noble of the \u003ca href=\"http://www.americangrassfed.org/\">American Grassfed Association\u003c/a> argues that beef producers have little incentive to stick with those rules. “It’s a big issue, and there is a lot of misunderstanding. The Agricultural Marketing Service developed the grass-fed standard, but the Food Safety and Inspection Service actually enforces it,” says Noble. “The two organizations, even though they’re both part of the USDA, don’t communicate especially well. You see a lot of beef labeled as ‘grass-fed,’ but whether or not it actually meets that standard is questionable.”\u003c/p>\n\u003cp>Noble’s skepticism is rooted in the fact that, for the most part, the USDA allows producers to determine whether or not their beef meets the grass-fed beef marketing claim standard. Noble says farms “self-certify” their own beef, and the Food Safety and Inspection Service generally goes along with their claim. The ubiquitous “naturally raised” label on meat \u003ca href=\"http://civileats.com/2014/09/12/can-you-trust-the-natural-label/\">has no enforceable meaning either\u003c/a>, and further muddles a consumer’s ability to find beef that has been exclusively raised on pasture.\u003c/p>\n\u003cp>The American Grassfed Association, established in 2003, has far more stringent standards for its own label than the USDA, and hires third-party auditors to inspect the farms of its \u003ca href=\"http://www.americangrassfed.org/producer-profiles/\">100-plus certified producers\u003c/a> across the country each year.\u003c/p>\n\u003cp>Farmers’ markets are also often full of vendors offering grass-fed beef from their own pastures. And the rising popularity of \u003ca href=\"http://www.localharvest.org/store/meats.jsp\">meat CSAs\u003c/a> and \u003ca href=\"http://www.eatwild.com/products/\">whole animal buying clubs\u003c/a> is an indication of how dramatically this trend has grown in recent years. With these options, consumers can talk directly to farmers to find out how their beef was raised. Many of these producers have begun using the term “pasture raised,” another unregulated labeling term that is popular among ranchers.\u003c/p>\n\u003cp>Even Whole Foods has adopted some of this farm-to-market language in its meat sourcing standards. For example, “pasture-centered” farms score a 4 out of 5 on the grocer’s \u003ca href=\"http://www.wholefoodsmarket.com/about-our-products/quality-standards/animal-welfare-standards\">Animal Welfare Rating scale (owned by Global Animal Partnership)\u003c/a>. In reality, Niman says, these animals may not be doing much of the foraging that gives grass-fed beef its nutritional benefits.\u003c/p>\n\u003cp>“[Whole Foods] has been encouraging this segment of beef in the marketplace where animals are roaming on a small area with vegetative cover,” says Niman. “But they’re being provided feed, and not actually getting most of their nutrition from foraging. It’s almost like a feedlot.”\u003c/p>\n\u003cp>At \u003ca href=\"http://www.eatlikeitmatters.com/\">BN Ranch\u003c/a>, which Nicolette operates with her husband, Bill Niman, “the godfather of sustainable meat” and founder of Niman Ranch, cattle is given more time to slowly develop fat over a period of more than two years. For the Nimans, good “eating quality” in the beef is paramount. But, Nicolette says, that’s not always the case on farms where people are “doing it for philosophical reasons. They believe that grazing is ecologically superior, and that it is the right way to raise cattle. The things that are motivating them are not eating quality.”\u003c/p>\n\u003cp>As a result, grass-fed beef’s lean flavor is often seen as inferior. Some chefs, particularly in fine-dining steakhouses, still resist serving grass-fed beef in favor of corn-fed, USDA prime beef, because of its fat content.\u003c/p>\n\u003cp>\u003cstrong>Worth the Wait\u003c/strong>\u003c/p>\n\u003cp>Michael Sohocki, chef of \u003ca href=\"http://www.restaurantgwendolyn.com/\">Restaurant Gwendolyn\u003c/a> in San Antonio, Texas, chooses grass-fed beef over the cheaper, richer, corn-fed cuts because he firmly believes that the process is worth the extra time and money. And his discerning diners come to his restaurant because they know the meat has been properly sourced. “When you eat stockyard beef, all of that beef is the same,” says Sohocki. “It’s done that way to guarantee its consistency. That’s what McDonald’s specializes in.”\u003c/p>\n\u003cp>Sohocki calls grass-fed beef “the only trustworthy product left in this world.” He sources it from nearby \u003ca href=\"http://www.shudderanch.com/\">Shudde Ranch\u003c/a>, where Jeanne and Gerry Shudde make a point of raising a specialized cross-breed of species suited to naturally develop fat on pasture.\u003c/p>\n\u003cp>“Our [cows] are on grass when they’re with their mother. And when separated, they stay on the grass,” says Gerry Shudde.\u003c/p>\n\u003cp>The Shuddes decided to go grass-fed by chance after acquiring a herd of Longhorn cattle that they planned to cross-breed with their own. The offspring did not fare well, but the Shuddes ultimately decided to keep the longhorn cows. When they butchered a six-year-old cow, which had been raised on grass for much longer than usual, Jeanne says, “It was really tender. We thought ‘gosh, this tastes better than what we get in the grocery store.’”\u003c/p>\n\u003cp>From there, the Shuddes developed their own, new breed of grass-fed cattle. They were already raising cows without antibiotics or hormones, and their farm eventually evolved into a completely grass-fed operation by 2002. Still, they had to find the right cow to produce the quality of beef that they desired. “Most of the animals that you find today have been genetically selected to do well in a feedlot environment,” says Jeanne. “If you take them and put them on grass and think they will [taste good], I’d say maybe, maybe not. But if you take an animal that is genetically survival-oriented, it will become well-marbled on grass.”\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>Their own cows are now a cross between that original herd of Longhorn cattle and a heritage Devon bull. “Our belief is that if they eat what they evolved to eat, and live in the way that they have evolved to, the nutrition for the animal’s survival will be there,” says Jeanne. “If the nutrition is there, humans will get that nutrition when we eat the meat.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97693/is-your-grass-fed-beef-for-real-heres-how-to-tell-and-why-it-matters","authors":["byline_bayareabites_97693"],"categories":["bayareabites_13718","bayareabites_4084","bayareabites_1245","bayareabites_12555","bayareabites_2035"],"tags":["bayareabites_14609","bayareabites_620","bayareabites_1852","bayareabites_9807","bayareabites_10774","bayareabites_243","bayareabites_14610","bayareabites_9699"],"featImg":"bayareabites_97698","label":"bayareabites"},"bayareabites_94205":{"type":"posts","id":"bayareabites_94205","meta":{"index":"posts_1591205157","site":"bayareabites","id":"94205","score":null,"sort":[1427216878000]},"guestAuthors":[],"slug":"two-new-berkeley-cafes-offer-butter-in-your-coffee-and-kava-in-your-tea","title":"Two New Berkeley Cafes Offer Butter In Your Coffee And Kava In Your Tea","publishDate":1427216878,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>There is no shortage of non-alcoholic drinks in Berkeley. The \u003ca href=\"http://www.yelp.com/biz/brewed-awakening-berkeley\" target=\"_blank\">first\u003c/a>, \u003ca href=\"http://www.peets.com/\" target=\"_blank\">second \u003c/a>and \u003ca href=\"http://shop.artiscoffee.com/\" target=\"_blank\">third waves \u003c/a>of coffee are all sufficiently represented. There are many \u003ca href=\"http://www.dailycal.org/2013/10/02/best-among-4-tea-houses-berkeley/\" target=\"_blank\">spots for tea\u003c/a> of every variety, including \u003ca href=\"http://www.yelp.com/biz/asha-tea-house-berkeley\" target=\"_blank\">bubble.\u003c/a> There’s even \u003ca href=\"http://www.yelp.com/biz/sweetheart-cafe-berkeley?q=avocado\" target=\"_blank\">more than\u003c/a> one place to get an \u003ca href=\"http://www.yelp.com/biz/bobo-drinks-berkeley-4?q=avocado%20smoothie\" target=\"_blank\">avocado smoothie\u003c/a>.\u003c/p>\n\u003cp>But two new Berkeley cafes have found something new to offer. In the Gourmet Ghetto, the Bay Area’s first dedicated grain-free restaurant, \u003ca href=\"http://www.missionheirloom.com/\" target=\"_blank\">Mission Heirloom\u003c/a>, serves coffee with everything from camel’s milk to butter. Down on University, \u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">MeloMelo Kava Bar\u003c/a> is introducing customers to drinks made with kava.\u003c/p>\n\u003cp>The two cafes are very similar. Both are beautiful spaces, filled with little details like Mission Heirloom’s elegant Heath Ceramic dishes and MeloMelo’s lighting system, which changes colors if they’re mentioned on Twitter or Instagram. Both inspire evangelical devotion among their respective fans. And both are expensive, with drinks hovering around the six to seven dollar range. Your impression of them will likely depend on your tolerance for both acquired tastes and alternative health.\u003c/p>\n\u003cfigure id=\"attachment_94211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0209.jpg\">\u003cimg class=\"size-full wp-image-94211\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0209.jpg\" alt=\"Interior of Mission Heirloom. Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Mission Heirloom. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>It was only a matter of time before the Bay Area got its first paleo eatery. Mission Heirloom, which opened last fall in a former vegetarian Chinese food restaurant, offers an impressive array of options for the modern caveman: not only do they offer breakfast, lunch and dinner, they host classes and events with such Paleo luminaries as Robb Wolf. It’s impressively inclusive and free of every aspect of modern life that could possibly harm you: not only is the food grain, gluten and legume free, they don’t use any plastic and only use steel cookware. Like their neighbors in the Gourmet Ghetto, they’re passionate about sourcing quality ingredients from local farms: their blog is filled with pictures of them visiting the farms where they get everything \u003ca href=\"https://missionheirloom.wordpress.com/category/farm-tours/\" target=\"_blank\">from eggs to raisins\u003c/a>.\u003c/p>\n\u003cp>The space is large, with a sunny patio in the back that's filled with plants and charmingly mismatched furniture, and they’ve obviously found their niche. During the sunny weekend late morning I’m there, there’s a steady stream of customers, and a line stretches to the door.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The coffee drinks at Mission Heirloom are a far cry from the ones at the original Peet’s up the street. They proudly serve a non-local coffee, Chicago’s Intelligentsia, a bold move in an area that that prides itself on its number of excellent coffee roasters. \u003ca href=\"https://missionheirloom.wordpress.com/2014/10/04/learning-more-about-coffee-and-tea/\" target=\"_blank\">On their website\u003c/a> they say that they were drawn to the roaster for its commitment to developing a Direct Trade relationship with their farmers and emphasizing seasonality. Don’t expect to see any familiar little pink or blue packets, either: the only sweeteners the cafe offers are honey and coconut sugar.\u003c/p>\n\u003cfigure id=\"attachment_94210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/interior.jpg\">\u003cimg class=\"size-full wp-image-94210\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/interior.jpg\" alt=\"The patio at Mission Heirloom. Photo: Shelby Pope\" width=\"1920\" height=\"1434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-1440x1076.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-1180x881.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-320x239.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The patio at Mission Heirloom. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Mission Heirloom gives customers a chance to make any espresso drinks with raw milk, which they source from \u003ca href=\"http://www.organicpastures.com/\" target=\"_blank\">Organic Pastures\u003c/a> in Fresno. Why raw milk? Some believe that consuming milk in its original form, free from pasteurization and processing, is easier to digest. There are also claims that people who are otherwise lactose intolerant can drink raw milk, though \u003ca href=\"http://med.stanford.edu/news/all-news/2014/03/claim-that-raw-milk-reduces-lactose-intolerance-doesnt-pass-smell-test-study-finds.html\" target=\"_blank\">that’s been challenged\u003c/a>.\u003c/p>\n\u003cp>“Buying quality dairy products for cooking and drinking is an important part of our mission. While many of our customers cannot tolerate dairy, those that do deserve the best,” \u003ca href=\"https://missionheirloom.wordpress.com/2014/10/04/learning-more-about-coffee-and-tea/\" target=\"_blank\">explains\u003c/a> their website. “Organic raw milk provides beneficial bacteria for our guts in addition to CLA saturated fats and a beneficial ratio of omega-3 to omega-6 fatty acids.”\u003c/p>\n\u003cfigure id=\"attachment_94208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0180.jpg\">\u003cimg class=\"size-full wp-image-94208\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0180.jpg\" alt=\"Raw milk cappuccino. Photo: Shelby Pope\" width=\"1920\" height=\"1071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-400x223.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-800x446.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-1440x803.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-1180x658.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-768x428.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-320x179.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raw milk cappuccino. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>A raw milk cappuccino tasted startlingly different from one made with traditional milk--even though you could argue that heating the milk for a cappuccino took the edge off its rawness. It’s thicker than the 2% Clover I grew up eating with my Cheerios, with a sweetness and roundness that complements the fruitiness of \u003ca href=\"http://www.intelligentsiacoffee.com/content/black-cat-project\" target=\"_blank\">Intelligentsia’s Black Cat \u003c/a>espresso blend.\u003c/p>\n\u003cp>The bulletproof coffee is weirder. A mix of special \u003ca href=\"https://www.upgradedself.com/products/bulletproof-upgraded-coffee-5lb\" target=\"_blank\">bulletproof beans\u003c/a>, Straus unsalted butter and “\u003ca href=\"https://www.upgradedself.com/products/bulletproof-upgraded-brain-octane-oil\" target=\"_blank\">brain octane\u003c/a>,” it’s supposed to boost your metabolism, giving you consistent energy throughout the day without any of the crashes typical of a traditional cup.\u003c/p>\n\u003cp>It’s satisfying, in the comforting way that all all warm-creamy drinks are. Thanks to a whiz in their high powered blender, it’s smooth and rich, with a sharp, somewhat aggressively nutty flavor that masks much of the coffee taste. It’s best drunk while warm. When it cools, it becomes increasingly bitter and the butterfat start to separate, pooling in unappetizing yellow dots on the drink’s surface.\u003c/p>\n\u003cp>I hadn’t eaten anything that morning, and the bulletproof coffee seemed to work, staving off my \u003ca href=\"http://www.theguardian.com/science/shortcuts/2014/apr/15/hangry-stupid-made-up-word-angry-hungry\" target=\"_blank\">hangriness\u003c/a>. While normally I would have usually been snapping at my loved ones and rushing to neighboring \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheeseboard\u003c/a> for a desperate injection of carbs, my cup of fat left me feeling oddly satisfied, without the usual caffeine crash.\u003c/p>\n\u003cfigure id=\"attachment_94209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0197.jpg\">\u003cimg class=\"size-full wp-image-94209\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0197.jpg\" alt=\"Bulletproof coffee. Photo: Shelby Pope\" width=\"1920\" height=\"1159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-400x241.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-800x483.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-1440x869.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-1180x712.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-768x464.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-320x193.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bulletproof coffee. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">MeloMelo Kava Bar\u003c/a> on University also want to help people avoid that crash, albeit in a caffeine-free way. Their bar is the first in the Bay Area to offer a range of drinks made from root of \u003ca href=\"http://en.wikipedia.org/wiki/Kava\" target=\"_blank\">kava\u003c/a>, the South Pacific plant that’s been used for thousands of years for its calming and anxiety lessening effects. The owners source the kava from a few different sources around the South Pacific and grind it themselves in-house. Legally, it's classified as a supplement, and it's composed of 18 different active ingredients called kavalactones that produce sedative effects. It’s also pretty gross.\u003c/p>\n\u003cfigure id=\"attachment_94212\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0258.jpg\">\u003cimg class=\"size-full wp-image-94212\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0258.jpg\" alt=\"Kava looks and tastes like dirt. Photo: Shelby Pope\" width=\"1920\" height=\"972\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-400x203.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-800x405.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-1440x729.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-1180x597.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-768x389.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-320x162.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kava looks and tastes like dirt. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The cafe’s owners, Nico Rivard and Rami Kayali, encourage all first timers to try kava in its pure form. “The only drawback of kava is that it tastes like the earth it's harvested in,” Kayali warns, and accordingly, it looks like mud in my cup and tastes like it too (He euphemistically refers to it as it as having “pepper notes.”) After clinking coconut shells and toasting “\u003ca href=\"http://gohawaii.about.com/od/fijiculture/a/all-about-bula.htm\" target=\"_blank\">bula\u003c/a>,” (A Fijian toast meaning “life” or health”), I choke it down, the slices of pineapple they offer a welcome chaser. Almost immediately, my mouth started to tingle. I flash back to my first Sephora purchase, a \u003ca href=\"http://shop.duwop.com/lip-venom-lip-plumper-lip-gloss.aspx\" target=\"_blank\">lipgloss made with cinnamon oil\u003c/a>, designed to sting your lips, producing a painfully attractive swollen pout.\u003c/p>\n\u003cfigure id=\"attachment_94215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0269.jpg\">\u003cimg class=\"size-full wp-image-94215\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0269.jpg\" alt=\"MeloMelo interior. Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">MeloMelo interior. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, the tingling disappeared and I started to feel relaxed, my internal CNN ticker tape of constant minor worries and anxieties fading away for a few hours. “It’s relaxing, calming,” Rivard said. “I have bartended with and without kava, and I can tell you that I’m certainly much more on my game after I’ve had a little kava. I usually have sleep problems and now that we’re at the point where we’re drinking it every day, I find that my sleep has improved threefold.”\u003c/p>\n\u003cp>In an effort to make kava more palatable, Rivard and Kayali offer a few more variations on their menu, including kava mixed with coconut water and tea infused kava (“It tastes like kava flavored Vitamin Water,” my friend observed.) They’re all enjoyable, especially the “kava koncoction” I tried, a velvety mix of cream of coconut and kava (the koncoction changes weekly, depending what look good at the farmers' market).\u003c/p>\n\u003cp>In the six weeks that the cafe has been open, the cafe has developed a loyal following of locals. On a recent weekday afternoon, a steady stream of customers came through the light-filled, high-ceilinged room. Many were new customers, receiving the bitter initiation, but several were regulars, greeting the owners by name. A Philz barista told me she liked to come there to relax and counteract the effects of chugging coffee all day. Since the cafe is open from 12-12 almost every day, it provides a unique bar-like but alcohol-free environment.\u003c/p>\n\u003cfigure id=\"attachment_94213\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0266.jpg\">\u003cimg class=\"size-full wp-image-94213\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0266.jpg\" alt='Owner Rami Kayali gives a toast: \"Bula!\" Photo: Shelby Pope' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owner Rami Kayali gives a toast: \"Bula!\" Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>“There isn’t any of the aggressiveness or stupor associated with alcohol bars where you’re like “Oh God, was I an idiot the night before, did I do something stupid? Did I say something stupid?’’ Kayali said (There is, however, the danger of becoming “shell-faced,” their term for anyone who imbibes one too many coconut shells of the bitter drink).\u003c/p>\n\u003cp>It’s easy to while away the hours at MeloMelo. There’s a couch, board games, and at night, they project movies on the walls. Rivard just bought seven sets of Jenga in preparation for a tournament they're hosting. Sitting at the bar after trying all the variations of kava, I was surprised to find myself craving the bracing original blend, but Kayali said it’s a common reaction.\u003c/p>\n\u003cp>“Time and again we’ve been noticing that people come back, and after a few drinks, they’ll gravitate back to the traditional serving, and it’s been our best seller,” he said, adding that while they’ll be experimenting with their menu (they currently offer kombucha and yerba mate as well), they’d like to keep it simple and centered around kava. “We like giving that modern twist to this ancient tradition, bringing it and giving it a Bay Area twist.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.missionheirloom.com/\" target=\"_blank\">Mission Heirloom Cafe\u003c/a>\u003cbr>\n2085 Vine St., Berkeley [\u003ca href=\"https://www.google.com/maps/place/Mission:+Heirloom/@37.880399,-122.26993,17z/data=!3m1!4b1!4m2!3m1!1s0x80857ea6b73ed55f:0x7ac84033de579a79\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 859-4501\u003cbr>\nHours: Tue-Fri 11am-9pm, Sat 10am-9pm, Sun 11am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/missionheirloom?ref=br_tf\" target=\"_blank\">Mission Heirloom Garden Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/missionheirloom\" target=\"_blank\">@MissionHeirloom\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">MeloMelo Kava Bar\u003c/a>\u003cbr>\n1701 University Ave, Berkeley [\u003ca href=\"https://www.google.com/maps/place/MeloMelo+Kava+Bar/@37.871194,-122.277398,17z/data=!3m1!4b1!4m2!3m1!1s0x80857e978fd2841f:0x4f821a4e9c7f62c9\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 900-9316\u003cbr>\nHours: Mon-Sat 12pm-12am, Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/melomelokava\" target=\"_blank\">MeloMelo Kava Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/melokava\" target=\"_blank\">@MeloKava\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\n","blocks":[],"excerpt":"Two new Berkeley cafes offer the latest drink trends. \r\n","status":"publish","parent":0,"modified":1428111183,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1694},"headData":{"title":"Two New Berkeley Cafes Offer Butter In Your Coffee And Kava In Your Tea | KQED","description":"Two new Berkeley cafes offer the latest drink trends. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"94205 http://blogs.kqed.org/bayareabites/?p=94205","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/24/two-new-berkeley-cafes-offer-butter-in-your-coffee-and-kava-in-your-tea/","disqusTitle":"Two New Berkeley Cafes Offer Butter In Your Coffee And Kava In Your Tea","path":"/bayareabites/94205/two-new-berkeley-cafes-offer-butter-in-your-coffee-and-kava-in-your-tea","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>There is no shortage of non-alcoholic drinks in Berkeley. The \u003ca href=\"http://www.yelp.com/biz/brewed-awakening-berkeley\" target=\"_blank\">first\u003c/a>, \u003ca href=\"http://www.peets.com/\" target=\"_blank\">second \u003c/a>and \u003ca href=\"http://shop.artiscoffee.com/\" target=\"_blank\">third waves \u003c/a>of coffee are all sufficiently represented. There are many \u003ca href=\"http://www.dailycal.org/2013/10/02/best-among-4-tea-houses-berkeley/\" target=\"_blank\">spots for tea\u003c/a> of every variety, including \u003ca href=\"http://www.yelp.com/biz/asha-tea-house-berkeley\" target=\"_blank\">bubble.\u003c/a> There’s even \u003ca href=\"http://www.yelp.com/biz/sweetheart-cafe-berkeley?q=avocado\" target=\"_blank\">more than\u003c/a> one place to get an \u003ca href=\"http://www.yelp.com/biz/bobo-drinks-berkeley-4?q=avocado%20smoothie\" target=\"_blank\">avocado smoothie\u003c/a>.\u003c/p>\n\u003cp>But two new Berkeley cafes have found something new to offer. In the Gourmet Ghetto, the Bay Area’s first dedicated grain-free restaurant, \u003ca href=\"http://www.missionheirloom.com/\" target=\"_blank\">Mission Heirloom\u003c/a>, serves coffee with everything from camel’s milk to butter. Down on University, \u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">MeloMelo Kava Bar\u003c/a> is introducing customers to drinks made with kava.\u003c/p>\n\u003cp>The two cafes are very similar. Both are beautiful spaces, filled with little details like Mission Heirloom’s elegant Heath Ceramic dishes and MeloMelo’s lighting system, which changes colors if they’re mentioned on Twitter or Instagram. Both inspire evangelical devotion among their respective fans. And both are expensive, with drinks hovering around the six to seven dollar range. Your impression of them will likely depend on your tolerance for both acquired tastes and alternative health.\u003c/p>\n\u003cfigure id=\"attachment_94211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0209.jpg\">\u003cimg class=\"size-full wp-image-94211\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0209.jpg\" alt=\"Interior of Mission Heirloom. Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Mission Heirloom. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>It was only a matter of time before the Bay Area got its first paleo eatery. Mission Heirloom, which opened last fall in a former vegetarian Chinese food restaurant, offers an impressive array of options for the modern caveman: not only do they offer breakfast, lunch and dinner, they host classes and events with such Paleo luminaries as Robb Wolf. It’s impressively inclusive and free of every aspect of modern life that could possibly harm you: not only is the food grain, gluten and legume free, they don’t use any plastic and only use steel cookware. Like their neighbors in the Gourmet Ghetto, they’re passionate about sourcing quality ingredients from local farms: their blog is filled with pictures of them visiting the farms where they get everything \u003ca href=\"https://missionheirloom.wordpress.com/category/farm-tours/\" target=\"_blank\">from eggs to raisins\u003c/a>.\u003c/p>\n\u003cp>The space is large, with a sunny patio in the back that's filled with plants and charmingly mismatched furniture, and they’ve obviously found their niche. During the sunny weekend late morning I’m there, there’s a steady stream of customers, and a line stretches to the door.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The coffee drinks at Mission Heirloom are a far cry from the ones at the original Peet’s up the street. They proudly serve a non-local coffee, Chicago’s Intelligentsia, a bold move in an area that that prides itself on its number of excellent coffee roasters. \u003ca href=\"https://missionheirloom.wordpress.com/2014/10/04/learning-more-about-coffee-and-tea/\" target=\"_blank\">On their website\u003c/a> they say that they were drawn to the roaster for its commitment to developing a Direct Trade relationship with their farmers and emphasizing seasonality. Don’t expect to see any familiar little pink or blue packets, either: the only sweeteners the cafe offers are honey and coconut sugar.\u003c/p>\n\u003cfigure id=\"attachment_94210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/interior.jpg\">\u003cimg class=\"size-full wp-image-94210\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/interior.jpg\" alt=\"The patio at Mission Heirloom. Photo: Shelby Pope\" width=\"1920\" height=\"1434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-1440x1076.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-1180x881.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-320x239.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The patio at Mission Heirloom. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Mission Heirloom gives customers a chance to make any espresso drinks with raw milk, which they source from \u003ca href=\"http://www.organicpastures.com/\" target=\"_blank\">Organic Pastures\u003c/a> in Fresno. Why raw milk? Some believe that consuming milk in its original form, free from pasteurization and processing, is easier to digest. There are also claims that people who are otherwise lactose intolerant can drink raw milk, though \u003ca href=\"http://med.stanford.edu/news/all-news/2014/03/claim-that-raw-milk-reduces-lactose-intolerance-doesnt-pass-smell-test-study-finds.html\" target=\"_blank\">that’s been challenged\u003c/a>.\u003c/p>\n\u003cp>“Buying quality dairy products for cooking and drinking is an important part of our mission. While many of our customers cannot tolerate dairy, those that do deserve the best,” \u003ca href=\"https://missionheirloom.wordpress.com/2014/10/04/learning-more-about-coffee-and-tea/\" target=\"_blank\">explains\u003c/a> their website. “Organic raw milk provides beneficial bacteria for our guts in addition to CLA saturated fats and a beneficial ratio of omega-3 to omega-6 fatty acids.”\u003c/p>\n\u003cfigure id=\"attachment_94208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0180.jpg\">\u003cimg class=\"size-full wp-image-94208\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0180.jpg\" alt=\"Raw milk cappuccino. Photo: Shelby Pope\" width=\"1920\" height=\"1071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-400x223.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-800x446.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-1440x803.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-1180x658.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-768x428.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-320x179.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raw milk cappuccino. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>A raw milk cappuccino tasted startlingly different from one made with traditional milk--even though you could argue that heating the milk for a cappuccino took the edge off its rawness. It’s thicker than the 2% Clover I grew up eating with my Cheerios, with a sweetness and roundness that complements the fruitiness of \u003ca href=\"http://www.intelligentsiacoffee.com/content/black-cat-project\" target=\"_blank\">Intelligentsia’s Black Cat \u003c/a>espresso blend.\u003c/p>\n\u003cp>The bulletproof coffee is weirder. A mix of special \u003ca href=\"https://www.upgradedself.com/products/bulletproof-upgraded-coffee-5lb\" target=\"_blank\">bulletproof beans\u003c/a>, Straus unsalted butter and “\u003ca href=\"https://www.upgradedself.com/products/bulletproof-upgraded-brain-octane-oil\" target=\"_blank\">brain octane\u003c/a>,” it’s supposed to boost your metabolism, giving you consistent energy throughout the day without any of the crashes typical of a traditional cup.\u003c/p>\n\u003cp>It’s satisfying, in the comforting way that all all warm-creamy drinks are. Thanks to a whiz in their high powered blender, it’s smooth and rich, with a sharp, somewhat aggressively nutty flavor that masks much of the coffee taste. It’s best drunk while warm. When it cools, it becomes increasingly bitter and the butterfat start to separate, pooling in unappetizing yellow dots on the drink’s surface.\u003c/p>\n\u003cp>I hadn’t eaten anything that morning, and the bulletproof coffee seemed to work, staving off my \u003ca href=\"http://www.theguardian.com/science/shortcuts/2014/apr/15/hangry-stupid-made-up-word-angry-hungry\" target=\"_blank\">hangriness\u003c/a>. While normally I would have usually been snapping at my loved ones and rushing to neighboring \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheeseboard\u003c/a> for a desperate injection of carbs, my cup of fat left me feeling oddly satisfied, without the usual caffeine crash.\u003c/p>\n\u003cfigure id=\"attachment_94209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0197.jpg\">\u003cimg class=\"size-full wp-image-94209\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0197.jpg\" alt=\"Bulletproof coffee. Photo: Shelby Pope\" width=\"1920\" height=\"1159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-400x241.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-800x483.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-1440x869.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-1180x712.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-768x464.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-320x193.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bulletproof coffee. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">MeloMelo Kava Bar\u003c/a> on University also want to help people avoid that crash, albeit in a caffeine-free way. Their bar is the first in the Bay Area to offer a range of drinks made from root of \u003ca href=\"http://en.wikipedia.org/wiki/Kava\" target=\"_blank\">kava\u003c/a>, the South Pacific plant that’s been used for thousands of years for its calming and anxiety lessening effects. The owners source the kava from a few different sources around the South Pacific and grind it themselves in-house. Legally, it's classified as a supplement, and it's composed of 18 different active ingredients called kavalactones that produce sedative effects. It’s also pretty gross.\u003c/p>\n\u003cfigure id=\"attachment_94212\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0258.jpg\">\u003cimg class=\"size-full wp-image-94212\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0258.jpg\" alt=\"Kava looks and tastes like dirt. Photo: Shelby Pope\" width=\"1920\" height=\"972\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-400x203.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-800x405.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-1440x729.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-1180x597.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-768x389.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-320x162.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kava looks and tastes like dirt. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The cafe’s owners, Nico Rivard and Rami Kayali, encourage all first timers to try kava in its pure form. “The only drawback of kava is that it tastes like the earth it's harvested in,” Kayali warns, and accordingly, it looks like mud in my cup and tastes like it too (He euphemistically refers to it as it as having “pepper notes.”) After clinking coconut shells and toasting “\u003ca href=\"http://gohawaii.about.com/od/fijiculture/a/all-about-bula.htm\" target=\"_blank\">bula\u003c/a>,” (A Fijian toast meaning “life” or health”), I choke it down, the slices of pineapple they offer a welcome chaser. Almost immediately, my mouth started to tingle. I flash back to my first Sephora purchase, a \u003ca href=\"http://shop.duwop.com/lip-venom-lip-plumper-lip-gloss.aspx\" target=\"_blank\">lipgloss made with cinnamon oil\u003c/a>, designed to sting your lips, producing a painfully attractive swollen pout.\u003c/p>\n\u003cfigure id=\"attachment_94215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0269.jpg\">\u003cimg class=\"size-full wp-image-94215\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0269.jpg\" alt=\"MeloMelo interior. Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">MeloMelo interior. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, the tingling disappeared and I started to feel relaxed, my internal CNN ticker tape of constant minor worries and anxieties fading away for a few hours. “It’s relaxing, calming,” Rivard said. “I have bartended with and without kava, and I can tell you that I’m certainly much more on my game after I’ve had a little kava. I usually have sleep problems and now that we’re at the point where we’re drinking it every day, I find that my sleep has improved threefold.”\u003c/p>\n\u003cp>In an effort to make kava more palatable, Rivard and Kayali offer a few more variations on their menu, including kava mixed with coconut water and tea infused kava (“It tastes like kava flavored Vitamin Water,” my friend observed.) They’re all enjoyable, especially the “kava koncoction” I tried, a velvety mix of cream of coconut and kava (the koncoction changes weekly, depending what look good at the farmers' market).\u003c/p>\n\u003cp>In the six weeks that the cafe has been open, the cafe has developed a loyal following of locals. On a recent weekday afternoon, a steady stream of customers came through the light-filled, high-ceilinged room. Many were new customers, receiving the bitter initiation, but several were regulars, greeting the owners by name. A Philz barista told me she liked to come there to relax and counteract the effects of chugging coffee all day. Since the cafe is open from 12-12 almost every day, it provides a unique bar-like but alcohol-free environment.\u003c/p>\n\u003cfigure id=\"attachment_94213\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0266.jpg\">\u003cimg class=\"size-full wp-image-94213\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0266.jpg\" alt='Owner Rami Kayali gives a toast: \"Bula!\" Photo: Shelby Pope' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owner Rami Kayali gives a toast: \"Bula!\" Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>“There isn’t any of the aggressiveness or stupor associated with alcohol bars where you’re like “Oh God, was I an idiot the night before, did I do something stupid? Did I say something stupid?’’ Kayali said (There is, however, the danger of becoming “shell-faced,” their term for anyone who imbibes one too many coconut shells of the bitter drink).\u003c/p>\n\u003cp>It’s easy to while away the hours at MeloMelo. There’s a couch, board games, and at night, they project movies on the walls. Rivard just bought seven sets of Jenga in preparation for a tournament they're hosting. Sitting at the bar after trying all the variations of kava, I was surprised to find myself craving the bracing original blend, but Kayali said it’s a common reaction.\u003c/p>\n\u003cp>“Time and again we’ve been noticing that people come back, and after a few drinks, they’ll gravitate back to the traditional serving, and it’s been our best seller,” he said, adding that while they’ll be experimenting with their menu (they currently offer kombucha and yerba mate as well), they’d like to keep it simple and centered around kava. “We like giving that modern twist to this ancient tradition, bringing it and giving it a Bay Area twist.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.missionheirloom.com/\" target=\"_blank\">Mission Heirloom Cafe\u003c/a>\u003cbr>\n2085 Vine St., Berkeley [\u003ca href=\"https://www.google.com/maps/place/Mission:+Heirloom/@37.880399,-122.26993,17z/data=!3m1!4b1!4m2!3m1!1s0x80857ea6b73ed55f:0x7ac84033de579a79\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 859-4501\u003cbr>\nHours: Tue-Fri 11am-9pm, Sat 10am-9pm, Sun 11am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/missionheirloom?ref=br_tf\" target=\"_blank\">Mission Heirloom Garden Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/missionheirloom\" target=\"_blank\">@MissionHeirloom\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">MeloMelo Kava Bar\u003c/a>\u003cbr>\n1701 University Ave, Berkeley [\u003ca href=\"https://www.google.com/maps/place/MeloMelo+Kava+Bar/@37.871194,-122.277398,17z/data=!3m1!4b1!4m2!3m1!1s0x80857e978fd2841f:0x4f821a4e9c7f62c9\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 900-9316\u003cbr>\nHours: Mon-Sat 12pm-12am, Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/melomelokava\" target=\"_blank\">MeloMelo Kava Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/melokava\" target=\"_blank\">@MeloKava\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/94205/two-new-berkeley-cafes-offer-butter-in-your-coffee-and-kava-in-your-tea","authors":["5566"],"categories":["bayareabites_109","bayareabites_264","bayareabites_13306","bayareabites_8770","bayareabites_1875","bayareabites_1807","bayareabites_1248"],"tags":["bayareabites_14230","bayareabites_14229","bayareabites_14228","bayareabites_9699"],"featImg":"bayareabites_94214","label":"bayareabites"},"bayareabites_91867":{"type":"posts","id":"bayareabites_91867","meta":{"index":"posts_1591205157","site":"bayareabites","id":"91867","score":null,"sort":[1420582233000]},"guestAuthors":[],"slug":"from-paleo-to-plant-based-new-report-ranks-top-diets-of-2015","title":"From Paleo To Plant-Based, New Report Ranks Top Diets Of 2015","publishDate":1420582233,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_91868\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/best-diets_wide-8ff364da90f59a9f1e38812289928a9d9d566951-e1420581652376.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/best-diets_wide-8ff364da90f59a9f1e38812289928a9d9d566951-e1420581652376.jpg\" alt=\"The Mediterranean-like DASH and the plant-centric Ornish eating plan topped this year's rankings of diets by a panel assembled by U.S. News & World Report. Image: Gillian Blease/Getty Images/Ikon Images\" width=\"1000\" height=\"563\" class=\"size-full wp-image-91868\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Mediterranean-like DASH and the plant-centric Ornish eating plan topped this year's rankings of diets by a panel assembled by U.S. News & World Report. Image: Gillian Blease/Getty Images/Ikon Images\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/06/375387779/from-paleo-to-plant-based-new-report-ranks-top-diets-of-2015\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/6/15)\u003c/p>\n\u003cp>Despite the buzz about paleo and raw food diets, a new ranking of the 35 top diets puts these two near the bottom of the list.\u003c/p>\n\u003cp>Why?\u003c/p>\n\u003cp>The \u003cem>U.S. News & World Report\u003c/em> \u003ca href=\"http://health.usnews.com/best-diet/best-overall-diets?page=4\">rankings\u003c/a> are based on evaluations by a \u003ca href=\"http://health.usnews.com/best-diet/experts\">panel\u003c/a> of doctors, nutritionists and other health experts. For each diet, the experts evaluated short-term and long-term weight loss, ease of adherence, and how the advice stacked up against current dietary guidelines. The experts also considered health risks.\u003c/p>\n\u003cp>And when it comes to paleo, or the caveman diet, the verdict is that eating the way our hunter-gatherer ancestors did is not very realistic.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One expert concluded that \"a true paleo diet might be a great option: very lean, pure meats, lots of wild plants.\" But the problem, according to the report, is that it's too difficult to follow in modern times. The experts say that in avoiding dairy, grains and other mainstays of the modern diet, paleo followers may miss out on key nutrients. And, the panel concludes, \"if you're not careful about making lean meat choices, you'll quickly ratchet up your risk for heart problems.\"\u003c/p>\n\u003cp>Then there's the raw food diet, which calls for a plant-heavy diet of unprocessed, largely uncooked foods. The experts conclude that it's effective for weight loss, but they say it's \"impossible to follow and its nutritional completeness and safety were concerns.\" They point out that while most adherents are vegan, some choose to eat raw or undercooked meat, fish, milk or eggs. And since the diet is very restrictive, they point out it's not appropriate for children, since some restrictive diets have been linked to growth problems.\u003c/p>\n\u003cp>Similarly, Atkins, which is the low-carbohydrate, high-protein and high-fat diet — think steak without the potatoes — was given a low ranking (32nd out of 34), due to poor marks for long-term weight loss, safety and heart health. Many people on Atkins go heavy on meats which can raise LDL cholesterol, the unhealthy cholesterol.\u003c/p>\n\u003cp>\u003cstrong>So, which diets come out on top?\u003c/strong>\u003c/p>\n\u003cp>For the fifth year in a row, the government researched DASH diet (an acronym for Dietary Approaches to Stop Hypertension) ranked no. 1 overall diet. It's similar to the Mediterranean diet: heavy on fruits, vegetables, low-fat dairy, whole grains, poultry, fish and nuts.\u003c/p>\n\u003cp>There may not be any Hollywood stars promoting it, but as \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/07/260560837/top-diets-of-2014-hint-its-probably-not-what-you-think\">we've reported\u003c/a>, DASH has been around for a long time. And there's solid evidence that it works, not just for weight control but also to lower high blood pressure, which is a common condition among adults in the U.S.\u003c/p>\n\u003cp>And when it comes to heart health, the top diet of 2015 is, once-again, the \u003ca href=\"ornish.com\">Ornish diet\u003c/a>, which is a plant-based diet that's low in refined carbs and fat developed by Dean Ornish. In his book \u003cem>Spectrum\u003c/em>, Ornish describes a range of healthy lifestyle choices, including exercise, yoga and meditation for stress management, as part of his overall wellness plan.\u003c/p>\n\u003cp>The \u003cem>U.S. News\u003c/em> panel calls the Ornish diet \"safe and tremendously heart healthy.\" But the rub, according to the report, is that the eating plan is not easy to stick with due to the \"severe fat restriction that the diet demands.\"\u003c/p>\n\u003cp>Dr. Dean Ornish, the diet's developer, says that he's heard this too-hard-to-follow criticism for years.\u003c/p>\n\u003cp>\"This is the most common misconception about my work,\" he told The Salt this morning.\u003c/p>\n\u003cp>Ornish has developed comprehensive programs, which include his plant-based diet principles, to help people prevent and reverse heart disease. The programs are offered through medical centers, doctor's offices and hospitals. He says heart disease patients — as well as people who are at high risk of heart disease or type-2 diabetes — who enroll do quite well in sticking with the diet.\u003c/p>\n\u003cp>\"We have data from thousands of patients [who have participated in the program], and we're finding we're getting 85 percent to 90 percent adherence after one year\" of being enrolled, Ornish told us.\u003c/p>\n\u003cp>To be clear, folks who try the Ornish diet at home are not getting the comprehensive support received by those formally enrolled in the heart disease programs, which include group exercise and meditation classes as well as group meals and nutrition lectures. So, part of the success is likely due to the encouragement and instruction the patients receive when they're enrolled.\u003c/p>\n\u003cp>Nonetheless, Ornish says, \"the idea that it's too hard to change diet is not true.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The caveman way of eating ranked near the bottom of a list of 35 diets ranked by medical and nutrition experts. The winners? The Mediterranean-like DASH and the plant-centric Ornish eating plan.","status":"publish","parent":0,"modified":1420582233,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":818},"headData":{"title":"From Paleo To Plant-Based, New Report Ranks Top Diets Of 2015 | KQED","description":"The caveman way of eating ranked near the bottom of a list of 35 diets ranked by medical and nutrition experts. The winners? The Mediterranean-like DASH and the plant-centric Ornish eating plan.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"91867 http://blogs.kqed.org/bayareabites/?p=91867","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/06/from-paleo-to-plant-based-new-report-ranks-top-diets-of-2015/","disqusTitle":"From Paleo To Plant-Based, New Report Ranks Top Diets Of 2015","nprByline":"Allison Aubrey","nprStoryId":"375387779","nprApiLink":"http://api.npr.org/query?id=375387779&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/01/06/375387779/from-paleo-to-plant-based-new-report-ranks-top-diets-of-2015?ft=3&f=375387779","nprRetrievedStory":"1","nprPubDate":"Tue, 06 Jan 2015 16:19:00 -0500","nprStoryDate":"Tue, 06 Jan 2015 16:19:13 -0500","nprLastModifiedDate":"Tue, 06 Jan 2015 16:19:13 -0500","path":"/bayareabites/91867/from-paleo-to-plant-based-new-report-ranks-top-diets-of-2015","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91868\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/best-diets_wide-8ff364da90f59a9f1e38812289928a9d9d566951-e1420581652376.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/best-diets_wide-8ff364da90f59a9f1e38812289928a9d9d566951-e1420581652376.jpg\" alt=\"The Mediterranean-like DASH and the plant-centric Ornish eating plan topped this year's rankings of diets by a panel assembled by U.S. News & World Report. Image: Gillian Blease/Getty Images/Ikon Images\" width=\"1000\" height=\"563\" class=\"size-full wp-image-91868\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Mediterranean-like DASH and the plant-centric Ornish eating plan topped this year's rankings of diets by a panel assembled by U.S. News & World Report. Image: Gillian Blease/Getty Images/Ikon Images\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/06/375387779/from-paleo-to-plant-based-new-report-ranks-top-diets-of-2015\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/6/15)\u003c/p>\n\u003cp>Despite the buzz about paleo and raw food diets, a new ranking of the 35 top diets puts these two near the bottom of the list.\u003c/p>\n\u003cp>Why?\u003c/p>\n\u003cp>The \u003cem>U.S. News & World Report\u003c/em> \u003ca href=\"http://health.usnews.com/best-diet/best-overall-diets?page=4\">rankings\u003c/a> are based on evaluations by a \u003ca href=\"http://health.usnews.com/best-diet/experts\">panel\u003c/a> of doctors, nutritionists and other health experts. For each diet, the experts evaluated short-term and long-term weight loss, ease of adherence, and how the advice stacked up against current dietary guidelines. The experts also considered health risks.\u003c/p>\n\u003cp>And when it comes to paleo, or the caveman diet, the verdict is that eating the way our hunter-gatherer ancestors did is not very realistic.\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>One expert concluded that \"a true paleo diet might be a great option: very lean, pure meats, lots of wild plants.\" But the problem, according to the report, is that it's too difficult to follow in modern times. The experts say that in avoiding dairy, grains and other mainstays of the modern diet, paleo followers may miss out on key nutrients. And, the panel concludes, \"if you're not careful about making lean meat choices, you'll quickly ratchet up your risk for heart problems.\"\u003c/p>\n\u003cp>Then there's the raw food diet, which calls for a plant-heavy diet of unprocessed, largely uncooked foods. The experts conclude that it's effective for weight loss, but they say it's \"impossible to follow and its nutritional completeness and safety were concerns.\" They point out that while most adherents are vegan, some choose to eat raw or undercooked meat, fish, milk or eggs. And since the diet is very restrictive, they point out it's not appropriate for children, since some restrictive diets have been linked to growth problems.\u003c/p>\n\u003cp>Similarly, Atkins, which is the low-carbohydrate, high-protein and high-fat diet — think steak without the potatoes — was given a low ranking (32nd out of 34), due to poor marks for long-term weight loss, safety and heart health. Many people on Atkins go heavy on meats which can raise LDL cholesterol, the unhealthy cholesterol.\u003c/p>\n\u003cp>\u003cstrong>So, which diets come out on top?\u003c/strong>\u003c/p>\n\u003cp>For the fifth year in a row, the government researched DASH diet (an acronym for Dietary Approaches to Stop Hypertension) ranked no. 1 overall diet. It's similar to the Mediterranean diet: heavy on fruits, vegetables, low-fat dairy, whole grains, poultry, fish and nuts.\u003c/p>\n\u003cp>There may not be any Hollywood stars promoting it, but as \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/07/260560837/top-diets-of-2014-hint-its-probably-not-what-you-think\">we've reported\u003c/a>, DASH has been around for a long time. And there's solid evidence that it works, not just for weight control but also to lower high blood pressure, which is a common condition among adults in the U.S.\u003c/p>\n\u003cp>And when it comes to heart health, the top diet of 2015 is, once-again, the \u003ca href=\"ornish.com\">Ornish diet\u003c/a>, which is a plant-based diet that's low in refined carbs and fat developed by Dean Ornish. In his book \u003cem>Spectrum\u003c/em>, Ornish describes a range of healthy lifestyle choices, including exercise, yoga and meditation for stress management, as part of his overall wellness plan.\u003c/p>\n\u003cp>The \u003cem>U.S. News\u003c/em> panel calls the Ornish diet \"safe and tremendously heart healthy.\" But the rub, according to the report, is that the eating plan is not easy to stick with due to the \"severe fat restriction that the diet demands.\"\u003c/p>\n\u003cp>Dr. Dean Ornish, the diet's developer, says that he's heard this too-hard-to-follow criticism for years.\u003c/p>\n\u003cp>\"This is the most common misconception about my work,\" he told The Salt this morning.\u003c/p>\n\u003cp>Ornish has developed comprehensive programs, which include his plant-based diet principles, to help people prevent and reverse heart disease. The programs are offered through medical centers, doctor's offices and hospitals. He says heart disease patients — as well as people who are at high risk of heart disease or type-2 diabetes — who enroll do quite well in sticking with the diet.\u003c/p>\n\u003cp>\"We have data from thousands of patients [who have participated in the program], and we're finding we're getting 85 percent to 90 percent adherence after one year\" of being enrolled, Ornish told us.\u003c/p>\n\u003cp>To be clear, folks who try the Ornish diet at home are not getting the comprehensive support received by those formally enrolled in the heart disease programs, which include group exercise and meditation classes as well as group meals and nutrition lectures. So, part of the success is likely due to the encouragement and instruction the patients receive when they're enrolled.\u003c/p>\n\u003cp>Nonetheless, Ornish says, \"the idea that it's too hard to change diet is not true.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/91867/from-paleo-to-plant-based-new-report-ranks-top-diets-of-2015","authors":["byline_bayareabites_91867"],"categories":["bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_14051","bayareabites_11290","bayareabites_663","bayareabites_11260","bayareabites_9699","bayareabites_14050","bayareabites_10921"],"featImg":"bayareabites_91868","label":"bayareabites"},"bayareabites_59441":{"type":"posts","id":"bayareabites_59441","meta":{"index":"posts_1591205157","site":"bayareabites","id":"59441","score":null,"sort":[1365113091000]},"guestAuthors":[],"slug":"culinary-women-in-their-own-words","title":"Culinary Women, In Their Own Words","publishDate":1365113091,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In cooking school classes a decade ago in San Francisco, the classes were equally split by gender. Our instructors had decades more cooking time than us, and tended to have more men in the top leadership chef positions. More recently, the men often still nab more \u003ca href=\"http://www.jamesbeard.org/awards\">awards\u003c/a> and titles like Executive Chef. The advent of pop-up restaurants and organizations like \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> serve up more opportunities for women who want to work with food. \u003c/p>\n\u003cp>My editor and I wondered what it is like to be a woman in the culinary field \u003cem>right now\u003c/em>. I talked to three Bay Area women: \u003cstrong>Elvia Buendia\u003c/strong> of the newly opened \u003ca href=\"http://www.lalunacupcakes.com/\">La Luna Cupcakes\u003c/a>, \u003ca href=\"http://www.prospectsf.com/\">Prospect Restaurant\u003c/a> Chef and Partner \u003cstrong>Pam Mazzola\u003c/strong>, and \u003ca href=\"http://www.strongtablesf.com/\">Strong Table\u003c/a> Owner \u003cstrong>Fontaine McFadden\u003c/strong>. I asked them about their own personal growth as a woman in the food industry, their experiences being female in the culinary profession, whether or not they have female mentors, the \"state of women\" in culinary arts, and what it is like to work with other women in the food industry. Their comments have been edited for length and clarity. Here are their thoughts, in their own words: \u003c/p>\n\u003cfigure id=\"attachment_59461\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/LaCocina600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/LaCocina600.jpg\" alt=\"Elvia Buendia. Photo courtesy of Eric Wolfinger \" width=\"400\" class=\"size-full wp-image-59461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elvia Buendia. Photo courtesy of Eric Wolfinger\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>As a woman, I have received so much support from local organizations like CEO Women, a nonprofit based in Oakland that no longer exists, and \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, the incubator program based in San Francisco. Both programs target and assist entrepreneur women, like myself, to succeed in the world of business. Before participating in CEO Women, I had no idea how to do a business plan, in fact I did not even know what that was or its importance! \u003c/p>\n\u003cp>My passion for pastries and baking pushed me to pursue my dream in opening my own cupcake shop despite physical struggles such as English as my second language, finances, and even social discouragement. In fact, many people constantly asked me, \"how are you going to open a business if you don't even speak English?\" And I always told them, \"I'm going to sell my cupcakes, not my English skills.\"\u003c/p>\n\u003cp>Being a woman has been a blessing and has encouraged me to push myself for my own well-being as well as for the well-being of my family. I wanted to inspire my children, now 15 and 21, to reach for their dreams no matter how many struggles they faced to meet their goals. I think so far I'm doing well with constant support from programs such as La Cocina. \u003c/p>\n\u003cp>La Cocina has been a huge help and I admire the women that have given me words of wisdom regarding food and business, among those included are \u003ca href=\"http://www.lacocinasf.org/programsmanager/\">Leticia Landa\u003c/a>, \u003ca href=\"https://twitter.com/carolamulero\">Carola Mulero\u003c/a>, and \u003ca href=\"http://www.lacocinasf.org/development-associate-daniella-sawaya/\">Daniella Sawaya\u003c/a>. Without their help, support, and words of wisdom, I do not know where I would be. \u003c/p>\n\u003cp>Overall, my culinary experience is related to the pleasure I receive when I see people eating and enjoying my cupcakes. I am truly honored to contribute to the culinary and baking world, as I bring a mixture of different flavors from my own cultural background and I look forward to continue my professional development as a baking chef in the field.\u003c/p>\n\u003c/blockquote>\n\u003cfigure id=\"attachment_59462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pam-Mazzola_Jeannie-OConnor1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pam-Mazzola_Jeannie-OConnor1000.jpg\" alt=\"Pam Mazzola. Photo courtesy of Jeannie O’Connor\" width=\"1000\" height=\"667\" class=\"size-full wp-image-59462\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pam Mazzola. Photo courtesy of Jeannie O’Connor\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>I started my career cooking at the Fairmont Hotel in a male-driven kitchen and quickly realized this was not the direction I wanted my career to go in. My entire cooking career has been at single-owner, female chef-directed restaurants. This has allowed me to be very focused in what I do. Having worked with a great partner and true collaborator (\u003ca href=\"http://www.boulevardrestaurant.com/#info-chef\">Nancy Oakes\u003c/a>) for the past 25 years has allowed me to achieve the success that I have. As in any solid relationship, Nancy and I have always shared in the responsibility of what we do together. We have common goals, a similar sensibility in food, and are like-minded in terms of desires for our careers as well as our lives outside of the restaurant. I raised three children while I was cooking at Boulevard, and I don’t think that would have been possible if I had not been working with someone who was sensitive to my family needs and with whom I shared a deep trust.\u003c/p>\n\u003cp>I’ve seen a marked growth in gender equality in the restaurant field. Female chefs share equal status with male chefs. The difference I see is that there is a natural camaraderie between women in this industry, and a real sense of shared responsibility between women who work together.\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59459\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Fontaine_StrongTable-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Fontaine_StrongTable-final.jpg\" alt=\"Fontaine McFadden. Photo courtesy of Fontaine McFadden\" width=\"500\" height=\"500\" class=\"size-full wp-image-59459\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fontaine McFadden. Photo courtesy of Fontaine McFadden\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>My experience in the culinary world started with my first job out of college working the front of the house at an Italian restaurant on Nantucket Island. I then worked as a florist for years, had a brief and uninspiring job in marketing, dabbled in sustainable building and did some personal organization before finding my way back to food when I enrolled in culinary school. I lucked out with my externship turned job at \u003ca href=\"http://www.handsongourmet.com/\">Hands On Gourmet\u003c/a> where I worked between the kitchen and the office as the Director of Operations for two and a half years. In November of last year I left to start my own business and am now reveling in that best/worst decision ever. I run a prepared Paleo meal service available for pick up out of local Crossfit gyms. It's been crazy and amazing and I have a long way to go, but I'm excited to take on the hard work ahead. \u003c/p>\n\u003cp>To get at the very broad question of what it's like to be a woman in the culinary field I would have to rewind a bit and start with what it was like to grow up with my Dad and big brothers. I have been wholly shaped by them and can't really separate out my experience in the workforce as a woman without first pointing to them. \u003c/p>\n\u003cp>I grew up on an organic farm in Mendocino county and my Dad put me to work, treating me as an equal to my brothers. We all drove tractors, we all did carpentry, we all got up at 5 a.m. and worked in the vineyards until it was too hot to be out in the sun. I built fences, I branded cattle, I installed solar panels and I even did some time in the office. My Dad did an incredible job of instilling a strong work ethic in us all, regardless of the fact they were boys and I was the little girl. And it was the same story with school and sports and social activities; we were all held to an equal standard of excellence. Growing up working, playing and competing with my brothers prepared me to jump into a world dominate by men in charge and taught me how to thrive in that environment. I've been really lucky in that way. My life has not been shaped by discouraging moments or impossible obstacles attributed to my sex alone. I have always seen my abilities and inabilities to be based around who I am as a person and don't believe that something is possible or impossible just because I am a woman. \u003c/p>\n\u003cp>Having said that, I realize that this is not the norm and the fight for equal rights among the sexes is not over (what fight against inequity is truly over?). I have encountered plenty of situations where my own view of gender equality is definitely not shared. In those instances I use that ignorance to fuel my motivation beyond what is inherent in me. Maybe by throwing back dirty kitchen talk, or changing a tire in a dress... whatever it is, I like to mess with gender-based assumptions. And in brandishing this viewpoint I have found that I generally end up working harder than I might otherwise, thus becoming more successful and proving my point all the more. \u003c/p>\n\u003cp>Obviously, there are many avenues to explore within this broad topic of women in the workplace. One of the more interesting and applicable ones for me, is the struggle for balance between masculine and feminine. I believe that chivalry is not dead. I love having doors opened for me, but I also want to be taken seriously in my career and respected as a member of my community. Luckily, these are not mutually exclusive. As I've gotten older I have found a better balance between my more overt tomboy tendencies and my girly-girl attributes (of which there are many). I used to think that it was one or the other but thankfully I am finding ways for those two to coexist. For me, the most important thing is that I act in a way that is indicative of how I want to be treated. That is all I can control and if I do my best in that area then I'm feelin' good.\n\u003c/p>\u003c/blockquote>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"What is it like to be a woman in the culinary field today? Mary Ladd interviews Elvia Buendia, Pam Mazzola and Fontaine McFadden. They share their personal stories regarding the role gender has played in their career development.","status":"publish","parent":0,"modified":1365198548,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1502},"headData":{"title":"Culinary Women, In Their Own Words | KQED","description":"What is it like to be a woman in the culinary field today? Mary Ladd interviews Elvia Buendia, Pam Mazzola and Fontaine McFadden. They share their personal stories regarding the role gender has played in their career development.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"59441 http://blogs.kqed.org/bayareabites/?p=59441","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/04/culinary-women-in-their-own-words/","disqusTitle":"Culinary Women, In Their Own Words","path":"/bayareabites/59441/culinary-women-in-their-own-words","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In cooking school classes a decade ago in San Francisco, the classes were equally split by gender. Our instructors had decades more cooking time than us, and tended to have more men in the top leadership chef positions. More recently, the men often still nab more \u003ca href=\"http://www.jamesbeard.org/awards\">awards\u003c/a> and titles like Executive Chef. The advent of pop-up restaurants and organizations like \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> serve up more opportunities for women who want to work with food. \u003c/p>\n\u003cp>My editor and I wondered what it is like to be a woman in the culinary field \u003cem>right now\u003c/em>. I talked to three Bay Area women: \u003cstrong>Elvia Buendia\u003c/strong> of the newly opened \u003ca href=\"http://www.lalunacupcakes.com/\">La Luna Cupcakes\u003c/a>, \u003ca href=\"http://www.prospectsf.com/\">Prospect Restaurant\u003c/a> Chef and Partner \u003cstrong>Pam Mazzola\u003c/strong>, and \u003ca href=\"http://www.strongtablesf.com/\">Strong Table\u003c/a> Owner \u003cstrong>Fontaine McFadden\u003c/strong>. I asked them about their own personal growth as a woman in the food industry, their experiences being female in the culinary profession, whether or not they have female mentors, the \"state of women\" in culinary arts, and what it is like to work with other women in the food industry. Their comments have been edited for length and clarity. Here are their thoughts, in their own words: \u003c/p>\n\u003cfigure id=\"attachment_59461\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/LaCocina600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/LaCocina600.jpg\" alt=\"Elvia Buendia. Photo courtesy of Eric Wolfinger \" width=\"400\" class=\"size-full wp-image-59461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elvia Buendia. Photo courtesy of Eric Wolfinger\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>As a woman, I have received so much support from local organizations like CEO Women, a nonprofit based in Oakland that no longer exists, and \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, the incubator program based in San Francisco. Both programs target and assist entrepreneur women, like myself, to succeed in the world of business. Before participating in CEO Women, I had no idea how to do a business plan, in fact I did not even know what that was or its importance! \u003c/p>\n\u003cp>My passion for pastries and baking pushed me to pursue my dream in opening my own cupcake shop despite physical struggles such as English as my second language, finances, and even social discouragement. In fact, many people constantly asked me, \"how are you going to open a business if you don't even speak English?\" And I always told them, \"I'm going to sell my cupcakes, not my English skills.\"\u003c/p>\n\u003cp>Being a woman has been a blessing and has encouraged me to push myself for my own well-being as well as for the well-being of my family. I wanted to inspire my children, now 15 and 21, to reach for their dreams no matter how many struggles they faced to meet their goals. I think so far I'm doing well with constant support from programs such as La Cocina. \u003c/p>\n\u003cp>La Cocina has been a huge help and I admire the women that have given me words of wisdom regarding food and business, among those included are \u003ca href=\"http://www.lacocinasf.org/programsmanager/\">Leticia Landa\u003c/a>, \u003ca href=\"https://twitter.com/carolamulero\">Carola Mulero\u003c/a>, and \u003ca href=\"http://www.lacocinasf.org/development-associate-daniella-sawaya/\">Daniella Sawaya\u003c/a>. Without their help, support, and words of wisdom, I do not know where I would be. \u003c/p>\n\u003cp>Overall, my culinary experience is related to the pleasure I receive when I see people eating and enjoying my cupcakes. I am truly honored to contribute to the culinary and baking world, as I bring a mixture of different flavors from my own cultural background and I look forward to continue my professional development as a baking chef in the field.\u003c/p>\n\u003c/blockquote>\n\u003cfigure id=\"attachment_59462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pam-Mazzola_Jeannie-OConnor1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pam-Mazzola_Jeannie-OConnor1000.jpg\" alt=\"Pam Mazzola. Photo courtesy of Jeannie O’Connor\" width=\"1000\" height=\"667\" class=\"size-full wp-image-59462\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pam Mazzola. Photo courtesy of Jeannie O’Connor\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>I started my career cooking at the Fairmont Hotel in a male-driven kitchen and quickly realized this was not the direction I wanted my career to go in. My entire cooking career has been at single-owner, female chef-directed restaurants. This has allowed me to be very focused in what I do. Having worked with a great partner and true collaborator (\u003ca href=\"http://www.boulevardrestaurant.com/#info-chef\">Nancy Oakes\u003c/a>) for the past 25 years has allowed me to achieve the success that I have. As in any solid relationship, Nancy and I have always shared in the responsibility of what we do together. We have common goals, a similar sensibility in food, and are like-minded in terms of desires for our careers as well as our lives outside of the restaurant. I raised three children while I was cooking at Boulevard, and I don’t think that would have been possible if I had not been working with someone who was sensitive to my family needs and with whom I shared a deep trust.\u003c/p>\n\u003cp>I’ve seen a marked growth in gender equality in the restaurant field. Female chefs share equal status with male chefs. The difference I see is that there is a natural camaraderie between women in this industry, and a real sense of shared responsibility between women who work together.\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59459\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Fontaine_StrongTable-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Fontaine_StrongTable-final.jpg\" alt=\"Fontaine McFadden. Photo courtesy of Fontaine McFadden\" width=\"500\" height=\"500\" class=\"size-full wp-image-59459\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fontaine McFadden. Photo courtesy of Fontaine McFadden\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>My experience in the culinary world started with my first job out of college working the front of the house at an Italian restaurant on Nantucket Island. I then worked as a florist for years, had a brief and uninspiring job in marketing, dabbled in sustainable building and did some personal organization before finding my way back to food when I enrolled in culinary school. I lucked out with my externship turned job at \u003ca href=\"http://www.handsongourmet.com/\">Hands On Gourmet\u003c/a> where I worked between the kitchen and the office as the Director of Operations for two and a half years. In November of last year I left to start my own business and am now reveling in that best/worst decision ever. I run a prepared Paleo meal service available for pick up out of local Crossfit gyms. It's been crazy and amazing and I have a long way to go, but I'm excited to take on the hard work ahead. \u003c/p>\n\u003cp>To get at the very broad question of what it's like to be a woman in the culinary field I would have to rewind a bit and start with what it was like to grow up with my Dad and big brothers. I have been wholly shaped by them and can't really separate out my experience in the workforce as a woman without first pointing to them. \u003c/p>\n\u003cp>I grew up on an organic farm in Mendocino county and my Dad put me to work, treating me as an equal to my brothers. We all drove tractors, we all did carpentry, we all got up at 5 a.m. and worked in the vineyards until it was too hot to be out in the sun. I built fences, I branded cattle, I installed solar panels and I even did some time in the office. My Dad did an incredible job of instilling a strong work ethic in us all, regardless of the fact they were boys and I was the little girl. And it was the same story with school and sports and social activities; we were all held to an equal standard of excellence. Growing up working, playing and competing with my brothers prepared me to jump into a world dominate by men in charge and taught me how to thrive in that environment. I've been really lucky in that way. My life has not been shaped by discouraging moments or impossible obstacles attributed to my sex alone. I have always seen my abilities and inabilities to be based around who I am as a person and don't believe that something is possible or impossible just because I am a woman. \u003c/p>\n\u003cp>Having said that, I realize that this is not the norm and the fight for equal rights among the sexes is not over (what fight against inequity is truly over?). I have encountered plenty of situations where my own view of gender equality is definitely not shared. In those instances I use that ignorance to fuel my motivation beyond what is inherent in me. Maybe by throwing back dirty kitchen talk, or changing a tire in a dress... whatever it is, I like to mess with gender-based assumptions. And in brandishing this viewpoint I have found that I generally end up working harder than I might otherwise, thus becoming more successful and proving my point all the more. \u003c/p>\n\u003cp>Obviously, there are many avenues to explore within this broad topic of women in the workplace. One of the more interesting and applicable ones for me, is the struggle for balance between masculine and feminine. I believe that chivalry is not dead. I love having doors opened for me, but I also want to be taken seriously in my career and respected as a member of my community. Luckily, these are not mutually exclusive. As I've gotten older I have found a better balance between my more overt tomboy tendencies and my girly-girl attributes (of which there are many). I used to think that it was one or the other but thankfully I am finding ways for those two to coexist. For me, the most important thing is that I act in a way that is indicative of how I want to be treated. That is all I can control and if I do my best in that area then I'm feelin' good.\n\u003c/p>\u003c/blockquote>\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>\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\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/59441/culinary-women-in-their-own-words","authors":["5092"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_63","bayareabites_1653","bayareabites_2090","bayareabites_1146","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_11486","bayareabites_295","bayareabites_11498","bayareabites_4003","bayareabites_9699","bayareabites_11485","bayareabites_11484","bayareabites_11487"],"featImg":"bayareabites_59515","label":"bayareabites"},"bayareabites_32838":{"type":"posts","id":"bayareabites_32838","meta":{"index":"posts_1591205157","site":"bayareabites","id":"32838","score":null,"sort":[1315839620000]},"guestAuthors":[],"slug":"starks-steakhouse-chef-loses-55-pounds-on-caveman-diet","title":"Stark's Steakhouse Chef Loses 55 Pounds on Caveman Diet","publishDate":1315839620,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_12931.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_12931.jpg\" alt=\"Starks Steak House. Photo by Lisa Adams Walter\" title=\"Starks Steak House. Photo by Lisa Adams Walter\" width=\"385\" height=\"515\" class=\"alignnone size-full wp-image-32849\">\u003c/a>\u003cbr>\n\u003cem>Stark's Steakhouse. All photos: Lisa Adams Walter.\u003c/em>\u003c/p>\n\u003cp>Santa Rosa chef Mark Stark knows how to satisfy the carnivorous cravings of his diners by serving them seriously good steak. \u003ca href=\"http://starkrestaurants.com/stark_steakhouse.html\">Stark’s\u003c/a> selection includes: Certified Angus Beef, in house Dry Aged, local grass fed and Kobe beef. During a recent visit to Starks, located in an upcoming part of old town Santa Rosa, my dinner companions ordered a killer appetizer line up that left little room for entrees. First up was roasted bone marrow served in bones cut lengthwise with short rib marmalade and toast. I had never eaten marrow before and was shocked at how buttery, delicious and simply addictive it was.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1297.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1297.jpg\" alt=\"Bone marrow with short rib marmalade. Photo by Lisa Adams Walter\" title=\"Bone marrow with short rib marmalade. Photo by Lisa Adams Walter\" width=\"399\" height=\"500\" class=\"alignnone size-full wp-image-32845\">\u003c/a>\u003cbr>\n\u003cem>Bone marrow with short rib marmalade.\u003c/em>\u003c/p>\n\u003cp>The hand cut steak tartare with truffled miso dressing was as satisfying as the marrow. But the topper was the banh mi Vietnamese steak sandwiches. I’m not much of a meat eater but this food was so tender and flavorful my inner carnivore was clawing to get out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_12953.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_12953.jpg\" alt=\"Banh Mi Vietnamese steak sandwiches. Photo by Lisa Adams Walter\" title=\"Banh Mi Vietnamese steak sandwiches. Photo by Lisa Adams Walter\" width=\"505\" height=\"340\" class=\"alignnone size-full wp-image-32868\">\u003c/a>\u003cbr>\n\u003cem>Banh mi Vietnamese steak sandwiches.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Let me introduce you to the chef. \u003ca href=\"http://santarosa.towns.pressdemocrat.com/2011/08/news/how-restaurateur-mark-stark-lost-55-lbs/\">Mark Stark\u003c/a> is a charismatic, fun lovin’ guy who cooks crazy good food. You would never know that five months ago he was a heart beat away from a coronary. “I was eating the wrong things late at night and not getting much exercise. I went on the \u003ca href=\"http://www.cavemanpower.com/food/caveman_power_diet.html\">Caveman Diet\u003c/a> and the weight just dropped off. It was right for me,” said Stark. The concept of a high protein, low carb diet has been around for awhile but it has come back to life in the form of the Caveman and \u003ca href=\"http://paleodietlifestyle.com/\">Paleo Diet\u003c/a> which both emphasize meat, vegetables, some fruit and no starches or processed foods. Since the cavemen had to run around a lot hunting and gathering, this type of diet includes a lot of exercise. Stark hit the gym, including dedicated boxing work outs. Says Stark, “I lost 55 pounds but the best part is I have a lot more energy.” He needs that energy to manage four successful restaurants with his wife which includes the very popular \u003ca href=\"http://www.starkrestaurants.com/willis_seafood.html\">Willi's Seafood and Raw Bar\u003c/a> in Healdsburg. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1317.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1317.jpg\" alt=\"Mark Stark. Photo by Lisa Adams Walter\" title=\"Mark Stark. Photo by Lisa Adams Walter\" width=\"385\" height=\"508\" class=\"alignnone size-full wp-image-32854\">\u003c/a>\u003cbr>\n\u003cem>Mark Stark, co-owner of Starks Steakhouse\u003c/em>\u003c/p>\n\u003cp>If meat isn’t your thing, \u003ca href=\"http://starkrestaurants.com/menus/steakdinnermenu.pdf\">the menu\u003c/a> at Stark's has other food groups to choose from including fresh seafood like Tamarind BBQ’d wild prawns and Tandoori Salmon. In fact, after five months of dieting, Stark is now planning to include a seafood and raw bar at his Steak House. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1324.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1324.jpg\" alt=\"Tamarind BBQed wild prawns. Photo by Lisa Adams Walter\" title=\"Tamarind BBQed wild prawns. Photo by Lisa Adams Walter\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-32856\">\u003c/a>\u003cbr>\n\u003cem>Tamarind BBQ'd wild prawns\u003c/em>\u003c/p>\n\u003cp>Stark says the steak house menu is structured with all items a la carte so diners can design their meals to conform to the Paleo diet by ordering a protein dish and a side. The restaurant’s sides include asparagus, spinach, corn, cauliflower gratin and broccoli rabe. Just stay away from the rosemary yam fries if you are trying to drop a few pounds.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1328.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1328.jpg\" alt=\"Rosemary yam fries. Photo by Lisa Adams Walter\" title=\"Rosemary yam fries. Photo by Lisa Adams Walter\" width=\"385\" height=\"506\" class=\"alignnone size-full wp-image-32860\">\u003c/a>\u003cbr>\n\u003cem>Rosemary yam fries.\u003c/em>\u003c/p>\n\u003cp>So enough with all this healthy stuff. I wanted to know if real cavemen drank booze. “My guess is they drank some kind of fermented fruit somewhere. It’s not on the diet but I have not given it up,” admitted Stark. The restaurant pours an array of different cocktails and the wine list is impressive, featuring 60 percent local wines. Stark's focuses on \u003ca href=\"http://www.sonomawine.com/\">Sonoma County wines\u003c/a> and so did my dinner party. We started out with a \u003ca href=\"http://jwine.com/\">sparkling J Brut Rose\u003c/a> followed by what I thought was an excellent \u003ca href=\"http://rameywine.com/index.html\">Ramey Chardonnay\u003c/a> that was not over oaked. We also had a \u003ca href=\"http://www.lancaster-estate.com/\">Lancaster Estate Cabernet\u003c/a> off the menu and brought with us a \u003ca href=\"http://www.lafollettewines.com/\">La Follette Pinot Noir\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1305.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1305.jpg\" alt=\"Ramey and La Follette wines. Photo by Lisa Adams Walter\" title=\"Ramey and La Follette wines. Photo by Lisa Adams Walter\" width=\"505\" height=\"380\" class=\"alignnone size-full wp-image-32861\">\u003c/a>\u003c/p>\n\u003cp>I was happy to learn that Stark's doesn’t charge corkage fees for the first two bottles. In fact, all the prices at this steak house seem reasonable.\u003c/p>\n\u003cp>For those interested in Stark’s success with the Paleo/Caveman diet, you can come learn more for yourself. Early next year, the busy restaurateur plans to begin teaching a series of healthy eating classes called, \"Caveman Cooking.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://starkrestaurants.com/stark_steakhouse.html\">Stark's Steakhouse\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://g.co/maps/c5zhm\">Map\u003c/a>\u003cbr>\n521 Adams Street\u003cbr>\nSanta Rosa, CA 95401\u003cbr>\nPhone: 707.546.5100\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/#!/pages/Starks-Steakhouse/117870444906839\">Stark's Steakhouse\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Santa Rosa chef loses 55 pounds following the Paleo Diet and eating off his own restaurant menu.","status":"publish","parent":0,"modified":1315807426,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":709},"headData":{"title":"Stark's Steakhouse Chef Loses 55 Pounds on Caveman Diet | KQED","description":"Santa Rosa chef loses 55 pounds following the Paleo Diet and eating off his own restaurant menu.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"32838 http://blogs.kqed.org/bayareabites/?p=32838","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/12/starks-steakhouse-chef-loses-55-pounds-on-caveman-diet/","disqusTitle":"Stark's Steakhouse Chef Loses 55 Pounds on Caveman Diet","path":"/bayareabites/32838/starks-steakhouse-chef-loses-55-pounds-on-caveman-diet","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_12931.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_12931.jpg\" alt=\"Starks Steak House. Photo by Lisa Adams Walter\" title=\"Starks Steak House. Photo by Lisa Adams Walter\" width=\"385\" height=\"515\" class=\"alignnone size-full wp-image-32849\">\u003c/a>\u003cbr>\n\u003cem>Stark's Steakhouse. All photos: Lisa Adams Walter.\u003c/em>\u003c/p>\n\u003cp>Santa Rosa chef Mark Stark knows how to satisfy the carnivorous cravings of his diners by serving them seriously good steak. \u003ca href=\"http://starkrestaurants.com/stark_steakhouse.html\">Stark’s\u003c/a> selection includes: Certified Angus Beef, in house Dry Aged, local grass fed and Kobe beef. During a recent visit to Starks, located in an upcoming part of old town Santa Rosa, my dinner companions ordered a killer appetizer line up that left little room for entrees. First up was roasted bone marrow served in bones cut lengthwise with short rib marmalade and toast. I had never eaten marrow before and was shocked at how buttery, delicious and simply addictive it was.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1297.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1297.jpg\" alt=\"Bone marrow with short rib marmalade. Photo by Lisa Adams Walter\" title=\"Bone marrow with short rib marmalade. Photo by Lisa Adams Walter\" width=\"399\" height=\"500\" class=\"alignnone size-full wp-image-32845\">\u003c/a>\u003cbr>\n\u003cem>Bone marrow with short rib marmalade.\u003c/em>\u003c/p>\n\u003cp>The hand cut steak tartare with truffled miso dressing was as satisfying as the marrow. But the topper was the banh mi Vietnamese steak sandwiches. I’m not much of a meat eater but this food was so tender and flavorful my inner carnivore was clawing to get out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_12953.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_12953.jpg\" alt=\"Banh Mi Vietnamese steak sandwiches. Photo by Lisa Adams Walter\" title=\"Banh Mi Vietnamese steak sandwiches. Photo by Lisa Adams Walter\" width=\"505\" height=\"340\" class=\"alignnone size-full wp-image-32868\">\u003c/a>\u003cbr>\n\u003cem>Banh mi Vietnamese steak sandwiches.\u003c/em>\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>Let me introduce you to the chef. \u003ca href=\"http://santarosa.towns.pressdemocrat.com/2011/08/news/how-restaurateur-mark-stark-lost-55-lbs/\">Mark Stark\u003c/a> is a charismatic, fun lovin’ guy who cooks crazy good food. You would never know that five months ago he was a heart beat away from a coronary. “I was eating the wrong things late at night and not getting much exercise. I went on the \u003ca href=\"http://www.cavemanpower.com/food/caveman_power_diet.html\">Caveman Diet\u003c/a> and the weight just dropped off. It was right for me,” said Stark. The concept of a high protein, low carb diet has been around for awhile but it has come back to life in the form of the Caveman and \u003ca href=\"http://paleodietlifestyle.com/\">Paleo Diet\u003c/a> which both emphasize meat, vegetables, some fruit and no starches or processed foods. Since the cavemen had to run around a lot hunting and gathering, this type of diet includes a lot of exercise. Stark hit the gym, including dedicated boxing work outs. Says Stark, “I lost 55 pounds but the best part is I have a lot more energy.” He needs that energy to manage four successful restaurants with his wife which includes the very popular \u003ca href=\"http://www.starkrestaurants.com/willis_seafood.html\">Willi's Seafood and Raw Bar\u003c/a> in Healdsburg. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1317.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1317.jpg\" alt=\"Mark Stark. Photo by Lisa Adams Walter\" title=\"Mark Stark. Photo by Lisa Adams Walter\" width=\"385\" height=\"508\" class=\"alignnone size-full wp-image-32854\">\u003c/a>\u003cbr>\n\u003cem>Mark Stark, co-owner of Starks Steakhouse\u003c/em>\u003c/p>\n\u003cp>If meat isn’t your thing, \u003ca href=\"http://starkrestaurants.com/menus/steakdinnermenu.pdf\">the menu\u003c/a> at Stark's has other food groups to choose from including fresh seafood like Tamarind BBQ’d wild prawns and Tandoori Salmon. In fact, after five months of dieting, Stark is now planning to include a seafood and raw bar at his Steak House. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1324.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1324.jpg\" alt=\"Tamarind BBQed wild prawns. Photo by Lisa Adams Walter\" title=\"Tamarind BBQed wild prawns. Photo by Lisa Adams Walter\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-32856\">\u003c/a>\u003cbr>\n\u003cem>Tamarind BBQ'd wild prawns\u003c/em>\u003c/p>\n\u003cp>Stark says the steak house menu is structured with all items a la carte so diners can design their meals to conform to the Paleo diet by ordering a protein dish and a side. The restaurant’s sides include asparagus, spinach, corn, cauliflower gratin and broccoli rabe. Just stay away from the rosemary yam fries if you are trying to drop a few pounds.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1328.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1328.jpg\" alt=\"Rosemary yam fries. Photo by Lisa Adams Walter\" title=\"Rosemary yam fries. Photo by Lisa Adams Walter\" width=\"385\" height=\"506\" class=\"alignnone size-full wp-image-32860\">\u003c/a>\u003cbr>\n\u003cem>Rosemary yam fries.\u003c/em>\u003c/p>\n\u003cp>So enough with all this healthy stuff. I wanted to know if real cavemen drank booze. “My guess is they drank some kind of fermented fruit somewhere. It’s not on the diet but I have not given it up,” admitted Stark. The restaurant pours an array of different cocktails and the wine list is impressive, featuring 60 percent local wines. Stark's focuses on \u003ca href=\"http://www.sonomawine.com/\">Sonoma County wines\u003c/a> and so did my dinner party. We started out with a \u003ca href=\"http://jwine.com/\">sparkling J Brut Rose\u003c/a> followed by what I thought was an excellent \u003ca href=\"http://rameywine.com/index.html\">Ramey Chardonnay\u003c/a> that was not over oaked. We also had a \u003ca href=\"http://www.lancaster-estate.com/\">Lancaster Estate Cabernet\u003c/a> off the menu and brought with us a \u003ca href=\"http://www.lafollettewines.com/\">La Follette Pinot Noir\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1305.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_1305.jpg\" alt=\"Ramey and La Follette wines. Photo by Lisa Adams Walter\" title=\"Ramey and La Follette wines. Photo by Lisa Adams Walter\" width=\"505\" height=\"380\" class=\"alignnone size-full wp-image-32861\">\u003c/a>\u003c/p>\n\u003cp>I was happy to learn that Stark's doesn’t charge corkage fees for the first two bottles. In fact, all the prices at this steak house seem reasonable.\u003c/p>\n\u003cp>For those interested in Stark’s success with the Paleo/Caveman diet, you can come learn more for yourself. Early next year, the busy restaurateur plans to begin teaching a series of healthy eating classes called, \"Caveman Cooking.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://starkrestaurants.com/stark_steakhouse.html\">Stark's Steakhouse\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://g.co/maps/c5zhm\">Map\u003c/a>\u003cbr>\n521 Adams Street\u003cbr>\nSanta Rosa, CA 95401\u003cbr>\nPhone: 707.546.5100\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/#!/pages/Starks-Steakhouse/117870444906839\">Stark's Steakhouse\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/32838/starks-steakhouse-chef-loses-55-pounds-on-caveman-diet","authors":["5101"],"categories":["bayareabites_752","bayareabites_63","bayareabites_1807","bayareabites_119"],"tags":["bayareabites_9702","bayareabites_9700","bayareabites_9699","bayareabites_9703","bayareabites_9698","bayareabites_9697","bayareabites_753","bayareabites_9701"],"featImg":"bayareabites_32845","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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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/2024/04/Possible-Podcast-Tile-360x360-1.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/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.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://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.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/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","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://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.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/2024/04/Consider-This-Podcast-Tile-703x703-1.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://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","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://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.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://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.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. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.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. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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