San Francisco Street Food FestivalSan Francisco Street Food Festival
Photos: San Francisco Street Food Festival
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2011 San Francisco Street Food Festival Slideshow
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Food Bloggers Share Inside Tips for Summer Bay Area Food
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As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.","avatar":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twitter":"lettuceeatkale","facebook":"pages/Lettuce-Eat-Kale/239312194611","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sarah Henry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sarahhenry"},"annamindess":{"type":"authors","id":"5283","meta":{"index":"authors_1591205172","id":"5283","found":true},"name":"Anna Mindess","firstName":"Anna","lastName":"Mindess","slug":"annamindess","email":"amindess@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Anna Mindess | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/annamindess"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_68474":{"type":"posts","id":"bayareabites_68474","meta":{"index":"posts_1591205157","site":"bayareabites","id":"68474","score":null,"sort":[1376852040000]},"guestAuthors":[],"slug":"photos-san-francisco-street-food-festival","title":"Photos: San Francisco Street Food Festival","publishDate":1376852040,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Have you digested everything from the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/17/photo-slideshow-san-francisco-night-market/\">Night Market\u003c/a> yet? Well don’t slow down now. There are too many plates and we have too little stomach space for everything at the \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>. Award-winning restaurants and budding entrepreneurs alike brought their tastiest bites to the street, and the people approved. \u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-113.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-113.jpg\" alt=\"Ramen Burger: a 50/50 pork belly and Wagyu patty topped with bacon, cheddar, and soy sauce (Nombe Izakaya)\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68479\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-128.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-128-190x190.jpg\" alt=\"Gil and Mari Payne, proud parents of the Ramen Burger (Nombe Izakaya)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68487\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-134.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-134-190x190.jpg\" alt=\"The ramen is mixed with ground nori, then pan-fried crispy to form the bun. The pork belly/Wagyu patty is topped with a shio-koji pickle, tomato, caramelized onions, and mizuna dressed in a wasabi vinaigrette.\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68488\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-117-190x190.jpg\" alt=\"Ramen Burger: worth the wait\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68486\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-88.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-88-190x190.jpg\" alt=\"Koja Kitchen's Bulgogi Koja (garlic rice bun burger), and Kamikaze Fries (topped with minced bulgogi, sautéed onions, kimchi, green onions, chili sauce, and Japanese mayo)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68485\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-6-190x190.jpg\" alt=\"Stuart Brioza, Nicole Krasinski, and the State Bird Provisions Team\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68484\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-3-190x190.jpg\" alt=\"Garlic Fry Bread to be served with Burrata (State Bird Provisions)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68483\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-76.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-76.jpg\" alt=\"Bunny Banh Mi with rabbit mortadella, pork & rabbit terrine, seared pork belly, and chicken liver pate (Central Kitchen)\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68477\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-79.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-79-190x190.jpg\" alt=\"Executive Chef Thomas McNaughton & Chef de Cuisine Ryan Pollnow (Central Kitchen)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68492\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-85-190x190.jpg\" alt=\"Thai Iced Tea-Inspired Lemongrass Carrot Juice (Central Kitchen)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68493\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-63.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-63-190x190.jpg\" alt=\"Breakfast at Central Kitchen\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68491\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-103-190x190.jpg\" alt=\"Pulled Pork Sandwich, Mint Lemonade, and a Chocolate Chip Oatmeal Cookie (Heirloom Café)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68494\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-61-190x190.jpg\" alt=\"Dressed to impress (D’Maize)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68490\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-23-190x190.jpg\" alt=\"Sisig with Steamed Rice (Senor Sisig)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68489\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-146.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-146.jpg\" alt=\"SF Street Food Festival 2013\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68514\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-8-190x190.jpg\" alt=\"Francis Lopez (In The Weeds), Rebecca Martinez, and Christine Omata\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68496\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-21-190x190.jpg\" alt=\"Sweet Buttery Cornbread (Minnie Bell’s Soul Movement)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68498\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-18-190x190.jpg\" alt=\"Fernay McPherson and her mother, Loretta (Minnie Bell’s Soul Movement)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68497\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-33-190x190.jpg\" alt=\"Summer Corn\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68499\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-40-190x190.jpg\" alt=\"Grilling corn for Elote (Los Cilantros)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68500\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-46.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-46-190x190.jpg\" alt=\"Grilled corn for Elote (Los Cilantros)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68501\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-93.jpg\" alt=\"Grilled Baby Octopus, basted in caramel fish sauce, served with rau rum, lime, and sweet chili sauce (Rice Paper Scissors) \" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68478\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-100-190x190.jpg\" alt=\"Beef Pho Rolls with lettuce and Thai basil (Rice Paper Scissors)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68504\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-102-190x190.jpg\" alt=\"Caleb Zigas, making deals (La Cocina)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68505\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-50.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-50-190x190.jpg\" alt=\"Indian Street Sandwich layered with kidney beans, potatoes, pickled onions, carrots, and cabbage (Kama Food Lab)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68503\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-122.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-122-190x190.jpg\" alt=\"Takoyaki (Nombe Izakaya)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68506\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-27-190x190.jpg\" alt=\"Clearly Kombucha\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68502\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-161.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-161-190x190.jpg\" alt=\"Eating street food...on the street...at the SF Street Food Festival\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68507\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-11.jpg\" alt=\"I Cart SF\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68476\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-108.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-108-190x190.jpg\" alt=\"Three Twins formal wear with Neil Gottlieb and Rich Bertrand (Three Twins Ice Cream)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68509\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-148.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-148-190x190.jpg\" alt=\"SF Street Food Festival 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68480\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-106-190x190.jpg\" alt=\"Rich Bertrand, Event Guru (Three Twins Ice Cream)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68508\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-160.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-160-190x190.jpg\" alt=\"Marcia Gagliardi (Tablehopper)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68511\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-164.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-164-190x190.jpg\" alt=\"Margie Kriebel, Caroline Brinckerhoff, and Jodi Liano (SF Cooking School)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68512\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-157.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-157-190x190.jpg\" alt=\"SF Street Food Festival 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68510\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Too many plates, too little stomach space at the San Francisco Street Food Festival. Take a look at some crowd favorites.","status":"publish","parent":0,"modified":1383234360,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":62},"headData":{"title":"Photos: San Francisco Street Food Festival | KQED","description":"Too many plates, too little stomach space at the San Francisco Street Food Festival. Take a look at some crowd favorites.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Photos: San Francisco Street Food Festival","datePublished":"2013-08-18T18:54:00.000Z","dateModified":"2013-10-31T15:46:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"68474 http://blogs.kqed.org/bayareabites/?p=68474","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/18/photos-san-francisco-street-food-festival/","disqusTitle":"Photos: San Francisco Street Food Festival","path":"/bayareabites/68474/photos-san-francisco-street-food-festival","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have you digested everything from the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/17/photo-slideshow-san-francisco-night-market/\">Night Market\u003c/a> yet? Well don’t slow down now. There are too many plates and we have too little stomach space for everything at the \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>. Award-winning restaurants and budding entrepreneurs alike brought their tastiest bites to the street, and the people approved. \u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-113.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-113.jpg\" alt=\"Ramen Burger: a 50/50 pork belly and Wagyu patty topped with bacon, cheddar, and soy sauce (Nombe Izakaya)\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68479\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-128.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-128-190x190.jpg\" alt=\"Gil and Mari Payne, proud parents of the Ramen Burger (Nombe Izakaya)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68487\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-134.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-134-190x190.jpg\" alt=\"The ramen is mixed with ground nori, then pan-fried crispy to form the bun. The pork belly/Wagyu patty is topped with a shio-koji pickle, tomato, caramelized onions, and mizuna dressed in a wasabi vinaigrette.\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68488\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-117-190x190.jpg\" alt=\"Ramen Burger: worth the wait\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68486\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-88.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-88-190x190.jpg\" alt=\"Koja Kitchen's Bulgogi Koja (garlic rice bun burger), and Kamikaze Fries (topped with minced bulgogi, sautéed onions, kimchi, green onions, chili sauce, and Japanese mayo)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68485\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-6-190x190.jpg\" alt=\"Stuart Brioza, Nicole Krasinski, and the State Bird Provisions Team\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68484\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-3-190x190.jpg\" alt=\"Garlic Fry Bread to be served with Burrata (State Bird Provisions)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68483\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-76.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-76.jpg\" alt=\"Bunny Banh Mi with rabbit mortadella, pork & rabbit terrine, seared pork belly, and chicken liver pate (Central Kitchen)\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68477\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-79.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-79-190x190.jpg\" alt=\"Executive Chef Thomas McNaughton & Chef de Cuisine Ryan Pollnow (Central Kitchen)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68492\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-85-190x190.jpg\" alt=\"Thai Iced Tea-Inspired Lemongrass Carrot Juice (Central Kitchen)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68493\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-63.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-63-190x190.jpg\" alt=\"Breakfast at Central Kitchen\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68491\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-103-190x190.jpg\" alt=\"Pulled Pork Sandwich, Mint Lemonade, and a Chocolate Chip Oatmeal Cookie (Heirloom Café)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68494\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-61-190x190.jpg\" alt=\"Dressed to impress (D’Maize)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68490\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-23-190x190.jpg\" alt=\"Sisig with Steamed Rice (Senor Sisig)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68489\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-146.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-146.jpg\" alt=\"SF Street Food Festival 2013\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68514\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-8-190x190.jpg\" alt=\"Francis Lopez (In The Weeds), Rebecca Martinez, and Christine Omata\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68496\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-21-190x190.jpg\" alt=\"Sweet Buttery Cornbread (Minnie Bell’s Soul Movement)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68498\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-18-190x190.jpg\" alt=\"Fernay McPherson and her mother, Loretta (Minnie Bell’s Soul Movement)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68497\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-33-190x190.jpg\" alt=\"Summer Corn\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68499\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-40-190x190.jpg\" alt=\"Grilling corn for Elote (Los Cilantros)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68500\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-46.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-46-190x190.jpg\" alt=\"Grilled corn for Elote (Los Cilantros)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68501\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-93.jpg\" alt=\"Grilled Baby Octopus, basted in caramel fish sauce, served with rau rum, lime, and sweet chili sauce (Rice Paper Scissors) \" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68478\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-100-190x190.jpg\" alt=\"Beef Pho Rolls with lettuce and Thai basil (Rice Paper Scissors)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68504\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-102-190x190.jpg\" alt=\"Caleb Zigas, making deals (La Cocina)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68505\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-50.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-50-190x190.jpg\" alt=\"Indian Street Sandwich layered with kidney beans, potatoes, pickled onions, carrots, and cabbage (Kama Food Lab)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68503\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-122.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-122-190x190.jpg\" alt=\"Takoyaki (Nombe Izakaya)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68506\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-27-190x190.jpg\" alt=\"Clearly Kombucha\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68502\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-161.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-161-190x190.jpg\" alt=\"Eating street food...on the street...at the SF Street Food Festival\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68507\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-11.jpg\" alt=\"I Cart SF\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68476\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-108.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-108-190x190.jpg\" alt=\"Three Twins formal wear with Neil Gottlieb and Rich Bertrand (Three Twins Ice Cream)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68509\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-148.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-148-190x190.jpg\" alt=\"SF Street Food Festival 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68480\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-106-190x190.jpg\" alt=\"Rich Bertrand, Event Guru (Three Twins Ice Cream)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68508\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-160.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-160-190x190.jpg\" alt=\"Marcia Gagliardi (Tablehopper)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68511\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-164.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-164-190x190.jpg\" alt=\"Margie Kriebel, Caroline Brinckerhoff, and Jodi Liano (SF Cooking School)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68512\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-157.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-157-190x190.jpg\" alt=\"SF Street Food Festival 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68510\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/68474/photos-san-francisco-street-food-festival","authors":["5037"],"categories":["bayareabites_752","bayareabites_50","bayareabites_90","bayareabites_181"],"tags":["bayareabites_295","bayareabites_2625"],"featImg":"bayareabites_68521","label":"bayareabites"},"bayareabites_53564":{"type":"posts","id":"bayareabites_53564","meta":{"index":"posts_1591205157","site":"bayareabites","id":"53564","score":null,"sort":[1357076007000]},"guestAuthors":[],"slug":"top-food-stories-and-trends-of-2012","title":"Top Food Stories and Trends of 2012","publishDate":1357076007,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\" alt=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" title=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-53722\">\u003c/a>\u003cbr>\n\u003cem>Photo collage by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Delicious, or disgusting? The top food stories and trends of this year offered plenty of both. While the rest of the country worried about pink slime and contaminated peanuts, and dealt with the fallout of a devastating drought and a stalled farm bill, San Francisco debated its upcoming bans of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/09/last-hurrah-for-foie-gras/\">foie gras\u003c/a> and plastic shopping bags. \u003c/p>\n\u003cp>This was the year that big money and the usually New York-centric food media finally started to notice that our local food scene is no longer just \u003ca href=\"http://newyork.grubstreet.com/2009/10/ten_things_anthony_bourdain_an.html\">figs on a plate\u003c/a> or (humanely-raised) \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2009/09/03/did-nate-appleman-diss-san-francisco/\">tripe in a bowl\u003c/a> if, really, it ever was, for those of us who live and eat here every day. A few of our local stars decamped for the \u003ca href=\"http://www.sfgate.com/food/article/Citizen-Cake-s-Elizabeth-Falkner-leaving-for-N-Y-3603021.php\">Big Apple\u003c/a>. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Big music festivals\u003c/a> found that concert-goers now come as much for the food and drink as for the headliners, while other \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">food-centric street festivals\u003c/a> proved that standing in line for Korean tacos, Himalayan dumplings, or Mexican huaraches could be the main event. \u003c/p>\n\u003cp>Coconut water and kale chips went from trendy to kiddie, and doughnuts (and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">bagels\u003c/a>) became the new cupcakes, at least in the East Bay, where everyone, it seemed, opened a bakery this year. So here, looking back on a year's worth of columns from NPR, Bay Area Bites, and the rest of the media from the Bay Area and beyond, some reflections on what went right (and wrong) in food in 2012.\u003c/p>\n\u003cp>\u003cstrong>Don't They Have Chinese Food in New York City?\u003c/strong>\u003cbr>\nWhat do New Yorkers really, really want? To wait in line for hours and hours, drinking free keg beer, for the chance to numb their tastebuds and sear their gullets with the likes of kung pao pastrami and pork-laden mapo tofu at what even Pete \u003ca href=\"http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html\">\"Guy Fieri, You're Dead to Me\u003c/a>\" Wells called the city's \u003ca href=\"http://www.nytimes.com/2012/12/26/dining/reviews/12-restaurant-triumphs-of-2012.html\">most exciting new restaurant\u003c/a>. Sorry, Gotham, but your hot ticket is our Tuesday night take-out. \u003ca href=\"http://www.missionchinesefood.com\">Mission Chinese Food\u003c/a> got its start as a quirky pop-up sharing kitchen and table space with a Mission Street Cantonese joint, and we know that \u003ca href=\"http://www.gq.com/food-travel/restaurants-and-bars/201212/danny-bowien-interview-mission-chinese-profile\">GQ darling\u003c/a> chef Danny Bowien will always love us best. Even better than those black-vinegar peanuts? That in two years, the restaurant, which donates 75 cents for every entree, has raised almost $170,000 for the \u003ca href=\"http://www.sffoodbank.org/\">SF Food Bank\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Take Our Plastic Bags, Take Our Foie Gras, But Hands Off Our Sodas\u003c/strong>\u003cbr>\nWhile New Yorkers kvelled about \u003ca href=\"http://gothamist.com/2012/09/14/hes_not_my_nanny_new_yorkers_react.php\">\"Nanny Bloomberg's\"\u003c/a> attempt to limit their Big Gulp consumption, San Francisco took October's ordinance against plastic shopping bags in stride. A 10 cent nuisance fee for paper bags encouraged city dwellers to make reusable bags as much a part of daily baggage as cellphones and keys. And where San Fran goes, Oakland will follow: On January 1, Alameda County joins the \u003ca href=\"http://sanfrancisco.cbslocal.com/2012/12/29/alameda-county-joins-plastic-bag-ban/\">plastic bag ban\u003c/a>. \u003c/p>\n\u003cp>In July, the gavage (force-feeding) method of fattening geese and ducks became illegal in California, wiping foie gras off menus, shutting down foie gras production statewide, and inspiring a disproportionally large amount of media coverage, like this soul-searching piece by L.A. Times writer Ed Lebowitz in \u003ca href=\"http://www.theatlantic.com/magazine/archive/2012/07/the-last-days-of-foie-gras/309009/\">The Atlantic\u003c/a>. Hot on the heels of Humphry Slocombe's last-chance \u003ca href=\"https://twitter.com/humphryslocombe/status/211912227194806272\">foie-gras ice cream sandwiches\u003c/a> was the \u003ca href=\"http://www.sfgate.com/restaurants/article/Presidio-Social-Club-pulls-foie-gras-3724123.php\">well-publicized attempt\u003c/a> by the Presidio Social Club to circumvent the ban. (Their argument--that the restaurant, located in the Presidio, was on federal land and thus not subject to state regulations--didn't fly, and the restaurant took foie gras off its menu shortly thereafter.) Meanwhile, \u003ca href=\"http://www.nbcbayarea.com/news/local/Richmond-Soda-Tax-177591311.html\">Richmond residents defeated Measure N\u003c/a>, a proposed penny-per-ounce tax on sodas and other high-sugar drinks, after the American Beverage Association poured over $2.5 million into a \"No on N\" campaign. \u003c/p>\n\u003cp>\u003cstrong>Backyard Chickens Jumped the Shark\u003c/strong>\u003cbr>\nOK, not really. We like waking up to the clucking of our blond, bosomy Buff Orpingtons just as much as the next soft-hearted urban homesteader. But when Williams-Sonoma's new \u003ca href=\"http://www.williams-sonoma.com/shop/agrarian-garden/\">Agrarian\u003c/a> catalog category started offering a \u003ca href=\"http://www.williams-sonoma.com/products/reclaimed-rustic-coop-with-artwork/\">Reclaimed Rustic Chicken Coop\u003c/a>, \"built by hand using reclaimed redwood and decorated with a hand-painted rooster\" for $759.95, we did wonder if there wasn't some truth to this Deadspin writer's \u003ca href=\"http://deadspin.com/5959212\">hilariously bitter rant\u003c/a> about the San Francisco-based retailer. And just as you shouldn't plant veggies in untested urban soil, so you might want to consider where your cute, free-range city birds are scratching. A recent New York City study found \u003ca href=\"http://www.nytimes.com/2012/10/10/dining/worries-about-lead-for-new-yorks-garden-fresh-eggs.html\">high lead levels\u003c/a> in eggs from community-garden chickens. \u003c/p>\n\u003cp>\u003cstrong>Big Money Found Our Local Favorites\u003c/strong>\u003cbr>\nStarbucks spent $100 million to buy Bay Area-based bakery-cafe chain \u003ca href=\"http://www.sfgate.com/business/article/Bay-Area-s-La-Boulange-bakery-sold-to-Starbucks-3608539.php\">La Boulange\u003c/a>, while venture capitalists True Ventures and Index Ventures poured \u003ca href=\"http://www.wired.com/business/2012/10/blue-bottle-cashes-in/\">$20 million in funding\u003c/a> into Oakland's Blue Bottle Coffee. A German conglomerate, Joh. A. Benckiser, bought Peet's for nearly $1 billion. South Park's\u003ca href=\"http://www.huffingtonpost.com/2012/08/21/american-grilled-cheese-kitchen_n_1819013.html\"> American Grilled Cheese Kitchen\u003c/a> won a $250K grant from Chase as a winner of their \u003ca href=\"https://www.missionsmallbusiness.com/\">Mission: Small Business\u003c/a> competition. And tech money did more than just fuel impossible rents, $18 pizzas, and another round of \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/09/14/the-rise-of-the-13-cocktail/\">$13 Corpse Revivers\u003c/a>: business partners Todd Masonis and Cameron Ring poured their big software-company payoff into \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/10/dandelion-chocolate-raises-the-bar/\">Dandelion Chocolate\u003c/a>, a small-batch bean-to-bar operation. After starting the business in Dogpatch, they turned a former auto-repair place on Valencia Street into a full-service chocolate factory and shop just in time for holiday shopping, offering cool stuff like this \u003ca href=\"http://www.dandelionchocolate.com/2012/11/20/pirates-poems-sea-salt-chocolate/\">chapbook and chocolate combination\u003c/a>, produced with neighboring writing center \u003ca href=\"http://826valencia.org/\">826 Valencia\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>And Small-Money Operations Got the Nod from Jerry Brown\u003c/strong>\u003cbr>\nIn September, Gov. Brown approved \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201120120AB1616\">AB 1616\u003c/a>, the \"cottage food law\" that allows for home production and less stringent health-department regulation for typically non-hazardous foods such as bread, pastries, dry pasta, granola, jam, honey, candy, coffee beans, spice blends and more. \"Cottage food\" industries for such items now don't require a commercial kitchen, as long as the businesses don't do more than $35K/year in gross sales this year. You still can't make hot or ready-to-eat foods or highly perishable items without full regulation and a commercial kitchen, which meant that Forage SF's very popular but renegade \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a> ended its 3-year run with a final food blitz on December 22.\u003cbr>\n\u003cstrong>\u003cbr>\nPut a Hole in It\u003c/strong>\u003cbr>\nThe East Bay, in particular, had a doughnut-and-bagel renaissance this year, with the opening of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Beauty's Bagels and Authentic Bagel Company\u003c/a>, plus \u003ca href=\"http://baronbaking.com/\">Baron Baking\u003c/a>, \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/donut-logic.htm\">Doughnut Savant\u003c/a>. Meanwhile, the newly opened \u003ca href=\"http://www.sweetbarbakery.com/\">Sweet Bar Bakery\u003c/a> drew crowds for its I-can't-believe-they're-vegan \"faux-nuts,\" a baked doughnut-like pastry that owner Mani Niall invented while working in Hollywood. It was just one of many small food businesses that opened this year thanks to crowd-sourced fundraising campaigns. Later this year, look for a revival of \u003ca href=\"http:www.charleschocolates.com\">Charles Chocolates\u003c/a>, which used Kickstarter to raise both money and public awareness that the much-missed chocolatier was planning a comeback. \u003c/p>\n\u003cp>\u003cstrong>Who's Playing? Who Cares? We're Here for the Lamb Poutine\u003c/strong>\u003cbr>\n2012 was the year Outside Lands and other big-draw music and entertainment festivals around the Bay became \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">as much about the food\u003c/a> as the entertainment, as anyone who spent time at John Fink's mini-empire \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a> can attest. Oakland's Eat Real Festival was better than ever and La Cocina's Street Food Festival was bigger, with a fun, if chilly \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> added on. \u003c/p>\n\u003cp>\u003cstrong>You Like Us, You Really Like Us\u003c/strong>\u003cbr>\nDanny Bowien was definitely a cool cat in the San Francisco chef scene, but it wasn't until he and his long locks showed up on the Lower East Side to open an outpost of Mission Chinese Food in New York that his celebrity-chefdom flamed hotter than one of his own plates of cumin-spiced lamb. And this year, after moving, then closing, her restaurant and bakery Citizen Cake, California native and longtime San Franciscan Elizabeth Falkner resurfaced in Brooklyn, opening \u003ca href=\"http://krescendobrooklyn.com/\">Krescendo\u003c/a>, a pizza place. Still, the Bay Area felt some more love than usual from the national media this year, as Travel and Leisure's Adam Sachs sang the praises of a \u003ca href=\"http://www.travelandleisure.com/articles/a-new-crop-of-san-francisco-restaurants\">a new crop of (mostly Mission-centric) San Francisco restaurants\u003c/a>, including Bar Tartine, Craftsman+Wolves, St Vincent, Outerlands, Park Tavern, Benu, Rich Table, and others, and Bon Appetit dubbed Pacific Heights' State Bird Provisions as its \u003ca href=\"http://www.bonappetit.com/restaurants-travel/2012/09/state-bird-hot-ten\">2012 Restaurant of the Year\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Smart Choices for Brain Food\u003c/strong>\u003cbr>\nWith dispiriting reminders that seafood mislabeling and ocean depredation continues around the world, KQED and other local publications helped raise the profile of sustainable fishing and seafood consumption, with pieces like \u003ca href=\"http://science.kqed.org/quest/2012/11/09/nothing-fishy-about-sustainable-seafood/\">Nothing Fishy About Sustainable Seafood\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/\">The Whole Fish: Snout to Tail Movement Meets Gill to Adipose Fin\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/summer-2012/whats-cooking-with-sustainable-seafood.htm\">What's Cooking with Sustainable Seafood?\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Plastic bags, foie gras, soda taxes, backyard chickens, sustainable seafood: they all made it to the headlines this year. See the best and worst of 2012's food news and trends as we head into the new year. ","status":"publish","parent":0,"modified":1357635152,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1473},"headData":{"title":"Top Food Stories and Trends of 2012 | KQED","description":"Plastic bags, foie gras, soda taxes, backyard chickens, sustainable seafood: they all made it to the headlines this year. See the best and worst of 2012's food news and trends as we head into the new year. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Top Food Stories and Trends of 2012","datePublished":"2013-01-01T21:33:27.000Z","dateModified":"2013-01-08T08:52:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"53564 http://blogs.kqed.org/bayareabites/?p=53564","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/01/top-food-stories-and-trends-of-2012/","disqusTitle":"Top Food Stories and Trends of 2012","path":"/bayareabites/53564/top-food-stories-and-trends-of-2012","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\" alt=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" title=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-53722\">\u003c/a>\u003cbr>\n\u003cem>Photo collage by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Delicious, or disgusting? The top food stories and trends of this year offered plenty of both. While the rest of the country worried about pink slime and contaminated peanuts, and dealt with the fallout of a devastating drought and a stalled farm bill, San Francisco debated its upcoming bans of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/09/last-hurrah-for-foie-gras/\">foie gras\u003c/a> and plastic shopping bags. \u003c/p>\n\u003cp>This was the year that big money and the usually New York-centric food media finally started to notice that our local food scene is no longer just \u003ca href=\"http://newyork.grubstreet.com/2009/10/ten_things_anthony_bourdain_an.html\">figs on a plate\u003c/a> or (humanely-raised) \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2009/09/03/did-nate-appleman-diss-san-francisco/\">tripe in a bowl\u003c/a> if, really, it ever was, for those of us who live and eat here every day. A few of our local stars decamped for the \u003ca href=\"http://www.sfgate.com/food/article/Citizen-Cake-s-Elizabeth-Falkner-leaving-for-N-Y-3603021.php\">Big Apple\u003c/a>. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Big music festivals\u003c/a> found that concert-goers now come as much for the food and drink as for the headliners, while other \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">food-centric street festivals\u003c/a> proved that standing in line for Korean tacos, Himalayan dumplings, or Mexican huaraches could be the main event. \u003c/p>\n\u003cp>Coconut water and kale chips went from trendy to kiddie, and doughnuts (and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">bagels\u003c/a>) became the new cupcakes, at least in the East Bay, where everyone, it seemed, opened a bakery this year. So here, looking back on a year's worth of columns from NPR, Bay Area Bites, and the rest of the media from the Bay Area and beyond, some reflections on what went right (and wrong) in food in 2012.\u003c/p>\n\u003cp>\u003cstrong>Don't They Have Chinese Food in New York City?\u003c/strong>\u003cbr>\nWhat do New Yorkers really, really want? To wait in line for hours and hours, drinking free keg beer, for the chance to numb their tastebuds and sear their gullets with the likes of kung pao pastrami and pork-laden mapo tofu at what even Pete \u003ca href=\"http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html\">\"Guy Fieri, You're Dead to Me\u003c/a>\" Wells called the city's \u003ca href=\"http://www.nytimes.com/2012/12/26/dining/reviews/12-restaurant-triumphs-of-2012.html\">most exciting new restaurant\u003c/a>. Sorry, Gotham, but your hot ticket is our Tuesday night take-out. \u003ca href=\"http://www.missionchinesefood.com\">Mission Chinese Food\u003c/a> got its start as a quirky pop-up sharing kitchen and table space with a Mission Street Cantonese joint, and we know that \u003ca href=\"http://www.gq.com/food-travel/restaurants-and-bars/201212/danny-bowien-interview-mission-chinese-profile\">GQ darling\u003c/a> chef Danny Bowien will always love us best. Even better than those black-vinegar peanuts? That in two years, the restaurant, which donates 75 cents for every entree, has raised almost $170,000 for the \u003ca href=\"http://www.sffoodbank.org/\">SF Food Bank\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Take Our Plastic Bags, Take Our Foie Gras, But Hands Off Our Sodas\u003c/strong>\u003cbr>\nWhile New Yorkers kvelled about \u003ca href=\"http://gothamist.com/2012/09/14/hes_not_my_nanny_new_yorkers_react.php\">\"Nanny Bloomberg's\"\u003c/a> attempt to limit their Big Gulp consumption, San Francisco took October's ordinance against plastic shopping bags in stride. A 10 cent nuisance fee for paper bags encouraged city dwellers to make reusable bags as much a part of daily baggage as cellphones and keys. And where San Fran goes, Oakland will follow: On January 1, Alameda County joins the \u003ca href=\"http://sanfrancisco.cbslocal.com/2012/12/29/alameda-county-joins-plastic-bag-ban/\">plastic bag ban\u003c/a>. \u003c/p>\n\u003cp>In July, the gavage (force-feeding) method of fattening geese and ducks became illegal in California, wiping foie gras off menus, shutting down foie gras production statewide, and inspiring a disproportionally large amount of media coverage, like this soul-searching piece by L.A. Times writer Ed Lebowitz in \u003ca href=\"http://www.theatlantic.com/magazine/archive/2012/07/the-last-days-of-foie-gras/309009/\">The Atlantic\u003c/a>. Hot on the heels of Humphry Slocombe's last-chance \u003ca href=\"https://twitter.com/humphryslocombe/status/211912227194806272\">foie-gras ice cream sandwiches\u003c/a> was the \u003ca href=\"http://www.sfgate.com/restaurants/article/Presidio-Social-Club-pulls-foie-gras-3724123.php\">well-publicized attempt\u003c/a> by the Presidio Social Club to circumvent the ban. (Their argument--that the restaurant, located in the Presidio, was on federal land and thus not subject to state regulations--didn't fly, and the restaurant took foie gras off its menu shortly thereafter.) Meanwhile, \u003ca href=\"http://www.nbcbayarea.com/news/local/Richmond-Soda-Tax-177591311.html\">Richmond residents defeated Measure N\u003c/a>, a proposed penny-per-ounce tax on sodas and other high-sugar drinks, after the American Beverage Association poured over $2.5 million into a \"No on N\" campaign. \u003c/p>\n\u003cp>\u003cstrong>Backyard Chickens Jumped the Shark\u003c/strong>\u003cbr>\nOK, not really. We like waking up to the clucking of our blond, bosomy Buff Orpingtons just as much as the next soft-hearted urban homesteader. But when Williams-Sonoma's new \u003ca href=\"http://www.williams-sonoma.com/shop/agrarian-garden/\">Agrarian\u003c/a> catalog category started offering a \u003ca href=\"http://www.williams-sonoma.com/products/reclaimed-rustic-coop-with-artwork/\">Reclaimed Rustic Chicken Coop\u003c/a>, \"built by hand using reclaimed redwood and decorated with a hand-painted rooster\" for $759.95, we did wonder if there wasn't some truth to this Deadspin writer's \u003ca href=\"http://deadspin.com/5959212\">hilariously bitter rant\u003c/a> about the San Francisco-based retailer. And just as you shouldn't plant veggies in untested urban soil, so you might want to consider where your cute, free-range city birds are scratching. A recent New York City study found \u003ca href=\"http://www.nytimes.com/2012/10/10/dining/worries-about-lead-for-new-yorks-garden-fresh-eggs.html\">high lead levels\u003c/a> in eggs from community-garden chickens. \u003c/p>\n\u003cp>\u003cstrong>Big Money Found Our Local Favorites\u003c/strong>\u003cbr>\nStarbucks spent $100 million to buy Bay Area-based bakery-cafe chain \u003ca href=\"http://www.sfgate.com/business/article/Bay-Area-s-La-Boulange-bakery-sold-to-Starbucks-3608539.php\">La Boulange\u003c/a>, while venture capitalists True Ventures and Index Ventures poured \u003ca href=\"http://www.wired.com/business/2012/10/blue-bottle-cashes-in/\">$20 million in funding\u003c/a> into Oakland's Blue Bottle Coffee. A German conglomerate, Joh. A. Benckiser, bought Peet's for nearly $1 billion. South Park's\u003ca href=\"http://www.huffingtonpost.com/2012/08/21/american-grilled-cheese-kitchen_n_1819013.html\"> American Grilled Cheese Kitchen\u003c/a> won a $250K grant from Chase as a winner of their \u003ca href=\"https://www.missionsmallbusiness.com/\">Mission: Small Business\u003c/a> competition. And tech money did more than just fuel impossible rents, $18 pizzas, and another round of \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/09/14/the-rise-of-the-13-cocktail/\">$13 Corpse Revivers\u003c/a>: business partners Todd Masonis and Cameron Ring poured their big software-company payoff into \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/10/dandelion-chocolate-raises-the-bar/\">Dandelion Chocolate\u003c/a>, a small-batch bean-to-bar operation. After starting the business in Dogpatch, they turned a former auto-repair place on Valencia Street into a full-service chocolate factory and shop just in time for holiday shopping, offering cool stuff like this \u003ca href=\"http://www.dandelionchocolate.com/2012/11/20/pirates-poems-sea-salt-chocolate/\">chapbook and chocolate combination\u003c/a>, produced with neighboring writing center \u003ca href=\"http://826valencia.org/\">826 Valencia\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>And Small-Money Operations Got the Nod from Jerry Brown\u003c/strong>\u003cbr>\nIn September, Gov. Brown approved \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201120120AB1616\">AB 1616\u003c/a>, the \"cottage food law\" that allows for home production and less stringent health-department regulation for typically non-hazardous foods such as bread, pastries, dry pasta, granola, jam, honey, candy, coffee beans, spice blends and more. \"Cottage food\" industries for such items now don't require a commercial kitchen, as long as the businesses don't do more than $35K/year in gross sales this year. You still can't make hot or ready-to-eat foods or highly perishable items without full regulation and a commercial kitchen, which meant that Forage SF's very popular but renegade \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a> ended its 3-year run with a final food blitz on December 22.\u003cbr>\n\u003cstrong>\u003cbr>\nPut a Hole in It\u003c/strong>\u003cbr>\nThe East Bay, in particular, had a doughnut-and-bagel renaissance this year, with the opening of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Beauty's Bagels and Authentic Bagel Company\u003c/a>, plus \u003ca href=\"http://baronbaking.com/\">Baron Baking\u003c/a>, \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/donut-logic.htm\">Doughnut Savant\u003c/a>. Meanwhile, the newly opened \u003ca href=\"http://www.sweetbarbakery.com/\">Sweet Bar Bakery\u003c/a> drew crowds for its I-can't-believe-they're-vegan \"faux-nuts,\" a baked doughnut-like pastry that owner Mani Niall invented while working in Hollywood. It was just one of many small food businesses that opened this year thanks to crowd-sourced fundraising campaigns. Later this year, look for a revival of \u003ca href=\"http:www.charleschocolates.com\">Charles Chocolates\u003c/a>, which used Kickstarter to raise both money and public awareness that the much-missed chocolatier was planning a comeback. \u003c/p>\n\u003cp>\u003cstrong>Who's Playing? Who Cares? We're Here for the Lamb Poutine\u003c/strong>\u003cbr>\n2012 was the year Outside Lands and other big-draw music and entertainment festivals around the Bay became \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">as much about the food\u003c/a> as the entertainment, as anyone who spent time at John Fink's mini-empire \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a> can attest. Oakland's Eat Real Festival was better than ever and La Cocina's Street Food Festival was bigger, with a fun, if chilly \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> added on. \u003c/p>\n\u003cp>\u003cstrong>You Like Us, You Really Like Us\u003c/strong>\u003cbr>\nDanny Bowien was definitely a cool cat in the San Francisco chef scene, but it wasn't until he and his long locks showed up on the Lower East Side to open an outpost of Mission Chinese Food in New York that his celebrity-chefdom flamed hotter than one of his own plates of cumin-spiced lamb. And this year, after moving, then closing, her restaurant and bakery Citizen Cake, California native and longtime San Franciscan Elizabeth Falkner resurfaced in Brooklyn, opening \u003ca href=\"http://krescendobrooklyn.com/\">Krescendo\u003c/a>, a pizza place. Still, the Bay Area felt some more love than usual from the national media this year, as Travel and Leisure's Adam Sachs sang the praises of a \u003ca href=\"http://www.travelandleisure.com/articles/a-new-crop-of-san-francisco-restaurants\">a new crop of (mostly Mission-centric) San Francisco restaurants\u003c/a>, including Bar Tartine, Craftsman+Wolves, St Vincent, Outerlands, Park Tavern, Benu, Rich Table, and others, and Bon Appetit dubbed Pacific Heights' State Bird Provisions as its \u003ca href=\"http://www.bonappetit.com/restaurants-travel/2012/09/state-bird-hot-ten\">2012 Restaurant of the Year\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Smart Choices for Brain Food\u003c/strong>\u003cbr>\nWith dispiriting reminders that seafood mislabeling and ocean depredation continues around the world, KQED and other local publications helped raise the profile of sustainable fishing and seafood consumption, with pieces like \u003ca href=\"http://science.kqed.org/quest/2012/11/09/nothing-fishy-about-sustainable-seafood/\">Nothing Fishy About Sustainable Seafood\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/\">The Whole Fish: Snout to Tail Movement Meets Gill to Adipose Fin\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/summer-2012/whats-cooking-with-sustainable-seafood.htm\">What's Cooking with Sustainable Seafood?\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/53564/top-food-stories-and-trends-of-2012","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2638","bayareabites_4084","bayareabites_1763","bayareabites_45","bayareabites_1875","bayareabites_90","bayareabites_181"],"tags":["bayareabites_8812","bayareabites_10080","bayareabites_10984","bayareabites_1786","bayareabites_295","bayareabites_9546","bayareabites_1686","bayareabites_2625","bayareabites_323","bayareabites_10313","bayareabites_14749"],"featImg":"bayareabites_53723","label":"bayareabites"},"bayareabites_48630":{"type":"posts","id":"bayareabites_48630","meta":{"index":"posts_1591205157","site":"bayareabites","id":"48630","score":null,"sort":[1347469568000]},"guestAuthors":[],"slug":"southerner-in-the-city-john-t-edge-takes-san-francisco","title":"Southerner in the City: John T. Edge Takes on San Francisco","publishDate":1347469568,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/John-T400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/John-T400.jpg\" alt=\"John T. Edge. Image courtesy of Lou Weinert\" title=\"John T. Edge. Image courtesy of Lou Weinert\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-48758\">\u003c/a>\u003cbr>\n\u003cem>John T. Edge. Image courtesy of Lou Weinert\u003c/em>\u003c/p>\n\u003cp>Food celeb alert! One of the most intriguing parts about La Cocina’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> last month was spying a smiling \u003ca href=\"http://www.johntedge.com/\">John T. Edge\u003c/a> at the entrance. The Southern food and culture expert is good pals with La Cocina's Caleb Zigas, and was in town to yes, eat, but also help with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">SF Street Food Fest\u003c/a> and third annual \u003ca href=\"http://www.lacocinasf.org/classes-workshops/conference/\">Food & Entrepreneurship Conference\u003c/a> from La Cocina.\u003c/p>\n\u003cp>Edge is the author of the recently published \u003ca href=\"http://truckfoodcookbook.tumblr.com/\">The Truck Food Cookbook\u003c/a>, which is billed as “a cookbook and travelogue that catalogues modern American street and truck food.” He has authored and edited more than ten books and is well known for researching and championing food via his work with the \u003ca href=\"http://southernfoodways.org/\">Southern Foodways Alliance\u003c/a> (SFA). Next month, the Southern Foodways Alliance will hold a symposium in Oxford, Mississippi and Edge wears many caps: organizer, host, and master of ceremonies. \u003c/p>\n\u003cp>He is also a columnist for the \u003cem>New York Times\u003c/em>, the \u003cem>Oxford American\u003c/em> and \u003ca href=\"http://gardenandgun.com/food\">\u003cem>Garden & Gun\u003c/em>\u003c/a>. Radio fans can catch him often on NPR's \u003cem>All Things Considered\u003c/em> and he has appeared on Iron Chef and has a MFK Fisher Distinguished Writing Award from the James Beard Foundation under his belt. His work has also been featured in 10 editions of the Best Food Writing Anthology, and yes, you may at this point wonder when he ever sleeps, too. Bay Area Bites interviewed Edge on the phone recently.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>You were in San Francisco to help La Cocina with its conference and Street Food Festival and for years have been good friends with Caleb Zigas. How did that all come about? \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I write about food for the popular press: magazine, newspaper pieces and books. I’m also interested though in relation to my academic work at the University of Southern Mississippi in how food plays a part in social justice issues. When I began working on my truck food book, I saw two real models that address social justice issues and street food truck and food cart food. That framework is what Caleb and La Cocina does and what the \u003ca href=\"http://streetvendor.org/vendys/\">Vendy awards\u003c/a> in New York also do.\u003c/p>\n\u003cp>Both are populist responses in effective ways to advocate for street food vendors. I am someone who thinks that writing about food need not be vacuous work, and that food isn’t always about celebrity food. It’s not always about the fancy pants dinner but about working class American food and especially how that relates to new immigrants. That’s important to me as a writer -- as a progressive thinker and doer in America. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>Events and travel seem to make up much of your work when you're not writing. What’s that like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I travel probably one-fourth to one-third of my time and that travel is half the time for writing assignments and research and the other half is for Southern Alliance Foodways events and fundraising. I love that kind of intense time with colleagues and friends who arrive like bandits. Those kinds of quick intense periods of “work ‘til 11, drink ‘til 3” I love... but you know I also live in a small college town that I dearly love and have an eleven year old and 40-something wife, both of whom I love, too. As time goes on, I’m trying to balance that time at home and time in the office. I am not just saying this about the Street Food Festival and La Cocina but it’s gonna get harder and harder to get my butt on the road. However, anytime I can do something for La Cocina and Caleb, I will.\u003c/p>\n\u003cp>We live in a time of xenophobia, especially where I am in the South where immigrants are pilloried. I was raised in the South and appreciate the import of the Civil Rights movement. I see a new era in which the divisions are based along ethnicity and class and I see what La Cocina and the Street Food Fest does is one creative way to address that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about food? What’s on your nightstand reading pile?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> On my nightstand, there are about four copies of the New Yorker that I’m way behind on. There’s a copy of Knife and Fork, a brilliant food letter out of Atlanta edited by Christiane Lauterbach. Her writing is full of spirit and venom and I’ve been reading her for 25 years. There’s a new copy of the \u003ca href=\"http://www.oxfordamerican.org/\">Oxford American\u003c/a>, which I’ve long been writing for.... Then there’s The Liberation of Lord Byron Jones by a guy named Jesse Hill Ford. And I’m reading a book called the Price of Defiance about the 50th anniversary of the riots at the University of Mississippi. There’s not a lot of food stuff on my nightstand. I read and subscribe to Bon Appétit, Gastronomica and a number of other magazines. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> \u003ca href=\"http://en.wikipedia.org/wiki/John_Egerton_(journalist)\">John Egerton\u003c/a>. The name sounds familiar, I know. He has two books that speak about the generation before the civil rights movement and around the Brown decision....You see Southern food at home, on the road and here’s a popular history of southern food. His is the first book to pay down the debt that the South owes to the cooks who have sustained us cooks who are and were African American.\u003c/p>\n\u003cp>\u003ca href=\"http://africooks.com/jessicas_bio.shtml\">Jessica Harris\u003c/a> is another one of my mentors.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>What are your thoughts on the state of street food in the Bay Area given you just published The Truck Food Cookbook? Where are we with knowledge and appreciation?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> When I was researching this book in 2009 and 2010 in many ways the Bay Area lagged behind much of the country. Incubator events like La Cocina and \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> coupled with entrepreneurial acumen in folks like \u003ca href=\"https://twitter.com/LIBAfalafel\">Liba Falafel\u003c/a> and the \u003ca href=\"https://twitter.com/KungFuTacos\">Kung Fu Tacos\u003c/a> guys and certainly \u003ca href=\"https://twitter.com/RoliRoti\">Roli Roti\u003c/a>. Those systematic efforts and singular efforts of entrepreneurs delivered a vital street food scene. I assumed if street food was growing in the U.S. and San Francisco is such a great food town, you’d see that reflected. But at the time I was researching, San Francisco wasn’t a strong street food city. Now when I return it is. It’s the working class end of things. If you’re going to define a street food scene as vital it has to encompass both ends of the spectrum.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: What were some of your favorite food and drink finds while you were in town?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I don't know (laughs). I had a crazy beautiful dinner at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. A kind of elegant bowl of grits of ground corn with a garnish of popcorn. That was one of many beautiful dishes in a night. The ballsiness of [Chef-Owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel] Patterson\u003c/a> and elegance of his cooking in one dish: I admired the heck out of that. “I’m going to serve you grits with an ancient native American pedigree and serve it with something you already recognize. I’m going to do it in such a way that I can honor the commonalities and also celebrate my own way with ground corn.” \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: \u003c/strong>Did he know you were coming in?\u003c/p>\n\u003cp>\u003cstrong>Edge: \u003c/strong>He did.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>Do you have any foods that are a guilty pleasure?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> No. I like trash and treasure. (laughs). I live with an eleven year old son, Jess. He loves pork rinds from a bag like I do. He likes crinkle cut French fries like I do. I kind of like the extremes on the spectrum. We each had a trashy sausage biscuit today. I like excellence in both forms. You can be really good at trashy food and elegant food and I appreciate that. \u003c/p>\n\n","blocks":[],"excerpt":"Mary Ladd interviews Southern food and culture expert John T. Edge, who shares why he was happy to visit San Francisco for La Cocina’s Street Food Festival as well as thoughts on his latest book, \"The Truck Food Cookbook.\"","status":"publish","parent":0,"modified":1347470467,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1366},"headData":{"title":"Southerner in the City: John T. Edge Takes on San Francisco | KQED","description":"Mary Ladd interviews Southern food and culture expert John T. Edge, who shares why he was happy to visit San Francisco for La Cocina’s Street Food Festival as well as thoughts on his latest book, "The Truck Food Cookbook."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Southerner in the City: John T. Edge Takes on San Francisco","datePublished":"2012-09-12T17:06:08.000Z","dateModified":"2012-09-12T17:21:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"48630 http://blogs.kqed.org/bayareabites/?p=48630","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/09/12/southerner-in-the-city-john-t-edge-takes-san-francisco/","disqusTitle":"Southerner in the City: John T. Edge Takes on San Francisco","path":"/bayareabites/48630/southerner-in-the-city-john-t-edge-takes-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/John-T400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/John-T400.jpg\" alt=\"John T. Edge. Image courtesy of Lou Weinert\" title=\"John T. Edge. Image courtesy of Lou Weinert\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-48758\">\u003c/a>\u003cbr>\n\u003cem>John T. Edge. Image courtesy of Lou Weinert\u003c/em>\u003c/p>\n\u003cp>Food celeb alert! One of the most intriguing parts about La Cocina’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> last month was spying a smiling \u003ca href=\"http://www.johntedge.com/\">John T. Edge\u003c/a> at the entrance. The Southern food and culture expert is good pals with La Cocina's Caleb Zigas, and was in town to yes, eat, but also help with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">SF Street Food Fest\u003c/a> and third annual \u003ca href=\"http://www.lacocinasf.org/classes-workshops/conference/\">Food & Entrepreneurship Conference\u003c/a> from La Cocina.\u003c/p>\n\u003cp>Edge is the author of the recently published \u003ca href=\"http://truckfoodcookbook.tumblr.com/\">The Truck Food Cookbook\u003c/a>, which is billed as “a cookbook and travelogue that catalogues modern American street and truck food.” He has authored and edited more than ten books and is well known for researching and championing food via his work with the \u003ca href=\"http://southernfoodways.org/\">Southern Foodways Alliance\u003c/a> (SFA). Next month, the Southern Foodways Alliance will hold a symposium in Oxford, Mississippi and Edge wears many caps: organizer, host, and master of ceremonies. \u003c/p>\n\u003cp>He is also a columnist for the \u003cem>New York Times\u003c/em>, the \u003cem>Oxford American\u003c/em> and \u003ca href=\"http://gardenandgun.com/food\">\u003cem>Garden & Gun\u003c/em>\u003c/a>. Radio fans can catch him often on NPR's \u003cem>All Things Considered\u003c/em> and he has appeared on Iron Chef and has a MFK Fisher Distinguished Writing Award from the James Beard Foundation under his belt. His work has also been featured in 10 editions of the Best Food Writing Anthology, and yes, you may at this point wonder when he ever sleeps, too. Bay Area Bites interviewed Edge on the phone recently.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>You were in San Francisco to help La Cocina with its conference and Street Food Festival and for years have been good friends with Caleb Zigas. How did that all come about? \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I write about food for the popular press: magazine, newspaper pieces and books. I’m also interested though in relation to my academic work at the University of Southern Mississippi in how food plays a part in social justice issues. When I began working on my truck food book, I saw two real models that address social justice issues and street food truck and food cart food. That framework is what Caleb and La Cocina does and what the \u003ca href=\"http://streetvendor.org/vendys/\">Vendy awards\u003c/a> in New York also do.\u003c/p>\n\u003cp>Both are populist responses in effective ways to advocate for street food vendors. I am someone who thinks that writing about food need not be vacuous work, and that food isn’t always about celebrity food. It’s not always about the fancy pants dinner but about working class American food and especially how that relates to new immigrants. That’s important to me as a writer -- as a progressive thinker and doer in America. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>Events and travel seem to make up much of your work when you're not writing. What’s that like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I travel probably one-fourth to one-third of my time and that travel is half the time for writing assignments and research and the other half is for Southern Alliance Foodways events and fundraising. I love that kind of intense time with colleagues and friends who arrive like bandits. Those kinds of quick intense periods of “work ‘til 11, drink ‘til 3” I love... but you know I also live in a small college town that I dearly love and have an eleven year old and 40-something wife, both of whom I love, too. As time goes on, I’m trying to balance that time at home and time in the office. I am not just saying this about the Street Food Festival and La Cocina but it’s gonna get harder and harder to get my butt on the road. However, anytime I can do something for La Cocina and Caleb, I will.\u003c/p>\n\u003cp>We live in a time of xenophobia, especially where I am in the South where immigrants are pilloried. I was raised in the South and appreciate the import of the Civil Rights movement. I see a new era in which the divisions are based along ethnicity and class and I see what La Cocina and the Street Food Fest does is one creative way to address that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about food? What’s on your nightstand reading pile?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> On my nightstand, there are about four copies of the New Yorker that I’m way behind on. There’s a copy of Knife and Fork, a brilliant food letter out of Atlanta edited by Christiane Lauterbach. Her writing is full of spirit and venom and I’ve been reading her for 25 years. There’s a new copy of the \u003ca href=\"http://www.oxfordamerican.org/\">Oxford American\u003c/a>, which I’ve long been writing for.... Then there’s The Liberation of Lord Byron Jones by a guy named Jesse Hill Ford. And I’m reading a book called the Price of Defiance about the 50th anniversary of the riots at the University of Mississippi. There’s not a lot of food stuff on my nightstand. I read and subscribe to Bon Appétit, Gastronomica and a number of other magazines. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> \u003ca href=\"http://en.wikipedia.org/wiki/John_Egerton_(journalist)\">John Egerton\u003c/a>. The name sounds familiar, I know. He has two books that speak about the generation before the civil rights movement and around the Brown decision....You see Southern food at home, on the road and here’s a popular history of southern food. His is the first book to pay down the debt that the South owes to the cooks who have sustained us cooks who are and were African American.\u003c/p>\n\u003cp>\u003ca href=\"http://africooks.com/jessicas_bio.shtml\">Jessica Harris\u003c/a> is another one of my mentors.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>What are your thoughts on the state of street food in the Bay Area given you just published The Truck Food Cookbook? Where are we with knowledge and appreciation?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> When I was researching this book in 2009 and 2010 in many ways the Bay Area lagged behind much of the country. Incubator events like La Cocina and \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> coupled with entrepreneurial acumen in folks like \u003ca href=\"https://twitter.com/LIBAfalafel\">Liba Falafel\u003c/a> and the \u003ca href=\"https://twitter.com/KungFuTacos\">Kung Fu Tacos\u003c/a> guys and certainly \u003ca href=\"https://twitter.com/RoliRoti\">Roli Roti\u003c/a>. Those systematic efforts and singular efforts of entrepreneurs delivered a vital street food scene. I assumed if street food was growing in the U.S. and San Francisco is such a great food town, you’d see that reflected. But at the time I was researching, San Francisco wasn’t a strong street food city. Now when I return it is. It’s the working class end of things. If you’re going to define a street food scene as vital it has to encompass both ends of the spectrum.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: What were some of your favorite food and drink finds while you were in town?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I don't know (laughs). I had a crazy beautiful dinner at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. A kind of elegant bowl of grits of ground corn with a garnish of popcorn. That was one of many beautiful dishes in a night. The ballsiness of [Chef-Owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel] Patterson\u003c/a> and elegance of his cooking in one dish: I admired the heck out of that. “I’m going to serve you grits with an ancient native American pedigree and serve it with something you already recognize. I’m going to do it in such a way that I can honor the commonalities and also celebrate my own way with ground corn.” \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: \u003c/strong>Did he know you were coming in?\u003c/p>\n\u003cp>\u003cstrong>Edge: \u003c/strong>He did.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>Do you have any foods that are a guilty pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> No. I like trash and treasure. (laughs). I live with an eleven year old son, Jess. He loves pork rinds from a bag like I do. He likes crinkle cut French fries like I do. I kind of like the extremes on the spectrum. We each had a trashy sausage biscuit today. I like excellence in both forms. You can be really good at trashy food and elegant food and I appreciate that. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/48630/southerner-in-the-city-john-t-edge-takes-san-francisco","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_50","bayareabites_2407","bayareabites_2090","bayareabites_1875","bayareabites_2035","bayareabites_1807","bayareabites_90","bayareabites_181"],"tags":["bayareabites_8406","bayareabites_10727","bayareabites_295","bayareabites_2625","bayareabites_10726","bayareabites_10725"],"featImg":"bayareabites_48758","label":"bayareabites"},"bayareabites_47204":{"type":"posts","id":"bayareabites_47204","meta":{"index":"posts_1591205157","site":"bayareabites","id":"47204","score":null,"sort":[1345129242000]},"guestAuthors":[],"slug":"lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival","title":"Lali Ghlonti Celebrates her Native Georgian Cuisine at SF Street Food Festival","publishDate":1345129242,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali.jpeg\">\u003cimg class=\"alignnone size-full wp-image-47207\" title=\"Lali Ghlonti\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali.jpeg\" alt=\"Lali Ghlonti\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Lali Ghlonti. Photo courtesy John Ater\u003c/em>\u003c/p>\n\u003cp>In 2004, when \u003ca href=\"http://www.lalisf.com\">Lali Ghlonti\u003c/a>, came to visit her cousin in San Francisco from her native \u003ca href=\"http://www.aboutgeorgia.ge/\">Georgia\u003c/a> (the country which borders the Black Sea, Turkey, Armenia, Azerbaijan and Russia), she fell in love with the foggy weather and decided to stay.\u003c/p>\n\u003cp>The only problem: Ghlonti, who worked as an accountant in Tbilisi, knew only 2 words in English: “yes” and “no.” For the last eight years, she has been saying \"yes\" to a whole new life here, including \u003ca href=\"http://www.ccsf.edu/Departments/Culinary_Arts-Hospitality_Studies/\">City College of San Francisco’s Culinary Program\u003c/a>, the \u003ca href=\"http://www.womensinitiative.org/index.htm\">Women’s Initiative\u003c/a> and \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>’s food incubator program. “The day I got accepted to La Cocina was the happiest day of my life,” says Ghlonti, who now speaks English well. Her most recent “yes” was to participating in this Saturday’s \u003ca href=\"http://www.sfstreetfoodfest.com/\">SF Street Food Festival\u003c/a> sponsored by La Cocina where she will make 3 dishes:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/kidney-bean/\" rel=\"attachment wp-att-47208\">\u003cimg class=\"alignnone size-full wp-image-47208\" title=\" Georgian kidney bean dish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kidney-bean.jpeg\" alt=\" Georgian kidney bean dish\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Pkhali and mchadi: Georgian kidney bean spread and corn bread. Photo courtesy John Ater\u003c/em> \u003c/p>\n\u003cp>1) \u003cem>Pkhali\u003c/em>: a kidney bean spread made with walnuts, cilantro, balsamic vinegar, garlic, and spices. Served with \u003cem>mchadi\u003c/em>, Georgian mini corn bread and pomegranate molasses. This is a dish for special occasions like birthdays and weddings,\" says Ghlonti.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/lali-blintzes/\" rel=\"attachment wp-att-47209\">\u003cimg class=\"alignnone size-full wp-image-47209\" title=\"Lali blintzes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali-blintzes.jpeg\" alt=\"Lali blintzes\" width=\"560\" height=\"374\">\u003c/a>\u003cbr>\n\u003cem>Chicken blintzes. Photo courtesy John Ater\u003c/em>\u003c/p>\n\u003cp>2) Chicken Blintzes with “Georgian “Salsa”: These chicken blintzes honor both of Ghlonti’s parents. Her mother is Russian, her father Georgian. “Mom's favorite dish is blintzes. She taught me how to make them by hand. The chicken is baked, then ground with fried onion, pepper and salt. Served with \u003cem>adjika\u003c/em>, a Georgian version of salsa, “made from tomato, chili pepper, bell pepper, garlic dill, cilantro -- it’s good with meat or fish.\"\u003c/p>\n\u003cp>3) Georgian Sangria: a blend of red grape, cranberry, apple, and pomegranate juices. Pomegranates are an important part of Georgian cuisine. “In Georgia, you can find them all yearlong at farmers' markets. But here pomegranates are seasonal, so I can use pomegranate molasses,” Ghlonti says.\u003c/p>\n\u003cp>Bay Area Bites interviewed Lali Ghlonti at her beloved La Cocina:\u003c/p>\n\u003cp>\u003cstrong>Georgian cuisine doesn't seem to be very well known yet. What are some of its typical ingredients?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Georgian_cuisine\">Georgian dishes\u003c/a> use herbs like cilantro, onions, red pepper, fenugreek, coriander, pomegranate, fish, meat and lamb, chicken. Fenugreek was hard to find when I first moved here, but then I found it at Whole Foods and when I go to Georgia to visit I bring some back here. \u003ca href=\"http://www.aboutgeorgia.ge/cuisine/\">Georgian cuisine\u003c/a> has absorbed the best culinary influences of its neighbors and we love meat, eggplant, soups, nuts and spices. It’s also one of the most ancient wine making cultures too.\u003c/p>\n\u003cp>\u003cstrong>Do Americans have any misconceptions when they find out you are from Georgia?\u003c/strong>\u003c/p>\n\u003cp>Yes. They don’t know where Georgia is; they think I am from the state of Georgia or from Russia. The Georgian language is completely different from Russian, with a completely different alphabet. I married a guy from Odessa. I speak Russian as well as Georgian. In Georgia, everyone loves to cook, men too. My father cooked at least two times a week. He made a good chicken \u003cem>satsivi\u003c/em> with walnut sauce.\u003c/p>\n\u003cp>\u003cstrong>I've heard Georgians have a culinary tradition of holding feasts. Can you tell me what they are like?\u003c/strong>\u003c/p>\n\u003cp>Georgian people are famous for their hospitality. Feasts are very important. You can have 100 people at a feast, which may go on all night. You always have a toastmaster, called a \u003ca href=\"http://en.wikipedia.org/wiki/Tamada\">Tamada\u003c/a> who is in charge, a strong guy who can really drink. He uses a horn decorated with silver to make many toasts with red wine. He could make 50 toasts to parents, elders and guests. See, with the horn shape, he has to finish every drink because he can’t put it down on table. Toasts are even made to ideas like life, love, friendship. Each person around the table expresses their personal understanding of these abstract concepts. The feast and toasts go on all day, while new platters of food are brought. It continues the next day with what we call hangover soup, \u003cem>khashi\u003c/em> -- that’s made from the cows’ stomach and legs.\u003c/p>\n\u003cp>\u003cstrong>You just got selected to be one of the five businesses at the former Red Vic Movie House on Haight Street. Are you excited?\u003c/strong>\u003c/p>\n\u003cp>The second happiest day of my life was when I found out I was accepted for the \u003ca href=\"http://www.tablehopper.com/chatterbox/as-previous-reportedhttpwwwtablehoppercomchatterboxthe-plans-for-the-red-vic-on-tablehopper/\">Second Act Marketplace\u003c/a> which will be part of the former Red Vic Movie House. It's set to open in March of 2013. I’ll have a small stand to make Georgian pastries. This really means a lot. My dream is to open a café so I can grow the finances to bring my parents here from Georgia. My café would be the first in San Francisco to serve authentic Georgian cuisine. There’s a Russian restaurant here that says they serve Georgian food. I tried it, but it wasn’t the real Georgian food. You don’t know it unless you lived in Georgia.\u003c/p>\n\u003cp>\u003cstrong>At the SF Street Food Festival look for Lali between 20th and 21st streets. She’ll be cooking blintzes for 500 people, and small bites of kidney bean spread and corn bread for 700.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Georgian-horn.jpeg\">\u003cimg class=\"alignnone size-full wp-image-47259\" title=\"Georgian horn\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Georgian-horn.jpeg\" alt=\"Georgian horn\" width=\"450\" height=\"336\">\u003c/a>\u003cbr>\n\u003cem>Georgian drinking horn. Photo courtesy Lali Ghlonti\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Lali's Catering\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.lalisf.com\">lalisf.com\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LalisCatering\">Lali's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/laliscatering\">@laliscatering\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Lali Ghlonti is thrilled to introduce Georgian specialities to the 2012 SF Street Food Festival, sponsored by La Cocina. The native of Tbilisi will make kidney bean spread with corn bread, and chicken blintzes with \"Georgian salsa.\"","status":"publish","parent":0,"modified":1345093937,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":927},"headData":{"title":"Lali Ghlonti Celebrates her Native Georgian Cuisine at SF Street Food Festival | KQED","description":"Lali Ghlonti is thrilled to introduce Georgian specialities to the 2012 SF Street Food Festival, sponsored by La Cocina. The native of Tbilisi will make kidney bean spread with corn bread, and chicken blintzes with "Georgian salsa."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Lali Ghlonti Celebrates her Native Georgian Cuisine at SF Street Food Festival","datePublished":"2012-08-16T15:00:42.000Z","dateModified":"2012-08-16T05:12:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"47204 http://blogs.kqed.org/bayareabites/?p=47204","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/","disqusTitle":"Lali Ghlonti Celebrates her Native Georgian Cuisine at SF Street Food Festival","path":"/bayareabites/47204/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali.jpeg\">\u003cimg class=\"alignnone size-full wp-image-47207\" title=\"Lali Ghlonti\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali.jpeg\" alt=\"Lali Ghlonti\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Lali Ghlonti. Photo courtesy John Ater\u003c/em>\u003c/p>\n\u003cp>In 2004, when \u003ca href=\"http://www.lalisf.com\">Lali Ghlonti\u003c/a>, came to visit her cousin in San Francisco from her native \u003ca href=\"http://www.aboutgeorgia.ge/\">Georgia\u003c/a> (the country which borders the Black Sea, Turkey, Armenia, Azerbaijan and Russia), she fell in love with the foggy weather and decided to stay.\u003c/p>\n\u003cp>The only problem: Ghlonti, who worked as an accountant in Tbilisi, knew only 2 words in English: “yes” and “no.” For the last eight years, she has been saying \"yes\" to a whole new life here, including \u003ca href=\"http://www.ccsf.edu/Departments/Culinary_Arts-Hospitality_Studies/\">City College of San Francisco’s Culinary Program\u003c/a>, the \u003ca href=\"http://www.womensinitiative.org/index.htm\">Women’s Initiative\u003c/a> and \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>’s food incubator program. “The day I got accepted to La Cocina was the happiest day of my life,” says Ghlonti, who now speaks English well. Her most recent “yes” was to participating in this Saturday’s \u003ca href=\"http://www.sfstreetfoodfest.com/\">SF Street Food Festival\u003c/a> sponsored by La Cocina where she will make 3 dishes:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/kidney-bean/\" rel=\"attachment wp-att-47208\">\u003cimg class=\"alignnone size-full wp-image-47208\" title=\" Georgian kidney bean dish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kidney-bean.jpeg\" alt=\" Georgian kidney bean dish\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Pkhali and mchadi: Georgian kidney bean spread and corn bread. Photo courtesy John Ater\u003c/em> \u003c/p>\n\u003cp>1) \u003cem>Pkhali\u003c/em>: a kidney bean spread made with walnuts, cilantro, balsamic vinegar, garlic, and spices. Served with \u003cem>mchadi\u003c/em>, Georgian mini corn bread and pomegranate molasses. This is a dish for special occasions like birthdays and weddings,\" says Ghlonti.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/lali-blintzes/\" rel=\"attachment wp-att-47209\">\u003cimg class=\"alignnone size-full wp-image-47209\" title=\"Lali blintzes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali-blintzes.jpeg\" alt=\"Lali blintzes\" width=\"560\" height=\"374\">\u003c/a>\u003cbr>\n\u003cem>Chicken blintzes. Photo courtesy John Ater\u003c/em>\u003c/p>\n\u003cp>2) Chicken Blintzes with “Georgian “Salsa”: These chicken blintzes honor both of Ghlonti’s parents. Her mother is Russian, her father Georgian. “Mom's favorite dish is blintzes. She taught me how to make them by hand. The chicken is baked, then ground with fried onion, pepper and salt. Served with \u003cem>adjika\u003c/em>, a Georgian version of salsa, “made from tomato, chili pepper, bell pepper, garlic dill, cilantro -- it’s good with meat or fish.\"\u003c/p>\n\u003cp>3) Georgian Sangria: a blend of red grape, cranberry, apple, and pomegranate juices. Pomegranates are an important part of Georgian cuisine. “In Georgia, you can find them all yearlong at farmers' markets. But here pomegranates are seasonal, so I can use pomegranate molasses,” Ghlonti says.\u003c/p>\n\u003cp>Bay Area Bites interviewed Lali Ghlonti at her beloved La Cocina:\u003c/p>\n\u003cp>\u003cstrong>Georgian cuisine doesn't seem to be very well known yet. What are some of its typical ingredients?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Georgian_cuisine\">Georgian dishes\u003c/a> use herbs like cilantro, onions, red pepper, fenugreek, coriander, pomegranate, fish, meat and lamb, chicken. Fenugreek was hard to find when I first moved here, but then I found it at Whole Foods and when I go to Georgia to visit I bring some back here. \u003ca href=\"http://www.aboutgeorgia.ge/cuisine/\">Georgian cuisine\u003c/a> has absorbed the best culinary influences of its neighbors and we love meat, eggplant, soups, nuts and spices. It’s also one of the most ancient wine making cultures too.\u003c/p>\n\u003cp>\u003cstrong>Do Americans have any misconceptions when they find out you are from Georgia?\u003c/strong>\u003c/p>\n\u003cp>Yes. They don’t know where Georgia is; they think I am from the state of Georgia or from Russia. The Georgian language is completely different from Russian, with a completely different alphabet. I married a guy from Odessa. I speak Russian as well as Georgian. In Georgia, everyone loves to cook, men too. My father cooked at least two times a week. He made a good chicken \u003cem>satsivi\u003c/em> with walnut sauce.\u003c/p>\n\u003cp>\u003cstrong>I've heard Georgians have a culinary tradition of holding feasts. Can you tell me what they are like?\u003c/strong>\u003c/p>\n\u003cp>Georgian people are famous for their hospitality. Feasts are very important. You can have 100 people at a feast, which may go on all night. You always have a toastmaster, called a \u003ca href=\"http://en.wikipedia.org/wiki/Tamada\">Tamada\u003c/a> who is in charge, a strong guy who can really drink. He uses a horn decorated with silver to make many toasts with red wine. He could make 50 toasts to parents, elders and guests. See, with the horn shape, he has to finish every drink because he can’t put it down on table. Toasts are even made to ideas like life, love, friendship. Each person around the table expresses their personal understanding of these abstract concepts. The feast and toasts go on all day, while new platters of food are brought. It continues the next day with what we call hangover soup, \u003cem>khashi\u003c/em> -- that’s made from the cows’ stomach and legs.\u003c/p>\n\u003cp>\u003cstrong>You just got selected to be one of the five businesses at the former Red Vic Movie House on Haight Street. Are you excited?\u003c/strong>\u003c/p>\n\u003cp>The second happiest day of my life was when I found out I was accepted for the \u003ca href=\"http://www.tablehopper.com/chatterbox/as-previous-reportedhttpwwwtablehoppercomchatterboxthe-plans-for-the-red-vic-on-tablehopper/\">Second Act Marketplace\u003c/a> which will be part of the former Red Vic Movie House. It's set to open in March of 2013. I’ll have a small stand to make Georgian pastries. This really means a lot. My dream is to open a café so I can grow the finances to bring my parents here from Georgia. My café would be the first in San Francisco to serve authentic Georgian cuisine. There’s a Russian restaurant here that says they serve Georgian food. I tried it, but it wasn’t the real Georgian food. You don’t know it unless you lived in Georgia.\u003c/p>\n\u003cp>\u003cstrong>At the SF Street Food Festival look for Lali between 20th and 21st streets. She’ll be cooking blintzes for 500 people, and small bites of kidney bean spread and corn bread for 700.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Georgian-horn.jpeg\">\u003cimg class=\"alignnone size-full wp-image-47259\" title=\"Georgian horn\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Georgian-horn.jpeg\" alt=\"Georgian horn\" width=\"450\" height=\"336\">\u003c/a>\u003cbr>\n\u003cem>Georgian drinking horn. Photo courtesy Lali Ghlonti\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Lali's Catering\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.lalisf.com\">lalisf.com\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LalisCatering\">Lali's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/laliscatering\">@laliscatering\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/47204/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival","authors":["5283"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_50","bayareabites_1763","bayareabites_1875","bayareabites_90","bayareabites_181"],"tags":["bayareabites_10679","bayareabites_10680","bayareabites_10678","bayareabites_295","bayareabites_10677","bayareabites_10676","bayareabites_2625","bayareabites_10683"],"featImg":"bayareabites_47209","label":"bayareabites"},"bayareabites_42210":{"type":"posts","id":"bayareabites_42210","meta":{"index":"posts_1591205157","site":"bayareabites","id":"42210","score":null,"sort":[1335538848000]},"guestAuthors":[],"slug":"quest-edible-insects-finger-lickin-grub","title":"QUEST: Edible Insects - Finger Lickin' Grub ","publishDate":1335538848,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grubs-e1335307524244.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grubs-e1335307524244.jpg\" alt=\"mealworms\" title=\"mealworms\" width=\"549\" height=\"358\" class=\"alignnone size-full wp-image-42326\">\u003c/a>\u003cbr>\n\u003cem>Mmmm...a plate full of mealworms, getting ready to be roasted by chef Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>When I'm not blogging for Bay Area Bites, I work as an Interactive Producer for \u003ca href=\"http://science.kqed.org/quest/\">QUEST\u003c/a>, the science, nature and environment series produced by KQED. We launched our sixth television season this past Wednesday, and one of the fascinating stories from the premiere episode, \"\u003ca href=\"http://science.kqed.org/quest/video/edible-insects-finger-lickin-grub/\">Edible Insects: Finger Lickin' Grub\u003c/a>,\" focuses on a food trend that's newer to Americans, but not to the rest of the globe: eating bugs. \u003c/p>\n\u003cp>The producer of this segment, Sheraz Sadiq, has been making the rounds around town promoting his story. He recently participated at one of the \u003ca href=\"http://sf.nerdnite.com/\">Nerd Nite SF\u003c/a> gatherings, a popular event that bills itself as, \"The Discovery Channel...with beer!\" More than 200 people packed the Rickshaw Stop on April 18th. \"After a brief introduction by the organizer, Bart Bernhardt,\" says Sheraz, \"QUEST TV Series Producer Amy Miller and I came out on stage. Amy did a terrific job talking about QUEST and the impetus for the edible insects story.\u003c/p>\n\u003cp>We showed the last six minutes of the story and then I moderated a discussion with \u003ca href=\"http://www.donbugito.com/\">Monica Martinez\u003c/a> and \u003ca href=\"http://girlmeetsbug.com/\">Daniella Martin\u003c/a>, two chefs featured in the story. They talked about their favorite edible insects, the diversity of insect dishes in Mexico and then they took questions from the audience. I think the highlight for me, and I’m sure for many others there, was inviting ten or so folks to come onstage to sample an Aztec snack mix graciously prepared by Daniella Martin, consisting of popcorn, pumpkin seeds, roasted crickets, mealworms and wax moth larvae.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nerdnite-e1335308749690.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nerdnite-e1335308749690.jpg\" alt=\"nerdnite\" title=\"nerdnite\" width=\"551\" height=\"369\" class=\"alignnone size-full wp-image-42333\">\u003c/a>\u003cbr>\n\u003cem>Nerd Nite attendees eagerly dig into the Aztec snack mix prepared by Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sheraz also made an appearance at \"Dirty, Earthy \u003ca href=\"http://www.calacademy.org/events/nightlife/\">NightLife\u003c/a>,\" this week's adults-only event held at the California Academy of Sciences. A screening of the story was followed by another tasting with both Monica Martinez and Daniella Martin, who served up carmelized mealworms over vanilla ice cream and salted crickets.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/sheraz-taste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/sheraz-taste.jpg\" alt=\"sheraz sampling mealworms over vanilla ice cream\" title=\"sheraz taste\" width=\"550\" height=\"368\" class=\"alignnone size-full wp-image-42444\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq samples a sweet and wriggly treat. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cal-academy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cal-academy.jpg\" alt=\"cal academy nightlife\" title=\"cal academy nightlife\" width=\"550\" height=\"368\" class=\"alignnone size-full wp-image-42446\">\u003c/a>\u003cbr>\n\u003cem>The NightLife crowd at California Academy of Sciences. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>My colleague took some time out from his busy schedule with QUEST to answer a few questions about some of the intriguing information he gained about edible insects in the course of producing his story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Interviewing_Daniella_L1100280-e1335551654299.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Interviewing_Daniella_L1100280-e1335551654299.jpg\" alt=\"sheraz interviews daniella\" title=\"Interviewing_Daniella_L1100280\" width=\"551\" height=\"310\" class=\"alignnone size-full wp-image-42448\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq interviews Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What pre-conceived notions did you have, if any, about insects as food before starting this story?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>I did some preliminary research, including reading the excellent New Yorker article, “\u003ca href=\"http://www.newyorker.com/reporting/2011/08/15/110815fa_fact_goodyear\">Grub\u003c/a>,” by Dana Goodyear, which along with other media coverage of this unusual culinary phenomenon, helped inspire our particular take on edible insects. Those articles and stories did have descriptions of the diversity of the flavors possible with edible insects, but I couldn’t help being slightly disgusted at the prospect of nibbling a mealworm or swallowing a cricket whole. Like most people, I was raised with an entrenched bug bias that held insects to be vectors for disease and eminently worthy of squashing, especially if they invaded the sanctity of the home. “Fear Factor” clips of people eating insects, usually raw, made it difficult to believe that insects could not only be tasty but good for you. I’m happy to report that not only did I eat edible insects (crickets, mealworms, insect larvae) but that I actually enjoyed them more than I initially thought I would. And no, they don’t taste like chicken. Instead, they tasted nutty, shrimpy and the larvae were the richest, most buttery of the insects I gobbled. \u003c/p>\n\u003cp>Another misconception I had was the belief that people eat insects out of desperation when no other more attractive source of animal protein is readily available. However, in many countries, regional insect delicacies abound, including \u003cem>escamoles\u003c/em>, an expensive dish made with ant eggs harvested from the roots of agave plants. Again, this misconception shows the prevalence of our society’s aversion to insects, an aversion perpetuated by horror films, “Fear Factor” stunts and even religious beliefs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/L1100295-e1335306904709.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/L1100295-e1335306904709.jpg\" alt=\"sheraz + quest crew\" title=\"sheraz + quest crew\" width=\"551\" height=\"310\" class=\"alignnone size-full wp-image-42319\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq with Daniella Martin and the production team. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What were some of the more surprising facts you learned about insects through your research?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>One fact regarding edible insects that I never tire of telling anyone within earshot is that 80% of the world’s population regularly eats insects. Also, 80% of all the animals on earth are insects and of the millions of species of insects on the planet, more than 1000 are edible! Other facts which left an indelible impression for me have to do with the environmental impact of eating traditional forms of meat. For instance, 18% of the world’s greenhouse gas emissions can be traced to the production of livestock, from deforestation of land to create pasture to the methane released by cows, for example. 70% of agricultural land is currently set aside to raise livestock as well. Insects are cold-blooded so they’re a much more efficient source of animal protein. In addition, they need very little space, they grow quickly and they can derive most if not all their water from their vegetarian diets. Although I still eat meat, I eat it only maybe twice a week instead of five or more times a week before I produced this story. If only I could get my hands on more tasty bee larvae!\u003c/p>\n\u003cp>\u003cstrong>Can you give us an update about one of the entrepreneurs, Monica Martinez of Don Bugito, who’s featured in the QUEST video?\u003c/strong>\u003c/p>\n\u003cp>At the 2011 San Francisco Street Food Festival, Monica Martinez launched the nation’s first edible insect food cart, \u003ca href=\"http://www.donbugito.com/\">Don Bugito\u003c/a>. The street food fans responded enthusiastically to her tasty wax moth larvae tacos, cricket salad and Mexican vanilla ice cream topped with caramelized mealworms. When I checked in with Monica earlier this month, she told me that she was trying to raise funds through \u003ca href=\"http://www.kickstarter.com/projects/497059094/don-bugito-an-edible-insect-food-business?ref=recently_launched\">Kickstarter.com\u003c/a> to buy an actual cart and establish a more regular presence for the pre-Hispanic insect fare for which she has garnered much attention. She also mentioned that the PBS series “NOVA ScienceNow” had filmed at her house on April 6th, capturing scenes of her cooking and showing off the mealworms she raises on an organic diet of oats and carrots. \u003c/p>\n\u003cp>In addition to the media coverage, Don Bugito now has a bi-monthly presence at the prestigious \"\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\" food cart venue at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">Fort Mason\u003c/a> and Monica’s signature wax moth larvae tacos are also being served on Monday evenings at Mosto in San Francisco’s Mission District, which must be good news for intrepid foodies hankering for a tasty and exotic bite to eat, exoskeleton and all. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Watch \u003ca href=\"http://science.kqed.org/quest/video/edible-insects-finger-lickin-grub/\">Edible Insects: Finger Lickin' Grub\u003c/a>\u003cbr>\n\u003c/em>\u003cbr>\n\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/hgqZe8Gn9Oc\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n","blocks":[],"excerpt":"QUEST launched its sixth television season this past Wednesday, and one of the fascinating stories from the premiere episode, \"Edible Insects: Finger Lickin' Grub,\" focuses on a food trend that's newer to Americans, but not to the rest of the globe: eating bugs. ","status":"publish","parent":0,"modified":1352841940,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/hgqZe8Gn9Oc"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1173},"headData":{"title":"QUEST: Edible Insects - Finger Lickin' Grub | KQED","description":"QUEST launched its sixth television season this past Wednesday, and one of the fascinating stories from the premiere episode, "Edible Insects: Finger Lickin' Grub," focuses on a food trend that's newer to Americans, but not to the rest of the globe: eating bugs. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"QUEST: Edible Insects - Finger Lickin' Grub ","datePublished":"2012-04-27T15:00:48.000Z","dateModified":"2012-11-13T21:25:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"42210 http://blogs.kqed.org/bayareabites/?p=42210","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/04/27/quest-edible-insects-finger-lickin-grub/","disqusTitle":"QUEST: Edible Insects - Finger Lickin' Grub ","path":"/bayareabites/42210/quest-edible-insects-finger-lickin-grub","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grubs-e1335307524244.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grubs-e1335307524244.jpg\" alt=\"mealworms\" title=\"mealworms\" width=\"549\" height=\"358\" class=\"alignnone size-full wp-image-42326\">\u003c/a>\u003cbr>\n\u003cem>Mmmm...a plate full of mealworms, getting ready to be roasted by chef Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>When I'm not blogging for Bay Area Bites, I work as an Interactive Producer for \u003ca href=\"http://science.kqed.org/quest/\">QUEST\u003c/a>, the science, nature and environment series produced by KQED. We launched our sixth television season this past Wednesday, and one of the fascinating stories from the premiere episode, \"\u003ca href=\"http://science.kqed.org/quest/video/edible-insects-finger-lickin-grub/\">Edible Insects: Finger Lickin' Grub\u003c/a>,\" focuses on a food trend that's newer to Americans, but not to the rest of the globe: eating bugs. \u003c/p>\n\u003cp>The producer of this segment, Sheraz Sadiq, has been making the rounds around town promoting his story. He recently participated at one of the \u003ca href=\"http://sf.nerdnite.com/\">Nerd Nite SF\u003c/a> gatherings, a popular event that bills itself as, \"The Discovery Channel...with beer!\" More than 200 people packed the Rickshaw Stop on April 18th. \"After a brief introduction by the organizer, Bart Bernhardt,\" says Sheraz, \"QUEST TV Series Producer Amy Miller and I came out on stage. Amy did a terrific job talking about QUEST and the impetus for the edible insects story.\u003c/p>\n\u003cp>We showed the last six minutes of the story and then I moderated a discussion with \u003ca href=\"http://www.donbugito.com/\">Monica Martinez\u003c/a> and \u003ca href=\"http://girlmeetsbug.com/\">Daniella Martin\u003c/a>, two chefs featured in the story. They talked about their favorite edible insects, the diversity of insect dishes in Mexico and then they took questions from the audience. I think the highlight for me, and I’m sure for many others there, was inviting ten or so folks to come onstage to sample an Aztec snack mix graciously prepared by Daniella Martin, consisting of popcorn, pumpkin seeds, roasted crickets, mealworms and wax moth larvae.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nerdnite-e1335308749690.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nerdnite-e1335308749690.jpg\" alt=\"nerdnite\" title=\"nerdnite\" width=\"551\" height=\"369\" class=\"alignnone size-full wp-image-42333\">\u003c/a>\u003cbr>\n\u003cem>Nerd Nite attendees eagerly dig into the Aztec snack mix prepared by Daniella Martin. Photo Credit: Sevda Eris\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>Sheraz also made an appearance at \"Dirty, Earthy \u003ca href=\"http://www.calacademy.org/events/nightlife/\">NightLife\u003c/a>,\" this week's adults-only event held at the California Academy of Sciences. A screening of the story was followed by another tasting with both Monica Martinez and Daniella Martin, who served up carmelized mealworms over vanilla ice cream and salted crickets.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/sheraz-taste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/sheraz-taste.jpg\" alt=\"sheraz sampling mealworms over vanilla ice cream\" title=\"sheraz taste\" width=\"550\" height=\"368\" class=\"alignnone size-full wp-image-42444\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq samples a sweet and wriggly treat. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cal-academy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cal-academy.jpg\" alt=\"cal academy nightlife\" title=\"cal academy nightlife\" width=\"550\" height=\"368\" class=\"alignnone size-full wp-image-42446\">\u003c/a>\u003cbr>\n\u003cem>The NightLife crowd at California Academy of Sciences. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>My colleague took some time out from his busy schedule with QUEST to answer a few questions about some of the intriguing information he gained about edible insects in the course of producing his story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Interviewing_Daniella_L1100280-e1335551654299.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Interviewing_Daniella_L1100280-e1335551654299.jpg\" alt=\"sheraz interviews daniella\" title=\"Interviewing_Daniella_L1100280\" width=\"551\" height=\"310\" class=\"alignnone size-full wp-image-42448\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq interviews Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What pre-conceived notions did you have, if any, about insects as food before starting this story?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>I did some preliminary research, including reading the excellent New Yorker article, “\u003ca href=\"http://www.newyorker.com/reporting/2011/08/15/110815fa_fact_goodyear\">Grub\u003c/a>,” by Dana Goodyear, which along with other media coverage of this unusual culinary phenomenon, helped inspire our particular take on edible insects. Those articles and stories did have descriptions of the diversity of the flavors possible with edible insects, but I couldn’t help being slightly disgusted at the prospect of nibbling a mealworm or swallowing a cricket whole. Like most people, I was raised with an entrenched bug bias that held insects to be vectors for disease and eminently worthy of squashing, especially if they invaded the sanctity of the home. “Fear Factor” clips of people eating insects, usually raw, made it difficult to believe that insects could not only be tasty but good for you. I’m happy to report that not only did I eat edible insects (crickets, mealworms, insect larvae) but that I actually enjoyed them more than I initially thought I would. And no, they don’t taste like chicken. Instead, they tasted nutty, shrimpy and the larvae were the richest, most buttery of the insects I gobbled. \u003c/p>\n\u003cp>Another misconception I had was the belief that people eat insects out of desperation when no other more attractive source of animal protein is readily available. However, in many countries, regional insect delicacies abound, including \u003cem>escamoles\u003c/em>, an expensive dish made with ant eggs harvested from the roots of agave plants. Again, this misconception shows the prevalence of our society’s aversion to insects, an aversion perpetuated by horror films, “Fear Factor” stunts and even religious beliefs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/L1100295-e1335306904709.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/L1100295-e1335306904709.jpg\" alt=\"sheraz + quest crew\" title=\"sheraz + quest crew\" width=\"551\" height=\"310\" class=\"alignnone size-full wp-image-42319\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq with Daniella Martin and the production team. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What were some of the more surprising facts you learned about insects through your research?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>One fact regarding edible insects that I never tire of telling anyone within earshot is that 80% of the world’s population regularly eats insects. Also, 80% of all the animals on earth are insects and of the millions of species of insects on the planet, more than 1000 are edible! Other facts which left an indelible impression for me have to do with the environmental impact of eating traditional forms of meat. For instance, 18% of the world’s greenhouse gas emissions can be traced to the production of livestock, from deforestation of land to create pasture to the methane released by cows, for example. 70% of agricultural land is currently set aside to raise livestock as well. Insects are cold-blooded so they’re a much more efficient source of animal protein. In addition, they need very little space, they grow quickly and they can derive most if not all their water from their vegetarian diets. Although I still eat meat, I eat it only maybe twice a week instead of five or more times a week before I produced this story. If only I could get my hands on more tasty bee larvae!\u003c/p>\n\u003cp>\u003cstrong>Can you give us an update about one of the entrepreneurs, Monica Martinez of Don Bugito, who’s featured in the QUEST video?\u003c/strong>\u003c/p>\n\u003cp>At the 2011 San Francisco Street Food Festival, Monica Martinez launched the nation’s first edible insect food cart, \u003ca href=\"http://www.donbugito.com/\">Don Bugito\u003c/a>. The street food fans responded enthusiastically to her tasty wax moth larvae tacos, cricket salad and Mexican vanilla ice cream topped with caramelized mealworms. When I checked in with Monica earlier this month, she told me that she was trying to raise funds through \u003ca href=\"http://www.kickstarter.com/projects/497059094/don-bugito-an-edible-insect-food-business?ref=recently_launched\">Kickstarter.com\u003c/a> to buy an actual cart and establish a more regular presence for the pre-Hispanic insect fare for which she has garnered much attention. She also mentioned that the PBS series “NOVA ScienceNow” had filmed at her house on April 6th, capturing scenes of her cooking and showing off the mealworms she raises on an organic diet of oats and carrots. \u003c/p>\n\u003cp>In addition to the media coverage, Don Bugito now has a bi-monthly presence at the prestigious \"\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\" food cart venue at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">Fort Mason\u003c/a> and Monica’s signature wax moth larvae tacos are also being served on Monday evenings at Mosto in San Francisco’s Mission District, which must be good news for intrepid foodies hankering for a tasty and exotic bite to eat, exoskeleton and all. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Watch \u003ca href=\"http://science.kqed.org/quest/video/edible-insects-finger-lickin-grub/\">Edible Insects: Finger Lickin' Grub\u003c/a>\u003cbr>\n\u003c/em>\u003cbr>\n\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/hgqZe8Gn9Oc\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/42210/quest-edible-insects-finger-lickin-grub","authors":["2100"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1245","bayareabites_45","bayareabites_1875","bayareabites_90","bayareabites_181","bayareabites_60","bayareabites_1593"],"tags":["bayareabites_10357","bayareabites_10366","bayareabites_10358","bayareabites_10359","bayareabites_9872","bayareabites_9873","bayareabites_10360","bayareabites_9551","bayareabites_10361","bayareabites_10362","bayareabites_10364","bayareabites_10365","bayareabites_359","bayareabites_2625","bayareabites_10363"],"featImg":"bayareabites_42326","label":"bayareabites"},"bayareabites_31944":{"type":"posts","id":"bayareabites_31944","meta":{"index":"posts_1591205157","site":"bayareabites","id":"31944","score":null,"sort":[1314056317000]},"guestAuthors":[],"slug":"san-francisco-street-food-festival-and-conference-where-the-twitter-set-meet-the-untwitterific","title":"San Francisco Street Food Festival and Conference: Where the Twitter Set Meet the UnTwitterific","publishDate":1314056317,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/woman-eating-crowd560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/woman-eating-crowd560.jpg\" alt=\"The crowds came out for the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" title=\"The crowds came out for the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32047\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>A sea of humanity at the San Francisco Street Food Festival.\u003c/strong>\u003c/em>\u003cbr>\n\u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>This writer can report that the weather was beautiful and balmy, the crowds came out in force and the cooks -- heck, let's give 'em credit where credit is due and call 'em chefs -- worked their asses off to turn out mobile food for the masses in the Mission last Saturday at the third annual \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>.\u003c/p>\n\u003cp>More than 70 trucks, carts and purveyors served up street eats with a smile at the event organized by the nonprofit neighborhood fixture \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Booze stations for those over 21 (separated from the main attractions by ugly chain-link fencing) also saw steady traffic at the fundraising event that spanned a strip of Folsom Street between 22nd and 26th Streets, which was closed to cars for the eight-hour-long festivities. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/21-and-over560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/21-and-over560.jpg\" alt=\"The 21+ crowd kicking back spirits were separated from the rest of the festival goers by chain-link fencing. Photo by Wendy Goodfriend\" title=\"The 21+ crowd kicking back spirits were separated from the rest of the festival goers by chain-link fencing. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32039\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The 21+ crowd kicking back spirits separate from the rest of the festival goers. \u003c/strong> \u003c/em>\u003c/p>\n\u003cp>But you could have predicted all that, right? What's impressive about La Cocina, the little incubator kitchen that could, is that in six short years the program, sponsored by Wells Fargo and others, has worked with more than 60 budding food businesses, most started by low-income immigrant women of color. Around 30 have gone through the group's incubator program, 10 have graduated and sell their products in markets, stores and online, and coming this fall one will open its very own brick-and-mortar joint. Not too shabby, hey?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chaac-mool-yucatecan560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chaac-mool-yucatecan560.jpg\" alt=\"Chaac Mool - Yucatecan Cuisine. Photo by Wendy Goodfriend\" title=\"Chaac Mool - Yucatecan Cuisine. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32057\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Chaac Mool crew making tortillas for the day.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>And that folks is what this street food celebration is really all about, as far as La Cocina executive director \u003ca href=\"http://www.lacocinasf.org/about-la-cocina/staff/\">Caleb Zigas\u003c/a> is concerned. \"For many of the people we work with, serving street food is the only avenue afforded them to make a living,\" said Zigas, who led a pre-event press tour of vendors on Saturday. \"It's a gateway to running a brick-and-mortar business.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/caleb-lam-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/caleb-lam-560.jpg\" alt=\"Francis Lam and Caleb Zigas. Photo by Wendy Goodfriend\" title=\"Francis Lam and Caleb Zigas. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32037\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Francis Lam listens up during Caleb Zigas' media tour at the festival.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/#!/Francis_Lam\">Food writer Francis Lam\u003c/a> agreed. Lam is in town from New York to talk mobile food matters at the \u003ca href=\"http://www.lacocinasf.org/workshops/nationalstreetfoodconferenc/\">National Street Food Conference\u003c/a>, which ends today at Fort Mason Center. He attended Saturday's festivities to get his fill of SF curbside chow like everyone else. (The man is seriously in love with local fruit too. He showed up at the media walk-through clutching a baggie holding two perfect plums. Breakfast.) \u003c/p>\n\u003cp>For consumers, street eats can signal an exotic outing, an edible adventure, or a search for authentic food, noted Lam, an editor at \u003ca href=\"http://www.gilttaste.com/stories\">Gilt Taste\u003c/a>, who has covered the mobile food phenomenon in previous gigs with \u003ca href=\"http://www.salon.com/author/francis_lam/index.html\">Salon\u003c/a> and \u003cem>\u003ca href=\"http://www.gourmet.com/profiles/francis_lam/search?contributorName=Francis%20Lam\">Gourmet\u003c/a>\u003c/em>. But for the vendors, selling street food may not be something they've dreamed of doing all their life, it may be the only work they can do to survive, he said. \u003c/p>\n\u003cp>Part of the appeal of street food, Lam added, is that it's really home cooking --not fancy-pants restaurant cuisine or food served up as entertainment -- taken out of the intimacy of the home setting into the public sphere, where consumers can interact directly with the people who make it (not to mention folks in line to order.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/azalinas-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/azalinas-560.jpg\" alt=\"Azalinas booth at San Francisco Street Food Festival. Photo by Wendy Goodfriend\" title=\"Azalinas booth at San Francisco Street Food Festival. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32049\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Azalina's Curry Bomb Buns proved popular at the street food festival.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>Case in point: Fifth generation street eats seller \u003ca href=\"http://www.azalinas.com/\">Azalina Eusope\u003c/a>. From Penang, Malaysia, Eusope knew mobile food was a tough way to make money and longed to be a lawyer but couldn't afford to go to law school. The legal profession's loss is the culinary world's gain: Eusope won a scholarship to attend cooking school at Raffles Hotel in Singapore, before finding her way to San Francisco, where her spicy street eats and sweet end notes earn rave reviews.\u003c/p>\n\u003cp>Cookbook author and \u003cem>\u003ca href=\"http://www.saveur.com/\">Saveur\u003c/a>\u003c/em> contributor \u003ca href=\"http://www.vietworldkitchen.com/\">Andrea Nguyen\u003c/a> summed up street eats in 5 Cs at Sunday's \u003ca href=\"http://www.sfstreetfoodfest.com/conference.php\">conference panel on writing about street food\u003c/a>. Think cuisine, culture, craftsmanship, community and conversation -- to which I would add cash (for vendors) and cheap (for consumers). An aside: People will turn out in the thousands to nosh on curbside chow for under 8 dollars. But when asked to plunk down 50 bucks to hear experts weigh in on the subject on a Sunday afternoon there were far fewer takers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/icecreamvendor560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/icecreamvendor560.jpg\" alt=\"Street Food Ice Cream Vendor. Photo by Wendy Goodfriend\" title=\"Street Food Ice Cream Vendor. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32064\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>An under-the-social-media-radar street food vendor.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>There was talk at the conference too (suspect more today on this matter) about the growing tension between old-time roving food vendors, often immigrants with no access to social media networks, being displaced by the D.I.Y., Twitter-savvy, younger generation of food hawkers, who enter into the nomadic food world with business plans, financial backing and role models.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/3twins-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/3twins-560.jpg\" alt=\"Three Twins Ice Cream guys. Photo by Wendy Goodfriend\" title=\"Three Twins Ice Cream guys. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32038\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong> The Twitterific crowd include purveyors like the Three Twins Ice Cream guys.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>As for the festival itself: For those grumbling about the presence of brick-and-mortar businesses like \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a>, \u003ca href=\"http://www.flourandwater.com/\">Flour + Water\u003c/a>, \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, \u003ca href=\"http://oshathai.com/\">Osha\u003c/a>, and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a>, Zigas was quick to note that all came from modest, start-up backgrounds and were included in the mix because they represent success stories newcomers can aspire to, whether it's Charlie Phan's family-run restaurant empire, which includes Out the Door, or the sisters who started the growing Osha chain.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/osha-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/osha-560.jpg\" alt=\"Osha Thai Restaurant. Photo by Wendy Goodfriend\" title=\"Osha Thai Restaurant. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32043\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Osha Thai Restaurant crew ready to serve the masses on Saturday.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>The downside of the day: Can this reporter state for the record that she doesn't believe in standing in long queues in hot sun waiting to sample global grub on the go, no matter how transformative and tasty these morsels may be? She may well be in the minority on that matter, given the snaking lines for \u003ca href=\"http://pinxcatering.com/\">sweet potato waffles at Pinx\u003c/a>. Impressive lines formed for \u003cem>arepas\u003c/em>, a kind of corn pancake, from \u003ca href=\"http://www.nytimes.com/2004/09/22/dining/22VEND.html\">The Arepa Lady\u003c/a>, a former Colombian judge named Maria Piedad Cano who is something of a street eats legend in New York. Ditto at many, many other food booths.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arepa-lady560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arepa-lady560.jpg\" alt=\"The Arepa Lady - Maria Piedad Cano from NYC. Photo by Wendy Goodfriend\" title=\"The The Arepa Lady - Maria Piedad Cano from NYC. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32040\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Arepa Lady - Maria Piedad Cano of New York City - one of six visiting vendors on the day.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>Still, this writer would much rather roll up to a truck's regular spot or stumble upon a cart somewhere new and find something satisfying to eat without having to queue like some half-starved Soviet in a bread line. Just saying.\u003c/p>\n\u003cp>A long line, too, to secure pre-ordered passports: What's with that? In the Internet age folks should be able to show up with tix in hand, not wait on the day, surely. But I'd been warned and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/18/san-francisco-street-food-festival-veg-friendly-eats/\">warned readers too\u003c/a> about the need to queue for food and folks who attended the previous two festivals (deemed a bit messy even by Zigas) agreed that things ran more smoothly last Saturday. Still, the area got so congested by mid-afternoon (crowd estimates around the 50,000 mark for the day's event) that organizers are toying with a Mission Bay location for future events, \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/08/street_food_festival_might_lea.php#more\">SFoodie reports today\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/crowds560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/crowds560a.jpg\" alt=\"The afternoon crowds at the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" title=\"The afternoon crowds at the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32055\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The crowds kept coming all day long. Did we mention the throng? \u003c/strong> \u003c/em>\u003c/p>\n\u003cp>On occasions like these I'm grateful that media get a chance to sample early and first; methinks the same courtesy might be offered to neighborhood residents within a block or two of the event. Friends who live in spitting distance have never actually eaten at the festival; they've gotten too impatient and hungry to hang around. \u003c/p>\n\u003cp>The same was true around lunchtime on Saturday when a ravenous gang decided to ditch the moveable feast fare in favor of a regular restaurant on Valencia Street where good grub could be had without a wait. On the way some of us, saturated with salt early in the day and feeling thirsty, snagged \u003cem>agua frescas\u003c/em> from savvy store owners and the unTwitterific street food vendors who set up modest tables or stands to catch the overflow crowd. \u003c/p>\n\u003cp>Talk about entrepreneurial spirit.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Somehow I think Zigas and the rest of the La Cocina crew would approve.\u003c/p>\n\u003cul>\n\u003cstrong>Related Stories:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/22/2011-san-francisco-street-food-festival-slideshow/\">2011 San Francisco Street Food Festival Slideshow\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2011/08/25/at-san-francisco-street-food-conference-entrepeneurs-talk-about-the-biz/\">At San Francisco Street Food Conference, Attendees Talk Food Trucks\u003c/a> (KQED's News Fix)\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Dishing about the San Francisco Street Food Festival and Street Food Conference.","status":"publish","parent":0,"modified":1315857059,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1361},"headData":{"title":"San Francisco Street Food Festival and Conference: Where the Twitter Set Meet the UnTwitterific | KQED","description":"Dishing about the San Francisco Street Food Festival and Street Food Conference.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"San Francisco Street Food Festival and Conference: Where the Twitter Set Meet the UnTwitterific","datePublished":"2011-08-22T23:38:37.000Z","dateModified":"2011-09-12T19:50:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"31944 http://blogs.kqed.org/bayareabites/?p=31944","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/08/22/san-francisco-street-food-festival-and-conference-where-the-twitter-set-meet-the-untwitterific/","disqusTitle":"San Francisco Street Food Festival and Conference: Where the Twitter Set Meet the UnTwitterific","path":"/bayareabites/31944/san-francisco-street-food-festival-and-conference-where-the-twitter-set-meet-the-untwitterific","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/woman-eating-crowd560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/woman-eating-crowd560.jpg\" alt=\"The crowds came out for the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" title=\"The crowds came out for the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32047\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>A sea of humanity at the San Francisco Street Food Festival.\u003c/strong>\u003c/em>\u003cbr>\n\u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>This writer can report that the weather was beautiful and balmy, the crowds came out in force and the cooks -- heck, let's give 'em credit where credit is due and call 'em chefs -- worked their asses off to turn out mobile food for the masses in the Mission last Saturday at the third annual \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>.\u003c/p>\n\u003cp>More than 70 trucks, carts and purveyors served up street eats with a smile at the event organized by the nonprofit neighborhood fixture \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Booze stations for those over 21 (separated from the main attractions by ugly chain-link fencing) also saw steady traffic at the fundraising event that spanned a strip of Folsom Street between 22nd and 26th Streets, which was closed to cars for the eight-hour-long festivities. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/21-and-over560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/21-and-over560.jpg\" alt=\"The 21+ crowd kicking back spirits were separated from the rest of the festival goers by chain-link fencing. Photo by Wendy Goodfriend\" title=\"The 21+ crowd kicking back spirits were separated from the rest of the festival goers by chain-link fencing. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32039\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The 21+ crowd kicking back spirits separate from the rest of the festival goers. \u003c/strong> \u003c/em>\u003c/p>\n\u003cp>But you could have predicted all that, right? What's impressive about La Cocina, the little incubator kitchen that could, is that in six short years the program, sponsored by Wells Fargo and others, has worked with more than 60 budding food businesses, most started by low-income immigrant women of color. Around 30 have gone through the group's incubator program, 10 have graduated and sell their products in markets, stores and online, and coming this fall one will open its very own brick-and-mortar joint. Not too shabby, hey?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chaac-mool-yucatecan560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chaac-mool-yucatecan560.jpg\" alt=\"Chaac Mool - Yucatecan Cuisine. Photo by Wendy Goodfriend\" title=\"Chaac Mool - Yucatecan Cuisine. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32057\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Chaac Mool crew making tortillas for the day.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>And that folks is what this street food celebration is really all about, as far as La Cocina executive director \u003ca href=\"http://www.lacocinasf.org/about-la-cocina/staff/\">Caleb Zigas\u003c/a> is concerned. \"For many of the people we work with, serving street food is the only avenue afforded them to make a living,\" said Zigas, who led a pre-event press tour of vendors on Saturday. \"It's a gateway to running a brick-and-mortar business.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/caleb-lam-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/caleb-lam-560.jpg\" alt=\"Francis Lam and Caleb Zigas. Photo by Wendy Goodfriend\" title=\"Francis Lam and Caleb Zigas. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32037\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Francis Lam listens up during Caleb Zigas' media tour at the festival.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/#!/Francis_Lam\">Food writer Francis Lam\u003c/a> agreed. Lam is in town from New York to talk mobile food matters at the \u003ca href=\"http://www.lacocinasf.org/workshops/nationalstreetfoodconferenc/\">National Street Food Conference\u003c/a>, which ends today at Fort Mason Center. He attended Saturday's festivities to get his fill of SF curbside chow like everyone else. (The man is seriously in love with local fruit too. He showed up at the media walk-through clutching a baggie holding two perfect plums. Breakfast.) \u003c/p>\n\u003cp>For consumers, street eats can signal an exotic outing, an edible adventure, or a search for authentic food, noted Lam, an editor at \u003ca href=\"http://www.gilttaste.com/stories\">Gilt Taste\u003c/a>, who has covered the mobile food phenomenon in previous gigs with \u003ca href=\"http://www.salon.com/author/francis_lam/index.html\">Salon\u003c/a> and \u003cem>\u003ca href=\"http://www.gourmet.com/profiles/francis_lam/search?contributorName=Francis%20Lam\">Gourmet\u003c/a>\u003c/em>. But for the vendors, selling street food may not be something they've dreamed of doing all their life, it may be the only work they can do to survive, he said. \u003c/p>\n\u003cp>Part of the appeal of street food, Lam added, is that it's really home cooking --not fancy-pants restaurant cuisine or food served up as entertainment -- taken out of the intimacy of the home setting into the public sphere, where consumers can interact directly with the people who make it (not to mention folks in line to order.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/azalinas-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/azalinas-560.jpg\" alt=\"Azalinas booth at San Francisco Street Food Festival. Photo by Wendy Goodfriend\" title=\"Azalinas booth at San Francisco Street Food Festival. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32049\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Azalina's Curry Bomb Buns proved popular at the street food festival.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>Case in point: Fifth generation street eats seller \u003ca href=\"http://www.azalinas.com/\">Azalina Eusope\u003c/a>. From Penang, Malaysia, Eusope knew mobile food was a tough way to make money and longed to be a lawyer but couldn't afford to go to law school. The legal profession's loss is the culinary world's gain: Eusope won a scholarship to attend cooking school at Raffles Hotel in Singapore, before finding her way to San Francisco, where her spicy street eats and sweet end notes earn rave reviews.\u003c/p>\n\u003cp>Cookbook author and \u003cem>\u003ca href=\"http://www.saveur.com/\">Saveur\u003c/a>\u003c/em> contributor \u003ca href=\"http://www.vietworldkitchen.com/\">Andrea Nguyen\u003c/a> summed up street eats in 5 Cs at Sunday's \u003ca href=\"http://www.sfstreetfoodfest.com/conference.php\">conference panel on writing about street food\u003c/a>. Think cuisine, culture, craftsmanship, community and conversation -- to which I would add cash (for vendors) and cheap (for consumers). An aside: People will turn out in the thousands to nosh on curbside chow for under 8 dollars. But when asked to plunk down 50 bucks to hear experts weigh in on the subject on a Sunday afternoon there were far fewer takers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/icecreamvendor560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/icecreamvendor560.jpg\" alt=\"Street Food Ice Cream Vendor. Photo by Wendy Goodfriend\" title=\"Street Food Ice Cream Vendor. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32064\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>An under-the-social-media-radar street food vendor.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>There was talk at the conference too (suspect more today on this matter) about the growing tension between old-time roving food vendors, often immigrants with no access to social media networks, being displaced by the D.I.Y., Twitter-savvy, younger generation of food hawkers, who enter into the nomadic food world with business plans, financial backing and role models.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/3twins-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/3twins-560.jpg\" alt=\"Three Twins Ice Cream guys. Photo by Wendy Goodfriend\" title=\"Three Twins Ice Cream guys. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32038\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong> The Twitterific crowd include purveyors like the Three Twins Ice Cream guys.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>As for the festival itself: For those grumbling about the presence of brick-and-mortar businesses like \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a>, \u003ca href=\"http://www.flourandwater.com/\">Flour + Water\u003c/a>, \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, \u003ca href=\"http://oshathai.com/\">Osha\u003c/a>, and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a>, Zigas was quick to note that all came from modest, start-up backgrounds and were included in the mix because they represent success stories newcomers can aspire to, whether it's Charlie Phan's family-run restaurant empire, which includes Out the Door, or the sisters who started the growing Osha chain.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/osha-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/osha-560.jpg\" alt=\"Osha Thai Restaurant. Photo by Wendy Goodfriend\" title=\"Osha Thai Restaurant. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32043\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Osha Thai Restaurant crew ready to serve the masses on Saturday.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>The downside of the day: Can this reporter state for the record that she doesn't believe in standing in long queues in hot sun waiting to sample global grub on the go, no matter how transformative and tasty these morsels may be? She may well be in the minority on that matter, given the snaking lines for \u003ca href=\"http://pinxcatering.com/\">sweet potato waffles at Pinx\u003c/a>. Impressive lines formed for \u003cem>arepas\u003c/em>, a kind of corn pancake, from \u003ca href=\"http://www.nytimes.com/2004/09/22/dining/22VEND.html\">The Arepa Lady\u003c/a>, a former Colombian judge named Maria Piedad Cano who is something of a street eats legend in New York. Ditto at many, many other food booths.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arepa-lady560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arepa-lady560.jpg\" alt=\"The Arepa Lady - Maria Piedad Cano from NYC. Photo by Wendy Goodfriend\" title=\"The The Arepa Lady - Maria Piedad Cano from NYC. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32040\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Arepa Lady - Maria Piedad Cano of New York City - one of six visiting vendors on the day.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>Still, this writer would much rather roll up to a truck's regular spot or stumble upon a cart somewhere new and find something satisfying to eat without having to queue like some half-starved Soviet in a bread line. Just saying.\u003c/p>\n\u003cp>A long line, too, to secure pre-ordered passports: What's with that? In the Internet age folks should be able to show up with tix in hand, not wait on the day, surely. But I'd been warned and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/18/san-francisco-street-food-festival-veg-friendly-eats/\">warned readers too\u003c/a> about the need to queue for food and folks who attended the previous two festivals (deemed a bit messy even by Zigas) agreed that things ran more smoothly last Saturday. Still, the area got so congested by mid-afternoon (crowd estimates around the 50,000 mark for the day's event) that organizers are toying with a Mission Bay location for future events, \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/08/street_food_festival_might_lea.php#more\">SFoodie reports today\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/crowds560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/crowds560a.jpg\" alt=\"The afternoon crowds at the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" title=\"The afternoon crowds at the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32055\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The crowds kept coming all day long. Did we mention the throng? \u003c/strong> \u003c/em>\u003c/p>\n\u003cp>On occasions like these I'm grateful that media get a chance to sample early and first; methinks the same courtesy might be offered to neighborhood residents within a block or two of the event. Friends who live in spitting distance have never actually eaten at the festival; they've gotten too impatient and hungry to hang around. \u003c/p>\n\u003cp>The same was true around lunchtime on Saturday when a ravenous gang decided to ditch the moveable feast fare in favor of a regular restaurant on Valencia Street where good grub could be had without a wait. On the way some of us, saturated with salt early in the day and feeling thirsty, snagged \u003cem>agua frescas\u003c/em> from savvy store owners and the unTwitterific street food vendors who set up modest tables or stands to catch the overflow crowd. \u003c/p>\n\u003cp>Talk about entrepreneurial spirit.\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>Somehow I think Zigas and the rest of the La Cocina crew would approve.\u003c/p>\n\u003cul>\n\u003cstrong>Related Stories:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/22/2011-san-francisco-street-food-festival-slideshow/\">2011 San Francisco Street Food Festival Slideshow\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2011/08/25/at-san-francisco-street-food-conference-entrepeneurs-talk-about-the-biz/\">At San Francisco Street Food Conference, Attendees Talk Food Trucks\u003c/a> (KQED's News Fix)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/31944/san-francisco-street-food-festival-and-conference-where-the-twitter-set-meet-the-untwitterific","authors":["5125"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1875","bayareabites_90","bayareabites_181"],"tags":["bayareabites_295","bayareabites_2625"],"featImg":"bayareabites_32047","label":"bayareabites"},"bayareabites_31902":{"type":"posts","id":"bayareabites_31902","meta":{"index":"posts_1591205157","site":"bayareabites","id":"31902","score":null,"sort":[1314007175000]},"guestAuthors":[],"slug":"2011-san-francisco-street-food-festival-slideshow","title":"2011 San Francisco Street Food Festival Slideshow","publishDate":1314007175,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/masses-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/masses-560.jpg\" alt=\"SF Street Food Festival masses feasting at Cesar Chavez Elementary School\" title=\"SF Street Food Festival masses feasting at Cesar Chavez Elementary School\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31952\">\u003c/a>\u003cbr>\n\u003cem>SF Street Food Festival masses feasting at Cesar Chavez Elementary School.\u003c/em>\u003c/p>\n\u003cp>The 3rd annual \u003ca href=\"http://www.sfstreetfoodfest.com/index.php\">San Francisco Street Food Festival\u003c/a>, hosted by \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> took place on Saturday August 20 in the Mission District.\u003c/p>\n\u003cblockquote>\u003cp> La Cocina is a non-profit incubator kitchen that provides affordable commercial kitchen space and industry-specific technical assistance to low-income and immigrant entrepreneurs who are launching, growing and formalizing food businesses.\u003c/p>\u003c/blockquote>\n\u003cp>The proceeds from the festival help support La Cocina's efforts as well as generate revenue for the vendors.\u003c/p>\n\u003cp>Due to the continuing street food trend, an increase in local food truck vendors, and the lessons learned from previous years, this third season proved to be bigger and better than ever. And although it was quite crowded the increased space, additional vendors and added accommodations seemed to be able to handle the masses. Of course, people still had to wait in line but there seemed to be more strategic planning that went into creating dedicated eating areas once food was acquired. There was also an array of entertainment to consume as well: bands, dancers, DJs. And non-edible items to purchase: shawls, I Cart Street Food garb and Mexican wrestler masks. Kid-friendly spaces were taken into account along with chain-link fenced areas to contain the 21+ drinkers. \u003ca href=\"http://www.sfbike.org/\">SF Bicycle Coalition\u003c/a> was on top of bike parking and La Cocina enlisted a massive crew of volunteers to help make the festival a success.\u003c/p>\n\u003cp>Here are some moments captured over the course of the day: \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627365741947%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627365741947%2F&set_id=72157627365741947&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627365741947%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627365741947%2F&set_id=72157627365741947&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cul>\n\u003cstrong>Related Stories and Photos:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/22/san-francisco-street-food-festival-and-conference-where-the-twitter-set-meet-the-untwitterific/\">San Francisco Street Food Festival and Conference Day One\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2011/08/25/at-san-francisco-street-food-conference-entrepeneurs-talk-about-the-biz/\">At San Francisco Street Food Conference, Attendees Talk Food Trucks\u003c/a> (KQED's News Fix)\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"The 3rd annual San Francisco Street Food Festival, hosted by La Cocina took place on Saturday August 20 in the Mission District. Here are some moments captured over the course of the day.","status":"publish","parent":0,"modified":1329591816,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":280},"headData":{"title":"2011 San Francisco Street Food Festival Slideshow | KQED","description":"The 3rd annual San Francisco Street Food Festival, hosted by La Cocina took place on Saturday August 20 in the Mission District. Here are some moments captured over the course of the day.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"2011 San Francisco Street Food Festival Slideshow","datePublished":"2011-08-22T09:59:35.000Z","dateModified":"2012-02-18T19:03:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"31902 http://blogs.kqed.org/bayareabites/?p=31902","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/08/22/2011-san-francisco-street-food-festival-slideshow/","disqusTitle":"2011 San Francisco Street Food Festival Slideshow","path":"/bayareabites/31902/2011-san-francisco-street-food-festival-slideshow","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/masses-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/masses-560.jpg\" alt=\"SF Street Food Festival masses feasting at Cesar Chavez Elementary School\" title=\"SF Street Food Festival masses feasting at Cesar Chavez Elementary School\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31952\">\u003c/a>\u003cbr>\n\u003cem>SF Street Food Festival masses feasting at Cesar Chavez Elementary School.\u003c/em>\u003c/p>\n\u003cp>The 3rd annual \u003ca href=\"http://www.sfstreetfoodfest.com/index.php\">San Francisco Street Food Festival\u003c/a>, hosted by \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> took place on Saturday August 20 in the Mission District.\u003c/p>\n\u003cblockquote>\u003cp> La Cocina is a non-profit incubator kitchen that provides affordable commercial kitchen space and industry-specific technical assistance to low-income and immigrant entrepreneurs who are launching, growing and formalizing food businesses.\u003c/p>\u003c/blockquote>\n\u003cp>The proceeds from the festival help support La Cocina's efforts as well as generate revenue for the vendors.\u003c/p>\n\u003cp>Due to the continuing street food trend, an increase in local food truck vendors, and the lessons learned from previous years, this third season proved to be bigger and better than ever. And although it was quite crowded the increased space, additional vendors and added accommodations seemed to be able to handle the masses. Of course, people still had to wait in line but there seemed to be more strategic planning that went into creating dedicated eating areas once food was acquired. There was also an array of entertainment to consume as well: bands, dancers, DJs. And non-edible items to purchase: shawls, I Cart Street Food garb and Mexican wrestler masks. Kid-friendly spaces were taken into account along with chain-link fenced areas to contain the 21+ drinkers. \u003ca href=\"http://www.sfbike.org/\">SF Bicycle Coalition\u003c/a> was on top of bike parking and La Cocina enlisted a massive crew of volunteers to help make the festival a success.\u003c/p>\n\u003cp>Here are some moments captured over the course of the day: \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627365741947%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627365741947%2F&set_id=72157627365741947&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627365741947%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627365741947%2F&set_id=72157627365741947&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cul>\n\u003cstrong>Related Stories and Photos:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/22/san-francisco-street-food-festival-and-conference-where-the-twitter-set-meet-the-untwitterific/\">San Francisco Street Food Festival and Conference Day One\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2011/08/25/at-san-francisco-street-food-conference-entrepeneurs-talk-about-the-biz/\">At San Francisco Street Food Conference, Attendees Talk Food Trucks\u003c/a> (KQED's News Fix)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/31902/2011-san-francisco-street-food-festival-slideshow","authors":["5014"],"categories":["bayareabites_50","bayareabites_90","bayareabites_181","bayareabites_1593"],"tags":["bayareabites_8406","bayareabites_295","bayareabites_2625"],"featImg":"bayareabites_31952","label":"bayareabites"},"bayareabites_31453":{"type":"posts","id":"bayareabites_31453","meta":{"index":"posts_1591205157","site":"bayareabites","id":"31453","score":null,"sort":[1313703943000]},"guestAuthors":[],"slug":"san-francisco-street-food-festival-veg-friendly-eats","title":"San Francisco Street Food Festival: Veg-Friendly Eats","publishDate":1313703943,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/streetfood-passport.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/streetfood-passport.jpg\" alt=\"SF Street Food Festival Passport. Photo by Wendy Goodfriend\" title=\"SF Street Food Festival Passport. Photo by Wendy Goodfriend\" width=\"400\" height=\"564\" class=\"alignnone size-full wp-image-31806\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>SF Street Food Festival Passport.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Carnivores, omnivores, and pescatarians will find plenty of food truck fare this Saturday at the third annual \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>, which boasts some 70 trucks, carts, and purveyors peddling hand-held grub.\u003c/p>\n\u003cp>But does the event cater to a vegetarian crowd? Are there enough veggie options to make waiting in line worthwhile? Can a veg head find some variety among the vendors turning out finger food?\u003c/p>\n\u003cp>In short: Yes, yes, and yes, though plant-based eaters may have to work a little harder than the meat-eating set to find food at the event sponsored by the nonprofit incubator kitchen \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. \u003c/p>\n\u003cp>No worries, Bay Area Bites is here to help. Regardless of how you define your diet, a few tips to make the wildly popular food festival a successful edible experience: Come early. Tote water. Bring friends (to both have company in line -- the time will pass more quickly -- and to divide and conquer so you can divvy up food to share once you've all been served.) Carry small bills (cash only) or purchase a \"passport\" in advance (details below). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, need we remind locals: Wear comfy footwear and don layers to deal with whatever weather the day may bring. As for the crowd phobic and the impatient: You've been warned.\u003c/p>\n\u003cp>Okay, now that we have the logistical details covered, read on to discover a dozen street food vendors dishing up meat-free eats on Saturday. Several brick-and-mortar joints including \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a>, \u003ca href=\"http://www.flourandwater.com/\">Flour + Water\u003c/a>, \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, \u003ca href=\"http://oshathai.com/\">Osha\u003c/a>, and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a> will have veg-centric options in the mix too. Here's to a finger licking fest.\u003c/p>\n\u003cp>\u003cstrong>SAVORY PICKS\u003c/strong>:\u003c/p>\n\u003cp>\u003cstrong>1. \u003ca href=\"http://www.azalinas.com/\">Azalina's Malaysian\u003c/a>\u003c/strong>: Azalina Eusope, a La Cocina participant, will have peanut sauce tacos for vegetarians, with signature spices from her homeland. Heads up: Devotees of the former fine dining pastry chef's popular banana chai fritters will have to get those on another day. \u003ca href=\"http://twitter.com/#!/Azalinamalaysia\">@Azalinamalaysia\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/curry-up-now.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/curry-up-now.jpg\" alt=\"Curry Up Now Truck. Photo by Wendy Goodfriend\" title=\"Curry Up Now Truck. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31820\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Curry Up Now Truck at Off the Grid.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>2.\u003c/strong> \u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a>: Indian street eats from Rana Saluja-Kapoor, Amir Hosseini and crew. Think paneer tikka masala burritos (Indian cheese and chickpeas) and samosas, the popular Indian pastries, filled with spiced potatoes and peas. \u003ca href=\"http://twitter.com/#!/curryupnow\">@CurryUpNow\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>3.\u003c/strong> \u003ca href=\"http://www.kasaindian.com/\">Kasa Indian Eatery\u003c/a>: Two veg-centric choices from this truck run by former lawyer Anamika Khanna and self-described geek Tim Volkema. \u003cem>Gobi aloo\u003c/em> rolls, house-made roti filled with braised cauliflower and potatoes, spiced with cumin and turmeric, and spread with cilantro and tomato chutneys. Spice fiends should be sure to ask for the truck's signature crazy hot sauce. Also samosas, see above. \u003ca href=\"http://twitter.com/#!/kasaindian\">@KasaIndian\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/liba-falafel-gail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/liba-falafel-gail.jpg\" alt=\"Gail in front of Liba Falafel truck. Photo by Wendy Goodfriend\" title=\"Gail in front of Liba Falafel truck. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31810\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Gail Lillian in front of Liba Falafel truck.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>4.\u003c/strong> \u003ca href=\"http://libafalafel.com/\">Liba Falafel\u003c/a>: Gail Lillian and team's falafel are hearty and hit the spot. Load up on condiments like spiced carrot ribbons, orange-and-olive relish, and tomato, cucumber salad with mint. Don't forget the sweet potato fries with cilantro, garlic and lime. \u003ca href=\"http://twitter.com/#!/LIBAfalafel\">@LIBAfalafel \u003c/a>Or maybe save that pita to serve with \u003ca href=\"http://www.loveandhummus.com/\">Love & Hummus Co\u003c/a>.: Try the slow-roasted organic lemon and thyme hummus made by Donna Sky, who is in La Cocina's incubator line up.\u003ca href=\"http://twitter.com/#!/loveandhummus\"> @LoveAndHummus\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>5. \u003c/strong>\u003ca href=\"http://www.maitecatering.com/\">Maite Catering\u003c/a>: Big hit at the media preview event: The Colombian \u003cem>aborrajado\u003c/em> made by Constana Ortiz, also a participant in the La Cocina program. These fried plaintain are filled with guava paste and provolone cheese and hit the spot.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/maite.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/maite.jpg\" alt=\"Constana Ortiz - Maite Catering. Photo by Wendy Goodfriend\" title=\"Constana Ortiz - Maite Catering. Photo by Wendy Goodfriend\" width=\"400\" height=\"598\" class=\"alignnone size-full wp-image-31815\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Constana Ortiz - Maite Catering at SF Street Food Fest Media Preview.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>6.\u003c/strong> \u003ca href=\"http://onigilly.blogspot.com/\">Onigilly\u003c/a>: Vegans may well make a bee line for Onigilly's rice balls known as hijiki onigilly, made with brown rice and hijiki (Japanese black seaweed) with shredded carrots cooked with house-made sweet soy sauce wrapped with seaweed by chefs Kan Hasegawa and Koji Kanematsu, also in the mix at La Cocina. \u003ca href=\"https://twitter.com/#!/Onigilly\">@Onigilly\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>SWEET NOTES:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>1.\u003c/strong> \u003ca href=\"http://twitter.com/#!/cremebruleecart\">Creme Brulee Cart:\u003c/a> Take your pick between Vanilla Bean or \"The Yes Please\" (Nutella creme brulee with balsamic strawberries inside). Or share them both. Or not. \u003ca href=\"http://twitter.com/#!/cremebruleecart\">@cremebruleecart\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/creme-brulee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/creme-brulee.jpg\" alt=\"The Creme Brulee Cart. Photo by Wendy Goodfriend\" title=\"The Creme Brulee Cart. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31813\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Creme Brulee Cart at Off the Grid.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>2.\u003c/strong> \u003cstrong>Delicioso Creperie:\u003c/strong> Gabriella Guerrero who hails from Mexico City turns out \u003cem>dulche de leche\u003c/em> crepes for the sweet tooths among us. A La Cocina member.\u003c/p>\n\u003cp>\u003cstrong>3.\u003c/strong> \u003ca href=\"http://www.endlesssummersweets.com/Default.aspx\">Endless Summer Sweets\u003c/a>: Funnel cake fans don't have to travel to the East Bay (where ESS regularly serves up her sweet treats at the Berkeley Flea Market) let alone the the East Coast to sample one of the summer fair standbys, handcrafted by Antoinette Sanchez, a La Cocina alum. Salty kettle corn too. \u003ca href=\"http://twitter.com/#!/essweets\">@ESSweets\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>4.\u003c/strong> \u003ca href=\"http://kikastreats.com/\">Kika's Treats\u003c/a>: Chocolate-covered caramelized cookies, tropical shortbreads and honey cakes from Brazilian baker Cristina Besher, a graduate of La Cocina's program, whose goodies can be found at Whole Foods, Ferry Plaza Farmers' Market and other retail stores. \u003ca href=\"http://twitter.com/#!/kikastreats\">@kikastreats\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>5.\u003c/strong> \u003ca href=\"http://www.lalunacupcakes.com/\">La Luna Cupcakes\u003c/a>: Elvia Buendia runs La Luna Cupcakes, and is a member of La Cocina's incubator program. Last year, Buendia made 1,000 mini cupcakes and sold out within a couple of hours, she told the\u003cem> San Francisco Chronicle\u003c/em>. This year, she plans to triple her stock of mini and full-size cupcakes, and introduce chocolate and red velvet \"cake pops.\" \u003ca href=\"http://twitter.com/#!/LunaCupcakes\">@LunaCupcakes\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>6.\u003c/strong> \u003ca href=\"http://www.saborsur.com/\">Sabores Del Sur\u003c/a> La Cocina participant and Chilean chef Guisell Osorio's \u003cem>alfajores\u003c/em>—delicate round butter cookies filled with creamy \u003cem>dulce de leche\u003c/em> caramel and dusted with powdered sugar have loyal fans at the Alemany Farmers' Market and Whole Foods stores. Find out what the fuss is about for yourself.\u003c/p>\n\u003cp>\u003cstrong>Do you have a favorite vegetarian street eat not listed above that's likely to be in the mix this weekend? Share your chowhound choices below.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>FESTIVAL DETAILS:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>\u003cbr>\nSaturday August 20, 11 a.m. - 7 p.m.\u003cbr>\nFolsom Street between 22nd and 26th streets\u003cbr>\nAdmission free; food costs $3-$8 cash only or buy $25-$150 \"passports\" in advance.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/streetfoodsf\">@streetfoodsf\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/San-Francisco-Street-Food-Festival/108586905834574\">San Francisco Street Food Festival\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Looking for veg-friendly options at this weekend's Street Food Festival in San Francisco? Bay Area Bites has got your back: A dozen meat-free dishes worth waiting in line for.","status":"publish","parent":0,"modified":1530684683,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1002},"headData":{"title":"San Francisco Street Food Festival: Veg-Friendly Eats | KQED","description":"Looking for veg-friendly options at this weekend's Street Food Festival in San Francisco? Bay Area Bites has got your back: A dozen meat-free dishes worth waiting in line for.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"San Francisco Street Food Festival: Veg-Friendly Eats","datePublished":"2011-08-18T21:45:43.000Z","dateModified":"2018-07-04T06:11:23.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"31453 http://blogs.kqed.org/bayareabites/?p=31453","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/08/18/san-francisco-street-food-festival-veg-friendly-eats/","disqusTitle":"San Francisco Street Food Festival: Veg-Friendly Eats","path":"/bayareabites/31453/san-francisco-street-food-festival-veg-friendly-eats","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/streetfood-passport.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/streetfood-passport.jpg\" alt=\"SF Street Food Festival Passport. Photo by Wendy Goodfriend\" title=\"SF Street Food Festival Passport. Photo by Wendy Goodfriend\" width=\"400\" height=\"564\" class=\"alignnone size-full wp-image-31806\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>SF Street Food Festival Passport.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Carnivores, omnivores, and pescatarians will find plenty of food truck fare this Saturday at the third annual \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>, which boasts some 70 trucks, carts, and purveyors peddling hand-held grub.\u003c/p>\n\u003cp>But does the event cater to a vegetarian crowd? Are there enough veggie options to make waiting in line worthwhile? Can a veg head find some variety among the vendors turning out finger food?\u003c/p>\n\u003cp>In short: Yes, yes, and yes, though plant-based eaters may have to work a little harder than the meat-eating set to find food at the event sponsored by the nonprofit incubator kitchen \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. \u003c/p>\n\u003cp>No worries, Bay Area Bites is here to help. Regardless of how you define your diet, a few tips to make the wildly popular food festival a successful edible experience: Come early. Tote water. Bring friends (to both have company in line -- the time will pass more quickly -- and to divide and conquer so you can divvy up food to share once you've all been served.) Carry small bills (cash only) or purchase a \"passport\" in advance (details below). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, need we remind locals: Wear comfy footwear and don layers to deal with whatever weather the day may bring. As for the crowd phobic and the impatient: You've been warned.\u003c/p>\n\u003cp>Okay, now that we have the logistical details covered, read on to discover a dozen street food vendors dishing up meat-free eats on Saturday. Several brick-and-mortar joints including \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a>, \u003ca href=\"http://www.flourandwater.com/\">Flour + Water\u003c/a>, \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, \u003ca href=\"http://oshathai.com/\">Osha\u003c/a>, and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a> will have veg-centric options in the mix too. Here's to a finger licking fest.\u003c/p>\n\u003cp>\u003cstrong>SAVORY PICKS\u003c/strong>:\u003c/p>\n\u003cp>\u003cstrong>1. \u003ca href=\"http://www.azalinas.com/\">Azalina's Malaysian\u003c/a>\u003c/strong>: Azalina Eusope, a La Cocina participant, will have peanut sauce tacos for vegetarians, with signature spices from her homeland. Heads up: Devotees of the former fine dining pastry chef's popular banana chai fritters will have to get those on another day. \u003ca href=\"http://twitter.com/#!/Azalinamalaysia\">@Azalinamalaysia\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/curry-up-now.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/curry-up-now.jpg\" alt=\"Curry Up Now Truck. Photo by Wendy Goodfriend\" title=\"Curry Up Now Truck. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31820\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Curry Up Now Truck at Off the Grid.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>2.\u003c/strong> \u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a>: Indian street eats from Rana Saluja-Kapoor, Amir Hosseini and crew. Think paneer tikka masala burritos (Indian cheese and chickpeas) and samosas, the popular Indian pastries, filled with spiced potatoes and peas. \u003ca href=\"http://twitter.com/#!/curryupnow\">@CurryUpNow\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>3.\u003c/strong> \u003ca href=\"http://www.kasaindian.com/\">Kasa Indian Eatery\u003c/a>: Two veg-centric choices from this truck run by former lawyer Anamika Khanna and self-described geek Tim Volkema. \u003cem>Gobi aloo\u003c/em> rolls, house-made roti filled with braised cauliflower and potatoes, spiced with cumin and turmeric, and spread with cilantro and tomato chutneys. Spice fiends should be sure to ask for the truck's signature crazy hot sauce. Also samosas, see above. \u003ca href=\"http://twitter.com/#!/kasaindian\">@KasaIndian\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/liba-falafel-gail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/liba-falafel-gail.jpg\" alt=\"Gail in front of Liba Falafel truck. Photo by Wendy Goodfriend\" title=\"Gail in front of Liba Falafel truck. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31810\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Gail Lillian in front of Liba Falafel truck.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>4.\u003c/strong> \u003ca href=\"http://libafalafel.com/\">Liba Falafel\u003c/a>: Gail Lillian and team's falafel are hearty and hit the spot. Load up on condiments like spiced carrot ribbons, orange-and-olive relish, and tomato, cucumber salad with mint. Don't forget the sweet potato fries with cilantro, garlic and lime. \u003ca href=\"http://twitter.com/#!/LIBAfalafel\">@LIBAfalafel \u003c/a>Or maybe save that pita to serve with \u003ca href=\"http://www.loveandhummus.com/\">Love & Hummus Co\u003c/a>.: Try the slow-roasted organic lemon and thyme hummus made by Donna Sky, who is in La Cocina's incubator line up.\u003ca href=\"http://twitter.com/#!/loveandhummus\"> @LoveAndHummus\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>5. \u003c/strong>\u003ca href=\"http://www.maitecatering.com/\">Maite Catering\u003c/a>: Big hit at the media preview event: The Colombian \u003cem>aborrajado\u003c/em> made by Constana Ortiz, also a participant in the La Cocina program. These fried plaintain are filled with guava paste and provolone cheese and hit the spot.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/maite.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/maite.jpg\" alt=\"Constana Ortiz - Maite Catering. Photo by Wendy Goodfriend\" title=\"Constana Ortiz - Maite Catering. Photo by Wendy Goodfriend\" width=\"400\" height=\"598\" class=\"alignnone size-full wp-image-31815\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Constana Ortiz - Maite Catering at SF Street Food Fest Media Preview.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>6.\u003c/strong> \u003ca href=\"http://onigilly.blogspot.com/\">Onigilly\u003c/a>: Vegans may well make a bee line for Onigilly's rice balls known as hijiki onigilly, made with brown rice and hijiki (Japanese black seaweed) with shredded carrots cooked with house-made sweet soy sauce wrapped with seaweed by chefs Kan Hasegawa and Koji Kanematsu, also in the mix at La Cocina. \u003ca href=\"https://twitter.com/#!/Onigilly\">@Onigilly\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>SWEET NOTES:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>1.\u003c/strong> \u003ca href=\"http://twitter.com/#!/cremebruleecart\">Creme Brulee Cart:\u003c/a> Take your pick between Vanilla Bean or \"The Yes Please\" (Nutella creme brulee with balsamic strawberries inside). Or share them both. Or not. \u003ca href=\"http://twitter.com/#!/cremebruleecart\">@cremebruleecart\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/creme-brulee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/creme-brulee.jpg\" alt=\"The Creme Brulee Cart. Photo by Wendy Goodfriend\" title=\"The Creme Brulee Cart. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31813\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Creme Brulee Cart at Off the Grid.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>2.\u003c/strong> \u003cstrong>Delicioso Creperie:\u003c/strong> Gabriella Guerrero who hails from Mexico City turns out \u003cem>dulche de leche\u003c/em> crepes for the sweet tooths among us. A La Cocina member.\u003c/p>\n\u003cp>\u003cstrong>3.\u003c/strong> \u003ca href=\"http://www.endlesssummersweets.com/Default.aspx\">Endless Summer Sweets\u003c/a>: Funnel cake fans don't have to travel to the East Bay (where ESS regularly serves up her sweet treats at the Berkeley Flea Market) let alone the the East Coast to sample one of the summer fair standbys, handcrafted by Antoinette Sanchez, a La Cocina alum. Salty kettle corn too. \u003ca href=\"http://twitter.com/#!/essweets\">@ESSweets\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>4.\u003c/strong> \u003ca href=\"http://kikastreats.com/\">Kika's Treats\u003c/a>: Chocolate-covered caramelized cookies, tropical shortbreads and honey cakes from Brazilian baker Cristina Besher, a graduate of La Cocina's program, whose goodies can be found at Whole Foods, Ferry Plaza Farmers' Market and other retail stores. \u003ca href=\"http://twitter.com/#!/kikastreats\">@kikastreats\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>5.\u003c/strong> \u003ca href=\"http://www.lalunacupcakes.com/\">La Luna Cupcakes\u003c/a>: Elvia Buendia runs La Luna Cupcakes, and is a member of La Cocina's incubator program. Last year, Buendia made 1,000 mini cupcakes and sold out within a couple of hours, she told the\u003cem> San Francisco Chronicle\u003c/em>. This year, she plans to triple her stock of mini and full-size cupcakes, and introduce chocolate and red velvet \"cake pops.\" \u003ca href=\"http://twitter.com/#!/LunaCupcakes\">@LunaCupcakes\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>6.\u003c/strong> \u003ca href=\"http://www.saborsur.com/\">Sabores Del Sur\u003c/a> La Cocina participant and Chilean chef Guisell Osorio's \u003cem>alfajores\u003c/em>—delicate round butter cookies filled with creamy \u003cem>dulce de leche\u003c/em> caramel and dusted with powdered sugar have loyal fans at the Alemany Farmers' Market and Whole Foods stores. Find out what the fuss is about for yourself.\u003c/p>\n\u003cp>\u003cstrong>Do you have a favorite vegetarian street eat not listed above that's likely to be in the mix this weekend? Share your chowhound choices below.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>FESTIVAL DETAILS:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>\u003cbr>\nSaturday August 20, 11 a.m. - 7 p.m.\u003cbr>\nFolsom Street between 22nd and 26th streets\u003cbr>\nAdmission free; food costs $3-$8 cash only or buy $25-$150 \"passports\" in advance.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/streetfoodsf\">@streetfoodsf\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/San-Francisco-Street-Food-Festival/108586905834574\">San Francisco Street Food Festival\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/31453/san-francisco-street-food-festival-veg-friendly-eats","authors":["5125","5014"],"categories":["bayareabites_50","bayareabites_181","bayareabites_1873"],"tags":["bayareabites_8369","bayareabites_295","bayareabites_2625","bayareabites_9622"],"featImg":"bayareabites_31806","label":"bayareabites"},"bayareabites_30336":{"type":"posts","id":"bayareabites_30336","meta":{"index":"posts_1591205157","site":"bayareabites","id":"30336","score":null,"sort":[1311093202000]},"guestAuthors":[],"slug":"food-bloggers-share-inside-tips-for-summer-bay-area-food","title":"Food Bloggers Share Inside Tips for Summer Bay Area Food","publishDate":1311093202,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/humphry-slocombe500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/humphry-slocombe500.jpg\" alt=\"Humphry Slocombe. Photo: Sabrina Modelle\" title=\"Humphry Slocombe. Photo: Sabrina Modelle\" width=\"500\" height=\"442\" class=\"alignnone size-full wp-image-30456\">\u003c/a>\u003cbr>\n\u003cem>Enjoying Humphry Slocombe Ice Cream. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>The Bay Area is finally seeing 75+ degree weather, and both locals and tourists are out in full force, soaking up some much-needed vitamin D. Dolores Park is packed from corner to corner, the bubble tea shops have lines out the door, and street food vendors are crowding the alleyways and sidewalks.\u003c/p>\n\u003cp>When the weather warrants sunscreen, what better activities are there to take part in than those that involve eating? Right now is the time to enjoy an \u003ca href=\"http://www.biritecreamery.com/menu.html\">epic ice cream sundae\u003c/a> while sitting enjoying the sun on a restaurant's outdoor patio, or grab a \u003ca href=\"http://pizzeriadelfina.com/\" title=\"Delfina Pizza\">gourmet pizza\u003c/a> and chow down in the park. But how do you know where to eat?\u003c/p>\n\u003cp>Sure you can just grab a burrito from your favorite taqueria, or \u003ca href=\"http://www.goodfoodstories.com/2010/04/12/neighborhood-guide-the-mission-district-san-francisco/\" title=\"Mission District Food Guide\">walk around the Mission District\u003c/a> while following your nose, but we thought we'd offer you a few tips on must-taste opportunities during these gorgeous summer days. We've tapped two local food bloggers to share their inside tips on the best edible offerings around town: meet Irvin Lin of \u003ca href=\"http://www.eatthelove.com/\" title=\"Eat the Love\">Eat the Love\u003c/a> and Sabrina Modelle of \u003ca href=\"http://www.thetomatotart.com/\" title=\"The Tomato Tart\">The Tomato Tart\u003c/a>, your honorary culinary guides for the summer, as they provide insider advice on the best summer fare around the bay.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\" alt=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" title=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30470\">\u003c/a>\u003cbr>\n\u003cem>SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What are your favorite summer food events? What makes them so special?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> Hands down, my favorite summer food event is the \u003ca href=\"http://www.sfstreetfoodfest.com/\" title=\"San Francisco Street Food Festival\">San Francisco Street Food Festival\u003c/a>. Street food is often where the innovation is happening in the food world. Though the lines are long, the food is always wonderful to eat and there is always a sense of discovery when you go there. This will be the third annual event (I believe it's scheduled August 20th), sponsored by the fantastic incubation kitchen La Cocina, and there will be established restaurants there as well as unknown vendors. This year sounds even better as they've not only expanded into some parking lots and it coincides with the National Street Food conference.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> Since it began two years ago, the \u003ca href=\"http://eatrealfest.com/event/Oakland/California/2011\" title=\"Eat Real Fest\">Eat Real Fest in Oakland\u003c/a> has fallen on my anniversary weekend and my husband and I have had a street food anniversary date. We love strolling around Jack London square drinking local beer, sampling real street food, taking in food demos, and hanging out by the water's edge. This year, it's moved back to September, but since that feels like our summer anyway, I'll include it. I'm also really looking forward to \u003ca href=\"http://sfchefs2011.com/\" title=\"SF Chefs\">SF Chefs\u003c/a> this year. It will be my first time attending, but the preview events started last weekend with an amazing pasta-making demo with Chef Anthony Strong of Locanda and Chef Charles Phan of The Slanted Door. You can catch me hanging out at upcoming preview events each Saturday in July. This Saturday will feature Rachel Saunders of \u003ca href=\"http://sfchefs2011.com/\" title=\"Blue Chair Jam\">Blue Chair Fruit Jam\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>When the weather heats up, what are your favorite places to eat in San Francisco?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I absolutely love going to \u003ca href=\"http://biritemarket.com/\" title=\"Bi-Rite Market\">Bi-Rite Market\u003c/a> and grabbing a sandwich and heading to the park. Though people complain that Bi-Rite Market is packed with people (navigating the crowds in the tiny store on a sunny weekend is a pain) the secret to getting a decent sandwich there and not going crazy is to call ahead. Just check out their \u003ca href=\"http://biritemarket.com/departments/sandwiches/\" title=\"Bi-Rite Market sandwiches\">website\u003c/a>, look at the deli section and call ahead and place your order for your sandwich. Then ten minutes later, pop on over and just pick it up at the register, no fuss. Walk on over to Dolores Park where the people watching is fantastic and the late summer sun will shine on your face. \u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> When it's hot, I love eating on my little patio, of course. I'm in The Mission, so picking up some essentials from Bi-Rite and throwing together a \u003ca href=\"http://www.wasabimon.com/archive/heirloom-tomatoes-caprese-salad-recipe/\" title=\"Caprese Salad\">quick salad\u003c/a> is my preferred course of action. If we're going out, I love to eat sushi when it's warm. There's nothing that can compare to the freshness and simplicity of ingredients in well-prepared Japanese cuisine. I'm currently in love with \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI.html\" title=\"ICHI Sushi\">Ichi Sushi\u003c/a>. I think Tim Archuletta is amazing -- both because he's very talented and I've enjoyed sitting across the bar and chatting with him. \u003ca href=\"http://www.sushibistro.com/Home.html\" title=\"Sushi Bistro\">Sushi Bistro\u003c/a> on 24th is another favorite for really fresh nigiri, the sushi chef is just amazing and I suggest trying whatever he recommends.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500-300x199.jpg\" alt=\"Caprese salad on the patio. Photo: Sabrina Modelle\" title=\"Caprese salad on the patio. Photo: Sabrina Modelle\" width=\"300\" height=\"199\" class=\"alignnone size-medium wp-image-30472\">\u003c/a>\u003cbr>\n\u003cem>Caprese salad on the patio. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where is your favorite ice cream place in SF? What's your favorite flavor there?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I adore \u003ca href=\"http://www.humphryslocombe.com/\" title=\"Humphry Slocombe\">Humphry Slocombe\u003c/a>, and I think \u003ca href=\"http://singleguychef.blogspot.com/2010/06/mr-and-mrs-miscellaneous-ice-cream-in.html\" title=\"Mr. and Mrs. Miscellaneous\">Mr. and Mrs. Miscellaneous\u003c/a> is fantastic, I'm a \u003ca href=\"http://biritecreamery.com/\" title=\"Bi-Rite Creamery\">Bi-Rite Creamery\u003c/a> sort of guy. Again, part of it is the \u003ca href=\"http://missiondolorespark.com/\" title=\"Dolores Park\">Dolores Park\u003c/a> appeal, where you can buy some ice cream and walk over to the park, but part of it is the secret shortcuts that make me feel like I'm in the know. Everyone complains the lines are ridiculous (and they are) but rarely is the line long over a the soft serve window. Even better, if you know what flavors you like, go directly to the cold case in the main part of the ice cream shop and just buy a pint, bypassing the line completely. My partner AJ loves their signature Salted Caramel, but I'm a fan of the Honey Lavender. Rich, floral with a touch of sweetness, I get it every time.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> I am a big fan of Humphry Slocombe. I'm exactly two blocks away from their store, and when we first moved in, I actually had a little problem. I had to set rules either one scoop of ice cream or one \u003ca href=\"http://www.dynamodonut.com/\" title=\"Dynamo Donut\">Dynamo Donut\u003c/a> once per week. The \u003ca href=\"http://www.humphryslocombe.com/%7C_Flavors_%7C.html\" title=\"Flavors\">ice cream pretty much always won out\u003c/a>. Now, I've slowed down on my consumption quite a bit, and I visit about once a month or so. I love their salted licorice, their brown butter, and of course, the first thing I ever tried the ancho chili chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\" alt=\"Ichi Sushi. Photo: Sabrina Modelle\" title=\"Ichi Sushi. Photo: Sabrina Modelle\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30473\">\u003c/a>\u003cbr>\n\u003cem>Ichi Sushi. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Local Bay Area food bloggers share their inside tips on this summer's best food events and favorite hot weather eats.","status":"publish","parent":0,"modified":1311289707,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1027},"headData":{"title":"Food Bloggers Share Inside Tips for Summer Bay Area Food | KQED","description":"Local Bay Area food bloggers share their inside tips on this summer's best food events and favorite hot weather eats.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food Bloggers Share Inside Tips for Summer Bay Area Food","datePublished":"2011-07-19T16:33:22.000Z","dateModified":"2011-07-21T23:08:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"30336 http://blogs.kqed.org/bayareabites/?p=30336","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/07/19/food-bloggers-share-inside-tips-for-summer-bay-area-food/","disqusTitle":"Food Bloggers Share Inside Tips for Summer Bay Area Food","path":"/bayareabites/30336/food-bloggers-share-inside-tips-for-summer-bay-area-food","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/humphry-slocombe500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/humphry-slocombe500.jpg\" alt=\"Humphry Slocombe. Photo: Sabrina Modelle\" title=\"Humphry Slocombe. Photo: Sabrina Modelle\" width=\"500\" height=\"442\" class=\"alignnone size-full wp-image-30456\">\u003c/a>\u003cbr>\n\u003cem>Enjoying Humphry Slocombe Ice Cream. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>The Bay Area is finally seeing 75+ degree weather, and both locals and tourists are out in full force, soaking up some much-needed vitamin D. Dolores Park is packed from corner to corner, the bubble tea shops have lines out the door, and street food vendors are crowding the alleyways and sidewalks.\u003c/p>\n\u003cp>When the weather warrants sunscreen, what better activities are there to take part in than those that involve eating? Right now is the time to enjoy an \u003ca href=\"http://www.biritecreamery.com/menu.html\">epic ice cream sundae\u003c/a> while sitting enjoying the sun on a restaurant's outdoor patio, or grab a \u003ca href=\"http://pizzeriadelfina.com/\" title=\"Delfina Pizza\">gourmet pizza\u003c/a> and chow down in the park. But how do you know where to eat?\u003c/p>\n\u003cp>Sure you can just grab a burrito from your favorite taqueria, or \u003ca href=\"http://www.goodfoodstories.com/2010/04/12/neighborhood-guide-the-mission-district-san-francisco/\" title=\"Mission District Food Guide\">walk around the Mission District\u003c/a> while following your nose, but we thought we'd offer you a few tips on must-taste opportunities during these gorgeous summer days. We've tapped two local food bloggers to share their inside tips on the best edible offerings around town: meet Irvin Lin of \u003ca href=\"http://www.eatthelove.com/\" title=\"Eat the Love\">Eat the Love\u003c/a> and Sabrina Modelle of \u003ca href=\"http://www.thetomatotart.com/\" title=\"The Tomato Tart\">The Tomato Tart\u003c/a>, your honorary culinary guides for the summer, as they provide insider advice on the best summer fare around the bay.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\" alt=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" title=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30470\">\u003c/a>\u003cbr>\n\u003cem>SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\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>\u003cstrong>What are your favorite summer food events? What makes them so special?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> Hands down, my favorite summer food event is the \u003ca href=\"http://www.sfstreetfoodfest.com/\" title=\"San Francisco Street Food Festival\">San Francisco Street Food Festival\u003c/a>. Street food is often where the innovation is happening in the food world. Though the lines are long, the food is always wonderful to eat and there is always a sense of discovery when you go there. This will be the third annual event (I believe it's scheduled August 20th), sponsored by the fantastic incubation kitchen La Cocina, and there will be established restaurants there as well as unknown vendors. This year sounds even better as they've not only expanded into some parking lots and it coincides with the National Street Food conference.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> Since it began two years ago, the \u003ca href=\"http://eatrealfest.com/event/Oakland/California/2011\" title=\"Eat Real Fest\">Eat Real Fest in Oakland\u003c/a> has fallen on my anniversary weekend and my husband and I have had a street food anniversary date. We love strolling around Jack London square drinking local beer, sampling real street food, taking in food demos, and hanging out by the water's edge. This year, it's moved back to September, but since that feels like our summer anyway, I'll include it. I'm also really looking forward to \u003ca href=\"http://sfchefs2011.com/\" title=\"SF Chefs\">SF Chefs\u003c/a> this year. It will be my first time attending, but the preview events started last weekend with an amazing pasta-making demo with Chef Anthony Strong of Locanda and Chef Charles Phan of The Slanted Door. You can catch me hanging out at upcoming preview events each Saturday in July. This Saturday will feature Rachel Saunders of \u003ca href=\"http://sfchefs2011.com/\" title=\"Blue Chair Jam\">Blue Chair Fruit Jam\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>When the weather heats up, what are your favorite places to eat in San Francisco?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I absolutely love going to \u003ca href=\"http://biritemarket.com/\" title=\"Bi-Rite Market\">Bi-Rite Market\u003c/a> and grabbing a sandwich and heading to the park. Though people complain that Bi-Rite Market is packed with people (navigating the crowds in the tiny store on a sunny weekend is a pain) the secret to getting a decent sandwich there and not going crazy is to call ahead. Just check out their \u003ca href=\"http://biritemarket.com/departments/sandwiches/\" title=\"Bi-Rite Market sandwiches\">website\u003c/a>, look at the deli section and call ahead and place your order for your sandwich. Then ten minutes later, pop on over and just pick it up at the register, no fuss. Walk on over to Dolores Park where the people watching is fantastic and the late summer sun will shine on your face. \u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> When it's hot, I love eating on my little patio, of course. I'm in The Mission, so picking up some essentials from Bi-Rite and throwing together a \u003ca href=\"http://www.wasabimon.com/archive/heirloom-tomatoes-caprese-salad-recipe/\" title=\"Caprese Salad\">quick salad\u003c/a> is my preferred course of action. If we're going out, I love to eat sushi when it's warm. There's nothing that can compare to the freshness and simplicity of ingredients in well-prepared Japanese cuisine. I'm currently in love with \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI.html\" title=\"ICHI Sushi\">Ichi Sushi\u003c/a>. I think Tim Archuletta is amazing -- both because he's very talented and I've enjoyed sitting across the bar and chatting with him. \u003ca href=\"http://www.sushibistro.com/Home.html\" title=\"Sushi Bistro\">Sushi Bistro\u003c/a> on 24th is another favorite for really fresh nigiri, the sushi chef is just amazing and I suggest trying whatever he recommends.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500-300x199.jpg\" alt=\"Caprese salad on the patio. Photo: Sabrina Modelle\" title=\"Caprese salad on the patio. Photo: Sabrina Modelle\" width=\"300\" height=\"199\" class=\"alignnone size-medium wp-image-30472\">\u003c/a>\u003cbr>\n\u003cem>Caprese salad on the patio. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where is your favorite ice cream place in SF? What's your favorite flavor there?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I adore \u003ca href=\"http://www.humphryslocombe.com/\" title=\"Humphry Slocombe\">Humphry Slocombe\u003c/a>, and I think \u003ca href=\"http://singleguychef.blogspot.com/2010/06/mr-and-mrs-miscellaneous-ice-cream-in.html\" title=\"Mr. and Mrs. Miscellaneous\">Mr. and Mrs. Miscellaneous\u003c/a> is fantastic, I'm a \u003ca href=\"http://biritecreamery.com/\" title=\"Bi-Rite Creamery\">Bi-Rite Creamery\u003c/a> sort of guy. Again, part of it is the \u003ca href=\"http://missiondolorespark.com/\" title=\"Dolores Park\">Dolores Park\u003c/a> appeal, where you can buy some ice cream and walk over to the park, but part of it is the secret shortcuts that make me feel like I'm in the know. Everyone complains the lines are ridiculous (and they are) but rarely is the line long over a the soft serve window. Even better, if you know what flavors you like, go directly to the cold case in the main part of the ice cream shop and just buy a pint, bypassing the line completely. My partner AJ loves their signature Salted Caramel, but I'm a fan of the Honey Lavender. Rich, floral with a touch of sweetness, I get it every time.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> I am a big fan of Humphry Slocombe. I'm exactly two blocks away from their store, and when we first moved in, I actually had a little problem. I had to set rules either one scoop of ice cream or one \u003ca href=\"http://www.dynamodonut.com/\" title=\"Dynamo Donut\">Dynamo Donut\u003c/a> once per week. The \u003ca href=\"http://www.humphryslocombe.com/%7C_Flavors_%7C.html\" title=\"Flavors\">ice cream pretty much always won out\u003c/a>. Now, I've slowed down on my consumption quite a bit, and I visit about once a month or so. I love their salted licorice, their brown butter, and of course, the first thing I ever tried the ancho chili chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\" alt=\"Ichi Sushi. Photo: Sabrina Modelle\" title=\"Ichi Sushi. Photo: Sabrina Modelle\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30473\">\u003c/a>\u003cbr>\n\u003cem>Ichi Sushi. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/30336/food-bloggers-share-inside-tips-for-summer-bay-area-food","authors":["5120"],"categories":["bayareabites_109","bayareabites_752","bayareabites_50","bayareabites_1865","bayareabites_1875","bayareabites_90","bayareabites_181"],"tags":["bayareabites_2642","bayareabites_2566","bayareabites_312","bayareabites_14745","bayareabites_8577","bayareabites_2625"],"featImg":"bayareabites_30338","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. 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