sound bites

exploring food culture in the bay area and beyond…

Chad Newton, Fish & Farm

October 18, 2009 // by soundbites

As Executive Chef, Chad has been acclaimed for his dedication to local ingredients and for his polished takes on American classics. His official bio is available on the Fish and Farm web site, his blog is chateausf.blogspot.com and his Twitter username is twitter.com/cnewton9

In this interview, you’ll learn that there’s no MSG in the Fish and Farm burger (voted SF’s best by 7×7 magazine), find out about some of his favorite restaurants, his vision for camaraderie among chefs, and how technology is changing eating and cooking in San Francisco. Chad was nice enough to host me for a special menu at the restaurant before the show; definitely worth a visit, and not just for the burger (the pork chop there was up there in my top 5 ever, along with the Front Porch in the Mission/Bernal).

 

Leticia Landa, La Cocina

September 27, 2009 // by soundbites

Leticia Landa works with over 20 entrepreneurs who cook out of La Cocina, a nonprofit business incubator in the Mission. She came on the show to talk about what brought her to the group, how she works with different kinds of businesses (both hot, like Zela’s Soulful Kitchen, and prepared, like Kika’s Treats)  to help them grow, and her own personal food upbringing, from Texas and Mexico to the rest of the country.

 

Corey Rennell, Core Method

September 20, 2009 // by soundbites

Corey is working to launch Core Method, a food business built around a full “meal replacement” bar that relies on enduring nutrition science and avoids sweeteners, preservatives, heavily processed ingredients, and other common deficiencies with commercially-available energy bars. Corey is working to launch Core Method, a food business built around a full “meal replacement” bar that relies on enduring nutrition science and avoids sweeteners, preservatives, heavily processed ingredients, and other common deficiencies with commercially-available energy bars. The Core Method is a truly revolutionary idea, one that will make a big difference to a lot of peoples’ lives. What Corey has taken on as a mission has required a lot of time, effort and patience. He has stood strong watching his product turn from an idea into a reality.

In this interview, we discuss what inspired him to start this endeavor, the importance he places in building an ethical foundation for his business (inspired by the pioneering work of Paul Newman’s Newman’s Own), some of the challenges he’s faced already, and any advice he can offer to other would-be food entrepreneur, or anyone simply interested in how to find healthy food choices among the overwhelming number of choices in front of us.

 

Jacky Hayward, Chefsblade.com & Omnieater

September 13, 2009 // by soundbites

Jacky is the managing editor of Chef’s Blade and blogs at OmniEater; she enjoys combing her love of local food with her interest in social media. Listen to her talk about the surprising habits of chefs online, the future of food media, and the importance of building communities around food, both on and offline.

 

Patrick Wachter, Sneaky’s BBQ

August 30, 2009 // by soundbites

Patrick Wachter of Sneaky’s BBQ started delivering delicious and sustainably-procured North Carolina-style BBQ (from Hill Meat Company in Oregon) to his friends about nine months ago; Sneaky’s now delivers all over the Bay Area and do some private catering events as well. Patrick and his team hope to open a restaurant somewhere in SF, but are starting by focusing on the delivery business, and will be expanding their menu in a few weeks to include chicken and more types of ribs.

 

Iso Rabins, ForageSF

August 23, 2009 // by soundbites

This week I talked with Iso Rabins, founder of ForageSF, a wild foods community founded in early 2008, whose mission is “to connect Bay Area dwellers with the wild food that is all around them” through educational lectures, dinners, and a “CSA” box of foraged food.

Find out what mycology is, and how fun it can be, some of the logistical barriers Iso has faced while trying to build an organization dealing with foraged food, what a sea bean tastes like, and why everyone should go to the Eat Real Festival in Oakland.

 

Jesse Friedman, Beer & Nosh

August 16, 2009 // by soundbites

Hear Jesse Friedman, SF food and beer blogger, talk about his love for beer, how he got started homebrewing, and some upcoming events he’s been working on with SF food stalwarts like 4505 Meats‘ Ryan Farr, Jake at post-modern ice cream stand Humphry Slocombe, the master brewers over at Stockton’s Valley Brewing Company (the “best brewery you’ve never heard of,” according to Jesse), and more.

If you’ve ever wondered why imported beers like Heineken are often found in green bottles (and what this does to their flavor), why it’s taken Americans until very recently to develop a world-class beer scene (hint: it has something to do with this), how the much-maligned American-style lager is actually an impressive technical achievement, or just how the brewing process works, check it out.

 

Annemarie Brown & Jessica Battilana, SF Street Food Festival

August 9, 2009 // by soundbites

This week I interviewed two organizers of San Francisco’s first Street Food Festival, right here in the Mission.

We talked about how the idea for the Street Food Festival came about, the synthesis between La Cocina‘s network of community-based food entrepreneurs, local restaurants like Delfina, more casual “Twitter street food” vendors, and the logistical and promotional heft of SF’s own 7X7 magazine.

If you want to know how SF’s street food scene differs from that of cities like New York and Los Angeles, some of the legal and logistical challenges faced by street food vendors, our what some of our favorite street foods are (hint: El Tonayense taco truck, no stranger to legal wrangling, was a big winner), check it out.

 

Nick Zigelbaum, Bull Moose Hunting Society

August 2, 2009 // by soundbites

I talked to my good friend Nick, co-founder of a national society dedicated to hunting ethically, with an emphasis on non-traditional hunters and nature lovers.

Learn about why a couple of city slickers got together to start a hunting group, how their desire to conduct sustainable hunts led them to wild boar, an invasive species and huge pest to farmers in California (they dig up water pipes). Bet you never knew that there’s a Pixies track named after a species of wild boar, or that boar tastes like the best pork you’ve ever had.

If you want to hear about Nick’s “transformation as a human,” that’s in there too, if you’re into that sort of thing.

 

Katie Kwan, kitchensidecar

July 26, 2009 // by soundbites

Katie is dedicated to creating and publishing original recipes for traditional (and not so traditional) dishes from around the world. During our chat, she shared the creation story of kitchensidecar, involving her quest to make traditional Shanghainese soup dumplings (Xiǎolóngbāo), told us about her childhood nanny, who cooked fabulous Chinese food and horrendous American food in equal measure, and outlined her own ambitions toward incorporating some high-end “molecular gastronomy” (see here for a great introduction to the subject on CHOW) touches into her own cooking.