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(Andrew) BUCKLE UP, KIDS.
THIS ISN'T YOUR USUAL CULINARY TOUR
THROUGH THE STREETS OF SAN FRANCISCO.
WE WON'T BE STROLLING THROUGH CHINATOWN
OR STOPPING BY FISHERMAN'S WHARF.
WE'RE DIVING HEAD-FIRST INTO A SIDE OF SAN FRANCISCO
YOU HAVEN'T SEEN.
THIS CITY CHALLENGES THE WAY WE THINK ABOUT FOOD
AND HOW WE PREPARE IT.
WHERE BUT ON THE FRONT LINES OF A FOOD MOVEMENT
DO YOU FIND A KITCHEN THAT OPERATES
MORE LIKE A LABORATORY...
YEP.
OR A SCHOOL BUS THAT FUNCTIONS MORE LIKE A DINER?
DO YOU WANT TO START PEELING ANY TONGUE
THAT NEEDS PEELING?
WHERE ELSE WILL YOU FIND GONZO GUYS
WILLING TO RISK LIFE AND LIMB TO COLLECT GIANT SEA SNAILS...
OH, IT'S THE ***.
AND OTHERS WHO PLUCK WEEDS TO SERVE
AT A SECRETIVE UNDERGROUND POP-UP EATERY.
THIS IS WILD MUSTARD. WILD MUSTARD AND WILD RADISH,
SAN FRANCISCO--
WHERE DINNER MIGHT JUST CRAWL ONTO YOUR PLATE...
YEAH, THEY KINDA TASTE LIKE SHRIMP.
(Andrew) OH, MY GOD.
THIS IS A FOOD REVOLUTION THAT TASTES GREAT,
FEELS GOOD, AND COMES WITH DESSERT.
IT'S MEAT BUTTER.
FROM PORK ICE CREAM TO TONGUE SLIDERS,
THIS IS SAN FRANCISCO
LIKE YOU'VE NEVER TASTED IT BEFORE.
I'M ANDREW ZIMMERN, AND THIS IS "BIZARRE FOODS."
IT HAPPENS SUDDENLY, RIGHT IN FRONT OF YOU...
A FASCINATING FRIEND, AN AMAZING MEAL.
AND BEFORE YOU KNOW IT,
YOU'RE ALIVE IN A WAY YOU NEVER IMAGINED.
I LIVE FOR THOSE MOMENTS,
PURSUING THE EXOTIC AND UNFAMILIAR,
ESPECIALLY WHEN IT COMES TO THE FOOD.
IF IT LOOKS GOOD, I EAT IT.
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
THE CITY OF SAN FRANCISCO HAS ALWAYS FASCINATED ME.
AS A KID, I WAS AN ALTERNATIVE MUSIC FREAK,
AND NO PLACE BETTER REPRESENTED THAT INTERSECTION OF FREEDOM
AND EXPERIMENTATION THAN THE CITY BY THE BAY.
IT'S THE CITY THAT POPULARIZED SEX, DRUGS, AND ROCK 'N' ROLL,
HOME BASE FOR TRANSCENDENT ARTISTS LIKE JANIS JOPLIN,
JEFFERSON AIRPLANE, AND THE GRATEFUL DEAD.
THE SOUNDTRACK TO MY LIFE
CAME RIGHT OUT OF THIS NEIGHBORHOOD,
AT THE INTERSECTION OF HAIGHT AND ASHBURY STREETS
IN SAN FRANCISCO.
AND I WILL ALWAYS BE A CHILD OF THE '60s.
TODAY I FIND MYSELF DRAWN TO THIS CITY
FOR THE SAME REASONS THAT IT FASCINATED ME AS A YOUTH.
SAN FRANCISCO HAS ALWAYS ACCEPTED THE OUTCAST,
THE ICONOCLAST, THOSE LOOKING TO CHALLENGE THE ESTABLISHMENT
AND BRING ABOUT CHANGE.
SAN FRANCISCANS ARE CONSTANTLY STRETCHING
TRADITIONAL BOUNDARIES IN POLITICS, ART, MUSIC,
AND MOST IMPORTANTLY TO ME, WHAT THEY EAT.
FOOD HERE CAN BE
AS MUCH A POLITICAL STATEMENT AS IT IS A MEAL.
FROM RADICALS WHO RECLAIM FOOD FROM TRASH CANS
AND URBAN FARMERS WHO RAISE BUGS AS PROTEIN,
SAN FRANCISCO MAKES YOU THINK TWICE
ABOUT HOW WE EAT IN AMERICA TODAY.
I LOVE THAT ABOUT THIS PLACE.
BUT HOW WILL IT TEST MY OWN BOUNDARIES?
I'VE NEVER GONE INTO SHARK-INHABITED WATERS
TO PRY FOOD OFF THE BOTTOM OF THE OCEAN.
AND I'VE NEVER WANTED TO EAT SOMETHING
PULLED OUT OF A GARBAGE CAN.
AND EVEN THOUGH I CONSIDER MYSELF AN EXPERIENCED CHEF,
HOW WILL I STACK UP AGAINST THE GREAT CHEFS OF THIS TOWN
WHEN IT COMES TO TESTING OUT
ONE OF MY OWN BIZARRE CREATIONS.
IT'S ALL ON THE LINE
IN THIS CITY BY THE BAY.
THESE ARE THE STREETS
OF SAN FRANCISCO'S INNER MISSION DISTRICT,
WHERE '60s PROTESTORS FOUGHT FOR SOCIAL CHANGE
AND HIPPIES PRACTICALLY INVENTED FREE LOVE.
TODAY THESE STREETS ARE NOTORIOUS
FOR DRUGS, CRIME, PROSTITUTION,
AND HOMELESSNESS,
BUT THEY'RE ALSO THE FRONT LINES
IN THE BATTLE AGAINST POVERTY,
WHERE ACTIVISTS TURN ONE PERSON'S TRASH
INTO ANOTHER PERSON'S DINNER.
YES, STRAWBERRIES.
YEAH, SEE?
RIGHT.
THERE'S SOME FOOD, SOME FRUITS THAT YOU ALWAYS FIND A LOT OF,
OH, MY GOD, COME HERE.
YEAH, LOOK AT ALL THESE BANANAS.
LOOK AT 'EM ALL JUST SITTING THERE.
KATIE CHAMBERLAIN AND MARGIE WHITE
ARE MEMBERS OF FOOD NOT BOMBS,
A GLOBAL MOVEMENT THAT RESCUES FOOD
AND COOKS IT FOR ANYONE IN NEED.
IT'S THEIR SOLUTION FOR THE POVERTY PROBLEM
AND A PROTEST AGAINST WASTEFULNESS.
THERE ARE STARVING CHILDREN IN OUR COUNTRY, AND THERE'S...
YEAH.
AND THERE'S A COUPLE HUNDRED POUNDS OF REALLY NICE FRUIT
IN THIS DUMPSTER.
KATIE AND MARGIE ARE FREEGANS,
A TERM DERIVED AS A MASH-UP OF THE WORDS "FREE" AND "VEGAN."
VEGANS AVOID EATING OR USING ANY PRODUCTS
FROM OR TESTED ON ANIMALS.
DUMPSTER DIVING IS TECHNICALLY ILLEGAL.
IT'S TRESPASSING.
SO ARE PUBLIC FOOD GIVEAWAYS.
IN THE PAST, SAN FRANCISCO CRACKED DOWN HARD.
THROUGH THE MID '90s, FOOD NOT BOMBS ACTIVISTS
WERE OFTEN ARRESTED FOR HANDING OUT FOOD IN PUBLIC PARKS.
WHOA, YOU'RE NOT PUTTIN' ME ON THE GROUND.
CALM DOWN. CALM DOWN.
NOWADAYS, SAN FRANCISCO AUTHORITIES
USUALLY LOOK THE OTHER WAY.
CRITICS WARN THAT DUMPSTER FOODS ARE NOT SAFE.
BUT KATIE AND MARGIE SAY THEY KNOW WHAT THEY'RE DOING.
THEY NEVER SALVAGE MEAT.
THEY INSPECT EVERYTHING CAREFULLY.
AND THEY USE IT QUICKLY.
LAST TIME WE WERE DOING THIS, UH,
THEY WERE LITERALLY TAKING OUT FROM THE BACK--
NOT FROM WHAT THEY HAD OUT ON THEIR SHELVES THAT NIGHT,
UM, BUT WHAT THEIR NEW SHIPMENT THAT HAD JUST COME IN.
ANYTHING THAT WAS BRUISED DURING TRANSPORTATION
THEY WERE PUTTING RIGHT HERE ON TOP.
IF TONIGHT IS THE HARVEST,
TOMORROW WILL BE THE FEAST.
EVERY THURSDAY, THE GROUP COOKS TOGETHER
AND SERVES DINNER ON THE STREET FOR THE HOMELESS,
TRAVELERS, STUDENTS, ANYONE WHO NEEDS A HOT MEAL.
(Margie) I REMEMBER SEEING PEOPLE DOING IT,
LIKE, A LONG TIME, AND I THOUGHT, WELL,
I DON'T WANT TO GO THAT LOW, BUT...
UM, BUT MY FRIEND TOOK ME OUT...
AND, LIKE,
I GOT SO MUCH STUFF.
AND I WAS LIKE, OH, I'VE BEEN AN IDIOT FOR SO LONG.
BY DAY, KATIE IS STUDYING TO TEACH THE CHILDREN
OF PRISON INMATES.
MARGIE IS A MUSICIAN.
BUT WHAT HAPPENS NEXT SHOWS WHAT THEY'RE MADE OF.
WHILE THE CAMERAS WERE DOWN THE STREET
AS I WAS WALKING WITH THE GIRLS,
THE FIRST THING THAT THEY DID
WAS PUT THE BEST FOOD THAT THEY PULLED OUT OF THAT DUMPSTER--
THE FRESHEST BANANAS AND SOME STRAWBERRIES--
AT THE FEET OF THIS GENTLEMAN
THAT DOESN'T HAVE A PLACE TO LIVE, WHO'S SLEEPING.
PROOF THAT MAKING THE WORLD A BETTER PLACE
DOESN'T TAKE A LOT OF MONEY, JUST A LOT OF HEART.
(Andrew) OH, YOU'VE GOTTA BE KIDDING ME.
SOME INGREDIENTS CAN'T BE FOUND BY DUMPSTERING,
SO FOOD NOT BOMBS ALSO RELIES ON GIVEAWAYS,
LIKE SURPLUS FROM THIS FOOD BANK
AT THE ARRIBA JUNTOS COMMUNITY CENTER.
(Andrew) HOW MANY PEOPLE
WILL YOU BE ABLE TO SERVE TODAY?
BETWEEN 700 AND 800 PEOPLE.
THE LINE IS ALL AROUND THE BLOCK FOR THREE HOURS.
WHEN EVERYONE ELSE HAS BEEN SERVED,
FOOD NOT BOMBS GETS THE LEFTOVERS.
THE FOOD NOT BOMBS CREW COOKS EVERYTHING HERE
AT A COMMUNAL WORKSPACE/KITCHEN.
THIS GUY, WHO GOES BY THE NAME "IRISH,"
IS ONE OF THE ORGANIZERS.
(Irish) ALL THIS HAS BEEN RECLAIMED--
FOOD THAT WOULD HAVE OTHERWISE WENT TO WASTE--
THE BREAD, POTATOES, BANANAS,
EVEN OUR BASIL, ABSOLUTELY BEAUTIFUL ONIONS.
YES, WE DID.
THE MENU TONIGHT-- SPRING GREEN SALAD,
TOMATO VEGETABLE SOUP, AND BANANA BREAD.
THIS IS ACTUALLY LOOKING PRETTY GOOD.
NOW YOU RESCUED ALL THE FOOD.
EQUIPMENT-- UH, DONATED.
YEAH.
THESE ACTIVISTS LEAD BY EXAMPLE,
TRANSFORMING OUR WORLD BEYOND THE SIMPLE VEGAN DINNER
THEY SERVE EVERY THURSDAY NIGHT
ON THE CORNER OF 16th AND MISSION STREETS.
FOOD NOT BOMBS-- FREE FOOD!
PEOPLE KNOW THIS IS A THURSDAY NIGHT EVENT.
THE FOOD GOES DOWN, AND THEN IT'S JUST, LIKE--IT'S ON?
IT'S USUALLY ONE OF THOSE THINGS YOU JUST KINDA HOLD YOUR BREATH,
RIGHT.
THE HOT FOOD IS ESPECIALLY WELCOME ON COOL NIGHTS.
PART OF THE VIBE HERE
IS NOT JUST "I GET A FREE MEAL."
PART OF THE VIBE HERE IS "I WANT TO SUPPORT
WHAT FOOD NOT BOMBS IS DOING."
AND THE PATRONS GET SOMETHING EVEN MORE IMPORTANT--
A HEAPING PORTION OF RESPECT AND DIGNITY.
RIGHT.
RIGHT.
YEAH.
YEAH.
AND IT'S ALWAYS GOOD TO EAT WITH OTHER PEOPLE.
EATING IS THE COMMON DENOMINATOR OF ALL MANKIND.
A MEAL LIKE THIS IS A GAME-CHANGER FOR ME.
BEFORE SEEING THIS, I AVOIDED ANY KIND OF DUMPSTER DIVING.
(Andrew) I CALLED IT A GARBAGE CAN
WHEN WE WALKED UP TO THE DUMPSTER LAST NIGHT.
AND THEN BY THE TIME WE LEFT,
I WAS CALLING IT A-A RECEPTACLE BIN OR WHATEVER.
I MEAN, LITERALLY, LIKE, I HAD A PARADIGM SHIFT,
BECAUSE THAT CONTAINER WAS NOT GARBAGE.
MMM, IT'S GREAT.
YEAH.
BUT EFFORTS LIKE THIS ARE NOT ACCEPTED EVERYWHERE.
YEAH.
THEY'RE ARRESTING THE KIDS IN ORLANDO, FLORIDA.
(cheering)
TODAY IN SAN FRANCISCO, THE POLICE DON'T INTERFERE.
IN THE '90s IT WAS OVER 700 ARRESTS IN THIS CITY ALONE...
THROUGH TWO ADMINISTRATIONS, AND THEY'VE STOPPED NOW.
RIGHT. RIGHT.
AMERICANS THROW AWAY 40% OF ALL FOODS
PRODUCED IN THIS COUNTRY.
THESE PEOPLE SHOW WHAT YOU CAN DO
WITH JUST A FRACTION OF THAT.
EVERY PIECE LOOKS SO GOOD, AND IT TASTED SO GOOD.
I MEAN, BRIGHT, BEAUTIFUL, BASIL-INFUSED VEGETABLE SOUP.
THE BANANA THING GOT ME EVEN MORE.
THAT'S PRETTY ROCKIN'.
ESPECIALLY SITTING NEXT TO THAT BIG BOWL
OF GORGEOUS BABY MIXED GREENS THAT, I KID YOU NOT,
COST $9 AT A FANCY RESTAURANT PER PLATE DOWN THE STREET.
BUT IT'S FREE ON THIS STREET--
ACTIVISM THAT HITS WHERE IT'S NEEDED MOST,
A LESSON I KNOW ALL TOO WELL.
I WAS HOMELESS ONCE IN NEW YORK CITY,
AND IT CAN HAPPEN TO ANYONE IN THE BLINK OF AN EYE.
FOR A YEAR I WAS, UH, YOU KNOW, UH,
A THIEVING HOMELESS DRUG ADDICT.
NOW THAT IS-- THAT IS A PART OF MY LIFE
THAT NOW IS A REALLY GREAT THING TO LEARN FROM AND GROW FROM.
THE MOST IMPORTANT THING THAT WE CAN DO ON THIS PLANET,
I THINK, IS FEED PEOPLE WHO ARE HUNGRY.
I HOPE YOU'RE NOT HOMELESS AGAIN, HUNGRY AGAIN,
BUT IF YOU ARE, YOU KNOW WHERE TO COME.
IF GARBAGE CAN BECOME DINNER,
JUST THINK WHAT YOU CAN DO WITH THESE BACKYARD PESTS.
YOU HAVE, LIKE, THE SAVORY, UM, CRICKETS
AND TOMATOES AND CUMIN AND...
AND LATER, A SUPERSTAR CHEF MAKES A DISH
THAT DRACULA WOULD DIE FOR.
(man) LITERALLY HOT, RED, BLOOD MOUSSE.
♪♪
SAN FRANCISCANS ARE USED TO PUSHING BOUNDARIES,
AND NOW THEY'RE CHANGING THE DEFINITION
OF WHAT'S CONSIDERED FOOD AND HOW TO RAISE IT,
SOME STARTING IN THEIR OWN KITCHENS AND BACKYARDS.
OH, OKAY.
PHIL ROSS IS A CHEF, ARTIST, AND ART PROFESSOR,
BUT THESE DAYS, HE AND HIS GIRLFRIEND,
FELLOW ARTIST MONICA MARTINEZ,
ARE NATIONALLY KNOWN
FOR THEIR TINY LIVESTOCK.
THEY RAISE MEALWORMS, BEETLES, AND OTHER INSECTS
IN THEIR SMALL URBAN YARD.
THESE WORMS, THEY LIKE TO EAT, UH, ANY TYPE OF GRAINS.
AND I USE ORGANIC BRAN TO FEED THEM.
BUGS ARE A RENEWABLE SOURCE OF PROTEIN
AND CAN BE RAISED WITH MINIMAL CARE AND FEEDING.
THE AMAZING THING OF THIS, UH, MEALWORMS
IS IT NEEDS SUCH, UH, A FEW AMOUNT OF FOOD.
AND THEN WHATEVER THEY EAT THEY TRANSFORM INTO THE PROTEIN.
YOU BARELY HAVE TO FEED THEM, MAYBE ONCE EVERY TWO WEEKS.
BUGS DO HAVE TO BE CLEANED BEFORE COOKING.
MONICA SIFTS AWAY THE POOP AND DEAD SKIN PIECES
OF THE MATURE MEALWORMS.
AND THEN THERE'S THE ISSUE OF HOW TO KEEP A GOOD BUG DOWN.
CRICKETS HAVE A HABIT OF HOPPING AWAY.
ONCE THEY'RE CLEAN, UH, YOU FREEZE THEM.
SO THERE IS SOME WORK,
BUT IT'S A LOT LESS MAINTENANCE, FEED, AND SPACE
THAN YOU NEED TO RAISE, SAY, CATTLE OR SHEEP.
AN ENTIRE HERD OF HER LIVESTOCK
FITS IN A BOX SMALL ENOUGH TO BE RAISED ANYWHERE.
I CALL IT, LIKE, A MINI FARM.
THIS IS A FOOD REVOLUTION IN A BOX.
AH, THERE'S PEPPER.
ANOTHER SOLDIER IN THIS REVOLUTION
IS THEIR FRIEND ROSANNA YAU.
SHE RUNS A NONPROFIT PROMOTING EDIBLE BUGS
AS A SUSTAINABLE FOOD SOURCE THAT ARE LOW IN CARBS,
LOW-CALORIE, AND PACKED WITH PROTEIN AND VITAMINS.
PLUS THEY TASTE GREAT.
THEY'RE LIKE TOASTED SUNFLOWER SEEDS...
BUT NOT.
THEY'RE ACTUALLY BAKED MEALWORMS.
SHE GRINDS AND MIXES THEM WITH CORN FLOUR
FOR THE DOUGH THAT SHE WRAPS AROUND HER CRICKET EMPANADAS.
YEP.
JUST THROW THAT IN THERE.
YEAH, THEY KINDA TASTE LIKE SHRIMP.
YEP.
BECAUSE WE ARE IN SAN FRANCISCO.
YEAH.
SO WHAT ARE YOU DOING?
I'M TRYING TO FIGURE OUT HOW TO MAKE, UM,
SURE.
UH, USING THE WAX MOTH LARVAE,
'CAUSE THEY TASTE SO GOOD WHEN THEY'RE FRIED.
RIGHT.
INSECTS ARE A STAPLE IN MANY COUNTRIES.
THESE GUYS ARE TRYING TO RAISE AWARENESS HERE
ABOUT THE HIGH VALUE, LOW COST, AND ENVIRONMENTAL BENEFITS.
CHECK OUT THESE MOTH LARVA FRITTERS.
(Phil) YOU'D JUST THINK THAT'S A REALLY YUMMY NUGGET.
SOMETHING. AND YOU WOULDN'T CARE WHAT IT IS.
NO.
THEY'RE A GATEWAY BUG
THAT COULD GET ANYONE HOOKED ON INSECTS.
MMM.
VERY NUTTY, VERY MUSHROOMY--
IF YOU TOLD ME THAT THIS WAS SOME SORT OF LITTLE, UH,
DRIED MUSHROOM CROQUETTE,
I ACTUALLY WOULD'VE SAID, "OH, IT'S DELICIOUS"
AND NOT QUESTIONED IT FOR A SECOND.
YOU KNOW, IT'S LIKE-- LIKE THEY'RE--
THEY'RE INSTANTLY GOOD-TASTING.
LIKE, YOU KNOW, IT'S SORT OF LIKE MEAT OR MUSHROOMS.
THOUGH PHIL GETS LOTS OF INVITATIONS
TO SERVE HIGH-END BUG DINNERS, IT MAY TAKE AWHILE
FOR THIS INNOVATION TO CATCH ON WITH MOST AMERICANS.
BUT THEN AGAIN, SO DID SUSHI.
MMM.
I KNOW. THAT'S GOOD.
THAT'S RIDICULOUS.
AND THIS IS NOT JUST SHTICK.
IT'S A SIMPLE AND DELICIOUS WAY TO FEED THE PLANET
AS WE MOVE INTO THE FUTURE.
(Phil) THE GREAT THING ABOUT EDIBLE INSECTS
IS YOU CAN HAVE ORGANIC MEAT FOR $1 A POUND.
I DON'T KNOW HOW ELSE YOU CAN DO THAT.
LIKE THESE GUYS, THERE ARE A LOT
OF PASSIONATE FOOD PIONEERS IN THE BAY AREA,
BUT SOME OF THEM RISK LIFE AND LIMB
IN A COUPLE OF MINUTES, YOU CAN LOSE CONTROL
OF YOUR LIMBS. YOUR BREATHING GETS ALL MESSED UP.
AND LATER, I'M TEAMING UP
WITH ONE OF SAN FRANCISCO'S FAVORITE CHEFS
IN A MAD SCRAMBLE TO DISH OUT SOME BIZARRE DISHES
TACOS.
♪♪
A COUPLE OF HOURS NORTH OF SAN FRANCISCO,
ALONG THE BREATHTAKING CALIFORNIA COAST,
THE RUSSIAN RIVER MEETS THE PACIFIC OCEAN
AT A SPOT WHERE A SPECIAL BREED OF FOOD EXPLORERS
RISK LIFE AND LIMB IN THE OCEAN.
I'M 16 MILES PAST BODEGA BAY
IN A SMALL COVE CALLED FORT ROSS.
BY THE WAY, I WOULD JUST LIKE TO POINT OUT
THAT NOBODY-- NOBODY--
LOOKS SEXY-HOTTER THAN I DO
STUFFED INTO A SMALL, BLACK, RUBBER TUBE.
OH, GOSH.
I'M ABOUT TO JOIN A COUPLE OF ADVENTURERS
WHO DIVE FOR GARGANTUAN MOLLUSKS
CALLED RED ABALONES.
THESE PRISTINE WATERS, COLD CURRENTS,
AND PLENTIFUL KELP BEDS
ARE THE PERFECT BREEDING GROUND FOR ABALONE.
LOU CASTLEBERRY IS A PROFESSIONAL DIVER.
HE'S BEEN PULLING THEM OUT OF THESE WATERS FOR DECADES.
IT'S KINDA INTERESTING TO-- TO US LOCAL GUYS
THAT HAVE EATEN ABALONE OUR WHOLE LIFE,
THAT YOU GUYS WOULD BE SO INTERESTED
IN OUR LITTLE SNAILS.
DIVING FOR ABALONE IS NOT A SPORT FOR BEGINNERS.
THE WATER'S COLD-- 50 DEGREES.
THERE'S A RIPTIDE THAT CAN PULL YOU OUT TO SEA
OR SMASH YOU AGAINST THE ROCKS.
AND OH, YEAH, THERE ARE SHARKS.
THIS STRETCH OF WATER IS KNOWN AS "THE RED TRIANGLE."
NEARLY 10% OF THE WORLD'S GREAT WHITE SHARK ATTACKS
TAKE PLACE RIGHT HERE.
SERIOUSLY, THIS IS ONE OF THE MOST BADASS THINGS
YOU CAN DO IN YOUR SPARE TIME.
SIX MONTHS AGO IN A PREPRODUCTION MEETING,
THIS SOUNDED LIKE A GREAT IDEA.
(laughing) MY FEET ARE FREEZING.
ASIDE FROM HOW TO STAY ALIVE,
THERE ARE SOME OTHER THINGS YOU NEED TO KNOW
(groans)
FIRST, THERE'S A LIMIT OF THREE ABALONE PER DAY,
24 PER SEASON.
SECOND, THESE ARE FOR PERSONAL CONSUMPTION ONLY,
NOT COMMERCIAL,
SO YOU'RE NOT PERMITTED TO SELL WHAT YOU CATCH.
AND FINALLY, YOU HAVE TO FREE-DIVE--
NO SCUBA GEAR, NO TANKS, NO AIR.
VISIBILITY'S ONLY ABOUT 6 TO 8 FEET.
EVERY TIME I DIVE DOWN, I CAN'T SEE ANYTHING.
THESE GUYS ARE CRAZY-- CRAZY GOOD.
YOU NEED TO DIVE DOWN AS FAR AS 30 FEET
AND USE A PRY BAR TO POP THE ABALONE OFF THE ROCKS.
THEY'RE HARD TO SEE, AND THEY DON'T BUDGE EASILY.
GIVEN A 3-SECOND HEAD START,
ABALONE WILL SUCK DOWN HARD ENOUGH
TO MAKE REMOVING THEM ALMOST IMPOSSIBLE.
THE CHALLENGE IS TO WRANGLE ONE FREE
BEFORE YOU'RE OUT OF BREATH.
AS FOR ME...
THE CURRENT JUST KICKS THE CRAP OUT OF YOU.
I GET A LITTLE TANGLED UP IN THE KELP.
AND WHEN THESE GUYS START TALKING ABOUT THE TIME
AN 18-FOOT SHARK CAME HURTLING PAST THEM,
WELL, I'M HAPPY WHEN THEY EVENTUALLY CALL IT A DAY.
YEAH, TWO OF 'EM.
ABALONE CAN GROW AS BIG AS 10 INCHES,
BUT EVEN THE LITTLE ONE'S SHELLS
NEED TO MEASURE 7 INCHES ACROSS TO BE LEGALLY HARVESTED.
YEP.
THAT SHELL HOLDS OVER 2 POUNDS OF PURE SNAIL MUSCLE.
ABSOLUTELY.
IT'S PROBABLY QUITE A BIT STRONGER THAN THAT.
FIRST THE LEGAL NICETIES.
GOTTA TAG 'EM RIGHT WHEN YOU EXIT THE WATER.
LIMITING THE CATCH
ENSURES A SUSTAINABLE ABALONE POPULATION,
WHICH WASN'T ALWAYS THE CASE.
I'M A THIRD-GENERATION SONOMA COUNTIAN,
AND I'VE HEARD STORIES FROM MY--MY GRANDFATHER.
AND IN THE-- THE TEENS AND THE '20s,
THE ONLY PEOPLE THAT TOOK ABALONE WHERE THE CHINESE,
AND NOW, IRONICALLY,
A FEW SLICES OF THIS WILL COST YOU 20, 30 BUCKS
YEAH.
AND IN AN HOUR OF DIVING,
THEY'VE CAUGHT ABOUT 20 POUNDS OF IT FOR FREE.
IT'S NOT EASY TO PRY THE MEAT FROM ITS SHELL
AND TRIM AWAY THE SKIN, BUT HANDLING THIS
IS SECOND NATURE FOR JOE NEWMAN.
DON'T TRY THIS AT HOME, KIDS.
THAT IS A VERY, VERY SLIPPERY CRITTER.
AND YOU HAVE TO HAVE AN EXTREMELY SHARP KNIFE.
THAT MUSCLE IS SO DENSE,
AND THE MEAT IS SO TOUGH,
IT'S ALMOST LIKE YOU'RE HANDLING A VASELINE-D FOOTBALL.
MOST PEOPLE THROW THE REST AWAY,
BUT NOT THESE GUYS.
(Joe) THAT IS ACTUALLY THE VERY TIP OF THE ABALONE ***.
OH, IT'S THE ***.
I THINK IT HAS AN OYSTER-Y FLAVOR MYSELF,
A LITTLE CRUNCHY.
FLAVORFUL.
IT'S DELICIOUS. AND YOU'RE VERY RIGHT
ABOUT THE OYSTER COMPARISON.
YEAH.
YEAH.
AS FOR THE ABALONE FLESH,
IT HAS TO BE TENDERIZED THE OLD-FASHIONED WAY.
JUST ANY GAME BAG--
HOLD THE CRITTER,
AND THEN A GOOD, OLD RUBBER MALLET.
THAT ABALONE IS SO TOUGH,
IF YOU DID NOT POUND IT--
AND I MEAN, YOU REALLY NEED TO POUND IT FOR A WHILE--
IT IS ESSENTIALLY INEDIBLE.
I'VE GROWN UP WITH-- WITH GUYS THAT HAVE SAID
THEIR--THEIR METHOD OF TENDERIZING
IS THEY PUT IT IN A BURLAP SACK
AND DRIVE OVER IT WITH THEIR CAR.
IT'S IMPORTANT TO SLICE THE ABALONE THIN,
WHICH HELPS MAKE IT TENDER.
YOU COULD COOK IT WHOLE OR SLICED,
BUT I PREFER MINE RAW.
THAT IS BUTTERY AND SWEET,
AND IT'S GOT THE TEXTURE OF AN APPLE AROUND THE EDGES.
THAT IS JUST-- THAT IS JUST GORGEOUS.
THE EXTREME EDGE OF IT--
IT'S ALMOST GOT THE CONSISTENCY OF WATERMELON RIND.
YOU KNOW WHAT I MEAN. IT'S REALLY, REALLY CRUNCHY.
IT'S GOT A BUTTERY SWEETNESS LIKE THE--
THE SUGARIEST SCALLOP YOU'VE EVER TRIED.
I ROAM THE PLANET MOUTH-FIRST,
AND I COLLECT A LOT OF EXPERIENCES.
AND SITTING HERE WITH YOU GUYS IS AS GOOD AS IT GETS.
I MEAN...
MY LIPS TO GOD'S EARS, I WOULD RATHER BE RIGHT HERE
RIGHT NOW THAN ANY PLACE ON THE PLANET.
SAVING THE PLANET WITH CRABS, LITTLE SNAILS, AND SEAWEED
IS THE GOAL OF ANOTHER GROUP OF FRISCO FOOD ACTIVISTS.
WAIT TILL YOU SEE WHAT THESE GUYS DO WITH THOSE PRODUCTS.
AND I'M GOING OFF THE GRID, COOKING SOME ORGANS
THAT'S A NICE TONGUE.
♪♪
SAN FRANCISCO LOVES ITS PARKS,
ALL 220 OF THEM.
IT BOASTS MORE GREEN SPACE THAN ANY OTHER MUNICIPALITY
IN THE UNITED STATES.
BUT WHERE SOME SEE FUN AND NATURAL BEAUTY,
OTHERS SEE FOOD EVERYWHERE.
THIS IS A GORGEOUS, GORGEOUS PLACE
(man) NO, IT'S AMAZING, YEAH.
YEAH, SO THIS IS THE SEAWEED
YEP.
AND WE'RE ACTUALLY GONNA HAVE IT TONIGHT.
I'M GONNA MAKE A, UH, LIKE A WILD NORI AIOLI.
ISO RABINS IS A MODERN-DAY HUNTER AND GATHERER,
A FORAGER WHO PICKS WILD PLANTS
AND HARVESTS SEAFOOD AND ANIMALS.
HE USED TO FORAGE TO FEED HIMSELF,
BUT NOW HE DOES IT
TO SUPPLY HIS MONTHLY WILD KITCHEN DINNERS.
THESE ARE SECRET POP-UP EVENTS
WHERE PEOPLE PLUNK DOWN BIG BUCKS
TO EAT FOOD GATHERED OR HUNTED
IN BACKYARDS AND PUBLIC SPACES
AND PREPARED BY GUYS LIKE ISO.
I'LL BE ATTENDING TONIGHT'S FEAST,
BUT FIRST A QUICK LESSON ON WHAT A FORAGER LOOKS FOR.
I TRY TO FOCUS ON, LIKE, WHAT'S MOST ABUNDANT,
'CAUSE YOU ONLY WANT TO TAKE, LIKE, A THIRD AT THE MOST
OF WHAT YOU SEE, LIKE, IN ANY GIVEN PLACE
TO DO IT SUSTAINABLY.
RIGHT.
RIGHT.
ISO COLLECTS SEAWEED ALL ALONG THE COAST.
PICKING IT ISN'T LEGAL IN GOLDEN GATE PARK,
BUT ISO HAS A ONE-TIME PERMIT TO SHOW ME THE ROPES.
IN A CITY WHERE, I THINK, A GREATER PERCENTAGE
OF PEOPLE DON'T THINK YOU'RE A FREAK
FOR DOING THIS.
FORAGERS ARE SECRETIVE ABOUT THEIR FAVORITE LOCATIONS.
THEY DON'T WANT OUTSIDERS TO COME AND PICK THEM CLEAN.
YEAH. THAT'S THE THING.
LIKE THE SNAILS, WHICH WILL SOON BE TURNED
INTO A STUNNING FIRST COURSE.
NOW WHEN YOU GET THEM,
YEAH.
BASICALLY, THEY, UH-- THEY LIVE IN MY ROOM...
IN A CONTAINER FOR FOUR OR FIVE DAYS.
ISO FEEDS THE SNAILS GREENS,
WHICH LETS THEIR DIGESTIVE SYSTEMS
DUMP TOXINS THAT THEY MAY HAVE EATEN.
ANOTHER STOP, ANOTHER OF TONIGHT'S INGREDIENTS--
STILL WITH THE CITY IN PLAIN SIGHT.
REALLY?
(grunts) SO HERE'S THE WILD FENNEL.
SO DURING THIS SEASON, WE'RE FOCUSED MOST ON THE POLLEN
YEAH. YEAH.
YEAH.
THAT SMELLS LIKE I JUST BROKE OPEN A BAG OF BLACK LICORICE.
SO SWEET. I LOVE FENNEL.
I CAN RUSH DOWN THE CORNER TO THE STORE
AND PAY A LOT OF MONEY FOR SOMETHING LIKE THIS.
I WOULDN'T WANT TO. WHAT BETTER THING TO DO
THAN TO COME HIKE UP INTO THE HILLS.
OH, ABSOLUTELY.
BUT LIFE ISN'T ALWAYS SO BUCOLIC,
ESPECIALLY WHEN THE CLOCK IS TICKING
TOWARDS TONIGHT'S BIG DINNER.
SOMEONE STOLE ALL OUR GLASSES.
IT TAKES ISO AND FELLOW CHEF JORDAN GROSSER TWO DAYS
TO PREPARE ONE OF THEIR 8-COURSE WILD DINNERS,
NOT COUNTING THE TIME TO GATHER THE INGREDIENTS.
OTHER FORAGERS AND VOLUNTEERS PITCH IN.
IT'S A CHANCE TO BE PART OF A FOOD REVOLUTION
FOR THE CREW AND THE GUESTS.
YOU GOT PEOPLE COMING IN HERE, TRYING TO APPRECIATE,
SORT OF, YOU KNOW, THE EXPERIENCE
RIGHT.
AND EVERY PLATE YOU EAT,
RIGHT.
THE MENU TONIGHT FEATURES MUSSELS WITH SEAWEED AIOLI,
ESCARGOT CROSTINI WITH PORCINI MUSHROOMS,
USING OUR FORAGED SNAILS, OF COURSE...
THIS, BY THE WAY, IS ALSO THE WORLD'S SLOWEST JAILBREAK.
AND THE MAIN ATTRACTION--
RAVIOLI STUFFED WITH WILD BOAR
BAGGED BY ONE OF TONIGHT'S GUESTS.
(Andrew) SO HOW BIG WAS THE ANIMAL?
LIKE, THAT BIG.
YEAH. WE BRAISED MOST OF IT.
EVERYTHING HERE IS EITHER LOCALLY MADE,
LIKE THE ARTISANAL CHEESE AND PASTA,
ORGANICALLY GROWN, FORAGED, OR HUNTED.
I'M VERY, VERY EXCITED ABOUT TONIGHT.
AND SO IS THE CROWD LINING UP OUTSIDE THE DOOR.
I LOVE THESE DIFFERENT WAYS OF PREPARING FOOD,
DIFFERENT WAYS OF THINKING ABOUT, UM, WHAT YOU EAT.
URBAN LIVING IS-- IT'S IMPORTANT,
AND HOW WE CONNECT TO OUR ENVIRONMENT IS REALLY IMPORTANT.
ALMOST 70 PEOPLE SHELL OUT $85 APIECE IN ADVANCE
TO BE PART OF TONIGHT'S EXPERIMENTAL BE-IN.
COME ON IN.
THIS IS AN UNDERGROUND AFFAIR,
SINCE IT'S NOT A LICENSED RESTAURANT
OR A PRIVATE PARTY,
SO THE LOCATION IS KEPT SECRET
UNTIL IT'S E-MAILED AND TWEETED OUT
JUST A COUPLE OF HOURS BEFORE THE FIRST COURSE IS SERVED.
PEOPLE HERE ARE VERY WILLING TO TRY NEW THINGS.
HELD IN AN OLD DANCE STUDIO,
THE ATMOSPHERE IS UNCONVENTIONAL.
AND YOU NEVER KNOW WHO WILL PLUNK DOWN NEXT TO YOU.
SO WELCOME TO THE WILD KITCHEN.
A LOT OF THIS STUFF THAT'S FORAGED IN THIS MEAL
IS, LIKE, LITERALLY PROBABLY IN YOUR BACKYARD.
ONCE YOU'RE AWARE OF THESE PLANTS AS FOODS,
THEN IT REALLY CHANGES YOUR RELATIONSHIP
AND THEN IT'S SHOWTIME.
THE FIRST COURSE--IT'S A FORAGED ESCARGOT CROSTINI.
AND THAT'S JUST WILD SNAILS-- GRIND 'EM UP,
POACH 'EM, COOK 'EM, GARLIC, MOREL MUSHROOMS,
A LITTLE MIREPOIX, A LITTLE PARSLEY,
(applause)
LET ME JUST TELL YOU HOW WOODSY AND INTENSE
AND EARTHY THAT THAT LITTLE GOODY WAS
AND HOW HAPPY IT'S MAKING ME.
SO THE NEXT IS A TOMATO CONFIT
WITH WILD FENNEL POLLEN AND FRISéE.
THIS IS ONE DINNER WHERE IT'S OKAY TO PLAY WITH YOUR FOOD.
EVEN THE CENTERPIECES ARE THERE TO ADD FLAVOR,
IN THIS CASE A DASH OF LICORICE TASTE
FROM THE FENNEL.
IS TI JUST ME, OR IS THIS DISH AWESOME?
THE FRISéE IS GREAT.
WE DID A LITTLE FENNEL HARVESTING TODAY.
I FEEL A CONNECTION, A KINSHIP TO THIS PLATE OF FOOD,
TOTALLY. AND THEN THAT'S THE POINT.
THAT'S THE POINT OF BEING MORE DIRECTLY CONNECTED
OH, YEAH.
THERE'S THIS BIG URBAN FOREST HERE
THAT YOU DON'T EVEN--YOU DON'T EVEN TOUCH THE HALF OF IT.
YOU GO, LIKE, ON THE BIKING PATH, AND THAT'S PRETTY MUCH IT.
OR A PUBLIC PARK ALONG THE BAY.
SO NEXT WE HAVE, UH, WINE-SOAKED LOCAL MUSSELS
WITH FORAGED NORI AIOLI. NORI'S THE SEAWEED.
YOU WANT TO DIP SEAFOOD INTO AIOLI.
THE GARLIC AND THE MAYONNAISE WORKS PERFECT.
BUT SO DOES THE SEAWEED-- BEAUTIFUL, BRINY,
OCEANIC GOODNESS, AND IT IS A PERFECT MARRIAGE.
AND WE'VE COME TO THE BIG WILD BOAR COURSE.
(cheering)
FRED SALISBURY CAUGHT THE BOAR ON HIS FAMILY'S PROPERTY
ABOUT AN HOUR AND A HALF NORTHEAST OF THE CITY,
(gunshot)
THERE'S NO SEASON FOR HUNTING WILD BOAR.
THERE'S A LITTLE BIT OF PRESSURE.
WELL, I WAS LIKE-- I WAS LIKE,
THE BOAR IS SLOW-ROASTED,
PULLED, AND THEN LAYERED WITH ARTISANAL RICOTTA CHEESE
AND SHEETS OF FRESH PASTA.
THAT BOAR IS--IS JUST ROASTY-TOASTY DELICIOUS.
BUT THIS IS MUCH DEEPER THAN DELICIOUS.
THESE PEOPLE ARE HIGHLY COMMITTED
TO A RADICAL SHIFT IN ATTITUDES ABOUT THE SUSTAINABILITY
AND DEMOCRACY OF OUR FOOD SOURCES.
YEAH.
RIGHT.
YEAH.
RIGHT. THE FOOD'S DELICIOUS.
THE VIBE IS FANTASTIC. IT'S A GREAT DEAL.
WHAT YOU'RE DOING IS REALLY, REALLY IMPORTANT, TOO.
THIS REALLY DOES REPRESENT PROGRESS IN A BOWL.
HEY, THANK YOU.
I APPRECIATE IT.
WHILE THESE GUYS ARE FEASTING ON WILD CREATURES,
THE GODFATHER OF THE SAN FRANCISCO
NOSE-TO-TAIL MOVEMENT
HAS ME WORKING ON A TOP-SECRET MISSION.
THAT BLOOD IS A BEAUTIFUL, BEAUTIFUL COLOR.
YOU DON'T WANT IT TO TURN OLD-BAND-AID BROWN.
AND TOGETHER, WE'RE GOING ON A FIRST-OF-ITS KIND
COMIN' DOWN. FIRE IN THE HOLE.
♪♪
FROM RESCUING FOOD
TO FINDING IT IN THEIR OWN BACKYARDS,
SAN FRANCISCANS GO TO THE EXTREME
TO EAT EXTREMELY WELL.
AND WHILE THEY'RE AT IT, THEY ARE CHANGING
THE WAY PEOPLE ACROSS THIS COUNTRY LOOK AT FOOD.
NO ONE EPITOMIZES THAT IDEAL
MORE THAN MY GOOD BUDDY CHRIS COSENTINO,
WHOSE RESTAURANT I'M GONNA SOON BE VISITING.
HE'S A RADICAL CHEF
EVANGELIZING THE CULINARY POSSIBILITIES
OF USING EVERY PART OF THE ANIMAL,
AND HE'S INVITED ME TO LEARN HOW HE COOKS
HIS LATEST CREATION.
AND TO GET THERE, I'LL BE TRAVELING IN STYLE...
ONE THAT WAS BORN RIGHT HERE ON THE WEST COAST.
ROBERTO HERNANDEZ IS A SO-CALLED "LOWRIDER,"
DEVOTED TO THE LATINO TRADITION
OF TRICKED-OUT, PUMPED-UP VINTAGE CARS
LIKE HIS PRISTINE '64 IMPALA.
YEAH.
YEAH.
GENTLY.
SAN FRANCISCO IS ONE OF THOSE CITIES
MADE FOR RIDING LOW AND RIDING SLOW.
IT'S 47 SQUARE MILES
INTERSECTED BY STEEP, HILLY STREETS
AND DIZZYING VISTAS OVERLOOKING THE BAY.
WHEN YOU'RE ROLLING
IN THE ROLLS-ROYCE OF LOWRIDERS,
WHY NOT TAKE IN ALL THE SIGHTS,
LIKE TWISTY, CRAZY LOMBARD STREET?
AFTER A FABULOUS RIDE, AND WITH THANKS TO ROBERTO,
HERE IT IS--INCANTO--
THE AWARD-WINNING RESTAURANT IN THE NOE VALLEY
THAT CHRIS COSENTINO HAS MADE FAMOUS.
CHRIS IS A GENIUS, A MAD SCIENTIST IN THE KITCHEN,
AND ONE OF AMERICA'S FOREMOST AUTHORITIES
ON SNOUT-TO-TAIL DINING.
HEADS, BRAINS, BLOOD, GUTS-- IT'S ALL EDIBLE BLISS TO CHRIS.
TONIGHT WE'RE PUTTING TOGETHER HIS NOVEL TAKE ON CONGEE,
BUT THIS IS NOT YOUR GRANDMOTHER'S RICE PORRIDGE.
CHRIS STARTS WITH A BUCKET OF PIG'S BLOOD.
(Chris) YEAH, ALL OF IT.
YEP.
WE'RE TURNING BLOOD INTO MOUSSE.
BUT FIRST WE HAVE TO PASTEURIZE IT.
RIGHT.
WE'RE NOW HOLDING THAT BLOOD FOR A LONG PERIOD OF TIME--
15 MINUTES AT 142 DEGREES.
THAT'S GONNA CONTINUE
RIGHT.
RIGHT. SURE.
TOO HOT--IT BECOMES STRINGY AND INEDIBLE.
TOO COLD--YOU DON'T KILL ALL THE BACTERIA
IN THE BLOOD.
IT TOOK CHRIS A YEAR TO PERFECT THE PROCESS.
SO YOU GET LITERALLY HOT, RED, BLOOD MOUSSE.
WITH A DISH LIKE THIS, YOU NEED A LOT OF HANDS
WHILE YOU'RE DOING THAT, ANDREW,
YEP.
(beeping)
IT'S A BROTH MADE BY STEEPING THE PIG'S FEET.
AND IT HAS TO BE STRAINED AND THICKENED
AND LATER ADDED TO THE BLOOD.
WHAT I HAVE HERE IS AGAR AGAR.
NOW AGAR AGAR IS JUST SEAWEED POWDER.
AND IT HAS GELATIN-LIKE PROPERTIES.
IT TURNS IT INTO A ROCK. IT'S PERFECT.
SO WE'RE GONNA PUT THIS-- THIS EGG IN HERE
OKAY.
MIX FOCACCIA BREADCRUMBS WITH TROTTER STOCK FOR THE BASE.
CHOP SCALLIONS FOR THE GARNISH.
THEN THE PART CHRIS HAS THE MOST FUN WITH...
A LITTLE BIT MORE, ONE MORE SHOT--
PERFECT. OKAY, GREAT.
CHARGING THE BLOOD...
PRESSURIZING IT WITH NITROUS OXIDE.
THINK WHIPPED CREAM IN A CAN.
AND VOILà,
FROM A VAT OF PATHOGENIC PIG BLOOD COMES THIS--
BLOOD MOUSSE SOFT-SERVE.
CHRIS TOPS HIS WITH A TRADITIONAL JAPANESE GARNISH.
CIRCULATED EGG, SCALLIONS,
MM-HMM.
AND THEN WE FINISH WITH SALT-CURED PORK LIVER.
THAT IS FANTASTIC.
YOU REALLY TASTE EVERY SINGLE INGREDIENT IN HERE.
IT'S LIVER-Y, IRON-Y HEAVEN.
IT TASTES LIKE YOU CUT YOUR FINGER,
MM-HMM.
YOU CAN'T GET AWAY FROM THAT.
THAT WAS THE GOAL. I'M GLAD YOU LIKE IT.
THE MORE CHEFS LIKE CHRIS PUSH THE ENVELOPE,
THE MORE RESTAURANT PATRONS START ACCEPTING IT.
WHEN I FIRST STARTED HERE, AND I WAS COOKING THESE CUTS,
I MEAN, I WAS LAMBASTED FOR IT.
AND TIDES HAVE TURNED. THINGS HAVE CHANGED.
SAN FRANCISCANS ARE A DIFFERENT TYPE OF EATER.
THEY'RE WILLING TO INDULGE CHEFS ON THE EDGE
DOING THINGS THAT IN OTHER CITIES
PEOPLE WOULDN'T BE WILLING TO DO.
CHRIS HAS A HAND IN LOTS OF CULINARY EXPERIMENTS,
LIKE HIS FAVORITE ICE CREAM PARLOR--
HUMPHRY SLOCOMBE. IT'S PRACTICALLY A LOCAL CULT.
IT'S A TINY STORE THAT MAKES SUBLIME FLAVORS,
LIKE BOURBON AND CORN FLAKES,
ROASTED WHITE CHOCOLATE LAVENDER,
AND CANTALOUPE CAYENNE.
IT'S AN EXPLOSION OF CANTALOUPE.
IT'S SO, SO CANTALOUPEY.
CHRIS KNOWS THIS PLACE SO WELL,
HE ORDERS SOMETHING NOT ON THE MENU AT ALL
FROM THE OWNER'S PRIVATE STASH--
FOIE GRAS ICE CREAM SANDWICHES.
IT'S GOOD.
THERE'S ANOTHER FLAVOR HERE
THAT I'VE BEEN DYING TO TRY--
PROSCIUTTO.
AND TO REALLY APPRECIATE IT,
YOU'VE GOT TO SEE IT MADE FROM SCRATCH
THIS IS JAKE, THE MASTERMIND.
ORIGINALLY A PASTRY CHEF,
JAKE GODBY MOVED TO SAN FRANCISCO
BECAUSE IT WAS THE CITY MOST ACCEPTING
OF CULINARY EXPERIMENTATION.
AND HE BOLDLY INVENTS TECHNIQUES
AND MOST OF THE FLAVORS.
WE DON'T EVEN HAVE A RATIO OR A RECIPE.
WE JUST DO IT UNTIL IT TASTES RIGHT,
'CAUSE THEY'RE GONNA BE DIFFERENT EVERY TIME.
PROSCIUTTO ICE CREAM STARTS WITH STEEPING SALTED, CURED,
AIR-DRIED HAM BONES-- THAT'S RIGHT, HAM BONES--
IN THE CREAM BASE.
YEAH, THE SECRET'S IN THE STEEPING.
I LOVE THAT IT STEEPS UP TO A WEEK.
I DIDN'T KNOW THAT THAT WAS EVEN REALLY POSSIBLE.
CHRIS SUPPLIES THE BONES FROM BOCCALONE,
HIS ITALIAN MEAT SHOP.
NO, IT'S-- IT'S SPECTACULAR.
THEN JAKE STRAINS IT TO REMOVE THE CHUNKS.
GOOD, RIGHT?
THAT TASTES LIKE PROSCIUTTO CANDY.
I MEAN, THERE'S REALLY ONLY FOUR OR FIVE INGREDIENTS IN THIS.
AND THEN THIS GOES--YOU JUST-- YOU JUST POUR IT
IT TAKES ABOUT 15 MINUTES TO FREEZE AND MIX
THE ICE CREAM BASE
INTO THIS FROZEN DESSERT YOU HAVE TO TASTE TO BELIEVE.
THIS IS THE KIND OF EATERY THAT THRIVES
HERE IN SAN FRANCISCO,
CHURNING OUT INNOVATION EVERY DAY.
BUT IT'S NOT EVERY DAY
YOU GET TO STEP UP TO A FOOD TRUCK
(Chris) HERE'S THE BRAINS.
CHRIS AND I TEAM UP TO CHALLENGE THE TASTE BUDS
(Andrew) CRISPY COOKED GUTS.
READY TO EMBARK ON YOUR OWN BIZARRE JOURNEY?
CHECK OUT MY TRAVEL GUIDES AND VIDEO COUNTDOWNS,
AND START PLANNING YOUR NEXT ADVENTURE.
JUST LOG ON TO travelchannel.com.
♪♪
A GROWING FLEET OF GOURMET FOOD TRUCKS
IS CHANGING THE DINING LANDSCAPE IN CITIES
ALL ACROSS THE COUNTRY,
BUT SAN FRANCISCO RAISES THE BAR
WITH ITS ENVIRONMENTALLY CONSCIOUS,
FOOD-FOCUSED CHEFS AND FIERCELY LOYAL CLIENTELE.
THE FOOD TRUCKS POP UP IN DIFFERENT NEIGHBORHOODS,
ALLOWING RESIDENTS TO SAMPLE FOOD
THEY MIGHT OTHERWISE NEVER TRY
AND BRINGING NEW PEOPLE INTO AN AREA
THEY MIGHT OTHERWISE NEVER VISIT.
TODAY THERE'S A NEW KID ON THE MOBILE FOOD BLOCK--ME.
I'M LAUNCHING MY OWN "BIZARRE FOODS" CART
IN A RENOVATED SCHOOL BUS.
IS THIS PROGRESSIVE CITY READY
FOR MY KIND OF HEAD-AND-GUTS MENU?
AND DO I HAVE WHAT IT TAKES TO KEEP UP THE PACE?
WELL, WE'LL NEVER KNOW UNLESS MY FOOD TRUCK SHOWS UP.
OUR BUS WAS SUPPOSED TO BE HERE ABOUT AN HOUR AND A HALF AGO.
BUT IT DIDN'T START.
SO SOMEWHERE ON THE OTHER SIDE OF THE CITY
WE'RE ON TIME. I CLICK IT.
THE BATTERY'S DEAD. I'M LIKE, WHAT THE HELL?
HUGH SCHICK AND BLAKE TALLY
OWN THIS REVAMPED SCHOOL BUS THAT WON'T START.
THEY'RE TRYING TO FLAG DOWN A GOOD SAMARITAN.
IT'S A GOOD THING WE PREPPED THE BEEF TONGUE
AND PORK INTESTINES LAST NIGHT.
(engine starts)
FINALLY HELP ARRIVES,
AND THE BUS IS ON ITS WAY HERE TO THE MISSION DISTRICT,
CORNER OF McCOPPIN AND VALENCIA.
MEANWHILE, MY FRIEND CHRIS COSENTINO CHECKS IN.
OH, YEAH, OF COURSE.
WE'RE IN THIS ADVENTURE TOGETHER.
ON MY MENU-- TRADITIONAL CHINCHULINES,
CRISPED PIG INTESTINE TACOS WITH TOMATILLO SALSA
AND CALF'S TONGUE SLIDERS WITH TONNATO SAUCE.
I TOOK PIG'S HEAD AND BRINED IT FOR THREE DAYS.
SO I'M GONNA LIGHTLY FLOUR IT AND THEN DEEP-FRY IT.
AND THEN OVER HERE-- THIS IS PIG FEET,
A.K.A. TROTTER TOTS.
I HAVE A LITTLE BRAIN-AISE FROM THE PIG'S HEAD--
I HAD TO USE THE BRAINS-- A LITTLE BIT OF HERBS AND LIME.
IT'S A PERFECT MEAT CONE SITUATION.
THIS BUS IS CALLED le truc.
AND ITS KITCHEN WAS CUSTOM-MADE FOR GUEST COOKS,
INCLUDING BUILT-IN HELP FROM CHEF CAMILLE JACKSON
AND A TOP-NOTCH GRILL AND FRYER STATION.
BUT IT SEEMS TO BE MISSING ONE CRUCIAL INGREDIENT.
OKAY. WE CAN GET THAT.
OUR PRODUCTION ASSISTANT IS DISPATCHED
TO GRAB SOME FRYER OIL,
AND FAST.
I HOPE MY FRYER OIL SHOWS UP,
ME, TOO.
WELL, WE DON'T START FOR A LITTLE WHILE.
MEANWHILE, THE REST OF THE WAGONS HAVE CIRCLED UP,
AND THEIR FOLLOWERS ARE ALREADY ARRIVING,
ALERTED MOSTLY THROUGH TWITTER AND FACEBOOK.
SEVERAL PEOPLE HAVE STOPPED BY ALREADY AND SAID,
"WOW, THANK GOD THE FOOD TRUCKS ARE COMING HERE,"
BECAUSE EVERY LITTLE BIT CUMULATIVELY HELPS
CHANGE THE REPUTATION OF THIS NEIGHBORHOOD,
MATT COHEN IS THE FOUNDER
OF THIS FOOD TRUCK MEET-UP CALLED "OFF THE GRID."
SO TODAY IS EL NORTEÑO, WHICH IS A CLASSIC,
YEP.
RIGHT.
MM-HMM.
UH, SEOUL ON WHEELS, WHICH IS A KOREAN TACO TRUCK,
MM-HMM.
AND CUPKATES, WHICH DOES AMAZING CUPCAKES.
THESE OTHER GUYS HAVE THIS DOWN TO A SCIENCE,
THANK YOU.
AS THE NEWBIES, WE'RE RUNNING BEHIND.
I WISH I HAD FOOD.
BUT NO ONE'S FREAKING OUT YET.
ALL RIGHT, I GOT ONE OF EVERYTHING.
THIS IS EVERY CHEF'S WORST NIGHTMARE--
NOT HAVING THEIR (bleep) READY IN TIME.
CAN YOU FIND OUT HOW FAR AWAY YOUR P.A. IS?
TELL HIM TO, LIKE, (bleep) GET UP AND GO.
YES!
AWESOME. BY THE SKIN OF MY TEETH.
(Andrew) OH, I GOT IT.
BEHIND WITH A KNIFE.
THIS IS WHAT WE CALL A SMALL WORK ENVIRONMENT.
I THINK I CAN. I THINK I CAN.
ONE TACO.
(Chris) WHAT DO YOU NEED? TWO? COMIN' DOWN. FIRE IN THE HOLE.
(Andrew) HOW MANY MORE TACOS DO YOU NEED ALL DAY?
NEWS FLASH FROM THE ORDER TAKERS...
SLIDER, YEAH, THE SLIDER.
DID THEY JUST SAY, "PICK UP THE PACE"?
LET'S GET EIGHT, NINE PIECES OF THE TONGUE ON THE GRIDDLE.
(man) SIX.
CONE UP. BOOYAH.
MY ATTITUDE IS 1979.
I'M 20 YEARS OLD AGAIN.
(laughing)
TACOS.
WHAT, BUD?
IT'S A BLAST.
THE BEST PART ABOUT THE WHOLE DEAL--
BEING WITH YOUR FRIENDS.
AND THEN, BECAUSE IT CAN NEVER BE CRAZY ENOUGH
INSIDE A HOT, NARROW, OVERCROWDED,
(speaking indistinctly)
FOOD NETWORK SUPER CHEF AARóN SáNCHEZ
MAKES A SURPRISE APPEARANCE.
YEAH, I'M ALL RIGHT.
CAN I GET ONE SLIDER, ONE TACO.
BUT INTESTINE TACO ORDERS WAIT FOR NO MAN.
TACOS. THIS IS CHOPPED.
IT STILL NEEDS TO CARAMELIZE A LITTLE BIT.
CAMILLE CAN HANDLE THINGS FOR A WHILE.
IT WAS REALLY GOOD.
YOU ARE?
DEFINITELY THE BEST, LIKE, KIND OF BEEF FLAVOR YOU CAN GET.
AND WHAT DOES CHEF SáNCHEZ THINK
I LOVE THE FACT THAT YOU TOOK THE SLIDER TO THE NEXT LEVEL.
SURE. IT'S AN ORGAN. LET'S THROW AN ORGAN ON THERE
AND THEN SOME VITELLO TONNATO SAUCE.
MEANWHILE, BACK ON THE TRUCK,
CHRIS IS MANIACALLY MANNING ALL THE STATIONS.
(Chris) NOW WE'RE PLAYING WITH FIRE.
A COUPLE OF HOURS OF WORKING MY *** OFF,
AND I'M HUNGRY TO SAMPLE THE COMPETITION.
FOOD CARTS MAKE A LOT OF SENSE.
THEY HAVE LOW OVERHEAD, SO THEY CAN CHARGE LESS
AND STILL DELIVER KILLER QUALITY
ON ONE OR TWO SIGNATURE DISHES, LIKE A HOT TAMALE
LOADED WITH HOMEMADE SALSA AND HABANERO CHILIES.
(Andrew) DOESN'T THAT LOOK NICE AND SPICY?
ARE YOU KIDDING ME?
GOOD.
JUST 'CAUSE IT'S HONEST AND AUTHENTIC
DOESN'T MAKE IT GOOD. THIS IS OFF THE CHARTS.
THE FOOD REVOLUTION ON WHEELS
FITS THE SAN FRANCISCAN LIFESTYLE,
A CITY FULL OF SERIOUS, COMMITTED FOOD LOVERS
WILLING TO TRY ANYTHING.
IT'S A GREAT WAY TO KINDA GET A NEW TREAT,
ESPECIALLY THINGS LIKE INTESTINES.
I DON'T KNOW IF WE WOULD GO TO ALL THE INDIVIDUAL RESTAURANTS.
IT'S KIND OF LIKE THE EQUIVALENT OF A TASTING MENU,
BEING PART OF THIS EVENT,
SPREADING MY PERSONAL PASSION FOR ADVENTUROUS EATING,
HAS BEEN A DREAM OF MINE.
SO AN EVENT LIKE THIS IS FANTASTIC,
'CAUSE WE GET TO SHARE FOOD WITH BIG GROUPS OF PEOPLE
THAT WE MAY NEVER OTHERWISE GET A CHANCE TO MEET.
WE LOVE FEEDING YOU. WE LOVE IT.
AND I LOVE EXPLORING SAN FRANCISCO,
THE CAPITAL OF COUNTERCULTURE,
WHERE FREEGANS REDEFINE FOOD TO HELP FEED THE HUNGRY,
WHERE THE HIPPIE SPIRIT LIVES ON AS PEOPLE GATHER
A DIFFERENT KIND OF WEED,
WHERE PROTEIN WIGGLES, SLITHERS, AND CHIRPS,
AND WHERE PEOPLE FOLLOW TWEETS
TO DISCOVER DARING EATING EXPERIENCES.
THESE FOOD PIONEERS ALREADY KNOW...
(all) EAT IT!
THAT WAS A GREAT DAY.
CHEERS.