A. After lobbying for close to three years, Andrew Beretvas, Spud's owner, was finally able to have Berkeley's archaic zoning laws changed, allowing Spud's to get a waiver from the onerous parking requirement that has beset it since June 2003.

In early March 2006, Spud's was finally able to apply to the State of California for a Type 41 license (eating establishment serving beer and wine with meals) and it is expected that around mid June 2006, Spud's can finally become Spud's Pizza & Brew, as originally intended.

Q. How come it took so long for Spud’s to open?  

A. Spud first applied for a zoning permit with the City of Berkeley in June 2003.  At first the City misplaced Spud's application, then after a five month delay, the City scheduled Spud’s first zoning hearing for mid-November 2003. 

On the afternoon of the hearing, the City’s legal department declared that Spud’s requisite parking arrangement was not legal, due to the fact that the city’s zoning code allowed shared parking of businesses by non-profits, but not vice versa.  After a wait for the City to modify the code, Spud finally received its zoning permit in January 2004. 

Due to the delays experienced, Spud lost one of its financial backers, forcing it to seek alternative financing, which was finally accomplished in May 2004.  This was followed by a series of plan-check boondoggles with the city, creating further delays for Landmark approval, seismic evaluation and building code modifications forcing the redesign of bathroom and exit doors.  Berkeley ’s Permit Center operates on three week cycles and every time another issue propped up, another three to four weeks of delay ensued.  Hopefully, Spud’s will be able to open around Thanksgiving 2004, a year and a half after entering into a lease to start the restaurant.

Q. So, what’s so special about a Spud’s pizza?  

A. Spud’s focus is on fresh, healthy and delicious dishes.  Spud’s has perfected a thin pizza crust featuring whole wheat, herbs and zesty flavorings.  Spud’s crust is crunchy and full of the nutritious enzymes that have been removed in the refined and enriched flour used by Spud’s competitors.  Spud uses the highest quality toppings, focusing on lower fat and non-fat alternatives.

Q. What is a Spud's Original Potato Pizza?

A. Potatoes are good for you.  A plain 7-ounce potato eaten with the skin provides nearly 50 percent of vitamins C and B6 recommended for adults each day. It's also stacked with potassium, and nearly five grams of fiber, all for 220 calories and zero grams of fat. Potatoes are rich with antioxidants – a key substance protecting cell components from the damaging effects of “free radicals” natural by-products of cell metabolism. Free radicals travel through cells disrupting the structure of other molecules, causing cellular damage. Such cell damage is believed to contribute to aging and various health problems.

Potatoes contain glutathione, an antioxidant that may help to protect against some cancers. Per serving: potatoes, along with avocadoes, asparagus, squash, okra, cauliflower, broccoli and raw tomatoes have the highest content of anti-oxidants, compared to other vegetables. In a study, comparing overall anti-oxidant activity between potatoes, bell peppers, carrots, onions and broccoli, potatoes ranked a close second, only after broccoli.

Q. How is a Spud's Potato Pizza different?

A. Potatoes are America's favorite vegetable - just one bite of a Spud's Original Potato Pizza will make you into a convert and a true believer!

Q. Will my “Spud's Take And Bake Pizza” taste exactly like the one I had at your store?

A. Though the taste will probably be the same, some differences in the crust may occur due to the variability of domestic ovens.  However, the advantage of baking your own is being able to have a pizza just the way you want, hot out of the oven, when you want it.

Q. Can I order a special Spud's Potato Pizza made my way, with only the ingredients and toppings I want?

A. YES! Spud's Pizza is the only pizzeria in the world that makes the YES! Pizzaâ, Your Extra Special Pizza. The YES! Pizzaâ is made anyway you want it! Dine-in, Take Out, Take 'n Bake, or hand delivered hot, directly to your doorstep (limited delivery area) with only the exact toppings you want. Your own Spud's Pizza can be as unique as you are!

Q. Will Spud's deliver to me if I’m in Mexico calling on my cell phone?

A. Our policy is to say YES!, when it comes to delivering the best pizza we can provide. At this time, to ensure consistent excellence and quality, Spud's can only deliver to certain parts of Berkeley and Oakland, during normal business hours. All deliveries, require payment in advance with a credit card, or a check/debit card.   Please inquire about our catering charge accounts.  To prevent crime and to insure the safety of our drivers, we do not accept cash on delivery orders.

Q. Can leftover Spud's Potato Pizza be frozen?

A. We don't recommend it. While cooked potatoes can be frozen, they tend to become watery upon reheating. The potato is 80% water; and when frozen, this water separates from the starch and nutrients causing the reheated potato dish to be watery.

Q. Are Spud's Potato Pizzas nutritious?

A. YES! Potato pizza low calorie, fat and cholesterol free vegetable high in vitamin C, potassium and a good source of vitamin B6 and dietary fiber.  Click here to find out more about the nutrition value of a Spud's Pizza.

Q. Are Spud's Potato Pizzas fattening?

A. NO! The potato contains zero fat and a 5.3-ounce potato is only 100 calories. Check out "The Power of Potatoes, Positively Nutritious" nutrition pamphlet for some low-fat topping ideas. It's all those delicious toppings that add calories and fat. If you want to watch your weight try one of our Spud's Lo-Cal Pizzas â.

Q. Does Spud's Pizza Serve Beer?

A. Alas, alack, not at this time.  Due to some archaic Berkeley zoning law, we cannot currently serve any alcoholic beverages, however, the code is being changed.  Stay tuned...

Q. I don’t trust people who say they’re moderately priced. Are you expensive?

A. NO. You will find Spud's prices to be a better value than the local national pizza franchises. Spud's wants your regular business and most people around this neighborhood have to work for a living.

Q. Is it safe to eat the potato skins?

A. Absolutely! In fact, we recommend it. The skin of the potato contains the majority of the potato's fiber, and many of the nutrients are located close to the skin. Wash the potato thoroughly, cut away green discoloration and/or sprouts and enjoy your potato with the skin on.

Q. What about potato pizza and the Glycemic Index?

A. The Glycemic Index (GI) is a system that assigns a number to foods, particularly carbohydrates such as bread, pasta and potatoes, based on their ability to increase blood glucose. The practicality of the GI of individual foods in diet planning is controversial because combinations of foods can alter the total GI of a meal. In the case of potatoes, for example, common toppings such as cheese, broccoli, butter, salsa or vinegar may lower the combined GI. After an extensive review, the American Diabetes Association concluded that, for people with diabetes, the total amount of carbohydrate in meals and snacks, rather than the type, determines the blood sugar (Glycemic) response. Visit the nutrition section of www.potatohelp.com for more information about the nutritional value of potatoes.

Q. Is it safe to eat a raw potato pizza?

A. YES! However, most people prefer to have their Spud's Original Potato Pizza thoroughly cooked. Some consider raw potatoes and pizza dough a nice treat because it is essentially food that is still alive. The pizza dough has living bakers yeast, but uncooked produce toppings make the “raw” pizza very susceptible to changes in time, temperature, humidity, and mechanical shock. The “raw” pizza needs to be treated in a similar way you would treat “ice cream” bought from the super market. With ice cream, you need to get it home into the freezer before it melts all over the place. With the “raw” pizza you need to carefully get it into the refrigerator, or baking oven, at the earliest possible time.

Q. Why does the potato selection vary at grocery stores throughout the year?

A. The majority of the potatoes in the U.S. are harvested between August and October and are then shipped from storage through the spring. After three or four months in storage, potatoes can become more susceptible to bruising, greening or sprouting. Inspect your potatoes before purchasing and make sure your produce manager knows about any defects. For more selection tips visit the Potato 101 section of www.potatohelp.com.

Q. What is the best variety of potato for pizza?

A. All of them! If you are looking for a specific outcome like solid slices for Scalloped Potatoes, a waxy potato (red or white skinned) is recommended. If you like smooth mashed potatoes we suggest starting with a floury (baking) potato. For more suggestions visit the Potato 101 - Variety section of www.potatohelp.com.

Q. How does a potato grow?

A. A potato plant is a vine that grows above ground with tubers that grow from the roots under ground.

Q. Are potatoes poisonous?

A. No. The potato tuber, the part we eat, is not poisonous, however the potato plant is toxic. Green portions on the skin of the potato are also toxic.

Q. What is the green coloring on the potato skin?

A. The green on the skin of a potato is the build-up of a chemical called Solanine. It is a natural reaction to the potato being exposed to too much light. Solanine produces a bitter taste and if eaten in large quantity can cause illness, this is unlikely, however, because of the bitter taste. If there is slight greening, cut away the green portions of the potato skin before cooking and eating.

Q. Why do potatoes grow sprouts?

A. Sprouts are a sign that the potato is trying to grow. Cut the sprouts away before cooking or eating the potato. To reduce sprouting, store potatoes in a cool, dry, dark location that is well ventilated.

Q. Why do potatoes turn black or gray when cooked?

A. When potatoes are stored at too cold of a temperature they can turn black or gray when cooked. To keep this from happening, store potatoes at a temperature between 45ºF and 55ºF. We do not recommend storing your potatoes in the refrigerator, but if you do, letting the potato warm gradually to room temperature before cooking can reduce the discoloration.

Q. Why do some potatoes have a purple center and veins? What is this, and is the potato still okay to eat?

A. This discoloration in the potato flesh is due to the potato being held at too cold of a temperature. This can happen before, during and after harvest. The potato is perfectly fine to eat. You may notice that the potato has a sweeter flavor as the cold turns starches to sugars.

Q. What causes some potatoes to have a hollow center and black crust? What is this?

A. This is called "Hollow Heart," which is caused by a sudden change in the growth rate of the potato. This can happen if the potato plant suffers from lack of water during the growing season then receives too much water all at once. Irrigation and the constant diligence of farmers limit this from happening.

MISCONCEPTIONS AND CARBOHYDRATE CONFUSION

Q: A friend of mine has been on a low-carbohydrate, high-protein diet. I'm confused. Is this a healthy way to lose weight?

A: With the current popularity of diets that promote protein imbalance while limiting carbohydrates, it's easy to become confused and wonder if these weight loss claims are really valid. Many high-protein, low carbohydrate dieters will lose weight in the short-term, mainly because these diets restrict calories.

The basic premise of high-protein, low-carbohydrate diets is to avoid or limit carbohydrates, while loading up on protein and fat. Many of these fad diets recommend avoiding rice and pasta, as well as vegetables such as potatoes, carrots, peas, corn and squash and fruits, such as bananas, apples and raisins.

Diets that severely limit carbohydrates have possible side effects, including dehydration, nausea and fatigue. These diets also tend to be low in nutrients such as vitamin C and can accelerate calcium loss from your body. In the long-term, when carbohydrates are restricted, the accompanying lack of dietary fiber can lead to serious health risks such as diverticulitis, inflammation of the colon and increased risk of cancer.  The American College of Sports Medicine, the American Dietetic Association, the Women's Sports Foundation and the Cooper Institute for Aerobics Research issued a joint statement that high-protein, low-carbohydrate diets are not the answer for weight loss.

Q: I've heard a lot about the glycemic index (GI). Should I be avoiding high glycemic foods, such as potatoes?

A: The GI is a system that assigns a number to individual foods, such as bread, pasta and potatoes, based on the food's ability to increase blood glucose. High-protein, low-carbohydrate proponents use the GI as a tool for weight loss. They feel that by eating low GI foods, one can control hunger and body weight more effectively.

However, there have been no well-controlled, long-term human studies to examine the effects of the GI on body weight regulation. In addition, there is no evidence that eating high GI foods will lead to obesity.

More research is needed before health professionals will recommend using the GI as a tool to help plan meals and snacks. In fact, the American Diabetes Association does not support the concept that people with diabetes would benefit from following the GI eating pattern.

In addition, some of the foods that score high on the GI, such as potatoes, also score high on the satiety index (SI). Researchers at the University of Sydney developed the SI as a system for ranking foods based on ability to induce satiety - the body's signal that it's full. The higher the SI of a food, the more satisfied a person is between meals, which usually results in consuming less food at the next meal.

For more information about fad diets check out the American Dietetic Association Website, http://www.eatright.org

Q: How do I know if I eat a balanced diet?

A: A good guide for eating well is the USDA's Food Guide Pyramid, which divides foods into five categories according to the primary nutrients they provide: grains, fruits, vegetables, dairy sources, and the meat and protein group. The base of the Food Guide Pyramid consists of the group that should be consumed the most-grains and breads, while the top of the Pyramid is reserved for fats, sweets and oils that should be consumed in small amounts. The recommendations for fruits and vegetables are two to four, and three to five servings, respectively, according to the Food Guide Pyramid. For example, a small baked potato topped with one-half cup cooked broccoli counts as two servings of vegetables.


Q: I've tried practically every diet possible, and I always gain the weight back that I've lost. How can I lose weight and keep it off?

A: To lose weight, first banish diets from your life. Instead, try to eat healthfully most of the time. Not only is this way of eating easier, it's also more realistic. Then, think portion size. Try to eat smaller portions of food, especially when dining out.

Aim for eating five or more servings of fruits and vegetables per day. Most fruits and vegetables are low in calories because of their high water content, and they are also high in antioxidants and phytochemicals (plant chemicals).

Consume no more than 30 percent of your total calories from fat. Instead of topping a baked potato with butter, opt for a zesty salsa and some black beans. However, let yourself indulge occasionally. You don't have to forgo eating your favorite foods. Remember that all foods can fit into a healthy eating plan.

Exercise and healthy eating habits are equally important for weight loss. If you are a beginning exerciser, make sure to start slowly. Reward yourself when you exercise consistently with treats, such as a new CD or going to a movie. If you are strapped for time, make small changes such as using the stairs instead of the elevator or going for a walk during lunch.

For more tips on healthy weight loss, check out Shape Up America! at http://www.shapeup.org.