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We're very excited to unveil the new Carbonite Server Backup release 4.12- setting the bar even higher for usability. First, you will notice that the installation process is more streamlined, with a fewer number of steps. But that's just the tip of the iceberg. The backup configuration and restoration process flow has been extensively redesigned, with an updated, conversational user interface and more intuitive and relevant configuration settings. We have gone to great lengths to minimize the configurations needed when creating a backup set.
You will also notice that you can now easily choose from default templates and recommended values for many backup parameters. This reduces the time and complexity for many of our users. However, for those that need to further customize their backup operations, they can do so by editing any of the default values. These are just a few of the user experience enhancements you'll see in this release. We believe these changes radically improve usability and simplify how users conduct their backup operations.
The usability improvements in Carbonite Server Backup 4.12 build upon the core values of the solution; hybrid data protection for quick recoveries and robust protection, advanced customizability for outstanding control over backup process, and simple affordable pricing and packaging to suit the needs of small businesses. But don't take our word for it, experience for yourself how this newest release enhances user experience. If you're an existing user, download the latest release from your Carbonite dashboard. If you've never experienced Carbonite Server Backup, sign up for a free 30-day trial and download this latest version.
Greetings, Carbonite Partners! We're pleased to announce that a new software release for the Carbonite Appliance has officially gone live! The new Release 1.1 improves on the functionality and usability of our inaugural Release 1.0 in several ways.
First, with Release 1.1, Appliance users will enjoy the ability to define a data retention policy that best suits the needs of their businesses or organizations.
What is a retention policy? Simply put, it's a set of rules you and your clients formulate to determine how long you want to retain their data – both locally on the Appliance and in the cloud – before purging.
As shown in the screen capture below, you can now define how long you want to hold on to your clients' data or over how many backup cycles you want it to remain available. Of course, you'll still have the choice to retain all backups (or manually delete them as you go).
The second improvement this release delivers is our implementation of the security safeguards needed to support HIPAA regulatory compliance. These safeguards include:
We believe that both of these enhancements advance your business goals: to simplify backup, give you control over how you protect your clients' data, and help them keep their businesses running continuously.
All Appliances purchased or set up after 9/13 will automatically install 1.1 software. Existing customers will be automatically upgraded on the 13th with no action necessary.
If you haven't yet gotten around to exploring the Carbonite Appliance, there's no better time to talk us.
Carbonite Partners, log into the Partner Portal to order today. To become a Carbonite Partner, or to learn more about the Appliance, please contact the Channel Account Management Team at 1-877-391-4759 or email@example.com.
The Carbonite Appliance is sold exclusively through our Partners, so if you're considering the benefits of hybrid cloud backup for your business, contact your Authorized Carbonite Reseller, or click here to Find a Partner.
We're excited to announce that we've been named a finalist in the Innovative Technology of the Year, Cloud category for the 2014 Mass Technology Leadership Council (MassTLC) Technology Leadership Awards. Carbonite Server is acknowledged for the value it provides to SMBs through its ability to protect the most important asset of a business – data.
We are thrilled to be named a finalist alongside an impressive group of vendors and it is an honor for our solution to be highlighted among the aggressive and competitive technology market we have here in Boston. This prestigious award is a great testament to the strategic shift we have made with our business in the past year, and we look forward to continuing to serve the channel and small business markets through continued innovation and development.
Mitigating the risk of data loss through automatic online backup is crucial for small businesses. Carbonite Pro and Server solutions ensure all servers, NAS devices, computers and laptops are automatically backed up whenever they're connected to the internet, removing the burden of manual backup while providing the security and protection of business critical information that SMBs need.
Finalists for the awards were selected from hundreds of nominations, as judged by panels of executives, investors, analysts, media and thought leaders in each of the 16 categories who participated in the selection process. The pool of finalists will be further narrowed during the coming weeks, with winners announced on Thursday, September 11, at the MassTLC Leadership Awards Gala at the Westin Waterfront in Boston.
This year's award nominees represent the best of the region's tech industry in 16 categories. A complete list of finalists appears on the MassTLC site.
We're excited to share that Dave Maffei, our VP Global Channel Sales, was included as one of CRN's Top 25 Channel Sales Leaders of 2014! The list is a part of the publication's Top 100 Executives list, which recognizes the key movers and shakers who are changing the way business gets done in the IT channel.
Here at Carbonite, we are dedicated to providing support and innovation to benefit our channel partners, like our newly launched Channel Partner Program which is designed to allow channel partners to keep business moving for their SMB clients and provide resources to help them grow their own business.
We sat down with Dave to say congrats and get his thoughts on the important relationship between the channel community and vendors: What is the most important thing for vendors to consider when selling to channel partners?
What makes the channel such an important community?
Where do you see big shifts in channel sales happening in the next six months?
Carbonite is honored to be included in a list of influential and channel friendly tech businesses, especially on the heels of our first channel-exclusive hybrid backup solution for small businesses and new partner referral program – all proof of the brand's commitment to helping create opportunities for growth in the channel community.
Readers of ChannelPro-SMB were invited to participate in the channel's only SMB-focused Readers' Choice Awards by casting their votes via the publication's website. For each category, readers were asked to select the option that best satisfies the unique business requirements, work styles, and budgets of their small and midsize business clients, as well as those that best serve their own partner organizations.
We want to thank all of the partners who voted for us. We're so glad that you have continued to grow along with us, and we hope you enjoy our new partner program!
In case you missed it, Release 4.11 of Carbonite Server Backup is now available for download. This release delivers several improvements to the backup experience for the small business community that we serve.
On downloading and installing the release, some of the improvements you may notice include:
We've added other capabilities as well. The ability to migrate local backup data from one disk location to another using our interface, for instance. And if you use Read-Only Domain Controllers to manage your IT securely across branch office locations, we're happy to let you know you can now use Carbonite Server to back these up the way you do other company data.
Early feedback on the new release has been downright positive; thanks for all your kudos. Nothing makes us happier than the prospect of helping you run your business more effectively, leanly, and continuously, by protecting your vital business data for you.
We designed Server Backup from the outset to give you, our small business customers, a way to protect your mission-critical data in a simple, reliable and affordable manner. Server Backup supports long-term retention needs for compliance, regulatory and legal requirements. You can use Server Backup with local disks, NAS file shares and SAN volumes, either as sources or targets. Server Backup supports HIPAA compliance, so you know it's highly secured, using SSL encryption when transmitting data to the cloud and 128-bit encryption when storing backed up data.
We continue to measure our success in terms of ease of use, operational efficiency, and your peace of mind.
As small business innovators, you've made crystal-clear to us that there's no substitute for rock-solid security and privacy, for truly flexible deployment, or for the ability to customize our products and services so that they back up your data, keep your applications online, and keep your business running continuously.
We could go on, but frankly we're way more interested in hearing from you. So please log in to your Carbonite account, choose "Download" under the Carbonite for Servers header at the top of the page to get the latest software release, and enjoy the experience!
We're excited about our Carbonite Appliance HT10 launch. Borderline ecstatic.
The launch marks the debut of Carbonite's first disaster recovery system, an all-in-one solution that includes both hardware and software.
Thanks go to our growing community of small business customers, for generously sharing your time and ideas with us over the years. Your insights and recommendations have been vital inputs into our new design, which we believe sets new standards for ease of use, affordability, security, and recovery speed.
Thanks, too, to the qualified channel partners who'll be teaming with us as trusted advisers to our small business customers. The value you provide – understanding your customers' core businesses, helping them navigate all the complexities of IT, setting up the appliances at their sites, and helping to monitor and manage their data both on premises and in the cloud – is vital for keeping automated backup simple, and making sure that the entire ownership experience a positive one.
Our new channel engagement model will bring us closer Carbonite's ideals: operational simplicity, high data security, and unparalleled value.
The Appliance HT10 is ideal for startups and other businesses whose IT needs are growing in sophistication, but who nonetheless have a strategic need to keep IT costs under control. It's ideal for Microsoft® Windows Server environments. It enables bare metal backup and recovery, to facilitate restoration of OSes, applications and files to new or existing hardware.
So yes, we're completely psyched. Thanks and welcome to this next phase of our journey.
Whether you're a channel partner who specializes in small-business IT solutions, or a small business facing new data management challenges, please talk to us. Or help yourself to info on the new Carbonite Appliance HT10 here.
Kari Oldach joined Carbonite earlier this from Dell, where she spent 10 years focusing on field marketing, M&A integration and channel partner programs/certification. If you've noticed all of the recent changes in our channel program, she's one of the big reasons why!
The folks at CRN have also taken notice at the work she's been doing here, and have named Kari to the CRN 2014 Women of the Channel list! As part of the nomination process, Kari provided a little insight into her experience. Check it out:
What advice would you give to young women aspiring to succeed in the workplace? Make your presence known by taking a seat at the table. You were hired for a reason. You were invited to the meeting for a reason. Speak up when you have something to share and listen when you have something to learn, but make sure you engage. We all bring different attributes to an organization and we all have different ways we view things. Sharing what you think not only demonstrates engagement, it shows you are part of the team.
What was your first job? My first "real" job was at Arnold Communications. I was only with them for one year, but during that short tenure I learned so many invaluable lessons on what to expect in the real world. A few of them: think long and hard before taking a job that has a 1+ hour commute. Yes, you do need to start at the bottom and work your way up. Invest in a black dress, nice pair of slacks and jacket. No one will give you something for nothing except maybe your mom. Long hours and hard work really do pay off J
What is your favorite charity and why is it meaningful to you? My local human society. One of my favorite activities is to volunteer a couple hours a week walking dogs, cleaning kennels & washing laundry. They are a pillar within the local community (established in 1900) facilitating programs about adoption services, medical care, education, and prevention of cruelty. They also are one of the few shelters in the area to receive transports from overpopulated shelters in the south. They house over 2300 animals per year, and the cost to run the shelter is approx. $3,000 a day!! Without volunteers and donations they would not survive.
Female role model: Oprah Winfrey. Enough said.
Please join us in congratulating Kari!
ASCII is an organization that serves independent MSPs, VARs and other solution providers. ASCII offers a number of programs to educate its members, provide networking opportunities and support members as they grow their businesses.
One of the great things about ASCII is the number of local events they provide for members – there are eight events throughout the US in 2014! We attend many of these events so we can have face time with our partners, train new partners on our solutions and just enjoy the programming that ASCII provides. Most recently, our team headed to Columbus to attend an ASCII IT SMB Success Summit.
At every ASCII, attendees vote on their favorite vendor solutions, and the results are unveiled at an award ceremony on the last night. We are so proud and excited to announce that the ASCII Columbus attendees voted us BEST CLOUD SOLUTION!
It's been a big year for us – we launched the Carbonite Server line of backup solutions, we made a shift to focus on the channel first, and we are gearing up for the launch of our first channel-only product – the Carbonite Appliance, a local/cloud hybrid backup appliance. We want to thank the ASCII community for their vote of confidence – and we're excited for you to see all that we have in store for the rest of 2014.
Back in September 2013, we announced that we had started signing Business Associate Agreements (BAAs) with our customers in the healthcare industry that need to back up protected health information (PHI). In order to start signing BAAs, we went through a months-long process of assessing and documenting the physical, administrative and technical safeguards required by HIPAA to make sure we were in compliance with the law.
And while some companies might give themselves a pat on the back and get back to business after completing their own checklist, we decided to take it one step further and bring in an external auditor to ensure we are meeting all requirements.
We're proud to announce that after a rigorous six-month assessment, 360 Advanced, P.A. confirmed that we are meeting the requirements of a Business Associate under HIPAA!
So what does this mean for our customers?
Are you an educational professional who uses technology as a way to teach and develop your students? We recently attended and spoke at Teaching and Learning's Tech Forum in Boston where we interacted with many professionals within the education industry who use technology on a daily basis. We had a wonderful time meeting current customers and learning from the many knowledgeable speakers at the event.
We were excited to have our very own Caitlin Beckman, Regional Sales Manager, on hand to present and educate the 'educators' on how Carbonite can benefit professionals in the K-12 industry. If you didn't have the opportunity to attend the presentation here are the three takeaways:
Automatic: Carbonite is continuously and automatically backing up your data while you are connected to the Internet.
Affordable: With nine plans to choose from and the ability to add storage packs, there's a plan for every institution. We also offer discounted pricing for K-12 institutions. Click to learn more about our pricing plans.
Secure: Our Pro and Server plans are FERPA compliant, ensuring that your student's education records are safe and secure.
If you are a professor or faculty member and are looking for a better way to back up your data, download our 30-day free trial today and let us focus on your files, while you focus on your students!
We are excited to announce that Carbonite Server Backup started supporting Microsoft SQL Server 2014 on the day it was made generally available by Microsoft! With this release, Carbonite provides small businesses a simple, reliable and affordable way to protect their Microsoft SQL Server 2014 databases, along with many other applications and data types.
Carbonite Server Backup recognizes when a SQL Server 2014 database makes use of the new memory-optimized tables and incorporates that into the backup process, so backup administrators do not have to make any changes to their backup jobs. With this solution, users can also flexibly recover their databases on a different SQL Server or with a different name. Additionally, the log backup feature supported by Carbonite Server Backup makes frequent backups practical, improving the Recovery Point Objectives (RPO).
Figure 1: Configuring a Microsoft SQL Server 2014 backup set with Carbonite Server Backup
Carbonite understands that small businesses are dependent on their critical data, and they have distinct needs when it comes to backup and data protection. That is why we have continued to develop and evolve our Server Backup product with small business needs in mind. The solution supports a broad set of data types, all from one user interface. Its hybrid approach enables backing up to local storage AND to the secure cloud. This allows businesses to quickly recover data from local copies in the event of data loss, while providing additional protection from the cloud if the local infrastructure is compromised or becomes unavailable.
Carbonite also comes packed with features that help businesses customize how they back up and recover. These features include: support for full, incremental and differential backups, customizable backup and retention schedules, advanced data compression and bandwidth management capabilities, and exceptional security with private key (PK) encryption for stored backups and Secured Socket Layer (SSL) for data in transit. Lastly, unlike many competing products, Carbonite Server Backup is a subscription-only offering, requiring no upfront licensing fees or infrastructure build-out. With Carbonite Server Backup customers pay one flat annual fee to protect an unlimited number of servers in their environment. All the updates and upgrades are included at no additional cost as well. Now with the support for Microsoft SQL Server 2014, Carbonite Server Backup users can:
Carbonite Server Backup also supports Microsoft SQL Server 2012, 2008, 2005 and 2000, Microsoft Exchange Server 2013, 2010, 2007 and 2003, Microsoft SharePoint 2013, 2010, MOSS 2007, WSS 3.0, MySQL Server 5.x, Oracle Server 11i, & 11g, Hyper-V: Windows Server 2012 R2, Windows Server 2012, Windows Server 2008 R2, and Windows NTFS and ReFS file systems.
With support for Microsoft SQL Server 2014, businesses can leverage Carbonite Server Backup to protect their SQL Server 2014 data in a simple, reliable and affordable manner. Visit Carbonite.com/server for more information, and stay tuned for more blog posts about upcoming updates.
Most businesses today have some form of a backup plan for their data, but where the data gets backed up varies greatly. Many small businesses (SMBs) learn the hard way that backing up both onsite and to the cloud, through a hybrid cloud backup solution, is the best way to protect data in case of a disaster.
A hybrid cloud backup solution employs local backup for speed and cloud backup to protect data against physical disaster. The onsite backup allows the business to rapidly recover data in the event of a hard drive crash or broken server (we're talking minutes versus days!), and the cloud backup provides the ultimate protection if something happens to the business location that impacts the original data and the local copy. By offering both approaches, hybrid cloud backup can cover all eventualities and ensure the most effective solution for business continuity.
Businesses have been backing up locally for a long time – using technology like tape backup and onsite servers – but the cloud is gaining traction.
Recently, Carbonite surveyed 500 IT professionals from businesses with fewer than 100 employees about data loss and backup systems. When asked "Which of the following places, if any, does your company back up data electronically?" a majority of those surveyed (56 percent) indicated that they have embraced the cloud as a destination of choice for off-site data backup (respondents were allowed to name more than one destination for backup on this question). While this still lags behind the numbers who back up to an external device, such as an external hard drive, NAS device or server (70 percent), cloud use was more popular than off-site servers (37 percent) and flash drives (30 percent). However, 30 percent of those surveyed said their organizations continue to back up data on employee computers or some other means, and a few (1 percent) do not back up electronically.
Not surprisingly, the survey showed that those who do back up electronically are protecting more of their business data. Nearly two-thirds (64 percent) said they back up anywhere from 75 to 100 percent of their documents and files and another 22 percent back up anywhere from half to three-quarters. Only 15 percent of those who use an electronic backup method said they back up less than half of their documents and files.
The time to find out if your business is adequately prepared to withstand data loss – whether it's due to a crashed hard drive or a tornado – is before the disaster happens. SMBs should cover all eventualities. They should make sure their data is automatically backed up locally (for "glitches" and the ever-so-common human error) and to the cloud (for rare but devastating natural disasters), which eliminates the risk of profit-loss, loss of customers and other negative business effects of data loss. By offering both solutions, hybrid cloud backup can cover all types of losses and ensure the most effective solution for business continuity.
According to Forbes, insurance agencies and brokerages are among the most profitable small businesses in the U.S. How profitable would these small insurance agencies be, though, if they permanently lost all their client data?
Recently a Carbonite customer in the insurance business told us her fears about data backup.
"It just felt like there was always risk, I'd go to reformat someone's machine, and I braced myself for them to tell me they hadn't backed up their stuff in a while," recalls Sandy Black of Lesron Insurance.
At the time, Sandy's agency used tape for its backup solution. It was cumbersome and didn't save data in a format that could be recovered easily. When backups started taking longer than usual, Black really began to worry. If data got corrupted, the office would have to find paper-based documents and re-scan them into electronic format…that is if they still had the files in their mostly paperless office.
Sandy turned to Carbonite's automatic online data backup solution as her insurance agency's "insurance policy."
Whether it's an insurance agency or a retail business, a business' most important asset is its data. Without it, businesses can't keep track of inventory, invoice customers, run payroll or ensure that their goals are being met. Considering the importance of data, backing it up to an off-site location must be a priority.
However, a recent Carbonite survey revealed that many businesses fail to do back up their data on a consistent, daily basis.
When 500 IT professionals from SMBs were asked, "When was the last time you backed up all of the documents and files for your business to a separate location?" only about one-third (32 percent) said they backed up that day. Nearly half (46 percent) said they backed up all their documents and files within the past week, and 15 percent said they performed a backup within the past month. One percent said they hadn't backed up to another location in over three years.
Although the respondents admitted they don't back up files as often as they could, they do believe their colleagues understand the importance of backing up. When asked, "How much or how little do you trust employees at your company to regularly back up their data files?" an impressive 86 percent said they trust them. Among these, 33 percent trusted employees "completely." Of the remaining 14 percent, only a small number (four percent) said they "did not trust them at all."
Sandy points out using automatic online data backup is easy. What's more, it provides the security an SMB needs against data loss. "We all feel more secure now," she says. "We don't worry about losing data and in [the insurance] business, that type of assurance means a lot."
We've all heard the stories in the news. Hackers get into a company's database and wreak havoc on things. These attacks cause so much damage that the fallout can last months beyond the attack. We saw this happen last week when the CEO of Target resigned over the company's 2013 holiday hacking scandal.
These high profile hacks at major corporations get a lot of media attention. At SMBs, though, IT professionals know that the internal security issue is the real threat and it is something every employee must work to combat.
A recent survey sponsored by Carbonite provided evidence that IT professionals at SMBs are not overly concerned with outside hackers trying to steal data. The survey questioned 500 IT professionals at SMBs with fewer than 100 employees. When asked about their level of concern over outside threats, only 22 percent of those surveyed said it was either "very" or "somewhat" likely. By contrast, an overwhelming majority (78 percent) said an outside threat was either "somewhat" or "very" unlikely.
On the other hand, internal threats were a major issue for respondents. Those surveyed were asked, "Which of the following, if any, would you rather have employees bring into the workplace compared to their personal cloud applications?" Respondents said they would rather have things like last night's leftovers, children, pets and the flu. While humorous on the surface, the numbers were not funny. Seventy-one percent said they would rather have employees introduce some kind of significant distraction or interruption to the workplace than personal cloud applications.
Respondents were also asked about "Rogue IT" - employees going around IT policies and introducing their own applications to their companies' networks. Those surveyed were nearly evenly split.
When asked, "How strongly do you agree or disagree with the following statement: 'Rogue IT is an issue at my company,' meaning, employees go around the IT department when making IT decisions," 49 percent agreed employees were practicing "Rogue IT," while 51 percent did not see this as an issue. Nevertheless, 76 percent said at least some employees were using their own personal cloud-based applications for work-related functions.
Surprisingly, "Rogue IT" takes place in spite of an overwhelming majority of respondents – 83 percent – saying they have formal data security policies and procedures in place for employees. Also, although only seven percent of those surveyed rated employees' level of understanding as "below average" or "terrible," only one-fifth felt employees' understanding was "perfect."
IT pros at SMBs obviously have little faith in their fellow employees' adherence to security programs. That is a problem. Security is the responsibility of everyone in the company, not just the IT department. With the importance of data security so high these days, there should be zero tolerance for ignored policies and procedures. Based on these results, we're not there yet.
Employees play a critical role in securing data. SMB owners need to emphasize the broader, holistic ways in which every employee is a custodian for the business, such as by offering workshops on data security or doing regular checkups for their mobile devices.
In lieu of 100% compliance, SMBs must take precautions against the potential threat from within. They need to automatically back up their data both locally and to the cloud in a "hybrid cloud" backup solution. At least then, if this lack of compliance results in data loss, that data can be recovered and the business will not encounter loss of profit, loss of customers and other negative business impacts.
This post is authored by David Friend, co-founder and CEO of Carbonite.
As an entrepreneur and co-founder of six technology companies, I know what it takes to run a small business – blood, sweat and many tears. In 2005, my business partner and I started Carbonite to provide a simple and affordable backup solution for consumers to help protect their data. But in the midst of the company's growth we noticed something else: we weren't just helping consumers; we were saving small businesses too!
It became increasingly clear that the fundamental pillars on which Carbonite was founded (security, ease-of-use, and affordability) were applicable and desirable to small businesses.
Data loss can have a huge impact on small businesses. The U.S. Small Business Administration (SBA) states that anywhere from 40 to 60 percent of small businesses fail to reopen after a disaster, primarily due to data loss.
As most IT personnel have experienced, the impact of data loss is more than just financial.
Carbonite recently surveyed 500 IT professionals from businesses with fewer than 100 employees about data loss and backup systems. Nearly two-thirds (62 percent) of IT professionals surveyed had experienced some form of data loss in their careers.
SMBs must be extremely protective of their data, for it's not just their livelihoods at stake. There are 28 million small businesses in the U.S. who, according to Forbes, employ more than 50 percent of the current working population. With such a large portion of the U.S. workforce at small businesses, it is important that those employees remain content and secure in their positions. Mitigating the risk of data loss through automatic online backup is one thing SMBs can do to achieve that.
IT professionals who have experienced data loss note that the effects go beyond just the financials of the business. Respondents in our survey (20 percent) found that employees were negatively impacted by data loss as well, including:
Naturally, financial impacts due to either profit loss or a missed business opportunity were cited the most, at 33 percent and 32 percent respectively.
Carbonite takes the data backup pain points of SMBs seriously. It's our number one priority to provide solutions that are secure, easy to use and affordable, while allowing employees to focus on their work without having to think about – or worry about – their data. That piece of mind for employees as well as business owners is invaluable.
The most important asset any business has is its data. Without it, businesses can't keep track of inventory, can't invoice customers, can't run payroll and can't ensure their business goals are being met.
Data loss is a scary thing for small and medium sized businesses (SMBs). The U.S. Small Business Administration (SBA) says that anywhere from 40 to 60 percent of small businesses fail to reopen after a disaster. A big part of this is due to data loss.
Over the years, I've seen many companies deeply impacted by data loss. Usually this impact is a financial one and sometimes it's so big the company did not survive. The results of a recent Carbonite-sponsored survey of 500 IT pros at small businesses also illustrate the deep damage data loss causes.
More than 40 percent of those surveyed said if their companies permanently lost data it was either very likely or at least somewhat likely they would go out of business. Only half that many – 22 percent – felt it was not at all likely their business would fail.
The survey results also revealed major concerns over decreased profits and lost customers.
When asked, "Approximately how much would it cost your company in lost revenue if it lost all of its data files?" the largest number of respondents – nearly a third (32 percent) – said the cost would exceed $500,000. (Interestingly, reports show the average of lost revenue due to data loss among all U.S. businesses is more than $585K per year.)
Fortunately, companies do seem aware of the risk of data loss. A vast majority of respondents (89 percent) claimed to be prepared at some level, while only two percent felt they were "very unprepared."
Of course, thinking you're prepared and knowing it are two different things. Companies have come to us and said that they thought they had a backup system in place. The only time they checked to see if it worked, though, was when they needed to recover data and by then it was too late.
Data loss inflicts serious damage upon businesses and can close them down for good. That's why it's in the best interest of every SMB to plan ahead. Businesses must have a sure-fire backup system in place that can get their businesses up and running after any level of disaster – from a crashed hard drive to a natural disaster. The time for them to find out if they are prepared for data loss is before a disaster happens – not after.
Although small businesses may not always get the recognition they deserve, they have an enormous impact on our economy and daily life. Restaurants, dental offices, accounting services, and insurance agencies are just a few of the many types of small businesses that touch our lives each day.
Technology is making it easier to become an entrepreneur and turn a business idea into a reality. More than 540,000 new businesses are started each month, and this number will only increase as we continue to invest in and support small businesses!
Here are some other great facts about small businesses:
Check out our infographic for more SMB facts, and we hope you join us in celebrating Small Business Week!
When David Friend was trying to think up a name for his newly-formed online backup company, he had one condition. He wanted people to be able to hear the name and immediately know how to spell it. He went through several ideas before settling on Carbonite. It was easy to spell, had that strong, almost metallic feeling he was going for, and had the distinction of being something mentioned in one of his favorite movies.
Since then, we Carbonistas have continued to experience the Force in our everyday work lives. For this May 4th, we're giving you a peek into how Star Wars has shaped our corporate culture.
Data backup and recovery is serious business (we've restored more than 20 billion files that would have otherwise been lost forever) – but as you can see, we try not to take ourselves too seriously.
Thanks for reading, and #MayThe4thBeWithYou


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Running wire can be a real drag. Realizing this, Vizio has developed several new wireless products designed to simplify the installation of and audio/video system.
The company's two new home theater soundbars, for example, connect wirelessly to their companion subwoofers and headphones. The VHT210 ($299) Soundbar is designed for flat-panel TVs 32 inches or smaller and comes with a wireless subwoofer; the VHT510 ($399) is suited for flat-panel TVs that are 40 inches or larger and comes with a wireless and rear speakers.
The wireless nature of both products provides users the freedom to place the subwoofer and speakers anywhere in the room, as long as it's within 60 feet of the soundbar. Both soundbars can be connected to a pair of Vizio VHP100 Wireless Home Theater Headphones ($299).
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Eco Terra Waterproof Boombox
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My husband works outdoors and he doesn't have to worry about it being rained on. Has a great sound also.
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Every website I looked at, including Brookstone who I ordered from, calls for 4 C Cell batteries. This unit takes 8 AA batteries. Not sure why everyone has this spec info wrong. So far I have plugged it in for wall power in the office and it is loud.
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Milhaud: Le Carnaval d'Aix & other works
Helios (Hyperion's budget label)CDH55168
Movement 1: Tumulté dans l'Olympe précédant l'arrivée de Molière
Movement 2: Molière reçu par les Muses
Movement 3: Hommage de Lully et des Violons du Roy
Movement 4: Molière welcomed by his characters 1
Movement 5: Molière welcomed by his characters 2
Movement 6: Allegresse générale
The Milhauds left America in August 1947 and arrived in France the following month. They spent almost a year in Europe, during which time Milhaud composed his tenth ballet, 'Adame Miroir, and his most personal response to his return home, the suite for four pianos, Paris (not premiered until 1962). However, in July 1948 Milhaud was back in the USA to participate at that year's Tanglewood Festival. There he composed L'apothéose de Molière for small orchestra with harpsichord, a suite in five movements on themes by Baptiste Anet, along the lines of Richard Strauss's Dance Suite after Couperin. The first year following Milhaud's return to Europe set the pattern for his life for some time to come: several months of teaching, composition and performances, based in California (where, at Mills College, he had taught throughout the war), followed by a similar period in France. Consequently, Milhaud found himself writing music in one continent for performance in another. This was the case with L'apothéose de Molière, commissioned by Italian Radio for a chamber ensemble of the RAI Orchestra who were to participate in the 1948 Capri Festival under their then chief conductor Carlo Maria Giulini, who gave the first performance on 15 September that year.
Baptiste Anet (c1676–1755) was a noted French violinist and composer, a pupil of Corelli and, like his father Jean-Baptiste, a member of the '24 Violons du Roi' (the 'king' being Louis XIV). He published three sets of sonatas for violin and continuo in 1729, among other works, and in 1935 Milhaud had made a 'free transcription' of the tenth of these sonatas, for violin and piano, which he catalogued as his Op 144. The violinist Yvonne Astruc, the soloist in the premiere of Milhaud's Concertino de printemps in March 1935, gave the first performance of the 'transcription' of the Anet sonata the following November with Milhaud accompanying.
The resultant L'apothéose de Molière is a captivating work of the greatest refinement and elegance, an essence of Gallic charm expressed through the coming-together of four great French artists – Lully (court composer to Louis XIV), Anet, Molière and Milhaud. Such expression is achieved through but one aspect, exemplified by all four works on this album, of Darius Milhaud's multi-faceted creative genius.
from notes by Robert Matthew-Walker © 1992


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A little hard to install (but aren't they all??)...lol These seem to work as well as their more expensice counterparts. Just an FYI...I bought the mirrored screen protectors also...big mistake...it looks awesome...but it's almost impossible to see the screen especially in bright lights.
The instructions recommend applying the protector to the phone in a 'dust free' place, and they weren't kidding. Although I was very careful, some dust particle still got trapped under the protector. Not the fault of the product however, simply a matter of my not having a dust free place in which to apply it.
Tried to put the back over on the phone , it did not stick. I had to take the protective back cover of. Was not happy with that. Just wanted to have a protected front and back cover for the phone. The front cover was fine,
You don't know how much you smear and smug your phone. The screen wipes right off. Protects from scratches and cut down on the glare.
It doesn't stay in place, it sometimes slides around.
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(1 of 1 customers found this review helpful)
Great little spatula...very handy
By Happy shopper
from Cerritos, CA
About Me Casual Cook
Comments about Happi Helper™ Stainless Steel Spatula:
I use it to cut brownies and other desserts. It is also a server.
Bottom LineYes, I would recommend this to a friend
Was this review helpful? Yes / No
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Stainless Spatula
By Barb
from Quincy Ma.
I can remove desserts a little easier. Pies are easy to get out of the pie plate. Can serve smaller pieces with ease.
My favorite kitchen tool!!!
By Margo
from Las Vegas,Nevada
I have several...so when one is in the dishwasher I still can cook....My daughers and daughters-in-law are now using this handy little guy... Thanks Margo
You will use this a lot!
By Busy mom
from Sugar Land, Texas
About Me Avid Cook
I bought my first Happi-helper back in 1984, and it is still in perfect shape. I give them out as gifts. They take a beating and never wear out. It can cut lasagna slices, but my favorite use is cutting brownies. Perfect size. Buy this item.
By sugar bear
from Winchester, VA.
This is my go to spatula. I use it for lots of stuff.
(0 of 1 customers found this review helpful)
I would not buy this spatula again.
By The cook.
from Suffolk Va.
The spatula does not have a good grip. It is very flimsy and does not have good balance.
Bottom LineNo, I would not recommend this to a friend
Using this every day in so many ways.
By casual
from northwest indiana
Like the size best. Easy to use in so many different ways.
not as good as they used to be
By a friend
from west virginia
It is very handy just wish they were as good as they used to be. I have an older one and wanted another plus to give as small gifts. Disappointed.
So glad you still make this product!!!
By jandkb
from Michigan
I, and other relatives received these spatulas years ago as gifts from an aunt of mine. They are our go-to spatulas for cutting and serving lasagna, brownies and other dishes, especially desserts. I'm so happy you still make them so I can give them as gifts to the next generation!
great btool
By Den
from Gobles Mi
About Me Gourmet Chef
the best use must be foir very small portions as it is very small


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Tamales - SF Dish of the Month (Dec 2012)
- Dave MP Dec 2, 2012 01:17 AM
The dish of the month for San Francisco for Dec 2012 is tamales. Here's a link to the voting thread: http://chowhound.chow.com/topics/879780
The goal is to collectively try as many versions of tamales as possible during the month of December! So let's start exploring and eating—report back with reviews and photos.
All types of tamales are fair game, and there are lots to try!! Looking forward to seeing what people find.
Dave MP
I am not very well versed in the tamale, and I have yet to try one from the Tamale Lady in the Mission. That said, I have to say I enjoy the vegetarian options by Primavera that I've bought at WF and Andronico's. At around $11/12 for 4, they make an easy, cheap meal (paired with some rice and beans) for dinner and for lunch the next day. I particularly like the flavor of the masa. Probably not the best by any means in the city, but I like them. .
re: Spenbald
Primavera tamales are made by El Molino Central in Boyes Hot Springs. They are slightly better, I think, if you buy them at the restaurant, where they will have been made the same day, but very good indeed from the refrigerator section at the market. See more under El Molino Central below.
re: Kathleen M
Westbrae Grocery in Berkeley sells 4 or 5 kinds of Primavera tamales 4 for $10. I'm not sure how well they'd warm up -- especially since the package suggests using a microwave, which I don't have.
re: Glencora
I always steam them. They come out greeat.
re: Glencora
Steaming for 15 minutes or microwaving for 90 seconds both work well. Microwaving them steams them within the cornhusk wrapper.
The biggest selection in the East Bay is at Primavera's stand at the Tuesday and Saturday Berkeley farmers' market, but in stores Berkeley Bowl has more choices than others, I think. All vegetable varieties only.
Though I've been visiting here for years, and lived here 12 years back when I was at the East Bay Monthly, I've just moved to Berkeley, so I'm not up on where one might find the "interesting" tamales, say from Oaxaca, Michoacan (those heavenly corundas in Patzcuaro!), or the Yucatan—you know, the kinds wrapped in banana or corn leaves (not corn husks).
I imagine the Yucatecan places in SF must have tamales, at least on weekends, and lots of places probably gear up for the Navidad season. Any guidance on where to start looking with the best chance of scoring the good stuff? Fruitvale in Oakland, por ejemplo?
Current info, por favor! And thanks!
re: sambamaster
-Tamale Acapulco, 1680 Fruitvale, in a mobile booth next to a market, best in fruitvale
-Tamales Mi Lupita, 3340 Foothill Blvd, decent tamales, supplies most hand carts in fruitvale area.
-Tamales ..Tio Santos, 2375 Fruitvale, (haven't been here). many vendors use this address when selling at farmers markets
other noteworthy::
-Tamalago Cafe (4) sells artisan tamales with fruit, meats, all kinds of stuff, at food shows, farmers market, etc.
-Tamales Unicos....5751 market. most chowhounds love this place.
never tried the tamales at an actual mexican eatery, so can't report.
re: shanghaikid
tried the Tamales Unicos a couple of times, and for my preferences they're somewhat average ; prefer the flavor and consistency of Primavera's.
re: sambamaster
In Berkeley try Casa Latina.
Nopalito usually (always?) has a tamale on the menu, and it is always excellent, light, not greasy, and with a variety of interesting fillings and variants. Much like you would find in a first class place in Mexico City. I bet this will turn out near the top at the end of the month.
The tamale lady is a great institution, but not gastronomically compelling.
Primavera's tamales are very good and a great quick home meal.
I have had others at various places on 24th St, all good but not up to Nopalito or Primavera. One place has a sweet deserve version, no filling, but good. Can't remember the name.
re: Thomas Nash
Primavera sells a meat tamale at the Ferry Plaza market only that is excellent.
re: Thomas Nash
la palma has always been the gold standard for me in the mission
a month ago the featured tamales at El Molina Central on hwy.12 on the outskirts of Sonoma were Oaxacan mole chicken, cooked in a banana leaf and served with a mole. some of the best we've had. they were also available packaged to take home in their cooler, without the sauce. prepared a black mole from a starter mole paste, and they were just as good at home. they change the variety of tamales available there along with the other menu specials, but if they sound good, try them.
re: moto
I definitely second the tamales at El Molina Central. This is a pork tamale:
re: moto
Last Saturday I had one of the Oaxacan mole chicken and one of the pork tamales from El Molino Central. We got them to go along with refried black beans, sakil paak, an extra container of mole, chips and salsa verde. Absolutely heavenly dinner! I am a big fan of tamales, and consider them one of the dishes by which I judge the quality of a Mexican restaurant. These are the best I've ever had.
re: moto
primavera occasionally sells the oaxacan, banana leaf wrapped tamales at the ferry plaza market, and i snatch them up every time! i have come across them probably once every two months. you can call ahead and see what they are bringing. indeed, this seems the only place besides el molina central where you can find their meat tamales. i've tried to get them at their stand at south berkeley and they sent me to ferry plaza. i was miffed when they raised the price from $10 to $12, but at $3 a tamale they really are a bargain for their size and quality.
re: oniontears
The Primavera Oaxacan style mole meat filled tacos are excellent. I also have only seen them at the Ferry Bldg market. This is what I was referring to when I mentioned Primavera tamales earlier.
re: oniontears
i went out and bought the roasted green chili tamale from Primavera from WF. its ok. i will likely sample other flavors if i have the chance next time.
In search of tamales on the Peninsula, I found a bunch:
1. Michoacan Produce Market (Menlo Park): has a chicken, pork, or cheese tamale, each $1.50
+ pork dry, but flavor matched well with the almost cornbread flavored wrapping. Texturewise, the masa was even, tender, and balanced in thickness to balance out the filling the filling. I liked this a lot, and topped salsa and sour cream (crema, maybe), this was a difficult to put down dish
+ chicken with green chiles was too dry
2. Mi Pueblo Food Center (East Palo Alto): has a pork or a chicken tamale, each $1.88
+ pork tamale was an over-sized montrosity. The masa was way too thick in parts, and had the texture of mealy reheated grits. Reddish sauced meat.
3. Bravo Taqueria (Redwood City): has a pork, chicken, or vegetable tamale, each $3.28, comes with some salad
+ masa kept moist by coating the pork filling with enchilada sauce, and topping the tamale with enchilada sauce. I couldn't taste the masa or the meat and not at all dry.
4. Taqueria Apatzingan (Redwood City): has a pork or chicken tamale, comes with chips. They also carry champurrado right now.
+ The pork filling was carnitas. The fried up pieces of shredded pork had a strong enough flavor to balance the flavor of the masa. The ends of the tamales were too thick. Excellent green salsa.
Also along Middlefield Road were a bunch of places open after 9PM that didn't carry tamales. Those included: Taqueria El Jarochito, Tacos El Grullense, Los Gemelos, & El Grullense E&E (they do have champurrado though)
5. Los Gallos Taqueria (Redwood City): has a beef, chicken, pork, or vegetable tamale, each $2.50
+Vegetable filling has sliced jalapeños , carrot, and lots of cheese inside. It tasted like a chile relleno.
+The pork filling was so good that I forgot to pay attention to the masa. Tender and juicy, the chunks of pork separated into long shreds when I dug into them. For $2.50, I was not expecting to have such naturally flavored meat, and in such a large quantity.
Very much an eye opener... the fillings of the five pork tamales I ate were completely different from one another. I'm looking forward to see how the Mexican ones compare to reports of Guatemalan nacatamale, Venezuelan hallacas, Puerto Rican pasteles, and if they're not too big a stretch, Brazilian pamonhas.
re: hyperbowler
Woops, forgot the pics:
re: hyperbowler
One time i was in Guanajuato, Mexico and bought tamales from a tamale lady in the streets. they were tamales from heaven. when i got back, i happened to swing by Mi Puebla (Mt View) and got one there. i forgot what meat it was, but the tamale was disappointing, barely warm, no texture, no flavor. perhaps they are competing on price rather than on quality, but with a Mexican clientele who has tasted better, i wonder whether they can sell them consistently.
I just returned from Costa Rica where I had a tamale. It was quite different from Mexican versions I have eaten - it included pork, carrot, and rice, among other things and was not spicy. Anyone know of a local vendor of Costa Rican tamales?
I am a big fan of those sold by All Star tamales at the Alemany Farmers market.
re: caryjones
I also like All Star's tamales, particularly the pork mole. The masa is lard-free, yet remains light and fluffy, with good corn flavor. In addition to Alemany, they sometimes make an appearance at the Heart of the City farmer's market in Civic Center on Wednesdays and Sundays.
re: caryjones
I've never heard of any Costa Rican food around here. Sounds similar to nacatamales (Nicaraguan tamales).
re: caryjones
All Star's fillings are decent enough, and I give them credit for including banana leaf-wrapped tamales, but their masa is nearly flavorless- no lard, and they put potato and creamed corn in it.
re: caryjones
The masa gets points for being moist and having a good texture, but I agree that it's lacking in flavor, either from lard or corn. Still, their #1 Red pork tamale was a delicious dish that I would get again. The pork mole was too light on the filling for my liking.
I did a second round in Redwood City tonight. Lots of places currently have champurrado, a seasonal thick masa based chocolate drink. Interesting evening ... I managed to watch nearly the entire Spanish dubbed version of Earthstorm, starring Dirk Benedict, as I wandered from restaurant to restaurant tuned into the same station. Back to tamales...
1. Mi Hacienda (Redwood City) : has pork and chicken tamales, $2.50 each, $6.95 for two with rice and beans.
+Their pork tamale was steamed in a banana leaf. Consistent texture, soft, moist, notable presence of lard in the wrapper, This was most flavorful wrapper I've had this month. Nice pork filling. There's some kind of pallid leafy thing mixed in with the pork.
2. El Paisano Carniceria Y Mercado (Redwood City): has pork and chicken tamales, each $2.50
+The wrapper is made with Masa Mixta Stone Ground masa. It holds together in the tamale and on the fork, but when you bite into it, the masa breaks apart into its coarse textured forkful of awesome. Quite a treat. Good spicy pork inside. I've been told they supply the tesorito for the El Camino Real La Casita Chilanga, but forgot to confirm this.
3. El Guanaco Mexican & Salvadorean Restaurant (Redwood City): has chicken and elote tamales. each $2.50
+The chicken tamale was steamed in a banana leaf. The chicken had a meaty flavor and was mixed with green olives, potato, and red pepper. Moist all around, soft masa.
+The elote tamale took me by surprise. It's not a filled tamale--- it's a solid mass with bits of chopped sweet corn mixed into the batter. Think sweet cornbread, but not bready, and wonderfully moist. This was so good.
4. La Chapina (Redwood City) : has pork and chicken tamales. $3 each.
+The chicken tamale had no real structure to it. It seemed to be more like a stew with saturated cornmeal mush loosely formed around it.
As for some other places on Middlefield in Redwood City, La Casita Chilanga will have them next week, including one that's part of a torta. The front window also says that they're under new management. They didn't have any at Tacos El Grullense E & E (the one closer to 5th), Lindo Michoacán, Cenaduria Los Manguitos, or Las Parrillas Restaurant.
re: hyperbowler
You go! Too bad I'm stuck in London.
The best tamale (one of the few Tamales) was at La Super-rica in Santa Barbara. It was a special they called "chiapas style" that included a very nice mole.
Any reports of tamales including mole?
re: bbulkow
el Molino Central has a Chicken Mole poblano in banana leaves.
re: bbulkow
The reports of mole tamales above sound very appealing. Mole seem to be more prevalent in SF (and that place in Sonoma) than on the Peninsula from some searches on other websites. Oh, and regarding the known Michoacan influence in Redwood City, I've not spotted any of the corundas mentioned upthread (coronas, yes...).
Two more, near the Broadway Area of Redwood City:
Chavez Supermarket (775 Arguello Street Redwood City) they have pork and pineapple tamales, $4.99 for a plate along w/ rice and beans
+Pork's masa was dry not flavorful. More crumbly. Spicy meat inside. The rice wasn't great, and the beans had a stronger lard flavor than any I've eaten before, including outside the continental US.
+Pineapple. Masa was a bit better than the pork one. Pineapple insides were a bit cloying and artificial tasting, and such small portions!
Estampas Peruanas (Redwood City): has a pork and chicken, but not sure), $5.95
+Not surprisingly given this is a Peruvian place, the pork tamale was the most different banana leaf tamale I've had. Not sure if this is a style or preparation issue, but there was more wrapper than filling, and some fillings poke out the sides of the tamale. Fillings included a big chunk of hard boiled egg which added a nice flavor to an adjacent piece of pork, and an over-saturated olive with a pit in it. I didn't care for this very much, but the delicious pickled onions it was served with made it okay as a whole.
re: hyperbowler
My go to place for tamales is in the parking lot of La Tapatia Market in Vallejo, corner of Broadway and Illinois Street. There is a lady who sells tamales on weekends from the trunk of her car. 4 types of tamales, pork, chicken, beef and my favorite chile/cheese.
She arrives about 8: 10 am and can be sold out by 10:30am. She makes what I call traditional Mexican tamales, steamed in corn husks, the masa she makes is really flavorful and moist (so good hot out of the pot). I have tried tamales at a number of restaurants/taquerias - from La Borinquena (my old favorite0, Mercado del Sol, Mi Pueblo, Las Montanas, the small place on Adeliene whose name I can't recall but my favorite (sorry Auntie Mary) are the home made ones from the Senora in Vallejo. The only problem, she is only there on Saturday and Sunday mornings. Tamales are $1.50 each or $15.00 per dozen.
re: bbulkow
Comal in Berkeley currently has a mole tamale on the menu.
Speaking of the East Bay, I had a pork tamale at La Borinequena and learned that they're sold at Oakland's First Friday and elsewhere as Tina's Tamales. They grind their own masa in the back. The masa dough is the thinnest I've encountered so far, yet it held together nicely and still had fluffiness to it. Really nice corn aroma and balanced flavor--- the pork fat did not dominate. The filling was plentiful and the pork had more of a chopped shredded texture than the chunky or shredded pork ones I ate on the peninsula. A little too much fat for my taste, but that did make the meat moist.
re: hyperbowler
Comal's chicken tamale with mole negro is one of the few dishes I've had there I would not order again. A couple of different vegetarian tamales were better.
re: Robert Lauriston
+1 Comal's chicken tamale is not that good. The mole and chicken are good but the masa is too thick and on the dry side.
re: hyperbowler
I also had Tina's pork tamale at First Friday, but my experience was quite different. Tho I enjoyed the flavor, the masa was dense. Definitely no fluffiness. Perhaps it was a different batch than yours? Or perhaps I had it later in the evening than you?
re: escargot3
Likely a different batch--- I ate mine at the Borinequena brick and mortar on Saturday. How was your filling?
This is an interesting DOTM--- aside from the variety of tamale styles available, it's a handmade dish that lends itself to lots of variability.
re: hyperbowler
filling was good. had a nice flavor. chopped smaller than the frequent larger chunks.
re: hyperbowler
re: sydthekyd
Dish of the Month
re: hyperbowler
Tina Ramos aka Tina Tamale appeared on a food program called "Food Rush," around the 8:15 mark here:
re: hyperbowler
Spotting La Chapina in San Mateo last week, I did a search and came across your post again for the branch in Redwood City. Now I know that it's Guatemalan style. Accordingly, the loose corn meal you describe would be strained masa, making it almost pudding-like.
ETA: And now you know why I like elotes so much.
re: Melanie Wong
Good to know that's Guatemalan style!
Their tamal de elote is quite good, and is better than the ones I've since had at La Santaneca and some places in Excelsior.
Last week I had a tamale from someone selling them outside of the 24th Street BART.
I got cheese (other options were pork and chicken), which came wrapped in a banana leaf. The cheese filling had hardened a bit by the time I got home with the tamale, and stayed hard even when I heated it briefly in the microwave. But the texture of the tamale was great. In addition to cheese, there was a single string bean and a single green chili (quite spicy). The masa had a subtle cumin flavor.
My tamale cost $1.50, which was a good deal considering its quality and size. Definitely makes for a convenient winter snack...and probably 2, along with a salad, would make a nice dinner.
re: Dave MP
The cheese used in rajas (chile pepper strips) tamales is usually a baton of queso fresco. While I wouldn't quite describe it as "hard", queso fresco does not melt when heated and does not turn soft.
re: Dave MP
did this come from a woman on the western side of the BART station, with a greased wrapping of parchment paper encasing the banana leaf? and was the texture which you described as "great" pretty soft, not grainy, and maybe a little difficult to eat by hand without it collapsing a little? if so, this came from a tamale vendor i haven't seen in a very long time (maybe my timing is off), but i love her tamales.
re: augustiner
To augustiner: Yes to all of the above. I wouldn't have been able to eat it by hand very easily, as I think it was a bit too soft. But thanks for elaborating on the texture for me....I guess "great" isn't as useful as "soft and not grainy." I have no idea if she follows any schedule, but it was a Thursday evening at about 5:30 PM when I had her tamales.
To Melanie: Yes, the queso fresco sounds right.
re: Dave MP
thanks, good to know she's still out there.
California Street Market, a small Mexican market in Mountain View at 1595 California St., corner of Mariposa. Chicken with red sauce or pork with green sauce (unless I have that backward?) are both moist and delicious; skip the plain cheese one. Rice cookers behind the counter keep them warm and steamy.
I am intrigued by tamales as the dish of the month as I've never developed a liking for tamales and have always been curious as to whether that is because I'd only tried inferior tamales or whether it was something about the masa-heavy genre I just wasn't that excited about. I had a previously overcome my boredom with bland, soft, nixtamalized corn with grits after going to several hippie places with my Southern vegetarian friends thought were great but I thought of as variations on Dickensian gruel the grits finally showed their utility in a big plate of buttery, cheesy shrimp grits.
I've sampled a few places on this particular mission, and so far I'm thinking that relative blandness of large amounts of soft masa just doesn't do it for me, especially since it reminds me that I'd rather be eating a griddled tortilla, fried chip, or a wide variety of antojitos made out of this masa. And yet, I hope a consensus winner emerges from this quest so I can try it and give my indifference to tamales its final test. So what I'm saying is take my lack of enthusiam with a grain of salt.
My first stop was to La Borinqueña last week. I got their combo plate with a pork tamale (and a chile verde enchilada that I liked better, but again, just personal preference--the tortillas are pretty good here). You can order fresh ground masa by the pound a day in advance. In the combo the tamal came with red gravy and shredded monterey jack on top. The masa was soft and not too thick a layer. The finely chopped pork had a nice but not overpowering flavoring. All in all, what I was expecting of a decent tamale, though it didn't win me over to the tamale-loving team. I thought it might, as the menu proudly proclaims lard use in several spots (including the beans and chips).
re: ...tm...
I saw some tamales sold 4/$3.99 (1 lb.) at Grocery outlet labeled "The Tamale Cafe" distributed by Me Gusta Gourmet Foods, Pacoima, CA. I thought I might as well pick them up as an example of terrible tamales to compare others to,but it turned out they weren't half bad. The shredded chicken filling wasn't too exciting, but the masa wasn't too dense in those I re-steamed in their corn husk wrappers and had a decent flavor, too. (though the alternative microwave instructions toughened the one I tested in the micro quite quickly). Either these were pretty good supermarket tamales, or my lack of enthusiasm for the foodstuff leaves me incapable of distinguishing the good from the bad. Overall, not a bad breakfast (and the microwaved tamale experiment was somewhat salvaged by frying). Certainly worth $1/tamale. Steamed on left, microwaved on right.
I ordered the nacatamal at Casa Latina and didn't care for it at all, though that is not to say it wasn't a good example of that dish (which I had never had before). I've always enjoyed Casa Latina's tacos and tortas. As mentioned, I'm not huge tamale fan, and the nacatamal combines the masa element I'm not a huge fan of with a heavy, stewed flavor I've gotten the couple of times I've tried Nicaraguan restaurants. It came wrapped in a plantain leaf and the masa portion was much softer than most tamales, almost gelatinous: in fact I suspect there may be a starch (rice?) at work in the mix. There was also some noticeable seasoning within the masa. It had a slice of dry-rub seasoned pork that was also dry in texture. The filling was rounded out with rice, raisins, potatoes, tomatoes, onions, and likely more. They have tamales also, which I haven't tried.
re: ...tm...
I think we're in the same boat in terms of not being huge tamale fans for a long time--- it wasn't until I had a pastel / pastele in Puerto Rico that anything clicked. Of course, the masa wrapper in those can include yuca, taro, and/or plantain so maybe it's not a fair comparison. Not sure what else is available around here like that. I've read that El Nuevo Frutilandia in the Mission has a taro-based pastel, but haven't tried it.
Yeah, about a year ago, I tried the nacatamal at Casa Latina. I didn't remotely like it. A few board members who know more about Central American cooking than I do strongly recommended it, so I assumed my lack of enthusiasm was a personal preference.
re: ...tm...
Nacatamales and the Yucatan's tamales colados are made with strained masa to create that refined texture.
Tamale craving hit on a recent gloomy day on the way home after errand running all morning... Needed something quick: Chavez Market at the corner of 5th Ave. & El Camino in Redwood City. $4.99 for a plate of 2 tamales, pork or chicken, whole beans & rice. Wish I could say the tamales were terrific. Masa dry w/o much flavor. Meats stringy also w/o much flavor. Just not very delicious gut bombs...
I had a pork tamale this afternoon from the Santa Venetia Market in north San Rafael, just across from the Marin County Civic Center. It was fairly small, $2, with more pork filling than masa. Everything was tender and hot. Flavor? OK-good, not great like those at El Molino Central, but for $2 it was quite good. You can only see the top of it in the photo.
re: shanghaikid
Where was this?
re: sydthekyd
in front of st. elizabeth's church, 34th ave. fruitvale district, oakland,
seems a yearly event.
rica's is at various public events like oaktown art murmur.
re: shanghaikid
Is the name of the biz actually Rica's with an apostrophe? I ask because signs for "Ricas Pupusas" appear on various carts as marketing and just means delicious pupusas. Likewise Ricas Tortas, for delicious sandwiches.
re: Melanie Wong
never saw a cart.
just a booth many times with wavy banners and the words "rica's pupusa" on it.
no other names on booth or anywheres. (so i assume that was the name of the biz).
Let me assure one and all that the "handmade" seasonal tamales from Trader Joe's draw in a forceful amount of wind: s-ck! At least the "green chicken" variety. Neither filling nor masa offer any flavor. Of any sort. Wow, am I sorry I got them! (I know, it ain't really Chow-worthy, but they were there!)
Last week, we ordered several types of tamales from La Palma in the Mission. See report here: http://chowhound.chow.com/topics/882620
My favorites included special vegetarian blue corn tamales and tamales de elote
Ok, finally a bit to report. I love GOOD tamales, but they are hard to find. My experience, mostly in Texas (and Mexico) has been that the "traditional", perhaps, generic, tamal is usually, well, generic. I've found that the tamales from the Yucatan, Oaxaca, El Salvador, Michoacán, etc tend to be more interesting, but also more delicious...though not always.
Anyway, I've been scouting for a source for some of those "interesting" tamales for our Christmas Eve repast, but didn't want to "cross the river" (sorry, too much time in New Orleans, NYC, Portland, and other towns with rivers, not bays) from Berkeley to SF to scout the Yucatecan places and was assuming I'd do well to find Salvadoran tamales somewhere in Richmond or Oakland. But Casa Latina is not too far from Casa Sambamaster so I decided to at least give their three varieties a try today. Well, surprise! There was a flyer on the counter advertising, in addition to the nacatamal referred to elsewhere in this thread, the availability of Oaxacan tamales of chicken and of pork. Had to have those in addition to the "traditional" tamales on offer. Sadly, they were out of the three standard varieties so I grabbed the two Oaxacan varieties and a nacatamal to steam at home. Wow! The Oaxacan chicken with a drizzle of the provided crema fresca and some salsa verde was fantastic...nice chunks of chicken, good flavoring of the filling, and a masa that was neither too heavy nor thick. The pork was good too, but not quite as good, at least to me. The nacatamal is on hold for breakfast. Will return to pick up samples of the standard varieties tomorrow, but the Oaxacan tamales will surely be on the table next Monday evening. SambaMissus thinks the Oaxacans will be too spicy for her SambaKids, so the standard pork, chicken and rajas will probably be invited to the party also.
Saw the Primaveras at Andronicos last week and picked up the green chile and cheese variety (I think that was it), and while it was good, was not very impressive to me...I'm not a fan of these things when they are not absolutely fresh, so maybe from the source they are better. Trip to Sonoma's in the cards.
Will assess the other CL tamales here in a day or two.
Thanks to all who are posting in this thread...eager to get to a few more of these places sooner than later.
re: sambamaster
If you're in the East Bay, try Tamales Unicos de Cuernavaca.
re: sambamaster
For our Christmas Eve gathering, we ordered a mix of tamales oaxaqueños and "normal" tamales from Casa Latina. The former for the adults, the latter for younger, less tolerant palates. With an olla full of frijoles borrachos, some cerveza and some Mexican hot chocolate, we should be set.
After the holidays, it's off to SF to explore some Yucatecan options...
¡Feliz Navidad a todos!
Mr. SambaMaster
I'm partial to the pork tamales at the Noe Valley Farmer's market. They have a good meat to masa ratio and the shredded pork is nicely seasoned by a green chili sauce. The masa is tender and flavorful, top it with some of their green salsa and you get a nice spicy kick. I forget the name of the stand, but it's the only one selling Mexican food and is run by a family.
Since I was dragged to Cactus after shopping on College Ave. I tried the tamales. I think they're a seasonal item. I got the turkey mole--fairly large and reasonable at 2 for $5, They were in banana leaves and smelled wonderful as I unwrapped them. Unfortunately, they didn't have a lot of flavor. I could barely taste the mole, though the shredded turkey was moist.
Red Balloon restaurant on Mission serves nacatamales, which from what i remember are very much like traditional home-made ones i've had (former BF's family). i liked them, but it's been a few years. nacatamales are are an entire meal unto themselves.
but my favorite "regular" tamale is still at Evergreen Market on Mission btw 21st and 22nd. i don't know who supplies them, but they are kept in a steamer. they have i believe 3 different kinds, but the absolute best are the Salvadoran pork ones. So tender, the masa just melts. very flavorful, never dry. steam them up, with a drizzle of crema...... excellent.
For DOM, I tried the tamal en hoja de platano (wrapped in banana leaf) at the newly opened Casa del Mole in Healdsburg. The filling was pollo en mole negro. At $1.75, this was smaller than other versions, but served up nicely with some crema, pico de gallo and guacamole on the side, as well as complimentary chips. Can't beat that. More details here about Casa del Mole mercado y carniceria and Rufina's Kitchen.
One more day for tamale month . . . by my count, five of the eight people who voted for tamales as dish of the month have not posted yet about what they gone out and found. Hope to hear from you.
re: Melanie Wong
Melanie, thanks for that report...sounds good.
By the way, we loved our modest tamales oaxaqueños from Casa Latina which we consumed on Christmas Eve...slathered with crema, etc. Now we have a list of new joints to try over the coming months...thanks to all you contributed.
On another note, we had great dan dan mian yesterday at Z+Y....hope that dish makes the cut one of these months...still have not found a version here that matches some I've had in NY, especially in Flushing...sigh....
re: sambamaster
If you head north, stop at Karina's in Petaluma as well for Oaxacan-style tamales.
Here's the little one from Casa del Mole in Healdsburg.
(And if dan dan mian doesn't get selected as DOM, I promised Ms. "tm" that we'll just start a survey anyway.)
re: Melanie Wong
Those look great! Will try next time we go up to the Vitamin/Vinyl store in Petaluma!!! Soon!!!!
Dan Dan Mian for President! No "deals", please!!!!
Two chicken tamales w/ mole this week.
@ Cosecha (Oakland)--one of their Fri night specials: delicious--moist, chicken perfect, mole outstanding.
@ Comal (Berkeley)--also great, though perhaps an A- to Cosecha's A--a tad drier, the flavors a little muddier. Which is not to say that I didn't mightily enjoy and won't order it again (someone just needs to get us to stop ordering their amazing chips & guacamole w/ three salsas, so I won't be so full by the time the tamales arrive!).
And even though the Dish of the Month was tamales, not mole, I should add that I was inspired to stay up very late last night making a chicken mole for New Year's Eve!
re: sundeck sue
Good on you! Were the two tamales you tried steamed in banana leaves?
re: Glencora
Heh, especially since I believe she has vegetarian ones too.
I had the tamales at Los Gallos taqueria in Redwood City last night. The $9 plate included two large tamales, not particularly fluffy, but filled with lots of flavorful shredded chicken. Also the usual pools of beans, rice, sour cream, gauc and salsa. I think meat is what this place does well. (I saw neck on the menu? Who's neck would that be?) My son's crispy al pastor tacos were messy, but he loved them. My husband had his first (and, I hope, last) wet burrito. The food isn't subtle or healthful, but for what it is, it's good. I'd have the tamales again. It was pleasant to side outside with little kids running around and a table of firemen enjoying their food. People were doing serious drinking in the bar. So why was my margarita so sweet and weak?


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Bright Red Shimmer Cowl
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