TV Technical Issues
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Fri 6/21: KQET planned maintenance outage
(DT 25.1 through 25.3) On Friday, June 21st, we will be doing maintenance on the KQET transmitter servicing the Watsonville, Monterey, Salinas, Gilroy areas. Starting around 11:30am our Over the Air (OTA) signal will be down for 10-20 minutes. This should not affect Comcast Cable viewers. Other paid signal providers which use the Over the [...]
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Mon 5/06: very brief KQED DT9 OTA outage
(DT9.1, 9.2, 9.3) This morning we had a very brief outage of our over the air (OTA) coverage for KQED 9.1/9.2/9.3, which lasted apx 4 minutes. Most tuners will have found the channel again as soon as service was restored, but some may need to be rescanned for channel 9. This outage did not affect [...]
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Mon 4/22: KQEH OTA signal back on air
(DT54.1 through DT54.5) The Over the Air (OTA) signal from our KQEH transmitter on Monument Peak was restored at apx 6:35pm this evening. Most tuners should automatically find the signal, however some OTA viewers may need to do a rescan to restore reception.
TV Technical Issues
To view previous issues and how they were resolved, go to our TV Technical Issues page.
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Gourmet's Adventures with Ruth
Ruth Reichl and celebrity friends travel the globe visiting cooking schools and other culinary hot spots.
Gourmet's Adventures with Ruth Previous Broadcasts
Blackberry Farm, Tennessee (Episode #101Z)
KQED 9: Sat, Sep 15, 2012 -- 2:00 PM
"On the farm, there's a kind of self-sufficiency, a way of looking at both the past and the future." -Ruth Reichl
In the foothills of the Smoky Mountains, Blackberry Farm embodies the heritage of American cooking that is informing the fresh and simple way we want to cook right now. Join Ruth and Academy Award winner Frances McDormand at this culinary resort as they roll up their sleeves and harvest their own dinner, as well as slide into waders to fly-fish for rainbow trout.
Cocinar Mexicano (Episode #105Z)
KQED 9: Sat, Sep 8, 2012 -- 2:00 PM
"I came to Tepoztlan looking for the secret of authentic Mexican cooking and I found fabulous recipes that I will be cooking the rest of my life." - Ruth Reichl
In the mountains south of Mexico City, Tepoztlan stands guard over a wealth of traditional recipes and local specialties. At Cocinar Mexicano, classes are taught by local women whose knowledge and skills have been passed down through generations of their ancestors. Here, Ruth and Gourmet food editor Ian Knauer commune with all the many forms corn takes on -by milling ancient strains of corn for masa, stuffing squash-blossom tamales and mastering the tricky art of tortilla-making.
