Komaaj Pop-Up Brings Northern Iranian Cuisine to Northern California
Five Delicious Craft Ciders from the Bay Area
Emerging Bay Area Designers Go Green for Project Ethos
Cirque de l'Arc -- Circus with the Developmentally Disabled
Tehran: Public Lives Private Spaces
Hiking Through Jasper Ridge Biological Preserve
Quest Picks: Talking Elephants at the Oakland Zoo
Plastic not Fantastic
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"disqusTitle": "Komaaj Pop-Up Brings Northern Iranian Cuisine to Northern California",
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"content": "\u003cp>The Persian New Year, Nowruz, is a week long event celebrating the Spring Equinox. Families from Iran, Afghanistan, Pakistan and countries across the world come together and celebrate by decorating their tables with haft-seen, the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/20/the-seven-edible-s-foods-of-the-persian-new-year/\" target=\"_blank\">seven edible ‘s’ foods of the New Year\u003c/a>. \u003c/p>\n\u003cp>Hanif Sadr, an Iranian who moved to Berkeley, California four years ago, says food is integral during Nowruz, and in Iranian culture in general. It brings friends and families together, and it connects him to people from other cultures.\u003c/p>\n\u003cfigure id=\"attachment_107790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hanif-1920.jpg\" alt=\"Hanif Sadr is the owner and head chef of Komaaj, a northern Iranian pop-up cuisine restaurant at the Albany Taproom/Grazzy Burger in Albany, California\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107790\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hanif Sadr is the owner and head chef of Komaaj, a northern Iranian pop-up cuisine restaurant at the Albany Taproom/Grazzy Burger in Albany, California \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When you see a movie, or when you have some kind of handcraft from some part of the world you will get connected to that culture,” Sadr says. “But when you taste the food, when you sit and experience how Iranians eat, how these ingredients get mixed together, I think you get a better idea of our culture. What and how we eat is so important. It’s more important than art and music because it’s food. It’s related to your stomach. You need to eat food.”\u003c/p>\n\u003cp>Sadr spent most of his summers on his grandparents farm on the border of Gilan and Mazandaran, two regions in Northern Iran near the Caspian Sea. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \u003c/p>\n\u003cfigure id=\"attachment_107789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/farm-1920.jpg\" alt=\"Sadr spent most of his summers on his grandparents farm in Gilan, in Northern Iran. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \" width=\"1920\" height=\"1285\" class=\"size-full wp-image-107789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sadr spent most of his summers on his grandparents farm in Gilan, in Northern Iran. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \u003ccite>(Amirali Afzali)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When I first moved here and I looked at the Berkeley Hills, I had this feeling that I didn’t know where I was,” says Sadr. “The Berkeley Hills are so similar to the view that we had in Northern Iran at our farm -- the plants, the flowers, all the citrus fruits.”\u003c/p>\n\u003cfigure id=\"attachment_107793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/men-tea-1920.jpg\" alt=\"Local carpenters in Gilan, Iran drink tea in the afternoon. They made 15,000 wooden sheets of oak wood to repair the old house roof of his grandparent’s farmhouse.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local carpenters in Gilan, Iran drink tea in the afternoon. They made 15,000 wooden sheets of oak wood to repair the old house roof of his grandparent’s farmhouse. \u003ccite>(Hanif Sadr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr moved to the U.S. to study engineering, but a series of events -- including a job as a chef at Golestan, a Persian early education school in Berkeley --- led him to start \u003ca href=\"http://www.komaaj.com/\" target=\"_blank\">Komaaj\u003c/a> in 2015 with his friend Babak Mortazavi. Sadr says his restaurant is the first Northern Iranian cuisine restaurant in the Bay Area, and possibly the state. Sadr says when it comes to Iranian food, most people in the U.S. just know about kabob and rice, and maybe ‘tadeeg,’ Persian crispy rice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“But Iranian cuisine is much richer than just kabob and rice,” says Sadr. “In Northern Iran the amount of herbs that people use in their dishes, I guess it’s not comparable to any other type of cuisine I’ve known internationally. Cilantro, parsley, mint, dill, green onion, basil, spinach -- they all get mixed together with molasses, from sour orange molasses, to plum molasses.”\u003c/p>\n\u003cfigure id=\"attachment_107791\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/herbs-1920.jpg\" alt=\"Herbs including cilantro, mint and dill are chopped and mixed with molasses to make dalaar, an herb paste from Northern Iran. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107791\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Herbs including cilantro, mint and dill are chopped and mixed with molasses to make dalaar, an herb paste from Northern Iran. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr says because of the amount of herbs and molasses used in Northern Iranian cuisines, you don’t see a lot of spices in the dishes -- besides salt, pepper and turmeric. \u003c/p>\n\u003cp>“Northern Iranians used to preserve their herbs with salt, which is called dalaar, for the whole year. Because of the Alborz Mountains, Northern Iranians used to live completely independent and use all the ingredients locally from the sea and from the land. They were not connected to main trade routes, except in the ancient times with the Silk Road.”\u003c/p>\n\u003cp>Sadr says the culture of Northern Iran, and its cuisine, is rapidly changing. Farms across the north are being plowed to build condos, and tons of fast food restaurants are popping up all over the place.\u003c/p>\n\u003cp>“People don’t like their local culture anymore,” Sadr says. “They don’t like their local cuisine. They don’t like their local handcrafts. If you drive across Northern Iran you will see more fast food restaurants and burger shops than local Gilaki and Mazandaranee [traditional Northern Iranian] restaurants. That’s very sad. The younger generations don’t know how to cook their traditional dishes. They all want to open pizza shops and burger shops.”\u003c/p>\n\u003cfigure id=\"attachment_107798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/yogurt-1920.jpg\" alt=\"Maast-o-karafs, a yogurt side dish made with celery, garlic, dill and sumac is a staple at Komaaj.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maast-o-karafs, a yogurt side dish made with celery, garlic, dill and sumac is a staple at Komaaj. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr began his Northern Iranian pop-up restaurant, Komaaj, to both preserve his culture and share it with people in the West. He says the health food culture in California is parallel to how Northern Iranians have been eating for years.\u003c/p>\n\u003cfigure id=\"attachment_107795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/rice-chicken-1920.jpg\" alt=\"Komaaj serves turmeric rice with roasted chicken marinated in sour orange molasses, mountain cumin and Persian hogweed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Komaaj serves turmeric rice with roasted chicken marinated in sour orange molasses, mountain cumin and Persian hogweed. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Northern Iranian people used to always be gluten-free,” says Sadr. “Like 60 or 70 years ago. During that time there was no wheat on the seashores and they used to eat rice from breakfast to dinner. I remember I used to see that the workers on the farms, they used to eat rice with fresh garlic, fava beans and cheese for breakfast. Or they’d eat cold rice with orange blossom jam and I thought, ‘What a healthy breakfast.’”\u003c/p>\n\u003cp>Green olive farms are common in Northern Iran, Sadr says, as are walnut and hazelnut groves. He says walnut can be found in virtually all of Northern Iranian dishes.\u003c/p>\n\u003cfigure id=\"attachment_107794\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/olives-1920.jpg\" alt=\"Zeitun Parvardeh are green olives marinated with pomegranate molasses, walnuts and a blend of of herbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107794\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zeitun Parvardeh are green olives marinated with pomegranate molasses, walnuts and a blend of of herbs. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Walnut is native to Northern Iran. Walnut spread to the world from East to West from Northern Iran. One of our side dishes at Komaaj restaurant, Zeitoon Parvardeh, is marinated olives, with crushed walnut, pomegranate, molasses, garlic, Persian hog weed called Gholpar, and dalaar, the herb paste.” \u003c/p>\n\u003cfigure id=\"attachment_107797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/walnut-salad-1920.jpg\" alt=\"Chef and Komaaj owner Hanif Sadr sprinkles ground walnut to garnish the salad, which also includes orange, apples and barberries. The salad is dressed with dalaar and olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107797\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef and Komaaj owner Hanif Sadr sprinkles ground walnut to garnish the salad, which also includes orange, apples and barberries. The salad is dressed with dalaar and olive oil. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menus at Komaaj change often, but it’s always traditional Gilaki food. Other dishes include morgh torsh, chicken wings marinated in herbs and mixed with walnut, pomegranate molasses. There’s also mirza ghasemi, a side dish of roasted eggplant with garlic, tomato and egg, served with dill. Every meal ends with a dessert of traditional Iranian tea and Komaaj, a sugar-free pastry made with rice flour and saffron and served with orange syrup and pistachios.\u003c/p>\n\u003cp>Hanif Sadr says he hopes the lifting of the sanctions in Iran will allow him to directly work with Northern Iranian farmers so he can bring fresh ingredients over to California. In the meantime he’s cultivating relationships with farmers in the Bay Area, and teaching his restaurant patrons in Northern California about the food and culture of Northern Iran.\u003c/p>\n\u003cp>Komaaj pops up at the Albany Taproom/Grazzy Burger in Albany, California a few times a months. Check \u003ca href=\"https://www.facebook.com/Komaaj/\" target=\"_blank\">Komaaj\u003c/a>'s Facebook page for dining details.\u003c/p>\n\u003cp>Hanif Sadr and Momad Talani are creating a documentary about Hanif's experiences visiting his family’s farm in Northern Iran to master his grandparents’ recipes.\u003c/p>\n\u003cp>https://youtu.be/SFNjDQpK0Dg\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.komaaj.com/\" target=\"_blank\">\u003cstrong>Komaaj Northern Iranian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n745 San Pablo Avenue [\u003ca href=\"https://www.google.com/maps/place/745+San+Pablo+Ave,+Albany,+CA+94706/@37.8923765,-122.3018152,17z/data=!3m1!4b1!4m2!3m1!1s0x8085792fda2cdca5:0x769387812ae994b\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, California\u003cbr>\nPhone: (510) 859-7121\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Komaaj/\" target=\"_blank\">Komaaj\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/komaajfood/\" target=\"_blank\">@komaajfood\u003c/a>\u003c/p>\n\n",
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"excerpt": "Hanif Sadr began his Northern Iranian pop-up restaurant, Komaaj, to both preserve his culture and share it with people in the West. He says the health food culture in California is parallel to how Northern Iranians have been eating for years. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Persian New Year, Nowruz, is a week long event celebrating the Spring Equinox. Families from Iran, Afghanistan, Pakistan and countries across the world come together and celebrate by decorating their tables with haft-seen, the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/20/the-seven-edible-s-foods-of-the-persian-new-year/\" target=\"_blank\">seven edible ‘s’ foods of the New Year\u003c/a>. \u003c/p>\n\u003cp>Hanif Sadr, an Iranian who moved to Berkeley, California four years ago, says food is integral during Nowruz, and in Iranian culture in general. It brings friends and families together, and it connects him to people from other cultures.\u003c/p>\n\u003cfigure id=\"attachment_107790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hanif-1920.jpg\" alt=\"Hanif Sadr is the owner and head chef of Komaaj, a northern Iranian pop-up cuisine restaurant at the Albany Taproom/Grazzy Burger in Albany, California\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107790\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hanif Sadr is the owner and head chef of Komaaj, a northern Iranian pop-up cuisine restaurant at the Albany Taproom/Grazzy Burger in Albany, California \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When you see a movie, or when you have some kind of handcraft from some part of the world you will get connected to that culture,” Sadr says. “But when you taste the food, when you sit and experience how Iranians eat, how these ingredients get mixed together, I think you get a better idea of our culture. What and how we eat is so important. It’s more important than art and music because it’s food. It’s related to your stomach. You need to eat food.”\u003c/p>\n\u003cp>Sadr spent most of his summers on his grandparents farm on the border of Gilan and Mazandaran, two regions in Northern Iran near the Caspian Sea. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \u003c/p>\n\u003cfigure id=\"attachment_107789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/farm-1920.jpg\" alt=\"Sadr spent most of his summers on his grandparents farm in Gilan, in Northern Iran. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \" width=\"1920\" height=\"1285\" class=\"size-full wp-image-107789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sadr spent most of his summers on his grandparents farm in Gilan, in Northern Iran. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \u003ccite>(Amirali Afzali)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When I first moved here and I looked at the Berkeley Hills, I had this feeling that I didn’t know where I was,” says Sadr. “The Berkeley Hills are so similar to the view that we had in Northern Iran at our farm -- the plants, the flowers, all the citrus fruits.”\u003c/p>\n\u003cfigure id=\"attachment_107793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/men-tea-1920.jpg\" alt=\"Local carpenters in Gilan, Iran drink tea in the afternoon. They made 15,000 wooden sheets of oak wood to repair the old house roof of his grandparent’s farmhouse.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local carpenters in Gilan, Iran drink tea in the afternoon. They made 15,000 wooden sheets of oak wood to repair the old house roof of his grandparent’s farmhouse. \u003ccite>(Hanif Sadr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr moved to the U.S. to study engineering, but a series of events -- including a job as a chef at Golestan, a Persian early education school in Berkeley --- led him to start \u003ca href=\"http://www.komaaj.com/\" target=\"_blank\">Komaaj\u003c/a> in 2015 with his friend Babak Mortazavi. Sadr says his restaurant is the first Northern Iranian cuisine restaurant in the Bay Area, and possibly the state. Sadr says when it comes to Iranian food, most people in the U.S. just know about kabob and rice, and maybe ‘tadeeg,’ Persian crispy rice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“But Iranian cuisine is much richer than just kabob and rice,” says Sadr. “In Northern Iran the amount of herbs that people use in their dishes, I guess it’s not comparable to any other type of cuisine I’ve known internationally. Cilantro, parsley, mint, dill, green onion, basil, spinach -- they all get mixed together with molasses, from sour orange molasses, to plum molasses.”\u003c/p>\n\u003cfigure id=\"attachment_107791\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/herbs-1920.jpg\" alt=\"Herbs including cilantro, mint and dill are chopped and mixed with molasses to make dalaar, an herb paste from Northern Iran. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107791\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Herbs including cilantro, mint and dill are chopped and mixed with molasses to make dalaar, an herb paste from Northern Iran. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr says because of the amount of herbs and molasses used in Northern Iranian cuisines, you don’t see a lot of spices in the dishes -- besides salt, pepper and turmeric. \u003c/p>\n\u003cp>“Northern Iranians used to preserve their herbs with salt, which is called dalaar, for the whole year. Because of the Alborz Mountains, Northern Iranians used to live completely independent and use all the ingredients locally from the sea and from the land. They were not connected to main trade routes, except in the ancient times with the Silk Road.”\u003c/p>\n\u003cp>Sadr says the culture of Northern Iran, and its cuisine, is rapidly changing. Farms across the north are being plowed to build condos, and tons of fast food restaurants are popping up all over the place.\u003c/p>\n\u003cp>“People don’t like their local culture anymore,” Sadr says. “They don’t like their local cuisine. They don’t like their local handcrafts. If you drive across Northern Iran you will see more fast food restaurants and burger shops than local Gilaki and Mazandaranee [traditional Northern Iranian] restaurants. That’s very sad. The younger generations don’t know how to cook their traditional dishes. They all want to open pizza shops and burger shops.”\u003c/p>\n\u003cfigure id=\"attachment_107798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/yogurt-1920.jpg\" alt=\"Maast-o-karafs, a yogurt side dish made with celery, garlic, dill and sumac is a staple at Komaaj.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maast-o-karafs, a yogurt side dish made with celery, garlic, dill and sumac is a staple at Komaaj. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr began his Northern Iranian pop-up restaurant, Komaaj, to both preserve his culture and share it with people in the West. He says the health food culture in California is parallel to how Northern Iranians have been eating for years.\u003c/p>\n\u003cfigure id=\"attachment_107795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/rice-chicken-1920.jpg\" alt=\"Komaaj serves turmeric rice with roasted chicken marinated in sour orange molasses, mountain cumin and Persian hogweed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Komaaj serves turmeric rice with roasted chicken marinated in sour orange molasses, mountain cumin and Persian hogweed. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Northern Iranian people used to always be gluten-free,” says Sadr. “Like 60 or 70 years ago. During that time there was no wheat on the seashores and they used to eat rice from breakfast to dinner. I remember I used to see that the workers on the farms, they used to eat rice with fresh garlic, fava beans and cheese for breakfast. Or they’d eat cold rice with orange blossom jam and I thought, ‘What a healthy breakfast.’”\u003c/p>\n\u003cp>Green olive farms are common in Northern Iran, Sadr says, as are walnut and hazelnut groves. He says walnut can be found in virtually all of Northern Iranian dishes.\u003c/p>\n\u003cfigure id=\"attachment_107794\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/olives-1920.jpg\" alt=\"Zeitun Parvardeh are green olives marinated with pomegranate molasses, walnuts and a blend of of herbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107794\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zeitun Parvardeh are green olives marinated with pomegranate molasses, walnuts and a blend of of herbs. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Walnut is native to Northern Iran. Walnut spread to the world from East to West from Northern Iran. One of our side dishes at Komaaj restaurant, Zeitoon Parvardeh, is marinated olives, with crushed walnut, pomegranate, molasses, garlic, Persian hog weed called Gholpar, and dalaar, the herb paste.” \u003c/p>\n\u003cfigure id=\"attachment_107797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/walnut-salad-1920.jpg\" alt=\"Chef and Komaaj owner Hanif Sadr sprinkles ground walnut to garnish the salad, which also includes orange, apples and barberries. The salad is dressed with dalaar and olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107797\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef and Komaaj owner Hanif Sadr sprinkles ground walnut to garnish the salad, which also includes orange, apples and barberries. The salad is dressed with dalaar and olive oil. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menus at Komaaj change often, but it’s always traditional Gilaki food. Other dishes include morgh torsh, chicken wings marinated in herbs and mixed with walnut, pomegranate molasses. There’s also mirza ghasemi, a side dish of roasted eggplant with garlic, tomato and egg, served with dill. Every meal ends with a dessert of traditional Iranian tea and Komaaj, a sugar-free pastry made with rice flour and saffron and served with orange syrup and pistachios.\u003c/p>\n\u003cp>Hanif Sadr says he hopes the lifting of the sanctions in Iran will allow him to directly work with Northern Iranian farmers so he can bring fresh ingredients over to California. In the meantime he’s cultivating relationships with farmers in the Bay Area, and teaching his restaurant patrons in Northern California about the food and culture of Northern Iran.\u003c/p>\n\u003cp>Komaaj pops up at the Albany Taproom/Grazzy Burger in Albany, California a few times a months. Check \u003ca href=\"https://www.facebook.com/Komaaj/\" target=\"_blank\">Komaaj\u003c/a>'s Facebook page for dining details.\u003c/p>\n\u003cp>Hanif Sadr and Momad Talani are creating a documentary about Hanif's experiences visiting his family’s farm in Northern Iran to master his grandparents’ recipes.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/SFNjDQpK0Dg'\n title='//www.youtube.com/embed/SFNjDQpK0Dg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.komaaj.com/\" target=\"_blank\">\u003cstrong>Komaaj Northern Iranian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n745 San Pablo Avenue [\u003ca href=\"https://www.google.com/maps/place/745+San+Pablo+Ave,+Albany,+CA+94706/@37.8923765,-122.3018152,17z/data=!3m1!4b1!4m2!3m1!1s0x8085792fda2cdca5:0x769387812ae994b\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, California\u003cbr>\nPhone: (510) 859-7121\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Komaaj/\" target=\"_blank\">Komaaj\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/komaajfood/\" target=\"_blank\">@komaajfood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Five Delicious Craft Ciders from the Bay Area",
"title": "Five Delicious Craft Ciders from the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>‘Tis the season for fancy ciders. Seriously. Craft ciders are now as popular as Malbec used to be a few years ago. I couldn’t be any happier. I love a good cider. I have Celiac Disease, so I particularly love cider because if gluten-free beer isn’t around, it’s nice to still be able to have a glass of a beer-like drink with my friends. (I know cider isn’t beer and doesn’t taste like beer. I just mean as far as alcohol content, mass and presentation they’re similar; it makes sense in my head.) I avoid ciders filled with added sugars or concentrates, so here's five of my favorite Northern California ciders that aren’t too sweet and don’t have extra junk in them.\u003c/p>\n\u003cfigure id=\"attachment_102873\" class=\"wp-caption alignleft\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102873\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/troy1-e1446511504341-400x491.jpg\" alt=\"Troy Cider is a sulfite-free cider with organic heirloom apples.\" width=\"400\" height=\"391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/troy1-e1446511504341-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/troy1-e1446511504341-64x64.jpg 64w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Troy Cider is a sulfite-free cider with organic heirloom apples. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are not enough words to describe how delicious \u003cstrong>\u003ca href=\"http://www.troycider.com/\" target=\"_blank\">Troy Cider\u003c/a>\u003c/strong> is. It is my favorite cider in the world. No, they’re not paying me to say that. I have to pay the $9.99 per bottle just like you. Troy doesn’t come cheap, but it’s worth it. This unfermented cider is aged for nine months in neutral oak barrels. It’s a super dry and tart blend of heirloom apple and pineapple quince. The 2014 variety is nine percent alcohol and the 2013 bottle is 7.7 percent. They are both sulfite-free, organic and amazing. The 2013 variety is becoming harder to find. I pray the 2015 variety will be as good as the last two batches. Or maybe I pray it won’t. Because they’re so good that I can’t stop buying them. Troy Cider was started by a guy named Troy Carter in Sonoma County. You can watch \u003ca href=\"http://www.troycider.com/\" target=\"_blank\">a video of him\u003c/a> and his flowing blonde locks. Mark McTavish & Darek Trowbridge of \u003ca href=\"http://www.halfpintciders.com/\" target=\"_blank\">Half Pint Ciders\u003c/a> in Los Angeles got a taste of the cider and bought the company from Carter. It’s distributed in L.A. but produced in the Bay Area. So it’s ours.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.troycider.com/\" target=\"_blank\">Troy Cider\u003c/a>\u003c/strong>\u003cbr>\nSonoma, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/craftcider\" target=\"_blank\">Craft Cider\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HalfPintCiders/\" target=\"_blank\">@HalfPintCiders\u003c/a>\u003cbr>\nPrice: $9.99 per bottle\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102894\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-102894\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/devoto1-400x627.jpg\" alt=\"Jolie Devoto started Devoto Orchard’s Estate Cider on her parent’s heirloom apple farm in Sebastopol.\" width=\"300\" height=\"527\">\u003cfigcaption class=\"wp-caption-text\">Jolie Devoto started Devoto Orchard’s Estate Cider on her parent’s heirloom apple farm in Sebastopol. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story of \u003cstrong>\u003ca href=\"http://www.devotocider.com\" target=\"_blank\">Devoto Orchard’s Estate Cider\u003c/a>\u003c/strong> begins in 1976. A young couple leave Berkeley to start growing 55 varieties of heirloom apples on a farm in Sebastopol. They end up growing over 6,500 apple trees. Fast forward to 2012 and the couple’s daughter Jolie Devoto decides to start a craft cider company with her husband Hunter. Today Devoto Orchard’s Estate Cider comes in a bottle and in three varieties. The award-winning\u003cbr>\n\"1976\" is a semi-dry cider made with the heirloom ciders from their own farm. (And my personal favorite.) “It's the motherlode blend that we produce every year to pay homage to my parents,” Jolie Devoto tells me. “It will be different every year, but that's ok, as cider is an agricultural product and the apple blends will be different. We're currently sipping on the 2013 vintage, which is gorgeous right now -- super lush, full bodied, with notes of pear, ripe fruit, and lots of layers.” Then there’s the \"Cidre Noir,\" made with Arkansas Black, Black Twig and Black Jonathan apples. Jolie recommends pairing these with \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/03/cheese-pioneers-an-interview-with-cowgirl-creamery-about-their-first-book-cowgirl-creamery-cooks/\" target=\"_blank\">Cowgirl Creamery’s \"Mt. Tam\" cheese\u003c/a> (from Point Reyes) and \u003ca href=\"http://www.gypsycheese.com/\" target=\"_blank\">Gypsy Cheese’s \"Gypsy Rose\" cheese\u003c/a> (from Valley Ford). The \"Gravenstein\" is - you guessed it - made with Gravenstein apples. It’s the driest of the bunch. It touts having the aroma of “ginger, licorice, and crisp green apple.” I didn’t taste all that but my palate was really happy with the experience nonetheless. All three ciders are excellent.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.devotocider.com\" target=\"_blank\">Devoto Orchard’s Estate Cider\u003c/a>\u003c/strong>\u003cbr>\nSebastopol, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Devoto-Orchards-165062223540704\" target=\"_blank\">Devote Orchards\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/devoto_orchards\" target=\"_blank\">@devoto_orchards\u003c/a>\u003cbr>\nPrice: $12.99 per bottle\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102870\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102870\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/goldenstate2.jpg\" alt=\"Co-founder Jolie Devoto says she always wanted craft cider in a can, so she produced one.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-founder Jolie Devoto says she always wanted craft cider in a can, so she produced one. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story of \u003cstrong>\u003ca href=\"http://www.drinkgoldenstate.com\" target=\"_blank\">Golden State Cider\u003c/a>\u003c/strong> begins in 1976. A young couple leave Berkeley to start growing...sound familiar? Yup. Another product from the group at Devoto Orchards, but this time it's in a can. Soon after Jolie Devoto and her husband Hunter started Devoto Orchard’s Estate Ciders, their demand was larger than their supply. So they began searching the West Coast for more apples in California, Oregon and Washington states. In 2014, Golden State Cider was born. Jolie Devoto tells me this year they’ve produced just shy of 100,000 gallons at their cidery in Graton (10 miles north of their Sebastopol orchard) for their Golden State Cider, which comes in a four pack of cans. “Hunter and I had wanted to put cider in cans for years,” says Devoto. “We were able to produce a business model where that worked. [And] cans are very portable. We are big hikers and surfers, so the package made sense.” Golden State touts being 100 percent cold pressed apples with no added water, sugar or concentrates.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.drinkgoldenstate.com\" target=\"_blank\">Golden State Cider\u003c/a>\u003c/strong> (owned by Devoto Orchards)\u003cbr>\nSebastopol, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Golden-State-Cider-658871930825947/\" target=\"_blank\">Golden State Cider\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DrinkGoldenSt8\" target=\"_blank\">@DrinkGoldenSt8\u003c/a>\u003cbr>\nPrice: $11.99 per 4-pack\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>, \u003ca href=\"http://www.traderjoes.com/\" target=\"_blank\">Trader Joe’s\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102881\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102881\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/nana1-1-400x807.jpg\" alt=\"Nana Mae's Wild Side Early Harvest Gravenstein Cider is produced with heirloom Gravenstein apples from Sonoma County.\" width=\"400\" height=\"707\">\u003cfigcaption class=\"wp-caption-text\">Nana Mae's Wild Side Early Harvest Gravenstein Cider is produced with heirloom Gravenstein apples from Sonoma County. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma County apple man Paul Kolling of \u003cstrong>\u003ca href=\"http://www.nanamae.com/\" target=\"_blank\">Nana Mae's Wild Side Cider\u003c/a>\u003c/strong> created its Early Harvest Gravenstein Cider in 2013. Kolling, who sells Gravenstein heirloom apples, apple cider vinegar, applesauce and more, partnered with \u003ca href=\"http://specificgravitycider.com/ciders/\" target=\"_blank\">Specific Gravity Cider Company\u003c/a> to make the craft cider. Nana Mae’s Wild Side has a clean apple flavor and an earthy bite after each sip. The brewing company recommends you have it with salmon or chicken and grilled vegetables. I tend to have all my ciders with dry salami and sliced cucumbers, but I just really like dry salami and sliced cucumbers -- so you may want to listen to the pros. The cider is a limited edition from their 2013 harvest; it was a Silver Medal Winner at the California Cider Competition.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.nanamae.com/\" target=\"_blank\">Nana Mae's Wild Side Cider\u003c/a>\u003c/strong>\u003cbr>\nHealdsburg, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Nana-Maes-Organics/270948868455\" target=\"_blank\">Nana Mae's Organics \u003c/a>\u003cbr>\nPrice: $12.99 per bottle\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>, \u003ca href=\"http://www.traderjoes.com/\" target=\"_blank\">Trader Joe’s\u003c/a>\u003c/p>\n\u003cp>Father and son David and Robert Cordtz started \u003cstrong>\u003ca href=\"http://sonomacider.com/\" target=\"_blank\">Sonoma Cider\u003c/a>\u003c/strong> in 2013. “As the first commercial cidermaker in California back in the 1990s, I have had a keen interest in the category ever since,” says David Cordtz. “When I saw the category sales finally starting to rise in 2012 after years of single digit growth, I knew that the consumer in the U.S. was finally ready for craft cider.”\u003c/p>\n\u003cfigure id=\"attachment_102872\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-102872\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/sonoma1-400x533.jpg\" alt=\"The Hatchet is pure apples, The Pitchfork has pears infused in them and The Anvil is a strong bourbon essence.\" width=\"300\" height=\"433\">\u003cfigcaption class=\"wp-caption-text\">The Hatchet is pure apples, The Pitchfork has pears infused in them and The Anvil is a strong bourbon essence. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The Hatchet\" is my personal favorite of the varieties of ciders they offer. It's 100 percent organic apples and not much more. It has a crisp, dry tart flavor and is a bit on the sweeter side. \"The Anvil\" is made with the same organic apples but has a strong bourbon flavor. “We remove the alcohol from the bourbon and add it back to the apple cider base,” says Cordtz. \"The Pitchfork\" cider includes pears. Occasionally father and son create of crazy mixtures of limited edition ciders, like \"The Crowbar,\" a blend of organic apples, habanero peppers and limes. Their \"\u003ca href=\"http://sonomacider.com/ciders/dry-zider/\" target=\"_blank\">Reserve Dry Zider\u003c/a>\" is aged for seven months in American oak barrels that were formerly used for Zinfandel wine. I haven’t gotten my hands on that one yet, but David says the \"Dry Zider\" is his favorite.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sonomacider.com/\" target=\"_blank\">Sonoma Cider\u003c/a>\u003c/strong>\u003cbr>\nHealdsburg, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SonomaCider\" target=\"_blank\">Sonoma Cider\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SonomaCider\" target=\"_blank\">@SonomaCider \u003c/a>\u003cbr>\nPrice: $8.99 per 4-pack\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>‘Tis the season for fancy ciders. Seriously. Craft ciders are now as popular as Malbec used to be a few years ago. I couldn’t be any happier. I love a good cider. I have Celiac Disease, so I particularly love cider because if gluten-free beer isn’t around, it’s nice to still be able to have a glass of a beer-like drink with my friends. (I know cider isn’t beer and doesn’t taste like beer. I just mean as far as alcohol content, mass and presentation they’re similar; it makes sense in my head.) I avoid ciders filled with added sugars or concentrates, so here's five of my favorite Northern California ciders that aren’t too sweet and don’t have extra junk in them.\u003c/p>\n\u003cfigure id=\"attachment_102873\" class=\"wp-caption alignleft\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102873\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/troy1-e1446511504341-400x491.jpg\" alt=\"Troy Cider is a sulfite-free cider with organic heirloom apples.\" width=\"400\" height=\"391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/troy1-e1446511504341-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/troy1-e1446511504341-64x64.jpg 64w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Troy Cider is a sulfite-free cider with organic heirloom apples. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are not enough words to describe how delicious \u003cstrong>\u003ca href=\"http://www.troycider.com/\" target=\"_blank\">Troy Cider\u003c/a>\u003c/strong> is. It is my favorite cider in the world. No, they’re not paying me to say that. I have to pay the $9.99 per bottle just like you. Troy doesn’t come cheap, but it’s worth it. This unfermented cider is aged for nine months in neutral oak barrels. It’s a super dry and tart blend of heirloom apple and pineapple quince. The 2014 variety is nine percent alcohol and the 2013 bottle is 7.7 percent. They are both sulfite-free, organic and amazing. The 2013 variety is becoming harder to find. I pray the 2015 variety will be as good as the last two batches. Or maybe I pray it won’t. Because they’re so good that I can’t stop buying them. Troy Cider was started by a guy named Troy Carter in Sonoma County. You can watch \u003ca href=\"http://www.troycider.com/\" target=\"_blank\">a video of him\u003c/a> and his flowing blonde locks. Mark McTavish & Darek Trowbridge of \u003ca href=\"http://www.halfpintciders.com/\" target=\"_blank\">Half Pint Ciders\u003c/a> in Los Angeles got a taste of the cider and bought the company from Carter. It’s distributed in L.A. but produced in the Bay Area. So it’s ours.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.troycider.com/\" target=\"_blank\">Troy Cider\u003c/a>\u003c/strong>\u003cbr>\nSonoma, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/craftcider\" target=\"_blank\">Craft Cider\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HalfPintCiders/\" target=\"_blank\">@HalfPintCiders\u003c/a>\u003cbr>\nPrice: $9.99 per bottle\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102894\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-102894\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/devoto1-400x627.jpg\" alt=\"Jolie Devoto started Devoto Orchard’s Estate Cider on her parent’s heirloom apple farm in Sebastopol.\" width=\"300\" height=\"527\">\u003cfigcaption class=\"wp-caption-text\">Jolie Devoto started Devoto Orchard’s Estate Cider on her parent’s heirloom apple farm in Sebastopol. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story of \u003cstrong>\u003ca href=\"http://www.devotocider.com\" target=\"_blank\">Devoto Orchard’s Estate Cider\u003c/a>\u003c/strong> begins in 1976. A young couple leave Berkeley to start growing 55 varieties of heirloom apples on a farm in Sebastopol. They end up growing over 6,500 apple trees. Fast forward to 2012 and the couple’s daughter Jolie Devoto decides to start a craft cider company with her husband Hunter. Today Devoto Orchard’s Estate Cider comes in a bottle and in three varieties. The award-winning\u003cbr>\n\"1976\" is a semi-dry cider made with the heirloom ciders from their own farm. (And my personal favorite.) “It's the motherlode blend that we produce every year to pay homage to my parents,” Jolie Devoto tells me. “It will be different every year, but that's ok, as cider is an agricultural product and the apple blends will be different. We're currently sipping on the 2013 vintage, which is gorgeous right now -- super lush, full bodied, with notes of pear, ripe fruit, and lots of layers.” Then there’s the \"Cidre Noir,\" made with Arkansas Black, Black Twig and Black Jonathan apples. Jolie recommends pairing these with \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/03/cheese-pioneers-an-interview-with-cowgirl-creamery-about-their-first-book-cowgirl-creamery-cooks/\" target=\"_blank\">Cowgirl Creamery’s \"Mt. Tam\" cheese\u003c/a> (from Point Reyes) and \u003ca href=\"http://www.gypsycheese.com/\" target=\"_blank\">Gypsy Cheese’s \"Gypsy Rose\" cheese\u003c/a> (from Valley Ford). The \"Gravenstein\" is - you guessed it - made with Gravenstein apples. It’s the driest of the bunch. It touts having the aroma of “ginger, licorice, and crisp green apple.” I didn’t taste all that but my palate was really happy with the experience nonetheless. All three ciders are excellent.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.devotocider.com\" target=\"_blank\">Devoto Orchard’s Estate Cider\u003c/a>\u003c/strong>\u003cbr>\nSebastopol, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Devoto-Orchards-165062223540704\" target=\"_blank\">Devote Orchards\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/devoto_orchards\" target=\"_blank\">@devoto_orchards\u003c/a>\u003cbr>\nPrice: $12.99 per bottle\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102870\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102870\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/goldenstate2.jpg\" alt=\"Co-founder Jolie Devoto says she always wanted craft cider in a can, so she produced one.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/goldenstate2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-founder Jolie Devoto says she always wanted craft cider in a can, so she produced one. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story of \u003cstrong>\u003ca href=\"http://www.drinkgoldenstate.com\" target=\"_blank\">Golden State Cider\u003c/a>\u003c/strong> begins in 1976. A young couple leave Berkeley to start growing...sound familiar? Yup. Another product from the group at Devoto Orchards, but this time it's in a can. Soon after Jolie Devoto and her husband Hunter started Devoto Orchard’s Estate Ciders, their demand was larger than their supply. So they began searching the West Coast for more apples in California, Oregon and Washington states. In 2014, Golden State Cider was born. Jolie Devoto tells me this year they’ve produced just shy of 100,000 gallons at their cidery in Graton (10 miles north of their Sebastopol orchard) for their Golden State Cider, which comes in a four pack of cans. “Hunter and I had wanted to put cider in cans for years,” says Devoto. “We were able to produce a business model where that worked. [And] cans are very portable. We are big hikers and surfers, so the package made sense.” Golden State touts being 100 percent cold pressed apples with no added water, sugar or concentrates.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.drinkgoldenstate.com\" target=\"_blank\">Golden State Cider\u003c/a>\u003c/strong> (owned by Devoto Orchards)\u003cbr>\nSebastopol, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Golden-State-Cider-658871930825947/\" target=\"_blank\">Golden State Cider\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DrinkGoldenSt8\" target=\"_blank\">@DrinkGoldenSt8\u003c/a>\u003cbr>\nPrice: $11.99 per 4-pack\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>, \u003ca href=\"http://www.traderjoes.com/\" target=\"_blank\">Trader Joe’s\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102881\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102881\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/nana1-1-400x807.jpg\" alt=\"Nana Mae's Wild Side Early Harvest Gravenstein Cider is produced with heirloom Gravenstein apples from Sonoma County.\" width=\"400\" height=\"707\">\u003cfigcaption class=\"wp-caption-text\">Nana Mae's Wild Side Early Harvest Gravenstein Cider is produced with heirloom Gravenstein apples from Sonoma County. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma County apple man Paul Kolling of \u003cstrong>\u003ca href=\"http://www.nanamae.com/\" target=\"_blank\">Nana Mae's Wild Side Cider\u003c/a>\u003c/strong> created its Early Harvest Gravenstein Cider in 2013. Kolling, who sells Gravenstein heirloom apples, apple cider vinegar, applesauce and more, partnered with \u003ca href=\"http://specificgravitycider.com/ciders/\" target=\"_blank\">Specific Gravity Cider Company\u003c/a> to make the craft cider. Nana Mae’s Wild Side has a clean apple flavor and an earthy bite after each sip. The brewing company recommends you have it with salmon or chicken and grilled vegetables. I tend to have all my ciders with dry salami and sliced cucumbers, but I just really like dry salami and sliced cucumbers -- so you may want to listen to the pros. The cider is a limited edition from their 2013 harvest; it was a Silver Medal Winner at the California Cider Competition.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.nanamae.com/\" target=\"_blank\">Nana Mae's Wild Side Cider\u003c/a>\u003c/strong>\u003cbr>\nHealdsburg, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Nana-Maes-Organics/270948868455\" target=\"_blank\">Nana Mae's Organics \u003c/a>\u003cbr>\nPrice: $12.99 per bottle\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>, \u003ca href=\"http://www.traderjoes.com/\" target=\"_blank\">Trader Joe’s\u003c/a>\u003c/p>\n\u003cp>Father and son David and Robert Cordtz started \u003cstrong>\u003ca href=\"http://sonomacider.com/\" target=\"_blank\">Sonoma Cider\u003c/a>\u003c/strong> in 2013. “As the first commercial cidermaker in California back in the 1990s, I have had a keen interest in the category ever since,” says David Cordtz. “When I saw the category sales finally starting to rise in 2012 after years of single digit growth, I knew that the consumer in the U.S. was finally ready for craft cider.”\u003c/p>\n\u003cfigure id=\"attachment_102872\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-102872\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/sonoma1-400x533.jpg\" alt=\"The Hatchet is pure apples, The Pitchfork has pears infused in them and The Anvil is a strong bourbon essence.\" width=\"300\" height=\"433\">\u003cfigcaption class=\"wp-caption-text\">The Hatchet is pure apples, The Pitchfork has pears infused in them and The Anvil is a strong bourbon essence. \u003ccite>(Shuka Kalantari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The Hatchet\" is my personal favorite of the varieties of ciders they offer. It's 100 percent organic apples and not much more. It has a crisp, dry tart flavor and is a bit on the sweeter side. \"The Anvil\" is made with the same organic apples but has a strong bourbon flavor. “We remove the alcohol from the bourbon and add it back to the apple cider base,” says Cordtz. \"The Pitchfork\" cider includes pears. Occasionally father and son create of crazy mixtures of limited edition ciders, like \"The Crowbar,\" a blend of organic apples, habanero peppers and limes. Their \"\u003ca href=\"http://sonomacider.com/ciders/dry-zider/\" target=\"_blank\">Reserve Dry Zider\u003c/a>\" is aged for seven months in American oak barrels that were formerly used for Zinfandel wine. I haven’t gotten my hands on that one yet, but David says the \"Dry Zider\" is his favorite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sonomacider.com/\" target=\"_blank\">Sonoma Cider\u003c/a>\u003c/strong>\u003cbr>\nHealdsburg, CA\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SonomaCider\" target=\"_blank\">Sonoma Cider\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SonomaCider\" target=\"_blank\">@SonomaCider \u003c/a>\u003cbr>\nPrice: $8.99 per 4-pack\u003cbr>\nWhere to Find: \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\">Whole Foods Market\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Four emerging Bay Area artists presented their couture designs last Thursday, August 11, 2011 for a red carpet fashion show at Supper Club in SOMA. “The Flavor Fashionista Challenge,” organized by Los Angeles-based artist group Project Ethos, challenged four local designers to produce couture gowns, inspired by a \u003ca href=\"http://www.vitaminwaterzero.org/\">Vitamin Water Zero\u003c/a> flavor, using recycled materials — like pieces from vintage clothing or items from their own closets — in their designs. Guests chose the winning design via live text voting during the fashion show.\u003c/p>\n\u003cp>Twenty-seven year old Larissa Verdussen won the challenge and $3,000 worth of prizes. Verdussen moved to the Bay Area from Brazil 10 years ago as a professional dancer. She shifted her focus to clothing design in 2006 and is now the owner Rag Doll Designs, located in San Francisco’s Noe Valley.\u003c/p>\n\u003cp>“The challenge was perfect for me because I love to integrate recycled material in my garments,” says Verdussen. “It drives me on a creative level to give purpose to what a lot of people claim as ‘waste.'”\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://a.s.kqed.net/img/arts/blog/ethos-winner.jpg\" style=\"margin-bottom: 10px\" alt=\"\">\u003cbr>Larissa Verdussen’s winning design. \u003c/p>\n\u003cp>Verdussen’s Rag Doll Designs shop focuses on sustainable clothing. Her website boasts: “All garments are made from factory remnants, scraps, vintage, dead stock fabric, and overstocked textile goods.” For the Project Ethos runway challenge, Verdussen says she embroidered vintage pearls and crystals around the shoulder of the dress. “I [also] incorporated a men’s blazer with silk screened pictures of scenes of historical importance,” says Verdussen. She used the bottom part of the blazer around the hip area of her gown to capture the pockets for utility purposes and to create a bustle-like effect, accentuating the model’s figure.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://a.s.kqed.net/img/arts/blog/ethos-pocket.jpg\" style=\"margin-bottom: 10px\" alt=\"\">\u003c/p>\n\u003cp>“I was told to use Vitamin Water “Drive” as inspiration for the competition,” says Verdussen. “The color of the drink is orange and so was the blouse and accents on the skirt. The drink is also very sweet and energetic so I wanted to reflect that in the garment as well.”\u003c/p>\n\u003cp>Twenty-nine year old Wen Guo was another one of the four designers featured in the Challenge. Guo moved to the Bay Area six years ago from Hong Kong to study architectural design. But she says her passion for clothing soon led her to start her own clothing company, Boditecture. For the fashion show, Guo produced a couture gown that transformed into six unique outfits on the runway. Check out a slideshow of Wen Guo’s convertible couture gown: \u003c/p>\n\n\u003cp>“I was using 30 pieces of old t-shirts from Goodwill,” Guo says. “Also a dress from my own closet. Other than using recycled materials, the going green concept is also presented as a ‘less consumption’ lifestyle — this convertible dress can be worn in six different ways, so people can consume less but enjoy more.”\u003c/p>\n\u003cp>Guo says she always does convertible clothing lines because they are eco-friendly. She says her “convertible fashion construction” is related to and inspired by her love of architecture. She uses ‘environmental material’ in her designs — materials people use in their everyday living environments — like shower curtains.\u003c/p>\n\u003cp>“The dress included a shower curtain from Ace Hardware because I’m an architect,” says Guo. “In my runway shows I use hardware: door handles, hangers,furniture… I want to extend the concept of a sustainable lifestyle, so I try to include a little of building materials and environment materials, so we can bring the consciousness outside of fashion and extend it to habitation as well.”\u003c/p>\n\u003cp>For the color and form of the dress, Guo says she used “the sweet yellow and cool green colors” inspired by the Vitamin Water “Rhythm” flavor.\u003c/p>\n\u003cp>“We loved the theme “Rhythm” during the whole design process, there was so much inspiration coming out from it,” Guo says. “And the transformation of the dress — it transforms into a new style every several steps the model walks — resonates the healthy rhythmic daily life, that every day we learn and evolve into something new and fresh.”\u003c/p>\n\u003cp>The other local designers included Lauren Crafford, owner of LHC Couture, and Stephanie Verrieres and Kimie Sako of Verrieres & Sako. Co-sponsored by Vitamin Water and 7×7 Magazine, the Project Ethos red carpet fashion show donated one dollar of each ticket sale to NEST, a non-profit created to empower female artists worldwide by providing mentorship programs and interest-free loans.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>All images courtesy Viet mac and Tabitha Donaghue.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Four emerging Bay Area artists presented their couture designs last Thursday, August 11, 2011 for a red carpet fashion show at Supper Club in SOMA. “The Flavor Fashionista Challenge,” organized by Los Angeles-based artist group Project Ethos, challenged four local designers to produce couture gowns, inspired by a \u003ca href=\"http://www.vitaminwaterzero.org/\">Vitamin Water Zero\u003c/a> flavor, using recycled materials — like pieces from vintage clothing or items from their own closets — in their designs. Guests chose the winning design via live text voting during the fashion show.\u003c/p>\n\u003cp>Twenty-seven year old Larissa Verdussen won the challenge and $3,000 worth of prizes. Verdussen moved to the Bay Area from Brazil 10 years ago as a professional dancer. She shifted her focus to clothing design in 2006 and is now the owner Rag Doll Designs, located in San Francisco’s Noe Valley.\u003c/p>\n\u003cp>“The challenge was perfect for me because I love to integrate recycled material in my garments,” says Verdussen. “It drives me on a creative level to give purpose to what a lot of people claim as ‘waste.'”\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://a.s.kqed.net/img/arts/blog/ethos-winner.jpg\" style=\"margin-bottom: 10px\" alt=\"\">\u003cbr>Larissa Verdussen’s winning design. \u003c/p>\n\u003cp>Verdussen’s Rag Doll Designs shop focuses on sustainable clothing. Her website boasts: “All garments are made from factory remnants, scraps, vintage, dead stock fabric, and overstocked textile goods.” For the Project Ethos runway challenge, Verdussen says she embroidered vintage pearls and crystals around the shoulder of the dress. “I [also] incorporated a men’s blazer with silk screened pictures of scenes of historical importance,” says Verdussen. She used the bottom part of the blazer around the hip area of her gown to capture the pockets for utility purposes and to create a bustle-like effect, accentuating the model’s figure.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://a.s.kqed.net/img/arts/blog/ethos-pocket.jpg\" style=\"margin-bottom: 10px\" alt=\"\">\u003c/p>\n\u003cp>“I was told to use Vitamin Water “Drive” as inspiration for the competition,” says Verdussen. “The color of the drink is orange and so was the blouse and accents on the skirt. The drink is also very sweet and energetic so I wanted to reflect that in the garment as well.”\u003c/p>\n\u003cp>Twenty-nine year old Wen Guo was another one of the four designers featured in the Challenge. Guo moved to the Bay Area six years ago from Hong Kong to study architectural design. But she says her passion for clothing soon led her to start her own clothing company, Boditecture. For the fashion show, Guo produced a couture gown that transformed into six unique outfits on the runway. Check out a slideshow of Wen Guo’s convertible couture gown: \u003c/p>\n\n\u003cp>“I was using 30 pieces of old t-shirts from Goodwill,” Guo says. “Also a dress from my own closet. Other than using recycled materials, the going green concept is also presented as a ‘less consumption’ lifestyle — this convertible dress can be worn in six different ways, so people can consume less but enjoy more.”\u003c/p>\n\u003cp>Guo says she always does convertible clothing lines because they are eco-friendly. She says her “convertible fashion construction” is related to and inspired by her love of architecture. She uses ‘environmental material’ in her designs — materials people use in their everyday living environments — like shower curtains.\u003c/p>\n\u003cp>“The dress included a shower curtain from Ace Hardware because I’m an architect,” says Guo. “In my runway shows I use hardware: door handles, hangers,furniture… I want to extend the concept of a sustainable lifestyle, so I try to include a little of building materials and environment materials, so we can bring the consciousness outside of fashion and extend it to habitation as well.”\u003c/p>\n\u003cp>For the color and form of the dress, Guo says she used “the sweet yellow and cool green colors” inspired by the Vitamin Water “Rhythm” flavor.\u003c/p>\n\u003cp>“We loved the theme “Rhythm” during the whole design process, there was so much inspiration coming out from it,” Guo says. “And the transformation of the dress — it transforms into a new style every several steps the model walks — resonates the healthy rhythmic daily life, that every day we learn and evolve into something new and fresh.”\u003c/p>\n\u003cp>The other local designers included Lauren Crafford, owner of LHC Couture, and Stephanie Verrieres and Kimie Sako of Verrieres & Sako. Co-sponsored by Vitamin Water and 7×7 Magazine, the Project Ethos red carpet fashion show donated one dollar of each ticket sale to NEST, a non-profit created to empower female artists worldwide by providing mentorship programs and interest-free loans.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>All images courtesy Viet mac and Tabitha Donaghue.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Dancing clowns, stilt walkers, and glamorous drag queens transformed \u003ca href=\"http://thearcsf.org/\">The Arc of San Francisco\u003c/a>, a non-profit advocacy and service organization serving developmentally disabled people, into a circus this past Thursday night.\u003c/p>\n\u003cp>Circ de l’Arc, a benefit event celebrating the LGBT community and the developmentally disabled, was thought up by Mark Kirk, the Director of Operations and Household Goods Recycling Services at The Arc. Kirk said he saw the need for the Cirque de l’Arc event because he noticed that some of The Arc clients were homosexuals themselves, or questioning their sexuality but weren’t able to express it. Kirk, along with other staff members, began a series of classes educating the clients on the issue.\u003c/p>\n\u003cp>\u003c/p>\u003ccenter>\u003cimg decoding=\"async\" src=\"http://a.s.kqed.net/img/arts/blog/arc-1.jpg\" style=\"margin-bottom: 10px;\">\n\u003cp>\u003c/p>\u003c/center>\n\u003cp>That evening, Kirk was dressed in drag as Kitty Glamour, wearing an ’80s-inspired blonde wig and colorful make-up. He had been choreographing a dance for weeks with some of The Arc clients; they were going to perform the opening number that night as the band, “Kitty Glamour and The Arc All Stars” — to Britney Spears’s “Circus,” of course.\u003c/p>\n\u003cp>The benefit was replete with catering, cocktails, silent auctions, and live performances. Dressed up as clowns, bearded ladies, dancing bears and other wild costumes, The Arc clients helped out in various ways. Some were back-up dancers for Kitty Glamour and the other drag performers (including Galilea, who sang a Spanish-language version of “YMCA”). Others served appetizers and refreshments. The rest danced the night away to tunes spun by DJ Page Hodel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\u003ccenter>\u003cimg decoding=\"async\" src=\"http://a.s.kqed.net/img/arts/blog/arc-2.jpg\" style=\"margin-bottom: 10px;\">\n\u003cp>\u003c/p>\u003c/center>\n\u003cp>“We like to perform for other people to show them who we are,” said Kevin Roach, a client of The Arc. “We have disabilities, but we can still act and we can work.”\u003c/p>\n\u003cp>Roach said he was introduced to performance arts around the age of eight, when his grandparents enrolled him in theatre classes. Tonight, he said, he was going to perform with Kitty Glamour. “I’m going to be the dancing bear in the show,” he said.\u003c/p>\n\u003cp>Roach, who has been a client of The Arc for around 15 years, said that the artistic outlets that the center provided were invaluable to the clients. “Dance and art and work are the magical things in life,” said Roach. “I love it, it’s me. I think I feel 30 years younger after I do a show.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003ccenter>\u003cobject width=\"480\" height=\"289\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/JdltLdB6X7I&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/JdltLdB6X7I&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"289\">\u003c/embed>\u003c/object>\n\u003cp>\u003c/p>\u003c/center>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Dancing clowns, stilt walkers, and glamorous drag queens transformed \u003ca href=\"http://thearcsf.org/\">The Arc of San Francisco\u003c/a>, a non-profit advocacy and service organization serving developmentally disabled people, into a circus this past Thursday night.\u003c/p>\n\u003cp>Circ de l’Arc, a benefit event celebrating the LGBT community and the developmentally disabled, was thought up by Mark Kirk, the Director of Operations and Household Goods Recycling Services at The Arc. Kirk said he saw the need for the Cirque de l’Arc event because he noticed that some of The Arc clients were homosexuals themselves, or questioning their sexuality but weren’t able to express it. Kirk, along with other staff members, began a series of classes educating the clients on the issue.\u003c/p>\n\u003cp>\u003c/p>\u003ccenter>\u003cimg decoding=\"async\" src=\"http://a.s.kqed.net/img/arts/blog/arc-1.jpg\" style=\"margin-bottom: 10px;\">\n\u003cp>\u003c/p>\u003c/center>\n\u003cp>That evening, Kirk was dressed in drag as Kitty Glamour, wearing an ’80s-inspired blonde wig and colorful make-up. He had been choreographing a dance for weeks with some of The Arc clients; they were going to perform the opening number that night as the band, “Kitty Glamour and The Arc All Stars” — to Britney Spears’s “Circus,” of course.\u003c/p>\n\u003cp>The benefit was replete with catering, cocktails, silent auctions, and live performances. Dressed up as clowns, bearded ladies, dancing bears and other wild costumes, The Arc clients helped out in various ways. Some were back-up dancers for Kitty Glamour and the other drag performers (including Galilea, who sang a Spanish-language version of “YMCA”). Others served appetizers and refreshments. The rest danced the night away to tunes spun by DJ Page Hodel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>The public sphere in Iran is laden with restrictions implemented by the Islamic Republic: women must cover their hair outdoors; couples, unless married, cannot hold hands or be affectionate in the streets; no dance clubs; no live concerts with female performers… the list seems endless.\u003c/p>\n\u003cp>The current exhibition at Berkeley’s Alphonse Berber Gallery, \u003cb>Tehran: Public Lives Private Spaces — New Art and Digital Media from Iran\u003c/b> is a series of photographs and video installations depicting these restrictions on public life — and the defiant private lives of young people in Iran’s capital city. Most of the work was created by Tehran-based artists born after the 1979 Iranian Revolution.\u003c/p>\n\n\u003cp>Mahboube Karamli’s installation \u003cb>The Girls\u003c/b> is a series of photos of young Iranian women sitting on their beds. To describe this work, Karamali wrote, “I think that most of the girls, who are the same age as me, also spend a great amount of time in their bedrooms. If we add to this… the time each girl spends sleeping, one would see that a significant amount of their lives up to this point have been spent on their beds. It is safe to say that these girls are most relaxed in their bedrooms; after all it is their own private space.”\u003c/p>\n\u003cp>We see young Iranian women with their hair unveiled, the skin of their arms and legs defiantly bare. Each stares directly into the camera with a look that seems to say, “I have nothing to hide.” The images vary: a woman lays seductively across her bed; another sits cross-legged, smoking a cigarette (an act looked down upon for women in Iranian society); a third is surrounded by a pile of shoes. Each woman is young and beautiful, with a look of confidence in her eyes.\u003c/p>\n\u003cp>In a back room, Neda Razavipour’s video installation, \u003cb>Find the Lost One\u003c/b>, shows a split-screen with identical video clips of people walking to and from the entrance to one of Tehran’s subway stations. Razavipour removed one of the commuters on one side of the screen; the viewer is meant to find him or her in the half of the video left intact. The installation represents the dozens who have “dissappeared” in Iran in the aftermath of 2009’s contested presidential election. Each person on the screen becomes important; any one could disappear at any moment. The sense of anxiety that arises as you try to find the one that has been erased invokes empathy for those Iranian families that must contend with the sudden disappearance of a loved one.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Taraneh Hemami, who helped bring many of the pieces to the United States in January 2010 for a separate exhibition organized by the San Francisco Arts Commission and the Intersection for the Arts, said the difference between indoor and outdoor life in Iran is very tangible. “I think the life that people experience in Iran, the life that people claim as theirs, actually happens indoors,” said Hemami. “The public life is completely separated from the private life.”\u003c/p>\n\u003cp>In Mehran Mohajer’s piece, \u003cb>Tehran, Undated\u003c/b> we view familiar images of Tehran’s streets, which we remember from recent coverage of the unrest that followed last year’s presidential election. Mohajer used a pinhole camera so that the structure of the city remained, while the people became a blur, effectively depopulating the urban landscape. “We chose artists that use the city as their muse,” said Hemami. “[Mohajer’s] work became representative of the days right after the election, when the streets of Tehran, a city of 17 million were in fact empty of people, except for when the demonstrations were happening. The city was paralzyed, the shops were closed, and the people stayed indoors after the election.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A collaboration between The Center for South Asia Studies, the Center for Southeast Asia Studies and the Center for Middle Eastern Studies at UC Berkeley, \u003cb>Tehran: Public Lives Private Spaces — New Art and Digital Media from Iran\u003c/b> is on view May 30 – April 10, 2010 at the Alphonse Berber Gallery, 2546 Bancroft Way in Berkeley. The exhibition is part of a program called, \u003cb>Islam Today: New Media and Youth Culture in the Middle East, South Asia and Southeast Asia\u003c/b>. For \u003ca href=\"http://alphonseberber.com//exhibition.html\">more information\u003c/a> visit alphonseberber.com.\u003c/p>\n\n",
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"content": "\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2008/07/sunshot11.jpg\" alt=\"\">\u003cem>Jasper Ridge Biological Preserve\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://jrbp.stanford.edu/\" target=\"_blank\">Jasper Ridge Biological Preserve\u003c/a> can easily be missed: just off Highway 280 in the city of Woodside, the entrance is blocked by a rusted metal gate with a small sign that reads 'No Tresspassing, Area Patrolled.'\u003c/p>\n\u003cp>But some of the folks at QUEST - including yours truly - got a special tour of the preserve. I joined reporter David Gorn and biologist Scott Loarie on a three hour hike around Jasper Ridge's Searsville Lake.\u003c/p>\n\u003cp>I learned that plant-life on the preserve, and most endemic California plant-life, are in trouble.\u003c/p>\n\u003cp>At least, that's what Loarie and his team at Stanford predict. \"If plants can't adapt to the climate changes,\" says Loarie, \"Then by the end of the century two-thirds of California plants face an 80 percent reduction.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So which plants are most likely to go as the global climate changes, well, the plants that have a hard time with seed dispersion. Plants like Bay Laurel, the California Buckeye, Madrone and the Western Burning Bush have seeds that aren't easily dispersed. This gives them a very concentrated zone for growth. If the climate shifts slightly in that particular region, then the these California natives could all die out.\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2008/07/laurel1.jpg\" alt=\"\">\u003cem>Bay Laurel\u003c/em>\u003c/span>\u003c/p>\n\u003cp>The plants that do have an easier time are those with a wide seed dispersion - like the beautiful but dangerous Poison Oak, the Coyote Bush, Clarkia, Virgin's Bower and Box Elder Maple. These plants all have small seeds that are easily dispersed by the wind, or by birds. By dispersing their seeds to various climates, these plants will have a better chance of surviving.\u003c/p>\n\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2008/07/virgin11.jpg\" alt=\"\">\u003cem>Virgin's Bower\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So which California plants will survive a century from now? It's hard to say. But what is definite is that preserves like Jasper Ridge are crucial for monitoring and protecting California's unique plant life.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cspan class=\"left\">\u003ca href=\"http://ww2.kqed.org/quest/audio/disappearing-plants\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/images/tv_icon_light.gif\" alt=\"\">\u003c/a>\u003c/span>View a slideshow of the\u003ca href=\"http://ww2.kqed.org/quest/audio/disappearing-plants\">\"Disappearing Plants\" Radio Report\u003c/a> online, as well as find additional links and resources.\u003cbr>\n37.404946 -122.244593\u003c/p>\n\n",
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},
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"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
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"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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